EASY PEASY SIDE DISHES – The Fancy Pants Kitchen

Creamy Mashed Potatoes

Francine — Sat, 16 Nov 2024 23:34:51 +0000

Creamy Mashed Potatoes are on every Thanksgiving table. Drizzled with gravy, they are one of the most traditional side dishes. This recipe is easy and adaptable (make them as creamy as you like by adjusting the amount of milk you add). They are also a little healthier (just a little) than some other recipes since there is no cream in the “creamy”.

Whip up a batch of these and your meal will be complete!

Peel and then boil the potatoes. Once they are tender, drain them and transfer them to the bowl of a stand mixer.

Use the whisk attachment to break up the potatoes (don’t attach it to the mixer; just hold it and break the potatoes apart). Then, attach the whisk and start to whip on low speed. Slowly drizzle in the hot milk until you reach the desired texture.

I like mine chunkier, so I didn’t use all of the milk.

With the mixer running, add chunks of softened butter one tablespoon at a time. Add the salt.

Top with chopped parsley or chives and serve.

You can make these ahead of time and keep them warm in an oven (on low heat) or in a slow cooker.

For more variety of mashed potatoes, try Creamy Buttermilk Mashed Potatoes or Cheesy Mashed Potatoes.

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Lastly, if you make Creamy Mashed Potatoes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Mashed Potatoes

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

4 pounds (12 medium) russet potatoes, peeled
1 & 1/4 cups hot whole milk
16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
1 & 1/2 tsp salt, or to taste (we used sea salt)
1 tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 quart or bigger) and cover potatoes with cold water and 1 tbsp salt. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 & 1/4 cups of the HOT milk to reach your desired texture.

With mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 & 1/2 tsp salt, or add to taste.

Chef’s Note:

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Recipe by Natasha’s Kitchen

Roasted Honeynut Squash with Brown Sugar

Francine — Sat, 16 Nov 2024 18:09:00 +0000

Roasted Honeynut Squash with Brown Sugar is a lovely side dish for the holidays. I adore these sweet little winter squash (squashes?) especially when roasted and topped with a sweet and spicy mixture of brown sugar, cinnamon and cayenne. What could be more perfect for Thanksgiving??!!

Cut the squash lengthwise and remove the seeds. Place the squash halves on a baking sheet and spread butter on the cut side.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast the squash for 25 minutes. Remove them from the oven and sprinkle with pecans. Return to the oven and continue to roast another 15 minutes until they are fork-tender and browned.

Transfer to a serving platter, sprinkle with salt & freshly ground pepper and serve.

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Lastly, if you make Roasted Honeynut Squash with Brown Sugar, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Honeynut Squash with Brown Sugar

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

4 small honeynut squash, halved lengthwise, seeds removed (about 2-3 pounds)
6 tbsp unsalted butter, softened
2 tbsp brown sugar
3/4 tsp sea salt, plus more to taste
1/4 tsp cinnamon
Pinch of cayenne (optional)
1/4 cup finely chopped pecans or pepitas
Freshly cracked black pepper, for serving

Instructions

Preheat the oven to 425°F and place a rack in the center position.

Place the squash halves cut sides up on a rimmed sheet pan. Evenly spread the butter on the cut side of each squash.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast for 25 minutes. Remove from the oven, leaving the oven on. Carefully sprinkle the squash with pecans, then return to the oven until fork-tender and browned, 15 minutes more. Transfer to a serving platter or divide among 8 plates. Sprinkle with salt and pepper before serving.

Recipe from The Modern Proper

Honey Maple Roasted Carrots

Francine — Tue, 24 Sep 2024 19:48:31 +0000

Honey Maple Roasted Carrots are a delicious side dish to add to your Autumn meals. Roasting the carrots in maple syrup and honey brings out a tender sweetness to them that is mouthwatering! Top them with crunchy pomegranate arils and you add a slightly sour textural component that takes these carrots over the top!

Preheat the oven and place the carrots on an oiled sheet pan. Drizzle them with olive oil, honey and maple syrup. Then sprinkle the carrots with coriander, salt and pepper and toss to coat.

Spread out the carrots in a single layer. If there are too many carrots for a single layer, use two sheet pans. You don’t want to crowd them or they will steam vs caramelize.

