Recipes Cooking: side

Showing posts with label side. Show all posts

Tuesday, March 18, 2014

Side Brussels Sprouts

Apparently theyre not very popular, but we like them. They look like cute little cabbages. So if you should like them too, heres an easy way to cook them!

Ingredients:
- Brussels sprouts, fresh or frozen
- Chicken stock
- Chopped/sliced onion
- Cracked black pepper

Instructions: If youre using fresh brussels sprouts, cut off the stems at the bottom. Peel off any discolored or damaged leaves. Score an X into the bottom with a paring knife for more even and faster cooking. Lay the sprouts in one layer in a pan big enough to fit them. Pour chicken stock into the pan, covering the sprouts half way. Toss in chopped/sliced onion and cracked black pepper to taste. Cook covered for 8-10 minutes or until tender crispy. Drain and enjoy.

For frozen brussels sprouts, follow the same steps, but note the packaging for cooking time.

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Friday, March 7, 2014

Side Zucchini

Zucchini. I always thought that word was odd.

Ingredients:
- zucchinis
- olive oil
- Italian seasoning

Instructions: Cut zucchinis in half, length-wise, and brush all sides with olive oil. Sprinkle Italian seasoning on the inside. Grill face down first (presentation side first) over medium-high heat for 5 minutes, then flip over and grill the green side for another five minutes, or until tender to your liking.

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Tuesday, March 4, 2014

CHEDDAR BACON HASH BROWN SIDE DISH

I needed an easy side dish to go along with some fried chicken yesterday and decided to throw together some "cheater" Au gratin potatoes. I had a bag of fresh hash browns (called Simply Potatoes) so I decided to use those (they are sold, in our market, next to the eggs). I made a quick white sauce, stirred in the hash browns, some cheddar, a little sour cream and some bacon. What more can you ask for?? They were very cream & cheesy-delicious.

1 package Simply Potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
2¼ cups milk
¼ cup chopped onions sauteed
2 cups cheddar cheese shredded
¼ cup sour cream
4 slices bacon fried crisp and crumbled

This is what the potatoes look like:

In a small, heavy bottomed sauce pan, melt 3 tablespoons butter and add 3 tablespoons flour and simmer for about a minute; stir in the sauteed onions and crumbled bacon. Whisk in the milk (whisk quickly, at first, so you dont get lumps) and cook until the mixture thickens. When it comes to a boil, remove from heat and stir in the cheese, potatoes and sour cream. Pour into a greased 2 quart baking dish and bake at 350 for 35-45 minutes or until bubbly and potatoes are tender.

I dont see why you couldnt use frozen hash browns (as long as you thaw them first).

Thursday, January 30, 2014

Will this Great Broccoli Salad Become Your New Favorite Summer Side Dish Probably Not

I never make cold broccoli salad, so when I decided to film a recipe for one, I didnt have a ton of previous experience to draw from.

I remember having a great one next to a piece of grilled salmon in Monterey years ago, but all I remembered was it was very cold, very lemony, and kind of spicy.

The only other cold broccoli salad taste memory I have is from the annual post-Passport, Sunday night dinner that Bill Frick hosts for the family after the event. Bill makes a super simple, but perfectly delicious version that really shines next to a platter of grilled chicken.

Using both these salads as inspiration, I proceeded with the blanching and the whisking, and what was produced far exceeded my expectations. This is a great tasting, very refreshing, and believe it or not, interesting salad.

Will this become your favorite summer side dish? I doubt it. Its really very good, but how can you complete with such iconic picnic table fixtures as potato and macaroni salad? Lets face it, its still broccoli after all.

Nevertheless, you can never have enough vegetable side dish recipe ideas, so I hope you give this tasty, easy-to-make salad a try. Enjoy!

Ingredients:
1 1/2 pounds broccoli
3 cloves garlic, mashed
2 tbsp lemon juice
2 tbsp rice vinegar
1/2 tsp Dijon mustard
1/3 cup olive oil
red pepper flakes to taste
salt and pepper to taste