Category: Side Dishes

Mar 07

Louisiana Shrimp Creole

Ingredients:

  • 3 Tbsp butter
  • ½ cup finely diced onion
  • ½ cup chopped green bell pepper (Optional – I used green chilis instead)
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 Tbsp cornstarch
  • 1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Cajun seasoning
  • 1 tsp chili powder
  • hot pepper sauce, such as Tabasco, to taste
  • 1 pound medium shrimp – peeled and deveined
  • 1 Tbsp lemon juice (Optional)
  • 2 tsp chopped fresh thyme (Optional)

Preparation:

  1. Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
  3. Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.

Yield: 5 servings

From the Kitchen of: Lauren

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Posted in Main Dishes, Pot Luck, Side Dishes

Mar 07

Baked Beans

Ingredients:

  • 2 lb beans (e.g. dry navy beans, soaked overnight)
  • 1 jar (12 oz) molasses
  • 2 or 3 strips of bacon (I cut them into pieces and leave them in)
  • 1/2 cup brown sugar
  • 1 onion, whole
  • 2 Tbsp ketchup

Preparation:

  1. Soak beans overnight in preparation, according to directions on bag.
  2. Place onion at bottom of bean crock or Crock Pot.
  3. Create repeating layers of beans, molasses, bacon, and brown sugar.
  4. Finish by placing ketchup on the very top.

Bake 4-5 hours in 350 degree oven or a Crock Pot on high. I’ve successfully used an Instant Pot to speed up the process. Remove onion (and bacon, optionally) before serving.

Yield: A LOT

From the Kitchen of: Ruth Carriveau

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Posted in Pot Luck, Side Dishes

Dec 14

Roasted Brussels Sprouts with Pomegranate Seeds

Ingredients:Brussels

  • 2 lbs Brussels sprouts, trimmed and halved
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 cup fresh pomegranate arils
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, chopped
  • kosher salt and freshly cracked black pepper to taste

Preparation:

  1. Preheat oven to 425°F.
  2. Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
  3. Remove from the oven and set aside.
  4. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
  5. Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate. Toss to combine and serve immediately.

Yield: 6 servings as side dish, more as appetizer

From the Kitchen of: Lauren

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Posted in Appetizers, Side Dishes

Mar 04

Spaghetti Squash

Ingredients:

  • spaghetti squash
  • olive oil
  • salt
  • pepper

Preparation:

Preheat the oven to 400 degrees.

Use a sharp knife or cleaver to cut off the top and bottom ends of spaghetti squash. Stand squash upright and slice from top to bottom.

Scoop out seeds and discard. Lightly drizzle inside of each half with olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interior of the squash, then place cut-side down on a baking sheet or glass dish.

Bake 40-60 minutes, until cut sides turn golden and interiors are easily pierced with a fork.

From the kitchen of: Google

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Posted in Pasta, Side Dishes

Dec 20

Cheesy Hash Brown Casserole

Ingredients:

  • 30 oz frozen shredded hash browns, thawed* and drained (Mr. Dell’s brand preferred)
  • 3 T butter
  • 3 T flour
  • 1 1/2 cup milk (plus another 1/2 cup milk if not enough liquid)
  • 1/2 cup sour cream (optional)
  • 2 cups shredded Colby-Jack (or cheddar) cheese
  • 1 1/3 cup french fried onions, separated into 2/3 cup each

Preparation:

White sauce: Saute butter and flour together and add 1 1/2 cup milk. Cook until thickened. (This can be made in advance and cooled in the fridge, otherwise stir just a little of it into the sour cream at a time so it doesn’t curdle)

In large bowl, combine white sauce and sour cream. Stir in cheese. Add hash browns and mix it all together. Add 2/3 cup of the french fried onions and observe. If it seems too thick, add 1/2 cup milk or more.

Pour into buttered 13×9″ dish and cover with foil.

Bake at 350 degrees for 45-60 minutes. Remove foil and top with remaining 2/3 cup french fried onions. Bake another 5 minutes.

*If using un-thawed hash browns, just bake a little longer

From the kitchen of: Rosemary Buckman

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Posted in Side Dishes

Nov 13

Corn Fritters

Ingredients:

  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vegetable oil
  • 1 cup grated cooked corn or drained canned corn

Preparation: Blend dry ingredients in bowl. Mix eggs, milk, and oil, and add to dry ingredients. Beat until smooth. Fold in corn.

Heat vegetable oil to 375 degrees, using a frying kettle or skillet. Kettle should not be more than 1/3 full of oil; oil in skillet should be 1″ deep – just deep enough to float food.

Ladle batter into oil much like making pancakes. Fry until golden. Drain on paper towels. Serve hot with syrup.

From the kitchen of: Bonnie de Arteaga

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Posted in Side Dishes, Vegetarian

Sep 11

Oven Fried Garlic Potatoes

Ingredients:

  • 4 medium potatoes, quartered
  • 2 tbsp. cooking oil
  • salt & pepper
  • garlic salt
  • parsley flakes

Preparation: Dip potatoes in oil; sprinkle with salt, pepper, garlic salt, and parsley. Place in foil-lined pan. Bake at 350 degrees for 45 minutes or until browned.

Serves: 4 to 6

From the kitchen of: Rhonda Schultz

 

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Posted in Side Dishes

Apr 20

Chicken Salad Deluxe

Ingredients:

  • 1 1/4 cup buttermilk ranch dressing
  • 1/2 cup mayo
  • 3 Tbsp half and half
  • 1 cup grapes, each cut in half
  • 1/2 cup slivered almonds
  • 4 chicken breasts (cooked and chopped)
  • 16 oz box bowtie pasta, cooked, drained, and rinsed
  • 1 cup chopped celery
  • salt/pepper

Preparation: Mix first three ingredients and let sit for one hour. Mix all other ingredients in large bowl, add dressing to noodles about 1/2 hour before serving.

From the kitchen of: Scrapper’s Hideaway

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Posted in Appetizers, Salads, Side Dishes

Apr 20

Tomato Tart

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 3/4 cup shredded mozzarella
  • 3/4 cup shredded provolone
  • 4 thinly-sliced plum tomatoes
  • 1/4 cup minced basil
  • 1/4 cup parmesan
  • salt/pepper

Preparation: Unfold pastry sheet on a lightly floured surface. Roll into a 12-inch square; transfer to a parchment paper-lined baking sheet. Prick with fork.

Combine mozzarella, provolone, and basil, and sprinkle over the pastry to within 1 inch of the edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with parmesan and minced basil.

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes.

Allow to cool. Break into pieces.

From the kitchen of: Scrapper’s Hideaway

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Posted in Appetizers, Side Dishes

Mar 24

Cranberry Sauce

Ingredients:

  • 3 cups fresh cranberries
  • 1 cup sugar
  • A few drops of water

Preparation: Combine all ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Chill.

From the kitchen of: Bridget Carriveau

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Posted in Side Dishes

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