Archive for the ‘Side’ Category

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Sweet Potato Casserole

November 18, 2017

I love my 2015 version of sweet potato casserole. However I tried something new this year for the holidays. It’s a little lighter and fluffier, because you use an electric mixer to whisk it together.

You will need:

  • 6 sweet potatoes
  • 2 c brown sugar, divided
  • 1/2 c finely chopped pecans
  • 1/2 c flour
  • 1/2 t ground cinnamon
  • 12 T unsalted butter, divided
  • 2 large eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1/2 c whole milk
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray. Line a baking sheet with aluminum foil.
  2. Poke your sweet potatoes all over with a fork and place on the prepared baking sheet.
  3. Bake until they are soft, roughly one hour.
  4. While the sweet potatoes bake, mix together one cup of the brown sugar with the pecans, flour, and cinnamon. Add tablespoons of the cold butter and cut in until well combined. Set aside.
  5. Remove the sweet potatoes from the oven and allow them to cool enough to handle.
  6. Peel the sweet potatoes. Discard the peels and place the potatoes in a large mixing bowl.
  7. Mash the sweet potatoes with the butter until smooth.
  8. Blend in the eggs, remaining cup of the brown sugar, vanilla, and milk using an electric mixer until smooth, light and fluffy.
  9. Season with salt and pepper to taste.
  10. Spread in the prepared baking dish.
  11. Sprinkle the pecan mixture on top of the sweet potatoes.
  12. Bake until golden brown, about 35-45 minutes.
  13. Allow the casserole to rest at least 5 minutes before serving.

20171111 Sweet Potato

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Homemade Blue Cheese Dressing

October 19, 2017

Feeling ambitious or extra chef-y? Making your own blue cheese dressing at home is super simple and quite delicious. This goes especially great with Baked Chicken Wings.

You will need:

  • 1/2 crumbled blue cheese
  • 1/4 c sour cream
  • 1 T lemon juice
  • 1/4 t Worcestershire sauce
  • Up to a 1/2 c heavy cream
  • Salt and pepper to taste
  • A few splashes of your favorite hot sauce

20170906 Blue Cheese Dressing

Then you will…

  1. In a small mixing bowl, combine together the blue cheese, sour cream, lemon juice, and Worcestershire sauce.
  2. Slowly mix in the heavy cream until you reach your desired consistency.
  3. Season with salt and pepper and hot sauce to taste.
  4. Allow to sit at least 15 minutes before serving so that the flavors can meld together.
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Fresh Herb Steak Sauce

September 27, 2017

20170819 Herb Sauce 01When we made steaks for D’s birthday, we wanted a bright and fresh sauce to counter the richness of the side dishes. We decided to try our hand at a fresh herb steak sauce, and it was the perfect addition to our steaks.

You will need:

  • 1 clove of garlic, peeled
  • 1/3 c fresh mint
  • 1/3 c fresh basil
  • 1/4 c fresh chives
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 3-6 T olive oil

Then you will…

  1. In a small food processor, combine the garlic with the herbs, lemon zest and lemon juice.
  2. Pulse to begin breaking it all down.
  3. Add 3 tablespoons of olive to start. Pulse to until combined into a sauce.
  4. Add more olive oil as needed, so that the sauce is slightly loose.
  5. Serve with your favorite grilled protein!
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Simple Potato Au Gratin

September 19, 2017

D loves steak and potatoes. For his birthday, we decided a simple potato au gratin would be an excellent side dish for some freshly grilled steaks. These were so yummy!

You will need:

  • 1 lb gold-skinned new potatoes or russet potatoes, cut into 1/4 inch slices
  • 1 medium yellow onion, peeled and cut in half (root to top) and then roughly chopped
  • Salt and Pepper
  • 4 T butter
  • 4 T flour
  • 2 c whole milk
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 c shredded sharp cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  3. Create a layer of potato slices in the baking dish, using about 1/3 of the slices.
  4. Sprinkle with about 1/3 of the onions.
  5. Season to taste with salt and pepper.
  6. Repeat two more times with the remaining potatoes and onions.
  7. Melt the butter in a medium-sized saucepan over medium heat.
  8. Whisk in the flour and allow to cook for about one minute, whisking constantly.
  9. Whisk in the milk gradually to avoid clumps.
  10. Allow to thicken, whisking periodically, about 5-10 minutes or until it reaches a pudding-like consistency.
  11. Whisk in the garlic powder and paprika.
  12. Whisk in the cheese and stir until smooth.
  13. Season with salt and pepper to taste.
  14. Pour over the potatoes.
  15. Cover the baking dish with aluminum foil and bake for 90 minutes. (I lined a baking sheet with foil and placed the baking dish on that for easier transfer in and out of the oven).
  16. Remove the foil and allow to bake another 15 minutes.
  17. Let cool at least 5-10 minutes before serving, as the cheese will be very hot and bubbly!

 

20170819 Potato Au Gratin

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Grilled Corn Salad

September 11, 2017

 

20170612 Grilled Corn Salad 03This is a wonderful side dish with only a few ingredients. It comes together quickly and evokes the summer sun and evening BBQs.

You will need:

  • 4 ears of corn, shucked
  • 1 bunch of scallions
  • 2 t olive oil
  • 1/4 c grated Parmesan
  • 2 T chives, minced
  • 1 T butter, melted
  • 1/2 t paprika
  • 1/2 t cumin
  • Salt and Pepper

Then you will…

  1. Brush the corn and scallions with the olive oil.
  2. Season lightly with salt and pepper.
  3. Grill the corn and scallions, until beginning to char. Turn frequently for a total of 6-10 minutes for the scallion and about 20 minutes for the corn.
  4. Remove from the grill and allow to cool until able to handle the corn by hand.
  5. Cut the corn off the cob and put in a medium mixing bowl.
  6. Chop the scallions roughly, after trimming off the root end. Add to the mixing bowl.
  7. Stir in the Parmesan, chives, butter, paprika and cumin.
  8. Season with salt and pepper to taste.
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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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