Creamy Green Chile Corn Pudding

 

This great savory  

side dish is a cross between 

cornbread and a soufflé.

 

Green chiles give this creamy dish a Southwest twist that you can't go  wrong with. 

 

Cheesy Chicken and Rice Bake

What’s not to like about 

white-meat-chicken ~ 

smothered in melted cheddar ~

resting on a bed of creamy rice and vegetables?

 

I did a great job of hiding the chicken.  😉  It's cheesy delicious!

 

 

 

Hail to the “one-dish” meal!

 

Roasted Acorn Squash with Smoked Paprika

 

When the temperature dips
and the leaves are changing,
it’s time to cook heartier food!

 

An excellent accompaniment to roasted chicken and meats ~ this squash side dish is tasty, not to mention colorful.

 

Fried Cabbage w/Crumbled Bacon and Onion

You’re probably saying, “Really, fried cabbage?"  

I know I did!

We really like cabbage and bacon too ~ just like magic ~ I saw recipes for it everywhere, and knew immediately it was a "must try," with the operative word being bacon!  

Spaghetti Squash with Mushrooms and Ripe Olives

This is a fabulous side dish of squash that I could actually make a meal of!

It’s fall and squash season again, with spaghetti squash one of the best, due to its unique texture that has a similarity to spaghetti.  

CREAMED ASPARAGUS and EGGS OVER TOAST

Spring is on hold for yet another day here; what's with this chilly 26°with snow on the ground, and it's still coming down...

Whatever, it's that time of year ~ Springtime! ~ and asparagus is popping up all over, especially at the grocery store!

Most of the time, Bill and I like it steamed with a little salt and pepper, nothing more or roasted.  Then other times, that all takes a back seat to my creamed asparagus. 

Fall's Quintessential Vegetable ~~~ Roasted Acorn Squash Stuffed with Rice

Roasted acorn squash, fall’s quintessential vegetable, is made even better with a hearty mixture of rice, made with Parmesan cheese and a bit of crisp-fried bacon.

  

This recipe here is pretty much everything I like about fall food cooking.  It’s easy.  It uses fresh vegetables from the market.  It’s tasty delicious.  And it’s cozy and comforting.  The only hard part is cutting the squash in half.

This stuffed squash is good for a week night dinner like we just enjoyed last night, but flavorful enough to serve at a holiday dinner this for company this fall.  

I used white long-grain rice, but wild rice would be great with the squash.  There’s a hint of sweetness in the squash itself, use brown sugar or not. 

 

Crispy bacon crumbs and Parmesan make for a heavenly addition to the savory dish.  

The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days!

Yield: 4 servingsAuthor: Pam

Roasted Acorn Squash with Rice Stuffing

A good side of stuffed acorn squash with a rice filling that compliments many main dishes.

prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

INGREDIENTS

• 2 acorn squash, halved lengthwise and seeds removed
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1/2 medium onion, finely chopped
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned pepper
• 2 cups vegetable broth
• 1 cup long-grain white rice
• 3 strips cooked crisp bacon
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS

1. Heat oven to 450 degrees.
2. Place squash cut-side up on a baking sheet, brush 1 tablespoon of melted butter over the tops and insides of squash halves. Roast in oven until fork tender, about 40 to 55 minutes.
3. Meanwhile, place 1 tablespoon of melted butter in a large skillet over medium heat. When it foams, add brown sugar, onion, celery seed, salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes.
4. Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes.
5. Remove from heat and stir in Parmesan and bacon.
6. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture.
7. Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top.
8. Continue roasting for 5 minutes, until warmed through.
9. Serve

Enjoy! 

Delicious Garlic Shrimp and Pasta w/Vegetables

This is a 

lick-your-plate-clean 

sort of dish!

With a pound of shrimp, a box of pasta and assorted veggies, you can have dinner on the table in less than a half hour!

