Side Dish Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are stronger flavoured. 

Bell Peppers

       BACON WRAPPED ASPARAGUS BUNDLES

1 ½ lb. fresh asparagus (bottom trimed)
Olive oil for a drizzle
Kosher salt & pepper
4 slices of bacon

Pre heat oven to 400
Lightly coat the spears with oil, salt & pepper
Divided bundles into 4
Wrap the bacon around each bundle and secure with a tooth pick
Place bundles on a slotted broil pan
Bake for 12 min.

 ON THE GRILL

Follow the above instructions instead of cooking in the oven
Place on grill and cook 10-12 minutes.

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               BABY BOK CHOY


1 T butter

1 shallot minced

1 clove garlic

4 baby bok choy

¼ c water

½ tsp salt


Melt butter in frying pan with a lid

Saute shallots and garlic

Add water and salt

When boiling add bok choy, cover and steam 2 min

Uncover cook 2-3 min until tender crisp

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  BEEF STEAK TOMATO BAKED AND FILLED

Beef Steak Tomatoes (1 per person)
Gruyere  Cheese (grated with extra for top)approx 1 cup
Fresh parsley (chopped fine or use dried)
¾ c Italian Bread Crumbs
Salt & pepper
Olive oil

Cut top off the tomatoes
Squeeze out the juice and seeds into a small bowl
Add to bowl cheese, parsley, bread crumbs, salt & pepper
Place mixture into a grease baking dish
Top each tomato with a mixture of bread crumbs, cheese & olive oil

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                  CARMELIZED ONIONS

1 T vegetable oil
1 sweet onion ( Vidalia) thinly sliced
1 T white wine vinegar
1 tsp sugar
2 cloves of garlic minced (optional)
¼ tsp each salt & pepper

Cook on med- low heat for 25 stirring once in a while until golden brown

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                 CHEESE AND POTATO BAKE WITH HAM

8 medium russet potatoes
1/3 cup butter (melted)
1 T. parsley (fresh or dried)
Salt & pepper
1 ½ c cheese (swiss, cheddar )
1 cup cooked ham (cubed) (optional)
1 small onion (grated)
1 tsp garlic powder
3 eggs
½ milk
Paprika

Prepare mashed potatoes with the butter, salt, pepper and parsley
Place ½ & sides of the mashed potato into the bottom and sides
Of 8 in. square dish that has been greased
Combine cheese, ham, onions, and garlic powder.
Spoon into potato shell
Mix eggs and milk and pour over all
Top with the rest of the mashed potatoes and top with paprika
Back uncovered at 400 for 45-50 minutes. Top will be golden
Let stand 5 minutes before serving (can be cut into squares)

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          CHEESE TOMATOES ON THE BARBIE

Foil tin
Fresh tomatoes cut in half
Italian dressing
Mozzarella cheese
Parmesan cheese
Sea salt & fresh ground pepper

Cut tomatoes and lay in the foil pan (cake size)
Place a small amount of dressing on each on
Top with chesses
Bake 10 minutes or until the cheese is melted and tomatoes are soft

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                    COUS COUS

¾ c water

½ c cous cous

1/3 c raisins

2 tsp shallots

Bring pot to a boil and let stand 5 min. Add dressing


Dressing

½ of lemon juice

2 T olive oil

Sat & pepper

1 can chick peas (rinsed)

1 small cucumber diced. 

Pour lemon juice, oil, salt & Pepper

Add to pot

Stir in chick peas and cucumber

Serve

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 Remove mold spots on cauliflower

You just purchased a fresh head of cauliflower but there's already tiny black mold spots on it's surface. The quick fix: Rub the blemishes with a fine Microplane zester until the discoloration is gone. The kitchen tool will remove just the top layer of cauliflower, ensuring the vegetable keeps its shape and less goes to waste.

              KAREN’S HOUSE CHOW MEIN


1 package fresh pre-steamed egg noodles

¼ cup oil

¼ tsp salt

1T. Dark soy sauce


½ lb. cleaned shrimp or chicken ( can use thinly sliced steak)

1 small onion, wedged

Celery, sliced

Broccoli, chopped

Mushrooms, sliced

Water chestnuts (optional)

Carrots, sliced

Snow peas

Bean sprouts


SAUCE

1 cup water or chicken broth

3 T. soy sauce

1T oyster sauce

1 tsp dry sherry

½ tsp sugar

1T cornstarch


1 thin slice of ginger

1 clove garlic, crushed (optional)

3T oil

¼ tsp salt

½ c water or chicken broth


Cook noodles according to the directions and set aside

Prepare vegetables, shrimp or chicken , combine sauce in a separate bowl

Place wok over high heat add ¼ cup oil, sprinkle salt add noodle and heat 

Sprinkle noodle with soy sauce, toss. Transfer to platter and cover.

