Salads, Sides and Misc.

[judyb57]

Beet Cucumber Salad

Ingredients:

1 lb. cooked beets
2 onions, sliced
1 cucumber, sliced
1 tsp. sugar
1/2 cup yogurt
1 tsp. salt
1/2 tsp. caraway seeds
2 Tbsp. lemon juice

Directions:

Peel and slice the beets. Mix the beets with onions, cucumber, and sugar. Mix the yogurt with the salt, caraway seeds, and lemon juice. Gently mix the yogurt with the beet mixture.

 

[judyb57]

Brussels Sprouts Gratin Recipe


The best way to trim the brussels sprouts is to slice of 1/4-inch from the bottom stem end with a paring knife. This will make it easier to peel off any outer tough leaves. Then when cutting the brussels sprouts in half, place them cut-side down on the cutting board to help stabilize them.

You can easily make this dish vegetarian by leaving out the pancetta in step 2. Just add an additional tablespoon of butter in step 3.


INGREDIENTS

2 pounds brussels sprouts, trimmed of outer leaves and sliced in half
Salt
2 ounces pancetta, diced
1 Tbsp butter
3 shallots, peeled, halved, and sliced
2 Tbsp all purpose flour
1 3/4 cup whole milk
1 teaspoon salt
Scant pinch of freshly ground nutmeg
Thyme leaves from 2 sprigs of thyme or 1/2 teaspoon dry thyme
4 ounces of grated Gruyere cheese, divided 3 ounces and 1 ounce
METHOD


1 Heat a large pot of salted water, 4 quarts of water, 1 Tbsp salt. Blanch the halved brussels sprouts for 3 to 4 minutes, until just barely tender. Remove from pot, drain, rinse with cold water to stop the cooking, set aside.

2 Place diced pancetta in a large pot on medium low heat. Cook until most of the fat is rendered, about 8 to 10 minutes. Remove the pancetta from the pan, set aside, leaving the rendered fat in the pan.

3 Add butter to the pot and melt on medium heat. Add the shallots and gently cook until softened, about 4 to 5 minutes. Add the flour to the butter shallot mixture to make a roux, whisk for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add fresh thyme and sprinkle with nutmeg.

4 Add 3 ounces of grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce. Add half of the cooked pancetta back to the sauce. Taste and add more salt if necessary.

5 Preheat oven to 400°F. Butter an 8"x12" gratin dish or casserole . Add the brussels sprouts into the cheese sauce. Transfer the cheesy brussels sprouts into the casserole or gratin dish. Sprinkle with the remaining pancetta and the remaining 1 ounce of grated Gruyere cheese. Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.

 

[judyb57]

Caesar Pasta Salad


A crowd-pleasing and satisfying entrée pasta salad—and a quick and easy use for leftover turkey or chicken.

Ingredients:

3 cups uncooked dried rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing - divided use
8 ounces mozzarella cheese, cut into 1/2-inch cubes
6 cups Italian lettuce blend
4 plum tomatoes, cut into wedges
Freshly grated Parmesan cheese for sprinkling
Freshly ground black pepper

Directions:

Cook pasta according to package directions. Rinse with cold water; drain.
Combine pasta, turkey and 1/2 cup salad dressing in large salad bowl. Cover; refrigerate 1 hour.
Stir in cheese, lettuce, tomatoes and additional salad dressing, if desired; toss to coat.
Sprinkle with Parmesan cheese and ground black pepper, if desired.
Makes 8 servings.

 

[judyb57]

CRACKER BARREL HASHBROWN CASSEROLE


Ingredients

1 (2 lb) pkg frozen hash browns
8 oz sour cream
1 can cream of mushroom soup
1 stick unsalted butter
1/2 c chopped onions
2 c grated cheddar cheese

DIRECTIONS:

1. Place frozen potatoes in a greased 9×13 inch casserole dish in a level layer. Season with salt and pepper.

2. Melt butter in the microwave.

3. In a bowl, add minced onions, sour cream, cream of chicken soup and melted butter. Mix these items well.

4. Pour soup mixture over potatoes. Sprinkle with Cheddar Cheese.

5. Bake at 350 degrees for 45 minutes, or until hot, and the cheese is melted.

 

[judyb57]

Bistro Chicken Salad

2 cups cooked pasta – (penne) cooked

1 cup cherry tomatoes – quartered

4 ounces Crumbled Feta Cheese

1/2 cup fat-free Italian salad dressing – bottled

1/3 cup fresh basil – lightly packed & cut into strips

1/4 cup red onion – chopped

1/4 cup sun-dried tomatoes – (dehydrated & reconstitute) chopped

8 ounces boneless skinless chicken breasts – (2 breasts) grilled or broiled, cut into thin slices

Toss all ingredients together except the chicken

Top pasta mixture with chicken. Serve warm or chilled.

