Archive for the ‘Side Dishes’ Category

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Strawberry Spinach Salad with Sesame Seed Vinaigrette

July 2, 2012

I’ve got a classic for you. Strawberry Spinach Salad. The first time I made this was a few weeks ago. I don’t know why I waited so long.

I always seem to have spinach on hand because of the smoothies so I make, and since strawberries are really good right now, this recipe is a no brainer. That along with a homemade poppy seed vinegarette, and you’re good to go!

Strawberry Spinach Salad with Sesame Seed Vinaigrette

recipe adapted from Allrecipes.com

Ingredients:

For the Vinaigrette:

  • 1 T sesame seeds
  • 1/2 T poppy seeds
  • 2 T honey
  • 1/4 cup extra virgin olive oil
  • 2 T distilled white vinegar
  • 1/8 tsp paprika
  • 1/8 tsp Worcestershire sauce
  • 1/2 T minced onion

For the salad:

  • 9 oz bag of fresh spinach
  • 1 quart strawberries, sliced
  • 1/4 cup almonds, sliced

Directions:

  1. In a medium bowl, whisk together all your vinaigrette ingredients. Cover, and chill for one hour.
  2. In a large bowl, toss the spinach, strawberries, and almonds. Pour dressing over salad (I always start with a little bit of a dressing at a time to make sure I don’t get too much), toss, and refrigerate for 10-15 minutes before serving.
  3. Enjoy!

— the Jilb

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Pepperoni Pizza Scones

June 20, 2012

Pizza+Scones=Perfection!

These scones are full of mini pepperoni, cheddar cheese, and mozzarella cheese. With these, you have yourself a portable pizza-like concoction. Pretty much perfect, I say.

We had these for lunch with a salad and some fruit, but I think these would be nice as a side or appetizer, and they are perfect dipped in some pizza sauce.

Pepperoni Pizza Scones

recipe slightly adapted from Lauren’s Latest

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 T baking powder
  • 1/4 tsp baking soda
  • 2 T sugar
  • 1/2 tsp garlic powder
  • 1/3 cup butter, cold
  • 1 & 1/4 cups mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 4 oz. package mini turkey pepperoni
  • 1 cup milk

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix all your dry ingredients together. Grate in cold cheese, and then mix until you have a coarse, crumbly mixture.
  3. Stir in pepperoni and cheeses.
  4. Stir in milk until everything is moistened.
  5. Put dough on a lightly floured surface, and knead a few times. Then pat your dough down in a circle until it’s about 1 & 1/2-inchs thick. Transfer dough to lined baking sheet, and cut into 8 wedges.
  6. Bake for 15-20 minutes or until lightly browned.
  7. Serve with pizza sauce, and enjoy!

— the Jilb

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Loaded Baked Potato Dip

June 4, 2012

I made this dip for the birthday party last week, and it was a huge hit. I probably should have doubled the recipe. Next time I make this, I’ll definitely do that.

This dip has crunchy bacon, chives, lots of cheese, and sour cream. You really can’t beat that combination. This went perfect with some chips or I bet it would even taste good with some waffle fries.

Loaded Baked Potato Dip

recipe from My Recipes

Ingredients:

  • 1/2 lb of bacon, cooked and crumbled
  • 1 16-oz sour cream
  • 2 cups shredded cheddar cheese
  • 1/3 cup fresh chives, chopped
  • 2 tsp hot sauce (I forgot to add this in, but I bet it would be good!)

Directions:

  1. In a large bowl, add all your ingredients and mix until well-combined. This is best kept in the fridge until you eat it.
  2. Enjoy!

— the Jilb

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Chicken and Roasted Broccoli with Goat Cheese

May 23, 2012

Chicken. Roasted Broccoli (if you haven’t had Roasted Broccoli before you need to. Soon.). Goat Cheese. Red and Green Peppers. Garlic. Olive Oil. That’s the stuff dinner is made of.

This is another recipe from Perry’s Plate. I am loving her blog, and really want to make everything she blogs about.

A few things I would change about this recipe. First, next time I am going to double it. If I didn’t have any self-control, which sometimes I don’t, I probably would have eaten the whole bowl myself.