Reheat wok, add 1 T oil, and brown ginger. add shrimp or chicken till cook and remove .Add remaining oil . Sprinkle salt and add garlic. Add vegetables one at a  time, stir frying in between. 

Add broth or water , cover for 2 minutes or until the vegetables are tender

Return shrimp or chicken

Stir sauce until smooth, make a well in vegetables and add sauce, stir until sauce thickens

Toss to coat vegetables with sauce. 

Remove from heat

Spoon vegetables over noodles and serve hot. 

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 JALAPENO CORNBREAD WITH LIME BUTTER

 Cornbread:

 2 jalapenos

 2/3 cup sugar

 1/2 cup melted butter

 2 large eggs

 1/2 tsp. baking soda

 1 cup buttermilk

 1/2 tsp. salt

 1 cup yellow cornmeal

 1 cup flour

 Honey-Lime Butter:

 1/2 cup softened butter

 1 tsp. lime zest

 1 tbsp. honey

 Directions:

For Cornbread:

Preheat the oven to 375 degrees. Remove the seeds from and slice jalapenos finely. Set aside.

In a medium bowl, stir sugar and butter together. Whisk in eggs. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing. Add jalapeno slices.

Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for about 35 minutes, or until top is golden brown. 

Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.

For Honey-Lime Butter:

Combine ingredients together and mix well. Serve with cornbread.





 

JALAPENO CORNBREAD WITH LIME BUTTER
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 LEFSA

As a young boy Ron would come home from school to his Grandmother’s
House and their on the wood stove top would be Lafsa with a big paddle
She would take it off the stove and spread butter on it. A fond memory.
5 large potatoes (russets work best)
½ cup heavy cream
3 T. butter
1 tsp salt
½ c flour for each 1 cup of potatoes
To cooked potatoes add cream, butter, & salt, and cool
Add flour roll into a ball and mix until smooth.
Form into a ball ( size of a egg)
Roll until flat
Add to flat pan that is not greased over medium heat
Turn over and when both side are done cool between wax paper
Or spread butter on the top and serve

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                      LEMON WILD RICE

½ cup of wild rice cooked in water for 50 minutes
2 c chicken broth
1 c long grain white rice
Zest of 1 lemon
Bring broth, white rice and lemon zest to a boil and simmer 20 min.
Combine the twp rice’s and add pepper

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MAKE AHEAD MASHED POTATOES FOR 12

Russet Potatoes about 2 ½ lbs.
4 sweet potatoes about 2 ½ lbs.
1 cup each of milk and sour cream
¼ cup butter, softened
1 tsp salt
½ tsp ground nutmeg and pepper
TOPPING
2 cups panko bread crumbs
2 T. chopped parsley
2T melted butter
Grease 13X 9 inch baking dish
In 2 separate pots cook russets & sweet potato till tender
Drain potatoes and divide milk, sour cream, butter, salt, nutmeg and pepper. Mash until smooth
In a grease baking dish start with the sweet potatoes and add the russets on top. Cover with plastic wrap and refrigerate till ready to cook.
Top with topping and bake at 400 for 20 min. or until hot in the middle and golden brown on top

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 NEW WAY TO SERVE POTATOES, I LOVE IT 


 Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, 

 garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. 

 Bake at 375 degrees or until tops are crispy and golden.


 Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion 

 control!!!


 Also remember there are varying sizes in muffin pans so you can choose the serving size!! 

 Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. 

 You still get the soft potato centre with the crunch on the outside without all the fat!!!!

           NEW RED AND WHITE POTATOES IN FOIL

Wash and cut potatoes in half (based on small potatoes)
In a large sheet of foil place potatoes
Top with olive oil, bacon bits and sliced green onion
Close tightly
Wrap in another foil and seal
Place on BBQ
Potatoes will be done when you can put a fork in and they are soft
* NOTE : turn potatoes often will take about 20 min.

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           PARMENSAN POTATO GRATIN

1 cloves of garlic, halved
1 ¼ cups grated parmesan cheese, can use any cheese you like
¾ tsp salt
¼ tsp pepper
¼ tsp ground nutmeg
7 Yukon gold potatoes, peeled
¼ c butter
1 ½ cup vegetable or chicken stock

Rub sides and bottom of 13 x 9 inch glass baking dish with cut garlic
Discard garlic and grease dish
In a small bowl combine cheese, salt, pepper and nutmeg
Cut potatoes very thin and place 1/3 in the bottom of dish
Dot with butter, sprinkle with 1/3 of cheese mixture
Repeat layers once, place remaining potatoes on top and press lightly

In microwaveable liquid measuring cup cook on high for 2 minutes
Pour evenly over potatoes
Dot with remaining butter, sprinkle with remaining cheese mixture

Cover with foil , roast at 350 for 1 hour. Uncover and roast until tender about 45 minutes.

