Category: Side Dish


I found a good price at Target on the Lundberg rices that I love so much.  They even had a Black Pearl variety I’ve never had before.  I made curry chicken and cooked this Rice Melange in the rice cooker.  Yummy.

KIMG0080

2 1/2 c. Lundberg Jasmine Brown Rice

1/2 c. Lundberg Black Pearl Rice

5 1/4 c. water

2 Tbsp. butter

1/2 tsp. salt

1 Tbsp. crushed garlic

1 can black beans, drained

Combine ingredients in rice cooker.  It will take 40-45 minutes to cook, perfect when you are baking boneless breasts since they have the same cooking time.

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1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

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Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

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2 packages frozen Cascadian Farms organic swiss chard

1 package Cascadian Farms organic multi-color carrots

3/4 c. water

1 Tbsp. minced garlic

3 Tbsp. unsalted butter

Place swiss chard, carrots, water, garlic, and butter in a large skillet.

Cover and simmer 10-15 minutes until carrots are tender, stirring several times during cooking.

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I served this with delicious chicken breast marinated and then baked in S & F Maple Bacon Chipotle sauce.

I also served it with Baked Risotto using Ina Garten’s recipe posted on this blog.  The chicken and risotto baked side by side in the oven for 45 minutes.

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We loved it!!

The smell of the swiss chard took me back to my childhood in Pittsburgh where my grandmother grew it in her garden.  I felt like I was back with Grandma!  I forgot how much I loved it.

 

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Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!

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1 extra large boneless chicken breast, split in half

1/2 bottle chipotle ranch dressing (I used Old Cape Cod brand)

1 lb. smoked chicken sausage

1 package frozen seasoning vegetables (onions, peppers, and parsley)

1 package frozen extra fine green beans

6 slices bacon, cut into small slices

2 boxes Betty Crocker Sour Cream and Chive Potatoes Mix

8 oz. whipped cream cheese

4 C. boiling water

1 c. unsweetened almond milk

4 Tbsp. butter

Olive oil and butter for to saute sausage and beans

Marinate chicken in chipotle ranch dress for 20 minutes to overnight.

Preheat Oven to 400 F and spray two 13 x 9 baking dishes with coconut oil spray.

Whisk together boiling water, milk, butter, and cream cheese.  There may still be some lumps of the cream cheese, but it melts when you bake it.

Add potatoes to liquid and pour into one of the baking dishes.

Place chicken breasts in the other baking dish.

Bake for 30 minutes.  Lower heat to 375 and cook for 15 minutes more.

During the last 15 minutes, place bacon and 1/2 seasoning veggies in one saute pan over medium to medium high heat with a few tablespoons butter and 1 Tbsp. olive oil.  Season as desired.  I used 1 tsp. herbs and a little salt and pepper.  Cover with lit so it doesn’t spit.  Cook the green beans in the microwave and toss with bacon and veggies before serving.

In the other saute pan, cook sliced sausage and remaining seasoning veggies with butter and olive oil.  I also seasoned similar to the bacon mixture.

Monitor the level of browning going on with the potatoes and the internal temperature of the chicken.  When the chicken reaches 160 F, remove it from the oven.  My potatoes and chicken and the stuff on the stovetop all finished at the same time!  I love when that happens.

The taste of the potatoes with the addition of the cream cheese was amazing.  I will use that hack again.

 

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Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese (I used a little less)
1/2 cup dry white wine
3 tablespoons unsalted butter, diced

1 tsp. Tuscan seasoning (the original recipe calls for salt and pepper, but stock is already salty enough.
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Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

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I cooked this alongside some baked boneless chicken breasts that I had marinated in Braswell’s of Georgia Vidalia Onion and Summer Tomato Salad Dressing.  Both take 45 minutes at 350 so it was perfect!!
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Meanwhile, I sauteed some onions and chopped squash on the stovetop to serve with it.
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This was hands down the easiest recipe for risotto I have ever made!  Thank you Ina Garten.

This year Thanksgiving will be hosted by my daughter.  The gathering will have about 20 people and will be pot luck.  They will make the turkey, and the rest of are bringing the sides and desserts.  Since the turkey will be in the oven, we will cook and keep some foods warm in a triple crock pot I have and love to use for buffets.

My planned crock pot dishes are:

Spinach Artichoke Dip.

2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Place spinach in crock pot and chop with kitchen shears.
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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.
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Cover and cook on low 1 1/2 hours. Stir to combine.
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Cook another 1 to 2 hours.
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Stir and enjoy!

Squash Stuffing Casserole.

Ingredients
  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted
    Preparation

    In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
    Serves 4 to 6. (Photo from Betty Crocker website)

Squash Casserold

Scalloped Potatoes.

2-3 lb. red Potatoes, sliced thinly
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1 c. broth (I used chicken)
2 c. shredded sharp cheddar cheese

Layer potatoes in well-greased crock pot. Salt each layer.
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In a saucepan, melt butter. Add flour and cook until golden, stirring so it won’t stick or burn. Slowly whisk in milk and broth, allowing to thicken between each addition.
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Remove from heat and stir in cheese to melt.

You could use jar cheese sauce and it would probably be good also.

Pour over potatoes and use a knife to let sauce go down the sides and down through several places in the crock pot. Place paper towel across crock pot under lid.

Cook on low for 5 hours and then high for 2 hours, uncovering for the last hour or so to brown on top.

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I have the best way of cooking beer bratwurst ever.  I discovered it about ten years ago while cooking by candlelight after Hurricane Wilma.  We had gas and could therefore cook, but no electricity.

Brown beer bratwurst in olive oil over medium heat until browned on all sides.  Pour in beer to about an inch in the skillet.  Cover and simmer until internal temperature is 165 F or more.  You can keep this warm on low for hours, or in a crock pot.

I had leftover broccoli quinoa salad that wasn’t getting eaten.  I freshened it up with some garbanzo beans, some leftover cabbage coleslaw and sweet thai chili sauce.  The second go round was really yummy.  Much better than the first version.

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1 package broccoli slaw

2-3 c. cooked quinoa

1 c. coleslaw dressing

Mix broccoli slaw, quinoa and coleslaw dressing.  Refrigerate for at least 30 minutes before serving.

I served this with veggie burgers with Kraft Hot Habinero cheese on a whole wheat bun for Meatless Monday!

Thai Chicken, Buffalo Cauliflower and Smashed Yukon Gold Potatoes

  • 1 cup water
  • 1 cup all purpose flour
  • 2 tsp garlic powder
  • 22 oz (6 1/2 cups) cauliflower florets
  • 3/4 cup Franks Hot Sauce
  • 1 tbsp melted unsalted butter

Preheat oven to 450°F.

Cover baking tray with foil and spray with coconut oil spray.

Combine water, flour, and garlic powder in a bowl and stir until well combined.

Toss cauliflower pieces in the flour mixture until well coated and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, mix  hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.

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