Tag Archives: side dish recipes

Parmesan mushrooms

I’ve made this a few times now using different types of mushrooms – I’ve yet to try portobello, though. I bet that’s good.

Thank you DamnDelicious.net for this fabulous side dish recipe.

Ingredients:

  • 1 (8 oz) package sliced mushrooms
  • 3 tbsp olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, minced
  • 2 tsp dried thyme
  • 1/4 cup grated Parmesan cheese
  • salt and black pepper, to taste

mushrooms1

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Vegetable fried rice

This fried rice recipe is a good one. See? The husband likes it.

It’s from my favorite cookbook, The Rookie Cook.

Ingredients:

  • 1 tbsp olive oil
  • 2 large eggs, fork-beaten
  • salt and black pepper
  • 1 cup frozen vegetables, chopped if large
  • 1 tbsp finely chopped chives*
  • 3 cups cooked long grain white rice**
  • 3 tbsp soy sauce, or as needed

*Or, 2 chopped green onions.

**About 1 cup uncooked.

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Food history: coleslaw (and why it has a bad rep)

I think coleslaw is almost making a comeback.

It is undoubtedly still a shoved-aside side item at picnics and diners: “It’s always there but rarely thought about.”

On the other hand, there are many exciting variations of coleslaw springing up, such as broccoli slaw. Broccoli slaw can come in its own bag, or you can shred your own broccoli. 

Of course, traditional coleslaw’s main ingredient is shredded cabbage. Let’s find out where coleslaw originated.

Photo credit: WorldOfFemale.com

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Super spicy Spanish rice

You can also make this into a mild version of Spanish rice, if you prefer.

I served this one with taco chicken.

If you can believe it, I can’t find where I found this recipe. If you happen to know, do please pass that along so I can properly give them credit.

Ingredients:

  • 1 cup long grain white rice
  • 1 (14.5 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 to 3 pickled hot peppers, diced*
  • 1 garlic clove, minced
  • 1 tbsp chicken bouillon

*I only added these in this recipe to use up my canned pickled hot peppers. You can just as easily use fresh hot peppers, use diced tomatoes with green chiles, or you can substitute in non-spicy chopped bell pepper.

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Rice pilaf

I made this dish recently to go with my favorite salmon recipe and baked asparagus with balsamic butter.

Thank you Better Homes and Gardens for this one. I can always count on that cookbook when I need a simple, elegant dish. It’s not what I go to for something different and funky, but a classic, foolproof dish? Absolutely. 

Also on this blog from Better Homes and Gardens are an Asparagus and Tortellini Salad and Cheesy Scalloped Potatoes with Ham.

Ingredients:

  • 1/2 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 3/4 cup long grain rice
  • 1 1/2 tsp chicken bouillon
  • 1/4 tsp black pepper
  • 2 slices bacon, cooked and crumbled

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Bacon greased Brussels sprouts…with bacon

This recipe was inspired by a dish in Vegetables Revised

Although, I would like to make it known that Brussels sprouts can definitely be enjoyed without additions such as bacon fat. I wanted to score points with the fiance felt like enjoying one of my favorite vegetables with a different twist.

Ingredients:

  • 3 bacon strips, along with the bacon grease*
  • 1/2 to 1 pound Brussels sprouts, stems and outer leaves removed, cut into halves or quarters
  • salt and pepper

*Or, 2 tbsp olive oil. (I used both a little olive oil and bacon grease.)

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Simple white rice

Rice is one of those things I’m still working on (don’t laugh), but I think I’m getting the hang of it now.  (Also in that category: eggs.)

I started cooking rice regularly about a few months ago, at the suggestion of the fiance, but I’ve kept it up with it for the primary reason that it just makes so darn much. One cup of uncooked rice yields – what looks like to me – four or five good cups of cooked rice.

You can’t argue with something that economical that goes with virtually any dish.

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