Archive for Side Dishes

Mini Broccoli Cheese Quiches

I’ve never been much of a quiche person but this is a great, easy recipe…and it tastes wonderful! It’s great as a side dish or you can use it for brunch. It’s also sure to please my vegetarian friends! 🙂

Bon appétit!

Chop the broccoli into small pieces.

Chop the broccoli into small pieces.

Steam the broccoli for 5-7 minutes til it starts to get tender. (not soggy)

Steam the broccoli for 5-7 minutes til it starts to get tender. (not soggy)

Whisk together the eggs and half and half...

Whisk together the eggs and half and half…

...then add the steamed broccoli and cheese. Mix well.

…then add the steamed broccoli and cheese. Mix well.

Divide the mixture between the muffin cups.

Divide the mixture between the muffin cups.

Fresh out of the oven...they look SO GOOD!

Fresh out of the oven…they look SO GOOD!

Voila! The oh-so-good finished product!

Voila! The oh-so-good finished product!

Mini Broccoli and Cheese Quiches

3 Cups Broccoli, chopped into small pieces

4 Eggs

1/3 Cup Half & Half

1 Cup Mexican Blend Shredded Cheese (or your choice)

Salt and Pepper to taste

Preheat oven to 350°F. Grease muffin tins. (Makes 12.)

Steam the chopped broccoli 5-7 minutes til it just starts to get tender, not soggy. Remove from heat and set aside.

Whisk together the eggs and half and half. Add broccoli, cheese and salt and pepper, if using. Mix well.

Divide mixture between the cups in your muffin tin. Bake for 20 minutes, or til set. 

Allow quiches to cool in the pan about 5 minutes. Remove and serve.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Scrumptious Salsa (Restaurant Style)

I read a blog by the Pioneer Woman recently and the salsa she made looked really good. I decided to adapt her recipe and it turned out SO DELICIOUS!!! I’m not a “salsa person” per se but I really love this stuff…so much so that I had just that for supper…chips and salsa!!! I hope y’all enjoy it as much as my family and I do!

 

There aren't a lot of ingredients so it doesn't take long to gather them together.

There aren’t a lot of ingredients so it doesn’t take long to gather them together.

Dice up the onion pretty in small pieces.

Dice up the onion in pretty small pieces.

Cut the jalapeno into small pieces. Make sure you use a glove on the hand that you hold it with. If not, you may feel like your hand had been set on fire...trust me, I know!

Cut the jalapeno into small pieces. Make sure you use a glove on the hand that you hold it with. If not, you may feel like your hand had been set on fire…trust me, I know!

Chop the cilantro really well. (Leave out the stems.)

Chop the cilantro really well. (Leave out the stems.)

Put everything in your food processor or blender. Pulse til it's the consistency you like. (Work in batches if your food processor bowl is small. Then, just mix everything together.)

Put everything in your food processor or blender. Pulse til it’s the consistency you like. (Work in batches if your food processor bowl is small. Then, just mix everything together.)

This is how I like mine. :)

This is how I like mine. 🙂

OH. MY. GOSH...this stuff is SOOOO GOOD!!!!

OH. MY. GOSH…this stuff is SOOOO GOOD!!!!

Scrumptious Salsa (Restaurant Style)

1 (28oz) Can Whole Tomatoes (with juice)

2 (10oz) Cans Rotel (diced tomatoes & green chilies) 

1/3 Cup Red Onion, diced small

1 Clove Garlic, minced

1 Whole Jalapeno, quartered & thinly sliced

1 tsp Sugar (more, or less, to taste)

1/4 tsp Salt

1/4 tsp Ground Cumin

1/2 Cup Fresh Cilantro, chopped (even more is better!)

Juice of 1/2 lime

Combine all ingredients in a food processor or blender. Pulse til the salsa is the consistency you like. You can taste the salsa and add more cilantro or seasoning to your taste. 

I like mild salsa so I used mild Rotel but if you like it hot you can use the hot Rotel.

Put in the fridge for at least an hour so the flavors can mingle.

Serve with tortilla chips.

**PHOTOS AND RECIPE BY RENEE’S GOURMETS**

(adapted from The Pioneer Woman)

Sweet Corn Casserole

Ever heard of corn pudding?? This recipe is basically the same thing. To me though, it just looked more like a “casserole” so that’s what I named it.

