Category Archives: side dish recipes

Simple side dish recipes for any main meal.

Brown Sugar-Glazed Carrots

In my adult life, I get way too excited about simple things.  Like having no plans on the weekend, finding the perfect socks that hug my feet, actually fitting into my pants, and finding fun foods that are new and exotic.

Granted, carrots are by no means exotic or new to me, but these colorful and vibrant carrots were literally the highlight of my last shopping trip.  What makes boring carrots even better?  COLOR!!

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These carrots taste exactly the same as the carrots we all know and love, but come in a bag filled with yellow, orange and purple roots that, when sliced and served, really dress up your plate.  PLUS, when you combine them with a sweet brown sugar glaze…I mean…COME ON, NOW!

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These carrots are super easy to make and can be whipped up in less than 30 minutes.  They’re a fun side dish alongside pork or chicken and are great for serving a dinner party or large group of folks.

 

Brown Sugar-Glazed Carrots

Ingredients:

  • 1 bag multi-colored or plain carrots (about 8-10 carrots total)
  • 1/2 teaspoon salt
  • 2/3 cup packed light brown sugar
  • 1/4 cup butter
  • Zest of 1 orange

 

Directions:

  1. Cut carrots into coins, about 1/4 in. thick.  Set aside.  ALL THE PRETTY COLORS!
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  2. Heat water, about 1 in. high, in saucepan.  Add carrots and salt.  Cover and heat until boiling.  Reduce heat and simmer, covered, for 12 to 15 minutes, or until carrots are tender (you should be able to cut one in half with a fork).
  3. In the meantime, combine brown sugar, butter, and orange zest in skillet over medium heat.  Stir constantly until sugar is dissolved and mixture is bubbly.  This should really only take a minute or two…don’t overcook it as your sauce can burn.  Once bubbly, remove from heat.
  4. Drain carrots.  Stir carrots into brown sugar sauce.  Toss to coat.  Cook over low heat about 5 to 8 minutes, stirring gently, until carrots are glazed and hot.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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4 Tasty Corn on the Cob Recipes

No summer BBQ is complete without corn on the cob.  It’s fun to eat, easy to cook, and can be the perfect compliment to almost any summer menu.

However, no one should have to settle for corn with butter and salt (even though that’s perfect in my book!).  Here are some creative ways to add some volume to your corn ears!  Wow.  Sorry.  🙂

Lime, Black Pepper, Southwest, and Basil

Basil Mint Pesto

Puree 2 garlic cloves and ¾ cup olive oil in blender.  With machine running, add 1 cup packed fresh mint and ¼ cup packed fresh basil; puree for 1 minute.  Brush corn with pesto; season with coarse salt.

Southwest Spice

Combine 2 teaspoons chili powder, 1 teaspoon ground toasted cumin and 1 teaspoon coriander seeds, and ½ teaspoon coarse salt.  Brush corn with olive oil; sprinkle with spices.

Black Pepper and Thyme

Brush corn with olive oil.  Sprinkle with 1 tablespoon fresh thyme; season with coarse salt and freshly ground pepper.

Lime Zest

Combine 1 tablespoon finely grated lime zest (from 2 limes) and 2 teaspoons coarse salt.  Brush corn with olive oil; sprinkle with zest mixture.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lime Cilantro Rice

Love that Chipotle rice?  Well, here’s how you can enjoy all the same flavors for half the calories!

Tastes just like “the real thing”!

LIME CILANTRO RICE

2 cups water

1 tablespoon butter

1 cup long-grain white rice (I used Uncle Ben’s Original Rice)

Juice of 1 lime

Zest of 1 lime

1/2 cup chopped cilantro

1.  Bring the water to a rapid boil.  STir the butter and rice into the water, cover, and reduce the heat to low.  Simmer until the rice is tender, about 20 minutes.

2.  Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Oven-Roasted Brussels Sprouts

Brussels sprouts are a new found love of mine.  My parents hate them…so I never had to deal with tossing them in my mom’s plants or feeding them to my dog.  But when my friend introduced me to these little green veggies about a year or so ago, I was instantly in love.

Here’s a delicious recipe for Brussels sprouts that doesn’t sacrifice nutrition and is high in flavor.

Bumped Up Brussels Sprouts

–6 oz of pancetta or bacon, diced

–4 tablespoons capers, drained

–2 pints Brussels sprouts, trimmed and halved

–1 1/2 tablespoons balsamic vinegar

–3 tablespoons extra virgin olive oil

–Salt and pepper

–1/3 cup pine nuts

–1/4 cup currants

–1/4 cup raisins

Directions

Preheat oven to 350 degrees F.

In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown.  Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.

Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes.

Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Black Bean and Corn Salsa

Good morning, everyone!  I hope everyone had a wonderful weekend!  My weekend was quite emotional…as many of you LOST fans will understand.  What a beautiful and touching way to end one of the best shows ever to grace TV.  If you’ve never seen LOST, I highly recommend you check it out.  Okay, back to business…

Due to the fact that it’s been about a zillion degrees here in Chicago, and due to the fact that LOST was ending this weekend, I didn’t do much baking/cooking; however, I do have an easy chip and dip recipe for you today that’s both sweet and a little spicy and a great way to top chips, salad, chicken, or fish.

Black Bean and Corn Salsa

1 envelope “Good Season Italian Salad Dressing and Recipe” mix

1 can black beans, drained and rinsed

1 bag frozen corn, thawed

1 cup mango (about 1 mango), chopped into bite sized pieces

1/2 cup red bell pepper (about half the pepper), chopped into bite sized pieces

1/3 cup cilantro

1/4 cup lime juice

1.  Combine all these ingredients in a bowl and mix…and there you have it!  Serve with chips, fish, chicken, etc.

Hope all of you are keeping cool wherever you are!

Happy Monday!  🙂

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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