Side Dishes

Lemon Rice Pilaf
4 cups water
4 chicken bullion cubes
2 cups rice
4 tablespoons butter
2 tablespoons lemon juice
1 teaspoon garlic salt

Dissolve bullion cubes in water. Next place all ingredients in rice cooker, stir well, then cook. If you don't have a rice cooker, place all ingredients in large saucepan, stir well. Bring to a boil over medium-high heat. When a boil is achieved, place a lid on the pot, turn heat to lowest setting and leave for 20 minutes. DO NOT PEEK. Rice will be done when the timer rings.



Spanish Rice
1/2 cup butter
1 cup rice
1 medium onion, finely chopped
1 cup salsa
1 1/2 cups chicken broth

Brown rice in butter in large saucepan. Add onion, salsa and chicken broth. Bring to a boil; cover and walk away for 20 minutes.


Rustic Mashed Potatoes
This is how I like them.

6-8 large potatoes
3 garlic cloves minced
1/2 cup sour cream
1 cube butter
3-4 tablespoon milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese (optional)

Scrub potatoes then chop each potato into about 8 chunks. Place in a pot of salted boiling water. Boil until skins start to fall off the potato chunks and potatoes are soft. Drain potatoes through a colander then return to hot pan. Add remaining ingredients. Mash with a potato masher until well combined. Taste for salt and pepper. Potatoes should be mashed and somewhat smooth, but still a little chunky with the skins adding some texture.



Olive Garden Fettuccini Alfredo
1 pound fettuccine, cooked
1/2 cup butter
2 tablespoons flour
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
grated parmesan cheese

Cook pasta according to package directions; drain and set aside. Melt butter in medium saucepan over medium heat. Whisk in flour until combined and bubbly; whisk in cream, garlic, salt and pepper; reduce heat and continue to stir until slightly thickened. Serve over cooked pasta topped with plenty of parmesan cheese.



Creamed Peas and Carrots
4 large carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream

Place carrots in saucepan and add 1" of water. Bring to a boil and simmer 10 minutes. Add peas and simmer five minutes longer until vegetables are tender. Drain, saving 1/2 cup of the liquid. Return the vegetables and 1/2 cup liquid to the pan. In a small bowl combine cornstarch, salt, pepper and cream; stir until smooth. Stir into vegetables; bring to a boil and cook for 1-2 more minutes until thickened.



Creamed Peas and Potatoes
1 pound small red potatoes
2 cups frozen peas
1/4 cup butter
1 sliced green onion 
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk or half and half

Scrub and quarter potatoes; place in large sauce pot of boiling water. Simmer 10 minutes; add peas and cook 5 minutes longer. Vegetables should be tender. Meanwhile in another sauce pan, melt butter, add onions and saute till tender. Stir in flour then salt and pepper. Gradually add the milk and bring to a boil. Stir constantly until mixture is thickened. Drain potatoes and peas and toss with sauce.



Potato Wedges - Big French Fries
8 large potatoes
1/4 cup olive oil
1/2 cup parmesan cheese
1 teaspoon cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato into 8 wedges; place in a large bowl along with oil and all seasonings. shake to coat. Place on a large PREPARED cookie sheet an bake at 375 for 45 minutes or until golden brown.



Perfect Baked Potatoes
The Idaho way!

The best baked potatoes are cooked at 425 for 45-60 minutes. Butter or oil rubbed into the skin before baking makes for a crispy shell.


Roasted Butternut Squash and Onions
1 large butternut squash, cubed
2 large onions, sliced
2 garlic cloves minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Place all ingredients in 9x13 pan; toss to coat. Bake at 350 for one hour.



Steamed Zucchini with Green Onions
3 medium zucchini
1 teaspoon olive oil
3 thinly sliced green onions
salt and pepper to taste

Fill a large skillet with just enough water to cover the bottom. Add 1/4 teaspoon salt and bring to a simmer. Add the sliced zucchini. Cook uncovered until tender. Drain. Transfer to a medium bowl. Drizzle with olive oil and onions. Season with salt and pepper.



Spaghetti Squash with Italian Herbs
1 spaghetti squash, cooked
1/2 cup butter, almost melted
1/4 cup olive oil
1/4 cup grated parmesan cheese
1 garlic clove, minced
1 1/2 tablespoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Shred the squash strands together with remaining ingredients. Serve hot. Prick the spaghetti squash all over with a skewer so it will not burst while baking. Place whole squash in a shallow baking pan. Bake in pre-heated 375  for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. You can also cook the squash in the microwave: cut it in half and place cut-side up in microwaveable dish with 1/4 cup water. Place plastic wrap securely over the dish. cut a couple of slits in the plastic for air to escape. Cook for 20 minutes an test for doneness when shell gives in to finger pressure. You can also just shred up the squash and top with melted butter, garlic salt and pepper if you want it more simple.



Grape Tomaotes with Balsamic Vinegar
All I want to eat in the summer - right out of the garden!

2 cups grape tomatoes, halved
1/2 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sugar
salt and pepper to taste

Toss all ingredients together in a bowl. Let sit for about 15 minutes before eating.


Garden Tomato Salad
3 large tomatoes, thinly sliced
1 sweet onion, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup crumbled feta cheese
1 can sliced black olives

Arrange tomatoes and onion on a serving platter. Whisk the oil, vinegar and spices over the salad. Top with cheese and olives.



Tortellini with Brown Butter
I LOVE BROWN BUTTER!!!!!!!

