Archive for the ‘Side’ Category

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Sweet Corn and Pea Pancakes

September 20, 2018

These are a fun side dish or vegetarian meal option. They are easy enough to mix that you can have small kids help out, yet they are full of deliciousness from the corn and peas and cheese.

You will need:

  • 2 c corn kernels
  • 1 c sweet peas
  • 1 1/4 c flour
  • 1 t baking powder
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t pepper
  • 3/4 c milk
  • 2 eggs, lightly beaten
  • 1/3 c grated Parmesan
  • Enough olive oil to thinly coat your skillet
  • Optional: sour cream for serving

Then you will…

  1. In a medium mixing bowl, combine everything but the sour cream.
  2. Heat a large nonstick skillet (coated with a thin layer of olive oil) over medium heat.
  3. Drop batter by the 1/4 cup into the hot skillet, 2 minutes on each side until golden brown and cooked through.
  4. Serve hot with sour cream on top.

20180918 Corn Pea Pancakes

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Crispy Parmesan Baked Potatoes

April 9, 2018

This is another very simply recipe that requires little prep work. The Parmesan makes a crispy crust on the potatoes, which is so delicious. We should have had leftovers, but we kept grabbing extras as we were cleaning up from dinner!

You will need:

  • 1/2 c finely grated Parmesan cheese
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t paprika
  • 1/2 t dried oregano
  • 1/2 t pepper
  • 1 1/2 lb baby red-skinned potatoes
  • Olive oil

Then you will…

  1. Preheat your oven to 400 degrees. Pour just enough olive oil in a 9×13 baking dish to coat the bottom.
  2. In a small bowl, combine the cheese with the garlic powder, onion powder, paprika, oregano and pepper.
  3. Sprinkle the cheese mixture along the bottom of the prepared baking dish until evenly coated.
  4. Cut the potatoes in half lengthwise.
  5. Place the potatoes, cut side down, on top of the cheese mixture.
  6. Bake for 30-40 minutes, or until the potatoes are tender.
  7. Remove from oven and use a knife to gently cut through the cheese and separate the potatoes.
  8. Allow to cool at least 5 minutes before serving.

20180312 Crispy Parmesan Potatoes

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Roasted Dijon Broccoli

January 2, 2018

We eat oodles of broccoli at our house. Raw, steamed, roasted, smothered in cheese sauce…you name the variation and we’ll give it a whirl. This is a quick, versatile side dish that is sure to be a family favorite.

You will need:

  • 1 head broccoli, cut into florets
  • 4 T olive oil
  • 2 T red wine vinegar
  • 2 t Dijon mustard
  • 2 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the olive oil with the vinegar, mustard, garlic powder, pepper and salt.
  3. In a large mixing bowl, toss the broccoli with the mustard mixture.
  4. Spread the broccoli on the baking sheet.
  5. Bake for 15-20 minutes or until tender.

201711106 Dijon Broccoli

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Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.
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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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