Recipe Swap Roundup - Thanksgiving Side Dishes

November is here and you know what that means - Thanksgiving is right around the corner. This is the first year we are cooking the whole meal at our house and I can't wait. When I was a kid we ate the same side dishes every year, but now that I'm older I can't wait to experiment with some new recipes. A Thanksgiving side dish swap sounded like a great way for the ladies on the cooking board to find some new recipes.

I hope anyone reading this is able to find some new side dishes for their Thanksgiving table. Happy Cooking!

Kate incorporated some of her favorite elements from past sweet potato casseroles to make Sweet Potato Casserole:


Caitlin's recipe for Roasted Brussels Sprouts with Mushrooms and Cream combined a bunch of her favorites into one dish:


Ashley loved the versatility of her Sweet Potato Coins with Blue Cheese and Bacon:


Heather had never made Stovetop Mac and Cheese before, preferring the baked variety, but found her recipe to be fast and delicious:


Brianna revamped her recipe for Green Bean Casserole:


Nicole went out of her comfort zone with her recipe for Baked Garlic Cheddar Grits and discovered she really liked grits:


Jaida had never had butternut squash before, but she loved her recipe for Butternut Squash Risotto:


Melissa enjoyed the pecans the most in her recipe for Brussels Sprouts with Maple Buttered Pecans:


The Cookaholic Wife had never been a big fan of Thanksgiving but now she enjoys finding new dishes to try, like her recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel:


Melissa's recipe for Burgundy Mushrooms took quite a long time to make:


Christen's recipe for Twice Baked Potato Casserole is certainly not diet food, but she loved it:


Lishie enjoyed her recipe for Green Beans with Bacon & Caramelized Shallots and can't wait to make it again with pancetta:


Dawn had never made stuffed mushrooms before so she was excited to try her recipe for Clam Stuffed Mushrooms:


Jenna had another recipe involving French onion, this time for French Onion Stuffed Baked Potatoes:


Jey had my recipe for Whiskey Glazed Carrots, which were a huge hit with her whiskey-loving husband:


I had another Brussels sprouts recipe, Pan Roasted Brussels Sprouts:


Coleen went all out, cooking a mini-Thanksgiving dinner for herself and her husband to go along with her recipe for Cranberry-Apple Chutney:


Christine thought her recipe for Strip House Potatoes Romanoff was DeLish, just like the name of the blog that submitted the recipe:


Lindsay's recipe for a homemade version of the traditional green bean casserole was right up her alley. She put her own spin, ommiting the mushrooms, to make Cheddar Green Bean Casserole:


Mary Ellen thought the bacon flavor was a little overwhelming in her Sauteed Spinach with Bacon, but she loved the crispy bits of bacon mixed with the spinach:


The blogger who received Melissa's recipe for Red Skin Potato Mash had a family emergency that prevented her from completing the assignment, but I didn't want you to miss out on the deliciousness:

Foodbuzz Tastemaker - Simply Potatoes

As part of the Foodbuzz Tastemaker program I recently received two coupons for free Simply Potatoes products. Our supermarket doesn't seem to carry many varieties of Simply Potatoes so I stuck with something simple and picked up a bag of shredded hash browns.


On a recent Sunday morning I thought I'd doctor these up for breakfast. I cooked the potatoes in a non-stick skillet with some oil and butter until they turned golden brown, then added some fresh chopped scallion and shredded cheddar cheese, salt and pepper. I served the hash browns alongside scrambled eggs and bacon for a delicious and hearty Sunday breakfast.


I certainly liked the convenience of Simply Potatoes, but like many people these days I'm wary of overly processed products. It doesn't take that much effort to peel and shred my own potatoes, but every once in awhile it's nice to just open a bag and start cooking.

Weekly Menu - Week of November 6, 2011

My work conference is over and I'm happy to be back in the kitchen. I've got a week of comfort food classics on my weekly menu. I'm revisiting some old favorites and trying a few new things. I'm also starting to think about Thanksgiving. We are hosting this year and I can't wait to experiment.

Sunday - Scalloped Potatoes and Ham, green beans (This is my recipe for the next recipe swap. The theme is one-pot meals. I'm planning to make a few modifications but keeping the basic recipe the same).

Monday - Chicken and Pasta Soup with crusty bread for dipping (I loved this soup so much I had to put it on the menu again. I'm going to try it with pasta this time to lighten it up a bit).

Tuesday - I'm starting an exercise class with a friend so we're fending for ourselves.

