Cindy's Recipes and Writings

Dilly Carrots

Posted on November 14, 2018 by Cindy Kerschner

Dilly Carrots go well with any meat. Simple and quick, this side dish is a classic for any occasion.

Welcome to day two of Holiday Side Dish Week with Festive Foodies!
Follow the hashtag #HolidaySideDishes on social media. We will be posting Monday November 12th , Wednesday November 14th, Friday November 16th, and Sunday November 18th so make sure you come back all four days to enjoy the delicious holiday side dish recipes shared by nineteen amazing bloggers! There’s quite a variety of recipes and you can be sure to find something yummy to add to your holiday table.

I never was a fan of the infamous green bean casserole shoved onto the Thanksgiving table. As much as I love green beans, I‘d pass on the cass, so to speak. Next in line was corn.

I admit I love corn at any meal. It lends something to any dish.

Sometimes I just want carrots. Firm, sweet carrots, yum!

That’s when a subtle carrots dish takes its place on my Thanksgiving table.

Fresh dill, carrots, creamy butter, salt that’s it. So simple yet so good!

Yum

Dilly Carrots

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Ingredients

1 lb baby carrots
1/4 cup butter, melted
2 tablespoons fresh dill, chopped
salt and pepper to taste

Instructions

In a medium-sized saucepan, add carrots and cover with water. Boil for approximately 10 minutes until carrots are tender but not mushy.
Drain and add butter, dill, salt and pepper. Serve.

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Special thanks to Heather from Hezzi-D’s Books and Cooks for hosting our event!

Food for Thought…What’s your favorite vegetable side for Thanksgiving? Does your family insist on more than one? I would love to hear your thoughts in a comment below!

Check out all these amazing Holiday Side Dish Recipes from Festive Foodies!

Autumn Orzo Salad from Sweet Beginnings
Cheesy Scalloped Potatoes from Everyday Eileen
Company Rice from Jolene’s Recipe Journal
Dilly Carrots from Cindy’s Recipes and Writings
French Onion Pull-Apart Rolls from The Weekend Gourmet
Grilled Mushroom Skewers from Culinary Adventures with Camilla
Hasselback Sweet Potatoes from Caroline’s Cooking
Make Ahead Turkey Gravy from Karen’s Kitchen Stories
Maple Chipotle Hasselback Butternut Squash from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Mashed Potatoes for a Crowd from Cookaholic Wife
Roasted Beet and Citrus Salad from A Day in the Life on the Farm
Savory Onion and Bacon Bread Pudding from Our Good Life
Slow Cooker Glazed Green Beans with Bacon from Tip Garden
Sweet Corn Cake from Palatable Pastime
Sweet Skillet Cornbread from Daily Dish Recipes
Vegan Creamed Greens from The Baking Fairy

Posted in #FestiveFoodies, holiday, side dish, vegetables, vegetarian, What's For Dinner? | Tagged carrots, dill | 10 Comments

Scalloped Potatoes

Posted on November 12, 2018 by Cindy Kerschner

Scalloped Potatoes add creamy goodness to your holiday table. Old-fashioned sides bring back the best memories and great new ones!

A nice change from mashed potatoes.

Welcome to Holiday Side Dish Week with Festive Foodies!
Follow the hashtag #HolidaySideDishes on social media. We will be posting Monday November 12th , Wednesday November 14th, Friday November 16th, and Sunday November 18th so make sure you come back all four days to enjoy the delicious holiday side dish recipes shared by nineteen amazing bloggers! There’s quite a variety of recipes and you can be sure to find something yummy to add to your holiday table.
I’m starting off the week with a simple potato side dish we enjoy all year.
I make a basic white sauce add Parmesan cheese and bake. Easy peasy goodness.
Scalloped Potatoes are similar to Au Gratin Potatoes. The major difference is that Au Gratin Potatoes have a crumb topping. If you like yours with crumbs, by all means add some. I don’t judge!

Scalloped Potatoes

Yum

Scalloped Potatoes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Scalloped Potatoes

Ingredients

2 large russet potatoes (I use Idaho Potatoes)
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1/2 cup milk
1/2 cup ricotta cheese
1 cup shredded Parmesan
salt and pepper to taste
1/2 teaspoon paprika optional

Instructions

Peel and thinly slice potatoes arrange slices in one layer in a casserole dish, slightly overlapping.
In a skillet, add butter and flour. Cook over low-medium heat until bubbly and browned. Slowly add chicken broth to thicken. Add milk, ricotta, Parmesan, salt and pepper.
Pour sauce over potatoes and bake uncovered for about 45 minutes until potatoes are tender and sauce thickens. Sprinkle with paprika if desired.

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Special thanks to Heather from Hezzi-D’s Books and Cooksfor hosting our event!

Take a look at all the fabulous Holiday Dish Recipes:

Bacon and Pickled Jalapeno Cornbread Stuffing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cheesy Bacon Creamed Spinach from Daily Dish Recipes
Cranberry Orange Relish from Everyday Eileen
Cranberry Sausage Sage Stuffing from Simple and Savory
Dijon Maple Green Beans with Caramelized Pecans from Sweet Beginnings
Low Carb Stuffing from Palatable Pastime
Old Fashioned Celery and Onion Stuffing from Cookaholic Wife
Parmesan Roasted Balsamic Brussels Sprouts from Hezzi-D’s Books and Cooks
Quinoa Stuffed Squash Boats from Jolene’s Recipe Journal
Roasted Brussels Sprouts, Butternut Squash, Pecans, and Cranberry from The Tip Garden
Scalloped Potatoes from Cindy’s Recipes and Writings
Skillet Cornbread with Bacon, Onion, Cheddar from Our Good Life
Skillet Rolls from A Day in the Life on a Farm
Vegan Maple Thyme Mashed Sweet Potatoes from The Baking Fairy

Posted in #FestiveFoodies, Christmas, holiday, potatoes, side dish, Thanksgiving, What's For Dinner? | 10 Comments

Caribbean Flair Chicken Coconut Rice Bowl

Posted on November 10, 2018 by Cindy Kerschner

Caribbean Flair Chicken Coconut Rice Bowl pulls out all the stops for a taste trip to the Caribbean. Chicken seasoned with a bit of sweet and a bit of heat nestled among ginger coconut rice, spicy pineapple salsa and hearty sofrito inspired black beans.

