Tag: Side Dish Recipes

Fall Foodie: 5-Ingredient Red-Wine Cranberry Sauce

by Ashley DeLargeLeave a Comment on Fall Foodie: 5-Ingredient Red-Wine Cranberry Sauce

Good Afternoon and Happy Friday, everyone!

Today’s post is coming at you all a little later than usual (I’m an early bird, after all)– but for good reason. The last Friday before Thanksgiving is always a little crazy at my job since so many people are on vacation next week and it’s sort of a mad dash to get those last minute loose ends and cases wrapped up before the office is a ghost town for a few days.

I’m powering through a lengthy “To Do” list today, but that also includes sharing a quick, easy, delicious- and crowd-friendly side dish recipe for next week’s festivities! If you like citrus, and if you like red wine- then you’re going to love and appreciate this recipe for cranberry sauce!

WHAT YOU’LL NEED:

  • One 12-ounce package cranberries
  • 1¼ cups sugar
  • 1 cup dry red wine
  • 1 orange
  • 1 cinnamon stick

READY? HERE’S WHAT YOU DO:

  1. In a medium pot, toss the cranberries and sugar to combine. Pour the red wine over the cranberries and heat over medium heat.
  2. Peel the zest away from the orange with a vegetable peeler and add it to the pot. Cut the orange in half and squeeze the juice into the pot.
  3. Add the cinnamon stick and bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the cranberries burst, 10 to 15 minutes.
  4. Cool the mixture to room temperature before serving.

This makes about ten servings, so if you need to adjust the measurements to better accommodate a smaller/larger crowd- feel free! And I recommend making a little extra, anyway- since it tends to go quickly whenever I serve it!

With the holiday next week, the posting schedule here on ‘Blondie Birdie’ is going to be a little different- with content up on Tuesday, Thursday (before I head out to have dinner with my family!) and on Saturday when I wrap up this past November and prepare for the final month of 2019.

I’ll see you all then! Enjoy your weekend!

xx

– Ashley –

Backyard BBQ Recipes: Grilled Watermelon-Feta Skewers

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: Grilled Watermelon-Feta Skewers

Good Morning and Happy Friday, everyone!

I am so excited for this weekend- not only because I need a little break from what proved to be a rather busy and hectic work-week- but also because the weather is supposed to be really nice and I’ve got a lot of outdoor stuff I want to do around the Valley!

One of those outdoorsy things may include some grilling- and I recently came across a super simple, super quick backyard BBQ recipe that combines fruit and cheese (a great pairing in itself, really)– but in a fun and unique way.

Meet watermelon and feta skewers- the Summertime recipe you didn’t know you needed in your life ’til now!

WHAT YOU’LL NEED:

  • About 40 (1-inch) pieces cubed watermelon
  • About 20 (1-inch) pieces cubed feta cheese
  • ⅔ cup extra-virgin olive oil
  • 4 cups arugula (optional)
  • 3 tablespoons balsamic vinegar
  • Coarse sea salt and freshly ground black pepper
  • ⅓ cup chopped fresh basil (optional)

READY? HERE’S WHAT YOU DO:

  1. Set your grill to high heat. Thread a piece of watermelon, a piece of feta and a second piece of watermelon onto a 6-inch skewer. Repeat with the remaining pieces of watermelon and feta.
  2. Once the grill is hot, brush the skewers on all sides with 2 tablespoons of the olive oil. Grill until lightly charred on all sides, 1 to 2 minutes per side. Remove from the grill and cool slightly.
  3. To serve, mound 1 cup arugula onto each plate and top with 5 skewers per plate. Drizzle each salad with 1 to 2 tablespoons olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper, and garnish with chopped basil. Serve immediately.

Even though the original recipe calls for some extra ingredients for presentation purposes- my skewers were well-received even without being placed on a bed of arugula or sprinkled with basil. I put them out with a little bowl of standard cream cheese fruit dip and another little bowl of vanilla Greek yogurt and my friends devoured them just the same!

The sweetness of the watermelon with the saltiness of the feta was an unexpected flavor journey as I ate a couple of these skewers myself- but it was definitely delicious and something I will absolutely make again- although I think the next time I might leave them on the grill for a little longer to get a bit more of a charred surface. I was admittedly afraid of melting the cheese too much during this go at the recipe!

That just about does it for me this week. I’ll be back on Monday with more recaps of my time around the Valley, another look at my Summer wardrobe and maybe- just maybe- a custom-made Summertime soundtrack to share! You’ll have to check back to find out!

Here’s wishing you all a sunny, safe and fun weekend ahead. Be good to yourselves and each other!

xx

– Ashley –

Super Bowl Snacks: Mozzarella-Stuffed Pizza Bread

by Ashley DeLargeLeave a Comment on Super Bowl Snacks: Mozzarella-Stuffed Pizza Bread

Good Afternoon and Happy “Hump Day,” everyone!

Today’s post is coming at you all a little later on in the day than usual- but with a Patriot’s Parade, work and friends visiting from California- the past couple of days have been a little crazy!

