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Cucumber Pasta Salad Recipe

Cucumber Pasta Salad
This cucumber pasta salad is great as a side dish to prepare for cookouts in the summer. This recipe combines pasta with cucumber and onion with a sour cream based dressing. The dressing gets a lot of flavor from fresh dill and white vinegar. This dish is very easy to prepare so if you are looking for something easy to bring to a cookout, this is perfect. You can add additional ingredients as well such as cheese. You could also add meat and serve this as a meal, grilled chicken would be great. Enjoy.

Cucumber Pasta Salad

Cucumber Pasta Salad

Ingredients:

  • 1 cucumber (seeded and sliced)
  • 1/2lb rotini pasta
  • ½ sweet white onion (sliced)
  • Dressing-
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons fresh dill (chopped)
  • 2 tablespoons white vinegar
  • Ground black pepper (to taste)

 

Directions:

  1. In a small bowl combine sour cream, mayonnaise, sugar, salt, fresh dill, vinegar and pepper. Mix well and set aside.
  2. Cook the pasta until al dente according to package directions. Drain and rinse with cold water.
  3. In a large bowl combine the pasta, cucumber and onion. Mix in the dressing gently until combined. Refrigerate for 40 minutes before serving. 

 

Adapted from Spend with Pennies

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Lemon Poppy Seed Fruit Salad Recipe

Lemon Poppy Seed Fruit Salad
Lemon poppy seed fruit salad makes a great side dish for the summer. You can bring this fruit salad to parties or prepare it at home to impress your guests. I made this salad for the 4th of July this year as part of my cookout. This salad uses only 3 different types of fruit—pineapple, strawberries and kiwi. You can add additional fruits as well such as fresh blueberries. The fruits are sliced and placed into a bowl and then tossed with lemon juice, sugar and poppy seeds. You can use honey instead of the sugar if you choose. Enjoy.

Lemon Poppy Seed Fruit Salad
Lemon Poppy Seed Fruit Salad

Lemon Poppy Seed Fruit Salad

Ingredients:

  • 1 fresh pineapple (peeled, cored, and diced)
  • 2lbs fresh strawberries (sliced)
  • 4 kiwis (peeled and diced)
  • Juice of 1 lemon
  • 2 tablespoons sugar (or honey)
  • 1 tablespoon fresh poppy seeds

Directions:

  1. Combine all of the prepared fruits into a large bowl. Add the lemon juice, sprinkle with sugar and poppy seeds and then gently stir to combine.
  2. Chill for at least 30 minutes before serving. 

 Adapted from The Stay at Home Chef

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How to Roast Potatoes

roast potatoes
Preparing roast potatoes does require a little bit of work but it is well worth it. These potatoes come out of the oven crispy and have amazing flavor. The potatoes are first boiled in a pot and then placed onto a baking sheet and baked in the oven until crispy. The potatoes are then tossed with a cooked garlic and rosemary mixture and fresh parsley. These potatoes make a great side dish to include in all kinds of meals. Enjoy.

roast potatoes
roast potatoes

How to Roast Potatoes

Ingredients:

  • Kosher salt
  • ½ teaspoon baking soda
  • 4 lbs russet potatoes (peeled and cut into quarters or sixths)
  • 5 tablespoons extra-virgin olive oil
  • Small handful picked rosemary leaves (finely chopped)
  • 3 medium cloves garlic (minced)
  • Fresh ground black pepper
  • Small handful fresh parsley leaves (minced)

 

Directions:

  1. Preheat the oven to 450 degrees F. Heat 2 quarts of water in a large pot until boiling. Add 2 tablespoons of kosher salt, the baking soda, potatoes and stir. Return to a boil. Reduce heat and simmer until a knife meets little resistance when inserted into a potato chunks (about 10 minutes).
  2. Meanwhile combine olive oil, rosemary, garlic and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook while stirring and shaking the pan constantly until the garlic just begins to turn golden brown, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  3.  Drain the potatoes once they are cooked and let them sit for about 30 seconds. Transfer to a boil and mix with infused oil. Season to taste with more salt and pepper and toss to coat, shaking the bowl roughly until a thick layer of mashed potato-like paste has built up on the potato chunks.
  4. Transfer the potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to the oven and roast without moving for 20 minutes. After 20 minutes use a thin spatula to release any stuck potatoes, shake the pan and turn the potatoes. Continue roasting until the potatoes are crisp and brown all over, turning as shaking them a few times during cooking, 30 to 40 minutes longer.
  5. Transfer the potatoes to a large bowl and add the garlic/rosemary mixture and minced parsley. Toss to coat. Serve immediately. 

 

Adapted from Seriouseats

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Cracker Barrel Hashbrown Casserole Recipe

Cracker Barrel Hashbrown Casserole
Here is a copycat recipe for the Hash Brown casserole at Cracker Barrel restaurant. This is an amazing dish to prepare as a side-dish to go with pretty much any type of meat. I decided to prepare seasoned boneless pork chops to go with this dish. The process to preparing this casserole is simple—just combine all of the ingredients (except for a little bit of the cheese) in a large bowl and then place the mixture into a baking dish, top with the remaining cheese and bake to perfection! Enjoy.

Cracker Barrel Hashbrown Casserole
Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown Casserole

Yield: 6 Servings

Ingredients:

  • 32 ounces frozen shredded hash browns (defrosted)
  • ½ cup melted butter
  • 1 (10 ¼ ounce) can of cream of chicken soup
  • 1 pint of sour cream
  • ½ cup onion (finely chopped)
  • 2 cup grated coly-jack cheese
  • ¼ teaspoon ground black pepper

 

Directions:

  1. Preheat the oven to 350 degrees F. Combine all of the ingredients (except for ½ cup of the cheese) in a large bowl.
  2. Place the mixture evenly into a greased 9×13 inch casserole dish and top with reserved cheese.
  3. Place into the oven and bake for 45-55 minutes or until hot and bubbly. 

 

Adapted from Spend with Pennies

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