Category: Side Dishes


Nov
2016

Crispy Homemade French Fries

categories: Appetizers, Side Dishes
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Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!
I LOVE french fries, which is both a blessing and a curse. A blessing because Crispy Homemade French Fries are easy to make and delicious, and a curse, because they are easy to make and delicious! See my dilemma? Uh Huh.

I tried a recipe for beer battered fish last year, and ended up making some homemade french fries (chips) to serve on the side. Boy, oh boy… they were delicious, and actually very easy to make.  Crispy on the outside… soft on the inside. Thought I’d share it with you.

By the way… do you know the history of how french fries came to be? There’s an interesting article on Wikipedia that is full of interesting facts you might enjoy reading.

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

Here’s How To Make Delicious Homemade French Fries:

Peel, rinse, and then cut the potatoes, by slicing them lengthwise into 1 inch slices. Cut each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels.

Potatoes are cut into sticks before frying

Heat oil in large skillet or stock pot until it reaches 350 degrees. I used my electric skillet, which has a temperature gauge on it. (No electric skillet? Try using a meat or candy thermometer to get the accurate temperature).

Cooking Homemade French Fries

To ensure you get a good “fry” on the potatoes, make sure the oil is heated to 350 degrees.  Carefully add cut, dried potatoes into the hot oil. Let them cook for about 8 minutes, turning to cook on both sides.

French fries are cooked in oil for the first fry.

Remove the french fries from the hot oil. Use a slotted spatula or slotted spoon to help remove them, letting excess hot oil drip back into the skillet.

Homemade french fries are removed from hot oil with slotted spoon.

Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them (without the paper towels sticking to the fries). Then let the fries rest on paper towels for just a minute while you reheat oil back to temp.

Homemade french fries are placed on paper towels to drain after first frying.

Cook The Homemade French Fries A SECOND Time!

Heat the oil back to 350 degrees. Once oil is at temperature again, carefully add the fries for a second cooking (this is what gives them a crispy texture on the outside). Cook for 3-4 additional minutes, until crispy and hot! Remove chips and drain on paper towels once again.

Crispy Homemade French Fries are fried a second time.

Season to taste with salt (or seasoning salt). Serve and enjoy your crispy homemade french fries!

Homemade french fries are lightly seasoned with salt, then served.

It’s really easy to make delicious and crispy homemade french fries in the comfort of your own kitchen. The key is cooking them twice and the temperature of the oil being ACCURATE and hot enough. If I can do it, so can YOU.  Hope you have a great day, and please pass the ketchup to dip my fries in, okay?

Looking For More SIDE DISH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a good variety of side dishes you might enjoy, including:

 

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a FANTASTIC day!

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Crispy Homemade French Fries
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 
Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!
Category: Side Dish
Cuisine: American
Keyword: homemade french fries
Servings: 4 servings
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large russet potatoes
  • Vegetable oil (enough for 2 inches depth in skillet)
  • Salt (or seasoning salt), to taste
US Customary - Metric
Instructions
  1. Peel, rinse, then cut potatoes, by slicing potatoes lengthwise into 1 inch slices, then cutting each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels. The drier the potato strips, the less oil splatters you should have.
  2. Heat oil (enough to cover skillet with 2 inches of oil) in large skillet or stock pot until it reaches 350 degrees. Use a thermometer (meat or candy) to gauge temperature. I used my electric skillet, which has a temperature gauge on it. Carefully place cut, dried potatoes into hot oil. Let them cook for about 8 minutes, turning to cook on both sides. Remove potatoes from hot oil (I used a slotted spatula to help remove them). Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them).
  3. Let them rest for just a minute while you reheat oil temperature back to 350 degrees.
  4. Carefully add the chips for a second "fry". Cook for 3-4 additional minutes, until crispy and hot! Carefully remove fries from hot oil with a slotted spatula or spoon and drain on paper towels.
  5. Season to taste with salt (or seasoning salt). Serve hot, and enjoy!
Nutrition Facts
Crispy Homemade French Fries
Amount Per Serving (1 -1/4 of total)
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 7mg0%
Potassium 666mg19%
Carbohydrates 28g9%
Fiber 2g8%
Protein 3g6%
Vitamin C 9.1mg11%
Calcium 21mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!

 

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Aug
2016

Lemony Chickpea Salad

categories: Salads, Side Dishes, Vegetable Dishes
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Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.Lemony Chickpea Salad / The Grateful Girl Cooks!

I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!

NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.

Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!

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

Here’s How Simple It Is To Make Lemony Chickpea Salad

First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!

Garbanzo beans (chickpeas) draining in colander

Ready To Serve Lemony Chickpea Salad

Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.

Chickpeas mixed with lemon juice, olive oil and parsley in bowl

That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired.  Serve salad at room temperature, for best taste!

Lemony chickpea salad with parsley and lemon garnish in white bowl

Have a fantastic day!  I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy salad recipes to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

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Lemony Chickpea Salad
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.
Category: Salad/Side Dish
Cuisine: American
Keyword: lemony chickpea salad
Servings: 4 servings
Calories Per Serving: 153 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15 ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon fresh parsley , chopped
  • 1 garlic clove , minced
  • 1/8 teaspoon crushed dried red pepper
US Customary - Metric
Instructions
  1. Place drained chickpeas into small serving bowl.
  2. Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
  3. Stir very well, to fully combine ingredients.
  4. Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
  5. Enjoy this light and healthy side salad.
Recipe Notes

Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

Nutrition Facts
Lemony Chickpea Salad
Amount Per Serving (1 serving)
Calories 153
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

 

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Jul
2016

Summer Vegetable Tian

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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There are a lot of fantastic Summer veggies coming into season right now. This Summer Vegetable Tian is a GREAT way to simply & creatively serve fresh veggies to those you love!Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
The recipe serves 6, and is very inexpensive to make (especially if you have a backyard garden like me, and are bursting with harvested zucchini, onions, yellow squash and tomatoes about this time of year)!

