I’m in a rut.
You know the one–the one where the same four side dishes are recycled over and over and OVER. Ad nauseum quite literally, thank you very much.
While I’m all about recycling plastics and paper and glass (oh, my!), I’m tired of our dinnertime routine. Boooorrriiing! So, I’m asking…pleading…heck, I’m not above BEGGING for new ideas!
Do you mind sharing your favorite side dish recipes with me? If you have a posted recipe on your blog, feel free to link it (one or more) here in comments; not a blogger? You’re welcome to email me or post a comment w/your recipe.
Even if you see your favorite already listed, tell me. If I see something repeated, it’s bound to get my attention.
Thanks in advance for any deliciousness you impart. I can’t wait for you to order me around my kitchen!
One thing I like to do is cut up fresh summery vegetables, like tomatoes and cucumbers, and toss them with balsamic vinaigrette.
It was easier for me to leave the url for my category “side dishes”…maybe something will suit ya;)
Umm, forgot the url…LOL
Here is a recipe for peas that are easy and delicious that I posted on my blog a few weeks ago. Hope you like it! – http://carolmehl.wordpress.com/2008/08/02/saturday-stirrings-italian-peas/
Here are a couple of suggestions that my family loves. And so good for you!
I have lot’s of ideas, but I’ll offer this one. Tired of Mashed Potatoes… here are my potatoes 4 ways recipes… 🙂
I have all my favorite recipes on my recipe blog: http://www.homesteadblogger.com/mommaofmany.
I have eight little Lambies, so the recipes would be scaled perfectly for your family to eat some and freeze some (or have planned-overs!).
This is a great green bean salad. It’s easy to make, and everybody always loves it!
My mom’s homemade Mac & Cheese! She uses shells for the noodles, Colby Cheese (sliced), salt & pepper, Butter, and milk.
Boil noodles, place butter and some milk on the bottom of a baking dish. Layer noodles and cheese and salt & pepper. Then she adds a little butter on top and pops it into the oven (350 until it’s done)
It’s hard to give exact times and measurements when she just puts it together…each time may be a bit different!
Buttered pasta with garlic powder, boiled potatoes, add butter and chopped herbs and toss in pot to lightly break up, salad is good here – toss any and all veggies in, steamed baby carrots in a touch of maple syrup, sauteed mushrooms and onions, grilled veggies, ….ok that is all I can think of.
Here’s a few! I especially love the squash one. Hard to believe how much my six-year-old loooves squash when I fix it this way! Although she loves the kale, too…
Corn Casserole – Take one stick of butter and melt in the microwave, stir in one box Jiffy corn muffin mix. Stir in one can of cream style corn and one can whole kernel corn (DRAINED). Add salt and pepper for taste. Bake in 8×8 or small glass baking dish for approx 45 minutes on 350 until center is firm.
Here are a couple ideas for you:
Summer Fruit Salad
Parmesan Zucchini (I leave out the mushrooms)
I did a WFMW with a ton of recipes, and there is a category specifically for side dishes, so you can go here http://horvath1112.blogspot.com/2008/07/works-for-me-wednesday-five-ingredients.html
to check them out! They are all super easy and have 6 ingredients or less!
Here’s a link to my great lemon pie:http://thebigredcouch-bitty.blogspot.com/2008/08/this-is-lemon-pie-this-is-not-lemon-pie.html
and here’s a link to my fave-o-rite corn casserole:
also, I make bleu cheese deviled eggs. When making them, just use bleu cheese salad dressing instead of mayo. sprinkle some dill on top. Yee-um.
slice up cucumbers very thinly and a bit of onion – and then add some water, vinegar, salt, sugar, pepper, and dill. All to taste, really – easy and yummy.
I absolutely love Paula Deen’s corn casserole recipe (although I usually cut the butter in half). I make it all the time (and practically eat the whole thing myself!). http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html
I received this in the mail from my gas company when I lived in Tulsa, OK. It is very good!
Twenty-Two Second Salad
1/2 cup oil
1/4 cup of sugar
1 T poppy seeds
1 tsp of dry mustard
1 tsp salt
1 tsp grated onion
1/4 cup white vinegar
1 package (16 oz) cole slaw mix
1 package (10 oz) frozen peas, thawed
1/2 cup dry roasted peanuts
Combine first 7 ingredients in container with tight lid; shake to dissolve sugar. This is your dressing. When ready to serve combine slaw and peas; toss with dressing. Sprinkle with peanuts.
For a different twist you may add either walnuts or pecans. I heated them in the oven first.
Makes 6 servings
Thai veggies…Bok Choy,asparagus, red pepper and mushrooms are in light coconut milk with lots of lime and lemon and a touch of soy. It is a South Beach recipe and we LOVE IT.So tasty! If you do want it, email and I’ll get it to you.
We like Carrot Souffle ’round here!
Ever had cornbread salad?
Crumbled corn bread (great use for leftovers)
diced: green peppers, green onions, red or white onions, tomatoes with seeds and pulp removed
dill pickle relish
and mayo to cover (or mericle whip depending on your taste)
sprinkle on a little paprika for pretty and yummy.
I realize that I didn’t put mesurements on here, that’s because you just go by how it looks sort of like potato salad or pasta salad. More or less depending on what you like. Hope you try it. Wendy
This recipe came from my husband’s family and it is very fattening, but very yummy. My friend hates mayo, but she loves this recipe.
5lbs potatoes diced into bite size pieces
1 lb colby cheese shredded
1 c mayo
1 lb bacon cooked & crumbled
Boil the potatoes in salted water until fork tender and drain. Mix all ingredients, cooked potatoes, cheese, mayo and bacon together. Put in 13×9 pan and bake at 350 for 1 hour or until bubbly.
THANK Y’ALL!!!! THERE ARE SOOO MANY HERE I’VE GOT TO TRY!! You guys are FABULOUS!!
My typical side dish is “a can of green beans.” How’s that for a recipe? 🙂
I’m way late … but these are SUPER easy:
1. quarter potatoes … dredge in oil, salt, pepper and bake at 350 for 20ish minutes.
2. roast a variety of veggies. again, 350 for 20ish minutes. place sliced veggies on cookie sheet … drizzle EVOO oil over top, salt/pepper.
Robin, not a Paula recipe, but a current favorite around our house. I’m posting the recipe so you don’t have to register at americastestkitchen.com to get it (although I suggest that you do, they have great recipes)
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
Serves 4 to 6
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
See Illustrations Below: Chicken Tikka Masala
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.