Cheese Curd In Paradise

Sides

Sour Cream and Chive Mashed Potatoes

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Creamy mashed potatoes swirled with salted butter, sour cream, and fresh chives. A delicious side perfect for a dish hot off the grill or fresh from the skillet or oven.

mashed potatoes in a bowl

August 19th is National Potato Day, and it is a day that needs celebration! This is a recipe for creamy flavorful mashed potatoes flavored with sour cream, butter, and fresh chives. It is a perfect side dish for grilled steak or chicken, and a great way to use some of that summer herbs! My kiddos love mashed potatoes, and thankfully chives, and are always happy when some variation is on the menu. The great thing about chives is that the flavor is really mild and if you are a person who want a light onion type flavor you will adore these! I love the added creaminess from the sour cream, and the contrast with the chives is delicious!

This is a great side to make in advance because it can simple be warmed in the microwave when you are ready to eat and it keeping in the fridge 2-3 days. With school fast approaching I love having a few side dishes I can make in advance and warm for dinner time.

mashed potatoes in a bowl

Check out these incredible potato recipe from a few of my friends!

Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event! Check out all of the delicious potato recipes we made for the occasion:
Banh Mi Potato Skins by The Spiffy Cookie Baked Tornado Potatoes by For The Love of Food Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla Campfire Potatoes by Our Good Life Chutneywale Aloo by Food Trails Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures Hearty Beef and Potato Soup by Tip Garden Individual Pommes Anna by A Day in the Life on the Farm Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife Paleo Zuppa Toscana by Frugal & Fit Potato and Spinach Curry by Savory Moments Potato Dinner Rolls by Karen’s Kitchen Stories Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush
mashed potatoes in a bowl

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mashed potatoes in a bowl

What do you need to make Sour Cream and Chive Mashed Potatoes?

Frequently Asked Questions

Can I use a different type of potato?

Sure! Red skinned and Yukon will also work well in this recipe. However, other types may produce a different texture.

Are chives strong in flavor? I am worried I will not like them?

Chives are pretty mild. Of course a large amount of herb will taste strong, but this recipe gives a light flavor and not overpowering.

My potatoes are kind of gummy- what can I do?

Make sure when whipping the potatoes to add the milk slowly. If the potatoes are still a little heavy, slowly add a little more milk.

Can I use a different type of milk like 2%?

Yes, I like wrote because it is creamier, but 2% will work just fine.

What is the best way to warm the potentates?

I like to warm them in the microwave or oven with a few pats of butter on top.

mashed potatoes in a bowl

Looking for more potato recipes?!

Pepper Jack, Potato, and Bacon Soup

Pioneer Woman’s Scalloped Potatoes and Ham

Cheesy Potato Casserole

Italian Chicken Potato and Green Bean Bake

Pesto Parmesan Potato Salad

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Sour Cream and Chive Mashed Potatoes

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people

Ingredients

  • 3 Lbs russet potatoes peeled and quartered
  • 5 tbsp stick salted butter
  • 3 tbsp sour cream
  • 2/3 cup whole milk
  • 2 1/2 tbsp chopped fresh chives, divided
  • 1 tsp salt
  • 1 tsp black pepper
US Customary – Metric

Instructions

  1. Boil potatoes till tender. Drain and place in a large mixing bowl.  Add butter and sour cream and mix with an electric mixer while slowly adding the milk. Stir in 2 tbsp chives.

  2. Season with salt and pepper and top with remaining chives.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2015, and updated in 2019 for reader enhancement and recipe updating.


Easy Creamy Grape Salad

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Red and green grapes tossed in a creamy sweet vanilla dressing. Topped with a salty sweet pecan and brown sugar mix make a permanent summer BBQ favorite.

grapes salad in a white bowl

This is my last day of #BBQWeek, and it has been so much fun! Honestly, I love doing events like this because I just love to see the creativity of my friends, and get a ton of new recipes to try this summer!

For my final #BBQWeek recipe I am sharing one of my very favorite potluck fruit salad recipes, Easy Creamy Grape Salad. This salad is always a crowd pleaser, and I absolutely love bringing it to a cookout to share.

grapes salad in a white bowl

Fruit salad is typically a last minute thought, or a giant tray from the grocery store. I love this side dish because it is a different twist on fruit salad. Grapes are the perfect fruit for this because they give a sweet, yet tangy, flavor to the salad. The creamy dressing is almost a cheesecake flavor, and the sweet nutting topping makes the perfect bite.