If you have ONE onion, ONE zucchini, ONE yellow squash, ONE potato, and ONE tomato, then you have almost everything you will need to make this great side dish!

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

How To Make A Summer Vegetable Tian

Here’s how you make this beautiful, delicious summer vegetable tian:  Start by sautéing the diced onions and minced garlic in olive oil for a few minutes. Note: I added garlic during the last minute of cooking, so it wouldn’t burn or become bitter.

Cooking onions and garlic for vegetable tian

Spread softened butter on the bottom and sides of a baking dish (again… playing with your food).

Baking dish for vegetable tian is coated with softened butter

Spread the cooked onions and garlic on the bottom of the dish.

Cooked onions and garlic are added to baking dish

Now It’s Time To Arrange The Veggies!

Alternating veggies, stack the sliced vegetables in the dish vertically until it is filled. (You will notice there won’t be as many tomato slices as everything else- no worries, just add them in.  Have fun playing with your food!  Season the veggies generously with salt and pepper, then add dried thyme.

Layered summer vegetables for tian are placed into baking dish.

Cover the baking dish with aluminum foil, and place the pan in a preheated 400 degree oven. Bake veggies for 30 minutes, then take the foil off the dish, cover the top of the veggies with the shredded Parmesan cheese, then continue baking for another 15-20 minutes.

This is what they looked like when I removed the foil. (oops-forgot to take a picture after adding shredded cheese to the top after this!)

Partially baked summer vegetable tian with Italian seasoning.

Time To Eat The Summer Vegetable Tian!

When done, the Parmesan cheese will be melted and light brown in color, and the veggies will be cooked through.  Remove baking dish from oven, and serve while hot!  I found it easiest to remove a “serving sized section” of veggies using a spatula to keep them together in a compact, colorful line.

Summer vegetable tian with melted cheese is fully baked.

On the plate, and ready to eat! I served this summer vegetable tian dish with Baked Dover Sole Rollatini, but it would be a great side dish for a variety of main courses!

Summer vegetable tian is served as a delicious side dish

I don’t think you can EVER go wrong with fresh vegetables on the table! The alternating colors displayed so beautifully made it a very appetizing looking dish. The vegetables tasted wonderful, too, so I will definitely be making this again! Have a blessed day!

Looking For More VEGGIE Recipes?

You can find all of my veggie dishes in the Recipe Index, located at the top of the page. I have lots of vegetable dishes I think you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Summer Vegetable Tian
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: summer vegetable tian
Servings: 6 servings
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium sized brown onion , diced
  • 2 cloves garlic , minced
  • 1 Tablespoon olive oil
  • 1 medium sized zucchini , thinly sliced
  • 1 medium sized yellow squash , thinly sliced
  • 1 medium potato , thinly sliced
  • 1 medium tomato , thinly sliced
  • 1 teaspoon dried thyme
  • Salt and Pepper (to taste)
  • 1 cup shredded Italian Cheese (I used shredded Parmesan)
  • Non-stick spray (or softened butter), for pan. I used butter!
US Customary - Metric
Instructions
  1. Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.
  2. THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.
  3. Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.
  4. Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)
  5. Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.
  6. Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).
  7. Remove pan from oven, and serve! Enjoy!
Recipe Notes

I found it is easiest to serve the veggies by lifting a "section" out of the baking dish with a long spatula. That keeps the veggies together in a compact, colorful line.

Nutrition Facts
Summer Vegetable Tian
Amount Per Serving (1 serving)
Calories 144 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 268mg12%
Potassium 415mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 445IU9%
Vitamin C 17.9mg22%
Calcium 211mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.

 

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Jun
2016

Potato Salad

categories: Salads, Side Dishes, Vegetable Dishes
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You’re gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic! You're gonna love this simple, old-fashioned potato salad! It's easy to make, and will be a big hit at your next family BBQ or picnic!

I’ve been making this classic recipe for yummy, old-fashioned Potato Salad for over 30 years now! We have it for BBQ’s, potlucks and picnics, and my family and friends always end up wanting more (including “to go” containers for our grown sons)!

When I was growing up, I didn’t like potato salad. My Mom (who is a fantastic cook) made hers with LOTS of sweet pickle relish, red onions and mustard, and I just didn’t enjoy it (sorry, Mom)!

How I Got This Recipe

Well, many years ago, a friend of mine named Judy made potato salad for a baby shower I was the guest of honor at, and I LOVED it!

I asked her what her “secret” was. She told me she used Claussen Dill Pickles, because they are refrigerated and have the “best” crunch factor! Who knew?

Well, trust me… I don’t owe my allegiance to any particular pickle company, BUT… I gotta tell ya, she was on to something.  I went home and began experimenting with my own version of potato salad (including those DILL pickles).

Eventually I came up with a winner recipe, and have been making potato salad this way ever since! After making this salad hundreds of times over the past 30 years, I finally decided to post it on my blog. Here’s how to make it.

