Side Dishes Archives

19
Aug
2015

Grilled Summer Veggies

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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.

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Facebook page: The Grateful Girl Cooks!
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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.

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10
Aug
2015

Fresh Corn Sauté with Red Pepper and Onions

categories: Side Dishes, Vegetable Dishes

2.2K Shares

Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

I love summertime… and I LOVE fresh corn on the cob! A giant piece of fresh corn is one of my favorite foods of summer. This recipe for Fresh Corn Sauté with Red Pepper and Onions is absolutely, lip-smackin’ delicious. Did I also mention how SIMPLE this is to make? And how LOW IN CALORIES and DELICIOUS it is, also? (ding, ding… we have a WINNER!)

This fresh corn sauté is a fantastic summer side dish! It only took me about ten minutes to prepare, from start to finish! I found the recipe in this month’s issue of Cooking Light Magazine, and knew I wanted to try it! Sure glad I did. This Fresh Corn Sauté only takes a few (fresh) ingredients, serves 4, and takes about 10 minutes to prepare. How awesome is that?

It’s kind of ironic that I am sharing so many photos of such a quick, easy dish, but hey… it’s a colorful dish, and I didn’t want to be selfish and NOT share… so here goes!

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

Prepare The Corn

Cut the kernels off of 2 large ears of fresh corn, then chop green onions, and dice red peppers. Only takes a couple minutes. (see how easy so far?)

How To Make The Fresh Corn Sauté

Melt a bit of butter in a large skillet. That’s a no brainer, right?

Add the fresh corn kernels to the skillet. Sauté the corn for 2 minutes, on medium-high heat.

Add the chopped green onions and the diced red peppers. Whew… so hard. Are you sweating yet?

Season The Corn

Now it’s time to add simple seasonings to this dish. Add salt and pepper to the corn and veggies in the skillet. You can add more or less to suit your own taste, if desired. Stir together, to combine all ingredients.

Sauté for 2 more minutes, or until the fresh corn is crisp-tender. Hope you’re not too tired at this point (insert sarcastic grin).

Serve The Fresh Corn Sauté

Remove the corn from skillet onto a serving plate. Look at how gorgeous those colors are!!!

Serve this dish hot, and enjoy the work of your hands. The recipe makes 4 servings (1/2 cup per serving). This summer side dish is delicious, crispy, and full of summer goodness! YUM!

Hope you enjoy this fresh corn sauté! We sure did! Have a GREAT day, and please come back again soon!

If you are a veggie lover, be sure and check out my recipes for Garlic Infused Roasted Asparagus, Summer Vegetable Tian, Summer Squash Bacon Saute, P.F. Chang’s Spicy Green Beans, or any of my recipes listed in the Recipe Index at the top of the page.

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:

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Recipe source: Cooking Light Magazine, August 2015 issue, page 42.

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Fresh Corn Sauté with Red Pepper and Onions

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

Category: Side Dish

Cuisine: American

Keyword: fresh corn saute

Servings: 4 servings

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
2 cups fresh corn kernels (I used 2 large ears of corn)
1/4 cup chopped green onions (approx. 1 stalk-green and white parts)
1/4 cup diced red bell pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

With a sharp knife, cut the kernels off of ears of corn (shucked and de-silked)
Melt butter in large skillet over medium to high heat.
Add fresh corn kernels to the skillet. Cook them for 2 minutes on medium-high.
Add the chopped green onions, diced red bell pepper, salt and pepper. Stir to combine.
Cook for 2-3 more minutes, or until the corn is crisp, but tender.
Serve while hot, and enjoy!

Nutrition Facts

Fresh Corn Sauté with Red Pepper and Onions

Amount Per Serving (1 g)

Calories 121 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 208mg9%

Potassium 244mg7%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 675IU14%

Vitamin C 18.3mg22%

Calcium 5mg1%

Iron 0.5mg3%

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

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29
Jun
2015

Purple Coleslaw

categories: Salads, Side Dishes, Vegetable Dishes

21 Shares

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that’s perfect for BBQ’s! Slaw turns deep purple the longer it refrigerates.
I happen to love coleslaw, and the crunch of the cabbage, and the creamy, slightly sweet dressing. Coleslaw is so easy to make, and I like the way this Purple Coleslaw deepens in it’s purple color the longer it is mixed together. More color on my plate!