Like I said, I love to bring this to a party. People have either enjoyed this salad before, or it is new to them and they can’t get enough of it! It is positively addictive, cool, refreshing, and satisfies any sweet tooth.

grapes salad in a white bowl

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grapes salad in a white bowl

Frequently Asked Questions!

Can I use all green or all red grapes?

Of course, either color or a mix will work!

Can I use chopped almonds or walnuts for my topping?

Yes, an alternative nut might slightly change the flavor, but substituting the nuts is just fine.

Can I use fat-free or reduced fat products for the dressing?

I have not tested with recipe with reduced-fat or fat-free products. I imagine they will work, but the texture and flavor might be different.

How long does the salad keep after it is prepared?

I recommend to eat the salad within 3-4 days.

Here are a few products to help you get started on your salad!

Electronic Hand-Mixer

Silicone Spatulas

Glass Storage Bowls

grapes salad in a white bowl

Check out my other recipes from #BBQWeek!

Cuban Sandwich Burger

Calico Beans with Hamburger

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grapes salad in a white bowl

Easy Creamy Grape Salad

Course Side Dish
Cuisine American
Keyword Side Dish
Prep Time 10 minutes
Chill Time 1 hour
Servings 10 people

Ingredients

  • 4 cups green grapes
  • 4 cups red grapes
  • 8 oz plain cream cheese, softened to room temp
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 2 1/2 tbsps brown sugar
US Customary – Metric

Instructions

  1. With a hand mixer, mix cream cheese, sour cream, sugar, and vanilla until smooth. 

  2. Gently stir grapes into the cream cheese mixture. Spoon into a large serving dish. Allow the salad to chill in the fridge for an hour. The salad can be kept in the fridge a day before serving if needed.

  3. Just prior to serving the salad, mix the pecans and brown sugar together in a small bowl. Sprinkle pecan mixture over the salad and serve.

grape salad in a white bowl

Creamy Asparagus Risotto with Dill

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Spring time is here and so is asparagus season! Creamy Asparagus Risotto with hints of fresh dill, and citrus! This recipe is a perfect for a holiday table, or to pair with freshly grilled salmon or chicken!

Asparagus risotto in a bowl

I love to make risotto and it is no secret that I love different flavor combinations when it comes to my risotto- I have made everything from Eggs Benedict Risotto to Bone Broth Risotto to Chicken Piccata Risotto! I love the opportunity to be creative with a risotto recipe! Risotto is a great dish because it is versatile, and great with any meal.

My recipe for Asparagus Risotto with Dill has a few things that make it extra special. First, I use a touch of cream in this recipe. Typically, risotto does not use cream, but I wanted a luscious, creamy, and rich risotto, and that is exactly what I got with this recipe. The dill and the citrus are great in this creamy dish because it keeps it feeling light, and not weighing you down- plus it is great with grilled proteins.

If you haven’t made risotto before do not be intimidated by the rumors of it being a difficult dish. Is it a dish that requires a little attention, sure, but it is we worth the time, and it is actually very easy to put together.

I love to make this recipe and serve it with grilled salmon or chicken, but this risotto is delicious as a stand alone dish as well. A tip to make this into a vegetarian friendly side is to use vegetable stock in place of the chicken broth.

Asparagus risotto in a bowl

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Asparagus risotto in a bowl

Check out MORE delicious springtime sides from some of my friends!

Springtime Side Dish Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

These looks so delicious!

Asparagus risotto in a bowl

Here are a few products I suggest to make your risotto making a breeze:

These are great staples to get start with your risotto making!

Asparagus risotto in a bowl

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Asparagus risotto in a bowl

Do you want a few more delicious risotto recipes?! Of course you do!

