Vegetable Dishes Archives

Category: Vegetable Dishes

30
May
2017

Swiss Chard with Bacon and Mushrooms

categories: Bacon, Side Dishes, Vegetable Dishes

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You’re going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!
I started growing rainbow chard in my garden several years ago, so I enjoy trying new ways to prepare it. Recently I cooked Swiss Chard with bacon and mushrooms, red onion, and garlic as a side dish for dinner, and was very pleased with the results. The addition of bacon, mushrooms, onion and garlic to Swiss chard made this quite a flavorful vegetable dish!

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

What Is Swiss Chard?

Swiss chard is a leafy green vegetable that has been around for centuries. The chard develops large stalks, once mature. The leaves can be green or slightly red, and the stalks can vary in color, such as white, yellow or red. The leaves are very nutritious, and fresh young leaves can be eaten raw in salads.

For this recipe I used red chard, and did not use a published recipe. I used only my ideas for what might taste good paired with this veggie I grew in our backyard garden.

Prepare The Bacon

Stack bacon pieces on top of each other. Using a sharp knife, slice bacon into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes).

Leave all bacon grease in the skillet (this photo is from another recipe, but shows how I slice the bacon for quick cooking).

Cook The Swiss Chard

Add chard stems, sliced mushrooms and chopped red onion to the bacon and bacon drippings in the skillet. Continue to cook until chard stems become slightly tender (3-4 mins). Now add the chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).

Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic. Add salt and pepper, to taste.

Time To Eat Swiss Chard With Bacon And Mushrooms

Serve this Swiss chard immediately, while hot. It is a simple side dish to prepare that will compliment a variety of main dishes.

I cut the Swiss Chard stalks into fairly large slices as you can see from the photos, so if you prefer smaller bites, slice them to the thickness you prefer. Some folks prefer to leave the stalks out and only cook the leaves… whatever your preference is, GREAT!

Hope you will consider trying this recipe, and as always, I sincerely trust you will enjoy it! If you enjoy Swiss chard, be sure to check out my recipe for Swiss Chard with Onions and Garlic!

Looking For More Veggie Side Dish Recipes?

You can find all of my veggie side dish recipes in the Recipe Index, which is located at the top of the page. I have quite a few, 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!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Swiss Chard with Bacon and Mushrooms

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

You're going to enjoy Swiss Chard with Bacon and Mushrooms! This flavorful vegetable side dish also has onions and garlic, and is ready in under 20 minutes!

Category: Vegetable Dish

Cuisine: American

Keyword: swiss chard

Servings: 4 servings

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-5 slices bacon , (cut into thin pieces before cooking)
8-10 mushrooms , sliced thin
1/4 cup red onion , chopped
3 Tablespoons bacon grease (approx. from cooked bacon)
1 head Swiss chard (I used red chard), chopped and divided (stems separated from leaves)
1 teaspoon minced garlic
Salt and Pepper to taste

US Customary - Metric

Instructions

Stack bacon pieces on top of each other. Using a sharp knife, slice into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet.
Add chard stems, sliced mushrooms and chopped red onion. Continue to cook until chard stems become slightly tender (3-4 mins).
Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).
Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic.
Add salt and pepper to taste, then serve while hot.

Nutrition Facts

Swiss Chard with Bacon and Mushrooms

Amount Per Serving (1 serving)

Calories 210 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Cholesterol 24mg8%

Sodium 332mg14%

Potassium 455mg13%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 4585IU92%

Vitamin C 23.6mg29%

Calcium 38mg4%

Iron 1.6mg9%

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

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08
May
2017

Cauliflower Rice with Parmesan and Garlic

categories: Side Dishes, Vegetable Dishes

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Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice!
I recently found a recipe for Cauliflower Rice with Parmesan and Garlic, and decided to check it out. What a great way to get more veggies on the ol’ dinner plate!

