Tag Archives: side dish

Broccoli and Cauliflower Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , ,

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Lately, I have been eating a lot of cauliflower which means I have to come up with different ways to fix it so that we don’t get bored with cauliflower. I really like broccoli salad so I thought I would add cauliflower and a few other ingredients to my standard recipe to create a new fresh salad.

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The spring and summer seasons call for light flavorful dishes. Cauliflower is big, pretty and plentiful during this time of year. As the seasons progress, cauliflower becomes less expensive so it usually ends up in my shopping cart.

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My biggest surprise after making my Broccoli and Cauliflower Salad was that my youngest son really liked it. He can be picky when it comes to eating raw vegetables so I was taken aback when he dipped his fork into the bowl and scooped out some of the salad. His reaction surprised me even more and I suddenly realized I may not have any Broccoli and Cauliflower Salad left to take to work for lunch. No worries. I would rather see T enjoy eating raw veggies than worry about lunch the next day. Besides, I quickly put aside a little salad in a container then put it way back in the frig before hubby and T could polish it off.

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This is one recipe I am sure I will be making all summer long. Bring on the BBQ!!! I have a dish I think everyone will love.

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Broccoli and Cauliflower Salad

 Ingredients:

1 large broccoli crown cut into small florets

1 large head of cauliflower cut into small florets

6 slices bacon fried and crumbled

1 cup carrots shredded

1 cup red cabbage shredded

½ cup sour cream

½ cup mayo

½ cup golden raisins

¼ cup Colby jack cheese shredded

½ tbsp seasoned salt

½ tsp cracked black pepper

½ tsp sugar

¼ tsp chopped parsley

Combine broccoli, cauliflower and raisins in a large bowl. In a medium bowl blend together sour cream, mayo and seasonings. Pour over veggies and gently mix to coat. Sprinkle with bacon (reserve a little bacon for garnish) and cheese then gently toss.

Chill 30 minutes. Serve chilled or at room temperature. Top with bacon crumbs before serving.

 

Combine broccoli, cauliflower and raisins in a large bowl. In a medium bowl blend together sour cream, mayo and seasonings. Pour over veggies and gently mix to coat. Sprinkle with bacon (reserve a little bacon for garnish) and cheese then gently toss.

Chill 30 minutes. Serve chilled or at room temperature. Top with bacon crumbs before serving.

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Apple Salad

Desserts, Fruits, Side Dish, Soups/ Salads / Stews, Uncategorized, , , , , , ,

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Refreshing is the word that kept springing from my mouth when I first tasted my Apple Salad dish and when I described it to my hubby and son. I have been thinking about light and refreshing dishes quite a bit lately since warmer weather has crept into my life. During warmer weather I don’t feel like making heavy or complicated meals. Summer is the time when I am looking for quick recipes and dishes that don’t make me tired or lazy after eating.

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My Apple Salad recipe is all the things I just mentioned. It is quick to make. It is light and refreshing. Plus, it does not make me feel heavy, bloated or lazy after eating it. On the contrary. I actually feel energized after eating this salad. Apple Salad is packed with protein from the delicious chopped walnuts and golden raisins and has vitamin C from the apples. Another plus is that the raisins contain antioxidants which helps our bodies to fight against cancer and heart disease. Also, the raisins add a hint of sweetness to counter the tartness of the apples.

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Bottom-line… Apple Salad is a low calorie, healthy dish that will leave you feeling refreshed and energetic. Just ask my son. He liked this salad so much that he had it for breakfast and as a snack. If my biggest critic loved my Apple Salad, I think you will too.

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Apple Salad

Ingredients:

2 large granny smith apples diced

2 large re crispy apples diced

1 8oz container marscapone cheese

½ cup golden raisins

½ cup chopped walnuts

¼ cup sour cream

4 tbsp milk

2 tbsp sugar

1 tsp vanilla extract

1 tsp orange zest

1 tsp ground cinnamon

¼ tsp ground nutmeg

juice from ½ of a lemon

Place apples in a large bowl and squeeze lemon juice over apples then toss. This will keep the apples from turning brown. Set asides.

In a deep bowl add marscapone cheese, sour cream, milk and sugar. Beat with a hand mixer until smooth. Add vanilla, nutmeg and cinnamon. Beat until seasonings are incorporated into mixture. Stir in orange zest. Pour mixture over apples then add walnuts and raisins. Gently mix until the apples are well coated along with the nuts and raisins. Serve chilled or at room temperature.

