Thanksgiving may be all about the turkey, but this morning Chef Rachel Nelson from Texas Roadhouse joined us with some mouth-watering recipes for side dishes.
Texas Roadhouse is located at 2780 Main Street NW in Coon Rapids. For reservations and more information, call 763-862-3389 or visit www.texasroadhouse.com.
2 Cans Green Beans (drained)
2 cups Water
1 Tbsp Sugar
½ tsp Pepper
4 oz Bacon (raw diced) or Ham (cooked, diced)
4 oz Onions, diced
Using the colander, thoroughly drain green beans. Mix water, sugar and pepper until well incorporated.
Preheat your cooking pan to Medium High heat.
Using a cutting board and a knife, dice the raw bacon into equal size pieces. Place diced bacon into preheated cooking pan. Continually stir bacon with large spoon to keep the bacon from burning. Once bacon is cooked add the onions and cook until they are tender and light brown.
Now that the onions are tender add the liquid mixture and the beans. Using the rubber spatula stir the mixture until incorporated. Bring mixture to a boil and turn heat to simmer. Serve beans as soon as you are ready.
4 oz. Butter or margarine (butter preferred) 6½ oz. Milk
½ tsp. Salt
¼ tsp. Pepper
2 lbs. Idaho Potatoes
Thoroughly wash your potatoes in the sink. Peel your potatoes leaving the desired amount of skin on the potato. Remove all the skin if you would like. Using a knife and cutting board, cut the potatoes into smaller pieces. (This will allow the potatoes to cook more evenly and quickly).
Once all potatoes are cut place them in the large pot and cover with cold water. (Bring level of water to just above the top of the potatoes.) Bring water to a boil and turn down to medium heat. Cook potatoes until fork tender.
Once potatoes are cooked dump them into a colander to drain the water. After water has drained well place the potatoes back into the large pot. Add butter or margarine along with milk to the cooked potatoes. Mix well with wire whisk or electric whisk until the desired consistency is reached. Using a rubber spatula, fold in the salt and pepper and stir well to incorporate.
Cheesy Potatoes: At the end of step two add ½ to 1 cup of your favorite shredded cheese when folding in the salt and pepper.
Garlic Potatoes: At the end of step two add 1 to 1 ½ tablespoons of fresh chopped garlic when folding in the salt and pepper.
Loaded Sweet Potato
1 ea Sweet Potato
1 Cup Marshmallows
2 oz Caramel Sauce
Once you cook your sweet potato make an cut in the top of the potato. Using oven mitts open the potato by pushing the ends toward the center. Place ½ the marshmallows into the sweet potato. Pour 2 oz of your favorite caramel sauce over the marshmallows. Place the rest of the marshmallows over the caramel sauce. Put potato bake on an oven safe pan and put back in the oven on Broil. Remove from oven when marshmallows start to brown. Serve as soon as possible.