Browsing Tag:

side dish

Appetizer

Asiago Roasted Onions

Incredible sweet and tender roasted onions in a cream asiago sauce covered in melted cheese! It’s perfect appetizer or even as a side dish.

Asiago Roasted Onions

If you are looking for some delicious side dish, these tasty asiago roasted onions are perfect! This is basically an au gratin dish where the veggie is onions rather than the more normal potatoes.

Ingredients

  • Yellow onions
  • Dijon mustard
  • Heavy cream
  • Olive oil
  • Thyme
  • Asiago cheese
  • Salt and pepper

How To Make Asiago Roasted Onions
You start by slicing some onions into discs, about a 1/4 inch thick, and you lay them down, whole and flat, in a baking dish to pre-roast a bit to tenderize them before pouring on a cream and cheese mixture and sprinkling on even more cheese and roasting it again The onions are roasted until they are so nice and tender and their natural sweetness and pungency nicely complements the creamy cheese sauce for a flavour explosion in your mouth!

Asiago Roasted Onions

Incredible sweet and tender roasted onions in a cream asiago sauce covered in melted cheese! It's perfect appetizer or even as a side dish.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 large yellow onions peeled and sliced into 1/4 inch slices
  • ½ cup of asiago cheese grated
  • 2 teaspoons dijon mustard
  • 1 cup of heavy cream
  • olive oil
  • ½ teaspoon thyme chopped
  • salt and pepper to taste

Instructions
 

  • Place the slices of onion in a single layer on the bottom of a greased baking dish, drizzle with oil and season with thyme, salt and pepper before roasting in a preheated 450F/230C oven for 20 minutes.
  • Meanwhile, heat the heavy cream in a small sauce pan until it starts to simmer, mix in the mustard and half of the cheese, let the cheese melt pour it over the onions before sprinkling on the remaining cheese.
  • Cover in foil and bake for 20 minutes. (The onions will be tender, the cheese melted and the sides bubbling when it is done.)
Appetizer/ Healthy Recipes

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!

Maple Sriracha Roasted Cauliflower

This Maple Sriracha Roasted Cauliflower is super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!

Maple Sriracha Roasted Cauliflower

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even.

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 4
Calories 93 kcal

Ingredients
  

  • 1 head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha or other chili sauce

Instructions
 

  • Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
  • Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Dinner Recipes/ Healthy Recipes

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in just 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!

Cheesy Pepper Jack Roasted Brussels Sprouts

These Cheesy Pepper Jack Roasted Brussels Sprouts are perfect side dish to any meal and only use a handful of ingredients and one sheet pan! Cheesy, low carb, keto-friendly, flavorful goodness straight out of the oven.

How To Make Cheesy Pepper Jack Roasted Brussels Sprouts

Ingredients for this recipe are :

  • Brussels sprouts
  • Onion
  • Olive oil
  • Butter
  • Garlic
  • Block of pepper jack cheese
  • Salt and pepper
  • Parsley – partially dried or freshly chopped (or you can replace it with basil)
  • Red pepper flakes (optional)

If you take a look at a brussels sprout, you will see a hard stem at the base. Trim that base off. Remove any leaves that appear to be turning yellow or browning. Slice them in half or quarter them. Slicing will depend on how large or small a sprout is. If they are very small, you can leave them whole and if they are very large, I would quarter them. When roasting, you want to make sure the vegetables are approximately the same size in order to guarantee even baking/cooking. Otherwise, you will end up with pieces that are cooking faster, therefore burning on the pan. Be sure to place the sprouts onto the pan cut-side down. This helps to create a crispy, caramelized coating along the cut edge

Cheesy Pepper Jack Roasted Brussels Sprouts

If you’re not a fan of pepper jack, you can swap it with mozzarella , provolone or your favorite cheese. Freshly grated melts sooo much better! Use freshly grated!

Preheat oven to 425 degrees F and coat a large nonstick skillet with cooking spray.
Trim and slice brussels sprouts. Removing any yellowish or browning leaves.
Place sprouts cut-side down onto the prepared baking sheet with onions.
In a microwave-safe glass measuring cup, melt butter. Add in olive oil, minced garlic, salt, pepper, and parsley. Stir well.
Drizzle butter mixture overtop of all sprouts.
Stir gently with a spatula to mix in the butter mixture.
Spray the tops with nonstick cooking spray to make sure they are thoroughly coated.
Bake for 20, remove and add cheese. Place under the broiler on LOW for 3-4 minutes, or until the cheese is melted and just starting to brown.

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
  

  • 2 pounds brussels sprouts (trimmed and halved)
  • ¼ cup butter (melted)
  • 1 small yellow onion (thinly sliced)
  • 1 tsp partially dried parsley (or freshly chopped)
  • 1 tbsp olive oil
  • ½ tsp salt (more or less, to taste)
  • 6 cloves garlic (minced - 1 tbsp)
  • 6 oz pepper jack cheese (freshly grated)
  • ¼ tsp black pepper (more or less, to taste)
  • red pepper flakes
  • freshly chopped parsley
  • black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
  • Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
  • Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
  • Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
  • Spray sprouts with nonstick cooking spray - this ensures every bit is coated with oil.
  • Bake 20 minutes. During the last 5 minutes of roasting, grate the pepper jack cheese.
  • Please keep in mind that bake time may vary based on the size of the brussels sprouts. If they are on the smaller side, check at 12-15 minutes.
  • Remove the sprouts from the oven. They will have shrunk while roasting, so using a spatula, shift the brussels to one end, creating a single, yet crowded, layer. This will ensure all of the brussels are covered with the cheese and not the pan.
  • Top with cheese and return to the oven under the broiler on LOW for 2-4 minutes, or until the cheese has melted and starting to brown.
  • Remove and garnish with freshly chopped parsley, red pepper flakes, and black pepper. Season with additional salt, if preferred. Serve hot.
Appetizer/ Healthy Recipes

Bacon Zucchini Fritters (Paleo, Whole30)

These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.

