Garlic Cheese Breadsticks

Paired with your favorite soup, or in addition to a great pizza night, these garlic cheese breadsticks are sure to please.

Garlic Cheese Breadsticks
Recipe from Baked by Rachel

1 c. water
2 1/4 tsp. dry yeast
1 tsp. sugar
2 1/2 c. flour
1 tsp. salt
1/2 tsp. garlic powder
1 Tbsp. unsalted butter
3 cloves garlic, minced
1/4 c. parmesan cheese
2-3 c. mozzarella cheese, shredded

Stir the yeast and sugar into the warm water and allow yeast to proof.
To your mixing bowl, add flour, salt and garlic powder.
Turn the mixer on low and slowly add the yeast mixture.
Mix or knead for 6 minutes.
Transfer to a lightly greased bowl, cover and allow to rise until doubled, about 1 hour.

Knead dough to remove air bubbles, and roll out to desired shape.
Place on a greased cookie or pizza sheet.
Melt butter and add in the minced garlic.
Use a pastry brush to brush garlic mixture over entire surface of dough.
Sprinkle with parmesan and mozzarella cheeses.

Bake at 425 degrees for 12-15 minutes, until cheese is golden brown.

Baked Caprese Spaghetti Squash

This cheesy side makes the perfect accompaniment to whatever main dish you've got planned for this week.  Full of flavor and vegetables!

Baked Caprese Spaghetti Squash

Recipe from Pink Troll Kitchen

1 large spaghetti squash

2 cloves garlic, minced

4 small roma tomatoes

1 small handful fresh basil leaves

1 large handful spinach

2 Tbsp. olive oil

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

Cut squash in half and remove seeds and pulp.

Cook squash in microwave for 12-15 minutes, until easily shredded with fork, OR

Bake at 375 degrees for 45 minutes to 1 hour, until easily shredded with fork.

Scrape cooked squash flesh from skins and place in a bowl.

Add garlic.

Dice tomatoes and add to bowl.

Rough chop basil and spinach and add to bowl.

Mix well, and season to taste with salt and pepper.

Fold in 3/4 c. of the cheese.

Pour into a greased pie dish and smooth out evenly.

Sprinkle with remaining cheese.

Bake at 375 degrees for 30-40 minutes, until cheese is lightly browned.

Top with additional fresh basil, if desired.

Corn Bread

I love cornbread.  It is a go to side dish at our house, and definitely isn't new here on the blog.  

However, I have three recipes, and two have been posted here before.  I thought it was time to consolidate, and explain my reasonings.

The first recipe (Creamed Corn Bread) is best.  It is moist, has great flavor and texture, makes for a better leftover, and overall we like it the most.

The second version (Corn Bread) I did away with completely until I found myself reverting back to it for certain recipes.  For example, I prefer it if the cornbread is paired with something else (like in this cornbread taco bake recipe), as opposed to being eaten alone.  It also works perfectly for any recipe that calls for a boxed corn bread muffin mix; (just omit the liquid ingredients and you've got the same thing).  If you don't have creamed corn to make the first version, this is the next best thing. 

The third version (Dry Corn Bread Mix) is excellent for camping/vacations.  You can toss everything in a bag and just add water when ready to bake.

Creamed Corn Bread

1 c. cornmeal

1 c. all-purpose flour

1/3 c. sugar

1/3 c. butter, melted

1 Tbsp. baking powder

1/2 tsp. talk

3 eggs

1 can cream-style corn

Combine cornmeal, flour, sugar, baking powder and salt; stir to combine.
Puree creamed corn in food processor or blender until smooth.
Whisk eggs lightly and add to creamed corn.
Pour corn/egg mixture into dry ingredients; stir until well blended.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature with honey butter.

