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Archive for the ‘side dish’ Category

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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Broccoli Scalloped Potatoes

Ingredients
1/4 cup butter, cubed
2 tablespoons chopped onion
4 garlic cloves, minced
5 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/8 teaspoon salt
2-1/2 cups whole milk
2 cups shredded Swiss cheese, divided
2 pounds potatoes, peeled and thinly sliced (about 4 cups)
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed and patted dry

Directions
Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender.

Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick). Remove from heat.
Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to eight greased 8-oz. ramekins.

Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted. Yield: 8 servings.

Recipe found here: Broccoli Scalloped Potatoes

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Cheddar Creamed Corn

Ingredients
2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 9 servings.

Recipe found here: Cheddar Creamed Corn

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Creamy Cavatappi & Cheese

Ingredients
6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups (24 ounces) shredded sharp cheddar cheese
1 cup cubed process cheese (Velveeta)
3 green onions, chopped

TOPPINGS:
1/2 cup panko (Japanese) bread crumbs
3 thick-sliced bacon strips, cooked and coarsely crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Directions
Cook cavatappi according to package directions.

Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.

Transfer to a greased 13×9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.

Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.

Recipe found here: Creamy Cavatappi & Cheese

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Sour Cream Potatoes

Ingredients
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.

Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Sour Cream Potatoes

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Soba Noodles with Ginger-Sesame Dressing

Ingredients
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce

SALAD:
2 cups frozen shelled edamame, thawed
1/2 pound uncooked Japanese soba noodles or whole wheat linguini
1 package (14 ounces) coleslaw mix
1 cup shredded carrots
1 cup thinly sliced green onions
3 tablespoons sesame seeds, toasted

Directions
In a small bowl, whisk the first nine ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.

Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds. Yield: 8 servings.

Recipe found here: Soba Noodles with Ginger-Sesame Dressing

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