Sautéed Radishes with Bacon | Dishin & Dishes

Sautéed Radishes with Bacon | Dishin & Dishes

[ad_1]
















I cannot tell you how wonderful it is to have gardening season up and running! This sautéed radish recipe is just one of the new and exciting starts of spring!

 

It was only a few weeks ago that we sprinkled radish seeds into the small raised bed in our garden. It was only days until they ambitiously popped up, their tiny first two leaves reaching up through the newly warmed soil for the sun.







Tomorrow’s post will be for showing you just how easy it is to grow radishes. It’s a great thing to start with if you’re just starting gardening. There’s still some time to plant them before the heat of summer hits.

In a matter of a few short weeks we were pulling them like crazy as radishes tend to get woody and fibrous in the middle if you let them grow too long.

Instead of just slicing them into salads, we tried a new recipe for sauteing them with some bacon and garlic. It is surprising how cooking them mellows out their bite. Added bonus if you finely shred the tops and stir them in for some green super food power as well!

Sautéed Radishes with Bacon

 

  • 2 slices bacon
  • ¾ pound radishes (i love French Breakfast)
  • ½ c. chopped yellow onion
  • 1 clove garlic
  • 1 T. butter
  • 1 t. fresh thyme
  • 1 T. red wine vinegar
  • 1 t. brown sugar
  • sprinkle of salt and pepper
  • Optional -reserved tops of radishes, finely shredded
  1. Chop bacon into ½ inch pieces
  2. saute in a skillet over medium heat until crispy, about 5 minutes
  3. remove bacon to a paper towel lined plate
  4. If radishes are large, slice in half, leave others small. You’re looking for uniform size in all so they cook evenly.
  5. Chop onion and add onion and radishes to skillet and let cook, without stirring 2-3 minutes (some browning is good!)
  6. Continue to stir then let brown about 8-10 minutes.
  7. Add garlic and saute 1 minute
  8. Add in vinegar and brown sugar and stir 2-3 minutes longer.
  9. Add salt, pepper and thyme, stirring well. Serve warm
  10. Optional: Stir in the shredded tops with about 5 minutes left to cook for some added green in your diet!

3.5.3251


roasted radish recipe








[ad_2]

Source link

Green Chile Au Gratin Potatoes

Green Chile Au Gratin Potatoes

[ad_1]
















What can I say about these Green Chile Au Gratin Potato recipe?

Growing up, we used to go to a family restaurant named Bill Knapp’s. I knew I had culinary tastebuds because while other kids were wanting Little Ceasers and McDonalds, I was lobbying for my folks to take me to Bill Knapps to get homemade biscuits, bean soup and roasted chicken.

But perhaps my favorite childhood memory at Bill Knapp’s was their au gratin potatoes.



The waiter would bring them out in white ramekin. The golden cheese sauce smothered chunks of tender potatoes and it was baked so that the top was golden and even a little browned to a gold crisp around the edges.

 

My mouth waters just remembering….

My version is a little different but equally as mouth watering. My grown-up tastes need a little more kick to the cheese sauce which is elevated here with some poblano peppers and hot sauce but is just as indulgent.

I’ve also sliced them thin, circled them like a rosette and baked them in a deep-dish pie dish for fun, but you could also just layer them in an 8 x 8 or 9 x 9 baking dish as well. For a crowd, double the recipe and put in a 9 x 13!

What can I say…living in the southwest has me always needing a little more punch of flavor?

These would go nicely as a side for an Easter ham, or even a juicy grilled steak or pork chops.

Green Chile Au Gratin Potatoes

 

Total time

 

  • 2 lbs. yukon gold potatoes (can use russet)
  • 1 medium onion
  • 1 large poblano pepper
  • 1 clove garlic
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 T hot sauce (like Tabasco)
  • 1 c. milk
  • 1 c. heavy cream
  • 1 cup white cheddar cheese
  • 1 c. gruyère,cheese ( can sub emmental)
  • ½ c. Parmesan cheese
  • salt & pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Slice potatoes thinly.
  3. Chop onion, and pobalano.
  4. Mince garlic
  5. Place potatoes in rosette fashion around a greased deep dish pie dish. Alternately you can use an oval baking dish or even an 8 x 8 or 9 x 9 baking dish
  6. Melt butter & flour in a sauce pan and cook rue 2-3 minutes.
  7. Add cream and milk along with salt and pepper Whisk over medium heat until thick and bubbly.
  8. Remove from heat and stir in pepper onion and garlic mixture along with both cheeses until cheeses are fully melted.
  9. Pour cheese sauce over potatoes, spreading to cover evenly.
  10. Cover with tented foil (sprayed with cooking spray)
  11. Bake 60 minutes.
  12. Remove foil and sprinkle with Parmesan cheese and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.

