Thanksgiving side dishes - KTTC Rochester, Austin, Mason City News, Weather and Sports

Thanksgiving side dishes

Green beans with roasted red peppers

6 cups fresh green beans. Frozen will work. Fresh need to be blanched
1 red bell pepper
1/2 cup balsamic vinegar
1/4 cup asiago shred
1/4 cup bacon
Salt and pepper
2 tbs olive oil
1 clove garlic chopped

Heat sauté pan and add olive oil and beans, cook until tender, add red pepper, bacon and garlic. Toss, cook for another minute. Season with salt and pepper.  Transfer to serving plate and sprinkle with asiago.

Sweet potato empanadas

1 mashed sweet potato
1/2 cup caramel used onions
1/2 cup mozzarella
1/2 cup chopped bacon
1 standard recipe pie dough
1 bowl ice water
2 egg yolks whipped

Preheat oven to 400 degrees
Separate dough into 2 ounce portions, roll out on floured surface into 4 inch circles,
Using a teaspoon place 1 spoonful of each ingredient into the center of the dough circle. Leave a half inch of dough all around the outside, around the outside.  Wet the exposed dough with fingers dipped in ice water.
Fold dough and create a half moon, crimp edges with fork, trim excess and brush empanadas with egg yolk and place in oven for 15 minutes.

Sweet corn casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
1 cup French onion dip
1/2 stick butter, melted
1 cup shredded Cheddar
3 eggs

Preheat oven to 350 degrees F.

In a large bowl, stir together all ingredients. Pour into a greased 9 x 9 inch casserole dish. Bake for 50 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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