Category: Side Dishes


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 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.

Our oldest son dropped by our home with some pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant. We loved this salad! 

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. 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 these ingredients are mixed together, let everything 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 the macaroni noodles are completely cool, add the mayonnaise mixture.

Gently stir the mayonnaise mixture into the macaroni until it is fully incorporated into the salad.

Mayonnaise mixture added to Hawaiian macaroni salad in bowl.

Time To Refrigerate The Hawaiian Macaroni Salad

After all the salad ingredients are completely mixed together, add enough salt and black pepper to suit your own personal taste.

At this point the salad will seem “wet” but never fear! The macaroni will absorb lots of the moisture once it has been refrigerated.

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

Cover the salad and refrigerate for at LEAST 4 hours. NOTE: Don’t skip this step! The longer the Hawaiian Macaroni Salad is refrigerated, the better it will taste!

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-style meal!

Hawaiian Macaroni Salad is ready to eat!

I’m really glad I made this Hawaiian macaroni salad and 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 delicious, simple to prepare, very creamy and a great side dish. Hope you’ll give it a try!

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

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of side 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 signatureRecipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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 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. My hope is that you will consider trying this recipe. It was really delicious.

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

Looking For More Vegetable Side Dishes?

You can find all of my vegetable side dishes (and others) in the Recipe Index, which is located at the top of the page.  I have LOTS of delicious vegetable 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 signatureRecipe Source:  http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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 oven to 425℉.

  2. Wash the outside of the squash. Using a sharp knife, cut squash in half from top to bottom. Remove seeds (discard). Cut off the ends of each piece (discard). Slice across squash into one-inch slices. Leave skin on (they are edible).

  3. Put squash slices in a large bowl, drizzle with olive oil and salt. Mix well, to coat the squash.

  4. Place squash on foil-lined baking sheet. Bake at 425℉. for 10 minutes. Flip squash over to other side; bake 15 minutes (or until tender- test with a knife or fork).

  5. Make the sauce: Cook butter, sage, and maple syrup for 2-3 minutes in skillet or pan, to help maple syrup and sage flavors permeate the melted butter.

  6. When squash is done, drizzle with sauce; stir to combine (Transfer squash to a bowl to do this!). Place glazed quash on serving platter and serve 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.

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, 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.

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Dec
2015

Brown Butter Green Beans with Toasted Almonds & Red Peppers

categories: Side Dishes, Vegetable Dishes
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Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

If you need a delicious side dish, may I suggest this recipe for Brown Butter Green Beans with Toasted Almonds & Red Peppers? The recipe is easy, delicious, and perfect for any occasion.

I made these brown butter green beans as one of the side dishes for our Thanksgiving meal, but they would be great as a side dish any time of year! The flavor imparted by the browned butter sets these apart… they truly are delicious!

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

How To Make Brown Butter Green Beans

Toast some sliced almonds in a dry skillet for about minutes, stirring occasionally. Be careful not to burn the almonds. Remove almonds from skillet; set on a paper towel to cool.

Toasting almonds in skillet.

Cook the fresh green beans in a large pot of salted water (medium-high) for about 5 minutes.

Green beans are cooked briefly in water, to begin making this side dish.

Add HALF of the chopped red peppers to the green beans. Cook for 1 more minute. Remove the pan from the heat, and drain the veggies. Set aside.

Chopped red bell pepper is added to green beans in water and cooked for one minute.

Brown The Butter

In a clean skillet, place 2 large Tablespoons butter. Cook the butter on medium heat for 2-3 minutes. Stir the butter frequently as it cooks, until the butter has browned. Do not burn the butter.

Butter is melted in large skillet for brown butter green beans.

Brown butter is ready for the green beans to be added to skillet.

Add the cooked green beans, red peppers and HALF of the toasted almonds to the brown butter in the skillet. Season the beans with salt and pepper, to taste. Stir well, to coat everything with the butter.  Continue to cook the beans for 1-2 minutes, until fully heated through.

Toasted almonds are added to the skillet with the brown butter green beans.

Time To Serve The Brown Butter Green Beans!

Pour the green beans (with the almonds and red peppers) into a serving bowl. Garnish the beans with the reserved half of the toasted almonds and red peppers (fresh, not cooked).

Brown Butter Green Beans with Toasted Almonds & Red Peppers are served in bowl.

