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Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Chicken & Veggie Stir Fry Recipe

Ingredients

  • 3 tablespoons oil, for frying, divided
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 pound broccoli florets
  • 8 ounces mushrooms, sliced
  • Sauce
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ¼ cup flour

Directions

  1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add the chicken, season with salt and pepper, and sauté until cooked through and browned.
  2. Remove cooked chicken from pan and set aside.
  3. In the same pan, heat 1 tablespoon of oil and add the mushrooms. When the mushrooms begin to soften, add the broccoli florets and stir-fry until the broccoli is tender.
  4. Remove cooked mushrooms and broccoli from the pan and set aside.
  5. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the ginger, sesame oil, soy sauce, brown sugar, chicken broth, and flour, and stir until smooth.
  6. Return the chicken and vegetables to the saucepan, stir until heated through.
  7. Serve with hot rice or noodles.

Caramelized Brussels Sprouts and Bacon Recipe

Ingredients

  • 1 ½ – 2 lb(s) (675-900 g) brussels sprouts
  • 5 slices bacon, diced
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (15 mL) butter
  • 1 shallot, diced
  • ⅓ cup (75 mL) hot water (optional)
  • ½ lemon
  • Salt to taste
  • Pepper to taste

Caramelized Brussels Sprouts and Bacon Recipe

Directions

  1. Remove outer leaves from brussels sprouts, trim stem end and halve. Leave smaller sprouts whole, cutting an X in stem end to allow heat to penetrate.
  2. In large skillet, cook bacon until browned, 3-5 minutes. Remove bacon from skillet, keeping warm. Drain excess grease from skillet, reserving 3 tbsp (45 mL) in pan.
  3. Add butter and olive oil to bacon grease. Add shallot; cook until translucent.
  4. Add brussels sprouts and sauté until golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn. (Add up to ⅓ cup (75 mL) hot water to skillet if pan is getting dry and sprouts aren’t cooking).
  5. Add bacon to brussels sprouts.
  6. Just before serving, squeeze lemon juice over brussels sprouts and season with salt and pepper.

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Ingredients

  • 1 ¼ lb(s) Brussels sprouts, tough ends removed and halved
  • 4 slices bacon, cut into 1-inch pieces
  • ¼ cup beer (preferably dark ale)
  • 2 Tbsp grainy mustard
  • 2 Tbsp maple syrup
  • ½ tsp salt
  • 1 Tbsp bacon fat or unsalted butter
  • ½ cup panko breadcrumbs

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Directions

  1. Preheat oven to 425ºF.
  2. In a small bowl, combine beer, mustard, maple syrup and salt.
  3. On a large cast iron pan or high-sided skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a plate.
  4. In the same pan or skillet over medium heat, sear sprouts cut side-down until golden brown on the bottom, about 5 minutes. Stir in prepared beer mixture and bacon. Transfer skillet to the oven and roast until sprouts are tender and liquid has reduced, about 10 minutes.
  5. Meanwhile, in a skillet over medium heat, melt bacon fat or butter. Stir in panko and toast until golden brown, about 2 minutes.
  6. Transfer sprouts to a large serving platter or bowl and sprinkle with toasted panko. Serve.

Yorkshire Pudding Recipe

Directions

  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 4 large eggs
  • 1 cup milk
  • ¼ cup cold water
  • 2 tsp hot English mustard or Dijon (optional)
  • 2 Tbsp vegetable oil

Instructions

  1. Preheat oven to 425°F.
  2. Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
  3. Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
  4. Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you’ll just have less). Remove from the oven and serve immediately.
  5. Bake for 20 minutes. The puds should be golden brown and crispy. If they’re not crispy, they will sink as soon as they come out of the oven.

Ground Turkey Tacos Recipe

Ingredients

  • 1 pound ground turkey
  • 1 medium onion – chopped
  • 1 4 oz can sliced mushrooms – drained
  • 1 clove garlic — minced or 1/8 teaspoon garlic powder
  • 1 6 oz can tomato paste
  • 1/2 cup white cooking wine
  • 1 tablespoon  chopped parsley
  • 1/2 teaspoon salt
  •   1 teaspoon pickling spices
  • 4 whole peppercorns

Cream Sauce with Yogurt

  1. 1 tablespoon butter or margarine
  2. 1 tablespoon flour
  3. 1/4  teaspoon salt
  4. 1/3 cup milk
  5. 1 egg — slightly beaten
  6. 1/2 cup  unflavored yogurt
  7. dash ground nutmeg

