Showing posts with label Side. Show all posts

Grandma Fullmer's Famous Potato Rolls

These are famous at Grandma's house. Whenever there is a holiday or special occasion, everyone expects these to be on the table. :)

3/4 cup shortening
1 cup Instant Mashed Potatoes (prepared 3/4 cup water & 1/4 potatoes)
1/2 cup sugar
2 tsp salt
2 eggs, beaten
1 cup prepared powdered milk
1 TBSP yeast, dissolved in 1 cup warm water
7 cups flour (use 6 at first and then add last cup 1/2 at a time)

Mix all ingredients, following the individual instructions above.
Let rise 1 1/2 hours.
Punch down and let rise again for another hour.
Roll out and use a circle cookie cutter to create each individual roll.
Grease cookie sheet and place cut dough 4 in a row.  Fold each one over (see picture) and press edges together with greased fingers (melted butter or cooking spray).
Bake at 375 F for 15 mins until done.

Mom's Baked Beans

Finally got Mom to explain this recipe to me! That woman keeps all her recipes in her head and they are all prone to change and vary every time she makes it; its never exactly the same twice, but always tastes great. At least I can write down the gist so I can duplicate it whenever I please! ;)
  • 2-3 cans of a variety of navy, kidney, white or garbanzo beans (whatever you have in the pantry)
  • 1 large can original Bushes Baked beans
  • 1/2 lb ground beef, browned
  • 1 onion, diced and browned
  • 6-12 pieces of Bacon
  • BBQ sauce (your choice)
  • Ketchup
  • Mustard
  • Worcestershire sauce 
  • 1/2 lb cheddar cheese, cubed
Brown ground beef and onions, set aside.  Brown bacon, set aside. Drain and dump all the beans in a casserole dish with the browned beef, onions, and bacon.  Add your choice of BBQ sauce, ketchup, mustard and Worcestershire sauce, portions according to your tastes (this is the "Dopp" part of the meal).  For example, we like the tang from the mustard so we add more mustard than ketchup.  Lastly, add the cubed cheese. Bake on 400 F for 45 mins or until cheese is melted. 

Tip: Do not over mix or you will make the beans mushy.  If you choose not to mix it at all, you will have beautiful pockets of cheese every couple of bites- which is good too. :)

It will be as soupy as this picture if you choose to not drain your beans.

Quinoa Beef Stuffed Peppers


This recipe is a great balance between meat-eaters (like my husband), vegetable lovers, and the health gurus (like myself and my sister Jenn); it has a little of everything.  Everything is good in moderation, so that makes this meal perfect. ;) Enjoy!

  • 1/2 pound of ground beef (try ground turkey or chicken to make it even healthier)
  • 4 large bell peppers
  • 1 jar of salsa – Get creative with this. The salsa really makes the dish so change things up by trying a variety of salsas!
  • 3/4 cup of cooked quinoa
  • 1/2 cup cooked brown rice
  • 1/2 diced onion
  • 1/3 bell pepper, diced
  • 1 small zucchini, diced
  • 1 cup or can black beans
  • 2 cups of fresh spinach, chopped
  • 4 cloves of garlic, minced
  • 1 1/2 TBSP of Black Pepper
  • Salt to taste
  • Pepper jack cheese (Cheddar or cheddar mixtures work too)

1. Cook quinoa and brown rice according to their packages and set aside.
2. Preheat oven to 375 degrees F
3. Brown the meat.  When your meat is mostly cooked, add in the diced onion and garlic.*Don't forget to drain the meat juice!
4. Chop all your veggies, Add veggies, beans, and seasonings to meat mixture.
5. Stir in your choice of salsa then carefully stir in the spinach.
6. To prepare your peppers, rinse them well then slice vertically through the stem. This gives you the biggest opening to load your peppers up with plenty of filling.  Tear out the white membranes with your fingers.  You don’t have to get it all but get as much as you can.
7. Stuff the peppers with as much mixture as you'd like.
8. Top each pepper with cheese. If you want to cut calories a bit you can go easy on the cheese or eliminate it completely.
9. Bake at 375° for about 30-35 minutes. The peppers should be tender and the cheese should be slightly crispy. If you want to avoid the cheese getting too crispy, you can cover these loosely with foil. (I didn't.)
10. Serve immediately. You can serve these over a bed of greens, with a baked potato, or on their own.

