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Avocado Salad

18 Sep

Avocados are delicious. Seriously.. my brother is an avocado hater! how is that possible? I don’t. get. it!!!

They’re so healthy too. Did you know that? They are a power food and a “good” fat!

My family makes them several ways. I will post below!

Version 1
4 avocados mashed
dash of lime juice
Salt to taste

Version 2
4 avocados mashed
1 hard boiled egg diced
salt to taste

Version 3 (my personal fave)
4 avocados mashed
1 sweet onion, diced
dash of lime juice
salt to taste

We serve it in bowls and leave it out with pita chips or bread for spreading. I made myself a sandwich today as I had avocados handy and some leftover challah bread! Sooooo easy. Try it!

M.S.

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Caprese Salad

12 Jul

Theres a really nice market here in brooklyn called Union Market.

Union Market

They sell so many cheeses, fresh veggies, and organic food galore. I decided to make one a great classic – the caprese salad. My family eats this at so many of our events, and its so simple and so delicious and italian!

Do you want to impress your hubby when they get home? Make this salad, its like making dinner instantly fancy just because its so pretty.

Buon Appetit!

Caprese Salad

Ingredients
Fresh Mozzarella, Sliced in 1/2 inch thick pieces
Tomatoes, Sliced same as above
Fresh Basil Leaves
Extra Virgin Olive Oil, for drizzling
Balsamic Vinegar, for drizzling
Salt and Pepper

Instructions
Slice the mozz cheese and tomatoes into 1/2 inch thick pieces. To make caprese salad, layer it as follows:

Bottom: Cheese
Middle: Tomato
Top: Basil

Drizzle the EVOO and Balsamic liberally. Salt and Pepper on top.

Enjoy!!! you can arrange them any way, and even put greens in the middle if you arrange the layers in a circle. Delish!

M.S.

Parmesan Risotto

30 Jan

I love risotto… something about the creaminess and the richness of it served with chicken or red meat. I never tried making risotto before so i figured i would give it a shot and was looking for something without heavy cream.

are you scared of making risotto? is it too intimidating for you? GET OVER IT! this is so easy!!! and you will impress everyone with its deliciousness.

here it is!

Parm Risotto

Ingredients:

3 tbsp unsalted butter
1 onion, chopped in little pieces
1 cup arborio rice
1/2 cup of dry white wine
3 1/2 cups of chicken broth
1/2 cup of grated parmesan cheese
salt and pepper to taste
2 tbsp dried basil

Instructions:

Melt only 2 tbsp butter in a medium pot on medium heat. Add the onion and salt and pepper to the butter, and stir until softened about 6 minutes. Add the rice and stir around letting it cook for about a minute or so, add the wine and let it simmer until it starts to absorb. Add the chicken broth and cover the pot to let it absorb, stirring every so often…about 10 minutes. Feel free to lower the heat at any point if it gets too hot. If the rice is too dry add more broth. It should be all creamy and delicious at this point. Add in the basil, another 1 tbsp of unsalted butter, the parmesan cheese and stir. YUM.

Enjoy under a hunk of meat or chicken with some veggies like asparagus or broccoli.

-M

“The Bob” Cornbread

21 Jan

Continuation of “Beef and Bean Chili”

This cornbread recipe is credit of my co-worker Richard, who won the cornbread competition in our chili cookoff we had at work on Veterans Day. He was sweet enough to share it with us, and i was happy enough to try it! I think i made chili this time and ate more cornbread than chili! it was THAT good.

Ingredients:
  • 1 Package of Jiffy Corn Muffin Mix
  • 1/2 can of Creamed Corn
  • 1 tsp Red Pepper Flakes
Muffin mix calls forĀ 
  • 1 egg
  • 1/3 cup of milk (richard used part half and half and part whole, but i used 2% and it came out still delish)

Instructions:

Mix muffin mix, 1 egg, milk, and creamed corn. Add 1 tsp of red pepper flakes. Put into an 8″ x 8″ baking dish and bake 15-20 minutes at 375 degrees or until the middle is no longer jiggly (as Richard put it). To keep warm, keep the cornbread covered with foil and keep the oven warm.

If you want to go “extra cuban/crazy/make it fancy” add a bunch of chopped up cooked crab, and name it “The Crabby Bob”

Thanks Richard!!!

-M

Baked Mac & Cheese

31 Oct

I’ve learned a few things living in the south:
1. Baked Mac & Cheese is a southern staple
2. Sweet Tea is the drink of choice
3. Fried Chicken, Fried Chicken, Fried Chicken
4. What’s diet?
5. Using a crockpot
6. “Mam, Miss, god bless”
7. Totally acceptable to put a dog in the back of a truck unleashed
8. Shorts/flip flops/tank tops all year round
9. GO GATORS!

I’m too new yoooooooaaaker for this! haha

Baked Mac and Cheese was something i wanted to learn to make, super fattening but i agree that once in a blue moon acceptable to indulge upon if you’re feelin a little fun. A southern staple, here is my go to recipe:

Ingredients
Elbow Macaroni
1 Egg, beaten
1/2 stick of butter
1/4 cup of flour
2 1/2 cups of milk
2 tsp of dry mustard
1 lb of cheddar cheese
salt to taste
pepper to taste

Directions
Add some salt to the boiling water but undercook the pasta!!!!! preheat the oven to 350 degrees and whisk the 1 egg and set it aside. Meanwhile, start a roux – a basis for a sauce… by melting 1/2 a stick of butter in a pan and 4 tbsp of flour on medium low heat. Whisk the mixture until its combined and continue to whisk it until it starts bubbling (about 5 minutes). Just be careful not to burn this roux or you’ll have to start all over, so its important to stay on low heat. Then pour the 2 1/2 cups of milk in, and add the 2 teaspoons of dry mustard in. Whisk the mixture and let it cook for 5-6 minutes until it gets thick and creamy. Once it does, reduce the heat to low. Take out 1/4 of the creamy sauce and put it into the beaten egg mixture slowly and whisking at the same time. This keeps the eggs from scrambling when you add them to the sauce right away. Once the egg mixture is whisked and not scrambled, add it to the cream mixture in the pan and whisk until combined. Finally, add 1/2 the cheddar cheese into the pan and stir until all combined and creamy. Add salt and pepper, be generous on the pepper but use some good judgement on the salt, dont over do it! Now, at this point transfer the undercooked drained pasta to an oven safe dish to bake in. Cover and mix the pasta with the creamy sauce, and top the pasta with the rest of the cheddar cheese. Put it into the oven and let it bake for 20 minutes. The result will be a larger waist, a happy family, and a happy tummy.

TRY IT!

-M