How To Make Old-Fashioned Potato Salad

Boil the Russet potatoes (with the skin on), until they are fork-tender. You will need to do this in a LARGE saucepan.

Hint: See my note section in the printable recipe for a time-saver to cook hard-boiled eggs for the recipe in the same pan with the potatoes.

Drain the cooked potatoes, slightly cool, then peel and cube. Place potato cubes in a large enough bowl to mix up the potato salad.

Potatoes cut into cube shapes for potato salad.

Slice the green onions, chop Claussen pickles, and chop up 2 of the 3 hard-boiled eggs. Add these ingredients to the potato chunks in the bowl.

Potatoes, pickles, boiled egg, green onions in bowl for potato salad.

In a separate bowl, combine mayonnaise, a small bit of prepared yellow mustard, several Tablespoons of the pickle juice (straight from the jar!), and a bit of salt and pepper.

This will be the dressing for the potato salad. Pretty easy to make, right?

Potato salad dressing is mixed together in metal bowl.
Mix The Potato Salad

Pour “dressing” mixture over potatoes. Stir gently to fully combine all ingredients. If necessary, add additional mayonnaise.

The amount of mayonnaise needed will vary, depending on the quantity and size of the potatoes used for this potato salad. You can always add more after stirring, if necessary.

You don’t want the potato salad dry.  You definitely do not want it swimming in mayo, either!

Salad dressing poured over potato salad, then mixed together.

Once the potato salad is completely combined, taste it to see if you need a bit more salt and/or pepper, and season to taste.

When you have it seasoned just the way you like it, transfer the potato salad into a large serving bowl.

Potato salad in white serving bowl.

Garnish The Potato Salad 

I use this contraption to thinly slice a hard-boiled egg for garnishing the salad (optional). This device sure makes it easy to cut a hard boiled egg into beautiful, even slices!

Hard boiled egg in slicer for potato salad garnish.
It thinly slices the egg for me, without making a mess!  If you do not have something like this, carefully cut thin slices with a very sharp knife!

Hand holding a sliced hard boiled egg for topping the potato salad.

Garnish, Refrigerate, Then Serve!

Place the egg slices on top of potato salad. Garnish with a few more green onion slices (the green part) OR chopped parsley. Sprinkle the top with paprika, and that’s it!

Cover the potato salad with plastic wrap. Refrigerate for 5-6 hours before serving, for best flavor (and chill factor!).

Potato Salad in white bowl, with sliced egg garnish.

That’s how I make this classic homemade potato salad. It really is quite inexpensive to prepare, and is always enjoyed at family get togethers.

For me, it’s always a hoot to see just how much of this potato salad our two grown sons can pile on their plates! Ha Ha. I say “Have a little hamburger with that potato salad!”

Hope you will find time this summer to give this great potato salad recipe a try! We absolutely LOVE it!

Looking for Other Salad Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Potato Salad
Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
 
You're gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!
Category: Salad
Cuisine: American
Keyword: potato salad
Servings: 10 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Potato Salad:
  • 5 large "baker" sized russet potatoes (or 8-9 small potatoes)
  • 2 green onions , sliced (green and white parts)
  • 4 Claussen dill pickle spears (or 1 LARGE Claussen whole dill), chopped
  • 3 hard boiled eggs (chop 2 of them, reserve 1 for garnish, if desired)
For Potato Salad "Dressing":
  • 5 HEAPING Tablespoons mayonnaise (really big heapings-start with this-add more if necessary)
  • 1/2 teaspoon prepared yellow mustard
  • 3 Tablespoons pickle juice (straight from the jar!)
  • Salt and black pepper , to taste
For Garnish:
  • Use 1 reserved hard-boiled egg , thinly sliced
  • Additional sliced green onions (green part) OR chopped fresh parsley
  • Paprika (to lightly sprinkle on top of salad)
US Customary - Metric
Instructions
  1. Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
  2. Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
  3. Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
  4. Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
  5. Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
  6. Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
  7. Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!
Recipe Notes

To save time, I boil the eggs in the same saucepan while I cook the potatoes! Usually takes them about 23 minutes when added to boiling water with all the potatoes. I take eggs out when done, and finish cooking potatoes! (one less pan!)

Nutrition Facts
Potato Salad
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 74mg25%
Sodium 339mg15%
Potassium 475mg14%
Carbohydrates 19g6%
Fiber 1g4%
Protein 4g8%
Vitamin A 130IU3%
Vitamin C 6.5mg8%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!

 

 

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May
2016

Skillet Zucchini, Mushrooms And Peppers With Parmesan

categories: Side Dishes, Vegetable Dishes
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Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.
You know how Moms always say “EAT YOUR VEGETABLES!”?  Well… I AM a Mom, and I still have to tell myself this all the time! I’m always looking for new ways to make veggies more appealing!  So here’s a quick & tasty side dish for Skillet Zucchini, Mushrooms and Peppers With Parmesan.

Sometimes it’s nice to get out of the “vegetable rut” and cook a new combination of veggies for taste and color of the dish, for a change! Here’s how easy it is to make this side dish:

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

How To Make Skillet Zucchini

Melt 1 teaspoon butter in skillet. Add chopped red onion and sliced mushrooms; sauté on medium heat for 3-4 minutes, until mushrooms have softened, and are cooked through.

Mushrooms and red onions cooking in a large skillet.