(By the way, my daughter Hannah asked me earlier “Corn pudding?? Ewww, why do they call it corn PUDDING?” LOL!)

Cutting the corn off the cob.

Cutting the corn off the cob.

Whisking together the milk, eggs, and cream.

Whisking together the milk, eggs, and cream.

Adding in the shredded cheese.

Adding in the shredded cheese.

Now, I'm adding the corn. Hannah's in the background cooking the meat for the taco salad we're having...thanks Hannah!!! :)

Now, I’m adding the corn. Hannah’s in the background cooking the meat for the taco salad we’re having…thanks Hannah!!! 🙂

It's all mixed together so it's time to pour it into my casserole dish!

It’s all mixed together so it’s time to pour it into my casserole dish!

Here's the yummy finished product right out of the oven!

Here’s the yummy finished product right out of the oven!

Sweet Corn Casserole

6 Ears Sweet Corn (I used Peaches & Cream)

1/2 Cup Milk

1/2 Cup Heavy Cream

3/4 Cup Shredded Colby Jack Cheese

1/4 tsp Cayenne Pepper

2 Eggs, beaten

Salt & Pepper to taste

1. Preheat oven to 350°F. Grease casserole dish.

2. Shuck the corn, making sure to remove all the silk too. Cut corn off the cob into a bowl; set aside.

3. Whisk together the milk, cream, cayenne pepper, and eggs. Whisk in salt and pepper. Add the cheese and reserved corn. Mix well. 

4. Pour mixture into your greased casserole dish. Bake for 35 minutes, or til light golden brown and set in the middle.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Oven-Fried Green Tomatoes

Fried Green Tomatoes have been a staple in southern households for many years. (Do they eat them elsewhere in the US too? I’m not sure.)

My daughter Hannah was craving them the other day but, during our conversation, she and I talked about wanting to make them a little better for us instead so I decided to bake them…and the result, although a little different from the fried ones, was really good! (I’ve already made them again!) I probably need to slow down so we’ll actually have some RIPE tomatoes this year! (There’s nothing like a slice of good ole home-grown tomato on a sandwich or chopped in a salad!)

I mixed my dry ingredients in a deep plate but you can also use a shallow bowl.

I mixed my dry ingredients in a deep plate but you can also use a shallow bowl.

I sliced the tomatoes kinda thin. Then, I dipped them in the egg...

I sliced the tomatoes kinda thin. Then, I dipped them in the egg…

...and dredged them in the bread crumb mixture.

…and dredged them in the bread crumb mixture.

I put them on a cookie sheet sprayed with cooking spray...

I put them on a cookie sheet sprayed with cooking spray…

...all in a single layer.

…all in a single layer.

I wasn't sure how they'd turn out if I wasn't frying them, but they were really good! I think the addition of Parmesan cheese made it superb!

I wasn’t sure how they’d turn out if I wasn’t frying them, but they were really good! I think the addition of Parmesan cheese made it superb!

 Oven-Fried Green Tomatoes

4 Green Tomatoes, sliced thin

1 Cup Panko Bread Crumbs

1/2 Cup All-Purpose Flour

1/4 tsp Dried Basil

1/2 tsp Granulated Garlic

2 Tbls Parmesan Cheese

2 Eggs

1. Preheat oven to 400°F. Spray a cookie sheet with cooking spray.

2. In a shallow bowl, mix the bread crumbs, flour, basil, garlic, and Parmesan cheese til well combined. In a separate bowl, beat the eggs.

3. Dip each tomato slice in the egg, making sure it’s all covered. Then put it in the bowl with the bread crumb mixture and cover it completely. Gently shake off any excess crumbs and place the slices on the cookie sheet in a single layer. 

4. Place them in the oven and bake for 6 minutes. Turn the slices over and bake an additional 5-6 minutes, or til tomatoes are light golden brown and tender.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS**

Firepit Fun and Lessons Learned…

Hi Everyone,

First, let me say this: Today feels like a r e l a x i n g Saturday so I’m gonna make this post and probably not do much else. LOL But, I wanted to let you know how my little “experiment” went recently. I hope this will encourage you to experiment as well!

