SIDE DISHES

Side dishes are the little sisters of cooking. Your mom will not let her big chicken go to the plate without bringing your little sister “Mac n Cheese” along. And in this case... Momma may be right! Sides are the real stars of the family and make the perfect meal! Ok...I’m kind of running out of things to say. What’s my next theme? How about, “Desserts or Deserts— which is it?”

Ashley’s Tomato Pie

This is such a wonderful summer side dish. You will love the marriage of flavors: zesty tomatoes, creamy ricotta, gooey mozzarella cheese and the crunch of the pie crust. This is a GREAT brunch menu item. If you want to save money and time, buy canned whole tomatoes and slice them. They taste just as good!

• 1- 9 inch refrigerated pie crust
• 2 1/2 cups Mozzarella Cheese (divided)
• 1 15 oz tub Ricotta Cheese
• 1/2 cup Mayonnaise
• 4 medium tomatoes
• 1 tsp granulated sugar
• 1 egg Salt & Pepper to taste

Slice tomatoes into bite size pieces. Place on doubled paper towels and sprinkle evenly with salt. Let set 5 minutes. Top with another layer double layer of paper towels and lightly press to absorb moisture. Let tomatoes set between the paper towels for at least 30 minutes.

Pre-heat oven to 450 degrees. Place pie crust in a glass pie plate; prick bottom and sides with a fork. Bake for 8 minutes (do not fully cook). Sprinkle 1/2 cup mozzarella cheese in bottom of hot pie crust—spread evenly on bottom. Cool. Reduce oven to 350 degrees. Lightly beat your egg and pour into bowl with ricotta and mayo. Layer tomato slices in the pie crust; sprinkle with pepper and a teaspoon of sugar. Carefully top the tomatoes with the ricotta mixture and then top with remaining mozzarella - pressing out to the edges. Cut a ring of foil and cover the pie crust edges—place pie in oven (on a cookie sheet) and bake for 30—40 minutes or until the top is brown and the pie is bubbling.

Classic Sweet Potato Casserole

Every year, we ask each family member to bring a dish to our Thanksgiving dinner. My mother always brings sweet potato casserole. It is my most favorite side dish and the recipe has varied over the years because my mom wants to keep it interesting. THIS YEAR, she made enough to feed a flea and I only got one tiny scoop. She has no idea why she didn’t double the recipe to feed 12 people, but I almost cancelled Thanksgiving for the rest of our lives. I LOVE her Sweet Potato Casserole because it has everything I like in a dish: sweet, creamy and crunchy.

• 4 cups hot mashed sweet potatoes
• 1/4 cup margarine or butter
• 1/3 cup Orange Juice
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 package Kraft Miniature Marshmallows

Combine sweet potatoes, margarine, nutmeg, cinnamon, orange juice and salt. Add 1 cup marshmallows. Beat until fluffy. Spoon into 1 1/2 qt. casserole. Bake at 350 degrees for 20 minutes. Sprinkle with additional marshmallows. Broil until lightly browned.

Tee’s Corn Pudding

I have no idea who Tee is, but I sure like his corn pudding. I got this recipe from Southern Living and I think it will suit YOU like a Tee.

• 1/4 cup sugar
• 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 6 large eggs
• 2 cups whipping cream
• 1/2 cup butter or margarine, melted
• 6 cups fresh corn kernels (I use frozen)

Combine sugar, flour, baking powder and salt. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture and whisk until smooth; stir in corn. Pour into a lightly greased 13x9 inch baking dish.

Pete’s Creamed Spinach

When I met Pete, I realized that he could grind up tire rubber, add cream to it and I would eat it. Pete can make ANYTHING taste good. If you are not a huge spinach fan, you will be after you try this dish. It is so creamy and warm—you will swear you were at the finest steak house. A very good addition to your steak dinner.

• 2 (10oz) packages frozen chopped spinach
• 2 tbs Unsalted Butter
• 1/2 cup All Purpose Flour
• 1/2 cup Half n Half
• Salt & Pepper to taste

In lightly salted water, cook spinach till hot. Lightly drain water from pot using lid. Stir in butter. In a separate bowl, whisk together flour, Half n Half until smooth. Stir mixture into spinach over low heat. Stir frequently for 3—5 minutes or until flour is cooked through. Salt and Pepper to taste. Optional (but strongly recommended) top with high quality shredded Parmesan-Regiano Cheese.