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Crispy Rice

Rice, Side Dish, Uncategorized, , , , , , ,

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Whenever I prepare my Curried Fish dish I try to compliment it with a side dish that has a contrasting texture. I usually use cod when I make Curried Fish which is a very soft flaky fish. Sometimes I will pair the fish with crisp sauteed cabbage or I will prepare Crispy Rice which speaks for itself.

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A slight take on fried rice, my Crispy Rice reminds me of the kind of rice my mom used to make every time she had leftover perlo rice. I know you are saying to yourself “what the heck is perlo rice?”. Well, it is a southern dish my mom made by cooking rice in ham broth or chicken broth. Chicken and rice perlo is a very popular dish in the south but is found in slightly different versions across the world from Persia (pilau) to Turkey (pilav) to Spain (paella). Each country has adopted their own interpretation of this meat and rice dish. I have to be honest about my many attempts to make perlo rice. I have failed on most occasions. I have never been able to perfect perlo rice the way my mom does it. My attempts typically come out mushy (overcooked) or a little too al dente. I actually gave up on making perlo rice and just ask my mom to make it for me whenever I have a taste for it. One day I may try making perlo rice again but for now I am good with asking mom to make it.

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Back to my Crispy Rice. Like my mom I use leftover rice or I will make it early the same day I want to fix it and just refrigerate it for a couple of hours. The cold rice fries better than soft freshly cooked rice. In order to kick up the flavor in my Crispy Rice I add scallions, fresh spinach and crispy bacon. In my opinion, bacon makes most recipes taste great but cubed ham is also good in this dish so try whichever one you like best. I can almost guarantee that when you make Crispy Rice there will not be much leftover if any at all. This one will make the family clean their plates.

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Crispy Rice

Ingredients:

2 cups cold white rice

4 scallions sliced

4 slices crispy bacon chopped

½ bag baby leaf spinach

2 tbsp butter

1 tbsp olive oil

½ tsp cracked black pepper

cooking spray

Spray a large frying pan with cooking spray. Add butter and olive oil to frying pan and heat over medium high heat until butter is melted. Do not let butter burn. Add scallions to the pan and saute for 1 – 2 minutes. Add rice to the pan and break up with a spatula. Stir to coat rice with butter and olive oil. Let rice brown and stir every few minutes for 5 minutes. Reduce heat to medium. Add bacon and spinach to the pan. Season with black pepper. Stir until spinach begins to wilt. Remove from heat and cover for 2 minutes.

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Mixed Baked Beans

Main Course, Meat/ Poultry, Side Dish, Uncategorized, Vegetables, , , , , , , ,

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Summertime is usually the time when folks make baked beans for every picnic, bar-b-que (yes, there is a difference between the two) or outdoor kids birthday party. But, we like to have baked beans year round because they taste so darn good. Plus, baked beans pair well with a lot of different meats like hot dogs, kielbasa, hot sausages and burgers. The list goes on and on.

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Now that I have said how wonderful baked beans can be I think I should add that they sometimes need to be “doctored up”. I came up with Mixed Baked Beans because I wanted to make a slightly different side dish to go with some oven baked spare ribs I was fixing for dinner. I had a shelf full of a variety of beans so I decided to mix them all together to see how it would taste. If I do say so myself, they tasted absolutely delicious. The flavors of the cannellini, black beans and the homestyle baked beans blended together very well and were fantastic with the ribs.

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The next time I tried making Mixed Baked Beans  I added some kielbasa and andouille sausage to the beans to kick up the flavors even more. Imagine all those wonderful flavors mixing together all in one simple dish. Hmmm…. I think I know what we are having for dinner tonight. Mixed Baked Beans with a few added surprises. Excellent!

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Mixed Baked Beans

Ingredients:
1 15 oz can cannellini beans drained and rinsed
1 15 oz can black beans drained and rinsed
1 15 oz can homestyle baked beans
1 14 oz can fire roasted tomatoes
½ cup diced onion
½ cup diced green pepper
2 tbsp brown sugar
2 tbsp butter
½ tbsp dijon mustard
1 tsp salt
½ tsp onion powder
½ tsp black pepper
½ diced jalapeno pepper

Optional:
2 slices of bacon diced
kielbalsa sausage
andouille sausage

Preheat oven to 350 degrees

Spray casserole dish with cooking spray. Combine all ingredients into the casserole dish. Stir to mix well. Bake for 30 – 35 minutes until hot and bubbly.

