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Archive for the ‘side dish’ Category

Texas Tabbouleh

Ingredients
1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup crumbled queso fresco or feta cheese

Directions
Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely.

Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Texas Tabbouleh

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Tequila-Lime Fruit Salad

Ingredients
3/4 cup sugar
1/4 cup water
1/4 cup lime juice
3 tablespoons tequila or additional lime juice
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 cups chopped peeled kiwifruit
2 cups seedless red grapes, halved

Directions
In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila.

In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat. Yield: 10 servings.

Recipe found here: Tequila-Lime Fruit Salad

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Colorful Spiral Pasta Salad
Ingredients
1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Directions
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.

Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each)

Recipe found here: Colorful Spiral Pasta Salad

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Slow-Cooked Ranch Potatoes

Ingredients
6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
2-1/2 pounds small red potatoes, cubed
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/4 cup 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tablespoons thinly sliced green onions

Directions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tablespoon.

Place potatoes in a 3-qt. slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon.

Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. Yield: 10 servings

Recipe found here: Slow-Cooked Ranch Potatoes

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Rosemary Sweet Potato Fries

Ingredients
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon cornstarch
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)

Directions
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.

Recipe found here: Rosemary Sweet Potato Fries

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Slow Cooker Mac and Cheese with Canadian Bacon

Ingredients
1 (14 oz) box rotini pasta, uncooked
1 1/2 cups skim milk
1 (12 oz) can evaporated milk
10-12 ounces shredded mozzarella cheese
8 ounces Velveeta cheese, cubed
4 ounces butter, cubed
1 (6 oz) package Jones Dairy Farm Canadian Bacon, chopped
1 cup green pepper, chopped
Salt and pepper to taste
Green onion, for garnish
Parsley, for garnish

Directions
Place uncooked pasta, milks, butter, velveeta, and 8 ounces mozzarella in slow cooker.

Cook on high for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, add in the Canadian Bacon and green pepper. Stir to combine. Add the rest of the cheese and stir completely. Add more or less cheese according to your taste.

Cook on low another hour or until pasta is fully tender. Add salt and Pepper to taste and garnish with green onion or parsley. Yield: 6 servings

Recipe found here: Slow Cooker Mac and Cheese with Canadian Bacon

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Black-Eyed Peas & Ham

Ingredients
1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Directions
Soak peas according to package directions.

Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low for 5-7 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice. Yield: 12 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Black-Eyed Peas & Ham

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