Nine: You Can Find Me on the Sidesline

Friends, we've made it to Thanksgiving week. I'm not sure how we got here, but we're here. Somewhere along the line we went from summer straight to winter (and now kind of back to fall for today only). Since last week, I've celebrated Friendsgiving and started a new family tradition of trial-running Thanksgiving sides with the siblings I won't be eating dinner with; instead we will be celebrating together in the morning with our traditional Thanksgiving street hockey game before going our separate ways for turkey time. Long before I was clued in on the tradition, my brother-in-law's family started playing street hockey in their cul-de-sac after dinner. Eventually the game moved to the morning, they passed out invites to neighbors and friends, started singing the National Anthem over a bullhorn and churning out fried dough for the fans. This year is the 10th Annual big group game and the fifth time I've gone out to show my support and participate. It's easily become one of my favorite Turkey Day traditions

Realistically, I don't offer much to the game other than sitting on the sidelines, adding my commentary and catching up with high school friends over a cocktail. While there are a handful of people at my ability level (read: competitive but not a anywhere near a NHL star), there are many, many high school and collegiate athletes who play for reals. Seeing as dance was my jam my entire life, I'm more likely tap dancing with my hockey stick like it's a cane than actually doing anything at all hockey related. People get pretty serious. Blood has been spilled in past years. I mostly stay away from the ball and the action unless it's necessary. I'm pretty sure I announce to the crowd any time I do touch the ball - just looking for a little positive reinforcement from the stands. Could this be the year I score a goal? No. But will I play more and spend less time on the sidelines with a mimosa? Also no. Who's the real winner here? Only time will tell for the game, but when it comes to dinner, I've got a few favorite sides to add to the equation.

Recipe Fifteen: Mashed Potatoes courtesy of Tyler Florence

Looking for a new way to make mashed potatoes? I found a new favorite recipe from a Food Network all-star. Serves 6-8 people and takes about 35 minutes. Tyler's recipe says unpeeled potatoes. To be honest, I wasn't paying enough attention to the actual recipe and started peeling before I noticed I'd made a mistake. I'd be interested to see how the recipe tasted unpeeled though I probably won't try that out for the first time on Thanksgiving.

8 medium sized Yukon gold potatoes, quartered and peeled (or unpeeled)

2 cups heavy cream

2 cups whole milk

4 cloves garlic, peeled and gently smashed

4 sprigs fresh thyme

1 bay leaf

Extra virgin olive oil

2 tablespoons butter

1 tablespoon, whole grain mustard

Salt and pepper to taste

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently oil for 15 minutes until potatoes are tender.

Strain the potatoes over a bowl to reserve the cream mixture but throw out the bay leaf and thyme stems.

Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy or the consistency of your choice. 

Fold in butter, a tablespoon of olive oil and the grainy mustard. Season with salt and pepper and serve. Didn't even need any gravy, unless it's a must-have for ya.

Recipe Sixteen: Balsamic Roasted Brussels Sprouts with Pancetta courtesy of Ina Garten

This is my favorite side dish right now and has been for a long time since a friend's housewarming party back in the summer of 2014. It never gets old. Brussels sprouts don't get enough credit. If you aren't down with pancetta, grab some bacon. If you're struggle-bussing trying to cut raw meat, throw it in the freezer for 15ish minutes and the chop job will be much easier. Serves 6.

1.5 lbs of Brussels sprouts, trimmed and cut in half through the core

4 oz. of pancetta, 1/4 in. diced

1/4 cup olive oil

Salt and pepper

1 tablespoon syrupy balsamic vinegar (they sell balsamic glaze at the grocery store - go for it)

Preheat oven to 400 degrees. Place the Brussels sprouts on a cookie sheet, including some of the loose leaves, which get crispy when they are roasted.

Add the pancetta, olive, oil, and season with salt and pepper. Toss and spread out in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.

Remove from the oven and drizzle immediately with the balsamic vinegar, and toss again. Season again with salt and pepper. Serve hot.

Recipe Seventeen: Green Bean Casserole 

This is such a cheap and easy side, plus a Thanksgiving classic. 

1 can (10.5 oz.) Cream of Mushroom soup

1/2 cup milk

Black Pepper

4 cups cooked green beans (you can do fresh green beans - my choice, canned, or frozen)

1 1/3 cups French's French Fried Onions

1 teaspoon soy sauce (we've got a soy allergy over here so I used Worcestershire sauce instead and will continue to do so)

Preheat oven to 350.

Stir the soup, milk, soy or Worcestershire sauce, dash of black pepper, beans, and 2/3 cups onions in a casserole dish.

Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 more minutes until the onions are golden brown. Enjoy!

And that's it! Crack open a can of jellied cranberry sauce and have a helluva Thanksgiving! I am thankful for all of y'all for reading this and I hope you have a great day with your family and friends. And if you're out and about in Evergreen on Black Friday - I'll take a medium iced pumpkin coffee with one cream.

Peace and love,

Kela