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Recipe of the Week | Watch Fabio’s Kitchen: Mexican Street Corn

Recipe of the Week | Watch Fabio’s Kitchen: Mexican Street Corn

Team Fabio, We are making EPIC Mexican Street Corn this week on Fabio’s Kitchen. I LOVE Mexican Street Corn…and if I wasn’t Italian, I would be Mexican probably! Come on into my home kitchen, completely outfitted with Viking Appliances. Watch the episode by clicking the photo below, where you’ll also be able to view the […]

Recipe of the Week | Back To Our Root Vegetables

Recipe of the Week |  Back To Our Root Vegetables

  Parsnips, rutabagas and the like are common fare in Norway. Although it may be a clumsy play on words, I call this the “back to our roots” recipe. Here’s why.   My grandfather’s “grandfather,” Amund Eidsmoe, came to America in 1852 from Norway settling in southeastern South Dakota. It was there that my grandfather […]

Recipe of the Week | Cheesy-Creamy Cauliflower

Recipe of the Week | Cheesy-Creamy Cauliflower

Get all the creamy, cheesy goodness of macaroni and cheese, without the high starch content of macaroni. This is a wonderful winter or early spring entrée that only needs a fresh garden salad to be a complete meal. Ingredients: 8 cups cauliflower florets 2 tablespoons butter 3 tablespoons flour 2 cups heavy cream 1 clove […]

Recipe of the Week | Grilled Stuffed Mushrooms

Recipe of the Week | Grilled Stuffed Mushrooms

These appetizers are a great addition to any meal. As a bonus, they are easy and relatively quick to make. The green filling of diced jalapeño, poblano, and bell peppers looks inviting. The Jack cheese combines perfectly with the peppers allowing the overall flavor to explode as you bite into these grilled mushrooms.    Ingredients: […]

Recipe of the Week | Lemon-Mint Zucchini

Recipe of the Week | Lemon-Mint Zucchini

The combination of fresh lemon and mint with grilled zucchini makes this side dish different. I know you’ll like it. So will your friends and family. Ingredients: 12 baby zucchini (each cut lengthwise into three slices) 4 tablespoons extra-virgin olive oil 2 lemons (zested and juiced) 2 garlic cloves (chopped) ½ teaspoon salt  ¼ cup mint (chopped […]

Recipe of the Week | Potato Scones

Recipe of the Week | Potato Scones

Potato scones, called tattie scones or totties, are common fare in Scotland. An article printed in the travel section of the NY Times in 2005 says that: Ask where the name scone came from, and you may be unwittingly caught up in a local controversy. Many dictionaries — even the Scottish National Dictionary — say […]

Recipe of the Week: Asiago Baked Potato Halves

Recipe of the Week: Asiago Baked Potato Halves

Looking for a simple, fun and delicious side for your next dinner party? Look no further. This combination of tasty Asiago cheese and creamy, buttery Yukon Gold potatoes is hard to beat. Comfort food for sure. This recipe easily doubles. It’s a great appetizer or side dish for any large gathering of hungry friends and […]

Recipe of the Week: Jim’s Mom’s Southern Candied Yams

Recipe of the Week: Jim’s Mom’s Southern Candied Yams

When Robin and I were quite young, we were adopted into a large Greek family. We celebrated Thanksgiving and Christmas with them for over 30 years. One of the members of the family was a country boy from Georgia, Jim White, who made wonderful candied yams as his contribution to their Christmas dinners. I asked […]

Recipe of the Week: Glazed Carrots and Parsnips

Recipe of the Week: Glazed Carrots and Parsnips

Time for a festive side dish to delight your guests Ingredients: 1 16 oz. package baby carrots 1/2 lb. parsnips, peeled and cut into 1-1/2 inch pieces 1/4 teaspoon salt (or to taste) 2/3 cup orange juice 1/4 cup honey 1 teaspoon grated lime peel 2 tablespoons lime juice 1/2 teaspoon grated fresh gingerroot 1 […]

Recipe of the Week: Sweet and White Scalloped Potatoes

Recipe of the Week: Sweet and White Scalloped Potatoes

Tis the season for comfort food! Ingredients: 1 can (12 oz.) Carnation evaporated milk 2 chicken flavor bouillon cubes 1 teaspoon onion powder 1/2 teaspoon dried thyme leaves 4 cups (1 1/2 lbs.) white potatoes, peeled, cut into 1/4-inch slices 2 cups (1/2 lb.) sweet potatoes or yams, peeled, cut into 1/4-inch slices 1/2 cup grated Parmesan […]

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