Serve, and enjoy this delicious veggie side dish!  Have a wonderful day. Be kind to one another!

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 LOTS of veggie recipes, 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 Adapted From: http://www.acedarspoon.com/green-beans-with-brown-butter-and-toasted-almonds/

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Brown Butter Green Beans with Toasted Almonds & Red Peppers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!
Category: Side Dish, Vegetables
Cuisine: American
Keyword: brown butter green beans
Servings: 4 servings
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh green beans (with ends trimmed)
  • 2 Tablespoons butter
  • 1/3 cup slivered almonds (toasted)
  • 3 Tablespoons chopped red pepper (divided)
  • Salt and Pepper , to taste
US Customary - Metric
Instructions
  1. Toast sliced almonds in a dry skillet (medium-high heat) for about 3 minutes, stirring occasionally. Remove almonds from skillet; set on a paper towel to cool.
  2. Bring pan of salted water to a full boil. Cook the green beans (medium-high) for 5-6 minutes.
  3. Add HALF of the chopped red peppers to the beans, and cook for 1 additional minute. Remove from heat, and drain. Set aside.
  4. In a clean large skillet, place 2 large Tablespoons butter. Cook on medium-high heat 2-3 minutes, stirring frequently until the butter has browned and gives off a nutty aroma. Do not burn butter.
  5. Turn heat to low. Add cooked green beans, red peppers and HALF of the toasted almonds to the brown butter. Stir well, to coat everything with brown butter. Season with salt and pepper, to taste. Continue to cook for 1-2 minutes, until fully heated through.
  6. Pour into serving bowl. Garnish dish with reserved half of toasted almonds and red peppers (fresh, not cooked). Serve, and enjoy!
Nutrition Facts
Brown Butter Green Beans with Toasted Almonds & Red Peppers
Amount Per Serving (1 serving)
Calories 139 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 57mg2%
Potassium 317mg9%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 1175IU24%
Vitamin C 22.8mg28%
Calcium 66mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

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Nov
2015

Roasted Butternut Squash with Cranberries, Honey & Feta

categories: Holidays!, Side Dishes, Vegetable Dishes
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Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!  Need a new vegetable dish for the holidays? Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. The dish has so many different flavors going on- roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries.

Butternut squash is topped off with the sweetness from honey being drizzled over the top of the ingredients! I am really glad I tried this recipe.

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it, in a nutshell.

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

Prepare the Butternut Squash 

Get yourself a butternut squash. Got one? Okay.  You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

To make roasted butternut squash, you need to start with fresh butternut squash!
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

The butternut squash must be peel and sliced before it is roasted.

Bake The Butternut Squash

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Roasted butternut squash requires squash cubes, tossed in olive oil.

Sprinkle squash cubes with salt and pepper and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes.

Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Fresh cranberries are ready to add to the roasted butternut squash.

Fresh cranberries are added to roasted butternut squash, then placed back into oven.

Serve The Butternut Squash With Cranberries

When done, the cranberries should have popped a bit and softened. Remove the roasted butternut squash and cranberries from the oven.

Transfer the mixture onto a pretty serving dish or platter and then garnish the dish, to finish it before serving.

Roasted butternut squash and cranberries are removed from oven, and put on a serving platter.

Garnish And Serve

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with crumbled feta cheese.

Feta cheese, cinnamon, and honey will be added to top of the roasted butternut squash.

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley on top! YUM!

Now this roasted butternut squash with cranberries, honey & feta cheese is ready to enjoy! Serve immediately, while it is still hot from the oven.

Honey, feta cheese, parsley and cinnamon are added to top of the roasted butternut squash on platter.

That’s it! Serve the roasted butternut squash dish while hot!  Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

Roasted Butternut Squash with Cranberries, Feta & Honey on white platter, ready to eat!

If you enjoy preparing butternut squash as a soup, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing!

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

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes using butternut squash you’ll enjoy, 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.

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Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Roasted Butternut Squash with Cranberries, Honey & Feta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Category: Side Dish
Cuisine: American
Keyword: roasted butternut squash
Servings: 8 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash (peeled and cut into bite-sized cubes)
  • 2 Tablespoons olive oil (divided)
  • Salt and black pepper (to season with)
  • 2 cups fresh (and not frozen) cranberries
  • 1/4 cup feta cheese , finely crumbled
  • 3-4 Tablespoons honey
  • ground cinnamon , to taste
  • dried parsley (can also use fresh, if desired)-for garnish
US Customary - Metric
Instructions

  1. Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.