Second, next time maybe a little less goat cheese. I think the called for 3-4 ounces was just a little bit too much for us. Although, I really did love the melty, tangy goat cheese, so I suppose we’ll see. I might even try feta cheese next time. Mmm…

If you love broccoli, chicken, peppers, garlic, goat cheese (or another type if goat isn’t your thing!), you need to try this. It was so delicious, and so light. Perfect for a summertime meal (except for having to turn the oven on to 500 degrees.)

Chicken and Roasted Broccoli with Goat Cheese

recipe from Perry’s Plate

Ingredients:

For the roasted broccoli and peppers:

  • 1 large head of broccoli, (almost 2 lbs), cut into 1-2 inch florets
  • 1/2 green pepper, cut into thin strips
  • 1/2 red pepper, cut into thin strips
  • 1/4 cup olive oil
  • 1/2 tsp sugar
  • 3/4 tsp salt
  • pepper to taste

For the rest:

  • 4 T olive oil
  • 6 garlic cloves, minced
  • couple pinches of crushed red pepper flakes
  • pinch of dried oregano
  • juice from half a lemon
  • 2 cups chicken, cooked, and shredded
  • 3-4 ounces goat cheese, crumbled (next time I’m going to try half that)

Directions:

  1. Preheat oven to 500 degrees, and place a baking sheet on the lowest rack.
  2. Place broccoli and peppers in a large bowl and toss with olive oil, sugar, salt and pepper.
  3. Remove baking sheet from oven, spread the broccoli and peppers on the sheet in an even layer. Bake 7-10 minutes or until the broccoli is cooked through and some are caramelized. Watch them carefully because you don’t want them to burn.
  4. While the broccoli is roasting, in a medium-sized pan, put 2 T of olive oil, and your pepper flakes and garlic cloves. On medium-low heat, cook garlic and pepper flakes for 5-7 minutes or until garlic is golden brown. Add your chicken and cook another 3 minutes or until chicken is heated through. Remove from heat and add in lemon and oregano.
  5. In a large bowl, mix your broccoli, peppers, and chicken with 2 T of olive oil, and the goat cheese. Serve immediately.
  6. Enjoy!

— the Jilb

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Roasted Taco Potatoes

May 7, 2012

I’ve got a really easy and yummy side dish for you all: Roasted Taco Potatoes.

These are the perfect side dish to whatever you’re having for dinner: pork tenderloins, chicken, or like we had that night– burgers on the grill.

They’re really simple to make, and as I found out they’re still delicious even after they’ve sat out for awhile. I made them in the early afternoon and then let them sit on the counter for a couple of hours and they still tasted absolutely yummy when we had them for dinner. The only bad thing about these potatoes? I didn’t make enough. Next time I am going to double the recipe.

Roasted Taco Potatoes

recipe inspired from The Family Kitchen

Ingredients:

  • 5 medium-sized potatoes, peeled and cubed (I used Idaho)
  • 2 peppers, thinly sliced
  • 1 T olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp. oregano
  • 1/2 cup cheese (I used some shredded Mexican cheese we had on hand)

Directions:

  1. Preheat oven to 425 degrees. Grease a baking dish and set aside.
  2. Put your potatoes and peppers in a large bowl. Toss with olive oil.
  3. In a small bowl, mix all your seasonings together. Add to potatoes and toss until well-coated.
  4. Put seasoned potatoes in greased baking dish.
  5. Bake for 30 minutes or until potatoes are done and a fork pierces them easily. Sprinkle cheese on top of potatoes and bake another 5 minutes or until cheese is bubbly.
  6. Serve immediately, and enjoy!!

— the Jilb

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Avocado Bacon Parmesan Salad with Tangy Avocado Dressing

May 2, 2012

We’ve been trying to eat more salads. So, anytime I find a salad recipe that I think might be remotely tasty I make a note to add it into our dinner rotation because salads can be so boring. And I hate to be bored when it comes to food.

This Avocado Bacon Parmesan Salad is anything but boring.

This yummy salad recipe comes from Perry’s Plate, a lovely little blog that I stumbled across awhile ago that has really good, healthy recipes.