Red Curry Risotto with Grilled Shrimp

Creamy Tomato Basil Risotto

Cheddar Bacon Risotto

Italian Sausage, Bell Pepper and Garlic Scape Risotto

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Asparagus risotto in a bowl

Creamy Asparagus Risotto with Dill

Course Side Dish
Cuisine American
Keyword Risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 1/2 tbsps chopped fresh dill
  • 2 tbsps heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp fresh lemon zest
  • Squeeze of fresh lemon juice
  • salt, to taste
US Customary – Metric

Instructions

  1. Heat a large skillet over medium heat. Add olive oil  and butter to pan; swirl to coat. 

  2. Add onions; cook 1-2 minutes and add garlic. Stir in rice, and cook for 1-2 minutes, stirring constantly. 

  3. Increase heat to medium-high and add stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the asparagus, dill, and lemon zest. 

  4. When liquid is absorbed, remove from heat, stir in cream and Parmesan. Squeeze a lemon over the top and season with salt. 

  5. Garnish with additional dill and Parmesan, if desired, and serve. 

Asparagus risotto in a bowl

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Crispy Baked Asparagus Fries with Lemon Pepper Sauce

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asparagus fries on a baking sheet

Welcome to the March Fantastical Food Fight! The Fantastical Food Fight selects an ingredient each month as a theme, and we create recipes inspired by this theme. This month the theme is asparagus. Since spring is here it was the perfect choice.

asparagus fries on a baking sheet

I love asparagus, and look forward to it when the first signs of spring begin to emerge. Typically, we grill or roast our asparagus, but I was in the mood for something different and made these delicious asparagus fries. If you follow me on Instagram you know I talked about how amazing and crispy these fries are- so good! I use a very simple process to get the best crispy crust on my fries. Egg wash- flour/Parmesan-egg wash- Parmesan/panko. These yummy fries get two dunks into Parmesan, and the double egg wash gives them a nice sturdy exterior without frying, and they are perfect for dipping.

I serve these fries with a lemon pepper sauce, and it is a mouthwatering combo. The sauce is mayo based, and includes fresh lemon zest, fresh lemon juice, and a generous portion of pepper.

asparagus fries on a baking sheet

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asparagus fries on a baking sheet

I bake these fries for about 15 minutes, but I recommend keeping an eye on them around 13 minutes because the thickness of the asparagus can impact baking time. I like to get a medium thickness, like pictures, thin asparagus tends to not hold up as well, and thick tend to not be cooked in 15 minutes.

asparagus fries on a baking sheet

Check out all of these beautiful asparagus recipes from other bloggers in the Fantastical Food Fight in the Link Party!

Inlinkz Link Party

asparagus fries dipped in sauce

My husband, kiddos, and mom helped me taste test this recipe and they all loved our favorite veggie crispy and ready for dipping. My kids especially loved the sauce which I expected since they love to dunk their food these days. The sauce is delicious with the Parmesan crust- don’t skip it!

asparagus fries dipped in sauce

Similar Recipes:

Bacon, Egg, and Roasted Asparagus Salad

Asparagus and Gruyere Tart

One Pot Pesto Feta Pasta with Asparagus

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asparagus fries on a baking sheet

Crispy Baked Asparagus Fries with Lemon Pepper Sauce

Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Asparagus

  • 1 lb fresh asparagus, ends trimmed (medium thickness)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/4 cups plain panko breadcrumbs
  • 1/2 cup grated parmesan cheese, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Lemon Pepper Sauce

  • 1/2 cup mayo
  • 1 tsp lemon zest
  • juice of 1/2 a fresh lemon
  • 1/2 tsp black pepper
  • pinch of salt
US Customary – Metric

Instructions

  1. Pre-heat oven to 425°F. 

  2. Line a baking sheet with parchment paper and set aside. 

  3. Place three plates in the work area. One one place mix flour and 1/4 cup Parmesan cheese. One second plate, add the eggs. On the third plate, add panko, 1/4 cup Parmesan, salt, and 1/2 tsp pepper. 

  4. Place a few pieces of asparagus in the egg wash, next dip it in the flour, next dip it back in the egg wash, and finally roll to coat the asparagus in the panko.  Place asparagus on the baking sheet. Complete process with remaining asparagus. 

  5. Place asparagus in the oven and bake for 13-15 minutes. The coating will be light brown and crispy. While the asparagus cooks, make the sauce. 

  6. To make the sauce, combine all sauce ingredients and stir. Set it in the fridge while you wait for the asparagus to finish cooking. 

