June 20th, 2016
Archive for Vegetables & Side Dishes
I save time on these Easy Roasted Carrots by eliminating the peeling and slicing steps. Baby-cut carrots are ready to go, and because they are all uniform in size, I think they look prettier, too.
These carrots are particularly good with the fresh dill, but they look prettier with the flat-leaf parsley, which is why I used it for the photographs. I suggest trying them first with the dill. Enjoy!
A Winner Dinners Original Recipe
1 (2-pound) bag of baby-cut carrots
3 tablespoons olive oil
1-1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley
Preheat the oven to 400. Rinse the carrots and then pat them dry with a paper towel. Toss them in a bowl with the olive oil, sea salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 35 minutes or until they reach the desired doneness. Toss the carrots with the minced dill or parsley. If desired, sprinkle with more freshly ground black pepper.
I serve Mexican food at my house quite often—tacos, enchiladas, Chile Rellenos Casserole, and sometimes burritos. My husband even requested Mexican food for Thanksgiving last year because he’s not a big fan of turkey. It didn’t go over well with our youngest daughter when she arrived at our house expecting a traditional turkey dinner, and I think I have to agree with her. I mean, seriously. . . what’s more American than Thanksgiving? We can have Mexican food anytime.
But when I do serve Mexican, I like to include a side dish, and most of the time it’s my Spanish Rice because it’s quick and delicious. However, sometimes I like to switch it out with some beans, either my Slow-Cooker Refried Beans or these Fiesta Frijoles which are also made in a crock pot. Both make an excellent accompaniment to all things Mexican.
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
1 pound of pink beans
12 ounces of salt pork, cut into 4 pieces
1 clove garlic, minced
4 slices of bacon, chopped
1 small onion, chopped
1 (14-ounce) can diced tomatoes
1 teaspoon crushed red pepper flakes
1-1/2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon sugar
1 teaspoon chili powder
1 tablespoon parsley
1 teaspoon salt
2 tablespoons grated Parmesan cheese
Soak beans in water overnight (or cover beans with water, bring to a boil, boil 2 minutes, and let stand 1 hour). Rinse beans, place in a crock pot and barely cover with water. Add pork and garlic and cook on low for about 5 hours or until the beans are soft but not mushy, stirring occasionally. Remove the salt pork and dice it up, discarding the fat; set aside. Fry the chopped bacon in a large frying pan. When it’s almost done, add the onion and the diced pork and cook until tender. Add the remaining ingredients to the frying pan and cook, stirring frequently, until thickened. Add the tomato mixture to the beans in the crock pot. Continue to cook on low for another hour.
Are you familiar with the Food Network star, Guy Fieri? He is probably most well-known for his show Diners, Drive-Ins, and Dives where he travels the country, stopping at small eateries that are frequented by the locals because of the fabulous comfort foods they serve.
But Guy has a few other shows where he does the cooking himself. I saw him make these Brussels sprouts on his show called Guy’s Big Bite, and I thought they looked really good, so I decided to give them a try. They are delicious. I mean they have a half a pound of bacon in them! And onions and Parmesan cheese, too! Enough said! I hope you enjoy them as much as I do!
Recipe by Guy Fieri/Adapted by Winner Dinners
1 pound of Brussels sprouts, ends trimmed, loose leaves removed
1-1/2 teaspoons salt, divided
1/2 pound bacon, thinly cut into 1/4-inch pieces
1-1/2 cups diced yellow onion
1 teaspoon freshly cracked black pepper
1/4 cup grated Parmesan cheese
Place the Brussels sprouts in a pot, cover with water, and add 1 teaspoon of salt. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender, about 8 to 10 minutes. Remove from heat, drain sprouts, and run cold water over them. Drain again and let cool completely. Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside.
Put the bacon in a medium saute pan, and cook until just crisp. Remove the bacon with a slotted spoon and drain on paper towels. Set aside. Cook the onions in the bacon fat for about 5 or 6 minutes. Then drain off the excess fat. Add the Brussels sprouts and saute for 3 to 4 more minutes. Season with freshly cracked pepper and 1/2 teaspoon salt. Add the bacon and Parmesan cheese. Continue cooking for another minute or until heated through.