Ingredients:
4 hot cooked ears of corn on the cob
2 tbsp. butter, melted
4 fresh basil leaves, chopped
1/2 tsp. lemon zest
1/4 cup grated Parmesan cheese
Directions:
Combine butter, basil, and zest. Brush over corn. Sprinkle with cheese.
{Easy peasy}
(from Kraft Food and Family, Summer 2012)
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Wednesday, July 30, 2014
Saturday, March 10, 2012
Proscuitto Wrapped Asparagus Spears
My mom made these for me a year or two ago and it was the first time I willingly ate asparagus... now we make them all the time and LOVE them. They are super easy, fast, and delish!! Enjoy!
Ingredients:
25-30 asparagus spears
6 oz. cream cheese, softened
1/2 tbsp. garlic seasoning (I use Garlic Garlic)
8 slices prosciutto
Directions:
Heat oil in a large, nonstick skillet over medium-high heat.
To trim asparagus, hold one end in each hand. Bend the spear and allow it to snap, discard the base.
To prepare bundles, lay out two sheets of prosciutto and allow them to slightly overlap. Spread one spoonful of cream cheese mixture across the procuitto. Top with 6-8 asparagus spears. Roll up and set aside.
Cook for 7-10 minutes, turning once. Allow the prosciutto to crisp up on all sides. Serve immediately.
*If you want a little something extra... drizzle each bundle with a little good-quality balsamic vinegar... it's heavenly!
Ingredients:
25-30 asparagus spears
6 oz. cream cheese, softened
1/2 tbsp. garlic seasoning (I use Garlic Garlic)
8 slices prosciutto
Directions:
Heat oil in a large, nonstick skillet over medium-high heat.
To trim asparagus, hold one end in each hand. Bend the spear and allow it to snap, discard the base.
To prepare bundles, lay out two sheets of prosciutto and allow them to slightly overlap. Spread one spoonful of cream cheese mixture across the procuitto. Top with 6-8 asparagus spears. Roll up and set aside.
Cook for 7-10 minutes, turning once. Allow the prosciutto to crisp up on all sides. Serve immediately.
*If you want a little something extra... drizzle each bundle with a little good-quality balsamic vinegar... it's heavenly!
Smashed New Potatoes
Tonight was a night inspired by The Pioneer Women and these turned out to be fabulous. The original recipe can be found here. Be careful when smashing these, I squished the first one too much and it ended up looking more like mashed potatoes - just press down until they pop open. These are wonderful because they turn out crispy and full of flavor... definitely one I'll be going back to again! Enjoy!!
Ingredients:
12 whole new potatoes
3 Tablespoons olive oil
Kosher salt to taste
Black pepper to taste
Rosemary (or other herbs of choice) to taste
Directions:
Ingredients:
12 whole new potatoes
3 Tablespoons olive oil
Kosher salt to taste
Black pepper to taste
Rosemary (or other herbs of choice) to taste
Directions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Sunday, January 3, 2010
OMG Mushrooms and Rice
Ingredients:
2 cups wild rice mixture
2 cups sliced fresh mushrooms (I used baby portobellos)
1/4 cup sliced green onion
4 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups half-and-half or light cream
3/4 cup shredded Gruyere cheese
2 tbsp. dry sherry
Directions:
Preheat oven to 350 degrees.
Prepare rice mixture according to package directions. Spread rice into the bottom of an ungreased 3 quart baking dish.
Meanwhile, cook mushrooms, green onions, and garlic in hot butter in a medium saucepan over medium-high heat until tender. Season with salt and pepper. Stir in 2 tbsp. flour. Gradually stir in half and half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. Add in sherry (if desired). Spoon over rice mixture and bake for 25 minutes, until heated through.
2 cups wild rice mixture
2 cups sliced fresh mushrooms (I used baby portobellos)
1/4 cup sliced green onion
4 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups half-and-half or light cream
3/4 cup shredded Gruyere cheese
2 tbsp. dry sherry
Directions:
Preheat oven to 350 degrees.
Prepare rice mixture according to package directions. Spread rice into the bottom of an ungreased 3 quart baking dish.
Meanwhile, cook mushrooms, green onions, and garlic in hot butter in a medium saucepan over medium-high heat until tender. Season with salt and pepper. Stir in 2 tbsp. flour. Gradually stir in half and half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. Add in sherry (if desired). Spoon over rice mixture and bake for 25 minutes, until heated through.
Monday, November 9, 2009
Lemon Risotto
Ingredients:
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1 lemon
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
Salt and freshly ground black pepper
Directions:
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of the lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
While the rice cooks, juice the lemon and strain out any seeds. Sprinkle juice with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon juice, and the cheese.
Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1 lemon
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
Salt and freshly ground black pepper
Directions:
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of the lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
While the rice cooks, juice the lemon and strain out any seeds. Sprinkle juice with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon juice, and the cheese.
Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
Monday, March 2, 2009
Orange Scented Broccoli
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 navel orange, rind removed and reserved
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 shallots, thinly sliced
1 orange, juiced
Pepper
2 scallions, sliced
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl.
Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.
Yields: 8 servings
Time to make: 10 min .
1 head cauliflower, cut into florets
1 navel orange, rind removed and reserved
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 shallots, thinly sliced
1 orange, juiced
Pepper
2 scallions, sliced
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl.
Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.
Yields: 8 servings
Time to make: 10 min .
