Category: Side Dishes

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Back to Basics Featured Recipes Side Dishes

Oven Roasted Asparagus

Oven Roasted Asparagus from www.jasonscooking.com
Temperature400°Time10 – 12 mins

Oven Roasted Asparagus from www.jasonscooking.com

BackgroundAsparagus? Asparagus.

The first recipe back in the saddle is roasted asparagus. Why roasted asparagus, you ask? I will answer your question with a multiple choice:

A. Because it’s spring and asparagus is in season.
B. Because we need some more vegetable side dishes on this site.
C. Because asparagus is delicious.
D. Because I already had the picture and recipe ready to go in my Google Drive.
E. All of the above.

If you chose E, dear reader, you are correct. At this time of year, asparagus is tasty, vegetabley, and already photographed-ey! My favorite way to cook asparagus – or really any vegetable for that matter – is to roast it in a hot oven just until it picks up a bit of color. A simple seasoning of salt and pepper allows the flavor of the asparagus to shine through.

Warning: This recipe is no doubt a tasty way to cook asparagus but it’s still asparagus. Kids seem to have a natural hatred of these little trees and roasting them isn’t likely to change that. If this describes your kids (or husband or wife) hopefully they/he/she will grow out of it and learn to love these spring vegetables.

The RecipeRecipe
Oven Roasted Asparagus
 
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Ingredients
  • 1 tsp Olive Oil (you can also use vegetable oil)
  • 1 Bundle Asparagus, rinsed
  • Salt and Pepper to taste
Instructions
  1. Preheat the oven to 400°
  2. Using a big knife, cut off the bottom half to one inch of the asparagus.
  3. Toss the trimmed asparagus, oil, 2 big pinches of kosher salt and a few grinds of pepper together in a large bowl.
  4. Spread out in a single layer on a sheet pan and cook for 10 – 12 minutes until your asparagus is tender-crisp and oxymoronically delicious!
Tips and TricksTips and Tricks

Here’s a tip to use when rummaging around the produce aisle for asparagus. Thinner stalks are more tender and a bit sweeter, while thicker stalks have a more asparagussy flavor.

Feed the FreezerFeed the Freezer

Freezing asparagus, like most other vegetables, requires a quick blanching in salted boiling water (maybe 60 seconds) and then an immediate dip in an ice bath to stop the cooking. Drain, freeze in a single layer on a sheet pan until solid, transfer to a zip-top bag and store for about 6 months.

Fun FactsFun Facts

Michael hates asparagus so I don’t make it for us that often. If you ever invite us over to your house and are wondering what sort of vegetable to cook, I’d enjoy some asparagus!

Categories
Breakfast Featured Recipes Side Dishes

Crispy Oven Roasted Breakfast Potatoes

Crispy Oven Roasted Breakfast Potatoes from www.jasonscooking.com
Temperature500°Time50 mins

Crispy Oven Roasted Breakfast Potatoes from www.jasonscooking.com

BackgroundBackground

There’s something about crispy potatoes that are absolutely irresistible. Don’t believe me? On average, Americans eat about 30 lbs of French Fries per year. I don’t like to make fries at home because I don’t like coming face-to-face with a large pot of fat in which I am going to cook something that will then go into my body. I’m not exactly what you’d call a healthy eater but it’s hard to look a pot of oil in the face and not feel dirty. Michael also likes that I don’t normally fry things at home because he doesn’t have to clean up the splatters!

A lot of oven-fries recipes are disappointing to me and that’s mainly because they’re not cooked hot or long enough. Potatoes will absolutely get crispy in the oven but you have to be patient. These potatoes get their crispiness not only from the long stay in the oven but also because they’re par-cooked and roughed up a bit. This gives them more surface area and helps them get super crispy.

If you planning a brunch, these would be amazing breakfast potatoes! Just par cook the night before (through step 2) and put them in the oven when you start prepping everything else.