How Cauliflower Rice Got It’s Name

The dish is called “rice” because a head of cauliflower is processed in a food processor (or by using a box grater) so that the florets become small enough that they LOOK like rice. The cauliflower is then cooked and served.

This recipe for cauliflower rice adds a bit of flavor to the cooked “rice” by adding a bit of fresh grated Parmesan cheese, minced garlic and butter. The result? A tasty side dish, that still comes in under 100 calories! It’s very easy to make cauliflower rice. If you’ve been curious like I was as to HOW to make it, give this simple recipe a try, and see for yourself!

How To Make Cauliflower Rice

To “rice” the cauliflower, remove the outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets.

Place the florets into a food processor (with blade attachment). Pulse several times until the cauliflower florets are small like grains of rice.

Can I Still Make Cauliflower Rice If I Don’t Own A Food Processor?

The good news is… YES!!! If you do not own a food processor, no problem… simply use a box cheese grater and grate into small rice sized pieces!

Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so that the garlic flavor is infused into the melted butter.

It is important NOT to burn the garlic, so keep an eye on it! Add the cauliflower rice to the skillet and stir. Turn the heat up to medium-high to finish cooking.

Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook for about 5 minutes, or until cauliflower is tender, stirring often.

Season the cauliflower rice with salt and pepper, to taste. I added some dried parsley at this point, as well. Stir to completely mix all ingredients, and reheat, if necessary to serving temperature.

Pour the rice into a serving dish, and garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve this side dish hot.

Hope you will consider trying this recipe for cauliflower rice. It fools the eye because it LOOKS like rice on the plate, but has fewer calories, and tastes like cauliflower (with some seasonings)! What a great way to get more veggies onto the ol’ dinner plate, right? You might also want to try my recipe for Lemon Garlic Cauliflower Rice. Have a great day!

Looking For Other RICE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. You might also enjoy a few other recipes for RICE that I have on this blog, including:

Interested In More Recipes?

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Recipe Adapted From: http://kirbiecravings.com/2016/05/garlic-parmesan-cauliflower-rice.html

0 from 0 votes

Cauliflower Rice with Parmesan and Garlic

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: cauliflower rice

Servings: 8 (1/2 cup) servings

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium head of cauliflower (will yield approx. 4 cups of cauliflower "rice")
4 Tablespoons butter
4 garlic cloves , minced
1/2 cup shredded Parmesan cheese
Dried parsley (just a shake or two)
Salt and pepper , to taste
Fresh chopped parsley for garnish (optional)
Parmesan cheese for garnish (optional)

US Customary - Metric

Instructions

To "rice" the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets. Place florets into a food processor (with blade attachment). Pulse several times until florets are small, like grains of rice. No food processor? Use a box cheese grater and grate into small rice sized pieces!
Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so the garlic flavor is infused into butter. It is important NOT to burn the garlic, so keep a good eye on it! Add "riced" cauliflower to skillet, stir, and turn heat to medium-high.
Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, stirring often, until cauliflower is tender. Season with salt and pepper (to taste) and dried parsley. Stir to combine all ingredients, and reheat if necessary, to serving temp.
Transfer the rice to a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot.

Nutrition Facts

Cauliflower Rice with Parmesan and Garlic

Amount Per Serving (1 serving)

Calories 95 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 20mg7%

Sodium 171mg7%

Potassium 173mg5%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 230IU5%

Vitamin C 26.2mg32%

Calcium 93mg9%

Iron 0.3mg2%

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

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12
Jan
2017

Brussel Sprouts with Bacon and Mushrooms

categories: Bacon, Side Dishes, Vegetable Dishes

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Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner, or any other meal!
If you like trying new vegetable dishes, I’m sure you will LOVE this simple side dish recipe for Brussel Sprouts with Bacon and Mushrooms!

We enjoyed this delicious side dish with our dinner recently! This delicious veggie dish is a perfect one to be enjoyed for the holidays or other meals!

I grew up not liking Brussel sprouts at all, but as an adult, I’ve come to love them! We eat them pan-seared, roasted, steamed, and practically every way they can be prepared.

