Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

Are you looking for a new (and yummy) side dish you can serve with beef, chicken, pork or fish? If you are, then I hope you’ll check out this recipe for broccoli cheese orzo!

I originally checked out 5-6 recipes online, then used some of the ingredients and added other ingredients (and cooking methods) to suit our taste. 

This delicious side dish is cooked all in one pan and the orzo is lightly toasted and is wonderfully flavored with two cheeses, broccoli florets and a creamy garlic butter sauce.

It’s simple to make, tastes amazing and it’s done in about 30 minutes. I hope you’ll give it a try, so here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Broccoli And Orzo Pasta

Cut fresh broccoli into small florets. Heat extra virgin olive oil on medium heat in a large saucepan or Dutch oven. Once the oil is hot (but not smoking), add the broccoli florets and cook them, stirring occasionally, for 2-3 minutes.

Add the uncooked orzo pasta, and lightly “toast” it by cooking it (stirring often) for about 2 minutes until it is “toasted” and slightly browned. Stir in finely chopped red (or orange) bell pepper, garlic powder and onion powder.

Note: You will also add salt and pepper later “to taste”, after the orzo has finished cooking, so no need to add it now.

Pour chicken OR vegetable broth into the pan, turn the heat up to medium-high and bring the broth to a boil. When it begins to boil, reduce the heat to a low simmer and put a lid on the pan.

Cook The Orzo

Cook the orzo (covered) on LOW for about 9-12 minutes or until the liquid is absorbed. Remove the lid a few times and give it a good quick stir and see how much liquid remains. Do not let the orzo burn, so keep an eye on it!

Once all the chicken (or vegetable) broth has been absorbed into the pasta, take a little bite of the orzo pasta to make sure it is tender.

If for some reason it is still a bit too firm, add 1-2 Tablespoons of water (or more broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until the orzo becomes tender.

Add The Final Ingredients

As soon as the orzo is done, remove the pan from the heat source. Immediately add butter, heavy whipping cream (can substitute half and half or milk), freshly grated Parmesan and cheddar cheeses.

Stir these ingredients into the pasta until the butter and cheeses have melted and along with the cream have been fully incorporated into the orzo. Once combined, season with (and stir in) salt and pepper to suit your taste.

Sprinkle the top of the broccoli cheese orzo with additional cheddar cheese. Put the lid back on the pan for 2-3 minutes so the cheese on top melts. The creamy orzo mixture will also thicken slightly as it rests.

Serve The Broccoli Cheese Orzo

The broccoli cheese orzo can be served immediately, right from the pan, if desired OR you can transfer it to a serving bowl. I like to serve it in a bowl, so I use a spatula to remove large portions of the broccoli cheese orzo at a time to transfer it.

Transfer the broccoli cheese orzo to a serving bowl (keeping some of the melted cheese from the top, on top!). Serve the orzo immediately while it is hot!

We enjoyed this absolutely delicious side dish served alongside a piece of pan-seared creole salmon. This was a filling and “all in one” meal for us because it consisted of meat, a vegetable and pasta!

I hope you have the opportunity to try this broccoli cheese orzo and trust you’ll enjoy it as much as we do. It’s a fairly simple, one-pan dish to make and if you have any leftovers, they’re easy to reheat in the microwave.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More ORZO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring ORZO you might enjoy, including:

• Asian Orzo Veggie Skillet
• Lemon Parmesan Orzo
• Italian Orzo and Spinach Soup
• Toasted Orzo with Lemon and Chives
• Spinach and Orzo Salad

Want More Recipes? Get My FREE Newsletter!

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Broccoli Cheese Orzo

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli cheese orzo

Servings: 5

Calories Per Serving: 415 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon extra virgin olive oil
• 2 cups fresh broccoli florets *Bite-sized pieces
• 1 cup orzo pasta Uncooked
• 2 Tablespoons finely chopped red bell pepper
• ¾ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 cups chicken broth Can substitute veggie broth
• 1 Tablespoon butter
• 1¼ cups grated cheddar cheese* *DIVIDED USE
• ½ cup grated Parmesan cheese
• ½ cup heavy whipping cream* *Can substitute half n' half or milk
• salt and pepper, to taste

US Customary - Metric

Instructions

1. Heat olive oil on medium heat in a large saucepan. Once oil is hot, add broccoli. Cook, stirring occasionally for 2-3 minutes.

