Category Archives: Side Dishes

Holidays, Side Dishes, Vegetables, Vegetarian, Yams

Citrus Glazed Yams

April 24, 2014 Sharon Leave a comment

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

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Sharon Springfield

Citrus Glazed Yams

Bell Pepper, Mushrooms, Onions, Side Dishes, Squash, Vegetables, Vegetarian

Marinated Grilled Veggies

April 4, 2014 Sharon 1 Comment

Marinated Grilled Veggies are so easy to prepare and they make a great side dish. You can cut up your veggies up to a day ahead and let them marinate until you are ready to fire up the grill. We have a grill basket that we use to make these grilled veggies.

Ingredients:

2 zucchini squash
2 yellow squash
1 sweet onion
1 red bell pepper
1 package fresh mushrooms

Wash, rinse and dry the veggies. (I always use antibacterial soap and rinse well to remove any pesticides or other cooties.) Rinse the mushrooms in just water, removing all the dirt, and set on a towel to dry. Cut off the stems.

Prepare the marinade:

In a large ziplock bag, add 3 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, 1 teaspoon minced garlic, 1 teaspoon oregano, a dash of seasoned salt such as Everglades seasoning or Adobo seasoning. If you want to go the easy route, just use a balsamic vinagrette dressing, approx 1/4 cup.

Chop all the veggies up in bite sized pieces and add to the ziploc bag with the marinade. Seal the bag and toss the marinade over all the chopped veggies. If you are going to be cooking it right away, you can just leave it out on the counter while your grill heats. If you aren’t cooking them immediately, refrigerate until you are ready to cook.

Pre-heat your grill and the grill basket. Add approximately half of the marinated veggies to the basket. Stir to evenly distribute them in the basket. Close the grill lid and let them sizzzzzle away for a few minutes. Stir every couple minutes. When they are crisp-tender, they are done. Scoop them out of the basket into a serving bowl. Repeat with remaining marinated vegetables.

Serve as a side dish or make into a vegetarian dinner in a whole wheat wrap or on a bun.

We had ours with grilled fish and rice pilaf.

Marinated Grilled Veggies are SOOO GOOD that I would eat them every single day! Give this a try, you will love it!

Pin it on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776783968285/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Marinated Grilled Veggies

Casseroles, Holidays, Side Dishes, Southern, Sweet Potatoes, Vegetarian

Sweet Potato Casserole

March 30, 2014 Sharon Leave a comment

Sweet Potato Casserole

What would Thanksgiving be without Sweet Potato Casserole? In my family, I’m the one who always gets to bring it because I know the best sweet potato casserole recipe ever! My secret is the crunchy buttery topping with coconut, pecans and brown sugar. It’s so delicious and sweet that I usually eat it last, like a dessert. The fluffy mashed sweet potatoes spiced with pumpkin pie spices like cinnamon, ginger and all spice are just heavenly! So if you’re looking for the best sweet potato casserole recipe, take it from this southern girl, here’s the only one you need.

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

First of all, you have two options of how to cook your sweet potatoes. You can either bake them until they’re soft and scoop out the inside of the sweet potatoes and discard the skins, or you can peel the sweet potatoes, cube them and boil them in a pot of water until they are fork tender then drain them and mash with a potato masher. I’ve done it both ways and they both work equally well. I usually use about 5 or 6 medium sized sweet potatoes.

Sweet Potato Casserole Recipe

Ingredients:

Mashed cooked sweet potatoes
1 egg
1/3 cup milk or flavored liquid coffee creamer (hazelnut or vanilla)
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Mix together the above ingredients with your mashed sweet potatoes. Spread them into a 1 1/2 quart casserole dish.

Sweet potato casserole recipe topping:

1/4 cup softened butter
1/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup pecans, chopped

Mix together the topping ingredients and sprinkle over the casserole. Bake in a 350○F oven for 20 – 30 minutes. The topping should be bubbly and browned. The smell should be amazing and will summon you to the oven when it’s getting close to done. Serve this awesome comfort food at your next Thanksgiving or Christmas dinner and everyone will be begging you for your Sweet Potato Casserole Recipe.

Remember to return often to my blog for more great recipes.

Sharon Springfield

Appetizers, Potatoes, Side Dishes

Individual Hash Brown Cups

December 27, 2013 Sharon Leave a comment

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

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Individual Hash Brown Cups

Sharon Springfield

Casseroles, Corn, Holidays, Side Dishes, Southern, Vegetables, Vegetarian

Southern Corn Casserole

November 24, 2013 Sharon Leave a comment

This southern classic – Corn Casserole – is rich and buttery, sweet and creamy and a must have at our family gatherings for holidays like Thanksgiving and Christmas. This goes well as a side dish for spicy dishes like Chili, Cowboy Stew, and Cheesy Manwich Chicken Pasta.

1 cup self-rising cornmeal
3/4 cup self rising flour
1/4 cup sugar
dash of salt
1/3 cup melted butter
1/2 cup sour cream
1 egg
1 can creamed corn
1 1/2 cup buttermilk

Whisk together the dry ingredients in a mixing bowl. Add the next 4 ingredients and stir just until combined. Pour into a greased 2 quart casserole dish. Bake at 400° for approximately 30 minutes. The middle should not jiggle when pan is shaken around. If its not firm then bake longer.

Spoon it out to serve.

This is similar to the recipe using Jiffy corn muffin mix, but I like to avoid pre-packaged foods whenever possible. You could use a cornbread mix if you want and omit the cornmeal and flour. I hope you enjoy my recipe for Southern Corn Casserole. If so, share with your friends and Pin it on Pinterest.

Southern Corn Casserole

Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Side Dishes

Citrus Glazed Yams

Citrus Glazed Yams

Marinated Grilled Veggies

Marinated Grilled Veggies

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

Sweet Potato Casserole Recipe

Individual Hash Brown Cups

Individual Hash Brown Cups

Individual Hash Brown Cups

Southern Corn Casserole

Southern Corn Casserole

Sharing my love of cooking and favorite recipes with you!