Three Epic Sides Dishes for Thanksgiving

 Mashed Potatoes

Ingredients: 

6 large russet potatoes

½ of a stick of salted butter

1 cup of whole milk

1 teaspoon salt

¾ teaspoon garlic powder

¾ teaspoon onion salt

¼ teaspoon ground pepper

Directions: 

Peel potatoes, rinse and cut into large chunks.  Add potatoes to a large stock pot and cover with cold water.  Make sure potatoes are completely covered.  Bring potatoes up to a boil, then lower heat slightly so that they continue on a low boil for 20 - 30 minutes.  You should be able to easily poke a fork through the potato when it is ready.  Do not over boil.  Once cooked, drain the water from the potatoes.  Mash potatoes with a potato masher until smooth and creamy. Now add butter, milk, garlic powder, onion salt, salt and pepper.  Mix until everything is combined.  Taste to see if you may need more salt or pepper.  Keep warm until you are ready to serve.  You can also cool the potatoes, and store them in the refrigerator for up to 5 days (if you want to make them ahead of time).  Do not freeze them.  

 

Creamy Green Chile Gravy

Ingredients: 

¼ cup unbleached flour

¼ cup canola oil, or butter

2 - 3 cups chicken, or vegetable broth 

½ cup of heavy cream

1 cup chopped NM green chile

Directions: 

Heat a medium saucepan on low to medium heat.  Add the canola oil and let it heat up before adding the flour.  Once you add the flour, stir continuously.  You will want to have all your ingredients prepared and next to you.  Cook flour mixture for about 2 minutes.  You want the flour to toast slightly, it should turn a golden brown before adding the chicken broth.  Add chicken broth and stir continuously using a whisk.  Continue whisking for about 2 minutes, it will thicken slightly.  Now add cream and green chile, give it another stir and let it come up to a boil.  Once boiling, turn the heat down to low, and let it cook on a low boil for about 20 - 30 minutes.  

Spicy Sauteed Green Beans 

Ingredients: 

3 cups fresh green beans 

2 tablespoons chile oil

1 small shallot minced

1 large garlic clove minced

¾ teaspoon crushed red chile pepper

 Directions:

Chop the top and bottoms of the green beans off and rinse.  Add the green beans to a pot of boiling water and cook for 2 minutes.  Drain the green beans and set aside. Heat chile oil in a medium saute pan on medium to high heat. Add the shallots and cook for about a minute, now add the garlic, cook until fragrant.  Now add the green beans and cook for approximately 5 minutes. Add the crushed red pepper at the last minute of cooking and stir to completely combine.  

Creamy Calabacitas

3 zucchini cubed small

2 yellow squash cubed small

½ of a yellow onion diced

1 red pepper diced

1 shallot minced

1 garlic clove minced

2 yellow hot pepper 

2 tablespoons canola oil

1 cup heavy cream

½ cup of grated parmesan

½ cup of grated white cheddar cheese

Directions: 

Chop zucchini and squash into ¼ inch cubes, and set aside.  Dice onion, yellow hots and red pepper, and set aside.  Heat canola oil in a large saute pan.  Add onion and red pepper mixture and saute until onions are translucent, about 2 - 3 minutes.  Add shallots and garlic, cook for another minute.  Now add zucchini and squash cooking for another five minutes.  Cover with a lid and let steam cook for 2 - 3 more minutes.  Remove the lid and add heavy cream, stirring to combine.  Turn heat down to very low.  Now add parmesan and cheddar a little at a time, stirring throughout.  Turn off the heat, and let the mixture sit for about 5 minutes. It will thicken slightly.  At this point you can add it to a baking dish, top with panko bread crumbs and more parmesan.  Put it in the oven on 350, and bake for 15 minutes, just until the bread crumbs toast slightly.