Side Dishes

Whipped Feta with Sun Dried Tomatoes

Ingredients

1 block of feta (typically 7oz)
1/2 cup sundried tomatoes in oil
3 tablespoons oil (from the sun dried tomatoes jar or use olive oil)

Directions:

Add the block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sun dried tomato oil (or olive oil) into the bowl of your food processor (or mini chopper or blender).

Blitz until the sun dried tomatoes break down and the dip is super smooth.

This will take a couple of minutes.

Once the dip is looking bright orange, smooth and creamy, transfer it to a serving platter or bowl, then top with the reserved chopped sundried tomatoes and the remaining 1 tablespoon of sun dried tomato oil. Serve with crackers, crisps, pita chips or crudites.

Parmesan Roasted Asparagus with Tomatoes

Ingredients

1 bunch asparagus, trimmed
1 pint cherry tomatoes, halved (or quartered depending on their size)
2-3 garlic cloves, minced
½ cup shaved parmesan
1 Tbsp olive oil
¼ tsp salt
¼ tsp black pepper

Directions:

Preheat your oven to 425 degrees and line a large baking sheet.
Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it with salt and pepper to taste, then set it aside.
Next cut the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line on your prepared baking sheet.
Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over the top.
Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are tender).
Serve immediately.

Bacon Covered Cheese Ball

Ingredients

16 ounces cream cheese , softened

2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)

2 green onion , chopped

1 teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano leaves

2/3 cup Bacon Bits

Directions:

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.

Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.

Place the bacon bits on a plate. Hold the cheese ball in one hand and use the other hand to scoop the bacon bits onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.

Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

Last about 2 weeks sealed in the fridge.

Baked Potato Chips

Ingredients:

Vegetable-oil cooking spray

2 pounds russet potatoes, cut into 1/4-inch-thick slices

3 tablespoons olive oil

Coarse salt

Pinch of cayenne pepper

Freshly ground pepper

Directions:

Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.

Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper or paper towels; let dry 5 minutes. Sprinkle with garlic salt or kosher salt.

Spinach Dip In Bread Bowl

Ingredients

2 10 oz frozen spinach leaves, chopped. Do not use fresh.

1 cup regular mayonnaise (do not substitute)

1 envelope onion soup mix

1 container (16 oz) sour cream

3 green onions (finely chopped)

1 sourdough bread or any bread you can hollow out (I use a jalapeño cheddar bread)

Directions:

Soak both packages of frozen spinach in warm water to defrost.

Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.

Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.

Hollow out bread, leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)

Bake at 350 for 20-25 minutes until warm throughout and bread is crispy.

Tip: You can also top with cheddar cheese or use a store bought dip that you like.

Parmesan Smashed Potatoes

Ingredients:

6 small potatoes sliced into thickness you like to make round pieces. Not lengthwise.

1/4 cup butter melted

1/2 grated Parmesan cheese

2 tbsp garlic powder

2 tbsp Kosher Salt

1/2 tsp cajun or new mexico chili powder anything with spice

Directions:

Preheat oven to 400 degrees. Pour melted butter into bottom of square baking dish.

Mix the cheese and all your seasonings into the butter.

Place potatoes into the butter and seasonings. You want the potatoes pieces to be thick enough that only one side is covered in the butter mixture.

Place in preheated oven and bake for 40 to 45 minutes.

Let them cool for about 5-7 minutes so they wont stick to the bottom of the pan and do not crowd the potatoes in your dish.

Smash the potatoes in the pan before taking them out.

You can also add shredded cheddar cheese, sour cream and bacon bits once you smash them and right before serving.

Fried Eggplant Chips

Ingredients:

1 large eggplant

3 eggs, beaten

1 cup breadcrumbs (Italian or Panko)

1/4 cup Parmesan cheese

1/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp Italian seasoning

Directions:

Start by preparing the eggplant: wash the eggplant and trim off the green end. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes

Mix breadcrumbs, spices and Parmesan cheese in a bowl.

Dip each eggplant disk into egg first, then breading mixture.

Fry in hot oil. 3 minutes per side or until golden brown.

If you are making a big batch, preheat oven to 250 and keep finished eggplant in oven to keep warm.

It is important to sprinkle with salt. The salt will help absorb the moisture.

Lemon Pepper Brussel Sprouts

Ingredients:

2 pounds fresh or frozen brussel sprouts, thawed and halved

1 Tbsp butter

1 Tbsp canola or vegetable oil

3 green onions, sliced

1 Tsp lemon juice

1/2 Tsp lemon-pepper seasoning

1/4 Tsp salt

Directions:

In a large skillet over medium heat, cook the brussel sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt and cook 1 minute longer.

