Tag Archives: Side Dish

Italian Sausage and Apple Stuffing


There are lots of ways to make a great stuffing for the holidays and this one uses hot Italian sausage and granny smith apples to kick things up a notch.  The combination of the softened tart apples and spicy crumbled sausage was so delicious!  Instead of leaving the bread out over night or using a toaster the bread cubes are baked in the oven until brown and slightly crispy.  Everything is combined in a bowl and then baked in the oven once more.  So easy and a great side dish for the holidays! Continue Reading →

Maple Cinnamon Cranberry Sauce

Maple Cinnamon Cranberry Sauce

Every year as Thanksgiving gets closer I look forward to trying out new ways to serve cranberry sauce. This year I chose a cranberry sauce flavored with cinnamon and maple syrup. I also added a little brown sugar instead of white sugar to give it a little something different. The sauce turned out excellent and the flavors of maple and cinnamon were delicious together! I served this alongside my Thanksgiving staple, Gingered Cranberry Sauce, so I got a chance to compare and contrast. I liked both a lot and they each complimented the turkey perfectly.

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Egg Fried Rice

Egg Fried Rice

This recipe is based on the American Chinese food classic: egg fried rice. Now instead of ordering take-out I can whip up a batch of fried rice on the cheap and in no time at all. This recipe is probably a lot healthier compared to the fried rice at Chinese restaurants. You can give the rice a boost by adding more veggies like bean sprouts, green onion, or baby corn. I had some leftover Korean BBQ Chicken and served it with the rice which was very tasty!  You can also add a protein to the rice (like chicken, tofu or pork) to make it more of a main course too.

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Baked Spiced Chickpeas

I was looking for a tasty snack–something to munch on during the day that had a good amount of filling protein but also packed with flavor. I came across a recipe for baked chickpeas and was intrigued because I always liked them in stews and soups but had never tried them on their own. The chickpeas are lightly tossed with olive oil, rolled in a spice blend, and baked until they become dry and crispy. They remind me a little of popcorn but so much healthier and tastier! The spice blend can be adjusted to your own tastes, whether you want it saltier, sweeter, or spicier. I preferred the spicy and salty, but I plan to experiment more and see what I like best.

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Baked Butternut Squash Chips with Sage

If I were to have any season all year I would have it be Fall.  Unfortunately, it is now January (my least favorite month) and there’s no way to bring fall back outside.  However, I can make food that reminds me of my favorite season and what could recall that season better than butternut squash?  Butternut squash is a tasty snack when it is sliced very thin and roasted until just browned and crispy.  The slices of squash are quickly boiled, patted dry and tossed with olive oil and sage in a bowl.  Then they are baked in the oven for about 20 minutes, so this is a great recipe to prepare if you’re short on time for dinner.

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Thanksgiving Side Dishes and Mains

Here are a few of my favorite Thanksgiving side dishes and main courses. Thanksgiving is the perfect holiday to get creative with a lot of different dishes!

Main Courses:

Ginger and Honey Mustard Glazed Ham

Herb Roasted Turkey Breast


Side Dishes:

Mashed Potatoes with Goat Cheese and Dil

Garlic Mashed Potatoes








Roasted Sweet Potatoes with Brown Sugar and Cinnamon

Roasted Butternut Squash with Caramelized Onions, Gruyere, and Sage








Cranberry Sauce with Pinot Noir

Gingered Cranberry Sauce








Garlic and Balsamic Roasted Brussel Sprout

Roasted Beets


Thanksgiving Bread Recipes

Thanksgiving is one of my favorite holidays and this list features my favorite bread recipes for the big day!

Rosemary Herb Biscuits

Sour Cream and Dill Biscuits








Parmesan and Rosemary Olive Bread

Baked Bread Stuffing with Sage

Corn Esquites Salad with Avocado (Mexican Roasted Corn Salad)

When I came across the recipe for corn esquites salad I took one look at it and knew I had to give it a try. This salad is basically Mexican elote which is roasted corn on the cob seasoned with cayenne, butter, mayonnaise, and cotija cheese. The corn in this recipe is cut off the cob and pan roasted until the kernels char and caramelize. Then the corn is mixed with the elote ingredients, garlic, lime, jalapeno, and cilantro. I decided to kick it up a notch and add sliced tomatoes and avocado to the salad. It was so tasty! The combination of ingredients was sweet and spicy from the corn and jalapenos yet creamy and tangy from the lime juice and cotija cheese. It ended up being the perfect topping for tacos!

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Tabouleh is a Mediterranean salad made with fresh herbs, tomatoes, lemon juice and Bulgur wheat.  It’s a traditional side dish in Lebanese cooking and it makes a perfect partner for hummus and pita.  Lebanese recipes don’t use a lot of the bulgur wheat, so I didn’t really make it in the most traditional way as I wanted a more hearty side dish.  If you want to make it more traditional, just use half of the bulgur wheat and think of it more as a garnish than as a main part of the salad.  I loved the flavor of the fresh herbs, tomatoes, garlic and lemon juice all mixed together.  It tasted great with the hummus, so I will definitely make these again sometime!

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Hummus is one of those foods that is easy to pick up at a grocery store and not really give it a second thought. That’s what I did for a long time until I decided to explore Lebanese food a little more.  Years ago, my family would get take-out from a local Lebanese deli and since then I have loved that food.  Since I had been craving Lebanese food I decided to make my own version of the deli’s menu.

Hummus is so simple; I couldn’t believe I had never made it before!  All you need is a blender or food processor, 2 cans of chickpeas, tahini, garlic and lemon juice.  Tahini is just a paste of ground sesame seeds and can be found at asian stores or whole foods.  Now that I have made hummus it would be tough to go back to store-bought!

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