Side Dishes Archives

30
Mar
2016

Garlic Infused Roasted Asparagus

categories: Side Dishes, Vegetable Dishes

528 Shares

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!

I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it. It’s very simple to make this delicious vegetable side dish.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Here’s How To Make Garlic Infused Roasted Asparagus

The first thing to do is infused garlic into oil. To do this, add olive oil to a small skillet. Turn heat to medium. Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces.

Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange the asparagus stalks in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Toss to fully coat the asparagus with the garlic infused oil, and then season with salt and pepper.

Time to Cook The Garlic-Infused Roasted Asparagus

Roasted asparagus bakes in a preheated 450 degree oven for a total of 12-15 minutes. Note that the cooking time can vary, depending on the size of the asparagus stalks!

Keep an eye on the roasted asparagus at the 10 minute mark. We once had dinner guests and I forgot to check on them (got really busy in the kitchen). Because I was using teensy, tiny asparagus stalks, I killed them. True story! With dinner guests in attendance… oh the horror!

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time. See how the asparagus has begun to roast up in the photo below? This is a good thing!

Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too!

When I took these photos I was making this for a meal with a vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish, but trust me… it’s delicious BOTH ways!

Do You Enjoy Vegetable Side Dishes?

If you enjoy vegetable dishes, be sure to check out my recipe for Oven Roasted Carrots, Brussel Sprouts with Bacon, Brown Butter Green Beans, or Fresh Corn Sauté, plus many vegetable dishes, all listed in the Recipe Index at the top of each page.

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here! Have a fantastic day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

PRINT

Garlic Infused Roasted Asparagus

Prep Time

5 mins

Cook Time

14 mins

Total Time

19 mins

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!

Category: Side Dish

Cuisine: American

Keyword: asparagus

Servings: 6 servings

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 bunches fresh asparagus , thick ends trimmed
2 1/2 Tablespoons olive oil
3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
approx. 1/2 teaspoon salt and 1/2 teaspoon black pepper
Freshly shaved Parmesan cheese curls , if desired, for garnish

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.

Recipe Notes

Caloric calculation does not include garnish of shaved Parmesan cheese (optional).

Nutrition Facts

Garlic Infused Roasted Asparagus

Amount Per Serving (1 serving)

Calories 54 Calories from Fat 45

% Daily Value*

Fat 5g8%

Potassium 16mg0%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

14
Mar
2016

Easy Homemade Rice Pilaf

categories: Side Dishes

102 Shares

Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Do you buy rice pilaf from a box on the grocery store shelf? What if I told you it’s VERY easy to make your own and it tastes FANTASTIC?!!! That’s right… this Easy Homemade Rice Pilaf is my latest recipe “find” and it is amazing. Seriously GOOD.

I love rice pilaf, and have been buying boxes of it (“The San Francisco Treat” – wink, wink) for years and years, until I found this recipe. This homemade rice pilaf is delicious, very easy to make, and is my new “go to” homemade rice pilaf recipe.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Easy Homemade Rice Pilaf

Melt 2 Tablespoons butter in a medium-sized skillet. Add orzo pasta and the black wild rice to the skillet. Cook the rice on medium-low heat, stirring often, until the orzo becomes golden brown in color.

Add the diced onions and continue cooking until the onions have softened and become translucent in color. Toss in the minced garlic, and cook for an additional minute.

Add the white rice, salt, pepper, turmeric and chicken broth to the skillet, and stir well, to combine.

Let The Rice Pilaf Cook

Bring the mixture to a boil, and stir the rice often. Once the liquid is boiling, reduce the heat to Low. Put a cover/lid on the skillet, and continue to cook rice for 25-30 minutes. *Note: Check the rice at 25 minutes. If it’s almost done, but not all the way done, add a little water, and give it a quick stir. Try cooking it for another 5 minutes, to be sure the rice is completely done.

Here is a photo (below) of what the homemade rice pilaf looked like when it was done. The rice will be soft, and the black wild rice will have a touch of firmness. It looks very similar to what you get from a boxed mix (but honestly think it tasted better).

When the rice is done, remove skillet from the heat. Take the lid off the skillet, and let the rice stand (uncovered) for a couple minutes. Fluff the homemade rice pilaf with a fork, and serve!

Serve The Homemade Rice Pilaf

I served the homemade rice pilaf to accompany a chicken dinner I made recently (Rosemary Chicken With Caramelized Onion Wine Sauce). We’ve also enjoyed this homemade rice pilaf as a side dish for seafood and pork chops, which was also delicious.

This flavorful rice is a perfect side dish for beef, poultry, pork or seafood, and in my book, you can’t beat that! The leftovers are incredible, too (with a good stir and a quick heat up in the microwave!).

I really hope you will give this delicious homemade rice pilaf a try. We LOVE it, and it’s now been added to our regular rotation. It’s wonderful being able to make rice pilaf from scratch! It sure saves unnecessary trips to the grocery store!

Looking For More SIDE DISHES?

You can find all my recipes in the Recipe Index, which is located at the top of the page. A few favorite side dish recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great day!

