Category Archives: side dish recipes

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!!

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!

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!
   
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. 

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. 

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.