Posts filed under 'Side Dishes'
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest
- Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
January 28th, 2010
Don’t just mash your potatoes, make them irresistible. These are sure to be a smash at any table, especially when paired with an herb roasted turkey!
Ingredients:
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
½ teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
½ cup cream cheese
1 tablespoon light soy sauce
¼ cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
Directions:
- In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
- Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
- Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley.
- Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, then serve.
December 8th, 2008
While this isn’t a low-fat dish, it certainly is tasty!
Ingredients:
6 large baking potatoes
1 (16 ounce) container sour cream
¼ cup shredded Cheddar cheese
¾ cup butter
salt and pepper to taste
3 slices American cheese
Directions:
- Preheat oven to 350°.
- Bake potatoes for 1 hour or until soft.
- Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl.
- Add butter, sour cream, grated cheese and mix together well. Add salt and pepper to taste.
- Fill the skins with the mix and top with 1/2 slice American cheese.
- Bake for 20 to 25 minutes just until heated through.
For an added twist, try twice baked sweet potatoes.
December 8th, 2008
These aren’t just twice baked potatoes, they’re twice baked SWEET potatoes! Bring a new twist to an old favorite.
Ingredients:
3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
½ cup fat-free ricotta cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
1 tablespoon brown sugar
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped fresh sage
Directions:
- Preheat oven to 400°. Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350°. Grease a large baking sheet.
Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
December 8th, 2008
From the kitchen of my Aunt Jackie…these may not be fat-free, but they ARE scrumptious! This is one of those non-measured, “wing-it” recipes.
Ingredients:
Whole green beans
Thickly-sliced bacon
¼ cup brown sugar
1 stick of butter, melted
Garlic salt
Toothpicks
Directions:
- Wrap 3 to 4 green beans in ½ piece of bacon and secure with toothpick.
- Mix melted stick of butter with ¼ cup (or so) of brown sugar
- Pour butter mixture over the top of bundles.
- Bake in shallow baking dish at 350° until bacon is crispy; usually 1 hour.
November 27th, 2008
This tasty cranberry sauce recipe brings new zest to an old Thanksgiving complement!
Serves: 8
Yields: 3 ½ cups
Total Time: 15 min
Prep Time: 5 min
Cook Time: 10 min
Ingredients:
6 cups (12-ounce) cranberries (2 bags)
1 tablespoons grated orange zest
1 cups fresh orange juice
1 ¼ cups granulated sugar
¼ cups grenadine syrup
2 tablespoons red-wine vinegar
Directions:
1. In a large saucepan, combine all ingredients and bring to a boil.
2. Reduce heat to low; simmer 6 minutes, until cranberries are soft and liquid has reduced to a thick syrup.
3. Pour into a serving bowl and let cool to room temperature. Cover and refrigerate.
Happy eating!
November 27th, 2008
In the spirit of the holidays, we’re sharing a family favorite recipe for Turkey Day - Crockpot stuffing!
We make this in addition to the stuffing in the bird - which, let’s face it, is never enough! - but you could also serve this up as a vegetarian portion of the meal (obviously sans meat).
Ingredients:
1 cup margarine
2 cups chopped onion (this would be ~1 very large onion or a couple of medium-sized)
2 cups chopped celery
8 oz fresh, sliced mushrooms
¼ cup chopped parsley (or dried)
2 7 oz packages bread cubes (one plain, one seasoned)
3 ½ cups chicken broth (make a little stronger if using bullion, this would be 2 cans of chicken broth soup)
2 eggs, beaten
8 oz browned & drained pork sausage
To Cook:
- Preheat crockpot on HIGH with a small amount of water in it (VERY small!)
- Melt butter and sauté vegetables, then add browned sausage
- In large bowl add both types of bread cubes; pour sautéed veggies & sausage mix over cubes and toss well
- Pour enough boiling broth over cubes to moisten
- Add beaten eggs and mix well
- Add remaining broth
- Pack stuffing lightly into crockpot and cook on HIGH for 45-60 minutes.
- Continue to cook on LOW for 5 additional hours.
Enjoy!
November 24th, 2008