Side dish recipes

APPETIZERS

SPINACH & ARTICHOKE DIP

Preheat oven 350 degrees F

1 (10 oz) package frozen chopped spinach, thawed and well drained

1 (14 oz) can artichoke hearts, drained and chopped

2 - 8 oz. packages cream cheese, softened

1/2 Cup mayonnaise

1/2 Cup grated Parmesan cheese

2 Cloves garlic, minced

Mix softened cream cheese and mayo until smooth. Add Parmesan cheese and garlic, mix well. Add spinach and artichoke, mix. Place into pie plate or 1 quart casserole dish. Bake at 350 degrees for 25-30 mins. Serve hot with crackers, I prefer Wheat Thins.

BAKED ONION DIP

Preheat oven 350 degrees F

2 Medium sweet onions (like Vidalia)

1 Package (6 oz) Hickory smoked pasteurized process Swiss and cheddar cheese shredded

1/2 Cup Mayonnaise

1/4 Cup Crispy Bacon Bits

1/2 Tsp hot pepper sauce (optional)

1/4 Cup grated parmesan cheese

Wheat Thins

Mix onion, process cheese, mayo, bacon bits and hot sauce until well blended. Spoon into lightly greased 1 quart baking dish or 9 inch pie plate. Sprinkle with parmesan cheese.

Bake 15-20 mins or until lightly browned and bubbly. Serve hot with crackers.

STICKY CHICKEN WINGS

4 Lbs. chicken wingettes

1 Can beef consomme

1/4 Cup soy sauce

1 Tablespoon oyster sauce

1/4 Cup honey

2 Tablespoons dark molasses

3/4 Cup brown sugar

3 cloves garlic, minced

Combine all ingredients, except wings. Bring to a boil and simmer 15 mins.

Wash chicken wings, dry. Place on lightly greased baking sheet or broiler pan. Cook under broiler until golden brown (you can deep or bake them if desired). Add chicken, in batches, to sauce mixture. Cover and simmer 15-20 mins. for each batch.

BACON WRAPPED SHRIMP AND SCALLOPS

Preheat oven 425 degrees F

12 Jumbo(16 to 20 count per lb) raw peeled & deveined shrimp

12 Large sea scallops, trimmed and well drained

1 Lime, juiced and zested

1 Tablespoon toasted sesame oil

1 Tablespoon grill seasoning

1 Teaspoon red pepper flakes

12 Slices smoked bacon, cut in 1/2 strips

Wooden toothpicks

3 Scallions, thinly sliced on angle

Place shrimp and scallops in a shallow dish or bowl. Mix in small bowl, lime juice and zest, sesame oil, grill seasoning and hot pepper flakes. Pour over shrimp and scallops, Mix, cover and let marinate in refrigerator for at least 30 mins. Wrap each shrimp, working from head to tail, pulling bacon snuggly around the shrimp, fasten with toothpicks. Wrap bacon around the outside of each scallop, fasten with toothpicks.

Arrange on broiler pan, to allow draining while bacon cooks. Bake 10 to 14 mins. Shrimp will cook faster than scallops. Cook until shrimp are pink and curled and scallops are opaque and bacon is crisp.

Place seafood on platter and sprinkle with chopped scallions.

CRAB RANGOON

Preheat oven 425 degrees F

2 (8 oz) packages cream cheese, softened

6 oz crab meat

2 Scallions

1 Clove garlic, minced

2 Teaspoons Worcestershire sauce

1/2 Teaspoon lite soy sauce

1 (48 count) package won ton skins

Cooking spray (such as Pam)

In a medium bowl combine all ingredients, except won ton skins and cooking spray; mix until well blended. Prepare one or two at a time, to prevent won ton skins from drying out. Place 1 teaspoon of filling in center of each won tom skin. Moisten edges with water; fold in half to form triangle, press edges to seal. Pull bottom corners down and overlap slightly, moisten on corner and press to seal. Lightly spray baking sheet with cook spray. Bake in 425 degrees oven for 12 to 15 mins, or until golden brown. They can also be deep fried instead of baked.

Serve hot with duck sauce or hot mustard sauce.

