Course: Side Dish

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.

Mexican Street Corn Salad (Esquites)

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 Mexican Street Corn Salad (Esquites)
Votes: 1
Rating: 4
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Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. **If you use canned corn: Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan. Pour in the canned corn. Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown.
  3. Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.
  4. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  5. Top with more cotija, cilantro, and a sprinkle of chile powder.
Recipe Notes

This is really good!  Be careful with the chili powder, it matures after it sits, so it may not taste like enough to start with, but give it a bit first.

Feta really does work equally well.

If you eat this right away, ti's really good.  But if you let is sit for half hour or more, the chili powder really matures, and is a bit overpowering.  I changed the chili powder from the original recipe from 1 Tbsp to 1/2 Tbsp (1 1/2 tsp), and then I would suggest sprinkling just a bit over top on your plate.  Enjoy!

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Nutrition Facts
Mexican Street Corn Salad (Esquites)
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 579mg 24%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 10%
Vitamin C 5%
Calcium 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Ricotta Croquetas

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 Mexican Ricotta Croquetas
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Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
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Instructions
  1. Make the chipotle-honey salsa: Heat the broiler. In a roasting pan, combine the tomatoes with the garlic and onion, then toss with the oil and season with salt. Broil, turning the vegetables as needed, until lightly blackened all over, about 6 minutes. Remove from oven and let cool. Transfer the vegetables to a food processor along with the honey, vinegar, cilantro, and chiles and adobo sauce and pulse until smooth.
  2. Make the latkes: In a large bowl, combine the all 5 cheese with the matzo meal, butter and eggs and then refrigerate for 30 minutes. Using a 1-inch ice cream scoop, portion out balls of cheese, roll them in your hands to smooth, then coat them in the bread crumbs.
  3. Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working with 6 balls at a time, add the latkes to the oil and cook until golden brown, 1 to 2 minutes. Drain the latkes on paper towels and serve immediately with the chipotle-honey salsa.
Recipe Notes

https://www.saveur.com/ricotta-croquette-recipe

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Nutrition Facts
Mexican Ricotta Croquetas
Amount Per Serving
Calories 482 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg 33%
Sodium 884mg 37%
Potassium 82mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 19g 38%
Vitamin A 23%
Vitamin C 12%
Calcium 39%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Mutti’s German Potato Dumplings

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 Mutti's German Potato Dumplings
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Course Side Dish
Cuisine German
Servings
dumplilngs
Ingredients
Course Side Dish
Cuisine German
Servings
dumplilngs
Ingredients
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Instructions
  1. Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
  2. Make croutons by cutting bread into cubes.
  3. Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
  4. Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.
  5. Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
  6. Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
  7. Remove with slotted spoon and serve immediately.
Recipe Notes

https://www.quick-german-recipes.com/german-potato-dumplings.html

  • To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Either way works.
  • Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough'
  • I don't really get the croutons in the center, but aside from that they were pretty good!  But I think next time we'll try something different in the center.
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Nutrition Facts
Mutti's German Potato Dumplings
Amount Per Serving
Calories 217 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 40mg 13%
Sodium 220mg 9%
Potassium 365mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 27%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Biscuits

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 Easy Homemade Biscuits
These are really god! I need to work on starting off much thinner when it's time to fold the dough so I don't have to squish so much, and I can keep my layers.
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Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
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Instructions
  1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  6. Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  9. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.
  10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  11. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
  12. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
  13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Recipe Notes

I would like to try making basil and honey flavored biscuits!  So I found a recipe that's pretty close, I think I need to reduce the milk to 5/8 C, eliminate the sugar, and add 1/4 C honey.  Plus some fresh chopped basil.  Not too much, finely chopped maybe 2 Tbsp?  Will try to remember to add notes after I try it!

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Nutrition Facts
Easy Homemade Biscuits
Amount Per Serving
Calories 392 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 34mg 11%
Sodium 604mg 25%
Potassium 150mg 4%
Total Carbohydrates 62g 21%
Dietary Fiber 3g 12%
Sugars 4g
Protein 9g 18%
Vitamin A 8%
Calcium 12%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Radish Pickled Salad

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 Cucumber Radish Pickled Salad
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Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Slice all the vegetables and transfer to a bowl.
  2. In a separate bowl, combine all the ingredients for the dressing. Pour over the vegetables and toss gently.
  3. Cover the bowl with plastic wrap and store in the fridge for a minimum of 2 hours until you are ready to serve.
Recipe Notes

Original recipe:  http://365daysofeasyrecipes.com/cucumber-radish-pickled-salad/

I made this recipe because - oddly enough for me - I had leftover cucumber and radishes, and wanted something kind of light to go with lasagna, so roasting the radishes wasn't really working for me.

I used a yellow onion for mine because that's what I had on hand, but the original recipe calls for a red onion, and that would give a really nice color contrast, but I don't think there is a huge difference in flavor between yellow and red.  Maybe a little more punchy, so maybe use a small yellow onion instead of a medium red onion.

It doesn't appear that there is enough liquid for the veggies, so I went in after about an hour and tossed it again, and there was more liquid.  So I part of the minimum 2 hour time to sit is to let all the moisture come out and coat everything well.  But it tastes amazing - Steve really liked it!

Enjoy!

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Nutrition Facts
Cucumber Radish Pickled Salad
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 178mg 7%
Potassium 130mg 4%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 13%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Quick-Braised Greens with Bacon and Sweet Onions

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 Quick-Braised Greens with Bacon and Sweet Onions
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
  2. Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.
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Nutrition Facts
Quick-Braised Greens with Bacon and Sweet Onions
Amount Per Serving
Calories 145 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 797mg 33%
Potassium 287mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Vitamin A 46%
Vitamin C 10%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Andouille Hush Puppies

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 Andouille Hush Puppies
This is my take on modifying a recipe I found online that looked really good! I have a link to the original recipe included.
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
  2. Stir together cornmeal and next 5 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.
  3. Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.
Recipe Notes

Original recipe:  https://www.southernliving.com/syndication/crispy-andouille-hush-puppies

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Nutrition Facts
Andouille Hush Puppies
Amount Per Serving
Calories 214 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 27mg 9%
Sodium 553mg 23%
Potassium 78mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 2g
Protein 7g 14%
Vitamin A 3%
Vitamin C 1%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.