It’s easy to go to the produce section and buy pre-shredded coleslaw mixes. Also it is easy to go to the salad dressing section and buy a pre-made coleslaw dressing. Mix them together and poof! Coleslaw. Well, I totally “get” the convenience of it, but I think it’s fun being able to make a great coleslaw using fresh produce. I also enjoy making my own “not out of the bottle” coleslaw dressing.

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

Why Does It Turn Purple?

Store bought coleslaw mixes usually have lots of shredded green cabbage, shredded carrots and a teensy,tiny bit of purple cabbage. I like to make my own coleslaw THAT way, but I also love this recipe which adds a much larger amount of purple cabbage.

This larger amount of purple cabbage ultimately colors the dressing purple the longer the coleslaw is mixed together. It’s kinda fun to serve a purple coleslaw, and it’s a breeze to make my own!

How To Make Purple Coleslaw

First you shred two cups of purple cabbage into a large mixing bowl. I use a mandolin, but you can also do this with a cheese grater.

Now shred the green cabbage and some carrots into the same bowl.

Now you will have all the coleslaw veggies in the large mixing bowl. See how EASY that is?

Mix these colorful purple coleslaw ingredients together. See how pretty it is already?

Make The Dressing For The Purple Coleslaw

The coleslaw dressing has light mayonnaise, apple cider vinegar, poppyseeds, and a little salt, pepper and sugar. Mix these ingredients together in a small bowl. That’s IT!

Add the dressing to the bowl with the purple coleslaw, and stir well, to combine.

Refrigerate The Purple Coleslaw For Best Flavor (And Color)

Cover the coleslaw with plastic wrap and refrigerate for at least an hour (the longer the better), so the flavors can come together. When you are ready to serve, give it a good stir, and dig in. Refrigerate leftovers.

NOTE: The longer you keep the purple coleslaw refrigerated (and stirred), the more purple the dressing will become, as the deep purple color from the cabbage mixes with the dressing. It’s kind of a unique touch for a delicious homemade coleslaw.

This is a perfect side dish for summer BBQ’s. We really enjoy this great purple coleslaw. Sure hope you will give it a try. Have a great week!

Looking For More COLESLAW Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great salads you’ll enjoy, including these other coleslaw recipes:

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 and lots of experimenting…

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Purple Coleslaw

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

Category: Side Dish

Cuisine: American

Keyword: purple coleslaw

Servings: 6 (1/2 cup) servings

Calories Per Serving: 288 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Coleslaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots

For Coleslaw Dressing:

1 cup mayonnaise
2 Tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poppyseeds
2 Tablespoons granulated sugar

US Customary - Metric

Instructions

Shred green cabbage, purple cabbage, and carrots. Place into a large mixing bowl. Mix well, to combine.
In a small mixing bowl, combine the mayonnaise, apple cider vinegar, salt, pepper, poppyseeds, and granulated sugar. Mix well, to thoroughly combine.
Add the dressing to the slaw mixture. Stir well until all veggies are coated with dressing. Cover coleslaw with plastic wrap; place in refrigerator for a minimum of 1 hour (preferably longer), so that flavors come together and the slaw is very cold.
Serve, and enjoy!

Recipe Notes

Prep time does not include inactive refrigeration time. The longer the cole slaw is refrigerated, the better it is, and the more PURPLE it becomes!

Nutrition Facts

Purple Coleslaw

Amount Per Serving (1 g)

Calories 288 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Cholesterol 15mg5%

Sodium 349mg15%

Potassium 117mg3%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 6g7%

Protein 1g2%

Vitamin A 1995IU40%

Vitamin C 17.7mg21%

Calcium 30mg3%

Iron 0.4mg2%

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

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10
Apr
2015

Creamy Deviled Eggs

categories: Appetizers, Side Dishes

207 Shares

You’ll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
We really enjoyed having our family over for Easter brunch. I made a variety of different foods but when our sons arrived, the first thing they grabbed were the Creamy Deviled Eggs! Sneaky Ninjas! I guess I’d forgotten how much they love ’em.

