Archive for the ‘Side Dishes’ Category

Tasteful Tuesday: Potato, Zucchini and Pepper Bake

Tuesday, April 24th, 2018

This versatile recipe will get dinner on the table in no time. Serve with your favorite meat or poultry, add cheese, or simply eat this vegetable dish on its own.

What you’ll need:

  • 2 medium zucchini
  • 4 large potatoes, peeled
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Quarter and cut up the zucchini, cut the potatoes into large chunks, seed and chop the pepper and slice up the garlic cloves.
  2. In a large baking pan, toss the zucchini, potatoes, pepper, garlic and bread crumbs with the olive oil. Season with paprika, and add salt and pepper if desired.
  3. Bake for at least one hour in the preheated oven. Stir about every 15 minutes to ensure even baking. Potatoes should be tender and lightly brown before removing from oven. Serve hot.

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Tasteful Tuesday: Chicken Sesame Pasta Salad

Tuesday, April 17th, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopThis fun, Asian-inspired pasta salad will be a great backyard party food contender this summer. It’s also a great dish for making up at the start of busy weeks throughout the year, when you have to rely on quick, but hearty meals (leftovers!).

What you’ll need:

  • 1/4 cup sesame seeds
  • 16 ounces bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 2-3 cups shredded cooked chicken breast
    (we recommend seasoning with black
    pepper, garlic salt and a pinch of red pepper)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded carrots
  • 1/3 cup chopped green onion
  • Broccoli, red pepper, snap peas or other
    vegetables can be added if desired.

Directions:

  1. Heat a skillet over medium-high heat. Add sesame seeds and stir until lightly toasted. Remove from heat and set aside.
  2. Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water until cool. Pour into a large bowl.
  3. In a container with a sealing lid, combine sesame seeds, vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger and pepper. Shake well and pour over pasta. Toss until pasta is evenly coated.
  4. Mix in chicken, cilantro, carrots and green onion (and any more vegetables, if desired) and refrigerate for at least 20 minutes. Serve and enjoy!

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Tuesday Recipe: Coconut Shrimp

Tuesday, April 10th, 2018

Today we have a delicious recipe for baked coconut shrimp. This makes a great appetizer (try dipping the shrimp in sweet orange marmalade), as well as a topping on rice. We recommend putting the coconut into a food processor to make it more fine, but that’s not necessary.

Baked Coconut Shrimp Recipe | Seafood Recipe | Sturbridge Yankee Workshop

What you’ll need:

  • 1/4 pound of large shrimp
    (about 12-15 shrimp),
    peeled and deveined
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon paprika
  • 1 cup flaked
    sweet coconut
  • 1 egg white

Directions:

  1. Preheat the oven to 400°F and lightly coat a baking sheet with cooking spray. Rinse and dry shrimp.
  2. In a small bowl, mix cornstarch, salt and paprika until combined; pour the coconut into another bowl. Beat the egg white in a shallow bowl until foamy.
  3. Dredge one shrimp at a time in the cornstarch, then the egg white and finally the coconut; make sure each shrimp is coated well. Repeat with the remaining shrimp and place on the prepared baking sheet.
  4. Put the baking sheet in the oven and after about 6 minutes, flip the shrimp and bake for an additional 8-10 minutes. Check to make sure the shrimp are pink all the way through, then serve!

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