Best-ever veggie sides for Christmas

Best-ever veggie sides for Christmas

Every family has their favourite Christmas veggie side dishes – from citrussy carrots and braised red cabbage, to cauliflower cheese, roast parsnips, and infamous brussels sprouts, we have all the recipes you need for Christmas dinner

Try our best Christmas vegetable side dishes. Here are our top Christmas dinner side dishes, from Brussels sprouts to red cabbage and roast parsnips. Plus winter greens and some indulgent gratin recipes. We also have plenty of Christmas trimmings ideas here, from pigs in blankets to the perfect gravy.

We have made Christmas side dishes easy to make, and here’s our turkey guide to cook the perfect turkey.

If you’re going all out vegetarian this Christmas, try our Christmas vegetarian recipes here.

 

Ingredients:

Our veggie sides use Christmas ingredients such as orange peel, cinnamon and more to add a festive touch

 

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Best-ever veggie sides for Christmas
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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)

 

What You Will Need

  • Small Bowl
  • Spoon
  • Medium Roasting Pan
  • Aluminum Foil
  • Medium Saucepan
  • Whisk

Ingredients

  • 1 medium head of garlic (1¾ oz.)
  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 cups chicken or vegetable stock
  • 1 cup cornmeal (ground to a medium coarseness)
  • 1⁄4 cup (2 oz.) mascarpone
  • 4 Tbsp. unsalted butter, softened
  • 1 tsp. fresh sage, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • 1⁄2 tsp. fresh rosemary, finely chopped
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and fragrant, 30–35 minutes. Remove from the oven and let cool at room temperature.
  2. Once the garlic is cool enough to handle, separate each clove from the head. Peel and discard the skins. Transfer the cloves to a small bowl, mash them well with a fork, and set it aside.
  3. In a medium saucepan set over medium-high heat, bring the stock to a boil. Slowly pour the cornmeal into the boiling stock, whisking constantly. Lower the heat to medium-low and cook, whisking continuously until the polenta starts to thicken slightly, 2–3 minutes. Cover the pot and continue cooking, stirring every 5 minutes and scraping the bottom well to ensure that the polenta does not clump, until the polenta is creamy and lightly bubbling, but still falls off the spoon in ribbons, about 30 minutes. Stir in the mashed garlic, salt, pepper, butter and mascarpone. Continue cooking, while stirring, just until the butter and mascarpone are completely melted and the garlic is incorporated, about 5 minutes more. Taste and adjust the seasoning with more kosher salt or pepper as needed.
  4. Immediately before serving, stir in the sage, thyme, and rosemary. Transfer to a large serving bowl and serve hot.

 

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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
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Corn & Cheese Fritters

Corn & Cheese Fritters

Are you looking for something simple and easy to add to your Thanksgiving menu?  Try these delicious Corn & Cheese Fritters!  They’re easy to make, you can mix up a batch in about half an hour!

Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal!  Garnish it with chopped chives or green onions and serve with a dollop of sour cream!  Super yummy!  I guarantee your friends and family will love them!

Here’s my recipe for the delicious Corn & Cheese Fritters.  This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.

One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick.  When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!

Ingredients:

1 1/2 cup flour

1 large can (15.25 Oz. size) corn kernels

2 eggs

1/2 cup milk

3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both

1 tsp. cumin

2 tsp. garlic powder

1 tsp. chili powder

1 tbs. salt

1 tsp. ground black pepper

1/4 cup finely chopped chives or green onions

Oil for frying

Sour cream & chopped chives or green onions for topping

Directions:

Mix all dry ingredients together in a mixing bowl.

Add the rest of the ingredients except the oil to the flour mixture.

Mix well until all the flour has been incorporated.  Batter will be very thick, do not water it down.

Heat about 1/2′ oil in frying pan.

Drop spoonfuls of batter into hot oil.  Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.

Fry until golden brown turning each patty as the first side brown.

Drain on paper towel.

Serve garnished with chopped chive or green onions and a dollop of sour cream.

