Category: Side Dish

Psuedo Bruschetta with Gruyere

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 Psuedo Bruschetta with Gruyere
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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. Preheat oven to 350F. Line baking sheet with foil or parchment paper.
  2. Mix stuffing mix and beaten egg thoroughly. Make into patties, ~1/2" thick. Place on prepared sheet.
  3. Bake for ~12 minutes or until starting to brown and set. Remove from oven and flip.
  4. While the stuffing mixture is baking, mix ketchup, parmesan, Worcestershire sauce, garlic powder, onion powder, oregano, and basil together in a small bowl.
  5. Spread ~2 Tbsp of ketchup mixture on top. Sprinkle cheese over top. Return to oven for ~7 minutes or until cheese starts to melt, bubble, and/or brown.
  6. Remove from oven and allow to cool slightly before serving.
Recipe Notes

Never tried this before, basically wanted to use up some gruyere that I left out of another recipe (damnit).  Will update with notes after I've tried it to see what happens.  Hopefully it works well!

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Nutrition Facts
Psuedo Bruschetta with Gruyere
Amount Per Serving
Calories 112 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg 8%
Sodium 212mg 9%
Potassium 190mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 7%
Vitamin C 2%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Potato Salad

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 Potato Salad
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Course Side Dish
Cuisine American
Prep Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Boil potatoes until fork tender but not falling aprt. Peel and cut into bite size peices.
  2. Boil eggs until hard boiled, about 10 minutes. Peel and dice.
  3. Mix everything together. Cover and refrigerate until ready to eat.
  4. Each serving ~60g, or ~1/2 C
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Nutrition Facts
Potato Salad
Amount Per Serving
Calories 86 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 49mg 16%
Sodium 196mg 8%
Potassium 130mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 2g 4%
Vitamin A 1%
Vitamin C 8%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Sausage Stuffed Apples

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 Sausage Stuffed Apples
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat the oven to 375.
  2. Brown the sausage in a large skillet until completely cooked.
  3. Remove sausage and add onion and celery to pan and saute until starting to soften.
  4. Return sausage to pan, mix well and spice to taste.
  5. Drizzle with the maple syrup or honey.
  6. Cut each apple in half (don’t peel) and scoop out the seed area with a spoon or sharp knife to make each apple a “bowl.” Alternately, you can use a corer to remove most of the inside and leave the apples in tact (as pictured).
  7. Spoon some of the sausage mixture into each apple and place on the bottom of a large baking dish.
  8. Bake for 25-30 minutes until apples are cooked and fragrant.
  9. Remove and serve with salad.
  10. Enjoy!
Recipe Notes

Original recipe: https://wellnessmama.com/5374/sausage-stuffed-apples/

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Nutrition Facts
Sausage Stuffed Apples
Amount Per Serving
Calories 381 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 92mg 31%
Sodium 790mg 33%
Potassium 566mg 16%
Total Carbohydrates 40g 13%
Dietary Fiber 5g 20%
Sugars 31g
Protein 32g 64%
Vitamin A 2%
Vitamin C 20%
Calcium 2%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Savoury Sausage and Sage Baked Apples

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 Savoury Sausage and Sage Baked Apples
Perk up your roast pork and roast chicken Sunday Lunch with these Savoury Sausage and Sage Roast Apples - they are easy to make & delicious with all roasts, as well as making a tasty family supper dish when served with mashed potatoes and gravy. (Recommended recipe to cook with these apples: Perfect Roast Chicken or Honey Roast Chicken)
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Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Core the apples with an apple corer and make a hole big enough for the filling; then score around the middle of the apple with a sharp knife, to stop them bursting whilst cooking - although cooking apples may still burst.
  2. Mix the sausagemeat, sage, onion and breadcrumbs together to make a stuffing - season to taste with salt and pepper.
  3. Fill each hole with the sausage stuffing mixture, dot each apple with a little butter and then place the apples into an oven dish or a roasting tray, or alongside a roast chicken or roast pork joint.
  4. Add a little water to the dish to stop the juices burning and caramelising, and bake in a pre-heated oven 190C/375F/Gas 5 for 45 to 60 minutes - if adding to a roast chicken or roast pork dish, add them for the last 45 to 60 minutes of cooking. (Cooking time depends on the size of the apples)
  5. Baste the apples regularly with the juices in the dish and add a little water if they dry out, or baste with the meat juices. Once they are cooked, gently take them out of the pan using a slotted spoon, loosely cover them with foil and set aside for 5 minutes before serving.
  6. Serve them alongside roast chicken or roast pork - these savoury baked apples would also make a fabulous family supper dish when served with mashed potatoes and gravy. If there is any excess stuffing mixture left, then roll them into balls and bake for 30 minutes alongside the stuffed apples.
  7. NB: you can prepare them beforehand and keep them in the fridge in a covered dish until you need to bake them.
Recipe Notes

Original recipe: https://www.lavenderandlovage.com/2016/02/savoury-sausage-and-sage-baked-apples.html

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Stuffed Double Pork & Sage Baked Apples

