Side Dishes Archives

21
Jan
2015

Spanish Rice

categories: Mexican / Southwestern, Side Dishes

4.0K Shares

It’s easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.

Mexican cuisine is my favorite type of food to eat, if given the choice. I really enjoy making tacos, enchiladas, quesadillas, fajitas, tamales, refried beans and Spanish Rice. For years I bought and cooked a “name brand” version of Spanish Rice to serve with our Mexican dinners.

Why Not Make Spanish Rice From Scratch?

A few years ago, I decided to try to make my own version, so I could control what ingredients went into this dish. I don’t know what took me so long to make Spanish rice from scratch! Typically I have all the ingredients necessary, already in my pantry. I love that I don’t have to purchase a pre-boxed, shelf stable version (with some interesting ingredients) to prepare!

The best part is I can make it myself, with FRESH ingredients in just about the same time as the box mix! Spanish Rice is simple to make, and it’s delicious! Serve this delicious Spanish Rice as a side dish with a couple of tacos or enchiladas, and BOOM! You’ve got a great meal!

Sure hope you’ll give this recipe for Spanish rice a try! The rice is and easy to make, filling side dish. I think you will like it, especially served with some yummy tacos or enchiladas! Enjoy!

Looking For More MEXICAN FOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few favorite Mexican or Southwest inspired recipes are:

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 (1^st and 15^th) 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

Recipe Source: My brain, and my Mexican food hunger pangs.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Spanish Rice

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It's easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.

Category: Side Dish

Cuisine: Mexican

Keyword: spanish rice

Servings: 6 servings

Calories Per Serving: 176 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup uncooked rice
2 Tablespoons olive or vegetable oil
3/4 cup brown onion , finely chopped
1/2 cup green pepper , chopped finely
14 ounces diced tomatoes (canned-do not drain) (one 14 ounce can)
1 cup water
1 1/2 teaspoons salt
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
cilantro for garnish , if desired

US Customary - Metric

Instructions

In a medium saucepan, heat the oil on medium-high heat. Add the onions and green pepper. Cook for 4-5 minutes, until onions are softened and translucent.
Add the rest of the ingredients to the pan (except for cilantro). Stir until ingredients are thoroughly combined.
Bring mixture to a quick boil, then reduce heat to low. Cover pan and cook rice on low simmer for 20-30 minutes, stirring once halfway through cooking time, until liquid has all been absorbed into the rice.
Check on the rice at the 20 minute mark. If rice needs more cooking time to absorb more liquid, continue cooking. Keep an eye on it, so that you don't burn the rice. When rice is done, place it into serving dish and garnish with cilantro, if desired. Serve and enjoy!

Nutrition Facts

Spanish Rice

Amount Per Serving (1 g)

Calories 176 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 684mg30%

Potassium 217mg6%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 220IU4%

Vitamin C 17.6mg21%

Calcium 34mg3%

Iron 1mg6%

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

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20
Jan
2015

Smashed Potatoes with Mushrooms and Shallots

categories: Side Dishes, Vegetable Dishes

105 Shares

Smashed potatoes with mushrooms and shallots are a perfect side dish to serve with pork, beef or chicken.
Last night I made Smashed Potatoes with Mushrooms and Shallots as a side dish with our dinner. Wow! Think I’ve found another delicious side dish! My husband and I enjoyed them very much! I knew I wanted to serve red potatoes on the side, and knew I didn’t want “regular” mashed potatoes.

They needed to be jazzed up a little bit, so I ended up making these smashed potatoes without a recipe by using ingredients I already had in my kitchen. I knew these ingredients would taste wonderful added to red potatoes! And they did taste great! Yum!

What Is IN These Smashed Potatoes?

Sauteed shallots, chopped mushrooms, butter, parsley, milk, salt, pepper, and a bit of garlic give these red potatoes an extra burst of flavor! The cooked red potatoes are lightly smashed, (rather than mashed until smooth and creamy) for extra texture.

These potatoes were a perfect side dish to our pork tenderloin dinner (Pork Tenderloin with Cranberry-Raspberry Sauce). Easy to prepare, and delicious!

Hope you will give these smashed potatoes a try. I really do think you will enjoy serving and eating them… they would be great as a side dish with pork, beef or chicken.

How To Make Smashed Potatoes

Potatoes are cut into chunks, then cooked with some minced garlic until tender… leave the peel on the potatoes!

