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Easy Mexican-style Rice. Whenever I am making a more complete Mexican-style meal, I like to include Mexican rice. I choose to keep the rice simple because I like it to compliment the meal rather than competing for attention. It’s nice to have a taste break from spicier dishes. Generally I use long grain white rice, onion, garlic, salt, chicken broth, and a tomato product–this time I used tomato paste; although I have used tomatoes in the past. Depending on my mood, I may add any combination of other ingredients: a little chili powder, cumin, or cilantro. An important step in making Mexican rice is to brown the raw rice kernels in oil or melted lard. Washing the rice prior to cooking will keep the rice from being sticky. Ingredients 1 cup long grain white rice 2 tablespoons vegetable oil or lard (I used canola oil) 1 onion, small dice 2 cloves garlic, minced 2 1/2 cups chicken stock 2 tablespoons tomato paste 1/2 teaspoon salt 1/4 teaspoon chili powder (I used chipotle) chopped cilantro, optional for garnish.

Roasted Red Pepper Penne. I promise that I am showing you the 4th post (in a row) full of red food with good reason. As a self-proclaimed tomato sauce hater, I’ve just about had enough. Enough tomatoes, enough sauce, enough chili… enough enough enough. I have two giant tubs of chili frozen in my freezer, and at this rate I’m hoping they will stay edible for two full years. They truly are giant and I sort of just want to chuck them in the trash. But at any rate, I did manage to make this pasta dish last week for dinner that I’ve been dying to share with you, red or not. You won’t find me eating raw peppers anytime soon, but I do really love them roasted on top of things like pizza and pasta. We have especially been loving roasted reds lately. And I got in on this too when I started slicing squares of fontina and topping them with the peppers then laying both on buttered toast. Roasted Red Pepper Penne serves 4 2 large red peppers 3 cloves of garlic 1/3 cup parmesan cheese 4-5 basil leaves, torn 1/8 teaspoon salt.

Zucchini Fritters. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.

So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever. I can say this is the best macaroni and cheese recipe ever because it's not really my recipe.

I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. Always has been. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there.

So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Instructions. Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping. Recipe from Simple Comforts by Sur La Table (Andrews McMeel Publishing, 2010) Serves 4 to 6 Hurray for real mac and cheese. It's crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate. 5 tablespoons unsalted butter3 tablespoons unbleached all-purpose flour2½ cups whole or 2% milkCoarse salt¼ teaspoon dry mustard (optional)1/8 teaspoon freshly grated nutmeg (optional)1/8 teaspoon freshly ground black pepper3 cups grated extra-sharp Cheddar cheese½ cup grated Parmesan cheese1 pound elbow macaroni1 cup coarse fresh bread crumbs 1. 2. 3. 4.

Variations: While the classic is always welcome, try mixing things up on occasion by adding zippy green chiles or briny tuna. For the "tuna melt" version, substitute 1 cup grated Havarti or Fontina cheese for 1 cup of the Cheddar when you make the sauce (you'll still need a total of 3 cups cheese plus the ½ cup Parmesan). Zucchini Sticks -DK. French Fries: The No-Guilt Version. There’s nothing like a french fried potato.

The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them.

Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries Enjoy! Pumpkin Pie Bites. I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them.

Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. So… pipe some chocolate faces on and make them in October. Cute! And I’ll say it again… easy! Pumpkin Pie Bites. Pepperoni Pizza Muffins Recipe. When I’m online looking for dinner inspiration, I often search for recipes that take something my family loves and make it into something new.

Since pizza is one of my family’s favorite treat, I try to find new ways to incorporate it into our menu – kinda like I did with the Fried Pizza Bites. When I stumbled onto a recipe from the Noble Pig, I knew I had to try it out on my family! They absolutely loved it! The recipe was simple, only required a few ingredients and didn’t take long at all to prepare! So, go get you a big bowl and let’s get started in making this simple, yet tasty recipe. Grease a 12-cup muffin pan and carefully pour or spoon the mixture into each of the cups. Don’t those look absolutely yummy?!? Pepperoni Pizza Muffins Pepperoni Pizza in a muffin. Author: Crystal @ SimplyBeingMommy.com Recipe type: Entree Ingredients Instructions Preheat oven to 375 degrees. It's easy to share! Garlic Parmesan Pull-Apart Bread.

I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves.

Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough. Pizza Braid. A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!)

, but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese.

Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. Buffalo Chicken Rolls. I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Beautiful, even. Give and take. So today I’m going to ask you a favor.

Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes. Baked Egg Boat recipe. Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits.

I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.