Delicious Thanksgiving Side

APPLE, SWEET POTATO AND CRANBERRY CASSEROLE

This is a favorite of mine to make and serve over the holidays.This is the time for sweet potatoes, cranberries and apples to shine. They will be the the stars on your holiday menu. It compliments your turkey, ham or pork entree beautifully. For your vegan guests, it is the perfect dish and they love love it. For those with a gluten free diet, substitute flour with almond flour. 

It is a dish everyone can enjoy. 

This sweet potato, apple and cranberry side dish for Thanksgiving is so easy and delicious!  The step that requires the most time will be the peeling. Once all of your ingredients are ready to go, everything goes into a casserole and baked for an hour.  

*This dish can be baked the day before to save time.  Cover and refrigerate when finished baking and reheat the next day at 300 degrees until warm. This dish makes your home smell amazing!

All you need is the following:

2 -3 large sweet potatoes, peeled and cut into 1 inch chunks

2 large Granny Smith Apples, cut into 1/2 inch thick slices

1/2 cup fresh or frozen cranberries

1/2 cup brown sugar

1/2 stick butter (1/4 cup)

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon nutmeg 

(Recipe below)

Preheat oven to 350. Slice and peel sweet potatoes and apples.  Place in a 7 x 11 inch baking dish lightly sprayed with cooking spray.  Place apples on top, then cranberries.  Mix flour, salt, sugar and nutmeg in a bowl and sprinkle mixture on top. Dot with butter.  

Bake for 50-60 minutes. 

 Of course this recipe can be doubled to be baked in a 13 x 9 baking dish.  

May you have a Blessed Thanksgiving holiday🧡

Grilled Corn Salad

I couldn't wait to share this great summer side dish I made recently while entertaining family.  I found it in The Recipe Girl cookbook.  It's made with all the freshest ingredients summer has to offer and it's simple to make.  Below are pictured the simple steps and this salad can be prepared up to 4 hours ahead and refrigerated.  

I used the following for 8 servings.

~Salad~

9 ears corn, shucked and  rinsed

1 pint cherry tomatoes

1/2 cup fresh basil torn into small pieces

1/4 cup diced red onion

salt and pepper to taste

~Vinaigrette~

6 tablespoons extra virgin olive oil

6 tablespoons apple cider vinegar

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon salt

pepper to taste

Soak the corn in a large bowl of water for 30 minutes.  Drain the corn and place on a preheated grill.  We grilled for 5-6 minutes on each side or until slight char marks appear on the corn.  Remove from the grill and cool.  When cooled, cut off the corn into a large bowl.

Slice the cherry tomatoes into halves.  

Whisk together the vinaigrette ingredients in a small bowl.  

Blend all together with the basil, onion, salt and pepper, cover and refrigerate until you are ready to serve.  

This salad would be delicious also served as an entree topped with grilled shrimp.

Happy Grilling!