Beside the Bird V : Brussels+Bacon, Sweet Potatoes, Corn+Mushroom & Broccoli w/Eggs+Cheddar! 🌞

Shredded Brussels Sprouts

These shredded Brussels sprouts with bacon and pine nuts taste fantastic! When I mentioned bringing Brussels sprouts to a holiday get-together, my mom told me not to bother. After eating this dish, my family now requests I bring this dish to every get-together!
Submitted by MOMZRIGHT


Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Servings: 8

Ingredients

½ pound sliced bacon

¼ cup butter

⅔ cup pine nuts

2 pounds Brussels sprouts, cored and shredded

3 green onions, minced

½ teaspoon seasoning salt

pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons of grease in the skillet, crumble and set aside.

Melt butter with reserved bacon grease in the same skillet over medium heat. Add pine nuts; cook and stir until browned.

Add shredded Brussels sprouts and green onions; season with seasoning salt and ground black pepper. Cook and stir until sprouts are wilted and tender, about 10 to 15 minutes.

Stir in crumbled bacon and toss to combine. Serve hot.

Cook’s Note

Delicious with roast turkey, chicken, or pork. You can use slivered almonds or chopped pecans instead of pine nuts if preferred.


https://www.allrecipes.com/recipe/53715/shredded-brussels-sprouts/


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Chef John's Sweet Potato Casserole
By John Mitzewich

Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures.

Chef John John Mitzewich

John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.


Prep Time: 15 mins
Cook Time: 35 mins
Additional Time: 10 mins
Total Time: 1 hr
Servings: 8
Yield: 1 -2 1/2 quart dish

Ingredients

Sweet potatoes:

2 ½ pounds sweet potatoes, peeled and cubed

salt

2 tablespoons butter

2 large eggs

¼ cup maple syrup

¼ cup buttermilk

⅓ cup milk

½ teaspoon vanilla extract

½ teaspoon salt

1 pinch ground allspice

1 pinch cayenne pepper

Pistachio crust:

½ cup chopped roasted, salted pistachios

½ cup light brown sugar

⅓ cup all-purpose flour

¼ cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.

Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.

Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.

Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.

Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Chef's Note

The sweet potatoes I used may be called yams at the store, but the fact is that all yams sold in American supermarkets are varieties of sweet potatoes. My recommendation is to use Garnet yams if you can find them. If you can't, literally any other variety will do.

https://www.allrecipes.com/recipe/234805/chef-johns-sweet-potato-casserole/

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Corn and Porcini Mushroom Cornbread Dressing/Casserole
By John Mitzewich

I was trying to do a simple, wild mushroom-studded sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I'd ever tasted. Not only that, but we completely eliminated the step of having to make cornbread first!

Prep Time: 20 mins
Cook Time: 33 mins
Additional Time: 40 mins
Total Time: 1 hr 33 mins
Servings: 12
Yield: 1 9x13-inch casserole

Ingredients

cooking spray

½ cup dried porcini mushrooms

1 cup hot tap water

¾ cup all-purpose flour

¾ cup yellow cornmeal

¼ cup white sugar

1 teaspoon fine salt

½ teaspoon baking soda

¼ teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

½ cup unsalted butter

2 large eggs

1 cup buttermilk

¼ cup milk

1 (16 ounce) package frozen corn, thawed and drained

¼ cup chopped green onions

Directions

Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.

Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.

Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.

Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.

https://www.allrecipes.com/recipe/230318/corn-and-porcini-mushroom-cornbread-dressing/


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Broccoli Casserole
Submitted by Laura Baker

Butter, sharp Cheddar, mayonnaise, cream of mushroom, and eggs turn broccoli into a decadent side dish that even kids will devour. Crunchy, buttery crackers top it off.

This broccoli and cheese casserole is a comforting addition to any meal. It's easy to make with frozen broccoli, condensed mushroom soup, and other common pantry items.


Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 8
Yield: 1 2-quart casserole

Ingredients



5 tablespoons butter, divided

1 medium onion, chopped

2 (10 ounce) packages chopped frozen broccoli, thawed

1 (10.5 ounce) can condensed cream of mushroom soup

1 cup shredded sharp Cheddar cheese

1 cup mayonnaise

2 large eggs, beaten

1 ½ teaspoons lemon juice

½ teaspoon garlic salt

½ teaspoon seasoned salt

¼ teaspoon ground black pepper

12 buttery round crackers, crushed fine

Directions

Preheat the oven to 350 degrees F (175 degrees C). Cut 2 tablespoons butter into small pieces; set aside.

Melt remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add onion and sauté until golden, 7 to 9 minutes.

Transfer onion to a 2-quart casserole dish. Stir in broccoli, condensed soup, Cheddar, mayonnaise, eggs, lemon juice, garlic salt, seasoned salt, and pepper until well combined. Sprinkle crushed crackers over top and dot with reserved butter.

Bake, uncovered, in the preheated oven until heated through and browned on top, about 45 minutes.


https://www.allrecipes.com/recipe/18217/broccoli-casserole/


My wife thought I should name this series "Beside The Bird: Recipes That Will Make You Fat"!

That shredded Brussels and Bacon recipe ...wow! Enjoy Everyone!

Previous Beside The Bird Posts:

https://www.democraticunderground.com/1157155698
https://www.democraticunderground.com/1157155761
https://www.democraticunderground.com/1157155801
https://www.democraticunderground.com/1157155941