Instant Pot Collard Greens

December 29, 2021 by

I’ve fiddled with many ways of cooking collard greens and this is by far the easiest and my favorite.
After all, everything is literally dumped in the pot. No sautéing in steps, no watching a pot stirring, just dump it in your instant pot, turn it on and wait!

When I compared this method with sautéing in steps I found no real difference in taste or quality so why bother?

This may be a popular new years dish but I love it year round. Leftovers make a great healthy lunch and taste even better.

Serving with black eyed peas is a classic for a reason but they are good with so many dishes!

Filed Under: Instant Pot (Pressure Cooking), Side Dishes Tagged With: , , , , ,

Sweet Potato Casserole with Crunchy Streusel Topping

November 22, 2021 by

This is one of those recipes that I’ve made for years but I never manage to have a good picture to post with it!
I love sweet potatoes with spices but I’ve converted to making them this way for Thanksgiving. Marshmallows on potatoes are not my thing but a super crunchy streusel topping? Sign me up.
I always make this a day or 2 before Thanksgiving too so it’s one less thing I have to worry about. Having some recipes you can make ahead of time is the key to being able to enjoy Thanksgiving in my opinion! And if it’s a favorite too, well, that doesn’t hurt.

Filed Under: Halloween / Fall, Holiday Recipes, Side Dishes

Roasted Mediterranean Vegetables

July 14, 2021 by

Roasting and vegetables go together like Julia Child and French Cooking.
If you are steaming, boiling, or microwaving vegetables you are really missing out on all the flavor and texture of roasted vegetables. It takes no time at all as well.

For these tossing them with lemon, garlic, and some fresh herbs give a flavor boost and only a little olive oil is needed. If you don’t have fresh herbs, just add a little dried herbs.

Topped with Feta and served with Roasted Lemon Garlic Shrimp and some whole wheat orzo and you have one of my favorite meals!

Filed Under: Side Dishes Tagged With: , ,

Lime Cucumbers

June 11, 2021 by

Cucumbers totally count as a side dish in my house. This is my favorite way to eat them. You only need 3 things. Cucumbers. Limes. Salt. I usually make this before cooking dinner because the flavor is better after sitting for a short while. I’ve heard of other versions of lime cucumbers where you add a large amount of salt to soften the cucumbers then rinse it off. We really prefer them this way with some crunch still. This is a great cooling side dish for summer BBQ’s or to add to burgers instead of pickles even!

Filed Under: Side Dishes Tagged With: , , ,

Oven Roasted Teriyaki Vegetables

May 20, 2021 by

There are not many meals that we repeat often. I enjoy experimenting and making new recipes but there are some meals that I make basically the same for years because we love it so much. But I have tweaked them in how I make them so that they are more efficient.
Teriyaki, whether it’s chicken or beef, is one of those meals and while the protein is grilling I’ve found the easiest and best way to cook the vegetables.
I hand off the marinated meat for my husband to grill outside and get the rice going or soba noodles stir fried. When I stir fried the vegetables I had to cook them in batches so they would evenly cook. By roasting them they all get evenly cooked and are done in no time. Plus I have one less pan on the stovetop to juggle. I’ve tried adding a dash of sesame oil or other flavorings, but this is our favorite way, simple and easy with salt and pepper.

Filed Under: Asian, Side Dishes Tagged With: ,

Dressing

November 15, 2019 by

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I love making new recipes but holidays is all about memories and traditions.  This is one of those dishes that my Mom made EVERY holiday dinner.  My Grandmother even started making hers this way after trying it.  I didn’t even realize until I was older that dressing is more often made with cornbread (which still seems so weird to me!).  I have tried different ways of adjusting this over the years, adding more herbs, sausage or bacon, artisan bread… but this is the way I always go back to.
I usually make it the day of but it works well made the day ahead too.  And if you have room in your oven I like to spread it out more in a 9 by 13 dish so it gets crustier.
For a leftover treat shape patties out of leftover dressing and heat on a griddle or skillet until golden!

Mom’s Old Fashioned Dressing

12 Tablespoons unsalted butter
6 sticks celery, chopped
1 large white onion, chopped
1 1/2 teaspoons dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf white bread, cubed*
2 cups chicken stock

Melt the butter in a large skillet over medium heat.  Add the celery and onions and cook until just softened.
Stir in sage, salt and pepper.  Remove from heat and add the bread, tossing to combine.
Add stock and stir to evenly distribute.  If dry add additional chicken stock.  Season with additional salt and pepper to taste.
Place in greased casserole or 9″ x 13″ dish and bake at 375 for about 30 minutes or until crusty and baked through.

*Or use 1 loaf artisan bread.  Tear into cubes and toss with half of the melted butter.  Spread out on a baking tray and toast at 425 degrees for about 10-15 minutes or until toasted.  Proceed with recipe as above.

Make Ahead: After placing in the greased casserole dish you can cover and refrigerate overnight and bake the next day.  If I have other dishes in the oven at another temperature that should be fine.  If baking too hot make sure to cover with foil so it doesn’t get too dark on top though.

Filed Under: Holiday Recipes, Side Dishes

Grilled Vegetable Salad

July 2, 2019 by

If you need a side dish recipe for the 4th of July or upcoming BBQ season this one right here is ready to knock your socks off!
I can eat this for a few days and not get sick of it.  It makes a great quick make ahead lunch or a great side dish for a main course.
Sometimes I double the amount of vegetables in it as well.  If I have fresh basil I throw some of that in too.