Add sliced zucchini and red pepper to the skillet. I kept the mushrooms in the skillet, but moved them to the side while cooking zucchini. Continue cooking and and stirring this skillet zucchini mixture for 4-5 minutes until zucchini is cooked through (but not too soft).

Sliced zucchini and red peppers are added to the mushrooms in the skillet.

Time For Some Seasoning

Add minced garlic to the veggies, and cook for an additional minute, stirring often. Be careful to NOT let the garlic burn. Season the vegetables with salt, pepper, and oregano to taste.

Minced garlic, and spices are added to the skillet zucchini.

Serve The Skillet Zucchini

When done, pour the sautéed vegetables into a serving bowl. Finely grate fresh Parmesan cheese over the top of the vegetables while they are still hot, so it melts.

Finely grated Parmesan cheese is sprinkled over the skillet zucchini before serving.

Serve this simple skillet zucchini dish while it is still hot… and enjoy! It’s a nice combination of vegetables, and the colors make it more tempting to want to dig in! I enjoyed creating and eating this vegetable dish, and the recipe can be EASILY doubled.

Sometimes it’s more fun to have a mixture of colorful, tasty veggies than to just have a lump of broccoli on the plate. Amen! Have a GREAT day!

Looking For More VEGGIE Recipes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have lots of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Skillet Zucchini, Mushrooms And Peppers With Parmesan
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.

Category: Vegetables
Cuisine: American
Keyword: skillet zucchini
Servings: 3 servings
Calories Per Serving: 65 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon butter
  • 1 cup sliced mushrooms
  • 1/4 cup red onions (chopped)
  • 1 large green zucchini (or 2 medium sized), sliced
  • 1/2 cup red bell pepper (sliced or chopped)
  • 1 Tablespoon minced garlic
  • Salt and Pepper , to taste
  • 1/4 teaspoon dried oregano
  • Fresh Parmesan cheese (finely grated- amount is your choice!)
US Customary - Metric
Instructions
  1. Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
  2. Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
  3. Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!
Nutrition Facts
Skillet Zucchini, Mushrooms And Peppers With Parmesan
Amount Per Serving (1 g)
Calories 65 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 72mg3%
Potassium 364mg10%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 980IU20%
Vitamin C 46.6mg56%
Calcium 56mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve. / The Grateful Girl Cooks!

 

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Mar
2016

Garlic Infused Roasted Asparagus

categories: Side Dishes, Vegetable Dishes
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Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!

I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it.  It’s very simple to make this delicious vegetable side dish.

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

Here’s How To Make Garlic Infused Roasted Asparagus

The first thing to do is infused garlic into oil. To do this, add olive oil to a small skillet. Turn heat to medium.  Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces.

Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Cooking garlic cloves in olive oil to infuse flavor
Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange the asparagus stalks in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Garlic infused olive oil is poured over fresh asparagus
Toss to fully coat the asparagus with the garlic infused oil, and then season with salt and pepper.

Asparagus is seasoned with salt, pepper and garlic olive oil before roasting
Time to Cook The Garlic-Infused Roasted Asparagus

Roasted asparagus bakes in a preheated 450 degree oven for a total of 12-15 minutes. Note that the cooking time can vary, depending on the size of the asparagus stalks!

Keep an eye on the roasted asparagus at the 10 minute mark. We once had dinner guests and I forgot to check on them (got really busy in the kitchen).  Because I was using teensy, tiny asparagus stalks, I killed them. True story! With dinner guests in attendance… oh the horror!

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time.   See how the asparagus has begun to roast up in the photo below? This is a good thing!

Asparagus on baking sheet halfway through roasting time
Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too!

When I took these photos I was making this for a meal with a vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish, but trust me… it’s delicious BOTH ways!

Do You Enjoy Vegetable Side Dishes?

If you enjoy vegetable dishes, be sure to check out my recipe for Oven Roasted Carrots, Brussel Sprouts with Bacon, Brown Butter Green Beans, or Fresh Corn Sauté, plus many vegetable dishes, all listed in the Recipe Index at the top of each page.

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here!  Have a fantastic day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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Garlic Infused Roasted Asparagus
Prep Time
5 mins
Cook Time
14 mins
Total Time
19 mins
 
Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
Category: Side Dish
Cuisine: American
Keyword: asparagus
Servings: 6 servings
Calories Per Serving: 54 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 bunches fresh asparagus , thick ends trimmed
  • 2 1/2 Tablespoons olive oil
  • 3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
  • approx. 1/2 teaspoon salt and 1/2 teaspoon black pepper
  • Freshly shaved Parmesan cheese curls , if desired, for garnish
US Customary - Metric
Instructions
  1. Preheat oven to 450 degrees.
  2. Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
  3. Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
  4. Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
  5. Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.
Recipe Notes

Caloric calculation does not include garnish of shaved Parmesan cheese (optional).

Nutrition Facts
Garlic Infused Roasted Asparagus
Amount Per Serving (1 serving)
Calories 54 Calories from Fat 45
% Daily Value*
Fat 5g8%
Potassium 16mg0%
Vitamin A 40IU1%
Vitamin C 0.7mg1%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!

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Mar
2016

Easy Homemade Rice Pilaf

categories: Side Dishes
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Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

Do you buy rice pilaf from a box on the grocery store shelf? What if I told you it’s VERY easy to make your own and it tastes FANTASTIC?!!! That’s right… this Easy Homemade Rice Pilaf is my latest recipe “find” and it is amazing. Seriously GOOD.

