side dish
This would be a great side dish for the upcoming holidays and nice new twist on sweet potatoes! I used cauliflower and sweet potatoes, but you can use just sweet potatoes or add other root vegetables to the mix as well! If you have family members that don’t like their vegetables this just might make them change their mind! Roasting the vegetables gives that that little bit of crisp on the outside and still tender in the middle and then the syrup…oh my…the syrup really brings the sweetness to the dish!
INGREDIENTS
1 pound of sweet potatoes
1 pound of cauliflower
Salt
Pepper
6 Tablespoons unsalted butter
1/2 cup pecans
1/2 cup maple bourbon syrup (from Wiggly Bridge Distillery*)
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with tin foil. Peel and slice the sweet potatoes into 1/2 inch round slices placing them on the baking sheet. Cut and trim off and leaves from the cauliflower and cut the cauliflower into 1/2 inch slices also placing them on the baking sheet. Melt the butter and pour the butter over the vegetables to coat both sides. Sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 15 minutes. Using tongs flip the vegetables to the other side and continue to bake an additional 15 minutes. While the vegetables are roasting place the pecans in a saucepan over medium heat letting the pecans toast for just a few minutes stirring often. When the pecans have toasted add the maple syrup to warm through.
When the vegetables are done remove from oven and place the vegetables on a platter and top with pecan maple bourbon sauce and serve warm.
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
I am always looking for a yummy side dish and my favorite way to cook vegetables is roasting them! They get a little charred and crispy all at the same time, but then you add a spicy Asian sauce…..oh yaaa! If you are serving to kids you will want to lessen the amount of sriracha as this does have some heat!
INGREDIENTS
1 pound fresh brussel sprouts
3 Tablespoons vegetable or canola oil
3 Tablespoons soy sauce
2 Tablespoon maple syrup
2 Tablespoons lemon juice
1 garlic clove, minced
1 Tablespoon or less sriracha sauce
Pinch of black pepper
Small pinch of salt
DIRECTIONS
Preheat oven to 400 degrees. Cut off the base of each sprout before slicing them in half lengthwise. Remove any excess leaves from the outside. Allow the prepared sprouts to soak in a bowl of water for a couple minutes to clean. Remove from water and completely dry, patting them with paper towels. Cover a large rimmed baking sheet with tinfoil and spread the sprouts in a single layer on the pan without over lapping them. Pour the oil over the sprouts, sprinkle with salt and mix with your hands coating all of the sprouts in oil.
Bake in the oven for 40 minutes, but stir after the first 20 minutes and again at the 40 minute mark. In the last ten minutes of cooking you can make your sauce. In a small saucepan add the remaining ingredients and cook over medium high heat until reduced. About 5 minutes.
Remove your sprouts from the oven and place in a bowl, add your sauce mixing well. Serve warm.
Enjoy!
Apple season is here and we love it! Apple pie, apple crisp and apple dip! Robby wanted an apple dip so I used what I had on hand it it was delicious! It is best made ahead of time, about two hours. It’s perfect for any fall gathering you might be having! I hope you like it as much as we do!
INGREDIENTS
8 ounces fat free Cool Whip
1 box (3.4 ounces) French vanilla pudding mix
1/4 cup pre-made caramel sauce
1/4 – 1/2 cup milk
Sliced apples for dipping
DIRECTIONS
In a large bowl mix the Cool Whip, the french vanilla pudding mix (powder only) and the caramel sauce. Mix until well combined, add the milk a little at a time until the mixture is smooth and creamy. I used just under a 1/2 cup of milk. This is best made early and kept in the fridge for 2 hours before serving. Slice apples and serve after chilling.
Enjoy!
I am always looking for a good side dish and this was IT! I might not make this on a hot day as it cooks on a high temp for 30-40 minutes! This is definitely best eaten the same day. I served this with low fat sour cream but you can use Greek yogurt as well. This gives you cheesy, crunchy and creamy in the same bite! Nothing wrong with that!
INGREDIENTS
1 1/2 pounds baby potatoes, halved
1/2 cup Parmesean cheese
1/4 cup plain panko crumbs
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
2 Tablespoons olive oil
Optional for serving
Sour cream
Greek yogurt
DIRECTIONS
Preheat oven to 400 degrees. In bowl combine Parmesan cheese, garlic salt, panko crumbs and Italian seasoning. Mix well. Pour olive oil in a 9 x 13 baking dish tilting dish to coat the bottom in oil. Sprinkle the cheese and panko mixture over the bottom of the dish creating an even layer. Place the halved potatoes in a single layer cut side down on top of the cheese mixture. Bake 30-40 minutes until cheese is golden brown and and potato’s are fork tender. Remove from oven and let sit for five minutes. Remove potatoes from pan using a spatula keeping the crusty layer of the cheese on the potato’s. Serve warm with sour cream or Greek yogurt.
Enjoy!
It was my parent’s anniversary recently and we thought it would be fun to make them dinner instead of going out or giving gifts, so that’s exactly what we did! We made the New England lobster/clam bake you saw last week. For an appetizer I made this pizza and sliced them in smaller portions making them bite-size. The only change I made was using Naan Bread instead of a prepared pizza crust. I will be making this again and will use a prepared crust next time. I think either way the flavor is excellent and something a little different! If you like spinach artichoke dip this will be a favorite!
INGREDIENTS
1 pre-baked 12 inch pizza crust (or 2 Naan Breads, splitting the ingredients in half for each bread)
1 Tablespoon olive oil
1 cup spinach dip
1 cup shredded mozzarella cheese
1 jar (7 1/2 ounce) marinated artichoke hearts, quartered and drained
1/2 cup oil packed sun dried tomatoes, patted dry and chopped
1/4 cup chopped red onion
DIRECTIONS
Preheat oven to 450 degrees. Place pizza crust on an ungreased pizza pan, brush with oil.
Spread spinach dip evenly over the top, sprinkle with artichokes, sun dried tomatoes, onion and cheese.
Bake 8 – 10 minutes or until cheese is melted and edges lightly brown. Cut into squares.
Enjoy!
