Garlic Butter Rice

 Garlic Butter Rice

Source: Crave It All

Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!

Ingredients
4 tablespoons (2oz. | 60g) butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish

Instructions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.

Scalloped Potatoes (with roux)

Scalloped Potatoes (with roux)

Source: The Girl Who Ate Everything

Ingredients:

4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 1/2 cups grated sharp cheddar cheese, , divided

paprika

Directions: 

Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).

In a small sauce pan, melt butter and stir in flour.

whisk in the milk and season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 cup of the cheddar cheese.

Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Mexican Rice

A delicious side dish, but bulky enough for a meatless lunch or dinner. Yum! 

Mexican Rice
Source: The Peaden Life

Ingredients:
1/2 Onion, diced
3 cups Rice, cooked
1 can Diced tomatoes, drained
1 can Black Beans, drained and rinsed
1 can Corn, drained
1/2 cup salsa (to taste, more can be added for desired consistancy)
Salt & Pepper
Cumin
Chili Powder
Garlic Powder
Onion Salt
Paprika
1/2 cup cheddar cheese

Directions:
In a large frypan, saute onion in a small bit of oil. Add rice, tomatoes, black beans, and corn and stir together. Add salsa. Season with about 1/2 tsp each of cumin, chili powder, garlic powder, onion salt, and paprika.  Salt and pepper to taste.

Top with cheese and serve.

Italian Parmesan Oven Potatoes

These yummy potatoes are a little bit crispy with super soft insides and a simple (but yummy) flavor that pairs well with a variety of dishes. Meatloaf, pork roast, BBQ chicken, etc... The panko bread crumbs add just a tiny bit of an extra crunch.

Italian Parmesan Oven Potatoes
Source: Adapted from Cinnamon Spice and Everything Nice

Ingredients:
4-6 russet potatoes
¼ cup olive oil, divided 

1/2 cup Panko Bread Crumbs
1 teaspoon Italian seasoning
2 tsp garlic powder
1 tsp salt

1/2 tsp pepper
1/2 cup grated Parmesan cheese, divided

Directions:
Preheat the oven to 400 degrees F. Spray an 8x10-inch casserole dish with Pam/oil. Peel and cut the potatoes in half lengthwise then lay each half flat and slice into ½-inch wide semi-circles. Place in pot of boiling water for 5 minutes to soften. Remove from water and let cool 2-3 minutes.  In a separate bowl, combine the italian seasoning, garlic, salt, pepper, panko crumbs and half the Parmesan.

Place the potatoes in a mixing bowl and toss with 2 tablespoons of oil.  Add seasoning/bread crumb mixtures and toss well. Pour into the casserole dish cover with any mixture left in the bowl. Sprinkle remaining Parmesan over the top and drizzle with a tablespoon of oil.

Bake 45-55 minutes. 

Naan - Indian Flatbread

I've had Naan before and it was delicious. I decided to try my hand at making it at home and I was surprised at how easy it was! It wasn't as bubbly as I had hoped it would be, but it was still light and fluffy and super yummy. I served it with this Indian Chicken Curry. Yum!

Naan - Indian Flatbread

Source: AllRecipes, by Mic

Ingredients:
1 tablespoons active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
1 teaspoon garlic powder
1/4 cup butter, melted

Directions:
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Note: I added 1/2 tsp baking soda because my yeast didn't seem to activate correctly. I also opted not to use a grill, but just used a grill pan on my stovetop instead. 

Crescent Rolls

My friend Amy (who I've gotten several recipes from in the past) shared this recipe on our online Facebook Dinner group and I immediately knew that I had to try them. These rolls are so incredibly soft and delicious. I made them the first time and swore right then and there that I would never buy crescent rolls in a can again. (Which is probably not true, but it is certainly WAY less likely.) They were so easy and just turned out so amazingly delicious that I would make them a hundred times over. They aren't as... flaky as the store-bought rolls, but they really are just so soft and yummy.

Crescent Rolls
Source: Amy Pugsley- Janet Rose's Roby Rolls

Ingredients:
2 T yeast
1/4 c warm water
2 eggs
1/2 c sugar
1 t salt
1 c warm water
1 cube butter, melted
4 1/2 c flour

Directions:
Combine yeast and 1/4 c warm water and let sit for 5 minutes. Add eggs, sugar, salt, 1 c warm water, and butter. Mix well. One cup at a time, add and mix in flour (might not take entire amount - dough should be soft).

Mix well until all flour is incorporated, but don't knead. Place in a greased bowl and cover. Let rise 1 1/2 hours or until doubled. At this point, either refrigerate overnight or roll out. (If refrigerated overnight, remove from fridge and let sit on the counter until room temp and then follow remaining instructions.)

To roll out, divide dough in half. Flour (or grease) counter space and roll each half into a large circle - dough should be about 1/4 inch thick. Using a pizza cutter, cut the circle in half, then in half again, etc... until there are 16 triangles from one circle. Roll each triangle up crescent style and place on greased baking sheet. Let rolls rise until doubled. Bake at 425 for 10 minutes. (Rotate the pans in the oven halfway through baking time.)

