EASY PEASY SIDE DISHES – The Fancy Pants Kitchen

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!

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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!

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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

Crispy Roasted Sweet Potatoes

Francine — Wed, 15 Nov 2023 15:05:48 +0000

Crispy Roasted Sweet Potatoes are the ideal side dish for this season or anytime! While they are a traditional choice for Thanksgiving, they are healthy and delicious and should be eaten all year long.

Typically when you roast sweet potatoes, they end up mushy, not crispy. That’s because the high sugar content and moisture in the potato creates a softer result. In this case, they get their crispiness not by deep frying, but by sprinkling a secret ingredient over and baking them! Read on…

We begin by boiling chunks of sweet potato in salted water that has the addition of baking soda. The baking soda breaks down the potato’s surface, creating a rough texture that enhances crispiness upon roasting.

Then, before roasting, the par-boiled potatoes are tossed with olive oil, seasoning, and potato starch. The potato starch serves as a coating that crisps up beautifully as the potatoes roast.

Sounds about perfect, right? Once they come out of the oven, sprinkle an extra bit of chopped rosemary over, add a little more salt if desired and serve these right away.

They are soooo good!

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Lastly, if you make Crispy Roasted Sweet 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!

Crispy Roasted Sweet Potatoes

Makes: 4-6 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour & 10 minutes

Ingredients

salt
½ tsp baking soda
3 large sweet potatoes (about 2 & 1/2 pounds), cut into 1 & 1/2-inch chunks
2 tbsp potato starch (see note)
3 tbsp olive oil
1 tbsp chopped fresh rosemary, divided
1/4 tsp freshly ground black pepper

Instructions

Preheat the oven to 450°F and set an oven rack in the middle position.

In a large pot, bring 3 quarts of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the potatoes and boil for 10 minutes. Drain the potatoes thoroughly.Directly on a rimmed baking sheet (avoid using foil as the potatoes may stick), toss the par-boiled potatoes with the potato starch, oil, 1/2 teaspoon of salt, half of the rosemary, and the pepper. Roast in the preheated oven for 35 minutes, stirring once midway through roasting. After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes.

Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust the seasoning with salt, if necessary. Transfer the sweet potatoes to a platter and serve.

Chef’s Note:

In most supermarkets, you can find potato starch in the baking aisle alongside other starches and thickeners like cornstarch. It may also be in the gluten-free or international foods aisle, especially within the Kosher or Asian sections.

Recipe from Once Upon a Chef

Roasted Brussels Sprouts with Warm Honey Glaze

Francine — Sun, 10 Sep 2023 22:18:36 +0000

With the arrival of fall comes vegetables like brussels sprouts and there is nothing better or easier to make than Roasted Brussels Sprouts with Warm Honey Glaze. The honey glaze is the perfect way to dress up the brussels sprouts so you can serve them at a holiday dinner or for a weeknight dinner.

Toss halved brussels sprouts with olive oil, salt and pepper. Roast them, cut-side down, on a hot sheet pan until they are tender and deeply browned.

Meanwhile, bring honey to a simmer in a small saucepan.Cook until the honey turns a deep amber color and then remove from the heat.

Off the heat, add the vinegar and red pepper flakes and whisk until the sauce is smooth. Over medium heat, add the butter and more salt and whisk until the glaze is glossy and slightly thickened.

Transfer the sprouts to a large bowl and pour the glaze over them. Transfer to a platter and top with lemon zest. Serve and enjoy!

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Lastly, if you make Roasted Brussels Sprouts with Warm Honey Glaze, 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 Brussels Sprouts with Warm Honey Glaze

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 & 1/2 pounds brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp crushed red pepper flakes (optional)
3 tbsp unsalted butter
1 tsp finely grated lemon zest

Instructions

Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 15-20 minutes.

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 teaspoon salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.

Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with lemon zest.

Recipe by Epicurious

Shrimp Fried Rice

Francine — Fri, 25 Aug 2023 15:38:58 +0000

Shrimp Fried Rice is one of the easiest, tastiest rice recipes that I’ve found! Combining cooked rice with seared shrimp and ham, peas, carrots and scrambled eggs, and finishing it off with a splash of soy sauce makes this the perfect light dinner or side dish.

I’m always looking for something to do with all of that rice they give you when you order Chinese food. I hardly eat any of it with the food and it seems like a waste to toss it. Now you have the perfect recipe to make use of it!

Since this is a very quick-cooking dish, you will want to have all of your ingredients ready to work with (this is called “mise-en-place”, everything in its place). Then, you won’t have to start chopping when you should be throwing it into the skillet!

Add the ham and shrimp to a hot skillet that has a touch of oil in it. Cook for 30 seconds and then stir it and continue cooking until the shrimp turn white. This takes 2-3 minutes tops!