  2. Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
  3. Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.

  4. Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts
Roasted Butternut Squash with Cranberries, Honey & Feta
Amount Per Serving (1 serving)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 129mg6%
Potassium 351mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 1g2%
Vitamin A 10000IU200%
Vitamin C 23mg28%
Calcium 70mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

 

 

 

 

 

 

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Sep
2015

Skillet Potatoes With Scallions And Parmesan

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!
I don’t know about you, but I’m on the lookout for new, easy, and inexpensive side dishes to add to our dinner meal. It’s easy to fall into a rut and serve the same old, same old veggies. That’s why I enjoyed making these Skillet Potatoes With Scallions And Parmesan!  Yum! They’re an easy and delicious dish you can serve with a variety of meats.

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

It helped that I had just harvested some red potatoes from our backyard garden. Some of them were a little scarred from digging them up), but I was excited to use a few of them. I used 5 red potatoes, which made enough for 2-3 servings.

Red potatoes are used for this recipe after cleaning.
Prepare The Potatoes

Wash the potatoes very well, then slice them into about 1/2 inch slices. I keep the peel on, because I think the color looks really good in the finished dish, plus they contain extra fiber.

The red potatoes are sliced into rounds before cooking.
Place enough water in a large skillet to cover the bottom with about 1/2 – 3/4 inch of water. Put the sliced potatoes into the water and begin to cook them on medium-high heat.

Continue cooking the potatoes, turning gently, and added more water, when necessary, to ensure the potatoes do not stick to the bottom of the skillet. TIP: As the water cooks away you will need to add additional water.

Red potato slices begin cooking in a bit of water, in a large skillet.
Finish Cooking, Then Garnish Skillet Potatoes

Keep an eye on the potatoes as they finish cooking. Making sure there is enough water in skillet is the key to this dish.  Continue cooking (about 15 minutes or so) until the potatoes are fork-tender. Once fork-tender, remove any remaining water from the skillet. Add the butter, salt, pepper, minced garlic chopped scallions (green onions) to the skillet.

Coat the potatoes with the melted butter by spooning it up and over the top of the potatoes while they cook. Remove the potatoes from the heat after 1-2 minutes (don’t burn the garlic!). Gently pour potatoes into a serving bowl, and immediately sprinkle with grated Parmesan cheese.

Skillet Potatoes are garnished with butter, seasoning and green onions.

Grated Parmesan cheese is sprinkled on top of the hot potatoes.
Time To Eat The Skillet Potatoes With Scallions And Parmesan!

The cheese will melt in about a minute over the hot potato slices, then they are ready. Add additional salt and/or black pepper to taste, if desired. Serve, and enjoy!

A bowl of Parmesan and scallion covered buttered skillet potatoes, ready to eat.
 I’m pretty confident you will love these potatoes! The recipe is easily adapted to double or triple the amount of potatoes YOU want to serve!

A close-up photo of the skillet potatoes, served with chicken (in background).Thanks for stopping by today. I hope you have the opportunity to try these delicious skillet potatoes. Have a great day! I hope it is a memorable, and fun one for you! Please come back soon for more delicious recipes.

Looking For More POTATO Recipes?

You can find all of my potato recipes in the Recipe Index, located at the top of the page. I have some delicious ones, 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: My brain. This dish was a no brainer.

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Skillet Potatoes With Scallions And Parmesan
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

Category: Side Dishes
Cuisine: American
Keyword: skillet potatoes
Servings: 3 servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 red potatoes
  • water (enough to continue filling bottom of skillet during cooking time)
  • salt and pepper , to taste
  • 2 Tablespoons butter
  • 2 scallions (2 green onion stalks-green and white part), sliced
  • 1 teaspoon minced garlic
US Customary - Metric
Instructions
  1. Slice potatoes into 1/2 inch slices.
  2. Pour enough water into large skillet to completely cover bottom of skillet by about an inch.
  3. Add potato slices to water. Heat on medium heat until fork-tender (approx. 15-20 minutes). Keep an eye on water level... add additional water, as needed, to ensure potatoes do not stick to bottom of pan as they cook.
  4. When potatoes are done, remove any remaining water from skillet. Add butter, salt, pepper, garlic, and chopped scallions to potatoes in skillet. Mix gently, to combine. Continue to spoon melted butter over the tops of the potatoes. Cook an additional 1-2 minutes.
  5. Remove potatoes from heat. Place into serving bowl, and immediately garnish with grated Parmesan cheese. The heat from the potatoes will melt the cheese. Taste, and add additional salt and pepper, if necessary.
  6. Serve, and enjoy!
Nutrition Facts
Skillet Potatoes With Scallions And Parmesan
Amount Per Serving (1 g)
Calories 320 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 132mg6%
Potassium 1637mg47%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 340IU7%
Vitamin C 32.6mg40%
Calcium 41mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