We only have creamy deviled eggs a couple times a year, but they’re always a big hit! I’m pretty sure deviled eggs are the kind of food that everyone has their own method of making, or memory of how they should taste in their mind.

When I was growing up, I didn’t care for deviled eggs too much. My mom put diced onions and sweet pickle relish in them, so I was never the one grabbing them at family celebrations. As an adult however, I’ve discovered I really like deviled eggs made the simple, basic way I am sharing today.

Now I’ve been making ’em this way for over 35 years! So… for the sake of my sons having the way I make them down in writing long after I’m gone, I’m posting it here on the ol’ blog for their sake.

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

Start By Boiling the Eggs

There must be a million ways to do this, but here’s the way I do it. Place the eggs in a large pan. Cover them fully with water.

Turn the heat to high, set a timer for 23 minutes, and walk away. (not too far away, like another city, but you get the idea, right?)

As soon as they are done, immediately drain off the boiling hot water, and fill the pan with cold water. After about a minute, drain the water off and fill pan back up with cold water.

Take each egg, and crack it all around the shell on the kitchen counter, then toss it back into the water (before peeling it). I crack all the eggs I will be using for the recipe and put them back into the water right after cracking them.

Letting the eggs sit with the shells “cracked” in water for a minute or two lets water seep into the cracks of the eggshell between the shell and the egg, which makes peeling them very easy!

Once they are all cracked, peel each one. Roll the egg between your hands to loosen the shells first, then peel.

Okay- Now It’s Time To Make Some Creamy Deviled Eggs!

Once peeled and rinsed, carefully cut the eggs in half, length-wise, with a sharp knife.

Use a teaspoon to carefully remove the egg yolk from the egg and place yolks into a small mixing bowl. To do this, turn egg yolk side down, gently pull back the egg white, then slide a teaspoon into it and pull out the yellow yolk.

Boom. Gravity takes the yolk right down into the bowl without a lot of work.

Making The Filling For Creamy Deviled Eggs Is EASY

For this recipe I made 12 deviled eggs. Add three large heaping spoonfuls of mayonnaise and about a ½ teaspoon of yellow table mustard, salt & pepper (to taste) to the egg yolks.

Smash the egg yolks with the back of a spoon or fork, and then mix the filling by hand until it is nice and creamy. You can also use an electric mixer if you want!

Carefully fill the empty eggs by spooning filling into the egg cavity. Fill each of the egg cavities first, then go back and add any extra filling to the top of the eggs.

Some people like to “pipe” the filling in, using a pastry bag for fancy looking eggs, but I like this easy (and less to clean up) way the best!

Ready For Serving

Once the eggs are all filled, garnish the creamy deviled eggs by sprinkling paprika and dried parsley flakes on top of each one.

Place the eggs in a covered container and refrigerate (a couple hours is best) until ready to serve. Enjoy!

That’s it! I think you will find it very easy to make these delicious appetizers! Have a wonderful day!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few appetizer recipes, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Adapted 40 years ago from my Mom’s recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Creamy Deviled Eggs

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.

Category: Appetizer

Cuisine: American

Keyword: deviled eggs

Servings: 12 deviled eggs

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 large eggs , hard boiled (approx. 20 min)
3 Tablespoons very large Tablespoons mayonnaise
1/2 teaspoon prepared yellow mustard
salt and pepper , to taste
paprika (for use as a garnish)
dried parsley flakes (for use as a garnish)

US Customary - Metric

Instructions

Hard boil eggs. Peel, rinse. Cut eggs in half lengthwise. Carefully scoop out the yolk into a small bowl.
Add the mayonnaise and mustard to egg yolk mixture. Season with salt and pepper (add a bit at a time... season to taste)
Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.
Spoon or pipe mixture into eggs. Sprinkle with paprika and dried parsley flakes for garnish. Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve. Enjoy!

Recipe Notes

The time for hard-boiling the eggs (23 minutes) is included in the prep time.

