M2M Recipe Chat. Sidedish Specials! Everyone please stop in!

HI everyone,

I hope you all had a great weekend!

I thought this week we would share some of our favorite sidedishes. I know I would love to try a few new recipes!

So please, grab a coffee and share a recipe or two!

And if you missed us last week here is our

 Catch of the Day Thread.

Have a fantastic week all! And thanks for stopping by!

Nutty Barley Bake

Taste of Home - try a FREE ISSUE today!

When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California

Ingredients:

• 1 medium onion, chopped
• 1 cup medium pearl barley
• 1/2 cup slivered almonds or pine nuts
• 1/4 cup butter
• 1/2 cup minced fresh parsley
• 1/4 cup thinly sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (14-1/2 ounces each) beef broth
• Additional parsley, optional

Directions:

In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper.
    Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired. Yield: 6 servings.

Stuffing from the Slow Cooker

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

If you're hosting a big Thanksgiving dinner this year, add this simple, slow-cooked stuffing to your menu to ease entertaining. “This recipe comes in handy when you run out of oven space at large family gatherings,” assures Mrs. Donald Seiler from her home in Macon, Mississippi. “I use it often.”

Ingredients:

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 6 cups cubed day-old white bread
• 6 cups cubed day-old whole wheat bread
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1/2 cup egg substitute

Directions:

In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.
    Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 12 servings.

Sweet Onion Muffins

Taste of Home - try a FREE ISSUE today!

These savory muffins are wonderful alongside any main dish and also make a great snack warm or cold. It's hard to stop eating them. I've been cooking for 60 years, and this recipe from my niece is one of my favorites. -Mildred Spinn, Cameron, Texas

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup finely chopped onion
• 1/2 cup butter, melted
• 1-1/2 cups chopped walnuts

Directions:

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts.
    Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen mini muffins or 1 dozen regular muffins.

Zucchini 'n' Potato Pie

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

Kailene Stewart of Oceanside, California writes, "My sister-in-law served this savory pie when we visited her in Illinois, and my husband, who is not fond of zucchini, actually had seconds. With its has brown crust and quiche-like filling, it's really tasty!"

Ingredients:

• 3 cups frozen shredded hash brown potatoes, thawed
• 1 egg
• 1/4 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• FILLING:
• 2-1/2 cups thinly sliced zucchini
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 4 egg whites
• 2 eggs
• 3/4 cup shredded reduced-fat Swiss cheese
• 1/2 cup fat-free milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes.
    In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.

Just getting ready to turn in. Did you all catch the Race tonight? Looks like it is going to be a great season!

Got a good start on the gingerbread house! Tomorrow I start looking for decorations for it!

Have a great night all, see you in a morning.

Good Morning,

Redawna I love side dishes. I will post some of my favorites this afternoon. The Savory Onion Muffins I am going to have to try. They look really good.

I have already got the boys room desent, made my bed started some clothes, folded a load and fixed the boys breakfast. I am fixing to take them to school and come home and put supper in the crockpot.

Today me and a friend are starting on the Fall Festival we are having at church. We are going to get some donations to help with the candy.

Better run and get started the boys have to be at school.

Hope everyone has a good day.

Michelle

Good Morning...

I agree with Michelle...those savory onion muffins do look good! Got the boys off to school and have to get ready to take Mom to the DR. She's been having headaches and her BP was high yesterday. She's just not taking care of herself and I'm very frustrated!

DS2's favorite (Jimmy Johnson) won the race yesterday. He was so cute, dancing around. Need to make some calls later about getting the piano here. Hope it won't be too much!

Redawna - how fun looking for candy to decorate with. I made a train cake for school last year and had fun picking out the candy and stuff for it. 

Got to get a load out of the dryer...hope everyone has a good day.

Ellen

Fried Green Tomatoes

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup flour, divided

1/2 cup cornmeal

1 teasoon salt

1/2 teaspoon pepper

3 medium size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste

Combine egg and buttermilk; set aside.

Combine 1/4 cup flour ,cornmeal, 1 teaspoon salt and pepper in shallow bowl. Dredge tomoato slices in remaining 1/4 cup flour; dip in egg mixture and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large skillet. (Cast iron is best) Drop tomatoes, in batches, into hot oil and cook 2 minutes on each side or until golden. Drain on paper towels or rack. Sprinkle hot tomatoes iwth salt.

Makes 4 to 6 servings.

These are delicious and easy.   

Parmesan Knots

“These novel knots are handy because they can be made ahead of time and re-heated when needed.” —Jane Paschke, Duluth, Minnesota

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions:

Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
    In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.

Green Beans with Mushrooms

53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007

• 1/2 cup chopped onion
• 16 oz. can cut green beans rinsed and drained
• 2 oz. jar choped pimiento drained
• 4 oz. can sliced mushrooms drained
• 2 tsp. dried parsley flakes
• 1/4 tsp. black pepper
• 4 Tbs. no-fat sour cream

Directions:

In a medium skillet in a little butter, fry onion for 5 minutes or until tender. Add green beans, pimiento, mushrooms, parsley flakes and black pepper. Mix well to combine. Stir in sour cream. Continue cooking for 3 to 4 minutes or until mixture is heated through, stirring often. 

Baked Stuffed Zucchini

"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."

• 1 medium zucchini
• 6 large fresh mushrooms, finely chopped
• 1 green onion, finely chopped
• 1 tablespoon butter
• 1/2 cup white wine or chicken broth
• 1/8 teaspoon salt
• Dash white pepper
• 2 teaspoons grated Parmesan cheese

Directions:

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
    In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
    Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
    Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 2 servings.

Broccoli Side Dish

With just a few ingredients, this makes a special side that kids of all ages would enjoy. A touch of brown sugar makes it a great dish for parents trying to get the kids to eat more veggies!

• 5 cups fresh broccoli florets
• 2 tablespoons butter, melted
• 4 teaspoons soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon minced garlic

Directions:

Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender. Serve with a slotted spoon. Yield: 4 servings.

Cherry Tomato Mozzarella Saute

Taste of Home - try a FREE ISSUE today!

Fast to fix and full of flavor, this warm, refreshing side dish makes the most of cherry tomatoes, pairing them with fresh mozarella cubes and seasoning the combination with thyme. —Summer Jones Pleasant Grove, Utah

Ingredients:

• 1/4 cup chopped shallots
• 1 garlic clove, minced
• 1 teaspoon minced fresh thyme
• 2 teaspoons olive oil
• 2-1/2 cups cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Directions:

In a large skillet, saute the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese. Yield: 4 servings.