2. Add orzo; cook for 1-2 minutes (stirring often) until it's "toasted" and slightly browned. Stir in red bell pepper, garlic powder and onion powder.

3. Add chicken broth; turn heat up to medium-high, bring broth to a boil, then reduce heat to a low simmer; cover the pan. Cook (covered) on LOW for 9-12 minutes (or until all liquid is absorbed). Remove lid 2-3 times, give it a quick stir and see how much liquid remains. Keep an eye on it so the orzo doesn't burn! Once all broth has been absorbed, taste orzo to make sure it is tender. If it's still too firm, add 1-2 Tbsp. water (or broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until orzo is tender. Remove pan from heat source.

4. Immediately add butter, whipping cream, Parmesan cheese and 1 cup of cheddar cheese. Stir until ingredients are combined and butter and cheeses have melted. Once combined, season with salt and pepper to suit your taste.

5. Sprinkle orzo with remaining ¼ cup of grated cheddar. Put the lid back on the pan for 2-3 minutes. Cheese on top will melt and orzo mixture will thicken slightly as it rests.

6. Transfer broccoli cheese orzo to a serving bowl (keep some of the melted cheese from the top, on top!). Serve hot and enjoy!

Recipe Notes

NOTE:  The caloric calculation was made using heavy whipping cream. If you want the dish to have fewer calories, substitute half and half or milk for the cream called for.

Nutrition Facts

Broccoli Cheese Orzo

Amount Per Serving (1 (1/5 of total))

Calories 415 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 72mg24%

Sodium 902mg39%

Potassium 277mg8%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 3g3%

Protein 16g32%

Vitamin A 1135IU23%

Vitamin C 37mg45%

Calcium 333mg33%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Garlic Butter Red Potatoes is an easy veggie dish with only a few ingredients. Buttery tender potatoes with spices and parsley taste great!

Today I want to share a yummy recipe for garlic butter red potatoes. This “recipe” is how I typically have cooked red potatoes for many years because they always turn out so good!

The cooking method is so simple, and these delicious, buttery and tender potatoes are filling and are such a perfect side dish for so many meals! Here’s how to make garlic butter red potatoes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Good Ol’ Red Potatoes

I love red potatoes and have grown them in our little backyard raised bed garden for many years. Some of them are pictured below, which show the different sizes they can grow in the same planting bed.

You never know what you will harvest with potatoes, so it’s like a treasure hunt to dig them up! This year I didn’t get any planted, so my husband and I have been purchasing them at our local grocery store when we want to eat them.

Today I will share this recipe for red potatoes that is so simple to prepare, and the results are delicious, whether you use home-grown or store-bought potatoes!

Prepare The Red Potatoes

The red potatoes shown below are the ones I used so you can see the varying sizes. For this recipe I used about 1¼ pounds of red potatoes, which was about 15 small red potatoes. This recipe is best (and the quickest cooking time) if you use red potatoes that are on the SMALL side.

NOTE: Ignore the purple potatoes in the photo below- they’re awfully cute, but I boiled them at the same time as the red ones and used them for another dish.

Give the red potatoes a good rinse, then place them whole (do not peel) in a large saucepan and cover them with water. Add a couple pinches of salt, then bring the water to a boil on High heat.

Boil Potatoes Until Tender

Cook the potatoes in boiling water until they’re tender. It usually takes about 15 minutes for small potatoes to become tender, but your time may vary slightly due to size of the potatoes you are using.

Test the potatoes for tenderness by inserting a butter knife into one of the potatoes (choose a bigger one). The knife should easily slide into the potato and that’s when you’ll know they are done. 

Time To Add Butter And Spices

When done, remove the potatoes from the water. Drain the potatoes and then slice them in half lengthwise and set them aside briefly.

Melt 2 Tablespoons of butter in a large skillet on LOW heat. Once melted, carefully add the halved, hot potatoes to the skillet. They are already tender, so all they need is some seasoning and a quick re-heat before they’re ready to be served.

Season the potatoes with salt, black pepper and garlic powder, to taste. Typically, I add about ¼ teaspoon of each of these spices.

Stir the spices into the potatoes, then take a little bite. Add more salt, pepper OR garlic powder as needed to suit your own taste.

