Side Dish

Houston’s Spinach Artichoke Dip

2 Garlic cloves, minced
2 Tbsp minced onions or 1 tablespoon dried minced onion
1⁄4 cup Butter
1⁄4 cup AP Flour
2 cups Heavy Cream
1⁄4 cup Chicken Broth
2⁄3 cup fresh-grated Pecorino Romano Cheese
2 tsp fresh-squeezed Lemon Juice
1⁄2 tsp Hot Sauce
1⁄2 tsp Salt
1⁄4 cup Sour Cream
20 oz. frozen chopped Spinach, thawed, squeezed dry
12 oz. Artichoke Hearts, drained, coarsely chopped
1⁄2 cup shredded White Cheddar Cheese

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Sprinkle cheddar evenly over top(s).
At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

Asian Slaw

1 Tbsp. Brown Sugar
1 tsp. Toasted Sesame Oil
1 Tbsp. EVOO
1 tsp. Ginger, freshly grated
1/2 tsp. Salt
2 Cups Green Cabbage, shredded
2 Cups Red Cabbage, shredded
4 Scallions, chopped
1/4 cup Cilantro, chopped
Juice of half a Lime

Combine the brown sugar, sesame oil, EVOO, ginger, and salt in a bowl and whisk until smooth.
In a bowl toss the green and red cabbage, scallions, and cilantro together.
Pour dressing over the top and toss until combined.
Use immediately, the slow won’t keep long at all.

Orange Maple Glazed Brussel Sprouts

3 cups of brussels sprouts, trimmed and halved lengthwise
1 TB balsamic vinegar
2 TB pure maple syrup
2 TB freshly squeezed orange juice
1 TB freshly grated orange zest
4 TB cold unsalted butter
3 TB olive oil or coconut oil
1 tsp salt

Instructions

Preheat oven to 475 F.
Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, toss brussels sprouts with olive oil and sea salt.
Arrange Brussels sprouts open side down and in a single layer on your baking sheet. Bake for 15 minutes.
While brussels sprouts bake, make the glaze by adding vinegar, maple syrup, orange juice, orange zest to a small saucepan. Place over medium heat for about 4 minutes, stirring occasionally. Remove from heat and add butter; whisk until melted and set glaze aside.
Once brussels sprouts are done baking, let cool for about 5 minutes and transfer them to a serving bowl. Pour glaze on top and enjoy.

Grilled Carrots with Tarragon Butter

Leaves from 3-5 sprigs of fresh tarragon
½ stick salted butter
½ lemon’s zest
1-2 tablespoons garlic olive oil
Whole carrots, peeled

Boil carrots until soft enough to enjoyably eat, set aside. Over low heat, slowly melt butter in a small pan. Once melted, add rest of butter ingredients. Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown. When finished, pour butter into bowl and refrigerate. Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once. Should be some nice char on them. Pull carrots from grill, brush on tarragon butter, serve hot.

Cornbread

Ingredients:
1¼ cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chilies, drained, chopped
1½ ounces mild white cheddar, grated (about ½ cup)
1½ ounces Monterey Jack, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Rusty Crustys

2 Tb Kosher Salt
1 tsp baking soda
2 tsp paprika
4-5 Russet potatoes
5 Tb EVOO
2 Tb FODMAP garlic infused olive oil
Rosemary
Freshly ground black pepper

Preheat oven to 425°F convection. Boil water in a pot and add the kosher salt, baking soda, and potatoes. Stir. Return to a boil, reduce to a simmer, and cook until soft when poked with a fork.
Drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl, drizzle with garlic olive oil, regular olive oil, salt and pepper, rosemary, gently toss/shake to coat, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 20-30 minutes longer.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Chilled Peanut Noodles

1 lb. dried whole grain spaghetti
1/2 cup creamy peanut butter
1/4 cup brown rice syrup (or maple syrup)
1/4 cup reduced sodium soy sauce
2 Tbsp. rice vinegar
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup chopped green onions
chopped peanuts

1. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. Return spaghetti to pan.
2. Meanwhile, in a small bowl whisk together the next six ingredients (through cayenne pepper).
3. Add peanut butter mixture to spaghetti in in pan; toss to coat.
4. Garnish with green onions and chopped peanuts.

(Shared by Kristen McKenney, from “The China Study Quick and Easy Cookbook” by Del Sroufe)

Mimi’s Scalloped Potatoes

This is the basic recipe from the red and white checked BH&G. You can add onion, garlic, cheese,etc.

