Category Archives: Side Dishes

Tasty Tuesday: Frank’s RedHot Buffalo Cauliflower Bites

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Over the weekend my brother gave me a recipe for these amazingly delicious cauliflower bites that he made when he was in school. Apparently during his life skills class they made all these different and easy recipes and this was one of the ones that he kept. And after trying this recipe myself I could see why he loved….and so I decided to share.The recipe is right off the Frank’s RedHot website recipe but I will be honest….I only had Texas Pete’s hot sauce and it was still really good. So if I were you I would just use your favorite bottle of hot sauce. Enjoy!!

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Homemade Cheddar Bay Biscuits….Yes Please!

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I will be very honest, the only reason I ever chose to go to Red Lobster was because of the biscuits NOT the sea food. Those warm delicious biscuits were what kept me coming back for more. I am not ashamed to say that there were times I asked for an extra so that I could bring them home. It was an addiction…I have gone to meetings and am better 🙂 Well after scouring the internet and trying and failing various times I have a found a recipe that is incredibly close. And the best part?…you use Bisquick to make them. Yes, Bisquick that pancake mix, it is incredibly versatile. They are quick, easy, and you can customize them in any way you want. I like to add a tiny bit of chopped pickled jalapeño to the dough for a little extra kick. Other great add ins include chopped up broccoli or ham. You can either dress this up or keep it as it is, either way you will not regret it!

Ingredients:

Biscuit
2 ½ cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese shredded
¾ cup milk
¼ tsp garlic powder
 
Butter Glaze
3 Tbsp butter
½ tsp garlic powder
¾ tsp dried parsley flakes
* if you want to add a little heat just add a dash of red pepper flake, it is not like the Red Lobster biscuits but it is delicious.

 Directions:

1. Preheat oven to 400 degrees. Lightly grease cookie sheet or line with parchment paper.

2. Combine Bisquick with cold water in a medium bowl by cutting it in. It is okay if there are small pieces of butter the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

 3. Drop small portions of the dough onto the cookie sheet. Bake for 11-13 minutes or until the top begin to turn brown. Make sure that you keep an eye on these because they can go from golden to burnt in seconds.

 4. While biscuits are baking, melt butter in a small bowl. Stir in garlic powder and dried parsley flakes. Use a brush and spread the butter mixture over the biscuits.

5. Serve.

Forget Plain Deviled Eggs…Embrace the Rainbow

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Easter is coming and everyone is out and about stuffing eggs with candy or doing cute crafts like dying eggs in  preparation for Sunday. It is nice to dye the shells of your hard-boiled egg…but once you remove the shell they are just ordinary eggs. I prefer to make things a little more extraordinary and just dye the egg itself. They look cute and really just add a nice touch to your table. It is pretty much the same process where you use water and food coloring. The only difference is that you are forgetting about the eggshell and going right to the egg white itself.

 Below I included the instructions for basic colored eggs, crackled effect eggs, and a regular deviled egg recipe. Trying to give you as many options as possible. In my deviled eggs I use Goya Adobo with the red cap, you can find it in the ethnic aisle. This is a stable in my household (like in most hispanic houses) but you can substitute it with salt, pepper, and a little garlic powder. Really you can make it whatever way you prefer. Just have fun with it.

~Happy Egg Dying~

Ingredients: 
12 Hard boiled Eggs
6 Tablespoons of Mayonnaise
1/2 Tablespoon Grey Poupon Country Mustard
1/2 teaspoon Goya Adobo
3 diced rings of jarred jalapeño
Food coloring (neon colors)

 For the Colored Eggs:

1. Make sure that you have boiled and cooled off your hardboiled eggs.  Set aside six small bowls halfway with water (or more depending on the amount of colors that you want). Add food coloring to the water. The more drops you use the darker the color will become. On average 10 drops of dye should give you a nice color, but the back of the box should give you an idea on how much to use. The water will look darker than the actual color will be.

2. Remove the egg from the shell. Let sit in the dye from anywhere from 5-10 minutes depending on the intensity of the color you want. If you want to add streaks of color to the egg then place very small drops of color on the actual egg itself.