Makes approximately 8 tacos

Directions

  1. Brown turkey and onion in skilllet over medium heat.  In Crock-Pot, combine turkey, onion, mushrooms, garlic, tomato paste, cooking wine, parsley, and salt. 
  2. Tie pickling spices and pepperconrs ina cheesecloth bag or tea ball. 
  3. Add to the Crock-Pot; cover and cook on Low 4 to 5 hours.  Remove spice bag. 
  4. Prepare C ream Sauce as directed below.  Spoon 1/4 cup turkey misture into each taco shell.  Top with Cream Sauce.

Cream Sauce:

  1. In small saucepan, melt butter; stir in flour and salt.  Gradually add milk, stirring continuously.  Cook over low heat until thickened.  Remove from heat. 
  2. In small bowl, combine egg,yogurt, and nutmeg.  Stir into hot mixture.  Return to heat and cook over low heat for 1 minute, stirring continuously.

Idaho Fry Sauce Recipe

Jordon discovered fry sauce while in college where American students loved to have it with their fries.

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons mayonnaise
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 cup ketchup
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce

Directions

  1. Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.

Cheesy Ranch Broccoli Bake Recipe

Ingredients

  • 10 cups fresh small broccoli florets
  • 1 medium red bell pepper, chopped
  • 1/4 cup water
  • 1 container (8 oz) cream cheese spread, softened
  • 1/2 cup milk
  • 1 package (1 oz) ranch salad dressing & seasoning mix
  • 2 cups shredded Cheddar cheese (8 oz)
  • 15 coarsely broken Ritz™ crackers
  • 1 tablespoon butter, melted

Directions

  1. Heat oven to 350°F. Spray 12×8-inch (2-quart) baking dish with cooking spray.
  2. In large (at least 4-quart) microwavable glass bowl, mix broccoli, bell pepper and water; cover with plastic wrap. Microwave on High 4 to 5 minutes, stirring after 2 minutes, until broccoli is bright in color and hot; drain. Return broccoli and bell pepper to bowl.
  3. Place cream cheese spread and milk in medium microwavable glass bowl. Microwave uncovered on High 1 minute; use whisk to blend (mixture will have a few small lumps).
  4. Stir dressing mix into cream cheese mixture; mix well. Add cheese; stir to combine. Pour cheese mixture over broccoli and bell pepper; toss to coat. Spread in baking dish.
  5. In small bowl, toss crackers with melted butter. Sprinkle over broccoli.
  6. Bake 25 to 30 minutes or until hot and bubbly.

Creamy Garlic Asparagus Bake Recipe

Ingredients

  • 4 quarts water
  • 2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
  • 2 packages (5.2 oz each) Boursin cheese with garlic and herbs, softened
  • 1 cup heavy whipping cream
  • 3/4 cup shredded fresh Parmesan cheese
  • 2 medium plum (Roma) tomatoes, seeded and chopped
  • 1 teaspoon fresh thyme leaves

Directions

  1. Heat oven to 400°F.
  2. To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
  3. Place asparagus spears in ungreased 13×9-inch (3-quart) baking dish.
  4. In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
  5. Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

Gouda Smashed Potatoes Recipe

Ingredients

    For the Gouda Smashed Potatoes:

  • 1 ½ pound bag Side Delights® Steamables™ Golden Potatoes, steamed to package directions
  • 3 Tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 1/4 cup gouda cheese, shredded

    Garnish:

  • Fresh parsley

Gouda Smashed Potatoes Recipe

Directions

  1. Turn your oven to broil.
  2. Steam the potatoes according to the package directions.
  3. Spray a baking sheet with non-stick cooking spray.
  4. In a small mixing bowl combine the olive oil, salt, pepper and the minced garlic.
  5. Once the potatoes are done steaming place them on the baking sheet. Using a potato masher or the back or a spoon gently press the potatoes until flat.
  6. Using a spoon drizzle the olive oil mixture of the potatoes. Broil for 8-10 minutes, or until the potatoes are crispy.
  7. Remove from the oven and sprinkle the gouda cheese on the potatoes. Return to the oven for 2 minutes, or until the cheese melts.
  8. Garnish with fresh parsley and enjoy!

Notes

You can use any cheese you like for these potatoes-try sharp cheddar or mozzarella.