Side+Dishes

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 * Green Beans with Sauteed Mushrooms
 * Baked Fennel with Gorgonzola
 * Mexican Rice
 * Sweet Potato Stir-Fry
 * Asparagus Saute
 * Golden Curried Couscous
 * Seasoned Sweet Corn
 * Orange & Rum Sweet Potatoes
 * Cheese and Apple Hash Browns
 * Curry-Glazed Carrots
 * Sauteed Mushrooms with Apple Eau de Vie
 * Vegetable Stir-Fry with Soba
 * Roasted Garlic & Broccoli
 * Mediterranean Squash
 * Red Cabbage with Apple
 * Pork Fried Rice
 * Risotto with Mushrooms
 * Garlic Mashed Potatoes
 * Bulgur Relish
 * Sweet Corn Risotto
 * Baked New Potatoes & Apples
 * Italian Oven Fried Potatoes[[image:small-star.png link="Side Dishes#40"]]
 * Green Bean Casserole[[image:small-star.png link="Side Dishes#Green%20Bean%20Casserole"]]
 * Baked Gnocchi[[image:small-star.png link="Side Dishes#Gnocchi"]]
 * Alton's Macaroni and Cheese[[image:small-star.png link="Side Dishes#Mac%20and%20Cheese"]]
 * Mashed Sweet Potatoes[[image:small-star.png link="Side Dishes#Mashed%20Sweet%20Potatoes"]]
 * Baked Sweet Potatoes with a kick[[image:small-star.png link="Side Dishes#Sweet%20potatoes"]]
 * Roasted Winter Vegetables[[image:small-star.png link="Side Dishes#Winter%20Vegetables"]]
 * Roasted Cabbage
 * Stewed Black-Eyed Peas with Country Ham[[image:small-star.png link="Side Dishes#Black%20Eyed%20Peas"]]
 * Roasted Brussel Sprouts
 * Maple Cinnamon Quinoa Stuffed Sweet Potatoes
 * Chuck's Favorite Mac and Cheese
 * Sweet and Savory Coconut Rice
 * Roasted Brussel Sprouts with Bacon Maple Vinaigrette

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Back to Top __**Green Bean Casserole**__
 * 6 T butter, divided
 * 1 medium onion, chopped
 * 1 lb. mushrooms, quartered
 * 2 t coarse salt
 * 1/2 t ground pepper
 * 24 oz. frozen French green beans
 * 6 T all-purpose flour
 * 2 c. milk
 * 8 oz. French fried onion pieces

1. Melt 2 T butter. Add onion and saute. Add mushrooms and cook until softened. Season with salt and pepper. Set aside. 2. Cook green beans according to directions. 3. Melt remaining 4 T butter over medium-low heat. Add 1/4 c. flour, whisk until mixture begins to turn golden. Pour in milk, and continue whisking until mixture has thickened. Stir in remaining salt and pepper. Add mushroom/onion mixture and toss w/ green beans. 4. Cook green bean mixture in a 9x13 glass pan (buttered). 5. Broil, covered, until casserole is heated through. Uncover and cook until top is golden brown, about 30 seconds. Add onion pieces and serve.

A GREAT MAC-AND-CHEESE ALTERNATIVE, WITH GOAT CHEESE AND SPINACH ADDING RICH FLAVOR.

 * MAKES: 4 SERVINGS
 * TIME: 20 MINUTES

INGREDIENTS

 * 1 (17-ounce) package potato gnocchi
 * 1 ½ cups heavy cream
 * ½ cup reduced-sodium chicken broth
 * 2 tablespoons all-purpose flour
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * 1/8 teaspoon freshly grated nutmeg
 * 6 ounces baby spinach
 * 1 ½ ounces goat cheese
 * ¼ cup freshly grated Parmesan cheese

YOU WILL NEED
Giada De Laurentiis ™ for Target ® Ceramic 2.5-qt. Covered Casserole Dish

INSTRUCTIONS
Preheat oven to 400ºF. Cook gnocchi according to package directions; drain. Place gnocchi in lightly greased baking dish. In medium saucepan, whisk together cream, chicken broth and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Stir in salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour mixture evenly over gnocchi and gently spread the spinach out to cover. Crumble goat cheese over the spinach. Sprinkle with Parmesan cheese. Bake until the top is golden in places, about 10 minutes.

