Thanksgiving Side Dishes – Caramelized Corn and Green Beans with Pecans and Blue Cheese

I’ve been looking for Thanksgiving side dish recipes that I could make on the stove instead of the oven. I came across these two wonderful vegetable recipes that kick it up a notch but my kids will still be happy to eat.

I tried them out last night with a succulent grilled pork tenderloin. Both recipes are quick and easy, and will be a perfect addition to our Thanksgiving meal.

Green Beans with Pecans and Blue Cheese

 

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Yield: 8 Servings

Ingredients

• 2 pounds green beans, trimmed
• 1½ tablespoons unsalted butter
• ½ cup chopped pecans
• ½ cup crumbled blue cheese
• Salt and freshly ground pepper, to taste

Directions

1. Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook until bright green and crisp, 3 - 4 minutes. Drain well and set aside.
2. Return the pan to the stove over medium-high heat. Add the butter and pecans and stir until the nuts are lightly toasted and fragrant, 2--3 minutes. Add the green beans and stir until heated through.
3. Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.

Notes

adapted for the Salt Lake Tribune

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I saw this caramelized corn recipe on the Today Show and immediately set out to find it because it’s a great way to dress up corn. It wasn’t on the Today Show site, but was included in a New York Times article.

Thanksgiving Side Dishes – Caramelized Corn and Green Beans with Pecans and Blue Cheese

 

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Yield: 10 to 12 servings

Ingredients

• Two 16-ounce bags frozen white corn
• 1 stick (4 ounces) unsalted butter
• 1/2 cup chopped fresh parsley
• Salt and pepper as desired

Directions

1. Drain corn between layers of paper towels until thawed, about 30 minutes.
2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the parsley and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, parsley and salt.
3. Yield: 10 to 12 servings.

Notes

adapted from New York Times

3.5.3251

(The original recipe called for mint, but I wasn’t sure that would go over as well.)

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In addition to the traditional turkey, stuffing, mashed potatoes and gravy we are having:

Two Peas and Their Pod Fresh Cranberry Sauce with Orange Zest

Wives with Knives Cranberry Tangerine Chutney

Paula Deen Sweet Potato Bake
My favorite dinner rolls using Lovin’ from the Oven’s Brown & Serve Roll technique
Kids favorite Green Jello Cream Cheese Salad
My streusel topped version of Cranberry Apple Pie
Traditional Pumpkin Pie
Banana Cream pie in a graham cracker crust

(I’ll update with pictures after Thanksgiving)