This simple side dish was included in one of my eMeals Simple Gourmet dinners months ago. It became an instant favorite and is now one of my go-to side dishes for Mexican food.
16 oz bag of frozen corn
1 -2 jalapeños, stem and seeds removed, diced
2 TBSP butter
1/2 tsp salt
1/2 tsp pepper
- Defrost corn in the microwave.
- Add butter and chopped jalapeno to a large skillet over medium heat. Cook for 2-3 minutes, until the pepper pieces are tender.
- Add corn and cook for several minutes until excess moisture is evaporated and corn kernels begin to brown.
- Season with salt and pepper. Serve warm.
This is a simple side dish that goes well with roasted meats. I like to serve this with my Roasted Chickens because it’s just as easy and can be put in the oven about 45 minutes before the chickens are done.
2 pounds of fingerling potatoes, any color
2-3 TBSP olive oil
2 tsp kosher salt
- Heat oven to 400°F. Wash potatoes thoroughly to remove dirt/sand. Pat dry.
- Place potatoes on a heaving baking sheet and drizzle with olive oil. Shake pan to coat.
- Sprinkle with sea salt and cook until tender, up to 45 minutes depending on the size of the potatoes.
- My local store carries several varieties of fingerlings in ready to grab bags like the one shown below.
- To jazz it up a bit, add freshly chopped herbs like parsley, rosemary or thyme to the potatoes before cooking.
- You could also use a flavor-infused olive oil, such as garlic olive oil.
These grab and go bags make it easy to pick the right size potatoes and come in fun color combinations!
Broccoli casserole is a great addition to your holiday meals or a unique potluck dish. This recipe is based on a dish my mother-in-law makes. It’s a nice change from the ordinary green bean casserole for Thanksgiving or Christmas. Don’t be frightened when you see the ingredients–canned cheese is for more than just snack crackers! I was skeptical as first too, but it tastes delicious.
1 cube of butter
1 large onion, chopped
1 box seasoned croutons
2 cans cream of mushroom soup
1 ½ – 2 pounds broccoli florets
1 can Easy Cheese, American or Cheddar flavor
- In a large skillet over medium heat melt the butter and add chopped onions. Cook until onions become translucent.
- Add the croutons and cook until most of the butter is absorbed. The croutons will brown a little.
- Add broccoli and cover. Cook for a few minutes, just to soften broccoli slightly. Remove from heat.
- In a 9×13″ casserole dish begin by spreading a thin layer of soup in the bottom of the pan.
- Add broccoli mixture. Dollop on more soup. Spray on Easy Cheese in an even layer. Repeat.
- When finished, press down into pan gently.
- Cook at 350° for one hour or until casserole is bubbly and heated through in center. Or, if making ahead cover with foil and refrigerate overnight. Cook the following day at 350° for up to two hours, or until heated through.
Step By Step Photos
Melt butter, saute onion and croutons.
Add broccoli, cook slightly.
Layer broccoli, soup, cheese. Repeat.
Cook until bubbly and center is heated through.
This is a super simple side dish using only a few ingredients. The canned tomatoes provide most of the seasonings and give it zesty Italian flavor in minutes. I like to use this as a quick side dish for barbecued steak or chicken. Enjoy!
4-5 small zucchini
1 can (14.5 oz.) Italian recipe stewed tomatoes
2 TBSP olive oil
1 tsp coarse ground garlic powder
salt & pepper to taste
- Slice zucchini into thin rounds, 1/8″ to 1/4″ thick.
- Add olive oil to a large skillet and heat on medium-high.
- Cook zucchini several minutes until zucchini become tender. Season with garlic, salt and pepper.
- Add canned tomatoes including liquid.
- Simmer until heated through and zucchini are fully cooked.
Photo via Wikipedia
Paul brought home a kohlrabi the other day. I had heard of kohlrabi, but really didn’t know anything about it. He said it is related to cabbage and had a flavor like broccoli stems, only milder.
I had to do a little searching to find out how to cook it. Suggestions ranged from sliced raw with salt & pepper to chopped in casseroles. I decided to try a quick saute, along with carrots.
I was surprised by how mild the flavor was. It had a hint of broccoli/cabbage flavor but was very light and almost sweet.
So this is how I cooked it:
I peeled the kohlrabi and some carrots.
After peeling I cut it into smaller pieces to grate.
It grated easily by hand.
I sautéed the grated kohlrabi and carrots in a little butter and fresh garlic, then seasoned with salt & pepper.
Here is the finished dish, along with a grilled cheese sandwich for dinner.