  7. Remove asparagus from the oven and serve with the lemon pepper sauce. 

asparagus fries on a baking sheet

Irish Colcannon with Bacon

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It is never to early to start breaking out the Irish recipes if you ask me. Colcannon is one of my favorite dishes to make. It comes from Ireland and Scotland and there is even a song about it.

Colcannon in a bowl

Typically, Colcannon is made from mashed potatoes with cabbage (or kale), cream, butter, salt and pepper. Sometimes people add bacon, green onion, garlic and other types of toppings. Normally, this is considered a regional dish and there are different variations depending on where you are.

I absolutely love this side dish. I know you may think, cabbage and potatoes??? Trust me, it is great together. The textures work well and I love the flavor combination. I like to make mine with cream, green onion, and bacon and that naturally makes this party a little more fun. I GUESS you could use regular milk, but in all honesty the cream adds a lovely light sweetness, and I would miss it!

Colcannon in a bowl

Today, I am not just sharing and Irish recipe with you to prepare for St. Patrick’s Day, but I am celebrating all things potato with a few other blogging friends!

Colcannon in a bowl

Check out these tasty recipes everyone is sharing today!

All About Potato Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Colcannon in a bowl

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Colcannon in a bowl

So, do celebrate St. Patrick’s Day? Do you drink green beer (no thank you) and eat corned beef? I am not a fan of green beer, and will take a darker beer over the green option, but I love corned beef. I have a delicious one-pot corned beef and cabbage recipe I will be sharing with you next week to round out your holiday menu.

We are headed to Florida shortly and I am excited for a little fun in the sun, and lots of time with my family. We are also going to Disney and my sister and I are pumped to eat all the tasty treats.

Follow me on Instagram because I will be posting our Disney food findings during the week!

Colcannon in a bowl

Similar Recipes:

Scalloped Potatoes and Ham

Cheesy Potato Casserole

Pesto Parmesan Potato Salad

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Colcannon in a bowl

Irish Colcannon with Bacon

Course Side Dish
Cuisine Irish
Keyword Bacon, Irish, Potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 2 1/2 lbs Yukon Gold potatoes
  • 1/2 head cabbage, cut into slices
  • 2/3 cup heavy cream
  • 3 tbsp salted butter
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 8 slices bacon, chopped
  • 5 green onion, sliced
US Customary – Metric

Instructions

  1. Boil potatoes in a medium pot till tender and ready to mash, about 10 minutes. While potatoes cook, place cabbage in a microwave safe bowl and add about 1 1/2 of water to the bowl. Cover and microwave for about 10 minutes, or until tender. 

  2. While the potatoes and cabbage cook, cook bacon in a skillet until crisp. Transfer to a paper towel lined plate for later. 

  3. Drain water from potatoes. Add cream and butter and mash using a hand mixer or a potato masher. Add salt and pepper. 

  4. Remove cabbage from water and add to potatoes. Gently stir. Add the bacon and green onion (reserving about a tbsp for topping of each). 

  5. To serve, place a little additional butter in the center and top with bacon and green onion. 

Colcannon in a bowl

Cozy Winter Recipes- January Recipe Round-Up

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Happy New Year, everyone! Myself and a group of fellow bloggers are planning monthly themed recipe round-up in 2019. We are all excited to share recipes with you each month to help you meal plan, and prepare for upcoming holiday, events, season during the year. This month we are featuring cozy winter recipes — recipes and meals to warm you up on chilly January days. Please continue reading to see all the recipe ideas and comfort foods.