Shallots, mushrooms, garlic powder, and parsley are cooked in a bit of butter until soft.

Cooked potatoes are combined with cooked mushrooms, shallots, butter, garlic powder, salt, pepper, and milk. Potatoes are lightly smashed, not creamed.

The smashed potatoes are garnished with a bit of parsley, and served. Easy… and delicious!

Hope you consider trying these smashed potatoes! Have a great 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 (1^st and 15^th) 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Smashed Potatoes with Mushrooms and Shallots

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Smashed red potatoes, with sauteed mushrooms and shallots, are a perfect side dish for pork, beef or chicken.

Category: Side Dish

Cuisine: American

Keyword: smashed potatoes

Servings: 5 servings

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium sized red potatoes
1 teaspoon garlic , minced
1 teaspoon butter
1/3 cup shallots , finely chopped
4-5 button mushrooms , chopped
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
2 Tablespoons milk
1 Tablespoon butter
Salt and Pepper , to taste
Additional dried parsley (for garnish, if desired)

US Customary - Metric

Instructions

Wash the potatoes. Do not peel. Cut the potatoes into medium sized chunks. Place potatoes into medium sauce pan and cover with water. Add minced garlic to pan. Cook on medium high heat for approximately 30 minutes, or until potatoes become tender (test by inserting knife point into potato).
While potatoes are cooking, melt one teaspoon of butter in a skillet. Add the chopped shallots, chopped mushrooms, garlic powder, and dried parsley. Cook approximately 4-5 minutes, until mushrooms and shallots have cooked through and have softened.
When potatoes have finished cooking, drain water. Add the sauteed shallot/mushroom mixture to the potatoes. Add milk and butter; lightly smash all ingredients together with a potato masher or a fork until ingredients are combined. Season to taste with salt and pepper. Add additional milk, if desired.
Place smashed potatoes in a serving bowl, and garnish with additional parsley, if desired.
Serve, and enjoy!

Nutrition Facts

Smashed Potatoes with Mushrooms and Shallots

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

Calories 155 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 61mg3%

Potassium 834mg24%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 105IU2%

Vitamin C 15.2mg18%

Calcium 24mg2%

Iron 1.3mg7%

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

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12
Jan
2015

Sugar Snap Pea Stir Fry

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

19 Shares

This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!
Every year, I love to grow sugar snap peas in our backyard raised bed garden. We typically have a bumper crop, and freeze bags of them at their peak. If interested in learning about this type of pea, you can read more information here. I

t made perfect sense to me to come up with a good stir fry recipe to use these wonderful veggies. So here it is- my recipe for a delicious “Sugar Snap Pea Stir Fry”.

Try not to be too dazzled by the “oh so creative” name I gave this recipe (ha ha)! It’s the best I could come up with, so don’t judge. All that said, if you are looking for a tasty way to make a sugar snap pea stir fry, look no further!

I believe you will enjoy the taste of stir fried sugar snap peas, cooked with red and orange peppers, mushrooms, garlic, teriyaki sauce, and topped with toasted almonds! The Asian inspired flavors will delight your taste buds!

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

Frozen Or Fresh?

You can use either fresh or frozen sugar snap peas, because either type will work great in this recipe with very little difference in taste. I used some I had in the freezer from our little garden this past summer.

Here is what a couple of sugar snap peas looked like growing in my garden this past summer. Isn’t it a gorgeous, cool-looking vegetable?

Ready To Cook?

Sugar snap peas and peppers are cooked in the skillet first. The veggies are then pushed over to one side of the skillet, and mushrooms are added to the skillet.

Stir fry them for a couple minutes. Once cooked, they are combined with the other veggies in the sugar snap pea stir fry.

Add minced garlic to the sugar snap pea stir fry. After that, grated fresh ginger and a bit of teriyaki sauce are added to the skillet.

Lightly toast sliced raw almonds in a “dry” skillet, to add as a garnish to the dish at serving time.

Time To Eat The Sugar Snap Pea Stir Fry!

Here is the finished sugar snap pea stir fry dish on a serving platter. Garnish the dish with the lightly toasted almond slices for added crunch!

This delicious sugar snap pea stir fry is ready to eat, and enjoy! Grab a fork, and dig in!

I served this sugar snap pea stir fry with Sweet Ginger Teriyaki Salmon and it was a big hit! The teriyaki sauce the sugar snap peas are cooked in, paired extremely well with the sauce on the salmon.

