by Linda Larsen
3 tablespoons butter
3 cloves garlic, minced
¼ cup honey mustard
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/8 teaspoon pepper
1. Place carrots in large saucepan; add water. Bring to a simmer, reduce heat, and cook, covered, for 6–7 minutes until carrots are just tender.
2. When carrots are done, drain and set aside. In large skillet, melt butter over medium heat. Add garlic; cook and stir for 2–3 minutes until fragrant. Stir in honey mustard, honey, brown sugar, Dijon mustard, and pepper.
3. Add carrots; cook and stir over medium heat until carrots are glazed.
Pecan Green Beans
This simple yet elegant side dish is very last minute, so it can be thrown together in a flash.
EASY
INGREDIENTS | SERVES 8
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
2 tablespoons butter
½ cup chopped pecans
3 cloves garlic, minced
½ teaspoon salt
1/8 teaspoon white pepper
2 tablespoons white balsamic vinegar
1. Bring a large pot of water to a boil. Add green beans; bring to a boil. Reduce heat and simmer for 4–6 minutes until beans are crisp-tender. Drain well.
2. In large saucepan, combine olive oil and butter; melt over medium heat. Add pecans; cook and stir until fragrant. Remove pecans from saucepan.
3. Add garlic, salt, and pepper to saucepan; cook and stir until garlic is fragrant, about 2 minutes. Add green beans; cook and stir for 3–4 minutes until crisp-tender. Drizzle with balsamic vinegar, toss, then sprinkle with pecans and serve.
Grilled Vegetable Medley
You could also skewer these foods onto soaked bamboo or metal kabobs and grill for 3–5 minutes.
EASY
INGREDIENTS | SERVES 8–10
2 cups small button mushrooms
2 cups cherry tomatoes
2 yellow summer squash, sliced
2 green bell peppers, sliced
2 tablespoons olive oil
1 teaspoon seasoned salt
1/8 teaspoon pepper
1 teaspoon dried Italian seasoning
1. Trim off the ends of the mushrooms and wipe with damp cloth to clean. Combine all vegetables in large bowl.
2. Drizzle with olive oil and sprinkle with salt, pepper, and seasoning. Toss gently to coat.
3. Place vegetables in a grill basket; close basket. Cook over medium direct heat for 7–10 minutes, turning basket frequently, until vegetables are tender. Can be served immediately, at room temperature, or cold.
Roasted Honey Mustard Potatoes
Roasted potatoes are a huge hit at any potluck party.
EASY
INGREDIENTS | SERVES 8–10
2 pounds small red potatoes
4 cloves garlic, minced
½ teaspoon salt
1/8 teaspoon white pepper
3 tablespoons butter, melted
1 tablespoon olive oil
¼ cup honey mustard
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dried thyme leaves
1. Preheat oven to 400°F. Scrub potatoes and cut them in half or in quarters if larger than 2 inches in diameter. Place in large roasting pan and sprinkle with garlic, salt, and pepper.
2. In small bowl, combine remaining ingredients and mix well. Drizzle over the potatoes and stir to coat.
3. Roast for 45–55 minutes, turning potatoes with spatula twice, until the potatoes are tender with golden brown edges. Serve immediately.
Rice and Cheese Balls
This old fashioned recipe is a great accompaniment to a grilled steak.
INEXPENSIVE
INGREDIENTS | SERVES 8
1 tablespoon olive oil
½ cup minced onion
1 tablespoon flour ½ teaspoon salt
½ teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
½ cup buttermilk
1½ cups shredded Muenster cheese
2 cups cold cooked rice
1 egg, beaten
¾ cup seasoned dry bread crumbs
1 cup peanut oil
1. In medium saucepan, heat olive oil over medium heat. Add onion; cook and stir until tender. Add flour, salt, thyme, and pepper; cook and stir until bubbly.
2. Add buttermilk; cook until thick. Then remove from heat and stir in shredded cheese. Add rice and mix well; chill for 4–8 hours.
3. Roll chilled rice mixture into 1½-inch balls. Dip into beaten egg and roll in bread crumbs to coat. At this point balls can be chilled again.
4. When ready to eat, heat peanut oil over medium heat in skillet. Add balls, about 6–7 at a time, and fry until golden brown. Drain on paper towels and serve. You can keep the balls warm in a 250°F oven until all are fried.
Curried Cauliflower
Cauliflower and curry powder together is one of the healthiest combinations of food on the planet. And it’s delicious!
