Not Your Average Thanksgiving Sides

Bacon Wrapped Scallops

Soak skewers or toothpicks in water for one hour.

Cut bacon sliced in half.

Pat the scallops dry

Wrap each scallop with a half-bacon slice and secure with a wood skewer or toothpick.

Place bacon-wrapped scallops on a rack in a broiling pan.

Line a baking sheet with parchment paper.

Place a rack on top of parchment paper.

Arrange your oven rack in the top position and heat the broiler to high.

Broil the scallops, turning once halfway through cooking, until scallops are opaque throughout and bacon is browned evenly on all sides. This may take approximately 8 to 12 minutes depending on the thickness of the bacon, the size of the scallops and your broiler's temperature.

Remove from the pan and arrange on a tray or platter and serve.

Yield: 12 appetizers.

Deviled Eggs With Avocado (Keto, Paleo, GF)

Gently place eggs in a medium saucepan and fill with water one inch above eggs.

Bring water to a boil over high heat.

Once the water has come to a boil, cover the saucepan and remove from the heat. Set a timer for 10 minutes.

Fill a medium bowl with ice and water. When the time goes off, remove the eggs from the saucepan and place in the ice bath. Set a timer for 8 minutes.

Fry bacon in a frying pan over medium-high heat for about 3 minutes each side and transfer to a paper towel. Once cool enough to handle, crush each piece of bacon into small pieces.

When the ice bath timer goes off, gently peel the eggs and pat dry with a paper towel.

Slice eggs lengthwise and place the yolks in a medium bowl.

Slice avocado in half and remove pit.

Chop cilantro.

Juice one lime.

Add the avocado, lime juice, cilantro, salt and chili powder to the bowl with the yolk and mash until well combined.

Using a small cookie scoop, scoop the avocado yolk mixture into each egg white until all are full.

Sprinkle the bacon pieces and chives on top and serve.

Yield: 12 deviled eggs

Creamy Roasted Garlic Mashed Potatoes

Preheat your oven to 400 F.

Use the flat edge of a kitchen knife to press on each clove of garlic to remove the peel. Cut each garlic clove in half, lengthwise.

Arrange the garlic cloves on a sheet of foil and drizzle them with 2 teaspoons of olive oil. Fold the foil into a little packet and place the packet with the seam facing up on a metal baking sheet. Roast in the oven for 10-15 minutes. Watch the garlic closely to make sure it doesn't burn.

Wash and dice the potatoes. Place them in a large sauce pan and add 2 tablespoons of salt. Cover and boil for 15-20 minutes.

The potatoes are cooked thoroughly once you're able to pierce the potatoes with a fork.

Remove the pan from the stove and drain the potatoes. Don't rinse!

Place the potatoes into a large bowl.

Add the garlic to the potatoes.

Add the butter, salt and pepper.

Using a potato masher or hand mixer, begin to combine all the ingredients.

Pour in the heavy cream a little at a time and continue to mash until the potatoes reach your desired creaminess.

For extra creamy potatoes, use a whisk attachment in your hand mixer once all of the ingredients are combined.

Yield: 6 servings