All posts filed under: Side Dish

Yorkshire Pudding/Popovers

A taste of England… So a few years ago my husband and I were blessed with a stay in England. Belgravia to be exact, thanks a katrillion Priya! While on this trip we had the opportunity to visit family friends in Oxford England, and so it was in Oxford that I was first introduced to the rather incredible delectable treats know as Yorkshire Pudding! Typically Yorkshire Pudding is served with Sunday Roast, a grand meal fit for any day of the week of, beef roast, gravy and sides, plus Yorkshire Pudding. The Yorkshire Pudding/Popovers are served on the plate with the roast, gravy and sides and you eat them with your meal. These Popovers are savory and super delish! Here’s the recipe I used. I just made 2 modifications. First of all I only used a 1/4 tsp oil in each popover cup. Secondly I added an exact 1/4 tsp salt to the mix. http://www.foodandwine.com/recipes/light-and-crispy-popovers Next time I make these I will be using beef roast drippings or bacon drippings instead of the canola oil …

Simply Cauliflower Mash

I decided to go here again. Why? Because this recipe is Simply that simple. If you’re trying to get your kids or grandkids to eat more vegi’s this is a great thing to start with.  The last recipe I gave you (for cauliflower mashers) had more of an Atkins spin, with heavy cream and all. These are just so good no cream or extra butter needed!  Get those florets started Cook them up Let the blending begin  Nice and smooth  Make consistently yours, add less or more broth depending on your preference.  Don’t forget that butter! Decadence in moderation, it’s a very good thing.  Oh yum! And here you go…  1 head trimmed cauliflower, chopped into florets 1 tsp salt for cooking cauliflower  1 tsp garlic powder for cooking cauliflower 1 tablespoon salted butter 1/2 cup or so cauliflower broth (cooking liquid)  4 oven roasted garlic cloves  1/2 to 1 tsp additional salt  In a med size pot bring 6 cups of water to a boil  Add to the water 1 tsp salt and 1 …

Scalloped Potatoes w/Spam Of Yesteryear 

So I’ve been craving these delish scallop potatoes with spam. My Aunt, through marriage, made them from time to time and boy do they bring back some awesome and delish good foodie memories. The recipe is quite simple actually. Keep in mind this dish is a little different in that the looseness/soupiness of the finished dish is part of it’s extreme goodness. Layering up! Don’t forget the spam man. 😉 Final layer (I added extra pepper) It’s about done Ready to serve One big chunk of the casserole… gone! 😋 So good and quite close to how I remember them. Ingredients 7/8 medium size russet potatoes, scrubbed 2 tablespoons butter 1/4 tsp dried thyme 1/4 tsp garlic powder 1/4 tsp onion powder 1/8 tsp pepper 1/2 can of spam, chopped (use light spam if you prefer) 1 cup medium cheddar cheese, shredded 2 cups milk * No salt needed if you are using regular spam, if using light spam add about 1/4 tsp to the seasoning mix Process Preheat oven to 350 Par cook the …

Spanish Brown Rice w/Vegi’s 

I picked this up at my local Walmart, it’s a great texture brown rice. Benefits of brown rice http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128#healthbenefits I followed my method for regular Spanish rice except for a few things, more liquid and a longer cooking time. I like to brown the tomato sauce as well. Bring the mix to a boil Cover and simmer on low for 1 hour. Serves approximately 6 Ingredients 1 tsp cooking oil (I use olive oil) 1 cup brown rice 1/ 3 cup tomato sauce 2 cups chicken broth 1/4 cup water 1 tsp garlic powder 1 tsp paprika 1/2 tsp onion powder 1/2 tsp salt 1 cup frozen mixed vegetables (or a frozen peas and carrot mix works well here too) Process In a medium saucepan heat the oil to medium high Begin to brown the rice, mixing often. You’ll have to watch over the pot of rice closely here as not to burn it. Mixing it quite often is your best here When the rice is somewhat browned add in the tomato sauce, continue browning with …

Keto Squash and Peppers

I’ve been doing a modified Atkins thing lately just to drop some vacation pounds. With all the hoopla about the ‘Keto’ diet I decided to call this dish… Keto Squash and Peppers w/Cheese.  I love to enjoy this kinda soupy but feel free to cut down on the chicken stock by a cup or so to make it more of a side dish and less of a soup.  Before moving on I thought I’d share some of my personal history with this dish, my mother made a version of this for years, her famous ‘Calabacitas’. Her version was always so very delicious. One evening while I was in culinary school in the South of France I made my mom’s calabacitas for some of my fellow chefs in training, talk about a hit! Aw, such fond memories. 💖 My mom would use sautéd onions, tomatoes and garlic and many times she’d add a can a corn to her soupy dish too.  Since I’m doing the Atkins/Keto thing I omitted the (fresh) onions, tomatoes and corn and …

Spanish Rice 

Growing up Spanish rice was a staple in our home. My mom’s version, though a bit different than the way I like to cook mine now, was pure perfection. She did like mine, but she was always partial to her own, no tomato sauce, extra garlic, version.  My, I can still picture her in our kitchen preparing her rice, aromas sweetly enveloping our home, warmly tantilzing our taste buds…  Having spent an extended period of time in Spain, Barcelona mostly,  where I throughly enjoyed the cuisine and cooked and shopped like a local, I discovered that paprika (their secret ingredient) is a favorite spice there, it’s added in the cooking process of many a wonderful dish. These days I love to add paprika to my Spanish rice. This gives the rice a rich deep flavor and adds that little extra something others will be dying to know about later. 😉  Ingredients… 1 tablespoon olive oil 1 cup white rice 1/3 cup tomato sauce 2 cups chicken broth 1/4 tsp salt 1/2 tsp paprika 1/4 tsp …

Tantalizing Tangy Potato Salad 

This about sums it up. (with the addition of a few other ingredients)  Simple ingredients yes, these I just happened to have on hand. I’d been craving something tangy for days, so naturally I went for the cocktail onions and pickles too when creating this recipe, this combo made for some very tantalizing goodness.  This comes together so quickly and it’s so delicious.  I cooked the potatoes and eggs in the same pot and water. The potatoes took about 30/40 minutes. (cooked whole, skins on)  I added the eggs in toward the end and cooked them for about 11/15 minutes in the rapidly simmering water I served my potato salad with a side of BBQ ribs, yum… bunny… yum!  Ingredients… 10 cooked red potatoes (skin on), chopped large  3 Tablespoons pimiento, chopped 2 hard boiled eggs, peeled and chopped  1 celery stalk, chopped 6-8 cocktail onions, minced 2 pickle spears, chopped 1 tsp salt 1/4 tsp garlic powder 1/4 tsp season salt  1/2 cup mayonnaise  Process… Combine all ingredients  Chill the salad for at least …