Heat the potatoes only until they have been reheated through, then transfer them out of the skillet and into a serving bowl. Pour any leftover melted butter from the skillet over the potatoes.

Garnish And Serve The Garlic Butter Red Potatoes

The final step is to sprinkle fresh parsley leaves on top of the garlic butter red potatoes. The bright green of fresh parsley sure adds a pop of color, doesn’t it? Fresh parsley also adds even more flavor to these soft, buttery potatoes!

Serve the garlic butter red potatoes while hot and enjoy this delicious veggie side along with a favorite meat dish. The potatoes are quite tasty and look lovely on any table.

We enjoyed the potatoes served with Air Fryer Veggies for Two and delicious Instant Pot Boneless Pork Chops. There are usually enough small potatoes for 4 small side portions.

What a yummy meal, and even though the potatoes are really easy to prepare, they taste wonderful and I’m confident you’ll like them, too. 

I hope you have the opportunity to make Garlic Butter Red Potatoes for those you love and trust you will enjoy them as much as we do.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dishes featuring potatoes you might enjoy, including:

• Country Skillet Potatoes
• Air Fryer Crispy Mini Potatoes
• Au Gratin Potatoes
• Candied Sweet Potatoes
• Roasted Hasselback Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Garlic Butter Red Potatoes

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Garlic Butter Red Potatoes is an easy veggie dish with only a few ingredients. Buttery tender potatoes with spices and parsley taste great!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: garlic butter red potatoes

Servings: 4 small servings

Calories Per Serving: 151 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1¼ pounds small red potatoes
• 2 pinches salt (added to boiling water to cook potatoes) *Used only for boiling water
• 2 Tablespoons butter melted
• ¼ teaspoon salt + more to taste, if needed
• ¼ teaspoon black pepper + more to taste, if needed
• ¼ teaspoon garlic powder

For Garnish:

• 1½ Tablespoons fresh parsley leaves chopped, if very large

US Customary - Metric

Instructions

1. Cook potatoes in boiling water until tender (approx. 15 minutes for small potatoes to become tender)- your time may vary due to size of potatoes you're using. Test potatoes for doneness by inserting a butter knife into a potato (choose a bigger one). The knife should easily slide into the potato once fully cooked. Drain potatoes; slice them in half lengthwise; set aside.

2. Melt butter in a large skillet on LOW heat. Carefully add the halved, hot potatoes.

3. Season potatoes with salt, black pepper and garlic powder, to taste. Stir potatoes until coated. Taste; add more salt, pepper or garlic powder as needed to suit your taste.

4. Heat potatoes only until reheated through. Transfer hot potatoes into a serving bowl. Pour any leftover butter from the skillet over the potatoes.

5. Sprinkle fresh parsley leaves on top of the potatoes. Serve immediately. Enjoy!

Nutrition Facts

Garlic Butter Red Potatoes

Amount Per Serving (1 (1/4 of total))

Calories 151 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 15mg5%

Sodium 217mg9%

Potassium 659mg19%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 3g6%

Vitamin A 312IU6%

Vitamin C 14mg17%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

If you’re looking for a unique and flavorful vegetable side dish, I hope you’ll check out this recipe for Mediterranean butternut squash! I found the original recipe in a cookbook I own that features all Mediterranean-inspired recipes, made a few small changes, and really enjoy this vegetable dish.

There are several unique ingredients used in this recipe which add some flavorful “zing” to “plain-old butternut squash”. I love roasted butternut squash, but the addition of Mediterranean-inspired toppings really takes this recipe up a notch or two and that’s awesome!

I truly hope you enjoy this absolutely delicious and colorful winter squash recipe. Here’s how to make Mediterranean butternut squash, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Slice the stem end and the very bottom end off of a 1½ pound butternut squash. Use a vegetable peeler or sharp knife to remove the peel. Peel enough of the outer skin until the orange flesh (not white) of the squash is showing.

Slice the squash in half from top to bottom, then remove and discard the seeds and “stringy pith” from the cavity of each piece. Turn the squash over and place the squash cut side down. Slice each half into ½” thick “half-moon” shaped pieces. Repeat with the other half of the squash.

Place the squash slices in a large bowl and drizzle them with 1½ Tablespoons of olive oil, then season lightly with salt and pepper. Toss the slices until they’re evenly coated with the olive oil, then set the bowl aside.

