side dish

SRC: Broccoli and Grape Pasta Salad

~ lk529 ~ 26 Comments

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I love the Secret Recipe Club so much that when the opportunity presented itself to help someone out in Group B’s reveal day I jumped on it! There are four groups in the Secret Recipe Club. We each post on a different Monday. As I am a member of group D, my reveal day is the fourth Monday of every month. As you can tell, group B posts on the second Monday of the month. Today!

My assigned blog for this “bonus” posting is Flavors by Four, a mother daughter blogging team. I started searching through their blog and found over ten things that piqued my interest. They have a wonderful selection of appetizers which is perfect now that the holiday party season is fast approaching. If you like stuffed mushrooms I encourage you to head on over to their blog, they have a multitude of recipes to choose from including French Onion Soup and Spinach Artichoke. With American Thanksgiving on the horizon I was tempted to pick their Orange Cranberry Bread and Mini Gobbler Pies are a fantastic idea for leftovers! I’m actually making their Twice Baked Sweet Potatoes tomorrow night.

I ultimately settled on Nicole’s Broccoli and Grape Pasta Salad. Frozen grapes are my favorite healthy dessert and we are on a grape kick right now. I also really like broccoli but never seem to buy it. I knew that this pasta salad would be great for me to have in the fridge as a quick lunch during the week. With a four month old I never know when I’ll be able to eat and this pasta salad sounded like a great alternative to my bagel. Of course, this would be a perfect dish to take to a potluck!

Broccoli and Grape Pasta Salad

Ingredients:

  • 6 strips cooked center cut bacon, chopped
  • 1/2 lb pasta, cooked and drained
  • 2 heaping cups halved grapes
  • 4 C broccoli florets
  • 2 heaping tbsp finely diced red onion
  • 1 C mayonnaise
  • 1/3 C red wine vinegar
  • 1/8 C sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Steps:

  1. In a large bowl toss together cooked bacon, cooked pasta, grapes, broccoli, and red onion.
  2. In a medium bowl whisk together mayonnaise, vinegar, sugar, salt, and pepper.
  3. Toss pasta salad in dressing and chill in the refrigerator over night.

*This recipe is adapted from Nicole at http://flavorsbyfour.blogspot.com/2013/09/broccoli-grape-pasta-salad.html *

Pasta Salad FG1

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Beet Biscuits

~ lk529 ~ 5 Comments

My neighbor gave me a mega massive beet from her local produce box. She said they were being over taken by beets and asked if I’d like one. I’d only ever used beets once before, for August’s Crazy Ingredient Challenge, and we really enjoyed them. This one beet provided the same amount of food as 2 of the beets purchased at the grocery store. Seriously, huge!

I stumbled upon this idea when searching for a dinner recipe to use some of the sweet potatoes my husband brought home from a grocery run. (He is king of straying from the list) A quick Food Network search revealed Paula Deen’s recipe for Sweet Potato Biscuits.

Then I saw the beet on the counter staring at me, begging to be used. I figured, why not!?

I’ve never made biscuits before. I’ve never seen or heard of beet biscuits. But who’s to say I can’t do it?!

I couldn’t remember ever being this happy after a recipe success.

And as an added bonus – they’re pink! Stuart pointed out that they fit with Breast Cancer Awareness month, so rush to the computer to create a blog post I did!

Beet Biscuits

Ingredients:

  • 1 beet
  • 1/2 C whole milk
  • 1 1/2 C flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed

Steps:

  1. Preheat oven to 400 degrees F.
  2. Wash the beet and wrap in foil. Roast beet for 50-60 minutes, until fork tender. When cool enough to touch peel, cube, and place in a food processor. Puree the beet and add a few tablespoons of the milk until the beet reaches an almost smooth texture.
  3. Preheat oven to 425 degrees F.
  4. In a food processor, pulse together flour, sugar, baking powder, and salt. Add in the cold cubed butter and pulse until the mixture looks like coarse sand. Place in a large bowl.
  5. Fold the pureed beet into the flour mixture. Add in the remaining milk.
  6. Knead dough on a floured surface. Add extra flour if needed. Press to 1/2″ thick. Cut dough into 9 square biscuits and place on a greased baking sheet. (Or, if you’re fancy, use a 2 1/2″ round biscuit cutter.)
  7. Bake 12-14 minutes until firm to the touch.

*This recipe is adapted from Paula at http://www.foodnetwork.com/recipes/paula-deen/fluffy-sweet-potato-biscuits-recipe.html *

Beet Biscuits

Buttermilk Ranch Potatoes

~ lk529 ~ 3 Comments

I used to be really bad at wasting food. I’d buy groceries with good intentions and then life would get in the way or cravings would overrule common sense. I have used the move as a great way to break that habit.