I decided to create a new recipe from scratch, to come up with a new way to enjoy them!

For this recipe I pan-seared Brussel sprouts with bacon, then added mushrooms, shallots, salt, pepper, minced garlic. I finished this dish off with a touch of butter. The results are DELICIOUS!

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

How To Make Brussel Sprouts With Bacon and Mushrooms

Chop up the bacon and add it to a large skillet. I like to use kitchen scissors to cut the slices of bacon into tiny pieces before cooking. It makes the bacon cook a lot faster this way!

Cook the bacon on medium heat 2-3 minutes, until it is about half-way done.

Place brussel sprouts (that have been cut in half) into the same skillet. Continue to pan-sear the vegetables in the bacon drippings for a couple minutes.

If necessary, you might want to add a little bit of olive oil to skillet, in order to keep from burning the veggies. Lightly season the brussel sprouts with salt and pepper.

Continue cooking the brussel sprouts until they begin begin to soften (3-4 minutes). Make sure to turn them over to the other side, half way through cooking time.

Measure 3 Tablespoons of water into the pan, and cook until the water has dissipated.

Add the sliced mushrooms and shallots to the skillet. Continue cooking until the mushrooms are done and cooked through (approx. 3-4 minutes).

Stir in the minced garlic, and cook for an additional minute, stirring often, so you won’t burn the garlic.

To Finish Cooking The Brussel Sprouts

At this point, the brussel sprouts and mushrooms should be cooked through. Toss a tiny pat of butter into the skillet, and stir until it melts and coats the veggies.

NOTE: **Butter is completely optional, but it does add more flavor… just sayin’.

Serving The Brussel Sprouts

Remove pan from the heat, and season with additional salt and pepper to taste, and then serve the brussel sprouts. Transfer them to a serving plate, and dig in!

The bacon will be fully cooked , the Brussel sprouts will be tender, and there will be a whole lot of flavor going on!

Brussel sprouts with bacon and mushrooms is a very simple, yet tasty side dish to prepare. I hope you will have the opportunity to make this easy recipe.

It’s one more way to get yummy veggies (including Brussel sprouts!) onto dinner plates. Plus… everything’s better with bacon, right?

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a great day!

Looking For More VEGETABLE Dishes?

You can find all of my vegetable dishes in the Recipe Index at the top of the page. A few favorite recipes are:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Brussel Sprouts with Bacon and Mushrooms

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!

Category: Side Dish, Vegetables

Cuisine: American

Keyword: brussel sprouts

Servings: 2 servings

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
1-2 slices thick cut bacon , chopped into small pieces
Olive oil (only if necessary due to low bacon dripping residue in skillet)
salt & pepper , to taste
3 Tablespoons water
4-6 mushrooms , sliced
1 teaspoon finely chopped shallots
1/2 teaspoon minced garlic
1 teaspoon butter

US Customary - Metric

Instructions

Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
Remove pan from heat, season with additional salt and pepper (if needed), then serve.

Nutrition Facts

Brussel Sprouts with Bacon and Mushrooms

Amount Per Serving (1 serving)

Calories 144 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 164mg7%

Potassium 532mg15%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 780IU16%

Vitamin C 81.6mg99%

Calcium 40mg4%

Iron 1.5mg8%

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

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06
Jan
2017

How To Can Ranch Style Beans

categories: Canning And Preserving, Side Dishes, Vegetable Dishes

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Ranch style beans are a perfect “grab and go” side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!
If you enjoy beans as a hearty side dish for chicken, burgers, hot dogs, etc. AND like canning, then you might be interested in learning how to can ranch style beans.

I learned how to can ranch-style beans from a website for canning enthusiasts (sbcanning.com). Canning some ranch style beans to have in my pantry to use as a side dish for some of our dinners sounded wonderful to me. The recipe was actually easy to prepare, and the beans are quite delicious!

