Holiday Recipes: Thanksgiving Side Dishes

Thanksgiving Side Dishes

Turkey, cranberry sauce, basic stuffing, mashed potatoes. If eating the same thing every year (no matter how tantalizing the tastes) sometimes gets you down, try adding a new dish to your Thanksgiving spread. One or more of these scrumptious sides – straight from our tables to yours – could be the answer. Just click on the titles below for printable cards to add to your recipe box.

Serve in contrasting-colored dishes – orange-hued stuffing in a turquoise bowl, for example, or nice, dark green beans on a bright red platter – for a table that’s as attractive as it is delicious.

Chorizo Corn Bread Stuffing
Makes 4 – 6 servings
“This sweet, savory, and spicy take on stuffing is a hit year after year. Use organic or all-natural sausage to boost the health factor – and the flavor.”

Ingredients
1 pound hard chorizo, diced
1 white onion, diced
1 large carrot, chopped
½ cup celery, chopped
1 tablespoon garlic, minced
2 cups corn bread, crumbled
½ cup chicken stock
¼ cup fresh cilantro, chopped

Instructions
1. Cook chorizo in a skillet over medium heat, about 5 minutes.
2. Preheat oven to 350°F.
3. Add onion, carrot, celery, and garlic to the chorizo and cook until the vegetables have caramelized, about 10 minutes.
4. Add the corn bread, chicken stock, and cilantro. Mix until the bread is just coated – not too dry, not too wet.
5. Transfer to a buttered casserole dish and bake until heated through and lightly browned, about 20 minutes.

Continue reading for Firemen’s Potatoes (Potatoes au Gratin), Classic Baked Acorn Squash, Tarragon-Almond Green Beans, and Apple Cake recipes.


November 14, 2012

Fall Recipes: Creativity with Halloween Sweets

Happy Halloween! Whether you’re spending the evening passing out treats or taking the young ones for a costumed stroll around the neighborhood, your kitchen is soon to become a repository for piles of fun-sized goodies. But before the kids chomp it all down, borrow a handful for your own use – and share in the sugar high.

Fall Recipes: Get Creative with Halloween Candy

 

Sweet Salad
Remember Waldorf salad? This easy-to-prepare candy bar apple salad has the same idea – luscious flavors doused in a creamy dressing. Rather than the Waldorf’s classic combination of grapes, walnuts, and marshmallows, this one uses apples, SNICKERS®, and vanilla pudding to create a caramel apple–flavored treat.

Substitute with abandon to suit your tastes (or your pantry). Some suggestions include using a mixture of SNICKERS and HEATH Toffee Bars, pears rather than apples, and different flavored puddings.

Delicious Drinks
When your little monsters return home with bags stuffed full of colored candies, look no further than Skittles®-infused vodka. With each flavor individually bottled and ready to drink, you won’t have to search for a sweet end-of-day treat. But if chocolate and peanut butter is more your style (or you’re only in the mood for a quick nip), try a peanut butter cup martini.

Bite-Sized Baking
No matter your preferred taste – sweet or salty, nuts or toffee – trick-or-treat bags are sure to offer a complement to every craving. Use sugar-loaded confections to create candy-recycler blondies, Halloween candy cookies, white chocolate candy corn cookie bars, peanut butter and toffee candy bark, or frozen peanut butter cup banana pops (the fruit makes them healthier, right?). With these desserts on hand, you’ll wish All Hallows’ Eve came around more than once a year.

By Jess Huckins, Staff Writer

Have any Halloween-inspired treats made it into your recipe box? Share them in the comments below or tweet us at @ruelala.

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October 31, 2012

Cooks in the Kitchen: How to Make THE Pasta

My cooking career? Admittedly, it came and went with my freshman year of high school, when my friend Jessica and I kept a daily tradition of heading to her house after school and cooking up loads of pasta (oh, the sweet days of fast metabolisms). The recipe we based it off was an always-evolving dish of my Mom’s – you know, the kind that comes about by tossing a bunch of random things together in a sauté pan, sans measurements. In both my household and Jessica’s kitchen, this was referred to as “THE Pasta” (with an emphasis on “THE” ) and not a single bite ever tasted anything less than delicious.

While I haven’t cooked anything more complicated than oatmeal since, well, Britney debuted (it was during one pasta session that TRL premiered “…Baby One More Time”), this is the one single recipe I can confidently say I’d still be able to pull off without a single hitch. It’s just that impossible to screw up.

THE Pasta

Ingredients:*
4–5 medium Roma tomatoes, chopped
4 cloves chopped garlic
2 tbsp extra-virgin olive oil
1/2 can chicken broth
1/2 c heavy cream
1/2 container any store-bought refrigerated pesto sauce (like BUITONI®)
1 bag fresh baby spinach
1 package sweet Italian sausage, casings removed, cooked and crumbled
1 can quartered artichoke hearts, drained
1 package sliced baby bella mushrooms
1 16oz package linguine
Pecorino cheese
Fresh basil
Toasted pine nuts
Kosher salt and freshly ground pepper to taste

Cook linguine according to package directions for al dente. Reserve 1/2 cup cooking water to add to finished pasta.

Heat olive oil in a large sauté skillet or Dutch oven over medium heat. Add garlic and sauté until fragrant.

Add tomatoes and stir, mixing with garlic. Simmer tomatoes, allowing them to break down a bit. (Sometimes my mom adds a touch more olive oil while they’re simmering.) Add mushrooms, spinach, and chicken broth, covering the pan to allow spinach to wilt. When spinach is reduced and mushrooms tender, stir in pesto sauce, artichoke hearts, and cooked sausage and simmer on low heat for a few minutes, adding salt and pepper to taste.

