Tag Archives: side dish

Roasted Brussels Sprouts

28 Jan

 

I had almost forgotten about these Brussels sprouts from last week, but they still looked great from being in my vegetable crisper all week.  Instead of shredding them, I wanted to try them roasted.  I’ve roasted many veggies this way, all delicious, and the Brussels sprouts were delicious too!  These pretty much melted in my mouth and didn’t taste as bitter as Brussels sprouts sometimes can be.

 

Roasted Brussels Sprouts

What you need:

1 pound Brussels sprouts
Olive oil (about 3 Tbsp)
Salt
Pepper
Balsamic vinegar (optional)

How to make it:

Preheat oven to 450 F.  Line a baking sheet with foil.

Remove the outer layer of leaves from each Brussels sprout.  Cut each in half.  Put in a zipper bag with the olive oil, and the salt and pepper to your taste.  Place Brussels sprouts in a single layer on baking sheet.

Bake in the preheated oven for 10-15 minutes, or until the Brussels sprouts just start to blacken on the outer layer.

If desired, drizzle balsamic vinegar over roasted Brussels sprouts.

Shredded Brussels Sprouts

15 Jan

 

The last time I got Brussels sprouts from Bountiful Baskets, I had to figure out how to cook them. I’m not a big fan of them just steamed, so I came across this recipe.  It’s not the healthiest way to eat these, but it’s definitely tasty.  I do use turkey bacon for the bacon, just because we prefer turkey bacon.  With turkey bacon, you won’t have the grease to set aside like with regular bacon, but it’s ok, there is still plenty of butter.  The original recipe also calls for pine nuts, but I didn’t used them and I don’t think it’s missing them.

 

Shredded Brussels Sprouts

What you need:

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts (optional)
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

How to make it:

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts (if using), and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Tiropita (Cheese Pie)

1 Jan

 

Does the name sound familiar?  Like Spanakopita that I had posted previously?  This is a cheese version of that recipe.  The assembly is the same, it’s just a different filling, and just as delicious.

 

Tiropita (Cheese Pie)

What you need:

1 roll phyllo dough (You can find this in your grocery’s freezer section with the pies and baked goods)
2 sticks unsalted butter, melted

Filling for Tiropita:
1 lb feta cheese, crumbled
15 oz container ricotta cheese or Greek anthotiro cheese
1 8 oz package cream cheese, softened
6 Tbsp grated kefalotiri cheese or Parmesan cheese
3 eggs
1/2 c. or so fresh parsley

How to put it together:

Preheat oven to 325 F.

Combine the ingredients for the filling and set aside.  Brush bottom and sides of 12″ X 18″ jelly roll pan with melted butter.   Lay phyllo dough in bottom of pan, and brush completely with butter. (Note: Depending on the size of your pan and the size of dough you find, you may need multiple pieces of phyllo dough to cover the bottom of the pan) Repeat the process of laying dough and buttering to create 5-6 layers of dough.  Pour filling over phyllo dough and spread evenly.

Place a layer of phyllo dough over the filling, again, brushing it completely with butter. Repeat the process of laying dough and buttering until you have 3-4 layers.  Score through top layers of the pastry with a sharp knife. I cut mine in straight lines to make squares, then add diagonal cuts to make triangles.  Pour remaining butter over.

Bake for 1 hour or until pastry is golden brown (see picture at top). Remove to rack and cool for 5 minutes.  Cut and serve!

Parmesan Garlic Pull Apart Bread Update

29 Dec

You may remember a while back that I posted the recipe for Parmesan Garlic Pull Apart Bread, using Grands biscuits.  Well, tonight I wanted the bread, but didn’t have any Grands biscuits.  I found a great substitute – Bisquick biscuits.  You just make the dough according to the directions on the box, 2 1/4 cups Biquick mixed wtih 2/3 cup milk, then roll the dough into balls to drop in the pan for the pull apart bread.  Yum!

Corn and Broccoli Casserole

28 Dec

This was our final Christmas dinner side.  My mom got this recipe from my Aunt Paula, who has also given us the Wild Rice & Sausage Stuffing and Bread & Celery Dressing.  I liked having this as our vegetable casserole instead of Green Bean Casserole for our Christmas dinner, just to have something different.  This recipe calls for Chicken in a Bisket crackers, but you could probably substitute Ritz crackers in their place.

Corn and Broccoli Casserole

What you need:

1 pound frozen broccoli, thawed and drained OR 1 pound chopped fresh broccoli
1 15 oz can whole kernel corn, drained OR 1-1/2 cups fresh or frozen corn
1 14.75 oz can creamed corn OR 1 10.75oz can cream of chicken soup plus 1 cup milk
1 8 oz box Chicken in a Bisket crackers OR 8 oz Ritz Crackers (2 sleeves of crackers)
1 stick butter or margarine, melted

How to make it:

Preheat oven to 350 F.