* can be made ahead and reheat covered at 375 for 30 minutes
* for creamy potatoes use milk in place of stock

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 PERFECT POTATO CASSEROLE

 Perfect Potato Casserole

 2 tablespoons butter, softened 

8 large russet potatoes, scrubbed clean 

3 cups heavy cream 

1 cup whole milk 

1/4 cup all-purpose flour 

2 teaspoons salt 

Freshly ground black pepper 

2 cups freshly grated sharp Cheddar 

2 green onions, sliced thin (white and light green parts only)

Directions

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. 

Slice the potatoes into sticks, and then cut the sticks to create a dice. 

Combine the cream and milk in a bowl. Add the flour, salt and some pepper. 

Whisk it together well so that the flour is incorporated into the milk/cream mixture. 

Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top. 

Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. 

Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 

3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine. 





 

Perfect Potato Casserole
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              POTATO BAKE WITH ONIONS AND CHEESE

3 lbs of potatoes Yukon gold or New potatoes, sliced thin
Fry 6 pieces of bacon until crisp and crumble, set aside
Grate Gruyere cheese, to taste on how cheesy you like it
In saucepan sauté chopped white onions and 2 cups of milk
Copped green onions.

In a greased with butter 9 X 12 dish layer
Potatoes
Milk
Green onion
Bacon
Cheese
Repeat until all is gone end the last layer with salt & Pepper and cheese

Bake at 350 for 1 hour until the potatoes are soft and the cheese is melted
* Cover with foil
Uncover the dish and cook 10-15 longer to brown the cheese on top

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 Potato Salad

 4 hard boiled eggs

4 medium potatoes ( russet or new)

2 green onions

1 carrot ( grated )

1 stock celery ( died small)

3 T  mayo  ( more to taste if dry)

Salt and Pepper to taste

Mix together and serve cold with extra eggs halved on top with paprika

Potato Salad
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Scalloped Potatoes Simple and Good

4 cups thinly sliced potatoes
2/3 cup thinly sliced onions
2T flour
1 tsp salt
1/8 tsp pepper
2 T butter
1 ½ cups scalding milk
Paprika

Preheat oven to 375 degrees.
Grease a 2 qt or 9x12 dish
Mix flour, salt & Pepper
Place a row of potatoes on bottom
Then a row of onions
Sprinkle with some of the flour mixture
Dot with some of the butter
Repeat layers until all are used ending with butter
Pour hot milk over all and sprinkle with paprika
Bake covered for 45 min
Uncover and bake 25 min longer until tender
And slightly brown.

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 SMASHED NEW POTOTOES (JUST LIKE STUFFED)

Smashed New Potatoes (Just liked stuffed)

8  new potatoes (3/4 lb./340 g), 1-1/2 inch   

1/2 cup water 

2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing   

1/2 cup Kraft Mozza-Cheddar Light Shredded Cheese 

4 slices 33%-less-sodium bacon, cooked, crumbled   

Directions:

MICROWAVE potatoes and water in 2-L microwaveable dish on HIGH 10 min. or until potatoes are tender. Cool 5 min.  

DRAIN potatoes; place on work surface. Flatten to 1/2-inch thickness.  

HEAT dressing in large skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. 

Turn potatoes over; top with cheese and bacon. Cover; cook 2 min. or until cheese is melted. 


 

Smashed New Potatoes
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           SPINACH AND CHEESE QUICHE


1 bunch of baby spinach, trimmed

6 eggs

1/3c milk

1 c cheddar Cheese, grated

½ c finely chopped mushrooms

¼ c finely chopper onion or green onion

Pinch of salt, pepper and nutmeg


Rinse spinach and shake off 

Place in a frying pan over medium heat just using the water left from the rinse

Heat until wilted

Let cool , squeeze out excess moisture and chop

In a large bowl add all the above and whisk together


Set oven at 350 and fill muffin cups ¾ full.

Bake for 18-20 until set

Remove and serve hot or cold

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             ZESTY GREEN BEANS WITH ALMONDS


1 ½ lbs green beans

3 shallots thinly sliced

1 red pepper thinly sliced

2 T butter

2 T lemon juice

½ c toasted sliced almonds


In a pot of boiling , salted water cook beans for 3 min

Meanwhile heat a skillet with butter shallots and peppers

When tender add beans and more butter (option) toss and serve

Top with toasted almonds

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