~Breakfast~

Loaded Egg & Toast Cups from Cheese Curd in Paradise

Egg & Cheese Pancakes from Crafty Cooking Mama

Baked Peanut Butter Oatmeal from Savory Moments


~Sides~

Sour Cream & Chive Jumbo Biscuits From Faith, Hope, Love, and Luck 

Easy Cheesy Broccoli Casserole from Cheese Curd in Paradise

Mulled Cranberry Wine from Crafty Cooking Mama

Spicy Latin Baked Cheese Crisps w/ Pepitas from Faith, Hope, Love, and Luck

~Soups & Chilis~

Taco Soup from Books n’ Cooks


Italian Sausage Minestrone from Jolene’s Recipe Journal

(Un)Stuffed Banana Pepper Soup from Savory Moments

Split Pea Soup w/ Ham from The Saucy Southerner

Weeknight White Chicken Chili from Cheese Curd in Paradise

Slow Cooker Chili from Blogghetti

Cajun Bratwurst Slow Cooker Soup from Faith, Hope, Love, and Luck

~Main Dishes~

Cacio e Pepe w/ Parmesan Frico from Pies and Plots

Manhattan Hot Shot Sandwich from Palatable Pastime

Stovetop Orzo Macaroni & Cheese from Pies and Plots

Weeknight Chicken Pot Pie from Books n’ Cooks

Instant Pot Beef Tips & Mushrooms from Palatable Pastime

Speedy Shepherd’s Pie from Jolene’s Recipe Journal

Crockpot Macaroni & Cheese from Girl Gone Mom

Cheesy Chicken Tortilla Casserole from The Saucy Southerner

~Desserts~

S’mores Bars from Crafty Cooking Mama

Cranberry Apple Crisp from Savory Moments



~Monthly Recipe Round-Up Bloggers~

Cabernet Cranberry Sauce

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Cabernet Cranberry Sauce is a recipe that is near and dear to me because it sparks one of my favorite Thanksgiving memories.  
 
Not because of the beautiful colors, textures, and flavors….. 
 
Not because of the rich red wine flavor or the zest orange….
 
Not because of the tart, but sweet bite……
 
Cranberry sauce in a white bowl
 
Ron and I bought our first home in 2011 and we moved in mid-November. We were so excited to be in our new house, and prepare for the holidays. It was Thanksgiving day and we were getting ready to head to dinner with Ron’s family. I ran to the basement to get a few serving dishes for sides I prepared, one being Cabernet Cranberry Sauce, and to my horror the was standing water in the basement of my brand new house. We were in a panic because it was very cold outside, and of course getting someone to the house was going to cost an arm and a leg. Ron ended up having to stay home and miss a bulk of the holiday, but the basement got taken care of for a relatively reasonable price considering it was a holiday.  I remember finally getting to my mom’s house in tears because I was so upset about my new house, and I felt very accomplished that I had remembered these cranberries. Now, I think about this story and laugh because it was the perfect memory of breaking in a new house. Ultimately, the culprit was an old hand towel that was stuck almost out to the street! Thankfully, we never had issues again, but it is a funny story to think about during this time of year, and makes me feel fortunate that I had this recipe prepped and ready to go to fly out the door as chaos ensued in our basement. 
 
As mentioned above, this sauce has many wonderful qualities. I am partial to red wine in my cranberry sauce because I think it gives a depth of flavor, and really compliments the tart and sweet dynamic. I also really love adding orange zest and juice. The citrus adds a freshness to the sauce, and it compliments the richness of the red wine. 
 
Another plus of making cranberry sauce is how easy it is, and it can be made way in advance so you are not having to worry about it when you are preparing your meal, or when you are getting ready to attend dinner and are bringing cranberry sauce as a side. I love to play around with different mix-ins in the sauce like rum, vanilla, brandy, cinnamon, brown sugar, jalapeno, and apple cider. As long as you keep the cranberry, sugar, and liquid ratios the same the sky is the limit for different variations you can make. 
 
I know some people are not cranberry lovers, but they will have a change of heart once they try a homemade variety over the canned. The flavors are mush richer, more pronounced, and it pairs perfectly with the other traditional Thanksgiving dinner offerings. 
 
Cranberry sauce in a white bowl
 
Similar Recipes: 
 
 
 
 

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Cranberry sauce in a white bowl

Cabernet Cranberry Sauce

Course Side Dish
Cuisine American
Keyword Cranberry, Red Wine, Side Dish, Thanksgiving
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 25 minutes
Servings 6
Ashley Lecker Ashley Lecker

Ingredients

  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 cup Cabernet Sauvignon (or comparable full-bodied red wine)
  • 2 tsp orange zest
  • 1/4 cup fresh orange juice
US Customary - Metric

Instructions

  1. In a medium sauce pan, add cranberries, sugar, wine, zest, and juice. 

  2. Bring cranberry mixture to a low boil. Reduce heat and partially cover the top of the sauce pan. Lightly simmer for 15 minutes, stirring at the halfway point. Cranberry skins will pop and begin to form a sauce. 

  3. Turn off the heat and allow the sauce to cool before transferring to a storage container. Cover and chill for 1 1/2 - 2 hours.  The sauce will thicken as it cools. 

