Brussels Sprouts Gratin

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Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Ask me a year ago if I liked brussels sprouts and the answer would have been “no”. Truth be told, I don’t know if I ever really gave them a fair shot. Now, I can honestly say I love them. Things that changed my mind:

  • I tried them flash fried at a random dive restaurant with breakfast and they were to die for
  • I eat them shaved and roasted at the salad bar at work – oh my
  • I’ve loaded them up with tender crisp bacon with a balsamic reduction – so much yes
  • I incorporated them into a mustard sauce that I served with chicken – you’re starting to drool now, aren’t you…
  • And with this recipe, I smothered them in a rich gruyere cheese sauce – how can you possibly go wrong?

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

This time of year you can find brussels sprouts on a stalk. Not only does that ensure that they’ll taste as fresh as possible, but when you buy them you get to be that person walking through the store with a big ol’ stalk of sprouts and have everyone stare at you just knowing you’re going to do something awesome with them at home.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Aren’t they just gorgeous!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

I adapted this recipe from Skinny Taste. As you might imagine from the photos, I de-Skinny-fied it. In her original version, she uses much less cheese and butter. I’ll just say this – she definitely gave the recipe a great starting point but I love my fat and dairy so I went a little overboard with the goodness.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

The result is a rich and flavorful side dish worthy of a holiday meal or a simple family dinner. YUM!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin
 
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Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
Author:
Recipe type: Sides
Yields: 6 servings
Ingredients
  • 1 pound brussels sprouts
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground pepper to taste
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 1 teaspoon (about 1 large clove) garlic, minced
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 5 ounces gruyere, grated and divided
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut each sprout in half and remove any outer leaves that are dirty. In a large bowl, toss the sprouts in the olive oil until lightly coated and then spread in a single layer in a baking dish.
  3. Roast sprouts in preheated oven for 30-40 minutes, flipping once half way through cooking time, until golden brown. About five minutes before sprouts have finished cooking, prepare cheese sauce.
  4. In medium sauce pan over medium high heat, melt butter. Add shallot and cook for 3-4 minutes until fragrant. Add garlic and cook another minute until golden brown. Sprinkle flour over mixture, stir well, and allow to cook for a few minutes to develop a roux.
  5. Add milk and whisk mixture constantly while heating. Allow mixture to heat and thicken. As soon as it does, remove from heat and stir in half of the cheese.
  6. Transfer sprouts to a 9 inch square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted, about 5 minutes. Add additional salt and pepper, if desired. Serve hot.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
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Roasted Balsamic Bacon Brussels Sprouts

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Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Brussels sprouts, much like beets, are a vegetable that I never even tried until well into my adult years. Now, every time I eat them I seem to love them more and more. Now, don’t get me wrong. Put a plate of boiled Brussels sprouts in front of me and I will likely gag, but deep fry them, smother them with cheese, or cook them with a wonderful smoked meat like bacon and I’m a happy girl.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

I decided to partially bake the bacon first because I simply can’t stand bacon when the fat hasn’t been completely rendered. Along those same lines, I didn’t want to scorch the heck out of my sprouts in order to get the bacon to the proper doneness. This method proved to work perfectly.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Doesn’t that just make you feel more comfortable knowing that the bacon is already well on its way to perfection by the time you mix it with the raw sprouts? I know it gave me the warm and fuzzies.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

By the way, do you call them brussel sprouts or Brussels Sprouts? I admittedly had to turn to the internet to explain it to me, because I didn’t want to look like a total dummy by forever immortalize my lack of knowledge by spelling it wrong on my photos. Don’t my roasted brussels with bacon look yummy? Now imagine how good they were with that balsamic reduction drizzled on top. YUM!

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Balsamic Roasted Brussel Sprouts
 
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Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
Author:
Recipe type: Sides
Yields: 4 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1.5 pounds brussel sprouts, outer leaves removed and cut in half
  • 1 tablespoon olive oil
  • salt & pepper, as desired
  • 1/4 cup balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F. Add chopped bacon pieces to baking sheet and bake for about 15 minutes.
  2. While bacon is cooking, toss Brussels sprouts in olive oil and salt and pepper to taste. After 15 minutes of cooking, remove bacon from oven and add Brussels sprouts to the baking sheet. Toss with the bacon and continue cooking for 30-40 additional minutes until the sprouts are golden brown.
  3. While the bacon and sprouts are cooking, heat balsamic vinegar in small saucepan over medium heat until reduced by half.
  4. When sprouts and bacon are done, remove from oven and transfer to a serving dish. Cover with reduced balsamic and serve hot.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
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Roasted Root Vegetables with Barber Foods

