- July 8, 2020
This is a bit of an odd time of year. Halloween is behind us, it’s bordering between fall and winter, and it’s not quite the holiday season yet. I know the Christmas music I hear inexplicably playing everywhere already would lead you to believe differently, but — no really — it’s not quite the holidays
This is a bit of an odd time of year. Halloween is behind us, it’s bordering between fall and winter, and it’s not quite the holiday season yet. I know the Christmas music I hear inexplicably playing everywhere already would lead you to believe differently, but — no really — it’s not quite the holidays yet.
However, that doesn’t mean that we can start plotting and planning our Thanksgiving menu. It’s never a bad time to think about food.
It may not be a popular opinion, but I think that the turkey is the least appetizing part of the Thanksgiving menu. Now, before you come at me swinging, let me explain.
I love turkey just as much as the next girl, but what I REALLY love are side dishes — mashed potatoes, mac & cheese, corn, green beans, scalloped potatoes, stuffing, gravy, biscuits — you get my drift.
So here are a couple of recipes for some Thanksgiving side dishes you can start planning for your feast! I picked these two, because I love carbs (hence the cornbread), but I also live with someone who isn’t aren’t the carb train right now, but still wants the Thanksgiving side dish goodness!
• 1 1/2 c. yellow cornmeal
• 3/4 c. all-purpose flour
• 1/4 c. light brown sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 1 c. whole milk
• 1/2 c. buttermilk
• 2 large eggs
• 3 tbsp. butter, melted and cooled slightly
Preheat oven to 400° and grease a 9″-x-13″ baking pan generously with butter. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda and salt.
In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. Pour batter into prepared baking dish and bake until top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Let cool slightly before serving.
Loaded Cauliflower Bake
• 2 small heads cauliflower, cut into florets
• 2 tbsp. butter
• 3 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 2 c. whole milk
• 2 oz. cream cheese, softened
• 1 1/2 c. shredded cheddar, divided
• Kosher salt
• Freshly ground black pepper
• 6 slices bacon, cooked and crumbled
• 1/4 c. sliced green onions
Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper.
In a 9”-x-13” dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
Bake until cauliflower is tender and cheese is melty, 30 minutes.