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Top 5 Ultimate Holiday Side Dishes

                                                         (Photo credit: Closet Cooking)
                    

When it comes to Christmas dinner, the side dishes are just as important as the main course. Why stick to the same boring mashed potatoes and green beans already served at Thanksgiving? Here are my top 5 Christmas (or any fall holiday) side dishes.

1. Ultimate Cornbread Casserole
(Courtesy of Five Heart Home)


You won't find a cornbread recipe more savory and decadent than this one! You can choose to buy a cornbread mix from the grocery store or make it from scratch. The jalapenos are also optional depending on how much spice you want in your life. 

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1-2 tablespoons sugar

1 16 ounce bag frozen corn, thawed

1 cup milk

1 cup sour cream

6 tablespoons melted butter

salt & pepper to taste

1-2 jalapenos (optional)

1 1/2 cups grated cheddar cheese


How To Make It 

1. Preheat your oven to 350 degrees and grease a 9x13 baking dish.

2. Whisk in a large bowl the flour, cornmeal, baking powder, sugar, and salt. Stir in the corn, sour cream, and milk to combine. Blend in the pepper, melted butter, 3/4 worth of the bacon, 1 cup of the cheese, and the jalapenos if you choose. 

3. Pour the mixture into the baking dish and top with the remaining bacon, jalapenos, and 1/2 cup of the cheese. Bake for 45 minutes until golden brown. 


2. Caprese Toast

                                                    (Photo credit: Recipegirl.com)

Caprese salad is widely known as an appetizer, but it doesn't have to be. I've used it at BBQ parties as a hearty side dish with rave reviews. The colors of the mozzarella, tomatoes, and basil scream the holidays! It will look beautiful on a plate next to your sliced ham, and it's a sinch to make. 

Ingredients: 

1 large baguette sliced and toasted

3 large tomatoes

16 oz. fresh mozzarella

9 whole fresh basil leaves 

2 tbsp. olive oil

2 tbsp. balsamic glaze

sea salt to taste 


Building Your Caprese Toast

Place a piece of fresh basil on each slice of toast. Next, lay a slice of tomato with a slice of mozzarella on top. Right before serving, drizzle the mozzarella with olive oil, sea salt, and balsamic vinegar. 


3. Asparagus With Brown Butter Hollandaise Sauce

                                                    (Photo credit: The Low Carb Maven)
    
You probably served a side of green beans with your Thanksgiving dinner. Instead of using the same vegetable again, why not elevate an already elevated vegetable with a creamy, savory sauce that will impress your guests. 

Ingredients (serves 4)
Full recipe at Low Carb Maven

1 pound trimmed asparagus

1 tbsp. water

salt & pepper to taste


Hollandaise Sauce

4 oz. salted butter

2 large egg yolks

1/2 tsp. Dijon mustard

1 tbsp. water

1-2 tsps. fresh lemon juice (or white vinegar)

1 pinch of cayenne pepper


How To Make It

1. Snap the bottoms off the asparagus and separate the egg, saving the whites in another bowl. 

2. Place the asparagus in a microwave safe bowl adding the 1 tablespoon of water. Cover with plastic wrap and cook on high from 1 1/2 to 2 1/2 minutes. Drain the water and keep it covered. Heat a large pot of boiling water and blanch the asparagus until crisp tender. Strain and keep the asparagus warm. 

Hollandaise Sauce

1. Get out your blender or food processor and add the egg yolks, 1 tablespoon of water, 1 teaspoon of lemon juice, and Dijon mustard. 

2. In a large frying pan, melt the butter on medium stirring every few seconds. When the solids at the bottom turn brown, remove from heat. 

3. Turn your blender or food processor on low and slowly add in the butter leaving the solids in the pan. Add the cayenne and blend. 

4. Pour over the asparagus and serve immediately. 


4. Roasted Mushroom In A Browned Butter, Garlic & Thyme Sauce
(Full Recipe from Closet Cooking HERE)

                                                    (Photo credit: Closet Cooking)

Here is another brown butter sauce recipe that you can't go wrong with. Mushrooms are so earthy, nutty, and perfect as a side dish for practically any meal. 

Ingredients

1 lb button or cremini mushrooms

1 tbsp. oil

1/4 cup butter

1 tbsp. lemon juice

1 tsp. chopped thyme

2 cloves chopped garlic

salt & pepper to taste


How To Make It

1. Toss the mushrooms in oil adding salt and pepper. Lay them out on a baking sheet in a single layer and roast at 400 degrees until they caramelize (about 20 minutes). 

2. Cook the butter over medium heat until the bottom turns brown. 

3. Remove from heat and stir in the chopped garlic, lemon juice, and thyme. 

4. Toss in the mushrooms and season with salt and pepper. 


5. Chipotle Gouda Scalloped Sweet Potatoes
(Recipe from Ambitious Kitchen found HERE)


If you're a sweet potato lover, it's time to try something new. This take on a holiday side dish classic will knock your socks off. The chipotle adds a little kick and a smoky flavor that really makes this recipe stand out. 

Ingredients (serves 8)

3 large sweet potatoes, sliced into 1/8th inch rounds

2 tablespoons salted butter

12 oz. smoked gouda cheese

2 cups of heavy cream or whole milk

1/3 cup all-purpose flour

1 can of chipotle chiles in adobo sauce (use 2-3 tablespoons)

4 cloves finely minced garlic

sale & pepper to taste

fresh parsley for garnish


How To Make It


1. Preheat oven to 375 degrees and grease an 8x8 inch baking pan with oil or butter. 

2. Line up the sweet potatoes upright in three rows (see picture below).

                                        (photo credit: Ambitious Kitchen)

3. For the sauce: add 2 tablespoons of butter to a saucepan on medium heat. Whisk in half the flour and cook for 15 seconds until pasty. Slowly add 2 cups of milk or heavy cream, and whisk until lumps are removed. 

4. Bring mixture to a simmer for 5-10 minutes stirring every few seconds until the sauce thickens similar to gravy.

5. Turn off the heat and stir in 1 cup of shredded gouda cheese, 2 tablespoons of chipotle chiles, and the garlic cloves. Season with salt and pepper to taste. 

6. Pour the sauce over the sweet potatoes until covered. Cover the baking pan with foil and bake for 45-60 minutes. 

7. Remove the foil and sprinkle 1/2 cup of gouda cheese. Return the pan to the oven and set it to broil on high for 1-2 minutes until the cheese is golden brown. Remove and garnish with fresh parsley. 






































Comments

  1. Nice.. I'll go look for keto substitutes for a couple of these.. definitely gonna try the mushrooms.

    ReplyDelete

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