My daughter loved it!

Easy Cabbage Salad

Very delicious and super easy salad recipe!

1 head of cabbage, chopped
2-3 chicken breast, chopped
1-2 green onions, chopped
1-2 packages of raman noodles
Poppyseed dressing of your choice

Season chicken with salt and pepper. Cook and dice chicken, let cool. Chop cabbage and green onions and combine in a large bowl. Toast raman noodles until golden brown (at approximately 500 F for 5 minutes). Mix in raman noodles and dressing right before serving!

Completely Homemade Green Bean Casserole

A Guy Fieri favorite (as seen on the Food Network).

1 1/2 pounds fresh green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP vegetable oil
1 pound mixed mushrooms (such as shiitakes, creminis, oyster, etc.), cleaned and quartered
1/2 tsp thyme
2 cloves garlic, minced
1/4 tsp cayenne powder
1/4 tsp ground nutmeg
2 TBSP all-purpose flour
1 cup chicken broth
1 cup sour cream
1/2 cup heavy cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds OR French's Fried Onions
1 cup all-purpose flour
Olive oil, for shallow frying
  • Preheat the oven to 450 degrees F.
  • Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
  • Set skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
  • Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. OR Substitute this step with store-bought French's Fried Onions.
  • Top the green bean casserole with the fried onions and serve.

Bruschetta

Thanks to Rachel Truscott for this wonderful recipe!

7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced

Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.

Jello Mello

1 6-oz pkg Orange Jello
1 2.9-oz pkg Lemon Cook and Serve Pudding
2 1/4 cups water
1/2 cup sugar
2 egg yolks (beaten)
1 3.4-oz pkg Lemon Instant Pudding
1 3/4 cups milk
Whipped Topping (Cool Whip)

Prepare 6-oz pkg Jello minus 1/2 of the water and put in 9x13 glass pan. Refrigerate. Prepare cook and serve pudding according to directions. When pudding is cool and Jello is partially set, (about 30 min.) take spoon and put dollops of pudding evenly across jello and take a electric mixer and mix pudding and jello together (don't mix in a bowl, it doesn't have the same layered effect and taste). Refrigerate and make instant pudding with the 1 3/4 cup milk. Spread on top and spread cool whip on top and refrigerate until served.

Awesome Shrimp Salad

1 (12 oz) pkg salad Roni
2 cans shrimp (reserve juice)
1/3 cup white wine vinegar
3 green onions (sliced)
1/2 yellow pepper (diced)
1/2 green pepper (diced)
1/2 red pepper (diced)
shredded cheddar cheese
Mayonnaise


Cook noodles and drain. Mix shrimp juice with vinegar and mix with noodles and vegetables and leave overnight. (save shrimp in separate container overnight) Next day add shrimp, cheddar and enough mayonnaise to make it creamy.

Chicken Pasta Spinach Salad

I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!

  • 3 chicken breasts
  • 12 oz. Spiral pasta (tri-color works well too)
  • baby spinach
  • cashews
  • 1/2 cup sunflower seeds
  • Parmesan cheese
  • 1/3 cup green onions, chopped
Vinaigrette:
  • 1/3 cup soy sauce
  • 1/3 cup white vinegar
  • 1/2 cup canola oil
  • 1 Tbsp sugar (splenda)
  • fresh ground pepper

Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.

When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.

Roasted Cauliflower

I have never really liked Cauliflower until now!  This recipe is delicious (I found it on Food Network.com).  I could eat it as my main dish.  Yum!

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Balsamic Roasted Asparagus w/ Parmesan

Simple and delicious asparagus! [my notes in italics]

1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]

Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!

Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!).  Serve immediately.

4 servings
15 minutes/5 min prep

Green Beans w/ Colored Peppers

I had green beans and red peppers in my fridge and found this recipe and loved it!

