Tag Archives: side dish
Squash-And-Green Chile Quiche
Posted on 06. Jul, 2011 by Johnnie.
This quiche has a southwestern flavor, but not spicy. I love it because it is different from the Swiss cheese and bacon quiche. 1 unbaked 9-inch, deep-dish pastry shell ¼ tsp. salt 3 cups grated yellow squash (about ¾ pound) ¾ cup sliced green onions 1 ½ tbsp. butter, melted 1 tbsp. all-purpose flour 1 [...]
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Garlic Potatoes
Posted on 07. Jun, 2011 by Johnnie.
Ingredients 1 lb. medium russet potatoes, peeled and sliced into 1/4-inch-thick half-moons 4 Tbs. unsalted butter, melted, plus 1 Tbs. 3 garlic cloves, chopped 3 Tbs. chopped fresh parsley leaves 1 oz. Pecorino cheese, grated (about 1/4 cup) Salt & freshly ground pepper Directions 1. Preheat oven to 400◦ F. In a large baking pan, [...]
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Easy Corn Casserole
Posted on 25. Apr, 2011 by Johnnie.
1 egg ¼ cup butter, melted (you can use the reduced- calorie stick margarine instead) 1 (8 ½-ounce) can no-salt-added whole-kernel corn, drained 1 (8 ½-ounce) can no-sale-added cream-style corn 1 (8 ½-ounce) package corn muffin mix (I use Jiffy) 1 (8-ounce) carton plain fat-free yogurt Cooking Spray Preheat oven to 350◦. Combine first 6 [...]
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Broccoli Bread
Posted on 19. Apr, 2011 by Johnnie.
4 eggs ¾ cup fat-free cottage cheese ½ fat-free sour cream 2 Tbs. butter, melted ¾ tsp. Salt 1 ½ cups finely chopped onion 1 (10-ounce) package frozen chopped broccoli, thawed and drained 1 (8 ½ -ounce) package corn muffin mix (such as Jiffy) Cooking spray Preheat oven to 400◦. Combine first 5 ingredients in [...]
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Roasted Potatoes and Cauliflower with Red Onion, Capers and Chilies
Posted on 07. Mar, 2011 by Johnnie.
This is one of those recipes you can use summer and winter. It is so tasty. 1 lb. Yukon Gold potatoes cut into 1-inch pieces Kosher salt ½ cup extra-virgin olive oil 1 head cauliflower (about 2 lbs.) 1/3 cup salt-packed capers, soaked ½ teaspoon dried chili flakes 1 red onion, sliced 3 tablespoons red [...]
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French Onion Brussels Sprouts
Posted on 22. Nov, 2010 by Johnnie.
Ingredients: 1 lb fresh brussel sprouts 1 tablespoon butter 1 tablespoon olive oil 4 tablespoons French onion soup mix (1 packet) 2 cups water salt and pepper Directions Trim the root end off the sprouts, peel off the first layer of leaves and cut each one on half. Heat butter and oil in a large frying pan until the butter just [...]
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Butternut Squash with Walnuts and Vanilla
Posted on 14. Oct, 2010 by Johnnie.
We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods. Ingredients 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and [...]
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Johnnie: I have never heard of it going with brandy per se,...
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