I love rice pilaf, and have been buying boxes of it (“The San Francisco Treat” – wink, wink) for years and years, until I found this recipe. This homemade rice pilaf is delicious, very easy to make, and is my new “go to” homemade rice pilaf recipe.

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

How To Make Easy Homemade Rice Pilaf

Melt 2 Tablespoons butter in a medium-sized  skillet. Add orzo pasta and the black wild rice to the skillet. Cook the rice on medium-low heat, stirring often, until the orzo becomes golden brown in color.

Orzo and wild rice cook in butter in skillet

Add the diced onions and continue cooking until the onions have softened and become translucent in color. Toss in the minced garlic, and cook for an additional minute.

Chopped onions are cooked with orzo and wild rice for homemade rice pilaf.

Add the white rice, salt, pepper, turmeric and chicken broth to the skillet, and stir well, to combine.

White rice and seasonings are added to the homemade rice pilaf in skillet.

Let The Rice Pilaf Cook 

Bring the mixture to a boil, and stir the rice often. Once the liquid is boiling, reduce the heat to Low. Put a cover/lid on the skillet, and continue to cook rice for 25-30 minutes. *Note: Check the rice at 25 minutes. If it’s almost done, but not all the way done, add a little water, and give it a quick stir. Try cooking it for another 5 minutes, to be sure the rice is completely done.

Chicken broth is added to homemade rice pilaf, then cooked.

Here is a photo (below) of what the homemade rice pilaf looked like when it was done. The rice will be soft, and the black wild rice will have a touch of firmness. It looks very similar to what you get from a boxed mix (but honestly think it tasted better).

Easy Homemade Rice Pilaf is fully cooked and ready to serve.

When the rice is done, remove skillet from the heat. Take the lid off the skillet, and let the rice stand (uncovered) for a couple minutes. Fluff the homemade rice pilaf with a fork, and serve!

Rice pilaf is garnished with dried parsley, in a bowl.

Serve The Homemade Rice Pilaf

I served the homemade rice pilaf to accompany a chicken dinner I made recently (Rosemary Chicken With Caramelized Onion Wine Sauce). We’ve also enjoyed this homemade rice pilaf as a side dish for seafood and pork chops, which was also delicious.

This flavorful rice is a perfect side dish for beef, poultry, pork or seafood, and in my book, you can’t beat that! The leftovers are incredible, too (with a good stir and a quick heat up in the microwave!).

Homemade rice pilaf, served with peas and chicken.

I really hope you will give this delicious homemade rice pilaf a try. We LOVE it, and it’s now been added to our regular rotation. It’s wonderful being able to make rice pilaf from scratch! It sure saves unnecessary trips to the grocery store!

Looking For More SIDE DISHES?

You can find all my recipes in the Recipe Index, which is located at the top of the page. A few favorite side dish recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Have a great day!

Author's signature

Recipe Adapted From:  http://www.favfamilyrecipes.com/stovetop-rice-pilaf-with-orzo.html

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Easy Homemade Rice Pilaf
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?
Category: Side Dishes
Cuisine: American
Keyword: homemade rice pilaf
Servings: 6 servings
Calories Per Serving: 152 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 1/2 cup orzo
  • 1/2 medium brown onion , diced
  • 2 cloves garlic , minced
  • 1/2 cup white rice
  • 1 Tablespoon black wild rice
  • Salt and pepper , to taste
  • 1/8 teaspoon turmeric (a spice, gives the rice it's yellow color & it's good for you!)
  • 2 cups chicken broth
US Customary - Metric
Instructions
  1. Melt butter in medium skillet. Add orzo and black wild rice; cook on medium heat, stirring occasionally until the orzo is golden brown in color (about 5 minutes).
  2. Add diced onion and cook until onions soften and are translucent. Add minced garlic; cook for one minute, stirring often.
  3. Add white rice, salt and pepper, turmeric, and chicken broth. Stir to combine.
  4. Cook mixture until the liquid comes to a boil. Reduce the heat to Low, put a lid on the skillet. Continue simmering the rice for 25 minutes. When done, the rice will be softened, and the liquid will be absorbed.
  5. *Test the rice at the 25 minute mark. If the rice is in need of a bit more cooking (but most liquid is absorbed already), add just a touch more water, and cook for another 5 minutes. The black wild rice will still be a bit firmer than the rest of the rice... (that's okay).
  6. When rice is done, remove the skillet from the heat. Take off lid, and let it stand for a couple minutes. Fluff the rice with a fork, and serve. Enjoy!
Nutrition Facts
Easy Homemade Rice Pilaf
Amount Per Serving (1 g)
Calories 152 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 322mg14%
Potassium 132mg4%
Carbohydrates 24g8%
Protein 3g6%
Vitamin A 115IU2%
Vitamin C 6.2mg8%
Calcium 14mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade rice pilaf is delicious, and is a perfect side dish for beef, poultry, and seafood. Who needs a box mix when it can easily be made from scratch?

 

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Mar
2016

Hawaiian Macaroni Salad

categories: Salads, Side Dishes
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Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It’s so good it will have you saying “Aloha”.Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"I found a simple recipe for a Hawaiian Macaroni Salad while searching online the other day. I first tried Hawaiian macaroni salad (and loved it) several months ago, when our oldest son dropped by our home with pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant.