Make The Tahini Dressing

One of the primary ingredients for the dressing is tahini, which is a roasted sesame seed purée. It is thick in texture and must be stirred very well before using. Tahini looks a bit like peanut butter and can be found in most grocery stores nowadays.

In a small bowl, use a whisk to fully combine the tahini, fresh lemon juice, honey, 2 teaspoons of additional extra virgin olive oil, and a small pinch of salt.

Once the butternut squash has been roasted, you’ll drizzle this tahini dressing over the squash, then garnish it with toasted pistachio seeds, crumbled feta cheese and chopped fresh mint.

I like to get these toppings prepped and ready to go, so it’s really quick and easy to add them to the hot squash as soon as the slices come out of the oven.

Time To Roast The Butternut Squash

Lay the squash in a single layer on an ungreased baking sheet and roast (on a middle rack) for 20 minutes. Rotate the baking sheet in the oven and continue to cook for 6-10 more minutes.

Remove the pan from the oven and use a spatula to carefully turn each slice over. Put the pan back in the oven and bake 10 more minutes, or until the squash is very tender.

When done, both sides of the squash will be nicely browned, and a knife can easily be inserted into the squash without meeting any resistance.

Prepare The Baked Squash For Serving

Arrange the hot squash slices on a serving plate or platter however you wish. I usually layer or “shingle” them in a single line on the serving dish so each slice gets some of the toppings.

Drizzle the tahini dressing over the Mediterranean butternut squash, ensuring each slice gets a bit of the creamy dressing on top!

Garnish And Serve Mediterranean Butternut Squash

Sprinkle crumbled feta cheese, pistachios and chopped, fresh mint leaves on top of the tahini dressing and squash slices. Distribute them evenly over the surface to bring a pop of color and crunch to every piece of squash.

Serve this yummy side dish immediately after garnishing, to ensure the squash remains hot for serving. We enjoyed our Mediterranean butternut squash served as a side dish, with wild rice and salmon! Everything was absolutely delicious!

The butternut squash is so creamy and delicious, the tahini dressing provides great flavor, and the feta cheese, mint, and crunchy pistachios make it taste amazing!

I really hope you give this unique and yummy recipe a try, and trust you’ll enjoy it, too! We enjoy the fresh flavors and texture this Mediterranean-style recipe adds to a common winter squash!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie recipes you may want to check out, including:

• Apple Pecan Stuffed Acorn Squash
• Grilled Summer Veggies
• Baked Parmesan Zucchini Fries
• Air Fryer Glazed Butternut Squash
• Brussel Sprout Casserole For Two

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from “The Complete Mediterranean Cookbook”, page 227, published by the editors at America’s Test Kitchen in 2016

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Mediterranean Butternut Squash

Prep Time

15 mins

Cook Time

31 mins

Total Time

46 mins

 

Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

Category: Side Dish, Vegetable Dish

Cuisine: Mediterranean

Keyword: Mediterranean Butternut Squash

Servings: 4

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ pounds butternut squash
• 1½ Tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For Tahini Dressing:

• 1 Tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1½ teaspoons fresh lemon juice
• 1 teaspoon honey
• 1 pinch salt

For Garnish:

• ¼ cup feta cheese crumbled
• ¼ cup toasted pistachios shelled
• 2 Tablespoons fresh mint chopped

US Customary - Metric

Instructions

1. Preheat oven to 425℉ (or 218.33℃).

2. Slice stem end and bottom off of squash. Peel squash until the orange flesh (no white) is showing. Slice squash in half from top to bottom. Remove/discard seeds and "stringy pith". Place a squash half, cut side down, on cutting board. Slice into ½" thick "half-moon" shaped pieces. Repeat with remaining half.

3. Place squash slices in a large bowl; drizzle with 1½ Tbsp. olive oil; season with salt/pepper. Toss until evenly coated with olive oil; set bowl aside.

4. In a small bowl, use a whisk to combine tahini, lemon juice, honey, 2 teaspoons of olive oil, and a small pinch of salt. Set aside.

5. Lay squash in a single layer on a baking sheet. Bake at 425℉ on a lower rack for 20 minutes. Rotate baking sheet; continue to cook 6-10 more minutes. Remove pan from oven; use spatula to turn each slice over. Put pan back in oven; bake 10 more minutes, or until squash is very tender and well-browned.

