Hello! This week we thought it would be nice to post a great summer slaw! This recipe is easy and perfect for picnics or Bar B Que's! Enjoy!
Sweet and Sour Slaw
1 bag of shredded cole slaw
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped cherry tomatoes
1/2 tsp of celery seed
1/2 tsp mustard seed
1 tsp salt
1/2 cup of white sugar
1/2 cup of cider vinegar
1/4 cup of cold water
- In a large bowl combine cole slaw, celery, green pepper and tomatoes. Toss lightly and chill until served. In a jar with a lid, combine celery and mustard seed, salt, sugar, vinegar and water. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
P.S. Sometimes I like to crunch up Ramen Noodles, toast them in butter and sprinkle over the slaw!! Mmmm!
It's almost the weekend....get excited!
Cupcake Wishes and Cookie Dreams! :)
Showing posts with label Side Dish/Random. Show all posts
Showing posts with label Side Dish/Random. Show all posts
Thursday, June 10, 2010
Tuesday, December 1, 2009
A Side of Boats!
Try this yummy side dish of stuffed succhini boats! Mmmm!!!
Stuffed Zucchini Boats
3 large zucchini
½ onion
1 ½ cup regular ground sausage
Thyme, to taste
Crushed red pepper, to taste
Minced garlic, to taste
¾ cup shredded parmesan cheese
-Preheat oven to 350. Wash zucchini, cut ends off, and cut in half lengthwise. Put in a microwave-safe dish with a little water to steam and microwave for about 10 minutes or until soft. Scrape out the seeded center of the zucchinis and put centers in a separate bowl. Dice and saute half an onion and add to the bowl with the zucchini filling. Brown sausage with thyme, crushed red pepper, and garlic and add to the filling. Add parmesan cheese to the filling, reserving some for topping. Place zucchinis on a cookie sheet and fill with the sausage filling. Sprinkle with reserved parmesan cheese. Bake for 10 to 15 minutes or until cheese is melted and filling is hot.
Cupcake Wishes and Cookie Dreams! :)
Stuffed Zucchini Boats
3 large zucchini
½ onion
1 ½ cup regular ground sausage
Thyme, to taste
Crushed red pepper, to taste
Minced garlic, to taste
¾ cup shredded parmesan cheese
-Preheat oven to 350. Wash zucchini, cut ends off, and cut in half lengthwise. Put in a microwave-safe dish with a little water to steam and microwave for about 10 minutes or until soft. Scrape out the seeded center of the zucchinis and put centers in a separate bowl. Dice and saute half an onion and add to the bowl with the zucchini filling. Brown sausage with thyme, crushed red pepper, and garlic and add to the filling. Add parmesan cheese to the filling, reserving some for topping. Place zucchinis on a cookie sheet and fill with the sausage filling. Sprinkle with reserved parmesan cheese. Bake for 10 to 15 minutes or until cheese is melted and filling is hot.
Cupcake Wishes and Cookie Dreams! :)
Tuesday, November 17, 2009
Mexican Rice!
Today's side dish is a basic Mexican Rice that would pair great with tacos, quesadillas or enchiladas! Enjoy!
Mexican Rice
2 tbsp of canola oil
1/2 large onion, chopped
3 cloves of garlic, minced
2 cups of long grain rice
1 can of rotel(10oz)
2 cups of low sodium chicken broth
1 tsp of cumin(or more to taste)
1 tsp salt
fresh cilantro, chopped
-Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top.
Cupcake Wishes and Cookie Dreams! :)
Mexican Rice
2 tbsp of canola oil
1/2 large onion, chopped
3 cloves of garlic, minced
2 cups of long grain rice
1 can of rotel(10oz)
2 cups of low sodium chicken broth
1 tsp of cumin(or more to taste)
1 tsp salt
fresh cilantro, chopped
-Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top.
Cupcake Wishes and Cookie Dreams! :)
Tuesday, November 3, 2009
A Side of Risotto!
This cheesy risotto dish will warm your belly and serve up great with grilled or baked chicken! Enjoy!
