Corn and Zucchini Medley

August 2, 2012 by Leave a Comment
Spread the love

Corn and Zucchini Medley
Recipe Type: Side Dish
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 5
Ingredients
  • 4 slices bacon
  • 2 cups chopped zucchini
  • 1 1/2 cups fresh corn kernels
  • 1 small onion, chopped
  • 1 pinch pepper
  • 1/4 cup shredded Monterey Jack cheese
Instructions
  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
  2. Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Recipe and Photo Source

Filed Under: Recipes, Sides

Cauliflower With Pine Nuts and Bacon

August 1, 2012 by Leave a Comment
Spread the love

Cauliflower With Pine Nuts and Bacon
Recipe Type: Side Dish
Cook time: 25 mins
Total time: 25 mins
Serves: 5
Ingredients
  • 1 cauliflower head, cut into florets
  • 1/4 cup pine nuts
  • 1/4 pound bacon or pancetta, cut into batons
  • 4-5 garlic cloves, sliced thin
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoons red pepper flakes
  • Salt and black pepper to tas
Instructions
  1. Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.
  2. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.
  3. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.
  4. Turn off the heat and add salt and lemon juice to taste.

Recipe and Photo Source

Filed Under: Recipes, Sides

Quinoa Side Dish

July 30, 2012 by Leave a Comment
Spread the love

Quinoa Side Dish
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 tablespoon butter
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 teaspoons chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1/2 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1 small onion, finely chopped
  • 1 dash fresh lemon juice (optional)
Instructions
  1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
  2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Recipe/Photo Source

Filed Under: Recipes, Sides

Sonic Onion Rings Replica Recipe

July 29, 2012 by Leave a Comment
Spread the love

Sonic Onion Rings Replica Recipe
Recipe Type: Side Dish
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • Sliced and separated Spanish onions
  • Pan or bowl of water
  • Pan or bowl of all purpose flour
  • Pan or bowl of melted vanilla ice milk
  • Pan or bowl of ground corn meal
  • Cookie sheet for air drying
Instructions
  1. Place above items on counter in order listed. Dip onion in water, then flour (shake off excess), dip in melted ice milk, then corn meal. Gently shake off excess and place on cookie sheet to air dry for at least 20 minutes.
  2. Fry until browned.
  3. Sifting the flour and corn meal once in a while keeps lumps out and makes it easier to coat the rings When placing on cookie sheets to save room, lean on top of each other to allow entire ring to dry.

Recipe Source

Filed Under: Recipes, Restaurant Replica Recipes, Sides

Baby Bok Choy with Cashews

July 24, 2012 by Leave a Comment
Spread the love

Baby Bok Choy with Cashews
Recipe Type: Side Dish
Serves: 4
Ingredients
  • 2 Tbsp olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
  • 1/2 teaspoon dark sesame oil
  • Salt
  • 1/2 cup chopped, roasted, salted cashews
Instructions
  1. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
  2. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
  3. Gently mix in cashews.

Recipe Source

Filed Under: Recipes, Sides

Baby Lettuces with Feta, Strawberries and Almonds Salad

July 23, 2012 by Leave a Comment
Spread the love

Baby Lettuces with Feta, Strawberries and Almonds Salad
Recipe Type: Side Dish
Prep time: 20 mins
Total time: 20 mins
Serves: 8
Ingredients
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar, preferably Banyuls
  • 1/3 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 12 cups packed assorted baby lettuces (about 6 ounces)
  • 1 quart strawberries, hulled—small berries halved, large ones quartered
  • 4 ounces feta (preferably French), crumbled (1 cup)
  • 1 cup smoked almonds, chopped
Instructions
  1. In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
  2. Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

Recipe Source

Photo by Peden +  Munk

Filed Under: Recipes, Sides

Tri-Colore Orzo

July 22, 2012 by Leave a Comment
Spread the love

Tri-Colore Orzo
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
Ingredients
  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula (about 3 ounces)
  • 3/4 cup crumbled ricotta salata cheese (or feta cheese)
  • 1/2 cup dried cherries
  • 12 fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  2. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Recipe Source

Filed Under: Recipes, Sides

Miso Grilled Vegetables

July 21, 2012 by Leave a Comment
Spread the love

Miso Grilled Vegetables
Recipe Type: Side Dish
Serves: 6
Ingredients
  • 2 tablespoons red or white/yellow miso (soybean paste)
  • 1 tablespoon lukewarm water
  • 3 tablespoons olive oil
  • 1 pound zucchini, cut lengthwise into 1/3-inch-thick slices
  • 8 ounces Japanese eggplant, cut lengthwise into 1/3-inch-thick slices
  • 1 red bell pepper, cut into 6 pieces
  • 1 orange bell pepper, cut into 6 pieces
  • 1 small red onion, cut into wedges
  • Cooking spray
  • 2 tablespoons fresh mint leaves
  • 1 lime, cut into wedges
Instructions
  1. Preheat grill to high heat.
  2. Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture.
  3. Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.

Recipe Source, from Cooking Light AUGUST 2012

Filed Under: Recipes, Sides

Buttermilk Biscuits

July 20, 2012 by Leave a Comment
Spread the love

Buttermilk Biscuits
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  • 1 1/2 to 2 cups buttermilk, plus additional for brushing
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  3. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

Recipe Source

Filed Under: Recipes, Sides

KFC BBQ Baked Beans Replica Recipe

July 19, 2012 by Leave a Comment
Spread the love

KFC BBQ Baked Beans Replica Recipe
Recipe Type: Side Dish
Serves: 6
Ingredients
  • 2 15oz. Cans Small White Beans
  • 2 Tbsp. Water
  • 1 Tbsp. Cornstarch
  • 1/2 Cup Ketchup
  • 2 Tbspn. White Vinegar
  • 4 Tspn. Minced Fresh Onion
  • 2 Pieces Cooked Bacon, Crumbled
  • 1/2 Tspn. Dry Mustard
  • 1/4 Tspn. Salt
  • Dash of Pepper
  • Dash of Garlic Powder
Instructions
  1. Preheat oven to 350F.
  2. Pour contents of beans into covered casserole dish.
  3. Combine water with cornstarch in a small bowl until cornstarch dissolves. Stir mixture into beans.
  4. Stir the remaining ingredients into the beans and cover.
  5. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing from oven and before serving.

Recipe Source

Filed Under: Recipes, Restaurant Replica Recipes, Sides
« Previous Page
Next Page »