Glazed Carrots

Here is a delicious side that is sweet and can be paired with just about any dish. The sweet flavors created when combing the carrots and the brown sugar resemble a sweet potato, however, the texture offered here is a little tougher and not quite as mushy.

Glazed Carrots

Serves 3-4

1 1/2 lb sliced carrots (you can also use julienne strips)

1/2 cup packed brown sugar

2 Tbsp butter

1/2 tsp salt

• In 2-quart saucepan, heat 2 cups water to boiling. Add carrots and reduce heat. Simmer uncovered for 6-9 minutes or until crisp-tender. Drain and reserve.
• In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
• Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally until carrots are glazed and hot.

Sesame Buttered Broccoli

Broccoli is one of the healthiest veggies you can eat. This green is packed full of vitamin C and one ounce of broccoli has more calcium than a glass of milk. See this article posted on CNN.com for all the terrific health benefits of eating broccoli. This delicious broccoli dish I prepared is light and nutritious and pares great with a fillet of fish.

Sesame Buttered Broccoli

Serves 4

1 lb of frozen broccoli flowerettes

2 Tbsp. butter

2 tsp. Bragg's liquid aminos

1 tsp. sesame seeds

1/2 tsp. seasame oil

• In a 2-quart saucepan, heat 1 inch of water to boiling. Add broccoli and boil uncovered for 4 to 6 minutes or until crisp-tender. Dain well and return to saucepan.
• Meanwhile, in a small bowl, stire remaining ingredients until well mixed. Pour butter mixture over hot broccoli and toss to coat.

Herb Sautéed Potatoes

Herb Sautéed Potatoes

Serves 4

2 Tbsp. unsalted butter

2 Tbsp. Extra Virgin Olive Oil

1 garlic clove, finely chopped

1/4 cup finely chopped leek

6 medium size red potatoes
2 tsp. rosemary, finely chopped
Salt and pepper

• Wash and slice potatoes into one inch cubes.
• Combine butter and olive oil in a medium skillet. Melt butter on medium heat.
• Once butter is melted sautée garlic for 5 minutes.
• Add leeks and cook for 5 - 10 minutes.
• Add the potatoes to the skillet and cook uncovered for 20 minutes or until all sides of the slices are golden brown. Stir often.
• Season with rosemary and salt and pepper to taste.

Butternut Squash with Browned Butter and Thyme

I was searching for some Thanksgiving recipes and I stumbled upon a blog post at Simply Recipes. This side uses very little ingredients, but looks delicious! Here is the link: Butternut Squash with Browned Butter and Thyme.

Fried Okra

makes about 6 servings


1 1 lb. bag frozen okra
3 cups canola oil

2 cups corn meal

salt & pepper

• Pour oil in small skillet (will be pretty full) and heat skillet to medium-high heat.
• Pour corn meal in a bowl and roll okra in corn meal until completely breaded.
• Place a hand full of breaded okra in skillet and let fry. After the okra rises to the top of the oil let cook a few minutes more until a dark golden brown.
• Place cooked okra on a paper towel lined plate and season with salt and pepper.

Stir-Fry Cabbage

This is a quick and easy recipe that is a twist from your normal side dishes.

Stir Fried Cabbage
Serves 2-4

2 Tbsp. extra virgin olive oil
1/2 a head of cabbage, chopped
1/2 cup sun-dried tomatoes
salt & pepper
garlic powder
dill

• Heat olive oil in a large non-stick skillet on medium heat.
• Add cabbage and cover for about 10 minutes.
• Add sun-dried tomatoes and cook for another 5 minutes.
• Cabbage should be still a little crunchy. Add salt, pepper and spices to taste.

Loaded Mashed Potatoes

This recipe is so delicious you won't find it at a restaurant! Best of all, it's IC-safe.

Loaded Mashed Potatoes
Serves 2-4

6-8 medium sized red potatoes
1/2 a stick of butter
1/4 milk
1/4 cup American cheese, grated
2 Tbsp. chives, minced (freeze-dried chives in the shaker work just fine)
1 Tbsp. garlic powder
salt & pepper

• Wash and peel potatoes leaving a little bit of the skin on them
• Chop potatoes in about 1 inch by 1 inch cubes.
• Place potatoes in a medium sized pot and cover with water by about an inch. Bring to medium heat and let boil until potatoes are soft and can be smashed with a fork (about 15-20 minutes).
• Drain potatoes and smash. Add butter and milk. Mix well.
• Add garlic powder and salt and pepper to taste. Then add chives.
• Mix in cheese and serve!