If what to cook for Thanksgiving has you stumped, we've got some ideas. NewsChannel 11's Suleika Acosta is dishing out some recipes to add some flavor to your holiday meal. Monday she learned how to make desserts, Tuesday it's side dishes.
Our morning crew spent the morning at La'Bowski's Restaurant where Chef Matt Britton showed us how to make these three unique and easy side dishes.
Roasted Root Veggies
You Need: 2 Medium Sweet Potatoes, 3 Medium Potatoes, 8 Shallots, 8 garlic cloves, 1/2 Cup Vegetable Oil, 2 Teaspoons Sugar, 1 Teaspoons Grated Nutmeg, 1/2 Teaspoon All spice, 1/2 Cup Walnut Pieces, 1 Teaspoon Kosher Salt, 1/2 Teaspoon Pepper
Preheat oven to 400 degrees. Trim all veggies except shallots and garlic. Mix all veggies in a 9 X 13 roasting pan. Sprinkle veggies with sugar, nutmeg, allspice, walnuts, salt and pepper. Drizzle oil over mixture then cover with foil and bake for 45-55 minutes or until tender. Garnish with rosemary sprigs.
Chef Matt's Famous Baked Macaroni & Cheese
You Need: 2 Cups macaroni pasta, 2 beaten eggs, Pinch of Kosher Salt, 2 Cups Evaporated Milk, 1/2 Cup Melted Butter, 1/2 Teaspoon Cayenne Pepper, 2 1/2 Cups Grated Cheddar Cheese, 1 Cup Bread Crumbs, 1 Teaspoon Paprika, 1/4 Cup Grated Parmesan Cheese
Preheat oven to 350 degrees. Cook macaroni, drain and set aside. In a medium bowl beat eggs, milk, 1/4 cup melted butter, cayenne pepper and salt. Put half of the macaroni in buttered 2 quart casserole dish and top with half of the cheese. Repeat layering process. Then pour egg mixture over macaroni and cheese.
In a small bowl mix bread crumbs with paprika, remaining butter and Parmesan cheese. Sprinkle mix over macaroni and cheese. Bake 40 minutes or until warm and bubbly.
Thanksgiving Cranberry Pear Relish
You Need: 1 Navel Orange, 1 Bartlett Pear that's cored and cut into large chunks, Pinch of Kosher Salt, 1/2 Cup Brown Sugar, One 12 ounce Bag Fresh or Frozen Cranberries
Wash and dry orange before cutting into small wedges, including peel. Put into food processor. Add cranberries, sugar, salt and pear. Pulse mixture until coarsely chopped. Place relish in a bowl, cover and refrigerate for a couple of hours or up to two days. Garnish relish with grated orange peel.
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