Category: Side Dishes


Sep
2021

Zucchini Carrot Lime Coleslaw

categories: Salads, Side Dishes
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Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!
Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

If you enjoy the crunch and taste of traditional coleslaw, then I believe you will really like this zucchini carrot lime coleslaw. I found this low calorie recipe in one of my old Weight Watcher cookbooks. The freshly grated zucchini and carrots give this side salad it’s crunch, and a lime cilantro and ground cumin dressing gives it a delicious flavor.

This coleslaw is super easy to prepare, and since it makes 4 servings, it’s a quick and easy side dish for your family or friends. Basically a salad dressing is made, and then used to top the fresh grated veggies. That’s it!

Zucchini Carrot Lime Coleslaw is easy to make, colorful, tasty, and low in calories (about 51 calories per serving)! That’s what I call a great side dish! Here’s how to make it:

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

Prepare The Coleslaw Dressing

The first thing you will need to do is prepare the coleslaw dressing. Before combining the ingredients, you will need to lightly “toast” the ground cumin spice. To do this, place the ground cumin in a “dry” skillet. Stir and cook, over low heat for about one minute, or until you begin to smell it’s fragrance. Transfer the cumin to a small bowl.

To the cumin, add mayonnaise (light or regular), fresh lime juice, lime zest, chopped cilantro, salt and pepper. Stir these ingredients until they are combined well. This is the dressing for your zucchini carrot lime coleslaw.

Ground cumin is lightly "toasted" in a skillet over low heat to enhance the flavor.Mayonnaise, cumin, cilantro, lime juice, zest, salt and pepper are used to make the coleslaw dressing.

Prepare The Zucchini Carrot Lime Coleslaw

Now it’s time to grate (or shred) the zucchini and carrots.  Cut off the ends of the zucchini, and grate it, using the largest size holes on a grater (can also use a food processor with a grating blade). Place the shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to remove as much of the natural wetness of the zucchini as possible.

Peel the carrots, and cut off both ends of each carrot. Grate the carrots, using the largest size holes on the grater (can use a food processor with a grating blade for this, too). 

A zucchini is shredded, then moisture is blotted out using paper towels.Two carrots are shredded to use in the zucchini carrot lime coleslaw.

Place the shredded zucchini and carrots in a medium-sized serving bowl. Pour the coleslaw dressing over the top (using ALL the dressing). Toss the coleslaw until all ingredients are fully combined. Now your zucchini carrot lime coleslaw is ready to be served, OR you can cover the bowl and refrigerate until ready to be served.

The dressing is combined with shredded zucchini and carrots in a mixing bowl.

Serve The Zucchini Carrot Lime Coleslaw

Transfer the zucchini carrot lime coleslaw to a serving dish (if desired), and garnish the top with a slice of lime, and a couple of cilantro sprigs. This side dish is best served on the same day you make it!

This coleslaw still tastes great (and crunchy) on subsequent days, but you may have to remove a bit of liquid that accumulates on the bottom of the bowl (thanks again to those juicy zucchini!). No big deal! Store any leftovers covered in the refrigerator for 2-3 days.

Zucchini Carrot Lime Coleslaw is garnished with lime wedge and cilantro sprigs to serve.Delicious zucchini carrot lime coleslaw is served in a white bowl, with cilantro/lime garnish.

I really hope you enjoy this simple veggie side dish. We sure do! Thank you for stopping by today, and I sincerely hope you will come back soon for more family friendly recipes. Take care, and have a wonderful day! May God bless you with encouragement, and His peace today.

Looking For More Coleslaw Recipes?

You can find ALL of my recipes in the Recipe index, located at the top of the page. I have some delicious coleslaw recipes you might be interested in, 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 (1st and 15th) 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

Author's Signature

Original recipe source: “Weight Watchers New Complete Cookbook, page 305, published in 1998 by Wiley Publishing, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Zucchini Carrot Lime Coleslaw
Prep Time
7 mins
Cook Time
0 mins
Total Time
7 mins
 

Want a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

Category: Salad/Side Dish
Cuisine: American
Keyword: zucchini carrot lime coleslaw
Servings: 4
Calories Per Serving: 51 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Coleslaw Dressing:
  • 3 Tablespoons light mayonnaise , can substitute regular
  • 1 Tablespoon fresh lime juice
  • ½ teaspoon lime zest* , *finely grated peel
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
For Coleslaw:
  • 2 large carrots , peeled/grated
  • 1 medium zucchini , grated
US Customary - Metric
Instructions

  1. Place cumin in a "dry" skillet. Stir and cook on low heat for one minute, or until smell it's fragrance. Transfer cumin to a small bowl. Add mayonnaise, lime juice and zest, cilantro, salt and pepper. Stir until combined well. Set aside.

  2. Cut off both ends of zucchini. Grate, using large holes on a grater (or food processor with grating blade). Place shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to blot out as much of the natural wetness of zucchini as possible. Peel carrots; cut off both ends. Grate carrots, using large holes on grater (or food processor with grating blade).

  3. Place shredded zucchini/carrots in a medium bowl. Pour dressing over the top (use ALL the dressing). Toss until all ingredients are combined. May serve immediately, or can be covered/refrigerated for later.

  4. To serve, transfer to serving dish. Garnish with lime wedge, and 2-3 cilantro sprigs. Coleslaw is best served on the same day you make it! Coleslaw still tastes great on subsequent days, but you may have to remove liquid from bottom of bowl (thanks juicy zucchini!). Store leftovers (covered) in refrigerator for 2-3 days.

Recipe Notes

Caloric calculation is based on the use of light mayonnaise.

Nutrition Facts
Zucchini Carrot Lime Coleslaw
Amount Per Serving (1 (1/4 of total))
Calories 51 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 253mg11%
Potassium 261mg7%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 6130IU123%
Vitamin C 12mg15%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!


Sep
2021

Creamy Garlic Mashed Cauliflower

categories: Side Dishes, Vegetable Dishes
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If you like mashed potatoes, you’ll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!
If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

We love mashed potatoes! However, sometimes you feel the need to eat a bit healthier variety of foods! This creamy garlic mashed cauliflower is a fantastic way to enjoy a side dish that looks and tastes like mashed potatoes, without the additional calories.

Cauliflower florets are boiled (or steamed), then cooked with sautéed onions. This mixture is then pureed, and lightly browned garlic cloves are added to the party, for extra flavor. Once pureed until smooth (in a food processor or blender), this healthy veggie side dish is ready to serve! It doesn’t take too much effort, and tastes wonderful. Here’s how to make it:

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

Preparing The Cauliflower

Okay… first thing you will need to do is prepare the cauliflower! Unwrap the cauliflower, and begin by removing the leafy green leaves around the bottom of the cauliflower. Then turn the cauliflower upside down and very carefully cut out the core, and discard it.

The outer leaves of a head of cauliflower are removed first.The core of the cauliflower is cut out of the underside (and then discarded)

Cut and separate the cauliflower into florets, removing/discarding some of the longer thick, hard stems. Bring a large pan of water to a boil. Place the florets into the pan of boiling water and continue to cook until tender (approx. 5-6 minutes). Drain the cauliflower, once done. NOTE: You can also steam the cauliflower, if you prefer.

Cauliflower is cut into florets before cooking.Boiling the cauliflower florets until tender.