This salad was delicious! I really, really, really loved the tangy avocado dressing. It was my favorite part. I have a feeling I’ll be using the dressing a lot now. The saltiness of the bacon was a nice contrast to the avocados, and oh, the parmesan cheese! Yum! I used turkey bacon, but I know I will be using real bacon next time. I want the crunch that pork bacon gives you, and the taste. Mmm…

Avocado Bacon Parmesan Salad with Tangy Avocado Dressing

recipe from Perry’s Plate

Ingredient:

For the salad:

  • 1 avocado, peeled, pitted, and chopped up
  • 6 oz. bacon, cooked and chopped up
  • 1/3 cup Parmesan cheese
  • 12 oz salad greens

For the dressing:

  • 1/2 an avocado, peeled, pitted, and cut into large chunks
  • 3 T sour cream
  • 3 T low-fat mayo
  • 1 T apple cider vinegar
  • 1 T honey
  • 1 tsp dijon mustard
  • salt and pepper, to taste

Directions:

  1. For the dressing: Put all dressing ingredients in a food processor and blend until smooth. Add salt and pepper.
  2. Put salad in a bowl, layer with bacon and avocado, top with dressing and cheese. Enjoy!
  3. This dressing makes enough for two salads. It’ll keep in the fridge for 2-3 days in an airtight container or you can just double your salad ingredients.
  4. Enjoy!

— the Jilb

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Ham and Cheese Pretzel Bites

April 18, 2012

The first time I made these were way back in November when the Baby had her first birthday. They were a huge hit, and went very fast so I’ve been meaning to blog about them, but only got to it now. Time sure goes by fast!

These were a little time consuming to make, but easy. I’m coming to realize that I really enjoy spending time in the kitchen, and eating making things. This recipe was right up my alley. The kids loved them, and so did we!

These would be great for a party, for a snack, or for us in this case, for dinner! They’re best eaten right after they’re baked, but you can always reheat them if needed and they’re still pretty tasty.

And they go great dipped in mustard!

Ham and Cheese Pretzel Bites

recipe slightly adapted from Emily Bites

Ingredients:

  • 1 pkg (1/4 oz) active dry yeast
  • 2 T + 1 tsp packed brown sugar, divided
  • 1/4 cup warm tap water
  • 1 cup warm skim milk
  • 1 cup bread flour
  • 1 & 3/4 cups whole wheat flour (or you could do all white whole wheat flour if you wanted)
  • 3 oz finely diced deli ham
  • 2 oz sharp cheddar cheese
  • 6 c water
  • 4 tsp baking soda
  • 3 T butter, melted
  • kosher salt, to taste
  • olive oil or cooking spray

Directions:

  1. In a large bowl, combine warm water, yeast and 1 tsp brown sugar. Let sit for about 7 minutes or until mixture is foamy. If it doesn’t foam, that means your yeast isn’t activated and you’ll have to start over (which is really no biggy).
  2. In a small bowl, pour your warm milk over the remaining 2 T of brown sugar and stir until sugar is dissolved. Add the milk mixture to the foamy yeast mixture, and then add your flour. Stir until combined.
  3. On a well-floured surface knead your dough for a minute or two. Form dough into a ball and put in a large bowl that has been coated with cooking spray or olive oil. Cover tightly with plastic wrap and let sit for 2 hours until your dough has doubled in size.
  4. Line 2 baking sheets with parchment paper and set aside.
  5. Split dough into 4 even-sized balls. On a lightly floured surface, roll out of the dough balls into a 12×4 inch rectangle, with the long side facing you. On the bottom third of the dough, sprinkle 1/4 of the cheese along with 1/4 of the ham. Starting with the side towards you (filled with ham and cheese), tightly roll dough over the filling into a tube shape and seal down edges. Cut the dough into 12 equal pieces and then place on prepared baking sheet. Repeat with the rest of the ingredients. Let pieces sit, uncovered for about 30 minutes.
  6. Preheat oven to 400 degrees.
  7. In a medium pot, bring 6 cups of water to a boil. Reduce to a simmer and mix in the baking soda. Using a slotted spoon, add the pretzel bites a few at a time to the water. Boil for 20 seconds, flipping halfway through. Use the slotted spoon to drain excess water off and return pretzel bites back to the lined baking sheet. Repeat with the rest of the pretzel bites.
  8. Bake the boiled pretzel bites for about 15 minutes or until golden brown. Remove from the oven and brush with melted butter, sprinkle with salt, and enjoy!
  9. If you want to reheat these, bake at 200 degrees for 10-15 minutes or until warm.

— the Jilb