Breads, Sides & Salads

//Breads, Sides & Salads

Emeril’s Cornbread and Andouille Dressing from Woman’s World

Deborah Woody wrote to us asking, "Emeril Lagasse did a creole cornbread/sausage dressing for Women's World weekly magazine for a Thanksgiving edition years ago. I can't find that recipe anywhere on line. Can you find it for me? I remember some of the ingrediants. Boxed cornbread mix, heavy cream, 1lb bulk sausage, jalepenos, green onions, bell peppers, niblet corn. You could do part of this dressing/stuffing mix ahead of time. Please help me. Thank you." We contacted Woman's World and got this recipe published in November 2003, when the entire Thanksgiving feast was Emeril's recipes. Enjoy.                      

By |2017-08-25T16:03:57+00:00November 14th, 2012|Breads, Sides & Salads, Recipes|0 Comments

Root Beer Pulled Pork

On a recent Guest Foodie post, Nancy Hopkins — Senior Deputy Food and Entertaining Editor, Better Homes and Gardens Magazine —  in response to a query about what she likes to serve when she entertains, mentioned  a long-roasted pork.  Here's the recipe -- unfortunately she didn't have a photo to accompany it. Root Beer Pulled Pork Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness. Prep: 15 minutes Cook: 30 minutes Slow Cook: 8 to 10 hours (low) or 4 to 5 hours (high) 1 2 1/2 to 3-pound pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon cooking oil 2 medium onions, cut [...]

By |2017-08-25T16:02:20+00:00October 5th, 2012|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Felicity Huffman’s Can’t Get Enough Salad with Blackened Chicken

I met the delightful Felicity Huffman (one of the Desperate Housewives and wife of William H Macy) at a Dole luncheon on the rooftop of the Empire Hotel. She spoke about her Salad'tude (the current Dole salad marketing campaign)... Hers is "sweet and spicy with a cheesy sense of humor, chunky undertones, rich in love with low fat lips." Here's one of her recipes served at the luncheon. Can’t Get Enough Salad with Blackened Chicken 1 pound chicken breast tenders 1/4 c (4 T) butter, melted 2 T  blackening seasoning* 10-ounce package hearts of romaine 15-ouunce can black beans, drained 1/2 c sliced dried mango or 1 c fresh 1 [...]

By |2017-08-25T16:03:29+00:00June 20th, 2012|Breads, Sides & Salads, Recipes|0 Comments

Chimichurri

In a newsletter I received from Kardea Gourmet recently, I saw this simple recipe for chimichurri — an herb-oil sauce to add flavor to foods used widely in Argentina. Thought I'd share it! Traditionally it's used for grilled meats — especially steak, but you can also use it on vegetables and fish, as a garnish to soups or hummus, and to moisten sandwiches. Quick to make, stores up to five days, and adds zest to any meal. Chimichurri 1 bunch cilantro or parsley, well rinsed 4 cloves garlic, chopped 1/2 c extra virgin olive oil 1⁄3 c sherry wine vinegar (or any other) 1⁄4 c water Finely chop cilantro, then add [...]

By |2017-08-25T16:03:58+00:00March 18th, 2012|Breads, Sides & Salads, Recipes|0 Comments

“Armadillo” Rosemary Roasted Potatoes

At a recent dinner party, my friend Sharon's crispy potatoes had everyone talking. They were thinly cut potatoes, left whole so they fanned out on baking resulting in crunchy slices. Which is what everyone liked a potato to be. I decided to try to replicate them recently when I was in Atlanta preparing — with Bryan — our Thanksgiving feast. I carefully sliced each potatoes at close intervals, trying not to cut through the bottom; sprinkled them with olive oil, freshly ground pepper, kosher salt and crushed rosemary and baked until crispy. I served the potatoes on a bed of caramelized onions and garlic. They were a huge hit! Holiday dinner [...]

By |2017-08-31T16:19:39+00:00December 6th, 2011|Breads, Sides & Salads, Recipes, xyz misc|4 Comments

Deep-Dish Potato Torta with Peppers and Olives

Try this make-ahead meatless dish for a weekend brunch, picnic or tailgating, as this is good either hot or at room temperature. To simplify, just drained, jarred roasted peppers. Deep-Dish Potato Torta  with Peppers and Olives 2 pounds peeled potatoes, halved, steamed and cut into thin sliced 3 bell peppers (orange, red and yellow), roasted, skinned and sliced 1 small onion, peeled and thinly sliced 1 cup thinly sliced, coarsely chopped fennel (white bottom part only) 1 tablespoon extra-virgin olive oil 3 tablespoons basil pesto ¾ pound thinly sliced part-skim mozzarella or fontina cheese, divided ¼ cup shredded manchego, Romano or Parmesan cheese, divided 3 tablespoons pitted, chopped Kalamata olives [...]