The RecipeRecipe
Crispy Oven Roasted Breakfast Potatoes
 
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Serves: 4 servings
Ingredients
  • 4 lbs Russet Potatoes, Cut into 1-inch Cubes
  • 2 Tbs Vegetable Oil
  • 1 Tbs Kosher Salt
  • Salt and Pepper to Taste
Instructions
  1. Preheat the oven to 500°, line a half sheet pan with parchment paper, and spray that with non-stick cooking spray.
  2. Put the potatoes in a large pot, cover them by about an inch with warm water and bring to a boil. Cook for 3 minutes and then immediately drain. The outside of the potatoes should be a bit soft but the inside will not be done.
  3. Transfer the potatoes to a large bowl and drizzle the vegetable oil over the top, cover the bowl with a plate and give them a good shake. This will rough up the edges and make them crispy in the oven.
  4. Spread the potatoes on the sheet pan in a single layer (use 2 pans if necessary), season with salt and pepper, and cook for 40 minutes in a 500° oven, turning them after 20 minutes.
Tips and TricksTips and Tricks

Turn these into Cheesy Crispy Oven Roasted Potatoes by sprinkling parmesan cheese on them during the last 10 minutes of cooking. Mmmmmm.

Feed the FreezerFeed the Freezer

I’m not a fan of frozen potatoes so I say make this dish fresh. If you want to freeze them (or even cook them ahead of time), stop after draining, cool and store in the refrigerator for a couple of days or freeze on a sheet pan in a single layer before transferring them to a zip top bag and storing the freezer for up to 6 months.

Resume cooking as normal when you’re ready for potatoes! You may need to add more cooking time if you’re preparing them from frozen so keep an eye on them.

Fun FactsFun Facts

Why don’t potatoes freeze well? Because when the potato goes below 40° F, the starches turn into sugar and change the taste.

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Featured Recipes Side Dishes

Garlic Mashed Potatoes

Garlic Mashed Potatoes from www.jasonscooking.com

Garlic Mashed Potatoes from www.jasonscooking.com

BackgroundBackground

Mashed potatoes are pillowey, fluffy, clouds of deliciousness. They’re also the perfect vessel for gravy. But what about when you don’t want to make gravy? Add some garlic and you get a low-calorie side dish that goes with pretty much anything. Potatoes get a bad rap because of the carbs but they’re actually not too bad for you.

Bonus Tip: Because potatoes are both pretty bland and pretty absorbent, you can sneak some flavor in them via the liquid in which you cook them. I am pretty sure I started cooking potatoes in chicken stock based on this tip that I got from my sister, who got it from her sister-in-law.

The RecipeRecipe
Garlic Mashed Potatoes
 
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Recipe type: Sides
Serves: 6 - 8 servings
Ingredients
  • 3 lb Baking Potatoes, Peeled and Cut into 1” Cubes
  • 4 Cloves Garlic, Roughly Chopped
  • 2 Cups Chicken Stock
  • Water
  • 1 ½ tsp + 1 tsp Kosher Salt
  • ¼ Cup Sour Cream
  • ⅓ Cup Milk
  • ½ tsp Black Pepper
Instructions
  1. Bring potatoes, garlic, chicken stock, 1 ½ tsp salt, and enough water to cover the potatoes by about 1” to a boil over high heat. Cook the potatoes until they are fork tender, about 10 – 15 minutes.
  2. Drain the potatoes and transfer to a work bowl.
  3. Add the sour cream, milk, 1 tsp salt, and pepper to the bowl and, using a hand mixer, mash the potatoes until they are creamy and delicious. If they’re too stiff, add a bit more milk.
  4. Season with more salt and pepper if needed.
Tips and TricksTips and Tricks

Ummm….Jason….you forgot the butter. Nope. There’s no butter in these potatoes because people like to add butter to potatoes at the table so I’m saving you a few calories. You’re welcome.

Feed the FreezerFeed the Freezer

These are best made just before service but you can peel and chop the potatoes up to 12 hours early. Just keep them in a large bowl the refrigerator covered in cold water so they don’t turn brown.