Wednesday - Honey Mustard Salmon with Roasted Potatoes and Asparagus (Another repeat from one of the recipe swaps. We had some salmon left in the freezer and this recipe was so good the first time I figured why not make it again).

Thursday - Chicken and Broccoli Alfredo (I got some Classico alfredo sauce as part of the Foodbuzz Tastemaker program so I'm going to use it in this dish).

Friday - Homemade pizza

Recipe Swap: Pan Roasted Brussels Sprouts

Want to see what other Thanksgiving Side Dish recipes were made during the swap? Here is the link to the Soup/Stew Recipe Swap Roundup

The theme for this week's recipe swap was Thanksgiving Side Dishes. I know some people like to try new dishes each year and I foresee the roundup as a good starting point for people looking for new recipes to try.

I have to admit, I wasn't excited when I saw that my recipe would be Pan Roasted Brussels Sprouts, even if it was submitted by my friend Jaida. Like most people, I'm not a fan of the little cabbages, but I will admit I've never tried pan roasting them before so I was willing to give it a shot.


I halved the recipe since my store sells brussels sprouts loose, but kept the amount of shallots and garlic the same to add flavor. I also skipped the browned butter part because I was too busy making the rest of the dinner. These weren't bad and they are definitely better with plenty of salt and pepper so don't skimp. Even so, I don't think we'll be making these again; not because the recipe isn't good but because we just aren't fans. But if you are a brussels sprouts fan this is a great, simple recipe.

Pan Roasted Brussels Sprouts with Browned Butter
Slightly Adapted from Sweet Beginnings

2 tablespoons olive oil
1 pound raw brussels sprouts, stems cut off then cut in half
2 shallots, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter

Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and sauté for 1-2 minutes, until fragrant. Add in brussels spouts cut side down, sprinkle with salt and pepper, and cook for 8-10 minutes, tossing every so often, until browned.

Meanwhile, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately. (I didn't do this step. I combined the oil and butter initially and just cooked everything together to save time)

Remove brussels sprouts from heat and drizzle browned butter over top, then serve.

Spaghetti with Shrimp, Roasted Tomatoes and Spinach

I saw this recipe for Spaghetti with Shrimp, Roasted Tomatoes and Spinach in a recent issue of Parenting magazine, but for some reason it isn't showing up when I search their website. I had a pound of shrimp in the freezer and this seemed like an easy weeknight recipe.


I learned something very important while making this recipe - we do not like whole wheat pasta. The texture was gummy and the flavor totally overwhelmed the other flavors in this dish. Unfortunately it was all we had on hand and I thought it would be a good time to see if the healthier substitute would work. SP loved the shrimp but was trying to eat around the pasta. Next time I will go back to good old regular pasta, although I've been told to try Dreamfields before swearing off the healthier pasta options completely.

I made quite a few changes to the original recipe, mainly because I can't stand loose skin on tomatoes. The texture always makes me gag, so I subbed one can of drained diced tomatoes for the 1/2 pint of grape tomatoes in the original recipe. I also added white wine because I thought it would add better flavor then chicken broth, threw in two chopped leeks because I had some that needed to be used up, and coated the shrimp with flour to make them crispier. I can't wait to make this again with good pasta.

Spaghetti with Shrimp, Roasted Tomatoes and Spinach
As seen in Parenting magazine

1 can diced tomatoes, drained, juice reserved
3 cloves garlic, minced
1/4 cup + 2 tablespoons olive oil, divided
Salt and pepper to taste
1/4 cup Panko bread crumbs
1 pound linguine or spaghetti
2 tablespoons butter
1/4 cup flour
1 pound shrimp, peeled and deveined
2 leeks, sliced, soaked in cold water to remove grit and drained
1/2 cup white wine
2 cups baby spinach

Preheat oven to 450 degrees. In a baking dish, toss together the tomatoes, half the garlic, 1/4 cup olive oil, salt and pepper. Roast for 10 minutes. Sprinkle with the Panko and roast for another 5 minutes.

Boil the pasta according to the package directions. Drain and set aside.

Meanwhile, heat a large sauté pan over high heat. Add two tablespoons olive oil, butter to the pan and heat until smoking. In a plastic food storage bag, toss the shrimp and flour together to coat. Add the shrimp and sauté until they're pink and cooked through, about four minutes. Remove to a plate. Reduce the heat to medium-high and add the leeks. Cook until the leeks are soft, about 2 minutes, then add the wine and deglaze the pan. Cook for an additional two minutes, then add the pasta, roasted tomatoes and baby spinach and cook for another minute. Toss well and serve.