Sure hope you will consider trying this recipe. It’s a great way to get some tasty veggies into your meals! If you enjoy sugar snap peas, be sure to check out my recipe for Parmesan Crumb Sugar Snap Peas, as well.

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

You Might Also Enjoy These Veggie Side Dish Recipes

These recipes, listed above, and many other vegetable side dishes can be found in the Recipe Index at the top of the page. Enjoy!

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 (1^st and 15^th) 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sugar Snap Pea Stir Fry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!

Category: Side Dish, Vegetable Dish

Cuisine: Asian

Keyword: sugar snap pea stir fry

Servings: 4 servings

Calories Per Serving: 168 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Stir Fry:

2 Tablespoons olive oil
2 cups sugar snap peas (fresh or frozen)
1/2 cup red bell peppers , sliced
1/2 cup orange bell peppers , sliced
1 cup sliced mushrooms
1 teaspoon minced garlic
1/2 teaspoon grated ginger (I used a microplane, to grate the ginger very finely)
1/4 cup teriyaki sauce
salt , to taste

For Garnish:

1/4 cup sliced raw almonds , dry roasted (see notes section on "how to dry roast")

US Customary - Metric

Instructions

Heat the olive oil on medium-high in a non-stick skillet.
When oil is hot, add the sugar snap peas and the red/orange peppers. Cook for 2-3 minutes. Push veggies over to one side of skillet; add the mushrooms.
Cook mushrooms for 2-3 minutes, then combine veggies. Add the garlic and the grated ginger; cook for additional minute.
Stir in the teriyaki sauce, and cook until all ingredients are heated through.
Place veggies onto serving dish. Garnish with toasted almond slices.
Serve, and enjoy!

Recipe Notes

How to dry roast almond slices: Heat a skillet (with no oil or butter) on medium-low. Add the sliced almond slices to the skillet. Heat 2-3 minutes until they begin to turn light brown. Keep the almonds stirred while they cook, so they won't burn. The End.

Nutrition Facts

Sugar Snap Pea Stir Fry

Amount Per Serving (1 serving)

Calories 168 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 704mg31%

Potassium 356mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 5g10%

Vitamin A 1700IU34%

Vitamin C 77.7mg94%

Calcium 49mg5%

Iron 1.9mg11%

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

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03
Jan
2015

Copycat Marie Callender’s Cornbread

categories: Breads, Copycat Recipes, Side Dishes

1.7K Shares

It’s EASY and quick to make and bake this copycat version of Marie Callender’s restaurants famous cornbread! Perfect side dish for soup, salad, or main course.

I received this recipe for a copycat version of Marie Callender’s Cornbread almost 20 years ago. My friend Sharon, from our church, gave me this recipe. I have no idea where she got the recipe, BUT I DO KNOW that it’s an excellent recipe for cornbread, AND tastes very similar to the cornbread served by the restaurant chain.

This cornbread rises very high, is slightly sweet, and absolutely delicious, just like the original! YUM! My husband and I enjoyed this cornbread last evening with our dinner… I like to drizzle it with honey; he likes to drizzle it with molasses. Either way… it’s GOOD and really easy to prepare!

We LOVE this bread, and I have made it many times over the years… it doesn’t take too long to make, and it’s very simple. Here’s a few pics during the process so you can see just how EASY it is to make homemade delicious cornbread.

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

How To Make The Cornbread

Ingredients can either be blended in a food processor or can be mixed by hand. If using food processor, process dry ingredients until blended. Drizzle in oil or add shortening, if using, processing until mixture is crumbly. When the mixture is crumbly, transfer it to a mixing bowl.

If you do not have access to a food processor, t’s easy to mix up the cornbread batter by hand. Place dry ingredients into mixing bowl. Mix in the oil with a fork OR cut in the shortening with a pastry blender until mixture is crumbly.

Add eggs to the crumbly cornbread mixture. Stir Ingredients only until moistened. Don’t over-mix the batter.

Time To Bake the Cornbread

Pour the batter into a greased 9×9 baking pan, and then it’s ready to go into the oven! Bake the cornbread at 425 degrees F for approximately 20 minutes, until the cornbread is light golden brown on top.

Test for doneness by inserting a toothpick into the middle of the pan. If toothpick comes back out without wet batter on it, the cornbread should be done. Once the cornbread is removed from the oven, cut it into 9 equal sized 3″ pieces. It is ready to serve!