Fun FactsFun Facts

Garlic is considered a natural mosquito repellant. It’s also considered a natural vampire repellant. Coincidence?

Categories
Featured Recipes Side Dishes

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole
Temperature375°Time30 mins

Loaded Baked Potato Casserole

BackgroundBackground

This casserole is the result of me attempting to mix up some loaded potato salad while the potatoes were still too hot. When I added the sour cream and butter to the mix, the potatoes got smoother than I wanted and thus the Loaded Baked Potato Casserole was created!

If you like bacon, cheese, sour cream, butter, and green onions in your baked potato, you’ll love this creamy and delicious Loaded Baked Potato Casserole. This recipe is what would happen if baked potatoes, twice baked potatoes, and mashed potatoes had a tasty casseroley baby. Give it a try for your next big gathering of friends and family.

The RecipeRecipe
Loaded Baked Potato Casserole
 
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Recipe type: Sides
Serves: 12+
Ingredients
  • 5 lb Baking Potatoes
  • 2 1⁄2 tsp Kosher Salt, Divided
  • 2 Cups Chicken Stock
  • Water
  • 6 Slices Bacon, Cooked Crisp and Crumbled
  • 3 Green Onions, Chopped
  • 1⁄2 Stick Butter
  • 16 oz Sour Cream
  • 1 tsp Black Pepper
  • 2 Cups Cheddar Cheese, Shredded
Instructions
Cook the Potatoes
  1. Peel the potatoes and dice them into 1-inch cubes.
  2. In a large pot, combine the potatoes, 1 tsp salt, chicken stock and enough water to cover the potatoes by about 1 inch. Bring the potatoes to a boil and cook until they are tender (about 10 – 15 minutes).
  3. Drain the potatoes and place them in a large bowl.

Make the Casserole
  1. Preheat the oven to 375°
  2. Add the crumbled bacon, chopped green onions, butter, sour cream, 1 1⁄2 tsp salt, and pepper to the bowl and mix until everything is well combined and the mixture is mostly creamy with a few chunks.
  3. Spray a 9 x 13 casserole dish with nonstick cooking spray and spread the potato mixture into it.
  4. Sprinkle the casserole with the shredded cheese and cook in the preheated oven for 30 minutes until the cheese is melted and the sides are bubbly.
Tips and TricksTips and Tricks

If you like other things on your baked potato, add them to the casserole! We won’t judge you.

Feed the FreezerFeed the Freezer

Trying to make your Thanksgiving casseroles early? Freeze this baked potato in a casserole dish for up to 6 months. Defrost overnight and cook as directed above. If you’re cooking from frozen, add about 15 minutes to the cooking time. The casserole is done when it reaches 160°.

Fun FactsFun Facts

The Russet Potato’s dry and mealy flesh makes it perfect for baking and mashing.

Categories
Appetizers Featured Recipes Side Dishes

Cindy’s Strawberry Feta Salad

Cindy’s Strawberry Feta Salad

BackgroundBackground

My sister Cindy doesn’t really enjoy cooking, but when she does, she comes up with some delicious recipes. She recently had us over for dinner and made this strawberry feta salad. It’s easy to make and not a combination I would have thought to try, but it is the perfect combination of sweet, savory, crunchy, and healthy. She also made her own balsamic vinaigrette dressing which was the perfect addition to an already tasty salad.

The RecipeRecipe
Cindy’s Strawberry Feta Salad
 
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Recipe type: Salad
Serves: 6
Ingredients
  • 1 bag of mixed greens
  • 1 medium red onion
  • 2 cups fresh strawberries
  • 1 cup crumbled feta cheese
Instructions
  1. Chop or slice red onion.
  2. Slice strawberries.
  3. Toss the greens, red onions, stawberries and feta cheese with ¼ cup of your favorite salad dressing in a large bowl and you’re done!
Tips and TricksTips and Tricks

Try this salad with the bacon vinaigrette dressing in our Green Bean with Pecans recipe.

