How about a thread of side dishes. Grains, veggies, anything that could be used as a side dish.

REC: Chipotle Baked Beans

* Exported from MasterCook *

Chipotle Baked Beans

Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method

1 #10 can Bush's Baked Beans (original)
2 green peppers -- chopped
2 large onions -- chopped
7 ounces diced prosciutto
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
for the spicy half batch:
1/2 cup Chipotle-Habenero Salsa -- or
chipotles in adobo sauce
2 tablespoons olive oil

I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.

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Good with ham for Easter Rec: Pineapple Casserole

This may sound gross, in fact I didn't say what it was when I first took it to Easter dinner, but most went back for 3rds!

Pineapple Casserole
Total Time: 35 min Prep:10 min Cook: 25 min
Yield: 8 servings

Ingredients

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

http://www.foodnetwork.com/recipes/paula-deen/pineapple-casserole-recipe.html?_escaped_fragment_=

 
Another for Spring/Easter: Quick 'n easy asparagus w/ caramelized o's..........

This started as a what have I got on hand recipe and became a keeper. Falls under stupidly simple as well.

Quick'n easy asparagus w/ caramelized o's..........

Depending on size, quarter one or two red onions. (If they are real big you might want to chop a little smaller.)

Put them in a med-hot skillet with some olive oil and about 1-2 teaspoons of the minced garlic you get in a jar or fresh if you have it.

Let onions cook till they start to caramelize then add asparagus that has been chopped to bite size pieces. Stir-fry until asparagus is done to your liking, I like mine tender, but still crisp. Serve immediately.

Variation: Use Chile powder to taste in place or with garlic if you like spicy.

The purple and green color combination looks very fresh and Spring like. My family often asks for this with Easter ham.

 
I was just going to ask! Large company dinner coming up - Italian menu so far -

miniature artichoke tarts - Michael in Sarasota
salad caprese
farinata
pasta fagiole soup
meatballs and spaghetti

tiramisu
maybe biscotti
strawberries
So what would be a good side for this? Visually and
tastewise.

Trying to keep this easy as I will have been cooking before
this for another meal and I do not want to spend the
dinner in the kitchen but with the guests.

 
REC: Pilau, Sahara box style: . . .

My sister and I concocted this recipe after I refused to pay for the boxed Sahara brand pilau. We like it better and it is a staple around here for a quick starch side-dish.

This recipe may be cut in half; use two tablespoons oil and just a couple of tablespoons of water over a cup. The bouillion cube will be fine.

Rice and Orzo Pilau ala Sahara Brand box rice

3 tablespoons olive oil
2 cups rice
½ cup orzo
2 cups chicken broth, unsalted
2 ¼ cup water
1 chicken bouillon cube (amount to equal 1 cup broth when added to water)
½ tsp granulated garlic
few strands of saffron (optional, but nice)
½ cup slivered almonds, toasted

Heat the olive oil over medium heat in a large dutch oven. Pour in rice and cook, stirring constantly to avoid burning. When rice starting to look opaque, add the orzo. When the orzo is toasted brown and rice is no longer translucent, add broth, water, bouillon cube, garlic, and saffron and stir well to dissolve bouillon cube. Bring to a boil and then reduce to a simmer and cook for 15 – 20 minutes then check to make sure the rice is done. If rice is done, cover and set aside for 15 minutes. Taste for seasoning, then stir in the toasted almonds, fluff with a large spoon and serve.

You may, if you wish, omit the granulated garlic and saute fresh minced garlic with the rice and orzo towards the end of the orzo toasting. At this time you may also add some finely chopped onion; about 1/2 cup is recommended. Make sure you stir constantly to keep the garlic and/or onions from burning. Then, proceed with the recipe.

 
REC: I just made this 4 the 1st time. Very tasty! BUTTERY BROCCOLI & CAULIFLOWER MEDLEY

Buttery Broccoli (and Cauliflower) Medley
From my 2013 SL Christmas Cookbook--p. 128.

Make-Ahead -- prep: 30 min. and Cook: 15 min.

1 pound fresh broccoli
1 head fresh cauliflower, broken into florets
1/3 cup butter or margarine
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tablespoons Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 green onions, chopped

Cut broccoli into florets, reserving stems for another use.

Arrange broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender. (I blanched cauliflower in boiling water about 3 min & then the broccoli for about 2 mintes before plunging each vegetable into ice water and then patting dry.)

Melt butter in a Dutch oven over medium-high heat; add bell pepper and garlic, and saute 3 to 5 minutes or until tender. Stir in broccoli, cauliflower, mustard, salt, and black pepper. Sprinkle with onions. Serve. Yield 6 to 8 servings.

Make-Ahead Note: Spoon cooked broccoli mixture into a greased 11- x 7-inch baking dish (do NOT sprinkle with onions); cover and chill. Bake, covered, at 350 degrees F for 20 minutes or until heated. Sprinkle with onions before serving.

 
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