By |2017-08-25T16:03:58+00:00September 25th, 2011|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Watermelon and Feta Salad

I had forgotten about this delicious refreshing salad until I saw it in a recent Oldways Mediterranean Foods Alliance newsletter. Each Friday the organization shares a recipe that reflects the Mediterranean diet. (To learn more about that way of eating just click here.) Serve that to accompany any grilled meat, fish or poultry. Watermelon and Feta Salad 1/3 cup extra-virgin olive oil or fiery chili-infused extra-virgin olive oil Juice from half a lemon (or lime) Salt and freshly ground pepper 1 medium watermelon, cut into 1- inch cubes 1 cup pitted Kalamata olives 10-ounces feta cheese, cut into cubes 1/3 cup paper-thin slices red onion 1 cup chopped fresh mint, [...]

Hearts of Palm at Jerry’s Restaurant

It’s rare for a side dish to be so exceptional that it becomes the standout of the meal, let alone a restaurant; but Chef Bridget Burns at Jerry’s in Winnetka serves a Hearts of Palm Salad so innovative that it takes center stage. With only eight ingredients, Chef Burns is able to create an wonderfully easy, gourmet addition to her menu. The salad is warm, including browned hearts of palm blended with chopped anchovies, fresh garlic, leeks, chili flakes, all topped with shaved parmesan cheese. Jerry’s is known though for their seasonal menus, so you might want to act fast if this new dish is definitely one you don’t want [...]

Express (aka Quick!) Jarlsberg Recipes

Use Jarlsberg (regular or lite) for cooking in any recipe calling for Swiss cheese. Top onion soup, add to a Reuben sandwich, use in a grilled cheese, or try it in one of these Express Lane Cooking recipes: Ham, Jarlsberg and Potato Frittata: Preheat broiler. Cook 1 peeled and diced potato in 1 tablespoon butter in a medium skillet with an ovenproof handle over moderately low heat, stirring, until tender, about 10 minutes. Add 2/3 cup diced ham and 1 medium-sized chopped onion or 3 chopped scallions. Cook until onion/scallion softens and ham is heated through, about 3 minutes. In a bowl, beat together 6 eggs, 3 tablespoons Jarlsberg cheese, [...]

By |2017-08-25T16:02:20+00:00December 16th, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Toasted Onion Mashed Potatoes

Nothing beats the flavor and aroma of sautéed onions and butter, especially in mashed potatoes.  Consider this a sumptuous side dish — developed in the Land O Lakes test kitchens  — for this year's Thanksgiving feast. Toasted Onion Mashed Potatoes 5 medium (about 10 cups) potatoes, cut into eighths 2 t salt 4 T butter 3 cups coarsely chopped onions ½ c milk, warmed ¾ c sour cream Place potatoes in 4 1/2-quart saucepan or Dutch oven.  Cover with cold water; add salt. Bring to a boil over high heat.  Reduce heat to medium; boil potatoes until fork tender, about 15 to 18 minutes.  Drain. Meanwhile, melt 2 tablespoons butter [...]

By |2017-08-25T16:03:58+00:00November 21st, 2010|Breads, Sides & Salads, Recipes|1 Comment

Whole Grain Salads

And here are some whole-grain recipes, adapted from The Oldways Table with essays and recipes compiled by Dun and Sara Baer-Sinnott. Quinoa and Orange Salad (based on one by Elisabeth Luard) Cook 1 pound quinoa according to package directions. Combine the warm quinoa, 1 diced cucumber or chayote, 6 minced scallions, 1/4 c minced parsley, 1/4 c minced mint, zest and segments from a fresh orange, 2 seeded and chopped jalapeños, 6 T olive oil, 2 T lemon or orange juice and sea salt to taste in a large bowl. Taste and adjust seasoning. Serve warm or cold. Makes 4 to 6 servings. Rice and Lentil Salad (based on one [...]

By |2017-08-25T16:03:29+00:00November 17th, 2010|Breads, Sides & Salads, Recipes|0 Comments

Woman’s World Green Bean Recipes

BiteoftheBest.com got this request from Deb Tracey: "Please I have lost my copy of Woman's World Nov/Dec 09 and no longer have the "woman's world magazine fresh green bean casserole" I don't think my family will let me come for holiday dinner if I can't find the recipe..... THEY LOVED IT..." We reached out to Woman's World and got this response (and these recipes) for her. Thought we'd share them with all of you, so that you might also enjoy them for your Thanksgiving. We also learned that if you have a Woman's World recipe request, just email Dearww@bauerpublishing.com

By |2017-08-25T16:03:58+00:00November 1st, 2010|Breads, Sides & Salads, Recipes|0 Comments

Cannellini Bean Recipes

Beans have a well-deserved reputation of being the musical fruit–that is, unless you eat them regularly. The following recipes using cannellini beans are from by "Beans" cookbook and were originally posted on a review of Progresso cannellini beans here. I'm just posting them again for you in our recipe section! Pizza Provençal. Yes, a white bean pizza. Just mash 1 ½ cups cannellini beans (rinsed and drained), 2 minced garlic cloves and a teaspoon olive oil; season with salt and pepper. Spread over a prebaked pizza crust (such as a Boboli, available in supermarkets), top with a thinly sliced tomato, crumbled goat cheese and fresh rosemary. Bake in a 450-degree [...]

