Add a little Thai flavour to your holiday table with this delicious veggie side dish recipe!
This is Brussel sprouts and Butternut squash like you’ve never had before. They are tossed with a spicy, garlicky, Thai dressing then roasted in the oven until perfectly al dente. Guaranteed to brighten up your holiday dinner table!
I love using fresh produce when they are in season. This weekend, I went to the local market and couldn’t believe how gorgeous all the green vegetables looked! I grabbed a bundle of green beans, snap peas and asparagus and headed home to create this recipe! Simple, bright, and delicious, it’s the perfect way to showcase the season’s best produce.
Ingredients
½ pound green beans trimmed and halved crosswise
½ pound sugar snap peas trimmed and de-stringed
1 pound asparagus trimmed and cut into 2-inch pieces
Pinch of salt
Dressing
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon Dijon mustard
1 teaspoon Scout and Cellar Sauvignon Blanc
1 teaspoon honey
½ teaspoon garlic, minced
1 teaspoon chopped capers
2 tablespoons chopped dill
Freshly ground pepper to taste
1 fennel bulb quartered, cored and very thinly sliced
¼ cup shelled roasted sunflower seeds
Shaved Parmesan cheese
Instructions
Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans, sugar snap peas, and asparagus to the pot and cook for 2 minutes. Drain, then immediately plunge the vegetables into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.
Meanwhile in a large bowl, combine the dressing ingredients.
Add the drained vegetables and the fennel and toss to coat well with the dressing.
Sprinkle the sunflower seeds and parmesan cheese over the top and serve.
Most of us have heard of Ruth’s Chris Steakhouse. But how many of us know the founder’s unique history?
In 1965, single mother Ruth Fertel realized she needed to earn more money to send her sons off to college. She found a restaurant for sale in a New Orleans newspaper called Chris’ Steak House. She quickly learned that Chris’ steak house originally opened on her birthdate, and she took that as a sign of good luck to move forward with the sale.
Shortly after Fertel purchased the establishment, a fire forced her to change the original location and she renamed the restaurant, “Ruth’s Chris Steak House.”
Though she had no restaurant experience, Ruth’s Chris became a huge success. Fertel opened her first franchise in 1977 in Baton Rouge, Louisiana. Today, there are more than 80 locations in the U.S. and overseas.
This delicious creamed spinach recipe is inspired by the dish served at Ruth’s Chris Steakhouse. It has just a hint of cayenne pepper to give it that Louisiana zing!
Ingredients
1 10 ounce package of frozen chopped spinach
2 tablespoons butter
2 cloves of garlic, minced
1 ½ tablespoon flour
½ cup heavy whipping cream
½ cup Mozzarella cheese, shredded
¼ teaspoon salt
Pinch of black pepper
Pinch of nutmeg
Pinch of cayenne pepper
Instructions
Cook the spinach as directed on the package. Drain and squeeze all the liquid from the spinach when it is done.
Melt the butter in a saucepan over medium heat.Add the garlic and cook for 30 seconds.
Add the flour to the melted butter and stir until smooth. Cook for 2 minutes.
Add the cream and heat for 2-3 minutes or until the sauce thickens. Whisk often so that the sauce does not burn.
Add the cheese, spinach, nutmeg, salt, pepper and cayenne pepper. Cook for 2-4 minutes, stirring often.
Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!
Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!
Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!
In a bowl whisk together your beer and egg and set aside.
In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
Add in your beer and egg mixture.
Whisk this mixture until its smooth and no lumps remain.
In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.
See how easy this recipe is?
The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!
You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders!
Ingredients
LIME AIOLI
1/3 cup mayo
1 tablespoon ketchup
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 clove garlic finely minced
1 tablespoon olive oil
Pinch of salt
1 tablespoon lime juice
ONION RINGS
2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
1 cup buttermilk
1 1/4 cup all purpose flour
1/4 teaspoon ground cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 egg beaten
1–1 1/2 cups beer
Vegetable oil for frying
INSTRUCTIONS
In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.
Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter.
Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.
Serve hot with Lime aioli or pile them on top of your sandwich!
As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.
Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!
INGREDIENTS
1 ¼ lbs green beans
6 slices bacon cut in half, do not use thick cut bacon
1/2 teaspoon garlic powder
¼ teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter melted
2 tablespoons brown sugar
Cooking spray
INSTRUCTIONS
Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.
Trim the ends of the green beans.
Bring a pot of salted water to a boil.
Place the green beans in the pot and cook for 2-3 minutes until just tender.
Drain and put the green beans in a bowl of ice water to stop the cooking process.
Pat the green beans dry.
In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper.
Pour the butter mixture over the green beans and toss to coat.
Wrap 6-8 green beans with a piece of bacon.
Place the green bean bundles on a sheet pan coated with cooking spray.
It’s perfect for a holiday meal but simple enough weeknight dinner. Crispy puff pastry bundles with asparagus, melted Parmesan cheese, honey and Prosciutto.
INGREDIENTS
1 bundle of Asparagus
6 slices of Prosciutto
Honey
2 cups Parmesan cheese, shredded
1 Pillsbury Crescent Dough sheet
1 Egg
1 tablespoon milk
Salt & Pepper
INSTRUCTIONS
Set the oven to 375°F
Wash the asparagus, cut off the woody ends (where the green color starts to fade to white).
Cut the puff pastry sheet into six squares.
Place the puff pastry squares on a large baking tray lined with parchment paper.
Spindle about 1 tablespoon Parmesan cheese onto the puff pastry.
Squeeze about 1 1/2 teaspoons of honey on top of the cheese.
Place a slice of prosciutto on top of the cheese and honey.
Lay 3-4 asparagus spears on top of prosciutto.
Wrap the edges of the dough and prosciutto around the asparagus and press to seal.
In a small bowl, whisk the egg and milk together.
Brush the dough with the egg wash, sprinkle with salt, pepper and parmesan cheese.
Bake for about 15 minutes, until the pastries are golden.
Take out of oven and sprinkle with remaining parmesan cheese
Whisk Away Kitchen 