Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Here we share three delicious and easy side dish recipes: creamy mascarpone and chive twice baked potatoes, a Greek spanakopita and a Southern creamy corn casserole.
Holiday recipes are something everyone looks forward to enjoying. Here we share three delicious and easy side dishes to accompany any holiday meal. Not only easy to make ahead of time, all three of these recipes are meatless should you have any vegetarian guest at your holiday meal.
Mascarpone and chive twice baked potatoes recipe
1 tablespoon olive oil
4 medium russet potatoes, scrubbed clean and dried
1 (8 ounce) container mascarpone cheese
1/2 cup heavy whipping cream
1/4 cup unsalted butter
2 tablespoons fresh chives, chopped
Salt and pepper to taste
Preheat oven to 375 degrees F. With your hands, rub the olive oil over each potato and poke several holes to allow steam to escape. Place the potatoes on a baking sheet and bake for 45 minutes or until tender. Remove and allow to cool.
Once cool enough to handle, slice potato in half (lengthwise). Using a spoon, carefully scoop the potato flesh out of the skins and transfer to a bowl. Set the potato skins (or shells) aside for later use.
To the bowl of potatoes, add in the mascarpone, whipping cream, butter and chives. Season with salt and pepper and mix well with a hand mixer until potatoes are creamy.
Using a large spoon fill each potato shell with the filling and place back on the baking skeet. Bake at 375 an additional 15–20 minutes or until the potatoes are heated through and are golden brown. Best served warm.
Greek spanakopita recipe
3 pounds frozen spinach, thawed
1 large sweet onion, finely chopped
2 tablespoons olive oil
1/4 cup butter, melted
2 medium sweet onions, diced
1/2 teaspoon ground nutmeg
8 ounces crumbled feta cheese
12 sheets phyllo dough, thawed
3 large eggs
With your hands squeeze as much water from the thawed spinach as possible and place in a large bowl.
In a pan over medium heat, add the olive oil and the onions. Saute for 5–6 minutes or until the onions are translucent. Add in the spinach, nutmeg and season well with salt and pepper. Cook for an additional 2-3 minutes and remove from the heat and allow the mixture to cool.
Preheat oven to 375 degrees F. In a large bowl, add the eggs and beat well. Fold in the spinach mixture and then add in the feta, mixing well. With a pastry brush lightly coat the inside of a casserole dish with butter.
Place 6 sheets of phyllo into the bottom of the casserole dish. With the pastry brush very gently and generously brush the phyllo with more butter. Add in the filling, gently spreading it out evenly. Top with remaining phyllo dough and generously brush with remaining butter. Remove excess phyllo dough or fold it over into the baking dish.
Bake for 30 minutes uncovered or until the phyllo dough is a nice golden brown color. Remove from oven and cool slightly before serving.
Creamy corn casserole recipe
2 packages (8.5 ounce) Jiffy cornbread mix
1 can (14.75 ounces) creamed corn
1 can (14.75 ounces) sweet corn kernels
1/2 cup butter, melted
1 cup sour cream
2 eggs, beaten
1/4 cup honey
Salt and pepper to taste
Preheat oven to 375 degrees F. Spray a medium-size baking dish with nonstick cooking spray and set aside.
In a large bowl, add all the ingredients for the corn casserole and mix very well. Pour the mixture into the baking dish and bake uncovered for 35-40 minutes or until the top is golden brown and the center is cooked completely. Best served warm.