Here is a piece of the cornbread, split in half and adorned with butter, for a close-up view!

This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a favorite of ours), a salad, or Pinto Beans And Ham . Really good, really easy… got it? Hope you’ll give it a try… I think you will love it!

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bread recipes you might want to try, 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 (1^st and 15^th) 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 wonderful day!

Recipe Source: Sharon Fredeen

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.67 from 3 votes

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Copycat Marie Callender's Cornbread

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Slightly sweet, and sky-high, this copycat version of a famous restaurant's cornbread is perfect alongside your favorite soup or salad!

Category: Bread

Cuisine: American

Keyword: cornbread

Servings: 9 servings

Calories Per Serving: 400 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all-purpose flour
1 cup yellow corn meal
3/4 cup granulated sugar
1/3 cup dry milk powder
3 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil or shortening (I use oil)
2 eggs , slightly beaten
1 cup water

US Customary - Metric

Instructions

In a large bowl or food processor base, combine the flour, corn meal, sugar, dry milk powder, baking powder, and salt. Cut in the oil or shortening with a pastry blender, or process until mixture becomes small crumbs.
Remove from processor, if using, and place ingredients in large bowl.
Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
Cornbread will turn a very light golden brown on top.
Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!

Recipe Notes

If using an 8x8 inch square pan, remember you will need a longer cook time!

Nutrition Facts

Copycat Marie Callender's Cornbread

Amount Per Serving (1 piece)

Calories 400 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Cholesterol 37mg12%

Sodium 302mg13%

Potassium 319mg9%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 19g21%

Protein 7g14%

Vitamin A 155IU3%

Vitamin C 0.3mg0%

Calcium 127mg13%

Iron 2.1mg12%

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

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22
Oct
2014

Pecan Praline Yams

categories: Holidays!, Side Dishes, Vegetable Dishes

1.9K Shares

Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast!

Wow… Thanksgiving is just around the corner. Time to start thinking about turkey, dressing, potatoes and the other traditional side dishes that will be prepared, including these amazing Pecan Praline Yams, baked with brown sugar, coconut, butter and pecans!

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

Family Holiday Traditions

I grew up having yams (or sweet potatoes) at every single Thanksgiving meal. My mom (a Texas girl) always made the yams the same way a lot of people from the South eat them. The yams (or sweet potatoes) were mashed, and served with marshmallows melted on the top. I thought they were okay, but they weren’t anything I couldn’t live without at Thanksgiving.

THESE Pecan Praline Yams are a far different story. They have become one of my favorite parts of our Thanksgiving meal since I began making them about 15 years ago! Now these absolutely delicious praline yams are a favorite family holiday tradition! Here they are, fresh pecan praline yams, straight out of the oven. It’s even a double batch!

How I Found The Original Recipe

I originally found the recipe many years ago on a large can of Princella Yams. This is a name brand with the big cans of yams you can find at most any grocery store. I decided to try the recipe printed on the can just to see if they were any good. Believe me, they are delicious!

Praline Yams are topped with chopped pecans, butter, brown sugar, and coconut! It all bakes together to form a sweet little crust on top of the yams. Oh My Goodness. These praline yams are so very good. See how the ingredients form a nice crumbly crust on top of the yams once baked? Yum.

We Serve Pecan Praline Yams At Thanksgiving!

This recipe is ridiculously quick to prepare, and I think that’s fantastic, especially with all the other traditional dishes I make for Thanksgiving. You can prepare this recipe and have it in the oven in practically no time.

We enjoy traditional dishes, like Whole Berry Cranberry Orange Sauce, Homemade Dinner Rolls, Toll House Pie, Rainbow Jello Salad and Mom’s Famous Cream Cheese Ball. You might also want to try my recipes for Candied Sweet Potatoes, Quick Easy Cornbread Stuffing, or Lemon Hazelnut Green Beans.

These pecan praline yams are always served alongside other family traditional Thanksgiving “must haves”. This particular year we also had a lime jello salad made with a twist from this recipe.

I sure hope you will give these pecan praline yams a try… we LOVE them! You’re gonna enjoy serving these at your holiday meal (or any meal), alongside YOUR favorite family recipes! Thanks for stopping by, and I hope you will come back soon.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have many delicious veggie recipes for you to 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 (1^st and 15^th) 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

Original recipe source: Printed on can of Princella Yams!

