Category: Vegetable Dishes

Broccoli Au Gratin Rice Pilaf

You’ll love this easy, delicious, homemade broccoli au gratin rice pilaf side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese! It’s a wonderful accompaniment for beef, chicken, pork OR seafood!
You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

I prepared this simple recipe for broccoli au gratin rice pilaf recently as a side dish for our salmon dinner.  What a delicious treat!  This filling recipe is basically a copycat version of the popular Rice-a Roni boxed Broccoli au Gratin mix, but guess what?

This pilaf is just as easy to make from scratch, and is full of homemade flavors and fresh ingredients!  It doesn’t take much time or effort at all to make, and really tastes GOOD! Here’s how to make broccoli au gratin rice pilaf (4 generous servings):

Brown The Rice And Orzo Pasta

Start by heating olive oil on medium heat in large skillet. Add the orzo pasta and white rice to skillet. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown, as you can see in the photo below. This will only take a few minutes.

Rice and orzo for pilaf cooking in skillet

Cook The Broccoli Au Gratin Rice Pilaf

The next simple step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low.

Cover the skillet (or pan), and cook for about 10-15 minutes, until almost all of the broth has been absorbed.  At that point, add finely chopped broccoli. (I used frozen broccoli, which I thawed and chopped finely, before beginning).

Vegetable broth and broccoli added to rice pilaf in skillet

Stir broccoli into the pilaf; cook mixture for another 3 minutes. Remove the skillet (or pan) from direct heat; add in the shredded cheddar cheese, butter, and season with salt and pepper (to taste).

Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes.

Pilaf with broccoli, cheese and butter in skillet

Serve The Broccoli Au Gratin Rice Pilaf!

When ready, remove lid from pan, fluff the broccoli rice pilaf with a fork, and dish this yummy food up straight from the pan, OR place it in a pretty serving bowl to dress it up a bit!

Your family will really enjoy this tasty side dish, and you can smile, knowing you were able to get a yummy, healthy veggie into them!

Broccoli au gratin rice pilaf in white bowl

Broccoli and rice pilaf in close up photo

Here is the finished broccoli rice pilaf on my husband’s plate, with Orange and Rosemary Glazed Salmon on the side.  Seafood, broccoli rice pilaf, all present and accounted for on the ol’ dinner plate, for the win!

Broccoli au gratin rice pilaf on plate with salmon fillet

Thank you for visiting my blog today. I appreciate it, and really hope you will consider trying this recipe for Broccoli Au Gratin Rice Pilaf. It’s truly easy to make, and tastes wonderful! You might also enjoy my recipe for Easy Homemade Rice Pilaf (a delicious, “plain” version).

Have a great day, and may the work of your hands bring great joy to God, others, and YOU!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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Recipe Source: Debi, at  https://lifecurrentsblog.com/homemade-rice-a-roni/

Broccoli Au Gratin Rice Pilaf
Prep Time
5 mins
Cook Time
12 mins
Resting Time
5 mins
Total Time
17 mins
 
You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!
Category: Side Dish
Cuisine: American
Keyword: broccoli au gratin rice pilaf
Servings: 4 servings
Calories Per Serving: 305 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1/2 cup orzo pasta
  • 1/2 cup white long grain rice
  • 2 cups vegetable broth
  • 1 cup broccoli , finely chopped
  • 2 Tablespoons butter
  • 1/2 cup sharp cheddar cheese , shredded
  • 1 pinch salt , to taste
  • 1/4 teaspoon ground black pepper
Instructions
  1. Begin by heating olive oil in large skillet or saucepan on medium heat. Add orzo and white rice to skillet;  stir, to cover orzo and rice well with the oil. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown. This will only take a few minutes.

  2. The next step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low. Cover the skillet (or pan), and cook between 10-15 minutes, until ALMOST all of the broth has been absorbed (mine took 12 minutes, so keep an eye on it).  At that point, add chopped broccoli.  Stir broccoli into the pilaf; cook mixture for 3 more minutes.

  3. Remove skillet (or pan) from direct heat; add the shredded cheddar cheese, butter, salt and pepper.  Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes, then remove lid, and fluff pilaf with a fork. Transfer to a serving bowl, if desired, and serve. Enjoy!