6. Layer or "shingle" squash slices in a single line on a serving platter. Drizzle with tahini dressing, ensuring each slice gets some! Sprinkle crumbled feta, pistachios and chopped mint leaves evenly on top. Serve hot and enjoy!

Nutrition Facts

Mediterranean Butternut Squash

Amount Per Serving (1 (1/4 of total))

Calories 239 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 417mg18%

Potassium 721mg21%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 6g7%

Protein 5g10%

Vitamin A 18263IU365%

Vitamin C 38mg46%

Calcium 149mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

If you’re looking for a new and simple way to serve potatoes, I hope you’ll check out this recipe for Roasted Golden Potatoes. I wrote the original recipe down many years ago on a 3″ x 5″ card but failed to make note of where I got it!

The recipe card has been sitting in an old recipe box of mine for years and years, so I had forgotten about it and how ridiculously easy it is to prepare! It hardly takes any effort to make this delicious side dish because you use canned whole potatoes, butter, Parmesan and a couple common spices!

Honestly… it takes longer to preheat our oven than it does to get these potatoes ready! Here’s how to make enough roasted golden potatoes for 6 small servings.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Potatoes To Use

This dish uses two 15-ounce cans of whole white potatoes, also known as “new” potatoes. They can be found in most grocery stores and are simply peeled whole small potatoes in a water base.

The potatoes are pre-cooked during the manufacturer’s canning process, so they come right out of the can ready to party!

Here We Go!

The first thing you will need to do is preheat your oven to 350°F. because it only takes a few minutes to get the potatoes seasoned and ready! Drain the potatoes very well, then place the whole potatoes in the (ungreased) baking dish in a single layer.

Season The Potatoes

Melt 4 Tablespoons of butter (equal to half a stick of butter), then drizzle it all over the potatoes. Carefully turn over and rotate the potatoes to make sure all sides get some of the melted butter on them.

Sprinkle the top of the potatoes with seasoning salt and garlic powder. After that, lightly sprinkle the potatoes with grated Parmesan cheese. TIP: Don’t have seasoning salt? You can make your own with my recipe here.

NOTE: You can use either fresh, finely shredded Parmesan cheese OR the kind you find in the pasta section in a shaker can. Either variety works well! Use whatever type of Parmesan you prefer or have available.

In the 2nd photo below, I have shown the potatoes topped with Kraft parmesan cheese. I always have both types of parmesan on hand but realize many people may only have the type in the can, so I used that for the photos.

The last step before baking is to lightly sprinkle the potatoes with paprika and then top them with fresh chopped parsley. The parsley will provide a “pop” of color to this dish and adds a bit of flavor, as well! 

Bake And Serve The Roasted Golden Potatoes

When your oven has fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes.

When the potatoes are done cooking, remove the baking dish from the oven. The roasted golden potatoes should be fully heated through, and have a beautiful “golden” color on top!

Serve the roasted golden potatoes immediately while hot! We enjoyed this this time served with ham and a broccoli cashew stir-fry, and we really enjoyed them ALL!

Note: Canned whole potatoes are fairly small, yet the sizes can vary with each can. We typically use about 3 potatoes per serving, but of course that number may vary slightly depending on your needs or the portion size desired.

I hope you have the opportunity to make this simple, but tasty vegetable side dish and trust you will enjoy it, too! It’s so simple to prepare and is a great side dish to “throw together” on a busy evening!

Thank you so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes that feature potatoes, including:

• Roasted Hasselback Potatoes
• Potato Salad
• Au Gratin Potatoes
• Fully Loaded Potato Soup
• Air Fryer Crispy Mini Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source unknown

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Roasted Golden Potatoes

Prep Time

7 mins

Cook Time

25 mins

Total Time

32 mins

 

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted golden potatoes

Servings: 6 (approx. 3+ per serving)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 30 ounces whole white potatoes (canned) =two 15 oz. cans, drained
• ¼ cup butter, melted = 4 Tbsp. or ½ stick
• ½ tsp. seasoning salt
• ¼ tsp. garlic powder
• 3 Tbsp. grated Parmesan cheese
• ¼ tsp. paprika
• 1 Tbsp. fresh parsley (chopped)

Instructions

1. Preheat oven to 350°F.

2. Drain canned potatoes well, then place them in a single layer in an (ungreased) 8" or 9" square baking dish. Drizzle melted butter over all the potatoes, then turn to coat all sides.