Instead of doing a massive “common pantry items” grocery trip I bought what I needed to make dinner. And then I would use those ingredients to plan out the next dinner plans, only buying what I needed at each trip to the store.

When I saw that the buttermilk in my fridge was nearing the end of it’s life and didn’t have enough to make Sweet Potato Waffles again (they’ve become a popular request of Stuart’s) I decided to make mashed potatoes.

I could’ve just thrown things together until they looked right, but I realized that sometimes people want a recipe for mashed potatoes and I could always use more side dishes on the blog. I pulled out the measuring cups and started creating a recipe!

An Original Recipe

Buttermilk Ranch Potatoes

Ingredients:

  • 3 gold potatoes
  • 1/4 C + 2 tbsp buttermilk
  • 1 tbsp butter
  • 2 tsp ranch seasoning
  • S+P, to taste

Steps:

  1. Wash and quarter the potatoes. Because gold potatoes have thin skins I left them on, but feel free to peel if you prefer. Place potatoes in a saucepan, cover with water, salt the water, and bring to a boil over medium heat.
  2. Boil potatoes until fork tender and drain. Mash potatoes with a potato masher, or a hand mixer if you prefer.
  3. Mix in buttermilk and butter until creamy. Add ranch seasoning and S+P.

Buttermilk Ranch Potatoes

Spicy Ranch Brussels Sprouts

~ lk529 ~ 4 Comments

Yesterday was my brother-in-law’s birthday. Unfortunately I already had a commitment of Secret Recipe Club to reveal on his actual birthday so instead we’re celebrating a day late, or shall I say instead that we’re simply extending the celebration!?

B graduated from Auburn last year and has since taken a job in Nashville and is loving his new life in the real world. Even if it means he doesn’t get to play Ultimate Frisbee as often as he’d like. B is very active and outgoing, he is very generous and kind. His rough, athletic exterior is balanced out by a sweet and soft heart. He really is a perfect gentleman. Hopefully I’ve thoroughly embarrassed him!

B's birthday

Wedding Photography by Cher Hanna

B did slack on providing me a dish to post for his birthday so I had to choose for him, with the help from his mother. She suggested Thanksgiving Brussels Sprouts, but as that recipe is already posted (although it definitely needs an updated photograph), I decided to create my own recipe for one of his favorite vegetables. Being very athletic, B and his girlfriend like to watch their calories and eat a well balanced diet rich in fruits and vegetables.

B and Kat, I hope you give this one a shot and tell me how I did!

Spicy Ranch Brussels Sprouts

Ingredients:

  • 1 lb Brussels sprouts, cleaned and halved
  • 2 tbsp canola oil
  • 1 3/4 tsp ranch seasoning
  • 1/2 tsp paprika
  • dash cayenne, to taste
  • salt and pepper, to taste

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a bowl coat Brussels sprouts in canola oil. Season with ranch, paprika, cayenne, and S+P.
  3. Place in a loaf pan in a single layer and bake 11 minutes. Flip sprouts and bake an additional 11 minutes until al dente.

Spicy Ranch Brussels Sprouts

 

CIC: Cranberries & Shallots

~ lk529 ~ 13 Comments

CIC-headerThis month members got to vote on the ingredients for the Crazy Ingredient Challenge. I love this new assignment method as it provides more time to allow inspiration to flow. It also gives me the opportunity to sway the challenge in a direction away from one of my many food allergies. I hated having to sit out last month’s Cantaloupe and Capers due to my melon allergy. I’m happy to say that my voted-for selection of Cranberries and Shallots won, by one vote!

There are a lot of directions one could take with this month’s challenge – salad, chutney, cheese log, bread pudding, anything Thanksgiving inspired, etc. I decided to do a simple side dish – elevating Brussels sprouts with sweetness from dried cranberries.

Brussels Sprouts with Bacon and Cranberries

Ingredients:

  • 5 strips of bacon, chopped
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/4 C dried cranberries
  • 1 tbsp honey
  • 1 C water

Steps:

  1. In a large skillet on medium-high heat cook bacon until crispy. Remove from pan and set aside.
  2. Add Brussels sprouts to same skillet and cook 5 minutes. Add shallots and garlic – cook until fragrant, about 1 minute.
  3. Stir in cranberries, honey, and water. Reduce to medium heat, cover, and simmer 7 minutes until liquid is evaporated and Brussels sprouts are tender. Stir in bacon and season with S+P.