Yield: 32 crescent rolls

Twice Baked Potatoes

We love potatoes, and I really love twice baked potatoes. I know they aren't super healthy - so I try to limit the number of meals I pair them with but they are just so darn good. The first time I ever remember eating twice baked potatoes was on a Homecoming (Winter Ball? Prom? I can't quite remember.) Date. My date and I doubled with another set of friends and we ate dinner at our friend's house. His parents (Brother and Sister Ammons, who were in my ward) had completely decked out their dining room with fancy decorations including white twinkle christmas lights. Brother Ammons dressed up as a waiter and took our orders and a little while later came out with these giant twice baked potatoes that Sister Ammons had baked. You know those giant baking potatoes you can buy at the store? They were huge and seriously so delicious, I think I ate more of the potato than I did of the main dish (which was also delicious I'm sure - just not as memorable.) I've always been half tempted to call her and ask for her recipe, but I realize that might be weird to call up ten years later. I'm also always tempted to buy the large baking potatoes, but I almost always end up just using regular Idaho potatoes from our 10 lb bag. This recipe is from the Pioneer Woman, and it's just about as easy and delicious as they come! 

Twice Baked Potatoes
Source: The Pioneer Woman

Ingredients:
4 Potatoes

4 Tbs Butter 

1/4-1/2 cup Sour Cream 

1/4 cup Milk
2 cups Cheddar Cheese

Bacon Bits

Lawry’s Seasoned Salt 

Black Pepper

Green Onion (optional)

Directions:
Wash, and poke holes with a fork  then place eight baking potatoes directly onto the rack of a preheated oven. Bake in a 350 degree oven for 1 hour until cooked through.

As soon as the potatoes are done baking, slice them in half and scoop out the insides into a large mixing bowl. (The potatoes will be HOT! Use a hot pad or paper towel to hold them while you are scooping.) Make sure to scoop out as much potato as you can while leaving the skin intact. Sometimes this means leaving a bit of potato around the edges to give the skin a little more substance.

Start mixing up potatoes with paddle attachment. Add butter, sour cream, and milk and mix through until creams. Add bacon bits, seasoned salt and a good amount of black pepper. Add cheese and onion just until combined.

Remove bowl from mixer, and start scooping the creamy potato mixture and begin filling the shells. Keep going until the filling is all gone (I find that usually I have more filling that I think I need - but just keep scooping it into the shells until it's all piled in!)


Top each potato with grated cheddar place in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Serve hot!

Note: You can refrigerate them for up to three days until you are ready to serve, or you can freeze them in Ziploc bags. Just heat them through before serving. 

Loaded Mashed Potatoes

There isn't much that needs to be said about this dish except: YUM! We love potatoes, bacon, cheese, ranch, etc... basically every ingredient that goes into this recipe is in our list of favorite things. This was a perfect side for some simple BBQ chicken, but probably could be a meal on it's own if I was feeling like keeping it simple. It would go well with pretty much anything! (I've also read that you can make these ahead of time and then just keep them in the crock pot on warm to keep them until dinner time.) 

Loaded Mashed Potatoes

Source: The Peaden Kitchen

Ingredients:
6-8 medium russet potatoes
1/4 cup butter
1 cup sour cream
1 teaspoons parsley flakes
1 teaspoon garlic salt

1 tablespoon ranch seasoning 

salt and pepper, to taste (ample amounts)
2 cups shredded cheddar cheese
4-5 pieces bacon, cooked and crumbled

Green onion, optional

Directions: 

Peel and cut potatoes into cubes. Place in medium/large pan and cover with water. Bring to a boil them simmer for 20-30 minutes, or until potatoes are soft. Dump potatoes into a large kitchen-aid. Add butter, sour cream, parsley, garlic salt, ranch seasoning, salt and pepper. Mix on medium speed until smooth and creamy. Using a spoon add most of the cheese and bacon, reserving a small amount of each. Scoop onto plates and top with remaining cheese bacon and green onion. Serve immediately. 

Optional continued directions:
Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.

Zucchini Rounds

Zucchini and summer seem to go hand in hand. There are a million things that you can do with zucchini, but last night I wanted a simple side to go with our Macaroni and Cheese. I had lucked out earlier in the day and been given a zucchini by a neighbor (our zucchini plants were planted late and haven't started producing yet). I came up with these yummy guys, and I'm so glad that I did. We all loved them. David went back for seconds and thirds,  and Lydia kept signing "more". We will definitely be making these again. In fact, maybe tonight. Mmm....

Zucchini Rounds
Source: The Peaden Kitchen

Ingredients:
1 medium zucchini
1 cup shredded cheddar cheese
1/8 cups Italian seasoned bread crumbs

Directions:
Wash zucchini well and slice into rounds. Top with cheddar cheese and sprinkle a tiny bit of Italian bread crumbs on top. Bake at 350 (or you could probably even broil these) until cheese is melty and starting to brown. Serve hot.

Corn on the Cob

David and I love corn on the cob, and during the summer when you can get yummy fresh corn for a quarter each - we just cant resist! We like to pair it with some BBQ Pork sandwiches, grilled chicken, Hamburgers, or pretty much any other meal. Nothing says summer like juicy and delicious corn on the cob! 

Corn on the Cob

4 Ears of Corn

2 Tbs butter

Salt and pepper, to taste

Crockpot Directions:

Shuck the corn. Place in the bottom of the crockpot. Cook on low for 3-4 hours or on high for 2 hours. Top with butter, salt, and pepper before serving.

(If you want to season the corn with a special seasoning you may also apply the butter and seasoning before putting it in the crock pot. If you do this remember to wrap it with tinfoil to keep the butter and seasoning contained instead of putting it in alone.)

Oven Directions: 

Preheat oven to 350. Rinse ears of corn in running water but do not shuck. Place corn on the middle rack in the oven (No need for a baking tray, just put them right on the rack.) Bake for 30 minutes. Remove husks and top with butter, salt, and pepper before serving. 

Optional Seasonings:

Italian:
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 teaspoon italian seasoning