MAKE AHEAD
INGREDIENTS | SERVES 8–10
2 heads cauliflower
½ cup olive oil
1 onion, chopped
3 cloves garlic, minced
3 tablespoons apple cider vinegar
1 tablespoon curry powder
1 teaspoon salt
1/8 teaspoon pepper
1. Preheat oven to 400°F. Remove cauliflower florets from the heads; place in large roasting pan.
2. In medium skillet, heat 2 tablespoons olive oil over medium heat; add onion and garlic and cook until tender, about 5 minutes. Remove from heat and stir in remaining olive oil, vinegar, curry powder, salt, and pepper.
3. Drizzle this mixture over the cauliflower and stir to coat. Roast for 40–50 minutes or until cauliflower is tender and light brown. Serve immediately or cool and serve at room temperature.
Three-Bean Medley
Edamame are soybeans. They are very healthy and delicious too. Tender and nutty, they combine well with garbanzo and lima beans in this simple recipe.
INEXPENSIVE
INGREDIENTS | SERVES 8–10
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (15-ounce) can garbanzo beans, drained
2 cups frozen edamame, thawed
2 cups frozen lima beans, thawed
1 (14-ounce) can diced tomatoes, drained
1 teaspoon dried basil leaves
1/8 teaspoon pepper
1. In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes.
2. Rinse and drain garbanzo beans. Add with edamame, lima beans, tomatoes, basil, and pepper to saucepan. Bring to a simmer; reduce heat and simmer for 3–5 minutes until beans are hot. Serve immediately.
Scalloped Onions
Scalloped onions is an old-fashioned dish that is suave and satisfying. It’s perfect served next to a roasted chicken.
INEXPENSIVE
INGREDIENTS | SERVES 8–10
2 tablespoons butter
1 tablespoon olive oil
8 large onions, chopped
3 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried marjoram leaves
½ cup dried bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
1 cup whole milk
2 eggs, beaten
1. Preheat oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray and set aside.
2. Melt butter and olive oil in very large skillet over medium heat. Add onion and garlic; cook and stir until onions are tender. Sprinkle with salt, pepper, and marjoram and remove from heat.
3. In small bowl combine bread crumbs, cheese,
and parsley and mix well. In another small bowl, combine milk and eggs and beat until combined.
4. Place ¼ of the onions in prepared dish; top with ¼ of bread crumb mixture. Repeat layers, ending with bread crumb mixture. Pour milk mixture over all. Bake for 35–45 minutes until top is browned and casserole is set.
Green Rice
This could be the main dish for a vegetarian meal. Serve with a fresh corn salad and some brownies for dessert.
EASY
INGREDIENTS | SERVES 6
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and drained
3 cups cooked long-grain rice
1 cup light cream
2 eggs, beaten
½ cup chopped flat-leaf parsley
1 cup shredded Swiss cheese
½ teaspoon salt
1/8 teaspoon pepper
¼ cup grated Romano cheese
Transport Tips
You can transport the casserole to the party either before or after it’s baked. If you choose to bake it at home, wrap in lots of newspaper or place in an insulated container. Remember that the two-hour time limit for leaving perishable foods out of refrigeration starts at your house and continues through to the party.
1. Preheat oven to 350°F. Spray a 2½ quart casserole dish with nonstick cooking spray and set aside.
2. In medium skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add spinach; cook and stir until liquid evaporates.
3. Combine with remaining ingredients except Romano cheese in large bowl. Pour into prepared casserole dish and top with Romano cheese. Bake for 45–55 minutes until casserole is hot and bubbling.
Corn Pudding
When you stir this pudding halfway through cooking, the browned bits get mixed into the casserole, adding lots of flavor.
EASY
INGREDIENTS | SERVES 8
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon dried thyme leaves
1 cup milk
1 (15-ounce) can cream-style corn
1½ cups frozen corn, thawed
2 eggs, beaten
1 cup shredded Gouda cheese
1. Preheat oven to 375°F. In large skillet, melt butter; cook onion, garlic, and bell pepper until tender. Add flour, salt, pepper, and thyme; cook and stir until bubbly.
2. Add milk; cook and stir until thickened. Remove from heat and beat in cream-style corn, frozen corn, eggs, and cheese.
3. Pour mixture into a greased 2-quart casserole dish. Bake for 30 minutes, then stir mixture, pulling the browned sides into the center. Return to oven and bake for 20–30 minutes longer until set and browned.
Creamy Cheesy Potatoes
Every potluck has to have a dish of creamy, cheesy potatoes. Everyone will devour this one; make two!