Putting It Together

While the cauliflower cooks, melt 2 teaspoons of butter in a large skillet, and sauté the chopped onions for 3-4 minutes. When done, add the cooked cauliflower florets to the onions in the skillet. Cook the onions and cauliflower on medium-low heat for about 7-8 minutes, stirring often.

Once they are finished cooking, transfer the onion/cauliflower mixture to a food processor or blender, and process until it becomes somewhat smooth. Scrape down the sides of the processor, as needed during processing.

Chopped onions cooking in butter, in a large skillet.Onions and cauliflower are cooked together in skillet for about 7-8 minutes.

Finishing The Creamy Garlic Mashed Cauliflower

Melt a teaspoon of butter in a skillet on low heat. Add the chopped garlic. Cook and stir this ONLY until the garlic is just beginning to turn brown (about a minute). Don’t let the garlic get too browned or burn, or it will become bitter. Remove this from the heat as soon as it is done.

Add the cooked garlic, and the remaining Tablespoon of butter to the pureed cauliflower, and continue processing until the mixture is fully smooth. Scrape down the sides as it is processed. It should be similar in texture to mashed potatoes, once done. Season to taste with a couple pinches of salt, if desired.

Cooking chopped garlic in butter until lightly browned.Butter and chopped garlic are added to pureed cauliflower in a food processor.

Time To Serve The Creamy Garlic Mashed Cauliflower!

Once the cauliflower is completely mixed and is very smooth (like mashed potatoes in texture), remove from the food processor (or blender). Transfer the hot creamy garlic mashed cauliflower to a serving dish, and add a few chives for garnish, if desired. Dish it up, and dig in while it’s hot! This mashed cauliflower recipe makes four servings, and I really think you will enjoy it.

Our favorite way to have it is served alongside meatloaf and other veggies (shown below). It looks so much like mashed potatoes it will fool your eyes, but is a bit healthier, in the long run. YUM.

A serving bowl filled with creamy garlic mashed cauliflower, ready to eat.Creamy Garlic Mashed Cauliflower is served along with green beans and meatloaf.

I truly hope you enjoy this delicious veggie side dish! It pairs very well with beef, pork and chicken dishes, and it’s flavorful, creamy texture will surprise those to whom you serve it. Thank you for stopping by, and I hope you will come back for more family-friendly recipes soon! Take care, and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious veggie recipes to choose from, 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 (1st and 15th) 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

Author's signature

Recipe Adapted From: The book “New Life Promise- Food Meets Faith, Total Trifecta Of Weight Loss”, by Isabel D. Price, published 2019, page 87

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Creamy Garlic Mashed Cauliflower
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: creamy garlic mashed cauliflower
Servings: 4
Calories Per Serving: 100 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium cauliflower
  • 2 Tablespoons butter
  • 1 medium yellow onion , chopped
  • 3 medium garlic cloves , finely chopped
  • ⅙ teaspoon salt , or more- season to taste
  • chives (optional for garnish)
US Customary - Metric
Instructions

  1. Unwrap cauliflower; remove green leaves. Turn cauliflower upside down; carefully cut out the core. Cut/separate cauliflower into florets, removing/discarding thick, hard stems. Bring large pan of water to a boil. Place florets into boiling water; cook until tender (approx. 5-6 minutes). Drain once done. *You can also steam the cauliflower, if you prefer.

  2. While cauliflower cooks, melt 2 teaspoons of butter in large skillet. Sauté chopped onions for 3-4 minutes. When done, add cooked cauliflower to onions in skillet. Cook on medium-low heat for 7-8 minutes, stirring often. Transfer onion/cauliflower mixture to food processor or blender. Process until mixture becomes fairly smooth.

  3. Melt a teaspoon of butter in skillet on low heat. Add chopped garlic. Cook and stir ONLY until garlic begins to turn brown (about a minute). Don't let garlic get too browned or burn, or it will become bitter. Remove from the heat when done. Add cooked garlic and remaining Tablespoon of butter to pureed cauliflower. Continue processing until fully smooth. Scrape down sides, if necessary. Finished texture should be similar to mashed potatoes, once done. Season with salt, to taste.

  4. Once cauliflower is smooth (like mashed potatoes in texture), remove from food processor. Transfer to serving dish; add a few chives to the top for garnish, if desired. Serve hot, and enjoy!

Nutrition Facts
Creamy Garlic Mashed Cauliflower
Amount Per Serving (1 (1/4 of total))
Calories 100 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 191mg8%
Potassium 481mg14%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 176IU4%
Vitamin C 72mg87%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!


Sep
2021

Smoked Macaroni And Cheese

categories: Meatless Meals, Side Dishes, Traeger Grill Recipes
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Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!
Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish. 

That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

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

Prepare The Cheese Sauce

TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

Butter, mustard powder and flour are cooked in saucepan to begin making the cheese sauce.Milk is whisked into the flour/butter sauce, and cooked until slightly thickened and smooth.

Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

American or Velveeta cheese is added to the creamy sauce mixture and cooked until melted.The creamy cheese sauce is seasoned, then is ready to add to cooked macaroni noodles.

Preparing The Macaroni And Cheese For The Smoker Grill

When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. 

Macaroni pasta is cooked, drained, then placed in a large mixing bowl.Cheese sauce is added to the cooked pasta, and stirred until combined.

Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

Macaroni and cheese is placed into a greased or buttered baking pan.The macaroni and cheese is topped with shredded cheddar, bread crumbs and paprika.

Time For The Smoker Grill

Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

Ready To EAT Some Smoked Macaroni And Cheese!

Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

Smoked macaroni and cheese, straight from the Traeger grill, hot and ready to serve.

Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

Looking for More Traeger Or Smoker Grill Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes utilizing a smoker grill for you to 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 (1st and 15th) 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

Author's signature

0 from 0 votes
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Smoked Macaroni and Cheese
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Category: Main Dish, Side Dish
Cuisine: American
Keyword: smoked macaroni and cheese
Servings: 8
Calories Per Serving: 516 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta:
  • 2½ quarts water =10 cups water
  • 1 pound elbow macaroni
For Cheese Sauce:
  • 4 Tablespoons butter
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard powder
  • 1 cup milk + more to thin sauce, if desired
  • 12 ounces American cheese (or Velveeta) , cut into small chunks
  • salt and pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • ¼ cup dried bread crumbs
  • ¼ teaspoon paprika
Melted butter or cooking spray to grease the baking dish (bottom and sides)
    US Customary - Metric
    Instructions

    1. Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.

    2. Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.

    3. When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.

    4. Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

    Recipe Notes

    TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. 

    TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe). 

    Nutrition Facts
    Smoked Macaroni and Cheese
    Amount Per Serving (1 (1/8 of total))
    Calories 516 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 74mg25%
    Sodium 890mg39%
    Potassium 255mg7%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 807IU16%
    Vitamin C 1mg1%
    Calcium 604mg60%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

     


    Aug
    2021

    Air Fryer Cajun Spuds

    categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes
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    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!
    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

    Who likes potatoes, or as they are also called… taters or spuds? We do in our home, and today I want to share a simple side dish recipe for red potatoes with a wonderful seasoning! I call them Air Fryer Cajun Spuds! They are seasoned well, but aren’t too spicy, and I really think you will enjoy them.

