Side Dishes Archives - Kitchen Meets Girl

Tuscan Mashed Chickpeas

February 17, 2013 By Ashley | 10 Comments

So I know this isn’t a picture of a cookie or a brownie or some other totally awesome baked-good that you want to face plant.

But when it comes to snacking around my house, I’m all in, all the time. Dips are the bomb.

What this really means: I’ve eaten too much jalapeño popper dip and hot-Mexican style spinach dip lately, and my jeans are starting to revolt. Fortunately for me, chickpeas (legumes) are high in fiber and are recommended by many public health organizations as a key food group for preventing disease and optimizing health (source).

We do often eat hummus as a healthy snack, and we do often make our own homemade version as an alternative to the grocery store variety. And as much as I love hummus, I’ve never thought to serve it warm.

You guys. This stuff was amazing.

Plus, it’s filled with other lots of healthy stuff, including tomatoes, garlic, parsley, Parmesan, and lemon juice, so it practically cancels out the fact that you ate an entire loaf of crusty bread along with it.

Oops?

Tuscan Mashed Chickpeas

Ingredients

2 (15.5) ounce cans chickpeas, drained and rinsed
1/2 cup chicken stock
3 tablespoons olive oil
2 medium tomatoes, seeded and diced small
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
kosher salt and black pepper
crusty bread or pita chips, for serving

Instructions

Place the chickpeas and chicken stock in the bowl of a food processor. Pulse until coarsely chopped.
In a medium pan, heat the olive oil over medium heat and add tomatoes. Saute for 3 to 4 minutes, or until the tomatoes are softened. Add the garlic and cook for 1 more minute. Add the chopped chickpea mixture, and cook for about 5 minutes, or until heated through.
Remove from heat, and stir in the Parmesan, parsley, lemon juice, and salt and pepper to taste. Serve warm (or at warm temperature) with crusty bread or pita chips.

from Barefoot Contessa Foolproof

http://kitchenmeetsgirl.com/sides-2/tuscan-mashed-chickpeas/

XO, Ashley

Filed Under: Appetizers, Side Dishes

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Jalapeno Popper Dip

January 14, 2013 By Ashley | 46 Comments

I know. I just posted a dip last week.

A Mexican-inspired one, even. So you’re probably thinking, Enough with the Mexican dips, already.

But I can’t help it. It’s football playoff season, which equates to party-food in my book. Actually, I can pretty much justify eating warm and creamy dips any day of the week:

Bad day? Console yourself with chips and dip.

Too tired to do any real cooking? Don’t worry, just use some veggies as your dip vessel and call it dinner.

Need to celebrate? Start with tortilla chips and dip.

My assignment for this month’s Secret Recipe Club was Heather’s blog over at Hezzi-D’s Books and Cooks. By day, Heather is an elementary school teacher who works with at-risk children as well as children with special needs. Can you say rock star?

Heather had so many great recipes to choose from: like garlic beef enchiladas and glazed apple cream pie and cafe au lait bars. But when I saw that she had a recipe for jalapeño popper dip, I knew right away that was what I had to make.

Had to.

I made only a few small adjustments to Heather’s recipe…I’m not a big mayonnaise/Miracle Whip fan, so I don’t typically keep any on hand. Instead, I swapped the mayo for Greek yogurt, which worked totally fine.

Also, I have this annoying habit of overbuying bags of shredded cheese. The cheese/deli drawer in my refrigerator is overflowing with almost empty bags of cheese, so I tried to use up what I had on hand.

And yes, it was all good.

Jalapeno Popper Dip

Ingredients

3 slices bacon, diced (I used turkey bacon)
2 jalapenos, seeded and diced
2 (8-ounce) packages cream cheese, softened (light or Neufchâtel will work just fine)
1/2 cup plain Greek yogurt
1 cup shredded Mexican blend cheese
2 (4-ounce) cans green chilies
1 teaspoon garlic powder
1 tablespoon Frank's Red Hot

For the topping:

3/4 cup plain breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup shredded Mexican blend cheese
1/2 stick (4 tablespoons) butter, melted

Instructions

Preheat oven to 375.
Cook bacon in a small saute pan until almost brown. Add in the diced jalapeno and cook until soft. Remove from heat and set aside. If using regular bacon, blot off grease with a paper towel.
In a medium bowl, combine softened cream cheese, yogurt, 1/2 cup Mexican blend cheese, green chilies, garlic powder and Red Hot, stirring to combine. Add in the bacon and jalapenos. Spoon into an 8x8 baking dish.
In a small bowl, combine bread crumbs and remaining seasonings. Pour melted butter over the top and mix well. Spread evenly over the dip. Bake for 20 minutes, or until brown and bubbly.

adapted from Hezzi-D's Books and Cooks

http://kitchenmeetsgirl.com/entertaining-2/jalapeno-popper-dip/

XO, Ashley

I’m partying here!