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

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Pecan Praline Yams

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast!

Category: Side Dish

Cuisine: American

Keyword: pecan praline yams

Servings: 6 servings

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

29 oz. can of yams , drained (this is the large size can)
1/3 cup chopped pecans
1/3 cup coconut
1/3 cup packed brown sugar
3 Tablespoons all purpose flour
3 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Place drained yam pieces into an ungreased casserole dish in a single layer (8x8 - use 9x13 if doubling this recipe).
In a small bowl, mix the remaining ingredients together. Sprinkle the crumbly mixture over the top of the yams, to cover.
Bake, uncovered, at 350°F. for 35 - 40 minutes. Serve while hot, and enjoy!

Recipe Notes

This recipe is EASILY doubled. It is also perfectly good to bake ahead of time, then cover with foil and reheat before serving. This sure helps on a busy day of food prep for a Thanksgiving meal.

Nutrition Facts

Pecan Praline Yams

Amount Per Serving (1 **1/6 of total**)

Calories 329 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 15mg5%

Sodium 66mg3%

Potassium 1175mg34%

Carbohydrates 54g18%

Fiber 6g25%

Sugar 13g14%

Protein 3g6%

Vitamin A 365IU7%

Vitamin C 23.6mg29%

Calcium 39mg4%

Iron 1.3mg7%

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

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10
Oct
2014

Easy Crock Pot Refried Beans

categories: Mexican / Southwestern, Side Dishes, Vegetable Dishes

670 Shares

Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious! Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!

I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch.

The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???

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

Crock Pot Refried Beans Are EASY To Prepare

I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.

I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).

The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good!

We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:

How To Make Crock Pot Refried Beans

Here are the ingredients in my crock pot with the onions and other spices. The beans are ready to start cooking. This step will only take about 10 minutes or less!

Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!

After 9 hours in the crock pot this is what the crock pot refried beans looked like. Drain the beans over the crock pot, removed, and then mash the beans, using a potato masher. You can add a little broth from the crock pot to the beans if you don’t want them too thick.

The Crock Pot Refried Beans Are Ready To Serve

This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!

Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!

Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous! Thanks for stopping by, and I hope you will come back soon for more recipes.

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of Mexican-style 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 (1^st and 15^th) 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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Recipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.

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Easy Crock Pot Refried Beans

Prep Time

5 mins

Cook Time

8 hrs

Total Time

8 hrs 5 mins

Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

Category: Side Dishes

Cuisine: Mexican

Keyword: crock pot refried beans, refried beans

Servings: 8 (1/2 cup servings)

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried pinto beans , rinsed
1 yellow onion , peeled, and cut in half
1/2 medium jalapeno , cored, seeded, and diced
2 garlic cloves , peeled and crushed
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cumin
6 cups water

Optional toppings:

Grated cheddar or monterey jack cheese , cilantro, or sour cream

US Customary - Metric

Instructions

Place all ingredients (except for optional toppings) into a crock pot.
Cover pot and cook beans for 8-9 hours on high.
When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!
Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)

Nutrition Facts

Easy Crock Pot Refried Beans

Amount Per Serving (1 serving)

Calories 174

% Daily Value*

Sodium 369mg16%

Potassium 692mg20%

Carbohydrates 31g10%

Fiber 7g29%

Sugar 1g1%

Protein 10g20%

Vitamin A 10IU0%

Vitamin C 5.4mg7%

Calcium 59mg6%

Iron 2.5mg14%

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

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06
Aug
2014

Rissole Potatoes With Feta

categories: Bacon, Side Dishes, Vegetable Dishes

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Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese.
Here’s a fantastic tasting side dish for “Rissole Potatoes With Feta”. Oh wow…they are sooo good! By “good” I mean these potatoes are “phenomenally GOOD”!

My hubby and I went to our local Farmer’s Market on Saturday to look around. Since our home garden is in full production right now, I ended up not buying any fresh produce (it’s a miracle!) EXCEPT for some baby red potatoes, which I had a diabolical plan for.

I found a recipe online this past week from Martha at “A Family Feast” for these potatoes, and decided to give the recipe a try (with just a slight tweak). I loved that they are cooked on the stovetop. It’s been crazy hot in Portland recently and I’ve been trying not to use my oven so I don’t heat up the house!

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

What Does “Rissole” Mean?