Nutrition Facts
Broccoli Au Gratin Rice Pilaf
Amount Per Serving (1 serving)
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 627mg27%
Potassium 154mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 710IU14%
Vitamin C 20.3mg25%
Calcium 123mg12%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

Easy Sautéed Mushrooms

Enjoy these easy to make, delicious sautèed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!Enjoy these easy to make, delicious sautèed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

One of my favorite ways to top a grilled steak or piece of chicken is with this side dish recipe for EASY Sautèed Mushrooms! Made easily in a few minutes, they’re also wonderful served simply as an accompaniment to a variety of other dishes.

It only takes a few ingredients to make this tasty dish!  There are many varieties of mushrooms, but the personal favorites I use most often are baby portabellas or plain button mushrooms, both commonly found at most grocery stores.

How To Make Sauteed Mushrooms

Here’s how to whip up a batch of these mushrooms, lickety-split (photos are for a total of 2 servings)!

In a medium sized skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Sautè 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

Raw mushrooms cooking in melted butter in silver skillet

Add 1/4 cup dry white wine to skillet, and continue cooking.

Mushrooms and wine cooking in metal skillet with a wooden spoon

Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Add salt and pepper, to taste.

Cooked mushrooms in a metal skillet

Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes.

Sautèed mushrooms on a white serving plate

That’s it!  See how EASY it is to add these delicious tasting sautèed mushrooms to your meal?

Hope you will enjoy this simple side dish… the recipe is easily doubled, etc. for larger quantities.  Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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Easy Sautéed Mushrooms
Prep Time
3 mins
Cook Time
10 mins
Total Time
13 mins
 

Enjoy these easy to make, delicious sautèed mushrooms, as a garnish for grilled steak or chicken, or as a simple side dish!

Category: Side Dish
Cuisine: American
Keyword: sauteed mushrooms
Servings: 2 servings
Calories Per Serving: 101 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 button mushrooms , thinly sliced
  • 1 Tablespoon butter
  • 1/4 cup dry white wine
  • 1/8 teaspoon garlic powder
  • Pinch salt and pepper , to taste
  • 1/4 teaspoon dried parsley flakes , for garnish (optional)
Instructions
  1. In a medium skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Cook 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

  2. Add 1/4 cup dry white wine to skillet, and continue cooking. Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Add salt and pepper, to taste.

  3. Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes.
Nutrition Facts
Easy Sautéed Mushrooms
Amount Per Serving (1 serving)
Calories 101 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 57mg2%
Potassium 402mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 175IU4%
Vitamin C 2.6mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy these easy to make, delicious sautèed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

Asian Style Stir Fry Veggies

Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

The recipe for Asian style stir fried veggies couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Prep The Stir Fry Veggies

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms.

Truthfully, any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Chopped Stir Fry Veggies on red cutting mat

Make The Asian Style Sauce

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry Veggie Sauce

Stir Fry The Veggies

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic).

Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Chopped Vegetables in skillet cooking

Add Sauce To The Stir Fried Veggies

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir.

If sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Pouring Asian sauce into veggies in skillet

Once the Asian style stir fry veggies are heated through, and covered with sauce, they are ready to serve. For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

Chopped veggies stir frying with sauce

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Interested In More Recipes?

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

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Asian Style Stir Fry Veggies / The Grateful Girl Cooks!

Asian Style Stir Fry Veggies
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.
Category: Side Dishes
Cuisine: Asian
Keyword: stir fry veggies
Servings: 2 large servings
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Veggies (Use any combo or quantity you wish... this is what I used):
  • 2 Tbsp Vegetable oil
  • 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
  • 6-8 Mushrooms , sliced
  • 1/4 medium Brown onion , sliced
  • 1 cup Bell peppers , I used red and orange, sliced
  • 8 Baby Carrots , I used 8-10, sliced lengthwise
  • 1 cup Broccoli florets
  • 1 tsp Minced garlic
For Asian Style Sauce:
  • 3/4 cup water
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch , I used a heaping teaspoon
Instructions
  1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
  2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
  3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
  4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Sodium 1071mg47%
Potassium 900mg26%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 10g11%
Protein 7g14%
Vitamin A 8330IU167%
Vitamin C 157mg190%
Calcium 55mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these “fries” will be a big hit!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation!

