Yummies, Delightful Dishes, you can bring along!

So if you are lucky enough to have been invited to someones house for Thanksgiving this week, you should be very thankful indeed.

But don't think you got off the kitchen hook too easily, you should ALWAYS ask your host or hostess what you can bring to add to the feast.

Now, you can bring wine, or pies, or Martinelli's sparkling apple cider (a MUST for any thanksgiving meal) but a homemade dish can score you some real points with Aunt Judy.

Lucky for you (and us) we have found some delicious recipes for yummy side dishes that can cary well on your ride across town.

(For you super craft-masters out there... Here are directions for this nifty carrier)

First up, from the kitchen of Miss Me's mommy, homemade cranberry sauce!

Now, while some people swear up and down that they love the canned stuff... Really? Gross!

They must have never tasted the real deal.

Miss Me makes a big batch every year and hands it out in cute little jars to all her friends and neighbors... I know right, Martha Stewart watch out!

The best thing about homemade cranberry sauce is that it is super easy to make, but people are all really impressed.... Super easy to jar, and keeps really well, so you could make it today and it would still be delicious through till next weekend.. Perfect for leftovers!

Here is how you do it.

Follow the classic Ocean Spray recipe... Then here is a secret tip,

When your cranberry sauce is all done boiling and your kitchen smells like heaven, add in about one teaspoon of salt and a teaspoon of cinnamon and stir well.

The salt cuts the sweetness and the cinnamon is just yummy.

Some people like to set their cranberry sauce into molds, and while that is super cool in a creepy neighbors from Edward Scissorhands way,

we prefer to serve it in a cute dish with a spoon.

Next up, and we know some of you may not get this one... But TRUST.

Brown Sugar-Glazed Sweet Potato,

(with mini baby marshmallows on top!)

Now, while this was not a dish that we grew up with it has become a welcome addition to the family feast.

(You can totally skip the nuts, ginger and nutmeg and it is still scrumptious)

Something about the super sweetness mixed with all the other savory flavors on your plate is like a little slice of heaven. Plus it carries really well, you can have it all ready and just pop it in the oven to brown the sweet baby marshmallows and you are done and done!

Another way to impress your friends is with a good old fashioned

Green Bean Casserole!

I know but really don't be afraid... This is not the runny canned green bean casserole that you still have nightmares about.

We are talking all organic and fresh ingredients.

Delicious green beans, chopped onion, yummy mushrooms, organic cheese all mixed up in creamy mushroom soup and topped off with crunchy sinful fried onions!

Yes please, the gain 5 pounds in one sitting line forms behind us!

This one is from kitchen goddess Paula Deen, so you know it isn't easy on the figure... She loves her some butter Y'all! And we adore her for it!

(psss. Sub out veggie broth for the chicken broth in the recipe for the love of all things feathered)

So there you have it, 3 sure fire ways to impress your friends and family while being a helpful and considerate guest.

Oh and here are a few more tips,

Always bring your dish fully prepared and ready to go, no one needs you adding another cook in the kitchen on a stressful cooking day.

If you need to heat it up for say 15 minutes to brown the top etc. that is totally fine, but let your hostess know that you will be needing to do that and to just let you know when the oven is free.

You should handle putting it in the oven and watching the clock on your dish so it isn't burned.

A really sweet thing to do, is to bring your side along in a baking dish that you are going to leave as a hostess gift.

We love these Normandy Bakers from Crate and Barrel.

Simple, inexpensive, clean. They would go with any kitchen AND all the sizes come with a lid for easy transport!

Add in this cute colorful potholder to brighten up your gift.

Bring along a pretty gravy boat to serve your cranberry sauce.

Love this pretty glass one from Pottery Barn.

A pretty dish and a colorful pot holder are a super sweet way to say thank you for having me, especially when they are filled with something wonderful to eat!

Now that you are done with your part, relax and enjoy your meal!

You are such a wonderful guest, your sure to be invited back again next year.

(P.S- Dont forget to check here for even more yummy dishes we heart!)

XOXO- Things-We-Heart

Yummies: Turkey Day...It's not just for turkeys any more.

Well, the truth is (looking at the title) Thanksgiving never really was for those poor turkeys was it? So, we say....try a Thanksgiving where the Turkey is not the center of attention.

And that is precisely the way, we the chic lil gals of Things We Heart like it...We super heart a Thanksgiving day that is not about the turkeys...

We prefer our day to be filled with family, friends, laughter and loads of amazing food...foods that are not turkey.

There are just soooooo many unbelievable sides and desserts out there that the poor turkey is sooo not necessary and to be honest it becomes...totally passe.

Now, you might be saying..."How good and satisfying can it possibly be with out the main dish?"...

And that's just it!!! The sides we are talking about are not your typical canned green beans and frozen peas that your Aunt Selma brings over....NOPE these are fun, fresh, new (but totally easy and very recessionista saavy) ways to eat the staples. Woooo hooooo!

