Archive for the ‘side dish’ Category
Mac + cheese. I remember it as one of the only things I would eat as a picky kid. Don’t get me wrong, sometimes you just need a box of the blue for nostalgia’s sake. That being said, I’ve been testing any and every recipe that I could, searching for the one to call the créme de la créme of homemade mac but they only led to a lot of ‘meh’. This recipe is a gem.
You grater and your favorite hot sauce will be key for this dish. If you’re not a fan of heat or spice, trust me and invest in some Cholula Hot Sauce. It doesn’t necessarily add heat, but lends some amazing flavor that takes this mac to another level.
I also had a zucchini in my fridge that needed to be used up so I grated it and squeezed most of the liquid out of the zuc to add later to the mac. You can feel free to omit it or add whatever you like in the final steps of this dish but I prefer a green veggie with my mac. I also recommend that one of the two cheeses you use be an extra sharp cheddar and that you grate all the cheese on the smaller set of grates for easier melting.
I used my beloved cast iron skillet that’s mostly used for cooking up bacon but it also transitions easily from stove top to the oven (there may have had some bacon fat left over from my last cooking session…even better!). Feel free to use whatever you have for your stove top and transition the mac to a baking dish for the last step.
Here’s what you’ll need: || Read more
Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.
I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms. || Read more
It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking. || Read more
On my most recent trip back home to Nebraska, Dad pulled out all the stops (as usual) making beer chicken and these amazing bacon braised green beans. I dare any of you who don’t care for green beans to try these out. After all, bacon makes everything better, right? || Read more
This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more
My apologies for not getting a new recipe up sooner than this, but life has been crazy with work, the BF graduating with his Masters degree today and a big move to the San Francisco Bay area later this month! I’ve barely had time to cook or bake anything.
The original recipe for this came from healthyseasonalrecipes.com but as usual, I’ve made some changes according to my taste and what I had in my kitchen. I served up this salad with my pork chops and cabbage recipe. It makes a large amount, but I wouldn’t recommend keeping it for a second day so next time I’ll halve this recipe for 2 people. Besides all of the chopping, this would be a quick hit for a picnic or group dinner. Here goes:
What you’ll need:
- 1 head of cabbage (recipe calls for Napa, but I just had a regular head of cabbage), finely sliced
- 2 large cucumbers, peeled and julienne cut
- ½ a lime, juiced (please use fresh! recipe calls for ¼ but it just wasn’t enough)
- 1 bunch of cilantro, leaves removed and roughly chopped. (discard the stems)
- about 2 cups of frozen sweet corn, thawed (I steamed mine and let them cool down)
- ¼ cup canola oil (I also used a little bit of olive oil)
- 2 tsp. sugar
- ¾ tsp. sea salt
- ½ tsp. garlic powder
- Chili powder to taste (optional)
Get your veggies chopped. I’ll be honest and say mine did not turn out as pretty as in the original recipe. Mostly because I got tired of julienne chopping cucumbers so just do your best. Heck, slice up the cucumber however you like, it all goes to the same place anyway, right? In a big bowl mix the cucumber, cabbage, cilantro and corn.
In a small bowl, mix your oils and seasonings and whisk together really well. Pour over the veggies and mix really well. If you have time, let the salad sit to let the flavors mix together. We ate ours right away and it was really good. I’m sure this will a recipe I’ll experiment with. What would you add in yours?
I love my friends. I love them even more when they share recipes! I’m just now getting into the kale kick and I love it. This easy recipe will be a go to from now on.
This one’s from the super talented (and green friendly) Mandy Stos. When you’re done eating your greens, go check out her handmade goodies at iamthemandy.com!
Mandy’s Hail the Kale Salad
- 1 bunch organic kale
- 1 tbl olive oil
- 2 tbl Parmesan cheese
- Small bread crumbs
- (red pepper flakes if desired)
Cut and de-stalk the each piece so only the leaves are left. Tear or cut into bite sized pieces like a normal salad. Add to a large bowl. Add in olive oil, squeeze half of a lemon, salt, and pepper. Stir up. Next add in the parmesan cheese and mix. Add as much as you like and it really depends on how much kale you are making. Once you are done, add to your plate and sprinkle bread crumbs on top. I add chicken to mine as well!