Filed Under: Appetizers, Entertaining, Finger Foods, Miscellaneous, Side Dishes

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Honey-Chipotle Meatballs

December 31, 2012 By Ashley | 12 Comments

Here is the thing about me.

I don’t diet. At all.

I don’t work out, either. I actually got on my elliptical machine last Friday for 15 minutes and about died. Not pretty, you guys. Doodle and the Tall Boy were cheering me on and all I really wanted to do was jam a cupcake in my mouth.

I’m not one of those people who make resolutions at the beginning of the year about completely changing my eating habits or vow to work out a prescribed number of times per week. I can’t set myself up for failure like that. However, regardless of the sweets and goodies I tend to post here, most of the time, I do try to eat at least semi-healthy.

Not that meatballs are the epitome of health food, but if you make ‘em with ground turkey, they are at least a step in the right direction.

I have a love-hate affair with ground turkey. Early in my marriage, the Tall Boy and I attempted to make turkey burgers…and subsequently ended up ordering a pizza. While we now use ground turkey in many things (tacos, chili, etc), I haven’t yet been brave enough to try eating it again in patty-type form.

Until now.

When I found this recipe for honey-chipotle meatballs, I was intrigued. With a glaze using chipotle chilies and honey, certainly there was enough flavor in these to make these palatable for us! And as a bonus, I didn’t have to feel so guilty about eating a few of these meatball appetizers when the ingredient list was fairly short and healthy. :-)

What’s your favorite healthy appetizer?

Honey-Chipotle Meatballs

makes about 16 meatballs

Honey-Chipotle Meatballs

Ingredients

1 pound ground turkey (or substitute ground beef, if you prefer)
1/3 cup yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
3-4 tablespoons honey, plus more for dipping
2-4 tablespoons chopped chipotle chilies in adobo sauce (we used 4 since we like it spicy; if you're not sure, start on the low end and add more if needed)
3 teaspoon apple cider vinegar
1 tablespoon olive oil

Instructions

Preheat oven to 375. In a medium bowl, mix together ground turkey, onion, garlic, salt, and pepper until just combined. Form into meatballs - I got about 16 meatballs when forming mine. In a separate bowl, stir together honey, chilies, and vinegar.
In an ovenproof skillet, heat olive oil over medium-high heat. Add meatballs and cook until browned, about 10 minutes. Transfer skillet to oven and bake about 5 minutes. Remove from oven, pour honey mixture over the top of the meatballs, and swirl to coat. Cook until liquid is reduced and meatballs are coated.
I do not have an ovenproof skillet, so I transferred mine to an 8x8 pan before placing in the oven. I kept my skillet warm, and then transferred the meatballs back to the skillet for glazing after removing from the oven.
Serve with additional honey for dipping, if desired.

just barely adapted from Martha Stewart

http://kitchenmeetsgirl.com/entertaining-2/honey-chipotle-meatballs-2/

XO, Ashley

Filed Under: Appetizers, Entertaining, Main Dishes, Miscellaneous, Side Dishes

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The Creamiest Mashed Potatoes You’ll Ever Eat

November 7, 2012 By Ashley | 13 Comments

Butter. Cream Cheese. Half-and-half. Feta Cheese.

Do you need any other reason to eat these potatoes?

How about bacon?

Roasted garlic?

If that doesn’t do it for you, I just don’t know what to say.

Give these a try on your holiday table this year–your friends and family will love ‘em. Added bonus? They come together very quickly, and can easily be prepared in advance.

My family prefers to leave the skin on our potatoes, but feel free to peel yours if you prefer. I like to pretend that the health benefits of eating potato skins cancels out the remainder of the ingredients in this recipe.

