Seriously, it takes so much work to plan the perfect meal, one that can be cooked smoothly without requiring seven extra burners and three ovens. You know what I’m talking about.
For me, Thanksgiving is more about the sides than the turkey (or ham, or tur-duck-en). I’m all about the veggies and the pastas and the rolls and the desserts, because they can be prepared in so many different ways, ensuring that every Thanksgiving provides something new to try.
Thankfully, my household is a Country Crock lovin’ bunch, so I have a couple of wonderful recipes using Country Crock for you to try out that I am certain you will really enjoy.
Three Cheese Spirals
- 12 ounces rotini
- 3 tablespoons Country Crock
- 1 tablespoon flour
- Pinch of cayenne pepper
- 1 (12-ounce) can evaporated milk
- ½ cup whole milk
- ¾ cup shredded yellow sharp cheddar cheese
- ¾ cup shredded monterey jack cheese
- ¾ cup grated parmesan cheese
- ½ cup panko
- 2 tablespoons chopped fresh parsley
- Kosher salt
- 20 oz. fresh green beans
- ¼ cup Country Crock
- 3 large shallots, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
- 2. Melt Country Crock in a large skillet over medium-high heat; add sliced shallots and bell pepper, and saute 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.