Risotto with Spring Peas & Asparagus
5 tbsp butter
1 cup chopped leak
1 cup chopped yellow onion
3 cloves garlic, minced
1 ½ cups Arborio rice
4 cups hot chicken broth divided
1 pound asparagus, cut in to ¾ inch pieces
1 ½ cups frozen peas
¾ cup grated asiago cheese
¼ cup heavy whipping cream
garnish with cheese too!
-heat butter, leek, onion and garlic. Cook for 2 to 3 minutes-stirring. Add rice and cook, stirring. Add 2 cups of chicken broth, ¼ cup at a time, allow liquid to be absorbed, cook until rice becomes creamy(20-25min). Add peas and cook for 3 minutes, remove from heat and add cheese & cream. Stir and garnish with cheese!
Cupcake Wishes and Cookie Dreams! :)
Risotto with Spring Peas & Asparagus
5 tbsp butter
1 cup chopped leak
1 cup chopped yellow onion
3 cloves garlic, minced
1 ½ cups Arborio rice
4 cups hot chicken broth divided
1 pound asparagus, cut in to ¾ inch pieces
1 ½ cups frozen peas
¾ cup grated asiago cheese
¼ cup heavy whipping cream
garnish with cheese too!
-heat butter, leek, onion and garlic. Cook for 2 to 3 minutes-stirring. Add rice and cook, stirring. Add 2 cups of chicken broth, ¼ cup at a time, allow liquid to be absorbed, cook until rice becomes creamy(20-25min). Add peas and cook for 3 minutes, remove from heat and add cheese & cream. Stir and garnish with cheese!
Cupcake Wishes and Cookie Dreams! :)
Tuesday, October 27, 2009
Tuesday's Side Dish!
The recipe for today is a super yummo side dish that was sent in by Liddell Cothran Courtney.
Enjoy!
Roasted Potatoe Salad with Homemade Blue Cheese Dressing
5 pounds Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar Blue Cheese Dressing, recipe follows
-Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
1 cup mayonnaise
2 (4-ounce) container crumbled blue cheese
4 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
-In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate. Yield: about 1 cup
Cupcake Wishes and Cookie Dreams! :)
Enjoy!
Roasted Potatoe Salad with Homemade Blue Cheese Dressing
5 pounds Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar Blue Cheese Dressing, recipe follows
-Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
1 cup mayonnaise
2 (4-ounce) container crumbled blue cheese
4 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
-In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate. Yield: about 1 cup
Cupcake Wishes and Cookie Dreams! :)
Tuesday, October 20, 2009
Bacon Makes it Better!
One of our motto's is Bacon Makes It Better and with this side dish....it does! Enjoy!
Green Bean Bundles with Bacon
1 lb. green beans with the ends snapped off
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. salt
-Bring a large pot of lightly salted water to a boil. If you're using fresh green beans, wash and snap the ends off. When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled. Preheat the oven to 400 degrees F.On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside. When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.
Cupcake Wishes and Cookie Dreams! :)
Green Bean Bundles with Bacon
1 lb. green beans with the ends snapped off
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. salt
-Bring a large pot of lightly salted water to a boil. If you're using fresh green beans, wash and snap the ends off. When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled. Preheat the oven to 400 degrees F.On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside. When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.
Cupcake Wishes and Cookie Dreams! :)
Tuesday, October 13, 2009
I'll take a SIDE of that!!
Today's recipe is a classic side dish that every Southern Girl needs to know! The twice baked potatoe! Mmmmm!! Thanks to Wren Dickens for sending this tasty recipe in to Two Hungry Hippos!
Twice Baked Potatoes
4 large baking potatoes
1 16 oz. sour cream (can sub fat free)
1 medium onion diced fine
1 stick of butter or margarine
8 oz of sharp cheddar cheese (can sub fat free), plus a little extra for garnish
salt and pepper to taste
-Wash potatoes and wrap in tinfoil. Bake potatoes at 500 degrees until tender, usually about an hour. Slice potatoes length wise and scoop out the insides into a mixing bowl. Combine all other ingredients in a mixing bowl except for 1 oz of the cheese, add salt and pepper to your liking. Re-fill potato shells with filling, careful not to overfill. Sprinkle the extra cheese on top of each potato. Bake at 375 degrees or until tops are browned. Option: You may add bacon, omit onions and sub fat free cheese or sour cream!
