Side dish

Fried Green Tomatoes

img_5725I recently had the blessing of visiting my parents in Kentucky for several days.  Aside from sweet times of chatting and visiting, we also had some great meals, as is always true when I visit them in their home! My mom is a great cook, and is frequently trying new recipes.

The beauties above are Fried Green Tomatoes that she made as a side dish for dinner one night.  Oh my goodness!  These are the best I’ve ever had, and I’ve tried them at different restaurants as we’ve traveled.  The secret is that there is a little sweetness in the breading that comes with the addition of some brown sugar!

Continue reading “Fried Green Tomatoes”

Gluten-Free · salad · Side dish

Spinach Salad With a Twist

Meals can get boring if you don’t change things up a bit.  I’ve found it’s all about The Sides!  If you make your famous meatloaf or pork loin and just add a couple of different sides to along with it, it turns it into a brand new meal!

I love salads of all kinds, and a Spinach Salad is right up there with my favorites!  I love this old standard, Continue reading “Spinach Salad With a Twist”

dinner in 30 minutes · Side dish

Fast Yellow Squash Side Dish

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This Friday will mark the first day of fall!  However, fresh produce is still available in the grocery stores, if not in your local farmer’s market.  If you have access to fresh yellow squash, I have the perfect side dish that doesn’t require the frying method!  This also goes into the category of prepared in under 10 minutes!  This is healthy, delicious and fast – what a great combination!  Here’s the recipe:

Yellow Squash Ribbons W/Red Onion and Parmesan

Ingredients

 

  • 4 medium yellow squash (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 1 cup thinly vertically sliced red onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Parmesan cheese

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How to Make It

Step 1

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

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Grilled chicken would be good with this dish.  When I fixed it recently I did all vegetables.  It was so refreshing and light!  I hope you’ll try this!  Even for people who might not love squash, peeling it so thinly is a great disguise!

yellow squash

Enjoy!

Denise Signature 150 px

Cooking · Dinner · dinner in 30 minutes · Home making · Side dish

Rosemary Potatoes With a Secret!

red potatoes 1a

If you love delicious, buttery, (but still light) seasoned potatoes, but don’t have much time to cook, read on!!

Red potatoes are a favorite side dish of mine.  They’re my favorite for potato salad.  They wonderful in Pioneer Woman’s Hot Crash Potatoes!  It’s hard to beat red potatoes roasted with rosemary in the oven…BUT they take a good bit of time to cook in there!  

I was delighted recently to be thumbing through my Cooking Light Cookbook and find a recipe for  Rosemary Potatoes done in the microwave!  They came out still moist, not withered up like some things when they’re microwaved.  I was so happy with the results, I just had to share this technique with you!  I love to have a side dish that can be ready in 15 minutes and taste like you’ve been working on it for an hour!

 I made these potatoes for Sunday dinner – a day when we come home from church ready to eat!  This meal was so fast!  I had a package of honey-glazed ham in the freezer, so I warmed up slices of ham, cooked my green beans on the stove with this method and popped the potatoes in the microwave.  In FIFTEEN minutes dinner was ready!  That’s faster than we would have been seated at Cracker Barrel!  This recipe is a keeper!

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Here’s how you make them:

Rosemary Potatoes

  • 1 tablespoon butter
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds red potatoes, quartered (about 4 cups)

Instructions:

Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender. (Mine took a little less than this).

 

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I hope these pictures make you hungry for roasted red potatoes and you try this recipe!  All you need is 15 minutes (or less!).

What kind of potato is your favorite?  And are you like me, and want to throw an “e” on the end of “potato?!!”  What in the world??  Oh well….

With love from my country kitchen,

Denise Signature 150 px

Cooking · Dinner · Main entree · Make-Ahead · Pasta · salad · Side dish

Summertime Pasta Salad

pasta salad

I tried a new recipe this week that I loved for several reasons:

  1. I love a cold pasta salad in the summertime.
  2. I served it alongside a BLT and it was a great side dish.
  3. This would also be a great main dish by adding grilled chicken strips, or even shrimp or crab meat!
  4. It’s also a great do-ahead dish.  I made it the night before and it was so great to have it all ready to pull out and add to a simple summer meal like BLT’s!

BLT

Tortellini Caesar Pasta Salad

This recipe was found in a Community Table magazine.  

INGREDIENTS

2 (9-oz) packages cheese tortellini

1 head broccoli, cut into small florets

3 ears corn – I used frozen corn kernels – You could use any fresh vegetable – cucumbers, zucchini or squash would all be delicious in this!

1 cup creamy Caesar salad dressing

Juice of 1 lemon

2 carrots, thinly

4 tomatoes, diced

Kosher salt

DIRECTIONS

Cook tortellini according to package directions; drain and cool.

Steam broccoli until tender, about 6 minutes; cool.

Cook corn in boiling water, 5 minutes; cool, then slice kernels off cob. I simply ran the frozen kernels under cold water and added it to the salad.

Toss tortellini, broccoli, and corn with dressing, lemon juice, carrots, tomatoes; salt to taste.

If you love pasta, you’ll love this recipe!  I hope you’ll add it to your menu, either as a side or a main dish, and do it this summer!!

With love from my country kitchen,

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Cooking · Dinner · Home making · main dish · Main entree · Side dish

(L)Oven Monday – “Grilled” Chicken Tenders that Taste Like Cracker Barrel’s

Chicken Tenderloin 1a

I love it when a restaurant has healthy food that’s so good you don’t feel like you’re missing out when you choose to order wisely!  That’s how I feel about Cracker Barrel’s Grilled Chicken Tenders!  They’re so juicy and flavorful that every bite is like an indulgence.  Recently I found This Copycat recipe on Southern Plate that reminds me so much of that delicious entree!  They’re not really grilled, but they have the taste of it!  Let me show you how simple this recipe is!

“Grilled” Chicken Tenderloins

Ingredients
  • 4 boneless, skinless chicken breasts, cut into strips.
  • 1 cup zesty Italian dressing
  • 2 teaspoons lime juice
  • 3 teaspoons honey
Instructions:
  1. Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. Doing this step the night before would make supper a breeze!
  2. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. This can take from 30-40 minutes.
  3. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.

Here’s what it looked like about half way through the cooking process:

Chicken Tenderloin 3

I cooked my chicken in my electric skillet and it took about 30 minutes, so just keep an eye on the your pan to tell when it’s done.  This is so delicious!  I used the leftovers later in the week for wraps for our lunch and it was delicious cold!  This would be a great staple to keep in the freezer!

Chicken Tenderloin 1

 

If you need a super-simple and fast side to go with a meal, here’s something we love:

Canned Potatoes with Rosemary and Tomatoes

Canned potatoes, drained
1 Tbl. Butter
Grape Tomatoes, halved
Rosemary
Salt
Pepper

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Melt butter in small skillet.  Cube the potatoes and add them to the skillet.  Let them get brown and a little “crispy.”  Add herbs and Grape tomatoes. Let cook until tomatoes are warm.

potatoes.jpg

This is a super-easy and yummy meal!  I hope you’ll put it on your menu and then let me know how you like it!

Chicken Tenderloin 2

Do you have a favorite Copycat recipe you make?

With love from my country kitchen,

Denise Signature 150 px