Archive for the ‘Side’ Category

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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Greek Yogurt Ranch

January 8, 2017

Not everyone likes ranch, but if you do, try out this recipe. It can be used as a dip or a sauce, and it tastes even better if you let it sit overnight.

20170103-greek-ranch

You will need:

  • 1 c plain Greek yogurt
  • 1 t dried parsley
  • 1/2 t dried dill
  • 1/2 t dried garlic powder
  • 3/4 t dried onion powder
  • 1/2 t dried chives
  • Salt and pepper, to taste

Then you will…

  1. Mix everything together in a small bowl, seasoning with salt and pepper to taste.
  2. Refrigerate overnight.

Note: if you want a thinner dip/sauce, slowly mix in milkĀ  until you reach the desired consistency.

 

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Parmesan Carrots

November 30, 2016

20161102 Parmesan Carrots.JPG

This is an incredibly simple side dish that is perfect for kids and grownups alike. The Parmesan coating makes it crispy and more like a french fry.

You will need:

  • 4 carrots, peeled
  • 2 eggs, lightly beaten
  • 2 T water
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 c Parmesan cheese, grated

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut each carrot so it is half as long, and then cut each piece in half lengthwise so you have 16 pieces.
  3. Cut each piece into 3 long slices.
  4. Whisk together the egg, water, garlic, paprika and pepper on a plate.
  5. Put the Parmesan on a second plate.
  6. Dredge a carrot in the egg wash and allow the excess to drip off.
  7. Roll in the Parmesan and place on the lined baking sheet.
  8. Repeat with the other carrot pieces.
  9. Bake for 20 minutes.
  10. Remove from the oven and allow to cool at least 10 minutes before serving.
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Garlic Stuffed Mushrooms

November 23, 2016

I love mushrooms. They are an ingredient we almost always have in our vegetable drawer at home. This is a very simple side dish with everyday ingredients, perfect for last minute dinner parties.

You will need:

  • 1 lb crimini mushrooms, cleaned and de-stemmed
  • 1/4 c butter, melted
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 c breadcrumbs (I used panko)
  • 1/4 c Parmesan, grated
  • 1/2 t paprika

20161102-garlic-mushrooms

Then you will…

  1. Preheat your oven to 400 degrees.
  2. Place the mushrooms in a pie plate.
  3. In a small bowl, stir together the butter and garlic. Spoon over the mushrooms.
  4. Season lightly with salt and pepper.
  5. Bake for 15 minutes.
  6. In a small bowl, mix together the breadcrumbs, Parmesan and paprika.
  7. Remove the mushrooms from the oven and sprinkle with the breadcrumb mixture.
  8. Bake another 10-15 minutes, or until the topping starts to turn golden and crispy.
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Baked Ricotta Parmesan Dip

September 6, 2016

This is an easy to pull together appetizer or party snack. It is deliciously cheesy, and the lemon and herbs help lighten it as a dish. We served it with some grilled bread, but it would just as good with some crackers. Be creative!

You will need:

  • 16 oz ricotta
  • 3 cloves garlic, minced
  • 1 lemon, zested
  • 1/4 c olive oil
  • 1/3 c grated Parmesan
  • 2 T fresh thyme, roughly chopped
  • 2 t fresh rosemary, roughly chopped
  • Pinch of crushed red pepper flakes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 425 degrees.
  2. In a large mixing bowl, combine all of the ingredients.
  3. Spread into a small baking dish, ideally about 9-inches wide.
  4. Bake for 10 to 15 minutes, or until golden and bubbly.
  5. Allow to cool at least 5 minutes before serving.

20160817 Ricotta 01

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Rosemary Roasted Potato Salad

April 14, 2016

20160313 Roasted Potato Salad 01

We really enjoy warm potato salad…perhaps it is the German side of me? This one includes roasted potatoes for extra crispiness and sour cream for the tang. It is a great side dish to most pork, chicken and beef entrees.

You will need:

  • 2 lb small red-skinned potatoes, quartered into bite-sized pieces
  • 3 T olive oil, divided
  • 2 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1/3 c shallot, sliced thin
  • 2 cloves garlic, minced
  • 1/2 c sour cream
  • 1 1/2 t Dijon mustard
  • 1 1/2 t red wine vinegar

Then you will…

  1. Soak your potatoes for 15 minutes in cold water. Strain and shake off as much water as possible.
  2. Preheat your oven to 400 degrees.
  3. In a medium mixing bowl, combine the potatoes with 2 tablespoons of the olive oil, the rosemary, and salt and pepper to taste.
  4. Spread into a single layer on a baking sheet and roast for 30-40 minutes, stirring every 20 minutes. They should be browned and cooked through.
  5. Remove from the oven and allow to cool at least 10 minutes.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium in a nonstick skillet.
  7. Add the shallots and saute until they to begin to caramelize, about 5-8 minutes, stirring occasionally.
  8. Add the garlic and saute another 2 minutes, or until fragrant.
  9. Season with salt and pepper to taste. Remove from heat.
  10. In a large mixing bowl, combine the sour cream with the mustard and vinegar.
  11. Add the roasted potatoes and the shallot-garlic mixture.
  12. Stir until well combined; the potatoes should be evenly coated with the dressing.
  13. Serve warm or at room temperature.
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Cheddar Twice-Baked Potatoes

February 25, 2016

20160222 Cheddar Potato

We are always looking for new ways to make a potato. D hadn’t had twice-baked potatoes before, and I have fond memories of them making a regular appearance on my family’s dinner table growing up. They are a fun way to combine baked potatoes with the deliciousness of mashed potatoes.

You will need:

  • 2 large russet potatoes
  • 4 T olive oil
  • 2 T butter
  • 1/3 c sour cream
  • 1/4 c milk
  • 1/2 c cheddar cheese, shredded
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with foil.
  2. Scrub the potatoes. Place on the lined baking sheet.
  3. Lightly coat the potatoes with the olive oil and some salt and pepper on all sides.
  4. Bake for 60 minutes, flipping every 20 minutes.
  5. Remove from the oven.
  6. Cut the potatoes in half lengthwise to create two long halves.
  7. Scoop the middle of the potatoes into a medium mixing bowl. Leave enough in the shell so that you can still move the shell without tearing it. Transfer the shells bake to the baking sheet.
  8. Add the butter, sour cream and milk to the potato and mash together until smooth, light and fluffy.
  9. Stir in the cheese and season with salt and pepper.
  10. Add the filling into the shells.
  11. Bake another 20-25 minutes, or until the tops are golden.
  12. Allow to cool for 5 minutes before serving.

 

 

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