I wanted to play around with using my cast iron dutch oven and our new firepit and cook a whole meal…main course, side dish AND dessert on the fire. (I started out with pretty basic stuff: hot dogs, Campfire Cheesy Potatoes and Campfire Apple Crisp.) I’ll be sharing some pics I took to show you how things went. But first, here are a few things I learned along the way:

1. Since an open fire is so variable, you can NOT go solely by a recipe you found online…times and temperatures WILL vary and something just may get burnt! (The recipe I’d seen said to cook the potatoes for 45 minutes…and mine were done wayyy sooner than that! They were slightly burned around the edge but thankfully were still very tasty!) 

2. Not everything has to go perfectly to be good and fun! (Yes, I already knew that but, hey, I’m a perfectionist so can you blame me for trying??)

3. Make double-sure you have all the ingredients you need ahead of time! We would’ve had homemade ice cream to go with the apple crisp if I hadn’t trusted my memory and just CHECKED to see if we had enough cream! Instead, we had to adapt and use Cool Whip. Oh well, it was still good…and we still had fun!

To make these dishes:

Campfire Cheesy Potatoes

Simply layer sliced potatoes, sliced onion, cooked & crumbled turkey bacon and shredded cheese in an oiled cast iron dutch oven. (Make sure the dutch oven has been “seasoned” beforehand.) Put the pot on the coals in the fire, making sure not to get it in very high flames. When you hear it sizzling a lot, stir them and keep cooking (& stirring occasionally) til the potatoes are tender. It only took ours 12-15 minutes! Add a little hot water if needed.

Campfire Apple Crisp

Peel and slice about 5 apples. (I used Fiji.) Take 2 layers of heavy duty aluminum foil (one on top of the other) and butter the center, leaving about 2 inches unbuttered. Place the apple slices on the butter. With a pasrty blender (or two knives), blend together 3/4 cup quick-cook oatmeal, 7 Tbls all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 tsp cinnamon, a dash of nutmeg, and 4 Tbls cold butter til mixture resembles coarse crumbs. Sprinkle topping onto apples. Make another 2-layer, buttered aluminum foil piece and place it (buttered side toward the apples) on top and fold it over a couple times on all sides to make a packet. *You may want to cover the packet with even more aluminum foil, just to make sure your apples don’t burn.* Place a pan under it for stability and place it on the fire. After about 5-6 minutes, carefully flip the packet over and cook til the apples are tender, about another 5 minutes or so. (Depends on how hot the fire is.)

Assembling the ingredients for the Campfire Cheesy Potatoes

Assembling the ingredients for the Campfire Cheesy Potatoes

All you have to do is layer your sliced potatoes, sliced onion, cooked & crumbled turkey bacon and shredded cheese in the cast iron dutch oven. Then, pour in some oil, put on the top and set it on the coals in the fire. When it's sizzling good, stir them. Keep checking them, stirring occasionally, til they're tender.

All you have to do is layer your sliced potatoes, sliced onion, cooked & crumbled turkey bacon and shredded cheese in the cast iron dutch oven. Then, pour in a little more oil, put on the top and set it on the coals in the fire. When it’s sizzling good, stir them. Keep checking them, stirring occasionally, til they’re tender.

Starting my second layer. Put as many layers as you want. Just remember to leave a little room for stirring.

Starting my second layer. Put as many layers as you want. Just remember to leave a little room for stirring.

Hannah wanted to help put on the cheese.

Hannah wanted to help put on the cheese.

I'm not really sure what's so funny...

I’m not really sure what’s so funny…I think I was in the middle of talking too…

Now I'm putting the potatoes on the fire.

Now I’m putting the potatoes on the fire.

My hubby stirred the potatoes for me.

My hubby stirred the potatoes for me.

Hannah decided to be silly.

Hannah decided to be silly.

I'm getting ready to use my pastry blender on the ingredients for the topping on our apple crisp.

I’m getting ready to use my pastry blender on the ingredients for the topping for our apple crisp.

I placed peeled, sliced apples onto the buttered aluminum foil.

I placed peeled, sliced apples onto the buttered aluminum foil.

Here's the apple crisp enclosed in the foil packet.

Here’s the apple crisp enclosed in the foil packet.