Recipe Swap Roundup - Soups and Stews

Now that fall weather is here (or for some of us Eastcoasters, wintery snow) a theme of Soups/Stews seemed perfect for the recipe swap. You all know I'm not a huge fan of soup but man, just putting this roundup together made me drool all over my keyboard. I can't wait to make some of the recipes below as the weather keeps getting colder.

If you're a fan of soups/stews definitely check out the links below. Every single one looks incredibly delicious. Enjoy!

Mary Ellen had fun putting her own spin on Sausage and Tortellini Soup:


Part of the fun of the swaps is trying something new, which Ammie did with her Beef Bourguignon:


Christen's husband rated her Mushroom and Brie Bisque with Puff Pastry Toppers one of the Top 5 things she's ever made:


Heather isn't a fan of Guinness but her husband loved her Beef and Guinness Stew:


As a working mom, Lishie was happy she was able to prep her delicious Basil Dumplings & Chicken Soup the night before:


Melissa really enjoyed her Slow Cooker French Onion Soup, even if the onion smell was a little overwhelming as it cooked:


Jaida had another Olive Garden copy cat soup, Zuppa Toscana, that got her to try kale:


Maryanna made my recipe for Loaded Baked Potato Soup a bit healthier:


Nicole thinks a few modifications to her Creamy Cabbage Soup with Gruyere would make it perfect:


Christine had made Chunky Italian Vegetable Soup:


Katie forgot to buy broccoli at the store so her Broccoli Cheddar Soup ended up being Cheddar and Potato Soup:


Ashley liked being able to add her choice of seafood to Ina's Seafood Stew:


Melissa loves soup and was thrilled to get another delicious slow cooker soup recipe to add to her arsenal with Slow Cooker Chicken Tortilla Soup:


Caitlin was thrilled for an excuse to make one of her favorite soups, French Onion Soup:


The Cookaholic Wife loves that cool weather means more chances to eat soup. She really enjoyed her recipe for Cheesy Jalapeno Corn Chowder and it made enough for her to freeze half for another time:


Jey was thrilled with the theme for this swap. Her soups always come out thick like stews, which was exactly the case with her Pasta E Fagioli:


Jenna had another variation of French Onion Soup, and was happy to find that she actually liked it:


Coleen had never made Chicken Pot Pie at home before so she was excited to get it for the swap:


The Cooking Nurse switched up the ingredients for her soup to make Taco Soup:


I absolutely loved the flavors in my recipe for Chicken Gnocchi Soup:


Melissa was a little hesitant about her Pumpkin Soup recipe but it ended up blowing her away with the flavors of fall in a bowl:


Jill turned her recipe for chili into a thinner White Bean Chicken Soup, perfect for a comforting weeknight meal:


Kate's Creamy Chicken and Wild Rice Soup was perfect on a cold, rainy day:


Nicole had to modify her recipe for Chinese Chicken Corn Soup because she didn't have all the necessary ingredients:


Joelen made a quick and easy Chicken Enchilada Soup:


Lindsay thought the perfect way to usher in fall was her recipe for Italian Beef Stew with Gnocchi:

BBQ Chicken Ranch Salad

Another fantastic and easy meal from my friend who brought you Bow Ties with Sausage, Tomato and Cream and Ranch Pork Chops; this one is a hearty BBQ Chicken Ranch Salad that packs great flavor with minimal ingredients.


I really loved the combination of flavors in this salad. The tangy BBQ sauce, the cool Ranch dressing, the freshness of the cucumber, the spice from the red onion. Everything works so well together. I opted to top my salad with tortilla chips since we had some on hand, but I've seen other recipes that call for French's fried onions or even French fries. I picked up a rotisserie chicken at the supermarket before getting Baby Girl from daycare and the convenience can't be beat. My chicken wasn't BBQ because they didn't have any, so feel free to use whatever kind of roast chicken you like (or poach, grill, roast your own if you have the time).

BBQ Chicken Ranch Salad
As seen throughout the blogosphere

Spring Mix salad greens
1 BBQ roast chicken, shredded
1 can black beans, drained and rinsed (I left these out because SP doesn't like beans)
1 can Mexicorn
1 cup shredded cheese (cheddar, Monteray Jack, pepper Jack)
1 pint grape tomatoes, quartered
1 cucumber, peeled, seeded and diced
1/4 cup diced red onion
Crushed tortilla chips
BBQ sauce
Ranch dressing

Divide salad greens and toppings on 4 plates. Drizzle with BBQ sauce and Ranch dressing.

Click here to check out some more delicious salads.