Feed the FreezerFeed the Freezer Make Ahead

This salad will hold in the refrigerator for a couple of days without the dressing. When ready to serve, add the dressing and toss.

Fun FactsFun Facts

Jason isn’t a big fan of feta cheese.  He says that anytime he has feta cheese it makes him wish it was goat cheese.

 

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Featured Jason's Favorites Recipes Side Dishes

Roasted Broccoli

Roasted Broccoli from www.jasonscooking.com
Roasted Broccoli
Temperature350°Time10-15 mins

Roasted Broccoli

BackgroundBackground

Every healthy meal should include at least one vegetable, but let’s face it in our busy lives we often opt to skip the vegetable in favor of the quicker, easier and tastier option. But I’m here to tell you that vegetables can be all three of these things and roasted broccoli fits this description perfectly. Roasted broccoli will help keep your meal more balanced, is quick and easy to prepare, and most importantly delicious to eat. This is the broccoli you make for people that don’t eat broccoli.

The RecipeRecipe
Roasted Broccoli
 
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Recipe type: Side
Serves: 4
Ingredients
  • 2 Heads of Fresh Broccoli, Trimmed (or a bag of pre-cut broccoli)
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste
  • Shredded Parmesan Cheese for serving
Instructions
  1. Preheat the oven to 350°
  2. If not using pre-cut broccoli, chop the broccoli into preferred sizes.
  3. Place broccoli pieces into a bowl and pour olive oil over it.
  4. Sprinkle salt and pepper over broccoli. Make sure to use enough to cover all the broccoli.
  5. Mix broccoli with a wooden spoon so that all pieces get equal coverage of oil and seasoning.
  6. Lay out broccoli on a shallow cooking sheet.
  7. Roast the broccoli for 10 - 15 minutes until the edges start to brown.
Tips and TricksTips and Tricks

Try different seasonings, cheeses or sauces to make this roasted broccoli even tastier!

Feed the FreezerFeed the Freezer

Broccoli freezes quite well (see the frozen vegetable aisle of your local grocer) however it is just as easy to roast fresh broccoli as it is to reheat the frozen broccoli.

Fun FactsFun Facts

Broccoli is actually part of the cabbage family and is high in vitamin C and dietary fiber… Hence the healthiness.

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Featured Recipes Side Dishes

Grilled Zucchini

TemperatureMedium HighTime8 – 10 mins

Grilled ZucchiniBackgroundBackground

I hadn’t had that much experience with zucchini until my sister (or possibly my brother in law) made these one Sunday afternoon at a family get together. Since then, I have had a lot of zucchini prepared a lot of different ways but this is still my favorite way to make them. The simplicity of this recipe (if you can even call it that) is what makes it so great and the perfect accompaniment for almost any main dish you can think of.

The RecipeRecipe
Grilled Zucchini
 
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Recipe type: Sides
Serves: 4
Ingredients
  • 2 Large Zucchini
  • 1 Cup Zesty Italian Dressing
Instructions
  1. Slice zucchini diagonally into ¼ inch rounds and place the slices in a quart sized zip-top bag.
  2. Pour the Italian dressing in the bag, squeeze out all of the air and seal. Place the bag in the refrigerator to marinate for at least 1 hour and up to overnight.
  3. Preheat the grill to medium high heat.
  4. Remove the zucchini rounds from the Italian dressing, shaking off any excess. Discard the dressing.
  5. Place the rounds in a grill pan or directly on the grate. Cook for 3 - 4 minutes on each side and remove from the grill. You're looking for grill lines and a wee bit of char.
Tips and TricksTips and Tricks

Remember that a broiler is just an upside down grill. If it’s raining out, don’t fret – cook this tasty side dish on a pan in the oven!

Feed the FreezerFeed the Freezer

Zucchini is a great candidate for freezer storage. Stock up in the summertime while it’s fresh and put it in the freezer to enjoy during the cold winter months. Simply blanch in salted boiling water for 2 – 3 minutes and immediately remove to an ice bath. Freeze on a parchment-lined pan until they’ve hardened and then transfer to a zip-top bag for long term freezer storage.