Recipe Adapted From: http://www.favfamilyrecipes.com/stovetop-rice-pilaf-with-orzo.html

0 from 0 votes

PRINT

Easy Homemade Rice Pilaf

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Category: Side Dishes

Cuisine: American

Keyword: homemade rice pilaf

Servings: 6 servings

Calories Per Serving: 152 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1/2 cup orzo
1/2 medium brown onion , diced
2 cloves garlic , minced
1/2 cup white rice
1 Tablespoon black wild rice
Salt and pepper , to taste
1/8 teaspoon turmeric (a spice, gives the rice it's yellow color & it's good for you!)
2 cups chicken broth

US Customary - Metric

Instructions

Melt butter in medium skillet. Add orzo and black wild rice; cook on medium heat, stirring occasionally until the orzo is golden brown in color (about 5 minutes).
Add diced onion and cook until onions soften and are translucent. Add minced garlic; cook for one minute, stirring often.
Add white rice, salt and pepper, turmeric, and chicken broth. Stir to combine.
Cook mixture until the liquid comes to a boil. Reduce the heat to Low, put a lid on the skillet. Continue simmering the rice for 25 minutes. When done, the rice will be softened, and the liquid will be absorbed.
*Test the rice at the 25 minute mark. If the rice is in need of a bit more cooking (but most liquid is absorbed already), add just a touch more water, and cook for another 5 minutes. The black wild rice will still be a bit firmer than the rest of the rice... (that's okay).
When rice is done, remove the skillet from the heat. Take off lid, and let it stand for a couple minutes. Fluff the rice with a fork, and serve. Enjoy!

Nutrition Facts

Easy Homemade Rice Pilaf

Amount Per Serving (1 g)

Calories 152 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 322mg14%

Potassium 132mg4%

Carbohydrates 24g8%

Protein 3g6%

Vitamin A 115IU2%

Vitamin C 6.2mg8%

Calcium 14mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

07
Mar
2016

Hawaiian Macaroni Salad

categories: Salads, Side Dishes

30.3K Shares

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It’s so good it will have you saying “Aloha”.I found a simple recipe for a Hawaiian Macaroni Salad while searching online the other day. I first tried Hawaiian macaroni salad (and loved it) several months ago, when our oldest son dropped by our home with pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant.

We loved this recipe! I grew up not really liking “regular” macaroni salad, due to all the sweet pickle relish my Mom put in the recipe (not a big fan!). Perhaps that is why I really like this simple, creamy Hawaiian-style macaroni salad, made with a few simple ingredients (and no pickle relish!) Finely shredded carrots are what give this tasty salad it’s slight orange coloring. Here’s how to make this fantastic “Hawaiian-style” side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Hawaiian Macaroni Salad

Cook one pound (16 ounces) of elbow macaroni according to package instructions.

Finely shred the carrots and onion while the macaroni is cooking. I used the smaller opening of my hand grater to finely shred both the carrots and the onion.

Drain Macaroni, But Do Not Let It Cool

When the macaroni has finished cooking, drain it well, but don’t let it cool off. Just let the water drain out, but don’t rinse the noodles. The hot macaroni will absorb more if it mixed while still hot.

Put the macaroni in a bowl, or container with a lid. While the macaroni is still hot, add apple cider vinegar, carrots and onion. Stir well. After ingredients are mixed together, let it cool for about 15 minutes.

While macaroni is cooling off, mix together mayonnaise, milk and sugar in a separate container. Once macaroni is completely cool, add the mayonnaise mixture; gently stir it in, until ingredients are fully combined.

Time To Refrigerate The Hawaiian Macaroni Salad

After ingredients are completely mixed together, add salt and black pepper, to taste. At this point the salad will seem “wet” , but never fear! The macaroni will absorb lots of the moisture as it refrigerates.

Cover the salad and refrigerate for at LEAST 4 hours (trust me, the longer it refrigerates, the better it tastes!). Make sure to give it a stir before serving, then enjoy this great side dish with some pulled pork (and rice), for an authentic Hawaiian meal!

I’m really glad I made this Hawaiian macaroni salad. I kept coming back and having a few bites of it here and there (couldn’t stay out of it!). I even invited our son over to taste test it, and he loved it (and took some home for later)! It is (or WAS… we scarfed it) delicious, simple to prepare, very creamy (like it’s supposed to be), and a great side dish. Hope you’ll give it a try!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of side salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

5 from 1 vote

PRINT

Hawaiian Macaroni Salad

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

Category: Salad/Side Dish

Cuisine: American

Keyword: Hawaiian macaroni salad

Servings: 10 servings

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound elbow macaroni , uncooked
2 Tablespoons apple cider vinegar
2 large carrots , finely shredded
1/4 cup finely shredded onion
2 1/2 cups mayonnaise (Best Foods or Hellman's recommended by original source)
1/4 cup milk
2 teaspoons granulated sugar
Salt and pepper , to taste

US Customary - Metric

Instructions

Prepare the elbow macaroni, according to package instructions. When done, drain macaroni and put it into a large bowl while still hot.
While the macaroni is hot, add the apple cider vinegar, shredded carrots and shredded onion. Stir and mix well. Let the macaroni cool down for 15 minutes.
In a small bowl, mix the mayonnaise, milk, and granulated sugar together until fully combined. Gently stir in the mayonnaise mixture into the macaroni (which is now at room temp). Stir until all ingredients are fully coated. Season with salt and pepper, to taste.
Cover bowl; place salad in refrigerator for at least 4 hours (or overnight-the longer it refrigerates, the better it will taste!). When ready to serve, give the salad a light stir... and enjoy!