By |2017-08-25T16:04:40+00:00October 14th, 2010|Breads, Sides & Salads, Recipes, Starters|2 Comments

Michael Symon’s Sopressata Sandwich

The results of Mezzetta’s first “Celebrity Make That Sandwich” contest are in and Iron Chef Michael Symon came out on top with the winning recipe. His Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg beat out six talented competitors in a battle to donate $10,000 to their charity of choice. Michael Symon’s Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg Makes four sandwiches For Michael’s Magical Mezzetta Pepper Sauce (Makes about 3 cups) 1/2 cup coarsely chopped Mezzetta Sweet Banana Wax Peppers 6 Mezzetta® Brand Spicy Pickled Garlic Cloves 4 Mezzetta® Brand Hot Chili Peppers, coarsely chopped 1 cup yellow mustard 1 cup white wine vinegar [...]

Beet Salad with Citrus Vinaigrette

This simple recipe for beet salad combines both red and golden beets, crumbled cheese and toasted nuts, all drizzled in a tangy, citrus vinaigrette with a mini-kick from  Tabasco sauce. BEET SALAD WITH SPICY CITRUS VINAIGRETTE 10 small red and/or golden beets 2 T orange juice 2 T white balsamic vinegar 1 t  Tabasco sauce 1 t honey 1/4 t salt 1/4 c extra virgin olive oil 3 c  baby lettuce greens, frisée or arugula 1 c walnuts or almonds, toasted and coarsely chopped 1/2 c  blue cheese,  feta cheese or goat cheese, crumbled Heat the grill or preheat oven to 400° F. Cut off tops of beets; place on [...]

By |2017-08-25T16:03:30+00:00August 11th, 2010|Breads, Sides & Salads, Recipes|0 Comments

Quick Classic Potato Salad

Have a  potato salad recipe to share? If so we'd love for you to share it in our forum.. use the link here or on the bottom of this post! In the meantime here's one to serve this weekend with whatever protein is gracing your grill. This Quick Classic Potato Salad serves up rich flavor, without the expected calories. This recipe is fat-free (by using non-fat plain yogurt instead of mayonnaise) with lots of crunch and wholesome flavor. QUICK & HEALTHY CLASSIC POTATO SALAD 1 ½ pounds red, Russets, yellow or white potatoes 1 c non-fat plain yogurt 1/3 c minced red onion 1/3 c thinly sliced celery 1/4 c [...]

Grilled Summer Salad with Avocado

With California avocados now in season, it is the ideal time to enjoy this delicious fruit, hand-grown by farmers like Jaime Serrato. Jaime Serrato truly is living his American dream — his entire life has been influenced by farming, first, observing his father practicing the trade on a ranch in Mexico when he was young. Jamie moved to the United States with his family when he was 10 years old and began his career in the avocado industry as a young adult, when he was hired to pick avocados on farms in California. Over the years, he has risen through the ranks, and today, is president of Serrato Grove Management, [...]

Greek Rice Salad

The food section on Parade.com just published my yummy Greek Rice Salad - a recipe originally printed in Joanne Lamb Hayes and my "Rice" cookbook.  Do check out Parade.com as each day they highlight one hot recipe. This is one of my favorite summer salads. Try is as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with come crusty bread. Prep Time: 10 minutes Cooking Time: 20 minutes (if using white rice, longer if using brown) 1 c rice 6 T olive oil 2 T freshly squeezed lemon juice 1 t dried oregano leaves Pinch salt Freshly [...]

By |2017-08-25T16:03:30+00:00April 22nd, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Mâche and Pear Salad

Enjoy this new salad recipe that pairs the sweet taste of fresh Green Anjou pears and the nutty flavor of Mâche with added flavor from fresh tarragon, sliced fennel, and shaved Parmesan. This combo is attractive on the plate and a delight to the palate. Elevate this to entrée salad with the simple addition of poultry, fish, or beef. Mâche and Pear Salad Vinaigrette: 8 T extra virgin olive oil 2 T white wine vinegar 2 t finely chopped shallot 1 T finely chopped fresh tarragon Sea Salt and freshly ground pepper to taste Salad: 8 oz Mâche Rosettes or Mâche Mix (2 packages) 4  Green Anjou Pears, cored and [...]

By |2017-08-31T16:20:16+00:00April 19th, 2010|Breads, Sides & Salads, Recipes, xyz misc|3 Comments

Asparagus Bundles with Proscuitto & Goat Cheese

Asparagus Bundles with Proscuitto & Goat Cheese makes an attractive side dish this spring. And its simple to prepare! Asparagus Bundles with Proscuitto & Goat Cheese Reynolds Wrap Heavy Duty Aluminum Foil 1 lb  fresh asparagus, trimmed 2 thin slices prosciutto, cut in 1-inch wide strips 1 T olive oil 1/4 t salt 1/8 t freshly ground black pepper 2 T chopped roasted red peppers 1/4 c crumbled goat OR feta cheese Preheat oven to 450°F. Line a 10 1/2- x15 1/2- x1-inch baking pan with heavy duty aluminum foil; set aside. Wrap the asparagus spears in bundles of 3 or 4 with a strip of proscuitto around middle. Place [...]