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Side Dishes

A newbie’s guide to sautéing asparagus

Pan Sauteed Asparagus with Balsamic Vinegar

Ingredients

1 bunch Asparagus fresh

1 Tbsp. Olive Oil

3 cloves garlic, minced

2 Tbsp. Balsamic Vinegar

1/4 Tsp. Black Pepper

Lemon Juice optional, to serve

Directions

1. Rinse your asparagus spears to get rid of trapped dirt. Pat them dry or else the water will jump in the pan during the cooking process. Trim off the tough woody and fibrous asparagus ends.

2. Heat up a medium sized skillet and keep on medium heat with the olive oil and place your asparagus into the pan. Next, drizzle the balsamic vinegar over the asparagus spears in the pan and season with black pepper

3. Sautee your asparagus for approximately five minutes or until they are cooked. Shake the pan occasionally. The asparagus should still have some texture and should not be soggy and lifeless. Drizzle Lemon Juice over the asparagus just before serving them still hot.

Source Masala Herb

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Cheesy Goodness Brussel Sprouts

Cheesy Garlic Brussels Sprouts with a variety of different melted cheese is the best side dish to any meal! Low Carb, Keto AND the excellent way to get your veggies in! Even non-sprouts fans will ENJOY this recipe! Tastes so amazing that the whole family gets behind this one.

Cheesy Garlic Brussel Sprouts

Ingredients

24 oz (700 g) brussels sprouts trimmed and cut in half lengthways

2-3 Tbsp. olive oil

2 Tbsp. unsalted butter

6 cloves garlic, minced (1 tablespoon)

3/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1 1/2 C. shredded cheese (I used mild cheddar)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Set aside.

2. Heat oil in pan over medium-high heat until hot. Toss in sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (approximately six-eight minutes). Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about thirty seconds), stirring through the sprouts.

3. Transfer sprouts to the prepared baking sheet in a single layer. Bake for eight-ten minutes, or until just fork tender.
Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden approximately four-five minutes.
Adjust salt and pepper, if needed. Serve immediately

Court’s Cooking Notes

FOR OVEN ONLY METHOD:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 

2. Arrange sprouts on baking sheet in a single layer. Set aside.

3. In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.

4. Bake for twenty – twenty-five minutes until vibrant and just fork tender.

5. Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately

Source Cafe Delites

Semi-healthy Roasted Red Potatoes

Garlic Parmesan Roasted Red Potatoes

ingredients:

14 small red potatoes

3 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. Italian seasoning

1/4 C. grated parmesan

Directions

1. Preheat oven to 375 degrees. Lightly grease a 9×13 baking pan. Set aside.

2. In a large bowl, combine the potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

3. Spread potatoes in a single layer onto the previously prepared baking pan. Bake, uncovered, for forty five – fifty minutes or until they are tender.

Source Plain Chicken

Television Series Inspired Recipe

There is this television series that I enjoy called “Victoria” it is based on a true story about the life of Victoria who was the Queen of England from 1876 until her death in 1901. In one of the scenes in the show, she was currently pregnant and had been traveling. The very tired Queen just arrived at her house when announced to her Kitchen staff that she wanted bacon and green peas. It was so funny! The people working in the kitchen immediately started cooking.

Anyway back to the recipe.

Well, I’m not exactly sharing with you today on how to make bacon and green peas but it inspired me to prepare a green bean and bacon recipe. This green bean with bacon was reasonably quick, easy and delicious. I helped myself to three servings. It was so good!

Green beans and bacon

Ingredients

2 lbs. fresh green beans, washed and trimmed

1 pkg bacon, cooked, chopped

Water

3 Tbsp. Butter, unsalted

Pepper, to taste

Directions

1. Toss green beans into a large pot and fill it up with water till the beans are covered. Place the pot on the stove and turn it on to medium-high heat. Cook them for approximately twenty minutes or until they are tender. Drain. Return the beans to the pot.

2. Cook the bacon as directed on the package and chop it up into pieces. Stir together the bacon and the melted butter into the green beans and mix well.

Source InJenious Life

Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

A Healthier Alternative to French Fries

Delicious, Healthy and nutritious fries that you can eat and enjoy guilt-free. And they’re baked to absolute crisp-perfection! Not to mention these fries are super addicting! After removing them from the oven I immediately helped myself to about three servings.