Rissole (rihs-uh-lay) is just a fancy way of describing a method (French) of cooking food (usually something “breaded”) by frying it until it is crispy brown and crunchy on the outside, and soft on the inside.

Well…these rissole potatoes fit the bill. Peeled, baby red potatoes… crispy on the outside and garnished with butter, parsley, chives, scallions, crispy crumbled bacon, and crumbled feta cheese. Have mercy…these potatoes were absolutely FANTASTIC! I really hope you will give them a try… This recipe is a definite keeper, and is going to be used in our home…OFTEN!

My pictures only show HALF the quantity of this recipe, because I made these just for myself and my husband. These rissole potatoes are fantastic, but we can’t eat an entire batch of them. Well, maybe another time- just not this time. Enjoy!

How To Make Rissole Potatoes

Peeled baby red potatoes are boiled in water for 10 minutes to start the cooking process.

The rissole potatoes steaming in melted butter, in a covered skillet.

To Serve The Rissole Potatoes

Once the rissole potatoes have finished cooking, it is time to serve them! That’s one of the best parts. The potatoes are garnished with chives, parsley, parsley, green onions, bacon, butter and feta…oh my goodness. So good!

That’s it! See how easy it is to make these delicious rissole potatoes? Hope you enjoy this simple vegetable side dish, and have a great day!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes you might enjoy that use potatoes 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 (1^st and 15^th) 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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Recipe slightly adapted from: http://www.afamilyfeast.com/rissole-potatoes-fresco/

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Rissole Potatoes With Feta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese. YUM!

Category: Side Dishes

Cuisine: American

Keyword: rissole potatoes

Servings: 4

Calories Per Serving: 464 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 strips bacon
3 green onions (white and green parts)
1/4 cup fresh parsley , chopped
1/4 cup chives , snipped
1 1/2 pounds baby new red potatoes (small)
6 Tablespoons butter (Divided)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound Feta cheese , crumbled (or you can use queso fresco, if desired)

US Customary - Metric

Instructions

Cook the bacon in a skillet until crispy. Remove from pan; let cool, then crumble. Set aside.
Chop the parsley and green onions; snip the chives (it's easy using kitchen scissors). Set aside.
Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes (uncovered) for 10 minutes.
Drain the potatoes (gently) into a colander. Place 4 Tablespoons butter (not all of it!) in the pot or skillet. Let butter begin to melt, then gently place hot potatoes back into pan. Put a lid on pan, turn heat to medium-low, and cook potatoes for an additional 10 minutes (without removing the lid!!!).
After the 10 additional cooking minutes have passed, remove the pan or skillet cover. Turn the heat to high, and add salt and pepper to potatoes. Continue to cook (and brown) the potatoes for another 8-10 minutes. Turn the potatoes gently as they brown, so they stay whole. Spoon the butter up and over the tops of the potatoes as they cook. HINT: *Use two wooden spoons to gently turn the potatoes-works like a charm*. Once the potatoes are nicely browned on all sides (smaller potatoes will brown faster than the larger ones), remove them to serving dish.
In a separate dish, melt the remaining 2 Tablespoons of butter. To serve, pour the RESERVED butter (NOT the brown butter left in the pan) over the potatoes. Garnish potatoes with green onions, chives, crumbled bacon pieces, parsley, and top with crumbled feta cheese. Serve, and enjoy!

Nutrition Facts

Rissole Potatoes With Feta

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

Calories 464 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g113%

Cholesterol 88mg29%

Sodium 1263mg55%

Potassium 891mg25%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 3g3%

Protein 11g22%

Vitamin A 1160IU23%

Vitamin C 22.8mg28%

Calcium 173mg17%

Iron 1.9mg11%

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

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01
Aug
2014

Oven-Roasted Carrots

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

301 Shares

Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

Have you ever made oven roasted carrots before? I hardly ever bake them. Usually I grate them for carrot cake, throw some in when I cook a pot roast, or serve baby carrots as an appetizer with dip. But roasting them in the oven? Not so much. Until now.

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

Oven roasted carrots are a cinch to make. The flavors intensify when you roast them, so the end result is a sweet, concentrated carrot flavor, enhanced with olive oil, salt, pepper and some garlic powder (for extra goodness!)

I’ve been growing rainbow carrots in our backyard garden, and recently pulled up quite a few “baby carrots”… you know, the kind that aren’t 2 feet long!

These rainbow carrots are each about 4-5 inches long and about an inch to two inches thick. This size is perfect for roasting!