We loved this recipe!  I grew up not really liking “regular” macaroni salad, due to all the sweet pickle relish my Mom put in the recipe (not a big fan!). Perhaps that is why I really like this simple, creamy Hawaiian-style macaroni salad, made with a few simple ingredients (and no pickle relish!) Finely shredded carrots are what give this tasty salad it’s slight orange coloring. Here’s how to make this fantastic “Hawaiian-style” side dish:

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

How To Make Hawaiian Macaroni Salad

Cook one pound (16 ounces) of elbow macaroni according to package instructions.

Cooking macaroni for Hawaiian salad

Finely shred the carrots and onion while the macaroni is cooking. I used the smaller opening of my hand grater to finely shred both the carrots and the onion.

Onion and carrot is shredded for Hawaiian macaroni salad.

Drain Macaroni, But Do Not Let It Cool

When the macaroni has finished cooking, drain it well, but don’t let it cool off. Just let the water drain out, but don’t rinse the noodles. The hot macaroni will absorb more if it mixed while still hot.

Macaroni noodles are cooked, then drained.

Put the macaroni in a bowl, or container with a lid.  While the macaroni is still hot, add apple cider vinegar, carrots and onion. Stir well. After ingredients are mixed together, let it cool for about 15 minutes.

Carrots, onions and apple cider vinegar added to cooked macaroni.

While macaroni is cooling off, mix together mayonnaise, milk and sugar in a separate container. Once macaroni is completely cool, add the mayonnaise mixture; gently stir it in, until ingredients are fully combined.

Mayonnaise mixture added to Hawaiian macaroni salad in bowl.

Time To Refrigerate The Hawaiian Macaroni Salad

After ingredients are completely mixed together, add salt and black pepper, to taste. At this point the salad will seem “wet” , but never fear! The macaroni will absorb lots of the moisture as it refrigerates.

Salad is mixed well, then refrigerated to absorb flavors and sauce.

Cover the salad and refrigerate for at LEAST 4 hours (trust me, the longer it refrigerates, the better it tastes!). Make sure to give it a stir before serving, then enjoy this great side dish with some pulled pork (and rice), for an authentic Hawaiian meal!

Hawaiian Macaroni Salad is ready to eat!

I’m really glad I made this Hawaiian macaroni salad. I kept coming back and having a few bites of it here and there (couldn’t stay out of it!).  I even invited our son over to taste test it, and he loved it (and took some home for later)!  It is (or WAS… we scarfed it) delicious, simple to prepare, very creamy (like it’s supposed to be), and a great side dish. Hope you’ll give it a try!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of side salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

5 from 1 vote
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Hawaiian Macaroni Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

Category: Salad/Side Dish
Cuisine: American
Keyword: Hawaiian macaroni salad
Servings: 10 servings
Calories Per Serving: 561 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound elbow macaroni , uncooked
  • 2 Tablespoons apple cider vinegar
  • 2 large carrots , finely shredded
  • 1/4 cup finely shredded onion
  • 2 1/2 cups mayonnaise (Best Foods or Hellman's recommended by original source)
  • 1/4 cup milk
  • 2 teaspoons granulated sugar
  • Salt and pepper , to taste
US Customary - Metric
Instructions
  1. Prepare the elbow macaroni, according to package instructions. When done, drain macaroni and put it into a large bowl while still hot.
  2. While the macaroni is hot, add the apple cider vinegar, shredded carrots and shredded onion. Stir and mix well. Let the macaroni cool down for 15 minutes.
  3. In a small bowl, mix the mayonnaise, milk, and granulated sugar together until fully combined. Gently stir in the mayonnaise mixture into the macaroni (which is now at room temp). Stir until all ingredients are fully coated. Season with salt and pepper, to taste.
  4. Cover bowl; place salad in refrigerator for at least 4 hours (or overnight-the longer it refrigerates, the better it will taste!). When ready to serve, give the salad a light stir... and enjoy!
Nutrition Facts
Hawaiian Macaroni Salad
Amount Per Serving (1 g)
Calories 561 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 6g38%
Cholesterol 23mg8%
Sodium 369mg16%
Potassium 166mg5%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 2085IU42%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

 

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Jan
2016

Roasted Delicata Squash with Maple and Sage

categories: Side Dishes, Vegetable Dishes
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You’re gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

Have you ever tried Delicata squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try.

I bought two delicata squash at the grocery store and made a wonderful side dish! It was so good, I am posting the recipe for Roasted Delicata Squash with Maple and Sage! It was really GOOD.

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

What IS A Delicata Squash?

I did a little research on this cylinder shaped winter squash via good ol’ Wikipedia. These vegetables are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash.

It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!

How To Make Roasted Delicata Squash

I used two delicata squash for this recipe (which makes 4-6 servings). The photo below shows what they look like. This recipe for roasted delicata squash can be easily cut in half or doubled, depending on the amount needed.

Two delicata squash are used to make roasted delicata squash.

How To Make Roasted Delicata Squash

Slice each delicata squash in half, lengthwise, using a very sharp knife. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (NOTE: this picture was taken before ends were cut off).

After both ends have been sliced off, cut each half into one inch thick slices, straight across. Place all the the slices into a large bowl, and toss them gently with the olive oil and salt.

Delicata squash are cut in half and seeds removed before being roasted.

Cook The Squash

Put the oiled and salted squash slices onto a foil covered baking sheet in a single layer. The roasted delicata squash is then baked at 425° F. for 10 minutes. TIP: You will definitely want to use aluminum foil under the roasted delicata squash. It will make your clean up so much easier!!!

