Side Dishes | A Pinch of Joy

Potato Nests and holiday menu suggestions

March 12, 2013 by Charlene

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare. I served in the fancy ramekins in which they were baked. A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes. Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes. I used the kind found in the refrigerated section. The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese. I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese. You can also use this mixture as a “bowl” for scrambled eggs after baking. To do this, press the back of a tablespoon into each mound, making a nest, before baking. During the last few minutes of baking, scramble eggs as you usually do. Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon. Serve hot for breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too. Or use them for a hearty appetizer. Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls Lemon Poppyseed Zuchinni Bread Honey Banana Bread

Wicked Good Pork Chops Aloha Chicken Orange Glazed Cornish Hens

Sunny Broccoli Salad Wicked Simple Sweet Slaw Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake Coconut Macaroons Hot Fudge Sundae Cake

Potato Nests

Ingredients

1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
2 large eggs, beaten
6 green onions chopped
1 cup shredded cheese (I used Colby jack, but your choice)
½ cup shredded Parmesan cheese
½ teaspoon salt
¼ teaspoon ground pepper or to taste

Instructions

Preheat oven to 375 degrees F.
Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
In a large bowl, beat the 2 eggs just until yoke and white are mixed.
Add green onions, salt, cheese and stir.
Mix in refrigerated potatoes.
Scoop mixture in greased muffin cups or ramekins.
Bake for 20 to 25 minutes or until golden brown and set.

http://www.apinchofjoy.com/2013/03/potato-nests-and-holiday-menu-suggestions/

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Scottsdale Potatoes – Hashbrown potato casserole

December 18, 2012 by Charlene

My mother was introduced to these creamy, cheesy potatoes while visiting family in Arizona. Apparently that’s where they got the name Scottsdale! She always called them that and I have seen them in some old cookbooks with that name. Recently I’ve seen them labeled Funeral Potatoes – a name which belies their yumminess but apparently takes into account the fact that it can satisfy large numbers. The recipe can be assembled ahead of time and baked while other foods are being prepared.

If you want a holiday or family dinner dish that travels well – this is it. Bake it at home and carry it hot or let it cool and warm it when you arrive. Or assemble it at home and bake when you arrive, depending on your schedule and the hostess’s oven space.

It also makes a comforting addition to any meal –especially when the weather is cold outside. I make it and we will eat several meals (with moderate portions) from it because the “leftovers” are almost as good as the first time fresh out of the oven. You can also add around 2 cups of browned ground beef to the mixture or 1 – 2 cups of diced ham to make this a main dish. And you can enforce portion control by baking the potatoes in serving size baking dishes. I added ground beef and did the serving size dishes for the photo. You can also put them in tart pans and bake them crispy to make an appetizer. Love these ‘taters!

I prefer the shredded hash browns because I like the texture of them in the finished dish over the diced hash browns. I don’t have a huge mixing bowl, so I spread half the frozen potatoes in the greased 9×13 pan and the rest in my large mixing bowl. Either cream of chicken (lighter flavor) or cream of mushroom soup (deeper flavor) will work. I also like to buy the cream of chicken with garlic or with herbs for a nice flavor change. Add all the remaining ingredients to the shredded hash browns in the mixing bowl – EXCEPT the melted butter. When you have everything mixed, spread it over the potatoes in the 9×13 pan. Everything melds together while baking. Melt butter in microwave. Timing may vary according to your microwave – mine takes about 30 seconds at 75% power. Pour melted butter evenly over casserole. I like to leave the top plain, but the original recipe called for 2 cups of finely crushed cornflakes spread over the top.

If feeding large quantities meets your requirements, go to my facebook page and “like” to access the Exclusive Downloads. There you will find a Scottsdale Cheesy Potato recipe to feed one hundred people from my mother’s church cookbook (so you know it is good!)

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Scottsdale Cheesy Potatoes

Ingredients

1 32 ounce bag frozen hash brown potatoes
1 can cream of chicken or cream of mushroom soup
1 16 ounce container sour cream
2 cup shredded cheddar cheese
¼ cup chopped onion
¼ teaspoon pepper
1 tsp salt
½ cup butter or margarine melted

Instructions

Mix all ingredients except melted butter.
Spray 9x13 baking pan with cooking spray.
Spread casserole evenly into pan.
Melt butter in microwave and pour evenly over casserole.
Bake at 350 degrees for 40-45 minutes.
An alternate recipe calls for a topping of 2 cups of finely crushed cornflakes spread over the top.

http://www.apinchofjoy.com/2012/12/scottsdale-potatoes/

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Holiday Sweet Potatoes

November 15, 2012 by Charlene

Sweet potatoes are one of the oldest known foods, cultivated by Native Americans for centuries. They were a major source of nutrition for early colonists – so very appropriate for Thanksgiving! — and later soldiers during the Revolutionary War. Often called yams from a similar African tuber, sweet potatoes are much more nutritious. They are an excellent source of calcium, vitamins A and C, potassium and manganese among other nutrients. They are low on the glycemic scale and are often recommended to diabetics for blood sugar control. There is an enzyme in sweet potatoes that converts the starches of the young plant into sugars as the potato matures. Sweetness increases during storage and cooking.