Roast the carrots for 30 minutes, stirring every 5 minutes or so to redistribute the carrots. Once they are tender and there is a slight caramelization to them, they are done.

Sprinkle them with sesame seeds and herbs and stir. Add a little more salt and pepper if needed.

Transfer the carrots to a serving platter and sprinkle with pomegranate seeds. Serve hot!

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Lastly, if you make Honey Maple Roasted Carrots, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Honey Maple Roasted Carrots

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

2 pounds carrots, peeled and sliced on a long angle into pieces, approximately 3 inches long
2 tbsp extra-virgin olive oil
1 tbsp pure maple syrup
2 tbsp honey
1 & 1/2 tsp ground coriander
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbsp sesame seeds
1 tbsp fresh thyme leaves
1 tbsp thinly sliced fresh chives
1/2 cup pomegranate arils or seeds

Instructions

Preheat oven to 450˚F. Lightly oil a sheet pan.

Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on the pan in a single layer.

Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.

Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.

Recipe from The Cafe Sucre Farine

Lemon Garlic Parmesan Smashed Cauliflower

Francine — Sun, 18 Aug 2024 19:58:03 +0000

Lemon Garlic Parmesan Smashed Cauliflower is an easy and flavorful way to elevate the humble cauliflower. I love to roast cauliflower to bring out its nutty flavor but roasting it with a lemon-garlic oil and parmesan cheese just takes it to a new high! Then, take out your aggressions (just kidding) and smash each floret until it’s flat and roast a bit longer. This gives you even more crispy edges for more mouthwatering yumminess!

To make this recipe, add cauliflower florets to a parchment-lined sheet pan. Toss it with olive oil, garlic, lemon juice & zest, parmesan cheese and spices. Roast it for about 20 minutes in the oven.

Flip each piece and continue roasting for another 20 minutes.

At this point, increase the oven temperature, remove the pan from the oven and use a meat mallet to gently smash the cauliflower florets flat. They don’t have to be too flat or they will fall apart.

Place the pan back in the oven for another 10 minutes or so to crisp up. Garnish with more parmesan cheese, lemon wedges and a sprinkling of chives.

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Lastly, if you make Lemon Garlic Parmesan Smashed Cauliflower, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Garlic Parmesan Smashed Cauliflower

Makes: 4 servings

Prep Time: 5 minutes

Bake Time: 50 minutes

Total Time: 55 minutes

Ingredients

1 large head cauliflower, cut into medium size florets (not too big not too small)
3 tbsp olive oil
3 cloves garlic, minced
1/2 lemon, zested and juiced
1/4 cup grated parmesan cheese
1/2 tsp each paprika, onion powder, Italian herb blend
salt and pepper to taste

Garnish:

freshly grated parmesan, lemon wedges, chives

Instructions

Preheat your oven to 375°F. Line a large sheet pan with parchment paper. Add your cauliflower pieces to the pan all in the middle. Pour on the oil, garlic, lemon juice, zest, parmesan, spices, salt and pepper. Toss to coat all pieces well. Spread out evenly and roast in your oven for 20 minutes.

Remove the pan from the oven and flip each piece. Place back in the oven for 20 minutes. After 20 minutes bump up the oven temp to 475°F.

Remove the pan from the oven and using a meat mallet or flat and smooth surface to gently smash the cauliflower. Don’t press too hard and too flat – them will come apart. Place back in the oven for 10 minutes to brown and crisp. Garnish with freshly grated parmesan, lemon wedges to squeeze on and chives.

Recipe from Hungry Happens

Bacon Corn Hash

Francine — Sun, 21 Jul 2024 16:52:06 +0000

Bacon Corn Hash is a delicious way to start off your morning! Topped with a fried egg, it’s got everything you want for breakfast! Bacon, potatoes, corn and eggs. It’s also, without the eggs, a wonderful side dish. So, get cooking!

This recipe has 5 ingredients and yet produces a flavor-packed dish. Begin by crisping up bacon pieces in a skillet. Once nice and crisp, transfer the bacon to paper towel to drain and add the potato chunks to the bacon fat that’s left in the skillet.

Sauté the potatoes until nice and crisp. This takes about 20 minutes. If there’s a lot of bacon fat left in the skillet after the potatoes are crisp, you can push the potatoes aside and drain some of it out (save it to fry the eggs in it, if desired).