    The recipe is simple to prepare, and enjoy making them using our air fryer. Guess what? Want to know a little secret?  You can also prepare these yummy potatoes in an OVEN! I realize a lot of people do not have access to an air fryer, so I have included instructions for roasting them in a traditional oven.

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

    Make The Cajun Spice Mix

    In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, and salt and ground black pepper. Stir to combine these ingredients. These are the spices you will use to season the red potatoes. Set the mix aside until ready to use.

    Seasoning mix for the potatoes are combined in a small bowl.

    Prepare The Potatoes (Spuds)

    Wash and dry the red potatoes very well to remove any dirt or little sprouts. Cut the potatoes into bite-sized chunks, leaving the peel ON the potatoes. Once all are cut, place them in a medium mixing bowl.

    Six cleaned/scrubbed medium red potatoes are used for this recipe.The unpeeled red potatoes are cut into bite sized chunks before seasoning.

    Now it’s time to season the potatoes.  The first thing you need to do is drizzle the olive oil over the potatoes. Toss or stir them well, so all the potatoes have some oil on them. Now sprinkle all of the spice mix over the potato chunks. Toss or stir the potatoes well, to distribute the spices and coat all the potatoes with seasoning.

    Potatoes are drizzled with olive oil, then Cajun spices are added to season.Air Fryer Cajun Spuds are now seasoned, and are ready for the air fryer or oven.

    Time To Cook The Air Fryer Cajun Spuds

    USING AN AIR FRYER? Preheat your air fryer to 400°F. Arrange the air fryer Cajun spuds in a single layer in the basket. Cook the potatoes for approximately 9 minutes. Toss or turn the other side, and continue cooking the potatoes for another 7-8 minutes on average.

    TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test the potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside

    USING AN OVEN? Preheat your oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through the baking time. Test for doneness by inserting a knife into one of the chunks. When done, the Cajun spuds should be crispy on the outside and soft on the inside.

    The potatoes are placed in an air fryer basket in a single layer.Halfway through cooking, the potatoes are turned, then finish cooking.

    Serve The Air Fryer Cajun Spuds

    Once the air fryer Cajun spuds are done cooking, remove them from the oven and transfer them into a serving bowl. They taste delicious eaten as is, straight from the oven. If you’re a dipping fan, you can serve them with ranch dressing, BBQ sauce or ketchup on the side!

    A white bowl, full of air fryer Cajun spuds, ready to eat!Air Fryer Cajun Spuds, ready to be served alongside a favorite main dish.

    I hope you enjoy these tasty taters! We sure do. Thank you for stopping by today, and I sincerely hope you will come back again soon for more family friendly recipes. Have a wonderful day, and may God bless you.

    Looking For More AIR FRYER 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 air fryer 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 (1st and 15th) 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

    Author's signature

    Recipe adapted from: The book “New Life Promise- Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 77, published by Live Smart, LLC. 2019

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    Air Fryer Cajun Spuds
    Prep Time
    8 mins
    Cook Time
    17 mins
    Total Time
    25 mins
     

    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

    Category: Side Dish, Vegetable Dish
    Cuisine: Cajun
    Keyword: air fryer cajun spuds
    Servings: 4 small servings
    Calories Per Serving: 291 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 medium red potatoes
    • 2 Tablespoons extra virgin olive oil
    Seasoning Mix:
    • ¾ teaspoon garlic powder
    • ¾ teaspoon ground cumin
    • ⅓ teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon paprika smoky or sweet
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon cayenne pepper
    US Customary - Metric
    Instructions

    1. In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, salt and black pepper. Stir to combine. Set seasoning mix aside.

    2. Wash and dry potatoes well to remove any dirt or sprouts. Cut potatoes into bite-sized chunks, leaving peel ON the potatoes. Place potatoes in a medium bowl.

    3. Drizzle olive oil over potatoes. Toss or stir well, so all potatoes have oil on them. Sprinkle all of the spice mix over potatoes. Toss or stir well, to distribute spices and coat all potatoes with seasoning.

    Cook- Using An Air Fryer

    1. USING AN AIR FRYER? Preheat air fryer to 400°F. Arrange seasoned potatoes in a single layer in the basket. Cook for approx. 9 minutes. Turn potatoes to other side; continue cooking potatoes for another 7-8 minutes (on average). TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

    Cook- Using An Oven

    1. USING AN OVEN? Preheat oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through baking time. Test for doneness by inserting a knife into one of the chunks. When done, Cajun spuds should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

    Nutrition Facts
    Air Fryer Cajun Spuds
    Amount Per Serving (1 (1/4 of total))
    Calories 291 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 350mg15%
    Potassium 1478mg42%
    Carbohydrates 52g17%
    Fiber 6g25%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 179IU4%
    Vitamin C 28mg34%
    Calcium 39mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here is one more to pin on your Pinterest boards!Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

     


    Aug
    2021

    TexMex Zucchini Squash Skillet

    categories: Side Dishes, Vegetable Dishes
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    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!
    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

    If you’re looking for a delicious veggie side dish, may I suggest this recipe for a TexMex zucchini squash skillet? This yummy side dish can be made in one skillet, and is loaded with fresh veggies, cheese, and flavored with TexMex spices!  

    I enjoy experimenting with fresh vegetables using various methods of cooking, and this is a dish I really enjoyed making. Truly, we loved this side dish, because it features fresh summer produce!

    We used some green and yellow squash from our little backyard garden, and large ear of delicious, fresh corn and red bell pepper straight from the market to create this dish. It’s really easy to make this side dish, and it can even be conveniently served, straight out of the skillet.

    How can you go wrong with fresh, colorful veggies topped with cheese? I typically use grated smoked gouda cheese on top of the veggies for a nice smoky flavor, but cheddar can be substituted, and is equally delicious! Here’s how to make this TexMex Zucchini Squash Skillet.

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

    How To Make The TexMex Zucchini Squash Skillet

    You will need a medium sized green zucchini and a yellow squash (yellow zucchini or crookneck). I went out to our garden to cut a yellow squash, and was completely surprised to find a 7-8 inch long zucchini “hiding” under a large leaf on another plant.

    If you have to use small zucchini squash because that’s what you have, try to use at least 2 per color (yellow and green)

    Freshly picked zucchini and yellow squash from our garden, to be used for this recipe.

    Prep The Veggies

    The first thing to do is quickly “prep” the veggies. Cut the ends off the squash then slice into 1″ thick rounds. Cut each round into 1/4ths (shown below).

    Shuck the corn, then cutting from top to bottom, remove the corn kernels. Chop the red bell pepper and onion, and then set these veggies aside.

    Corn, red bell pepper, onion, and squash will be prepped for this veggie dish.Corn kernels are sliced right from the cob to use in the TexMex Zucchini Squash Skillet.

    Time To Cook The TexMex Zucchini Squash Skillet

    Okay… now it’s time to get cooking! Melt the butter in a large skillet on medium heat. Add the squash (yellow and green), corn kernels, onion and red bell pepper to the skillet, and stir to combine.

    Add the salt, pepper, ground cumin and chili powder to the veggies in the skillet. Cook the veggies (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

    Veggies are cooked in melted butter in a large skillet for a few minutes.