3.5.3251

 

 

 

 







[ad_2]

Source link

The Legendary Orange Sauce | Dishin & Dishes

The Legendary Orange Sauce | Dishin & Dishes

[ad_1]

This sauce is life.

I am not even KIDDING you.







This is Tacolicious Legendary Orange Sauce and legendary pretty much describes it.



It’s not salsa. It’s just…sauce. A sauce made with spicy dried chiles (but you can control the heat by how many you add). A sauce with a tang of vinegar, and toasted garlic cloves and charred tomatoes and onions.

I make it to go over these amazing Al Pastor Tacos. But people inevitably start dipping tortilla chips in it.

And then whatever salsa I may be serving gets forgotten.

Because …this sauce is life. 

The best life.

Start out by slicing two roma tomatoes in half and one yellow onion as well. Place the two roma tomatoes cut side down on a foil lined baking sheet. Slice one half only of the onion into 1 inch pieces and lay them on the baking sheet as well. Broil with your top rack of the oven moved up to the highest position for about 10 minutes until the all get a lot of black charring on them.

Remove them along with with any juices to a bowl.

While those are in the oven, take a small skillet and add a drizzle of canola oil. Add in 1/2 cup of Chile de Arbols. Seriously, these things are hot…I make a double recipe and I only add 6 or 7. But if you love crazy hot…add the 1/2 cup.






Toast them in a the hot oil…it happens very quickly. So after a few seconds flip them and then quick remove them to a bowl. Add in your garlic cloves and turn them until they get browned on each side as well. Remove to the bowl.

Add the tomatoes, onions, 1/3 cup of apple cider vinegar and a tablespoon of salt (use the full tablespoon, you need it). Turn your blender on and puree all of this to bits. Then turn it down to low, and drizzle the oil in as slowly as you can, using only a tiny thread of oil at a time. The consistency will be like a thin salad dressing but with a little thickness.

I hope you love this sauce as much as we do!

The sauce of life.

 

[ad_2]

Source link

Easy And Delicious Instant Pot 4 cheese pasta

Easy And Delicious Instant Pot 4 cheese pasta

[ad_1]

Easy And Delicious Instant Pot 4 cheese pasta

Easy And Delicious Instant Pot 4 cheese pasta  Are you looking for a great pasta dish that will make your week nights so much smoother?  I love using my Instant Pot to calm our hectic school and work days.  this 4 cheese pasta is an Instant Pot staple around our house and I know you’re going to love it too!

Pasta and cheese are a great combination, especially with so many activities going on with our 3 kiddos.  It adds great carbs and protein to their diet in the afternoon just before practice.  Having a quick, warm meal to prepare for my family in the afternoons also helps save big time on our fast food bill.  I have a ton of great Instant Pot recipes in my arsenal that are all ready in just minutes.  Most of the ingredients are either shelf stable or keep for a week or longer in the fridge.

You can easily bulk up this Instant Pot 4 Cheese Pasta by adding grilled chicken or even beef.  Add a salad and rolls and you have a great meal for the whole family.  I double this recipe when I’m adding protein and calling it a meal.  My Instant Pot is clean before I can blink an eye!  Give it a try, make it your own.  Get creative and tell me how you used this great Instant Pot 4 Cheese Pasta with your family!

Easy And Delicious Instant Pot 4 cheese pasta

Easy And Delicious Instant Pot 4 cheese pasta

Ingredients

  • 1 1/2
    cups
    Chicken broth
  • 1
    cup
    Heavy cream
  • 1
    tsp
    Minced garlic
  • 1
    tsp
    Red pepper flakes
  • 3
    cups
    Dry ziti pasta
  • 1
    cup
    Your favorite marinara sauce
  • 3/4
    cup
    Parmesan cheese
    shredded
  • 1/2
    cup
    Italian cheese blend
    shredded
  • 2
    tbsp
    fresh basil
    chopped

Instructions

  1. Add your broth, garlic, red pepper flakes, salt, pepper to your Instant Pot.

  2. Now ad your noodles on top and toss to coat- DO NOT STIR.

  3. Place the lid on the instant Pot and seal closed.  Close your vent to seal.

  4. Set your Instant Pot to Manual for 6 minutes.  Let it do a natural release for an additional 6 minutes, then do a quick release.

  5. Add the red pasta sauce and cream to the Instant Pot and stir to coat.

  6. Add the cheese and stir to combine.

  7. Garnish with fresh basil.  The cheese will melt and thicken the sauce.

Great Tasting Vanilla Extract In Your Instant Pot For A Fraction Of The Cost

Easy Instant Pot Refried Beans

Quick, Easy And Delicious Red Beans And Rice In Your Instant Pot

 

[ad_2]

Source link