Anonymous wrote:I would do little round roasted potatoes rather than mashed. Mashed seem heavy, for Thanksgiving. The round ball potatoes seem lighter somehow.

Do not listen to this person...

Another of DH's recipe.

Boil beets. Let it cool. Cut in small chunks. Mix in some sweet tamarind chutney (very small amount. Premade chutney from Indian store). Add in a small amount of sliced shallots, chunks of sweet orange (or any fruit), pink salt, crumbled feta and lemon juice. Add a dusting of toasted sesame seeds and a few sprigs of summer greens or cilantro on top. If you don't like the herbs...you can chiffon a few leaves of fresh baby spinach. It is another fool-proof, idiot proof and super delicious, super easy side that looks fancier than it is. Most importantly...it comes together in a jiffy.

DH makes an amazing green beans dish, that is always a hit. You can make really large batches of it.

Take freshest green beans and just trim the ends.
Blanch it in boiling water for a few minutes and then put in ice cold water to stop the cooking. Remove from water.

Toast some sliced almonds and keep on side.

Slice a handful of garlic cloves.

Make a small amount of sauce (just a few tablespoon full) with soy sauce and honey. (Taste it to see if you like the balance of sweet and salty)

In a pan, put some olive oil and a good amount of thinly sliced garlic. Once the garlic starts smelling fragrant, add the green beans, saute for a couple minutes to get everything heated through and then add the sauce. Reduce the sauce and just let it glaze everything. Remove from heat. Taste it to check for saltiness and sweet. Adjust according to your taste.

Mix in the toasted almonds. Sprinkle some almonds on top as a garnish. Serve.

Anonymous wrote:

Anonymous wrote:I do prime rib with creamed spinach, popovers, and burgundy mushrooms. The burgundy mushrooms could not possibly be easier (crockpot!), make the whole house smell delicious, and my first grader was upset at Thanksgiving because she forgot what holiday we usually eat them with and was looking forward to them with the turkey.

https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gad_campaignid=18891732851&gbraid=0AAAAABxutSpEGPT3_xW9RN0b9Poa2OfKF&gclid=Cj0KCQiAo4TKBhDRARIsAGW29beNkva73LMsogI0ie02RVMubFrYAoAlzo3u_Y0Zvm4OrIDrH66kFU0aAtCYEALw_wcB

Oh wow, mushrooms are the one "normal" food I don't like, but DH and DD would go nuts for this dish. Do you think they would lose a lot of flavor if I used vegetable bullion (to accommodate our vegetarian guest)? I love popovers but haven't tried them before - I worry they won't rise.

Does your vegetarian guest eat butter?

Just add butter, a pinch of salt, garlic and a splash of red wine to mushrooms for really delicious flavor.

Anonymous wrote:Roasted Brussel sprouts and bacon.

Just cut them in half, mix with a small amount of oil and some salt, and a few slices of bacon diced small. Roast until everything is crispy.

Instead of bacon, make it even easier and just pick up a package of Boars Head diced panchetta from the deli section

Anonymous wrote:

Anonymous wrote:Roasted Brussel sprouts and bacon.

Just cut them in half, mix with a small amount of oil and some salt, and a few slices of bacon diced small. Roast until everything is crispy.

Omit the bacon so guests can eat them. Do Brussels and garlic and olive oil in cast iron pan in oven.

Include the bacon so I can eat the brussel sprouts.

I’m doing a baked potato bar because it’s much easier and some of my guests prefer yams so we will roast both.

Anonymous wrote:Roasted Brussel sprouts and bacon.

Just cut them in half, mix with a small amount of oil and some salt, and a few slices of bacon diced small. Roast until everything is crispy.

Omit the bacon so guests can eat them. Do Brussels and garlic and olive oil in cast iron pan in oven.

This all sounds amazing and as someone also making beef tenderloin tomorrow, I'm grateful for the assists.

OP, please share your tenderloin recipe. Last year I did red wine and shallots - I think it was this recipe: https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

It was a hit but I'm always looking for new ideas!

Anonymous wrote:I do prime rib with creamed spinach, popovers, and burgundy mushrooms. The burgundy mushrooms could not possibly be easier (crockpot!), make the whole house smell delicious, and my first grader was upset at Thanksgiving because she forgot what holiday we usually eat them with and was looking forward to them with the turkey.

https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gad_campaignid=18891732851&gbraid=0AAAAABxutSpEGPT3_xW9RN0b9Poa2OfKF&gclid=Cj0KCQiAo4TKBhDRARIsAGW29beNkva73LMsogI0ie02RVMubFrYAoAlzo3u_Y0Zvm4OrIDrH66kFU0aAtCYEALw_wcB

For this recipe- do you cook the mushrooms with the stems, or do you discard them?