CRABBIES

1 Lb fresh crab meat (make sure you check for shells)

1/2 Lb butter, softened

1 Jar Old English sharp cheese spread

2 Tablespoons mayonnaise

1/2 Teaspoon garlic salt

1/2 Teaspoon seasoned salt

1 Shallot finely chopped

English muffins

Mix together butter and cheese until well blended, add salts, shallot and mayonnaise. Stir in crab meat.

Cut each English muffin in half. Spread each round with crab mixture, spreading evenly ( at this point, you can tightly wrap and freeze until ready to use). Place on a baking sheet and freeze until firm, this makes them easy to cut, each round into 4 wedges. Broil until light brown. Serve hot.

CRAB CAKES

1 Large egg yolk

1 Tablespoon Old Bay SeafoodSeasoning

1 tablespoon Dijon mustard

1/2 Teaspoon grated Lemon zest

1 1/2 Teaspoons fresh lemon juice

1 1/2 Teaspoons cider vinegar

1/2 Cup canola oil

1/4 Teaspoon salt

1/4 Teaspoon freshly grated black pepper

1 Tablespoon minced scallions

1 Lb lump crab meat, drained pick clean of shell

4 Cups fresh bread crumbs

1/4 Cup chopped fresh parsley leaves

4 Tablespoons unsalted butter

Lemon wedges for serving

1 recipe Lemon Aioli sauce

Put egg yolk, seafood seasoning, mustard, lemon zest and juice and vinegar in the bowl of small food processor or blender and blend until smooth. Gradually pour in oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper.

Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until combined. Add the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick. Drop into the bread crumb mixture. Dredge crab cakes on both sides. Leave crab cakes in container of bread crumbs, cover and refrigerate for at least 1 hour.

Heat large frying pan add 2 tablespoons butter. When butter is melted, add 4 crab cakes (pat off any extra crumbs) and fry over medium heat until they are golden brown on both sides, about 4 minutes per side. Repeat process for the remaining 4 crab cakes. Serve.

Lemon Aioli:

1/2 Cup Mayonnaise

1 Clove garlic, minced

1 Tablespoon chopped chives

3 Tablespoons lemon juice

1/2 Teaspoon lemon zest

Freshly ground salt and black pepper

DEVILED EGGS

1 Dozen large eggs

2 Teaspoons dijon mustard\

1/3 Cup mayonnaise

1 Tablespoon minced onion or shallot

1/4 Teaspoon Tabasco sauce

Salt and pepper to taste

Paprika, for garnish

Put eggs in single layer on bottom of large pot. Fill with cold water at least one inch above eggs. Place over high heat until water comes to rapid boil. Remove pan from heat, cover and let sit for 15 mins. Drain and run cold water over eggs (at this point if you crack eggs while they cool, they will be easier to peel).

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk and place in small mixing bowl. Arrange egg white halves on a serving platter.

Using a fork, mash the yolks and add mustard, mayonnaise , onion, Tabasco and salt and pepper. Spoon (or use pastry bag with decorative tip) egg yolk mixture into the egg white halves. Sprinkle with paprika.

Makes 2 dozen deviled eggs

SOUPS, STEWS AND CHILI

RHODE ISLAND CLAM CHOWDER

1/2 Cup diced onion

1/2 Cup diced celery

2 Tablespoons melted butter

8 Ounces chopped clams (liquid reserved)

3 Cups chicken broth

1 Cup clam juice

1 Cup peeled and coarsely chopped potatoes

1/4 Cup melted butter

1/2 Cup flour

1 Cup milk

1 Cup half and half or heavy cream

Dash thyme

Dash salt

Dash white pepper

In 3 quart saucepan, saute onion and celery in 2 Tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.

In separate 3 quart pan, melt 1/4 cup butter. Stir in flour, mix until smooth. Do not brown. Gently stir chowder into flour mixture. Add clams, milk and half & half or cream. Stir gently over medium heat until thickened. Add seasonings. Stir and enjoy!

