Category Archives: Side

Oven Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables November 14, 2025 1 Comment

bok choy1I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.

A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Preheat oven to 350 degrees

Ingredients

  • 1 baby Bok Choy
  • Olive Oil
  • 4 cloves of fresh garlic, grated or chopped very fine
  • Kosher salt
  • Pepper
  • Parmesan cheese

Directions

Bok Choy

Bok Choy

  • Remove outer leaves if they look torn or bruised, or just cut short with scissors.
  • If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
  • Wash with cool water and drain and dry on paper towels.
  • Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
  • Drizzle with olive oil, rub the olive oil into the leaves
  • Grate the garlic cloves and spread all over the Bok Choy and into the leaves
  • Sprinkle with kosher salt, pepper and Parmesan cheese
  • Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
  • Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
  • Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.

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Curried Carrots

Dinner Ideas, Salads, Side, Vegetables November 14, 2025 Leave a comment

Ingredients

3 tablespoons butter
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/4 cup roughly chopped fresh cilantro or parsley

Directions

Heat a large heavy skillet over medium-high heat and add the butter. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro (or parsley) over the top and serve.

 

Smoky Jalapeno & Bacon Poppers

Appetizers, Fun Stuff, Side November 7, 2025 Leave a comment

Smoky Links Appetizer

Smoky Links Appetizer

These smoky treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Smoky Jalapeno & Bacon Poppers

12 fresh jalapeno peppers
12 slices of bacon
24 little smoky links
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub

1.       To start the construction of these treats you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno oils from soaking into your skin.

2.      Trimming jalapeno peppers is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.

4.       In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Fill a pastry bag with mix.

5.        Using a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.

6.       Top each one of the filled peppers with a little smokey sausage link.

7.       Wrap each of the smoky links topped jalapenos with a half slice of bacon, making sure that the seam is directly on top.

8.       Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon. Stop just short of going through the pepper, this will ensure the cream cheese will not melt through the hole.

9.    Mix ¼ cup brown sugar and ¼ tsp of cayenne pepper.   Season the treats with the sugar-based rub.

10.   Bake at 325 degrees for an hour or until bacon is crisp. Do not overcook – the peppers will become too soft and the cream cheese will melt all over your oven.

11.   Remove from oven, spread with a raspberry chipotle sauce, or brush on a sweet jam while hot. Let cool for about 10 minutes to set.

Cucumber Salad

Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly November 6, 2025 Leave a comment

Cucumber Salad

Cucumber Salad

My mom used to make a variation of this cucumber salad when I lived at home. Made with a vinegar/sugar combination, its finish is fresh, sweet, light, and full of flavor. This is perfect at a barbecue with hamburgers and hot dogs,  and goes perfect with pork, or chicken. A refreshing summer salad.

INGREDIENTS

  • 2 large cucumbers
  • 2 sliced scallions or thinly sliced sweet onion
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • Bunch of fresh Basil, chopped fine (Optional)
  • 1 tsp fresh minced dill (Optional)
  • 3 tablespoons of white vinegar and water
  • 2 tablespoons sugar

DIRECTIONS:

  1. Mix the sugar, vinegar and water together and let sit
  2. Peeling your cucumber is optional, I prefer to leave the skin on and wash it to remove any wax. Grate the cucumbers into paper thin slices.
  3. Slice scallions or red onion
  4. Sprinkle with salt and pepper
  5. Stir in vinegar mixture. Stir
  6. Cover and refrigerate for at least 30 minutes.

Enjoy, eat healthy

Pierogi Wontons

Dinner Ideas, Side, Vegetables, Wonton Wrappers November 6, 2025 Leave a comment

Serves: 6

These pierogi-like dumplings are easy to make—don’t let the wonton wrappers scare you. It’s as simple as stuffing, folding and baking.

Ingredients

  • 2 spray(s) cooking spray
  • 1 medium uncooked potato, peeled and cut into 1-inch pieces
  • 2 garlic clove(s)
  • 2 oz low fat cheddar or Colby cheese, shredded (about 1/2 cup)
  • 2 Tbsp sour cream
  • 24 item(s) wonton wrapper(s), round (about 6 oz total)

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes.
  2. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
  3. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonful’s onto center of each wrapper.
  4. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

Sweet and Sour Red Cabbage for Special Occasions

Dinner Ideas, Side, Vegetables November 1, 2025 Leave a comment

Growing up in a household with German and Polish cultural influences, I developed a fondness for cabbage dishes. Among these, a traditional German red cabbage recipe stands out as a preferred preparation method. This dish involves simmering chopped onions with red cabbage until tender, incorporating sugar and apple cider vinegar to create a balanced sweet and sour glaze. The resulting vegetable side complements a variety of pork dishes, enhancing the overall culinary experience. This recipe exemplifies the rich culinary heritage of Central European cuisine, emphasizing the use of simple ingredients to produce a flavorful and versatile dish suitable for both everyday meals and special occasions.