This recipe to can ranch style beans as written makes 5 pints, but can be easily doubled. In the original recipe it calls for 4 Tablespoons chili powder, but I used only 3 Tablespoons, to lower the “spicy factor”. That was the only change I made to the original recipe. Here’s how to make them:

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

Prepare Pressure Canner, Jars And Lids

Prepare your canning jars, lids, and pressure canner, according to recommended canning guidelines and the manufacturer instructions for your appliance. You must use a pressure canner to can ranch style beans!

Cook The Pinto Beans

Place the dried pinto beans in a large saucepan (or Dutch oven). Add water to the pan, and make sure to cover the beans fully, by at least two inches. Bring the water to a full boil, and continue boiling for 2 minutes. Take the pan off the heat, and cover the pan. Let the beans sit and soak for 1 hour, then drain the beans. **SEE NOTES SECTION IN PRINTABLE RECIPE FOR ALTERNATE METHOD**

Prepare The Sauce For The Ranch Style Beans

In large skillet, heat the oil on medium heat. When the oil is hot, add the chopped onions, and cook them for 9-10 minutes. Stir in the minced garlic and cook (stirring constantly), for 1 minute (don’t let the garlic burn).

Add the tomatoes, brown sugar, apple cider vinegar, water and spices (paprika, cumin, chili powder, and oregano) to the skillet. Stir, to fully combine the ingredients. Transfer this mixture to a blender or food processor (You may have to do this in batches). Process well, until the sauce mixture is smooth.

Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once the liquid is boiling, remove the pan from the heat. Set this aside.

Add Prepared Beans To The Sauce

Add the prepared pinto beans to the hot, pureed tomato mixture. Stir well, to combine. It is important to make sure everything is very hot, before adding it to the prepared canning jars.

Filling The Canning Jars

Fill the hot pint jars 3/4 of the way full. Add salt and pepper to each jar. Next, add boiling water (or beef broth) to each jar, being sure to leave a 1″ headspace in each jar.

Make sure to remove the air bubbles from each jar by inserting a plastic utensil into each one, and then adjust the headspace, if necessary. Wipe the rims clean with a damp paper towel, and then put on flat lids and screw bands. Tighten screw bands to fingertip tightness.

Time To Can Ranch Style Beans!

Process the jars in a prepared pressure canner. If you are using a weighted gauge canner, process pint jars at 10 pounds pressure for 75 minutes. If you are using a dial gauge canner, process pint jars at 11 pounds pressure. Quart sized jars should be processed for 85 minutes.

Once the ranch style beans are done, and have safely been removed from canner (following manufacturer instructions!), let the jars cool on a dish towel. When the jars of ranch style beans have completely cooled, wipe them clean and label the jars. Check to make sure each jar has sealed properly. Store the jars in your pantry (to use at a later date) as a quick “grab and go” side dish!

I love canning during the cold Winter months when I’m inside a lot, due to cold weather, snow or rain. It feels wonderful to have my pantry stocked and ready for the rest of the year. Hope you will consider trying this recipe for ranch style beans.

Looking For More CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. Hope you will check them out! A few canning recipes you might enjoy include:

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Recipe Source: http://www.sbcanning.com/2013/10/canning-ranch-style-beans.html

5 from 2 votes

How To Can Ranch Style Beans

Prep Time

1 hr

Cook Time

1 hr 15 mins

Total Time

2 hrs 15 mins

Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!