Roasted Delicata Squash slices are cooked on aluminum foil covered baking sheet in oven

After the squash has baked for 10 minutes, flip the pieces over, to cook the other side. Can you see how the squash is caramelizing from the roasting? This is a good thing. Continue baking the roasted delicata squash for another 15 minutes, or until tender. You can  pierce the squash with a knife or fork, to test for tenderness.

Roasted Delicata Squash slices are flipped over during the baking time to lightly brown both sides.

Making A Maple Sage Sauce For The Roasted Delicata Squash

While those pretty squash slices are roasting in the oven, make the Maple Sage sauce. Heat the butter, real Maple syrup and sage in a pan or skillet (on low heat) for a few minutes. Heating the sauce will infuse the the ingredients. This helps the maple and sage to permeate the butter with wonderful flavor!

Maple syrup, fresh sage, and butter are heated into sauce for the roasted delicata squash.

Putting The Dish Together, To Serve

When the roasted delicata squash is finished cooking, remove it from oven. Place the squash into a heatproof bowl. Drizzle the baked squash all over, with the Butter, Maple & Sage sauce.

Gently stir, to coat the roasted delicata squash with the sauce. Arrange the squash on a serving platter, and serve it while hot!

Roasted Delicata Squash is combined with the maple sage sauce before serving.

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Here’s the finished dish! The roasted delicata squash with maple and sage sauce looks good. More important than the way it looks is the way it TASTES… DELICIOUS!

Roasted Delicata Squash with Maple and Sage, served on a white platter.

Interesting Fact About Eating Roasted Delicata Squash

Here’s an interesting tidbit: The rind of this particular variety of squash is so thin, it is OKAY to eat it with this dish if you want! It becomes very tender when cooked. Who knew???

Close up picture of the roasted delicata squash on serving platter.

I LOVE finding new side dishes to try. The roasted delicata squash was very economical to make, as well, because I only paid .99 cents for each squash. Sure do hope you will consider trying this recipe. It was really delicious. Have a GREAT day!

Looking For More Vegetable Side Dishes?

You can find all of my vegetable side dishes (and others) in the Recipe Index, located at the top of the page.  A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source:  http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

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Roasted Delicata Squash with Maple and Sage
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage
Category: Side Dish, Vegetables
Cuisine: American
Keyword: roasted delicata squash
Servings: 6 servings
Calories Per Serving: 346 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 delicata squash (whole)
  • 3 Tablespoons olive oil
  • 2 teaspoons salt
  • 2 Tablespoons butter
  • 2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
  • 2 Tablespoons real Maple syrup
US Customary - Metric
Instructions
  1. Preheat your oven to 425 degrees.
  2. Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
  3. Cut off the ends of each squash half. Discard ends.
  4. Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
  5. Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
  6. Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
  7. Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
  8. While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
  9. When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!
Nutrition Facts
Roasted Delicata Squash with Maple and Sage
Amount Per Serving (1 serving)
Calories 346 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 836mg36%
Potassium 2403mg69%
Carbohydrates 63g21%
Fiber 10g42%
Sugar 18g20%
Protein 6g12%
Vitamin A 9455IU189%
Vitamin C 83.9mg102%
Calcium 209mg21%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

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Jan
2016

Mushroom Risotto with Pan-Seared Shrimp

categories: Main Dishes, Seafood, Side Dishes
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You’ll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.
You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

In all my years of cooking, I have NEVER made risotto, even though I’ve thought about  it many times. So- I recently tried a mushroom risotto recipe I found on Pinterest, added some pan-seared shrimp to it, and LOVED it!

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

Mushroom Risotto Is Not As Hard To Make As You Might Think!

This mushroom risotto with pan-seared shrimp was far easier to make than I originally thought it would be… I will make it again!!

The only hard thing about making risotto (and it’s not hard at all), is the continual stirring of the rice as you add in broth and wine as you cook. If you have all the ingredients ready to go before beginning this recipe, it’s really no big deal! Here’s what you do to make this absolutely delicious mushroom risotto dish:

How To Make Mushroom Risotto with Pan-Seared Shrimp

Clean and cut the mushrooms into quarters. Melt butter and olive oil in large saucepan. Sautè mushrooms until lightly browned (several minutes).

Mushrooms, sautèeing in saucepan

Salt the mushrooms, then continue cooking for a couple additional minutes. Remove the mushrooms from the pan, and set aside. The salt helps moisture to be released from the mushrooms. Here they are, cooking and looking good. They will make the mushroom risotto taste really good!

Stirring sliced mushrooms for risotto in pan

After removing the mushrooms from the pan, add and melt the additional butter and olive oil. Sautè the chopped onion in this butter/oil mixture for 5 minutes on medium-high heat, stirring often.

Sautèeing chopped onions for risotto in saucepan

Time To Add The Rice

Now add the ARBORIO rice to the pan. YES, you have to use arborio rice to make this risotto, folks.

Arborio rice being added to red saucepan, for risotto

Stir the rice in with the onions. Cook this for a couple minutes, stirring often, until rice begins to turn a light brown.

Onions and arborio rice being cooked for mushroom risotto

Cooking The Risotto

Now here’s the important step. Add wine to the pan, and let the liquid boil and be absorbed. Then add a cup of the broth into this mixture, while stirring constantly. Continue to stir the rice. When almost all of liquid has been absorbed, add more broth 1/4 cup at a time.

