Pico de Gallo is easy to put together. It’s a great addition to so many meals. We add Pico (for short) to fajitas, tacos, omelets, and sometimes just love it by itself with chips. The freshness of the flavors add something to each entree. This is my simple recipe you can add to or take away. I make it early in the day to let flavors sit for a little while. This recipes make a lot so feel free to divide ingredients if you want a smaller batch.
3 white or red onions
12 Roma tomatoes
2 cups fresh cilantro leaves
2 to 3 jalapeños (soak in ice water before using)
Chop up onions and tomatoes. I like to make sure the tomato and onion ratio is about the same. Chop the cilantro.
Slice 1 or 2 jalapeños in half. I always wear gloves when chopping jalapeños. With a spoon, scrape out the seeds and membranes. (If you want it spicy, leave in some of the white membranes.) Finely chop the jalapeños.
Combine onions, tomatoes, cilantro and jalapeños in one bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Do a taste test. You can make adjustments to your pico de gallo by adding more jalapeños, salt, or lime.
It’s the week of Thanksgiving and you might be looking for one last side dish. Pick up a butternut squash and I bet you have the rest in your pantry. Roasting butternut squash is super easy and completely tasty. I love the balsamic vinegar in this recipe.
You can prep your butternut squash in the morning and throw it in the oven thirty minutes before dinner.
Roasted Butternut Squash
2 cups butternut squash, peeled, seeded and cubed
3 T olive oil
2 T balsamic vinegar
2 T unsalted butter, melted
Preheat oven to 425 degrees. Mix together olive oil, balsamic vinegar, and butter. Toss the butternut squash in mixture. Pile squash into a single layer on a baking sheet lined with parchment paper. Then season well with salt and pepper. Roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes. Remove from the oven. Serve warm.
And at most Thanksgiving tables, we find some sort of sweet potatoes.
There are so many ways to make sweet potatoes. Some are great and some are just yuck! This little sweet potato casserole is like dessert. The first time I had this dish, we were sharing Thanksgiving at my parents house. My sister made this side dish and we all went crazy.
If you believe sweet potatoes must be served with marshmallows, I will not judge. You probably like Peeps too, again, not judging. You can add them to the top. But you honestly do not need them. The sugars and pecans make this dish come to life.
Sweet Potato Casserole
3 cups cooked, sweet potatoes
1/2 cup white sugar
1 cup butter, divided (1/2 cup melted & 1/2 cup softened)
1 T Vanilla
1 cup brown sugar, firmly packed
1 cup chopped pecans
1/3 cup white flour
Peel and mash potatoes. In a large bowl add eggs, white sugar, 1/2 cup melted butter, and vanilla. Mix with an electric mixer. Place in a 13X9 buttered baking dish.
Mix brown sugar, pecans, and flour. Then add 1/2 cup softened butter. Sprinkle on top of potato mixture. Optional: top with 1 1/2 cup of mini marshmallows. I don’t do this but some like it.
Bake at 350 degrees for 30 minutes. Serve warm. And leftovers are yummy too!
In our home, you will never hear me begging our boys to eat brussels sprouts. Brussels Sprouts are a favorite and enjoyed often. For me, this is simplest way to make tasty, little sprouts. Add them as any side dish. Get creative and add bacon! Sing and Dance- Amanda
24 Brussels Sprouts, cleaned, and halved lengthwise
2 T Olive Oil
2 T unsalted butter
5 Garlic cloves, crushed
Salt and Pepper, to taste
Freshly grated Parmesan Cheese
In a large shallow pan, over medium heat, melt the butter with the olive oil. Let the butter bubble a little then add the garlic cloves and cook until they turn a light browned.
Remove the garlic cloves from oil. Discard garlic. Turn the heat to low.
Place each brussels sprout cut-side down on the pan. Simmer covered for about 10-12 minutes or until the brussels sprouts are nicely browned (cut-side) and tender when pierced.
Place on a serving platter. Season with salt and pepper. If you are feeling crazy, add shredded Parmesan cheese.
Okay, let me just be really honest here. This is not a gourmet recipe. It’s really just a silly little salad that we seem to throw into the mix when we make Mr. Fuller’s “Dr. Pepper Burgers.” Let’s get real, it has Ramen noodles in it. BUT I have had several friends request that it is on the blog so they have the recipe right here. To please those people, you know who you are, I’m adding it to the blog.
You can always jazz it up with grilled chicken. Again, let’s not judge me by this recipe and the use of Ramen. Enjoy or Discard! -Amanda
Asian Coleslaw Salad
1- 15 oz bag coleslaw
2 pkgs. Beef Ramen Noodles
1 cup almonds, sliced
1 cup sunflower seeds
1 bunch green onions, chopped
1 cup olive oil
1/2 cup sugar
1/3 cup white vinegar
Crush up uncooked Ramen noodles. Put the seasoning to the side to be used in the dressing.
Toast almonds, broken noodles, & sunflower seeds at 350 degrees for 8 minutes.
Toss coleslaw and chopped green onions. Mix olive oil, vinegar, sugar, and Ramen seasonings.
Toss dressing with salad. Add Ramen noodles, seeds, and almonds.
I make this salad the day of serving. The next day, after everything is mixed, the noodles get a little soggy. BUT I have known some that love it that way too. YOLO over that.
The man of this house LOVES Brussels sprouts. Little does he know the amazing nutrition that is served up every time he eats these little buds. Crazy amounts of vitamins C and K. High five for Brussels sprouts! This creation was a perfect side dish and will be a regular addition to family dinners. They take just a little extra work and it totally pays off with presentation. Turn the blah side dish into a Bravo! Get to stuffing- Amanda
Don’t Judge by the Picture
Stuffed Brussels Sprouts
15 very large Brussels Sprouts (think…I’m going to stuff these babies!)
1 c Skim Milk Ricotta
1 c shredded parmesan
1/2 c panko bread crumbs
3 cloves garlic, minced
1 T dried Thyme
1 T dried Basil
1 t dried Marjoram
1 t dried Sage
1 t sea salt
a pinch of pepper
1 T Olive Oil
Wash your Brussels sprouts. Trim the ends and cut into halves. In a large pot, bring water to a boil and add your sprouts. Let them cook for 2 minutes, remove, and let them cool.
Now you need to core your spouts. Simply take a scoop out of the middle leaving a good shell. Finely chop the cored Brussels sprout pieces. In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic. Cook until the chopped sprouts are tender.
Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.
Line your baking sheet with parchment paper.
Using a small spoon, fill in the Brussels sprouts with the stuffing. Please over fill them. Place on your baking sheet.
Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees. (or until the caps are crispy and browned.)