Recipe Notes

The sauce can be made up to 2 weeks in advance and stored in a sealed container in the fridge. 

Cranberry sauce in a white bowl


Roasted Sweet Potato Stuffing

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Do you call it stuffing or dressing? I am curious because I use the words interchangeably and my husband recently pointed that out to me while I was making this recipe to share with you. I am very interested to hear your responses because it was never something I gave a second thought to! Roasted Sweet Potato Stuffing is my name for this recipe- should it be dressing….the verdict is still out! 

However, no matter if you say stuffing or dressing you will have a table filled with happy diners with this recipe. Homemade buttery toasted bread, savory cinnamon roasted sweet potatoes, veggies, garlic, fresh herbs, a white wine finish, and make ahead friendly will make this recipe a new favorite on your holiday table. Stuffinn with sweet potaotes in a red dutch oven

I love Thanksgiving sides and, as I have mentioned before, one of my favorite things to do is to load up on the leftover sides the following day to make a big plate of all my favorites. This recipe will be a hit in that department if you are like me in your leftover rituals. 

The thing that makes this recipe really great is making your own toasted bread. I like to make mine nice and buttery because it pairs so well with the sweet potatoes and white wine flavors. To me, stuffing without white wine is missing a key flavor. I grew up with my Dad making stuffing with green onion, mushrooms, and white wine so it is hard for me to have a stuffing with out it! Once it is cooked it is not a strong flavor, but it adds a great layer with the savory rich flavors in the stuffing (or dressing, whatever). Fresh herbs are another must for me in stuffing and dressing recipes. Many times I use dried as a time saver, and because I live in a cold climate and they are expensive during non-growing seasons. I would grow them at home, but my cats eat them and that becomes a bit of a pain (anyone else deal with this issue?). However, this recipe is worth the price of fresh herbs if you live in an area like I do because the flavors are much more pronounced, and it really add another layer of delicious savory goodness to the finished product. 

Stuffinn with sweet potaotes in a red dutch oven

What are some of your traditional mix-ins in stuffing or dressing? Are you a meat person, or maybe oysters? Do you add fruit or cheese? What about nuts? Maybe you say no way to this type of side? I love that there are so many different variations to this traditional side dish! Please feel free to share some of your favorites below because I love to see what everyone else is eating and making for their holiday table! If you give this recipe a try (and I hope that you do) let me know how you liked it with a comment and/or a rating! 

Stuffinn with sweet potaotes in a red dutch oven

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Stuffing with sweet potaotes and mushrooms in a red dutch oven

Roasted Sweet Potato Stuffing

Course Side Dish
Cuisine American
Keyword Side Dish, Thanksgiving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 people
Ashley Lecker Ashley Lecker

Ingredients

  • 15 oz italian bread loaf
  • 6 tbsp salted butter, divided
  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 2 stalks celery, diced
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh sage, minced
  • 2/3 cup dry white wine (can substitute for chicken broth)
  • 3 cups chicken broth
  • salt and pepper, to taste
US Customary - Metric

Instructions

  1. Pre-heat oven to 375°F. Slice the bread into 1 1/2-2 inch cubes and place in a large mixing bowl. Melt 4 tablespoons of butter and pour it over the bread. Gently, using your hands, mix the bread and butter so all the cubes are lightly coated. Place bread on a baking sheet (it is ok if bread overlaps) and bake for for 3 minutes. Gently stir and bake for an additional 3-4 minutes. The bread should be toasted and lightly crisped. Set aside. 

  2. While bread toasts prepare the sweet potatoes. Peel the sweet potato and cut into 1 inch pieces. Place in a bowl and toss with olive oil, salt, pepper, and cinnamon. Place on a baking sheet and into oven when bread finishes toasting. The oven temperature will remain the same. Roast for 15 minutes, stirring at the halfway point.  

  3. In a dutch oven (or another oven and stove top safe baking dish), melt 2 tablespoons of butter over medium heat. Add, celery, onion, garlic, and fresh herbs. Saute until the onions are celery begin to soften. 

  4. Remove sweet potatoes from the oven and reduce heat to 350°F. Add toasted bread  to dutch oven and stir. Add white wine to dutch oven and stir. Add chicken broth  and sweet potatoes to dutch oven and gently stir.  Season with additional salt and pepper if necessary. 