The Creamiest Mashed Potatoes You’ll Ever Eat

Ingredients

6 garlic cloves, peeled
1 teaspoon olive oil
2 1/2 pounds red potatoes, scrubbed and cubed
4 ounces cream cheese, softened
1/2 cup butter (1 stick), cubed
1/2 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup feta cheese
6 bacon strips, cooked and crumbled
3 tablespoons minced fresh parsley, divided

Instructions

Place garlic on a double-thickness of heavy-duty foil. Drizzle with oil and wrap foil around garlic. Bake at 425 for 15 to 20 minutes or until softened. Allow garlic to cool.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, and allow potatoes to cook until tender, approximately 15 to 20 minutes. Drain and transfer to a large mixing bowl.
Add softened garlic, butter, cream cheese, half-and-half, salt and pepper to potatoes. Use a whisk attachment of a stand mixer (or a potato masher)to cream potatoes. Stir in feta cheese, bacon and 2 tablespoons parsley. Sprinkle with remaining parsley before serving.

adapted from Taste of Home Best Holiday Recipes, 2012

http://kitchenmeetsgirl.com/sides-2/the-creamiest-mashed-potatoes-youll-ever-eat/

Have a great Wednesday! And yikes–Thanksgiving is in just over two weeks. Anyone else freaking out over that??

Filed Under: Side Dishes Tagged With: bacon, cheese, potatoes

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Cumin-Lime Corn Salad

August 7, 2012 By Ashley | 7 Comments

We have this constant issue around my house.

My husband is a meat and potatoes kind of guy, and I’m a “want to make sure my jeans button when I sit down” kinda girl. These two eating personalities don’t always match up at my dinner table.

The good thing is that since I cook ninety-five percent of the meals around here, I usually get to choose the menu. Which is good or bad, depending on how you look at it.

Bad in the sense that some days I get reallllllllly tired of thinking up what to make for dinner, and good in the sense that I also get to decide what to make for dinner.

I’ve been making this cool summer salad for years, and it’s still one of my top favorites. Even better, it passes muster with the meat and potatoes guy in my house. In fact, there’s usually very little left over at the end of the meal. The very light lime viniagrette is the perfect compliment to the crisp vegetables in this side dish, and the addition of cilantro and cumin give it just enough punch to keep things interesting.

If you’re like me, and have indulged in just a few too many tempting goodies over these hot summer months, make this salad as the perfect accompaniment to a light grilled fish or chicken main course. You’ll be back in your skinny jeans in no time!

Cumin-Lime Corn Salad

Ingredients

1 can black beans, rinsed
1 can corn, drained (or fresh corn; about 3 ears)
1 each: green, red, and yellow bell pepper, chopped
1 small red onion, diced
1 to 2 jalepenos, seeded and diced (optional)
1/2 cup cilantro, coarsely chopped

For the viniagrette:

3 tablespoons lime juice
zest of one lime
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons sugar
1 teaspoon cumin

Instructions

In a large bowl, whisk together viniagrette ingredients. Add vegetables and toss to coat.
Refridgerate at least an hour prior to serving to allow flavors to meld. If needed, drizzle with additional lime juice before serving.

http://kitchenmeetsgirl.com/salads-2/cumin-lime-corn-salad/

Have a super Tuesday!

Filed Under: Salads, Side Dishes

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Cucumber, Red Onion, Feta and Dill Salad

May 30, 2012 By Ashley | 12 Comments

Let me tell you something about vacationing.

It’s not the time to even attempt dieting. At least not for me.

Look, part of our vacation included a cruise, which meant we got to eat five-course meals every night. Don’t think for one minute that I didn’t take advantage of that, including the fact that I could have two! {or three!} desserts if I wanted them. I felt a little gluttonous choosing something from each course offering when the two other people at our table were hemming and hawing over whether to have a soup or a salad.

“Get them both!” I advised. “Live it up, we’re on vacation!”

Also, the food is technically already figured into the price of the trip. And, because the Tall Boy and Doodle don’t really eat enough to cover what the cruise line charged us, I decided it was necessary that I eat enough for all of us to get our money’s worth.

The problem with this is that by the time I got home, even my elastic pants were getting a little snug and the idea of eating another decadent dessert kind of made my stomach roll (don’t worry, I’ll be over that in another day or two).

So, to sort of even things out a bit, I decided a salad was in order.

Except I’m really not one for traditional salads. Also, I require some type of protein, lots of cheese, and enough dressing to cover up the taste of the lettuce. And when there’s no lettuce involved at all, so much the better.

If we’re being honest here, I’m not really even a vegetable fan. I do try to eat them, and often do a better job of it in the summer months, when I can throw them on the grill.

But I love, love, LOVE this salad, which is quick and easy to throw together, travels well, and is crisp and cool for the hot summer. Plus, I can eat a huge serving of it and still have calories saved to justify eating dessert.

It’s a win-win.