*This recipe is modified from http://www.vegetariantimes.com/recipe/brussels-sprouts-with-walnuts-and-dried-cranberries/ and https://sewyoucancook.wordpress.com/2013/11/02/thanksgiving-brussels-sprouts/*

Brussels sprouts with Bacon and Cranberries

To see the other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at spatulasonparade@gmail.com. You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!

Brown Sugar Tomato Pasta

~ lk529 ~ 4 Comments

Kelli

Today is Kelli’s birthday. Kelli is my brother’s fiance and has been featured on Sew You Think You Can Cook a few times before. Her parents are passionate cooks and Kelli has shared some of their recipes with me. (Black Beans & Buffalo Chicken Dip)

I can’t wait until she officially becomes a member of the family – having been with my brother for longer than I’ve known Stuart, she’s already a sister to me. Kelli is beautiful both inside and out and is the most fashionable person I know! Every time I spend time with her I’m inspired to refresh my wardrobe, paint my nails, wear makeup and accessorize with fun jewelry. Unfortunately that urge never lasts long enough to become habit and I’m back in t-shirts and jeans, feeling frumpy before I know it. Kelli is incredibly smart and a hard worker and is currently pursuing her dreams in dental school.

Kelli’s favorite dessert is pie. I believe pumpkin is her all time favorite with key lime coming as a close second. As key lime pie is my personal favorite, I featured it last year on my birthday. But, the first time I ever tried making key lime pie was for Kelli on her birthday 3 years ago. I actually squeezed juice from real key limes for it! It was the tartest pie EVER.

I couldn’t do another key lime pie post – my previous one yields the most perfect key lime pie so there isn’t anywhere to go but down from that one! And I just use the recipe on the can of pumpkin puree for pumpkin pie. So, I asked her what she’d like featured on her day. She gave me this simple but beautiful recipe for the pasta dish her mom would always make for her on her birthday.

I absolutely loved this recipe and it is a perfect, light pasta dish for summer. It would make a great side dish too.

Brown Sugar Tomato Pasta

Ingredients:

  • 6 roma tomatoes
  • 2 tbsp brown sugar
  • 2 tbsp extra virgin olive oil
  • 1/2 lb spaghetti

Steps:

  1. Preheat oven to 275 degrees F.
  2. Cut tomatoes into eighths and place on a parchment paper lined baking sheet. Sprinkle tomatoes with salt, pepper, brown sugar, and olive oil. Bake for 90-120 minutes.
  3. Cook pasta in boiling salted water.
  4. In a large bowl toss together tomatoes and pasta.

Brown Sugar Tomato Pasta

SRC: Moroccan Carrots

~ lk529 ~ 20 Comments

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Sally’s blog Bewitching Kitchen. Sally is a biochemist in Kansas, but was born in Brazil and spent years in France and California. As a result she features multiple cultures on her blog! Sally admits to being an “exercise-fanatic” – I think she’d get along very well with my husband! She also enjoys golf – I played golf in high school and Stuart has gotten into the sport. He plays almost once a week with friends – I’m nervous he might actually beat me the next time I finally get out onto a course. (It’s only happened once or twice in the 7 years we’ve been together.)

Sally has been blogging since 2009 so it’s not hard to understand that I struggled with finding something to recreate. I saved close to 20 recipes on my secret Pinterest board! As much as I wanted to make her Raspberry Brown Sugar Chocolate Chip Ice Cream, I decided to save it when I was released from bed rest. She had a couple hummus recipes that sounded interesting (cilantro jalapeno and roasted beet), two different pesto recipes that piqued my interest (asparagus and kale), multiple entrees and even a grilled salad! I ultimately went with a side dish.

I like it when fellow SRC members pick a side dish from someone’s blog as most of our posts are main dishes and not surprisingly desserts. I’ve admitted before that I don’t think about my side dish very often – I spend so much effort on planning and cooking the meal that I forget about our vegetable and/or starch. These carrots are a refreshing side dish perfect for spring and summer. I served them alongside my vineyard chicken.

Disclaimer: Stuart made this SRC recipe for me!

Moroccan Carrots

Ingredients:

  • 1 lb carrots
  • 1/2 C olive oil
  • zest of 1 orange
  • 1/4 C orange juice
  • juice of 1 lemon
  • 1/8 tsp cayenne pepper
  • 1/2 tsp cumin
  • 2 tbsp sugar

Steps:

  1. Slice peeled carrots and cook in boiling water for 5 minutes, or until fork tender.
  2. Whisk together olive oil, zest, 1/4 C orange juice, lemon juice, a pinch of sugar, S+P.
  3. Toss carrots in dressing, cayenne, cumin, sugar, and salt. Garnish with fresh parsley.