Nutrition Facts

Hawaiian Macaroni Salad

Amount Per Serving (1 g)

Calories 561 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 369mg16%

Potassium 166mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 2085IU42%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

08
Jan
2016

Roasted Delicata Squash with Maple and Sage

categories: Side Dishes, Vegetable Dishes

10 Shares

You’re gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

Have you ever tried Delicata squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try.

I bought two delicata squash at the grocery store and made a wonderful side dish! It was so good, I am posting the recipe for Roasted Delicata Squash with Maple and Sage! It was really GOOD.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What IS A Delicata Squash?

I did a little research on this cylinder shaped winter squash via good ol’ Wikipedia. These vegetables are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash.

It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!

How To Make Roasted Delicata Squash

I used two delicata squash for this recipe (which makes 4-6 servings). The photo below shows what they look like. This recipe for roasted delicata squash can be easily cut in half or doubled, depending on the amount needed.

How To Make Roasted Delicata Squash

Slice each delicata squash in half, lengthwise, using a very sharp knife. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (NOTE: this picture was taken before ends were cut off).

After both ends have been sliced off, cut each half into one inch thick slices, straight across. Place all the the slices into a large bowl, and toss them gently with the olive oil and salt.

Cook The Squash

Put the oiled and salted squash slices onto a foil covered baking sheet in a single layer. The roasted delicata squash is then baked at 425° F. for 10 minutes. TIP: You will definitely want to use aluminum foil under the roasted delicata squash. It will make your clean up so much easier!!!

After the squash has baked for 10 minutes, flip the pieces over, to cook the other side. Can you see how the squash is caramelizing from the roasting? This is a good thing. Continue baking the roasted delicata squash for another 15 minutes, or until tender. You can pierce the squash with a knife or fork, to test for tenderness.

Making A Maple Sage Sauce For The Roasted Delicata Squash

While those pretty squash slices are roasting in the oven, make the Maple Sage sauce. Heat the butter, real Maple syrup and sage in a pan or skillet (on low heat) for a few minutes. Heating the sauce will infuse the the ingredients. This helps the maple and sage to permeate the butter with wonderful flavor!

Putting The Dish Together, To Serve

When the roasted delicata squash is finished cooking, remove it from oven. Place the squash into a heatproof bowl. Drizzle the baked squash all over, with the Butter, Maple & Sage sauce.

Gently stir, to coat the roasted delicata squash with the sauce. Arrange the squash on a serving platter, and serve it while hot!

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Here’s the finished dish! The roasted delicata squash with maple and sage sauce looks good. More important than the way it looks is the way it TASTES… DELICIOUS!

Interesting Fact About Eating Roasted Delicata Squash

Here’s an interesting tidbit: The rind of this particular variety of squash is so thin, it is OKAY to eat it with this dish if you want! It becomes very tender when cooked. Who knew???

I LOVE finding new side dishes to try. The roasted delicata squash was very economical to make, as well, because I only paid .99 cents for each squash. Sure do hope you will consider trying this recipe. It was really delicious. Have a GREAT day!

Looking For More Vegetable Side Dishes?

You can find all of my vegetable side dishes (and others) in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

0 from 0 votes

PRINT

Roasted Delicata Squash with Maple and Sage

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage

Category: Side Dish, Vegetables

Cuisine: American

Keyword: roasted delicata squash

Servings: 6 servings

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 delicata squash (whole)
3 Tablespoons olive oil
2 teaspoons salt
2 Tablespoons butter
2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
2 Tablespoons real Maple syrup

US Customary - Metric

Instructions

Preheat your oven to 425 degrees.
Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
Cut off the ends of each squash half. Discard ends.
Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!

Nutrition Facts

Roasted Delicata Squash with Maple and Sage

Amount Per Serving (1 serving)

Calories 346 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 836mg36%

Potassium 2403mg69%

Carbohydrates 63g21%

Fiber 10g42%

Sugar 18g20%

Protein 6g12%

Vitamin A 9455IU189%

Vitamin C 83.9mg102%

Calcium 209mg21%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

04
Jan
2016

Mushroom Risotto with Pan-Seared Shrimp

categories: Main Dishes, Seafood, Side Dishes

342 Shares

You’ll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

In all my years of cooking, I have NEVER made risotto, even though I’ve thought about it many times. So- I recently tried a mushroom risotto recipe I found on Pinterest, added some pan-seared shrimp to it, and LOVED it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mushroom Risotto Is Not As Hard To Make As You Might Think!