I love experimenting with creating rice bowls. There are so many delicious rice types. The possibilities are endless.
For this version I used basmati rice. I love the fragrance and slightly sweet taste. It works so well with coconut.
The chicken has a coating blend of sweet and hot tastes that bakes the flavor in. Pineapple salsa add a bit of heat with habenaro peppers.
Sofrito style beans mix garlic, orange and cumin for a delicate balance.

Caribbean Flair Chicken Coconut Rice Bowl

Yum

Caribbean Flair Chicken Coconut Rice Bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 4 servings

Serving Size: 1 each

Caribbean Flair Chicken Coconut Rice Bowl

Ingredients

Ginger Coconut Rice

2 cups chicken broth
1 cup coconut milk
1 cup basmati rice
2 teaspoon fresh grated ginger
1/2 cup toasted coconut
1/2 cup sliced green onion
1 tablespoon lemon zest
1 tablespoon lime zest
salt to taste

Pineapple Salsa

2 cup fresh pineapple, chopped
1/4 cup diced red peppers
1 tablespoon diced red onion
2 teaspoons diced jalapeno
1/4 teaspoon scotch bonnet pepper
2 teaspoon lime juice
1 teaspoon cilantro
salt to taste

Black Beans

2 cup black beans
1 cup bell peppers
1/2 cup onion
1 tablespoon olive oil
1 teaspoon garlic
1/2 teaspoon thyme
1 teaspoon orange juice
1/8 teaspoon cumin
1 teaspoon cilantro divided

Chicken

1 lb chicken breast
1/4 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon fresh thyme
1/2 teaspoon coriander
1/4 ginger
1/8 garlic
1/4 cayenne

Instructions

Rice

Bring broth, rice, salt, ginger and coconut milk to a boil. Cover and reduce heat to low. Cook approximately 15 minutes until liquid is absorbed. Set aside.

salsa

Combine all ingredients in bowl. Set aside.

Beans

Sauté onions and peppers in oil until soft. Add garlic, thyme, orange juice and cumin. Bring to a boil. Remove from heat. Add beans and heat thoroughly.

Chicken

Combine tomato paste, chili powder, thyme, coriander, ginger, garlic and cayenne into a paste. Spread on top of chicken. Bake at 350 for 15 to 20 minutes until chicken reaches internal temperature of 165. Rest 5 minutes then slice.
Add rice to bowl. top with 1/2 the toasted coconut and 1/2 the green onion. Arrange salsa, chicken and beans over rice and top with remaining toasted coconut, green onion, lemon and lime zest.

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Cranberry Apple Crisp #CranberryWeek

Posted on November 7, 2018 by Cindy Kerschner

Cranberry Apple Crisp blends tart cranberries with fresh apples for an exciting holiday twist. Buttery sugar crumb topping brings it all together.

My mom used to make apple crisp every fall. Back then, there was such a thing as seasonal fruit. We needed to wait until the apples were ripe.

I’d pick McIntosh apples from the neighbor’s tree to add to her favorite apple, Red Delicious. Mom would core, pare and toss the slices in salt and cinnamon to draw our the natural juices.

Now if you ever baked with Red Delicious apples you know where I’m going.
Sugar rush for sure!

So I recommend a less sweet but firm apple like the new cross varieties derived from Gala, Honeycrisp, Fuji and McIntosh. Even some Granny Smith to tone it down if needed.

I also prefer mine as a deep dish version with a thick crust. I use an 8 x 6 x 2-inch glass dish. It’s like a deep dish apple crumb pie without the crust!

Because this is also a cranberry recipe I added brown sugar to balance the cranberry bite.

Yum

Cranberry Apple Crisp

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 to 12 pieces

Serving Size: 1 piece

Cranberry Apple Crisp

Ingredients

Filling

2 cups apples peeled, cored, sliced
2 cups whole cranberries
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons lemon juice
2 tablespoons butter melted

crumb

1 cup sugar
3/4 cup flour
1/3 cup cold butter cut into small pieces

Instructions

filling

toss apples and cranberries with the brown sugar, cinnamon, salt, lemon juice and melted butter
allow to set about 15 minutes to draw our natural juices
Add filling to baking dish

crumb

Work butter into flour sugar mix to form small balls. Mixture should compress when squeezed.
Top filling with crumbs and bake at 350 for approximately 40 minutes until sauce gels and crumbs begin to brown.
Serve warm or cold

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I’m not the only one thinking about cranberries. This week #FestiveFoodies are celebrating #CranberryWeek by sharing delicious recipes and meal ideas with you. Follow the #CranberryWeek hashtag November 5th -9th on social media for more recipes and tips.
Here are more great cranberry meal ideas.

White Cranberry Nut Bread

Cranberry White Chocolate Cookies

Grape Cranberry Sauce

Thanks Caroline from Caroline’s Cooking for hosting our event!

Enjoy today’s cranberry recipe offerings from Festive Foodies!

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.