Corn Bread
1 c. flour
4tsp.  baking powder
1 c. corn meal
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. butter or shortening
1 c. milk

Combine dry ingredients and mix.
Add eggs, butter and milk, beating with a fork until barely smooth.
Pour into 8x8" or 9x9" greased pan.
Bake at 425 degrees for 20-25 minutes.

Dry Corn Bread Mix
1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1/4 c. butter powder
3 Tbsp. powdered milk
2 Tbsp. powdered eggs
1 1/3 c. water

Combine all ingredients except water and mix.
When ready to make, add water and mix until barely smooth.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes.

Brown Rice

Another family favorite, this easy side is paired perfectly with steak, chicken or pork.  If this looks familiar, this previously posted recipe has been modified slightly; less butter and more liquid, resulting in a lighter, fluffier consistency.  All of my kids consider this a personal favorite, and request it often.

It is also worth noting that one can of beef consume can be substituted for a packet of AuJus seasoning + 1 can of water (if you are interested in cutting down on price without sacrificing flavor). 

Brown Rice

Recipe modified from Sandy Bishop

1 bunch green onions (about 7)
6 Tbsp. butter
3 cans beef consume (not broth) OR 2 cans consume and 1 packet AuJus + 1 can water
3 Tbsp. soy sauce
1/3 c. water
3 c. rice

Melt butter in oven proof medium size pan.
Add onions and saute for a few minutes.
Add consume, water and soy sauce, and bring to a light boil.
Add rice.
Cover, reduce heat to low, and cook for 10 minutes.  Do not stir.
Preheat oven to 325 degrees.
Take pan directly from stove top and put into the oven with the lid still on.
Cook at 325 for 20 minutes.
Stir thoroughly and serve.

Best Biscuits

I love biscuits.  I love these biscuits.  They are the go to recipe at our house since we started venturing away from shortening.

These work great with olive oil.

These work great with butter.

I'm sure they work great with shortening.

I'm sure they'd work with coconut oil or shortening or whatever other oil suits your fancy.

They are terrific, you wont be disappointed.

We personally like the outcome best when using all-purpose flour, but they work well with whole wheat or a mix of half and half.

Best Biscuits

4 c. flour

2 Tbsp. baking powder

2 tsp. salt

2 tsp. sugar

2/3 c. olive oil OR butter

up to 2 c. milk

Combine dry ingredients.

Cut in softened butter (or pour in oil) and mix until crumbly.

Add milk until desired consistency is reached.

Roll out and cut into large rounds.

Bake at 425 for 13-15 minutes.

Easy Baked Beans

This has been my regular go to baked beans recipe for a while.  It turns an everyday can of pork and beans into {almost} instant delicious baked beans.

Easy Baked Beans

Recipe modified from liluna

2 15oz. cans pork and beans

2 Tbsp. brown sugar

3/4 tsp. dry mustard

1 1/2 Tbsp. molasses

1 Tbsp. ketchup

1 tsp dry onion flakes

Mix all ingredients in a pan and heat through.

Caprese Pasta Salad

This is everything a summer salad should be - light, flavorful and easy to make.  Even though this isn't your classic caprese cheese ingredient (I use parmesan instead of mozzarella), these flavors blend perfectly with the balsamic dressing.

The original recipe included chicken, which I omitted.  Feel free to add that if you are looking more for a full meal in itself.  I left it out because I happen to think this salad pairs perfectly with garlic balsamic crusted pork loin, and I wanted a meatless addition.

Caprese Pasta Salad

Recipe modified from Taste of Home

3 c. uncooked bowtie pasta

2 c. chopped tomatoes

1/2 c. chopped green onions

1/4 c. fresh minced basil

1/4 c. olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1/2 tsp. garlic powder

salt and pepper to taste

1/4 c. parmesan cheese

Cook pasta al dente and drain.

Meanwhile, chop tomatoes, green onions and basil add to a large salad bowl.

Combine oil, vinegar, sugar, garlic and salt and pepper and whisk to combine.

Add cooked noodles to salad bowl.