Add the corn to the skillet and sauté for about 4-5 minutes, ensuring that the corn stays fairly crisp.

Add the bacon back into the skillet and stir until the bacon is warm, about one minute. Remove the skillet from the cooktop and sprinkle the scallions over. Toss them into the hash so that they soften.

If this is breakfast, fry up an egg in any reserved bacon fat you might have or butter, and place it atop the hash. Serve it and enjoy!

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Lastly, if you make Bacon Corn Hash, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bacon Corn Hash

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced
4 eggs

Instructions

Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzling, add the potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon kosher salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, if there’s a lot of fat in the pan, you can push aside the potatoes and pour or spoon off all but a small amount of the fat. If you save the fat, you can use it to fry an egg in a bit.

Bump up the heat a little and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

To add a fried egg to the top of the hash, heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe by Smitten Kitchen

Crowd-Pleasing Corn Salad

Francine — Sat, 18 May 2024 23:31:05 +0000

Crowd-Pleasing Corn Salad is the perfect picnic or barbecue side dish. It features delicious summer corn, red onions and yellow bell peppers and gets a bit of zing from jalapeño, cilantro, honey and lime juice.

You can make it ahead (even up to a day ahead), it’s pretty, and I guarantee you won’t have leftovers! It’s a real crowd-pleaser!

This is a super-easy salad to make, especially when you microwave the corn.

Follow these instructions for the best results:

Leave the corn in the husk. Do not peel. This ensures that the corn stays nice and moist as it cooks. Also, the husk and silk will be much easier to remove after cooking vs before.
Place two ears at a time in the microwave. Cook for 3-4 minutes on high power.
Remove the corn carefully from the microwave with an oven mitt or pot holder (it will be hot). Allow it to cool until you can handle it, about 5 minutes.
Cut off the lower end of the ears, about 1 & ½ inches from the pointed end. Pull back husk and silks (almost all of the silk should easily pull away). Check ears for any residual silk and remove.
Lay an ear down on a cutting surface. Slice a strip of kernels lengthwise then rotate so the flat, cut side is against the cutting board. Continue slicing strips and rotating the ear till all corn is removed.
When slicing corn off of the cob, don’t go too deep, you want just the kernels, not the cob! There shouldn’t be much resistance at all as you slice. If there is, you’re probably slicing into the cob.

Combine all of the salad dressing ingredients.

Combine the corn kernels, red onion, bell peppers, jalapeño and herbs in a large bowl. Add about 1/4 cup of dressing and stir to coat all of the ingredients. If you need more dressing add or pass at the table when you’re serving it.

Top the salad with cilantro leaves, if desired.

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Lastly, if you make Crowd-Pleasing Corn Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crowd-Pleasing Corn Salad

Makes: 10 servings

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

Dressing:

1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
2 tbsp honey
1/2 tsp ground coriander
1/2 tsp ground cumin
1 clove garlic, finely minced
1 tsp salt

Salad:

15 ears corn
1 medium red onion, diced in 1/4-inch pieces
1 medium yellow bell pepper, diced in 1/4-inch pieces
2 medium jalapeños, finely chopped
3/4 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired

Instructions

For the Dressing:

Combine all dressing ingredients in a jar and shake, shake, shake. Set aside.

For the Salad:

Place corn, two ears at a time, in the microwave and cook for 3-4 minutes (see notes above in post about preparing corn). Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1 & 1/2 inches from end. Pull back husk and silks from the top (almost all of the silk should easily pull away). Slice kernels from husks and set aside.

Combine corn, onion, bell pepper, jalapeño and herbs in a large bowl. Stir gently to combine. Add about 1/4 cup of the dressing and stir to coat all ingredients. Taste and add more dressing if needed or serve extra dressing at the table.

Garnish with cilantro leaves, if desired.

Recipe by The Cafe Sucre Farine

Sautéed Cabbage with Garlic and Lime

Francine — Wed, 13 Mar 2024 16:29:11 +0000

Sautéed Cabbage with Garlic and Lime is a lovely accompaniment to any main course, especially for St. Patrick’s Day! Corned beef and cabbage is a very traditional Irish offering, so let’s step it up with this zesty alternative.

Fresh lime juice, garlic and red pepper flakes add a lovely pop to caramelized cabbage. It’s quick, too!

