Cooking potatoes the Hasselback style is definitely one of my favorite ways to enjoy potatoes in general. Hasselback potatoes are easy to make and not complicated at all. There are so many different topping combinations you can add to your Hasselback potato. For this blog post, I’ll be loading it with cheddar cheese, sour cream, chives and BACON! Yes! Glorious yummy bacon!
Archive for side dish
I *LOVE* broccoli! Everyone in my house loves it. So we do often make food with broccoli in them. I also grow broccoli in my garden. I love these broccoli cheddar bites (mini muffins) because they’re so easy to make! They make a great school lunch for your children. They are also great quick snacks and do great as party appetizers. You can freeze the extras and reheat them in the microwave when you’re hungry.
This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky. Read the rest of this entry »
Summer is here and this means it’s grilling season! I’ve been on this kick lately with all different kinds foil dinner packets for the grill. Here’s a good side dish that goes in a foil packet.
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber. If you prefer, you can replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms. Read the rest of this entry »
This method of preparing cauliflower is very simple and extremely delicious. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a very sweet nutty taste. If you have never roasted cauliflower, try it now!
Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Read the rest of this entry »
One of my favorite reasons to make risotto is that if I’m cold, physically chilled to the bone, standing over the risotto and stirring it for half an hour will warm me right up.Keep in mind that making risotto does require patience, it cannot be rushed. The rice will only absorb so much liquid at a time; it is the perfect “slow food”. I ensure you that it’s worth the try! Read the rest of this entry »