Sides from the Magazine

I am not yet done posting the recipes I selected from the Holiday Menu Magazine, so here it is another portion, containing sides and such this time .

Cheddar Grits


Mashed Potatoes with Chevre and Chives


Roasted Sweet Potatoes


Green Beans Amandine


Creamed Corn


Lemony Glazed Carrots


Brussels Sprouts with Prosciutto


Southwestern Strudel


Lemon Broccolini


Roasted Mushroom Sauce


Southern Cornbread

Turkey, Mashed Potatoes, Endive & Corn on the Cob

I like endives, but for who has not had them, they should know that endives do taste a little bit bitter.
Here only 1 head of endive was used, split between the 2 plates.



For this dinner, I did not do too much, as the corn just steamed away and finally topped it with butter,



salt and pepper and the endives were just plain.
I bought the endives thinking I will wither chop them for a salad or I will use them as scoops for some bean dip, but decided finally to use this wit the additions. They did end up scooping the mashed potatoes and the turkey topping.
If this sounds good to you and you want to give it try, here is what you need :
- steam the corn 25 minutes, then add any topping you like
- boil 2 medium potatoes per person, peeled and cubed in 4 cups water for approx 20-25 minutes until tender, then mash with some butter, sour cream, salt and pepper
- wash and cut the endive
- cook 2 handfuls of ground turkey in 1 cup tomato sauce for approx 10 minutes or until the meat looks cooked, adding only a little basil and some salt & pepper to taste.

I served this as an appetizer (blue corn chips with salsa).

Easy to make, but really tasty !

Corn Dogs

I have made CORN DOGS, BAKED, in the past and you can read about that HERE.
Using the same dough and the same ingredients, but apparently too few hot dog links for too much dough, I ended up with these.
Moral of the story? Use less dough and they will not end up so bulky.
They were good, the meat inside was insulated well and it came out being juicy and yummy.
I'll make these again, but with a thinner cover.
Here are a few pictures of the process.


I have 5 pieces here, but I should have had 8 really.

You spread it enough to cover the hot dog link.

Now you start covering the meat.


Using your fingers, you bring the 2 sides of dough together....


Then you pinch to seal.



You then glaze the corn dogs with egg yolk.

This is how they look baked.

They sort of cracked when baking.

Creamed Corn

Creamed corn is probably best made with fresh corn that you just cut off the fresh cob, but when you do not have those on hand, any bag of frozen corn will do just as fine.
This is how I make the creamed corn and needless to say, it's delicious ! And creamy !

Ingredients:
2 cups corn


1/2 cup water
1/2 large onion, very finely minced


2 to 3 TBSP butter
1 teaspoon sugar
1 teaspoon honey


1/2 cup heavy cream/half &half or thinned sour cream (I used thinned sour cream this time)
1/2 teaspoon tarragon
1/4 teaspoon kosher salt
1/8 teaspoon pepper

Directions:
Cook the butter and the really finely minced onion


for 3 to 4 minutes, so the onion can soften,




then add the corn and water and bring to a simmer.




Reduce the heat and cover with a lid.


Cook for 10-15 minutes until the corn becomes tender.
Add sugar, honey, tarragon and cream, and cook uncovered for 5 minutes or so, stirring occasionally.



The liquid will reduce.


Add the salt and pepper at the end.


Enjoy !

Here are the instructions from the back of the bag on how to cook the corn.