Side Dishes

05/06/20

Spanish Rice

I decided recently that I'd had enough of the pre-made Spanish rice when I made chicken quesadillas for supper. So, I figured it was time to make it my own way.

1 1/2 cups long grain rice
2 tsp oil
1 15 oz can tomato sauce
2 cups chicken broth (I actually used two cubes of bouillon and water)
2 tsp cumin
1/2 tsp chili powder
1 Tbsp minced garlic
Salt and pepper to taste

In a large frying pan on medium-high heat, brown the dry rice in the oil until just browned. Add the garlic and saute for about two minutes. Pour in the liquids and spices. Cover and reduce heat to low. Simmer for 30-40 minutes until all of the liquid is incorporated. Fluff before serving.

10/11/2010

Ok, this is a request from one of my Sisters. I used to force this poor, dear lady to try new foods all the time. Most of the time, it worked in my favor and she found something she was willing to eat that was outside her comfort zone. :) Love you, Sheri!

Squash Casserole

1 lb squash (or you can mix in zucchini)
1 small onion
1 tsp pepper
3 eggs
1 cup milk
1 package Ritz crackers, crushed
2 cups sharp cheddar, shredded
1/2 cup butter, melted

In a saucepan on the stove, boil squash, onion and pepper until just tender. Drain. In casserole dish, beat eggs and milk together. Pour in squash and onions. In a small bowl, mix melted butter, crackers, and cheese until well mixed. Put about 2/3 of cracker mixture into squash mixture. Use the rest as a topping, spreading evenly. Bake at 350 degrees for about 30 minutes or until top is golden brown and slightly crisp.



09/06/2010

I stole this recipe from my mother-in-law. Unfortunately, the first time she made it, I had an allergic reaction to it. She used cream of mushroom soup. I am allergic to mushrooms. I changed the soup to cream of chicken and made a few other changes and now Chris likes mine better. Just, don't tell his mom, ok?!

Broccoli Casserole

1 Large or 2 Small heads of broccoli florets
1 Can Cream of Chicken Soup
3 Eggs
1/2 Cup Mayonnaise
1 1/2 Cups Sharp Cheddar
1/2 Cup Bread Crumbs

Boil broccoli until just tender. Remove from heat, drain, and chop into 1/2 inch pieces. In 9"x13" casserole dish, mix soup, eggs, and mayo together well. Add cheese and broccoli, stirring well. sprinkle top evenly with bread crumbs. Bake at 425 degrees for 25-30 minutes or until set and golden brown on top. Enjoy!


08/14/2010

I love this recipe. I have been using it since I was about 19 or 20 years old and it never fails to have people going back for seconds. I had to actually measure everything the last time I made it because I have been making it so long, I just do it out of my head. I always go by taste! You may want to adjust a couple of the ingredients to your own tastes, but this is about how I do it :)

Baked Beans

2 cans of pork and beans
1 small onion
5-6 slices of bacon
1/2 cup ketchup
1/4 cup Worchestershire Sauce
1 Tbsp Mustard
1/4 cup brown sugar
*** Secret Ingredient***

Cut the bacon up into 1/2 inch chunks. Dice the onion. Saute the bacon and onion together until just done. In a deep casserole dish, mix together the remaining ingredients and stir well. Add the bacon and onion mixture, with the drippings to this mix. *** 1 tsp baking soda.*** Add this and stir the mixture well. I promise you will LOVE the difference the baking soda makes in your baked beans. Ladies, you will not have to deal with the fact that your man has eaten beans two hours later if you add the baking soda :D Bake at 425 degrees for around 30 minutes. Enjoy!


07/29/2010

This recipe sounds quite odd when you read the title. However, once you taste it, you will LOVE it. A couple of certain young men had gotten to where they asked their mom if I were making it every time we got together to eat (HI Carter and Chad!). This stuff gets gone in the blink of an eye!

Fried Potato Salad

2 lbs red potatoes, skin on, cut into one inch cubes
4-5 strips of bacon
3 eggs, boiled, and diced
1/2 to 3/4 cups mayonnaise
2-3 T mustard
1 tsp salt
*1/4 cup dill pickle relish

Deep fry potato chunks until golden, drain on paper towels. Chop up cooked bacon and add to potatoes in a deep bowl. Add eggs, mayo, mustard, and salt. Mix well. The reason I didn't give exact measurements is because everyone likes their potato salad a little different. Some like more mayo and less mustard, some like more mustard and less mayo. Fix it to your taste.

*My sweet hubby likes dill pickle relish and I don't. This is why I have it at the bottom. He just adds it to his own servings :)