Archive for the ‘Side’ Category

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Rutabaga and Potato Mash

February 17, 2020

20191226 Rutabaga Mashed Potato 02

I love potatoes and was looking for a way to enjoy mashed potatoes with a little twist. This was an excellent side dish — perfect for ham, steaks, pork, chicken, or whatever you have planned.

You will need:

  • 3 rutabagas, peeled and chopped into large pieces
  • 5 potatoes, peeled and chopped into large pieces
  • 8 T butter, divided
  • 1/4 c milk
  • 1 c panko breadcrumbs, divided
  • 1 red onion, minced
  • 3/4 t ground pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/4 t ground nutmeg
  • 4 eggs, lightly beaten
  • 1 c cream
  • 1/2 c fresh chives, chopped
  • 1 c grated Parmesan, divided

20191226 Rutabaga Mashed Potato 01

Then you will…

  1. Put the rutabaga and potato pieces into a large pot of cold, salted water. Bring to a boil and cook until soft enough to mash, about 12-15 minutes.
  2. Drain and return to the pot.
  3. Add 4 tablespoons of the butter and the milk.
  4. Mash until fairly smooth.
  5. Preheat your oven to 375 degrees. Lightly grease a deep casserole dish (should be able to hold about 8 cups) with 1 tablespoon of butter. Sprinkle the inside with 1/3 cup of the breadcrumbs.
  6. In a skillet, melt 1 tablespoon of butter over medium heat.
  7. Sauté the onion until starting to soften, about 5 minutes.
  8. Mix the onions, salt, pepper, garlic powder, and nutmeg into the mashed mixture.
  9. In medium bowl, combine the eggs with the cream. Mix into the mashed mixture.
  10. Mix in 1/2 cup of the Parmesan and all of the chives.
  11. Spread the mash mixture in your prepared casserole dish.
  12. In a small bowl, combine the remaining 2 tablespoons of butter (melted), with the remaining 1/2 cup of Parmesan and remaining 2/3 c of breadcrumbs.
  13. Spread the topping on the mash mixture and lightly season with pepper on top.
  14. Bake 30-40 minutes or until lightly golden.
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Braised Red Cabbage

February 11, 2020

This is a simple and delicious side dish. It is great with pork or roasted chicken.

You will need:

  • 1 red cabbage
  • 1 T honey
  • 1 c red wine vinegar
  • 1/4 t salt
  • 1/2 t pepper
  • 1 yellow onion, peeled with the non-root end sliced off slightly to make flat
  • 24 whole cloves
  • 3 shallots, minced
  • 2 T unsalted butter
  • 2 tart apples, peeled and cored and chopped
  • 2 bay leaves
  • 1 c cold water

20191226 Red Cabbage 02

Then you will…

  1. Remove the outer layers of the cabbage. Quarter it and finely slice it into ribbons.
  2. In a large mixing bowl, combine the honey, red wine vinegar and salt.
  3. Mix in the cabbage and allow to sit for an hour, stirring periodically.
  4. Stud the onion with the cloves.
  5. In a large, deep skillet, melt the butter over medium heat.
  6. Add the shallots and apple, and saute for 5 minutes.
  7. Mix in the cabbage.
  8. Create a space in the middle for the onion.
  9. Add the bay leaves and water.
  10. Cover and cook over low heat for 1 hour until soft.

20191226 Red Cabbage 04

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Buffalo Chicken Dip

October 28, 2019

Game night? Movie marathon? Potluck party? This dip won’t last long. If you manage to have a little leftover, spread it on some pizza dough for a white pizza treat.

20191016 Buffalo Dip 02

You will need:

  • 8 oz cream cheese, softened
  • 1/2 c hot sauce
  • 1/2 c ranch dressing
  • 1 c shredded cheddar cheese
  • 1/2 c crumbled blue cheese
  • 1 rotisserie chicken, pulled off the bone and shredded
  • 1 small bunch scallions, trimmed and chopped

Then you will…

  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, combine everything but the scallions.
  3. Spread the mixture into a pie plate, 8×8 baking dish, or 9×9 baking dish.
  4. Bake for 25-30 minutes. The dip should be hot throughout and slightly bubbly.
  5. Stir and sprinkle the scallions on top before serving.

Note: you could heat this up in a crock pot instead. It would take about 2-3 hours on low. You could also transfer the dip to a crock pot after the oven, if you wanted to keep it warm during a party.

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Dijon-Glazed Roast Carrots

January 23, 2019

Super simple and delicious. How could it be better? This easy side dish is great with pork, chicken, steak, lamb…you name it!

You will need:

  • 16 oz baby carrots, cut into half-inch slices (recommend on a bias)
  • 3 T olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 2 T unsalted butter
  • 3 T Dijon mustard
  • 2 T brown sugar

20181222 Dijon Carrots

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Mix the carrots, olive oil, pepper, and pepper in a 9×13 baking dish.
  3. Roast for 35-45 minutes, stirring occasionally, until soft and starting to brown.
  4. In a small bowl, melt the butter.
  5. Stir in the mustard and brown sugar.
  6. Toss the carrots with the mustard mixture and roast another 5 minutes.
  7. Season with salt and pepper to taste.
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Baked Beans

January 14, 2019

20181021 Baked Beans

This is a very simple and yummy side dish. It’s a little sweet from the cider, a little tart from the vinegar, and a little salty from the bacon.

You will need:

  • 2 T olive oil
  • 1/2 medium onion, finely diced
  • 2 cans (16 oz each) baked beans
  • 1 c apple cider
  • 3 T Dijon mustard
  • 3 T apple cider vinegar
  • 3 T ketchup
  • 1/4 t salt
  • 1/2 t pepper
  • 8 slices thick cut bacon, cooked and chopped

Then you will…

  1. In a medium saucepan, heath the olive oil over medium heat.
  2. Add the onion and saute for 5 minutes.
  3. Mix in everything else except for the bacon.
  4. Bring to a simmer and allow to simmer for 20 minutes, stirring periodically.
  5. Allow to cool for 5 minutes.
  6. Serve with bacon sprinkled on top.
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Apple and Bacon Wild Rice

January 8, 2019

This is a fun side dish full of bacon and apples (classic combination of sweet and salty!).

20181021 Autumn Rice

You will need:

  • 2 T olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 c wild rice blend
  • 2 tart apples, peeled, cored  and chopped
  • 1 1/2 c apple cider
  • 1 c vegetable stock
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 1/4 lb thick cut bacon, cooked and chopped

Then you will…

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute for 3 minutes.
  3. Mix in the rice and apples and saute for 2 minutes.
  4. Stir in the cider, stock, salt and pepper.
  5. Bring to a boil.
  6. Cover and reduce heat to a simmer.
  7. Allow to simmer until the rice is tender, about 15-20 minutes.
  8. Mix in the butter and bacon before serving.
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