This mushroom risotto with pan-seared shrimp was far easier to make than I originally thought it would be… I will make it again!!

The only hard thing about making risotto (and it’s not hard at all), is the continual stirring of the rice as you add in broth and wine as you cook. If you have all the ingredients ready to go before beginning this recipe, it’s really no big deal! Here’s what you do to make this absolutely delicious mushroom risotto dish:

How To Make Mushroom Risotto with Pan-Seared Shrimp

Clean and cut the mushrooms into quarters. Melt butter and olive oil in large saucepan. Sautè mushrooms until lightly browned (several minutes).

Salt the mushrooms, then continue cooking for a couple additional minutes. Remove the mushrooms from the pan, and set aside. The salt helps moisture to be released from the mushrooms. Here they are, cooking and looking good. They will make the mushroom risotto taste really good!

After removing the mushrooms from the pan, add and melt the additional butter and olive oil. Sautè the chopped onion in this butter/oil mixture for 5 minutes on medium-high heat, stirring often.

Time To Add The Rice

Now add the ARBORIO rice to the pan. YES, you have to use arborio rice to make this risotto, folks.

Stir the rice in with the onions. Cook this for a couple minutes, stirring often, until rice begins to turn a light brown.

Cooking The Risotto

Now here’s the important step. Add wine to the pan, and let the liquid boil and be absorbed. Then add a cup of the broth into this mixture, while stirring constantly. Continue to stir the rice. When almost all of liquid has been absorbed, add more broth 1/4 cup at a time.

Cook and stir the risotto, adding 1/4 cup broth at a time to the rice as the liquid is absorbed. Continue doing this, until finally all the broth has been incorporated into rice. This will take about 25-30 minutes in total, and the finished risotto should be nice and creamy.

When done, all the broth should have been used, and the risotto should be tender, but not smushy. There should still be a tiny bit of liquid left in pan.

Finish Making The Mushroom Risotto

Add the cooked mushrooms to the risotto. Now you are almost done making your delicious mushroom risotto!

Add the grated fresh Parmesan cheese, and some salt and pepper (to taste). Stir ingredients well, to combine. Remove the pan from the heat.

Cover the pan, and let the mushroom risotto sit for 4-5 minutes. While the risotto is “resting” (such hard work being stirred so much, right?), cook the shrimp.

Pan-sear The Shrimp

While the risotto “rests”, cook the cleaned, de-veined, and seasoned shrimp in butter and olive oil in a separate skillet. Cook for abut 2-3 minutes per side on medium high heat.

Serve Mushroom Risotto With Pan-Seared Shrimp

Spoon out individual serving portions of the mushroom risotto into (or onto) serving dishes and place 4-5 pan-seared shrimp on top of each serving. Garnish with some parsley, and additional grated Parmesan cheese. Serve the mushroom risotto while hot, and ENJOY!!

Sure hope you will give this mushroom risotto a try. This dish is so creamy, full of flavor… and EASY! I am so glad I tried making mushroom risotto (finally), and am excited to now be able to create even more risotto dishes. I am thankful to have learned the original technique for making risotto from Martha, at “A Family Feast”.

Have a great day, and thank you for stopping by. Please come back soon, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Make This Dish Your Own!

This mushroom risotto dish is such a versatile recipe. If you want the risotto as a side dish, simply omit the shrimp! If you want it to be a vegetarian dish, simply omit the shrimp! If you don’t like shrimp… how about using pan-seared chicken pieces? There are so many ways to enjoy this dish! You might enjoy my recipe for chicken and asparagus risotto, too!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day, friends. Make it a good one!

Mushroom Risotto Recipe Source: http://www.afamilyfeast.com/mushroom-risotto/

0 from 0 votes

PRINT

Mushroom Risotto with Pan-Seared Shrimp

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

Category: Entree

Cuisine: American

Keyword: mushroom risotto

Servings: 4 servings

Calories Per Serving: 595 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For mushrooms:

1 8 ounce pkg. mushrooms (baby bella or white button-I used white button)
1 Tablespoon butter
1 Tablespoon olive oil
Salt

For Risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1/2 large brown onion , finely diced (total of 1 cup diced onion)
1 cup Arborio rice (no substitutes!)
1/3 cup dry white wine
2 1/2 cups chicken stock or broth
3/4 cup grated fresh Parmesan cheese
Salt and Pepper , to taste

For Shrimp:

1 Tablespoon butter
1 Tablespoon olive oil
1/2 pound medium shrimp (about 12-16)
Garlic powder , dried parsley (enough to lightly season shrimp)

For Garnish:

