Posts Tagged ‘side dish recipe’

Summer Sides: Dinner Rolls & Margaritas

Tuesday, August 9th, 2016

Sides are just as important as the meal itself; especially when bread and margaritas are involved! These Parmesan Dinner Rolls are easy to make and will definitely hold your guests over until you serve the main course, or give you something simple to bring along to a friend’s barbecue (just make sure to give yourself time for the dough to rise!). We also found a refreshing peach margarita recipe that is one-of-a-kind and sure to delight; try both of these recipes for your next summertime event!

Red Utility BoardParmesan Dinner Rolls

What you’ll need:

  • 2 cups freshly grated Parmesan cheese
  • 1 teaspoon oregano
  • 2 loaves (about 2 pounds) thawed bread dough
  • 1 cup salted butter, melted

Directions:

  1. Grease two 12-cup muffin tins.
  2. Combine the Parmesan and oregano in a small bowl.
  3. Cut bread dough into 24 pieces, then cut each piece into three (72 total).
  4. Roll each piece into a ball and dip first into the melted butter, then press into the Parmesan cheese. Place three balls of dough in each muffin cup.
  5. Cover with plastic wrap or a cloth and let rise in a warm space until doubled in size; about 6 hours.
  6. Preheat the oven to 375ºF. Bake in the preheated oven for about 20 minutes, or until golden brown.

Peach Margaritas

This recipe mandates a fresh peach puree to get the tastiest beverage. We found the best instructions for creating this irresistible refresher at the Baker by Nature – find them here.

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Sautéed Spinach with Garlic

Tuesday, October 11th, 2011

Hampton RugCelebrate Vegetarian Month with this yummy side dish.

You Will Need:
2 Tbs extra-virgin olive oil
4 cloves garlic, minced
1 lb triple washed spinach, stems removed
1/4 tsp sugar
Salt and freshly ground black pepper

Instructions:
Heat a skillet over medium heat.
Add oil and garlic.
Sauté garlic in oil 2 or 3 minutes.
Fill the pan with leaves and turn leaves in warm oil until they wilt.
Add more spinach to the skillet and repeat the process until all of the spinach is incorporated.
Season salt, pepper, and sugar, then serve.

Try red wine vinegar on the side instead of adding salt.

Set of 4 Country Kitchen PlacematsSet of 6 Country Kitchen Coasters

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BLT Pasta Salad

Tuesday, July 12th, 2011

A lite summer salad. Perfect for picnics, main courses, or on the side.This can be prepared ahead, but we recommend adding the vegetables close to serving time so they maintain their freshness.

What you’ll need:

Farm Fresh Salad Bowl

  • 1 box (16 ounces) rotini pasta
  • 2 cups cooked chicken (cubed)
  • 8 ounces crumbled crisp bacon
  • 2 tomatoes, cut into chunks
  • 2 cups shredded lettuce
  • 1 cup mayonnaise
  • 2 tablespoon white wine vinegar
  • 2 tablespon lemon juice

Directions:

  1. Cook pasta to desired tenderness.
  2. Prepare chicken and bacon.
  3. Combine ingredients in a large bowl.
  4. Chill 1-2hrs before serving.

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