Ok, we are about a week and a half out from the big day (Thanksgiving for those of you who still don’t believe it’s already half way through November). I’m so behind, you have no idea. My to do list includes putting down a new floor in the dining room and I am half way down with that, but I’ve done NOTHING else. Except try two new recipes. I do love all of the old standards, but I like to add something new to the mix every year. It can be very hard to find recipes that will work for a large group. I have adventurous taste buds; my mother? Not so much. So here are the two new sides I came up with that I’m hoping will satisfy at least a few of my guests.
These came out soo good. I don’t think it’s possible to go wrong with any thing that has been cooked in bacon fat, though. And, they are super easy to make!
The New Sides – Caramelized Baby Onions with Bacon
1 bag frozen Baby Onions
3-4 pieces of bacon
1/4 c water
- Allow baby onions to thaw
- Cook the bacon until crispy. Keep the oil from cooking the bacon on the stove. Remove the bacon from pan and pat with paper towels to remove excess grease.
- Add thawed baby onions to still hot bacon oil and add the water. Allow to simmer until browned. Stir frequently
- Chop the bacon and add to the onions.
Crispy oven Fried Potatoes
4 Red Potatoes
3 cloves of garlic
1/4 c of vegetable oil
- Preheat oven to 400
- Slice the potatoes thinly. (I did mine on a mandolin, a smidge thicker than a potato chip).
- Rinse the potatoes and pat dry
- Mince the garlic and add to the oil
- Add potatoes to a baking dish and coat with the garlicky oil
- Turn potatoes every 15 minutes and cook until browned and crispy
The Crispy Oven Fried Potatoes would actually make a good snack if you had some yummy dip for them, too.
Ok, I’m off to finish the second half of that floor. Just kidding, I’m going to bed.