Better Homes & Gardens September 2017 Recipes
Jambalaya Egg Bake
Whether you serve it for a Big Easy brunch or a flavor-packed dinner, this cast-iron recipe will be a hit. Bake the eggs for 10 minutes for the perfect just-runny yolk, or longer if you prefer them over-hard.
Vanilla Bean Cake with Pecan Praline Glaze
Bake this perfectly moist vanilla cake in advance, then stir together the nutty, salty glaze just before serving for an ooey-gooey taste bud-tempting topper.
Dirty Rice-Stuffed Tomatoes
What makes this rice "dirty"? Chicken livers lend the copper-color hue. These stuffed tomatoes also include sausage, so they're overflowing with salty, savory flavors.
Allspice Grilled Sweet Potatoes and Pears
Here’s all the proof you need that allspice isn’t just for pumpkin pie! Mix with salt and pepper for a sweet and savory seasoning blend that really perks up this healthy side-dish recipe.
Fried Green Tomato Banh Mi Toasts
Firm-flesh green tomatoes are made for frying—just ask any Southerner! Try the crispy vegetables in this American-meets-Vietnamese open-face sandwich.
Cinnamon-Spiced Brussels Sprouts
Try naturally sweet cinnamon in place of sugar in sauces and dressings. In this case, the spice balances the bitterness of Brussels sprouts, so even picky eaters will enjoy them.
Honey-Cumin Roasted Carrots
Aiming to slash your salt consumption? Turn to cumin! This spice will fill the flavor void—and if you sprinkle on whole cumin instead of the ground form (like in this roasted veggie side-dish recipe), it will also add a pleasant crunch.
Peppery Roasted Acorn Squash
Looking for a hands-off side dish? This sheet-pan-roasted squash is as simple 1, 2, 3: Grind the peppercorns, make a paste with olive oil, then rub and roast the squash. Crank up the heat and bake until tender, then top with plenty of shaved Parm.
Strawberry-Chamomile Bourbon Punch
Prepare this bourbon punch a few hours before guests arrive, then freeze a bit in an ice cube tray so you can keep your cocktails cool without diluting them.
Wilted Mustard Greens
Whether you pair this sauteed green side with barbecue or dirty rice, this Southern staple will quickly become a supper mainstay on your table. The secret? A few slices of crispy bacon and a squeeze of fresh lemon juice.