Nutrition Facts

Creamy Deviled Eggs

Amount Per Serving (1 egg half)

Calories 50 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 81mg27%

Sodium 33mg1%

Potassium 30mg1%

Protein 2g4%

Vitamin A 120IU2%

Calcium 12mg1%

Iron 0.4mg2%

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

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28
Mar
2015

Fruit Kabobs

categories: Appetizers, Side Dishes

8 Shares

Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY!

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

If you’re the “lucky” person who is asked to bring fruit to a celebration, brunch, picnic or potluck meal, maybe you’d be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!

Fruit Kabobs Are Always A Big Hit At Brunches!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people. Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy.

For these fruit kabobs, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Making Fruit Kabobs Ahead Of Time

Sliced bananas can also be used on kabobs, but you will need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown (w/out bananas), I was able to make the skewers up several hours before we served them at an Easter brunch.

If making ahead, cover the fruit kabobs platter with plastic wrap, and refrigerate until it’s time to eat!

There’s no need for a fruit kabobs “recipe”, and no need for any dipping sauces. Make them colorful, ripe, and bite-sized, and you’ll have a popular side dish! The natural sweetness of the fruit is a perfect low calorie dish for any gathering!

Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love fruit kabobs! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob 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

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12
Feb
2015

Ken’s Garlic Bread

categories: Breads, Side Dishes

105 Shares

Ken’s Garlic Bread is an easy, crunchy, side dish for salads, soup or main courses. Broiled baguette has Parmesan, garlic, butter, paprika & parsley!
I named this “recipe” after my husband, Ken… a total bread-lover, who ALWAYS enjoys this garlic bread with a meal. Seriously… the guy can put away the garlic bread. Therefore I named it “Ken’s Garlic Bread”. Amen.

I felt rather foolish thinking I could put this garlic bread “recipe” (if you can call it that) on my blog, but then I realized there’s people who suffer in silence, somberly eating a plain, ordinary, buttered slice of bread, while our family scarfs down completely delicious, crispy, flavor-filled garlic bread! Yeah… if you believe that, I’ve got some swampland down in Florida for ya!

Family Traditions… Even For Garlic Bread!

I finally decided… why NOT put our tried and true Ken’s garlic bread “recipe” out there? (Hey… it IS my blog, right?) I get it… most people have “their way” of making garlic bread, and that’s awesome. Well, this is our family’s way. Maybe you will like it as much as we do. Maybe one of our grown sons has been laying awake wondering HOW does Mom make that good garlic bread we always used to have for dinner?

That is why I posted this recipe for my dear sweet husband Ken’s garlic bread. And believe it or not… there really is no “recipe”. Just some pictures that will show you what we do. Nine times out of 10 we start with sourdough bread, but French bread is a good runner up.

Use pre-sliced bread, or slice an entire loaf or a small baguette in half horizontally (lengthwise)… whatever you want! You can use virtually any kind of bread, and chances are, you’re gonna like it! Follow these easy directions, then cook the bread on a rack under your oven broiler. That’s it!!

How To Make Ken’s Garlic Bread

Here’s how: Slice the loaf or baguette in half length-wise with a serrated knife, and do the following:

Yep, that’s right… I used the kind of parmesan cheese that comes in the green can for this version. Both “shaker can parmesan” and fresh grated Parmesan cheese are perfect for this bread. I keep both around my home, but wrote this recipe using the type of Parmesan cheese that most people commonly have in their home. Guess you’ll have to choose which kind to use.

Lightly sprinkle with garlic powder. Don’t be too heavy handed, folks! We don’t need to chase away any vampires today!

Now lightly sprinkle Ken’s garlic bread with paprika…

Lightly sprinkle with dried parsley. Now put Ken’s garlic bread on a rack under the broiler. Keep an eye on it so it doesn’t burn… You want it to look nice and golden brown…

Time To Eat Ken’s Garlic Bread!

And there ya have it! Congratulations. You made my hubby Ken’s favorite garlic bread. Aren’t you proud? Now insert bread into your mouth and enjoy!

