Tasty Kitchen: A Happy Recipe Community! » Sides

Mushroom Risotto

Beth Pierce — Tue, 01 Sep 2020 19:14:48 +0000

In a large skillet over medium to medium high heat melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.
Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown stirring constantly; 3-4 minutes Add the wine and cook until evaporated stirring constantly.
Add the warmed chicken broth about 1/3 to 1/2 cup at a time stirring and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes. Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese and if desired freshly chopped parsley. Salt and pepper to taste.

Broccoli Salad

Zachary — Mon, 13 Jul 2020 15:54:18 +0000

Thoroughly wash the broccoli and slice the florets into small pieces.

Cook bacon. Let cool completely and crumble into bits.

Finely chop the green onions and set aside. Grate the cheddar cheese and set aside.

In a large mixing bowl, combine broccoli, green onions, bacon bits, and grated cheese. In a separate mixing bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper until well combined.

Pour the dressing over the broccoli mixture and stir until well combined. Store in the refrigerator until ready to serve.

Notes:
• Wait until your bacon is completely cool before crumbling it. If it’s still warm it may melt the cheese.
• If you want to make this recipe even easier, you can use pre-cooked bacon or pre-made bacon bits and pre-grated cheese.
• Want to make this dish vegetarian? Simply leave out the bacon!
• Broccoli Salad will stay good in the refrigerator for up to 4 days.

Twice Baked Potatoes

Zachary — Thu, 09 Jul 2020 03:26:37 +0000

Instructions
•Preheat oven to 425° (218°C).
•Wash and dry potatoes. Apply extra virgin olive oil and coarse sea salt to the entire outside of the potatoes.
•Place the prepared potatoes on a lined baking sheet and cook for 1 hour or until they are tender.
•While the potatoes are cooking, brown the bacon in a skillet over medium heat until crispy or until your desired texture is achieved.
•Dice the green onions. If you want to top the finished potatoes with green onions, dice up a little extra.
•Using a knife, cut each potato in half lengthwise. Scoop out the insides of the potatoes, making sure not to tear the skin, into a large mixing bowl. Leave a small layer of potato in tact for support.
•Blend the scooped out potato with all the other ingredients until well combined. Spoon the filling back into the potato shells and top with grated cheese and bacon crumbles.
•Adjust oven temperature to 350°F (176°C) and bake for 10-15 minutes or until cheese is melted on top.
Notes
•You will know your potato is baked all the way when you insert a fork into it and it’s soft all the way through.
•If you don’t have extra virgin olive oil, any oil such as canola or vegetable will work.

Hush Puppies

Beth Pierce — Wed, 01 Jul 2020 02:52:04 +0000

Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning and salt.
In a separate medium bowl add your milk and vinegar; let sit 5 minutes. Whisk in vegetable oil, egg and onion. Add wet ingredients to dry ingredients; mix just until incorporated.
Heat oil to 365 degrees. Using two small spoons; scoop a rounded spoonful on to one spoon and gently push it off with the second spoon. Fry for 3-5 minutes or until golden brown. Drain on paper towels. Serve promptly.
Both white and yellow cornmeal are good for making hush puppies. White cornmeal is slightly sweeter.
Add the full 2 tablespoons of sugar if you like your hush puppies fairly sweet.

Chili Cheese Frito Corn Salad

Chanda | My Farmhouse Table — Tue, 23 Jun 2020 23:44:21 +0000

In a bowl combine; corn, cheese, mayonnaise, green pepper, and onion.

Chill for at least 2 hours or overnight.

Right before serving, crush chips and stir into “salad”.

Notes:
• You can easily double recipe
• The chips get a bit soggy if left in the salad too long. If you don’t believe that the whole salad will be used in one sitting, have people add the chips to their individual serving.

Oven Roasted Corn

Beth Pierce — Wed, 20 May 2020 21:27:33 +0000

Preheat oven to 400 degrees.
Rub corn with softened butter. You will have some butter leftover for lathering on after roasting.
In small bowl combine sea salt, ground pepper, garlic powder and onion powder. Sprinkle over corn and place in oven.
Cook for 15 minutes. Flip and coat with remaining butter. Cook for another 15 minutes.

Roasted Red Potatoes

Beth Pierce — Sun, 17 May 2020 20:53:45 +0000

Preheat oven to 375 degrees. Dry potatoes thoroughly with paper towels.
Place potatoes in one gallon storage bag. Add olive oil and shake to coat all the potatoes. Add basil, rosemary, oregano, garlic powder, onion powder, salt and pepper to bag. Shake to coat well. Add the Parmesan cheese and shake to coat.
Coat baking sheet heavily with canola or vegetable oil or spray with nonstick spray. Arrange potatoes flesh side down in single layer on cookie sheet pressing any loose Parmesan/spice mixture back on to the flesh side of the potatoes as you scoop them out out of the bag. Bake for 25 minutes. Remove from oven and carefully flip potatoes so the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.
When you flip the potatoes use a thin spatula so you can scoop under the Parmesan. I use the small red potatoes because they are easier to work with and they cook faster.

Grilled Vegetables

Beth Pierce — Sat, 09 May 2020 21:52:37 +0000

Preheat grill to 475ºF.

Whisk balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup, approximately 10 minutes.

Add onions, zucchini and squash to large Ziploc bag. Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add remaining olive oil, salt, garlic powder and fresh ground pepper.

Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3–4 minutes. Remove from grill and drizzle with balsamic reduction sauce.

Note: Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.

Quick and Easy Cilantro Lime Rice

Lori Kemph | Mutt & Chops — Sat, 09 May 2020 21:27:11 +0000

In a large pot, sauté the onion and garlic in the olive oil over medium heat just until fragrant.
Add the rice and stir to distribute.

Add the water and salt to taste. Raise heat to medium-high until the water is actively boiling. Cover the pot with a lid and reduce the heat to low or medium-low, just enough to maintain a gentle simmer.
Refer to the notes for cooking times, depending of variety of rice used.

Remove from heat when all moisture has been absorbed and rice is cooked but can be easily fluffed with a fork. Fluff the rice to loosen the grains. Add the chopped cilantro and drizzle the lime juice in circular motions to distribute throughout the pot. Toss everything until the flavors are evenly distributed. Taste for seasoning and adjust salt and lime juice as needed.

Serve warm.

Note: If using basmati rice, cooking time after placing the lid should be about 15 minutes. Regular long grained rice takes about 20 minutes.

Garlic Mashed Potatoes

Beth Pierce — Sat, 25 Apr 2020 22:45:50 +0000

Preheat oven to 400ºF. Cut off the tip of the head of the garlic, exposing the cloves. Drizzle olive oil over the head rubbing all over the cuts. Wrap in aluminum foil and place on baking sheet. Bake for 35–40 minutes or until the cloves feel soft.

Place potatoes in large pot covered with cold water. Add salt and bring to a boil, reduce heat to simmer and cook until fork tender, about 15–20 minutes. Drain well.

Add butter, milk, sour cream and 4 top 6 of the roasted garlic cloves to pot with hot potatoes. Cover and let sit until butter is melted. Mash with old fashioned potato masher or mixer. Stir in bacon and chives. Salt and pepper to taste.

Notes:
• Start with 1/3 cup of milk and add more if the consistency is too thick.
• The garlic will push right out of the clove if you gently squeeze on the bottom.
• You can reserve 1 slice of chopped bacon and 1 tablespoon chives for the top. The number of garlic cloves you add should coincide with how much you like garlic.