Pete’s Port Wine Mushroom and Onions

This is actually like a chunky gravy. If you are having that steak dinner (see spinach recipe above), this is absolutely wonderful topped on your steak AND baked potatoes. This has been a tradition of ours for years. We don’t always use the port (sometimes it is just cooked in butter), but it will be a gravy people will talk about for weeks. Also good as a topper for mashed potatoes.

• 1 Medium onion , medium sized chopped
• 1 lb Sliced mushrooms
  2 cloves garlic, chopped
• 1 cup Port (the nicer, the better)
• 1/2 cup Half n Half
• 2 tbs Butter
• 1/2 cup Olive Oil (regular ok/Extra Virgin better)
• 1/2 bunch of Italian Parsley, chopped
  

Pour olive oil into a large pan. Over medium/high heat, Saute (in order): onions until carmelized (8-10 minutes), then garlic until softened (3 min), then lower heat to medium and cook the Mushrooms until they are soft (5 minutes). Raise heat to high and add Port Wine. Allow to reduce by half (5 minutes). Add Half n Half and reduce (3 minutes). Lower heat to simmer. Add butter and blend into mixture. Turn heat off. Salt & Pepper to taste. Stir in parsley.

Note: Parsley may be substituted with Sage or Rosemary. As far as mushrooms are concerned, Baby Portabellas or White Buttons work well, but for a special treat, use an exotic mushroom

Green Beans with Breadcrumbs

This is an old Polish recipe. Pete and his family have always eaten green beans this way and after tasting one bite—you will never want them any other way.

• 1 lb Fresh Green Beans, cleaned & trimmed
• 1 stick Unsalted Butter
• 1 cup Unseasoned Breadcrumbs
• Salt and Pepper to taste
  
  

In salted boiling water, add Green Beans. Cook until tender. Drain. Melt Butter in large pan on medium heat. Stir in Bread Crumbs. Add Green Beans. Toss until all are coated. Salt and Pepper to taste.

Cauliflower Au Gratin

Everyone has to go through the low carb/no carb phase in their life. During this episode in OUR lives, Pete came up with a way to have the taste and feel of potatoes au Gratin. The good news is that cheese is king on a low carb diet. You will be amazed at how good this is—low carb OR high carb living.

• 1 bag frozen cauliflower
• 1/4 cup chopped onion
• 1 cup cheddar cheese
• 1/2 cup blue cheese
• 1/2 cup parmesan cheese
• 4 oz heavy whipped cream
• 1/4 cup butter
• Salt & Pepper to taste
  
  

Run cool water over cauliflower in colander to separate pieces. Spray large casserole dish and layer 1/2 cauliflower on bottom. Season with salt and pepper; layer with half of onions and thinly sliced pats of butter. Add 1/2 of the cheese. Repeat layers. Pour cream over top and bake at 350 degrees for 45 minutes.

Classic Macaroni and Cheese

I think everyone needs a Macaroni and Cheese recipe up their sleeve. Kraft Mac and Cheese is an easy stand by when you don’t have the time, but think of the cheers you will hear if a dish of home made macaroni and cheese finds it’s way to your dinner table. The child in all of us will enjoy this classic dish from Southern Living Magazine.

• 8 oz package large elbow macaroni
• 2 cups milk
• 1/4 cup all purpose flour
• 1 tsp onion salt
• 4 1/2 cups Shredded Sharp Cheddar Cheese
• 1 cup bread crumbs
• 1/4 cup butter melted
• 2 teaspoons black pepper
• 2 teaspoons olive oil
  
  

In a large pot, boil the macaroni in salted water and olive oil according to your package directions. Drain well, put back in pot and set aside. Place milk, pepper, onion salt, and flour in a 1 qt. jar, cover tightly and mix vigorously for 1 minute. Stir together milk/flour mixture, 3 1/2 cups cheese and macaroni. Pour into a lightly greased 13 x 9 casserole dish. Sprinkle evenly with bread crumbs and remaining cheddar cheese. Drizzle with evenly melted butter. Bake at 450 degrees, uncovered, for 45 minutes or until bubbly and top is golden brown.