this is a page for
Category: Side Dish
Here is another family favorite recipe I want to share with everyone before Thanksgiving. I get requests for this recipe every year from friends that have enjoyed this stuffing at past holiday meals. Heck, I even make this recipe for myself when I want to enjoy a holiday like meal just because! Leftovers will not last long either as they are incredible fried in a little butter the next day then added to leftover turkey and gravy for a hot turkey sandwich. Save Print Rice Stuffing Prep time: 5 mins Cook time: 45 mins Total time: 50 mins Ingredients 2 – 3 cups of cooked white rice, cooled 1 lb of ground pork sausage (preferably Hot) 2 – 3 eggs 1½ tbsp ground sage 1…
With Thanksgiving a few weeks away, I wanted to post a few Thanksgiving recipes perfect for sharing so you had time to decide which ones you want to prepare! Of course, you could make these for yourself anytime, but imagine how happy your friends and family will be if you brought something you made yourself to share with them. So whatever your plans are for the holidays, here is a winner for a homemade cranberry sauce! Now, let’s make some cranberries pop! Save Print Cranberry Sauce Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 6 Ingredients 1 12oz bag of fresh cranberries, cleaned ½ cup of brown sugar Zest from 1 large orange Juice from 1…
Here is my take on a roasted potato – simple and tasty and like a rustic potato chip. And who doesn’t like potato chips! I seasoned the potato with olive oil, pepper, and Spice Island’s Rosemary Garlic Grinder to make it even easier to prepare. Heat the oven up, it’s roasted potato slice time! Save Print Roasted Rosemary Garlic Potato Slices Ingredients 1 russet potato, sliced uniformly into ⅛ inch slices 4 cups of near boiling water 2 tbsp white vinegar 2 tbsp olive oil Spice Island Rosemary Garlic blend Fresh racked pepper Instructions Preheat the oven to 400 degrees. Place the potato slices into a medium glass bowl and ensure the potatoes are submerged. Add the hot water and vinegar…
Again, as part of the planning (remember, I used part of a cabbage head in the Drunken Noodles recipe a few days ago), here comes a tasty German inspired braised cabbage dish. A dish perfect for the meal I have planned (Knackwurst), but this dish is great with Schnitzel or Rouladen also. Well, it is not going to cook itself, so let’s get to it, OK? Save Print Bacon Caraway Braised Cabbage Ingredients ½ head small green cabbage, thinly sliced 3 slices bacon, cut in strips 2 tbsp bacon drippings 1 tbsp butter ¼ onion, thinly sliced 1 tbsp sugar ½ tsp salt ½ tsp black pepper ½ tsp garlic, minced ⅓ cup apple cider vinegar ½ tsp caraway seeds Instructions Heat a large skillet…
This dish is a great side for many main dishes – steak, chicken, pork, etc. Also, this dish can be tweaked for different flavor combinations. Today, I’ll write up the basic recipe… and in the Notes below I will discuss some of the options for additional flavor enhancements. Sauteed Garlic Green Beans Ingredients: 6 oz fresh green beans 1 clove garlic, slivered salt pepper 2 tsp olive oil Preparation: In a medium saute pan, heat the olive oil over medium heat. When shimmering, add the green beans and toss to coat. Cook the green beans for about 5 minutes tossing them to keep them from burning. Add some salt and pepper to taste, tossing to distribute. Then add the garlic and toss to incorporate. Continue…
Like sauerkraut, rotkohl has many variations. This side dish is another that pairs excellently with traditional German fare – schnitzel, sauerbraten, rouladen, wurst, etc. I suggest playing with the recipe to suit your own tastes – substitute cider vinegar for the balsamic, brown sugar for honey, omit the onions and/or bacon, add apples, pears, or caraway, etc. Sweet and Sour Red Cabbage (Rotkohl) Ingredients: 1/2 head small red cabbage, sliced thinly (approximately 3 – 4 cups) 1/2 small yellow onion, diced (approximately 3/4 cup) 2 -3 slices bacon, cubed (approximately 3/4 cup) 1 tbsp butter 2 tbsp honey 1/3 cup balsamic vinegar salt pepper Preparation: Heat a large skillet over medium medium-high heat. Add the bacon and render until almost crisp…
This side dish is great with many German dishes – sauerbraten, rouladen, schnitzel, wurst, etc. I will admit up front and unabashedly, I use imported dry spaetzle because it is so easy. The key for me is to add a little something special to the spaetzle – like this brown butter and thyme variation. Spaetzle with Brown Butter and Thyme Ingredients: 1 1/2 cups of dry spaetzle 1 tbsp butter 1/4 tsp dry thyme 1 tsp olive oil salt cracked black pepper Preparation: Prepare the spaetzle per the package instructions.Shave a minute or two off the cooking time as you want the spaetzle to be a bit firmer. Drain the spaetzle and toss with the olive oil to keep it loose and from sticking…
Yeah… I could have made these from scratch, but when you have Jiffy Cornbread Muffin Mix in the pantry, why not use it! I make these muffins per the box instructions, except I add honey and jalapeno Tabasco sauce. Here is the scoop on these slightly sweet with slight heat cornbread mini-muffins. Honey and Jalapeno Cornbread Mini-Muffins Ingredients: 1 box Jiffy cornbread muffin mix 1 egg 1/3 cup milk 2 tsp honey 2 tsp jalepeno Tabasco sauce (the Green one) Preparation: Preheat the oven to 400 degrees. Prepare the muffin tin with grease, non-stick spray, or use paper cups. In a large bowl, whisk the ingredients together making sure to not over-mix. Some lumps are fine. Let stand for 3 – 4…
Orzo is funny… I think it is one of those overlooked pastas because most people see it in soups. Yet, it is versatile, like in this simple accompaniment to many main dishes (steak, chicken, salmon, etc). So let’s get to making some orzo and appreciate this under-utilized pasta! Red Pepper and Shallot Orzo Ingredients: 1/2 cup of orzo 4 cups of water 1/2 tsp salt 1/3 cup red pepper, diced 1 small/medium shallot, diced 1 1/2 tsp olive oil 1 tsp butter fresh cracked pepper to taste Preparation: In a medium stock pot, boil the 4 cups of water and add the salt. Add the orzo and stir, then cook uncovered stirring occasionally for 9 minutes before draining. In…
Well, I’ll admit it, this recipe is just too easy. So here goes… Grilled Togarishi Corn on the Cob Ingredients: 1 Corn on the cob, shucked and silk removed 1 tbsp of salted butter 2 tsp togarishi Preparation: Coat the corn with the butter and then sprinkle the togarishi all around the cob. Place on a large foil rectangle and fold the end in. Pinch the remaining foil evenly and roll/fold it down to make a tight package. Place on a medium heat grill and rotate every 5 minutes. Overall cooking time will be about 25 – 30 minutes. For the browned aspect, leave the on each side a few minutes longer (or place in a hotter section of the grill). Unroll and unwrap…