The Thanksgiving countdown is on and the side dishes are where it’s at if you ask me. Everyone has their non-negotiable recipes that have to be made every year, and for me, it is always dressing (or maybe you call it stuffing.) Either way, it’s a classic dish that I think is a necessary part of the menu during the holiday season. There are so many varieties of dressing out there, but this year I decided to bring back a classic recipe that my grandfather used to make. Oyster dressing is maybe a bit old school and you don’t hear about it as much these days, but I decided that it needed to make a come back this year. You are going to love adding this oyster dressing to your holiday table this year and many more to come.
I have a confession to make. I have made this recipe before on the blog. It was early on into my blogging days and I just wasn't satisfied with my old pictures enough to repost them, and I think that sometimes if a recipe is yummy enough it deserves a do over. A chance to get the spotlight that it deserves you know what I mean? So I thought since I was reshooting my recipe, I would add a little booze into the mix too..because why not? Boozy egg nog ice cream and ginger cookie sandwiches are one of my favorites during the holidays and you totally have time to make them before Thursday.
My mom popped into town on Friday for a little surprise Christmas visit for the weekend and these ice cream sandwiches were part of our equation for obvious reasons. Creamy spiced ice cream spiked with a little bourbon sandwiched between two chewy ginger and molasses cookies makes for the ultimate holiday dessert and I for one am a fan of ice cream all year round. Matter of fact we ate ours in front of a fire for the perfect before bedtime snack/night cap.
Okay people, Christmas is a week and a day away so we have to get serious about what's going to be on the table for Christmas dinner. I am torn between a traditional Christmas dinner or full fledged Italian. Decisions, decisions. If I go the traditional route, which for me means a standing rib roast with a bunch of veggies served on the side, these pepper jelly roasted carrots will be making an appearance no doubt about it.
Canean loves carrots, like they are probably one of his favorite vegetables, raw or cooked. Maybe he's part rabbit. For some reason when I was growing up I didn't eat too many cooked carrots, I guess because my mom isn't that crazy about them. I started making them myself more in a, they go with a roast in a crock pot kind of way, and then got smart and started roasting them in the oven.
Hi, it's me...Leigh Ann, the girl who disappeared on ya for a couple of weeks. I know I am horrible and you have probably been starving because I have not been posting my recipes regularly...or maybe you actually can survive with me, but I don't like to think about that. So let's pretend your life hasn't been the same without my usual posts to keep you company. K? I am here to feed you today, and the recipe is really good, so maybe you can forgive me, just this once. I have the perfect brunch for your Thanksgiving weekend to make you a rock star in the eyes of all of your houseguests. My sausage, sweet potato, and sage frittata is super easy, you will have most of the ingredients already, and it will knock everyone's socks off in the taste department.
We all know that when Thanksgiving rolls around you buy too much of everything just in case something goes wrong. If we are lucky, nothing goes wrong but then we have a bunch of leftover herbs and other ingredients and then what?