If using fresh sweet potatoes, choose ones that are firm, dark and blemish free, then store in a dry cool place, where they will keep up to a month. Wash well before cooking with the skins on. Many of the nutrients are near the skin so leaving it on during cooking helps preserve them. The skins are very easy to pull off when cooked – much easier than peeling raw. Sweet potatoes can be boiled, steamed, baked, roasted or microwaved. Or made into yummy, festive dishes like this one! I found those cute little ramekins at a tag sale. They hold about a half cup which is perfect for “have one of every dish” holiday dinners. (Secret portion control!) The sweet potatoes are made richer with cream and egg and are perfectly complemented with the pecan topping. A delectable, healthy treat even when it is not a holiday!

For your holiday menu, you might also like Sunny Broccoli Salad, Fruity Cranberry Relish. Blushing Peach Pie, or Spiced Pineapple Carrot Cake.

To save this recipe to your ZipList Recipe Box, click the blue button. To find out more about ZipList, click here.

Holiday Sweet Potatoes

Ingredients

40 ounce can of sweet potatoes or yams
OR 3 lbs fresh sweet potatoes, cooked and peeled.
1/3 cup sugar or sugar substitute equivalent
2 tablespoons half and half OR milk
¼ cup butter
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper
1 egg

Topping

1 cup pecans plus ½ cup
1 teaspoon cinnamon
¼ cup sugar or sugar substitute equivalent
2 Tablespoons butter

Instructions

Prepare topping by pulse 1 cup of pecans in food processor until it forms a coarse meal.
Add sugar, cinnamon and butter and process until blended.
Pour into small bowl, add remaining pecans and set aside.
Put sweet potatoes in food processor with butter and seasonings. Process about 30 seconds and taste. Add sugar according to sweetness of sweet potato and adjust seasonings, if needed.
Add egg and process until smooth and well blended.
Use cooking spray to oil 8 ramekins and pour mixture into prepared pan.
Bake at 375 until topping browns, about 30 minutes for ramekins.
Eight servings. About 20 carbs per half cup serving, 4 grams of protein

http://www.apinchofjoy.com/2012/11/holiday-sweet-potatoes/

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Mock N Cheese aka Cauliflower Gratin

April 19, 2012 by Charlene

Cauliflower, Mark Twain once sniffed, was nothing but cabbage with a college education. Boiled and buttered, the way grandma used to do it, cauliflower was nothing to write home about. Now it is on restaurant menus and is a sought after addition to meals. Cauliflower began to appear on vegetable trays, in snack packs and anywhere a crunch was needed. Cooks everywhere took a closer look when low carb dining became important to a large part of the population. Cauliflower is only 5 carbs per serving and it’s somewhat bland flavor and good texture makes it an acceptable substitute for potatoes, pasta and rice. This recipe uses it as a substitute for Mac n Cheese. (Mock N Cheese! My sister, Vee, told me it was not a good name if I had to explain it. First she hinted ever so diplomatically with a laugh and a hmmmm — or maybe it was a snort like a hmmmm. Was she right? )

Precook the cauliflower in the microwave, covered, just enough to make it crispy soft – you can put a fork in it, but it retains some of its crispness. While it is microwaving, begin to make the roux in a large pan. The onion and garlic aren’t enough to jump out, but they give a depth to the dish. Same with the nutmeg – although you can smell it during baking, you can’t really taste it. The cheese does play a part in the flavor, but you can adjust to what you have on hand and what your tastes are. The milk and cream can vary, as well. If you have whole milk use 2 cups of it. Two cups of half and half work or if you want a richer flavor use all cream. You can leave the cauliflower in sections, just as you placed them in the baking dish and pour the cheese sauce over it. You will have a proper cauliflower au gratin then –especially if you also sprinkle a couple tablespoons of seasoned bread crumbs over the top before baking. To make it a substitute for macaroni and cheese, run a sharp knife through the partially cooked cauliflower in the pan until the texture is somewhat reminiscent of large elbow macaroni. Pour on the cheese sauce and bake for Faux Roni? Mock N Cheese? Good stuff!