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This post is sponsored by Barber Foods

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

I know I’m probably starting to sound like a broken record, but fall really is my favorite time of year for cooking. Heck, it just may be my favorite time of year for a lot of reasons! Its the time of year when my brain switches from making vibrant green salads and serving as many raw side dishes and grilled up main dishes because of the summer heat to roasting everything and using the toasty warm oven.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

So, I think a root vegetable is basically any veggie that grows beneath the ground with roots pointing down. You know, things like onion, garlic, beets, carrots, and potatoes – all of which I used in this recipe. But wait a minute!  Butternut squash grows on top of the soil like a pumpkin. I know. I know. I just couldn’t resist using it in this recipe because a) I already had it in my refrigerator and it needed to be used up and b) I love LOVE love butternut squash. Sue me.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The roasted root veggies make an easy, healthy, and delicious side dish… but what to serve as the main course?  I found these Barber Foods Chicken Cordon Bleu raw stuffed chicken breasts and knew they’d make a tasty dinner for my family. I had a hard time deciding between this flavor and the Broccoli & Cheese variety. These stuffed chicken breasts created quality time via a simple knife-and-fork meal. Instead of laboring over a complex chicken cordon bleu recipe, I was able to pop these Barber Foods stuffed chicken breasts in the oven and 35 to 40 minutes later, dinner was ready. With a few quick sides like these roasted root veggies, the family can sit down and share a quality meal around the table, and you know that’s my thing.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

You’ve heard “eat the rainbow”, right? Well, I tried my best. I went for the rainbow beets and the rainbow carrots. I even chose three different varieties of potatoes – one orange sweet potato, one white sweet potato, and one golden potato. I got darn near close to having a complete rainbow. You tell me which blue vegetable would have made this complete! I couldn’t think of one, otherwise I would have used it simply to say I had every single color in the rainbow.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The amount of veggies I used fit perfectly on my large baking sheet. You want to make sure that they fit on a single layer so that they properly roast and not just steam.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Give them one quick stir half way through their cooking time and let the oven do the rest. The result is an incredibly flavorful and healthy side dish.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These veggies taste great leftover too, so don’t be afraid to make an extra big batch and heat them up for lunch throughout the week. They just might be making an appearance on my table this Thanksgiving too!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Enjoying Chicken Cordon Bleu doesn’t happen too often in my house because stuffed chicken isn’t the easiest meal to prep. Who’s got time for that on a busy weeknight when you’re competing with homework and soccer practice! A main dish like this that takes no effort to produce is worth its weight in gold!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These stuffed chicken breasts are so easy to make. Inside the box, each breast is individually wrapped. All you need to do is remove them from their wrapping and space them a couple of inches apart on a metal baking sheet (I actually used a loaf pan), then bake in a preheated 375 degree F oven for a little more than a half hour. You always want the internal temperature of chicken to reach 165 degrees F, so I double checked with an instant read thermometer before removing from the oven. Then, just let the stuffed chicken breasts rest for a solid three minutes and you’re ready to serve!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.My family absolutely loved Barber Foods Chicken Cordon Bleu and were quite disappointed when I didn’t have more. I found them in the freezer section at Fred Meyer… I guess I’m heading back to stock up on more!  Be sure to check out this Product Locator so you can find these tasty Barber Foods stuffed chicken breasts at a store near you!  Go grab some so you can say it’s Barber night! Whether it’s just for you and your partner, for the grandkids, or for a busy family weekend, Barber Foods is here to help you make dinner a special experience.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

5.0 from 1 reviews
Roasted Root Vegetables
 
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Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • half butternut squash, peeled with seeds removed
  • 3 small potatoes (sweet or golden), peeled
  • 3 beets, peeled
  • 3-5 small carrots, peeled
  • 1 red onion, peeled
  • 1 head of garlic, cloves peeled and smashed
  • 4 sprigs fresh rosemary, stems removed, minced
  • 2-4 tablespoons olive oil
  • salt and pepper
Instructions
  1. Chop all of the vegetables into one inch cubes. Combine with smashed garlic cloves and minced rosemary in large bowl. Cover with olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
  2. Using on large or two small lined baking sheets, spread vegetables out into a single layer.
  3. Roast in preheated 425 degree F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
  4. Season with salt and pepper, as desired

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
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Pressure Cooker Butternut Squash with Sage Brown Butter

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Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

If you haven’t noticed lately, I’m kind of in love with my electric pressure cooker. I was so afraid to use the darn thing when I first got it. I kept imagining the lid blowing off or something like that. Now that I’ve used it at least a dozen times, maybe more, I’m totally at ease cooking with it and it has quickly become my favorite kitchen appliance. Sorry KitchenAid Stand Mixer – you will always be near and dear to my heart, but I have a new kitchen toy to play with.

