Spiced Raisin Brazil Nut Mix

Spiced Raisin Brazil Nut Mix

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Spiced Raisin Brazil Nut Mix
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Instructions
  1. In a small mixing bowl, add raisins, anise seeds, and nuts.
  2. Stir well.
  3. Fold in raw honey.
  4. Spread on a sheet pan covered with waxed paper.
  5. Refrigerate at least an hour before serving.
Recipe Notes

For variations, try using roasted nuts, cranberries, or other dried fruits.

Grandma’s Famous Bread and Butter Pickles

Grandma’s Famous Bread and Butter Pickles

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Grandma’s Famous Bread and Butter Pickles
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Ingredients
Course Side Dishes
Servings
Ingredients
Instructions
  1. In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
  2. Refrigerate for three hours.
  3. In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
  4. Sugar should be dissolved and boiling.
  5. Then drain the pickles and onions well.
  6. Add to the boiling mixture.
  7. Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
  8. Leave 1/2 inch headspace for expansion (follow instructions with your canner).
  9. Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes

A few more tips:

  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
Grandma’s Famous Dill Pickles

Grandma’s Famous Dill Pickles

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Grandma's Famous Dill Pickles
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Instructions
  1. Process jars in canner according to canner instructions.
  2. In a saucepan combine vinegar, water, salt, and sugar; bring to a boil.
  3. Place 1 teaspoon dill seeds and 1 clove of garlic into each jar, then pack in cucumbers.
  4. Pour boiling mixture over cucumbers leaving 1/2 inch headspace for expansion.
  5. Process 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes

A few more tips:

  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
Orange Cranberry Sauce

Orange Cranberry Sauce

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Orange Cranberry Sauce
Orange Cranberry Sauce
Course Side Dishes
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servings
Ingredients
Course Side Dishes
Servings
servings
Ingredients
Orange Cranberry Sauce
Instructions
  1. Rinse the cranberries (even if they are frozen) in a strainer with cool water, and remove any stems and bad or blemished berries.
  2. In a large saucepan, over medium heat, heat the water, juice and sugar to boiling stirring occasionally.
  3. Continue boiling 5 minutes longer to assure sugar is completely melted, stirring occasionally.  Add the cranberries.
  4. Heat back to boiling over medium heat; stirring occasionally.
  5. Put a lid on the saucepan and continue boiling about 5 minutes longer, still stirring occasionally, until you hear the cranberries begin to pop.
  6. Remove the saucepan from the heat, give it a good stir and allow to cool for about 20 minutes.
  7. Pour the cranberry sauce into a bowl or container and allow to completely cool before refrigerating.
The Perfect Green Bean Casserole

The Perfect Green Bean Casserole

Green beans are a real crowd-pleasing vegetable. With a mild, sweet flavor and a completely portable and edible design, green beans make a great on-the-go snack for kids, and they can also add some real visual interest to a vegetable tray.

But there’s more to this slender green veggie than looks alone!

Green beans are an excellent source of antioxidants, including beta-carotene, zeaxanthin and lutein. Green beans are high in Vitamin A, Vitamin C, Vitamin K, folate, potassium, manganese and fiber.

One of the ultimate ways to enjoy green beans for a special occasion like Thanksgiving Dinner, is with your classic green bean casserole. But the problem with most green bean casserole recipes is that they involve canned soup.

I can not stand canned soups in casseroles. I also can’t stand canned green beans. Yuck.

This Thanksgiving, I hope you’ll still enjoy green bean casserole, but in a new way—with a recipe I’ve perfected over the past few years.

Now, be forewarned. This is not an everyday vegetable dish and it is certainly not a 100% Paleo-friendly recipe. But, hey, Thanksgiving comes around once a year, and sometimes we have to bend the rules a bit in the name of tradition.

Yes, this recipe includes those canned fried onion rings because, in my opinion, you can’t have a proper green bean casserole without them!

Looking for more Thanksgiving inspiration? Download my free Thanksgiving menu, complete with recipes, timeline, and turkey triage guide.  Available in Classic, Paleo, and Keto!

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The Perfect Green Bean Casserole
Course Side Dishes
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servings
Ingredients
Topping
The Casserole Itself
Course Side Dishes
Servings
servings
Ingredients
Topping
The Casserole Itself
Instructions
  1. Preheat oven to 400 degrees.
  2. To make the topping, blend the onions and cheese together in a small bowl; set aside.
  3. Place the green beans in a large mixing bowl. If you are using frozen beans, just put them in frozen. If you are using fresh, make sure you have steamed them to a tender crisp doneness and cooled them a bit before putting them in the bowl.
  4. In a large skillet over a medium–high heat, add the butter and touch of oil (the oil keeps the butter from burning). Add the mushrooms, garlic, salt and pepper, and cook until mushrooms are done. It’ll take about 5 minutes. Turn down the heat, if necessary, and keep the mushrooms moving periodically. Remove the mushrooms from the heat and set aside.
  5. Now add the remaining butter to the pan and add the broth and wine, bringing it to a simmer. In the meantime, toss the cheese with the flour. Add this cheese mixture to the simmering broth, whisking together until well blended. As the sauce starts to thicken, slowly add the cream, whisking all the while. Allow to simmer about 10 minutes on low. Be careful—too hard a boil and the sauce will separate.
  6. Now throw the sauce over the green beans and mix with mushrooms, and toss together to blend. Place the sauced-up beans in a 9-inch by 13-inch baking dish. Sprinkle with your topping and place in the middle of your preheated oven, cooking for about 15 minutes or until all is nice and hot and beans are thoroughly cooked through.

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