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Category Archives: Sides

sweet honey cornbread

sweet honey cornbread

recipe credit: for the love of cooking

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

INGREDIENTS:

1 cup flour (or substitute GF flour)
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

DIRECTIONS:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 pound shrimp, split and deveined
  • 2 Tbsp. chopped cilantro
Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeño.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.


**Blogger’s Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss. 

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole
Source: slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9×13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Linda’s Twice Baked Potatoes

Linda’s Twice Baked Potatoes

recipe credit: Linda Sparley

6 -8 lg baking potatoes

1 pint sour cream

2 cups shredded cheddar cheese

1 stick butter

1 pint half/half

Bacon pieces

Salt and pepper

Parsley or chives

Paprika

Bake potatoes until fork inserts very easily. Cut each potato in half. Scoop out potato into large bowl. Add butter, sour cream, 1 1/2 cups grated cheese. Salt and pepper. Add 1/2 & 1/2 a little at a time and beat with hand mixer until smooth consistency. Put scooped out skins on baking sheet. Spoon potato back in skins. Top with any or all of the following: Bacon bits, more cheese, parsley or chives, pepper, paprika. Re bake at 350 for about 15 min.

You can also make ahead and refrigerate before final baking. Bake for about 20-25 min.

Easy Mexican Rice

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Easy Mexican Rice

recipe credit: simply gluten free


1 cup Risotto (Arborio) rice
2 tablespoons olive oil
½ cup finely chopped onions
1 15 ounce can of chopped tomatoes (I like to use fire roasted)
Approximately 1 cup gluten free chicken stock
½ teaspoon ground cumin
1 clove garlic
1 jalapeno pepper finely chopped – optional

Heat a large skillet over medium high heat. Add olive oil and chopped onions. Cook until onion is soft but not browned, about 3 minutes. Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent. Put onion rice mixture into a microwave safe casserole dish with a lid.

Put chopped tomatoes with their juice, ground cumin, garlic and jalapeno if using into a blender and blend until smooth. Add enough gluten free chicken stock to make 3 cups of liquid and blend.

Add the tomato chicken stock mixture to the rice, stir and microwave on high about 18 – 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace cover and let stand 5 minutes.

If not using the microwave then add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed.

Serves 6 gluten free people.

Best Grape Salad

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Recipe Credit

Ingredients

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Layered Yogurt Fruit Salad (Gluten Free)

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Recipe Credit

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted

1. Mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Makes 8 servings

Jane’s Potstickers

Jane’s Potstickers

*this recipe belongs to my longtime friend, Nicole’s mom & their restaurant, Picabu Bistro was just featured on Diners, Drive-ins, & Dives!!

recipe credit: Jane Edwards

Wrappers:

  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt

Filling:

  • 1 pound skinless boneless chicken breast
  • 4 tablespoons chopped green onions
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup frozen corn kernels
  • 2 1/2 tablespoons ginger puree
  • 1 tablespoon chopped garlic
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice

Sauce:

  • 2 cups soy sauce
  • 1 cup water
  • 2/3 cup sugar
  • 1 cup white wine
  • 1/3 cup rice wine vinegar
  • 1/3 cup thinly sliced green onions
  • Canola oil, for frying
  • Mixed greens, for serving
  • Sesame seeds, black and white, for garnish

Directions

For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles.

For the filling: Grind the chicken in a food processor. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well.

For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions.

To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers.

Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Garlic Parmesan Orzo

Garlic Parmesan Orzo

recipe credit: Krista Hollister

2 cups uncooked Orzo
3 tsp minced garlic
1/4-1/2 cup butter
1/2 cup grated parm
1/4 c milk
2 T. fresh parsley, chopped
1 tsp. salt
1/4 tsp. pepper

Cook orzo according to package directions. Saute butter & garlic until tender. Drain orzo and add to skillet. Stir in rest of ingredients & heat thoroughly. Serve!