Archive for the ‘side dish’ Category

Chicken Tempura Rolls

Chicken Tempura Rolls

2 cups sushi rice
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
1/2 pound frozen breaded chicken tenders
2/3 cup thawed orange juice concentrate
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
Bamboo sushi mat
1-1/2 cups sliced almonds, chopped and toasted
3 green onions (green portion only)
1 small sweet red pepper, julienned
1 large navel orange, peeled, sectioned and cut into thin strips

In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes.

Cover saucepan and bring to boil over high heat. Reduce heat to low; cook for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.

Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.

Transfer rice to a shallow bowl; sprinkle with 1/3 cup vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)

Bake chicken according to package directions; cool. Cut into long thin strips. In a large bowl, combine the juice concentrate, soy sauce, ginger, pepper flakes and oil; set aside 1/2 cup for serving. Add chicken to remaining orange mixture; toss to coat.

Cover the sushi mat with plastic wrap. Spread 1/4 cup almonds in an even layer over plastic wrap to a 9-in. x 6-in. rectangle. Moisten hands with reserved vinegar mixture; press rice in a thin even layer over almonds.

Arrange a small amount of chicken mixture, green onion, red pepper and orange strips about 1-1/2 in. from bottom edge of rectangle. Holding the bamboo mat, roll the rectangle away from you, being careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove mat; set tempura roll aside. Repeat, creating six tempura rolls.

Cut each into 1-1/2 in. slices. Serve with reserved sauce. Yield: 3 dozen.

Recipe found here: Chicken Tempura Rolls

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Orange-Glazed Carrots and Sugar Snap Peas

Orange-Glazed Carrots and Sugar Snap Peas


2 cups ready-to-eat baby-cut carrots
1 cup Green Giant™ SELECT® frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper


1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.

2 Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Recipe found here: Orange-Glazed Carrots and Sugar Snap Peas

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Gorgonzola Baked Apples with Balsamic Syrup

Gorgonzola Baked Apples with Balsamic Syrup

1/3 cup chopped hazelnuts
1/4 cup butter, chopped
3 tablespoons crumbled Gorgonzola cheese
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon onion powder
6 medium tart apples, cored
1 cup balsamic vinegar

In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender.

Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples. Yield: 6 servings.

Recipe found here: Gorgonzola Baked Apples with Balsamic Syrup

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Creamy Spinach and Cheese Casserole

Creamy Spinach and Cheese Casserole

2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Preheat oven to 350°. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach and Cheese Casserole

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Sausage Bread Dressing
Sausage Bread Dressing

4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix (about 3 ounces)
1/2 pound bulk Italian sausage
1 large onion, chopped
3 tablespoons butter
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)
1-1/4 cups sliced fresh mushrooms (about 4 ounces)
1 celery rib, chopped
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves

Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix.

In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.

Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans.

Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.

Recipe found here: Sausage Bread Dressing

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Skillet Potato Medley

Skillet Potato Medley

2 medium Yukon Gold potatoes (about 3/4 pound)
2 medium red potatoes (about 3/4 pound)
2 small purple potatoes (about 1/2 pound)
5 tablespoons butter
1 tablespoon olive oil
1 large sweet potato (about 1 pound)
1 cup chopped sweet onion
1 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes.

Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir 10-12 minutes or until potatoes are tender. Yield: 8 servings.

Recipe found here: Skillet Potato Medley

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Orange Rice Medley

Orange Rice Medley

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons olive oil
1 cup uncooked long grain rice
1-1/2 cups chicken broth
1/2 cup orange juice
1/4 teaspoon salt
Dash pepper
1 can (11 ounces) mandarin oranges, drained and coarsely chopped

In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges. Yield: 6-8 servings.

Recipe found here: Orange Rice Medley

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