1 bag (22 oz)  frozen whole green beans
1 TBSP lemon juice
2 tsp Dijon mustard
1 TBSP chopped fresh or 1 teaspoon dried basil leaves
2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves
1 TBSP olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 tsp salt
Freshly ground black pepper, if desired
  • In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
  • Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
  • Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
  • Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
  • Serve warm with potatoes or any main dish you desire.

 

Baked Brussel Sprouts

If you didn't like Brussel Sprouts before, try this!  Trust me - they're GOOD!

  • Brussel sprouts
  • Chopped walnuts, pecans, or hazelnuts
  • Olive oil
  • Salt and pepper

Preheat oven to 350.  Wash brussel sprouts, cut in half lenghtwise, and put in a bowl.  Add about 1/2 cup of nuts of choice.  Drizzle with olive oil, add salt and pepper and toss to distribute evenly.  Spread only 1 layer thick on a foiled cookie sheet and bake for about 45 minutes or until they are tender and toasted.

Dill Weed Dip

from Grandma JoAnn

2/3 c sour cream
2/3 c mayo
1 TBSP onion (finely chopped)
1 TBSP parsley (finely chopped)
1 tsp dill weed (dried)
1 tsp seasoning salt

Mix together.  Serve with veggies or potato chips.

Fruit Dip

Mom's famous fruit dip:


8 oz cream cheese (softened)
13 oz marshmallow cream

Beat until smooth.  Serve cold with fresh fruit.

Quinoa and Black Beans

(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish.  Quinoa is a grain high in protein and can usually be found in the bulk food section.

1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped

Heat oil in skillet over medium heat.  Saute onion and bell pepper until soft.  Add garlic and saute 30 seconds more.  Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste).  Bring Mixture to a boil.  Cover, reduce heat, and simmer 15 minutes.  Stir in frozen corn and simmer 5 more minutes.  Mix in black beans and cilantro and cook until heated through.  Enjoy your delicious and healthy Quinoa!  :)

Twice Baked Potatoes

This is one of the not-exact-measurement recipes. :) But it's really easy so anyone can figure it out pretty fast. If I can do it, you can do it. ;)

Ingredients
Red potatoes (creamier taste) or Regular potatoes (starchier taste)
Sour cream and/or cream cheese
Cheddar cheese
Bacon
Seasonings: oregano, garlic salt, pepper, etc.

Directions
-Bake potatoes in oven at approx. 400 degrees for 45 mins-1 hour (like regular baked potatoes).  *Tip for a delicious skin:  After poking potato w/ fork, rub each potato with vegetable oil and wrap in tin foil.
-Cook bacon in frying pan, cut into tiny pieces and set aside.
-Take potatoes out of oven and cut in halves. Spoon out the insides leaving the skins as a shell. Set aside shells.
-Combine potato insides with sour cream, butter, and/or cream cheese (whatever amount that you prefer). Mix as if making mashed potatoes. (Can add a little milk to make it creamier if desired.)
-Add graded cheese and bacon bits. Mix altogether.
-Spoon in some of the bacon grease (optional, but adds a lot of the flavor).
-Add mixture back into the skins.
-Spray and place in a Pyrex pan.
-Put back in the oven for about 30 mins or until golden brown on top.

Ta da! Done. Enjoy with your favorite vegetable side dish!

Yummy Fruit Salad

This is made by Grandma Fullmer but I really liked it. So I'm writing it down for my own reference, but if anyone wants to jump at it, be my guest. ;)

Chopped fruit: (suggested)
Strawberries
Apples
Bananas

Canned:
Pineapples
Mandarin Oranges
Mixed Fruit

Heat in separate pan:
1 can pineapple juice
1/3-1/2 cup sugar (however much you feel it needs)
2 heaping Tbsp of corn starch

Combine fruit with mix. Chill and Enjoy!!!

Heavenly Corn Bread

2 eggs (beaten)
1 1/2 sticks melted butter
1 cup milk
2 TBSP (heaping!) corn meal
1/2 tsp baking soda
1 cup sugar
2 cups bisquick

Mix all ingredients.  Bake in greased 9x13 pan @ 350 degrees for 30 minutes.
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