Category: Side DIshes

Description

Ingredients

• Prep Time 15 minutes
• Cook Time 20 minutes
• Total Time 35 minutes
• Yield 6 servings
• 1 cup Panko*
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 4 zucchini, quartered lengthwise
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons chopped fresh parsley leaves
• Notes

Instructions

1. Preheat oven to 425 degrees F.
2. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
3. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste.
4. Set aside.
5. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
6. Place zucchini onto prepared baking sheet.
7. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
8. Serve immediately, garnished with parsley, if desired.
9. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Description

Ingredients

• For the beans:
• 12 ounces dried pinto beans
• 3 tablespoons vegetable oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper
• 1/4 to 1/2 cup water
• For the tostada:
• 4 cups refried beans
• 4 corn tortillas
• 1/2 head iceberg lettuce, shredded
• 3 roma tomatoes, diced
• 1 cup sour cream
• 5 to 6 hot sauce packets
• 1 cup shredded cheddar cheese
• Buffalo Style Chicken Strips 25 ozBuffalo Style Chicken Strips 25 ozTysonAdd to List

Instructions

1. Add the beans to a large bowl and cover with cold water.
2. Soak overnight.
3. Drain and rinse the beans.
4. Place them in a medium sized pot and cover with water.
5. Cook for 1 1/2 hours.
6. Drain.
7. Heat a large skillet over medium heat.
8. Add the vegetable oil and the onion, garlic and cumin.
9. Cook for 5 minutes.
10. Next add the beans and cook for 3 to 4 minutes more.
11. Season with salt and pepper.
12. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.
13. For the tostada: Preheat the oven to 400 degrees.
14. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes.
15. Remove from the oven and allow to cool slightly.
16. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.

Description

Ingredients

• Cooking spray
• 1 water
• baking soda
• 1 large egg, beaten
• Coarse salt
• butter
• flour
• milk
• cheddar
• Kosher salt
• Freshly ground black pepper
• Pinch cayenne pepper

Instructions

1. (16.3-oz.) can refrigerated biscuit dough
2. 4 c.
3. 1/4 c.
4. 2 tbsp.
5. 1 c.
6. 2 c.
7. Preheat oven to 425°.
8. Line a large baking sheet with parchment paper and spray with cooking spray.
9. Make the pretzels: Quarter each biscuit, then roll each piece into a ball.
10. Using a knife, carve an X into each ball.
11. In a medium saucepan, combine water and baking soda.
12. Bring to boil then reduce to a simmer.
13. Add balls and cook for 30 seconds.
14. (The dough will float to top.) Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching.
15. (Don't worry if the dough looks messy here! They'll completely transform in the oven.) Brush beaten egg over each pretzel, then sprinkle with coarse salt.
16. Bake for 10 to 15 minutes or until golden brown.
17. Meanwhile, make cheese sauce: Melt butter in a small saucepan over medium heat.
18. Whisk in flour and cook for 1 minute.
19. Stir in milk and bring to a simmer.
20. When milk begins to thicken, stir in cheese, whisking constantly until sauce is smooth.
21. Season to taste with salt, pepper, and cayenne.
22. Serve with the pretzels.

Description

Tomato-rich skillet rice with carrots, peppers, garlic, and cilantro.

Citation
Source attribution preserved in the raw notes: Parker Feierbach.

Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and diced
• 1 small green bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, thinly sliced
• 2 cups long-grain rice, rinsed and drained
• 1 tablespoon tomato paste
• 2 1/2 cups low-sodium chicken broth
• 1 can fire-roasted diced tomatoes, drained (14 ounces)
• 1 can tomato sauce (8 ounces)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and black pepper, to taste
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Cook the carrots, bell pepper, onion, and garlic until the onion turns translucent, about 5 minutes.
3. Add the rice and tomato paste and cook, stirring, until the grains are lightly toasted, 2 to 3 minutes.
4. Pour in the broth, diced tomatoes, and tomato sauce. Season with cumin, oregano, salt, and pepper.
5. Bring to a boil, cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 17 minutes.
6. Stir in the cilantro before serving.