    After the veggies have cooked for 3-4 minutes, add the minced garlic and milk to the skillet, and stir to combine. Cook, stirring often for another minute. The milk helps to distribute the spices, and gives this dish a very slight creaminess once done.

    Continue to cook the TexMex Zucchini Squash Skillet on medium heat for about 5-6 minutes, stirring occasionally. You will know the veggies are finished cooking when the squash can be easily pierced with a fork.

    Mine are usually done at about the 5 minute mark. You want the squash to be fork tender, but NOT mushy!

    Minced garlic and a small amount of milk are added to the cooking veggies.When done cooking, the veggies in the TexMex Zucchini Squash Skillet should be fork tender.

    Final Step – Add The Cheese!

    The final step in preparing the TexMex Zucchini Squash Skillet is adding the cheese! REMOVE THE SKILLET FROM THE HEAT, and sprinkle the surface of the hot veggies with grated smoked gouda cheese (or cheddar, if substituting).

    Immediately cover the skillet with foil or a lid, and let the TexMex Zucchini Squash Skillet sit, off the heat, just until the cheese has melted. This should only take a minute or so, and then the dish is ready to be served.

    Grated cheese is sprinkled on the TexMex Zucchini Squash Skillet before serving.A lid is placed on the skillet to allow the cheese a minute to melt on top of the vegetables.

    Time To Enjoy The TexMex Zuchini Squash Skillet

    You can serve this dish straight from the skillet if desired, which keeps the nice look of the gated cheese on top intact. You can also transfer it to a serving platter or bowl. We enjoyed the veggies served on the side of sweet chili and garlic glazed salmon on a bed of rice. Yum.

    The smoked gouda cheese gives the veggies a nice smoky taste, the spices give it a mild TexMex flavor, and the veggies are crisp/tender, and delicious!

    A serving from the TexMex Zucchini Squash skillet, placed on a plate with rice and salmon.

    I really hope you will take the opportunity to make this delicious vegetable dish soon, and trust you’ll enjoy it like we do! Thank you for stopping by, and I sincerely hope you will come back again for more family-friendly recipes. Have a GREAT day!

    Looking for More VEGGIE SIDE DISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious veggie side dish recipes 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 (1st and 15th) 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

    Author's signature

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    TexMex Zucchini Squash Skillet
    Prep Time
    10 mins
    Cook Time
    8 mins
     

    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: TexMex zucchini squash skillet
    Servings: 4
    Calories Per Serving: 138 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 1 medium zucchini , sliced and cubed
    • 1 medium yellow squash , sliced and cubed
    • 1 large ear corn , kernels removed
    • ½ medium yellow onion , chopped
    • ¼ cup red bell pepper , chopped
    • ¼ teaspoon salt
    • ⅙ teaspoon EACH: black pepper, ground cumin and chili powder
    • 2 cloves garlic , minced
    • 3 Tablespoons milk
    • ¼ cup smoked gouda cheese (grated) , or grated cheddar cheese
    US Customary - Metric
    Instructions

    1. Prep veggies. Cut ends off squash; slice into 1" thick rounds. Cut each round into 1/4ths. Shuck corn; cut from top to bottom, removing corn kernels. Chop red bell pepper and onion; set veggies aside.

    2. Melt butter in large skillet on medium heat. Add squash, corn, onion, red bell pepper to skillet; stir to combine. Add salt, pepper, cumin and chili powder. Cook (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

    3. Sir in minced garlic and milk. Continue to cook on medium heat about 5-6 minutes, stirring occasionally. Veggies are finished cooking when squash can be easily pierced with a fork. You want the squash to be fork tender, but NOT mushy!

    4. REMOVE SKILLET FROM THE HEAT; immediately sprinkle surface of veggies with grated cheese. Cover skillet with foil or lid, and let skillet rest (off of heat), just until cheese has melted. This only takes a minute or so, and then it's ready to serve, straight from the skillet, if desired. Enjoy!.

    Nutrition Facts
    TexMex Zucchini Squash Skillet
    Amount Per Serving (1 (1/4 of total))
    Calories 138 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 25mg8%
    Sodium 303mg13%
    Potassium 403mg12%
    Carbohydrates 13g4%
    Fiber 2g8%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 759IU15%
    Vitamin C 32mg39%
    Calcium 141mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

     

     

     


    Jun
    2021

    Italian Parmesan Pearl Couscous

    categories: Side Dishes
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    Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!

    If you’re looking for a simple side dish with lots of flavor, may I suggest trying this Italian Parmesan Pearl Couscous? Creamy and full of flavor, this simple pasta side dish pairs well with many different varieties of beef, chicken, pork and fish! This recipe (as written) makes four servings of about 1/2 cup per serving, but can be easily doubled or tripled.

    I created this recipe a couple of years ago by trial and error, and finally decided to get the recipe onto my blog. It really is a simple, easy to prepare recipe, but it sure is one we enjoy quite often. Sometimes the simplest recipes can become ones we return to, time and time again. This is one of those recipes, and I hope you will give it a try, and come to love it, too!

    Pearl couscous (also known as Israeli couscous) is a tiny “pearl-sized” hard pasta that softens when boiled in water. For this recipe, after the pearl couscous cook, it is seasoned with butter, Parmesan cheese, and Italian-inspired spices like garlic, rosemary and Italian seasoning mix. The Parmesan cheese and butter melts into the hot couscous, and then the seasonings put it over the top as far as taste goes! Here’s how easy it is to make:

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

    Cook the Pearl Couscous

    Pearl Couscous (also known as Israeli couscous) can be found in almost all grocery stores. It actually is a type of “pasta” that resembles a pearl in shape and size. It is very EASY to prepare.

    Bring 1½ cups of water to a boil (on medium-high heat) in a medium-sized saucepan. Stir in the couscous, and then put a cover on the pan. Reduce the heat to LOW, and cook the couscous, stirring occasionally for between 8-10 minutes, or until the liquid has been fully absorbed. Remove the pan from the heat.

    A container of pearl couscous (also known as Israeli couscous).Pearl couscous is cooked in boiling water for 8-10 minutes until liquid is absorbed.

    Prepare The Italian-Inspired Spice Mixture

    While the couscous is cooking, combine the spices in a small bowl. The spices you will use are salt, pepper, garlic powder, Italian seasoning, and dried rosemary. Once combined, set the seasoning mixture aside to add to the couscous when done cooking.

    An Italian-inspired spice mixture is combined in a small bowl before adding to cooked couscous.

    Finishing The Pearl Couscous For Serving

    As soon as the pearl couscous has finished cooking, immediately remove it from the heat, and add butter and shredded Parmesan cheese. Stir them into the HOT couscous, until the cheese and butter melt.

    Add the spice mix to the creamy Italian Parmesan Pearl Couscous, and stir well, to fully combine all the ingredients.

    Butter and Parmesan cheese are stirred into hot cooked pearl couscous.Spice mix is added to season the Italian Parmesan Pearl Couscous.

    Time To Serve The Italian Parmesan Pearl Couscous

    Transfer the couscous to a serving bowl. Serve the Italian Parmesan pearl couscous while it is hot! The pearl couscous will be tender, creamy, and full of Italian-inspired flavor! If you want, you can garnish the top with more shredded Parmesan cheese, if desired, but that is optional.