Slice the green cabbage thinly. I used a sharp knife, but you can also shred it in the food processor or use a mandoline.

In a hot cast iron skillet, add olive oil. When it’s shimmering, toss in the cabbage, onions and garlic. It will seem like too much for the pan but it will cook down.

Season the cabbage with salt, red pepper flakes and coriander. You can also use Aleppo pepper in place of the red pepper flakes if you have them. Aleppo is not as hot as the red pepper flakes but will give the dish a subtle sweetness and a touch of heat.

Cook the cabbage until it has softened and caramelized in some places. Squeeze some fresh lime juice over, toss and serve!

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Lastly, if you make Sautéed Cabbage with Garlic and Lime, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sautéed Cabbage with Garlic and Lime

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 small green cabbage, about 2 pounds
3 tbsp extra-virgin olive oil
1 small yellow onion, halved and thinly sliced
2 to 3 large garlic cloves, minced
Kosher salt
1 tsp red pepper flakes or Aleppo pepper
1/2 tsp coriander
Juice of 1 lime

Instructions

Remove any wilting outer leaves of the cabbage. Cut the cabbage into two halves through the core, then cut each half down the middle (you should end up with 4 wedges).

Rinse the wedges under cold water and give them a good shake. Pat dry using paper towels. Using a sharp knife, remove the core by cutting into it at an angle where the stems and leaves meet. Shred the cabbage wedges thinly (you can also throw them in the food processor or use a mandoline slicer). If the cabbage seems wet, pat it again with some paper towels.

Heat a cast iron skillet over medium-high heat and add olive oil. When the oil is just shimmering, add the cabbage, onions, and garlic (it will look like you have a lot in the pan, but it will cook down quickly enough). Season with a good pinch of kosher salt, red pepper flakes (or Aleppo pepper, which is not as hot, but offers a subtle sweetness and a little bit of heat), and coriander.

Cook the cabbage, tossing occasionally, until it has fully softened and caramelized in some parts (the cabbage should collapse and shrink quite a bit). Finish with the lime juice and serve!

Recipe by The Mediterranean Dish

Crispy Potatoes with Pesto

Francine — Fri, 23 Feb 2024 20:22:31 +0000

Crispy Potatoes with Pesto is my new favorite way to roast potatoes! The extra little 30-second hack that I explain shortly is what allows them to get so crisp while keeping the insides soft.

Layer these crispy morsels over homemade Pesto Sauce (store-bought is fine too) for a delicious side dish to any entrée!

First steam the potatoes until they are just tender, about 15 minutes. Drain any extra water from the pan and transfer the potatoes back to the hot pan without the steamer basket.

Swirl the pan VIGOROUSLY to bang up the potatoes. What I mean by that is that the peels will start to loosen. Once they are roasted with olive oil and salt, these banged up edges get crisper than they would if you hadn’t swirled them. That’s the hack!

Roast the potatoes for 35 to 45 minutes of until they are golden, crispy and puffy, turning them every so often.

Spoon the pesto on a serving platter, arrange the potatoes over top and season with flaky sea salt and freshly ground pepper. You can also drizzle the pesto over top if you prefer.

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Lastly, if you make Crispy Potatoes with Pesto, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crispy Potatoes with Pesto

Makes: 2 servings

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Ingredients

2 pounds Yukon gold potatoes, peeled and halved
Extra-virgin olive oil
Kosher salt
Flaky salt and freshly ground pepper
Pesto (homemade or store-bought)

Instructions

Heat the oven to 425°F. Place the potatoes in a steamer basket with a couple inches of water at the bottom of the pan. Cover with its lid and steam over high heat until they are slightly tender when pierced with a sharp knife, 12 to 15 minutes.

Drain any remaining water from the pan, then transfer the hot potatoes back to the pan without the steamer basket. Vigorously swirl the pan to bang the potatoes up off the heat. This will only take a few minutes. When they look scuffed (look at my photo in the blog post), transfer them to a baking pan. Generously drizzle them with oil, season with a pinch of salt, and toss to coat.

Roast the potatoes for 35 to 45 minutes, until golden, crispy, and puffed. After the 25-minute mark, turn the pieces as needed every 5 or so minutes for even browning.

Transfer the potatoes to a plate. Season with flaky salt and pepper. Spoon the pesto on top, or spread pesto on platter with potatoes on top.