Cucumber, Red Onion, Feta and Dill Salad

adapted from Martha Stewart and Eat Yourself Skinny

Ingredients

2 cucumbers, halved lengthwise and thinly sliced on the diagonal
1 medium red onion, halved and thinly sliced
1/4 cup white wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
crumbled feta cheese, to taste
Coarse salt and ground pepper

Instructions

In a large bowl, whisk together the vinegar, sweetener and salt/pepper. Toss in the cucumbers, red onion and fresh dill.
Cover and chill--at least 1 hour, to let the flavors intensify.
Before serving, toss with crumbled feta cheese.
If you want to be naughty--add in some crumbled bacon!

http://kitchenmeetsgirl.com/salads-2/cucumber-red-onion-feta-and-dill-salad/

Have a great Wednesday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!

Filed Under: Salads, Side Dishes

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Ooey Gooey Mexican Grilled Cheese

May 7, 2012 By Ashley | 36 Comments

I live with a 4-year old and a guy who eats grilled cheese sandwiches for breakfast.

So, as you can imagine, we make a lot of grilled cheese around here.

What’s interesting is that as much as I like to cook and come up with fun, exciting twists to recipes, we typically just make plain ol’ grilled cheese–you know, with Velveeta cheese. And if we really want to fancy it up, we add some lunch meat.

I’ve always wanted to be the fancy-pants mom who makes gourmet grilled cheese sandwiches for her family. The only problem is that my family really isn’t “gourmet” and probably wouldn’t come within a 10-foot radius of an arugala asiago grilled cheese. And since I’m too lazy to make a fancy sandwich for me and a second (boring) sandwich for them, we all just usually end up eating the same thing.

Not anymore.

Guys, a whole new world has been opened for me on grilled cheese sandwiches, and I’m determined to try them all.

But apparently, I’m still in Cinco de Mayo mode, because I started out my foray into “fancy” grilled cheese by choosing a Mexican version. Here’s my cast of characters:

Holy cow guys, these were so yummy. The Tall Boy even went back and fixed a second sandwich! He and Doodle decided on the name for this one: Ooey Gooey Grilled Mexican Cheese. Yep, this might just be a new household favorite! I found the recipe over at Grilled Cheese Social - which has to be about the most amazing grilled cheese site I’ve ever seen.

Now, we like things spicy around our place, so I used fresh, sliced jalepeños and left the seeds in. But if you’re not into that kind of thing, just use pickled jalepeños for a bit of the flavor, but a little less heat.

Ooey Gooey Mexican Grilled Cheese

Ingredients

2 slices of thick bread (we used an Italian loaf)
1/4 cup of shredded Mexican melting cheese
1/4 cup roasted corn
1/4 to 1/3 cup grilled shredded chicken
4 to 5 jalepeno slices
1 lime wedge
1 tablespoon tablespoon of cumin butter (combine softened butter, a pinch of garlic salt, 1 teaspoon cumin and 1 teaspoon chile powder)

Instructions

Smear some of the cumin butter on a slice of bread and place, butter side down, on your warm griddle.
Working quickly, pile on some shredded cheese, corn, chicken, jalepenos, and more cheese.
Top with another slice of buttered bread.
Grill, 3-5 minutes per side, or until lightly golden.
Before serving, squeeze a lime wedge on top.

http://kitchenmeetsgirl.com/sides-2/ooey-gooey-mexican-grilled-cheese/

I’m linking up over at Mom’s Crazy Cooking Challenge today, and if you haven’t checked out Tina’s site, you should. She’s got some great stuff over there.

Check out my previous Challenge entries:

Blueberry Muffins with Coconut-Lime Glaze
Spicy Bolognese
Dark Chocolate Cake with Hot Chocolate Buttercream
Creamy Chicken Noodle Soup
Eggnog Fudge
Loaded Mashed Potato Casserole

And be sure to check out all of the other great recipes from this month’s participants!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!

Filed Under: Side Dishes

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{Cilantro-Lime} Mexi-Corn Dip

April 25, 2012 By Ashley | 8 Comments

Yeah, so this recipe probably isn’t new. And while it’s probably all over Pinterest, I honestly haven’t even looked because every now and then I like to pretend that I’ve discovered something new.

And this is new. To me.

Which is a little disconcerting, given my love for anything Mexican food related, or food that can be consumed with an accompanying ~~bag of~~ tortilla chips.

Last weekend, we attended a family birthday party, and like most anything my family does, this party came complete with food. Lots of food. And this dip.

Dip that I pretty much scarfed and considered my actual meal.

