Tag Archives: Easy Side Dish

Sweet and Tangy Mushrooms

Today I am sharing with you a new recipe that I found. It’s called Honey Balsamic Garlic Mushrooms. Let me just tell you that every time I eat mushrooms, I love them more and more each moment I get to eat them. They are delicious!

Honey Balsamic Garlic Mushrooms are sautéed in the most wonderful honey balsamic garlic sauce.  This makes a great topping for steak or chicken or is even great as a side dish! 

Honey Balsamic Garlic Mushrooms

INGREDIENTS

1 Tbsp olive oil

16 oz whole mushrooms, you can also used sliced

1/4 tsp salt

1/4 tsp pepper

¼ C balsamic vinegar

1 Tbsp honey

4 garlic cloves minced

fresh chopped parsley for garnish

Directions

1. In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for one-two minutes until they start to become tender.

2. In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about two-three minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Source The Recipe Critic

Coming up next week on cooking with Court

Pioneer Woman’s Sloppy Joes

Slow Cooker Butternut Squash Soup

Pesto Parmesan Pork Chops

Sautéed Mushrooms, Squash and Zucchini

Have a fantastic week y’all!

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn

A tasty twist on Brussels

Buffalo Brussels Sprouts

1 lb brussels sprouts, stem removed, cut in half
1/2 C buffalo wing sauce (like Frank's Red Hot, plus more for serving
2 Tbsp olive oil
1/2 tsp salt and pepper
Reduced fat blue cheese crumbles optional

Instructions

Preheat oven to 400 degrees F. Line a large baking pan with foil and grease it with non-stick cooking spray.

1. Place the brussels sprouts in a large bowl. Pour wing sauce and olive oil over them. Sprinkle with salt and pepper. Toss until sprouts are coated. Arrange brussels sprouts in a single layer on the baking pan.

2. Bake in your preheated oven for thirty- forty-five minutes (depending on how crispy you like them). Serve drizzled with more buffalo sauce and sprinkled with blue cheese crumbles.

Source Smile Sandwich

A new outlook on mushrooms

I had mentioned in some of my recipe articles about how I have been trying to acquire a taste for mushrooms. Well, I am happy to announce that after many attempts I can finally say that I like them after eating this Balsamic Garlic Roasted Green Beans & Mushrooms.

Balsamic vinegar and whole cloves of garlic make these roasted green beans and mushrooms more special. This side dish is perfect for a busy weeknight meal or for when you have company coming over and can be served less than thirty minutes.

Balsamic Garlic Roasted Green Beans & Mushrooms

Ingredients

1 lb fresh green beans, trimmed and halved

8 oz mushrooms, cleaned and halved

8-10 whole garlic cloves halved

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1/2 tsp Salt

1 tsp pepper

Directions

Preheat oven to 450 degrees. Line a large rimmed baking dish with foil and grease with non-stick cooking spray.

1. Spread green beans and mushrooms in an even layer on the prepared baking dish. In a small bowl, combine olive oil, garlic, and balsamic vinegar.

2. Drizzle over vegetables into the baking dish and toss to coat evenly. Season with salt and pepper, to taste. Bake for twenty-twenty five minutes, or until beans are tender-crisp.

Source lets dish recipes


Parmesan Ranch Broccoli

5-MINUTE PARMESAN RANCH BROCCOLI

INGREDIENTS

6-7 C broccoli (about 1 1/2 lbs, stalks removed)
1 1/2 tsp dry Ranch dressing mix
2 Tbsp butter
2 Tbsp grated Parmesan

Directions

1. Heat a large skillet over medium-high heat. Melt butter in the skillet, then combine broccoli. Stir to coat and cook for approximately four minutes, until broccoli starts to soften but still has a crisp bite to it.

2. Sprinkle Ranch mix over broccoli. Add about two-three tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer. Sprinkle Parmesan cheese over broccoli and serve hot.

Source Yellow Bliss Road

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My attempt to liking mushrooms

A few days ago, I was encouraged by a real good friend of mine to try mushrooms. As I have never tasted them before until I prepared this sautéed Asparagus and Mushrooms. My attempt to eating them went pretty well. Since it was my first try I admit that I didn’t like them right away so I am going to challenge myself to eat mushrooms more often.

I understand mushrooms are not everybody’s favorite. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adjust, experiment, try something new but at the end of the day find your way of making a dish.

This healthy recipe is quick and simple. It would make an excellent side dish to go along with chicken or steak.

Sautéed Asparagus and Mushrooms

Ingredients

1 bundle of asparagus
6-12 mushrooms, crimini or baby Bella
3 Tbsp. Butter
¼ C water
fresh ground black pepper and salt to taste

Directions

1. Snap the root ends off of the asparagus spears and then snap each spear into pieces 1″-3″ long. Wash and slice mushrooms. In a large nonstick skillet, add butter and mushrooms. Sprinkle with a little salt. Cook on medium – high heat until mushrooms are golden brown in color, approximately one minute. Remove the mushrooms onto a plate but leave any remaining butter in the pan.

2. Add asparagus and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper. Saute the asparagus on medium-high for approximately two minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done. Remove from heat, stir in mushrooms and serve hot.

Source Mirlanda’s kitchen

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