KPVI More Food - Thanksgiving Side Dishes

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Updated: 11/26/2013 5:58 pm
Matt & Libby talk with Alli Schaack from The Cooking Schaack about different takes on Thanksgiving side dishes.

Visit Alli's blog.

Loaded Scalloped Potatoes

8 bakers potatoes
1 TBSP melted butter
1 TBSP Olive Oil
1 tsp garlic powder
1 tsp dried basil
Cheese Sauce
1- 8oz package cream cheese (softened)
1 cup whipping cream or whole milk
1-cup cheddar cheese (shredded)
½ cup green onions (finely diced)
8 slices bacon cooked (finely diced)

Slice Potatoes ½ inch in thickness. Not Cutting all the way through. (Similar to a fan like look) Combine olive oil and melted butter together stirring in the garlic powder and dried basil. Brush onto potatoes making sure butter mixture get in between each one of the fan wedges and all over the outer part of the potatoes. Bake @ 425 for 45 min. Meanwhile combine the cheese sauce ingredients. When the potatoes are fully cooked
take out of oven and pour cheese sauce in-between each of the slices of potatoes.

* Thanks to Non Pareil Potato Company (Blackfoot Idaho) for donating the potatoes for today’s show.
Recipe brought to you by Chef Alli Schaack AKA “ The Cooking Schaack”

Green Bean Bacon Bundles

36 fresh green beans
6 crescent roll dough ( any brand)
6 strips of bacon (uncooked)
1 red pepper (diced)
1 yellow onion (diced)
2 tsp melted butter
2 tsp olive oil

Combine melted butter and olive oil together and set aside. Trim tops andbottoms off green beans. Place in a pot of boiling water just to lightly softenthem for 2 min or so. Drain from boiling water and place in a bowl of icewater (This is called blanching) Let Cool. Dry off blanched beans and place ona greased cookie sheet in bundles of 6. Wrap crescent dough around greenbeans and wrapped uncooked bacon around crescent dough. Brush green beanswith combination of butter and olive oil. Sprinkle a little salt and pepper oneach bundle. Bake @ 400 for 15 min or until bacon is cooked and crescentdough is not doughy. While bundles are cooking. Sauté red peppers and onionsin a sauté pan with a little butter. Garnish over the top of the finished
bundles. Yields 6 bundles.
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