Side Dishes

Creamy mashed potatoes

You’ll need:
10 pounds potatoes
2 cups 2% milk or heavy cream
3 sticks butter
1 cup sour cream
2 tbsp garlic salt

First peel potatoes and wash them. Slice in half length wise and place I to a pot filled with water so all potatoes are covered. Then bring to a boil and boil until fork tender, not falling apart. About 12-15 minutes for larger potatoes. The. Drain and place back into kettle. Have all ingredients ready to go. Soften 2 sticks of butter and add to pot along with 1 cup milk and 1/3 cup sour cream. With a mixer mix until it starts to form. Then add in the other cup of milk and the sour cream blend again until creamy. If you need a little more milk add in little increments until smooth. Taste and add another half a tsp in garlic salt if needed. Then place into a baking pan and spread even. Dice the other stick of butter up into pads of butter and place around in top of potatoes. Cover with cling wrap the. Tim foil and freeze. To bake thaw the day before then remove cling wrap. Bake at 350 for an hour or until hot and creamy again. Sprinkle with fresh parsley for garnish!!
Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Roasted Butternut squash & cranberry

You’ll need:
1 medium butternut squash
2 cups fresh cranberries
2 tsp cinnamon
2 tsp dried thyme
2 tsp giner
1 tsp salt
1 tsp pepper
Olive oil
Fresh thyme
1/4 c feta cheese

First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!

Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!

Appetizers · Lunch · Side Dishes · Veggies

Cranberry Jalapeño Hummus

You’ll need:

1 15.5 oz can garbanzo beans (chick peas)

1 14 oz can whole cranberry sauce

2 jalapeños

Salt

1 tbsp olive oil

4-6 tbsp water

First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!

Appetizers · SeaFood · Side Dishes · Uncategorized

Imitation Crab Salad

You’ll need

8oz pack imitation crab

1/2 cup miracle whip

1 tbsp apple cider vinegar

1 tbsp lemon

1/2 tsp paprika

A good pinch of salt

3 tbsp fine chopped fresh parsley

4-5 radishes sliced then matchstick style

5-6 small sweet peppers sliced thin and chopped in 3rds

1/3 cup celery diced

A dash of tobasco sauce for heat

Pull apart the crab and chop into small flaky pieces, add mayo, vinegar and lemon. Stir then add seasonings. Chop all veggies and add to bowl mix well and that’s it! Serve on top of sliced green apples or with crackers or pita bread! Enjoy!

Appetizers · Dressings & Marinades · Low Carb Dish · Lunch · Side Dishes · Uncategorized · Veggies

Quick Pickled Veggies

You’ll need:

2 cups apple cider or white vinegar

2 cups water

2 tbsp kosher salt

1 tsp red pepper flakes

4 garlic cloves

1 tbsp sugar

1 tsp peppercorns

3 sprigs dill

In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.

Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!

Enjoy

Breakfast · Ham, cheese & pepper quiche · Low Carb Dish · Side Dishes

Ham, cheese & Pepper Quiche

You’ll need

7 eggs

1/3 cup milk

1/2 cup cheese squares (your choice)

1/2 colored pepper chopped

1/2 cup diced ham chunks

Salt and pepper

In bowl crack eggs and mix milk salt and pepper, beat until smooth and one color. This is important to get the right texture and make sure it’s fluffy. Dice ham, peppers and cheese. Spread out evenly into a pie pan, pour egg mixture over top and place into pre heated oven at 375. Bake for 20-25 minutes or until eggs are cooked through and top vegans to brown. Remove let stand 5 minutes before cutting. Can also top with hollandaise sauce for an extra yummy treat (see hollandaise sauce recipe) Enjoy!

Breakfast · Lunch · Side Dishes · Veggies

Mediterranean crust less quiche

You’ll need:

7 eggs

1/4 cup of milk

4 tbsp chopped chives

2 tbsp chopped fresh dill

1/4 cup fresh mozzarella diced

1/4 cup feta cheese

4 slices prochutto

Kalmata olives sliced (however many you want) I love the salt briny flavor!

1/4 cup I had some Italian salami so I threw in some diced pieces of that to! 😉

1/4 cup diced ham yes I had that in hand that day to use up also!

1/4 cup diced tomatoes

Salt and pepper to taste

Start with preheating oven to 350 degrees. Then in a bowl crack eggs and add milk whisk together until fluffy this is key it had to all be one color and very fluffy looking. Then add salt and pepper to taste. Pour into a “lightly oil sprayed” pie plate. Next chop all ingredients. Then add the meat, and cheese😉 (YUM) (save out a little feta for topping before serving, just a few sprinkles) Then sprinkle in chives, dill and olives. Give the eggs a little wiggle and make sure everything is being evenly distributed. (Leave out tomatoes, a sprinkle of dill and feta)

Place into oven and bake for about 30 minutes until it fluffs up. Once center is fluffy and high but not browning yet. Remove, and sprinkle on tomatoes, fresh dill for color and taste, and feta cheese, if you have a few extra olives that didn’t make it in the pan throw those on to! 😉 Then place back into oven for another 5 minutes just to warm the top veggies. Remove let cool for s few minutes and cut into 6-8 slices! If you want a sauce to go with this a hollandaise sauce would make this killer! 😊 Enjoy!!!

Dinner · InstaPot · Side Dishes

InstaPot Mexican brown rice

You need:

3 cups brown rice

5 1/2 cups water

5 tbsp chicken base (powder)

1 tbsp cumin

1 tbsp paprika

1 tsp black pepper

1 medium onion diced

4 garlic cloves minced

3 tbsp butter or olive oil

2- 10oz cans tomatoes with green chili’s

First on browning setting, add olive oil or butter and sauté the onion and garlic about 4 minutes, until they become soft. Then add in water, chicken base, cumin, paprika, and pepper. Stir well, add cans of tomatoes and the rice. Mix and place lid on. Cook for 18 minutes. Release and place into serving dish. Top with fresh chopped cilantro, and a Mexican cheese if you would like! Enjoy!