 

 

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Aug
2015

Mom’s Marinated Cucumbers

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Quick and easy, cold and crisp, Mom’s marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
When I was growing up, my Mom occasionally made batches of marinated cucumbers. We either could add them to a green salad, OR (as she preferred to do),  eat them… crispy and cold, right out of the container with a fork! Since I’ve been growing lots of cucumbers in our garden this year, it’s a perfect way to use some of our abundance.

This amazing little side dish is totally easy to prepare. Basically you mix up the marinade, slice up cucumbers, chop some red onion, mix it all together, then refrigerate for several hours so that the flavors come together beautifully!

That’s it! See how easy it is to make Mom’s marinated cucumbers? And these cucumbers are crisp, slightly sweet, and delicious! I’m glad to have so many from our little backyard garden!

Cucumber on vine in garden

Making Mom’s Marinated Cucumbers

To make mom’s marinated cucumbers, first peel and slice the cucumbers, then put them in a container that has a lid. Finely chop some red onion, and add to the cucumbers. This step only takes a few minutes.

Cucumber is peeled and sliced (on yellow cutting mat)
Mix the marinade ingredients in a small bowl until sugar dissolves. This takes about a minute to prepare.

Marinade for cucumbers in metal bowl
Pour the marinade on top of the cucumbers, then stir well to combine.

Marinade poured over sliced cucumbers in container
Refrigerate, Then Enjoy Mom’s Marinated Cucumbers!

Cover the container and refrigerate for at least 3-4 hours, stirring a couple of times to make sure cucumber slices are covered. When ready to serve, or gobble up, remove from refrigerator and go for it!

Mom's marinated cucumbers, in bowl in refrigerator

They are tasty right out of the container OR served on a crisp, green salad!  They are GOOD!!!!  Bet ya can’t eat just one of these!

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 some yummy side salad recipes you might want 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 signatureRecipe Source: My Mom

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Mom's Marinated Cucumbers
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
Category: Side Dish, Vegetable
Cuisine: American
Keyword: Mom's marinated cucumbers
Servings: 8 4 cups total (approx.)
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 3/4 cup granulated sugar
  • 1/4 teaspoon (each) Salt & Pepper , to taste (guessing I would say about 1/4 teaspoon each)
  • 3 large large cucumbers , peeled and sliced
  • 1/4 medium medium red onion , finely chopped
US Customary - Metric
Instructions

  1. Peel and slice cucumbers; place in a container that has a lid. Finely chop red onion; add to cucumbers.

  2. Whisk together the oil, vinegar, sugar, salt and pepper until sugar is dissolved. Pour marinade over the cucumbers. Stir well to combine. Cover and refrigerate cucumbers for at least 3-4 hours, stirring occasionally. Enjoy.

Recipe Notes

Please note: The 10 minute prep time is "active" prep time. I did not include the 3-4 hours "inactive" refrigeration time necessary for all flavors to permeate and come together. Please plan accordingly.

Nutrition Facts
Mom's Marinated Cucumbers
Amount Per Serving (0.5 cups)
Calories 146 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 75mg3%
Potassium 147mg4%
Carbohydrates 21g7%
Sugar 20g22%
Vitamin A 75IU2%
Vitamin C 3.6mg4%
Calcium 15mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!

 

 

 

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Aug
2015

Grilled Summer Veggies

categories: For The BBQ Grill, From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

The HOT summer continues here in the great Pacific Northwest! We are still using our BBQ grill a lot as we try to keep our kitchen (and home) cool!

Today I want to share a recipe I make quite frequently in the summertime- Grilled Summer Veggies!