Remove the shrimp from the pan and add a bit more oil. Add the carrots and green peas and cook until they soften, about 5 minutes. Transfer the peas and carrots to the plate with the shrimp and ham.

Add a tablespoon of oil to the hot pan and then add the beaten eggs and stir until lightly cooked. Add the rice to the egg and stir it, separating the rice and creating small chunks of egg.

Add the cooked shrimp, ham and vegetables back into the skillet and swirl with salt, pepper and soy sauce. Stir it to mix everything together well. Add the green onions and continue cooking for another minute or two until the rice is heated through and the grains are separated.

Transfer to plates and serve warm!

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Lastly, if you make Shrimp Fried Rice, 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!

Shrimp Fried Rice

Makes: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 tbsp peanut oil (or vegetable oil), divided
3 ounces ham, diced
6 ounces shrimp, peeled & deveined
1/2 cup green peas
1/2 cup diced carrots
1/2 tsp sea salt (or to taste)
2 large egg, beaten
4 cups leftover white rice
1/4 tsp ground white pepper (or black pepper)
1 tbsp light soy sauce (or tamari for gluten-free)
4 green onions, sliced

Instructions

Prepare all the ingredients and a large empty plate. Place them near the stove.

Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium high heat until hot. Swirl to coat the bottom of the pan with oil. Add ham and shrimp. Cook for 30 seconds without disturbing. Stir and cook until the shrimp turn white. Immediately transfer the ham and shrimp to a separate plate. The shrimp should be just cooked through, or slightly raw in the center.

Add 1 teaspoon of oil. Add carrots, green peas, and a pinch of salt. Cook and stir until they start to turn soft. Transfer to the plate with the shrimp.

If the pan starts to get too hot, turn to medium heat. You should hear vibrant sizzling throughout the cooking, but the pan shouldn’t be so hot as to burn the ingredients.

Add the remaining 1 tablespoon of oil. Add egg and quickly stir a few times. Add rice. Cook and chop to separate rice.

Return the cooked shrimp, ham, and vegetables to the wok. Sprinkle salt and white pepper, and swirl in light soy sauce. Immediately stir to mix well. Add green onion. Cook until the rice is heated through and the grains separated. Turn to low heat, carefully taste the rice and adjust seasoning if necessary.

Transfer to plates and serve warm.

Recipe by Omnivore’s Cookbook

Mexican Corn Ribs

Francine — Wed, 16 Aug 2023 14:16:53 +0000

For an inventive way to cook corn, try Mexican Corn Ribs. Pieces of corn are grilled and then slathered with a mayonnaise/sour cream sauce and topped with Cotija cheese and cilantro to make a novel corn-based side dish!

I’m not a follower of Instagram fads but this one caught my eye. My friend, Yvette, turned me on to this cute way of preparing corn on the cob and I’m loving it. You know it’s a hit when Trader Joe’s starts offering them precooked in the freezer section!

When you grill thin wedges of corn on the cob, they curl up, and resemble a pork rib.

They are easier to eat than a full piece of corn and are just so cute!

Begin by prepping the corn. After removing the husk and cutting off a bit from each end to make a straight edge, cut the cob in half width-wise. Then, stand a half up on its end and cut down the middle with a sharp knife. Cut each of those halves in half again. For this cut, I used a kitchen towel over the dull side of the knife to give me leverage and protect my hand. Repeat this with all of the cob halves.

Combine all of the spices together in one bowl and combine the mayonnaise, sour cream, lime juice and jalapeño together in another bowl.

Lightly brush or spray olive oil over the corn pieces and sprinkle the spices over each piece.

Add the corn to a preheated grill, with the cut side down. Close the lid and cook for about 8 minutes. Flip the corn over and cook until lightly charred, another 4-6 minutes.

All that’s left to do now is spread on some of the mayonnaise mixture, sprinkle the corn with Cotija cheese and fresh cilantro. Ta-da! Instagram-worthy Mexican corn ribs!!!

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Lastly, if you make Mexican Corn Ribs, 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!

Mexican Corn Ribs

Makes: 24 ribs

Prep Time: 10 minutes

Grill Time: 15 minutes

Total Time: 25 minutes

Ingredients

3 ears fresh corn
2 tbsp mayonnaise
2 tbsps sour cream
1 tbsp fresh jalapeño, minced
juice from 1/2 lime
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp salt
1/2 cup cotija cheese, crumbled
1/3 cup fresh cilantro, chopped

Instructions

Heat grill to medium.

Clean corn ears from husks. With a sharp chef’s knife, cut off the ends of the corn, cutting just above the top of the stem.

Use your knife to score corn ear in the middle, and the use your hands to gently break ears in half.