Serves 4

BAKED POTATO CRAB SOUP

1 Small onion

3 Slices bacon (chopped)

1 Cup red potatoes, diced fine

1/2 Cup water

3 Cups mashed potatoes

1 Cup Half and Half

2 Cups milk

Salt and pepper to taste

1 Lb. fresh lump crabmeat (pick out any shells)

2 Tsp seafood seasoning

4 Tsp minced chives

1/4 Cup shredded cheddar cheese

Saute onion with bacon and red potatoes. Cook until onion is softened, about 3-5 mins. Add water and simmer until potatoes are tender, about another 5-10 mins. Mix in mashed potatoes. Add half and half and milk until soup is desired consistency and heated through, do not boil. Season with salt and pepper. Carefully stir in crab and 1 tsp. of the seafood seasoning. Garnish each serving with remaining seasoning, chives and cheese.

Makes 4 servings.

ITALIAN WEDDING SOUP

Preheat oven 350 degrees F

Meatballs:

1/2 Lb Ground beef

1/2 Lb Ground veal or pork

1/4 Cup bread crumbs

1 Egg

1 Tablespoon parsley, finely chopped

1 Clove garlic, minced

Salt and fresh ground pepper to taste

Soup:

4 Cups chicken broth

2 Cups fresh escarole, chopped

1 Cup Orzo pasta - cooked per package directions (optional)

1/4 Cup grated Pecorino Romano cheese

Combine all ingredients for meatballs in mixing bowl. Mix well with fork and form into little meatballs with your hands.

Saute meatballs in olive oil until brown.

Ten minutes before serving, bring chicken broth to a boil in large soup pot. Add escarole and cook until tender. Add the meatballs and cooked Orzo (optional) return to simmer. Stir in Romano cheese

and serve.

Serves 4-6

LOBSTER CHOWDER

1 lb Lobster meat cut into 1 inch pieces

1/4 lb salt pork, diced into 1/2 inch pieces

2 Medium onions

4 Medium red potatoes, skin on, cut into 1/2 inch pieces (about 3 cups)

2 Cups clam juice (can be purchased at grocery store)

4 Cups whole milk

2 Tablespoons butter

Salt to taste

1/4 Teaspoon freshly ground black pepper

In heavy sauce pan, cook salt pork over medium heat until crisp and golden. Remove the salt pork, drain on paper towel and set aside. Add onion to fat in sauce pan; cook slowly until transparent. Add potatoes, clam juice and enough water to rise about 1 inch above potatoes. Simmer, covered, until potatoes are tender (do not over cook). Add the lobster meat; heat 5 mins, then add milk that has been warmed with butter. Heat until mixture begins to steam, but do not boil or it will curdle. You can add the salt pork if desired.

Season to taste with pepper and more salt if needed. Serve immediately with oyster crackers.

SCALLOP CHOWDER

2 Slices bacon, chopped

1 lb Scallops (if using sea scallops cut into smaller pcs)

1 Medium onion, chopped

1 1/2 Cups red potatoes, cut into 1/2 slices, skin on

1/2 Cup chopped celery

1 Cup chicken broth

1/4 Cup flour

1/8 Teaspoon pepper

1/4 Teaspoon marjoram

2 1/2 Cups milk

In large stock pot, cook bacon until crisp: remove from pan, drain on paper towels, crumble and set aside. Place scallops into pan with drippings and cook for 3-4 minutes or until opaque. Remove scallops with slotted spoon and set aside.

Add onion, potatoes and celery to pan drippings and cook for 3-4 minutes. Add chicken stock and bring to boil; reduce heat, cover and simmer for 8-10 minutes or until potatoes are tender.

In medium bowl, combine flour, marjoram, pepper and milk; mix with wire whisk until blended. Add to pot and bring to a simmer. Cook over medium heat for 12 minutes, stirring often, until soup has thickened. Add cooked scallops and simmer until scallops are heated add bacon and serve.

Makes 4 servings

CROCKPOT CHILI

3 (15 1/2 OZ) Cans red kidney beans, drained

2 (28 oz) Cans crushed tomatoes or whole chopped

1 Cup celery, chopped

2 Medium onions, chopped

2 Medium green bell peppers, chopped

2 Tablespoons sugar

1 Bay leaf

3 Cloves garlic, chopped

1 Teaspoon salt

1 Teaspoon dried crushed marjoram

1 Teaspoon dried cumin

1 Teaspoon red pepper flakes

1-2 Teaspoons chili powder, more or less to taste

1/4 Teaspoon pepper

2 Pounds lean ground beef

1 12 oz can Budweiser, or other domestic beer

Sour cream

Shredded cheddar cheese

Corn chips

Tabasco sauce

In skillet brown ground beef and drain. In crock pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Serve with sour cream, shredded cheese, hot sauce (for those who like it hotter) and corn chips on the side. Also good with corn bread!

