side dish

Broccoli-Cheese Casserole

Arguably the Best Side Dish Ever

This dish is at war with my (natural) standards. C’est la vie. I believe in organic ingredients… I can’t argue against the dependably creamy texture and consistent flavor of Cheez Whiz. I did not create this dish; I was given this gift. What can I say, except that it is a long-time family favorite. I realize that there are currently many natural cheese products with the similar thickness of Cheez Whiz (not available at the origin of this recipe, I’m sure). You do you. There are times when nostalgia and tradition outweigh set Sadie’s rules. (I’m okay with that.) It’s flavorful, indulgent, and incredibly easy to make. There are only 4 ingredients, all of which are easy to store. It also reminds me of almost every holiday table I have ever perused. You can’t replace that.

3 – 10 oz bags of Frozen Broccoli, thawed and cut into bite-sized pieces

1 – 15 oz jar of Cheez Whiz

10 Tbsp Butter (1 stick + 2 Tbsp)

36 Saltine Crackers (1 sleeve)

Preheat oven to 350 degrees.

Crush the sleeve of crackers until about pea size. Melt butter over medium high heat till bubbly and add crackers pieces.

Sauté till golden brown and butter is absorbed.

Remove from heat and set aside.

Lightly pat any excess water from Broccoli pieces and evenly distribute in ungreased casserole dish. (Side note: you can use fresh broccoli, but you’ll need to add a little water.)

Remove lid and heat Cheez Whiz (right in jar) in microwave for 30 seconds, stir. Heat 20 seconds more, or until easily spreadable.

Spread Cheez Whiz evenly over top of broccoli.

Top with sautéed crackers and bake for half hour, until hot and bubbly.

Chowhound’s Grilled Corn with Cayenne, Lime, and Cotija

I’m a huge fan of appreciating ingredients for what they are. For example, when I’m having corn I like tasting the corn. I’m a believer in simple is best. That said, I also love experimenting with flavors. I love trying things I’ve never tasted before. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.

As found on Chowhound.com

As organic as possible:

6 tablespoons mayonnaise
1 medium garlic clove, minced
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 medium lime, cut into 6 wedges

Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.

Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.

Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.

Parmesan Kale Chips

I don’t know what you may or may not be thinking, so let me just clarify… These are Delicious! They are crispy and salty, with more an earthier flavor than you could ever get from a potato chip. I think they would be a great side dish for any meal. But they are really just good on their own, a very easy starter, appetizer or snack.  They are perfect finger foods! (But check your teeth when you’re finished.) Only four ingredients and completely guilt free.

As found in Barefoot Contessa’s Make it Ahead:

1 Large bunch of flat-leaf kale

Good olive oil

Course salt

Plenty of freshly grated Parmesan cheese

Preheat the oven to 375°. Line 2 sheet pans with parchment paper.

With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves. Place them on the sheet pans, drizzle or brush them with olive oil. Sprinkle with salt and bake for about 10 minutes, until crispy. Sprinkle with Parmesan cheese and bake for another 5-7 minutes. Cool and serve.

  • I like to brush them with the oil for even coverage. And yes, baking kale gives off a peculiar aroma (like many leafy greens and broccoli.)

Cranberry-Pecan Pumpkin Bread

I make this bread every Thanksgiving. It’s like edible baked Autumn.  It’s got texture, body and flavor. It’s sweet enough to serve with dessert but so pretty served with dinner. Besides, can you have too many dishes on the table for a holiday? But don’t limit yourself to just one day! I make this bread other times too. It’s great with coffee for breakfast, it goes fantastic served with salad, and I serve it as a sweet bread side dish with all of our regular staple dishes (soups, stews, even pasta…) to give them a Fall feel. No one is disappointed to see this bread being served.

As organic as possible:

1 cup Brown sugar

1/2 cup Sugar

1 cup cooked or canned Pumpkin

1/2 cup Walnut oil

2 Eggs, beaten

2 cups Flour

1 tsp Baking soda

1/2 tsp Salt

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1/4 tsp ground Ginger

3/4 cup dried Cranberries

3/4 cup chopped Pecans

1/4 cup Water

Preheat the oven to 350º. Grease a loaf pan and set aside.

In a medium bowl, mix sugars, pumpkin, oil and eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.