Fun FactsFun Facts

Like asparagus, the best zucchini are the small and medium ones. Stay away from the giant guys…they won’t kill you but they won’t be as tasty as their smaller friends.

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Appetizers Featured Side Dishes

Spinach Salad with Walnuts and Goat Cheese

Spinach Salad with Walnuts and Goat Cheese

Spinach Salad with Walnuts and Goat Cheese

BackgroundBackground

This is the first “fancy salad” that I ever made and it’s my go to salad when hosting a dinner party. Serve this with Lasagna or Chicken Parmesan and some Garlic Bread for a quick and easy make-ahead meal that can feed a crowd.

The RecipeRecipe
Spinach Salad with Walnuts and Goat Cheese
 
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Recipe type: Salad
Serves: 6
Ingredients
  • ⅓ Cup Balsamic Vinager
  • ⅔ Cup Olive Oil
  • 1 Clove Garlic, Minced
  • ½ tsp Salt
  • ½ tsp Pepper
  • 6 oz Baby Spinach
  • ½ Cup Walnuts, Toasted and Chopped
  • 2 oz Goat Cheese, Crumbled
Instructions
  1. Make the Vinagerette - put vinegar, oil, garlic, salt and pepper in a mason jar and shake to combine.
  2. Toss the spinach, walnuts, goat cheese and ⅓ cup of the vinagerette in a large bowl and you’re done!
Tips and TricksTips and Tricks

I always make my vinaigrettes in a mason jar. It makes mixing a store a breeze.

Feed the FreezerFeed the Freezer Make Ahead

This salad will hold in the refrigerator for a couple of days without the dressing. When ready to serve, add the dress and toss.

Fun FactsFun Facts

Goat Cheese is a fresh cheese that only takes about 3 days to make and is best when eaten within a week of being produced.

Categories
Breakfast Featured Michael's Favorites Side Dishes

Creamy Cheese Grits

cheese grits
Creamy Cheese Grits
TemperatureN/ATime10 min

cheese grits

BackgroundBackground

Grits are a southern staple and if you haven’t tried them you definitely should. These grits are creamy and cheesy and make the perfect side dish for your southern brunch or dinner. They’re a perfect base for a lot of different dishes and can also be enjoyed alone as the ultimate comfort food.

The RecipeRecipe
Creamy Cheese Grits
 
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These quick and easy creamy cheese grits are the ultimate southern comfort food.
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 2 Cups Milk
  • 2 Cups Water
  • 3 Tbs Butter
  • 1 ¼ Cup Quick Grits
  • 1 ½ tsp Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 ½ Cup Cheddar Cheese, Shredded
Instructions
  1. In a medium pot, bring milk, water, chicken stock, and butter to a boil over medium high heat. The milk will overflow the pot when it boils if you let it so keep an eye on it and use a 3 quart pot for this.
  2. As soon as the liquid comes to a boil, add the grits, salt, and pepper and reduce heat to medium low.
  3. Stir the grits pretty much constantly until they are thick and creamy – about 5 – 7 minutes. The grits will thicken more when you add cheese and as they cool.
  4. Once the grits are thick and creamy remove from heat and add half of the cheese.
  5. Stir the cheese into the grits until it melts fully and then repeat with the remaining cheese.
Tips and TricksTips and Tricks

Keep stirring those grits while they’re cooking. The constant stirring develops the starches in the grain and gives it that creamy consistency.

Feed the FreezerDon’t Feed the Freezer

Grits don’t reheat very well so keep them out of the freezer and make a fresh batch when you need your fix.

Fun FactsFun Facts

Stone Ground, Regular and Quick Grits are all the same thing, the names just refer to the size of the grind. Instant grits have been cooked, cooled and dehydrated into a powder. That’s why you only have to add water – you’re not cooking them, you’re reconstituting them.