Pour dressing over noodles and stir to coat.

Sprinkle cheese over everything and stir to combine.

Serve at room temperature.

Sauteed Brussel Sprouts with Caramelized Onions and Bacon

We are not usually big brussel fans, but this recipe was wonderful!  It takes some time to dice them up, but it's worth it!

Sauteed Brussel Sprouts with Caramelized Onions and Bacon

Menu Managed Original

2 Tbsp. olive oil (or bacon grease)

2 Tbsp. butter

3 c. brussel sprouts

1/2 large onion, sliced thin

salt and pepper to taste

3 slices bacon, cooked and crumbled

Slice brussel sprouts into even pieces (I chopped each one into 6 pieces).

Heat oil and butter in large skillet over medium heat.

Add onion and cook for 5 minutes, until slightly translucent.

Add brussel sprouts and season with salt and pepper.

Continue to saute for 15-20 minutes, until onions and sprouts are caramelized.

Sprinkle chopped bacon on top, mix and serve.

5 cup Fruit Salad

This salad has been around forever.  It takes about 10 minutes to throw together and is always a big hit.

5 cup Fruit Salad

11-15oz. can mandarin oranges, well drained

8oz. can pineapple, drained

1 c. mini marshmallows

1 c. coconut

1 c. sour cream (or yogurt, whipped topping, etc)

Drain mandarin oranges and pineapple; lay out on paper towels.

Add all ingredients and stir to combine.

Refrigerate before serving.

Sauteed Lemony Greens

This hearty side dish is the perfect vegetable to accompany any meal.  I especially love it in the winter months.

Sauteed Lemony Greens

Recipe modified from J&M Walkenhorst

1 Tbsp. olive oil

1/2 c. chopped onion

1 c. chopped carrots

1 bunch kale, chopped (or your favorite green)

2 cloves garlic, minced

1/4 c. chicken broth

2 Tbsp. lemon juice

zest of 1 lemon

salt and pepper to taste

Heat oil in large skillet.

Saute carrots and onions until onions are translucent.

Add kale and saute until slightly wilted.

Add garlic and stir for 30 seconds.

Add chicken broth and cook until kale is tender, about 5 minutes.

Stir in zest and lemon juice.

Season with salt and pepper.

Skillet Zucchini

This is my favorite way to eat plain zucchini.  It is also incredibly easy, making this side dish pretty much perfect!

Skillet Zucchini

small or medium green and yellow zucchini

kosher salt and pepper

extra virgin olive oil

Slice zucchini into 1/2" rounds.

Heat a large skillet over medium heat.

Add zucchini rounds - make sure they are in a single layer with no overlapping.

Flip after 3-4 minutes - zucchini should be browned on one side.

Salt and pepper zucchini as the other side browns.

Once browned, lightly drizzle olive oil over zucchini and toss to coat.

Continue cooking until oil is absorbed and all pieces are browned.

Serve immediately.

Quinoa and Cheese {with Brocolli}

Just like the average Mac and Cheese, this recipe swaps out the noodles in replace of quinoa.  Chopped brocolli makes it the perfect side dish, and a thin layer of panko bread crumbs adds a slight crunch.

We all loved it, including my 3 and 6 year old boys.

Quinoa and Cheese {with Broccoli}

Recipe modified and photo from Around The Table

1 c. quinoa, rinsed and drained

1 1/2 c. water

1 chicken bouillon

1 1/2 c. chopped broccoli

salt and pepper to taste

2 cloves garlic

2/3 c. milk

1 egg

1 c. grated cheddar cheese

1 c. grated pepperjack cheese

Pando bread crumbs

Bring water and bouillon to a boil.

Add quinoa and cover.

Simmer for 15 minutes over low heat.

Add broccoli to the top of quinoa, cover again and continue to simmer until quinoa is cooked, about 5 minutes more.

Meanwhile, whisk egg and milk together and grate the cheeses.

