Archive for Sides

Mock Double Bake Potatoes

   Ingredients         

  • 3 Large Russet Potatoes cut in half, length wise
  • Garlic Powder
  • Black Pepper
  • Fresh Parmesan Cheese
  • Fresh Parsley or Chives
  • Sour Cream

 

 

Directions      

Preheat oven to 325°.  Place halved potatoes in a microwave/oven proof baking dish. I use glass. Microwave until potatoes (skin side down) are al dente. Poke tops of potatoes with a fork in several spots, twisting to loosen potato flesh.

Place potatoes skin side down in baking dish. Sprinkle with olive oil; coat both sides. Sprinkle with garlic powder, black pepper and parmesan cheese. Bake until potatoes are cooked and slightly browned. Sprinkle with parsley or chives.

Serve with a dollop with sour cream.

This is a great way to serve potatoes in a pinch. I have been working a lot of hours and this is an awesome side dish.

 

Summer Vegetable and Noodle Stir Fry with Peanut Sauce

 Summer is one of my favorite seasons for cooking, mainly because my parent’s garden begins to sprout a variety of vegetables and usually in mass quantities.  Every visit home usually ends with my dad sneaking out to the garden and returning with a baseball bat sized zucchini that barely fits in my refrigerator.  For my boyfriend Peter’s sake I try to be creative in finding new purposes for these veggie monsters.

Once the sauce is prepared, which can be done days in advance, this is a very easy dish to pull together.  I managed to prepare this whole dish in a little under an hour for a few friends who were in town.  It fed 4 very hungry vegetarians with a little leftover but this tasty peanut sauce coated creation would appeal to meat lovers as well.  The leftover peanut sauce is also a great snack with carrot and celery sticks.

 Ingredients

Noodles

  • 1 16oz package Kluski style egg noodles (can replace with rice noodle, spaghetti, or rice)

Sauce

  • 1 cup chunky peanut butter (I use ½ cup peanut butter and ½ cup almond butter)
  • 6 tablespoons soy sauce
  • 3 tablespoons Siracha (optional, I replaced with Sweet chili sauce for a friend a little frightened of spice)
  • Juice of one lime
  • 2 tablespoons tahini or sesame seed oil (I use tahini)
  • 1 clove garlic finely chopped or grated
  • 2 tablespoon honey
  • 6 tablespoons warm water

Veggies

  • 1 large red, orange or yellow pepper, sliced into thin strips (veggies mimic the shape of the egg noodle)
  • 1 zucchini, sliced into long thin strips
  • ½ red onion, sliced
  • 1 cup bean sprouts (optional)
  • 1 cup loosely packed fresh basil or cilantro (optional)
  • Scallions sliced for garnish (optional)
  • 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips (optional)
  • 1/2 cup roughly crushed roasted peanuts (optional)

Directions

Prepare sauce by combining, peanut butter, soy sauce, Siracha, lime juice, tahini, garlic, honey and water.  Set aside.

Prepare noodles according to package.  If using Kluski noodles, rinse noodles in cold water. Set aside.

While noodles are boiling sauté vegetables in a large wok with olive oil to your desired crunchiness (I like my zucchini to have a little crunch, not too squishy).  And when I say large wok, I mean it.  You will be adding the noodles and sauce to the veggies.

Once veggies are done, slowly mix in sauce and noodles.  Serve with fresh basil or cilantro and scallions.

Greek Orzo Salad

Ingredients                                                                            

  • 1 LB. orzo pasta
  • 6 TBS. Olive Oil
  • 5 TBS. Red Wine Vinegar
  • 1 small Red Onion
  • 1 ½ tsp. Salt
  • ½ tsp. Pepper
  • 2 TBS. minced fresh oregano or 1 tsp. dried
  • ¼ cup minced Parsley
  • 8 ounces feta cheese, crumbled
  • 1 pint red cherry tomatoes, sliced in half
  • 1 large cucumber, peeled and diced
  • 1 6oz can Black Olives pitted and sliced

 

Directions

Bring a large pot of water to a rolling boil. Add the orzo, stirring it so that it doesn’t stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further. Place in a large bowl. Toss with 1 TBS. of olive oil.

Whisk together the remaining 5 TBS. of olive oil, vinegar, onion, salt, pepper, oregano and parsley. Pour over orzo. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, onion.

Serves 8-10 as a side.

 

Summer Potato Salad

Ingredients

  • 7 slices of Bacon
  • 3 TBS. Flour
  • 2 tsp. Salt
  • ½ tsp. Pepper
  • 5 TBS. Sugar
  • 1/2 cup Water
  • ½ cup Cider Vinegar
  • 1 tsp. Dry Mustard or Yellow Mustard
  • ½ cup Mayonnaise
  • 5 LBS. Red Salad Potatoes
  • 6 Green Onions
  • 1 large Cucumber
  • 6 Hard Boiled Eggs

Directions

Boil eggs. The best way to do this is to place eggs in a pot and cover with water. Bring to a boil. Boil for 5 minutes. Remove from heat and set aside for 20 minutes. Drain and place eggs in the fridge for at least an hour. Perfect boiled eggs…easy to peel and lovely yellow yolks…no grey ring. Dice and set aside.

Cook the bacon until crisp; crumble. Set aside. Drain ½ the fat from the pan of bacon. Let remaing fat cool and set aside in the pan. Dice the cucumber and slice green onion. Set aside.

Boil the red potatoes until tender. Remove the skin and dice the potatoes. Place warm potatoes in a large bowl.

Heat the bacon fat that you cooled. Add flour. Whisk for 2-3 minutes. Whisk salt, pepper, sugar, water vinegar and mustard until incorporated. Remove from heat. Whisk in mayonnaise. Pour over warm potatoes. Fold in cucumber, green onion and hard boiled eggs.

Summer Potato Salad

Ingredients

  • 7 slices of Bacon
  • 3 TBS. Flour
  • 2 tsp. Salt
  • ½ tsp. Pepper
  • 5 TBS. Sugar
  • 1/2 cup Water
  • ½ cup Cider Vinegar
  • 1 tsp. Dry Mustard or Yellow Mustard
  • ½ cup Mayonnaise
  • 5 LBS. Red Salad Potatoes
  • 6 Green Onions
  • 1 large Cucumber
  • 6 Hard Boiled Eggs

Directions

Boil eggs. The best way to do this is to place eggs in a pot and cover with water. Bring to a boil. Boil for 5 minutes. Remove from heat and set aside for 20 minutes. Drain and place eggs in the fridge for at least an hour. Perfect boiled eggs…easy to peel and lovely yellow yolks…no grey ring. Dice and set aside.

Cook the bacon until crisp; crumble. Set aside. Drain ½ the fat from the pan of bacon. Let remaing fat cool and set aside in the pan. Dice the cucumber and slice green onion. Set aside.

Boil the red potatoes until tender. Remove the skin and dice the potatoes. Place warm potatoes in a large bowl.

Heat the bacon fat that you cooled. Add flour. Whisk for 2-3 minutes. Whisk salt, pepper, sugar, water, vinegar and mustard until thickened. Remove from heat. Whisk in mayonnaise. Pour over warm potatoes. Fold in cucumber, green onion and hard boiled eggs.

Calico Bean Bake

Ingredients          

  • 1 pound sliced bacon, diced
  • 1pound ground beef
  • 1 large chopped onion
  • 2 cans (16 ounces) pork and beans (Home Style Bushes)
  • 2 can (16 ounces) kidney beans, rinsed and drained
  • 2 cans (15ounces) black beans, rinsed and drained
  • 1 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 teaspoons vinegar
  • 1 TSB Worcestershire sauce
  • 2 teaspoon ground mustard

Directions

  • In a medium skillet, cook beef until beef is no longer pink; drain. In the same skillet cook bacon until crisp. Remove bacon to paper towel to drain. Discard all drippings but save about 1TBS in skillet. Sauté onion in skillet for about 2 minutes. Combine bacon, beef and remaining ingredients. Place into a 9×13 baking dish. Bake at °350 for 30-35 minutes. You can also place in slow cooker; cook on low until hot and bubbly.