Ingredients

  • 2 tablespoons of butter
  • 1 large red cabbage sliced thinly
  • 4 slices of cooked bacon, crumbled
  • 2 tablespoons of sugar
  • ¼ cup apple cider vinegar or red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Process

  1. Cut cabbage into quarters and then slice in thin slices, avoiding the hard core. Slice around it.
  2. Melt the butter in a large pot over medium heat.
  3. Add the onions and sauté until soft.
  4. Add the cabbage, toss to coat with the melted butter and onion. Cover pot and let simmer until slightly wilted. About 5 – 10 minutes. If the cabbage seems dry, add 1/4 cup of water.
  5. Sprinkle the sugar over the cabbage and toss to coat evenly. Add the vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  6. Cover and simmer until the cabbage is completely tender but not mushy. Stir often about 30 to 40 minutes total.
  7. Season to taste with salt and pepper.
  8. Sprinkle the bacon crumbles on top before serving.

Baked Potato Skins

Appetizers, Dinner Ideas, Side May 26, 2014 Leave a comment

Loaded Potato Skins

Loaded Potato Skins

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. Don’t stop there, consider topping with sliced jalapenos, chopped chilies, black or green olives, diced tomatoes, shredded chicken, use your imagination! As an appetizer in restaurants, potato skins have been around since approximately the 1970s with T.G.I. Friday’s having documented making them as early as 1974. These skins are not deep fried as original recipes call for, they are twice baked at high temperatures; leaving the skins crispy and the meat tender.  I eat pot stickers as a dinner why not loaded potato skins?  Served as an appetizer or a main entree, make enough because they will go fast!

• Yield: Serves 4 to 6.

Ingredients

  • 6 small to medium sized russet baking potatoes (total 3 pounds)
  • Olive oil
  • Canola oil or coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 6 strips of bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced, including the greens of the onions

Instructions:
Preheat oven to 400°F

    1. Rub potatoes with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
    2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
    3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
    4. Increase the heat of the oven to 450°F. Brush or rub canola or coconut oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with kosher salt.
    5. Place on a baking rack in a roasting pan (do not use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes.
    6. Remove from oven and let cool enough to handle.
    7. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with chopped green onions. Serve immediately.

Chipotle Aioli

Appetizers, Dinner Ideas, Fun Stuff, Side March 29, 2014 Leave a comment

Chipotle Aioli:
1 clove garlic
1 canned chipotle chile in adobo sauce, drained
1 cup mayonnaise
Squeeze of fresh lime juice
Kosher salt and freshly ground black pepper

Chipotle Aioli:

Put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week.

Spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges


 

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment

Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

Recreating The Salad

Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly September 23, 2013 Leave a comment

saladHow to build a salad for lunch or dinner

It never fails, when I sit down at work to eat my lunch someone will comment, your salad smells and looks so good, can I pay you to make one for me.  I allow time in the morning to make my lunch, which is usually ½ hour.  If you build your salad the night before do not add the lettuce or dressing, add that in the morning.  At lunch all I have to do is shake my container to distribute my dressing and eat. My unusual salads typically contain any and all leftovers from dinner during the week, things someone would not typically put in a salad, what I get is a plethora of wonderful vegetables marinating in a dressing of:

Dressing:

  • A sprinkling of kosher salt,
  • A dash of pepper,
  • A sprinkle of garlic powder,
  • 2 teaspoons of olive oil,
  • 2 teaspoons of balsamic vinegar, apple cider vinegar, or wine vinegar

 Directions:

I mix all of my vegetables and the dressing together and then add my layer of dry salad greens on top, about 2 cups. I do not mix my lettuce into the dressing as the greens will wilt by lunch time. There is no right or wrong ingredient to add to a salad, I have mixed fruit and vegetables. Things you can add to a salad include the following, canned, frozen or fresh:

Cucumber, shredded cabbage, chives, sliced leek, scallions or sliced onion, jarred roasted red pepper, olives, 1/2 sliced avocado, sliced or quartered mushrooms, left over vegetables; broccoli, cauliflower, mixed vegetables, green beans, peas, canned artichokes, celery, canned beans, carrots, celery, beets, baby corn, alfalfa sprouts, bean sprouts, quartered tomato, sun dried tomatoes, pasta, Pomegranate seeds, asparagus. I have sliced peaches, apples, oranges, strawberries, raspberries, blackberries, etc. and added them to my vegetables. What ever you love to eat.

For protein: A ¼ cup canned white beans, black beans or chick-peas, cheese, hard boiled egg, cooked chicken, left over pork, or beef,  If you use tuna or salmon, pack it in another container or plastic bag and add to your salad at lunch. Add walnuts, peanuts, sunflower seeds etc.  All you need is a 1/4 cup of any protein.

You can put anything you love to eat in a salad.  It is fresh, and filling and it is a meal.  I think the salad is underrated. Don’t eat a boring salad, get rid of the iceberg lettuce, buy a bag of mixed greens, spring mix or use fresh spinach.  Ditch the bottled salad dressing, the flavor of olive oil and balsamic vinegar is amazing and healthier.  Add chopped fresh basil and parsley to your dressing.  Create or rather recreate the healthy salad.  Make it your own – Enjoy!

*To steam fresh vegetables; add to a microwaveable container with a tablespoon of water and cook on high for 2 minutes, remove from microwave and add ice cold water to stop the cooking. Vegetables will be crisp-tender.