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
- 1/2 cup whole milk
- 3/4 cup shredded yellow sharp cheddar cheese
- 3/4 cup shredded monterey jack cheese
- 3/4 cup grated parmesan cheese
- 1/2 cup panko
- 2 tablespoons chopped fresh parsley
- Kosher salt
Directions
Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.
Meanwhile, melt 1 tablespoon Country Crock in a saucepan over medium heat. Add the flour and cayenne pepper and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm.
Combine the panko, parsley, 1 tablespoon Country Crock and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.
Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon Country Crock, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.
Green Beans with Shallots and Red Pepper
- 20 oz. fresh green beans
- 1/4 cup Country Crock
- 3 large shallots, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Directions
- 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.
Did you know that Country Crock and other Unilever Spreads have ZERO mg of cholesterol per serving? They are also lower in fat, saturated fat and calories per serving compared to butter as well! Add in the great taste of Unilever spreads and it’s a win-win for your Thanksgiving dinner this year, so get those menus ready and try your recipes with Country Crock!
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
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