Category: Side Dishes

Home Fried Potatoes

Home Fried Potatoes – Breakfast Homefries

A big breakfast with these delicious Homefries will start your day off right!

How do you make Homefries?

They are surprisingly easy and quick, if you plan ahead.

Make up some baked potatoes the night before, and cool them overnight in the fridge. In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.

Use your favorite seasonings to flavor the home fries. Our family loves Everglades Seasoning. Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!

Dicing up the cooled baked potatoes.

Panfrying the home fried potatoes in seasoned oil & butter.

Browning up the home fried potatoes on the stove. Almost there…

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These homefried potatoes are also great as a side dish for dinner. (Great Meat & Potatoes guy food.)

Try my homemade turkey sausage recipe, to complete your big breakfast menu! (Pictured above with below the home fried potatoes.)

Don’t forget to PIN this Homefries Recipe! https://www.pinterest.com/pin/280278776787458714/

Sharon

Tags breakfast, brunch, homefried potatoes, homefries, potatoes

Rice Side Dishes

Mexican Rice

This homemade Mexican Rice recipe is too easy. No mixes, no boxes, no preservatives. Great side dish with your favorite Mexican food.

2 cups chicken broth or 2 cups water with 2 tablespoons chicken bouillon
1 cup rice
2 tablespoons taco seasoning
1 tablespoon dried diced onions
2 heaping teaspoons minced garlic

Bring water (broth) to a boil. Add the rest of ingredients and stir. Lower heat to simmer, cover saucepan with a lid and simmer for 20 minutes.

See? Too easy! Some great recipes to serve this with are Creamy Chicken Enchiladas, and Mexican Chicken Casserole.

Enjoy this easy homemade Mexican Rice recipe!

Pin on Pinterest!

Sharon Springfield

Tags Latin, Mexican, Rice

Rice Risotto Side Dishes

Mushroom Vegetable Risotto

Post author By Sharon
Post date May 19, 2014
No Comments on Mushroom Vegetable Risotto

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook 😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes. Add a dash of salt and garlic powder. Add mushrooms and saute a couple minutes more. Pour in 8 oz chicken broth, stir. Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender. (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah! Enjoy your Risotto!

If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for Mushroom Vegetable Risotto

Sharon Springfield

Mushroom Vegetable Risotto

Tags Cheese, mushroom, Rice, risotto, vegetable, veggie

Casseroles Side Dishes Vegetables

Squash Casserole

6-8 small yellow squash
1/4 cup diced onion
2 Tbs butter
1 egg
1/4 cup fat free half & half
1/4 cup shredded cheddar cheese
1/2 cup Panko bread crumbs or crunched up Ritz crackers
salt & pepper

Wash squash and cut up.

Melt butter in deep sided frying pan. Saute squash and onions for a few minutes on med-high heat. Add 2 Tbs water to the pan and cover with the lid.. Steam for 2 minutes then remove from heat.

Meanwhile, in a mixing bowl, whisk the egg, half & half and seasonings. Add squash and stir. Add cheese & bread or cracker crumbs and stir until combined. Pour mixture into 1 1/2 quart casserole dish. Top with additional cheddar cheese and crumbs.

Bake at 350º F for 20 minutes or until crumbs are crispy and cheese is all melted.

Squash casserole is a great side dish to most anything and is a great way to use up the plentiful supply of yellow summer squash.

Sharon Springfield

Yellow Squash Casserole

Tags casserole, side dish, squash, veggie

Broccoli Salads Side Dishes Vegetables

Broccoli Salad

This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂

All you need is:

fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*

Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.

Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.

Sharon Springfield

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Broccoli Salad

Tags broccoli, salad, veggie

Holidays Side Dishes Vegetables Vegetarian Yams

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

If you like my recipes, be a sweetie pie and share on Facebook,
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Sharon Springfield

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Citrus Glazed Yams

Tags citrus, sweet potato, veggie, yam

Bell Pepper Mushrooms Onions Side Dishes Squash Vegetables Vegetarian

Marinated Grilled Veggies

Marinated Grilled Veggies are so easy to prepare and they make a great side dish. You can cut up your veggies up to a day ahead and let them marinate until you are ready to fire up the grill. We have a grill basket that we use to make these grilled veggies.

Ingredients:

2 zucchini squash
2 yellow squash
1 sweet onion
1 red bell pepper
1 package fresh mushrooms

Wash, rinse and dry the veggies. (I always use antibacterial soap and rinse well to remove any pesticides or other cooties.) Rinse the mushrooms in just water, removing all the dirt, and set on a towel to dry. Cut off the stems.