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Potato Squishes

Side Dish, Uncategorized, Vegetables, , , , ,

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My friend Doll and I were discussing food the other day (as we usually do) and she told me about a great potato recipe she saw on the show “The Chew”. Since I am a potato lover my ears perked up when Doll said the recipe started with Yukon Gold Potatoes.

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The recipe turned out to be simple so it was right up my alley. The most intriguing part of the recipe called for squishing the potatoes after boiling them until they were fork tender. Potatoes? Squishing? Sold! I knew this was recipe I wanted to make into my own. With just a few additions to the recipe Doll conveyed to me I created Potato Squishes.

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As I said earlier, this is a very simple recipe that will go great with any beef, pork fish or fowl entree. My first adventure into making Potato Squishes was to pair them with steak. Like my daughter often says “shut the front door”! What goes better with steak than potatoes? Nothing! My family was a bunch of happy campers when I served up a nice tender steak, salad and the newly created Potato Squishes.

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Doll – you are my new foodie hero. Thank you the idea and for sharing such wonderful recipes.

Potato Squishes

Ingredients:
10 – 12 baby Yukon Gold Potatoes
3 tbsp olive oil
2 tbsp diced chives (optional)
1 tbsp salt
½ cup sour cream
½ cup shredded sharp cheddar cheese or pepper jack cheese
water (enough to cover the potatoes)

Place potatoes in a large pot with water and salt. Boil potatoes until they are fork tender but do not over cook. Remove potatoes from the pot and place on a flat surface. Gently squish the potatoes with the palm of your hand until they are slightly flattened.

Heat olive oil in a medium size non-stick frying pan over medium high heat. Place potatoes in the frying pan and brown on one side. Flip the potatoes over and sprinkle with cheese. Lower heat to medium and cover until cheese melts. Place a dollop of cream cheese on top of the melted cheese then sprinkle with chives.

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Collard Greens

Side Dish, Uncategorized, Vegetables, , , , , , ,

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No matter what kind of greens you are preparing the key to making delicious greens is the seasoning. I don’t mean just salt and pepper. I mean down home kind of seasonings. Ham hocks, smoked turkey parts or fat back. Take your pick. I have used them all at some point in time to season both my greens and different kinds of beans.

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Collard greens, turnip greens, mustard greens and kale each have their own unique flavor. To me, kale has a very mild flavor that is sweeter than other types of greens. Plus, kale is a very tender green that has become popular as a substitute for salads or is prepared as a crispy snack. Turnip, mustard and collard greens on the other hand have a much stronger taste than kale. In the case of turnip and mustard greens I think they are on the bitter side so I often mix them with cabbage or with collard greens to balance the flavor. I love to pair collard greens with pork or if I am making a real southern Sunday dinner, I will make collard greens, fried chicken and macaroni and cheese. Throw in some skillet cornbread and my family is in heaven.

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Every year until he passed away my dad would plant a garden in the backyard and on one side of the house. He enjoyed planting tomatoes, peppers, okra, beans and collard greens. The collard greens were for my mom and me since he really did not like them but he would grow them just for us. I don’t know how he did it but each year he grew some of the prettiest collard greens I ever saw. I always envied the nice large leaves and when I bought my first house my dad gave me a couple of plants to try in my backyard. The collard greens never quite turned out like his and were often a little puny so I would go over to my parent’s house and pick a few from their garden to supplement my pot of greens.

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One trick my mom taught me when cooking Collard Greens was to strip the greens from the stem then layer a few into a pile. Next, you roll them up like a cigar and then slice them into ribbons. For whatever reason, my greens seem more tender when cut them up this way. I also add a little sliced onion and my mom’s secret ingredient to my pot of greens. One or two (depending on how spicy you want the greens) hot peppers. Do Not mix the peppers into the greens and break them up. You also don’t want to lose the peppers in the greens when you stir them up . The person that finds the pepper will have a nice hot surprise. Back in the day I use to be that person whenever my mom forgot to take the pepper out. Now, it is my daughter that finds the pepper on the few occasions I forget to take it out. Remember to just lay the pepper on top of the greens and be careful when stirring them.

Ummm …… talk about good southern cooking!

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Collard Greens

Ingredients:
2 bunches collard greens
2 ham hocks or 2 smoked turkey legs
1 hot pepper
4 cups water
1 cup chicken broth
1 cup diced onions
1 tbsp bacon fat
1 tbsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp Adobo (optional)

Place ham hocks or smoked turkey legs into a pressure cooker with 4 cups of water with ½ cup of diced onion. Cook for 35 – 40 minutes. Cool down pressure cooker by running under cold water so that pressure is released. Remove meat. Drain broth and set aside. If you are not comfortable using a pressure cooker, place the ham hocks or smoked turkey legs in a large pot with 4 cups of water. Cook for 1 to 1 ½ hours on medium high heat until meat is tender. Remove meat and drain broth.

