Apples & Sweet Potatoes with Cinnamon Butter

Apples & Sweet Potatoes with Cinnamon Butter at The Happy HousewifeBy contributing writer Beth

This apple and sweet potato recipe has five ingredients and the simplicity speaks for itself. The flavors blend together so well, and it’s the perfect recipe to go with a simplified Thanksgiving feast. The tradition is there in the warmth and sweetness of the dish, and all the ingredients are familiar and comfortable. There’s nothing intimidating in the ingredients or the preparation, and yet people will be shocked by how much they love the colorful layers of honey-sweetened goodness.

I use cinnamon as the only spice, but you could really jazz up this dish with cloves, nutmeg, allspice, and ginger. And the honey can be reduced if you think it’s a little too sweet. A spicier dish might actually do well with less honey. My children finished off this entire dish in one sitting!

If you don’t have a mandoline, see the note about slicing.

Apples & Sweet Potatoes with Cinnamon Butter at The Happy Housewife

Apples & Sweet Potatoes with Cinnamon Butter
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large sweet potato
  • 2 small granny smith apples
  • ⅓ cup butter, melted
  • 1 teaspoon cinnamon
  • ¼ cup honey
Instructions
  1. Preheat oven to 350 degrees F. Spray casserole with nonstick cooking spray.
  2. Peel the sweet potato and use a mandoline slicer to thinly slice them. Set aside.
  3. Slice the Granny Smith apples with a mandoline slicer.
  4. Arrange apples and sweet potatoes in an alternating pattern and place in the greased pan.
  5. Combine melted butter, cinnamon, and honey. Drizzle over the top of the apples and sweet potatoes.
  6. Bake at 350 degrees for 30 - 35 minutes or until sweet potatoes are fork tender.
Notes
If you don't have a mandoline, slice the potatoes and apples as thinly as possible with a knife. It may need to bake longer. You could also try using a food processor to get thin slices.

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Gluten-Free Green Bean Casserole

Gluten-Free Green Bean Casserole - Also dairy free with paleo options. | The Happy HousewifeBy contributing writer Tessa

Green bean casserole was one my very favorites growing up. When our focus on eating turned allergy friendly and real food based, I knew this was a casserole I had to reinvent for our holiday celebrations.

I was shocked at how much better the made from scratch, gluten-free green bean casserole tasted! WOW! It is infinitely tastier and full of real, pronounceable ingredients. Just once, give this homemade version a shot and let your taste buds thank you!

Be warned, you will want to gobble all the crispy onions up, so try and save some for the casserole!

Gluten-Free Green Bean Casserole - Also dairy free with paleo options. | The Happy Housewife

Gluten-Free Green Bean Casserole
Recipe type: Side Dish
Serves: 6
 
Ingredients
  • 1 pound green beans, trimmed and cut (~ 2 inches)
For the Mushroom Sauce
  • 3 tablespoons ghee, allowed butter, or avocado oil
  • 8 ounces mushrooms, finely diced
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • ½ teaspoon thyme
  • ½ teaspoon sea salt
  • 2½ tablespoons rice or coconut flour (use slightly less coconut flour)
  • 1 cup chicken broth
  • ½ cup full fat coconut or nut milk, unsweetened (or regular cream)
  • ¼ cup white wine
  • Up to 1 tablespoon lemon juice or 3 tablespoons allowed sour cream (optional)
For the Crispy Onions
  • 1 medium size sweet or yellow onion quartered and thinly sliced. (I use my food processor)
  • ½ cup rice flour (or ¼ cup coconut flour + ¼ cup arrowroot starch)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2 - 4 tablespoons any milk to get dry mixture just wet, like a batter
Instructions
  1. Bring a pot of salted water to a boil. Blanch the beans in the boiling water for about 2-3 minutes. They will continue to cook in the oven, so you want them barely cooked and bright green.
  2. Drain the beans and immediately rinse under cold water to stop the cooking. Set aside.
For the Mushroom Sauce
  1. In a large skillet, melt the ghee over medium heat and add the mushrooms and onions. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes.
  2. Stir in the garlic, thyme, and salt and saute for about a minute.
  3. Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables.
  4. Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself.
  5. Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through.
  6. Place the pan in a 400 degree oven while you make the crispy onions. Set the timer for 30 minutes.
For the Crispy Onions
  1. Heat a large skillet over medium heat and add your fat for frying.
  2. Place the sliced onions and all the dry ingredients into a bowl and stir.
  3. Add the milk, a little at a time just until there is no dry flour left, like a batter.
  4. When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest on the onions. Continue to add oil if the pan becomes dry.
  5. Top the green beans and continue to bake for the remainder of the 30 minutes. Casserole should be hot and bubbly.
Notes
This casserole can easily be made a couple of days in advance and then reheated in the oven. Just assemble the whole casserole (including the onions on top), cover and leave in the refrigerator until you are ready to bake.