So all aboard the S.E. (Sides Express)!!!!

Oh....P.S. We are skipping the whole dinner roll part...we looooove a good hearty roll too, so just grab what ever you like. Have you ever tried to make bread? Um...yeah. No bueno.

OK...chooo choooo...first up on the S.E. for T.D. (Turkey-less Day) is our all time fave Roasted Winter Squash Soup.

Ughghhhgghhg....just hearing it makes my tummy growl.


This is the easiest soup you will ever make! And the best part about it being sooo easy...and soooo delish? It's crazy good for you too!

We stole it from Ina Garten (well from our Bro and Sis but they stole it from her) so you know it is going to be hearty and ridiculously yummy.

Ingredients

• 3 to 4 cups veggie stock
• 1 quart Roasted Winter Vegetables, recipe follows
• Kosher salt and freshly ground black pepper

Directions

In a large saucepan, heat 3 cups of stock. In 2 batches, coarsely puree the roasted vegetables and the stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more stock and reheat. The soup should be thick but not like a vegetable puree, so add more stock and/or water until it's the consistency you like.

Yield: 6 quarts

Roasted Winter Vegetables:

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Now that we have you our prize worthy soup secret....let's dish up another! (Get it? Dish up? Side Dish?... Ya ya ya...it was stupid...but cute maybe..no? Oh well)

There was a time when you would say the word Brussel Sprout and we would turn up our noses...not anymore!

When you try Roasted Brussel Sprouts you will kiss us! Remember...no tongue, we are taken. (Unless you are EC or JB).

Here's how....

You will need-

Brussel Sprouts (Fresh! We like to use 1lb for every 3 people)

Sea Salt

Pepper

Olive Oil

Directions-

Turn the oven on to 500 degrees (you can cook them on the stove top too!)

Take clean and halved Brussels and throw into a large brownie pan and lightly coat with olive oil.

Sprinkle salt and pepper on top.

Throw in the oven for 10 min...shake the pan and put back in the oven until BS are dark golden brown and easily forked.

Done and deliciously DONE!

What is a TD dinner with out potatoes and sweet potatoes? Yeah...exactly!

So our next 2 stops on the way to a full and happy tummy are in Potato Ville.

There are no words to describe how amazing Truffle Oil can make a simple dish...no words. It's soooo shmancy and rich tasting you feel jealous of yourself when you eat something cooked with it.

Now you can be the belle of the dinner with this crazy easy (and super inexpensive) recipe for Truffle Mashed Potatoes!!!!!!!!!!!!

INGREDIENTS

• 5 pounds fingerling potatoes
• 8 tablespoons unsalted butter (1 stick)
• 1 cup heavy cream
• 1/4 cup white truffle oil
• 4 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

INSTRUCTIONS

• Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes.
• Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold together. Taste and adjust seasoning as desired.

P.S. Trader Joe's and Fresh n Easy both sell affordable and scrumdiddilyuptious Truffle Oil.

Yay...we are super savers! No one will know they are not fresh truffles...ssshhhhhh

Speaking of insanely good potatoes...our new favorite dish to serve and get the crowd giddy is Curried Sweet Potatoes.

Go here for the recipe...or make baked Curried Sweet Potato fries!!!!!

Now...the SE train has 2 more stops...but please buckle up because the next 2 are in the land of desserts!!!

Yeah...um...hi...nevermind that post from Sunday...well at least for Thanksgiving and maybe in December. Hee heee.

If your friends and family still aren't super impressed with your amazing new love for culinary creations (they will be...don't worry we just needed a good opener for this next part) then they for sure will be after they have their 1st Pavlova.

It is as good as it sounds. We looove the one from Nigella Lawson.

We made this one last year and the pies literally went untouched after everyone had a piece of this!

It's sooo light and delicate and the contrast of tart berries or pomegranate seeds on top is unbelievably yummy!

Don't be discouraged when you see the length of the directions...she just makes it super descriptive so you are comfy. It is really easy...we promise!

Just so your F&F don't leave saying.."Where the heck was the Pumpkin Pie in that amazing gourmet dinner" we have one for you...

Pumpkin Meringue Pie. TDF!!!!!!

Beware...this is a good one. Make sure if your guests don't finish it off that they take it home or you may be creeping into the kitchen at 3am for a few bites...not that we have ever done that. We just heard it happens.

There you go! A totally gourmet, delicious, satisfyingly yummy, healthy (well not the last 2) and chef inspired TD...and with out that poor Turkey! CONGRATS!!!

P.S. The best part about eating yummy sides for TD....no Tryptophan poisoning! You will be able to stay awake to play Rock Band karaoke.

P.P.S. MOOOOVE OVER MARTHA! The readers of TWH are coming!

P.P.P.S. Let us know how it goes!

xoxo t.w.h.