Not only it this recipe easy, it’s a healthy protein-rich dish too.  The omega-3 fat acids in the seafood boost immune function and regulate inflammation.  The vegetables are filled with important sources of many nutrients, including potassium, dietary fiber, folic acid, and vitamins A and C.

Rotini is corkscrew-shaped pasta.  The names comes from a 17th-century Italian word meaning “small wheels.”  It originated in Northern Italy and the tight twists help them retain a wide variety of sauces better than some other pastas.  

Colloquially, they may be called “Scroodle Noodles”  or “Scroodle Macaroni,”  or just plain “corkscrews,” like I call them.

Be sure though, there’s no skimping on taste here ~ this dish will fill you up, without weighing you down!

It makes Monday night dinner seem more like Saturday night!

Garlic Shrimp and Pasta w/Vegetables

Ingredients:

12 ounces rotini pasta
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 pound raw shrimp, peeled, deveined, tails removed 
1 teaspoon red pepper flakes, divided
1 teaspoon salt, divided
1 teaspoon seasoned pepper, divided
12 ounces frozen broccoli florets, thawed and drained
16 ounces frozen mixed vegetables of your choice, thawed and drained
½ cup white wine
Zest and juice of 1 large lemon
Chopped fresh parsley, garnish

Method:

In a large pot of boiling salted water, cook pasta 5 minutes less than al dente,  reserving ½ cup of pasta water.
Meanwhile, heat oil in a large skillet over medium high heat.
Add garlic and cook until fragrant, about a minute.
Add shrimp and sprinkle with ½ teaspoon each of red pepper, slat and seasoned pepper. 
Sauté, just until cooked through (a little pink and opaque),  and stirring to coat with seasonings, about 3-4 minutes.
Transfer to a bowl and set aside.
Heat remaining oil over medium heat.
Add vegetables, and remaining salt and peppers.
Sauté until heated through, 4-5 minutes.
Add wine and return shrimp to skillet, cook 2 minutes.
Stir in lemon zest and juice.
Add pasta to the skillet and toss to combine, adding ¼ cup or more of reserved pasta water if needed.
Adjust to desired seasonings and consistency with pasta water.
Transfer to a large serving bowl, garnish with parsley.
Serves 6
Printable recipe



Enjoy!

Mediterranean Roasted Broccoli and Tomatoes

Should you not be a veggie lover,

this tempting little dish will 

turn on your taste buds

making you forget 

you’re eating 

vegetables!

It’s a great side dish of roasted broccoli and tomatoes tossed with Mediterranean ingredients just before serving.

If you’ve never roasted vegetables, it will blow your mind with how delicious the finished dish tastes. 

Roasting brings out the vegetables rich flavors while preserving nutritional value.  

This is a simple easy side dish for any meal.  It’s filled with bite-size chunks of colorful vegetables with that good Mediterranean flavor.

I bet it disappears quickly at your house too!

Oops!  Remembered to remove lens cap, forgot to change camera settings!   (◔◡◔)

Mediterranean Roasted Broccoli and Tomatoes
Printable recipe

Ingredients:

12 ounces broccoli florets (about 4 cups)
1 large tomato, cut into bite-size pieces
1 small red onion, cut into wedges
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon grated lemon zest
1 tablespoon lemon juice
10 pitted kalamata olives, sliced
2 teaspoons capers, rinsed

Method:

Preheat oven to 450°.
On a baking sheet, toss broccoli, tomatoes, oil, garlic, salt and pepper until evenly coated.
Bake until broccoli starts to brown, 10-15 minutes.
Meanwhile, combine remaining ingredients in a small bowl.
Toss with roasted vegetables.
Serve warm.


Enjoy!

Grilled Vegetable Kabobs in White Wine and Honey Marinade

Vegetable kabobs 

are the perfect side to accompany 

grilled meat!

These healthy vegetables get a burst of tang to enhance their flavor.  
 
