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Potatoes Dauphinoise

Featured Article

Everything but the Turkey

Side dishes are the star of this show! Enjoy my favorite family recipes for Thanksgiving.

Cornbread Casserole

Ingredients:

  • 1 package Jiffy cornbread mix
  • 1/2 stick salted butter, melted
  • 1 can (15 oz) sweet corn kernels, drained
  • 1 can (15 oz) cream-style corn
  • 1 egg
  • 1 cup sour cream
  • 1/2 cup diced green onions (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp sugar

Directions:

  1. Preheat Oven: Preheat to 350°F (175°C).
  2. Cornbread Batter: In a large bowl, whisk together the cornbread mix, sugar, egg, and melted butter.
  3. Casserole Mixture: In another bowl, mix drained corn, cream-style corn, sour cream, garlic powder, black pepper, and green onions (if using).
  4. Combine: Fold cornbread batter into the mixture until just combined; don’t overmix.
  5. Bake: Pour into a greased 9x13-inch dish. Bake for 45-50 minutes until golden and a toothpick comes out clean.
  6. Serve: Let cool for a few minutes before serving.

Maple Bacon Brussels Sprouts

Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 6 slices bacon, chopped
  • 1/4 cup pure maple syrup
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat Oven: Preheat to 400°F (200°C).
  2. Cook Bacon: In a skillet over medium heat, cook bacon until crispy. Remove and drain, leaving some grease in the skillet.
  3. Prepare Sprouts: Add Brussels sprouts to the skillet with olive oil, salt, pepper, and red pepper flakes. Sauté for 5 minutes.
  4. Add Garlic: Stir in garlic; cook for 1 more minute.
  5. Combine: Remove from heat and mix in maple syrup and bacon until coated.
  6. Roast: Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
  7. Serve: Garnish with parsley and serve warm.

Potatoes Dauphinoise

Ingredients:

  • 2 lbs Russet potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg (optional)
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Asiago cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Fresh thyme or chives for garnish (optional)

Instructions:

  1. Preheat Oven: Preheat to 350°F (175°C).
  2. Cream Mixture: Heat cream, milk, garlic, shallot, salt, pepper, and nutmeg until warm; then remove from heat.
  3. Layer Potatoes: Grease a baking dish with butter. Layer half of the potatoes, slightly overlapping.
  4. Add Cheese: Sprinkle half of the cheeses over the potatoes.
  5. Add Cream: Pour half of the cream mixture over the layer.
  6. Repeat Layers: Add remaining potatoes, top with remaining cheese, and pour the rest of the cream over.
  7. Bake: Cover with foil and bake for 45 minutes, then remove foil and bake an additional 30-40 minutes until golden and tender.
  8. Rest and Serve: Let rest for 10-15 minutes. Garnish with thyme or chives if desired.
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