 

 

Corn & Cheese Fritters
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Best-Ever Spanish Rice

Best-Ever Spanish Rice

Tomato sauce, red bell pepper, and the perfect combo of spices elevate ordinary white rice to a restaurant-worthy side. (It pair perfectly with our chicken fajitas!) Don’t skip toasting the rice! It adds a ton of flavor.

 

INGREDIENTS

2 tbsp. extra-virgin olive oil

1/4 medium onion, finely chopped

1/2 red bell pepper, finely chopped

2 c. long grain white rice

2 c. low-sodium chicken broth

1 c. tomato sauce

Juice of 1/2 lemon

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. freshly chopped cilantro, for garnish

DIRECTIONS

1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted, 2 to 3 minutes. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.

2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, 15 to 18 minutes.

3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.

 

 

Best-Ever Spanish Rice
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Halloween Treats for ADULTS

Halloween Treats for ADULTS

 

Who says Halloween is just for kids?  After the kids have returned from Trick-or-Treating and they’ve wound down for the night put them to bed it’s time for some adult fun.

Whip up some adult treats ahead of time, hide them from the kids, and take them out for a bit of spooky fun with your friends, or snuggle up with your significant other for drinks and nibbles as you watch a scary movie.

Here are a few recipes for Halloween treats and drinks for adults.

Black CocktailThe Blackbeard cocktail from Honestly YUM is made with chocolate stout.  It looks lethally YUMMY!

Recipe click here![spacer height=”-100px” id=”8″]

 

Pumpkin cheese ballWhip up this Nacho Pumpkin Cheese Ball from Cincy Shopper, it’s creamy, crunchy, with a bit of spicy!

Recipe click here![spacer height=”-100px” id=”8″]

Spiderweb DipDip the nigh away with this zesty south-of-the-border dip from Mr. Food.com

Recipe click here![spacer height=”-100px” id=”8″]

Mummy BrieAdd a bit of sophistication to your Halloween with this Mummy Baked Brie found on Babble.com.

Recipe click here! [spacer height=”-100px” id=”8″]

 

Smoking MartiniHere’s a lovey Smoking Martini created by Thomas Johnson from Cocktailatlas.com

Perfect for Halloween!
Recipe click here![spacer height=”-100px” id=”8″]

 

CocktailThe Grave Digger Cocktail is a concoction of hard cider, whiskey, and ginger ale designed by Boulder Locavore.

Recipe click here!  [spacer height=”-100px” id=”8″]

 

Cheesy Chili Mac Recipe!

Cheesy Chili Mac Recipe!

Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.

This is my version of Cheesy Chili Mac Recipe!Enjoy!

 

Ingredients:

2 ½ cups uncooked macaroni noodles

1 cup frozen corn kernels

15 oz. can kidney beans

1 ½ cup shredded sharp cheddar cheese

15 oz. can pinto beans

15 oz. can black beans

15 oz. can dice tomatoes

15 oz. can tomato sauce

2 ½ cups vegetable broth

2 tbsp. flour

2 tbsp. chili powder

2 cloves garlic

1 pc. yellow onion

1 tbsp. virgin olive oil

 

Directions:

In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.

Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.

Drain and rinse the kidney beans, black beans, and pinto beans.

Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.

Stir very well to dissolve any flour and chilli powder off the bottom of the pot.

Add the uncooked macaroni noodles and stir well.

Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.

When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.

Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.

When the pasta is tender, you can now add the shredded cheddar and stir until melted.

Serve while it’s hot.

Share with your family and friends! Enjoy!

Cheesy Chili Mac Recipe!
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Cheesy Chili Mac Recipe!
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Instructions
  1. In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
  2. Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
  3. Drain and rinse the kidney beans, black beans, and pinto beans.
  4. Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
  5. Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
  6. Add the uncooked macaroni noodles and stir well.
  7. Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
  8. When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
  9. Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
  10. When the pasta is tender, you can now add the shredded cheddar and stir until melted.
  11. Serve while it’s hot.
  12. Share with your family and friends! Enjoy!
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