EASILY DOUBLES
INGREDIENTS | SERVES 10
2 tablespoons butter
1 onion, chopped
1 (16-ounce) jar four-cheese Alfredo sauce
1 cup sour cream
1 cup plain yogurt
½ cup milk
1 (32-ounce) package frozen hash brown potatoes
1 cup shredded Cheddar cheese
1 cup shredded Havarti cheese
¾ cup grated Romano cheese, divided
Keep It Healthy
You can use low-fat versions of the Alfredo sauce, sour cream, yogurt, milk, and cheeses if you’d like. Just remember to combine low-fat and nonfat versions. No dish will turn out well if all of the ingredients are nonfat. And remember that low-fat cheeses won’t melt as well as the full-fat versions.
1. Preheat oven to 375°F. In large skillet, melt butter over medium heat. Add onion; cook and stir until tender. Add Alfredo sauce and bring to a simmer.
2. Remove from heat and stir in sour cream, yogurt, and milk and mix well. Add potatoes, Cheddar, Havarti, and ½ cup Romano cheese; mix well.
3. Pour into prepared casserole dish and sprinkle with remaining ¼ cup Romano cheese. Bake for 55–65 minutes until top is golden brown.
Crisp Hash Brown Casserole
No, this isn’t a healthy recipe, but it’s fabulously delicious. Everyone will love it.
MAKE AHEAD
INGREDIENTS | SERVES 8–10
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
¼ cup chopped chives
1 (16-ounce) jar four-cheese Alfredo sauce
½ cup light cream
1 cup grated Swiss cheese
1 cup grated Cheddar cheese
1 (32-ounce) package frozen hash brown potatoes, thawed
Party Fun
You could make one “light” version of this dish and one “indulgent” version. Use low-fat and nonfat products for the light version, or you could add more vegetables like mushrooms, bell peppers, peas, or corn. Experiment with this recipe because it’s quite tolerant and will work as long as you follow the basic formula.
1. Preheat oven to 375°F. In saucepan, melt butter with olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes.
2. Remove from heat and add chives, Alfredo sauce, cream, and cheeses; stir until combined.
3. Place hash browns in 13″ × 9″ baking dish; pour sauce over. Stir gently to mix. Bake for 20 minutes, then stir. Bake for 40–50 minutes longer, stirring twice to fold brown edges into the casserole, until tender and bubbly.
Three-Rice Pilaf
Three types of rice add interest to a classic pilaf recipe. The mushrooms and tarragon add great flavor.
INEXPENSIVE
INGREDIENTS | SERVES 8–10
3 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup chopped mushrooms
¾ cup long-grain brown rice
¾ cup wild rice
5 cups vegetable broth
½ cup long-grain white rice
½ teaspoon dried tarragon leaves
½ teaspoon salt
1/8 teaspoon pepper
Keep It Healthy
Any time you use a large amount of vegetable, chicken, or beef broths, look for low-sodium versions. Many of these products have very high sodium content. The low-sodium broths also have more flavor. Look for boxed broths for the most long-simmered flavor. You can use part of the broths and just close the box and refrigerate the rest.
1. In large saucepan, melt butter with olive oil over medium heat. Add onion, garlic, mushrooms, brown and wild rice; cook and stir until rice is lightly browned.
2. Add the broth and bring to a simmer. Cover and simmer for 20 minutes.
3. Uncover and add white rice, tarragon, salt, and pepper. Bring back to a simmer; cover and simmer for 20–30 minutes longer until all of the rice is tender. Let stand 10 minutes, then fluff to serve.
Mustard Cheese Fan Potatoes
These potatoes taste like something you’d find at a steak house, yet they are very easy to prepare.
INEXPENSIVE
INGREDIENTS | SERVES 6
6 large russet potatoes
¼ cup butter
3 tablespoons olive oil
1 onion, minced
4 cloves garlic, minced
1 teaspoon dried thyme leaves
⅛ teaspoon pepper
3 tablespoons Dijon mustard
½ cup grated Romano cheese
Party Fun
Once you’ve learned how to cut potatoes into this fan shape, you can flavor them any way you’d like. Leave out the mustard and add some minced jalapeño peppe
rs and diced tomatoes for Tex-Mex Potato Fans. Use finely diced Havarti cheese and add a bit of dried tarragon for French Potato Fans.
1. Preheat oven to 400°F. Scrub the potatoes and dry. Place potatoes, one at a time, between two handles of wooden spoons, so the long side of the potato is against the spoons. Cut down to the spoon handles, at ¼” intervals, making sure to not cut through to the bottom of the potato. The potato will hold together but the slices will fan out.
2. In small saucepan, melt butter and olive oil; cook onion and garlic until tender, about 6–7 minutes. Remove from heat and add thyme, pepper, mustard, and cheese; mix well.