Thanksgiving Countdown! Side Dishes!

Grandpa's Thanksgiving Corn

Photo from Bing.com

OK, this is a family secret recipe. Take it with care, and pride, as it took a lot for me to share it... As a child this was my job to make this corn recipe on Thanksgiving because it is so easy. (And fattening...sorry, but it's once a year.)

2 cans whole kernel corn, or fresh corn removed from the cob
1/2 cup heavy cream
1/4 cup cream cheese
garlic salt to taste

In a sauce pot, place heavy cream and cream cheese, over medium low heat. Stir to soften cream cheese. Add corn and garlic salt and cook slowly until warmed through.

Green Beans with Bacon and Balsamic Reduction

Photo from Bing.com

2 cups fresh green beans, cleaned and trimmed

1 red bell pepper, small diced

2 strips bacon, small diced

1 shallot, minced

2 cloves garlic, minced

salt and pepper to taste

1/2 cup balsamic vinegar

Begin by putting balsamic vinegar in a small sauce pan and reduce by half on medium heat. Careful to burn or boil the vinegar over. Once reduced, put in a small bowl to let cool. Reduction will continue to become more syrupy upon cooling. 

Meanwhile, in a saute pan, cook bacon pieces until brown. Drain grease, leaving behind just enough to saute the green beans in. Add green beans, garlic, shallots and bell pepper. Season to taste. Saute on medium heat until green beans are tender. Do not over cook the beans. Put beans in your serving dish and drizzle with balsamic reduction.

Orange Cumin Glazed Carrots

Photo from Bing.com

1Tablespoon butter

1 cup fresh orange juice

3 carrots, medium diced or oblique cut

2 teaspoons sugar

pinch of cumin

salt and pepper to taste

Blanch carrots in boiling water until fork tender. Drain.

Separately, in a saute pan, melt a Tablespoon butter and add carrots and cumin. Add the orange juice into the pan with sugar. Cook over medium heat until the orange juice has reduced and created a glaze. Serve immediately.