Remove pan from heat.

Stir broccoli into quinoa and add salt and pepper to taste.

Add egg/milk mixture and cheese to pan and stir until cheese is just melted.

Transfer to a greased 8 or 9" square baking pan.

Top with a thin layer of panko bread crumbs.

Bake at 350 for 35 minutes, until crumbs are just golden.

Microwave Corn on the Cob

My husband showed me a link on how to cook corn on the cob in the microwave, so I had to try it.

It is by far the easiest way to prepare it fresh on the cob, AND, the very best part is that it comes out entirely silk free!

Microwave Corn on the Cob

Place corn, un-husked, in microwave.

Microwave approximately 4 minutes per ear of corn.

Remove hot corn from microwave and cut in half at the bottom end of the ear.

Make sure you cut through corn, not just the stem end, like the picture below.

 Once bottom end is cut, grab the husk and silk at the top,

and gently pull up to remove it.

All of the silk will come off with the husk, and you will be left with a perfectly cooked and ready to eat ear of corn!

 Easy peasy!  Enjoy!

Green Bean Salad wih Corn and Tomato

This is a perfectly easy salad; perfect for summer days.

Green Bean Salad with Corn and Tomato

Recipe from Healthy. Delicious.

4 c. fresh green beans, trimmed

2 c. corn

1 c. grape tomatoes, halved

2 Tbsp. sesame oil

1 Tbsp. rice vinegar

salt and pepper to taste

Steam beans for 3-4 minutes, then plunge into ice water.

Drain and assemble all ingredients, stirring to combine.

Mango Quinoa Salad

Another excellent quinoa recipe!  SOOOO DELICIOUS!

And if you happen to be like my husband, who refuses to believe that any type of fruit should EVER be served in the same dish as onions or meat, you can forgo the mango's altogether (which would also be a good option for the dead of winter when juicy mango's are no-where to be found).

Either way, this is definitely a keeper!

Mango Quinoa Salad

Recipe modified from Our Best Bites

3/4 c. uncooked quinoa

1 c. + 2 Tbsp. chicken broth (or water)

3 scallions, chopped

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 large handful cilantro, chopped

2 mango's, chopped

2 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

2 Tbsp. lime juice

salt and pepper to taste

Place quinoa and chicken broth in pot with a lid and bring to a boil.

Once boiling, reduce to a simmer and cook for 20 minutes.

Once cooked, remove from heat and let stand for 5 minutes with the lid still on.

Meanwhile, combine beans, scallions, bell pepper, mango's and cilantro in a bowl.

In a separate bowl, whisk together oil, vinegar and lime juice.

Once quinoa is done, fluff with a fork and add to bean/veggie mixture.

Pour dressing over everything and stir to combine.

Season to taste with salt and pepper.

Serve immediately, at room temperature, or cooled (I prefer room temp.)

** As a side note, if you plan on having leftovers, consider leaving out the mango's until just before serving; they will get mushy in the salad after a day.  The rest of the salad will store wonderfully in the fridge without them, and you can add fresh chopped mango as you eat up the rest.

Chantilly Potatoes

The picture doesn't capture the deliciousness of this dish.  I've made these twice in the past month (which is saying a lot).  These cheesy baked mashed potatoes are a perfect side to any fancy meal, and they only require 4 ingredients!

Chantilly Potatoes

Recipe from Mel's Kitchen Cafe

3 lbs. Red or Gold Potatoes

1 tsp. salt

1/2 tsp. pepper

1 1/4 c. heavy cream, chilled

3/4 c. shredded Swiss cheese

3/4 c. shredded Parmesan cheese

Cube potatoes into 2" pieces and place in a large microwave safe bowl.

Cover with plastic wrap and microwave for 13 minutes, or until tender, stirring halfway through.

Once cooked, mash with a fork or potato masher - you're going for a chunky consistency.