Prepare the marinade:

In a large ziplock bag, add 3 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, 1 teaspoon minced garlic, 1 teaspoon oregano, a dash of seasoned salt such as Everglades seasoning or Adobo seasoning. If you want to go the easy route, just use a balsamic vinagrette dressing, approx 1/4 cup.

Chop all the veggies up in bite sized pieces and add to the ziploc bag with the marinade. Seal the bag and toss the marinade over all the chopped veggies. If you are going to be cooking it right away, you can just leave it out on the counter while your grill heats. If you aren’t cooking them immediately, refrigerate until you are ready to cook.

Pre-heat your grill and the grill basket. Add approximately half of the marinated veggies to the basket. Stir to evenly distribute them in the basket. Close the grill lid and let them sizzzzzle away for a few minutes. Stir every couple minutes. When they are crisp-tender, they are done. Scoop them out of the basket into a serving bowl. Repeat with remaining marinated vegetables.

Serve as a side dish or make into a vegetarian dinner in a whole wheat wrap or on a bun.

We had ours with grilled fish and rice pilaf.

Marinated Grilled Veggies are SOOO GOOD that I would eat them every single day! Give this a try, you will love it!

Pin it on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776783968285/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Marinated Grilled Veggies

Tags grilled, marinated, veggie

Casseroles Holidays Side Dishes Southern Sweet Potatoes Vegetarian

Sweet Potato Casserole

What would Thanksgiving be without Sweet Potato Casserole? In my family, I’m the one who always gets to bring it because I know the best sweet potato casserole recipe ever! My secret is the crunchy buttery topping with coconut, pecans and brown sugar. It’s so delicious and sweet that I usually eat it last, like a dessert. The fluffy mashed sweet potatoes spiced with pumpkin pie spices like cinnamon, ginger and all spice are just heavenly! So if you’re looking for the best sweet potato casserole recipe, take it from this southern girl, here’s the only one you need.

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

First of all, you have two options of how to cook your sweet potatoes. You can either bake them until they’re soft and scoop out the inside of the sweet potatoes and discard the skins, or you can peel the sweet potatoes, cube them and boil them in a pot of water until they are fork tender then drain them and mash with a potato masher. I’ve done it both ways and they both work equally well. I usually use about 5 or 6 medium sized sweet potatoes.

Sweet Potato Casserole Recipe

Ingredients:

Mashed cooked sweet potatoes
1 egg
1/3 cup milk or flavored liquid coffee creamer (hazelnut or vanilla)
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Mix together the above ingredients with your mashed sweet potatoes. Spread them into a 1 1/2 quart casserole dish.

Sweet potato casserole recipe topping:

1/4 cup softened butter
1/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup pecans, chopped

Mix together the topping ingredients and sprinkle over the casserole. Bake in a 350○F oven for 20 – 30 minutes. The topping should be bubbly and browned. The smell should be amazing and will summon you to the oven when it’s getting close to done. Serve this awesome comfort food at your next Thanksgiving or Christmas dinner and everyone will be begging you for your Sweet Potato Casserole Recipe.

Remember to return often to my blog for more great recipes.

Sharon Springfield

Tags casserole, sweet potato

Appetizers Potatoes Side Dishes

Individual Hash Brown Cups

Post author By Sharon
Post date December 27, 2013
No Comments on Individual Hash Brown Cups

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

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Individual Hash Brown Cups

Sharon Springfield

Tags Appetizer, potatoes

Casseroles Corn Holidays Side Dishes Southern Vegetables Vegetarian

Southern Corn Casserole

This southern classic – Corn Casserole – is rich and buttery, sweet and creamy and a must have at our family gatherings for holidays like Thanksgiving and Christmas. This goes well as a side dish for spicy dishes like Chili, Cowboy Stew, and Cheesy Manwich Chicken Pasta.

1 cup self-rising cornmeal
3/4 cup self rising flour
1/4 cup sugar
dash of salt
1/3 cup melted butter
1/2 cup sour cream
1 egg
1 can creamed corn
1 1/2 cup buttermilk

Whisk together the dry ingredients in a mixing bowl. Add the next 4 ingredients and stir just until combined. Pour into a greased 2 quart casserole dish. Bake at 400° for approximately 30 minutes. The middle should not jiggle when pan is shaken around. If its not firm then bake longer.

Spoon it out to serve.

This is similar to the recipe using Jiffy corn muffin mix, but I like to avoid pre-packaged foods whenever possible. You could use a cornbread mix if you want and omit the cornmeal and flour. I hope you enjoy my recipe for Southern Corn Casserole. If so, share with your friends and Pin it on Pinterest.

Southern Corn Casserole

Sharon Springfield

Tags casserole, corn, corn casserole, southern food