Tag Archives: Side

Hasselback au Gratin Potatoes

I have a little secret. I’ve been holding out on you. See, I’ve been making these Hasselback Scalloped Potatoes for months now and never posted them. They’re amazing, they’re gorgeous and they’re amazing. Oh, I said that already. Well, I can’t say it enough.

Hasselback au Gratin Potatoes

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Baby Bok Choy with Sesame

I’ve seen more Baby Bok Choy more often on TV than in real life; seriously, here in the Midwest I’ve never seen it at my regular grocery – but where I have found it is in the Chinese market.

Baby Bok Choy
Baby Bok Choy

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Cream Braised Brussels Sprouts

I feel like I’ve made a new discovery, Brussels Sprouts braised in cream. I know. A little crazy, huh? A little over the top decadent. Maybe you’ve already made them?

Cream Braised Brussels Sprouts
Cream Braised Brussels Sprouts

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Rice with a Puerto Rican Flair

I gotta admit that usually when I’m looking for a killer side, I’m thinking potatoes. What can I say? I’m from the North and have Irish roots – so maybe it’s genetic, lol! Sometimes rice just feels right, though, and it definitely did when I served Pernil, an herby, garlicky pork roast with Puerto Rican roots. Whoever guesses what recipe is coming next gets a prize…a free recipe for Pernil!

Rice with a Puerto Rican Flair
Rice with a Puerto Rican Flair

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Sour Cherry Compote

One of my summer/fall favorites is this marvelous Sour Cherry Compote. It’s a little sweet, a little tart and goes so well with so many things. I often make up a batch and can or freeze so I have it to pull out in the winter, too.

Sour Cherry Compote
Sour Cherry Compote

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Cheesy Au Gratin Potato Stacks

I’ve been tortured and tantalized for months now with photos and videos of Potato Stacks on Pinterest and Facebook. I was having serious potato envy. I was like, “I want I want I want!!” And finally, I took the leap. Cheesy Au Gratin Potato Stacks. Yum.

Cheesy Au Gratin Potato Stackers
Cheesy Au Gratin Potato stacks

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Baked Tomatoes with a Garlicky Breadcrumb Crust

Would a tomato by any other name still taste as wonderful? How about a “pomme d’amour”? I hafta admit, the French name seems to inspire a bit more lustfulness than our simple “tomato” does. And Tomatoes Provencal seems just a bit more romantic than Baked Tomato with a Garlicky Breadcrumb Crust!

Baked Tomatoes with a Garlicky Breadcrumb Crust
Baked Tomatoes with a Garlicky Breadcrumb Crust

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