Serves 8

CROCKPOT BEEF STEW

2 LBS Lean Stew Beef cut in 1 inch cubes

1/4 Cup Flour

1 1/2 Tsp Salt

1/2 Tsp pepper

1 1/2 Cups Beef Broth

1 Tsp Worcestershire Sauce

1 Clove Garlic

1 Bay Leaf

1 Tsp Paprika

4 Carrots cut in 1/2 inch slices

3 Potatoes, diced

2 Onions, chopped

1 Stalk Celery, sliced

Place meat in crock pot. Add flour, salt and pepper. Stir to coat meat. Add remaining ingredients, stir well. Cover and cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before serving. Remove bay leaf. Serve with crusty bread.

SALADS

DILLED RED POTATO SALAD

3 lbs Red skinned potatoes

2 Tablespoons apple cider vinegar

Salt and freshly ground black pepper to taste

3/4 Cup thinly sliced celery

3/4 Cup red onion

2 Tablespoons fresh chopped or freeze dried dill

2 Tablespoons Dijon mustard

1 Cup sour cream

1 Cup mayo, as needed

Wash and remove any blemished areas on potatoes, cook in salted boiling water (skins on) until easily pierced with thin paring knife. Drain well, let cool to room temp.

Slice potatoes 1/4 inch thick into glass or stainless mixing bowl. Sprinkle with cider vinegar and season with salt and pepper, refrigerate for at least 2 hours.

Toss potatoes with the celery, dill, onions and mustard. Fold in sour cream and enough mayo to bind salad together, refrigerate. You may want to add a little mayo just before serving, the potatoes will sometimes absorb some of the moisture.

COLORFUL PASTA SALAD

1 Lb Rotini pasta (tri color)

1 Bottle Italian dressing

1 Cup fresh broccoli (cut into small florets)

1 Cup black olives (sliced in half)

1 Cup marinated mushrooms (optional)

1 Cup marinated artichoke hearts (optional)

1 Small red bell pepper (cut into 1 inch strips)

1 Small yellow bell pepper "

Cook pasta aldente. Meanwhile cut up veggies put in bowl and pour dressing over (I prefer the Ken's Northern Italian dressing). Drain pasta and rinse with cold water; add to veggies, mix together and refrigerate. You can serve right away, but it tastes better when it marinates overnight.

CHICKEN SALAD

4 Bone-in chicken breasts

Mayonnaise (to your preference)

2 Stalks celery (chopped fine)

1/4 Cup red onion (chopped fine)

Fresh ground pepper to taste

Salt to taste

Preheat oven 350 degrees F. Place chicken breasts in baking pan, cover with foil. Place in center of oven, bake for about 1 hour, cut into largest breast to check for doneness, should not be pink inside and juices should run clear. Keep covered and let cool. When cooled, take meat off of breasts and cut or pull apart with hands (save the juices for other recipes such as the Easy Risotto or Parslied Potatoes). Place in bowl, add the rest of ingredients and mix together. Serve on green

salad, bulky rolls, wraps or pita bread.

COLESLAW

1/2 Cup mayo

1 Tablespoon cider vinegar

1-2 Teaspoons sugar

1/2 Teaspoon celery seeds

1/4 Teaspoon salt

4 Cups shredded cabbage

1 Cup shredded carrot (2 medium)

1/4 Cup thinly sliced onion (2)

Paprika (for garnish)

In large bowl stir together mayo, vinegar, sugar, celery seeds and salt.

Add cabbage, carrot and onion. Toss to coat. Cover and chill overnight. Lightly sprinkle paprika over top before serving.

STRAWBERRY & SPINACH SALAD

2 10 oz packages baby spinach

4 cups sliced strawberries

1/2 cup canola oil

1/4 cup white wine vinegar

1/2 cup white sugar

1/4 tsp paprika

2 Tbls sesame seeds

1 Tbls poppy seeds

In Large salad bowl toss together spinach and strawberries.

