side dish
I’m back! Needless to say, it’s been a busy few weeks! I will be in and out on the blog through the summer due to our ever changing schedule! But I do have some catching up to do and have some fun delicious recipes including this one from Taste of Home. It’s so easy and can be used as a side dish but it’s also sweet enough to have it for dessert! I added strawberries as I had them on hand but you can use any fruit you and your family like!
INGREDIENTS
1 can (20 ounces) pineapple chunks, drained
1 can (15 1/4 ounces) sliced peaches, drained and cut into bite-size pieces.
1 can ( 11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled apples, cut into bite-size pieces
INGREDIENTS FOR THE SAUCE
1 cup cold milk
3/4 cup sour cream or Greek yogurt
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
DIRECTIONS
In a large bowl combine the fruits, set aside. Whisk all 0f the sauce ingredients until smooth. Gently fold into the fruits. Cover and let chill 3-4 hours before serving as the sauce will thicken up a bit.
Enjoy!
This super simple side dish packs a serious punch! I served this alongside grilled chicken, hamburgers and a garden salad. This was so easy to make and I love when I can make something ahead of time and this dish is better if made in advance! There is a small hint of sweet, but a punch of heat with the chili pepper and red chili flakes.
INGREDIENTS
1/3 cup rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 red Thai chili pepper, finely chopped
1 large cucumber, sliced or spiralized
2 shallots, finely diced
1/4 teaspoon red pepper flakes
DIRECTIONS
Combine the rice vinegar, sugar, sesame oil, Thai pepper, shallots and red pepper flakes, mix well.
Add the sliced cucumbers and mix well to coat all of the cucumbers. Store in the refrigerator until you are ready to serve.
Enjoy!
I made this appetizer for a football gathering but with summer and grilling season fast approaching these would be great to grill up. Just add the sauce and serve at any cookout you might be having. This is one of those recipes where you really need to use a beer you like. If beer is not your thing this recipe is not for you. These are easy to serve right away or keep warm in a slow cooker.
INGREDIENTS
1 package Johnsonville bratwurst sausages or regular sausages
1 12 ounce bottle of beer – make sure it’s one you like!
1/2 cup brown sugar
1 Tablespoon Dijon mustard
1 Tablespoon chopped parsley, optional
2 teaspoons cornstarch
DIRECTIONS
Place the bratwurst or sausages on the grill or in a skillet over medium heat. Grill or cook until sausages are cooked through.
While the sausages are cooking you can make the sauce. Place the beer and brown sugar in a saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for 10 – 15 minutes or until the mixture is reduced and thickened. Whisk in the mustard until smooth.
Whisk the cornstarch with one Tablespoon of cold water and pour into the beer mixture. Bring the beer mixture back to a boil and cook for 1 minute stirring constantly until the mixture is thickened.
Slice the sausages into one-inch rounds and place in the beer mixture to coat. Serve warm or keep in a slow cooker. Sprinkle with parsley if desired.
Enjoy!
I’m finally feeling better from the broken leg, but the separated ankle injury is taking its time in the healing process. But, I am back in the kitchen and enjoying it! These loaded potato bites were one of our favorite things through the summer we made them many times, and they disappeared quickly! Great as a side dish or an appetizer!
INGREDIENTS
5 – 6 baby red potatoes, sliced into 1/4 inch thick rounds
olive oil to brush potatoes
Sprinkle with salt
2 cups shredded cheddar cheese
8 strips of bacon, cooked and chopped
3 Tablespoons of chopped chives
DIRECTIONS
Preheat oven to 400 degrees, line two baking sheets with parchment paper, brush both sides of the potatoes with olive oil and place on a single layer on the sheet pans. Sprinkle with salt and bake in preheated oven for 15 minutes, flip the potatoes over and continue to bake for an additional 15 minutes. Remove from oven and top with the cheese, bacon, and chives. Put the baking sheets back in the oven to back for an additional 10 minutes or until cheese is melted. Serve warm!
Enjoy!
This simple side dish is so easy to put together and full of great flavor. This dish is best made the day before you want to eat it so it’s perfect for parties when you have so much to do. It’s also a reasonably healthy side dish. This is one of my husbands favorite side dishes. You can change out the chopped parsley for cilantro and if you want a little more heat, add a diced and seeded jalapeño. As you can see it’s easily adaptable to the flavors you like!
INGREDIENTS
1 pound Roma tomatoes, seeded and diced
1 can (15 ounce) black eyed peas, rinsed and drained
1 can (15 ounce) black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup olive oil
2 Tablespoons granulated sugar
1/3 cup white vinegar
1 teaspoon chili powder
1 teaspoon salt
Chopped parsley or cilantro to top
Tortilla chips for serving
Large Fritos for serving
DIRECTIONS
In a large bowl add the first 7 ingredients and mix. In a small bowl add the olive oil, sugar, chili powder and salt. Mix well and add to the vegetable mixture and stir to combine. Top with chopped parsley or cilantro. Refrigerate until ready to serve.
Enjoy!
This recipe comes from tablefortwoblog.com
Stay In Touch
Follow me!
