Side Dish Slut

It was love at first bite.

I am a side dish slut. It’s one reason why my husband fell in love with me.

Let me explain.

When Scott and I first started dating, he was on his very best behavior…opening my car door every time, gushing about my “gorgeousness” every day, spoiling me in every way (he bought my cat a toy, okay?). We went out every Saturday night–I once had time to shop for new outfits that showed off a legitimate waistline, get properly primped from head-to-toe, and actually curl my hair in sections–to incredible restaurants. He asked me if I was craving anything before making reservations.

Uh, that’s the way to make a foodie’s dress fall to the floor!

One night, I told him I wanted to go to Ruth’s Chris Steakhouse. He stared at me in disbelief. I had already schooled him on my vegetarianism; he was one of those guys who thought I gathered nuts and berries in the backyard for meals.

“Why would you want to go there?”

“They have delicious side dishes. I have to order a few of them because it’s impossible to pick just one!”

He had to take a deep breath to stop himself from blurting out a premature “I love you” to his side dish slut.

Really, it was the beginning of our marriage.

Side dishes have always ruled my Thanksgiving plate. Savory herb stuffing, rich and buttery Yukon Gold mashed potatoes, fresh cranberry sauce infused with citrus, candied sweet potatoes, green beans smothered with cream and crisp onions. And don’t even get me started on the desserts. Who needs turkey?

This Thanksgiving, Chef Julie and I are hosting a contest to find a new side dish to add to our tables. Send us your best side dishes–Grandma won’t be mad at you for sharing!–by next Tuesday, November 22. The winner will get bragging rights on Mommy Dish (prize enough, don’t you think?) plus a $20 gift card. Chef Julie and I will prepare the winning dish together and serve it to our families on Thanksgiving.

Get cookin’ Mommies! Email your recipes to mommydish@gmail.com!

***Chef Julie’s scrumptious Pumpkin Cheesecake will get you in the mood for a competition! It’s a fantastic alternative to traditional pumpkin pie on Thanksgiving.***

Something to be thankful for...

Pumpkin Cheesecake

Ingredients

1 1/2 cups crushed gingersnap cookies

1/2 cup finely chopped pecans

1/3 cup butter, melted

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Method

Preheat oven to 350 degrees. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1 inch up the sides of a 9-inch springform pan (Mommy Dish note: Chef Julie prepared individual cheesecakes for our photo-op). Bake crust for 10 minutes and let it cool.

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place into oven for 1 hour. Remove from the oven and let it sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Top with whipped cream.