  5. Cover and bake for 15 minutes until heater through. 

Recipe Notes

This recipe can be prepared 2 days in advance and heated in the oven. Baking time will be long if it is chilled. 

Stuffing with sweet potatoes in a red dutch oven


Green Bean and Bacon Au Gratin

by 13 Comments


The holidays are creeping in and will be here before we know it. Since variety is the spice of life I am sharing a few of my favorite side dishes to liven up your holiday table. Green Bean and Bacon Au Gratin is a great twist on a traditional green bean casserole. Fresh beans, sharp cheddar, smokey bacon, and a touch of Parmesan make a holiday side dish that no one is soon to forget! 

Green Beans Baked with Cheese and Bacon

This side dish is ready in 30 minutes and can be prepped in advance to cut down on prep time to maximize efficiency. I don’t know about you, but when I am cooking for a holiday easy side dishes I can pop in the oven as the turkey or ham is resting is a big bonus for me. I have had people ask if frozen or canned green beans work for this recipe, and the answer is absolutely.  If using canned, make sure to drain the green beans prior to adding them to the cheese sauce. If you are using frozen, make sure to thaw them first or you will have a watery side dish as the beans melt, and your cook time will be longer because of the frozen beans. Also, if you decide to prep this side dish in advance I recommend waiting to top with bacon because you want it to be nice and crispy. 

Green Beans Baked with Cheese and Bacon

I am starting to get excited for the holidays, and looking forward to time with family. I love the cooking, the smells, the laughs, the late nights, the holiday shows and events! It has become even more fun for me since having the boys because we get to do all of my holiday favorites, but with the boys who are experiencing it for the first time, and creating their own memories. One of my favorite things is the holiday parade in a few weeks. It is becoming fun for the boys to see their friends in the parade, and they love when there is a person they know to watch for. I am also really looking forward to the new Grinch movie, and we planning to purchase our tickets for opening weekend. I am going to bring Rowan, and he is excited for his first movie at the theater and try the movie theater popcorn his brother raves about. We also go to the local botanical garden the day after Thanksgiving to see the lights, and enjoy a wagon ride with hot chocolate or hot cider. Do you have any traditions to get in the spirit of the holidays? Maybe movies, meals, or a special event? 

Green Beans Baked with Cheese and Bacon

Today is election day and a friendly reminder from me to you to make sure you vote! We were at our polling location at 7 am this morning to vote with the boys. We like to bring the boys to the polls when we vote because I think it is important for them to see it as a duty and part of our family. My hope is when they are old enough that voting is normalized for them, and they feel confident walking in their polling location and feel it is part of they job as an citizen of this country. However, right now the boys are just excited to get their “I voted” stickers, and an extra treat for behaving while we wait in the line. Tonight, we are planning to head to the election night watch party with the boys, and we are hoping the results are in our favor! If you aren’t aware, Ron and I have a background in politics and it is how we first met. We both worked in campaigns, and for a Congressional office for a few terms. The political process is something that is exciting and important to both of us, and we have many friends that are in office, are running, or work in the political arena. 

Green Beans Baked with Cheese and Bacon

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Green Beans Baked with Cheese and Bacon

Green Bean and Bacon Au Gratin

Course Side Dish
Cuisine American
Keyword Bacon, Beans, Casserole, Cheese, christmas, Green Beans, Side Dish, Thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Ashley Lecker Ashley Lecker

Ingredients

  • 24 oz fresh green beans, washed and ends trimmed
  • 5 strips bacon, chopped
  • 2 1/2 tbsp flour
  • 1 cup milk
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/3 cup shredded Parmesan cheese
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees.

  2. Place green beans in a microwave safe dish and add 2/3 cup water. Cover and microwave to lightly steam for 6 minutes. 

  3. While beans are cooking, cook bacon in an over safe skillet over medium heat(cast iron works well) till crisp. Remove from pan and set aside, but be sure to keep the dripping in the skillet. 

  4. Add flour to the pan with the drippings and whisk. Add the milk, salt, and pepper. Whisk and allow the mixture to thicken (about 3-4 minutes). 