Grilled Zucchini with Lemon-Garlic Butter Baste
8 medium zucchini (about 2½ pounds), trimmed, halved lengthwise
½ cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon curry powder
¼ cup grated parmesan cheese (optional)
Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about ¼ inch deep at 1-inch intervals.
Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini.
Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.
Yields: 4 Servings
½ cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon curry powder
¼ cup grated parmesan cheese (optional)
Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about ¼ inch deep at 1-inch intervals.
Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini.
Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.
Yields: 4 Servings
Farmer's Market Zucchini
4 zucchini, sliced
2 cloves garlic, minced
1 tbsp. olive oil
½ cup mozzarella cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese
Cook zucchini in hot oil in large skillet on medium heat for 3 minutes, stirring occasionally. add garlic; cook 3 minutes or until vegetables are crisp tender. Remove from heat; stir in mozzarella and basil. Sprinkle with Parmesan.
Yields: 4 Servings
2 cloves garlic, minced
1 tbsp. olive oil
½ cup mozzarella cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese
Cook zucchini in hot oil in large skillet on medium heat for 3 minutes, stirring occasionally. add garlic; cook 3 minutes or until vegetables are crisp tender. Remove from heat; stir in mozzarella and basil. Sprinkle with Parmesan.
Yields: 4 Servings
Cheesy Broccoli
1 tablespoon all-purpose flour
1 cup fat-free milk
½ cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chopped fresh thyme
1½ pounds broccoli florets (about 9 cups)
Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat.
Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.
Yields: 8 Servings
1 cup fat-free milk
½ cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chopped fresh thyme
1½ pounds broccoli florets (about 9 cups)
Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat.
Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.
Yields: 8 Servings
Mashed Potatoe Casserole
2½ lb. yukon gold or russet potatoes, peeled and quartered
¾ cup reduced fat sour cream
½ stick (4 tbsp) butter
½ cup milk, heated
1 tsp. salt
½ tsp. freshly ground pepper
1 cup shredded cheddar cheese
½ cup chopped scallions
Have ready a 1½ quart shallow baking dish.
Boil potatoes in a large pot for 15 - 20 minutes or until soft when pierced with a fork. Drain; return to pot. Mash with a hand held mixer or potato masher.
Add sour cream, butter, hot milk, salt and pepper. Beat until blended and smooth. Stir in ¾ cup cheese and the chopped scallions.
Spread in ungreased baking dish. Cover tightly with foil. Bake 25 minutes, or until hot. Uncover; sprinkle with remaining cheese and bake until cheese melts.
Yields: 6 servings
¾ cup reduced fat sour cream
½ stick (4 tbsp) butter
½ cup milk, heated
1 tsp. salt
½ tsp. freshly ground pepper
1 cup shredded cheddar cheese
½ cup chopped scallions
Have ready a 1½ quart shallow baking dish.
Boil potatoes in a large pot for 15 - 20 minutes or until soft when pierced with a fork. Drain; return to pot. Mash with a hand held mixer or potato masher.
Add sour cream, butter, hot milk, salt and pepper. Beat until blended and smooth. Stir in ¾ cup cheese and the chopped scallions.
Spread in ungreased baking dish. Cover tightly with foil. Bake 25 minutes, or until hot. Uncover; sprinkle with remaining cheese and bake until cheese melts.
Yields: 6 servings
Garlic and Rosemary Mashed Potatoes
4 ½ lb. yukon gold potatoes
8 cloves garlic, peeled
2 sprigs rosemary, leaves only and cut into pieces
1 cup butter (1 stick)
4 oz. light cream cheese (½ package)
½ tsp. each, salt and pepper
4 tbsp. milk
Cook potatoes, garlic, and rosemary in a large pot of liberally salted water for 25 to 30 minutes or until potatoes are tender when pierced with a fork. Remove and drain.
Return potatoes and garlic back to pot. Add butter, cream cheese, and salt and pepper; mash until smooth. Add milk until desired texture is reached.
8 cloves garlic, peeled
2 sprigs rosemary, leaves only and cut into pieces
1 cup butter (1 stick)
4 oz. light cream cheese (½ package)
½ tsp. each, salt and pepper
4 tbsp. milk
Cook potatoes, garlic, and rosemary in a large pot of liberally salted water for 25 to 30 minutes or until potatoes are tender when pierced with a fork. Remove and drain.
Return potatoes and garlic back to pot. Add butter, cream cheese, and salt and pepper; mash until smooth. Add milk until desired texture is reached.
Easy Cheesy Scalloped Potatoes
8 oz. cream cheese, softened
½ cup sour cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced
12 slices bacon, cooked and crumbled
8 oz. shredded cheddar cheese, divived
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray.
Mix cream cheese, sour cream, and chicken broth in a large bowl until well blended. Add potatoes, bacon, and 1¾ cups of the cheese; stir gently to coat all ingredients. Spoon in to a prepared baking dish. Sprinkle with remaining ¼ cup cheese.
Bake 1 hour or until heated through and potatoes are tender.
Yields: 15 servings
Time to make: 1 hr
½ cup sour cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced
12 slices bacon, cooked and crumbled
8 oz. shredded cheddar cheese, divived
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray.
Mix cream cheese, sour cream, and chicken broth in a large bowl until well blended. Add potatoes, bacon, and 1¾ cups of the cheese; stir gently to coat all ingredients. Spoon in to a prepared baking dish. Sprinkle with remaining ¼ cup cheese.
Bake 1 hour or until heated through and potatoes are tender.
Yields: 15 servings
Time to make: 1 hr
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