Remove stems from collard greens. Layer collards in a stack of 4 – 5 leaves then roll up like a cigar. Slice collard greens into ribbons. Set aside.

Heat bacon fat in a large pot over medium high heat. Add onions and saute for 1 minute. Add meat, broth, water and collard greens to the pot then sprinkle with seasonings. Lay hot pepper on top of the greens. Reduce heat to medium and let greens cook for 1 ½ hours until they are tender. Stir occasionally but be careful not to break up the hot pepper. Add more water if necessary. Remove the hot pepper prior to serving.

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Pearls and Black Eyed Peas

Pasta and Grains, Side Dish, Uncategorized, Vegetables, , , , , , , ,

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A few weeks ago my hubby and I visited Washington, DC to get away and enjoy each others company. Because we really just wanted to relax and not do a lot of sightseeing we stayed close to the hotel. We also took most of our meals at the hotel. Fortunately, the main restaurant served some delicious food and gave me a few ideas for new recipes.

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One night I chose to have grilled salmon (my favorite fish) with a side of black eyed peas and Israeli couscous. I was interested in tasting the Israeli couscous because I had just purchased a box of it from Trader Joe’s and I wasn’t sure of how to prepare it. Plus, I liked the look of the box. I sometimes chose new foods to try based on how they look. I think it is a true statement that we eat with our eyes and presentation is important when serving a meal.

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The black eyed peas and Israeli couscous was absolutely wonderful. It was full of flavor and I liked the texture of the pearl sized couscous. Israeli couscous is larger in size than regular couscous and resembles tapioca pearls. The side dish also included lots of other vegetables like zucchini, corn, onions and mushrooms. As soon as I tasted the black eyed peas and couscous I knew I had found a new recipe to try using my box of Israeli couscous.

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Although I truly enjoyed the hotel’s version, I decided to put my own twist to the dish and used a few different ingredients that complimented the black eyed peas and couscous. Black eyed peas, Israeli couscous, roasted red peppers and mushrooms. Yummy! Once you have a bite you will be making this side dish over and over again.

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Pearls and Black Eyed Peas

Ingredients:
1 bag frozen black eyed peas
1 large or 2 small smoked turkey legs (optional)
2 cups cooked pearl (Israeli) couscous (prepare according to package)
2 cups chicken broth
1 cup sliced shitake or baby bella mushrooms
½ cup onions diced
½ cup green peppers diced
½ cup roasted red peppers diced
2 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne

If using smoked turkey in the dish, cook turkey in 6 cups of water until until meat is tender. If you are comfortable using a pressure cooker, it will speed up the process. Strain and reserve broth to use with black eyed peas in lieu of chicken broth. Slightly shred turkey.

Heat olive oil in a medium sized frying pan over medium high heat then add mushrooms, green peppers and roasted red peppers. Sprinkle with a little salt and cayenne pepper. Saute until mushrooms are browned and green peppers are soft.

Place black eyed peas in a large pot with 2 cups chicken broth or reserved smoked turkey broth. Add onions and remaining seasonings. Cook black eyed peas for 20 – 25 minutes until soft. Drain black eyed peas.

In a large bowl gently mix couscous, veggies and black eyed peas. Add a little broth to moisten if necessary.

Enjoy!

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Chickpea and Cucumber Mint Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , , ,

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I recently went on a cucumber buying spree because my local grocer had so many beautiful cucumbers on sale. In the summer months the store features produce from local area farmers. I try to support farmers as much as I can because when you get produce direct from a farm you know it was grown with tender loving care. Plus, the fruit and veggies are usually huge!

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Anyway, my grocer had some really nice cucumbers and after eating a bunch of them all week I needed to find one more way of serving them besides with lettuce. I decided to keep it simple and incorporated a few items from my little garden like small cherry tomatoes and mint. In the end, I made a Chickpea and Cucumber Mint Salad.

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The cucumbers were crisp. The tomatoes were sweet. And the chick peas were light but filling. To top it all off, the mint made the dish taste refreshing. If you like cucumbers and want a light refreshing salad, try making this Chickpea and Cucumber Mint Salad. I doubt you will be disappointed.