A marinade of white wine, balsamic vinegar, honey and seasonings provides a sweet/savory coating for the peppers, onions, mushrooms and tomatoes. 

Marinating

This time, I skewered chunks of zucchini, whole mushrooms, red onion slices, a variety of peppers and plum tomatoes. Use whatever mix you like.  

Cut vegetables thick, or leave small ones whole, so they will stay on the skewer as they grill. 

Be sure to make plenty ~ they vanish quickly!


Vegetable Kabobs in White Wine and Honey Marinade
Printable recipe

Ingredients: 
 6 (12”) wooden skewers

Marinade:

¼ cup dry white wine
¼ cup honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon cracked black pepper

Vegetables:

1 zucchini, cut into 1” chunks
6 plum tomatoes, whole
8 ounces whole button mushrooms
12 assorted whole small peppers
1 large red onion, cut in half horizontally, along its equator, to expose its layers.

Method:

Soak skewers in water for 1 hour.
In a large bowl, stir marinade ingredients until honey is dissolved.
Cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium-high heat. 
Remove vegetables from marinade, discarding marinade.
Thread vegetables onto soaked skewers, alternating colors, and place on hot grill.
Cook until vegetables are tender and lightly charred, about 10 minutes, turning occasionally. 
6 servings



Enjoy!

Sautéed Asparagus w/Mushrooms and Bacon

We bought a couple of bunches of great fresh asparagus at the farmer’s market yesterday, and then I looked around for a new way to prepare; this is how it went:

We loved this dish!  It’s excellent!

The recipe is a slightly adapted Martha Stewart recipe:  After cooking the bacon, I drained all but a teaspoon of the drippings in the skillet, added the asparagus and mushrooms, and then a little water to make sure the asparagus cooked evenly.

Asparagus has a unique taste and does a great job of working with other flavors, such as the Dijon mustard and bacon here.  

This recipe succeeded from start to finish, producing a stir-fry asparagus that was absolutely perfectly cooked, surprising us with an excellent side.

If you’re crazy about asparagus, give this a try!  It’s truly mouthwatering delicious!


Sautéed Asparagus w/Mushrooms and Bacon
Printable recipe

Ingredients:

3 slices bacon, cut into 1-inch pieces
2 bunches (2 pounds) asparagus, trimmed and cut into 1-inch pieces
1 jar (6-ounces) sliced mushrooms*
Coarse salt and seasoned pepper
¼ cup water
2 teaspoons Dijon mustard
1 teaspoon dried parsley or 3 tablespoon fresh, chopped

Method:


In a large skillet, cook bacon over medium heat, stirring occasionally, until browned.
Transfer to paper towel to drain, remove all but a teaspoon of bacon grease.
Add asparagus, mushrooms and water to skillet and season with salt and pepper.
Cook until asparagus is tender, about 10  minutes. Do not overcook.
Remove from heat and stir in bacon, mustard and parsley.
Serve

*If using fresh mushrooms, add ¼ cup water only if needed.




ENJOY!

Roasted Parmesan-herb Cauliflower

Perhaps you’ve never considered cooking cauliflower this way ~ roasting the vegetable renders delicious results!

Cauliflower is Bill’s favorite veggie ~ I like it also, so I’m always scouting for new recipes involving it.

I came across this one in Food Network Magazine.  Roasting cauliflower develops its sweetness, with the florets turning out fork-tender, not mushy.  Herbs add great seasoning and crushed red pepper provides snap.

It’s a flavorful side dish that goes with about any meat, for your dinner table tonight, that’s healthy too!


Roasted Parmesan-herb Cauliflower
Printable recipe

Ingredients:

1 head cauliflower
3 tablespoons olive oil
5 garlic cloves, minced
¼ cup grated Parmesan
1½ teaspoons chopped mixed thyme and rosemary
1 teaspoon kosher salt
½ teaspoon seasoned pepper
¼- ½ teaspoon crushed red pepper

Method:

Preheat oven to 425°.
Slice cauliflower into florets and halve.
Spread mixture over cauliflower.
Roast for 30 to 40 minutes, or until desired degree of tenderness, flipping once.
Garnish with Parmesan, optional.