Category: Canning

Cuisine: American

Keyword: ranch style beans

Servings: 5 pints

Calories Per Serving: 418 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound dried pinto beans (16 ounces)
3-4 Tablespoons chili powder (I used 3)
6 cloves garlic , finely minced
1 brown onion , diced
1 can (15 ounces) diced tomatoes (can substitute 2 medium, peeled/diced tomatoes)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup water

To Add To Jars:

1/2 teaspoon salt and 1/2 teaspoon black pepper
3-4 cups boiling water (or beef broth)

US Customary - Metric

Instructions

Prepare jars, lids, pressure canner, according to manufacturer instructions. Put dried pinto beans in a large saucepan (or Dutch oven). Add water to pan, making sure to cover beans fully by two inches. Bring to a full boil; continue boiling for 2 minutes. Take pan off heat, cover, and let beans sit (and soak) for 1 hour, then drain beans.
In large skillet, heat oil on medium. When oil is hot, add chopped onions; cook for 9-10 minutes. Add minced garlic and cook, stirring constantly for 1 minute (don't let garlic burn).
Add tomatoes, brown sugar, apple cider vinegar, water, paprika, cumin, chili powder, and oregano. Transfer mixture to a blender or food processor (may have to do this in batches). Process until mixture is smooth.
Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once boiling, remove from heat.
Add prepared pinto beans to hot, pureed tomato mixture. Stir to combine. (Make sure mixture is hot before adding to prepared jars.
Fill hot pint jars 3/4 of the way full. Add salt and pepper to each jar. Add boiling water (or beef broth) to each jar, being sure to leave 1" headspace. Remove air bubbles, then adjust headspace, if necessary. Wipe jar rims clean, then put on flat lids and rings, tightening to fingertip tight.
Processing: If using weighted gauge canner, process pints at 10# pressure for 75 minutes. If using dial gauge canner, process at 11# pressure. Quart jars must be processed for 85 minutes.
Once beans are done, and jars have been removed from canner (following manufacturer instructions), let jars cool on a dish towel. Once completely cooled, label jars; store in pantry.

Recipe Notes

Alternate Method For Beans: Sort and rinse beans. Soak in water overnight. Drain. Place beans in LARGE saucepan. Cover with cold water (water must be two inches above beans). Bring beans to a LOW BOIL and cook, stirring occasionally for 30 minutes. Drain. Proceed with remainder of recipe.

Nutrition Facts

How To Can Ranch Style Beans

Amount Per Serving (1 pint jar of beans)

Calories 418 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 996mg43%

Potassium 2282mg65%

Carbohydrates 79g26%

Fiber 19g79%

Sugar 14g16%

Protein 24g48%

Vitamin A 2915IU58%

Vitamin C 27.1mg33%

Calcium 167mg17%

Iron 8.5mg47%

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

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19
Sep
2016

Tomato, Basil and Three Cheese Tart

categories: Breakfast, Meatless Meals, Vegetable Dishes

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Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

I found this recipe for a “quiche-like tart” on Pinterest from one of my favorite bloggers, tweaked the recipe very slightly, and enjoyed the results very much! The recipe features a delectable (pat in the pan) crust.

It is flavored with quiche-style filling, fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves and Italian spices. This beautiful tart is beautifully “crowned” with beautiful tomato slices for a pop of flavor and color!

Believe it or not, the tomato basil three cheese tart was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch! Here’s how to make it.

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

How To Make This Tomato Basil Three Cheese Tart

Preheat your oven to 410 degrees F. Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.

Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking). Pierce the crust all over with the tines of a fork.

Bake The Crust

Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color). Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Prepare Filling For The Tomato Basil Three Cheese Tart

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Bake The Tart

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F. Remove tomato basil three cheese tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper.

Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. When you slightly wiggle the tart pan, the filling should no longer “jiggle” back and forth. Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Aren’t They Pretty?

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Time To EAT!

This tomato basil three cheese tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap the leftovers well, and they will keep for several days, if refrigerated.

I hope you will consider making this delicious tomato basil three cheese tart. An added benefit was being able to use fresh tomatoes and basil from our garden to make this tart! It was wonderful to have the leftovers hanging around in our refrigerator for a few days. Then it was so easy to grab a quick slice for breakfast or lunch!

In Other News!

Have a blessed day… in other news – we got a new Pembroke welsh corgi puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY (even if he doesn’t seem too sure about his new living arrangements)!

Sure hope you enjoy this tomato basil three cheese tart! We sure did! Thanks for stopping by, and have a wonderful day.