In a medium bowl, whisk together oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the spinach and strawberries; toss to coat.

SIDE DISHES

EASY RISOTTO

1/3 Cup chopped shallot

1 Tablespoon butter

2/3 Cup uncooked arborio rice

2 Cups chicken broth

Fresh ground black pepper (to taste)

1/4 cup fresh grated Romano cheese

Cook shallot in medium saucepan in hot butter until tender; add rice. Cook and stir for 2 minutes more. Stir in broth and pepper. Bring to boil; reduce heat. Simmer, covered, for 20 minutes (do not take lid off).

Remove from heat. Let stand, covered, for 5 minutes. Rice should be slight firm and creamy. You can add a little more broth or water to reach desired consistency. Stir in Romano cheese.

Makes 3-4 side dish servings.

OVEN ROASTED RED POTATOES

Preheat oven 400 degrees F

2 Lbs red potatoes (skin on, washed and cut into bite size pieces)

1/3 Cup extra virgin olive oil

1 package Lipton onion soup mix

In large bowl toss all ingredients until combined. Pour onto baking sheet.

Bake for about 30 minutes or until tender when pierced with fork. Half way through, toss to brown evenly.

Serves 4

PARSLIED RED POTATOES

1 1/2 Lbs small red potatoes

1 Tablespoon extra virgin olive oil

1 Medium onion, chopped

1 Clove garlic, crushed or pressed

1 Cup chicken broth

1 Cup chopped fresh parsley, divided

1/2 Teaspoon fresh ground pepper

Wash potatoes, cut out any spots. Peel a strip around middle of each; place in cold water. Set aside. Heart large skillet over medium-high heat; add oil. Saute onion until tender, add garlic. Add broth and 3/4 cup parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer 10-15 mins or until potatoes are tender when pierced with fork. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Serves 4

BAKED MACARONI & CHEESE

Preheat oven 350 degrees F

1 Lb medium shell shaped macaroni (or casserole elbows)

1 Cup chopped onion

6 Tablespoons butter, divided

4 Tablespoons all-purpose flour

1/4 Teaspoon fresh ground black pepper

5 Cups milk

3 Cups shredded sharp cheddar cheese (white)

3 Cups shredded Gruyere cheese

(Gruyere cheese is a bit pricey, you can use all cheddar if you like, or another of your liking)

1/2 Cup plain bread crumbs

Cook macaroni aldente, per package directions. Drain and set aside.

Meanwhile, start the cheese sauce, in the same pan you cooked the pasta in, cook the onion in 4 tablespoons of butter until tender. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Remove pan from heat. Add cheese and stir until melted. Stir in macaroni and pour into lightly buttered large casserole dish.

Melt the remaining 2 Tablespoons of butter and mix with bread crumbs. Sprinkle over top of mac & cheese. Bake at 350 degrees F oven for about 30 minutes or until bubbly and heated through. Let stand about 10 minutes before serving.

Serves 8

MUSHROOM BROWN RICE

2 1/2 Cups reduced sodium/low fat chicken broth

1 Cup long grain brown rice

1 Cup fresh mushrooms, cut up

2 Tablespoons butter or margarine

1/4 Cup freshly grated Romano cheese

Bring chicken broth to a boil. Stir in brown rice. Cover, reduce heat and simmer for 45 minutes. after 35 minutes, add butter and mushrooms. Cover and continue to simmer for another 10 minutes or until desire consistency. Finally, stir in grated Romano cheese.

Serves 4

BROWN SUGAR GLAZED CARROTS

1 Pound peeled baby carrots

1 Tablespoon butter

1 Tablespoon packed brown sugar

Dash Salt

Fresh ground black pepper, to taste

Fresh snipped parsley, for garnish (optional)

In medium sauce pan, in a small amount of boiling salted water, cook carrots for 8-10 mins, or until crisp tender. Drain; remove carrots from pan.

Put butter, brown sugar and salt into same sauce pan. Cook and stir over medium heat until combined. Add carrots. Cook and stir for about 2 mins or until glazed. Season to taste with pepper. Place in serving dish, garnish with parsley.