Hello 🙂 Wondering if you guys can share some of YOUR favorite side dish recipes?? I, maybe others too, struggle with coming up with a side dish for dinner some nights. Is there a salad your family really likes? A side dish that goes great with grilled meat? What do you serve with burgers? Grilled chicken? Fish? Etc.
We like the Seven Layer Salad that I just shared, BUT the main ingredient in the dressing is mayo! So I don’t make it too toooo much! Grilled veggies are on the menu a lot, but that is not the kids favorite. Mashed potatoes and a veggie, well that’s good too. But….I don’t know…… just wondering if YOU GUYS have any suggestions or favorite recipes to share with all of us!!!!
Go ahead and share it in the comment section OR send an e-mail ~ firstname.lastname@example.org . I will try to make it and share with the other readers!!! 🙂 Looking forward to hearing from you!!!
This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!
Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled
Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.
I hope you enjoy our families favorite lettuce salad!
Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).
Broccoli? That green vegetable? A “favorite family food”? Yep. Just try it this way, it is surprisingly good. My WHOLE family eats this…..without complaining.
head of broccoli
salt & pepper
Cut the broccoli up into florets, spread out on a cookie sheet. Drizzle with olive oil (a few TB’s is good), drizzle with lemon juice (1 TB. or so), sprinkle with salt & pepper. Toss. Roast @ 425º for 15-25 minutes ~ tossing once. You want them to be tender yet with a slight crunch, not mushy. Serve and enjoy!
Well, it looks like fall in my house, how about yours?? Leaves scattered here and there, fall salt & pepper shakers just waiting to be shook. Macintosh Apple and Harvest candles ready to be light. HOWEVER, it is at least 80 something degrees outside PLUS humidity that will curl anyone’s hair. So. For now , those candles will stay un-lit and we will just cool down with the sight at fall wreaths and pumpkins AND hooded sweatshirts. Fall will be here soon, for now I will embrace this pressure/humidity induced headache and enjoy the day, knowing that fall is nearly here!!!
Perhaps you planned Pot Pie for dinner and realized that this was NOT the day for that ;/ Might be a good night to grill……Need a side dish? This potato recipe has been enjoyed by us a lot this summer. It is quick and easy to throw together, tho it does take some time to grill. Kick back, relax and enjoy the evening well grilling, it is BOUND to cool a bit!
Cheesy Grilled Potatoes
6 med. red potatoes, cut up (I leave skin on)
5 green onions (or 1 med. onion, chopped)
3 TB. fresh grated Parmesan
1/2 tsp. seasoning salt
1/4 tsp. pepper
2 TB. butter, cut up
cooked, crumbled bacon (4-5 slices)
1 c. colby jack cheese, shredded
Mix together the potatoes, onions, Parmesan, seasoning salt and pepper. Place potato mixture on a piece of GREASED heavy-duty foil (or 2 layers of regular foil). Dot with butter. Top with another piece of GREASED heavy-duty foil (or 2 layers of regular foil).
Grill over low heat for about 20 – 25 minutes per side. (We like ours crispy on bottom, so we probably cook ours about 50-55 minutes total.) Open packet up and top with bacon and cheese, close grill lid and let set about 5 minutes till all melted.
Serve and ENJOY!!
Recipe adapted from Taste of Home Magazine.
I got this recipe from my friend from Kats’ Kitchen. It was so good. My kids didn’t eat it, but then again I didn’t offer it to them, I ate it all……….. for lunch. It was quick to throw together and easy to make.
2 medium zucchini (split in half lengthwise and scoop out seeds)
1/3 c. Panko breadcrumbs
1 tomato, chopped
1/2 tsp. dried parsley
1/4 tsp. dried dill
dash of garlic powder
2 T. olive oil
salt & pepper to taste
1/4 c. fresh grated Parmesan Cheese
Combine all ingredients together except the zucchini, olive oil and Parmesan cheese. Lay zucchini on a greased baking sheet, with sides. Spoon the tomato mixture into the zucchini, drizzle with olive oil and sprinkle with Parmesan cheese. Bake at 425º for 25 – 30 minutes.
Recipe adapted from Kats’ Kitchen.
What is your favorite way to use zucchini? DO you have any zucchini recipes you can share with us?? It IS that time of year where we are swimming in zucchini! 🙂
A nice summer dish. Whether it is a lunch, light dinner or side dish.
Tomato & Spinach Pasta
1 TB. olive oil
1 pint grape or cherry tomatoes (1 1/2 – 2 c.)
2 garlic cloves, minced
6 oz. fresh spinach
3 c. penne pasta (uncooked)
1/2 a lemon, juiced (IF not a juicy lemon, use the whole lemon)
3/4 c. fresh Parmesan cheese
salt & pepper to taste
Cook pasta according to package directions.
Heat the olive oil in a skillet and add the tomatoes, cook till the tomatoes begin to “pop” ~ the skins will crack a bit. Add the minced garlic and saute´ a minute.
Add the spinach to the tomato mixture (spinach will wilt a bit) and the pasta, heat through. Stir in the lemon juice, Parmesan and salt & pepper. Heat through and serve.
A great side dish to serve with grilled chicken or fish. A nice way to use your gardens lovely red gems…..
This is a really nice refreshing unique salad. Cilantro in fruit salad?!?!?! Yep, it just takes it up a lovely notch. My favorite part is ….. the mangos, no no, the cilantro, oh wait, the craisins. Oh. I cannot commit to one favorite. IT is just good. Let me know IF you try it and what YOU think about it!
* If you are in a hurry, you can chop the fruit/veggies BUT if you have the time be sure to julienne ~ it looks real nice.
Unique Fruit Salad
1 granny smith apple, julienned
2 carrots, peeled and julienned
1 mango, peeled and julienned
a handful of cilantro, chopped
a handful of craisins
a handful of raisins
1 1/2 oranges, juiced (equalling about 1/2 c.)
sliced almonds, JUST for topping (totally optional)
Mix everything and chill for a few hours to develop flavors. Top each serving with almonds, if you want to. Serve. Enjoy.
Thanks Becky for a yummy recipe!