The Great Thanksgiving Side Dishstravaganza [NaBloPoMo Day “Is This Thing On?”]

It all started with phone call from my brother, well, one of about 387 I’ve received from him this month asking about our Thanksgiving menu. My mom will be in Europe for Thanksgiving (poor her) so my brother suggested that we change things up this year. “Let’s not make the stuff that doesn’t get eaten,” he suggested. That’s code for “stuff Mom likes but we don’t.” My mind immediately sprang to the sweet potato casserole that everyone likes with the meal but then sits in the fridge for a week until it get finally gets dumped, or the rolls that are lovingly made from hand and then forgetten about because there are much more awesomer carbs on the table. “Instead,” he continued, “Let’ make a bunch of vegetable side dishes that will be good the next day.”

Which led to this tweet:

anyone have a good recipe for a casseroley vegetable side dish (not grn bean casserole). something that would be even better the next day? about 23 hours ago from TweetDeck

And this one:

we’re trying to headoff the “lame” leftovers by making a veggies that are good the next day. and to have stuff for my ‘fetchetarian’ 6yo. about 23 hours ago from TweetDeck

I was met by a flurry of responses for deeeelicious-sounding side dishes, and it got me to thinking that with my double ovens, I could easily make 3 or 4 of them. And then we’d have great accompaniments for our leftover turkeys (yes, two, more on that later).

Then I decided that I should collect all these recipes (and give credit where credit is due) in case you too were looking for tasty veggie side dishes (something different from green bean casserole). So without further ado, may I present: The Great Thanksgiving Sidedishstravaganza!

From @sthrnfairytale

Yellow Squash and Zucchini Casserole

* 2 medium zucchini, coined about 1/4″ thick* 2 medium yellow squash, coined about 1/4″ thick* 3 Tbsp butter* 2 shallots, minced* 3 garlic cloves, minced* salt and pepper, optional red pepper flakes. * 1/2 C heavy cream* 3/4 C grated parmesan

The How To:

In a large skillet melt the butter and saute’ the garlic and shallots until their aroma fills your kitchen and they soften a bit. Add the veggies, sprinkle with salt, pepper and red pepper flakes if you’re daring. Cook for about 6 minutes, stirring occasionally. You want the veggies to be crisp tender. Add cream and cook until it begins to thicken.

Remove skillet from heat and add 1/4 C parmesan and 1/2 C panko, stir well.

Put the mixture into a 2 Qt baking dish. Top with remaining Parmesan and Panko, season with salt and pepper.

Bake for about 10 minutes in a 450 F oven, or until the top is delightfully golden brown acheter levitra and bubbly.

here’s the link where you can see a nummy pic of it http://asouthernfairytale. blogspot.com/2008/08/its- double-helping-of- mouthwatering.html

Jalapeno Corn Pudding

1 Tbsp vegetable oil1/2 C diced yellow onions1 1/2 C fresh kernels of corn (about 3 to 4 ears)4 large eggs, lightly beaten2 C heavy whipping cream4 C cornbread, crumbled 8 oz Jalapeno Jack cheese, shredded and divided (1 C and 1 C) You can add more if you’re like me and love melty cheesy goodness.

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