Cajun Rice Pilaf Recipe

Print This Post Print This Post

rice pilaf recipe picture 2

rice pilaf recipe picture 2 picture

I am always looking for a good rice side dish to go with salmon. This Cajun Rice Pilaf recipe looked pretty good so I decided to give it a try. This is an easy recipe that requires very little prep time and compliments baked or broiled salmon very well.

The next time you’re need a good side dish give this Cajun Rice Pilaf recipe a try; it’s really good.

Cajun Rice Pilaf Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6 as side
Ingredients
  • 4 tablespoons unsalted butter
  • 1 small onion chopped about 1 cup
  • ½ cup chopped green bell pepper
  • ¼ cup celery (chopped)
  • 1 teaspoon garlic (crushed and minced)
  • 1½ cups long grain white rice (uncooked)
  • 1 tablespoon fresh parsley (chopped)
  • ½ teaspoon Cajun seasoning
  • Kosher salt
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
Instructions
  1. Melt the butter in a medium size sauce pan over medium heat, add the vegetables and cook for about 5 minutes. Add the rice and continue cooking until rice is lightly browned. Add the seasonings and mix in the chicken broth, cover, and simmer until rice is tender and most of the broth is absorbed.
  2. Fluff with a fork and serve hot.

Adapted from Deep South Dish

Garlic Mashed Potato Bake Recipe

Print This Post Print This Post

mashed potato bake recipe picture

This is a simple and delicious side dish recipe. Basically mashed potatoes fancied up a little bit with garlic, cheese, and sour cream.

This recipe is simple and fairly quick to prepare. If you looking for a good side dish give this Garlic Mashed Potato Bake Recipe a try.

Garlic Mashed Potato Bake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4
Ingredients
  • 6 medium potatoes (peeled and quartered)
  • 3 garlic clove (peeled)
  • ¼ cup butter
  • ¼ cup sour cream
  • 2 tablespoons fresh chives (chopped)
  • 1 ½ cup shredded sharp cheddar cheese
  • ½ cup French fried onions
Instructions
  1. Place the garlic and potatoes in a 3 quart sauce pan and cover with water; cook until fork tender and drain.
  2. While potatoes are cooking preheat oven to 325F and lightly spray a 1 ½ quart casserole dish with cooking spray.
  3. Add butter and sour cream to the potatoes and mash using a potato masher or electric mixer, and then fold in the chives. Spoon the mashed potatoes into the casserole dish and bake for about 20 minutes or until hot. Top with the cheese and French fried onions and continue to bake until cheese is melted.
  4. Serve Hot

mashed potato bake recipe picture 2

Adapted from blogchef.net

 

Quick and Simple Drop Biscuits Recipe

Print This Post Print This Post

Quick and Simple Drop Biscuits Recipe

Baking Quick and Simple Drop Biscuits Recipe

For a simple biscuit recipe – this has to be about the best.

I was planning on having stew for supper and thought hot biscuits would be great to have along with it. This Drop Biscuits Recipe looked like it was simple to put together, and I had all the ingredients on hand, so I decided to give it a try. It was just my wife and I for supper, and between the 2 of us there wasn’t a crumb left over.

The next time you need a quick biscuit recipe give this on a try.

Quick and Simple Drop Biscuits Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 8
Ingredients
  • 1 stick cold unsalted butter (cut into ¼ inch pieces – I threw them in the freezer for a few minutes to get them good and cold.)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cups whole mild ( I used some cream I had left over from the holidays and mixed it with 2% milk.)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together all the dry ingredients. Fold the butter pieces in and using your fingers or a pastry blender work the butter into the dry ingredients to form a pea like texture.(a food processors makes quick work for this)
  3. Add the milk and stir until just moist.
  4. Line a baking sheet with parchment paper, or lightly spray with cooking spray. Using ¼ cup measuring cup place dough on baking sheet about 2 inches apart. Bake until biscuits are golden brown, about 20 minutes, let cool a little bit and serve warm.

Adapted from Serious Eats

Slow Cooker Chicken Noodle Soup Recipe

Print This Post Print This Post

slow-cooker-chicken-noodle-soup-recipe-picture

A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

slow-cooker-chicken-noodle-soup-picture-2

Adapted from Cooks country

Quick Maple Baked Beans Recipe

Print This Post Print This Post

maple-baked-beans-recipe-picture

baked-maple-and-baked-beans

For a quick baked beans recipe these Maple Baked Beans are really good. They don’t require many ingredients and don’t have to soak overnight, or spend hours in the oven or slow cooker.

I needed a quick baked beans recipe to go with a fish fry, and this recipe turned out to be a perfect match.

The next time you need a good side dish give this Quick Maple Baked Beans Recipe a try.

Quick Maple Baked Beans Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 cans pork and beans (15 ounces each)
  • ¼ cup real maple syrup
  • 2 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 2 bacon strips (cooked until crispy and crumbled)
  • 1 medium onion (cut in half and sliced – separated into ½ rings) Use your own judgment on this. Use an amount of onion you are comfortable with; to taste.
Instructions
  1. Preheat oven to 350F. Spray an 8 x 8 casserole dish lightly with cooking spray.
  2. In a large bowl mix together the pork and beans, syrup, ketchup, and mustard; pour mixture into casserole dish.
  3. maple-and-baked-beans-prep-picture
  4. Sprinkle bacon bits over the top, and then top with the onion rings.
  5. unbaked-maple-and-baked-beans
  6. Bake for 40 – 45 minutes or until hot and bubbly.

Adapted from Tasteofhome CookBook

 

Brown-Sugar-Glazed Winter Squash

Print This Post Print This Post

brown-sugar-glazed-winter-squash-recipe-picture

Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

brown-sugar-glazed-winter-squash-recipe-picture2

Adapted from Cooks Country Recipe Book

Buttermilk Cornmeal Drop Biscuits Recipe

Print This Post Print This Post

buttermilk-cornmeal-biscuits-recipe

buttermilk-cornmeal-biscuits-picture-2

Drop biscuits are so easy to make – and if you have the right recipe they are delicious. These Buttermilk Cornmeal drop biscuits require very little prep time, and bake quickly, so you can have them to serve with your dinner in 15 minutes or less.

Give them a try; they’re really good.

 

Buttermilk Cornmeal Drop Biscuits Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk (chilled-i placed this in the freeze for a few minutes to get it good and cold)
  • 8 tablespoons unsalted butter (melted and cooled)
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
  3. In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
  4. Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inches apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
  5. Place biscuits on a cooling rack for several minutes and serve warm.

Adapted from Cooks Country

Sauteed Chanterelle Mushrooms and Zucchini Recipe

Print This Post Print This Post

Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Sauteed Summer Squash Recipe

Print This Post Print This Post

sauteed summer squash recipe picture 2

sauteed summer squash recipe picture 3

This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Fresh Chanterelle Mushrooms with Shallots Recipe

Print This Post Print This Post

chanterelle mushrooms in a wicker basket picture

chanterelle mushrooms recipe

Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.

This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!

Fresh Chanterelle Mushrooms with Shallots Recipe
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.

Adapted from Epicurious