Hope you will give this a try… It’s DEFINITELY not rocket science, and it works like a charm every time. Absolutely delicious! ENJOY!

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite bread recipes, (perfect for accompanying a variety of dishes) 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!

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21
Jan
2015

Spanish Rice

categories: Mexican / Southwestern, Side Dishes

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It’s easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.

Mexican cuisine is my favorite type of food to eat, if given the choice. I really enjoy making tacos, enchiladas, quesadillas, fajitas, tamales, refried beans and Spanish Rice. For years I bought and cooked a “name brand” version of Spanish Rice to serve with our Mexican dinners.

Why Not Make Spanish Rice From Scratch?

A few years ago, I decided to try to make my own version, so I could control what ingredients went into this dish. I don’t know what took me so long to make Spanish rice from scratch! Typically I have all the ingredients necessary, already in my pantry. I love that I don’t have to purchase a pre-boxed, shelf stable version (with some interesting ingredients) to prepare!

The best part is I can make it myself, with FRESH ingredients in just about the same time as the box mix! Spanish Rice is simple to make, and it’s delicious! Serve this delicious Spanish Rice as a side dish with a couple of tacos or enchiladas, and BOOM! You’ve got a great meal!

Sure hope you’ll give this recipe for Spanish rice a try! The rice is and easy to make, filling side dish. I think you will like it, especially served with some yummy tacos or enchiladas! Enjoy!

Looking For More MEXICAN FOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few favorite Mexican or Southwest inspired recipes are:

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!
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Recipe Source: My brain, and my Mexican food hunger pangs.

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Spanish Rice

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It's easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.

Category: Side Dish

Cuisine: Mexican

Keyword: spanish rice

Servings: 6 servings

Calories Per Serving: 176 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup uncooked rice
2 Tablespoons olive or vegetable oil
3/4 cup brown onion , finely chopped
1/2 cup green pepper , chopped finely
14 ounces diced tomatoes (canned-do not drain) (one 14 ounce can)
1 cup water
1 1/2 teaspoons salt
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
cilantro for garnish , if desired

US Customary - Metric

Instructions

In a medium saucepan, heat the oil on medium-high heat. Add the onions and green pepper. Cook for 4-5 minutes, until onions are softened and translucent.
Add the rest of the ingredients to the pan (except for cilantro). Stir until ingredients are thoroughly combined.
Bring mixture to a quick boil, then reduce heat to low. Cover pan and cook rice on low simmer for 20-30 minutes, stirring once halfway through cooking time, until liquid has all been absorbed into the rice.
Check on the rice at the 20 minute mark. If rice needs more cooking time to absorb more liquid, continue cooking. Keep an eye on it, so that you don't burn the rice. When rice is done, place it into serving dish and garnish with cilantro, if desired. Serve and enjoy!

Nutrition Facts

Spanish Rice

Amount Per Serving (1 g)

Calories 176 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 684mg30%

Potassium 217mg6%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 220IU4%

Vitamin C 17.6mg21%

Calcium 34mg3%

Iron 1mg6%

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

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20
Jan
2015

Smashed Potatoes with Mushrooms and Shallots

categories: Side Dishes, Vegetable Dishes

105 Shares

Smashed potatoes with mushrooms and shallots are a perfect side dish to serve with pork, beef or chicken.
Last night I made Smashed Potatoes with Mushrooms and Shallots as a side dish with our dinner. Wow! Think I’ve found another delicious side dish! My husband and I enjoyed them very much! I knew I wanted to serve red potatoes on the side, and knew I didn’t want “regular” mashed potatoes.

They needed to be jazzed up a little bit, so I ended up making these smashed potatoes without a recipe by using ingredients I already had in my kitchen. I knew these ingredients would taste wonderful added to red potatoes! And they did taste great! Yum!

What Is IN These Smashed Potatoes?

Sauteed shallots, chopped mushrooms, butter, parsley, milk, salt, pepper, and a bit of garlic give these red potatoes an extra burst of flavor! The cooked red potatoes are lightly smashed, (rather than mashed until smooth and creamy) for extra texture.