    This recipe makes four ½ cup servings. If you have any leftover Italian Parmesan Pearl Couscous, simply cover the bowl and refrigerate the couscous for up to 2-3 days. This dish can be easily microwaved to reheat, stirring occasionally during reheating to break up and re-fluff the couscous.

    Once done, the creamy Italian Parmesan Pearl Couscous is transferred to a serving bowl.A fork holding a bite of Italian Parmesan Pearl Couscous.

    I hope you have the opportunity to make this yummy side dish. We love to serve it alongside pork chops, chicken, beef, and some fish dishes. It’s really yummy. Thanks for stopping by today, and please come back soon. Have a GREAT day.

    Looking For More Recipes Using Pearl Couscous?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious recipes using pearl couscous I know you will 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 (1st and 15th) 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

    Author's signature

    4.34 from 3 votes
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    Italian Parmesan Pearl Couscous
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!

    Category: Side Dish
    Cuisine: American, Italian
    Keyword: Italian Parmesan Pearl Couscous
    Servings: 4 (1/2 cup per serving)
    Calories Per Serving: 214 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ cups water
    • 1 cup pearl couscous (uncooked)
    • 1 Tablespoon butter
    • ¼ cup shredded Parmesan cheese
    • ½ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon dried, crushed rosemary (optional, but good)
    US Customary - Metric
    Instructions

    1. Bring water to a boil (on medium-high heat) in a medium-sized saucepan. Stir in couscous, and then cover the pan. Reduce heat to LOW; cook couscous, stirring occasionally for 8-10 minutes, or until liquid has been fully absorbed. Remove pan from the heat.

    2. While couscous is cooking, combine spices (salt, pepper, Italian seasoning, garlic powder and rosemary) in a small bowl. (You want this ready to add to the hot couscous).

    3. As soon as couscous is done, immediately remove pan from the heat. Add butter and Parmesan cheese; stir until butter and cheese melt. Add spice mix; stir well, to fully combine. Transfer hot couscous to serving bowl. Garnish with extra Parmesan cheese, if desired..

    4. Leftover couscous can be stored, covered/refrigerated for up to 2-3 days. It can be reheated in microwave, stirring occasionally during reheating to break up and re-fluff the couscous.

    Nutrition Facts
    Italian Parmesan Pearl Couscous
    Amount Per Serving (1 (1/2 cup))
    Calories 214 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Trans Fat 1g
    Cholesterol 13mg4%
    Sodium 420mg18%
    Potassium 86mg2%
    Carbohydrates 34g11%
    Fiber 2g8%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 146IU3%
    Vitamin C 1mg1%
    Calcium 88mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!


    Jun
    2021

    Rainbow Rice

    categories: Side Dishes
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    Rainbow rice is a delicious way to “jazz up” plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.
    Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.

    I don’t know about you, but we eat a lot of rice in our home. Usually it is steamed white rice, only seasoned with butter, salt and pepper.

    HOWEVER… that is only because it is so easy to make in our rice cooker, and is a simple side dish to serve with chicken, pork, or fish. Occasionally we have wild rice, rice pilaf, rice salads, and other delicious rice side dishes.

    The recipe I am sharing today is for Rainbow rice, which gets its name from the colorful addition of red and green peppers, carrots, and onions.

    This original single serving recipe came from an old “Taste of Home” magazine I got way back in 2005, and so I adapted it to serve 4 people. The recipe is not only delicious… it is super easy to make and we really enjoy it! Here’s how to make this delicious side dish:

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

    Pre-Cook The Rice

    The recipe calls for 2 cups of pre-cooked long grain white rice, which will need to be hot when you add the additional ingredients, so plan accordingly. You can make the rice in a rice maker or on the stovetop.

    Use whichever method you prefer, but only cook the rice in water. DO NOT add additional butter or seasonings when you cook it. Those will be added later!

    Once the rice is done cooking, place it into a medium sized serving bowl, and fluff it with a fork.

    Long grain white rice is cooked in water, with no salt or butter.

    Cooking The Veggies

    While the rice is being prepared, cook the veggies to get them tender, before adding them to the rice. Melt 2 Tablespoons butter in a large skillet on medium-low heat.

    Add finely chopped onion, red and green bell peppers, and finely chopped carrots to the melted butter. Cook, stirring occasionally, for about 4-5 minutes, or until the veggies become tender.

    Bell peppers, carrots, onions, and butter cooking in large skillet.The cooked veggies and butter are now ready to add to pre-cooked white rice.

    Pour the cooked veggies (and any remaining butter in the skillet) onto the rice. Stir well, to fully incorporate the veggies (and butter) into the rice. 

    A white bowl with the cooked veggies added on top of cooked white rice.

    Season and Serve The Rainbow Rice

    Add salt, pepper, and garlic powder to the rainbow rice, and stir well, to combine. Take a taste, and add more seasonings to suit your taste. Now the rainbow rice is ready to serve! See how easy this dish is to make?

    The rice has great flavor from the melted butter, seasonings, and the tender (and did I mention colorful?) veggies.

    Make sure to serve this dish HOT, and enjoy it served alongside a favorite meat dish. It’s really quite delicious!

    Rainbow rice is mixed together and then seasoned with salt, pepper, and garlic powder.Colorful and delicious rainbow rice is served hot in a large white bowl.

    I hope you try this simple recipe for Rainbow Rice, and trust you will enjoy it as much as we do. Leftovers will keep up to 2-3 days in the fridge, if stored in an airtight container, and can be easily microwaved to reheat.

    Thanks for stopping by today, and I hope you will come back for more yummy recipes soon. Have a great day!

    Looking For More RICE Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy recipes featuring rice you’ll enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: “Taste of Home” magazine, August/September 2005 edition, page 57, published by Reiman Publications, Inc.:

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    Rainbow Rice
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
     

    Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.

    Category: Side Dish
    Cuisine: American
    Keyword: rainbow rice
    Servings: 4 (1/2 cup per serving)
    Calories Per Serving: 174 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups cooked long grain rice
    • ½ cup finely chopped green bell pepper
    • ½ cup finely chopped red bell pepper
    • ½ cup finely chopped yellow onion
    • ¼ cup finely chopped carrot , peeled
    • 2 Tablespoons butter
    • ½ teaspoon salt
    • ⅙ teaspoon ground black pepper
    • ⅛ teaspoon garlic powder
    US Customary - Metric
    Instructions

    1. Recipe calls for 2 cups of pre-cooked long grain white rice, which needs to be hot when you add cooked veggies, so plan accordingly. Cook the rice in water. DO NOT add additional butter or seasonings. Once done, put rice in serving bowl; fluff with a fork. Set aside (keep hot).

    2. Melt 2 Tablespoons butter in skillet on medium-low heat. Add onion, red and green bell peppers, and carrots to skillet. Cook, stirring occasionally, for 4-5 minutes, or until veggies become tender.

    3. Pour cooked veggies (and any remaining butter in skillet) onto the rice. Stir well, to combine. Add salt, pepper, and garlic powder. Stir again, to combine. Taste- add additional salt and pepper, if desired. Serve rainbow rice hot, and enjoy!

