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Archive for the ‘Side Dish’ Category

  • 2 bags of fresh cranberries, rinsedCranberry Apple Mango Chutney
  • 1 pear – peeled, cored, chopped small
  • 2 medium apples, cored, chopped small
  • 1 mango chopped small
  • ½ cup dried cherries
  • 2 cups light brown sugar
  • 1 ¼ cup orange juice
  • 1 large tablespoon of raspberry preserves
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • Dash of nutmeg
  • Pinch of salt

Place all ingredients into a large saucepan and cook on medium heat until cranberries pop and mixture thickens – about 20-30 minutes. Cool.  I like to get little Mason jars or pretty containers and give a little bit to the neighbors or friends each year.  That way a little bit of us is with them at their holiday meal!

This is a great side for your holiday turkey meal, but is also fantastic with pork or veal.  Emily even warmed some up last night and topped with vanilla ice cream!  Yum!

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Perfect for over pork, fish or chicken!  We love this fresh and tangy treat piled high over our pork tenderloin!  Would be perfect for fish tacos, as a side to margarita chicken, or topping your favorite salad!

Ingredients:

  • 1 ripe mango, peeled, pitted & diced
  • 1 large peach, pitted, peeled & diced
  • 1 small red onion, chopped fine
  • 1 Jalapeño pepper, minced (remove seeds & ribs for milder taste)
  • 1 small cucumber, peeled and diced
  • 3 Tablespoon fresh cilantro leaves, chopped
  • 3 Tablespoon fresh lime juice
  • Salt and pepper to taste

Combine all of the ingredients in a bowl. Salt & pepper to taste!   If you pineapple, you can toss dice up a little of that and put it in this as well – nectarines will work just as well as peaches – or add both peaches and nectarines for a variety of flavors!

 

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  • 1 can black beans – rinsed and drained
  • 2 ears of fresh corn, shucked, rinsed and cut from cob
  • 1 small red onion diced
  • 2 cloves garlic minced
  • Juice of one lime
  • Little lime zest
  • 2 ripe mangoes, diced
  • 1 large ripe tomatoes diced
  • Handful of fresh cilantro – chopped

Mix it all up and enjoy!  Great with fish, salad, chicken – even a mango margarita!  Thanks Jen!

Some other add-in’s you may want to try:

  • 1 small can chopped green chilis
  • 1 large peach –peeled, pitted and diced

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  • 1 head of cauliflower – broken into small florets
  • 2 tablespoons good olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoon garlic powder
  • Freshly ground sea salt & black pepper
  • Shaved Parmesan

Toss the first five ingredients well in a baking dish to coat well.  Place in 400 degree oven for 20-25 minutes until fork tender.  Top with shaved Parmesan and pop under the broiler for 2-3 minutes until cheese is melted and bubbly.

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  • 1 bag (lb) of dry lentils (soak in cold water for an hour before preparing-then drain)
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 garlic clove, minced
  • 1 link Andouille sausage, sliced
  • ½ cup diced ham
  • 1 can (14.5 oz) diced tomatoes
  • 1 can chicken stock
  • 1 ¼ cup water
  • 2 packets Goya ham bouillon
  • 1 tablespoon hot sauce
  • 1 tablespoon fresh parsley, chopped
  • 2 small potatoes – diced small
  • Salt & pepper
  • Olive oil

In stock pot, add dash of olive oil and brown your garlic & onions 2 minutes – then add sausage and ham and brown 2-3 minutes.   Add remaining ingredients (except parsley) and cook for 20-25 minutes until lentils and potatoes are tender.  Add lots of fresh ground salt and pepper to taste.  Serve hot with sprinkle of parsley on top as a side or over rice as a main dish.  I like it cold as a salad or side as well.

HINT: Lentils are a terrific source of protein.  You can add all kinds of things to this to change it up.  Chick peas are a great addition or cannelloni.  Diced bell peppers or even diced roasted red peppers are great too.  Add more broth and a dash of lemon juice to make it more of a soup.  Very filling and very good for you!

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• 1 lb. small sweet potatoes
• 3 tbsp. olive oil
• 1 clove garlic, minced
• ¼ tsp. kosher salt
• cracked black pepper

Preheat oven to 425°. Line baking pan with parchment paper. Scrub potatoes; cut lengthwise into wedges. Toss with olive oil, garlic, salt and pepper. Bake for 35 minutes, until browned and crisp,
turning once.

These will go great with the slow roasted ribs – and perfect for dipping in extra BBQ Sauce!

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Zesty Lime Chili Corn

  • 4 ears of corn (husks and  silks removed)
  • 4 tbsp. butter
  • 1 fresh lime (zested  and juiced)
  • salt and pepper
  • 1 tsp. ground chili powder
  • 2 tbsp chopped fresh cilantro

Heat grill. Cut each ear of corn into 3″ sections. Combine butter, ½ tsp. lime zest, lime juice and chili powder in small pot over low heat.

Stir until melted and blended. Grill corn 12 minutes, turning occasionally and basting with butter mixture. Salt and pepper to taste. Garnish with lime wedges & cilantro

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