3. Sprinkle the buttered potatoes with seasoning salt and garlic powder. After that, sprinkle with grated Parmesan cheese. Lightly sprinkle potatoes with paprika then top them with chopped parsley.

4. When oven is fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes. Potatoes should be fully heated through and golden in color on top!

5. Serve immediately while hot and enjoy!

Nutrition Facts

Roasted Golden Potatoes

Amount Per Serving (1 approx. 3 potatoes)

Calories 203 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 359mg16%

Potassium 594mg17%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 1g1%

Protein 5g10%

Vitamin A 612IU12%

Vitamin C 29mg35%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

If you’re looking for a new way to cook vegetables, may I suggest trying this recipe for broccoli cashew stir-fry? It is a fantastic recipe we really enjoy and is full of taste, crunch and color!

I found the original recipe years ago in an old cookbook of mine (from 1995) and made a few adjustments to suit our tastebuds. We love this side dish, and it’s very compatible with lots of main dishes.

The best part is that it doesn’t require a lot of time to prepare and is a colorful and delicious addition to any meal. Here’s how to make this broccoli cashew stir-fry.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

The first thing you need to do is make the sauce that will be added to the cooked vegetables later. It’s EASY! Measure water, Balsamic vinegar, cornstarch and chicken bouillon powder into a small bowl.

Use a fork or small whisk to combine the sauce ingredients because the cornstarch tends to thicken and “clump up” when added to the liquid. Continue to mix the sauce together until all lumps are removed, and the sauce is smooth. Set the sauce aside.

Prep the Veggies

Slice ¼ cup of yellow onion and ¼ cup red bell peppers into thin slices vertically (if the bell pepper is really big, cut each slice in half cross-wise). Separate the layers of onion slices.

Cut ¾ pound of fresh broccoli into florets. Cut off the tough, very bottom ends of the broccoli stems (and discard). Use a vegetable peeler or knife to gently peel the remaining stems on each piece of broccoli, removing only the outer green part (discard the peels).

Cut off the peeled stems, to separate them from the florets. Slice the peeled stems into thin slices. Add them to the other prepped vegetables.

You can see in the photo below the remaining florets of broccoli and the thinly sliced stems right above them. The thin peeled stems cook right along with the other veggies and have lots of good flavor, too!

Sauté The Vegetables

Heat 2 teaspoons of extra virgin olive oil (or vegetable oil) on medium heat in a large skillet. Once the oil is very hot (but not smoking), add the broccoli florets, sliced broccoli stems, red peppers and onions to the skillet.

Sauté the vegetables for 4-5 minutes, stirring constantly until the veggies begin to brown slightly and the broccoli becomes crisp tender. During the last minute of cooking, stir in 1 teaspoon of minced garlic.

Continue to cook 1 more minute, stirring the vegetables constantly so the garlic doesn’t burn (or it will become bitter).

Add the Sauce

Whisk the sauce again to re-combine the ingredients, then pour it over the veggies in the skillet. Stir to combine the veggies and sauce and quickly bring the sauce to a boil. Cook and stir constantly for 1 more minute.

Stir In The Cashews

Add 3 Tablespoons of chopped cashews to the veggies and sauce. NOTE: We use roasted salted cashews when we make this dish, but feel free to substitute toasted chopped walnuts, pecans or chopped roasted peanuts.

Stir the cashews into the broccoli cashew stir-fry, until they’re combined with all the veggies and sauce. Heat through (about 1 minute) and then this delicious dish is ready to be enjoyed!

Serve The Broccoli Cashew Stir-Fry

Transfer the broccoli cashew stir-fry to a pretty serving dish and serve immediately while the vegetables are hot. This recipe will yield enough for 3 servings of this yummy and colorful stir-fry.

The broccoli cashew stir-fry has really good flavor thanks to the sauce, peppers and onions, and the roasted cashews provide a nice crunch in each bite. It’s delicious!

One of the nice features of this simple side dish is it pairs well with chicken, fish, beef or pork! We enjoyed it this time, served with ham slices and Roasted Golden Potatoes.

