One of my grandma's cooks this at just about all of our family get togethers. This has become one of my favorite ways to eat corn!
Find recipe at AllRecipes.com
Ingredients:
1 (8oz) container sour cream
1/2 c unsalted butter, softened
15 oz can creamed corn
15 oz can whole kernel corn
8.5 oz package corn bread mix
Directions:
1. Preheat oven to 350 degrees F.
2. Mix ingredients together and bake 40 minutes.
Ingredients:
8 medium red potatoes, cubed
3 tbsp melted butter
1 tbsp chopped dill (use half if you are not using fresh dill)
2 tsp minced garlic
1/2 tsp salt
Directions:
1. Boil potatoes in a pot of water (if you have a steamer basket you can set it in a pan over an inch of boiling water, cover, and steam). Cook until tender not mushy.
2. Mix butter, dill, garlic, and salt together. Transfer potatoes to a serving bowl, and pour seasoned butter over them. Toss gently until well coated.
Who doesn't love broccoli?! It can be one of those side dishes that is either very plain, or we can change it to have a lot of flavor! It's hard when you're eating healthy sometimes to find things that taste good enough to make you want to eat them again. This broccoli recipe is one of those that I will be making again! It definitely has a Chinese flavor to it, and would be great with rice and terriyaki chicken. When I made this though I cooked it along side of the Parmesan Crusted Tilapia; I also did not add the cashews originally simply because I forgot to buy them. Ingredients:
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
I have been trying to find a great way to east asparagus for a few years now. I have had friends who made it and it was great, but I was never able to make it to where it was any good. I finally found this recipe at AllRecipes.com, and I think I can become an asparagus eater! I paired this up with the Parmesan Crusted Tilapia. Ingredients:
1 bunch fresh asparagus, trimmed
Cooking spray
salt & pepper to taste
2tbsp butter
1tbsp soy sauce
1tsp balsamic vinegar
Directions:
1. Preheat oven to 400 degrees F
2. Arrange asparagus on baking sheet and coat with cooking spray; season with salt and pepper.
3. Bake 12 minutes, or until tender
4. Melt butter in sauce pan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over baked asparagus to serve.
Nutritional Information
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 77
Calories from Fat: 53
% Daily Value *
Total Fat: 5.9g
** Saturated Fat: 3.7g
Cholesterol: 15mg
Sodium: 366mg
** Potassium: 241mg
Total Carbohydrates: 4.9g
Dietary Fiber: 2.4g
Protein: 2.8g
Sugars: 2.3g
Vitamin A: 21 %
Vitamin C: 11 %
Calcium: 4 %
Iron: 25 %
I have certainly learned to like squash! I was looking for a recipe similar to one that my mom makes every now and then; this is what I ran across.
Servings: 10
Calories: 195
Ingredients:
4c sliced yellow squash
1/2c chopped onion
35 buttery round crackers, crushed (1 sleeve of Ritz crackers)
1c shredded Cheddar cheese
2 eggs, beaten
3/4c milk
1/4c butter, melted
1tsp salt
ground black pepper to taste
2tbsp butter
Directions:
1. Preheat oven to 400 degrees F.
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of
water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place
in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker
mixture into the cooked squash and onions. In a small bowl, mix together eggs and
milk, then add to squash mixture. Stir in 1/4c melted butter, and season with salt and
pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture
and dot with 2tbsp butter.
4. Bake in preheated over for 25 minutes or until lightly browned.
Very easy sidedish! Would be great if you need to take something simple and easy to a potluck deal.
Ingredients:
8-10 redkins potatoes, cooked, and cubed
2-3 green onions, chopped
1-2c ranch dressing
salt and pepper
Directions:
Combine potatoes and onions in a large bowl. Stir in ranch dressing; season with salt and pepper. Serve chilled!
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