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Chickpea and Cucumber Mint Salad

Ingredients:
1 15oz can of chickpeas drained and rinsed
1 large cucumber peeled in into stripes and cubed
12 small cherry tomatoes
4 – 5 mint leaves chopped
4 tbsp Gazebo Room Greek Salad Dressing and Marinade
1 tsp salt
1 tsp black pepper
juice from ½ lemon
pinch of sugar

Combine all ingredients in a bowl and stir until well mixed. Chill for at least 30 minutes to let the flavors blend together.

 

 

 

 

 

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Chopped Salad

Main Course, Seafood/ Fish, Side Dish, Soups/ Salads / Stews, Vegetables, , , , , ,

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Salads! A quick and light meal during warm weather. A refreshing side dish with heavier meals during cooler weather and good for you all year round. I am in salad mode which means I am into preparing some type of salad for my family almost every night for dinner. Fortunately, my family loves salads as long as I give them variety.

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It really isn’t hard to come up with new combinations of of ingredients when I create salads. However, I do have to make sure the combination of ingredients work as a salad. A few times I have had some wild salad ideas but I decided against posting them because although I like sauerkraut it just didn’t seem to work well with tomatoes, cheese and carrots.

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One of the best things about chopped salads is that chopping up everything that goes into the salad keeps it simple. The only thing I worry about is making sure there is a great combination of flavors and textures. Like the crunch of salty bacon and the smooth creamy taste of boiled eggs and avocado. Plus, lots of sweet tomatoes and just the right bite from carrots and red onions.

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There are so many options of veggies to use when making a chopped salad. If you like certain veggies and they compliment each other, go for it. Chop them up. Put them in a bowl and dress it up with a nice salad dressing. You cannot go wrong.

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Chopped Salad

 Ingredients:
2 heads of romaine chopped
2 salmon fillets blackened and flaked
6 slices crisp bacon chopped
3 boiled eggs chopped
1 avocado diced
1 cup cherry tomatoes cut in half
½ cup green or red peppers diced
½ cup shredded carrots chopped
½ cup shaved parmesan cheese
¼ cup oil based dressing
½ tsp black pepper
½ tsp seasoned salt
½ tsp red onion small diced

Combine all ingredients in a large bowl and toss gently.

Optional:
grilled chicken chopped
grilled turkey chopped
grilled shrimp

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Brussel Sprout Hash

Side Dish, Vegetables, , , , ,

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Okay, let’s all admit it. Brussel sprouts can be a little stinky when you cook them. Not everyone can enjoy the strong taste of brussel sprouts but if you are adventurous I say give it a try. Brussel sprouts have great qualities one of which is they are healthy. Brussel sprouts are packed with vitamins C and K. While reading up on the benefits of eating brussel sprouts I found out that they help support the body’s detox system, our antioxidant system and our inflammatory/ anti-inflammatory system. Not many veggies are able to bring such benefits all at once.

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I came up with my brussel sprout hash recipe the same way I come up with quite a few of my creations. I needed to do something with the fresh brussel sprouts I threw into my shopping cart earlier in the week hoping I would be inspired by their presence in my frig. This time I actually was inspired by the brussel sprouts. I couldn’t bear to just boil them or simply roast them. But, I did want to bake them along with onions, peppers and potatoes and turn them into a hash. This recipe was created with just me in mind because neither my hubby nor my youngest son likes brussel sprouts. Me? I love them. I just don’t prepare them often because like I said in the beginning they can be a little stinky.

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On the day I made the brussel sprout hash my hubby came home and asked if I smelled something funny in the house. It wasn’t a strong smell but he could smell something different in the air. Of course I couldn’t say no and had to admit I had cooked brussel sprouts. After wrinkling up his nose he pulled out the the air freshener and sprayed the whole house. Totally unnecessary but what can I say. Brussel sprouts have their own unique aroma but they sure do taste good.

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Brussel Sprout Hash

Ingredients:
1 lb brussel sprouts cut in half
3 small red potatoes diced
2 shallots sliced
½ red pepper diced
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp basil
1 tsp parsley
1 tsp salt

Preheat oven to 350 degrees.

In a large bowl toss brussel sprouts and balsamic vinegar. Coat a rimmed baking sheet with 1 tbsp olive oil. Add brussel sprouts, potatoes, peppers and shallots to baking sheet. Sprinkle with seasonings and toss. Pour remaining olive oil over veggies. Bake approximately 1 hour until veggies are soft and golden.

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