Veggie Recipes & Side Dishes

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Swiss Chard Muffins

April 24, 2014 by Kay 1 Comment

Swiss Chard Muffins are the perfect item to make ahead for morning breakfasts or a weekend brunch with family and friends.

Are you familiar with Swiss Chard? Swiss chard has big green leafs and bright colored stems that are usually yellow or red. It is similar to kale, but has a less dense leaf and has a high nutritional value like spinach.

I came up with this recipe last vegetable season. Swiss Chard shows up in our Vegetable Share box a couple of times through out the season and I like to come up with new ways to use it.

Swiss Chard Muffins are impressive looking when they come out of the oven. Once you eat one, you will want to eat another, they are delicious and addictive.

Happy Friday Everyone, have a great weekend!

Enjoy!

Swiss Chard Muffins

Rating: 41

Yield: 12 Muffins

Swiss Chard Muffins

Ingredients

4 cups swiss chard, stems removed, leaves sliced thin
2 Tbsp. olive oil
1 tsp. salt
1 1/3 cup sour cream
4 eggs
1 1/3 cups cheddar cheese, shredded
2/3 cup plain bread crumbs
1 tsp. salt
½ tsp. pepper
¾ tsp. baking powder

Instructions

Preheat oven to 350 degrees.
In a sauté pan, heat the olive oil over medium high heat, add the swiss chard and sauté until wilted about 3 minutes, remove from the heat and set aside.
In a bowl, combine sour cream, eggs, cheese, bread crumbs, salt, pepper and baking powder. Mix well and add the cooked greens. Stir to combine.
Line a muffin tin with paper liners. Divide the mixture between the muffin tin. Bake for 30-35 minutes, until the eggs are set.

http://www.lovefoodwillshare.com/swiss-chard-muffins/

Bake until golden.

Swiss Chard Muffins

Perfect for a brunch

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Paprika Garlic Corn

April 23, 2014 by Kay 2 Comments

Paprika Garlic Corn is a super side dish packed full of corn, paprika, garlic salt and butter. The perfect addition to any meal.

As I’ve talked about before, my husband plants a large garden, really large. This summer I promise to take pictures of the garden so you can see what I am talking about. There is always plenty of sweet corn in the garden. There is no way we would be able to eat it all as it’s picked, so, we roast the corn, cut it off the cob and freeze it to use all year long.

When I went to my freezer the other day, I noticed I had way more corn than I remembered. I also needed to bring a vegetable to Easter dinner, so I was on a mission to come up with a tasty corn dish and I came up with Paprika Garlic Corn.

If you don’t have corn in your freezer from your garden, you can easily buy some frozen corn and it will work in this recipe. My family really liked this dish, you will too!

Enjoy!

Paprika Garlic Corn

Rating: 41

Yield: 8 Servings

Paprika Garlic Corn

Ingredients

4 cups or 2 - 16 oz. bags of frozen corn
3 tbsp. butter
1 tsp. paprika
1 tsp. garlic salt

Instructions

Defrost the corn, this can be done in the microwave if you are short on time.
Once defrosted, strain the corn in a strainer and using some paper towel, press down on the top of the corn to drain the corn as much as possible.
In a pan, over medium heat, add the butter. Once the butter is melted, turn the up to medium high and add the corn. Toss to coat the corn in the butter. Add the paprika and garlic salt, stir to combine. Continue to heat on the stove for 3-5 minutes, until the corn is heated through.

Notes

You can easily cut this recipe in half or double if needed.

http://www.lovefoodwillshare.com/paprika-garlic-corn/

Paprika Garlic Corn

The sweetness and the garlic taste wonderful.

The paprika adds a nice color.

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Dill Fingerling Potatoes

March 16, 2014 by Kay Leave a Comment

I have a super easy and super delicious side dish for you today, Dill Fingerling Potatoes. Fingerling potatoes are sauteed in olive oil and seasoned with salt and pepper. Once the potatoes are cooked, you add some fresh dill into the mix.

If you are not familiar with fingerling potatoes, they are small potatoes that kinds of look like crooked fingers. They are small, have tender skins so you can cook with the skins on and that adds extra nutrients to the dish.

Serve these along side a burger, steak, pork chop or your favorite chicken recipe. I don’t know anyone that doesn’t like potatoes as a side dish.

Saute the fingerling potatoes in olive oil.

Add fresh dill in at the end.

Dill FIngerling Potatoes

Enjoy!

Dill Fingerling Potatoes

Rating: 51

Yield: 4 Servings

Dill Fingerling Potatoes

Ingredients

2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill

Instructions

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
Adapted from Food Network

http://www.lovefoodwillshare.com/dill-fingerling-potatoes/

Creamy Mashed Potatoes

March 13, 2014 by Kay 6 Comments

Is there anything better or more comforting than mashed potatoes? My recipe for Creamy Mashed Potatoes come out perfect every time. I think my secret ingredient of half & half is what qualifies these mashed potatoes as creamy.

Don’t tell my husband, Mr. B that I put sour cream in this recipe. He hates sour cream, absolutely can’t stand it. But, when he taste tested the Creamy Mashed Potatoes he didn’t notice the sour cream flavor. Although, the Creamy Mashed Potatoes were covered in Spicy Beef Tips (a recipe that I will be sharing next week).

Along with serving these with Spicy Beef Tips, these also would be perfect with the recipe I posted earlier this week for Slow Cooker BBQ Beef. What do you like to pair mashed potatoes with? Please leave a comment, I would love to hear your ideas.

Do you think I have enough butter?

I could eat the whole bowl!

Look at all the melted butter!

Creamy Mashed ‘Taters

Creamy Mashed Potatoes

Butter & Sour Cream, a perfect combination

Enjoy!

Creamy Mashed Potatoes

Rating: 51

Yield: 4 Servings

Creamy Mashed Potatoes

Ingredients

4 large russet baking potatoes, about 2 lbs.
2 tsp. salt, divided
½ cup sour cream, I used light
4 tbsp. butter
¼ - ½ cup half and half

Instructions

Peel and wash the potatoes. Cut the potatoes into large chunks. Place the potatoes in a large pan and add enough cold water to cover the potatoes by 2 inches. Add 1 tsp. salt to the pan.
Bring the potatoes to a boil in high heat. Once the water starts to rapidly boil, reduce the heat to medium high and cook the potatoes 12 – 15 minutes, or until the potatoes are fork tender.
Once the potatoes are tender, drain the water. Add the potatoes to a mixer and blend on low speed. Add in the sour cream, butter and half & half, mix to combine. Taste the potatoes for salt content, add up to 1 tsp. if needed.

Notes

Yukon Gold potatoes could be used in place of the Russett potatoes.

http://www.lovefoodwillshare.com/creamy-mashed-potatoes/

Veggie Recipes & Side Dishes

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