The vegetables can be adjusted to what you have on hand and the orzo could be swapped out for quinoa or another grain too.  Or even left out entirely if you want a grain free salad.

I adore piquillo peppers and nearly had a panic attack when the 2 stores I usually found them at stopped selling them!
When I spotted them at our local Winco supermarket I might have bought a few.. okay I cleared out the shelf and bought all 9 jars they had.
If you can’t find them you can use bell peppers instead.
I find using an indoor grill pan works great for this but if you are doing this on a big grill make sure to watch you don’t loose your cherry tomatoes down the grate!

GRILLED VEGETABLE SALAD

8 ounces whole wheat orzo

For the dressing:
3 Tablespoons olive oil
4 Tablespoons lemon juice
zest of 1 lemon
1 teaspoon Italian seasoning
2 Tablespoons grated Parmesan cheese
2 Tablespoons minced fresh parsley
salt and pepper to taste

For the grilled vegetables:
olive oil, for brushing
salt and pepper
2 small green zucchini
1 onion
Piquillo Peppers, about 4
2 cups broccoli florets
1 pint cherry tomatoes

Cook the orzo (or other grain) according to package directions.   Toss with dressing ingredients and let cool while you grill the vegetables.
Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well.
Brush everything with olive oil and grill over medium high heat in batches.
Chop everything except the cherry tomatoes and toss with the dressed orzo.
Serve warm or chill until serving.

Filed Under: Grilling / Smoking, Salad / Dressings, Side Dishes

Roasted Cabbage Steaks

January 16, 2019 by

My favorite recipes are always the simplest.  This is one of those dishes.  I tend not to like vegetable dishes that try to make them into something else.  Roasting and vegetables are a match made in heaven and cabbage is no exception.    While I usually serve it as a side dish I would be happy with this for a main dish I love it so much!  I usually serve it with Spaetzle or rye pasta.  (I’m still perfecting that rye pasta recipe!) If you dislike caraway by all means leave it off.

ROASTED CABBAGE STEAKS

Green cabbage, sliced 1/2″ to 3/4″ thick*
Olive oil
salt and pepper, to taste
Caraway seeds
Celery seeds

Heat oven to 425 degrees.  Spray a large baking sheet with nonstick spray.
Arrange cabbage steaks on baking sheet leaving at least 1 inch space between each one.
Drizzle with olive oil (approximately 1/2 teaspoon per cabbage steak).
Sprinkle with salt and pepper and caraway and celery seeds. (just a pinch of each per steak).
Roast for 25 to 30 minutes.
*To slice cabbage I like to cut in half (from top of head to core) and cut the core out of each half.  Slice going from top of head to bottom, saving the round ends for another use if desired.

Filed Under: Side Dishes

Homemade Jo-Jos (Super Crunchy Potato Circles / Wedges)

April 21, 2017 by

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Maybe once a month I make a fun “dinner in” dinner.  We make something my kids would order in a restaurant.  The more kids can see how things are made from scratch and involved in the process the more open they are to trying new foods.  So every now and again it’s fun to let them pick something to make that’s more of a treat too.
These are super crunchy, tender and fluffy inside.  They even stay pretty crunchy the next day.

We tried wedges and circles, and both turned out great.  The circles are slightly easier to cook evenly since they are an even shape.

Either way, get ready for some mom points!

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Homemade Jo-Jos

1 1/2 – 2 lbs gold potatoes, cut in wedges or sliced in 1/4 inch slices
2 T vegetable or canola oil, plus extra for frying
1 cup buttermilk
1/2 tsp baking soda
1 1/2 cups flour
1/2 cup cornstarch

Spice Mix:
1 T kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Toss the potatoes in a microwave safe bowl with 2 T oil and 1 T of the spice mix.
Cover completely with plastic wrap. Microwave for 8 minutes, carefully tossing them around after 4 minutes to redistribute without removing the plastic wrap.
Carefully remove plastic wrap and pour potatoes out onto a baking tray and let cool. You should be able to pierce them with a knife but they won’t completely fall apart.
Heat a couple inches of oil in a dutch oven or deep pot to about 350 degrees.
Set up 2 bowls. In one, mix the buttermilk and baking soda together.
In another, whisk the flour, cornstarch, and remaining spice mix together.
Coat the potatoes in the flour mix, then the buttermilk, then back in the flour mix.
Place on a wire rack and continue coating the remaining potatoes.
Fry in batches for a few minutes, flipping halfway, until golden and crunchy.
Since they potatoes are pretty well cooked you’re really just cooking the coating more so.
When done, remove to a new wire rack set over a baking tray.
Sprinkle with salt while warm if desired.

Adapted from Cook’s Country

Filed Under: Side Dishes

Mediterranean Salad

March 30, 2017 by

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Chicken Shawarma is one of our favorite dinners.  And if I’m making that you can bet I’m also making this.  It’s cooling and refreshing and is just what you want with the warm spices in shawarma.  I usually make it before I cook the shawarma so the acid in the lemon juice can mellow out the onion a bit before we eat.  You can use equal parts cucumber, tomato, and onion or cut back on the onion if you like.  This is something you don’t really measure.  Just chop, drizzle, and mix.
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MEDITERRANEAN SALAD

Cucumber, peeled, seeded, diced
tomato, diced
white onion, diced
flat leaf parsley, minced
Lemon juice
Olive Oil
Salt and pepper, to taste

Mix the cucumbers, tomatoes, onions together in a bowl.  Drizzle with freshly squeezed lemon juice and olive oil.  Season with salt and pepper.



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Filed Under: Salad / Dressings, Side Dishes