It’s easy to get these veggies into everyone, in a fun way (especially if the kids like french fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

Making The Sauce/Dip For Zucchini Fries

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side. I made the sauce by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise. I then added cumin, garlic powder, chili powder, and paprika, and mixed until blended.

The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Ingredients for dipping sauce for Baked Parmesan Zucchini Fries.

How To Cut Zucchini For Zucchini Fries

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this:

  • #1 Cut each in half in the middle.
  • #2 Cut each half in half lengthwise.
  • #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Zucchini is sliced into wedges to make Baked Parmesan zucchini fries.

In a small bowl, place two eggs. Lightly beat the eggs until they are fully combined.

In a separate bowl, place Panko crumbs and Parmesan cheese. Add garlic powder, salt, pepper, paprika and Italian seasoning, and stir until combined.

Beaten eggs, and panko bread crumbs are needed to coat zucchini fries before baking.

Prepping Zucchini Fries For Baking

Dip zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, then dip and roll in Panko mixture to coat all sides.

Zucchini fries are coated with panko breadcrumbs before baking.

Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray.

Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Parmesan zucchini fries are placed in single layer onto baking sheet to bake.

Baking Zucchini Fries

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time.

When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries are golden brown and crispy after baking.

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Baked Parmesan Zucchini Fries are served with dipping sauce.

Baked Parmesan Zucchini Fries on red platter, with dipping sauce.

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy these zucchini fries – we sure did!

Interested In More Recipes?

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

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Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!
Category: Side Dish / Appetizer
Cuisine: American
Keyword: baked Parmesan zucchini fries
Servings: 32 fries
Calories Per Serving: 18 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).
Nutrition Facts
Baked Parmesan Zucchini Fries
Amount Per Serving (4 wedges)
Calories 18
% Daily Value*
Cholesterol 11mg4%
Sodium 45mg2%
Potassium 42mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 2.2mg3%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Potato Hash with Rosemary

Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary. A simple side dish for beef, pork, and poultry!Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.
If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary? I found the recipe for a potato hash side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer.

The recipe couldn’t be simpler! A baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender, and then served.

The potato hash with rosemary was a wonderful side dish for a chicken dinner I fixed recently, so I wanted to share this easy recipe with YOU, in the hope that you will want to try it, too!

How To Make Potato Hash

Here’s how to make the potato hash:  First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe).  Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Russet and sweet potatoes on plate with herbs.

Time To Cook!

Heat the olive oil in a non-stick skillet on medium-low heat. Add the rest of the ingredients except for the garnish. This includes the potato, sweet potato, onion, garlic, a Tablespoon of fresh rosemary, salt, and pepper. Stir these ingredients together.

Cover the skillet and cook, on medium-low heat, for 20-25 minutes, stirring and turning occasionally, until the potatoes are tender.

Potatoes, rosemary, onions and spices are cooked in skillet.

Time To Serve The Potato Hash With Rosemary!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
Serve hot, and enjoy this simple veggie side dish!

The finished potato hash is served with a sprig of fresh rosemary as garnish.

I think this potato hash with rosemary looks pretty good… and guess what? It TASTES good, also! Win-Win!

Potato Hash with Rosemary is served on white plate

I enjoy finding and trying new recipes for side dishes, and glad I found this one for potato hash. Hope you have the opportunity to try making it, as well, and trust you enjoy it.

Sure do hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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:

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Author's signatureRecipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

Potato Hash with Rosemary
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.
Category: Side Dish
Cuisine: American
Keyword: potato hash
Servings: 4 servings
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large baking potato , peeled and cubed
  • 1 large sweet potato , peeled and cubed
  • 1/4 cup chopped onion
  • 2 cloves garlic , minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • **Garnish (optional): fresh sprigs of rosemary
Instructions
  1. Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
  2. Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
  4. Serve hot, and enjoy this simple side dish!
Nutrition Facts
Potato Hash with Rosemary
Amount Per Serving (1 g)
Calories 139 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 312mg14%
Potassium 346mg10%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 4625IU93%
Vitamin C 5mg6%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.