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

Making Grilled Summer Veggies Is EASY

This recipe is really, really easy.  All that is involved in the prep work for this delicious side dish is slicing and cutting up the assortment of vegetables.

I even was able to use some homegrown veggies from our garden as part of this dish (yee haw!) and that always makes me happy!

Summer veggies are sliced, and ready to be grilled.Once the veggies are sliced and chopped, put them into a large bowl. I use zucchini, yellow squash, red onion, green and red pepper, green beans (even yellow fillet beans from our garden), and baby carrots.

You can certainly add in any additional veggies you enjoy to make this dish “your own”. That’s the best way, right? You’ve got to like what you’re cooking!

Cut veggies are placed in large bowl to mix with seasonings.Season The Vegetables

Season the veggies with olive oil, salt, pepper, Parmesan cheese, garlic powder and Italian seasoning. Give them a good toss, to fully coat the veggies with the seasoning.

Summe veggies are seasoned with olive oil, Parmesan cheese and Italian spices before grilling.

Use A BBQ Grill-Safe Basket

After the veggies and seasonings are combined, put them into a BBQ-safe grill pan (we got one for about $8 at a home improvement warehouse).

NOTE: If you don’t have access to a grill pan, use a cast iron skillet on your BBQ to cook these, but remember… the cast iron skillet will get REALLY hot!).

The grill pan we used has a handle to carry it that detaches once you get it on the BBQ grill, then reattaches to lift pan off the grill once done. It is pretty handy to use!

Veggies are placed into a BBQ-grill pan for cooking.Grill The Vegetables

Cook the veggies on a medium-hot grill for about 15 minutes or so, stirring often. My husband was the “Grill-Meister and Stirrer-Extraordinaire” for this dish!

Grilled Summer Veggies on the BBQ, being stirred while they cook.Some of the veggies will get a nice char on them or get slightly golden brown… that’s great! Just remember to stir them occasionally so they don’t burn!

We love cooking veggies on our Weber grill, because the smoky smell permeates the vegetables and gives them such a wonderful, smoky flavor!

Summer veggies grilling on the BBQ.Serve The Grilled Summer Veggies

Once the veggies are done (fork-tender), we bring them inside and top them with grated Parmesan cheese and serve them up, straight out of the grill pan! YUM!

The Parmesan cheese will melt on top of the vegetables due to the heat, which makes it a great topping.

Grilled Summer Veggies are sprinkled with grated Parmesan cheese before serving.I hope you will give this EASY recipe for grilled summer veggies a try. These grilled summer veggies are a wonderful accompaniment to most meat dishes.

I am confident you and those you love will really like them, too! May you find beauty all around you today. Hope you’re actively looking for it and being grateful for it, too!

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

Looking For More VEGGIE 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 vegetable dishes 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 ↓↓

5 from 1 vote
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Grilled Summer Veggies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!
Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: grilled summer veggies
Servings: 4 servings
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 zucchini , sliced
  • 1 yellow squash , sliced
  • 3 slices red onion (then quartered
  • 1/2 green bell pepper , cut into chunks
  • 1/2 red bell pepper , cut into chunks
  • green beans (I used about 10), ends trimmed and beans cut in half
  • 6-8 baby carrots , cut in half lengthwise
  • 1/4 cup Parmesan cheese
  • Salt and Pepper to taste
  • 3 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons Grated Parmesan cheese (for garnish once veggies are cooked)
US Customary - Metric
Instructions

  1. Prepare all veggies. Place into a large bowl.  Add seasoning ingredients: Parmesan cheese (shaker can kind), salt, pepper, olive oil, garlic powder, and Italian seasoning, Mix well to combine.

  2. Place veggies into a sprayed BBQ grill saute pan or into a cast iron skillet. Place pan onto a medium high BBQ grill. Cook for 15-18 minutes, stirring occasionally so the veggies don't burn.  When done, remove from heat (if using cast iron skillet it will be HOT... be careful!).