ENJOY!


 

Sausage, Bean and Spinach Dip

I made this dip recently for a gathering and was amazed at how quickly it was devoured and how everyone raved about it!

The melangé of spicy pork sausage, cream cheese, pinto beans, white wine and Parmesan turns into a warm, hearty dip for a tailgate spread on game day.

Leave it to Southern Living to print another great recipe, it’s almost hearty enough for a main dish.  Use regular sausage instead of hot, if you don't care for the heat.

This is perfect grub for the next time you cheer your team on!  

GO CUBBIES, GO BEARS!!!


Sausage, Bean and Spinach Dip
Printable recipe

Ingredients:
1 sweet onion, diced
1 red bell pepper, diced
1 (1-pound) package hot ground pork sausage
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup dry white wine
1 (8-ounce) package cream cheese, softened
1 (6-ounce) package fresh baby spinach, coarsely chopped
¼ teaspoon salt
1 (15-ounce) can pinto beans, drained and rinsed
½ cup (2-ounces) shredded Parmesan cheese

Method:

Preheat oven to 375 degrees.
Cook onion, peppers and sausage in a large skillet over medium-high heat, stirring often, for 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
Stir in garlic and thyme, cook 1 minute.
Stir in wine, cook 2 minutes or until liquid has almost evaporated.
Add cream cheese, and cook, stirring constantly, about 2 minutes, until cheese is melted.
Stir in spinach and salt and cook, stirring constantly, until spinach is wilted.
Gently stir in beans.
Pour mixture into baking dish, sprinkle with Parmesan cheese.
Bake at 375 degrees for 18 to 20 minutes or until golden brown.
Serve with:  Corn chip scoops, red bell pepper strips, pretzel rods, or your favorite





ENJOY!

 

Roasted Honey-Dijon Acorn Squash

Acorn squash:  

Like its name suggests, resembles an acorn in shape; has dark green ridged skin on the outside, and deep yellowish orange flesh on the inside.

It is a great winter squash for roasting, with this recipe complementing it deliciously.

After preparing the squash, fill the cavity with a blend of butter, honey and Dijon mustard, then slide it into the oven for a great side-dish to accompany turkey, ham, chicken, or roast goose.

There you have it ~ a delicious single-serving bowl for everyone around your table!

Roasted Honey-Dijon Acorn Squash
Printable recipe  

Ingredients:

2 acorn squash
4 tablespoons butter, softened
1 tablespoon Dijon mustard
4 tablespoons honey
Kosher salt and freshly ground pepper

Method:

Preheat oven to 375º.
Cut off stem from squash, set squash on its side and cut in half vertically.
Scrape out seeds and stringy material from the cavity, with a large spoon.
Mix butter, mustard, honey, and salt and pepper in a small bowl until blended.
Fill each squash cavity with 2 tablespoons of butter mixture.
Bake until squash is tender, 1 hour to 1½ hours.
Serve

ENJOY!


 

Sautéed Asparagus w/Prosciutto

A sure sign of Spring, is when you see a plethora of fresh asparagus at the market!

We’re big fans of asparagus here and vegetables don’t get much better, nor easier than this.  This time it’s decked out with a little garlic, wine, prosciutto and lemon pepper.  Swap out a tablespoon of balsamic vinegar for the wine, if you prefer, and maybe add a sprinkling of shaved Parmesan cheese to the finished dish. 

This is a scrumptious spring veggie dish and I hope you like it as much as we do!

Sautéed Asparagus w/Prosciutto

Ingredients:

1 tablespoon olive oil

2 tablespoons butter
4 ounces sliced prosciutto, torn into bite-size pieces
2 cloves garlic, minced
2 tablespoons dry white wine
2 pounds fresh asparagus, trimmed
½ teaspoon lemon pepper

Method:

Slice asparagus on a sharp diagonal about 2-inches long, leaving the tips whole.

