Tag Archives: side dish

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
beta
calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Roasted Cranberries and Brussels Sprouts Recipe

Roasted Cranberries and Brussel Sprouts with Maple Glaze
Serves 2
Yummy Brussel Sprouts with a cranberry and maple glaze.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
128 calories
31 g
0 g
0 g
4 g
0 g
166 g
108 g
19 g
0 g
0 g
Nutrition Facts
Serving Size
166g
Servings
2
Amount Per Serving
Calories 128
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 108mg
4%
Total Carbohydrates 31g
10%
Dietary Fiber 6g
24%
Sugars 19g
Protein 4g
Vitamin A
17%
Vitamin C
164%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-1/2 cups brussels sprouts, halved
  2. 3/4 cup fresh cranberries
  3. 4 tablespoons maple syrup
  4. Salt, to taste
Instructions
  1. Preheat the oven to 400°, and grease a baking sheet or 8×8 baking dish.
  2. In a large bowl, combine the brussels sprouts, cranberries and maple syrup until the brussels sprouts and cranberries are coated with the maple syrup. Pour the brussels sprouts and cranberries onto the greased baking sheet.
  3. Roast at 400° for about 20 minutes, until the brussels sprouts are fork tender, stirring the brussels sprouts and cranberries halfway through the roasting time.
  4. Remove from the oven, let cool slightly, add a few pinches of salt to taste, and enjoy!
Adapted from La Casa de Sweets
beta
calories
128
fat
0g
protein
4g
carbs
31g
more
Adapted from La Casa de Sweets
Preston Cooks For You http://prestoncooks.com/

Black Eyed Peas Recipe

Black Eyed Peas
New Years Tradition

 

 

 

 

 

Ingredients:

  • 1 can of black eyed peas
  • 1 can black eyed peas with Jalepeno
  • 1/2 large yellow onion, diced
  • 1/4 cup chopped ham or 3 strips crumbled bacon.

Directions:

Heat pan on medium high heat with a 1 tablespoon of olive oil.  Dice your oninon and cook until tender. Add your ham or bacon.  Cook for 5 minutes on medium low heat.  Drain one can of peas and pour both cans into the pot.  Simmer for 20 minutes or until liquid has become slightly thick.

Brussels Sprout Gratin Recipe

And you thought you didn't like Brussel Sprouts. Looking back to when I was a child, I thought brussels  sprouts smelled and tasted awful.  It was not until the last few years that I have even thought about trying them again.  Then I did.  Thinly sliced sprouts sautéed in a little olive oil with garlic and lemon.  Wow, they really tasted great and did not really know why I thought I did not like them.  Brussels sprouts remind me and taste like little cabbage.  Even sautéed they can be dry.  Today while a roast was in the crock pot, I opened the refrigerator to see what else I would make for dinner.  I had a bag of sprouts I had bought some time ago and knew I needed to use them soon.  Thinking of how to make them interesting I saw a recipe for au gratin potatoes.  Alas, there it was, brussels sprout gratin.

They were awesome.  Creamy and cheesy, slightly undercooked with a slight crunch, with just the right amount of salt and pepper.  It was easy to make and made a wonderful side to the slow simmered pot roast.  So the next time you want to try something different, buy a pound of sprouts and get cooking!

Ingredients:
  • 1 lb Brussels sprouts, trimmed
  • 3 tablespoons butter
  • 3 tablespoons unbleached all-purpose flour
  • 2 cups milk, at room temperature
  • salt and freshly cracked black pepper
  • 6 ounces Gruyere, Gouda or Mozzarella
  • 6 ounces parmesan cheese, about 1 1/2 cups

Directions:

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts to cool.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 3 to 4 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 15 to 20 minutes until the top is golden and bubbling.

Tamale Scalloped Corn Recipe

Tamale Scalloped Corn Recipe
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
90 calories
15 g
62 g
3 g
4 g
1 g
96 g
174 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 90
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 174mg
7%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
6%
Sugars 3g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Scalloped Corn (this recipe is cut in half)
  2. 2 cans whole kernal corn, undrained
  3. 2 can cream style corn
  4. 4 large eggs
  5. 2 sleeves saltine crackers, crushed
  6. Salt, pepper, chili powder, and cayenne to taste
  7. 2 cans HiPower or Hormel canned tamales.
Instructions
  1. Combine corn, eggs, seasonings, and crackers. Place in buttered baking dish. Place sliced tamales on top. Bake at 350 until firm (but still moist) and lightly brown (20-30 minutes).
beta
calories
90
fat
3g
protein
4g
carbs
15g
more
Preston Cooks For You http://prestoncooks.com/