Dried parsley flakes
Grated Parmesan cheese

US Customary - Metric

Instructions

Have all ingredients ready/prepped before beginning.
Prepare Mushrooms: Clean mushrooms, then cut into quarters (include stems). Melt 1 T. butter and 1 T. olive oil in medium skillet. Cook mushroom (stirring often) on medium-high for several minutes until lightly browned. Sprinkle with a bit of salt, then cook for another minute. Remove pan from heat, and set aside.
Prepare Risotto: Melt olive oil and butter in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes, stirring frequently. Add rice; cook and stir for a couple minutes until rice begins to turn a light brown color. Pour in white wine. Let liquid come to a boil, then be absorbed into rice.
Pour one cup of broth into rice, and stir constantly. Make sure to keep the heat at a medium simmer. Each time almost all (but not all) of the liquid has been absorbed, add 1/4 cup more broth, stirring constantly. Continue this process (rice absorbs liquid, adding more liquid) until broth is gone. This will take about 25-30 minutes. When done risotto should be tender (and there should be only a little bit of liquid remaining). Turn off heat, then add mushrooms, freshly grated Parmesan cheese, salt, and pepper. Stir well, to combine. Put a lid on pan, and let sit for 5 minutes. While risotto is resting, cook the shrimp.
Sprinkle shrimp lightly with garlic powder and dried parsley flakes and mix together, to coat shrimp. Melt butter and olive oil in hot, medium-high skillet. Add seasoned shrimp. Cook quickly, about 2-3 minutes per side, until done.
Spoon risotto into (or onto) individual serving dishes. Place 3-5 pan-seared shrimp on top of each portion. Garnish with additional grated Parmesan cheese and parsley flakes. Serve hot, and enjoy!

Nutrition Facts

Mushroom Risotto with Pan-Seared Shrimp

Amount Per Serving (1 serving)

Calories 595 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 13g81%

Cholesterol 108mg36%

Sodium 825mg36%

Potassium 469mg13%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 4g4%

Protein 21g42%

Vitamin A 495IU10%

Vitamin C 3.6mg4%

Calcium 278mg28%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

09
Dec
2015

Brown Butter Green Beans with Toasted Almonds & Red Peppers

categories: Side Dishes, Vegetable Dishes

31 Shares

Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

If you need a delicious side dish, may I suggest this recipe for Brown Butter Green Beans with Toasted Almonds & Red Peppers? The recipe is easy, delicious, and perfect for any occasion.

I made these brown butter green beans as one of the side dishes for our Thanksgiving meal, but they would be great as a side dish any time of year! The flavor imparted by the browned butter sets these apart… they truly are delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Brown Butter Green Beans

Toast some sliced almonds in a dry skillet for about minutes, stirring occasionally. Be careful not to burn the almonds. Remove almonds from skillet; set on a paper towel to cool.

Cook the fresh green beans in a large pot of salted water (medium-high) for about 5 minutes.

Add HALF of the chopped red peppers to the green beans. Cook for 1 more minute. Remove the pan from the heat, and drain the veggies. Set aside.

Brown The Butter

In a clean skillet, place 2 large Tablespoons butter. Cook the butter on medium heat for 2-3 minutes. Stir the butter frequently as it cooks, until the butter has browned. Do not burn the butter.

Add the cooked green beans, red peppers and HALF of the toasted almonds to the brown butter in the skillet. Season the beans with salt and pepper, to taste. Stir well, to coat everything with the butter. Continue to cook the beans for 1-2 minutes, until fully heated through.

Time To Serve The Brown Butter Green Beans!

Pour the green beans (with the almonds and red peppers) into a serving bowl. Garnish the beans with the reserved half of the toasted almonds and red peppers (fresh, not cooked).

Serve, and enjoy this delicious veggie side dish! Have a wonderful day. Be kind to one another!

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of veggie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.acedarspoon.com/green-beans-with-brown-butter-and-toasted-almonds/

0 from 0 votes

PRINT

Brown Butter Green Beans with Toasted Almonds & Red Peppers

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

Category: Side Dish, Vegetables

Cuisine: American

Keyword: brown butter green beans

Servings: 4 servings

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound fresh green beans (with ends trimmed)
2 Tablespoons butter
1/3 cup slivered almonds (toasted)
3 Tablespoons chopped red pepper (divided)
Salt and Pepper , to taste

US Customary - Metric

Instructions

Toast sliced almonds in a dry skillet (medium-high heat) for about 3 minutes, stirring occasionally. Remove almonds from skillet; set on a paper towel to cool.
Bring pan of salted water to a full boil. Cook the green beans (medium-high) for 5-6 minutes.
Add HALF of the chopped red peppers to the beans, and cook for 1 additional minute. Remove from heat, and drain. Set aside.
In a clean large skillet, place 2 large Tablespoons butter. Cook on medium-high heat 2-3 minutes, stirring frequently until the butter has browned and gives off a nutty aroma. Do not burn butter.
Turn heat to low. Add cooked green beans, red peppers and HALF of the toasted almonds to the brown butter. Stir well, to coat everything with brown butter. Season with salt and pepper, to taste. Continue to cook for 1-2 minutes, until fully heated through.
Pour into serving bowl. Garnish dish with reserved half of toasted almonds and red peppers (fresh, not cooked). Serve, and enjoy!