Mock N Cheese aka Cauliflower Gratin

Ingredients

1 head of cauliflower, about 3 pounds
½ small onion, diced
½ teaspoon minced garlic
4 tablespoons butter
3 tablespoons flour
1 cup cream
1 cup milk
2 cups grated cheese (cheddar, Colby Jack, Monterey Jack)
2/3 cup parmesan cheese (or Swiss)
½ teaspoon salt
pepper to taste
Pinch of nutmeg

Instructions

Turn cauliflower upside down and cut all around the stem with sharp knife. Remove tough leafy stems. Do not cut the florets apart.
Spray 8x8 baking dish with cooking spray. Rinse cauliflower sections and place without draining into baking dish. Cover dish with upside plate or piece of waxed paper. Microwave 3 minutes on high.
Turn oven to 400 degrees.
In large pan, melt butter over medium heat.
Add onion and garlic and saute’ until fragrant, 1-3 minutes
Add flour and stir to form a roux. Cook, stirring contantly about 1 minute. Lower heat if necessary to avoid browning the roux.
Add cream/milk slowly, whisking to keep the mixture smooth.
Bring mixture to slow boil, and then reduce heat to a simmer and cook until thick, smooth and creamy, about 5 minutes.
Add nutmeg, salt and pepper and grated cheese, stirring until cheese is melted.
Pour evenly over the cauliflower in the 8x8 baking dish and sprinkle grated parmesan evenly over the top.
Bake for 20-30 minutes until golden brown and bubbly.

http://www.apinchofjoy.com/2012/04/mock-n-cheese-aka-cauliflower-gratin/

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Five meals 300 (or less) calories

February 23, 2012 by Charlene

Sometimes coming up with a healthy meal is the last thing you want to spend any time thinking about. Here are five basic meal plans with approximate number of calories for one serving to kick start the process with room to add more calories, such as fruit or whole grains. Reminder: the number of calories for each individual to maintain or lose weight will depend on gender, age, activity level. The average woman needs between 1600 and 2000 calories a day.

Salad Plate - 200 calories

Plate (about 2 cups, loosely packed) of mixed lettuces, spring greens, iceberg, romaine with chopped vegetables (carrots, cucumbers, celery, etc. – 15 -25 calories , sliced hard boiled egg (40 calories) cheese (45 calories), diced apple (45 calories) and nuts (45 calories). If using dressing check serving size, calorie and carb count on label

Chicken dinners – 300 calories

Grilled chicken breast – 240 calories – 0 carbs

Sesame Green Beans, 1 cup – 40 calories

Side salad, 1 cup of greens – no dressing – 8 calories

Pork Chops – 300 calories

Wicked Good and Easy Pork Chops – 200 calories

Green Beans, steamed, 1/2 cup – 17 calories

Fried apples, 1/2 cup – 74 calories – 15 carbs

Spinach Salad with lemon garlic dressing - 12 calories

Fish – 300 calories

Baked tilapia fillet – 100 Calories

Sunny Broccoli Salad , 1/2 cup – 100 calories

Corn, 1/2 cup – 70 calories

OR baked potato slices, 1/2 cup – 80 calories

Beef – 300 calories

Roast beef, 3 oz - 150 calories

Diced Potato/Carrot, 1/2 cup – no gravy 50 calories

Spring Green Salad with apples, 2 cups loosely packed– 100 calories

Have a joyful day!

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Crockpot Cheesecake

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Pork roast, sweet potatoes and fried apples

February 17, 2012 by Charlene

Pork loin roast, fried apples and sweet potatoes – a classic dinner. It is very simple, calling for only basic cooking skills, but looks fantastic and like you spent hours in the kitchen. My kind of cooking!

Start with a crockpot that has been sprayed well with cooking oil or lined with a cooking bag. I put about a half cup of hot water from the superhot tap into the bottom to provide moistness and help heat the crockpot quickly. You can brown the pork loin in a skillet to deepen the flavor, but I often do not take the time. There may be a bit of fat on the loin. Pork has a tendency to be dry so don’t give in to the temptation to trim it because it will add moistness to the meat. Mix together the brown sugar, salt, pepper, mustard with enough orange juice to make a thick paste. Pat a bit on the sides and spread the rest on the top of the meat. Place meat in the crockpot and drizzle with about a tablespoon of olive oil, being careful not to “wash” off the sugar rub. If you are going to leave the house for the day, use a larger pork loin, be sure you add enough water to cover the bottom at least ¼ inch deep and cook on low. I generally use smaller roasts so it cooks for a shorter time (around 4 hours) and someone is around who can check an hour or so before eating time to make any adjustments needed. If you want to check the internal temperature, federal guidelines have changed to a lower temperature than they used to recommend – 140 degrees vs 160 degrees. Let the meat rest on its platter outside the crockpot while you fry the apples.