    Nutrition Facts
    Rainbow Rice
    Amount Per Serving (1 (approx. 1/2 cup))
    Calories 174 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Trans Fat 1g
    Cholesterol 15mg5%
    Sodium 349mg15%
    Potassium 158mg5%
    Carbohydrates 27g9%
    Fiber 2g8%
    Sugar 3g3%
    Protein 3g6%
    Vitamin A 2164IU43%
    Vitamin C 41mg50%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.


    May
    2021

    Cauliflower Au Gratin

    categories: Side Dishes, Vegetable Dishes
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    Cauliflower Au Gratin is a yummy side dish you’ll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it’s delicious!
    Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

    One of the “hobbies” I truly enjoy is looking through old cookbooks or cooking magazines for inspiration. I LOVE the thrill of the hunt for great recipes!

    The recipe I’m sharing today for cauliflower au gratin came from a cookbook I’ve had for years and years. This cookbook highlights traditional foods popular in different regions of the United States.

    Cauliflower Au Gratin (which means “cauliflower and cheese”) is one of the recipes from this cookbook. It’s a wonderful tasting recipe for tender cauliflower baked in a super creamy (and simple to prepare) cheddar cheese sauce.

    The entire recipe itself is really quite easy to make. I slightly changed the original recipe from the cookbook just a smidge, and truly think you’re gonna love it! Here’s how to make hot, creamy, cheesy and delicious cauliflower au gratin:

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

    Prepare The Cauliflower Florets

    The first thing you will need to do is prepare the cauliflower florets. You can remove the florets from the cauliflower any way you prefer. This is how I like to get them.

    Remove a large head of cauliflower from the bag, and remove the leaves and stems from the bottom. Once the leaves and stalk stems have been pulled or cut off, take a knife and carefully cut the core out from the middle underside of the cauliflower.

    Once the core has been removed, remove the florets by cutting them out with a knife. Try to cut the florets into bite-sized pieces. You may have to slice them in half or thirds to do so, because some of those florets can be ginormous!

    A head of cauliflower is removed from package and leaves and stems are removed.The core of the cauliflower is cut out, so the florets can be obtained.Florets from a cauliflower head are cut, and ready to cook for cauliflower au gratin.

    Cook The Cauliflower Florets Until Tender But Firm

    Bring a large saucepan of salted water to a boil on medium-high heat. Add the cauliflower florets to the pan, making sure they are covered with water.

    Cook the cauliflower for 7-8 minutes, or until  just barely tender, but firm. Drain well, and set the cauliflower aside.

    Cauliflower florets are cooked in boiling, salted water until just barely tender.

    Make The Cheese Sauce

    I like to make the cheese sauce while the cauliflower is cooking, to save time. Making the thick and creamy cheese sauce is very easy. Begin by melting the butter in a medium saucepan.

    Whisk in the flour until fully combined. Cook the flour mixture on low heat, continuing to whisk, until it begins bubbling. This mixture will act as the thickening for the creamy cheese sauce, so make sure all lumps of flour are gone.

    Flour is whisked into melted butter, to begin making a cheese sauce.Butter and flour are combined and cooked in pan until bubbly.

    Slowly pour the milk into the thickened flour mixture, stirring or whisking the milk in as you pour. Once all the milk has been added and whisked in, bring the mixture to a boil, stirring constantly as it cooks.

    Continue cooking and stirring until this sauce has thickened (just a couple minutes at most). Remove the pan from the heat once the sauce has thickened. Immediately stir in grated sharp cheddar cheese.

    Continue to stir (off the heat) until all the cheese has melted and been blended in. Once fully combined, grab a spoon and give the sauce a quick taste. Season with salt and pepper, a little at a time, until it suits your personal taste preference.

    Milk is slowly added to the bubbly flour mixture, and whisked until fully combined.After sauce has thickened, sharp cheddar cheese is added, and stirred in, until fully incorporated.

    Almost Ready To Bake!

    Grease or spray a 2 quart baking dish. Place the cauliflower florets evenly in the dish. Pour the thickened cheese sauce over the cauliflower, covering all the florets with sauce. Lightly sprinkle the sauce with dried bread crumbs. Now the cauliflower au gratin is ready to bake!

    Bake cauliflower au gratin at 350°F. on the middle oven rack for about 23-25 minutes, until the top is very lightly browned. The sauce should be bubbling around the edges of the dish once done. Remove the cauliflower au gratin from the oven and serve immediately.

    Thick creamy cheese sauce is poured over cauliflower florets in baking dish.The cauliflower au gratin is sprinkled with bread crumbs before baking.

    Time To Enjoy Delicious Cauliflower Au Gratin

    Be sure to serve this dish immediately while everything is nice and hot. I hope you find that the tender, baked cauliflower florets and creamy cheese sauce make a great tasting combination!

    This recipe will make about 6 servings. Any leftovers (cooled to room temp.) can be stored for 3-4 days in the refrigerator, if covered well. You can easily reheat them in a microwave, if desired

    Once done baking and bubbling hot, the cauliflower au gratin is ready to serve.A fork with a bite of cauliflower au gratin, ready to eat!

    Thanks for stopping by my blog today. I appreciate your time, and sincerely hope you will have the opportunity to make this delicious cauliflower side dish for those you love. Have a great day, and please come back soon for another visit.

    Looking For More VEGETABLE Recipes?

    You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have many recipes using a variety of vegetables I think you’ll enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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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    Author's signature

    Recipe adapted from: The cookbook “Best of America – Traditional Regional Recipes”, page 238, published 1994 by Anness Publishing, Ltd.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Cauliflower Au Gratin
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     

    Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: cauliflower au gratin
    Servings: 6
    Calories Per Serving: 208 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2½ pound cauliflower head , cut into bite-sized florets
    • 3 Tablespoons butter
    • 3 Tablespoons all purpose flour
    • 2 cups milk
    • ¾ cup sharp cheddar cheese (grated)
    • salt and pepper, to taste
    • 1 Tablespoon dried bread crumbs
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Lightly grease (or spray) a 2 quart baking dish. Set aside.

    2. Bring a large saucepan of salted water to a boil on medium-high heat. Add cauliflower florets to pan, making sure they're covered with water. Cook 7-8 minutes, or until just barely tender, but firm. Drain well; place cauliflower evenly in prepared baking dish; set aside.

    3. Make cheese sauce while cauliflower is cooking, to save time. Melt butter in medium saucepan. Whisk in flour until combined. Cook flour mixture on low heat, continuing to whisk to remove lumps, until it begins bubbling. Slowly pour milk into thickened flour mixture, stirring or whisking sauce as you pour. Bring to a boil, stirring constantly. Continue cooking and stirring until sauce thickens (1-2 minutes). Remove pan from heat. Immediately stir in cheese. Continue to stir (off heat) until cheese has melted. Give sauce a quick taste, then season with salt and pepper (a little at a time), until it suits your personal preference. Pour cheese sauce over the cauliflower, covering all florets with sauce. Lightly sprinkle sauce with dried bread crumbs.

    4. Bake at 350°F. (on middle rack) for approx. 23-25 minutes, until the top is lightly browned. Sauce should be bubbling around edges of dish once done. Remove cauliflower au gratin from oven; serve immediately. Enjoy! Store leftovers, covered in fridge for up to 3-4 days (microwave to reheat).