Stand the ears halves up on the cut end on the cutting board. Use your knife to gently apply pressure to the core, and rock the knife back and forth to slowly cut through the center of the core, rocking the knife back and forth to cut through the whole half, holding the corn steady.

Place the half core down on the cutting board, and use your knife to gently cut in half again, through the kernels. I find that if you double up a dish towel and hold it over the dull side of the knife blade, it helps cut through the dense core. Repeat with all corn.

In a medium bowl, add mayonnaise, sour cream, lime juice, and jalapeño and mix well. Mix spices in a separate small bowl.

Line ribs on a tray and spray (or brush) each rib with oil. Sprinkle some of the seasoning onto each rib.

Add ribs to grill, cut side down. Close lid and cook for about 8 minutes.

Open, flip ribs to other cut side and cook for another 4-6 minutes.

Transfer the ribs back to the tray. Brush on mayonnaise mixture, sprinkle with cheese, and top with fresh cilantro.

Recipe by Served from Scratch

Grilled Corn with Basil Butter

Francine — Tue, 27 Jun 2023 18:03:11 +0000

With the arrival of sweet corn season, making Grilled Corn with Basil Butter is an absolute must! It takes next to nothing to make this delicious, impressive side dish…a grill, some fresh sweet corn on the cob, basil leaves and butter.

There is something so wonderful about the start of this season. It reminds me of the farmer’s stands that my parents would drive us by in the outskirts of Toronto. Along the side of the road would be these old-time stands filled with all of the fresh vegetables, herbs, fruit and berries that were grown by those vendors. If corn was available, they’d also have a big pot of boiling water that was filled with fresh corn just waiting to serve to their customers. We would sit at a picnic table and eat this unbelievably sweet corn that was slathered with butter and sprinkled with salt.

It is one of my most memorable food experiences and always makes me happy to think about. When I made this grilled corn recipe, I was instantly transported back to this happy place!

The recipe calls for using shucked corn. You can also leave the husks on, but pull them back so that the corn can grill nicely. If you want to take the extra step to tie them with a piece of the husk, do so. You can also try to soak the husks (even while attached to the corn) in a bowl of water. This will lessen the chance of the husks catching fire.

Before you grill the corn, make the basil butter by adding the butter, basil and salt to a food processor and pulsing until combined.

Fire up a grill, and before putting the corn on, coat each cob in olive oil and sprinkle salt over.

Grill the corn until there are some charred kernels and the color has become bright yellow. This won’t take more than 6-8 minutes. Watch it so it doesn’t overcook and dry out.

Once the corn comes off the grill, slather it with the basil butter. Sprinkle a little more salt over, if you like, and serve it right away. I guarantee there won’t be any leftover corn! There may be leftover basil butter so use it on steak, chicken, and even toast…it’s amazing!

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Lastly, if you make Grilled Corn with Basil Butter, 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!

Grilled Corn with Basil Butter

Makes: 4-8 servings

Prep Time: 5 minutes

Grill Time: 6-8 minutes

Total Time: 13 minutes

Ingredients

Grilled Corn:

8 ears of corn, shucked
Olive oil
Salt

Basil Butter:

2 sticks unsalted butter at room temperature
1 cup basil, loosely packed and roughly chopped
1 tbsp sea salt

Instructions

Preheat grill to medium hot. Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn’t take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.

Meanwhile, add the butter, basil, and salt to a food processor and pulse until combined. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it’s done.

When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.

Chef’s Note:

Basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it. It’s AMAZING on toast.

Asparagus Carbonara

Francine — Fri, 02 Jun 2023 11:41:40 +0000

Asparagus Carbonara is a playful take on a classic pasta dish, Spaghetti Carbonara. The traditional pancetta, egg yolks, and parmesan cheese are combined and tossed over asparagus to create a healthy and delicious side dish. It’s also quick and easy to create!

Begin by crisping up the pancetta in a skillet.

Drain most of the fat from the skillet and add the asparagus and a little water and steam the asparagus until tender. This doesn’t take long, maybe 2-4 minutes.

Now add the butter and egg yolks to the pan and toss the asparagus and pancetta together until the butter is melted. Add the parmesan and continue to toss until nicely combined.

Season with some salt and pepper and you now have an easy, healthy side dish to serve with any meal!

Share Your Thoughts...

Lastly, if you make Asparagus Carbonara, 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!

Asparagus Carbonara

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 10minutes

Total Time: 15 minutes

Ingredients

4 ounces pancetta, cut into small dice
1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
2 large egg yolks, lightly beaten
1/2 tbsp unsalted butter
3 tbsp finely grated Parmigiano-Reggiano
Fine sea salt
1/4 tsp freshly ground black pepper

Instructions

Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet.

Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Parmigiano-Reggiano and season with salt and the pepper.

Transfer to a bowl and serve right away.

Recipe by Food & Wine