Remove from heat and stir in the heavy cream, adding pasta water to blend. Put back on the heat for one minute, stirring together.

Add cooked pasta to the sauce and blend. Pour mixture into large pasta serving dish and top with grated Pecorino, chopped fresh basil, and toasted pine nuts.

*All measurements are approximate.

Our Rue Cooking School: Baking & Savory Boutique opens Friday, October 26, at 3PM ET.

 By Sarah Stanley, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now. 

 

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October 25, 2012

Rue How-To: Healthy Banana “Ice Cream”

I’m a New Englander to the core, and turning on the heat for the first time each fall takes some adjustment. When I need to cool down (if only briefly), there’s no better treat than this healthy banana ice cream. No ice cream maker? No problem. All you need is a blender or food processor.

Here are two ways to create flavor combinations that will entice banana lovers and tolerators alike.

Core Ingredients
2 bananas, frozen with peels on for about 15 minutes (they should have some give when you squeeze them, but still retain that frozen consistency)
Honey, to taste

Batch 1 (for banana tolerators, or fans of sweets)
Also add peanut butter, NUTELLA®, and chocolate chips, to taste

Batch 2 (for banana lovers, or those who prefer simpler flavors)
Also add peanut butter, to taste

Feel free to create additional flavors by adding pumpkin puree, nuts, strawberries – whatever you want.

Directions
1. Peel the bananas, using a sharp knife to cut off the ends and slice through the frozen peel.
2. Cut each banana into thirds and place in the blender or food processor.
3. Add the honey and blend until the mixture has the consistency of ice cream. If needed, scrape the sides of the blender or food processor with a spoon, then blend again. Add in any other ingredients and blend once more.
4. Scoop into bowls immediately, or place in the freezer until chilled to your liking.

Makes approximately two servings.

By Jess Huckins, Staff Writer

What’s your favorite healthy treat? Let us know in the comments below, or tweet us @ruelala.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.


October 24, 2012

Al Fresco Entertaining: The Perfect Barbeque Menu

A RECIPE FOR A SUCCULENT SUMMER MEAL FROM ROBINSON’S PRIME RESERVE

Robinson's Prime Reserve

We love gathering a few friends in the summer for impromptu get-togethers outside. Set the scene with rustic silver buckets filled with wild flowers, twinkling tea lights on banisters and tables, and platters overflowing with fresh fruit for a little something sweet after the barbeque. For the must-try main course, we turned to the grilling experts at Robinson’s Prime Reserve and the culinary mastermind Samuel Adams Chef David Burke. Fire up the grill for this three-part recipe and serve with ice-cold lemonade and Sam Adams, of course (fresh sliced lemons are a must).

Download the recipes (or view all on the next page)
Continue reading “Al Fresco Entertaining: The Perfect Barbeque Menu” »


June 8, 2011

Indulgent Extras: Treats for the Fireside

A RECIPE FOR HOT BUTTERED RUM, THE ULTIMATE S’MORE COMPANION

Hyatt Lake Tahoe

The Hyatt Lake Tahoe Resort, Casino and Spa is literally chock-full of wintertime activities – from snowy sports on nearby trails to relaxing treatments at the mountain-inspired spa. But there’s one activity in particular that caught our eye: s’more roasting at the fire pits. There’s just something so classic about gathering friends and family for a night of s’mores, stories, and gorgeous lakeside scenery. And the perfect (albeit grown-up) complement to s’mores – hot buttered rum. Here’s an easy recipe for a wintery concoction to top off the toasty treats:

Ingredients:
1 teaspoon of brown sugar

1 teaspoon of stick butter

2 ounces of white rum

4 ounces of boiling hot water (enough to fill the rest of the mug)
Continue reading “Indulgent Extras: Treats for the Fireside” »


December 23, 2010

Let it Rue: Carrot Soup Gets the Royal Treatment

A RECIPE FROM CALIFORNIA CAVIAR COMPANY

California Caviar Company

Caviar is steeped in tradition and mystique, but the oceanic delicacy is really much more accessible than you think. We plan to get adventurous this holiday season and wow guests with a decadent (but simple) caviar recipe. California Caviar Company offers up a lush, perfect-for-the-dinner-party treat.

Carrot Soup with Tarragon Cream & Caviar
Continue reading “Let it Rue: Carrot Soup Gets the Royal Treatment” »


December 17, 2010

Let It Rue: Pomegranate Martini

A RECIPE FOR A SWEET SEASONAL INDULGENCE FROM SONOMA SYRUP CO.

Sonoma Syrup Co.

We love having a signature drink on hand for holiday parties and impromptu guests. We were looking for something frosty, festive, and sophisticated, and this cheerful red pomegranate martini recipe from Sonoma Syrup felt both playful and posh. Sonoma Syrup Co. is our latest discovery, and the best friend of any budding or seasoned mixologist. We love how their syrups and infusers instantly take cocktails, coffee drinks, and seasonal concoctions to the next level.

Step 1.
Leave festive glasses in the freezer so they’re always ready and chilled for whenever the mood (or the guests) strikes.

Step 2.
Combine ½-ounce Sonoma Pomegranate Syrup, 1½-ounce vodka, and a splash of Cointreau in a cocktail shaker, and shake with ice.
Continue reading “Let It Rue: Pomegranate Martini” »


December 10, 2010