    Nutrition Facts
    Cauliflower Au Gratin
    Amount Per Serving (1 (1/6 of total))
    Calories 208 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 7g44%
    Trans Fat 1g
    Cholesterol 34mg11%
    Sodium 241mg10%
    Potassium 706mg20%
    Carbohydrates 18g6%
    Fiber 4g17%
    Sugar 8g9%
    Protein 10g20%
    Vitamin A 471IU9%
    Vitamin C 91mg110%
    Calcium 247mg25%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!


    May
    2021

    Roasted Hasselback Potatoes

    categories: Side Dishes, Vegetable Dishes
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    Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique “fan-shaped” slices, they’re buttery, and easy to make.
    Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

    If you enjoy baked or roasted potatoes, then this unique way to enjoy them might be a good option for you. Roasted Hasselback potatoes are incredibly simple to make, with only a few common ingredients, and their unique “fan-like” appearance makes this a unique side dish.

    I did a little research on “why” they are called Hasselback potatoes. Guess what I learned? This unique way of roasting sliced russet potatoes originated in Stockholm, Sweden in 1953 where they were first served at a restaurant called the “Hasselbaken”. Apparently a chef-in-training created the recipe (and slicing technique), and that is where they began their step into infamy. Who knew?

    These simple, but yummy potatoes are a perfect side dish to a variety of meats and/or main dishes, and most of the prep time is baking time. There is a simple technique that can be used to help slice the potatoes, and I will share that tip further down in this post. Here’s a look at how to make Roasted Hasselback Potatoes:

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

    Preparing To Slice The Potatoes

    Preheat your oven to 425°F before beginning. Before slicing the potatoes, make sure to scrub each one well, to remove any dirt from the peel, and then dry between paper towels. This recipe requires the potatoes be thinly sliced most of the way through, without cutting all the way through to the bottom of the potato. There is a great trick or tip for doing this easily. Slicing the potatoes can be very easy if you use this simple technique!

     Place two wooden spoons directly next to each other on a work surface. Once the spoons are aligned, place one potato at a time on top of the spoons, and rotate 90° for slicing.

    Two wooden spoons are placed side by side to assist in slicing Hasselback potatoes.A potato is placed on top of two wooden spoons, side by side, in order to slice it.

    Slicing The Potatoes

    Cut thin slices in the potato with a sharp knife. The wooden spoons holding the potato will “prevent” you from cutting all the way through. This happens because the knife will hit the spoon, causing it to stop slicing near the bottom, but not through the entire potato. You might need to slightly press down the opposite small ends of the potato, to ensure the tip end of the potato is touching the spoons. Repeat with remaining potatoes.

    Melt butter in the microwave, and then brush HALF (1½ Tablespoons) of the melted butter over the top of the potatoes, allowing some to drip down between the slices. Place the potatoes in a greased or sprayed baking dish, sprinkle potatoes lightly with salt (to taste). Place the baking dish into a preheated oven.

    Thin slices are cut in each potato, almost all the way through to the bottom.Melted butter and salt are added to the potatoes in a baking dish before roasting.

    Roasting The Potatoes

    Bake the potatoes, uncovered, for 30 minutes, then remove them from the oven. Brush the top of the potatoes with the remaining melted butter, and then sprinkle each potato with 1/2 Tablespoon of dry bread crumbs. Put the dish back into the oven and continue roasting them for another 20 minutes.

    Halfway through baking time, more butter and bread crumbs are added to roasted Hasselback potatoes.

    Remove the pan from the oven again, and sprinkle the potatoes with finely grated Parmesan cheese (about 1/2 Tablespoon each, or more if desired). Pop the dish back into the oven, and let them continue baking for 5-10 minutes more.

    Once done, the potatoes should be tender and the cheese will be melted on top. You can check for tenderness by gently inserting a butter knife into one of the slices.

    Grated Parmesan cheese is added to top of potatoes, and then they finish baking.

    Time To Eat Roasted Hasselback Potatoes!

    Sprinkle the potatoes with fresh chopped parsley, and serve them hot! The outside of the potatoes and bread crumbs will be crisp, but the inside will be tender, and lightly seasoned with salt and butter. Roasted Hasselback potatoes are easy to eat also, because of the nice thin slices already prepared!

    If desired, dollop the potatoes with sour cream for serving (optional, but GOOD). These yummy, unique roasted Hasselback potatoes are a perfect side dish for beef, chicken, pork, OR fish. I really hope you enjoy this simple vegetable side dish!

    The roasted Hasselback potatoes are served, garnished with chopped parsley.Roasted Hasselback Potatoes, served on a white plate, are a perfect side dish!

    Thanks for stopping by my blog today. I hope you have the opportunity to try this recipe for roasted Hasselback potatoes, and trust you will enjoy them. Have a great day, and come back for another visit soon!

    Looking For More POTATO Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes 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 (1st and 15th) 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!
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    Author's signature

    Original recipe source: unknown… found handwritten on 3×5 index card in an OLD recipe box. No source noted.

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    Roasted Hasselback Potatoes
    Prep Time
    5 mins
    Cook Time
    1 hr
    Total Time
    1 hr 5 mins
     

    Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

    Category: Side Dish, Vegetable
    Cuisine: All Cuisines
    Keyword: roasted hasselback potatoes
    Servings: 2
    Calories Per Serving: 310 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 medium Russet potatoes
    • 2 Tablespoons butter , divided
    • salt (to taste)
    • 1 Tablespoon dry bread crumbs
    • 2 Tablespoons grated Parmesan cheese
    • 1 teaspoon chopped fresh parsley
    US Customary - Metric
    Instructions

    1. Preheat oven to 425°F before beginning. Grease or spray a baking dish.

    2. Scrub potatoes well, to remove dirt; dry with paper towels. Place two wooden spoons next to each other. Once aligned, place a potato on top of the spoons (lengthwise); rotate spoons 90° for slicing. Cut thin slices (about ½") in potato with sharp knife. The wooden spoons holding the potato will "prevent" you from cutting all the way through. Slightly press down the small ends of the potato, to ensure tip of potato is touching spoons. Repeat with other potato. Place potatoes in a greased/ sprayed baking dish,

    3. Melt butter; brush HALF (1½ Tablespoons) of butter over top of potatoes; let some drip down between slices. Sprinkle lightly with salt (to taste). Place baking dish in preheated oven.

    4. Bake potatoes uncovered, at 425°F. for 30 minutes; remove dish from oven. Brush top of potatoes with remaining butter; sprinkle each potato with ½ Tablespoon of dry bread crumbs. Put dish back in oven; bake another 20 minutes. Remove pan from oven; sprinkle potatoes with Parmesan cheese ( ½ Tablespoon each, or more if desired). Put back in oven; let bake for 5-10 minutes more. Once done, potatoes should be tender and cheese will be melted. Check for tenderness by gently inserting butter knife into one of the slices.

    5. To serve, sprinkle potatoes with parsley, and serve hot! If desired, dollop potatoes with sour cream for serving (optional, but good). Enjoy!

    Recipe Notes

    NOTE: The caloric calculation is an estimate, based on a standard-sized medium Russet potato. Calories will vary, as different sizes of potatoes used may calculate out to less or more calories.