Well, let’s just say it should have been considered an actual meal, given the sheer quantity that I shoved in my mouth.

If you’re planning on hosting a Cinco de Mayo party this year, this would be a great dip to serve as an appetizer.

Or, you know, just the main course.

{Cilantro-Lime} Mexi-Corn Dip

recipe adapted from my cousin. I added the cilantro, lime, and jalepeno, because that's how we like it around here! I think black beans would also be a great addition.

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cilantro
juice of one lime
1 can Rotel, drained
1 can corn, drained
1 jalepeno, diced
1 cup shredded cheddar cheese

Instructions

Mix all ingredients, stirring to combine.
Let stand in refridgerator for two hours prior to serving.
Enjoy!

http://kitchenmeetsgirl.com/sides-2/cilantro-lime-mexi-corn-dip/

Filed Under: Appetizers, Miscellaneous, Side Dishes

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The Best Pasta Salad Ever {Really}

April 17, 2012 By Ashley | 22 Comments

I know. That’s quite a bold statement to make, isn’t it?

But let me give you the reasons why I love this pasta salad:

1. Even though I don’t like mayonnaise (or raw broccoli, for that matter), I scarfed this stuff down like it was my last meal.

2. This salad has the perfect amount of crunch from the broccoli and grapes.

3. Oh, and from the toasted pecans. I could eat toasted pecans all day.

4. It’s slightly tangy from the red wine vinegar, yet with just the right amount of sweetness.

5. Plus, it has bacon in it. Wait…should that be #1?

I look forward to grilling season all year long. There is pretty much nothing I like more than foods right off the charcoal grill. I know gas grills are more convenient, but you just can’t beat that charcoal flavor. Or the smell. I sort of rub my face against the Tall Boy’s shirt after he comes inside from grilling, take a big whiff, and fall into a charcoal induced coma. Seriously, if there was a charcoal scented cologne, I’d buy that for him in an instant.

Does that make me weird?

Yeah, yeah, I realized after I uploaded these pictures that you can’t see the toasted pecans…but trust me, they were there. Or they were there, until I.ate.them.all.

As a side note…to those of you using PicMonkey for photo editing–could someone pretty please tell my why my font looks crisp and clear in the photo editor, but uploads to a blurry mess here?

The Best Pasta Salad Ever {Really}

from Southern Living, September 2011

Ingredients

1 cup chopped pecans
8 ounces farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Instructions

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Meanwhile, prepare your pasta according to package directions.
While your pasta is cooking, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife; finely chop stems.
Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

http://kitchenmeetsgirl.com/pasta-2/the-best-pasta-salad-ever-really/

Filed Under: Pasta, Side Dishes

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Pina Colada Fruit Salad

April 9, 2012 By Ashley | 11 Comments

I know, you’re probably wondering if you’re at the right blog today.

What’s up with the fruit, right? I mean, where are the super fattening cookies or pies or Mexican food?

Don’t worry, I won’t stay on this healthy kick for long.

Actually, today might be it and then I’ll be over it.

I try to eat healthy, but I’m also of the opinion that adding fruit to baked goods automatically makes things healthy.

Please say I’m not the only one.

I know most normal people can eat “fruit salads” by just mixing a bunch of fruits together and calling it good. I don’t know–I try that, I really do–but after about three bites, I’m pretty much over it. And then instead of eating more fruit, I’m shoving pancakes or breakfast casserole in my face because I’m still hungry and the “fruit salad” is totally not filling the void.

But this fresh-fruit dish is a little different.

Mostly because it’s doused in a can of frozen pina colada mix. Quick, easy, and just enough extra flavor for me to forget I’m eating a big bowl of fruit.

And, if the Tall Boy didn’t have such an aversion to coconut, I would totally add shredded coconut to this. Is he weird, or what?

Pina Colada Fruit Salad

Ingredients

1 1/2 cups green grapes
1 1/2 cups red grapes
1 1/2 cups strawberries, hulled and sliced
1 cup blueberries
1/2 cup raspberries
1 8-ounce can pineapple chunks, drained, with juice reserved
10 can frozen non-alcoholic pina colada mix, thawed
1/8 teaspoon coconut extract
1/8 teaspoon almond extract

Instructions

Combine fruit in a large serving bowl.
In a small bowl, whisk together pina colada mix, reserved pineapple juice, and extracts. Pour over fruit and toss to coat.
Top with shredded coconut, if desired.

http://kitchenmeetsgirl.com/salads-2/pina-colada-fruit-salad/

Have a great Monday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!