Category Archives: sides

Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

Chicken Cutlets
1/2 cup salted butter, melted
2 tablespoons Dijon mustard
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2/3 cup panko (Japanese-style breadcrumbs)
1/2 cup crushed cornflakes cereal
2 ounces Parmesan cheese, grated (about 1/2 cup)
4 chicken breast cutlets (about 1 1/4 lb.)

Roasted Broccoli
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 pound fresh broccoli florets (about 8 cups)

Cream Sauce
2 tablespoons salted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ounce grated Parmesan cheese (about 1/4 cup)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400°F. Stir together butter, mustard, and 1/2 teaspoon each of the salt and black pepper in a medium bowl. Stir together panko, cornflakes, and Parmesan in a second shallow bowl. Dip chicken in butter mixture; dredge in panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in preheated oven until chicken is browned and done, about 17 minutes.

Meanwhile, stir together oil, garlic, crushed red pepper, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add broccoli, and toss to coat. Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes.

Melt butter in a 3-quart saucepan over medium-high. Whisk in all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in whole milk. Bring to a boil, and cook, whisking constantly, until thickened, for 1 to 2 minutes. Whisk in grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Serve immediately.

Serves 4.

From Southern Living Magazine

Deviled Eggs à La Campagne

8 eggs, hardboiled and peeled
¼ cup extra virgin olive oil
2 teaspoons Maille Dijon mustard
6 Maille cornichons, finely chopped
2 Maille pickled pearl onions (from the cornichon jar), finely chopped
2 tablespoons finely chopped capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped chervil or parsley
Salt and pepper

Slice the hardboiled eggs in half vertically and scoop out the yolks into a large bowl.

Arrange the whites on a serving tray.

Add the olive oil, mustard, and salt and pepper to the yolks, and mash until smooth. Add the remaining ingredients, and stir to combine. Pipe or spoon the yolk mixture into the hollows of the egg whites. Drizzle very lightly with olive oil and garnish with extra herbs.

From French Revolution

Grandmother Cash’s Broccoli Casserole

1 (10 oz) pkg frozen broccoli
1 (8 oz) jar Cheez Whiz
4 oz mild cheddar cheese, grated
1/2 medium onion, chopped
4 T butter
1 T flour
3 eggs
Pepperidge Farm corn bread stuffing

Cook broccoli and chop. Melt butter; brown onion. Mix in flour to thicken; add to broccoli. Add both cheeses and eggs; mix well. Pour into casserole dish. Mix some melted butter with a small amount of stuffing and sprinkle on top.

Bake at 350° for 35 to 45 minutes.

Serve with Grandmother Cash’s Meat Balls

Pickled Onions

3 c very thinly sliced red onion
1 large garlic clove, peeled
1/2 c fresh orange juice
1/3 c apple cider vinegar
1/4 c fresh lemon juice
1 tsp salt
2 sprigs fresh thyme (or 1/2 tsp dried)
1/4 tsp allspice berries
1/4 tsp black peppercorns

Fill a large bowl with iced water. Place the onions in a bowl and cover them with boiling water. Let them sit for 1 minute; drain. Plunge them into the iced water, let them sit for 3 minutes; drain.

In a medium bowl, combine the onions with the remaining ingredients. Cover well and chill for at least 8 hours or overnight.

Store in fridge for 2 weeks. Serve with foods with lots of fat.

From Sandra Gutierrez

Succotash

1 cup lima beans
1/4 cup butter
2 peeled and chopped tomatoes
1 cup corn
1/2 tsp sugar
Salt & peeper to taste (I also like to add Tony Chachere’s Original Creole Seasoning)

Melt butter in a large saucepan over medium-low heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.

Add tomatoes, sugar, pepper and corn. Simmer for another 10-20 minutes.

Almond Broccoli Salad

6 cups small broccoli florets
1/2 cup chopped celery
1/2 cup raisins or currants or dried cranberries
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayonnaise
1/4 cup honey
1 tablespoon fresh lemon juice
1 (3.75-ounce) package honey roasted sliced almonds
Directions

In a medium bowl, combine first 5 ingredients.

In a small bowl, stir together mayonnaise, honey, and lemon juice. Pour over broccoli mixture, tossing gently to coat. Stir in almonds just before serving.

From Food Network

Tomato, Corn, and Avocado Salad

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

From Martha Stewart

Cucumber, Onion, and Tomato Salad

1 cup water
1/2 cup distilled white vinegar
1/4 cup vegetable oil
1/4 cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.

Cover bowl with plastic wrap; refrigerate at least 2 hours.

From AllRecipes.com

Tomato Pie

4-6 fresh tomatoes sliced
Pie crust
8-10 fresh basil leaves chopped
3 green onions chopped
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
1/4 cup sliced jalepeño (optional)
3-4 pieces crumbled bacon (optional)

Preheat oven to 350.

Slice and salt tomatoes, then let them drain for 20-30 minutes in a colander or paper towel.

Pre-bake crust for 10 min to prevent soggy crust.

Layer tomatoes in pre-made pie crust. Top with 8 – 10 chopped basil leaves, chopped green onions, jalapeño and salt and pepper to taste.

In a bowl, mix 1 cup grated mozzarella,1 cup grated cheddar and 1 cup mayonnaise. Spread cheese/mayo mixture evenly over the pie and bake at 350 for 30 minutes and browns edges.

From Design Corral

Oven Roasted Corn

Corn on the cob
Salt and pepper
Butter

Preheat oven to 400. Generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!

While it’s cooking, turn the corn occasionally. Top with a drop more butter fresh out of the oven.

From Hugs And Cookies XOXO