Tag Archives: gluten free side dish

Brown Sugar Coffee Baked Beans

Brown Sugar Coffee Baked Beans

I love coffee. Coffee, coffee, coffee, you make me happy, you give me energy, I love the way you smell, I love the way you taste. You, coffee, are one of my favorite things in life!

I love coffee so much, that I try to find other ways to incorporate it into my life, besides just drinking it…. like cooking with it!

Read the full post here!

Cast Iron Skillet Winter Vegetables

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!

I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!

I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup sliced carrots
  • 1 cup pearl onions
  • 1 cup broccoflower (or regular broccoli)
  • 3 cloves garlic
  • 1 cup chicken stock

Begin by heating the olive oil in a cast iron skillet over medium heat.  Next, add the snow peas, carrots, onions and broccoflower.  Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Next, add the chicken stock and reduce the heat to low.  Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.

Serve with your favorite main dish! Seriously, it’s that simple!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

Simple, scrumptious and healthy, that’s a combination we love over here at LLB!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower,  pearl onions, carrots, garlic, winter vegetables, chicken broth

♣ Vegetarian Option: To make this recipe vegetarian (and vegan!) simply replace chicken stock with vegetable stock.

♦ Gluten Free Option: The recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Cast Iron Skillet Winter Vegetables

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Cast Iron Skillet Winter Vegetables

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup sliced carrots
  • 1 cup pearl onions
  • 1 cup broccoflower (or regular broccoli)
  • 3 cloves garlic
  • 1 cup chicken stock

Instructions

  1. Begin by heating the olive oil in a cast iron skillet over medium heat.
  2. Next, add the snow peas, carrots, onions and broccoflower.
  3. Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.
  4. Next, add the chicken stock and reduce the heat to low.
  5. Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.
http://whitneybond.com/2013/01/30/whats-for-a-side-cast-iron-skillet-winter-vegetables/

Deconstructed Mexican Street Corn

Mexican Street Corn Recipe

If you haven’t experienced Mexican Street Corn, you must not live in Southern California or New York City!  This delectable dish is typically served by a street vendor and combines sweet grilled corn with spicy cayenne pepper, creamy sour cream and rich parmesan cheese.

Deconstructed Mexican Street Corn

I served mine “deconstructed”, meaning off the cob and mixed with all the delicious ingredients that are usually smothered on top. This was an easier way to serve multiple people at the one year anniversary dinner for the blog.

Deconstructed Mexican Street Corn Recipe

After all, you never want someone to show up unannounced and be left without an ear of corn!  This version of the dish eliminates that problem.  A problem that I’m sure was keeping most of you up at night 😉

Deconstructed Mexican Street Corn Ingredients

Ingredients (serves 6-8)

  • 5 ears of corn
  • 1/2 cup sour cream
  • 3 limes (juiced)
  • 1/2 tbsp cayenne pepper
  • 1/4 cup parmesan cheese (grated)
  • 1 tbsp fresh cilantro (chopped)

Start by pulling the husks off the kernels, yet keeping them attached to the cob for easier handling. Place the ears of corn on the grill over medium heat.

Grilled Corn on the Cob

Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred. Remove from the grill and allow to cool slightly for easier handling.

Remove the kernels from the cobs using a sharp knife.

Deconstructed Grilled Corn on the Cob

And the kernels to a saucepan over medium heat.

Grilled Corn Kernels

Add the sour cream, lime juice and cayenne pepper and mix well.

Deconstructed Mexican Street Corn on the Stove

Heat for 5-7 minutes then place in a serving bowl and top with the parmesan cheese and fresh cilantro.

Deconstructed Mexican Street Corn Recipe

So much deliciousness packed in one little dish! I served mine on the side of Chipotle Lime Chicken Fajita Skewers and Grilled Pineapple Tomatillo Guacamole for a fresh and flavorful Mexican Meal!

Mexican Street Corn Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Deconstructed Mexican Street Corn

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 6

Deconstructed Mexican Street Corn

Ingredients

  • 5 ears of corn
  • 1/2 cup sour cream
  • 3 limes (juiced)
  • 1/2 tbsp cayenne pepper
  • 1/4 cup parmesan cheese (grated)
  • 1 tbsp fresh cilantro (chopped)

Instructions

  1. Pull the husks off the kernels, yet keep them attached to the cob for easier handling.
  2. Place the ears of corn on the grill over medium heat.
  3. Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred.
  4. Remove from the grill and allow to cool slightly for easier handling.
  5. Remove the kernels from the cobs using a sharp knife and add them to a medium saucepan.
  6. Place the saucepan on the stove over medium heat and add the sour cream, lime juice and cayenne pepper.
  7. Mix well and heat for 5-7 minutes.
  8. Place in a serving bowl and top with the parmesan cheese and fresh cilantro.
http://whitneybond.com/2012/08/29/whats-for-a-side-deconstructed-mexican-street-corn/