Description

Ingredients

• 14 ounce can artichoke hearts , drained and chopped
• ½ cup sour cream
• 1/2 cup mayonnaise
• 8 ounces cream cheese , room temperature
• 1 cup freshly grated parmesan cheese , loosely measured
• 1 clove garlic minced
• 1/2 cup spinach , frozen, thawed and liquid squeezed out

Instructions

1. Preheat oven to 350 degrees F.
2. To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese.
3. Combine until smooth.
4. Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work.
5. You could even use a glass pie dish).
6. Sprinkle remaining ¼ cup of parmesan cheese on top.
7. Bake in preheated oven for about 20 minutes or until hot and bubbly.
8. Serve warm with crackers or bread.

Description

Oven fries with oregano, feta, parsley, lemon, and tzatziki on the side.

Ingredients

• 2 large russet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 to 2 tablespoons crumbled feta
• Lemon wedges, for serving
• Tzatziki sauce, for serving

Instructions

1. Heat the oven to 425 degrees F.
2. Cut the potatoes into fry-shaped strips.
3. Soak the potatoes in cold water for 20 minutes, then drain and dry very well.
4. Toss with olive oil, salt, and oregano.
5. Spread on a sheet pan in an even layer and bake 35 to 40 minutes until browned underneath.
6. Broil 2 to 3 minutes to crisp the tops if needed.
7. Transfer to a serving dish and top with parsley and feta. Serve with lemon wedges and tzatziki.

Description
A garlicky homemade ranch built from mayo, sour cream, herbs, and enough buttermilk to loosen it.

Ingredients

• 1 to 2 cloves garlic
• Salt, to taste
• 1/4 cup flat-leaf parsley
• 2 tablespoons fresh chives
• 1 cup mayonnaise
• 1/2 cup sour cream
• Buttermilk as needed
• White vinegar, Worcestershire, fresh dill, cayenne, paprika, oregano, or Tabasco as desired

Instructions

1. Mince the garlic and mash it with a little salt into a paste.
2. Finely chop the parsley, chives, and any optional herbs and combine them with the garlic.
3. Stir together the mayonnaise, sour cream, and herb mixture.
4. Add buttermilk until it reaches the consistency you want.
5. Season with any optional ingredients to taste.
6. Chill for a couple of hours before serving.

Description
A savory-sweet pan glaze with fig jam, balsamic, bacon, and rosemary for chicken or steak.

Ingredients

• 4 tablespoons minced red onion
• 2 tablespoons finely chopped rosemary
• 50 mL balsamic vinegar
• 2 ounces fig jam
• 1/3 cup water
• 2 tablespoons chicken stock concentrate
• 2 tablespoons butter
• 2 slices bacon, cooked and chopped

Instructions

1. Cook the onion and rosemary in a little oil over medium heat until softened.
2. Add the balsamic vinegar and fig jam and simmer until syrupy.
3. Add the stock concentrate, bacon, and water.
4. Cook 2 to 3 minutes until thick and glossy.
5. Remove from the heat and stir in the butter.
6. Season to taste and spoon over chicken or steak.

Source
Source note says this was from HelloFresh

Ingredients

• Teriyaki: soy sauce, rice wine vinegar, honey, and grated ginger
• Cilantro Lime: lime juice, olive oil, cilantro, garlic, and cumin
• Chili Garlic: soy sauce, olive oil, chili garlic sauce, and lime juice
• Honey Dijon: olive oil, soy sauce, whole-grain Dijon, and honey
• Balsamic: balsamic vinegar, honey, whole-grain mustard, garlic, and red pepper flakes
• Paprika: olive oil, rice wine vinegar, garlic, paprika, and thyme

Instructions

1. Choose one sauce variation.
2. Whisk the listed ingredients together until combined.
3. Toss with cooked wings or use as a glaze near the end of cooking.

Description
A hearty bean salad with grilled corn, charred onion and jalapeno, cilantro, lime, and avocado.

Ingredients

• 1 cup halved grape or cherry tomatoes
• 1 teaspoon salt, divided
• 3 ears corn, shucked
• 1 medium white onion, sliced
• 1 jalapeno
• 1 tablespoon olive oil
• 1/3 cup chopped cilantro
• 1/3 cup lime juice
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 2 avocados, diced

Instructions

1. Sprinkle the tomatoes with half the salt and let stand 10 minutes in a large bowl.
2. Brush the corn, onion, and jalapeno with the olive oil and grill until lightly charred.
3. Cut the corn from the cob, chop the onion, and finely chop the jalapeno.
4. Add the grilled vegetables to the tomatoes.
5. Add the remaining salt, cilantro, lime juice, and all three beans and toss well.
6. Top with the avocado before serving.