Crispy Parmesan Broccoli Chips

Francine — Fri, 26 Jan 2024 18:54:19 +0000

With only 2 ingredients and a few spices, making Crispy Parmesan Broccoli Chips is a snap! This highly addictive side dish adds a crunch and flavor to the humble broccoli that you probably weren’t expecting.

Blanching the broccoli keeps it nice and green. Gently smashing it helps it flatten into the parmesan cheese crackers.

The taste is divine!

Boil the florets in salted water for just a minute or two. Strain the broccoli and allow to dry on paper towels.

Cover the baking sheet with shredded Parmesan cheese. Transfer the broccoli to the baking sheet and space them around so that there is room to mash them. Use a small shot glass and gently press on them to flatten slightly.

Sprinkle the tops with salt, garlic powder and onion powder. Bake for 30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy.

Cool them and then break apart into pieces. Serve these as a side to any main course!

Share Your Thoughts...

Lastly, if you make Crispy Parmesan Broccoli Chips, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crispy Parmesan Broccoli Chips

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients

3 crowns broccoli, cut into large florets
10 ounces shredded parmesan cheese
salt, garlic powder and onion powder, to taste

Instructions

Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Bring a large pot of water (1/2 way full) to a boil. Add in the large florets and 1 teaspoon salt and bring back to a boil. Blanch the broccoli for just a minute or two, then strain and transfer to a platter lined with paper towels. Do not over-boil the broccoli.

Sprinkle the baking sheet evenly with your cheese so that there is a thin layer. Next transfer the broccoli to the sheet, slightly spacing them out so that you have room to mash them. Take a small shot glass and smash the broccoli pieces down gently but firmly. Sprinkle the tops with salt, onion powder and a little garlic powder. Transfer to the oven and bake for 25-30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy. Allow to cool slightly and then break apart to serve.

Recipe from Hungry Happens

Buttery Sautéed Mushrooms with Fresh Herbs

Francine — Tue, 09 Jan 2024 21:16:42 +0000

Buttery Sautéed Mushrooms with Fresh Herbs is a lovely side dish to serve any time of the year! It’s rich, but light, flavors perk up mixed fresh mushrooms and will complement any main course.

Combining the flavorful herbs like thyme and rosemary with garlic, white wine, lemon juice and a touch of coconut aminos give these buttery mushrooms a delectable “umami” flavor.

Melt butter in a large skillet, add the mushrooms and salt and cover the pan. Sauté until the mushrooms release their liquid. Covering the pan helps the mushrooms brown more quickly.

Add garlic, thyme and rosemary and continue cooking.

Stir in the wine and cook until the liquid has evaporated. Stir in coconut aminos or soy sauce and the lemon juice. Add a bit more butter and season with salt and pepper.

All that’s left is to serve and eat this delicious side dish!

Share Your Thoughts...

Lastly, if you make Buttery Sautéed Mushrooms with Fresh Herbs, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Buttery Sautéed Mushrooms with Fresh Herbs

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

3 tbsp unsalted butter, divided
2 tbsp extra-virgin olive oil
1 & 1/4 pounds mixed fresh mushrooms (such as oyster, hen-of-the-woods, beech, cremini, and shiitake), cut or torn into bite-size pieces (about 5 & 1/2 cups)
1/2 tsp kosher salt, plus more to taste
3 garlic cloves, gently smashed
2 thyme sprigs
1 rosemary sprig
3 tbsp (1 & 1/2 ounces) dry white wine
1 tbsp coconut aminos or soy sauce
1 tbsp fresh lemon juice
Black pepper, to taste

Instructions

Heat 2 tablespoons butter and oil in a large skillet over medium until butter melts. Stir in mushrooms and salt; cover and cook, undisturbed, until mushrooms release their liquid, about 4 minutes.

Uncover and add garlic, thyme, and rosemary. Cook, stirring occasionally, until liquid is evaporated and mushrooms are browned and tender, about 6 minutes. Stir in wine; cook, stirring occasionally, until evaporated, about 1 minute.

Stir in coconut aminos and lemon juice; cook, stirring occasionally, until almost evaporated, about 1 minute. Stir in remaining 1 tablespoon butter; cook until butter is melted and mushrooms are glossy, about 1 minute. Remove from heat. Season with salt and pepper to taste.

Recipe from Food & Wine