These potatoes were a perfect side dish to our pork tenderloin dinner (Pork Tenderloin with Cranberry-Raspberry Sauce). Easy to prepare, and delicious!

Hope you will give these smashed potatoes a try. I really do think you will enjoy serving and eating them… they would be great as a side dish with pork, beef or chicken.

How To Make Smashed Potatoes

Potatoes are cut into chunks, then cooked with some minced garlic until tender… leave the peel on the potatoes!

Shallots, mushrooms, garlic powder, and parsley are cooked in a bit of butter until soft.

Cooked potatoes are combined with cooked mushrooms, shallots, butter, garlic powder, salt, pepper, and milk. Potatoes are lightly smashed, not creamed.

The smashed potatoes are garnished with a bit of parsley, and served. Easy… and delicious!

Hope you consider trying these smashed potatoes! Have a great 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.

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Smashed Potatoes with Mushrooms and Shallots

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Smashed red potatoes, with sauteed mushrooms and shallots, are a perfect side dish for pork, beef or chicken.

Category: Side Dish

Cuisine: American

Keyword: smashed potatoes

Servings: 5 servings

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium sized red potatoes
1 teaspoon garlic , minced
1 teaspoon butter
1/3 cup shallots , finely chopped
4-5 button mushrooms , chopped
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
2 Tablespoons milk
1 Tablespoon butter
Salt and Pepper , to taste
Additional dried parsley (for garnish, if desired)

US Customary - Metric

Instructions

Wash the potatoes. Do not peel. Cut the potatoes into medium sized chunks. Place potatoes into medium sauce pan and cover with water. Add minced garlic to pan. Cook on medium high heat for approximately 30 minutes, or until potatoes become tender (test by inserting knife point into potato).
While potatoes are cooking, melt one teaspoon of butter in a skillet. Add the chopped shallots, chopped mushrooms, garlic powder, and dried parsley. Cook approximately 4-5 minutes, until mushrooms and shallots have cooked through and have softened.
When potatoes have finished cooking, drain water. Add the sauteed shallot/mushroom mixture to the potatoes. Add milk and butter; lightly smash all ingredients together with a potato masher or a fork until ingredients are combined. Season to taste with salt and pepper. Add additional milk, if desired.
Place smashed potatoes in a serving bowl, and garnish with additional parsley, if desired.
Serve, and enjoy!

Nutrition Facts

Smashed Potatoes with Mushrooms and Shallots

Amount Per Serving (1 (1/5 of total))

Calories 155 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 61mg3%

Potassium 834mg24%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 105IU2%

Vitamin C 15.2mg18%

Calcium 24mg2%

Iron 1.3mg7%

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

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12
Jan
2015

Sugar Snap Pea Stir Fry

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

19 Shares

This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!
Every year, I love to grow sugar snap peas in our backyard raised bed garden. We typically have a bumper crop, and freeze bags of them at their peak. If interested in learning about this type of pea, you can read more information here. I

t made perfect sense to me to come up with a good stir fry recipe to use these wonderful veggies. So here it is- my recipe for a delicious “Sugar Snap Pea Stir Fry”.

Try not to be too dazzled by the “oh so creative” name I gave this recipe (ha ha)! It’s the best I could come up with, so don’t judge. All that said, if you are looking for a tasty way to make a sugar snap pea stir fry, look no further!

I believe you will enjoy the taste of stir fried sugar snap peas, cooked with red and orange peppers, mushrooms, garlic, teriyaki sauce, and topped with toasted almonds! The Asian inspired flavors will delight your taste buds!

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

Frozen Or Fresh?

You can use either fresh or frozen sugar snap peas, because either type will work great in this recipe with very little difference in taste. I used some I had in the freezer from our little garden this past summer.

Here is what a couple of sugar snap peas looked like growing in my garden this past summer. Isn’t it a gorgeous, cool-looking vegetable?

Ready To Cook?

Sugar snap peas and peppers are cooked in the skillet first. The veggies are then pushed over to one side of the skillet, and mushrooms are added to the skillet.

Stir fry them for a couple minutes. Once cooked, they are combined with the other veggies in the sugar snap pea stir fry.

