Posts from the ‘Side Dishes’ Category

Delish Grilled Chicken and Greens Salad

I threw this salad together today and it was so easy and DELISH!

INGREDIENTS

  • 1-2 boiled eggs, sliced
  • huge bunch of your favorite lettuce
  • 1 grilled chicken breast, diced
  • 4 slices of cooked or shredded beet
  • 2 diced chives
  • 1/2 orange or yellow pepper, thinly sliced

DRESSING

  • 1/4 cup honey
  • 1/8 cup lemon juice
  • 1/4 cup olive oil
  • torn fresh herbs such as basil, rosemary, etc.
  • 1 shake salt/pepper

INSTRUCTIONS

  • put the salad in the bowl with veggies and eggs, then grill a chicken breast or use leftover and slice into salad
  • mix up the dressing and drizzle over the salad, mix well

recipe by: r2bcluvs2cook

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Delicious Stuffed Mushrooms

OMG – I had the thought that this cheese I bought would taste awesome in mushrooms and I was so right – we LOVED these mushrooms….so simple.

INGREDIENTS

  • 8-12 large white or brown mushrooms
  • 1 pkg Boursin Garlic and Herb cheese

INSTRUCTIONS

  1. Wash/Clean mushrooms
  2. Remove stems so that a well exists in underside of mushroom
  3. Place in baking dish and drizzle with oil
  4. Cook about 10 min at 400 or until mushrooms begin to look cooked
  5. Stuff abt 1 tsp cheese into mushroom
  6. Turn off oven but let mushrooms sit for about 5 minutes to melt cheese

Recipe by: R2BCLuvs2Cook

Greek Zucchini Skillet

Wow this turned out to be a delicious concoction! I hope you enjoy it – we ate the entire dish with supper tonight!

INGREDIENTS

  • 2 medium zucchini, trim, cut in 1/2 then cut lengthwise into 3 wedges and chopped
  • 1 large white onion, chopped
  • oil for skillet
  • approx 1 tbsp Greek Seasoning (I used Safeway brand)
  • 1/2 cup Feta, crumbled

INSTRUCTIONS

  1. chop onion and zucchini and put into heated skillet with oil
  2. let cook until zucchini starts to become tender – abt 8 minutes
  3. sprinkle greek seasoning on top and stir well in skillet
  4. turn off heat and put feta into skillet and stir
  5. let sit for a few minutes to allow cheese to melt a bit

Recipe by: R2BCluvs2Cook

Spaghetti Squash Casserole

I’ve never really known how to cook or eat spaghetti squash but I thought I’d give it a try and it wasn’t too bad. We ate it plain with butter and herbs the first night and that was okay…but I decided to make a casserole with what was left and it was really tasty – definitely will make this again, possibly with some modifications.

I updated the original recipe only slightly and hubby loved it. I used fresh mushrooms and added about 1 tbsp garlic powder, salt and pepper to taste.

Ingredients

  • 3 pounds spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (8 ounce) can sliced mushrooms
  • 1 teaspoon dried basil
  • 3/4 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 3 slices bread, cubed

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
  3. Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
  4. Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!

Cold Potato Salad

We had ribs tonight and potato salad is a perfect match in my book, so I dug out my German cookbook and found a recipe for potato salad – it turned out really yummy and was simple to make. This recipe comes from The German Cookbook by Mimi Sheraton, page 321.

INGREDIENTS

  • 6 to 8 boiling potatoes
  • water to cover
  • salt
  • 1 medium onion, minced
  • 1-1/4 cups beef stock
  • 5 to 6 tablespoons white vinegar
  • 4 to 5 tablespoons salad oil
  • prepared mustard (optional)
  • white pepper
  • 1/2 cup mayonnaise or sour cream (optional)

INSTRUCTIONS

Cook unpeeled potatoes in boiling salted water to cover. Do not overcook or they will fall apart in salad. Peel white hot and slice thinly. Place in bowl and add minced onion. Bring beef stock to a boil with a little salt and the vinegar. Pour over potatoes and marinate until almost all liquid is absorbed, about 20 to 30 minutes. Pour excess liquid off and gently fold in oil, mixed with mustard if you want to use it. Flavor with pepper. Cool salad slightly and serve as is, or fold in mayonnaise or sour cream. Usually it appears without either.

Note: I didn’t use salad oil but I did use mayo and mustard – it was delicious.

Roasted Fennel

I’ve read that fennel is supposed to help increase breast milk supply (I’m breastfeeding our newborn) so I thought I’d give this vegetable a try. I happened upon this recipe for roasted fennel which sounded super simple – and it had some good reviews. So, I roasted up a fennel bulb per the recipe and it was pretty good – except that I let it sit in the oven a bit too long and the tips of the fennel slices got hard and crunchy… but the flavor was pretty good. It’s worth trying the recipe!

Cornmeal Muffins

Being from the “southern US” I love cornbread….I like it when it is a gritty consistency but I also like more of a muffin consistency as well. Last night I made some awesome beef and veggie soup and cornmeal muffins… the muffins I used a recipe which turned out great. This recipe calls for sugar so it’s a bit of sweet corn muffin…good for breakfast or with a soup.

Here’s the recipe (paraphrased) from Purity brand cornmeal (it is 100% natural cornmeal):

  • 3/4 cup cornmeal
  • 1-1/4 cup milk
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup vegetable oil
  1. combine cornmeal and milk and let sit 10 minutes (stir occasionally)
  2. combine dry ingredients and then mix with cornmeal mixture
  3. add in liquid ingredients and mix well
  4. put into greased muffin tins (or I just used a metal skillet instead of making muffins)
  5. bake in oven 400F for 15-20 minutes (I baked mine about 25 min since it was all in one big skillet – basically cook until the top is nice golden brown)
  6. rub some butter on top and eat!