Microwave mashed potatoes for an additional 3 minutes, or until heated through.

Meanwhile, beat the heavy cream until stiff peaks form, about 2 minutes.

Grate cheeses and mix together in a small bowl.

Reserve 1/4 c. of the cheese.

Fold 1/3 of the cream mixture into the remaining cheese mixture.

Salt and pepper potatoes, and stir to incorporate.

Gently fold in remaining 2/3 of the cream mixture into the potatoes, until the cream is mostly absorbed.

Carefully spoon potatoes into a greased 2-quart baking dish (9x11").

Do not smooth out tops of potatoes.

Spread the cream/cheese mixture over potatoes and sprinkle with remaining 1/4 c. cheese.

Bake, uncovered at 400 degrees for 20 minutes, until potatoes are hot and top is golden brown.

Black Beans and Corn

Just about the easiest side dish ever - and works great along several Mexican dishes.  I always serve it with these.

Black Beans and Corn

menu managed original

1 can black beans

1 can (or 2 c. frozen) corn

1 Tbsp. butter

1 tsp. cumin

1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder

salt and pepper to taste

Throw beans, corn and butter in a microwave safe bowl (or saucepan), and heat through.

Add seasonings; stir to coat.

Honey-Thyme Butternut Squash

This squash is the same consistency of mashed potatoes, a perfect alternative to your regular roasted vegetable - not to mention the fantastic flavor.

Honey-Thyme Butternut Squash
Recipe modified from Taste of Home

3 c. cubed butternut squash
1 can chicken broth
1/4 c. butter
2 Tbsp. honey
1 tsp. parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme

In a large saucepan, bring broth to a boil.
Add squash, cook and cover for 10-15 minutes, or until squash is tender.
Drain, reserving 1/4 c. liquid.
Mash squash with remaining ingredients.
Add cooking broth to reach desired consistency.

Grilled Buffalo Potato Wedges

This was the first recipe I used for grilling potatoes.

I was suprised at the flavor difference; the grill added a great smoky flavor - soft on the inside, crunchy on the outside.  We all enjoyed these.

Grilled Buffalo Potato Wedges

1/3 c. margarine or butter, melted

1 tsp. cider vinegar

3 tsp. red pepper sauce

1/2 tsp. salt

4 unpeeled medium potatoes

Heat coals or gas grill.

Mix margarine, vinegar, pepper sauce and salt in a shallow dish.

Cut potatoes lengthwise into 4 wedges; pat dry with paper towels.

Dip potato wedges into margarine mixture and place immediately on grill; reserving any remaining mixture.

Cover and grill potatoes 4-6" from medium heat for 25 - 35 minutes, brushing occasionally with margarine mixture and turning two or three times, until tender.

Serve with favorite dipping sauce.

Mediterranean Quick Bread

This is a really easy bread that comes together quickly (obviously).

I like it as a side, as opposed to using it for a sandwich.  The texture is more cake like than that of your average bread.  But without all the sugar.

** And don't worry about the grain flour if you don't have it - I've made it with all white flour and it turns out great.

Mediterranean Quick Bread

Recipe from Our Family Treat

1 1/2 c. all purpose flour

3/4 c. whole grain flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. dried oregano

2 eggs

1 c. milk

1/4 c. olive oil

Extras:

chopped sun dried tomatoes

chopped olives

chopped pine nuts

parmesan cheese

peppers

In a bowl mix the dry ingredients together.

In a separate bowl whisk together the milk, eggs and oil.

Add about half of the liquid to the dry mixture and blend.

Add whatever optional ingredients you are using (I used sun dried tomatoes, pine nuts and parmesan), and fold into bread mix.

Pour remaining liquid into bowl, stirring until combined (it should look like a thick pancake batter).

Pour into a greased pan; pizza, bread or casserole dish, depending on how thick you want it.

Bake at 375 for 20 minutes, or until golden on top and a toothpick comes out clean when inserted.