Archive for the ‘Side Dishes’ Category

Parmesan Roasted Asparagus

May 24, 2017

This recipe comes from cousin Debbie in Texas.  It looks delicious and I can’t wait to try it.

INGREDIENTS
2 1/2 lbs fresh asparagus
2 tablespoons olive oil (enough to coat asparagus)
1/2 teaspoon coarse kosher salt
1/2 cup shredded parmesan cheese
    

DIRECTIONS
1.Preheat the oven to 375 degrees.
2.Wash and trim the asparagus stalks (I usually break the bottom off.). Arrange asparagus in a single layer on a cookie sheet and drizzle with the olive oil  and toss to coat.  
3.Roast for 8 – 10 minutes until tender.
4.Sprinkle with the parmesan and return to the oven for about one more minute.

“Not” Caprese Pasta Salad

April 24, 2017

I have been making the Caprese Pasta Salad on our blog for a few years now and it’s Mark’s favorite pasta side dish.  The problem with making it is that it calls for “slow roasted tomatoes” and that takes up to 3 hours in the oven.  So making this dish on a week night is really out of the question for people who work.  Well, I came up with the thought to use fresh grape tomatoes and we found that we like this version better.

And you will notice I’m using my fine china for the picture!

Ingredients:

    1 (10 ounce) box Bow Ties (I used the spiral noodles because that’s what I had on hand)
    1/2 cup Basil Pesto, store-bought or homemade (recipe below)
    1 cup grape tomatoes (We like more of the tomatoes, so I used about 2 cups, and you could also use any tomato)
    8 ounces Mozzarella Pearls or Bocconcini
    Aged Balsamic Vinegar, optional
    Sea Salt
    Freshly ground black pepper

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Cheesy Bacon Potatoes

March 29, 2017

This recipe is another fantastic looking recipe from Joy in Texas!

Ingredients:
2 russet potatoes (4-5 inches long), scrubbed and sliced 1/8th inch thick (thicker cooks longer)
½ medium onion, ¾ sliced thin in half-moons, ¼ diced
12-14 slices of bacon, fried up and cut into small strips (reserve grease)
2 T butter
2 T flour
2 c half and half (1 ½ and 1/2 separated)
1’ish c shredded sharp cheddar
Salt and pepper

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Cheesy squash

March 18, 2017

This recipe is from my sister Elaine.  It’s the one dish that Adam always requests when we visit.  

3 yellow squash

3 zucchini squash

1 medium onion

1 jalapeno pepper

1 cup red and/or green bell pepper

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups cubed velveeta cheese

Directions

Cut squash in 1/4″ thick rounds, dice onions and peppers.  Cover with water in saucepan and boil until tender.  Drain almost all the water from vegetables.  Reduce heat to low and add cheese.  Adjust salt, pepper and cheese to your taste and enjoy.

Grilled Tequila Lime Shrimp

February 20, 2017

I got the ideas to use our Tequila Lime Chicken marinade with shrimp.  It turned out fantastic.

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Ingredients:
4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
Shrimp
Skewers

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Cilantro Lime Rice

February 18, 2017

This is a recipe recommended by Joy in Texas.  The recipe comes from Simply Recipes.

This recipe has been modified with my picture.

 

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Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

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Grilled Shrimp

February 18, 2017

For the life of me I can’t figure out where I got this recipe, I just wrote the ingredients down and the directions are just coming from memory.  So here it is! 🙂  It’s easy to make and so incredibly good.  I didn’t get a good picture of the shrimp on the grill so I will update this picture when I make them again, which will be very soon.

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Ingredients:
About 16 large deveined shrimp
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
4 garlic cloves
2 tbsp melted butter
Dash of Worcestershire Sauce
Skewers

Directions:
I used wood skewers but you can use metal.  If you use wood you need to soak them for an hour or so.  I also used my indoor grill but any grill is sufficient.

If you are using frozen shrimp, which I did, let them thaw out first.

Melt the butter and mix all of the ingredients, mix well and let marinate for about 30 minutes.  I put them in a zip lock bag and put them in a bowl of hot water so that the butter didn’t thicken up.  Then, put the shrimp on the skewers and get your grill really hot.  Grill each side for 3 minutes.  Don’t cook them any longer than that or they will turn out rubbery.  You need to make sure you watch them closely also, it doesn’t take long to over cook shrimp and ruin them.  Depending on the size of shrimp you get, will depend on the cooking time.  I used frozen jumbo colossal shrimp and the cooking time was perfect.

Note:
When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color.

It’s that easy!!

 

 

Picnic cabbage salad

November 24, 2016

This recipe comes from my Aunt Elaine by way of my Mom. Looks pretty danged tasty!

cabbage-salad

Ingredients

1 cup sugar

1 cup apple cider vinegar

3/4 cup light salad oil

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon salt

6 cups shredded cabbage

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced

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In a 2-quart saucepan, bring the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Mix well and boil for 5 minutes, stirring occasionally.

Combine the cabbage, onion, and bell pepper in a heat-safe bowl. Pour the hot vinegar mixture over the cabbage and stir well. Cover and refrigerate for at least 8 hours before serving.

Makes 12 servings.

 

Mexican Buffalo Chicken Skillet Dip

November 14, 2016

Mark found this recipe and for the life of me I can’t find what website he found it on.  This is another really good appetizer.  We served it with our Creamy Spinach Stuffed Mushrooms.

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Ingredients
1 package (8 oz) cream cheese, cut into cubes
1/3 cup Frank’s™ Red Hot™ Original cayenne pepper sauce
1 ablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups chopped deli rotisserie chicken
1 container (8 oz) sour cream (1 cup)
Tortilla chips and celery sticks, as desired

Directions
In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
Serve with tortilla chips and celery sticks.

Notes:
It’s also good served with diced jalapenos and Roma tomatoes

Homemade Tater Tots

August 18, 2016

I am not too sure where I came up with this recipe, probably a FB post.  The site is called Damn Delicious and these are the best tasting tater tots that I have ever had. 

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Ingredients:
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves

Directions:
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat.  Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with parsley, if desired.*

Note:
Don’t let your oil get too hot.  They will get brown too fast and the insides won’t get done.  I heated mine up too hot and then had to cool it back down after I did my “tester tater tot”