Irish Potato Pie I haven’t made this yet, but I fully intend to before St. Patrick’s Day. I think it would be great with a meatloaf. Irish Potato Pie Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins […]
Tag: side dish
Our next door neighbor is always giving us food that she either doesn’t like or doesn’t want. The other day when she brought over the sweet potatoes, there was also a bag of green peppers, a bag on onions and a bag of zucchini.
Along with the Zucchini Meatloaf, I made these to go along with it. Very good!
- 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
- 1 teaspoon fresh minced garlic cloves
- 1 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- ½ teaspoon Herbes de Provence
- Toss zucchini and garlic with olive oil, spread out onto lined sheet pan: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.
- Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to ½ a teaspoon).
- Roast zucchini until it starts to brown, toss with herbs, salt, pepper: Roast the zucchini for 8-15 minutes, or until it begins to brown. Start checking at about 7 minutes and keep checking every few minutes.
- Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
This is a great side dish. I haven’t made it in years, but I used to make it quite often.
- 1 tablespoon olive oil
- 1 package 12 ounces frozen corn
- ½ sweet onion chopped
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 tablespoon minced garlic
- Salt and freshly-ground black pepper
- ½ cup heavy cream or half and half
- pinch of cayenne optional
- In a large skillet heat oil over medium heat, add oil, onions and bell peppers.
- Cook until onion is clear. Stir in garlic and cook for about 1 minute.
- Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
- Pour in cream or half and half, bring to a boil, reduce heat and simmer until cream reduces and slightly thickens, about 5 minutes.
- Pour into a serving dish. Garnish with red and green bell peppers and onions.
German Potato Casserole
This is so good. I usually serve it with baked pork chops.
- 5 lbs. red potatoes, peeled & cubed
- 1 lb. sliced bacon, diced
- 8 hard boiled eggs, chopped
- 1 large onion, chopped
- ½ tsp. salt
- ½ tsp. pepper
- 1½ cups mayonnaise
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 lb. Velveeta, cubed
- Cook potatoes until tender; drain.
- Cook bacon until crisp. Drain on paper towels. Reserve 1 Tbsp. drippings.
- In a large bowl, toss potatoes, bacon, eggs, onion, salt and pepper.
- Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture; toss to coat.
- In a greased 13 x 9-inch pan, layer potatoes and then cheese cubes. Repeat layers.
- Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until golden.
Parmesan Zucchini Strips Zucchini is particularly good done this way. Make sure they’re a beautiful golden brown so they’ll be nice and crispy. Parmesan Zucchini Strips Print Prep time 10 mins Cook time 20 mins Total time 30 mins Author: Marsha Powell Recipe […]
Instant Pot Baked Potatoes
These are so easy. I always wrap mine in foil. They’re just perfect for adding all kinds of stuffings.
- 8 medium red potatoes russet potatoes always work great
- 1 cup water
- Classic Loaded
- 1 tablespoon bacon cooked and crumbled
- 1 tablespoon cheddar cheese shredded
- 1 tablespoon sour cream
- 1 teaspoon green onions sliced
- 2 tablespoons ground beef cooked and crumbled with taco seasoning to taste
- 1 tablespoon cheddar cheese shredded
- 1 tablespoon salsa mild or extra spicy!
- Broccoli Alfredo
- 1 tablespoon Alfredo sauce
- 2 tablespoons broccoli florets steamed
- 1 tablespoon Parmesan cheese shredded
- Place the rack in the bottom of the Instant Pot and pour 1 cup of water in the bottom.
- Optional: Wrap each potato in a small piece of foil and place on top of rack (stacking them is fine -- I get about 7 flat on the rack), or skip the foil and just place them on the rack.
- Place the lid on the Instant Pot and switch the valve to sealing.
- Press Manual, leave the Instant Pot at high pressure (the default), and set the time at 15 minutes for small potatoes, 17 minutes for medium potatoes, or 20 minutes for large potatoes. The Instant Pot will begin heating and building pressure, and this will take about 8-10 minutes. It will then begin counting down from 15 until the potatoes are cooked.
- When the timer beeps, press Cancel and either allow the Instant Pot 10 minutes to naturally release pressure before opening the valve to venting and removing the lid, or do a quick release and open the valve after pressing Cancel. If you do a quick release, be careful as the steam is hot and comes out quickly. I like to use a towel to do this.
- Note: If you like, you can split the potatoes and add butter and salt in the center so that they will season as they cook. Then wrap in foil and continue with the recipe.