3 Tbsp butter
2 Tbsp flour
1 1/2 tsp salt
1/8 tsp pepper
3 cups milk
6 medium (6 cups) peeled and thinly sliced potatoes

Make a white sauce of the first five ingredients. Place half the potatoes in a greased casserole dish. Cover with half the sauce then repeat the layers.

Cover and bake at 350 for one hour. Uncover and bake 30 minutes longer. Let set to cool about 10 minutes.

Mimi’s Macaroni & Cheese

With Eggs:
1 cup dry pasta, cooked.
2 eggs
1 cup Milk
1 tsp. Salt
1 Tbsp. Butter
4-8 oz. Sharp Cheddar Cheese

Without Eggs:
2 Tbsp. Butter, melted
2 Tbsp. Flour, stir into butter
2 cups Milk
1/2 tsp. Salt
1 cup dry pasta, cooked.
10 oz. Sharp Cheddar Cheese

Bake at 400 degrees.

Sweet Potato Casserole – Paula Dean

Sweet Potatoes:

3 cups peeled, cooked, and mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1tsp vanilla
1 tsp cinnamon
1/4tsp nutmeg
1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

1 cup brown sugar
1 cut walnuts or pecans
1/3 cup all-purpose flour
3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

BBQ Green Beans

4 cans of green beans, well drained.
1 cup brown sugar
1 cup ketchup
1 large onion chopped
5 slices raw bacon, chopped

Mix onion, ketchup, and brown sugar well. Mash out all lumps. Add green beans and bacon. Mix well. Cover and bake at 350 degrees for two hours.

“Best Broccoli of Your Life”

Ingredients:

2 large bunches of broccoli
5 Tbs olive oil + 1.5 Tbsp olive oil
1/2 tsps salt
1/2 tsps pepper
4 garlic clobes, peeled and sliced
zest of 1 lemon
1/3 cup grated Parmesan cheese (leave out cheese to make it Paleo)

Directions:

Preheat oven to 425. Cut broccoli into florets, wash and dry them THOROUGHLY. Then toss with5 Tbsp of the olive oil, salt and pepper. Now add 4 garlic cloves that are peeled and sliced. Dump everything onto a cookie sheet and roast in the oven for 20-25 minutes until “crisp-tender and the tips of some of the florets are browned.”

When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.

This recipe is all over the internet and can be found on the Amateur Gourmet’s site.

Deviled Eggs

Boil 6 eggs
Cut in half and put yolks in a bowl
To yolks add:
salt and pepper
small spoonfuls of sweet pickle relish, chili sauce, and mustard.
Add some mayo.
Mix well and fill eggs.
(Be careful not to mix too in too much of any of the ingredients or the mixture will be too runny).

Spinach Casserole

10 oz. package frozen spinach, cooked and drained
3 eggs
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Homemade Mac and Cheese

1 cup pasta, cooked
2 eggs
Sour cream
Butter
1 ½ tsp. salt
1 cup milk
Cheddar Cheese

Cook pasta and drain. Add remaining ingredients. Bake in an 8×8 dish at 400 degrees until eggs are set.

Potato Salad

cut up potatoes
boil potatoes, but make sure not to overcook them
chop up some celery and onions
mix all together with mustard, mayo and some sort of chili sauce or relish (amounts can vary depending on preference, but use more mayo than mustard and only a little chili sauce).
toss gently but do not stir

Cole Slaw

Cabbage, chopped
Carrots, chopped
Salt and pepper
1 Tbsp. sugar
1 Tbsp. clear vinegar
1 Tbsp. oil
Mayonnaise

Chop up cabbage, carrots, and tomato. Heat oil and vinegar in microwave then add sugar to dissolve. Add liquid to cabbage, carrots, and tomato. Add as much mayonnaise as desired. Stir. Keep refrigerated. Do not add salt and pepper until ready to serve.

Mexican Corn Casserole

1 large can cream style corn
1 can Mexi-corn
8 oz. sour cream
1 stick butter
1 package Mexican cornbread mix
Grated cheddar cheese

Melt butter. Add all other ingredients. Mix and bake at 350-400 degrees for 20-30 minutes.

English Pea Casserole

4 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 1/3 cup milk
2 slices American cheese
2 cans peas or asparagus
2-4 hard boiled eggs, chopped
Pimentos
French onion rings for topping

Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.

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