Archive for the ‘Sides and Extras’ Category

Homemade Buttermilk Biscuits

Homemade Buttermilk BiscuitsHomemade buttermilk biscuits melt in your mouth

3Cups self rising flour
2Tbsp crisco butter
1Tsp cream of tarter
1Tsp sugar
1/2 tsp salt
1/2 Cup buttermilk
1/2Cup milk plus some if needed

Mix flour and crisco together until you form little pea size balls and all the other ingredients
flour your surface and kneed dough an roll out to your liking cut out biscuits
bake at 400degrees for 12min are until golden brown brush with butter after they come out golden brown.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Parmesan Upside Down Potatoes

Parmesan Upside Down PotatoesAre you ready for delicious? Look at these!!! YUM and YUM!!

Parmesan Upside Down Baked Potatoes

Ingredients:…

7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded Parmesan cheese
garlic powder
sea salt
freshly cracked pepper

1). Preheat oven to 400F.
Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle Parmesan cheese and seasonings over butter.
Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through.
Allow to cool in the pan for 5 minutes before serving.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Non Potato Salad

Non Potato SaladI love this recipe..it’s sooo good!
I Can’t Believe It’s Not
Potato Salad!
1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann’s/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water.
Cover and microwave until soft, 6 – 8 minutes.
Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor.
(Set aside the bowl of remaining cauliflower.)
To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt.
Puree or pulse until blended. Don’t worry if the puree isn’t completely smooth.
Set aside.

To the bowl with the remaining chopped cauliflower, add all remaining ingredients.
Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

MAKES 10 SERVINGS

September 11, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Creamy Yogurt Dill Cucumber Salad

Creamy Yogurt Cucumber Dill SaladCreamy Yogurt-Dill Cucumber Salad Recipe

3 medium cucumbers (about 1 1/2 pounds)
1/2 cup thick, Greek-style yogurt or reduced-fat sour cream
2 tablespoons minced dill
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Sliced Onion or Tomato Optional

 
Peel cucumbers and slice them on a mandoline or with a knife, about 1/4 to 1/8 inch slices.
In a medium serving bowl, combine yogurt and dill, stir to combine thoroughly.
Add cucumbers and stir to coat cucumber slices completely with the yogurt-dill mixture.
Season with salt and pepper. Serve chilled.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Garden Stuffed Baked Potato

Garden Stuffed Baked Potato4 large potatoes 2 tablespoons butter
Salted Sweet Cream Butter 4 Sticks

1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley salt and pepper to taste

Directions
Preheat oven to 425 degrees F (220 degrees C).

Pierce the skin of the potatoes with a fork.
Microwave pierced potatoes on HIGH for 12 minutes.
Place partially baked potatoes in the preheated oven and bake for 15 minutes.
Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact.

In a medium bowl, mash the removed potato interior.

Heat a small skillet over medium heat, stir in butter.

Saute onions in the skillet until tender, about 5 minutes.
Combine onions, broccoli, and ranch dressing with the mashed potato.
Brush the outside of the potato skins with oil.
Spoon potato mixture into the skins.
Arrange stuffed potatoes on a cookie sheet.

Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through.
Season with salt, pepper, and parsley.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Healthy Snacking Ideas

Healthy Snack IdeasI love this idea!
Kiddos pick the number of servings shown on the front from each bin.
Bin 1 – popcorn or veggie straws (I’ll mix it up with what they call “junk food”)

Bin 2 – goldfish, rice and ritz crackers (again, I’ll mix them up but they don’t have to have the same thing everyday)

Bin 3 – fruit to go and fruit & veggie source bars

Bin 4 – fruit cups and apple sauces (will do fresh fruit most often,
but good back up and with 3 kids liking all different fruit, this is my compromise)

Bin 5 – cheese strings, babybell cheese an yogurt tubes.
Again will mix it up with yoplait drinks and diced regular cheeses I have)

Bin 6 – Meat & veggies. The hardest one as all three kids are not big meat eaters!
Here I have turkey lunchmeat rolled up, turkey pepperettes (Costco) and carrots or cucs from our garden!
I will do hard boiled eggs or leftover diced chicken breasts from supper too!

Bin 7 – will be granola bars, banana muffins or cookies!

This is all trial and error but the kids were so excited to pick what they wanted and told them I was open to suggestions!

September 11, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Fried Green Tomatoes

Fried Green TomatoesHave YOU ever tried Fried Green Tomatoes?

Here is a Southern classic!
Making these delicious treats isn’t as hard as everyone thinks,
but make sure you buy good local produce for the best flavor! (or grow your own)

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal,
1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour;
dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet;
heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Flaxseed Muffins

Flaxseed Muffins GFIngredients:

3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup ground flaxseed
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup currants
2 eggs
1/4 cup sunflower or canola oil
1/2 cup unsweetened applesauce
1 cup buttermilk

Method:

Preheat oven to 375°F.
Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, whisk together
brown rice flour, buckwheat flour,
flaxseed, brown sugar, baking soda,
cinnamon, nutmeg, salt and currants.

In a second large bowl, whisk together eggs, oil,
applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.

Spoon batter into prepared muffin tins
and bake until golden brown and
a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras , Treats

Banana Apricot Muffins

Banana Apricot Muffins GFIngredients:

3 tablespoons butter, melted and cooled
1/4 cup honey
2 eggs, beaten
2 medium ripe bananas, mashed with a fork
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups almond flour
3/4 cup walnuts, chopped
3/4 cup chopped dried apricots

Method:

Preheat the oven to 325°F.
Line 12 muffin cups with paper liners or butter the muffin tin thoroughly.
Mix butter, honey, eggs and bananas together in a large bowl.
Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined.
Spoon batter into the muffin cups.
Bake 25 to 30 minutes, until the muffins are firm to the touch
and a toothpick inserted into the middle of a muffin comes out clean.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras , Treats

Zucchini Fritters

Zucchini FrittersZucchini Fritters only 4 Ingredients!!
Ingredients:

2 eggs
1/4 red onion grated
1/2 zucchini grated
2 tbsp. grated carrot

Directions:

Beat eggs and add remaining ingredients,
season for taste. Heat a small non-stick frying pan over medium heat.
Spoon 2 x 2 tbsp. of mixture into the pan, leaving room for spreading.
Cook for 2 minutes each side. Healthy and delish!

September 9, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras