Perfect Cottage Recipes - Sides

This is the BEST side dish ever.....so, so easy...

Potato Floret Packet - Janet Hayes, Hermantown, Minnesota

Serves 6
5 medium red (or russet) potatoes, cubed
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 small onion chopped (or 4 green onions chopped)
1/2 teaspoon garlic salt or powder
Pepper to taste
1/3 cup shredded cheddar cheese

In a bowl, combine first 6 ingredients.  Place on a double thickness of heavy duty foil (about 17" x 12").  Fold around potato mixture and seal tightly.

Grill, covered over medium heat for 30 minutes, turning halfway through.  Unwrap and dump into a heat proof bowl - sprinkle with cheese.  Serve while hot. Enjoy!!!


Spicy Mexican Corn

Ingredients for 6 servings
2 1/2 cups of frozen sweet corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 1/2 tablespoons Tex-Mex spice mix (I used Club House brand)

Pre-cook red and green pepper by steaming in a little water in the microwave.  Toss slightly softened peppers with the frozen corn.  Cook corn according to package directions.  When done, drain well.  Mix in the Tex-Mex spice mix.  Add chopped Jalapeno if you dare!!


Chili and Cheddar Biscuits

3 Cups all purpose flour
2 tbsp baking powder
1 tsp each dry red chili flakes and chili powder
1 tsp salt
1/2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 1/2 cups milk

Preheat oven to 425 degrees F.
Blend flour with baking powder, chili flakes, chili powder and salt.  Add butter cubes and cut into the dry mixture with a pastry blender or 2 knives until mixture is crumbly.  Add 3/4 cup of the cheese and toss to combine.
Using a spoon, make a depression in the dry ingredients and pour in the milk.  Stir until a lumpy dough has formed.
Turn the dough onto a floured surface and knead until it binds. Roll or pat into 
3/4 inch thickness. Cut into desired shapes, re-rolling scraps, and arrange on an un-greased baking tray.  Sprinkle remaining cheese over the tops .

Bake for 12-15 minutes until golden brown on the bottom. 

Delicious served with.... Roasted Sweet Potato Soup with Orange & Ginger

Atkinzares Greek Pasta Salad

This salad sounds delicious - perfect for summer!  Courtesy of my cousin in sunny Arizona.

http://atkinzaresaz.blogspot.ca/2013/06/greek-pasta-salad.html


Kale, Quinoa, and Avocado salad with Lemon Vinaigrette

 

Everyone I know is always looking for good recipes for Kale or Quinoa because of their healthiness.  I have tried some that were just so,so but this was was a huge hit (and my vegetarian daughter hasn't even tried it yet!!)  You can either layer this salad or toss it together as I did.  If it sits for a few hours, or overnight the flavors are even better.
My only substitutions were that I used green onion and I used 2 tablespoons of feta cheese.

Courtesy of Stephanie on AllRecipes.ca

2/3 cup quinoa

1 1/3 cups water

1 bunch kale, torn into bite-sized

pieces

1/2 avocado - peeled, pitted, and

diced

1/2 cup chopped cucumber

1/3 cup chopped red bell pepper

2 tablespoons chopped red onion

1 tablespoon crumbled feta

cheese

Dressing

1/4 cup olive oil

2 tablespoons lemon juice

1 1/2 tablespoons Dijon mustard

3/4 teaspoon sea salt

1/4 teaspoon ground black pepper

 

1.	Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2.	Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
3.	Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 7/18/2013

Braised Kale with Cherry Tomatoes

So simple, but tasty warm or cold! This is a recipe from the Mayo Clinic.

Serves 4

• 2 teaspoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 large bunch kale, tough stems removed and leaves coarsely chopped
• 1/2 cup vegetable stock
• 1 cup cherry tomatoes, halved
• 1 to 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

In a large frying pan, heat the olive oil over medium heat.  Add the garlic and saute until lightly golden, 1 to 2 minutes.  Stir in the kale and vegetable stock. Cover, reduce heat to medium low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.

Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat  and stir in the lemon juice,  salt and pepper.  Serve immediately.

I have also had cold leftovers - tasty too!

Grilled Potatoes

Recipe to Follow

Grilled Balsamic Zucchini

Serves 4

• 2 zucchinis, quartered lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 pinch salt
• 2 tablespoons balsamic vinegar

1. Preheat grill for medium-low and lightly oil the grate.
2. Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning and salt over the zucchini wedges.
3. Cook on preheated grill until beginning to brown, 3 to 4 minutes per side.  Brush balsamic vinegar over the zucchini and continue cooking for up to 5 minutes more.  Serve immediately. 

Marinated Potato Salad

Recipe to Follow