Gluten-Free Green Bean Casserole - Also dairy free with paleo options. | The Happy Housewife

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Mushroom & Parmesan Garlic Stuffing

Mushroom & Parmesan Garlic Stuffing at The Happy HousewifeBy contributing writer Beth

Stuffing is such a staple of fall festivities that I just love to mess with it. Year after year I can’t leave it alone. I add ingredients and replace herbs. I’ve done boxed and scratch recipes. I really love them all. I love adding meat to the stuffing to make it more hearty, and changing the texture by adding nuts and seeds is one of my favorite ways to surprise guests.

This Mushroom & Parmesan Garlic Stuffing came about because I just don’t like dry stuffing. I want it to be moist and tender and hold together on my fork. Parmesan and garlic are a familiar combination, making this dish similar to stuffed mushrooms but without the hassle of actually doing the stuffing part.

I would definitely stick with freshly grated Parmesan because the stuff that they sell in the unrefrigerated store shelf is not going to produce the results you’re looking for.

You can use mushrooms besides baby bellas, but I like them because of their consistency and flavor. They don’t get too mushy or rubbery, and they add something to the character of the stuffing that white mushrooms would be lacking.

Mushroom & Parmesan Garlic Stuffing at The Happy Housewife

Mushroom and Parmesan Garlic Stuffing
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 2 (6-ounce) packages stuffing mix, uncooked
  • 1 cup brown rice, uncooked
  • ½ cup butter
  • 1 cup onion, diced
  • ½ cup celery, thinly sliced
  • 3 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 1 cup freshly grated Parmesan cheese
  • 5½ cups water
Instructions
  1. Heat oven to 375 degrees. Spray a 9 x 13 inch pan with nonstick cooking spray.
  2. Spread dry stuffing mix and rice across the bottom of the pan. Don’t worry about mixing them because they’ll get mixed together later.
  3. In a large sauté pan, add butter, onion, celery, and garlic. Sauté until onions begin to appear translucent. Pour the mixture over the dressing and rice in the baking pan. Sprinkle with Parmesan. Set aside.
  4. Bring water to a boil on stove top. Pour water over contents of baking pan and stir contents gently. Cover immediately with aluminum foil and place pan on middle rack of oven.
  5. Bake at 375 for 1 hour. Take the pan out of the oven and remove the foil.
  6. Sprinkle with Parmesan and place back in the oven. Bake for an additional 10 minutes to melt the cheese.
  7. Remove from the oven and serve warm.

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Homemade Cranberry Sauce with Walnuts

By contributing writer Andrea Green

Do you make homemade cranberry sauce at the holidays? Even if you don’t consider yourself a cook, you’ll want to try this recipe for homemade cranberry sauce with walnuts. You’ll be amazed at how easy it is to make, and the results are sure to impress even the most fussy of mother-in-laws.

Homemade Cranberry Sauce with Walnuts at The Happy Housewife

Whip this recipe up in under 10 minutes. Then, store it in the fridge up to 3 days in advance of your holiday meal. You will never buy canned cranberry sauce again!

Homemade Cranberry Sauce with Walnuts
 
Ingredients
  • 1 16-ounce bag fresh cranberries
  • 1 cup water
  • 1 cup sugar
  • ⅓ cup no sugar added strawberry preserves
  • ¼ teaspoon cinnamon
  • ½ cup chopped walnuts, lightly toasted
  • 1 tablespoon balsamic vinegar
Instructions
  1. In a large saucepan over medium heat, bring water and sugar to a boil. Once boiling, add cranberries and cook 3 to 4 minutes or until most cranberries have burst their skins.
  2. Remove cranberries from heat and stir in strawberry preserves, cinnamon, walnuts, and balsamic vinegar.
  3. Cover and chill until ready to serve.

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