I hope you have the chance to make this broccoli cashew stir-fry for yourself and those you love. The recipe can easily be doubled if you require more servings!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful vegetable recipes to choose from, including:

• Maple Chile Glazed Carrots
• Air Fryer Sweet Potatoes
• Broccoli Salad
• Eggplant Parmesan
• Baked Parmesan Zucchini Fries

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from:  Edith Askins, via “Southern Living 1995 Annual Recipes”, page 52, published 1995, by Oxmoor House, Inc.

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Broccoli Cashew Stir-Fry

Prep Time

12 mins

Cook Time

6 mins

Total Time

18 mins

 

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: broccoli cashew stir-fry

Servings: 3

Calories Per Serving: 165 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

• ¼ cup water
• 1 Tablespoon balsamic vinegar
• 1 teaspoon cornstarch
• ½ teaspoon chicken bouillon powder

For Stir-Fry:

• 2 teaspoons extra virgin olive oil or vegetable oil
• ¾ pound fresh broccoli
• ¼ cup red bell pepper slices sliced thin vertically
• ¼ cup yellow onion slices sliced thin vertically
• 1 teaspoon minced garlic
• 3 Tablespoons chopped roasted cashews or roasted walnuts, pecans or peanuts

US Customary - Metric

Instructions

1. Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.

2. Cut red pepper and onion in thin slices vertically (if red pepper is big, cut slices in half cross-wise). Cut broccoli into florets. Remove tough ends of stems (discard). Peel remaining stems on each piece of broccoli, removing only the outer green part. Cut peeled stems into thin slices; add then to other veggies.

3. Heat oil on medium in a large skillet. Once oil is very hot (but not smoking), add broccoli florets, sliced broccoli stems, red pepper and onions to skillet. Sauté 4-5 minutes, stirring constantly until veggies begin to brown and broccoli is crisp tender. During last minute, stir in minced garlic. Continue to cook 1 more minute, stirring constantly so garlic doesn't burn and become bitter.

4. Whisk sauce again until combined, then pour over veggies in skillet. Stir to combine; quickly bring sauce to a boil. Cook 1 more minute, stirring constantly.

5. Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!

Nutrition Facts

Broccoli Cashew Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 165 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 0.04mg0%

Sodium 215mg9%

Potassium 499mg14%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 1096IU22%

Vitamin C 118mg143%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy roasted Sweet and Savory Acorn Squash, basted in honey and butter, then served topped with toasted pecans and bleu cheese crumbles.

Today I want to share a side dish recipe I found online early last year. I enjoy butternut squash, spaghetti squash and one of my personal favorites… acorn squash, and love to experiment with new recipes for these winter vegetables!

This vegetable side dish for two is called Sweet and Savory Acorn Squash, because it has BOTH flavors goin’ on (sweet and savory)! The recipe is actually very SIMPLE, which is awesome (and convenient).

One whole acorn squash is sliced in half, basted with melted butter and honey, then roasted until tender. Each half is then sprinkled with toasted chopped pecans (or walnuts) and a small amount of crumbled bleu cheese, and served.

The combination of the sweet honey butter paired with the tangy, pungent bleu cheese crumbles is surprisingly nice. This recipe as written serves two people, but can be easily doubled or tripled as needed.

What If You Do NOT Like Bleu Cheese?

Here’s the deal… a LOT of people hate bleu cheese, and I get it! If you are one of those people who say “no way” to bleu cheese, I simply recommend LEAVING IT OUT! Your baked acorn squash will still taste GREAT, it simply will not have the “savory” component.

Whichever way you choose to make this veggie side dish, I think you will enjoy it! Here’s how to make Sweet and Savory Acorn Squash.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First – A Little Prep!

The first thing to do is preheat your oven to 400°F. (200°C.). You want the oven hot and ready to go once the squash is prepped.

The second step is to lightly “toast” the chopped pecans (or walnuts, if using). NOTE: You can also choose to do this step while the squash is baking, to save time.

This step is EASY! Place chopped pecans in a “DRY” skillet (no oil or anything else). Turn the heat to Medium, and cook the pecans, stirring often, for 3-4 minutes or until they are lightly toasted and you can smell the aroma of toasted nuts.

Be sure to keep moving the pecans around in the skillet so they do not burn. Once done, remove them from the skillet and let them cool. You will not need them until the squash has finished baking.