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Nanci’s 4-Bean Salad

This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

I love Summertime… warm days of sunshine, BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together… including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!

Where I Got The Recipe For This 4-Bean Salad

I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it!  With a grateful heart I jotted down the recipe.

I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat… in the huge pile of recipes I wanted to make.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it.  Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)!

This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!

How To Make Nanci’s 4-Bean Salad

Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.

4 types of beans for salad, with green pepper and red onion in bowl.

In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.

Dressing for bean salad is whisked together in bowl

Dressing for 4 bean salad is poured on ingredients

Cover the 4-bean salad well, and place it in the refigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight!

Stir the salad occasionally during the refrigeration process. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

Nanci's 4-Bean Salad served in white bowl

Close up picture of bean salad in white bowl

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day.

Either way you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple bean salad!  Have a great day!

Looking For More Side Salad Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads you might enjoy include:

Interested In More Recipes?

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

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Recipe Source: My friend, Nanci Peck

Nanci's 4-Bean Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
This DELICIOUS, 4-Bean Salad is easy to make from scratch in only 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!
Category: Salad
Cuisine: American
Keyword: 4 bean salad
Servings: 16 (1/2) cup servings (8 cups total)
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 can green beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can yellow wax beans
  • 1 small green bell pepper , sliced thin
  • 1 small red onion , sliced thin
For dressing:
  • 1/3 cup vegetable oil
  • 2/3 cup white vinegar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
  2. In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
  3. Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!
Recipe Notes

*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Nutrition Facts
Nanci's 4-Bean Salad
Amount Per Serving (0.5 cup)
Calories 144 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 291mg13%
Potassium 242mg7%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 215IU4%
Vitamin C 15.5mg19%
Calcium 42mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

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P.F. Chang’s Spicy Green Beans (copycat)

P.F. Chang’s spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden?  How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?

I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them.  I found this “copycat” recipe for spicy green beans on Pinterest, and decided to give it a try.

You will be surprised how GOOD these green beans are!  The addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).

Are These Spicy Green Beans Difficult To Make?

Are these spicy green beans difficult to make? Absolutely NOT! All in all, the beans take only 5-6 minutes to cook… really!  The “hardest” thing you will have to do is snip the ends off the beans… ha ha!

Here’s how to make delicious P.F. Chang’s Spicy Green Beans from the comfort of your own home:

Make The Asian Sauce

First make the Asian sauce by mixing the ingredients together in a small bowl, and then set aside until ready to put it in use. See how EASY that was?

An Asian inspired sauce is mixed in small bowl to add to green beans.
Pour the sesame oil into a large skillet or wok. NOTE: You can buy sesame oil in the Asian food section of most supermarkets. Turn the heat to medium high for about 30 seconds, and when the oil is hot, add the chopped green onions, minced garlic, and red pepper flakes.

Stir well, and cook for 30 seconds, stirring constantly. Be careful NOT to burn the garlic.

Sesame oil is used to add flavor to the cooked veggies in this dish.

Green onions, garlic and red pepper flakes are cooked in a skillet with sesame oil.
Time To Add The Fresh Green Beans!

Add the green beans to the skillet. Stir them constantly, and continue to cook them for 3-4 minutes, until they are almost fully cooked. The beans will turn a deeper green color as they cook.

Green beans are added to the skillet.

Add The Sauce To The Spicy Green Beans

When the green beans are done cooking, move them over to one side of the skillet. Give the Asian sauce a good stir, and then add it to the skillet.

Stir well, and cook the sauce for 30 seconds (still on medium-high heat). Let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken very slightly as it cooks.

Adding the Asian sauce to the spicy green beans in skillet.
Stir the sauce into the green beans to fully coat them.  Cook the spicy green beans and sauce for another 30 seconds, and then remove the skillet from the heat.

Spicy green beans finish cooking in the Asian sauce.

The Spicy Green Beans Are Ready To Serve!

Place the hot green beans and sauce onto serving plate or into a bowl, and garnish with sesame seeds (if using). Serve the spicy green beans while hot… and ENJOY!

The spicy green beans are sprinkled with sesame seeds and served.

Sesame seeds garnish the serving plate covered with P.F. Chang's Spicy Green Beans.

