This side dish of roasted cauliflower, broccoli, and bacon vegetable is a very simple yet flavor-filled. All of the ingredients are oven roasted, even the bacon. The dish is then tossed with a spicy sweet soy sauce.Read More
Roasted vegetables are simply always easy to make and wonderfully delicious because the roastinig intensifies the flavor. It's pariticularly fun to make because there are so many combinations of vegetables that can be thrown together. Just toss in oil with your favorite seasoning.Read More
Fresh butcher-made Italian sausages, hot and regular, add the key flavors for this dish. I found these fresh butcher-made Italian sausages to have little fat compared to pre-packaged Italian sausages by popular brands. Yet, the butcher-made Italian sausages were filled with spices and flavors.Read More
There are many other ways to prepare these small 2-3 inch long potatoes but roasting really entensifies their nutty buttery flavor. And it's easy to prepareRead More
Coleslaw is an old Dutch cabbage salad that is normally served with a vinagrete. I've taken the . . . .Read More
This spinach pie is loaded with lots of feta and Romona cheeses then wrapped in phyllo dough sheets.Read More
My version of my aunt's brussels sprouts side dish is to roast it along with baby carrots, white pearl onions and lots of garlic and thyme. I toss it in 100% olive oil, kosher salt and black pepper. Then I top it with a simple Swiss cheese sauce. In fact, this entire side dish is simple and easy to make--offering the rewards of a healthy side dish (or meal) with lots flavor.Read More
Serve up a warm and crunchy salad with five favorite vegetables: romaine lettuce, yellow bell pepper, yellow onions, yellow squash and broccoli. Top it with a garlicy yogurt dressing and lemon zest. And you have served up a plate of deliciousness. It is great as a meal all by itself or as a side dish to a hearty meal.Read More
Comfort food: Consoles. Gives a feeling of well-being. Provokes nostalgic memories of happy times. Whether it's sugar or carbohydrates, with the arrival of cool weather, comfort food can warm the body.Read More
Less than 10 minutes to make, this French style string bean side dish delivers great flavors. Cumin seeds bring a bit of pungency. But its sweetness marries very nicely with the pimiento peppers and the star, the French style string beans.Read More
Butternut squash is the sweeter of all of the winter squashes. It is wonderfully versatile vegetable in that it can be baked, braised, mashed, roast, steam and even as a tempura-fry. And it is really is easy to cook. Yes, it is a vegetable but its sweetness also lends it to being served as a dessert.
Side dish or dessert? Call it what you may, this spiced butternut squash delivers flavors for both with its brown sugar, nutmeg, cinnamon and ginger. A shot of bourbon bumps up the flavor without the mood altering effect. Then top the spiced butternut squash with crème fraîche for a cool, mildly sour taste.Read More
First, making stuffed pasta shells for one does follow a full recipe for more than one. The magic, trick or just being smart and economical is to freeze some of it in multiple containers.
I made a prosciutto, spinach and cheese stuffed jumbo pasta shell. A larger dish is made to share with a friend or simply have leftovers. Then two smaller containers are filled with the pre-baked stuffed pasta shells and placed in the freezer.Read More
This recipe post is about how to roast garlic bulbs and just some of the myriad of ways to enjoy roasted garlic in your favorite cuisines.
Never tried roasted garlic? It is a treat. Roasted garlic is sweet and mild, unlike its raw version that can be pungent. And if you are not careful when using raw garlic, you may find yourself alone due to broadcasting bad breath.Read More
This recipe is how my grandmother made potato salad: potatoes, hard-boiled eggs, cheddar cheese, pickles and onions. She brought it all together with mayonaisse and mustard.Read More