I’m still riding the post-Super Bowl celebration high right now- which is why I’m sharing a dish that I particularly love to make during football season- but can also really be prepared and served any time of year! Pizza dishes are appropriate year-round- on any day, occasion, party, etc.

This cheese-stuffed pizza dough takes just over an our to prepare, cook and serve- and about two minutes to eat (or one minute, if you’re like me…)

WHAT YOU’LL NEED:

  • 1 pound pizza dough
  • 1 large egg
  • 12 ounces finely diced fresh mozzarella
  • 1 tablespoon chopped fresh oregano
  • Freshly ground black pepper
  • ½ cup sun-dried tomato pesto (store-bought or homemade)
  • 2 tablespoons extra-virgin olive oil, divided
  • ⅓ cup finely grated Parmesan cheese Fresh basil, for serving

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the dough into a 4-by-14-inch rectangle. Cut the dough in half lengthwise. In a small bowl, whisk the egg with 1 tablespoon water until combined.
  3. Sprinkle the mozzarella down the length of one piece of the dough in an even layer. Sprinkle the oregano and pepper evenly over the cheese. Use a pastry brush to brush the egg wash around the perimeter of the other piece of dough. Stack the pieces of dough, pressing firmly around the edges to seal and encase the cheese.
  4. Use a spoon to spread a line of pesto, about 1 inch thick, all the way down the length of the dough.
  5. Gently pick up the dough and twist down the length of it so that the pesto looks swirled. Transfer the dough to the baking sheet and coil it into a tight spiral.
  6. Brush the dough with the olive oil, cover with plastic wrap and let rise for 20 minutes.
  7. Sprinkle the Parmesan onto the dough and then bake until very golden brown, 20 to 25 minutes. 8. Serve immediately, garnished with basil.

Amid the nachos, French fries, chicken wings, chips & dip, sliders and beer- this “Pizza Bread” was definitely a hit and went pretty fast! I also made sure to serve it alongside small bowls of marinara sauce and ranch dressing- since those are the mandatory Super Bowl side-sauces, after all!

And, of course- no Super Bowl party is complete without properly representing your team. Luckily, I had plenty of Patriots plates/cups on standby for the occasion! There’s still some left over, too- so maybe I can break it out again for next year’s Super Bowl!

A girl can hope, right?

Anyway, I have to get back to work- but here’s wishing you all a wonderful rest of your Wednesday!

xx

– Ashley –

Cozy Cooking: Smoked Gouda Potato Pancakes

by Ashley DeLargeLeave a Comment on Cozy Cooking: Smoked Gouda Potato Pancakes

Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.

Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.

What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.

I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.

___________________________

We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.

I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.

Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!

WHAT YOU’LL NEED:

  • 1 lbs. russet potato, peeled
  • 1 small onion, peeled
  • ¼ cup flour
  • ¾ cup shredded smoked Gouda cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Grapeseed oil, as needed
  • Sour cream
  • Sliced green onions

READY? HERE’S WHAT YOU DO:

  1. Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
  2. Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
  3. In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
  4. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
  5. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.

I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!

Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!

I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!

See you all next week!

xx

– Ashley –

Fall Foodie: Slow Cooker Glazed Carrots

by Ashley DeLargeLeave a Comment on Fall Foodie: Slow Cooker Glazed Carrots

Good Morning and Happy Monday, everyone!

It’s a short work-week for me, with Wednesday being a half day, Thursday being Thanksgiving- and then my office remaining closed on Friday so we can all recover from our food comas (thank God)– so today and tomorrow are pretty packed with pre-holiday/long weekend paperwork and preparations.

In the spirit of alleviating any last minute stress and hopefully assisting some of you with a quick, “set it and forget it” recipe- I wanted to share an incredibly easy, packed with flavor vegetable side dish you can make in your crock pot while you tend to other, more important matters on Wednesday night or Thursday morning (like watching the parade- which I’m determined to wake up in time for this year!)

WHAT YOU’LL NEED:

  • 2 lbs. carrots peeled and sliced into ½ inch pieces
  • ¼ cup butter melted
  • ⅓ cup brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon chopped parsley

READY? HERE’S WHAT YOU DO:

  1. Place the carrots in a slow cooker. In a small bowl, whisk together the butter, brown sugar, salt, cinnamon and nutmeg.
  2. Pour the brown sugar mixture over the carrots and toss to coat.
  3. Cook on HIGH for 3 hours or until carrots are tender. If you’d like to thicken the glaze, remove the cover and cook on HIGH for an additional 15 minutes.
  4. Sprinkle with parsley and serve.

So simple, right? And believe me when I say this ridiculously easy recipe is delicious. It’s the perfect combination of sweet, salty- and the tender texture of the carrot slices is savory- not sloppy. If you’re feeling extra creative (and no nut allergies permitting)– you can even add some sliced almonds to the mix for an extra bit of crunch. I’ve done it before- and it’s awesome!

But I’m off to try and stay ahead of my caseloads today and get another cup of coffee. Here’s wishing you all a wonderful start to your week!

xx

– Ashley –