Nutrition Facts

Brown Butter Green Beans with Toasted Almonds & Red Peppers

Amount Per Serving (1 serving)

Calories 139 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 317mg9%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin A 1175IU24%

Vitamin C 22.8mg28%

Calcium 66mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

13
Nov
2015

Roasted Butternut Squash with Cranberries, Honey & Feta

categories: Holidays!, Side Dishes, Vegetable Dishes

109 Shares

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. The dish has so many different flavors going on- roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries. Butternut squash is topped off with the sweetness from honey being drizzled over the top of the ingredients! I am really glad I tried this recipe.

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it, in a nutshell.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Get yourself a butternut squash. Got one? Okay. You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes. Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Getting Ready To Serve The Butternut Squash

When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.

Ready To EAT!

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM! Now this roasted butternut squash with cranberries, honey & feta cheese is ready to enjoy! Serve immediately.

That’s it! Serve the roasted butternut squash dish while hot! Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing! Have a fantastic day, friends. May God bless and keep you in, and through, all you do.

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes using butternut squash you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

0 from 0 votes

PRINT

Roasted Butternut Squash with Cranberries, Honey & Feta

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

Category: Side Dish

Cuisine: American

Keyword: roasted butternut squash

Servings: 8 servings

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large butternut squash (peeled and cut into bite-sized cubes)
2 Tablespoons olive oil (divided)
Salt and black pepper (to season with)
2 cups fresh (and not frozen) cranberries
1/4 cup feta cheese , finely crumbled
3-4 Tablespoons honey
ground cinnamon , to taste
dried parsley (can also use fresh, if desired)-for garnish

US Customary - Metric

Instructions

Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.
Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts

Roasted Butternut Squash with Cranberries, Honey & Feta

Amount Per Serving (1 serving)

Calories 121 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 129mg6%

Potassium 351mg10%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 9g10%

Protein 1g2%

Vitamin A 10000IU200%

Vitamin C 23mg28%

Calcium 70mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

17
Sep
2015

Skillet Potatoes With Scallions And Parmesan

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

10 Shares

Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!
I don’t know about you, but I’m on the lookout for new, easy, and inexpensive side dishes to add to our dinner meal. It’s easy to fall into a rut and serve the same old, same old veggies. That’s why I enjoyed making these Skillet Potatoes With Scallions And Parmesan! Yum! They’re an easy and delicious dish you can serve with a variety of meats.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It helped that I had just harvested some red potatoes from our backyard garden. Some of them were a little scarred from digging them up), but I was excited to use a few of them. I used 5 red potatoes, which made enough for 2-3 servings.

Prepare The Potatoes

Wash the potatoes very well, then slice them into about 1/2 inch slices. I keep the peel on, because I think the color looks really good in the finished dish, plus they contain extra fiber.

Place enough water in a large skillet to cover the bottom with about 1/2 – 3/4 inch of water. Put the sliced potatoes into the water and begin to cook them on medium-high heat.

Continue cooking the potatoes, turning gently, and added more water, when necessary, to ensure the potatoes do not stick to the bottom of the skillet. TIP: As the water cooks away you will need to add additional water.

Finish Cooking, Then Garnish Skillet Potatoes

Keep an eye on the potatoes as they finish cooking. Making sure there is enough water in skillet is the key to this dish. Continue cooking (about 15 minutes or so) until the potatoes are fork-tender. Once fork-tender, remove any remaining water from the skillet. Add the butter, salt, pepper, minced garlic chopped scallions (green onions) to the skillet.

Coat the potatoes with the melted butter by spooning it up and over the top of the potatoes while they cook. Remove the potatoes from the heat after 1-2 minutes (don’t burn the garlic!). Gently pour potatoes into a serving bowl, and immediately sprinkle with grated Parmesan cheese.

Time To Eat The Skillet Potatoes With Scallions And Parmesan!

The cheese will melt in about a minute over the hot potato slices, then they are ready. Add additional salt and/or black pepper to taste, if desired. Serve, and enjoy!

I’m pretty confident you will love these potatoes! The recipe is easily adapted to double or triple the amount of potatoes YOU want to serve!

Thanks for stopping by today. I hope you have the opportunity to try these delicious skillet potatoes. Have a great day! I hope it is a memorable, and fun one for you! Please come back soon for more delicious recipes.

Looking For More POTATO Recipes?

You can find all of my potato recipes in the Recipe Index, located at the top of the page. I have some delicious ones, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My brain. This dish was a no brainer.

0 from 0 votes

PRINT

Skillet Potatoes With Scallions And Parmesan

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

Category: Side Dishes

Cuisine: American

Keyword: skillet potatoes

Servings: 3 servings

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 red potatoes
water (enough to continue filling bottom of skillet during cooking time)
salt and pepper , to taste
2 Tablespoons butter
2 scallions (2 green onion stalks-green and white part), sliced
1 teaspoon minced garlic

US Customary - Metric

Instructions

Slice potatoes into 1/2 inch slices.
Pour enough water into large skillet to completely cover bottom of skillet by about an inch.
Add potato slices to water. Heat on medium heat until fork-tender (approx. 15-20 minutes). Keep an eye on water level... add additional water, as needed, to ensure potatoes do not stick to bottom of pan as they cook.
When potatoes are done, remove any remaining water from skillet. Add butter, salt, pepper, garlic, and chopped scallions to potatoes in skillet. Mix gently, to combine. Continue to spoon melted butter over the tops of the potatoes. Cook an additional 1-2 minutes.
Remove potatoes from heat. Place into serving bowl, and immediately garnish with grated Parmesan cheese. The heat from the potatoes will melt the cheese. Taste, and add additional salt and pepper, if necessary.
Serve, and enjoy!