Cooking sweet potatoes is so easy, starting about 25-30 minutes before mealtime. Scrub the skins and trim as needed. Slice into chunks about 1-2 inches thick striving for a semblance of uniformity so they will cook more evenly. Cover with water and bring to boil. Boil about 15 minutes and test by cornering a chunk with a fork. If the skin is the only place you meet resistance, they are done. Pour into colander to drain. Hold each chunk down with a fork, use a sharp knife to pierce and pinch the skin so you can pull it off the potato. Whip with mixer, add salt to taste. Serve with butter. Mmmmmmm

Fried apples – never heard of ‘em until college. I come by my minimal preparation criteria honestly, you understand. With six kids, my mother was not one to add unnecessary steps or dishes to wash. You want an apple – pick it up and eat it. But fried apples are almost the equivalent of no extra preparation. Put about a tablespoon of butter into a small frying pan for every two apples, wash and slice the apples into the pan. Heat over medium heat, stirring occasionally until apples start to turn limp but are still crisp to bite — if that makes sense! Don’t let them get mushy in other words! It will take 5-10 minutes, depending on the variety of apple. Sprinkle lightly with cinnamon and serve.

Add a vegetable and/or a salad. Perfect meal for the family or for guests!

This recipe was featured at: Rattlebridge Farm, Lady Behind the Curtain,

Crockpot Pork loin roast with sweet potatoes and fried apples

Ingredients

Crockpot pork loin

Pork loin, 3-5 pounds
¼ cup brown sugar
1 teaspoon ground mustard
¾ teaspoon salt
½ teaspoon pepper
2 Tablespoons orange juice (stock, water, lemon juice can substitute)
1 tablespoon olive or canola oil

Sweet potatoes

2 large sweet potatoes, 5-6 inches in length to serve 3
Salt and butter to taste

Fried apples

2 apples, sliced to serve 3
1 tablespoon butter or margarine
Cinnamon to taste

Instructions

Crockpot pork loin

Prepare crockpot with cooking spray or liner. Add water to cover bottom at least 1/4 inch deep.
Brown first one side and then the other of pork loin in skillet with 2-3 tablespoons of oil. This is an optional step, but does deepen the flavor.
Mix dry ingredients and orange juice to make paste. Pat on sides and spread most of it on top.
Place pork loin into crock pot and drizzle with olive or canola oil.
Cook on low 8-9 hours for roast 4 pounds and up or 4-6 hours for less than 4 pounds.
Internal temperature should reach 140 degrees at least. Let rest for 10 minutes before serving.

Sweet potatoes

Scrub and trim, then cut into uniform chunks. Smaller ones cook faster.
Place in medium pan and cover with water.
Bring to boil and boil for 15 minutes, until sweet potato pierces easily with fork.
Drain and peel.
Whip with mixer and season with salt and butter to taste.

Fried apples

Melt butter or margarine in small skillet
Wash and slice into melted butter
Cook 5-10 minutes, stirring occasionally until slightly limp.
Sprinkle lightly with cinnamon.

http://www.apinchofjoy.com/2012/02/pork-roast-sweet-potatoes-and-fried-apples/

Be sure to check out Busy Monday Link party for great ideas from around the web! Previous parties are archived under the Connecting button on the tool bar at the top — just waiting to inspire you anew!

Have a joyful day!

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Sesame Green Beans

August 30, 2011 by Charlene

I could make a meal of these! A Chinese place nearby has these as a staple on the buffet table (along with pizza and apple pie!) and I make a beeline for them every time we eat there. Along with the Crab Rangoons – but that’s a different post! I raved over them one time to my sister Vee in one of our weekly phone calls. Oh, I make those every once in a while, she says, they are really good. Shocked silence on my end. How did she know about Sesame Beans? And why was she keeping them secret? Then she spilled the beans and gave me her recipe. (sorry – that just slipped out!)

Of course, I didn’t get to it right away. After all, the Chinese place is down the street. Then we were invited to a get-together – a wonderful evening Thanksgiving feast on the patio in August. The hostess said it was easier to put a turkey in the oven than to cook hamburgers and hotdogs and asked everyone to bring something that went with the turkey. My assignment was beans. Nothing like trying a new recipe for a group of newly met friends! I took the plunge, made Vee’s Sesame Beans and brought home an almost empty dish. Recommended by unsuspecting party goers!

I actually made two double batches. One in a flat skillet, which cooked more quickly and one in a wok that caught the seeds as they popped. I’ll try both again and decide which works best for a single batch. By the way, don’t drop the container of sesame seeds over an open kitchen drawer. Millions of little tiny seeds everywhere! You might find yourself loading the entire contents of the drawer in the dishwasher and making a trip to the grocery store for more sesame seeds. Just sayin’ . . . .

Sesame Green Beans

Ingredients