*This recipe is adapted from Sally at http://bewitchingkitchen.com/2010/02/18/moroccan-cooked-carrot-salad/*

Moroccan Carrots

Perfect Corn on the Cob Every Time

~ lk529 ~ 1 Comment

I am so excited that corn is back in season (at least in FL). I think it’s my favorite thing about summer produce.

And I have the perfect way to cook it. I honestly don’t do it any other way. It keeps the corn in all it’s natural glory.

And my favorite way to eat it is simply with salt and butter.

Perfect Corn on the Cob

Ingredients:

  • corn on the cob, husks still on

Steps:

  1. Preheat oven to 400 degrees F.
  2. Place corn, with the husks on directly on the oven rack. Alternatively, you can remove the husks and silks and wrap the corn in aluminum foil.
  3. Bake for 35 minutes.
  4. When cool enough to touch, fold back the husks and remove the silks. I prefer to leave the husks attached to the corn as it provides for an natural handle!

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Scalloped Potatoes

~ lk529 ~ Leave a comment

If you are looking for a comforting side dish look no further. The perfect potato side dish made it’s way into my inbox on March 20th via Food Network’s Recipe of the Day email.

It’s rare when the Recipe of the Day is one that perfectly fits my menu or pantry items but this one arrived just in time to use up the bag of potatoes that were starting to get questionable.

And I got to break out the mandolin I got for Christmas! While I peeled potatoes Stuart slice away – he loved how quick and easy it was.

Scalloped Potatoes

Ingredients:

  • 2 1/2 lb red potatoes
  • 2 C half-and-half
  • 1 tbsp kosher salt
  • 1 clove garlic, smashed
  • 2 tbsp unsalted butter
  • black pepper, to taste

Steps:

  1. Preheat oven to 350 degrees F. Grease an 8×8″ casserole dish.
  2. Peel and slice potatoes to 1/8″ thick slices. This is easily done with a mandolin but if you don’t have one slice as thinly as you can.
  3. In a large pot combine potatoes with the remaining ingredients. Bring to a boil and reduce the heat to medium. Cook, stirring, until mixture has thickened.
  4. Pull out the garlic clove and pour into prepared casserole dish. Give it a shake so the potatoes settle evenly.
  5. Bake for 1 hour until bubbly and golden on top. Allow to rest for 10 minutes before cutting into it – if you don’t it’ll still taste fabulous but won’t look as beautiful.

*This recipe is modified from Food Network Kitchens*

Scalloped Potatoes

Sun-dried Tomato Risotto

~ lk529 ~ 1 Comment

Creating your own recipes can be daunting, but using a neutral flavored base is a great way to learn how to play with flavors. Rice, chicken, potatoes.

I like to get creative with risotto. There’s something therapeutic to me about stirring a pot of soon-to-be-creamy Arborio rice.

I planned to make this dish the first Friday of Lent as a way to “sweet talk” my husband. As he isn’t Catholic, I don’t force upon him a fast or expect him to abstain from meat on Fridays. But if we’re eating in, we’re having either seafood or a meatless entrée. Most often I’ll make pasta, and brown up some meat or grill some chicken for him.

We ended up ordering pizza that Friday instead so this risotto became a beautiful “fancy” side dish to some baked chicken on another night. I wouldn’t recommend using this recipe as your main dish anyway. Now that I think about it, risotto isn’t often, if ever, served as a main dish – unless it has meat in it.

An Original Recipe

Sun-dried Tomato Risotto

Ingredients:

  • 5 C chicken broth
  • 2 tbsp olive oil
  • 1/2 green bell pepper, diced
  • 1/2 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 C Arborio Risotto Rice
  • 1/4 C vegetable stock or white wine
  • 10 sun-dried tomato halves, chopped
  • 1 C fresh spinach
  • 1/4 C mascarpone
  • 2 tbsp grated asiago cheese
  • 1 lemon

Steps:

  1. Bring chicken broth to a simmer over low to medium heat.
  2. In a large pot (I use a dutch oven) saute onion and bell pepper in olive oil over medium-high heat. Season with S+P. When onion is translucent add garlic and stir 30 seconds. Add rice and toast 2 minutes.
  3. Deglaze the pan with vegetable stock or white wine. Use a wooden spoon to scrape any brown bits from the pan.
  4. Once liquid is absorbed add 1-2 ladles of warm chicken broth. Stir often. Once liquid is absorbed repeat until rice is tender and creamy. You may not need all of the chicken broth.
  5. Once rice is cooked through reduce heat to low and add tomatoes, spinach, mascarpone, and asiago. Stir until spinach is wilted and cheese melted. Squeeze with lemon and serve.

Sun-dried Tomato Risotto 1 Sun-dried Tomato Risotto 2

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