3. After you reach your desired color rinse them off and let your imagination go wild. I turned mine into deviled eggs, but you can slice them up in your salad for a little color, or just have a cool colored deviled egg to eat.

*For a little extra fun if you are making deviled eggs remove the yoke and place the egg face down in about a tablespoon of the dye. This way the rim of the deviled egg is colorful too!

 For Crackled Effect:

1.  Make sure your hardboiled egg has cooled.

2. Gently crack the surface of the egg-shell. You really need to be gentle so that you don’t just have blotches of color. Place in the dye and allow it to sit for 10-15 minutes on each side.

3. For more intense color just take the bottle of food color and place a dot of color over the cracks. Again allow it to sit for at least 10 minutes so that the dye penetrates the egg white.

4. Remove egg-shell and rinse off.

For Deviled Egg:

1. Boil your eggs for at least 10 minutes. Drain the water and rinse off with cold water. You may want to put the eggs in a bowl of ice water to make it easier to remove the shell.

2. Remove the shell and cut each egg in half lengthwise.

3. Remove each yoke and place them in a bowl. Repeat this for each egg.

4. With a fork mash together the yolk, adobo (or salt, pepper), jalapeno, mayonnaise, and mustard together. Make sure you do this to taste. If your  egg mixture is not smooth add more mayonnaise and mustard. You want it to be nice and smooth.

5. Take the egg mixture and put it in a ziplock bag (if you do not have a pastry bag.) and gently squeeze it all into one corner. Remove the tip of the ziplock bag and gently squeeze into each egg half.

6. Enjoy 🙂

Super Easy Cheesy Broccoli Casserole

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Easy Cheesy Broccoli Casserole
Recipe Below

I will admit when it is cold and dreary out I enjoy warm comfort food, and end up having to work out more to burn the calories off…but it is totally worth it. I don’t know about where you are but where I live winter has been just plain evil. In fact my job, who never ever lets anyone leave early EVER (did I mention EVER?), let my department go home because of the snow! It was magical…well except for the shoveling…Anyway, yes cold and comfort food.  This broccoli casserole really warms up the belly and just hits the spot. Found this on FoodNetowrk and just had to try it. It is such a tasty side dish and is even better the second day. The best part? It is so easy to make! If you have bowls and a spoon you are good to go!

~Happy Baking~

Ingredients:

2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers ( I prefer the roasted vegetable RITZ) 
2 1/2 tablespoon butter, melted

1. Preheat oven to 350 degrees. And spray your 13×9 baking pan with PAM to make sure that nothing sticks to your dish as it bakes.

2. In a large bowl mix together your broccoli, mayonnaise, cheese, eggs, and cream of mushroom soup. Mix well.

3. Pour into your baking dish, and smooth the top out as best as you can.

4. Now get a big ziplock bag and put your crackers in them. Break up your crackers until they are nice sized crumbs. Pour in the melted butter into the bag and mix it all around until they are nicely coated.

5. Pour crackers evenly over your broccoli mixture. Bake 35 minutes or until it is nicely browned and set.

6. Let it cool slightly before you devour it, and Enjoy!

Stuffed Sweet Potatoes

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There was a great show named “Cook Yourself Thin” with all these recipes that were not only healthy but also tasty! I tried out this recipe and it quickly became one of my favorites. It does not taste like health food in the least, and if you don’t like buttermilk you can easily use butter. I use cream cheese that is 1/3 less fa, regular buttermilk, and pass on the bacon but that is just me.  If you want this to be more like a twice baked potato,  hollow out the center leaving enough potato attached to the skin. This will easily become a favorite side dish for you and your family.

Happy Cooking

Serves 2
Calories per serving: 420

2 medium sweet potatoes
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, minced
1 bag baby spinach
2 scallions, thinly sliced
2 slices turkey bacon
4 ounces low-fat cream cheese
1/4 cup low-fat buttermilk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese

1. Preheat the oven to 350 degrees.

2. Place sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork-tender.

3. Meanwhile, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover and cook 3 to 4 minutes, until the spinach has wilted.

4. In another saute pan cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.

5. When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper, and mash together until smooth.

6. Using a pastry brush, coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve.

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