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 Stuffed Double Pork & Sage Baked Apples
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Place bacon on a baking sheet and bake bacon in oven for 15 minutes or until crispy then chop into small pieces.
  3. While bacon is cooking, cut apples in half then use a melon baller to hollow out each apple then set aside.
  4. Place a large saute pan over medium heat. Add ghee and minced garlic.
  5. Once garlic becomes fragrant, add onion and ground pork.
  6. Brown pork and break into small pieces, then add celery, salt, garlic powder, paprika, cayenne, black pepper, red wine vinegar, sage and chopped bacon. Mix well until combined.
  7. Scoop mixture into each apple half. Top each apple with about 1 teaspoon of ghee on top of the mixture.
  8. Place in a baking dish and bake for 40-45 minutes until apples are tender.
Recipe Notes

Original recipe: http://paleomg.com/stuffed-double-pork-sage-baked-apples/

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Nutrition Facts
Stuffed Double Pork & Sage Baked Apples
Amount Per Serving
Calories 293 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 58mg 19%
Sodium 1109mg 46%
Potassium 326mg 9%
Total Carbohydrates 36g 12%
Dietary Fiber 8g 32%
Sugars 23g
Protein 24g 48%
Vitamin A 14%
Vitamin C 25%
Calcium 12%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Rustic Mashed Potatoes

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 Rustic Mashed Potatoes
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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. Peel potatoes and cut into somewhat evenly sized chunks.
  2. Put in saucepan and cover with water with a 1/2" to spare. Add a good amount of iodized salt, maybe 1 Tbsp. Bring to a boil, watching to make sure they don't boil over.
  3. When taters are fork tender, about 10-15 minutes of boiling, drain water, then use a potato masher to make them creamy, but you can leave a few tender chunks as little surprises for later.
  4. Add butter, milk, salt, and pepper. Stir until well mixed.
  5. Serve.
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Nutrition Facts
Rustic Mashed Potatoes
Amount Per Serving
Calories 129 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 7mg 0%
Potassium 549mg 16%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 2%
Vitamin C 38%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan & Herb Roasted Potatoes

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 Parmesan & Herb Roasted Potatoes
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 450F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Cut potatoes into small cubes, about 3/8" - 1/2".
  4. Place potatoes in a medium bowl and toss with oil.
  5. Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
  6. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
  7. Arrange potatoes on prepared baking sheet, keeping to a single layer.
  8. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
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Nutrition Facts
Parmesan & Herb Roasted Potatoes
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 11mg 4%
Sodium 652mg 27%
Potassium 639mg 18%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 1g
Protein 8g 16%
Vitamin A 7%
Vitamin C 46%
Calcium 15%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Garlic Zucchini

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 Grilled Garlic Zucchini
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Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine pressed garlic and ¼ cup olive oil. Stir and set aside to let the garlic infuse into the oil while you finish your prep.
  2. Preheat grill,
  3. Slice zucchini into 1/4" thick slices.
  4. Generously brush the garlic infused oil onto the zucchini (reserve leftover oil). Sprinkle with sea salt and freshly ground black pepper.
  5. Grill zucchini for ~5 minutes per side, or 3-4 minutes on preheated George Foreman grill.
  6. Brushed more reserved oil on top if desired, then sprinkle with Parmesan cheese. Serve hot.
Recipe Notes

This recipe was mashed together from several, since none of them were exactly what I wanted.  I'll try to remember to modify it as needed after we try it.

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Nutrition Facts
Grilled Garlic Zucchini
Amount Per Serving
Calories 93 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.003g
Cholesterol 4mg 1%
Sodium 209mg 9%
Potassium 264mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 4%
Vitamin C 30%
Calcium 6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Garlic Orzo

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 Parmesan Garlic Orzo
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
  3. Alternate instructions: "This recipe is delicious even though I alter the method somewhat. I love the look browning the orzo gives the final dish so I start with a couple tablespoons of butter in the pan and toss in the orzo and stir it around until some of the grains are slightly golden. I then toss in the garlic for about 30 seconds, stirring it around in the pan. Next I add the water (or some chicken broth if I have some in the refrigerator) to the pan, using only about a cup plus a splash. Close the lid and simmer until al dente. The pasta will absorb all the liquid with no need to drain. Each brand of pasta is different but I like to use the blue box variety and nine minutes is al dente and not starchy at all. So watch your pasta closely. Finish off by adding the milk (or cream) and freshly grated parmesan. I love the splash of color the chopped parsley gives this dish. Delicious simple side dish!"
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Nutrition Facts
Parmesan Garlic Orzo
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.01g
Cholesterol 47mg 16%
Sodium 228mg 10%
Potassium 20mg 1%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 8%
Calcium 19%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Leftover Mashed Potato Waffles

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 Cheesy Leftover Mashed Potato Waffles
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
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Instructions
  1. Preheat the waffle baker and grease it with cooking spray.
  2. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
  3. 

In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined.

Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
  4. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
  5. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.
Recipe Notes

KELLY'S NOTES: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

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Nutrition Facts
Cheesy Leftover Mashed Potato Waffles
Amount Per Serving
Calories 833 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 23g 115%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 230mg 77%
Sodium 905mg 38%
Potassium 255mg 7%
Total Carbohydrates 57g 19%
Dietary Fiber 3g 12%
Sugars 2g
Protein 35g 70%
Vitamin A 23%
Vitamin C 5%
Calcium 63%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.