As much as I love summer, I am usually so incredibly sick of it by the end of August. All of my internal instincts are craving the cooler nights, the darkening leaves, and all of that darn cooking that happens in the fall. We all break out our slow cookers and our pressure cookers and our roasting pans and just go to town. I was never fond of squash while growing up, but I’ve really started enjoying it in my older years. Know what else I used to detest but now love? Fresh sage. I don’t know what it is about that velvety herb, but when you slice that stuff up super thin and crisp it up in brown butter – oh my! This side dish really couldn’t have been easier to make, and was perfect along side the pork chops and sweet potato gnocchi I made! Enjoy!!!

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Pressure Cooker Butternut Squash with Sage Brown Butter
 
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Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.
Author:
Recipe type: side dish
Yields: 4 servings
Ingredients
  • 1 whole medium sized butternut squash
  • dash of fresh nutmeg
  • 4 tablespoons butter
  • 8 fresh sage leaves, sliced into thin ribbons
Instructions
  1. Peel squash, remove seeds, and cut into 1" chunks.
  2. Add 1 cup of water to the pressure cooker. Add the rack to the pressure cooker and set squash pieces on top. Cook squash on high pressure for 10 minutes and then use the quick release method to release the steam. Drain off any water and mash the squash. Add the fresh nutmeg.
  3. While the squash is cooking, you can make your sage brown butter sauce. In a sauce pan over medium heat, heat the butter and the sage while stirring frequently until the butter starts to create brown solids.
  4. To serve, pour the sage brown butter over the mashed squash. Season with salt and pepper, as desired.

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.
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Potato Wedge Fries

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Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and are a great appetizer or side for your burger or dog.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

I sure do love me some fries. There’s something wonderfully delicious about oven roasted fries versus traditional deep fried fries. Don’t get me wrong – I love my trans fats (I’m only partially kidding), but if you ask me what my personal favorite is I will tell you its a perfectly seasoned, crisp-on-the-outside soft-on-the-inside oven baked fry.Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

I traditionally make my oven baked fries thinner and love to add lots of garlic and herbs, but this time I was in the mood for thick cut fries, and I had these perfect organic jumbo sized golden potatoes that were just begging to be cut into wedges and turned into jo-jos. Do you call them jo-jos in your house? I don’t even know if that’s a real thing, but that’s what we call these fries.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

Just a bit of oil and the right seasonings are all you need along with a really hot oven and some kind of non-stick surface on your baking sheet.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.Nothing goes better with fries than an outstanding burger, and for this particular dinner I made stuffed bacon jalapeno cheddar burgers with homemade potato buns and sauteed corn off the cob. Oh yes – it was a good as it sounds.  No need to feel jealous… just make it yourself!

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

Potato Wedge Fries
 
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Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.
Author:
Recipe type: Appetizer, side dish
Yields: 6 servings
Ingredients
  • 3 large yukon gold potatoes
  • 3-4 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion dip mix
  • salt and pepper, as desired
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash and dry potatoes. Cut in half lengthwise and then cut each half into 4-6 wedges, depending on size of potato.
  3. Use a gallon sized sealable plastic bag to combine olive oil with spices. Add potatoes, seal bag, and squeeze until all wedges are coated with mixture.
  4. Using a large jelly roll pan covered in a silpat, parchment, or foil to prevent sticking, lay out potato wedges into a single layer. Bake in a preheated oven for 45-50 minutes until soft and slightly brown, turning once after about 30 minutes of cooking time.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.
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Buttered Herb Sauteed Corn Off the Cob

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Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

This is one of those recipes that I hadn’t intended on photographing for the blog. I just happened to be making dinner and quickly realized how freaking good this would taste and I realized it was too delicious not to share.

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

I think fresh herbs make everything better. Gimme some fresh basil, thyme, or rosemary and I’ll make something delicious. I typically make my corn on the cob pure and simple – that is, I just throw the whole thing on the grill, husk and all, and cook it until its done. But, since my daughter has braces, I have to cut it off the cob for her so I figured I’d cut all of it off the cob and throw it in some butter and herbs. Boy was that good.

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

I served this up alongside some bacon jalapeno stuffed burgers and homemade fries. This probably ranked in my top 5 favorite summer meals!