Cook and stir the risotto, adding 1/4 cup broth at a time to the rice as the liquid is absorbed. Continue doing this, until finally all the broth has been incorporated into rice. This will take about 25-30 minutes in total, and the finished risotto should be nice and creamy.

When done, all the broth should have been used, and the risotto should be tender, but not smushy. There should still be a tiny bit of liquid left in pan.

Wine and broth added to risotto mixture in pan

Finish Making The Mushroom Risotto

Add the cooked mushrooms to the risotto. Now you are almost done making your delicious mushroom risotto!

Cooked mushrooms added to risotto in saucepan

Add the grated fresh Parmesan cheese, and some salt and pepper (to taste). Stir ingredients well, to combine. Remove the pan from the heat.

Cover the pan, and let the mushroom risotto sit for 4-5 minutes. While the risotto is “resting” (such hard work being stirred so much, right?), cook the shrimp.

Parmesan cheese being added to risotto and mushrooms in pan

Pan-sear The Shrimp

While the risotto “rests”, cook the cleaned, de-veined, and seasoned shrimp in butter and olive oil in a separate skillet. Cook for abut 2-3 minutes per side on medium high heat.

Seasoned shrimp to add to the mushroom risotto, are pan-seared in large skillet.

Serve Mushroom Risotto With Pan-Seared Shrimp

Spoon out individual serving portions of the mushroom risotto into (or onto) serving dishes and place 4-5 pan-seared shrimp on top of each serving. Garnish with some parsley, and additional grated Parmesan cheese. Serve the mushroom risotto while hot, and ENJOY!!

Creamy mushroom risotto served in bowl, with pan-seared shrimp on top

Sure hope you will give this mushroom risotto a try. This dish is so creamy, full of flavor… and EASY! I am so glad I tried making mushroom risotto (finally), and am excited to now be able to create even more risotto dishes.  I am thankful to have learned the original technique for making risotto from Martha, at “A Family Feast”.

Have a great day, and thank you for stopping by. Please come back soon, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Make This Dish Your Own!

This mushroom risotto dish is such a versatile recipe. If you want the risotto as a side dish, simply omit the shrimp! If you want it to be a vegetarian dish, simply omit the shrimp! If you don’t like shrimp… how about using pan-seared chicken pieces? There are so many ways to enjoy this dish! You might enjoy my recipe for chicken and asparagus risotto, too!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a fantastic day, friends. Make it a good one!

Author's signatureMushroom Risotto Recipe Source: http://www.afamilyfeast.com/mushroom-risotto/

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Mushroom Risotto with Pan-Seared Shrimp
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

Category: Entree
Cuisine: American
Keyword: mushroom risotto
Servings: 4 servings
Calories Per Serving: 595 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For mushrooms:
  • 1 8 ounce pkg. mushrooms (baby bella or white button-I used white button)
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • Salt
For Risotto:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1/2 large brown onion , finely diced (total of 1 cup diced onion)
  • 1 cup Arborio rice (no substitutes!)
  • 1/3 cup dry white wine
  • 2 1/2 cups chicken stock or broth
  • 3/4 cup grated fresh Parmesan cheese
  • Salt and Pepper , to taste
For Shrimp:
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1/2 pound medium shrimp (about 12-16)
  • Garlic powder , dried parsley (enough to lightly season shrimp)
For Garnish:
  • Dried parsley flakes
  • Grated Parmesan cheese
US Customary - Metric
Instructions
  1. Have all ingredients ready/prepped before beginning.

  2. Prepare Mushrooms: Clean mushrooms, then cut into quarters (include stems). Melt 1 T. butter and 1 T. olive oil in medium skillet. Cook mushroom (stirring often) on medium-high for several minutes until lightly browned. Sprinkle with a bit of salt, then cook for another minute. Remove pan from heat, and set aside.

  3. Prepare Risotto: Melt olive oil and butter in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes, stirring frequently. Add rice; cook and stir for a couple minutes until rice begins to turn a light brown color. Pour in white wine. Let liquid come to a boil, then be absorbed into rice.

  4. Pour one cup of broth into rice, and stir constantly. Make sure to keep the heat at a medium simmer. Each time almost all (but not all) of the liquid has been absorbed, add 1/4 cup more broth, stirring constantly. Continue this process (rice absorbs liquid, adding more liquid) until broth is gone. This will take about 25-30 minutes. When done risotto should be tender (and there should be only a little bit of liquid remaining). Turn off heat, then add mushrooms, freshly grated Parmesan cheese, salt, and pepper. Stir well, to combine. Put a lid on pan, and let sit for 5 minutes. While risotto is resting, cook the shrimp.

  5. Sprinkle shrimp lightly with garlic powder and dried parsley flakes and mix together, to coat shrimp. Melt butter and olive oil in hot, medium-high skillet. Add seasoned shrimp. Cook quickly, about 2-3 minutes per side, until done.

  6. Spoon risotto into (or onto) individual serving dishes. Place 3-5 pan-seared shrimp on top of each portion. Garnish with additional grated Parmesan cheese and parsley flakes. Serve hot, and enjoy!
Nutrition Facts
Mushroom Risotto with Pan-Seared Shrimp
Amount Per Serving (1 serving)
Calories 595 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g81%
Cholesterol 108mg36%
Sodium 825mg36%
Potassium 469mg13%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 4g4%
Protein 21g42%
Vitamin A 495IU10%
Vitamin C 3.6mg4%
Calcium 278mg28%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

Save

Save

Save