    Nutrition Facts
    Roasted Hasselback Potatoes
    Amount Per Serving (1 potato)
    Calories 310 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 8g50%
    Trans Fat 1g
    Cholesterol 35mg12%
    Sodium 224mg10%
    Potassium 908mg26%
    Carbohydrates 42g14%
    Fiber 3g13%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 399IU8%
    Vitamin C 12mg15%
    Calcium 96mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.


    Apr
    2021

    Southwestern Rice Salad

    categories: Salads, Side Dishes
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    Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.
    Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.

    If you’re looking for a delicious and unique salad, side dish, or meatless main dish, I’d like to recommend this Southwestern Rice Salad. I got the original recipe about 15 years ago from one of my “Taste of Home” magazines. At the time I thought it sounded really interesting, so I saved the recipe. Guess what? It is REALLY tasty!

    The salad features cooked rice with black beans, corn, carrots, bell peppers, garlic, cilantro, red onion, tomatoes and wait for it… crunchy salted peanuts!!! The salad is dressed with a simple Southwest-inspired salad dressing, and then is served chilled. Who knew something so unusual sounding could taste so good? But it IS good!

    The entire salad can be ready in 30 minutes. If you want to save time, prep the veggies and other ingredients while the rice is cooking. That will shave some time off the preparation! I also recommend chilling the salad after it is finished and dressed (for best flavor), but that is up to you. Here’s how to make Southwestern Rice Salad:

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

    Prepare The Rice

    Place uncooked long grain rice in a saucepan with water. Bring the water to a boil, then reduce the heat to low and cover the pan. Simmer the rice (covered) on low heat for 15 minutes, then remove the pan from the heat. The rice should be tender and the water will have been absorbed.

    Let the rice sit (still covered), for 5 minutes, then rinse with cold water to cool it down. Drain the rice after rinsing and place the cooled, cooked rice in a large serving bowl.

    Long grain white rice is cooked in water until done and fluffy.Cooked rice is rinsed then drained before adding it to salad bowl.

    Time To Make The Southwestern Rice Salad

    TIP: If you want to save time, do the following steps while the rice is cooking. In a large skillet, heat vegetable oil until hot on medium heat. Add chopped green pepper, red onion, carrots, and minced garlic. Sauté these veggies until they are crisp-tender. Stir often while cooking so the garlic won’t burn in the skillet (and become bitter).This should take 4-5 minutes. 

     When done, add this veggie mixture to the cooled rice in the bowl, and stir well, to combine.

    Chopped green pepper, carrot, red onion, and garlic are cooked in oil until tender.The cooked veggies are added to the cooled rice in salad bowl.

    The next ingredients you will add to the Southwestern rice salad are corn (frozen, but thawed), black beans, tomatoes, salted peanuts and chopped fresh cilantro. Place them in the bowl with the rice and stir gently, until all the ingredients are combined. Isn’t it colorful? 

    Corn, black beans, tomatoes, cilantro and salted peanuts are added to the Southwestern rice salad.Southwestern Rice Salad is very colorful after adding all the ingredients.

    Make The Salad Dressing

    The last thing you need to prepare is the simple salad dressing to coat the Southwestern rice salad. It’s EASY! Use a wire whisk or a fork to fully mix olive oil, fresh lemon juice, cayenne pepper and ground cumin in a small bowl. Mix these salad dressing ingredients for about a minute to ensure the oil and juice are fully integrated. Now you’re ready to add it to the salad!

    Pour the salad dressing over the Southwestern rice salad, and toss well, to ensure all the salad is mixed well with the dressing. Once done, refrigerate the salad until it is time to serve. The flavors really come together the longer the salad is refrigerated, so if you have the chance to make this salad early in the day, the better. If not, you can certainly serve the salad right away, if that is your preference.

    Salad dressing for the salad is made with lemon juice, olive oil, cayenne and ground cumin.

    Ready To Serve Southwestern Rice Salad

    Once the salad is dressed and refrigerated for a bit, it is ready to enjoy! Southwestern rice salad is filling, thanks in part to the black beans and rice, so it can be enjoyed as a meatless main dish, or you can enjoy it as a side dish for chicken, beef and pork. The salad has lots of flavor, and makes enough for 12 servings, so there is plenty to go around.

    Store any leftovers, covered, in the refrigerator for up to 4-5 days. My husband keeps getting spoonfuls of leftovers out of the fridge throughout the day to eat as a snack or to have with his lunch or dinner. He definitely loves this lightly seasoned, chilled salad! The crunchy peanuts are a welcome surprise, too!

    After chilling in the refrigerator, the Southwestern Rice Salad is served in a white bowl.A close up look at the Southwestern Rice Salad, full of veggies.

    I hope you have the chance to make this yummy, filling Southwestern rice salad. I truly believe you and those you love will enjoy it! Thanks for stopping by today, and I sincerely hope you will come back again soon. Have a great day!

    Looking For More SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of great tasting salad recipes for you to 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 (1st and 15th) 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

    Author's signature

    Original recipe source: “Taste of Home” magazine, June/July 2006 edition, page 8, published by Reiman Publications, Inc.

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    Southwestern Rice Salad
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.

    Category: Main Course Salad, Salad/Side Dish
    Cuisine: Southwestern
    Keyword: Southwestern rice salad
    Servings: 12
    Calories Per Serving: 305 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1⅓ cups water
    • ⅔ cup long grain white rice , uncooked
    • 1 Tablespoon vegetable oil
    • ¾ cup chopped green bell pepper
    • ½ cup chopped red onion (or shallot)
    • 1 medium carrot , peeled and chopped
    • 3 large garlic cloves , minced
    • 16 ounces frozen corn , thawed
    • 15 ounces canned black beans , rinsed and drained
    • 2 medium Roma tomatoes , chopped
    • 1 cup salted peanuts
    • ⅓ cup fresh cilantro , finely chopped
    For Salad Dressing:
    • ⅔ cup extra virgin olive oil
    • ⅓ cup fresh lemon juice
    • ¾ teaspoon ground cayenne pepper
    • ½ teaspoon ground cumin
    US Customary - Metric
    Instructions

    1. Place rice in a saucepan with water; bring water to a boil. Reduce heat to low, cover pan. Simmer rice (covered) on low heat for 15 minutes; remove pan from heat. Let rice sit (covered), for 5 minutes; rinse rice with cold water; drain. Put rice in large serving bowl.

    2. TIP: If you want to save time, do the following steps while rice is cooking. In large skillet, heat vegetable oil on medium. Add green pepper, red onion, carrots, and minced garlic. Sauté until crisp-tender (4-5 minutes), stirring often so garlic won't burn. Add to rice; stir.

    3. Add corn, beans, tomatoes, peanuts and cilantro to rice; stir to combine.

    4. Use a wire whisk or fork to fully mix olive oil, lemon juice, cayenne and ground cumin in a small bowl. Mix well to ensure oil and juice are fully combined. Pour dressing over salad; toss well, to coat. Cover and refrigerate salad until time to serve. Store leftovers, covered, in refrigerator up to 4-5 days. Enjoy!

    Nutrition Facts
    Southwestern Rice Salad
    Amount Per Serving (1 (1/12th of total))
    Calories 305 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 4g25%
    Sodium 198mg9%
    Potassium 410mg12%
    Carbohydrates 28g9%
    Fiber 5g21%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 1056IU21%
    Vitamin C 16mg19%
    Calcium 38mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.