Bacon Zucchini Fritters (Paleo, Whole30)

For the ingredients, use zucchini (of course!), an egg, a mix of coconut and tapioca flour (so they’re nut-free too!) and seasonings.

Make the fritters small size, to make them easy to bite (or you can make it 2-bite size!). Small size also make it easy to flip. Use a medium cookie scoop when frying them, and flattened them a bit once they were in the pan.

Bacon Zucchini Fritters (Paleo, Whole30)

I hope you’re ready for these crazy addicting bacon zucchini fritters! You’re going to love them – let’s shred up our zucchini and get started!

Bacon Zucchini Fritters (Paleo, Whole30)

These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Appetizer
Cuisine Paleo
Servings 16 fritters

Ingredients
  

  • 4 cups grated/shredded zucchini about 2-3 medium
  • 6 Slices Sugar Free Bacon
  • ¾ tsp salt to “sweat” the zucchini
  • 2 Tbsp arrowroot flour
  • 2 Tbsp coconut flour
  • ½ tsp onion powder
  • 1 large egg whisked
  • ¼-½ tsp black pepper
  • ¼ tsp garlic powder
  • 2-3 Tbsp cooking fat - rendered bacon fat ghee or coconut oil

Instructions
 

Sweat the Zucchini (most important step!):

  • To “sweat” the shredded zucchini, place it in a collander, then place the collander over a bowl. Sprinkle with the salt and allow it to sit that way for at least 20 minutes - the longer it sits, the more water is drawn out.
  • After the 20 mins or longer, gently rinse zucchini to remove excess salt (not mandatory, but recommended if you’re salt-sensitive)
  • Then, squeeze/wring out remaining water using paper towels, a clean dish towel cheesecloth, or even a nut milk bag. This step is very important to avoid soggy fritters! Squeeze out as much water as possible, then squeeze one more time for good luck 😉

Make the Bacon:

  • While the zucchini sweats, cook the bacon in a large skillet until crisp, then drain and crumble, set aside. Reserve 2 Tbsp of the fat if desired for frying the fritters.

Prep & Fry the Fritters:

  • In a large bowl, mix together the prepared zucchini, crumbled bacon, coconut flour, arrowroot, egg, onion powder, garlic powder, and pepper. If you rinsed the zucchini, you may want to season with a bit more salt to suit your taste (although the bacon adds saltiness too!)
  • Heat a large skillet over medium heat (non-stick is helpful), then add 1 Tbsp cooking fat (you’ll use 1 Tbsp per batch)
  • Scoop the mixture in heaping Tbsps (you can use a medium cookie scoop) into the hot skillet and gently press down to about 1/2” thickness. The smaller size makes these delicate fritters easier to flip.
  • Once the first side is golden brown, which should take about 2-3 mins, carefully flip using a wide spatula - this one is my favorite. Fry on the second side another 2-3 minutes until golden grown, lowering heat a bit if necessary. Carefully remove to a wire rack while you make additional batches.
  • Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add an additional Tbsp cooking fat before each new batch.
  • Serve hot with your favorite dipping sauce. Enjoy!
Healthy Recipes/ Salad Recipes

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!

Tomato Cucumber Salad

Fresh garden tomatoes and cucumbers are complete heaven. Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin. You can try combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

How to Make Tomato Cucumber Salad

Making this recipes is very, very easy. Pretty much just combine all vegetables and toss with the dressing.

Slice vegetables. Cut your cherry tomatoes in half (or large tomatoes into chunks) and cut your cucumbers into 1/4” coins and add them to a bowl. Any type of cucumber will work for this salad, but I think English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Toss with dressing. Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh. Drizzle olive oil and vinegar on top, toss the salad, and season it will red onion and basil. It’s that easy!

Tomato Cucumber Salad

This salad is easy and freshest when made right before serving, but you can prep it ahead of time if necessary. This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad. Cut vegetables and store them separately in the refrigerator. Toss with oil and vinegar when ready to serve.

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!
Prep Time 10 mins
Total Time 10 mins
Servings 6
Calories 65 kcal

Ingredients
  

  • 5 mini cucumbers sliced into 1/4'' coins, or 1 1/2 English cucumbers
  • 2 cups cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 2 Tablespoons fresh basil leaves chopped
  • 3 teaspoons olive oil
  • 2 Tablespoons red onions diced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Add cherry tomatoes and cucumbers to a bowl.
  • Drizzle olive oil and vinegar on top. Season with salt and pepper.
  • Toss everything to coat. Garnish with diced red onion and fresh basil.