Sides
INGREDIENTS:
1 head of cauliflower, cut into florets
1 c. all-purpose flour
2 c. panko breadcrumbes
3 large eggs, beaten
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)
DIRECTIONS:
Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked cauliflower in sauce and serve with ranch, if desired.
*Found on Delish.com*
Tags: Delish.com
I want to make THIS TOO!
INGREDIENTS:
6 slices bacon, chopped
Cooking spray
3 c. corn kernels (fresh, canned, or frozen and thawed)
1/4 c. all-purpose flour
2 c. shredded Cheddar
1 jalapeño, minced
1 tbsp. sugar
2 large eggs, lightly beaten
1/4 c. melted butter
1 c. milk
kosher salt
Freshly ground black pepper
DIRECTIONS:
Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain. Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining 1/2 cup cheddar. Bake 1 hour, then let cool 20 minutes to firm up.
*Found on Delish.com*
Tags: Delish.com
INGREDIENTS:
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 tsp. ground cinnamon
Salt and freshly ground black pepper
DIRECTIONS:
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams
*Found on FoodNetwork.com*
Tags: Foodnetwork.com, Holiday, Sweet Potato
INGREDIENTS:
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided
1/4 cup (1/2 stick) butter or margarine, melted
DIRECTIONS:
Heat oven to 350°F.
Mix broccoli, VELVEETA and half the cracker crumbs until well blended.
Spoon into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture.
Bake 45 min. or until heated through.
*Found on KraftRecipes.com*
Tags: Broccoli, Holiday, KraftRecipes.com, Thanksgiving
INGREDIENTS:
2 cups shredded zucchini – about 2 medium zucchinis (cut off ends and leave skin on, shred on largest hole on box grater)
1/4 – 1/2 cup diced onion
6 Tbsp flour (I use whole wheat)
2 eggs
shredded cheddar cheese (however much you want)
salt and pepper
DIRECTIONS:
Mix everything together. Heat pan to medium, spray with Pam, and drop the mixture by large spoonful into pan. Let brown and turn to brown on other side (maybe 2-3 minutes per side). Remove from pan and drain on paper towel. Eat hot or cold. Serve with ranch dressing on side.
Tags: Vegetables