Heat oil and butter in a non-stick skillet over medium heat.

Sauté garlic for a minute, stirring frequently.
Stir in wine.
Add asparagus and prosciutto, toss to mix.
Cook, tossing occasionally, until asparagus is bright green and crisp-tender, about 10 minutes, depending upon thickness.
Season with salt and lemon pepper.
Serves 4-6

ENJOY!

Pappardelle with Cauliflower and Mustard Brown Butter

This is a delicious hearty side dish for these chilly days in early Spring ~ actually, it’s snowing like mad now with 3” on the ground, and a forecast of 6” total of the white stuff before it ends later today.

It wouldn’t be Spring in the Chicago area without a little snow in the forecast!

As for the recipe:

Savory ingredients are here:  chewy, charred cauliflower, fried capers and breadcrumbs, plus browned butter that’s fortified by whole grain mustard.

Pappare, Italian, translates:  to gobble up.  Pappardelle pasta is a broad, flat long ribbon noodle, a cross between tagliatelle and lasagna, in width.  It’s perfect for dishes of this sort.

Roasted cauliflower and fried bread crumbs

“Gobble it up” straight away while it’s piping hot and full-flavored ~ I could easily make a meal of it!

Pappardelle with Cauliflower and Mustard Brown Butter

Adapted

Ingredients:

1 small head cauliflower, cut into small florets, stems minced

4 tablespoons olive oil, divided
Kosher salt and seasoned pepper, to taste
2 tablespoons capers, drained
1/3 cup coarse bread crumbs
1 teaspoon crushed red chile flakes
5 tablespoons butter
¼ cup whole grain mustard
4 cloves garlic, minced
8 ounces pappardelle pasta
2 tablespoons roughly chopped parsley

Method:

Heat oven broiler.
Toss cauliflower with 2 tablespoons oil, salt and pepper on a baking sheet.
Broil until charred and tender, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a high-sided skillet over medium-high heat.
Sauté capers until crisp, 5-6 minutes; transfer to paper towels to drain.
Cook bread crumbs and chile flakes until crisp, 3-4 minutes; transfer to plate.
Wipe skillet clean and melt butter over medium heat, cook until butter is a deep golden brown, 6-8 minutes.
Stir in mustard, garlic, salt and pepper.
Add roasted cauliflower to skillet.
Meanwhile, bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes; drain.
Add pasta to skillet with half of the reserved bread crumbs, and half of the parsley; toss well.
Transfer to serving bowl.
Garnish with capers, remaining bread crumbs, and parsley.

Serves 4 

ENJOY!

Summer Squash au Gratin

This little dish would never win the most photogenic prize at the state fair culinary competition, but it would acquire a blue ribbon in the taste category.

This is your recipe, if you want to switch up your plain grilled veggies.  The zucchini, summer squash, and onions bake in their own juices until tender, and the crisp breadcrumbs with Parmesan turns it all into a comforting side dish.

It’s positively worth turning the oven on for! 

Summer Squash au Gratin

Ingredients:

2 pounds zucchini and yellow crookneck squash

1 large red onion, sliced

¼ cup olive oil

1/3 cup Italian-style bread crumbs

½ cup Parmesan cheese, grated

1 teaspoon garlic powder

½ teaspoon flaked salt

1 teaspoon seasoned pepper

Method:

Preheat oven to 350 degrees.

Remove stem ends and slice the squash cross-wise into ¼” slices.

Slice onion into ¼” slices.

Toss veggies with olive oil to coat.

Arrange in a 9” x 12” rectangular or round baking dish or a 10” pie plate.

In a small bowl, combine the remaining ingredients.

Bake for 30-40 minutes, until the top is crispy.

 

ENJOY!