*If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2″ over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you’re going to want to taste it right away.)

Cool completely before slicing.

The Chef’s Potato Salad

Almost everyone I know grew up eating potato salad. It’s has to be as American (or German) as BBQ’s and potlucks. The recipe for potato salad is as diverse as the individual making it. Grainy mustard? Boiled eggs? Bacon? Red skin, yellow or Idaho? This recipe from the chef is cool, creamy and delicious! If you want a perfect side dish at your next gathering, here it is.

4 lbs Potatoes (your choice!), peeled, boiled (tender but firm) and chopped into spoonful size pieces
1 ½ Medium onions, diced
3 Celery stalks, diced
5 boiled eggs, roughly chopped
2 cups Mayonnaise
½ cup Miracle Whip
2 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp yellow mustard
1 tsp Salt
1 ½ tsp Pepper

Place potatoes, onions, celery stalks, and eggs in a large bowl. In a separate bowl combing mayo, Miracle Whip (for a little tang!), vinegar, sugar, mustard, salt and pepper. Pour the mayo dressing on top of the chopped foods and gently toss until all is coated. Place in the refrigerator and allow flavors to combine for at least a few hours and preferably overnight. Taste for seasonings and serve chilled.

The Family Baked Beans

These bakes beans could not be easier to make; they just take time. I realize that they may not seem all foodie and complicated. That said, it is imperative that you make these beans. They will quickly become a staple in your recipe repertoire. They are like candy. They are sticky and shiny and sweet and oh so good. These baked beans belong on every plate at every barbecue or family gathering in the world. That’s how yummy they are.  You’re welcome.
Serves 6

3 lb 5 oz can of pork ‘n beans (Vegetarian/Vegan option: I have made these with meatless baked beans, and they were delicious)

3 cups dark brown sugar

2-3 Tbsp ketchup
Preheat the oven to 350 degrees. Pour the beans, sugar, and ketchup, in a Dutch oven (or bean pot) with lid and stir. Place covered in an oven for about 2-3 hours (depending on how much time you have because the longer they cook the better they are!) Remove the lid and bake an additional hour stirring every 15 minutes. If too wet continue to bake for 15 minute intervals. Keep in mind that beans will thicken as they cool so they should be a little soupy. Serve while warm and gooey. If there are any leftovers, the beans are easily warmed on the stove top or even delicious served cold; served with leftover potato salad and ham or whatever you have…

Side note: This recipe can easily be double, tripled, etc. depending on your crowd. It’s just about 1 cup of brown sugar and 1 tablespoon of ketchup per pound of beans. 

Mediterranean Pasta Salad

This pasta salad is crazy delicious. It is “the chef’s” recipe and it is full of flavor. You could bring this to a gathering and blow all of the other side dishes out of the water, impress your family at home or indulge yourself for a light lunch. No matter what the ocassion, this should now be your go-to pasta salad.

For dressing

1/2 cup champagne vinegar
3 garlic cloves roughly minced
Juice of half one lemon
1 1/2  Tbsp spicy brown mustard
1 1/2 Tbsp honey
Pinch of kosher salt
Pepper to taste

1 cup olive oil

Combine the first seven ingredients, all except oil. Then slowly add oil while briskly whisking to emulsify. Then chill for 1/2 hour

For salad

1 cup cucumber diced
1/2 cup Kalamative olives (whole to measure then sliced)
About 10-12 spicy pickled green beans finely diced
3/4 cup sliced sun dried tomatoes
2 cups diced mixed mini sweet peppers (about 8 oz.)
8 oz crumbled feta cheese
1 pound penne pasta cooked

Toss all ingredients and add dressing…chill for an hour and retoss before serving.

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Look at all of the things in this beautiful salad!

Now I have to mention that I first went to the grocery store and couldn’t find a couple of the items… And I said to the chef, “Rachel, I’m going to have to put you on the shelf with my other fancy chef’s cookbooks because I can’t find all of your fancy ingredients.” And because she is awesome she brought me this…

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And because she explained it to me, I can tell you that the spicy beans are found next to the hot sauces, not in the jarred pickle/olive section. And the champagne vinegar was originally bought at Whole Foods, but also found at TJ Maxx. If you still can’t find it you could use a red wine vinegar in its place.