thanksgiving sides

Hey there, dears! With Thanksgiving coming up next week(!), I wanted to share some ideas for Thanksgiving sides. I'm one of those who's all about the sides, and love to try new twists on classics every year. Here are some ideas from this site, as well as some from around the internets that have really caught my attention...

slow roasted green beans

crispy smashed potatoes

cheesy baked jalapeno mashed potatoes

roasted brussels sprouts with creamy mustard vinaigrette

turkey bacon asparagus bundles with balsamic syrup

sweet potato dinner rolls

cream biscuits

...and 10 more I can't WAIT to try!

• Mashed Sweet Potato Gratin with Smoked Gouda and Shallots from Feed Me Phoebe
• Maple Bacon Corn Muffins from Southern Souffle
• Warm Chorizo, Pumpkin, and Corn Salad from Milk and Honey
• Double-Baked Potatoes with Herbs, Creme Fraiche, Cheddar, and Prosciutto from Dash and Bella
• Roasted Potatoes with Bacon Parmesan Vinaigrette from Wanna Be a Country Cleaver
• Honey Parmesan Roasted Brussels Sprouts from Dashing Dish
• Pumpkin Cranberry Twists from Girl Versus Dough
• Skillet Cornbread with Bacon Jam and Chive Butter from Savory Simple
• Roasted Brussels Sprouts with Pecans and Avocado from The Sweets Life
• Poblano Potato Gratin from Table for Two

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mushroom, potato, and chorizo tacos

It's hereeeee! We're leaving for Paris!!! Can you tell I'm a little bit excited?

This will be my last post for a couple weeks, but I'm thrilled to have some fabulous guest posts from some amazing ladies coming your way while I'm gone. Seriously, y'all, do not miss these!

You know I had to give y'all some Tex-Mex before I go. And given my obsession with all things Tex-Mex, you can trust me when I say these tacos are amazing. The chorizo gives the mushrooms and potatoes such good flavor, and garnished with a little guac and fresh lime juice sends them over the top. Make these as soon as possible!

P.S. Thank you to everyone who emailed me their recommendations for Paris! Y'all are the best!

Mushroom, Potato & Chorizo Tacos (from What's Gaby Cooking)
makes 12 tacos

you'll need:
2 medium red-skin potatoes cut into 1/2-inch cubes
1/2 lb. chorizo, casings removed
1 small onion, chopped
1 1/4 cups sliced cremini mushrooms
12 small corn tortillas
scallions, guacamole, and lime wedges, for serving

In a medium pot, add potatoes and water about 1 inch above the potatoes. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and set aside.

Heat a large skillet over medium heat. Add the chorizo and onion and cook for 10 minutes, stirring and breaking up sausage. Add the mushrooms and cook for another 5 minutes. Add the potatoes and stir to combine. Let cook for 5-7 minutes, until the potatoes are getting golden brown.

Warm tortillas between damp paper towels in the microwave, or in a 350 F oven wrapped in aluminum foil. Fill tortillas with mixture and top with scallions and guacamole. Squeeze fresh lime juice over the top and enjoy!

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crispy smashed potatoes

Welcome to my new favorite way to eat potatoes.

We made these for the first time for Easter dinner, when we were trying to decide what kind of potatoes we wanted to make... mashed, roasted, scalloped? I'd seen these on The Pioneer Woman forever ago, and had always wanted to try them, so it was decided.

And ohhhh my goodness. They were out of this world amazing! And so quick and easy! I also love how versatile they are. The ones pictured are simple, with just olive oil, salt, pepper and parsley, but I've made them since with a little parmesan and rosemary. I see jalapeños and cheddar in my future. Maybe with lemon zest and basil in the summer. All trashed up with cheese, bacon and chives? Yup, it's all happening.

Bottom line - if you haven't tried these, please do so as soon as possible. They are crispy and ADDICTIVE. You'll love 'em!

Crispy Smashed Potatoes (from The Pioneer Woman)
serves 6

you'll need:
12 new potatoes
3 tablespoons olive oil, plus more for brushing
salt and pepper to taste
chopped Italian parsley (or other herb of choice) to taste

Preheat oven to 450 degrees F.

Bring a large pot of water to a boil. Once water is boiling, salt well. Add potatoes to the water and cook until fork tender. Ours took about 20 minutes, but check them at 15; time will vary depending on the size of your potatoes.

On a sheet pan, drizzle olive oil. Place potatoes on the sheet, leaving at least a couple of inches between each potato. With a potato masher, gentle press down on each potato until it mashes. Rotate 90 degrees and mash again. Brush the tops of each crushed potato with more olive oil.

Generously season potatoes with salt and pepper. Sprinkle chopped parsley on top.

Bake for 20-25 minutes, until golden brown on top. Now try not to eat them all before they reach the dinner table.

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