Melt butter in a small microwaveable dish or in a saucepan. Stir in honey (or maple syrup, if using) until it is fully incorporated into the melted butter.

Prepare The Acorn Squash

Slice one acorn squash in half from top (stem) to bottom. Once sliced, use a large spoon to scoop out the seeds and stringy “pith” from the cavity of each squash half (and discard).

Place the squash halves on a baking sheet or in an oven safe baking dish with the open flesh facing up. If desired, you can line the baking dish or baking sheet with foil, for easy clean up.

Use a pastry brush to fully coat the flesh of the squash with the melted butter and honey mixture. Divide any remaining mixture into the cavity of each squash half.

Time To Bake The Squash

TIP: If you find the halves leaning quite a bit to one side or another I find it helpful to crinkle up a piece of foil and use that to “prop up” or “level out” the squash (see photo below).

Bake the squash at 400°F. for between 40-50 minutes. When done cooking, the squash should be quite tender. You can test the tenderness by inserting a butter knife into the squash. It should EASILY go in and out of the squash. Remove the squash from the oven once done.

Serve The Sweet and Savory Acorn Squash

Now it’s time to serve the sweet and savory acorn squash! The final step before serving is to brush some of the accumulated butter/honey back over the surface of the squash (it will pool up in the cavity as it bakes).

Sprinkle the squash halves with the chopped pecans, evenly dividing them. If you are adding the bleu cheese, sprinkle each half with very small crumbles.

Serve the sweet and savory acorn squash immediately while it’s hot! This is a great vegetable side dish that pairs well with beef, chicken and pork!

I hope you enjoy this recipe, whether you add the bleu cheese or not (ha ha!). It is very simple to make, and the recipe can easily be doubled or tripled to meet your needs.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a fantastic variety of veggie recipes to choose from, including:

• Broccoli Cauliflower Casserole
• P.F. Chang’s Spicy Green Beans
• Apple Pecan Stuffed Acorn Squash
• Baked Parmesan Zucchini Fries
• Air Fryer Crispy Mini Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Kevin, at closetcooking.com/maple-pecan-roasted-acorn-squash/

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Sweet and Savory Acorn Squash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Enjoy roasted Sweet and Savory Acorn Squash, basted in honey and butter, then served topped with toasted pecans and bleu cheese crumbles.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: sweet and savory acorn squash

Servings: 2 (½ squash per serving)

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium acorn squash
• 1 Tablespoon butter
• 2 Tablespoons honey (can substitute real maple syrup)
• 2 Tablespoons chopped pecans (for garnish)
• 1 Tablespoon bleu cheese crumbles (for garnish)

US Customary - Metric

Instructions

1. Preheat oven to 400°F. (200°C.). Line baking sheet or baking dish with foil (for easy clean up).

2. Place chopped pecans in a "DRY" skillet (no oil, etc.). Cook pecans on Medium heat, stirring often, for 3-4 minutes or until lightly toasted and fragrant. Remove pecans from skillet; set aside to cool.

3. Melt butter in a small microwaveable dish or in a saucepan. Stir in honey until it's fully incorporated.

4. Slice acorn squash in half from top (stem) to bottom. Use spoon to scoop out seeds and stringy "pith" from the cavity of each half (discard). Place squash on prepared baking dish, cavity side facing up. Brush each half with butter/honey mixture. Spoon any remaining mixture into the cavity. TIP: If you find the cut squash leaning to one side, crinkle up some foil; use it to "level out" the squash.

5. Bake at 400°F. for 40-50 minutes. When done, squash should be tender. Test by inserting a butter knife into the baked squash. It should glide EASILY in and out of the squash. Remove squash from oven once done.

6. Before serving, brush accumulated butter/honey back over the surface of the squash (it pools up in the cavity as it bakes). Sprinkle each half with toasted pecans, then add bleu cheese crumbles (if using). Transfer to plates, and serve!

Nutrition Facts

Sweet and Savory Acorn Squash

Amount Per Serving (1 (1/2 of squash)

Calories 282 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 18mg6%

Sodium 93mg4%

Potassium 810mg23%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 18g20%

Protein 4g8%

Vitamin A 998IU20%

Vitamin C 24mg29%

Calcium 100mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!