We are gathering here today to bring you dishes for Thanksgiving and Hanukkah. Also to give to you something that we are thankful for. A dish that has some meaning to us. Well, I chose a dish from a cookbook that I had made with my peers back when I was nursing in the open heart ICU. A cookbook that I am very thankful for for being a part of. Something that I thoroughly enjoyed putting together. Something that I reference back to this day, time and time again. To go through the tattered and spilled on pages to get some of my favorite recipes. Some that I have shared with you already here on my site.
Now for the funny part of the story. The recipe I had picked was green beans with cashews. I usually do one fresh easy recipe at Thanksgiving. A dish that is made quickly when the turkey is resting. Something with few ingredients and it is fast to pull together. Also, I find it is nice to break away from all the casseroles and make ahead dishes. So my recipe was selected and I was excited to start to make it. I went to pull together all my ingredients and I opened the cashew tin and there were four nuts looking back at me!! That’s it, four nuts!! I couldn’t make that work even if I tried hard to do it. The dish is basically green beans and cashews. Gee, I wonder who ate all those nuts??? Well I didn’t have time to go to the store so improvisation came into the picture. Hmmmm, now what to do. I started to scrounge around in the pantry and saw dried cranberries, then I rooted through the freezer and found pecans. I always keep my nuts in the freezer, do you? They stay nice and fresh then. So off I went to create my side dish.
I am actually very happy this happened as I have now created a wonderful side dish that will be made again for Christmas. We all loved it . You can easily double this recipe for a larger crowd or even quadruple it!!!
I love the tart cranberries with the fresh burst from the green beans and then the crunch of the nuts, I am NUTS about nuts, could have them in anything!! There is also a bit of garlic in here to add so much flavor to yet a simple dish. I hope you try this. ENJOY!!
- ⅓ cup pecans, chopped
- ⅓ cup cranberries
- 1 lb. green beans
- 1½ Tbsp. butter
- 1 clove garlic, minced
- Salt and pepper
- Wash green beans and trim. Cook the green beans in a large skillet in salted water for 2 min. I find they cook for evenly if not crowded. Drain, in the same skillet melt the butter and saute the nuts and garlic until fragrant. Add beans and cranberries, heat through. Adjust seasoning with salt and pepper.
Now look at all the wonderful dishes to you to choose from here. I can’t wait to go and visit them all!!!
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
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