All posts filed under: side dish

Vegetable dip

Everyone is making baked veggies. Squash, califlower, greenbeans……yummy stuff. Some have strange dips or none at all. I tried this one last night with some baked zucchini chips and it was great.  1/2 cup sour cream 1/4 cup goat cheese 1 tablespoon diced chives Mix everything together, cover and refrigerate a few hours. Very light with out salt so if your vegetable is salty it will balance it out well. As always we hope you enjoy.  Advertisements

Gringo Spanish rice

I’m in a Mexican flair mood. Tonight it is chicken and tomorrow venison. Tonight however, is a chicken we have marinated for months…….hahahaha….it was froze, perfect to thaw out and have ready after a hard day at work. The fruit juices, oregano, onions, garlic salt make a perfect blend for the chicken. After placing in a bag, let it freeze a bit, then seal. Saving for a later date…..usually great for camping, but tonight…….olé……and for this meal we are adding rice. A nice side dish to anything you would like to add a flare too. Colorful, tasty and easy.  1 cup short grain rice (sushi style) 1/2 onion chopped fine  1 guajillo pepper (seeds and all, no stem, chopped up) 1/2 red pepper 1/2 yellow pepper 1/2 red pepper OR….. 1/2 bag of frozen ” 3 color pepper and onion strip” I used PicSweet brand 1 big teaspoon garlic salt A little olive oil 3 cups chicken broth Heat a sauce pan, add oil when hot add all the veggies, even the guajillo pepper. Cook …

Guajillo chili dip (chili cascavel)

It is super bowl Sunday and I just came up with a blow your mind flavored dip. We are making stuffed potato skins, bacon, chives, green onions, cheese, salsa or ranch dressing. A sort of build your own skin, for the skin game. While making some salsas I wanted to do something with guajilloes, my favorite chili, and used this as a starter. This is chili recipe number one for today.  3 guajilloes dried, stem removed 3 large tomatoes 2 tablespoons salad oil 2 teaspoons salt 1 clove garlic 1 cup sour cream Chop tomatoes and place in a blender, crush guajilloes seeds and all, just remove the stem. Add everything else, blending really well for a few minutes. Put everything in a sauce pan, cook on medium heat at a low boil for 30 minutes or longer. Stirring from time to time. It will reduce some. Remove from heat and cool. After mixture is cool place sour cream in a container with a lid, mix 1/2 cup guajillo sauce into sour cream. Seal and …

Colleen’s cranberry salad

Giving thanks to the Lord, our family and our friends. Be safe and be kind.  If you follow my recipes at all you know I am always reinventing the wheel so to speak. Again, I have altered an old recipe to make it even better…..I think anyway. Super easy and you probably already have this stuff on hand for Thanksgivings dinner. I am even thinking of making this throughout the year, it is light and full of flavor.  1 bag cranberries, washed and drained 2 oranges cut out the pulp, no rind or skin: BUT save one sliver of rind. 2 stalks celery finely chopped 1 honeycrisp Apple finely chopped 1 small can crushed pineapple drained ( I had hunks and blended it for a minute) 11/2 cup of sugar In a processor of your choice chop cranberries and orange pieces INCLUDING THE LITTLE RIND PIECE. Add sugar mix well. Place in a sauce pan and bring to a boil over medium high heat. Stir and boil 5-7 minutes. Remove from heat and let cool. …

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Chicken stuffed jalapeños 

Sometimes you just need a snack. We were in some intense game playing of backgammon and I did not want to break to make something large for dinner. Plus we had these beautiful peppers…..so I came up with this easy to make treat.  6 jalapeño peppers cut lengthwise seeded and viened 1 cup finely grated cheddar cheese 1 can chicken drained 1 tablespoon mayo 1 tablespoon bacon grease ( I keep a jar in the refrigerator )  1/4 teaspoon minced roasted garlic  1/2 teaspoon Penzey’s Northwoods seasoning ( or something of your favorite spice)  Heat oven to 400. Add everything but peppers in a bowl. With the back of a folk mush together until thoroughly blended and creamy like. Arrange pepper halves on cookie sheet. Take chicken mixture and shape pepper cavity size, filling each half, packing it in. Use all the mixture for the twelves pieces. Bake for 20 minutes. Move to broiler area and broil for 5-10 minutes until brown on top.  That’s it. Serve plain or if you must with a dipping …

Tropical rice

You would think the way I have been cooking lately I need a vacation. If you can not get there we can at least eat like we are there. We love rice, I made a fish dish ( in future post) and it needed a side. This turned out wonderful. It has a beautiful light flavor with natural sweetness.  1 cup white rice 1 large can hunk pineapple plus the juice 1 can coconut milk In tall sauce pan mix all ingrediants together. Turn heat up pretty high until it starts to bubble. Stir, cover and reduce heat to medium low, cook 35-45 minutes. About halfway through gently stir rice mixture. Rice will be creamy and light.  As always we hope you enjoy

Kale casserole 

All you need is kale….bomb bomb de bah….. So many types of kale. I am finding the flat leaf type is a bit milder than the curly leaf kind. In making this dish that is what I used but I bet the other would work just fine. This is a great potluck addition or side for a meat dish.  1 bunch kale 2 can chicken broth or vegetable if vegetarian 1/4 cup finely chopped onion 3/4 cup short grain white rice Thin cheddar or Colby cheese slices about 6 11×7 baking dish Heat oven to 350. After washing kale and chopping onion put several leaves on the bottom of baking dish. Now chop up the remaining kale into large pieces. Sprinkle 1/4 cup rice over kale leaves that are in the baking dish, then place handful of kale over the rice, sprinkle 1/4 cup rice over that and repeat again until kale is used up. Having to top layer kale. Pour the broth over the mixture and sprinkle the onions over the top. Place cheese …

Baked grass….. Aka asparagus

Spring is here and that means grass is growing. All kinds of grass, the kind you mow to the kind you pull and even the kind you eat. Commonly know as asparagus. Having a mighty fine patch of grass means picking daily. In a short time you have enough for several meals during the week.  I don’t know about you but I can get tired of eating something the same way over and over again. I found this recipe and tweaked it a bit. It turned out so good I could have devoured the entire pan that night.  A bunch of grass rinsed and tough bottoms removed 2 tablespoons lemon infused olive oil 1/4 cup Italian bread crumbs A shake or two of garlic salt 1/2 teaspoon Italian herbs 1/2 cup grated asiago cheese Shallow baking dish  Plastic bag or large bowl Heat oven to 350, place grass in bowl or bag. Add oil and close bag, mix around with hands. Open bag and add seasoning and bread crumbs, mix again. Add almost all the …