Looking For More Quiche-Like Recipes Like This?

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Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tomato, Basil and Three Cheese Tart

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

Category: Brunch, Entree

Cuisine: American

Keyword: tomato basil three cheese tart

Servings: 8 servings

Calories Per Serving: 552 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

6 ounces butter
2 Tablespoons oil (non-flavored oil)
6 Tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
2 cups all purpose flour , plus 2 Tablespoons

For tart filling:

4 large eggs (room temp)
1 cup ricotta cheese (room temp)
1/3 cup Parmesan cheese (grated)
1 cup half and half
1 teaspoon Italian seasoning (dried)
1/2 teaspoon salt
1/4 cup small , fresh basil leaves
10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
8 ounces fresh mozzarella cheese , grated
Olive oil (to lightly brush on tomato slices prior to baking)
Salt and pepper , to sprinkle on tart before final bake

US Customary - Metric

Instructions

To make the crust:

Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!

Recipe Notes

Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

Nutrition Facts

Tomato, Basil and Three Cheese Tart

Amount Per Serving (1 slice)

Calories 552 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 23g144%

Cholesterol 179mg60%

Sodium 765mg33%

Potassium 526mg15%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 5g6%

Protein 19g38%

Vitamin A 2440IU49%

Vitamin C 21.5mg26%

Calcium 331mg33%

Iron 2.6mg14%

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

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01
Aug
2016

Lemony Chickpea Salad

categories: Salads, Side Dishes, Vegetable Dishes

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Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

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

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

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

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

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

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

Ready To Serve Lemony Chickpea Salad

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

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

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

Looking For More SALAD Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Lemony Chickpea Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

Category: Salad/Side Dish

Cuisine: American

Keyword: lemony chickpea salad

Servings: 4 servings

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 Tablespoon fresh squeezed lemon juice
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh parsley , chopped
1 garlic clove , minced
1/8 teaspoon crushed dried red pepper

US Customary - Metric

Instructions

Place drained chickpeas into small serving bowl.
Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
Stir very well, to fully combine ingredients.
Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
Enjoy this light and healthy side salad.

Recipe Notes

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

Nutrition Facts

Lemony Chickpea Salad

Amount Per Serving (1 serving)

Calories 153

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

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25
Jul
2016

Summer Vegetable Tian

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

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There are a lot of fantastic Summer veggies coming into season right now. This Summer Vegetable Tian is a GREAT way to simply & creatively serve fresh veggies to those you love!
The recipe serves 6, and is very inexpensive to make (especially if you have a backyard garden like me, and are bursting with harvested zucchini, onions, yellow squash and tomatoes about this time of year)!

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

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

How To Make A Summer Vegetable Tian

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

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

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

Now It’s Time To Arrange The Veggies!

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

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

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

Time To Eat The Summer Vegetable Tian!

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

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

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

Looking For More VEGGIE Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Summer Vegetable Tian

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.

Category: Side Dishes, Vegetable Dish

Cuisine: American

Keyword: summer vegetable tian

Servings: 6 servings

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium sized brown onion , diced
2 cloves garlic , minced
1 Tablespoon olive oil
1 medium sized zucchini , thinly sliced
1 medium sized yellow squash , thinly sliced
1 medium potato , thinly sliced
1 medium tomato , thinly sliced
1 teaspoon dried thyme
Salt and Pepper (to taste)
1 cup shredded Italian Cheese (I used shredded Parmesan)
Non-stick spray (or softened butter), for pan. I used butter!

US Customary - Metric

Instructions

Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.
THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.
Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.
Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)
Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.
Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).
Remove pan from oven, and serve! Enjoy!