Instant Pot Candied Sweet Potatoes We always have candied sweet potatoes during the holidays. This year I’ll try making them this way. Instant Pot Candied Sweet Potatoes Print Prep time 12 mins Cook time 5 mins Total time 17 mins Recipe published by […]
Instant Pot Green Bean Casserole Call me crazy, but I love this. Now, it’s alot easier with the Instant Pot. Instant Pot Green Bean Casserole Print Prep time 10 mins Cook time 25 mins Total time 35 mins Recipe published by Justine. https://temeculablogs.com/instant-pot-green-bean-casserole/ […]
Sweet Potato & Carrot Casserole
I love sweet potatoes and carrots, so this is a no-brainer.
- ½ cup golden raisins
- 3-1/2 pounds medium sweet potatoes (about 6 potatoes)
- 4 large carrots, cut into 1-1/2-inch pieces
- ¼ cup butter
- 1-1/2 cups packed brown sugar
- ⅓ cup orange juice
- Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes.
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain.
- Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down.
- Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables.
- Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.
This recipe came on a package of Jiffy corn muffin mix. I had to try it and it really does come out good. It was a big hit with the family.
- 1 package cornbread mix
- 1 egg
- 1 can (15-oz) cream style corn
- Mix together cornbread mix, egg and cream style corn. It tends to be somewhat runny, so you'll want to add enough flour to be able to form a small ball.*
- Make into balls and fry in hot, deep oil until brown.
- *Note: I used a small cookie scoop to make the balls and drop them into the oil.
Easy Stuffed Tomatoes
I loved tomatoes stuff with chicken salad or tuna salad during the summer. This recipe was in the box so I thought I’d post it. It’s a bit different, but it sure sounds good.
- 6 large tomatoes
- 2 Tbsp. butter
- ½ cup chopped onion
- 1 cup chopped celery
- ¼ cup chopped green pepper
- 1 cup cooked regular rice
- 1 (2¼ ounce) can deviled ham
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- ⅛ tsp. pepper
- 1 Tbsp. butter, melted
- ½ cup soft breadcrumbs
- Remove stems from tomatoes, and cut a ¼-inch slice from the top of each. Scoop out pulp, leaving shells intact. Chop pulp and drain; set aside. Invert tomato shells on paper towels to drain. Set aside.
- Melt 2 Tbsp. butter in a skillet; saute onion, celery and green pepper until vegetables are tender. Stir in tomato pulp and next 5 ingredients, mixing well.
- Place tomatoes in a 12 x 8-inch baking dish. Spoon rice mixture into shells, mounding slightly. Combine butter and breadcrumbs, mixing well; sprinkle over tops of tomatoes. Bake at 350 degrees F. for 15 minutes or until tops are browned.
Broccoli Casserole Here’s another great side dish for your Thanksgiving dinner. Broccoli Casserole Print Prep time 45 mins Cook time 45 mins Total time 1 hour 30 mins Recipe published by Kristine at kristineskitchenblog.com Author: Marsha Powell Recipe type: Side Dish Cuisine: American […]
This is one of those side dishes that’s good anytime. I’ve been making it to go along with our Thanksgiving dinner.
- 12 oz corn niblets,
- 34 oz creamed corn
- 5 large eggs,
- ½ cup sugar
- 4 Tablespoons cornstarch
- 1½ teaspoons seasoning salt
- ½ teaspoon dry mustard
- 1 teaspoon dried minced onion
- ½ cup milk
- ½ cup melted butter
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum
- pan) with cooking spray or oil.
- In a large bowl, combine the corn and eggs.
- In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried
- minced onion. Add this mixture to the corn mixture, and stir to combine.
- Stir in the milk and melted butter.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
Herbed Mashed Potatoes I love mashed potatoes anytime. This particular recipe goes really well with your Thanksgiving turkey and gravy. Herbed Mashed Potatoes Print Prep time 15 mins Cook time 15 mins Total time 30 mins Author: Marsha Powell Recipe type: Side Dish […]
Maple Acorn Squash
These are so good for Thanksgiving dinner.
- 2 acorn squash, quartered, seeds removed
- 3 tablespoons vegetable oil
- Kosher or sea salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 3 tablespoons chopped walnuts
- Preheat oven to 400°. Place squash, skin side down, on a rimmed baking sheet lined with foil. Drizzle with oil; season with salt and pepper to taste. Roast until tender, about 30 minutes.
- In a small saucepan, melt butter and maple syrup. Turn oven to broil. Brush squashes with butter mixture and place a few walnuts on top. Place under broiler until deeply browned, about 2 minutes.