Category: Side Dish

Soft Pretzel

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 Soft Pretzel
These are so good! I have an addiction to soft pretzels, and these are really simple to make and turn out so well. Have with some warm nacho cheese sauce, and you're in comfort food nirvana.
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Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
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Instructions
  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce.
  9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
Recipe Notes

Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well up to 2-3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.

Original recipe:  Sally's Baking Addiction

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Nutrition Facts
Soft Pretzel
Amount Per Serving
Calories 276 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 2630mg 110%
Potassium 105mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Bacon Ranch Pasta Salad

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 Bacon Ranch Pasta Salad
Pretty tasty, could use something for a bit more kick, but still tasty! A work in progress.
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together and chill. Green onions would be a great garnish!
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Nutrition Facts
Bacon Ranch Pasta Salad
Amount Per Serving
Calories 636 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 1019mg 42%
Total Carbohydrates 74g 25%
Dietary Fiber 4g 16%
Sugars 8g
Protein 24g 48%
Vitamin A 5%
Calcium 15%
* Percent Daily Values are based on a 2000 calorie diet.

White Bread

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 White Bread
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Course Side Dish
Cuisine American
Servings
loaves
Ingredients
Course Side Dish
Cuisine American
Servings
loaves
Ingredients
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Instructions
  1. In the bowl of a mixer, stir to dissolve the yeast in 3/4 (3/8) cup of the warm water, and let sit for 5 minutes. Add the remaining cups water, sugar, salt, room temperature butter, and half of the flour and stir to combine.
  2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
  3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
  4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
  5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
  7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Recipe Notes

Original recipe: https://www.browneyedbaker.com/white-bread-recipe/

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Nutrition Facts
White Bread
Amount Per Serving
Calories 3960 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 21g 105%
Cholesterol 90mg 30%
Sodium 2917mg 122%
Potassium 1420mg 41%
Total Carbohydrates 810g 270%
Dietary Fiber 35g 140%
Sugars 30g
Protein 106g 212%
Vitamin A 24%
Iron 213%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Cole Slaw

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 Cindy's Cole Slaw
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Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Add around 1/4 C of salt to the shredded cabbage and stir. Let sit for around 8 hours, stirring about every 1/2 hour to hour. The cabbage will get very wet and much less crispy. Add the shredded carrot after about 6 hours.
  2. Rinse and drain the cabbage and carrot mix thoroughly and put in a medium bowl.
  3. Mix the mayonnaise, vinegar and celery seed together, and add to the cabbage and carrot mix. Mix thoroughly, and salt and pepper to taste. Chill and serve.
Recipe Notes

Salting the cabbage before making the slaw eliminates the raw cabbage flavor.  Be sure to thoroughly rinse or it will be massively salty!  I suggest using a salad spinner to drain.

The original recipe calls for white wine vinegar, which is pretty good, but the apple cider vinegar is also really good, so either will work.

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Nutrition Facts
Cindy's Cole Slaw
Amount Per Serving
Calories 261 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 14g
Monounsaturated Fat 6g
Cholesterol 11mg 4%
Sodium 259mg 11%
Potassium 534mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g 6%
Vitamin A 30%
Vitamin C 65%
Calcium 9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple Rosemary Pasta Salad

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 Apple Rosemary Pasta Salad
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Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
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Instructions
  1. Mix the first five ingredients together.
  2. Add the last 4 ingredients to a medium sized bowl. Add dressing and mix well.
Recipe Notes

When you cook the pasta, rinse in cool water so that it's not hot when you add the mix everything together.  Enjoy!

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Nutrition Facts
Apple Rosemary Pasta Salad
Amount Per Serving
Calories 192 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 29mg 10%
Sodium 159mg 7%
Potassium 28mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 8g 16%
Vitamin A 5%
Vitamin C 2%
Calcium 5%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Rice

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 Mexican Rice
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Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Recipe Notes

Original Recipe: https://www.allrecipes.com/recipe/27072/mexican-rice-ii/?internalSource=streams&referringId=16082&referringContentType=Recipe%20Hub&clickId=st_recipes_mades

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Nutrition Facts
Mexican Rice
Amount Per Serving
Calories 327 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 432mg 18%
Potassium 178mg 5%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Thai-Style Fragrant Rice

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 Thai-Style Fragrant Rice
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Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
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Instructions
  1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.
Recipe Notes

Original recipe: https://www.allrecipes.com/recipe/143212/thai-style-fragrant-rice/

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Nutrition Facts
Thai-Style Fragrant Rice
Amount Per Serving
Calories 497 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 19g 95%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 182mg 8%
Potassium 335mg 10%
Total Carbohydrates 69g 23%
Dietary Fiber 3g 12%
Sugars 3g
Protein 8g 16%
Vitamin A 2%
Vitamin C 5%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Pasta Salad

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 Italian Pasta Salad
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Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.
  2. Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.
  3. Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.
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Nutrition Facts
Italian Pasta Salad
Amount Per Serving
Calories 290 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 23mg 8%
Sodium 630mg 26%
Potassium 101mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 10%
Calcium 20%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan-Basil Orzo

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 Parmesan-Basil Orzo
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Recipe Notes

Original recipe:  https://www.allrecipes.com/recipe/11853/orzo-with-parmesan-and-basil/

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Nutrition Facts
Parmesan-Basil Orzo
Amount Per Serving
Calories 357 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 32mg 11%
Sodium 603mg 25%
Potassium 73mg 2%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 2g
Protein 17g 34%
Vitamin A 27%
Vitamin C 6%
Calcium 24%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Naan Bread

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 Naan Bread
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Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl. Cover and let rise in a warm place until doubled. Preheat a skillet to medium heat.
  3. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  4. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  5. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.
Recipe Notes

Original recipe:  https://lilluna.com/homemade-naan-bread/

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Nutrition Facts
Naan Bread
Amount Per Serving
Calories 333 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 34mg 11%
Sodium 133mg 6%
Potassium 122mg 3%
Total Carbohydrates 55g 18%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 3%
Vitamin C 1%
Calcium 2%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.