Sunday, September 4, 2011

Gotta Have a Side...

Side dishes..umm..always the hardest for me.  Generally, just a bag of frozen veggies steamed.  Oh NEVER microwaved or boiled..unless it is corn on the cob. But here a few for you..side dishes...

A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes 
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours. Your house will smell like heaven. Just take a peek through the window. You’ll see the juices have dried up and some of the tomatoes will start to get dark around the edges.

Grilled Pineapple

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon juice or lime juice

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely. Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. 
NOTE: Don't overcook, or they'll turn mushy.  Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Sweet Potato (Yam) Casserole With Marshmallows
1 (40 ounce) can cut yams, drained & rinsed
1/2 cup brown sugar
1/4 teaspoon salt (can omit)
1/2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted butter
1 (16 ounce) bags miniature marshmallows
Butter 1 quart baking dish. Heat oven to 350 degrees.
In a large bowl mix brown sugar, salt, cinnamon, egg, and melted butter. Mix well.
Add yams.  Toss until coated. Pour into baking dish.
Bake for 30 minutes. Remove from oven and top with marshmallows.
Bake for another 8-10 minutes or until marshmallows are lightly browned.

Oven Roasted Potato Logs
4 russet potatoes, cleaned and cut into logs
2 tsp olive oil
1/2 C butter, melted
1 C seasoned bread crumbs
Cover the potato logs with the melted butter.
Place the bread crumbs in a shallow dish.
Roll the potato logs in the bread crumbs to completely cover.
Place the olive oil on a cookie sheet or shallow baking pan.
Lay the potato logs in a single layer on the prepared sheet.
Bring the oven temperature to 350 degrees.
Roast the potato logs 15 minutes.
Turn and continue roasting for 10 more minutes or until a golden brown.

Melt In Your Mouth Potatoes
1 cube butter melted
1 C sour cream
1 can cream of chicken soup
2 C shredded cheddar cheese
6 boiled & cooled potatoes, shredded or  16 oz bag frozen hash browns, thawed.
Mix  together all ingredients except the potatoes to make sauce.   Mix in potatoes.  Pour in 9x13 pan.   Bake at 350 about 45 mins.

Baked Potato Wedges
3-4 medium potatoes
2-3 tablespoons of melted butter
Seasoning Combos:
1/4 teaspoon of garlic powder
4 dashes of parsley
1 tsp. basil
Sprinkle after coated - Salt & pepper
1 tsp. garlic salt 
3/4 tsp. pepper 
1/4 tsp. celery salt 
1/4 tsp. salt 
1/4 tsp paprika

1 TB Seasoned Salt

1 TB dry ranch dressing

#5 (do not use butter as noted below - mix  following  then brush on)
1 tsp. garlic powder
1/2 tsp. pepper
1/2 c. oil
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika

Scrub potatoes. Do not peel. Poke potatoes and microwave for about 5 minutes.  Cool.  Cut each potato lengthwise in quarters.
Stir together melted butter, and seasoning.   Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Bake, uncovered, at 375ºF. for about 15-20 min  or until golden brown and tender when pierced.   For easy clean up, place foil in pan first and spray with pan spray.

Steamed Squash
Using Acorn, Bananna, or Hubbard squash - cut into portion size pieces. Arrange in a microwave safe dish or steamer with about a cup of water. Cook for about 12 minutes. When done, top with margarine, brown sugar, and nutmeg. 

Baked Beans
1 chopped onion
1 clove chopped garlic
1 # bacon, cut up in small pieces
Then Combine with:
1 C  br. Sugar
2 TB dry mustard
1 C ketchup
1 TB ginger
4 cans pork & beans
Bake in a dutch oven in the oven for about 4 hours on low, low heat (250 degrees) or in a crock pot over night on low heat.  The beans should be thick.

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
1 tablespoon fresh chopped parsley
¼ teaspoon salt
1/8 teaspoon pepper
Steam carrots or in 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons butter
1/4 cup brown sugar
In 2-quart saucepan, heat 1 cup water to boiling. Add carrots in steamer basket.   Cover; steam 10 to 15 minutes or until tender.
Toss carrots with butter.  Sprinkle brown sugar and nutmeg and toss to coat.

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