Cucumbers: Too many to count slaw

 Ingredients

  • 1 Large Cucumber Peeled and Sliced Thin/Mandolin Preferred
  • Kosher Salt
  • 1 Small onion diced
  • 3 TBS. Red or Apple Cider Vinegar
  • 1 TBS. Sugar
  • Pepper
  • Fresh or Dried Dill to Taste

Directions

Peel and slice your cucumber thinly either by knife or by mandolin. Sprinkle generously with salt. Place in a large bowl. Take a plate or another bowl and place it on top of the cucumbers in your bowl. Top with a large can or object to compress cucumbers. This will help to extract the water out of the cucumbers. Place in refrigerator for about 2 hours. RINSE!!! In a colander to remove the salt. Do this until most of the salt is gone. Let drain.

Put cucumbers back in the large bowl. Mix together the onion, vinegar, sugar and pour over cucumbers. Add onion and dill. Stir gently. Place in refrigerator for and additional hour. Season to taste.

This will last in your refrigerator for about a week. Double or triple the recipe, place in plastic containers for gifts to family and friends. Sure beats canning.

Can be used as a healthy alternative to salad dressing. ENJOY

 

Baked Macaroni and Cheese recipe by Ryan Murray

    Ingredients

½ pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

3 cups milk

1 bay leaf

½ teaspoon paprika

1 teaspoon fresh ground horseradish (add more if you like)

Pinch of Nutmeg (fresh preferred)

1 large egg

16 ounces shredded cheese (try sharp cheddar, mozzarella, blue cheese, Gouda, fresh ground parmesan, pepper jack)

Franks Hot Sauce (hot as you like)

Kosher salt

Fresh black pepper

Topping

Crushed Cheese-It Crackers

Additional Items to Add

Cooked Bacon Bits, Green or Yellow diced Onion

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt butter. Whisk in the flour and keep it moving for about 5 minutes. Make sure it’s free of limps. Stir in milk, bay leaf, paprika, fresh ground horseradish, nutmeg and Franks Hot Sauce. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in the cheese. Season with salt and pepper to taste. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with the Crushed Cheese-It crackers. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Serves 6 to 8

 

We are moving my daughter…again for the 5th time in 5 years. I supply the food and they provide friends to help move. It is almost July and will be around 90 degrees in Milwaukee Wisconsin and they want homemade Mac & Cheese. Here is my recipe with my son, Ryan’s additions. NOTE: Ryan won a cooking contest with his recipe. Easy to make. Put in a crock pot to cook instead of heating your oven.

 

 

Beurre Blanc Sauce Recipe

Beurre Blanc Sauce Recipe       

Beurre blanc is a simple butter-based emulsified sauce that’s great with fish or seafood.

Beurre blanc is a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is wine and butter), making it ideal for emergencies.

Good wines for the reduction (or au sec, meaning “nearly dry”) include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne.

Tip: Cold butter keeps the beurre blanc emulsion from breaking.
Ingredients:

  • 1 cup dry white wine
  • ½ cup white wine vinegar
  • 1 Tbsp finely chopped shallot
  • 1 lb unsalted butter, cold
  • Kosher salt, to taste

Preparation:

Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

Makes 2 cups of beurre blanc sauce.

I used this also to saute fresh asparagus spears!

Mushroom Risotto

Ingredients

  • 8 cups canned low-salt chicken broth
  • 1/2-ounce dried porcini or shiitake mushrooms
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice or short-grain white rice
  • 2/3 cup dry white wine
  • 2/3 cup grated Parmesan
  • Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini or shiitake mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

This serves at least 8 people.

 

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