This recipe is so great because it can go along side anything! You can also add all sorts of toppings to make it your own! We hope you enjoy it!
Cupcake Wishes and Cookie Dreams! :)
Twice Baked Potatoes
4 large baking potatoes
1 16 oz. sour cream (can sub fat free)
1 medium onion diced fine
1 stick of butter or margarine
8 oz of sharp cheddar cheese (can sub fat free), plus a little extra for garnish
salt and pepper to taste
-Wash potatoes and wrap in tinfoil. Bake potatoes at 500 degrees until tender, usually about an hour. Slice potatoes length wise and scoop out the insides into a mixing bowl. Combine all other ingredients in a mixing bowl except for 1 oz of the cheese, add salt and pepper to your liking. Re-fill potato shells with filling, careful not to overfill. Sprinkle the extra cheese on top of each potato. Bake at 375 degrees or until tops are browned. Option: You may add bacon, omit onions and sub fat free cheese or sour cream!
This recipe is so great because it can go along side anything! You can also add all sorts of toppings to make it your own! We hope you enjoy it!
Cupcake Wishes and Cookie Dreams! :)
Tuesday, October 6, 2009
Hi-Ohhhhh! It's Tuesday!
Okay.....so on Tuesday's we thought we would do side dishes, but we may not always have a side dish recipe......in that case we will post a random recipe! However, today's post will be a side dish! Here it is:
Corn & Bacon Casserole
½ cup chopped red bell pepper
4 green onions, diced
¼ cup butter, melted
2(8oz) cream cheese
1 cup sour cream
1 tsp salt
½ tsp pepper
3(16oz) frozen corn packs, thawed
1(12oz) bacon, cooked & crumbled
1 cup crushed potato chips
-preheat oven 350, in a skillet cook red bell pepper, green onions in butter over medium heat for 5 minutes. Add cream cheese stirring until melted. Remove from heat. Add sour cream, salt, pepper and stir. Add corn, bacon and stir. Spoon in to dish, top with chips. Bake until hot and bubbly, 35 to 45 minutes.
If any of you have good side dish recipes, we would love to have them! We don't have that many right now and want to build our side dish library!
EXTRA! EXTRA! Read All About It!:
Two Hungry Hippos now has an email address for you to send your recipes and ideas to!
Please send all emails to:
two.hungryhippos@yahoo.com
We have already received a few recipes from friends and are super pumped about them! Thank you for taking the time to do that!!
Becca&Brett want to thank everyone for their support! This blog has been so much fun for us! We are having a blast and we hope you are getting some new, fun recipes!
Cupcake wishes and Cookie Dreams! :)
Corn & Bacon Casserole
½ cup chopped red bell pepper
4 green onions, diced
¼ cup butter, melted
2(8oz) cream cheese
1 cup sour cream
1 tsp salt
½ tsp pepper
3(16oz) frozen corn packs, thawed
1(12oz) bacon, cooked & crumbled
1 cup crushed potato chips
-preheat oven 350, in a skillet cook red bell pepper, green onions in butter over medium heat for 5 minutes. Add cream cheese stirring until melted. Remove from heat. Add sour cream, salt, pepper and stir. Add corn, bacon and stir. Spoon in to dish, top with chips. Bake until hot and bubbly, 35 to 45 minutes.
If any of you have good side dish recipes, we would love to have them! We don't have that many right now and want to build our side dish library!
EXTRA! EXTRA! Read All About It!:
Two Hungry Hippos now has an email address for you to send your recipes and ideas to!
Please send all emails to:
two.hungryhippos@yahoo.com
We have already received a few recipes from friends and are super pumped about them! Thank you for taking the time to do that!!
Becca&Brett want to thank everyone for their support! This blog has been so much fun for us! We are having a blast and we hope you are getting some new, fun recipes!
Cupcake wishes and Cookie Dreams! :)
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