  5. Whisk in the cheddar cheese. Remove beans from the water and add to the cheese sauce. Stir to evenly coat the beans in the cheese sauce. Top with Parmesan cheese and then the chopped cooked bacon. 

  6. Bake uncovered for 20 minutes.

Green Beans Baked with Cheese and Bacon


Easy Cheesy Broccoli Casserole

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November is officially here and it means that the all my favorite spooky things are packed up until the the fun begins next year. However, November officially starts the holiday season in our house, and I start to go into Thanksgiving prep mode.

The past few years I have started cooking the Thanksgiving dinner for my family and my husband’s family. I really enjoy menu planning, and prepping for the big event. However, I know that this is not everyone’s idea of a good time, and time saving recipes that are delicious, easy, and time saving are important. I can also appreciate this because, as much as I love my kitchen, I love having the ability to spend the time with family as well. 

My Easy Cheesy Broccoli Casserole is a perfect addition for a holiday table. It features fresh broccoli, a rich sharp cheddar sauce, and a butter crispy cracker topping. An easy recipe with traditional broccoli cheese flavors the entire family will love. Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

One of the great things about this recipe is that many of the steps can be done in advance. Steam the broccoli in advance and make the cracker topping in advance make the assembly of this casserole simple and efficient. Another plus is the quick cook time because you can pop it into the oven while your turkey and ham rests before carving. It will come out hot, cheesy, bubbling, and ready to serve. 

The cheese sauce I use for this recipe is my standard ol’ reliable cheese sauce that I use for mac and cheese, but I seasoned it will a little extra garlic for an extra kick to the casserole. I love to use sharp cheddar for the flavors it brings to this casserole, but a medium to mild cheddar or event a monterey jack cheese will work nicely in this recipe as well. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

My kiddos like broccoli, but normally like it raw with a little ranch dressing, but when I first made this casserole I told them is is broccoli- mac and cheese style. Thankfully, this was a success to get them to try it! They have developed a habit of calling this broccoli with mac and cheese sauce, and I figure whatever works because kids are not the easiest critics! I am thankful that my kiddos aren’t too picky, but there are many days that they like to throw me for a loop and proclaim meals that have been favorites to be the WORST. The joys of parenting. The. Joys. I am hoping to get my oldest involved with cooking for the holidays this year because I know that, at least with him, engagement makes him the most likely to try new things, and when he tried his little brother will try. Monkey see, monkey do as my Mom always said. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

How are you prepping for the upcoming holidays? Are you a person who cooks, or are you a taste testers? Maybe you are all about the shopping? If you are, my hat is off to you because that is my crux. I have never been a person who could deal with the massive amounts of people during holiday shopping, and it makes me incredibly thankful for online options…. However, I do like to support local business in my area, and make sure to frequent them, but I pick my times strategically so I have time to browse and shop. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

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Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.

Easy Cheesy Broccoli Casserole

Course Side Dish
Cuisine American
Keyword Holiday, Side Dish, Thanksgiving, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Ashley Lecker Ashley Lecker

Ingredients

  • 6 cups uncooked broccoli florets
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups grated sharp cheddar cheese
  • 2 tbsp sour cream
  • 1 sleeve butter round crackers (like Ritz), about 25 crackers
  • 3 tbsp melted butter
US Customary - Metric

Instructions

  1. Preheat oven to 350° F. Lightly grease an oven safe baking dish and set aside. I use a cast iron 12-in round skillet when I make this dish.

  2. Fill a pot with about 2 inches of water and bring to a simmer. Add broccoli, cover, and steam for 2-3 minutes. Remove from heat and drain water. Place broccoli in the prepared baking dish and set aside. 

  3. In a medium pot, melt 2 tablespoons of butter. Whisk in flour and cook for about a minutes. Whisk in the milk, garlic powder, pepper, and salt. Bring the heat until the mixture is about to simmer and whisk in the shredded cheese. Whisk till melted and then whisk in the sour cream. 

  4. Pour the cheese sauce over the broccoli. In a gallon sealable bag, crush the crackers and add the melted butter. Reseal and toss the crushed crackers in the butter for the topping. 

  5. Top the broccoli casserole with the crushed buttered crackers and bake uncovered for 20 minutes.  Remove from the oven and serve. 

Broccoli florets covered in cheese sauce and topped with crushed crackers. Served in a round black baking pan.