holiday side dishes


Sweet potatoes have always been a must for our holiday dinners.  Sometimes I try out new recipes to try them in a different way.  This recipes lets you kill two birds with one stone- sweet potato side dish and stuffing.

More on Sweet Potato Stuffing for Holiday Dinners

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* 6 sweet potatoes
* 4 oranges
* 1/4 cup butter, softened
* 1/4 cup heavy cream
* 1/4 cup orange juice
* 1/4 cup firmly packed brown sugar
* 2 tablespoons bourbon

Cook sweet potatoes until tender; cool and peel. Meanwhile, cut oranges in half and, with a sharp knife, carefully cut fruit from inside shell. Arrange orange shells in a shallow baking dish. Trim white membranes from oranges.

Place sweet potatoes in a large mixing bowl and add butter, cream, orange juice, brown sugar and bourbon; beat until smooth. Spoon into orange shells. Bake in a 350°F oven for 25 to 30 minutes or until heated through. Garnish with orange sections or slices.

Makes 8 servings.

Source: Tabasco Pepperfest Cookbook

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Our Thanksgiving is not complete without green beans, but I wanted to try something different from the same old green bean with mushroom soup and french onions casserole.  So, I searched for recipes from one of my favorite Southern chefs, Paula Dean, and found this one.

Makes 8 to 10 servings
Prep time: 20 minutes
Total time: 1 hour 35 minutes

3 pounds fresh green beans, trimmed
1/4 pound salt pork, sliced
1/4 cup bacon fat
3 to 4 cups chicken broth
2 to 3 teaspoons Paula’s House Seasoning, to taste
12 small red potatoes
1 onion, thinly sliced
4 tablespoons butter, sliced
Freshly ground pepper

1. Snap beans in half, place in a colander and rinse; let drain.
2. Meanwhile, in a large Dutch oven, cook salt pork in bacon fat over medium heat, turning frequently, until lightly browned, about 10 minutes. Add beans and stir with a wooden spoon until coated well with fat. Add 3 cups broth and the seasoning. Cover and cook over medium-low heat, stirring occasionally, until beans are softened, about 30 minutes.
3. Meanwhile, using a vegetable peeler, peel skin around center of each potato. Add potatoes and onion to Dutch oven; if bottom is dry, add 1/4 cup broth. Cover and cook until potatoes are fork-tender, 25 to 30 minutes, occasionally adding broth, 1/4 cup at a time, if needed.
4. Slightly uncover pot and continue to cook until beans are wilted, about 15 minutes more; add butter and season with pepper.

Nutrition facts per serving (based on 8 servings):
Calories: 310
Total fat: 24g
Saturated fat: 10.5g
Sodium: 408mg
Carbohydrate: 22g
Calcium: 71mg
Cholesterol: 34mg
Protein: 6g
Fiber: 6g

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