Mashed Potatoes

It is not at all difficult to make mashed potatoes. We all know that. The classic recipe sees you taking potatoes (preferably Yukon gold) and letting them simmer for 45 minutes in cold salted water. Drain the water, peel and then mash with a maximum of 1 stick of butter. Add hot milk (around 1 cup), pepper, salt and then mash until fluffy and smooth.

That is the easy way to cook mashed potatoes but you might want to spice things up a little. If you use red potatoes you can avoid peeling and then do all the other steps. The result is chunky red mashed potatoes that are both visually appealing and tastier than you might imagine. You could even replace the milk with sour cream and then top with the use of fresh dill to obtain another interesting recipe.

If you like peppers, take 2 chopped peppers (preferably red bell) and sauté them with the use of 1 teaspoon of thyme leaves and olive oil. Cover and do so until tender. Swirl or puree into the classic mesh.

In the event that you want to have a low fat recipe, use the chunky red mash option that we mentioned. Instead of butter, use a quarter of a cup of cooking water. Use plan nonfat Greek yogurt so that you do not use milk. The result is one of the tastiest thanksgiving side dishes.

Green Been Casserole

This is a recipe that takes you a little over 1 hour to make. The actual cooking time is 45 minutes and the result is 4 to 6 servings if you respect the quantities mentioned.

Topping Ingredients: 

• A quarter of a cup of flour
• 2 onions – medium sized and thinly sliced
• 2 tablespoons of panko bread crumbs
• Cooking spray – use nonstick
• 1 tablespoon of salt

Sauce And Main Side Dish Ingredients:

• A little more than 2 tablespoons of salt
• 2 tablespoons of butter – unsalted
• 1 pound of fresh green beans – halved, trimmed and rinsed
• A quarter teaspoon of nutmeg – freshly ground
• 2 cloves of minced garlic
• Half a teaspoon of black pepper
• 2 tablespoons of flour
• 1 cup of chicken broth

Cooking Directions:

Preheat your oven to 475 degrees Fahrenheit. Combine the panko, salt, flour and onions in one mixing bowl. Coat a simple sheet pan with the use of the cooking spray and then spread onions evenly on pans. Put the pan on the oven’s middle rack. Bake until the color becomes golden brown. It should take around half an hour. Add the onions 2 or 3 times while cooking and as soon as all is over, remove. Let it settle aside. The oven needs to be turned down to 400 degrees Fahrenheit.

Let the onions cook and prepare your beans in the meantime. Add one gallon of water and use 2 salt tablespoons. Let it boil and add blanch together with the beans for five minutes. Drain and then plunge all the beans into a bowl with ice water. Drain and then set aside.

Melt the unsalted butter and add mushrooms, pepper, salt. Cook and stir occasionally. You can stop when the mushrooms become tender. It should be around 5 minutes. Add nutmeg and garlic. Continue cooking for 2 minutes. Add flour over the entire mixture and then stir. Cook for 1 more minute. Add broth and then simmer for 1 minute. Reduce the heat source to medium to low and cook until the entire mixture thickens (around 7 minutes). Stir occasionally.

Remove all from the heat and then stir with a quarter of the onions and the green beans. The rest of the onions would top everything. Place everything in the oven and just bake for 15 minutes. As soon as you remove the green beans, you can serve.

Extra Thanksgiving Side Dishes Tips To Consider

Remember that while you prepare the side dishes, you can always use thanksgiving games for kids in the event that there are young ones so that they do not get bored. Also, keep in mind that the side dishes do tend to be left last and this can turn out to be a mistake. It is best to start at the right time and calculate when the dishes would be ready as you need to serve together with the turkey for the best possible experience.

The bottom line is that you have to plan ahead. You cannot have thanksgiving without the turkey and you cannot have the turkey without side dishes. Take all the time that you need to be sure that you have all the ingredients and if possible, test all the recipes some time in advance, before Thanksgiving. If you prepare for the holiday, you will surely have a great time and everyone will be extremely happy with the experience. Also, remember that your dishes are not everything. You need to also have a loving atmosphere and you need to take into account what this holiday is all about. If everyone is jolly and the food is great, wonderful memories can be created.

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I set out on what was quite possibly the greatest mission of all….a mission that tested all of my senses. I sailed the seven seas in order to find out which six-star cruise line had the best restaurant. And this is my top 3!

Seven Seas Mariner and Voyager – Signatures

I never thought I was a fan of French food, until now…

First impressions whilst walking into this restaurant were quite simply: Wow, with a capital “W”. There’s no doubt about it, the style of the restaurant is chicly boutique. The chairs offer a beautiful mix of yellow and blue with elegant flowered prints. The tables are nicely presented, all of which are lit up by candles along with a romantic rose for good measure. Unfortunately I was dining alone, but it was still a nice touch. My waiter George seated me to my table and promptly poured me a glass of the finest white wine. I decided to go for the Scallops Marinates in Herb Oil, Spring Onion and Mash Potatoes for the Entrèes. At first taste I could tell the Scallops were fresh and no doubt locally sourced and the mash potato melted in my mouth. For my main course I chose Magret Duck Breast perfectly complemented by Raspberry Vinegar Sauce, Apple Tart and Vegetables. And I finished with a refreshing taste of Sorbet to complete my meal.

Oceania Marina – Red Ginger  

Vibrant Asian Speciality Restaurant…

 Roger greeted me at the door, offered me a flute of champagne and ushered me to my seat – great start. The dining room itself was bright and contemporary with red, yellow and brown decorating the room. I was seated next to a Buddha statue which truly set the scene making me feel as if I had been whisked away on an Oriental journey. My culinary adventure began with Imperial Spring Rolls, shrimp and noodles. It was a fine choice to warm up my stomach before I had the Lobster Pad Thai with rice noodles and vegetables. The presentation of the food was equally as impressive as the taste and eating with polished silver chopsticks just made it all the more fun. The desert was a delicious fusion of Chocolate Crème Brulee with Green Mocha Ice Cream. I found Roger to be attentive without being overbearing, and extremely courteous throughout my meal, topping up my glass when necessary.

Azamara Journey and Quest – Prime C

A Sleek, Sophisticated and stylish Steakhouse…

Set within a contemporary wood-panelled room, Prime C offers a warm ambiance with inspiring views out to sea. I was seated by Christina who welcomed me with a warm smile. She offered me the menu and a choice of wines. Red wine with steak is always a must I told her and before I knew it I was reclining in my seat with a large glass of what was quite possibly the best wine I have ever tried. I started light with Chilled Aspartagus Salad as I intended to leave as much room as I could for my main course. The starter was crisp and flavoursome and presentation was something my art teacher would be proud of. For the mains I decided to go the whole hog and order the 16 ounce Rib Eye Steak. Medium to rare is what I told Christina and that is exactly how it came. Perfectly cooked and perfectly presented, this was a steak fit for a king and it was at the moment I knew; I had the best job in the world.

Please feel free to leave your ideas of culinary delight!

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