Category Archives: Sides

Everyday Mac-N-Cheese

Posted in Cheese, Main Dish, Pasta, Sides by

I love homemade macaroni and cheese. I’ve made it countless ways as I try to find my favorite. I hate yet to find the right recipe that my kids and I go WOW over. There are a lot of good ones but none have blown our socks off. I will admit that the kids and I are mac-n-cheese snobs so it’s going to take a lot to impress us. If you notice I have not mentioned my husband, he likes mac-n-cheese, but it’s not one of his favorite dishes. The kids and I always stare at him funny when he says that.

I have always made baked mac-n-cheese so when I saw this recipe in the ATK Healthy Family Cookbook, I knew it was something I had to try. It was a lightened up version of macaroni and cheese but yet sounded like it was something we could like. Instead of making a Béchamel sauce consisting of flour, milk and butter; this is made with evaporated milk, lowfat milk and cornstarch to help thicken. They recommend using Cabot 50% light Vermont Cheddar Cheese but I was unable to find it. So I used regular Cabot Cheddar Cheese and it worked out fine, it just added a little more to the calories. My favorite part of this whole dish is that it didn’t need to be baked and it was fast and easy! The kids and I really liked it and so did my husband. I was hesitant on how the leftovers would taste, and was amazed they tasted just as good as it did the day before, maybe even better!

Everyday Mac-N-Cheese

  • 8 ounces whole-wheat macaroni (I used a little more)
  • Salt and Pepper
  • 1 (12oz) can reduced-fat evaporated milk
  • 3/4 cup 2% lowfat milk
  • 1/8 tsp dry mustard (I could not locate mine so I did a squirt of regular)
  • Pinch cayenne pepper
  • Pinch garlic powder
  • 2 tsp cornstarch
  • 2 cups shredded 50% light cheddar cheese
  1. Bring 2 1/2 quarts water to a boil in a large saucepan. Add the pasta and 2 tsp of salt and cook, stirring often, until completely tender. Reserve 1/2 cup of the cooking water, then drain the pasta and leave it in the colander.
  2. Combine the evaporated milk, 1/2 cup of the lowfat milk, mustard, 1/4 tsp salt, cayenne and garlic powder in the saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 milk together, then whisk it into the simmering sauce. Continue to simmer, whisking constantly, until the sauce has thickened slightly and is smooth, about 2 minutes.
  3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the cooked pasta and let it sit until the sauce is thickened and the pasta is heated through, 2 to 5 minutes. Season with salt and pepper to taste and add the reserved cooking water as needed to loosen the sauce before serving. (I did not have to add any)

Source: America’s Test Kitchen Healthy Family Cookbook

Fresh Tomato Salsa

Posted in Dips, Football Food, Sides, Starters, Vegetables by

I made this salsa when I made the stovetop chicken fajitas. It was a fantastic condiment to serve with the fajitas and I was sad we had no salsa leftover. My husband is looking forward to me making it again and so am I. I’m not a jar salsa fan and would rather have something fresh and crisp to dip my tortilla chips in. It’s easy to put together and the longest part of the process is letting the tomatoes drain. Once that’s done, throw everything together and let sit for a few minutes so the flavors blend together. Enjoy!

Fresh Tomato Salsa:

  • 12 ounces tomatoes (about 2 medium) cored and chopped small
  • Salt and Pepper
  • 1/4 cup minced red onion
  • 2 tbs minced fresh cilantro
  • 1/2 jalapeño chile, stemmed and seeded and minced finely (whole if you want it very hot)
  • 1 1/2 tsp fresh lime juice, plus extra to taste
  • 1 small garlic clove, minced
  • Sugar
  1. Toss the tomatoes and 1/2 tsp salt in a colander and let drain for 15 minutes.
  2. Transfer the drained tomatoes to a bowl and toss with the onion, cilantro, jalapeño, 1 1/2 tsp of the lime juice and garlic. Season with additional lime juice, salt, pepper and sugar to taste. let the salsa sit for 10 minutes before serving.

Source: America’s Test Kitchen Healthy Family Cookbook

Sausage, Bean, and Spinach Dip

Posted in Dips, Football Food, Sides, Starters by

We are in the middle of playoffs and soon the big game will be here. This dip would be perfect to serve at your next football party or any other party for that matter. When I first tasted it, I thought it was good. But as I continued to eating the dip got better and better. Everyone loved it and the only bad thing was that I didn’t  have enough corn chips to scoop up the dip. Do not make the mistake I did, make sure you buy 2 bags of the big corn chips scoops. Then you won’t have the grumbles coming from your family/friends like I did.