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

Buttered Herb Sauteed Corn Off the Cob
 
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Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.
Author:
Recipe type: side dish
Yields: 4 servings
Ingredients
  • 4 ears of corn, kernels removed
  • 2 tablespoons butter
  • 4 tablespoons fresh minced herbs (I used basil, thyme, rosemary and oregano)
  • 1-2 cloves garlic, minced
Instructions
  1. Using a cast iron skillet, saute fresh corn kernels in butter over medium high heat until golden brown, about 5 minutes. Add herbs and garlic, stir, and cook for another minute or two.
  2. Serve hot as a quick and easy side dish!

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.
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Berry Cheesecake Fruit Salad

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This post first appeared over at Real Housemoms where I’m a contributor.

This BERRY CHEESECAKE FRUIT SALAD sweetened with a secret ingredient is a rich, decadent, and crowd-pleasing side dish or dessert!

This BERRY CHEESECAKE FRUIT SALAD sweetened with a secret ingredient is a rich, decadent, and crowd-pleasing side dish or dessert!

I can’t wait for summer to get here. Not just because these berries would cost a fraction of what I just spent on them (totally worth it, mind you), but Pacific Northwest berries are the best in the world. If you don’t live around these parts, I’m not saying the fruit grown where you live is bad. I’m just saying that there is nothing better than an Oregon berry. Trust me on this one.

… 

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Spring Vegetable Trio

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This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.

This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.

The other Saturday I was able to go to the Farmer’s Market. Alone. It was pure heaven. Allow me to tell you about my experience. It was a gorgeous Saturday morning. Unless there’s a soccer game or food blogger’s conference that’s already scheduled, I never miss my 9:15 BodyPump class at the gym. I usually bring the kids and check them into kid care which is usually accompanied by 15-60 minutes of whining about how they hate kid care (unless a trip to the pool follows). Then I usually head home and continue on with normal family day activities. Well, this particular Saturday was different. Out of the blue, my husband said “Why don’t you leave the kids here while you go to your class?”  My response, being at a loss of words for such an unprecedented gesture: “Huh?”  Then he said, “Leave them with me, and you go enjoy some ‘me time’ at the Farmer’s Market too”.  I was so giddy at the thought!This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.

I went to my class and burned some calories so that I could justify whatever I was going to enjoy at the Farmer’s Market. My first stop? The crepe station. I got a wonderful savory buckwheat crepe with egg, bacon, and greens. There wasn’t much at the market due to the time of year, but a trip to the market always requires a trip to Decadent Creations for some macarons. I just so happened to enjoy a passion fruit donut while I was there too. Why am I telling you about my story?  I almost forgot. Its because of the garlic scapes (aka garlic spears)!  Have you ever tried them? They’re basically the stems from fresh garlic. They look a lot like green onions but are more firm. Well, this little veggie side dish couldn’t be easier, and the garlic scapes added so much flavor. Its the perfect green side dish!This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.

Spring Vegetable Trio
 
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This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.
Author:
Recipe type: Sides
Yields: 4 servings
Ingredients
  • 1 bunch asparagus
  • 1 bunch fresh garlic scapes, bottoms and leafy greens removed, chopped into 1/2 inch pieces
  • 1-2 cups sugar snap peas, sliced lengthwise
  • 1 tablespoons butter
  • 1 tablespoon olive oil
Instructions
  1. Prepare the asparagus by trimming off the bottom 2 inches from the stems and chopping the remaining pieces into 2 inch long chunks.
  2. Place asparagus in boiling salted water for 1 minute and then immediately transfer to a bowl of ice water in order to slightly blanch them and bring out their vibrant green color. Drain.
  3. In a large saute pan over medium high heat, heat butter and oil. When hot, add blanched asparagus along with the chopped garlic scapes and snap peas.
  4. Allow the tips and edges to turn golden brown, stirring only occasionally, and cook for about 5 minutes to heat through. Serve immediately.

This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.
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Hasselback Sweet Potatoes

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If you love sweet potatoes, you’ll love this perfect side dish of soft, tender, and flavorful Hasselback Sweet Potatoes sweetened with a brown sugar crust.

If you love sweet potatoes, you'll love this perfect side dish of soft, tender, and flavorful Hasselbeck Sweet Potatoes sweetened with a brown sugar crust. 

I know the first question that popped into your head and let me tell you… these are called HasselBACK, not HasselHOFF. Oh. That wasn’t what you thought when you read the title? Well, its what I thought the first time I had heard of Hasselbeck Potatoes. Are you interested in learning more? Well, I think Wise Geek explained it best:

“Hasselback potatoes are a type of potato dish, not a variety of potato, as is sometimes mistakenly believed. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are calledhasselbackspotatis. Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft and creamy.

