It happens every time we go out to eat.
I studiously examine the menu, taking into account the balance of all of the offerings before I can possibly fathom what choice I might make for my meal. Debating. Then deciding. Then debating again. Then re-reading the entire menu once more.
And by the time the waiter rolls around and lets us in on the secret that he’ll be our waiter for the night I’ve more than likely changed my mind again. Hey, I can bash on the server introduction because I used to have the same exact set-up when I was a server, but frankly now that I’m a customer it really doesn’t matter to me about the formal intro.
So whether you’re Melissa or James as my server for the night, put aside the formalities because there’s really only one thing I care about hearing from you at this particular moment in time and it’s this: Your recommendation on what’s best on the menu. THAT I must know as my entire dining experience is hanging in the balance.
So I ask, the server lets me know and then I go with what I thought I originally wanted anyway. And then he walks away and I come into yet another state of flux, treating each meal as a death row inmate’s last stand, as if this is the last meal I will ever eat.
It. is. so. annoying.
If only each meal could be a buffet of flavors like the glorious Thanksgiving dinner. A bite of this, a taste of that. That’s why I’m a big, big fan of Thanksgiving. It’s the variety, the different dishes that mingle together on my plate.
Today I’m sharing with you some of my favorite side dishes, the dishes that add a little extra oompah to the table, starting with Stovetop Creamed Spinach. Why the stovetop? On this one day of the year when my oven’s dance card is more jam packed than any of the “celebrity” couples on Dancing With the Stars, I realize there is a serious need for order of the oven if this dinner is ever to get to the table.
This recipe taste similar to one I had last weekend in Scottsdale, AZ when we had dinner at a steakhouse with the family: Creamy but not cloying, fresh instead of stringy. It’s a steakhouse so that means you gotta have steak, right? Nope. That means you’ve gotta have creamed spinach. Yet another reason to love side dishes.
A few notes about the recipe:
This recipe calls for a whole lotta spinach but don’t be tempted to try the frozen stuff. Fresh spinach is definitely going to taste better and more tender in both it’s leaves and stems than frozen. Go fresh, you’ll thank me later.
The longer the spinach cooks on the stovetop, the more liquid will emit from the spinach creating a thinner sauce. So if you like your sauce thicker, cook spinach just until al dente and serve immediately.
If you have room in the oven and crave that baked taste, transfer to a baking dish, sprinkle with additional cheese and cook at 350 degrees for 20 minutes or until golden on top.
I use the pre-bagged triple washed spinach rather than the fresh spinach still on the stems and bound with wire ties. The ease and convenience of plopping already clean leaves into the pan is well work the extra dimes it costs me.
Stovetop Creamed Spinach
Ingredients
- 2 pounds fresh spinach leaves
- 4 tablespoons butter
- 1 cup cream
- 1 clove garlic peeled and smashed
- 2 cups freshly ground parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- kosher salt and freshly ground pepper
Instructions
-
In a large sauté pan, melt butter over medium heat. Add cream and garlic to butter and bring to a boil. Lower heat to medium and cook cream at a slow boil, stirring occasionally until cream has thickened and has reduced by half, about 25 minutes.
-
Remove garlic from cream and start adding spinach leaves in batches. Cook for 1-2 minutes then stir into cream. Add another batch of fresh spinach and repeat cooking and stirring process. Continue until all of the spinach is cooked in.
-
Add parmesan cheese and stir to combine then season with kosher salt, pepper and nutmeg. Serve immediately.
And now for more ways to satiate your desire for multiple tastes at the Thanksgiving dinner table, give one or more of these recipes a go. If you can make up your mind which ones to choose.
Roasted Asparagus with Browned Butter and Marcona Almonds
Green Beans and Shiitake Mushrooms
Balsamic Butter Glazed Snap Peas
Pancetta and Hazelnut Green Beans
Now let the eating, and shopping, begin. Happy Thanksgiving!
Make sure to subscribe to FoodieCrush for sneak peeks and the first reveal of the Holiday issue. Follow me on Twitter, Facebook, Pinterest and Instagram too.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox
Denise | TLT says
Nothing beats creamed spinach, but it has to be home made. This one looks absolutely delicious and I agree: using fresh spinach is a must:)
Kathryn says
Somehow between now and next week, I need to convince the rest of the UK that we should celebrate Thanksgiving. I’m so unbelievably hungry looking at these!
Liz @ The Lemon Bowl says
I want to dive into the corn and bacon!!
Katrina @ Warm Vanilla Sugar says
So many delicious sides! Great idea!
Erin says
Please tell me you make all of these items for Thanksgiving (because if you did, I think that would be the best darn Thanksgiving ever!)
Bev @ Bev Cooks says
I swear you take the BEST photographs in all the lands.
The Contessa says
Well, who couldn’t love that spinach. Or should I say cream and cheese sauce with spinach added. No wonder it is served in such small portions. Low carb but rather high fat content!
I love it. Easy to follow directions. Thanks.
Loretta | A Finn In The Kitchen says
Woah. These all look so good! I love simple veggie sides like these! Helps me feel like I can overdo it on pies.
Susan says
I love seeing all the veggies since our Thanksgiving is sans turkey, these recipe ideas are appreciated. We love creamed spinach; I even add it to my veggie Shepard’s Pie. XOXO
Delishhh says
Fabulous sides!!!!
Ashley @ Wishes and Dishes says
Thanks for all these ideas! i’m in charge of bringing a side dish so I’ll have to choose from one of these…it won’t be easy :)
Annalise says
That is one gorgeous roundup of recipes. Any way I can make a special order for all of them for next Thursday? :)
Martyna @ Wholesome Cook says
All lovely ideas Heidi. I actually have many of the veg in the fridge. that bacon corn will go really well with our baked fish tomorrow night! And love chipotle anything… Sweet potatoes? Yes please!
Kevin (Closet Cooking) says
Nice Thanksgiving sides roundup!
komal varshney says
This post is very nice and amazing. It seems very nice and amazing post march 2017 calendar template
Rocky says
Great Article to Learn New Things. Amazing Stuff Thanks for Sharing
All Mehndi Designs images
Samyukta Sharma says
this is really a cool post, July Calendar 2017
Weddings says
Weddings are one event where not just the brides themselves yet additionally the family members and all the merry wedding event goers apply mehndi. Actually such is the important of this art, that a special event as well as a day is booked simply to apply it
https://bluenotchjeans.com/
calendars cafe says
wow, that recipe was so delicious and lovely.
Thanks for this great recipe.
Keep updating with good recipes like this
vini 96 says
nice post
andy85 says
if you are looking apology letter
http:///getapologyletter.com/formal-letter-of-apology
Mercedes HCM says
but frankly now that I’m a customer it really doesn’t matter to me about the formal intro. i think so
ana55 says
if you are looking for usps tracking number
aliom says
if you are looking for looking a calendar
mamta balani says
i never used spinach in this way.. cool will try it once.
Kaalu says
It was so wonderful dishes. Kepp shaing
Flex says
THE DISHES ARE SO WONDERFUL.. LOVED THEM
ernaS says
NICE AND REALLY GOOD PROJECT NOW
rpg maker vx crack
Abdul Rehman says
Thanks for all these ideas! i’m in charge of bringing a side dish so I’ll have to choose from one of these…it won’t be easy
Meenakshi says
Thank you very much for sharing these recipes
uidaiaadahr says
It was so wonderful dishes. nice post keep it up
Samuel Singh says
A calendar acts like a great time management tool, if used properly. One should make a habit of using calendars.