side dish
This is a delicious side dish from Taste Of Home Magazine!
This dish is so simple and so sweet! Although there is not a crumb topping or a marshmallow topping like you sometimes see on sweet potatoes, I can promise you that you will not miss that topping! These sweet potatoes are more like candy than savory side dish! To make it even better, it is done in your slow cooker! Easy and delicious!
INGREDIENTS
1 cup packed brown sugar
1 cup granulated sugar
8 medium sweet potatoes, peeled and cut into 1/2 slices
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons cold water
Minced parsley to garnish, optional ( I did not use)
DIRECTIONS
In a small bowl combine sugars. In a greased 5 quart slow cooker layer a third of the sweet potatoes, sprinkle with a third of the sugar mixture, repeat layers twice. In a small bowl combine melted butter, vanilla and salt. Drizzle over the potatoes. Cover and cook on low for 5 – 6 hours or until potatoes are tender. Using a slotted spoon transfer potatoes to a serving dish, keep warm. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth, stir into saucepan and return to a boil stirring constantly. Cook for 1 – 2 more minutes or until thickened. Spoon over sweet potatoes.
Garnish with parsley if desired. Serve warm.
Enjoy!
This week is going to be all about the side dishes!! The main dish always seems to be the star, but how about some delicious side dishes! When the holidays roll around my oven is in overtime baking and cooking. When I find a really good side dish that I can cook in my slow cooker… I am very happy! This corn dish is really easy and oh so tasty! The corn is a little rich with the cream cheese and a little sweet, perfect for a holiday dinner!
INGREDIENTS
4-5 cups of corn, fresh or frozen (I used frozen)
3 Tablespoons butter
1/4 cup milk
6 ounces cream cheese
2 teaspoons sugar
Salt to taste
Pepper to taste
DIRECTIONS
Combine all ingredients in a slow cooker and cook on low for 3-4 hours stirring occasionally.
Serve warm.
Enjoy!
This recipe comes from www.familyfavoriterecipes.com
I am not a huge fan of typical egg rolls, but I love these and so did everyone else at my house! We had our neighbors Tim and Maureen over for a little bit before watching football and we all loved having these egg rolls. I made them with a hoisin sauce sweet and sour sauce. However this sauce is not super sweet, so you can certainly serve them with your favorite duck sauce or sweet no sour sauce! Although I don’t typically deep fry, I will be making these again! In one word that we all agreed on…delicious! I think Maureen may have said she could lick the plate! These are simple and tasty!
INGREDIENTS
Egg roll wrappers
1 rotisserie chicken, meat pulled from the bone.
1 Tablespoon olive oil
8 ounces of coleslaw mix
1 package of McCormick Sesame chicken Stir-fry Sauce
Vegetable oil to fry
HOISIN SWEET AND SOUR SAUCE INGREDIENTS
4 Tablespoons hoisin sauce
3 Tablespoons sugar
3 Tablespoons white vinegar
1 teaspoon cornstarch
DIRECTIONS
To make the hoisin sweet and sour sauce, mix all ingredients together until well blended. Store in fridge until ready to serve.
For the Sesame Chicken Egg Rolls, preheat a large skillet over medium heat, add the olive oil, add the pulled rotisserie chicken meat and the slaw mixture and combine. Add the McCormick sauce. Stir until it is well incorporated and everything has warmed through. Remove from heat. Let cool slightly until easy to handle. Heat vegetable oil to medium to medium high heat using a large deep and wide pot. You will want about 1 1/2 to 2 inches of oil. Using one egg roll wrapper at a time, add about two tablespoons (more or less) to the egg roll wrapper and wrap according to package directions. Do this until all of the chicken mixture has been used. When your oil is hot (I use the end of a wooden spoon by dipping the narrow end of the spoon in the oil and if the oil bubbles up around the wooden spoon, the oil is hot enough). Adding a few egg rolls in at a time, fry until golden brown turning the egg roll over making sure all sides get browned. Once browned remove from oil and drain on a paper towel. Do this until all of the egg rolls are complete. If you want to keep them warm while all of them fry, you can place a cooling rack on a baking sheet and place the egg rolls on top and into warm oven. Serve warm with the dipping sauce.
Enjoy!
I just love Chinese food and I especially like Chinese food when I am completely stressed out! With that being said when I am stressed, I don’t usually want to go out for dinner and I also don’t want to pay for the food to be delivered. So I went on a little quest to find some delicious Chinese food I can make at home that does not take All day to make. So you are in for four great recipes. I am starting with this rice recipe as it was so easy, fast and hands down scrumptious! I had five adults that had this rice and it was gone in no time, not one grain to be left! We all loved this. The recipe is supposed to serve eight but the five of us ate it all and could have had more!!! That good!! This recipe does call for already cooked rice. I made this rice in the morning and made the fried rice in the evening and it was perfect!
INGREDIENTS
3 cups COOKED white rice
2 Tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2 to 3 Tablespoons of low sodium soy sauce (use to taste)
2 eggs, lightly beaten
2 Tablespoons chopped scallions
DIRECTIONS
Preheat a large skillet or wok to medium heat. Add sesame oil to the hot pan along with the chopped onion, peas and carrots and fry until tender. Slide the vegetables to the side of the pan and add your lightly beaten eggs to the empty side of the pan and cook through. Once cooked mix the eggs with the vegetables. Add the cooked rice to the pan and add the soy sauce and mix until everything is combined and heated through. Add the scallions and serve warm.
Enjoy!
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Th+i+s recipe can be found at www.therecipecritic.com
I came across this recipe a few weeks ago and for the chicken it used a rotisserie chicken, but sadly when I went to the store they did not have any. So I changed things up a bit and used frozen crunchy chicken tenders! We liked the crunch that it brought to the sliders! This recipe comes together quick and would be a great game day item for sure!!
INGREDIENTS
1/2 bag of Tyson crispy chicken tenders
1 stick of unsalted butter, melted
2/3 cup wing sauce, I used Frank’s
A splash of Worcestershire sauce
1 Tablespoon of cornstarch
8 slider rolls
GORGANZOLA SLAW
1/2 bag of shredded coleslaw mix
1 jar of Marie’s Coleslaw Dressing or your favorite slaw dressing
1 green apple, chopped
3/4 cup crumbled Gorgonzola
Pepper to taste
DIRECTIONS
Bake the chicken according to package directions. Melt the stick of butter in a saucepan over medium heat. When the butter is melted, add the hot sauce, Worcestershire sauce and the cornstarch whisking until smooth and the sauce has thickened. When the chicken is cooked, remove it from the oven and dice the chicken into bite size pieces. Add the chicken pieces into the sauce and coat all of the chicken with the buffalo sauce. For the slaw,add all of the ingredients into a bowl mixing until well combined. To put the sliders together simply place some of your chicken on the bottom slider bun, top with slaw and add the top bun and serve!
Enjoy!
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