Broil in oven until tops brown.

Bread and Butter Pickles

INGREDIENTS

6 cucumbers , sliced 1/4-inch thick

1/2 medium onion , thinly sliced

1/4 cup kosher salt or sea salt

2 cups white vinegar

1/2 cup water

1 cup sugar

2 Tbsp mustard seeds

1 Tsp celery seeds

1 Tsp tumeric

Directions:

Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).

Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.

The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.

Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer's instructions.

Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.

Scalloped Potatoes

INGREDIENTS:

3 Tbsps butter

1 small white or yellow onion, peeled and thinly sliced

4 large garlic cloves, minced

1/4 cup all-purpose flour

1 cup chicken stock or vegetable stock

2 cups milk (I recommend 2% or whole milk)

1 1/2 teaspoons Kosher salt

1/2 teaspoon black pepper

2 teaspoons fresh thyme leaves, divided

4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds

2 cups freshly-grated cheddar cheese, divided (feel free to add more cheese if you’d like)

1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Directions:

Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.

Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.

Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

Sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.

Corn Pudding with Jalapenos

Ingredients:

2 large jalapenos diced

1 can of corn kernels, drained

4 tablespoons butter, melted

¾ cup heavy cream

2 tablespoons cornstarch or Wonder Sauce and Gravy Flour

2 1/2 cups cups shredded cheddar cheese

15 oz cream-style corn, 2 cans

6 eggs

2 Tbsp parsley

kosher salt

Directions:

Preheat the oven to 350°F

Spray Pam or cooking spray on a 9x13 baking pan.

In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 2 cups of cheddar, the creamed corn, corn, jalapeños, melted butter, eggs, parsley and salt and stir well. Salt.

Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.

Bake until set approx. 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.

Mexican Corn Salad

INGREDIENTS

2 12 oz bag of corn

1 jalapeno - chopped

1 Tbsp mayonnaise

2 Tbsps fresh lime juice

1/8 tsp paprika

1 tsp of New Mexico Chili Powder

2 ounce Cotija cheese

Kosher salt, freshly ground pepper

Parsley for topping

Directions:

Whisk mayonnaise, lime juice, paprika, chili powder in a large bowl; season with salt and pepper. Add corn and cheese and toss to combine. Serve cold.

Cheddar Bay Biscuits

Ingredients:

1 3/4 cups all-purpose flour

1 Tbsp plus 2 Tsp baking powder

2 1/2 Tsp sugar

1/4 Tsp salt

3 Tbsps vegetable shortening, at room temperature

4 Tbsps cold unsalted butter, cut into 1/2-inch pieces

1 1/4 cup grated cheddar cheese

3/4 cup whole milk

Butter and garlic salt

Directions:

Preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Roasted Potatoes

Ingredients:

1 envelope Lipton® Recipe Secrets® Onion Soup Mix

4 medium all-purpose potatoes, cut into large chunks (about 2 lbs.)

1/3 cup olive oil

Directions:

Preheat oven to 425°. Combine all ingredients in 13 x 9-inch baking or roasting pan.

Bake, stirring occasionally, until potatoes are tender and golden brown, about 35 minutes.

Tips: Use yellow or red potatoes. See Tips & Tricks for the best potatoes for your dishes.

Winter 2017

Stove Top Macaroni and Cheese

Ingredients:

1 pound medium shell noodles

1/2 cup salted butter

1 teaspoon salt

1/2 teaspoon white pepper

2 cups milk

2 1/2 cups shredded cheddar cheese

Directions:

Fill a large saucepan with water, and bring to a boil. Stir in the macaroni. Cook. Drain well.

Add drained shells back into pan and put heat on low. Add butter and stir until melted and add milk. Stirring constantly, start adding cheese until all the cheese melts and all the pasta is covered.

Add white pepper.

Tips: leave your milk out so it gets too room temperature. This help the cheese not get stringy. Make sure to have the heat as low as possible, barely on, or you will curdle the cheese.

Garlic & Parmesan Zucchini Chips

Ingredients:

2 large zucchinis

2 cups bread crumbs

¾ cup Parmesan cheese

1 tablespoon garlic powder

½ teaspoon salt

1 teaspoon pepper

1 ½ teaspoons red pepper flakes

2 eggs

Directions:

Spray baking sheet with Pam.

Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch slices.

In a small bowl, whisk eggs together.

Preheat oven to 450ºF.

In a large bowl, mix together bread crumbs, Parmesan cheese, red pepper flakes, pepper, garlic powder, and salt.

Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.

Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.