=Baked Macaroni and Cheese = Link to Alton's Video Recipe courtesy Alton Brown



Ingredients

 * 1/2 pound elbow macaroni
 * 3 tablespoons butter
 * 3 tablespoons flour
 * 1 tablespoon powdered mustard
 * 3 cups milk
 * 1/2 cup yellow onion, finely diced
 * 1 bay leaf
 * 1/2 teaspoon paprika
 * 1 large egg
 * 12 ounces sharp cheddar, shredded
 * 1 teaspoon kosher salt
 * Fresh black pepper

Topping:

 * 3 tablespoons butter
 * 1 cup panko bread crumbs

Directions

 * 1) Preheat oven to 350 degrees F.
 * 2) In a large pot of boiling, salted water cook the pasta to al dente.
 * 3) While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
 * 4) Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
 * 5) Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Mashed Sweet Potatoes = Recipe courtesy Paula Deen

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * 10 cups [|sweet potatoes], peeled and chopped
 * 1/4 to 1/2 cup butter
 * 3 tablespoons honey
 * 1/4 teaspoon ground cinnamon
 * 1/4 teaspoon kosher salt

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
Add the potatoes to a large Dutch oven and cover with water. Bring to a boil over medium-high heat. Reduce the heat and [|simmer] or until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the [|Dutch oven] and add the [|butter], honey, [|cinnamon] , and salt. Beat at medium-low speed with an electric mixer until smooth. Transfer to a serving bowl and serve hot.

Cook's Note: For more sweetness, add more honey.

=Baked Sweet Potatoes with a Kick= Ingredients: 1/8 tsp. cayenne pepper 1/2 tsp. paprika 1 tsp. garlic salt 2 T brown sugar 1/2. c. olive oil kosher salt (sprinkle on top before baking)

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 * 1) Peel and cube sweet potatoes.
 * 2) In a bowl, mix all ingredients.
 * 3) Toss sweet potato cubes in mixture and spread evenly on a baking sheet.
 * 4) Sprinkle with kosher salt.
 * 5) Bake at 400 degrees until done.

<span style="background-color: #ffffff; color: #3d3d3d; font-family: 'trebuchet ms',sans-serif; font-size: 18px;">Roasted Winter Vegetables:

 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">1 pound carrots, peeled
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">1 pound parsnips, peeled
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">1 large sweet potato, peeled
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">1 small butternut squash (about 2 pounds), peeled and seeded
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">3 tablespoons good olive oil
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">1 1/2 teaspoons kosher salt
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">1/2 teaspoon freshly ground black pepper
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">2 tablespoons chopped fresh flat-leaf parsley
 * <span style="background-color: #ffffff; color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">2 tablespoons chopped fresh flat-leaf parsley
 * 1) <span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Preheat the oven to 425 degrees F.
 * 2) <span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
 * 3) <span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
 * 4) <span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Sprinkle with parsley, season to taste, and serve hot.

<span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Roasted Cabbage
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 * 1) One head of cabbage, sliced in half, half, and then thin wedges.
 * 2) <span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif;">Brush with olive oil.
 * 3) Sprinkle with a mixture of 2 parts salt, 1 part sugar, and 1 part pepper.
 * 4) Bake in 450 degree oven until cabbage is brown on the edges.
 * 5) Drizzle with balsamic vinegar.

=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Stewed Black-Eyed Peas with Country Ham = Recipe courtesy Emeril Lagasse, 2005 <span style="background-color: #ffffff; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * 2 tablespoons olive oil
 * 1 cup chopped [|onions]
 * 2 tablespoons minced garlic
 * 2 [|bay leaves]
 * 1 sprig fresh thyme
 * 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
 * 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
 * 1 quart low-sodium [|chicken stock]
 * 1 cup cold water
 * Salt and freshly ground black pepper

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
In a medium stockpot, heat the [|olive oil] over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the [|garlic], bay leaves, thyme, and country ham. Add the [|black-eyed peas], chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. [|Simmer] the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.