  3. Sprinkle grated Parmesan cheese over the top of the hot vegetables, and serve.  Enjoy!

Nutrition Facts
Grilled Summer Veggies
Amount Per Serving (1 (1/4 of total))
Calories 163 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 156mg7%
Potassium 364mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 2855IU57%
Vitamin C 49.3mg60%
Calcium 125mg13%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

 

 

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Aug
2015

Fresh Corn Sauté with Red Pepper and Onions

categories: Side Dishes, Vegetable Dishes
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Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

I love summertime… and I LOVE fresh corn on the cob! A giant piece of fresh corn is one of my favorite foods of summer. This recipe for Fresh Corn Sauté with Red Pepper and Onions is absolutely, lip-smackin’ delicious. Did I also mention how SIMPLE this is to make? And how LOW IN CALORIES  and DELICIOUS it is, also? (ding, ding… we have a WINNER!)

This fresh corn sauté is a fantastic summer side dish! It only took me about ten minutes to prepare, from start to finish! I found the recipe in this month’s issue of Cooking Light Magazine, and knew I wanted to try it! Sure glad I did. This Fresh Corn Sauté only takes a few (fresh) ingredients, serves 4, and takes about 10 minutes to prepare. How awesome is that?

It’s kind of ironic that I am sharing so many photos of such a quick, easy dish, but hey… it’s a colorful dish, and I didn’t want to be selfish and NOT share… so here goes!

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

Prepare The Corn

Cut the kernels off of 2 large ears of fresh corn, then chop green onions, and dice red peppers. Only takes a couple minutes. (see how easy so far?)

Corn, red pepper and green onions ready to cookFresh corn, cut from the cob and ready to cookHow To Make The Fresh Corn Sauté

Melt a bit of butter in a large skillet. That’s a no brainer, right?

Melting butter in large skillet, to saute cornAdd the fresh corn kernels to the skillet. Sauté the corn for 2 minutes, on medium-high heat.

Fresh corn kernels are cooked in large skillet with butter
Add the chopped green onions and the diced red peppers. Whew… so hard. Are you sweating yet?

Chopped red bell pepper and green onions are added to corn in skillet
Season The Corn

Now it’s time to add simple seasonings to this dish. Add salt and pepper to the corn and veggies in the skillet. You can add more or less to suit your own taste, if desired. Stir together, to combine all ingredients.

Salt and pepper are added to corn, peppers and green onions
Sauté for 2 more minutes, or until the fresh corn is crisp-tender. Hope you’re not too tired at this point (insert sarcastic grin).

Corn, peppers and green onions are sauteed for a couple minutes.
Serve The Fresh Corn Sauté

Remove the corn from skillet onto a serving plate. Look at how gorgeous those colors are!!!

Fresh corn saute with red pepper and onions is served on white platter
Serve this dish hot, and enjoy the work of your hands. The recipe makes 4 servings (1/2 cup per serving). This summer side dish is delicious, crispy, and full of summer goodness! YUM!

Corn, with red peppers and green onions on serving platter with spoon

Hope you enjoy this fresh corn sauté! We sure did! Have a GREAT day, and please come back again soon!

If you are a veggie lover, be sure and check out my recipes for Garlic Infused Roasted Asparagus, Summer Vegetable Tian, Summer Squash Bacon Saute, P.F. Chang’s Spicy Green Beans, or any of my recipes listed in the Recipe Index at the top of the page.

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: Cooking Light Magazine, August 2015 issue, page 42.

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Fresh Corn Sauté with Red Pepper and Onions
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

Category: Side Dish
Cuisine: American
Keyword: fresh corn saute
Servings: 4 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 2 cups fresh corn kernels (I used 2 large ears of corn)
  • 1/4 cup chopped green onions (approx. 1 stalk-green and white parts)
  • 1/4 cup diced red bell pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
US Customary - Metric
Instructions
  1. With a sharp knife, cut the kernels off of ears of corn (shucked and de-silked)
  2. Melt butter in large skillet over medium to high heat.
  3. Add fresh corn kernels to the skillet. Cook them for 2 minutes on medium-high.
  4. Add the chopped green onions, diced red bell pepper, salt and pepper. Stir to combine.
  5. Cook for 2-3 more minutes, or until the corn is crisp, but tender.
  6. Serve while hot, and enjoy!
Nutrition Facts
Fresh Corn Sauté with Red Pepper and Onions
Amount Per Serving (1 g)
Calories 121 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 208mg9%
Potassium 244mg7%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 675IU14%
Vitamin C 18.3mg22%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

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Jun
2015

Purple Coleslaw

categories: Salads, Side Dishes, Vegetable Dishes
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Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that’s perfect for BBQ’s! Slaw turns deep purple the longer it refrigerates.Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.
I happen to love coleslaw, and the crunch of the cabbage, and the creamy, slightly sweet dressing. Coleslaw is so easy to make, and I like the way this Purple Coleslaw deepens in it’s purple color the longer it is mixed together. More color on my plate!