Makes 4 servings

Notes : 290 calories, 9g fat, 4g fiber

 

[dani3839]

Thanks Judy!!

 

[dani3839]

Original recipe makes 6 cups


4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Check All Add to Shopping List


Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

 

[judyb57]

Spinach Salad


Ingredients:

1 lb. fresh spinach, washed and dried
1/2 cup bacon bits of fresh crumbled cooked ham
2 hard-cooked eggs, sliced
1/4 cup sliced beets
seasoned croutons to taste
1/2 cup crumbled blue cheese (optional)


Dressing:

1/2 cup olive oil
1 tsp. Dijon mustard
5 cloves garlic, peeled
1 tsp. honey
1/4 cup wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
Directions:



Arrange spinach greens in shallow bowl. Top with neatly arranged bacon bits, egg slices, beets, croutons and blue cheese. Shake dressing ingredients well. Drizzle over salad.

 

[judyb57]

Caesar Vegetable Medley

Ingredients

2 cups small fresh mushrooms
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red onion, sliced into rings
1 bottle Caesar salad dressing
2 cup cherry tomatoes, halved


Directions

In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss. Chill at least 6 hours before serving, stirring occasionally. Stir in tomatoes just before serving.

 

[judyb57]

Bacon and Cheddar Mashed Potatoes

Yield: 8 servings (serving size: 3/4 cup)

2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

Preparation

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.
Note:

 

[dani3839]

Thanks Judy

 

[twobears]

Grilled Cabbage

1 head cabbage
4 teaspoons butter
4 slices bacon...
Spice mix
1 teaspoon salt
1/2 teaspoon garlic
powder
1/4 teaspoon pepper
2 tablespoons grated
parmesan cheese
Directions
Cut cabbage into four
wedges.
Place each wedge on a
piece of doubled heavy-duty aluminum foil.
Spread cut sides with
butter.
Mix spices together in
a small container and
sprinkle all of the
mixture equally over
each wedge.
Wrap bacon around each
wedge.
Fold foil around
cabbage, sealing each
wedge tightly.
Grill cabbage, covered,
over medium heat for 40
minutes or until the
cabbage is tender,
turning twice

 

[judyb57]

Yumm, I love cabbage, Thanks twobears!

 

[CareyG]

Yumm, I love cabbage, Thanks twobears!

Me too!! Cant wait to make my corned beef and cabbage next week for St Pattys Day!!

 

[judyb57]

Mango Salsa


4 mangos, diced
2 avocados, diced
2 green chiles, diced
2 cups red bell pepper, diced
2 tomatoes, diced
1/2 cup green onion, chopped
1/2 cup olive oil
1/4 cup white wine vinegar
Salt and pepper, to taste

In large bowl, stir together mangoes, avocados, green chiles, diced red bell pepper, tomatoes, chopped green onion, olive oil, white wine vinegar, salt and pepper to taste.

 

[chinomoreno]

Glad no pictures posted haha I can't look!

 

[judyb57]

Please feel free to post any recipes you might want to share. This is for everyone! :sunny

 

[dani3839]

Warm Mushroom Salad

Ingredients

Original recipe makes 4 servingsChange Servings

1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms
1 clove garlic, chopped (optional)
2 1/2 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens mix

Directions

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

 

[judyb57]

Loaded Mashed Potato Casserole


5 to 6 potatoes, peeled and cubed
1/2 c. milk
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
2 t. dried parsley
1 t. garlic salt
1/4 t. nutmeg
3/4 c. shredded Cheddar cheese
12 slices bacon, crisply cooked and crumbled

Cover potatoes with water in a large saucepan; bring to boil over medium heat. Reduce heat; simmer for 20 to 25 minutes. Drain well. Mash until light and fluffy. In a large bowl, beat together all ingredients except Cheddar cheese and bacon until smooth and creamy. Spoon into a lightly greased 13"x9" baking pan; sprinkle with cheese and bacon. Cover and bake at 350 degrees for 30 minutes, or until heated through. Serves 10 to 12.

 

[dani3839]

Thanks Judy!