Everyday Style & Recipes. Est. 2010
Another turkey day must have: mashed potatoes. While most recipes call for yellow or brown potatoes (they have a smoother texture for mashing) I like to use red potatoes. I just really like the flavor of these potatoes and their skins. I like mashed potatoes a little chunkier and with the skins mixed in. If you prefer it smoother add more milk and remove the skins. The garlic adds just enough flavor but does not over power the potatoes.
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I’ve never understood why brussel sprouts have such a bad reputation. It’s like the dark horse at every thanksgiving and people take 1 brussel and put it on their plate just to be polite. Anyway I like brussels a lot, especially when they are roasted with great flavors. Roasting them on a baking sheet gives the brussels a sweeter flavor and mellows some of their bitterness. You can roast them with pine nuts, chestnuts, cider, or other herbs. There is a lot of variation you can do with brussels and I think I will be making these more for regular dinners, and not just the holidays.
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Roasted Beets are both beautiful and delicious. I used to eat them like candy when I was a kid. Roasting the beets concentrates their flavor so they’re great to eat as is. You can also add spices like ground clove and allspice for a little different flavor.
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Hurray for cranberries! Every turkey needs its cranberry sauce. While the canned stuff does make me a little nostalgic, I have to say that this recipe brings cranberries to another level. The fresh ginger and orange zest liven up the flavors, and I love the chunkier texture of this sauce.
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Pico de Gallo, or salsa fresca, is a great condiment for burritos or for dipping. It’s drier than salsa and tastes a lot fresher. It goes great with the chicken fajitas I like to make. With pico it’s all about the quality of the tomatoes so I like to buy them from the farmer’s market or vine-ripened from the grocery.
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Guacamole is one of my favorite dips! This recipe uses the freshest ingredients and tastes so much better than any kind of store bought guac. I used to make guacamole with store-bought salsa (which is fine) but using fresh ingredients instead improves the flavor so much. I picked up a couple yellow limes from the farmer’s market on friday and they are the best limes to mix in with guacamole. You can use lemons or green limes but these are by far the most flavorful. Most people don’t realize it but green limes are picked when they are not ripe (makes sense right?) Yellow limes, however, are ripe and look a whole lot like lemons on the outside. They are also super great in a gin & tonic. If you see yellow limes at the grocery or farmer’s market, be sure to pick them up. I like guacamole a little chunkier so I chop the onions and tomatoes on the bigger side. For storage, I like to squeeze a little lime on the layer exposed to air, then cover it airtight in saran to prevent browning.
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