Rachel's Recipes

Archive for the ‘Side Dish’ Category

This recipe is so simple and delicious. I just used the ends of my loaf of wheat bread bread since that’s what I had on hand. I toasted the bread in the toaster oven and it worked really nicely.

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened (I actually reduced this in half)
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese, optional

Preheat the broiler. Cut the bread into slices 1 to 2 inches thick.

In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.

On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. Remove from broiler.

If using the cheese, top the slices with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve immediately.

Source: Allrecipes.com


These make for an easy and delicious side dish. They’re similiar in flavor to mashed potatoes, but you save yourself a few steps.

3 pounds medium sized baby potatoes
6 Tablespoons butter
1/2 cup chives, thinly sliced

Cover potatoes with water in a large pot, salt, and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.

Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground pepper.

Source: Aida Mollenkamp


This is a very simple, but delicious side dish that overshadowed the roasted chicken we were also eating. The skin of the potato crisps up giving a nice contrast to the potato itself. You can also add your choice of herb before you bake it, but we enjoyed them with just salt and pepper.

small round potatoes (or larger potatoes quartered)
olive oil
black pepper

Put potatoes in a pot and cover with salted water. Bring to a boil and cook until potatoes are fork-tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, or bottom of a glass, press down each potato to slightly mash it. Repeat a second time, if needed.

Drizzle the tops of the potatoes generously with more olive oil. Sprinkle potatoes with salt and fresh ground black pepper.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source: The Pioneer Woman Cooks

4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large Vidalia or other sweet onion, thinly sliced

Preheat oven to 375 degrees F.

Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 20 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.

Serve in a warm dish and garnish with the reserved caramelized onions.

Source: Claire Robinson

1 large package shredded hash browns (about 10 cups)
4 tablespoons butter
1 can cream of chicken soup
12 ounces sour cream (can use light)
1/2 cup milk
1/2 cup chopped green onion (can omit)
2 cups grated cheddar cheese
crumbled cornflakes

Preheat oven to 375 degrees. Melt two tablespoons butter and pour into a 9X13 inch baking dish.

In a separate bowl, mix hash browns, soup, sour cream, milk, green onions, and 1.5 cups of the cheese. Pour the mixture into the baking dish and spread evenly using a spatula. Sprinkle the remaining cheese on top. Top with crumbled cornflakes. Drizzle two tablespoons melted butter over the dish. Bake for 55 minutes.

Source: Mr. Dell’s Hashbrowns

3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Source: Alton Brown


1 pound carrots
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 sprig rosemary, minced
1 cup water

Peel and roughly chop carrots. Combine all ingredients in saucepan. Add cup of water and simmer over medium-high heat, covered, until tender and glazed.

Source: Washingtonian Best Bites



This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.