Baked Green Bean Fries

INGREDIENTS:

1 C. Italian seasoned Progresso Breadcrumbs

1/2 C. grated Parmesan cheese

1/8 tsp. Pinch of cayenne pepper

1/8 tsp. salt

1/8 tsp. black pepper, to taste

1 1/2 green beans, trimmed

1/2 C. all-purpose flour

2-3 large eggs, beaten

DIRECTIONS:

Preheat oven to 425 degrees F.

1. Lightly grease a 9×13 baking dish with nonstick cooking spray. Set aside. In one large shallow bowl, stir together Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside. In a second bowl add the flour and in a third bowl add the eggs

2. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for ten-twelve minutes, or until golden brown and crisp.

Source Damn Delicious

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots

INGREDIENTS

1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping

Directions

Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

Insanely Delicious Green Beans

ROASTED GREEN BEANS WITH PARMESAN AND BASIL

INGREDIENTS:

3/4 to 1 pound of fresh green beans, (stem end snipped off), trimmed

2 Tbsp extra virgin olive oil

3/4 tsp dried basil

1/4 tsp salt

1/4 tsp freshly cracked pepper (more or less to taste)

2 Tbsp grated parmesan

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

1. Rinse the green beans in cold water and dry them thoroughly.

3. Next spread the beans on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated.  Sprinkle with salt, pepper, basil. Toss again to coat.

3. Bake for ten minutes, toss, and continue to roast for five more minutes. Immediately sprinkle with parmesan and serve.

Source Rachel Cooks

Delicious & Zero fuss green beans

Outsmart the picky eaters and the kiddos in your family by serving them this delicious, tender & sweet green bean recipe. They are made with my all-time favorites bacon and brown sugar. It’s so incredibly flavorful and makes the perfect side dish, especially for holiday meals.

BROWN SUGAR GREEN BEANS WITH BACON

Ingredients

2 lbs fresh green beans, ends trimmed

4-6 strips bacon, chopped (may sub turkey bacon)

⅔ C brown sugar

2 Tbsp dijon mustard

1 Tbsp minced garlic

1/2 tsp salt

1/2 tsp pepper

Directions

1. Toss beans into a large pot and cover beans with water. Cover pot and bring to a boil over high heat. Boil until beans are tender, but not soggy (they are going to get cooked a bit longer later on so you don’t want them overcooked at this point, just to the point they can be easily pierced with a fork). Carefully pour the beans into a colander to let the water drain and rinse the beans in cold water. Set aside.

2. In a skillet, cook bacon over medium-high heat for six-eight minutes until fully cooked but not yet crispy. Next add the brown sugar, dijon mustard, and garlic to the pan and stir until all ingredients are combined. Add green beans and continue to stir until sauce is bubbly and green beans are thoroughly coated in the sauce four-six minutes. Season with salt and pepper to taste and serve hot.

Source Creme De La Crumb

Roasted broccoli & savory mustard sauce

Crispy roasted broccoli with a creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. It’s naturally dairy-free.

Roasted Broccoli with Creamy Mustard Sauce

INGREDIENTS

For the sauce (makes 1 1/4 cups):

1 C. raw unsalted cashews

1/2 C. water

1/4 C. fresh lemon juice

2 Tbsp. extra-virgin olive oil

2 Tbsp French’s Dijon mustard

1 tsp Bragg’s apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. red pepper flakes

For the broccoli:

1 lb broccoli

3 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

1/8 tsp. freshly ground black

2 Tbsp. finely chopped fresh garlic

1/2 C. sliced raw almonds

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. finely grated lemon zest,

Directions

1. Soak the cashews for the sauce: Soak the cashews for two hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for ten minutes, then drain.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside.

2. Roast the broccoli: Toss the broccoli with two tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for ten to fifteen minutes or until tender and slightly crispy.

3. While the broccoli is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for thirty to sixty seconds until smooth and creamy.

5. Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for one to two minutes until fragrant and just starting to brown. Add the almonds, and stir for about one minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

6. Top the broccoli and serve: Remove the roasted broccoli from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccoli and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

Source Simply Recipes

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