Nutrition Facts

Skillet Potatoes With Scallions And Parmesan

Amount Per Serving (1 g)

Calories 320 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 20mg7%

Sodium 132mg6%

Potassium 1637mg47%

Carbohydrates 57g19%

Fiber 6g25%

Sugar 4g4%

Protein 7g14%

Vitamin A 340IU7%

Vitamin C 32.6mg40%

Calcium 41mg4%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

26
Aug
2015

Mom’s Marinated Cucumbers

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

1.5K Shares

Quick and easy, cold and crisp, Mom’s marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
When I was growing up, my Mom occasionally made batches of marinated cucumbers. We either could add them to a green salad, OR (as she preferred to do), eat them… crispy and cold, right out of the container with a fork! Since I’ve been growing lots of cucumbers in our garden this year, it’s a perfect way to use some of our abundance.

This amazing little side dish is totally easy to prepare. Basically you mix up the marinade, slice up cucumbers, chop some red onion, mix it all together, then refrigerate for several hours so that the flavors come together beautifully!

That’s it! See how easy it is to make Mom’s marinated cucumbers? And these cucumbers are crisp, slightly sweet, and delicious! I’m glad to have so many from our little backyard garden!

Making Mom’s Marinated Cucumbers

To make mom’s marinated cucumbers, first peel and slice the cucumbers, then put them in a container that has a lid. Finely chop some red onion, and add to the cucumbers. This step only takes a few minutes.

Mix the marinade ingredients in a small bowl until sugar dissolves. This takes about a minute to prepare.

Pour the marinade on top of the cucumbers, then stir well to combine.

Refrigerate, Then Enjoy Mom’s Marinated Cucumbers!

Cover the container and refrigerate for at least 3-4 hours, stirring a couple of times to make sure cucumber slices are covered. When ready to serve, or gobble up, remove from refrigerator and go for it!

They are tasty right out of the container OR served on a crisp, green salad! They are GOOD!!!! Bet ya can’t eat just one of these!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some yummy side salad recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Mom

0 from 0 votes

PRINT

Mom's Marinated Cucumbers

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!

Category: Side Dish, Vegetable

Cuisine: American

Keyword: Mom's marinated cucumbers

Servings: 8 4 cups total (approx.)

Calories Per Serving: 146 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup vegetable oil
1/2 cup white vinegar
3/4 cup granulated sugar
1/4 teaspoon (each) Salt & Pepper , to taste (guessing I would say about 1/4 teaspoon each)
3 large large cucumbers , peeled and sliced
1/4 medium medium red onion , finely chopped

US Customary - Metric

Instructions

Peel and slice cucumbers; place in a container that has a lid. Finely chop red onion; add to cucumbers.
Whisk together the oil, vinegar, sugar, salt and pepper until sugar is dissolved. Pour marinade over the cucumbers. Stir well to combine. Cover and refrigerate cucumbers for at least 3-4 hours, stirring occasionally. Enjoy.

Recipe Notes

Please note: The 10 minute prep time is "active" prep time. I did not include the 3-4 hours "inactive" refrigeration time necessary for all flavors to permeate and come together. Please plan accordingly.

Nutrition Facts

Mom's Marinated Cucumbers

Amount Per Serving (0.5 cups)

Calories 146 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Sodium 75mg3%

Potassium 147mg4%

Carbohydrates 21g7%

Sugar 20g22%

Vitamin A 75IU2%

Vitamin C 3.6mg4%

Calcium 15mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

19
Aug
2015

Grilled Summer Veggies

categories: For The BBQ Grill, From Our Veggie Garden, Side Dishes, Vegetable Dishes

1.0K Shares

Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

The HOT summer continues here in the great Pacific Northwest! We are still using our BBQ grill a lot, as we try to keep our kitchen (and home) cool! Today I want to share a recipe I make quite frequently in the summertime- Grilled Summer Veggies!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Grilled Summer Veggies Is EASY

This recipe is really, really easy. All that is involved in the prep work for this delicious side dish is slicing and cutting up the veggies. I even was able to use some homegrown veggies from our garden as part of this dish (yee haw!)

Once the veggies are sliced and chopped, put them into a large bowl. I used zucchini, yellow squash, red onion, green and red pepper, green beans (even a few yellow fillet beans from the garden), and baby carrots.

You can certainly add in additional veggies to make this dish “your own”. That’s the best way, right? You’ve got to like what you’re cooking!

Time To Season The Veggies

Season the veggies with olive oil, salt, pepper, Parmesan cheese, garlic powder, and Italian seasoning. Give them a good toss, to fully coat the veggies with the seasoning.