Add minced garlic to the sugar snap pea stir fry. After that, grated fresh ginger and a bit of teriyaki sauce are added to the skillet.

Lightly toast sliced raw almonds in a “dry” skillet, to add as a garnish to the dish at serving time.

Time To Eat The Sugar Snap Pea Stir Fry!

Here is the finished sugar snap pea stir fry dish on a serving platter. Garnish the dish with the lightly toasted almond slices for added crunch!

This delicious sugar snap pea stir fry is ready to eat, and enjoy! Grab a fork, and dig in!

I served this sugar snap pea stir fry with Sweet Ginger Teriyaki Salmon and it was a big hit! The teriyaki sauce the sugar snap peas are cooked in, paired extremely well with the sauce on the salmon.

Sure hope you will consider trying this recipe. It’s a great way to get some tasty veggies into your meals! If you enjoy sugar snap peas, be sure to check out my recipe for Parmesan Crumb Sugar Snap Peas, as well.

Thanks for stopping by, and I invite you to come back again son for more family-friendly recipes. Take care, may God bless you, and have a great day!

You Might Also Enjoy These Veggie Side Dish Recipes

These recipes, listed above, and many other vegetable side dishes can be found in the Recipe Index at the top of the page. Enjoy!

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sugar Snap Pea Stir Fry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!

Category: Side Dish, Vegetable Dish

Cuisine: Asian

Keyword: sugar snap pea stir fry

Servings: 4 servings

Calories Per Serving: 168 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Stir Fry:

2 Tablespoons olive oil
2 cups sugar snap peas (fresh or frozen)
1/2 cup red bell peppers , sliced
1/2 cup orange bell peppers , sliced
1 cup sliced mushrooms
1 teaspoon minced garlic
1/2 teaspoon grated ginger (I used a microplane, to grate the ginger very finely)
1/4 cup teriyaki sauce
salt , to taste

For Garnish:

1/4 cup sliced raw almonds , dry roasted (see notes section on "how to dry roast")

US Customary - Metric

Instructions

Heat the olive oil on medium-high in a non-stick skillet.
When oil is hot, add the sugar snap peas and the red/orange peppers. Cook for 2-3 minutes. Push veggies over to one side of skillet; add the mushrooms.
Cook mushrooms for 2-3 minutes, then combine veggies. Add the garlic and the grated ginger; cook for additional minute.
Stir in the teriyaki sauce, and cook until all ingredients are heated through.
Place veggies onto serving dish. Garnish with toasted almond slices.
Serve, and enjoy!

Recipe Notes

How to dry roast almond slices: Heat a skillet (with no oil or butter) on medium-low. Add the sliced almond slices to the skillet. Heat 2-3 minutes until they begin to turn light brown. Keep the almonds stirred while they cook, so they won't burn. The End.

Nutrition Facts

Sugar Snap Pea Stir Fry

Amount Per Serving (1 serving)

Calories 168 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 704mg31%

Potassium 356mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 5g10%

Vitamin A 1700IU34%

Vitamin C 77.7mg94%

Calcium 49mg5%

Iron 1.9mg11%

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

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03
Jan
2015

Copycat Marie Callender’s Cornbread

categories: Breads, Copycat Recipes, Side Dishes

1.8K Shares

It’s EASY and quick to make and bake this copycat version of Marie Callender’s restaurants famous cornbread! Perfect side dish for soup, salad, or main course.

I received this recipe for a copycat version of Marie Callender’s Cornbread almost 20 years ago. My friend Sharon, from our church, gave me this recipe. I have no idea where she got the recipe, BUT I DO KNOW that it’s an excellent recipe for cornbread, AND tastes very similar to the cornbread served by the restaurant chain.

This cornbread rises very high, is slightly sweet, and absolutely delicious, just like the original! YUM! My husband and I enjoyed this cornbread last evening with our dinner… I like to drizzle it with honey; he likes to drizzle it with molasses. Either way… it’s GOOD and really easy to prepare!

We LOVE this bread, and I have made it many times over the years… it doesn’t take too long to make, and it’s very simple. Here’s a few pics during the process so you can see just how EASY it is to make homemade delicious cornbread.