My hubby putting the apple crisp packet on the fire. It's actually on a pan but the packet is so big you can't see it!

My hubby putting the apple crisp packet on the fire. It’s actually on a pan but the packet is so big you can’t see it!

The apple crisp after we took it off the fire. I would've liked the topping to be a little crispy but it was still good.

The apple crisp after we took it off the fire. I would’ve liked the topping to be a little crispy but it was still good.

Hannah decided to photo bomb her sister. Hahaha!

Hannah decided to photo bomb her sister. Hahaha!

Apple crisp with a dollop of Cool Whip.

Apple crisp with a dollop of Cool Whip.

My oldest daughter Jenny enjoying some apple crisp. Mmmmm!!!

My oldest daughter Jenny enjoying some apple crisp. Mmmmm!!!

Have a great day and Happy Cooking!

~Renee~

©Renee’s Gourmets

Scrumptious Summer Squash Casserole

Cooking up my squash. I like to add a little onion (or maybe a lot)... that makes it taste even better! I stew them with a little bit of water til they're nice and tender.

Cooking up my squash. I like to add a little onion (or maybe a lot)… that makes it taste even better! I stew them with a little bit of water til they’re nice and tender.

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Mixing all the ingredients together.

Mixing all the ingredients together.

Man, this stuff is good!!! ;)

Man, this stuff is good!!! 😉

 Scrumptious Summer Squash Casserole

1/2 Cup Celery, chopped

1/2 Cup Onion, chopped

2 Tbls Butter

2 Tbls Olive Oil

1 1/2 Cups Chicken Broth*

4 Cups Pepperidge Farms Stuffing Mix

2 1/2 Cups Cooked Squash (cooked with onion)

1 Cup Shredded Cheese (Sharp or Colby Jack are good.)

1 Can Cream of Chicken Soup*

1 Egg, beaten

1. Preheat oven to 400°F. Spray a 5 quart casserole dish with cooking spray and set it aside.

2. In a large sauce pan, combine the celery, onion, butter and olive oil. Cook on medium high til the veggies are tender, about 6-8 minutes. Remove from heat. Add the chicken broth and stuffing mix. Stir til well combined and all the stuffing is moistened.

3. Transfer stuffing to a large bowl. Add all remaining ingredients and stir well. Pour into the prepared casserole dish.

4. Bake, uncovered, for 15-20 minutes, or til light golden brown and bubbly.

*You can use vegetable broth and cream of celery or cream of mushroom soup for a vegetarian version.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS** 

Veronica’s Vegetarian Alfredo

This recipe is dedicated to my best friend Veronica who’s a vegetarian. (Love you!!!) I have several other friends who are vegetarians too. This can be used as a main dish or it can serve as a side dish.

Delicious as a main dish or even a side dish!

Delicious as a main dish or even a side dish!

Chopping the onion and zucchini

Chopping the onion and zucchini

Also chopping up the squash. Next time I think I'll add some broccoli florets too

Also chopping up the squash. Next time I think I’ll add some broccoli florets too

Sauteing the veggies in the Pampered Chef pan I LOVE!

Sauteing the veggies in the Pampered Chef pan I LOVE!

Veronica’s Vegetarian Alfredo

1/2 of 12 oz Pkg Bow Tie Pasta

1 Cup Onion, chopped

1 Cup Zucchini, chopped

1 Cup Yellow Squash, chopped

1/4 tsp Minced Garlic

1 Cup Tomato, chopped

2-3 Fresh Basil Leaves, torn

16 oz Jar Alfredo Sauce

Parmesan Cheese for serving

1. Chop 1 cup each of onion, zucchini, squash, and tomato, keeping the tomato separate.

2. Cook pasta according to package directions and drain.

3. While pasta is cooking, saute on medium high the onion, zucchini, squash and garlic 8-10 minutes til tender. Add the tomato and torn basil and continue to saute for 3-4 minutes more.

4. Add three quarters of the alfredo sauce, using more if you prefer. Continue cooking only til heated through.

5. Remove from heat. Sprinkle each serving with Parmesan cheese.

*You can also add 1 cup chopped broccoli florets if you’d like.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

#MainDish #pasta #alfredo #sidedish #easy