Prepare The Carrots For Roasting

The crunchy carrots are washed and scrubbed really good, peeled (optional), then left whole. I even left a tiny bit of the green tops on because it looks cute and adds color to the dish! Of course that is optional, but hey… they look CUTE!!!

Once the carrots have been cleaned well, toss them in a bit of olive oil to coat (about 1-2 Tablespoons). Season the carrots (to taste) with salt, pepper and garlic powder. Once seasoned, place them in a single layer on a baking sheet.

How Long To Cook The Oven Roasted Carrots

Place the pan with those beautiful carrots into a 350° F oven. Roast the carrots for approximately 30 minutes.

Make sure to TURN the carrots over, half-way through the baking time, because that ensures an even bake for all sides of the oven roasted carrots!

Once the carrots are fork tender, they are done! Ready to eat… simple, and delicious oven roasted carrots!

That’s it! These oven roasted carrots are so delicious… and healthy! Hope you try this recipe…grab some fresh carrots at your local Farmer’s Market this summer… and enjoy!

Looking For More Vegetable Side Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of these vegetable side dishes include:

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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Oven-Roasted Carrots

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

Category: Side Dish

Cuisine: American

Keyword: oven roasted carrots

Servings: 4 servings

Calories Per Serving: 124 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15-20 small carrots (I used rainbow carrots, but any carrots will be fine)
1-2 Tablespoons olive oil
Salt
Pepper
Garlic Powder

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Scrub carrots well, to clean. Peel them if you want, but it not necessary. You can also leave an inch or so of the green carrot tops on, if you wish (adds color to the veggies).
In a medium bowl, place the whole carrots. Add the olive oil. Mix gently, to coat the carrots. Season with a little salt, pepper, and a little bit (approximately 1/8 teaspoon) of garlic powder. Mix well to combine. Place carrots in a single layer on a baking sheet.
Bake carrots at 350 degrees for approximately 30 minutes, or until carrots are fork-tender. Turn carrots over on baking sheet half way through the baking time. Carrots are done when they are fork-tender. Serve, and enjoy!

Nutrition Facts

Oven-Roasted Carrots

Amount Per Serving (1 g)

Calories 124 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 157mg7%

Potassium 732mg21%

Carbohydrates 21g7%

Fiber 6g25%

Sugar 10g11%

Protein 2g4%

Vitamin A 38215IU764%

Vitamin C 13.5mg16%

Calcium 75mg8%

Iron 0.7mg4%

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

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15
May
2014

Orzo With Parmesan

categories: Italian, Side Dishes

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Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

Several months ago I found this simple and tasty recipe on Pinterest. I was searching for a new “side dish” to serve with some grilled chicken, and discovered this one for Orzo With Parmesan. It’s a KEEPER, and I now rotate it into our meals fairly regularly!

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

What Is ORZO?

Orzo is Italian for the cereal grain “barley”. It is a short-cut pasta which is shaped like a large grain of rice (Wikipedia). To be honest, I had never made anything with orzo (except maybe Rice-A-Roni?) in it the entire time I’ve been married (almost 37 years), so I wasn’t sure how it would turn out, or even IF we would like it.

Well… we LOVED it! The melted Parmesan cheese and green onions send this dish over the top. The recipe is simple… and delicious!

How To Make Orzo with Parmesan

The recipe is a very simple, inexpensive, and filling side dish to prepare. Just bring the chicken broth to boil on your stove top, add the pasta; reduce the heat to medium-low and cook for 9-10 minutes.

You will need to stir the orzo occasionally to prevent it from sticking to the bottom of your pan. When the orzo is fully cooked and tender , stir in the green onions, Parmesan cheese and garlic powder until fully incorporated into pasta.

Season Then Serve Orzo With Parmesan

Add salt and pepper, to taste. Stir to combine, and then place the hot orzo into a serving dish.

Sprinkle a few extra green onions on top, and serve while HOT! I really hope you enjoy this dish. We sure do!

Hope you enjoy this simple, but delicious side dish of orzo with Parmesan! Have a great day. If you enjoy this side dish, you will enjoy my recipes for Broccoli Au Gratin Rice Pilaf, Easy Homemade Rice Pilaf. .

Looking for More Recipes Using ORZO?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have other delicious recipes using orzo, 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 (1^st and 15^th) 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!