Aren’t those fingers so cute? Those are my baby girl’s.

Sausage, Bean, and Spinach Dip:

  • 1  sweet onion, diced
  • 1  red bell pepper, diced
  • 1  (1-lb.) package hot ground pork sausage
  • 2  garlic cloves, minced
  • 1  teaspoon  chopped fresh thyme
  • 1/2  cup  dry white wine
  • 1  (8-oz.) package cream cheese, softened
  • 1  (6-oz.) package fresh baby spinach, coarsely chopped
  • 1/4  teaspoon  salt
  • 1  (15-oz.) can pinto beans, drained and rinsed
  • 1/2  cup  (2 oz.) shredded Parmesan cheese
  • 2 bags corn chips or 1 bag Pretzel rods
  1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
  2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
  3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops and pretzel rods.

Source: January issue of Southern Living Magazine

Pork Roast with Hoppin John Stuffing

Posted in Main Dish, Pork, Rice, Sides by
It’s officially 2011 and I’m so ready for the start of the new year. My family went through a rough 2010 and I am determined to make 2011 much better. I don’t make resolutions at the beginning of the year because I feel we always need to make changes in our lives throughout the years. But it doesn’t hurt to try and use this time to change something. I’m going to be a lot more positive about our situation and not worry about little things. I know that in a few months things are going to be looking up! I truly hope that everyone has the best year yet!
A great way to kick off the new year is by making some good luck food. It’s not too late to make this. Hoppin John Stuffing is a southern dish that combines food thought to bring you good luck. I took this from Wikipedia as it best describes what the ingredients mean.
The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion
We could all use that in our life.
The recipe has a few steps and you don’t have to make the pork in order to have the stuffing. I’ve made the Hoppin John to be served on it’s own. I still recommend using the egg to help bind the stuffing, but make sure to bake it at 350 for at least 40 minutes.
This is what the stuffing looks like after it’s been all mixed together. Yummm
If you are stuffing the pork roast, this is what it’ll look like when you have it butterflied and added the stuffing. Be sure to always season the pork with salt and pepper before you add the stuffing.
Here it is all tied up. There are many methods in which to tie up a roast. Do what you are comfortable with as long as it’s tied, who cares how it looks. It’ll be cut off before serving anyway.
Enjoy!
Pork Roast with Hoppin John Stuffing:
  • 1 small onion, diced small
  • 1/2 medium-size green bell pepper, diced small
  • 2 tbs olive oil
  • 1 1/2 cups cooked long-grain rice
  • 1 1/2 cups frozen chopped collard greens, thawed (I used one 15oz can drained, since I could not find frozen)
  • 1 15oz can Black Eye Peas, rinsed and drained
  • 1/2 cup diced cooked country ham (used leftovers from Christmas)
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 (2 1/2 – 3-pound) boneless pork loin roast
  1. Preheat oven to 375 degrees
  2. Saute onion and bell pepper in olive oil in a large skillet set over medium-high heat 5-7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside. (If only using stuffing, place in casserole dish and bake at 350 for 40 minutes)
  3. Butterfly pork loin roast by making a lengthwise cut down the center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap (or ziplock bag); flatten to 1/2 inch thickness using a meat mallet or rolling pin.
  4. Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2 inch border. Roll up; tie with kitchen string at 1 inch intervals. Place seam side down, in a lightly greased 11×7-inch baking dish.
  5. Bake for 55-60 minutes or until a meat thermometer inserted in center reaches 150 degrees. Place the remaining stuffing in small casserole dish and bake for 30 minutes.

Source: Southern Living Magazine, Published around 9 years ago.

Tortellini Pasta Salad

Posted in Football Food, Pasta, Salad, Sides by

This week is going to be a slow post week. With the holiday behind me I am starting to gather myself back up and focus on getting back in the kitchen. But I do have a wonderful dish to share with you.

I got this recipe from a dear friend of mine, Cory. Awhile back his wife had posted on facebook about this awesome tortellini pasta salad he makes. Of course I had to get the recipe and see what the fuss was all about. The first thing that caught my attention was the use of tortellini instead of plain pasta. What’s great about this recipe is that it’s best made a day ahead of when you want to serve it. You can also change up the vegetables used, I didn’t use green onions but I think they would be wonderful in it. I used balsamic vinegar since it was the only one I had on hand. But Cory says he uses either red wine vinegar or balsamic. Next time I plan on trying it with the red wine vinegar to see the difference of the two. When Cory told me that the dressing is very important and to make a lot of it, he wasn’t kidding. Since you make it a day in advanced, the pasta really soaks up the dressing and takes on a lot of flavor. Don’t skip on the dressing and it wouldn’t hurt to maybe even double it and add more the next day if you wanted. The only thing I omitted from Cory’s recipe is the olives. I am keeping it in the recipe because I feel they would add a wonderful flavor, but most of the people I was serving it to do not like olives. Sad, I know.

