Archive for the ‘Sides’ Category


If you are looking for a colorful side dish to serve this holiday season, try this easy Pasta Ribbon Salad.



Cook pasta according to package directions.


Slice Olives


Toss everything together.


I finished the salad off with a bit of freshly grated Parmesan and a sprig of dill.

Pasta Ribbon Salad

1 package Ribbon Pasta

1 can sliced olives

1/4 cup sliced Mazanilla Olives

1/4 cup sliced Kalamata Olives

1 cup Feta cheese, crumbled

1/2 cup Italian Salad Dressing

Cook pasta according to package directions. Cool completly. Add in olives and cheese. Toss with dressing. Chill and serve!

She Who Loves Pasta Salad



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If you are looking for an easy side dish that is filling and really yummy, give these potatoes a whirl.



Butter makes everything better!


Add toppings


Add sour cream and try to refrain from eating more than your share!


Loaded Baby Bakers

1 pound baby baking potatoes (I cheated and used Schawn’s roasted bakers that are pre-cooked)

1/4 cup butter, cut in cubes

1/2 cup bacon pieces (use the pre-cooked, pre-crumbled kind you find next to the salad dressings)

1/2 cup shredded colby-jack cheese

1/3 cup sour cream

Salt and pepper to taste

Combine potatoes and butter in a foil pouch and seal. Bake on a grill over medium indirect heat for 15-20 minutes if you are using pre-cooked potatoes, you’ll need a bit longer if you are using uncooked potatoes. You can also toss them in the oven at 400 for 15 minutes. Which I did while I was cooking the meat to go with the potatoes.

Once they are done. open up the foil, sprinkle on the bacon, cheese and seal back up until cheese melts – just a minute or two. Then add sour cream and close your eyes in bliss as you take a bit and your tastebuds do a dance of gratitude.


She Who Likes Loaded Baby Bakers Way Too Much

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Roasted Zucchini

Captain Cavedweller will only eat zucchini if it has been dipped in batter and deep fried.

Until I roasted a zucchini the other day.

Don’t ask me what is magical about the fast roasting process, but it makes the zucchini taste so good.

And talk about fast and easy. In less than 10 minutes you can make this side dish and have it ready to eat.

Basic ingredients

Pour a tablespoon or so of EVOO into a ziploc bag.

Add a dash of salt and some seasoning to the oil.

Put zucchini into the bag and shake it a few times to coat.

All nicely coated and ready to dump onto baking sheet.

Spead out the zucchini on the baking sheet.

Bake in 400 degree oven for about five minutes.

Baked, tender and ready to be devoured.

Roasted Zucchini

Zucchini, cut into slices

Dash of Salt

Dash of Seasoning

Extra Virgin Olive Oil

Pour a tablespoon or two of oil into a ziploc bag. Sprinkle in a dash of salt and some seasoning. Put in zucchini slices, seal and shake bag to coat slices. Place slices on a baking sheet and bake at 400 degrees for about five minutes. Serve and enjoy!

You can use this method with a variety of vegetables including carrots and beets (which will need a longer baking time).

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Egg Noodles



The other day I needed some egg noodles to finish off dinner and found that I had run out of them. Someone who shall remain nameless and blameless evidently forget to pick them up the last time they went to the store.

Which means I had to resort to drastic measures and make my own egg noodles. I really don’t know why I don’t make them more often. They are simple and so, so good!

You can eat them with butter, drench in sauce, cover with stroganoff or mix with chicken.


The ingredients - less than five. Woohoo!



Mix ingredients, form into a doughy ball and then roll on a floured surface.

Make sure you roll your dough nice and thin.



Cut noodles into strips and let dry.



Drop noodles into a pot of boiling water and cook until tender.








Egg Noodles

1 cup flour

1/2 tsp. baking powder

1 egg

1 eggshell of water

Crack egg into bowl with baking powder and  flour. Fill eggshell with water and dump into bowl. Stir until you have a ball of dough. Roll out on a floured surface until very thin. Cut into strips and let dry for 2 to 3 hours. I like to turn them about an hour and a half into the game so both sides get dry.

When you are ready to cook, place noodles into a medium-saucepan of boiling water (you can salt water if you like) and cook until tender, or about 12 minutes.

This recipe will make about the same amount of noodles in a standard package. Just make sure you roll these nice and thin.

Told you it was easy!



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