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Archive for the ‘Side Dishes’ Category

INGREDIENTS:

  • 6 ounces PHILADELPHIA Cream Cheese, cubed (I used 8 Kiri cheese cubes)
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted (I used two cans of corn)
  • 1/2 teaspoon dried t
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  3. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  4. Serve immediately, garnished with parsley, if desired.

My entire family loved this dish. Definitely a repeat!

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Ingredients

  • 1 large butternut squash, peeled + chopped (I used our Malagasy pumpkin)
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries (I used dried cranberries I’d found at Shoprite)
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

Heather’s Note:

I cut a smaller sized pumpkin into large chunks and roasted it until cooked. You can do this the day before. Then I cut those larger chunks into smaller squares. I added the seasonings and baked it like the recipe says until heated through. I added the dried cranberries for the entire time (since it took about 20 minutes since i’d pre-baked the pumpkin). Absolutely delicious dish!

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Ingredients

  • 2 lbs carrots, cut into matchsticks
  • 1 onion, diced
  • 1/4 cup butter
  • 1 tbsp. freshly chopped thyme + more for garnish
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp. lemon zest (optional)
  • 2 tsp. brown sugar
  • Salt and pepper

Instructions

  1. Add carrots and onions to a 6-quart slow cooker. Combine butter, thyme, zest, and lemon juice in a small bowl until thoroughly combined. Pour over carrots. Season with salt and pepper.
  2. Cook on high heat for 3 hours, stirring halfway through.
  3. Near the end of cook time, stir in 1 to 2 tsps of sugar depending on tartness of lemon juice.
  4. Garnish with additional thyme if desired and serve!

Notes:

Adding sugar is optional if you want to cut back on the tartness of the recipe 🙂

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1 large (30 oz.) can of sweet potatoes or yams (I used cooked pumpkin).

1 Cup sugar

½ C melted margerine

2 eggs—well beaten

1 teaspoon vanilla

1 teaspoon cinnamon

2/3 Cup coconut

 

Mix together and place in a greased baking dish.

 

Topping:

1 Cup packed brown sugar

1/3 cup flour

1/3 Cup margarine

Chopped pecans ( I usually use about ½ cup)

 

Mix this together with your fingers, mashing it until it becomes crumbly. Sprinkle over casserole.

Bake at 350 degrees for 25-30 minutes.

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Saute:
1/2 C chopped onion
1 clove garlic minced
2 T butter

Add 2 T flour and salt and pepper, stir until it is a nice paste consistency.
Add 1 1/4 milk. Stir until thick. (Add more milk if it is too thick).
Add 3/4 C grated cheese and stir until cheese melts.

Meanwhile, peel and thinly slice 4-5 potatoes (more if they are Malagasy size).
I buy a ham steak at Leader Price or Jumbo and cut it into small pieces. This makes it a main dish. But without the ham, it makes a nice side dish.

Layer potatoes, cheese sauce and ham 2-3 times. If it seems too dry I sometimes pour a bit of milk around the edges.
Cover the top layer with more cheese.

Cover and bake for 40 minutes at 350 degrees F.
Uncover and bake another 30 minutes until potatoes are soft and the cheese is browned.

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1 can/bottle black olives (I used black olives with pits from Shoprite, they come in a glass jar)
1 bottle green olives
¼ Cup olive oil
¼ Cup lemon juice
¼ Cup orange juice
2 minced garlic cloves
1 Tablespoon minced rosemary
1 Tablespoon oregano
1 Tablespoon grated orange peel
1 teaspoon dried cayenne flakes

Mix all together. Chill in fridge overnight. Serve at room temperature. Stores a long time in the fridge.

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4 cucumbers, thinly sliced

1 small onion, thinly sliced

1 cup white vinegar

1/2 cup water

3/4 cup sugar

1 tablespoon dried dill (optional)

Toss together the cucumbers and onion in a large bowl. Combine vinegar, water, and sugar in a saucepan over medium-high heat.  Bring to a boil, pour over cucumbers and onions.  Stir in dill, cover, and refrigerate until cold.  (Should marinate for at least an hour.)

 

*****  While in Kenya last week, I got several recipes from Lisa.  She tried several new things while we were there…and it was all YUMMY!  So I told her I’d post them here.  🙂  This cucumber salad reminded me of a “summer pickle” that my Mom has made.  We didn’t use the dill and it was delish!

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