We enjoyed trying this recipe for spicy green beans. They are NOT too spicy at all, and have fantastic flavor!  I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!

Hope you will consider trying this recipe… and I trust you will find it just as delicious as we did! Have a great day!

Looking For More VEGETABLE SIDE DISHES?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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Author's signature

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

P.F. Chang's Spicy Green Beans
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!
Category: Side Dish, Vegetable Dish
Cuisine: Asian
Keyword: spicy green beans
Servings: 6 servings
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Beans:
  • 1-2 pounds fresh green beans , ends trimmed and beans cut into 2 inch pieces
  • 2 green onions , chopped thin
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves , minced
  • 2 Tablespoons sesame oil
For Asian Sauce:
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • 1/4 cup water
  • Sesame Seeds , for garnish (optional)
Instructions
  1. Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
  2. Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
  3. Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
  4. Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!
Nutrition Facts
P.F. Chang's Spicy Green Beans
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 237mg10%
Potassium 194mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 660IU13%
Vitamin C 10.6mg13%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!

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Swiss Chard with Bacon and Mushrooms

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! 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!

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.

Growing Swiss chard in our 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).

Cooking bacon to add to Swiss chard and mushrooms.

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).

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).

Swiss chard, bacon, red onion and mushrooms cooking in bacon drippings in skillet.

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

Minced garlic, salt and pepper added to cooked Swiss chard.

Serve this Swiss chard dish hot. It is a simple accompaniment to a variety of main dishes.

Swiss Chard with Bacon and Mushrooms served in white bowl.

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!

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

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

Have a GREAT day!

Author's signature

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
Instructions
  1. 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.
  2. Add chard stems, sliced mushrooms and chopped red onion. Continue to cook until chard stems become slightly tender (3-4 mins).
  3. 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).
  4. Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic.
  5. 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.

Here’s another to pin to your Pinterest boards!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!

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Cauliflower Rice with Parmesan and Garlic

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! Cauliflower rice, (seasoned with Parmesan and garlic) is a 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.

Cauliflower Rice is made using fresh cauliflower, cut into 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!

Cauliflower florets are processed in food processor until it resembles rice.

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.

Garlic is cooked in butter, then cauliflower rice is added to pan.

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.

Cauliflower Rice with Parmesan and Garlic is seasoned with Parmesan cheese, garlic and spices.

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

Cauliflower Rice with Parmesan and Garlic in bowl, on a red placemat.

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?  Have a great day!

Looking For Other RICE Recipes?

You might enjoy a few other recipes for RICE that I have on this blog. These include my recipes for Easy Homemade Rice Pilaf, Fiesta Rice, and Broccoli au Gratin Rice Pilaf.

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

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

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)
Instructions
  1. 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!
  2. 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.
  3. 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.
  4. 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.

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

 

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Brussel Sprouts with Bacon and Mushrooms

Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner, or any other meal!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 is a perfectly delicious veggie dish for the holidays or other meals!

I grew up not liking brussel sprouts at all. However, as an adult I’ve come to love them! We eat them pan-seared, roasted, steamed, and practically every way they can be prepared. So I decided to create a new recipe from scratch, to enjoy them!

For this particular recipe I decided to pan-sear brussel sprouts with a small amount of thick-cut bacon, then added sliced mushrooms, shallots, salt, pepper, minced garlic, and finished them with a touch of butter. The results are DELICIOUS!

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 1/2 way done.

Cooking the bacon pieces to add to pan-seared brussel sprouts.

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.

Brussel sprouts and bacon pieces are cooked in bacon drippings in skillet.

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.

Water is added to brussel sprouts and bacon and cooked until it is gone.

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’.

Sliced mushrooms and shallots are added to brussel sprouts and bacon in skillet.

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!

Brussel Sprouts with Bacon and Mushrooms are served on white platter.

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

Cooked brussel sprouts on platter, with bacon and mushrooms.

Brussel sprouts with bacon and mushrooms is a very simple yet tasty side dish to prepare.  I hope you will consider trying 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?  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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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
Instructions
  1. Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
  2. 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.
  3. 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.
  4. 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)
  5. 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.

Here’s one more to pin on your Pinterest boards!Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!

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