Archive for the ‘side dish’ Category


Cheesy Ham Chowder

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.

Recipe found here: Cheesy Ham Chowder

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Swiss Beer Bread

Swiss Beer Bread

4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.

Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Recipe found here: Swiss Beer Bread

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Loaded Potato Salad

Loaded Potato Salad

2 pounds red potatoes, quartered
1/2 pound bacon strips, chopped
1/2 cup mayonnaise
1/4 cup creamy Caesar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup shredded cheddar cheese
Coarsely ground pepper, optional

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

Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.

Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. Yield: 8 servings.

Recipe found here: Loaded Potato Salad

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Oysters Rockefeller

Oysters Rockefeller

3 dozen fresh oysters in the shell, washed
1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt

Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.

Spread kosher salt into two ungreased 15-in. x 10-in. x 1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.

Bake, uncovered, at 450° for 6-8 minutes or until oysters are plump. Serve immediately. Yield: 3 dozen.

Recipe found here: Oysters Rockefeller

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sweet corn fritters

Sweetcorn Fritters

3⁄4 cup standard plain flour
1 teaspoon baking powder
1⁄2 teaspoon salt
black pepper
1 egg
440 g cream-style corn
2 tablespoons oil

Sift flour, baking powder, salt and pepper to taste into a bowl.

Add egg, mixing to combine.

Stir in sweetcorn.

Heat oil in a frying pan.

Drop tablespoonsful of corn mixture into pan.

Cook until golden then turn and cook the other side.

Drain on absorbent paper.

Serve hot.

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talian Sausage-Stuffed Zucchini

Italian Sausage-Stuffed Zucchini

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.

In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.

Place in two ungreased 13×9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

Recipe found here: Italian Sausage-Stuffed Zucchini

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spinach quesadillas

Spinach Quesadillas

3 ounces fresh baby spinach (about 4 cups)
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas (6 inches)
Reduced-fat sour cream, optional

In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.

Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.

Recipe found here: Spinach Quesadillas

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