Crush crackers; stir into melted butter.   Combine remaining ingredients and all but 1/2 cup of the cracker crumbs into a greased 2 qt casserole dish.  Top with the reserved 1/2 cup cracker crumbs.

Bake uncovered in the preheated oven for 30 minutes.

Cheesy Hash Brown Casserole

28 Dec

I LOVE this casserole.  I don’t make it very often because it makes so much and I don’t want to feel like I have to eat it all.  It is definitely a family favorite, and has become a favorite of friends that I have made it for as well.  My college friends refer to it as Corn Flake Surprise, referring the to crushed corn flake topping.  This was another of our Christmas dinner sides this year and I was so happy my mom made it.

Cheesy Hash Brown Casserole

What you need:

1 32-oz frozen Southern style hash brown potatoes, thawed
4 cups shredded cheddar cheese
1 can (10 3/4-oz) condensed cream of chicken soup, undiluted
2 cups sour cream
3/4 cup butter or margarine, melted, divided
1/4 teaspoon paprika
2 cups corn flakes, slightly crushed

How to make it:

Preheat oven to 350 F.

In a large bowl, combine hash browns, cheese, soup, sour cream, and 1/2 cup melted butter. Spread into a greased 13in x 9in baking dish. Sprinkle with paprika. Combine corn flakes and remaining butter, sprinkle on top.

Bake, uncovered, in the preheated oven for 50-60 minutes, or until heated through.

Pistachio Salad

28 Dec

This side was part of the Christmas feast my mom cooked for us this year.  It’s a favorite of my brother-in-law, and is now a favorite of my older daughter as well.  It’s a lot easier than I thought it was to make too!

Pistachio Salad

What you need:

1 8 oz tub of Cool Whip
1 pkg pistachio instant pudding
1 20 oz can crushed pineapple, drained
1 cup mini marshmallows

How to make it:

Mix all ingredients and chill.

Roasted Asparagus

16 Dec

Asparagus is one of my favorite vegetables.  Unfortunately, it’s really only affordable for me when it’s in season, which isn’t very long.  So, I was pleasantly surprised to get a bunch in last week’s Bountiful Baskets.  It was a nice vegetable to have with the Market Day Seasoned Salmon my mom recently had shipped to us and the mashed potatoes I needed to make to use up some Yukon Gold potatoes.   Normally, I steam it in my steamer, but tonight I roasted it.  This can be done to other vegetables as well, like broccoli or cauliflower.

Roasted Asparagus

What you need:

1 bunch asparagus
Olive oil
Garlic salt
Ground black pepper

How to make it:

Preheat oven to 425 F.  Line a baking sheet with aluminum foil.

Remove tough ends from asparagus.  To do this, bend the asparagus, and where it will no longer bend easily, break off the end at that point.   Line asparagus on the baking sheet.  Drizzle with olive oil, sprinkle with garlic salt and ground black pepper.  Mix together and lay out across the baking sheet.  Bake for about 15 minutes, or until it starts to brown.  Serve immediately.

Yellow Squash Fritters

30 Nov

Yum, yum, yum!  I had gotten a lot of yellow squash from Bountiful Baskets, and was trying to come up with ways to use all of it.  I have made these Zucchini Fritters before, so figured I could do it with yellow squash too, but I didn’t have feta cheese.  Then, I came across this recipe for Zucchini Cakes, using Parmesan cheese and Panko bread crumbs, so decided to give it a try.  I was very pleased with the results, and will be making this again!

Bread & Celery Dressing

24 Nov

I admit, I love Stove Top stuffing.  My kids do too.  And it’s quick and easy.  But, occasionally, I like to make it from scratch, not from a box.  Now, I have made it the last 3 years for our Thanksgiving meal, but haven’t seemed to get it just right.  This year, I made it exactly how my husband and I like it.  I used the 9 grain bread from Bountiful Baskets for the bread cubes, celery that I had blanched and frozen, and an onion I got recently in a basket.  This turned out not too soggy, not too dry, just right.

Bread & Celery Dressing

What you need:

1 loaf of bread
3/4 cup butter
2 cups celery, chopped
1 small onion, chopped
2 tsp poultry seasoning
1 14 oz can chicken broth
1 egg, beaten

How to make it:

Cut bread into cubes and let air dry 1-2 hours.

Melt butter in a large pot.  Add celery and onion until it becomes soft.  Add poultry seasoning and mix well.  Stir in the bread cubes until they are moistened evenly.  Pour in egg and chicken broth., and gently stir until coated evenly.  Grease a 9×13 baking dish and evenly spread the dressing mixture into the dish.   Bake at 350 F for 30-40 minutes.

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