Tortellini Pasta Salad would be perfect for your New Years Eve bash or NCAA Bowl Game watching parties. I’ll be working on a few dips this coming weekend to enjoy while we cheer on Penn State in the Outback Bowl. I’ll get those posted as soon as I can. Enjoy!

Tortellini Pasta Salad:

  • 2 large packages multi color tortellini.
  • 1 red bell pepper, diced into bite size pieces
  • 1 green bell pepper, diced into bite size pieces
  • 1 yellow bell pepper, diced into bite size pieces
  • 1-2 cucumbers, diced into bite size pieces
  • 1 Package grape tomatoes, halved
  • 1 large jar of pitted calamata olives
  • 2 packages of crumbled feta cheese
  • 1 cup of grated Parmesan

Dressing:

  • 1 package Good Seasons Italian dressing
  • 1/2 cup vinegar, balsamic or red wine
  • 3/4 cup olive oil
  • 3 tbs water
  • 2 tbs fresh lemon juice
  1. Boil tortellini in salted water for 3-5 minutes. Do not overcook! Drain, and put into a large bowl.
  2. Whisk together the Good Seasoning, vinegar, water and lemon juice. Continue to whisk and slowly pour the oil, till combined.
  3. Add the rest of the ingredients to the bowl with the tortellini and drizzle over the salad dressing. Stir till everything is combined. Refrigerate at least 1 day before serving.

Source: Thank you Cory for a great recipe!

Parkerhouse Rolls

Posted in Bread, Christmas Baking, Sides, Thanksgiving by

These rolls are amazing! I made them for Thanksgiving and I can’t wait to make them again for Christmas dinner. I was worried a little during the “rise” process. The dough didn’t seem to double in size as fast as I thought it would. I gave it an extra 30 minutes and in that 30 minutes the dough finally doubled in size. What I love about this recipe is that you allow the dough to rise only once. After the initial rise you can start forming the rolls and bake them. That makes it nice when you are making them the same day as your dinner.

I have been wanting a go to recipe for rolls and I’m happy to say that I found it. They tasted even better the next day smothered in mayonnaise and left over turkey.

Parkerhouse Rolls:

  • 1 1/4-ounce packet active dry yeast
  • 1/2 cup sugar
  • 7 1/2 to 8 cups all-purpose flour, plus more for dusting
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
  • 2 cups whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tablespoon kosher salt, plus more for sprinkling
  1. Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough.

  1. Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
  2. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough and bake.

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don’t use a rolling pin).
  2. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
  3. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
  4. Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Source: Alexandra Guarnaschelli via Food Network Magazine Nov Issue 2010

Apricot-Ginger Cranberry Sauce

Posted in Sides, Thanksgiving by

I love finding new ways to make cranberry sauce. A few weeks ago I picked up the Holiday Entertaining magazine by Cook’s Illustrated and saw this one. I was very excited to try it with the apricots and ginger.

At first the only thing that sorta freaked me out was that it called for cayenne pepper. Luckily, after trying it I didn’t have to worry. The cranberry sauce turned out really good, Cook’s Illustrated has never failed me. To grate the ginger use a microplane or the small holes in a box grater.

If you have never tried making cranberry sauce before, this is the one you must try. It’s very easy to put together and you can make it in advanced, which makes this even better.

Apricot-Ginger Cranberry Sauce:

  • 1/2 cup water
  • 1/4 cup dried apricots, chopped fine
  • 1/4 sugar
  • 1/4 tsp table salt
  • 1/8 tsp cayenne pepper
  • 1 1/2 Cups apricot preserves (I used sugar free)
  • 1 12oz bag cranberries, picked through for stems
  • 1 tsp grated fresh ginger
  1. Bring water, apricots, sugar, salt, cayenne, and apricot preserves to boil in a large saucepan over medium heat.
  2. Add cranberries, reduce heat to medium-low, and simmer mixture until slightly thickened and two-thirds of berries have popped open, about 5 minutes.
  3. Add ginger and stir mixture to combine before transferring to serving bowl and cooling completely. Serve.

Source: Holiday Entertaining by Cook’s Illustrated