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

How To Make The Cornbread

Ingredients can either be blended in a food processor or can be mixed by hand. If using food processor, process dry ingredients until blended. Drizzle in oil or add shortening, if using, processing until mixture is crumbly. When the mixture is crumbly, transfer it to a mixing bowl.

If you do not have access to a food processor, t’s easy to mix up the cornbread batter by hand. Place dry ingredients into mixing bowl. Mix in the oil with a fork OR cut in the shortening with a pastry blender until mixture is crumbly.

Add eggs to the crumbly cornbread mixture. Stir Ingredients only until moistened. Don’t over-mix the batter.

Time To Bake the Cornbread

Pour the batter into a greased 9×9 baking pan, and then it’s ready to go into the oven! Bake the cornbread at 425 degrees F for approximately 20 minutes, until the cornbread is light golden brown on top.

Test for doneness by inserting a toothpick into the middle of the pan. If toothpick comes back out without wet batter on it, the cornbread should be done. Once the cornbread is removed from the oven, cut it into 9 equal sized 3″ pieces. It is ready to serve!

Here is a piece of the cornbread, split in half and adorned with butter, for a close-up view!

This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a favorite of ours), a salad, or Pinto Beans And Ham . Really good, really easy… got it? Hope you’ll give it a try… I think you will love it!

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bread recipes you might want to try, 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!
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Have a wonderful day!

Recipe Source: Sharon Fredeen

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4.67 from 3 votes

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Copycat Marie Callender's Cornbread

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Slightly sweet, and sky-high, this copycat version of a famous restaurant's cornbread is perfect alongside your favorite soup or salad!

Category: Bread

Cuisine: American

Keyword: cornbread

Servings: 9 servings

Calories Per Serving: 400 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all-purpose flour
1 cup yellow corn meal
3/4 cup granulated sugar
1/3 cup dry milk powder
3 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil or shortening (I use oil)
2 eggs , slightly beaten
1 cup water

US Customary - Metric

Instructions

In a large bowl or food processor base, combine the flour, corn meal, sugar, dry milk powder, baking powder, and salt. Cut in the oil or shortening with a pastry blender, or process until mixture becomes small crumbs.
Remove from processor, if using, and place ingredients in large bowl.
Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
Cornbread will turn a very light golden brown on top.
Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!

Recipe Notes

If using an 8x8 inch square pan, remember you will need a longer cook time!

Nutrition Facts

Copycat Marie Callender's Cornbread

Amount Per Serving (1 piece)

Calories 400 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Cholesterol 37mg12%

Sodium 302mg13%

Potassium 319mg9%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 19g21%

Protein 7g14%

Vitamin A 155IU3%

Vitamin C 0.3mg0%

Calcium 127mg13%

Iron 2.1mg12%

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

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Category: Side Dishes

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?

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Prepare The Corn

How To Make The Fresh Corn Sauté

Season The Corn

Serve The Fresh Corn Sauté

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Why Does It Turn Purple?

How To Make Purple Coleslaw

Make The Dressing For The Purple Coleslaw

Refrigerate The Purple Coleslaw For Best Flavor (And Color)

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Start By Boiling the Eggs

Okay- Now It’s Time To Make Some Creamy Deviled Eggs!

Making The Filling For Creamy Deviled Eggs Is EASY

Ready For Serving

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Fruit Kabobs Are Always A Big Hit At Brunches!

Making Fruit Kabobs Ahead Of Time

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Family Traditions… Even For Garlic Bread!

How To Make Ken’s Garlic Bread

Time To Eat Ken’s Garlic Bread!

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Why Not Make Spanish Rice From Scratch?

Looking For More MEXICAN FOOD Recipes?

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What Is IN These Smashed Potatoes?

How To Make Smashed Potatoes

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Frozen Or Fresh?

Ready To Cook?

Time To Eat The Sugar Snap Pea Stir Fry!

You Might Also Enjoy These Veggie Side Dish Recipes

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How To Make The Cornbread

Time To Bake the Cornbread

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