1 package frozen tortellini, cooked according to package directions
3 tablespoons butter
salt and pepper to taste

While you are cooking pasta according to package directions, melt butter in small skillet. Continue to cook and stir until butter starts to turn light brown in color and has a nutty smell. Remove pan from heat immediately. Gently toss tortellini with brown butter mixture then season with salt and pepper. Serve.


Asian Spicy Noodles - Easton's Favorite
1 pound angel hair pasta, cooked
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 cup soy sauce
2-3 garlic cloves, minced
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried cilantro

Cook pasta; set aside. Mix together the remaining ingredients in large bowl; test for taste. Stir in noodles until coated and serve.



PF Chang's Garlic Noodles
1 pound Chinese noodles (or angel hair pasta)
3 teaspoons minced garlic
1 1/2 teaspoon sugar
2 tablespoons vinegar
1 1/2 teaspoon crushed red pepper flakes
2 tablespoons oil
1/2 teaspoon sesame oil
cantonese stir fry sauce
1 large cucumber, finely chopped
1 tablespoon chopped fresh cilantro

Cook pasta according to package directions; set aside to cool. Mix together sugar, vinegar, red pepper flakes, oils, stir fry sauce and cilantro. Toss noodles with mixture; toss in cucumbers. Set aside. Heat a large skillet. Add a bit of sesame oil into the pan; add the noodles and stir fry briefly.

TO MAKE CANTONESE STIR FRY SAUCE: mix together in a small saucepan 3/4 cup water, 1 chicken bullion cube or 1 teaspoon chicken base, 1 tablespoon sugar, 2 tablespoons cooking sherry, 1/2 teaspoon salt and 1 teaspoon cornstarch. Whisk and stir until smooth and slightly thickened.


Fried Rice
2 cups rice
4 cups water
2 tablespoons finely grated carrots
1 cup frozen peas
1/2 cups sliced green onion
2 eggs beaten
2 tablespoons butter
2 tablespoons soy sauce
salt and pepper to taste

Place rice and water in saucepan with 1 tablespoon butter and 1/4 teaspoon salt. Bring to a boil; cover and reduce to lowest heat. Walk away for twenty minutes. Let rice cool in the fridge. You can do this earlier in the day or even the day before if you want. Place carrot, peas and onion in a bowl. Toss together. Scramble eggs in large saucepan over medium heat with a bit of butter. Crumble into bite-sized pieces. Toss in vegetables then soy sauce, salt and pepper. Add rice then cook for 8-10 minutes, stirring often.



Brooke's Carlton Baked Beans
1 pound sausage, browned
1 cup ketchup
2 tablespoons mustard
1 can butterbeans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cans pork and beans
1 small jar jalapeno rings, drained

Brown sausage. Add remaining ingredients and heat through till flavors blend. Serve.


Grandma Blakesley's Baked Beans
1 large can pork and beans
4 tablespoons brown sugar
1/2 chopped sweet onion, finely chopped
2 teaspoons celery seeds
1/2 cup ketchup
1/4 teaspoon salt
1/2 teaspoon pepper

Place all ingredients in saucepan, simmer 30 minutes.


Annie's Almost Funeral Potatoes
Probably a California version since these are a little different from the ones I see most often here in Utah.

1 can cream of mushroom soup
1 pint sour cream
1 bunch sliced green onion
salt and pepper to taste
1 bag frozen shredded hash browns, thawed
1 cup shredded cheddar cheese
1 cube butter, melted

In a large bowl, mix together soup, sour cream, and green onions. Season to taste. Stir in hash browns, cheese and butter. Place in a prepared 9x13 pan and bake at 350 for 45 minutes. Top should show some signs of golden brown.



Potato Skins
I remember eating these when we'd go out to eat when I was a girl. I just loved them!

8 large potatoes, baked
6 tablespoons oil
4 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon pepper
12 bacon strips cooked and crumbled
3 cups shredded cheddar cheese
1 cup ranch dressing (homemade, of course!)
1 bunch green onion, sliced

Cut potatoes in half, lengthwise. Scoop out the insides leaving 1/4" of potato inside the shell. Place potato halves on a greased baking sheet. Combine oil, parmesan cheese and spices. Brush over both sides of the skins. Bake at 450 for 7 minutes; turn and bake 7 minutes more. Sprinkle bacon, cheddar cheese and green onions inside skins and bake 2 more minutes; cheese should be melted and bubbly. Use the ranch as dip when you serve.


Annie's Twice Baked Potatoes
6 large potatoes, baked
1 8 oz. carton sour cream
4 tablespoons butter, melted
1/2 teaspoon onion powder
salt and pepper to taste
1-2 cups shredded cheddar cheese
3 green onions thinly sliced 

When potatoes are cool enough to handle, cut in half lengthwise and scoop out the inside, leaving 1/4" around the outside so the skins will hold their shape. Put the potato you are scooping out into a large mixing bowl. Place on prepared baking sheet. Add the sour cream and butter to the potatoes along with the onion powder, salt and pepper. Mix with a mixer until the potatoes are soft and fluffy. Add a couple of tablespoons of milk if you really need to. Refill the shells until they are just over the top of their skins. Sprinkle with cheddar cheese and then green onions. Bake again at 350 for about 10-15 minutes, until cheese is melted and potatoes are heated through. A variation on this is more like a potato skin . . . although it is definitely not just a skin. To do this, add a cup of cheese, 1 package of ranch dressing mix, a bunch of sliced green onions, and 1 minced garlic clove to the potatoes instead of the onion powder, salt and pepper. Top with crumbled bacon and more cheese before rebaking!