It’s easy to go to the produce section and buy pre-shredded coleslaw mixes. Also it is easy to go to the salad dressing section and buy a pre-made coleslaw dressing. Mix them together and poof! Coleslaw. Well, I totally “get” the convenience of it, but I think it’s fun being able to make a great coleslaw using fresh produce. I also enjoy making my own “not out of the bottle” coleslaw dressing.

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

Why Does It Turn Purple?

Store bought coleslaw mixes usually have lots of shredded green cabbage, shredded carrots and a teensy,tiny bit of purple cabbage. I like to make my own coleslaw THAT way, but I also love this recipe which adds a much larger amount of purple cabbage.

This larger amount of purple cabbage ultimately colors the dressing purple the longer the coleslaw is mixed together. It’s kinda fun to serve a purple coleslaw, and it’s a breeze to make my own!

How To Make Purple Coleslaw

First you shred two cups of purple cabbage into a large mixing bowl. I use a mandolin, but you can also do this with a cheese grater.

The purple cabbage is shredded on a mandoline or box grater.Shredded purple cabbage in bowl.
Now shred the green cabbage and some carrots into the same bowl.

Green cabbage is shredded on a mandoline or box grater.
Now you will have all the coleslaw veggies in the large mixing bowl. See how EASY that is?

Grated purple and green cabbage, plus carrots in bowl.
Mix these colorful purple coleslaw ingredients together. See how pretty it is already?

Green and purple cabbage, plus carrot shreds are mixed together in large bowl.
Make The Dressing For The Purple Coleslaw

The coleslaw dressing has light mayonnaise, apple cider vinegar, poppyseeds, and a little salt, pepper and sugar. Mix these ingredients together in a small bowl. That’s IT!

The poppyseed salad dressing is easy to make for this slaw.
Add the dressing to the bowl with the purple coleslaw, and stir well, to combine.

A poppyseed dressing is added to the purple coleslaw, and mixed in.
Refrigerate The Purple Coleslaw For Best Flavor (And Color)

Cover the coleslaw with plastic wrap and refrigerate for at least an hour (the longer the better), so the flavors can come together. When you are ready to serve, give it a good stir, and dig in. Refrigerate leftovers.

NOTE: The longer you keep the purple coleslaw refrigerated (and stirred), the more purple the dressing will become, as the deep purple color from the cabbage mixes with the dressing. It’s kind of a unique touch for a delicious homemade coleslaw.

The longer the purple coleslaw is refrigerated, the deeper the color becomes.
This is a perfect side dish for summer BBQ’s. We really enjoy this great purple coleslaw. Sure hope you will give it a try. Have a great week!

Looking For More COLESLAW Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great salads you’ll enjoy, including these other coleslaw recipes:

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

Recipe source: My brain and lots of experimenting…

Author's signature

0 from 0 votes
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Purple Coleslaw
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

Category: Side Dish
Cuisine: American
Keyword: purple coleslaw
Servings: 6 (1/2 cup) servings
Calories Per Serving: 288 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Coleslaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
For Coleslaw Dressing:
  • 1 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon poppyseeds
  • 2 Tablespoons granulated sugar
US Customary - Metric
Instructions
  1. Shred green cabbage, purple cabbage, and carrots. Place into a large mixing bowl. Mix well, to combine.
  2. In a small mixing bowl, combine the mayonnaise, apple cider vinegar, salt, pepper, poppyseeds, and granulated sugar. Mix well, to thoroughly combine.
  3. Add the dressing to the slaw mixture. Stir well until all veggies are coated with dressing. Cover coleslaw with plastic wrap; place in refrigerator for a minimum of 1 hour (preferably longer), so that flavors come together and the slaw is very cold.
  4. Serve, and enjoy!
Recipe Notes

Prep time does not include inactive refrigeration time. The longer the cole slaw is refrigerated, the better it is, and the more PURPLE it becomes!

Nutrition Facts
Purple Coleslaw
Amount Per Serving (1 g)
Calories 288 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 349mg15%
Potassium 117mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 1995IU40%
Vitamin C 17.7mg21%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

 

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