Recipe adapted from: http://www.melskitchencafe.com/simple-orzo-pilaf/

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Orzo With Parmesan

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

Category: Side Dish

Cuisine: American

Keyword: orzo with parmesan

Servings: 4

Calories Per Serving: 201 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups chicken broth
1 cup long grain orzo pasta
2 green onions (white and green parts), thinly sliced
1/2 cup freshly grated or shaved Parmesan cheese
1/4 teaspoon garlic powder
Salt and pepper , to taste

US Customary - Metric

Instructions

In a large saucepan, bring the chicken both to a boil.
Stir in the orzo and reduce heat to medium-low. Cook the orzo uncovered for 9-10 minutes, stirring occasionally to prevent sticking. When the broth has been absorbed and pasta is tender, remove the pan from the heat.
Stir in the green onions (save a few for garnish), Parmesan cheese, and garlic powder. Stir until cheese has fully melted into the orzo. Season to taste with the salt and pepper.
Place orzo into serving dish and garnish with sliced green onions. Serve orzo immediately while HOT! (pasta will cool quickly)

Nutrition Facts

Orzo With Parmesan

Amount Per Serving (1 g)

Calories 201 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 634mg28%

Potassium 209mg6%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 1g1%

Protein 10g20%

Vitamin A 170IU3%

Vitamin C 9.3mg11%

Calcium 158mg16%

Iron 0.9mg5%

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

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14
May
2014

Melon Con Prosciutto

categories: Appetizers, Italian, Side Dishes

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Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week- whew! Time for a great chilled cantaloupe and prosciutto appetizer, right? You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? It is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin!). I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

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

How To Make Melon con Proscuitto

First you will need to slice a chilled and very ripe cantaloupe in half, and remove the seeds with a spoon. Slice each half into 4 even-sized pieces. Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cut the thin prosciutto slices in half and gently wedge them into the slices in each piece of cantaloupe.

Serving Melon con Proscuitto

Once slices are completely filled, place the cantaloupe slices onto a serving platter. Drizzle the melon con proscuitto slices lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it! Serve, and enjoy this classic, simple and yummy appetizer or side dish!

Hope you enjoy this fantastic, refreshing melon con prosciutto! Thanks for stopping by, and I hope you will come back again soon for more delicious recipes.

Looking for More APPETIZER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers you can 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 (1^st and 15^th) 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!
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Recipe Source: My friend, Shari Altree

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Melon Con Prosciutto

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish

Cuisine: Italian

Keyword: melon con proscuitto

Servings: 8 servings

Calories Per Serving: 106 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

One ripe cantaloupe , chilled
16 thinly sliced pieces of prosciutto (check your grocer's deli)
Olive oil (for garnish)
2 Green onion stems , thinly sliced (use green part only, for garnish)

US Customary - Metric

Instructions

Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
Drizzle surface of cantaloupe lightly with olive oil.
Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
Serve and ENJOY!

Nutrition Facts

Melon Con Prosciutto

Amount Per Serving (1 slice)

Calories 106 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 117mg5%

Potassium 224mg6%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 2365IU47%

Vitamin C 25.9mg31%

Calcium 8mg1%

Iron 0.3mg2%

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

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Category: Side Dishes

Why Not Make Spanish Rice From Scratch?

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What Is IN These Smashed Potatoes?

How To Make Smashed Potatoes

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Frozen Or Fresh?

Ready To Cook?

Time To Eat The Sugar Snap Pea Stir Fry!

You Might Also Enjoy These Veggie Side Dish Recipes

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How To Make The Cornbread

Time To Bake the Cornbread

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Family Holiday Traditions

How I Found The Original Recipe

We Serve Pecan Praline Yams At Thanksgiving!

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Crock Pot Refried Beans Are EASY To Prepare

How To Make Crock Pot Refried Beans

The Crock Pot Refried Beans Are Ready To Serve

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What Does “Rissole” Mean?

How To Make Rissole Potatoes

To Serve The Rissole Potatoes

Looking For More POTATO Recipes?

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Prepare The Carrots For Roasting

How Long To Cook The Oven Roasted Carrots

Looking For More Vegetable Side Dishes?

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What Is ORZO?

How To Make Orzo with Parmesan

Season Then Serve Orzo With Parmesan

Looking for More Recipes Using ORZO?

Interested In More Recipes?

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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How To Make Melon con Proscuitto

Serving Melon con Proscuitto

Looking for More APPETIZER Recipes?

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

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