Recipe Notes

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

Nutrition Facts

Summer Vegetable Tian

Amount Per Serving (1 serving)

Calories 144 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 268mg12%

Potassium 415mg12%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 445IU9%

Vitamin C 17.9mg22%

Calcium 211mg21%

Iron 1mg6%

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

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29
Jun
2016

Potato Salad

categories: Salads, Side Dishes, Vegetable Dishes

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

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

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

How I Got This Recipe

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

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

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

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

How To Make Old-Fashioned Potato Salad

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

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

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

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

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

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

Mix The Potato Salad

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

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

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

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

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

Garnish The Potato Salad

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

It thinly slices the egg for me, without making a mess! If you do not have something like this, carefully cut thin slices with a very sharp knife!

Garnish, Refrigerate, Then Serve!

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

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

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

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

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

Looking for Other Salad Recipes?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Potato Salad

Prep Time

1 hr

Cook Time

0 mins

Total Time

1 hr

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

Category: Salad

Cuisine: American

Keyword: potato salad

Servings: 10 servings

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Potato Salad:

5 large "baker" sized russet potatoes (or 8-9 small potatoes)
2 green onions , sliced (green and white parts)
4 Claussen dill pickle spears (or 1 LARGE Claussen whole dill), chopped
3 hard boiled eggs (chop 2 of them, reserve 1 for garnish, if desired)

For Potato Salad "Dressing":

5 HEAPING Tablespoons mayonnaise (really big heapings-start with this-add more if necessary)
1/2 teaspoon prepared yellow mustard
3 Tablespoons pickle juice (straight from the jar!)
Salt and black pepper , to taste

For Garnish:

Use 1 reserved hard-boiled egg , thinly sliced
Additional sliced green onions (green part) OR chopped fresh parsley
Paprika (to lightly sprinkle on top of salad)

US Customary - Metric

Instructions

Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!

Recipe Notes

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

Nutrition Facts

Potato Salad

Amount Per Serving (1 serving)

Calories 120 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 74mg25%

Sodium 339mg15%

Potassium 475mg14%

Carbohydrates 19g6%

Fiber 1g4%

Protein 4g8%

Vitamin A 130IU3%

Vitamin C 6.5mg8%

Calcium 26mg3%

Iron 1.2mg7%

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

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02
May
2016

Skillet Zucchini, Mushrooms And Peppers With Parmesan

categories: Side Dishes, Vegetable Dishes

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

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

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

How To Make Skillet Zucchini

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

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

Time For Some Seasoning

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

Serve The Skillet Zucchini

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

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

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

Looking For More VEGGIE Recipes?

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

Interested In More Recipes?

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

5 from 1 vote

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

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

Category: Vegetables

Cuisine: American

Keyword: skillet zucchini

Servings: 3 servings

Calories Per Serving: 65 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon butter
1 cup sliced mushrooms
1/4 cup red onions (chopped)
1 large green zucchini (or 2 medium sized), sliced
1/2 cup red bell pepper (sliced or chopped)
1 Tablespoon minced garlic
Salt and Pepper , to taste
1/4 teaspoon dried oregano
Fresh Parmesan cheese (finely grated- amount is your choice!)

US Customary - Metric

Instructions

Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!

Nutrition Facts

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Amount Per Serving (1 g)

Calories 65 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 72mg3%

Potassium 364mg10%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 980IU20%

Vitamin C 46.6mg56%

Calcium 56mg6%

Iron 0.6mg3%

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

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13
Apr
2016

Broccoli Salad

categories: Salads, Vegetable Dishes

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It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe. She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since!

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

What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and TASTES SO GOOD!

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish! It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: Fern Bain

0 from 0 votes

Broccoli Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

Category: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 8 servings

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups fresh broccoli , chopped (2 large bunches)
1/2 cup sunflower seeds
1/2 cup raisins
1 small red onion , chopped
5 slices crispy cooked bacon (5-6 slices), crumbled

For Dressing:

1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Place salad ingredients into a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
Serve, and enjoy! Keep leftovers refrigerated!

Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts

Broccoli Salad

Amount Per Serving (1 serving)

Calories 354 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 295mg13%

Potassium 397mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 445IU9%

Vitamin C 62.5mg76%

Calcium 47mg5%

Iron 1.3mg7%

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

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