Certain varieties of potato are better suited to this type of dish than others. Medium sized potatoes work best. Very small potatoes such as fingerling or new potatoes are not good candidates. Very large potatoes are also not well suited to the dish as the portion size is not appropriate for single servings. Ideally, one or two whole potatoes per person are desired. Potatoes with an oblong or oval shape are most often used, and a typical baking potato is perfectly fine for this dish.”

I am a lover of sweet potatoes. When I was a kid, the only way I would touch a sweet potato was if it were smothered in roasted marshmallows on the Thanksgiving dinner table. Now, I not only enjoy the taste but the health benefits they provide. Sure, smothering them in butter and brown sugar might negate some of the healthiness, but they taste damn good and that’s what’s most important, right?

If you love sweet potatoes, you'll love this perfect side dish of soft, tender, and flavorful Hasselbeck Sweet Potatoes sweetened with a brown sugar crust.

Hasselback Sweet Potatoes
 
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If you love sweet potatoes, you'll love this perfect side dish of soft, tender, and flavorful Hasselback Sweet Potatoes sweetened with a brown sugar crust.
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • 2 pounds sweet potatoes
  • 4 tablespoons butter, softened
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
Instructions
  1. Preheat oven to 425 degrees F.
  2. Wash sweet potatoes. Cut thin slices in each potato, but do not cut all the way through. Leave about 1/4 inch of uncut potato at the bottom to hold it together.
  3. Rub each potato with the butter, trying to push as much of it as possible into the cracks. Set buttered potatoes into a casserole dish.
  4. Bake in preheated oven. Every 15 minutes or so, use a baster to suck up any melted butter and squirt it right back on top of the potatoes. Cook until the potatoes are very tender, 45 minutes to an hour. During the last 10 minutes of cooking time, sprinkle the sugar and salt onto the potatoes.

 

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Loaded Cheesy Mashed Potato Casserole

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Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

Oh man, these were sooooo good. I’ve been wanting to make a cheesy potato casserole for quite some time and I’m happy to say that I nailed it! You and your family are totally going to love this recipe. Just about every single time I plan out what I’m going to serve for dinner, it revolves around a protein, a starch, and a veggie. Do you do that too?

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

I had to show a picture of the potatoes because its my new favorite cooking method. I used to peel and chop my potatoes before I boiled them. Gone are those days! All I do now is score the skin all the way around, cover them in water, and boil until soft. Then, as soon as the potatoes are cool enough to handle, the skins slip right off. If you haven’t tried this method, I insist you must! Prior to putting your potatoes in the casserole dish, you basically make mashed potatoes that you would happily set out on the table as the perfect side dish to your family’s dinner.

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

But wait – all it takes is a couple more steps and a few more minutes to transform them into the loaded cheesy mashed potatoes that you know you want.

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

Oh yes. You see what I’m talking about now, don’t you? Trust me. These will be the best potatoes you’ve ever had.

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

How much would you love this one your dinner plate? YUM!

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

Loaded Cheesy Mashed Potato Casserole
 
Prep time
Cook time
Total time
 
Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.
Author:
Recipe type: Sides
Yields: 8 servings
Ingredients
  • 2 pounds gold potatoes
  • 8 ounces bacon, cooked and crumbled
  • 8 ounces cheddar (I used a cheddar gruyere blend), shredded and divided
  • 4 tablespoons (half a stick) butter
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons onion dip mix
  • 1 teaspoon garlic powder
  • freshly ground pepper
  • garnish with 4 scallions, sliced
Instructions
  1. To easily cook your potatoes, score a circle through the skin around the middle of each potato. Add whole potatoes to a large pot, cover with water, cover pot with lid, and bring to a roaring boil. Cook potatoes in boiling water until tender, about 20-30 minutes depending on the size of your potatoes. Drain off water and allow potatoes to cool enough to handle. Peel off skin with fingers.
  2. While potatoes are cooking, cook bacon until crisp. Set aside.
  3. In large bowl, combine half of the shredded cheese, butter, sour cream, milk, onion dip mix, garlic powder, and pepper. Add warm peeled potatoes and mash. Combine to desired consistency.
  4. Preheat oven to 400 degrees F and lovingly butter a 9x9 casserole dish. Add potato mixture to greased dish. Top with remaining cheddar cheese and crumbled bacon. Cook in preheated oven until potatoes are heated through and cheese has melted, about 5-10 minutes. Top finished potatoes with sliced green onions.
  5. Serve with your favorite protein and an easy vegetable side. Enjoy!

Take your mashed potatoes to the next level by serving this delicious Loaded Cheesy Mashed Potato Casserole as the perfect side dish at your next dinner.

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