Use A BBQ Grill Safe Basket

After the veggies and seasonings are combined, put them into a BBQ-safe grill pan (we got one for about $8 at a home improvement warehouse). NOTE: If you don’t have access to a grill pan, use a cast iron skillet on your BBQ to cook these, but watch out… the skillet will get REALLY hot!).

The grill pan we used has a handle to carry it that detaches once you get it on the BBQ grill, then reattaches to lift pan off the grill once done. Pretty handy to use!

Cook the veggies on a medium-hot grill for about 15 minutes or so, stirring often. My husband was the “Grill-Meister and Stirrer-Extraordinaire” for this dish!

Some of the veggies will get a nice char on them or get slightly golden brown… that’s great! Just remember to stir them occasionally so they don’t burn! We love cooking veggies on our Weber grill, cause the smoky smell permeates the vegetables, and gives them such a wonderful flavor!

Serve The Grilled Summer Veggies

Once the veggies are done (fork-tender), we bring them inside and top them with grated Parmesan cheese, and serve them up, straight out of the grill pan! YUM!

Sure hope you will give this EASY recipe a try. These grilled summer veggies are a wonderful accompaniment to most meat dishes. I think you and your family will love them! You might also like to see how to grill corn on the cob on the BBQ! That’s another easy way to cook veggies!

Have a great day! Thanks for stopping by today, and come back soon. May you find beauty all around you today. Hope you’re looking for it!

Looking For More VEGGIE Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a great variety of vegetable dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

5 from 1 vote

PRINT

Grilled Summer Veggies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: grilled summer veggies

Servings: 4 servings

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 zucchini , sliced
1 yellow squash , sliced
3 slices red onion (then quartered
1/2 green bell pepper , cut into chunks
1/2 red bell pepper , cut into chunks
green beans (I used about 10), ends trimmed and beans cut in half
6-8 baby carrots , cut in half lengthwise
1/4 cup Parmesan cheese
Salt and Pepper to taste
3 Tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 teaspoons Grated Parmesan cheese (for garnish once veggies are cooked)

US Customary - Metric

Instructions

Prepare all veggies. Place into a large bowl. Add seasoning ingredients: Parmesan cheese (shaker can kind), salt, pepper, olive oil, garlic powder, and Italian seasoning, Mix well to combine.
Place veggies into a sprayed BBQ grill saute pan or into a cast iron skillet. Place pan onto a medium high BBQ grill. Cook for 15-18 minutes, stirring occasionally so the veggies don't burn. When done, remove from heat (if using cast iron skillet it will be HOT... be careful!).
Sprinkle grated Parmesan cheese over the top of the hot vegetables, and serve. Enjoy!

Nutrition Facts

Grilled Summer Veggies

Amount Per Serving (1 (1/4 of total))

Calories 163 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 6mg2%

Sodium 156mg7%

Potassium 364mg10%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 2855IU57%

Vitamin C 49.3mg60%

Calcium 125mg13%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Category: Side Dishes

Here’s How To Make Garlic Infused Roasted Asparagus

Time to Cook The Garlic-Infused Roasted Asparagus

Do You Enjoy Vegetable Side Dishes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Easy Homemade Rice Pilaf

Let The Rice Pilaf Cook

Serve The Homemade Rice Pilaf

Looking For More SIDE DISHES?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Hawaiian Macaroni Salad

Drain Macaroni, But Do Not Let It Cool

Time To Refrigerate The Hawaiian Macaroni Salad

Looking For More SIDE SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

What IS A Delicata Squash?

How To Make Roasted Delicata Squash

How To Make Roasted Delicata Squash

Cook The Squash

Making A Maple Sage Sauce For The Roasted Delicata Squash

Putting The Dish Together, To Serve

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Interesting Fact About Eating Roasted Delicata Squash

Looking For More Vegetable Side Dishes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Mushroom Risotto Is Not As Hard To Make As You Might Think!

How To Make Mushroom Risotto with Pan-Seared Shrimp

Time To Add The Rice

Cooking The Risotto

Finish Making The Mushroom Risotto

Pan-sear The Shrimp

Serve Mushroom Risotto With Pan-Seared Shrimp

Make This Dish Your Own!

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Brown Butter Green Beans

Brown The Butter

Time To Serve The Brown Butter Green Beans!

Looking For More VEGGIE Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Getting Ready To Serve The Butternut Squash

Ready To EAT!

Looking For More BUTTERNUT SQUASH Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Prepare The Potatoes

Finish Cooking, Then Garnish Skillet Potatoes

Time To Eat The Skillet Potatoes With Scallions And Parmesan!

Looking For More POTATO Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Making Mom’s Marinated Cucumbers

Refrigerate, Then Enjoy Mom’s Marinated Cucumbers!

Looking For More SIDE SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

Making Grilled Summer Veggies Is EASY

Time To Season The Veggies

Use A BBQ Grill Safe Basket

Serve The Grilled Summer Veggies

Looking For More VEGGIE Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks