THANKSGIVING SIDE SALADS

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I wonder if new bloggers like us feel guilty when they miss a weekly post? We didn’t post last week (sad face) Meilisa and I are trying our best to figure out our blogging schedule. Hence, our Instagram post “good things take time” realizing the trail/error part is still an ongoing process. Bare with us!

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It’s Thanksgiving week! Who’s excited to eat or cook some delicious food? While I complain about cooking Thanksgiving dinner, nothing compares when your family members express how delicious the food was. I am sure many of you can relate to that. This year I am trying two new side dishes and sharing them with you.

First one up is a Nopalito salad (cactus) a delicious veggie many people like. Typically, I fry it on a Mexican Comal (really flat pan) add some lemon, salt, cut it into small squares and its ready to eat. You can find spine-less cactus in a local Mexican/spanish store, supermarkets also carry cactus in a jar.

cactus salad
mouth-watering right?

ingredients:

5 or 6 pieces of  spine-less cactus

5 radishes

1 squeezed lemon 

teaspoon of salt

a handful of cilantro

1 16 oz package of Tropical cheese

half of an onion 

  1. Boil cactus for 15 minutes, once color is olive-green they are readycactus-salad
  2. After the cactus is nice and tender cut all ingredients below into small piecescactus-salad

3. In any large boil mix all ingredients together

cactus-salad

Looking-Yummy

Jalapeños are optional!

Optional chile

4. adding salt and a tablespoon of squeezed lemon juice-adds more flavor

cactus-salad

Lemon Juice


Next up, is a new recipe I stumbled upon on Kiwimagazine.com, it turned out delicious! I will be adding it to my weekly dinner meals. In general trying online recipes or ones from a magazine is not my forte, as a result I added and changed some of the ingredients.

brussel sprout-salad

ingredients:

2-3 pounds of brussels sprouts 

 1 cup of mixed cashew nuts

1 cup of craisins dried cranberries 

3 tablespoon of syrup or honey

2 1/2 tablespoons of olive oil

2 1/2 tablespoon of parsley (optional)

  1. Pre-heat oven 375 ° in a large pan like the one below add some cooking spray or butter. Mix oil, brussels sprouts and mixed nuts into pan.brussel-sprout
  1. Insert into oven for 22 minutes at 13 minutes take out and stir, put it back inside until timer is up. Once you baked it for 22 minutes add the cranberries and put it back into the oven for another 5-7 minutesbrussel sprout-salad

  2. Once it’s done baking add the syrup and parsley. I used fresh cranberries, you can see them below. It was not a good choice because it gave the salad a bitter taste. Therefore, I recommend you use sun-dried cranberries. brussel salad



Sweet & sour compliment each other so well! These salads turned out great, you can also use them as stuffing for your turkey. Try out these salads with your families! They will enjoy it.

thanksgiving-sides

Have a great Thanksgiving with your families! Until the next post =)

 

xo
Mileisa+Yuridia