Category: Side Dish

Mom's Homemade Rice Pilaf

Mom’s Homemade Rice Pilaf

My mom’s homemade rice pilaf is buttery and comforting. This recipe is a family staple, easy to make, and made by many friends of the family.


¼ cup salted butter
1 cup fine egg noodles
1 cup of white rice
3 cups vegetable broth


Melt ¼ cup butter over a medium low heat in a medium saucepan.

Add 1 cup egg noodles and cook until browned, about 10 minutes.

Add the 1 cup rice and add in the 3 cups vegetable broth and stir ingredients to mix.

Cover. Turn the heat to medium high and bring broth to a boil. About 3 minutes.

Reduce to a simmer, and cook about 20 minutes until water has all been absorbed.

Fluff with a fork and serve. Enjoy!

Mom's Homemade Rice Pilaf

Hot Honey & Garlic Corn on the Cob

Hot Honey & Garlic Corn on the Cob

A spicy and sweet corn recipe with homemade honey butter infused with hot honey, garlic, and fresh herbs. Plus how to cook corn on the cob perfectly every time and food storage tips.


1 stick salted butter, softened
2 cloves garlic, minced
½ teaspoon minced oregano
1 tablespoon minced parsley
2 tablespoons hot honey
6 ears of corn
2 jalapeños, sliced


Add 1 stick of butter, 2 cloves of garlic, ½ teaspoon minced oregano, 1 tablespoon minced parsley, and 2 tablespoons of hot honey to a mixing bowl. Mix until all of the ingredients are thoroughly combined. Check out my food hack for cooking with fresh herbs .

How to store garlic: a bulb of garlic, once the seal on the bulb has been broken, it is best to use that garlic up quickly. It will only keep fresh for about a week. You can make the garlic last for months by storing it in vinegar in the refrigerator. Never oil!

How to store fresh herbs: for leftover oregano and parsley, store it like cut flowers. Trim the stems and place them in a few inches of water in the fridge. Change the water as needed.

Transfer the mixture to a small bowl or ramekin, cover, and refrigerate for about an hour, until spread just firms up.

How to store corn: Buy the freshest corn you can. As soon as corn is picked, the kernels dry out and get tough and the sugars convert to starch. Corn contains proteins called prolamins, whose bitterness becomes more pronounced as the sugar concentration declines. Refrigeration helps slow this down but I wouldn’t keep corn longer than three days in the fridge.

The easiest way to husk corn (or shuck corn) is to trim off the stem-side of the corn at the girthiest spot. Microwave the corn for about 30 seconds, more if doing more than one at a time. Then carefully squeezing the ear from the other side, the corn will slide right out from the silk and husk. Here’s my video on how to husk corn for more details.

For tender and juicy corn, cook it in a hack sous vide method. Bring at least 4 quarts of water to a boil. Do not add salt as it makes the kernels tough. You can add a little sugar to sweeten up ears of corn that aren’t as fresh. It will mask any developed bitterness.

Add the 2 jalapenos to the boiling water. Add the 6 ears of corn.

Turn off the heat, cover the pot, and let stand for at least 10 minutes to cook and up to 30 minutes. Remove corn.

Spread the hot honey & garlic butter over each ear of corn. Top off with any remaining chopped parsley. Eat immediately.


Hot Honey & Garlic Corn on the Cob

Easy Crock Pot Pinto Beans Main

Easy Crock Pot Pinto Beans

Delicious vegetarian pinto beans that are slow-cooked to perfection. This crockpot recipe not only makes great beans, it also makes a great broth for soups and more.


1 pound dry pinto beans
½ cup mirepoix
1 ½ teaspoons sea salt
3 garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
7 cups water
4 cups veggie broth


Check the beans for any bad ones and remove them. Rinse remaining beans.

Add all ingredients to the crockpot.

Cook on medium high for 8 hours, until beans are tender.

There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Roasted Asparagus with Hard Boiled Egg Main

Roasted Asparagus with Hard Boiled Egg

Here’s a great vegetarian side dish of lemon-roasted asparagus with crumbled hard-boiled egg over the top. Plus food storage tips for asparagus and how to tell if your eggs are fresh or not.


2 bunches fresh asparagus
2 tablespoons olive oil
¾ teaspoon sea salt
teaspoon ground black pepper
1 tablespoon lemon juice
Lemon slices
3 hard boiled eggs


Preheat the oven to 425 degrees F.

Trim off the very ends of the asparagus. Watch my video here on how to cut asparagus to learn more about that.

Lay the asparagus out on a half-size baking sheet or a sheet large enough where they lay in an even layer.

Drizzle with the olive oil and, using your hand, roll the asparagus back and forth to fully coat. Sprinkle it with salt and pepper. Squeeze fresh lemon juice over the asparagus and top off with sliced lemons.

Roast the asparagus until it is easily pierced with a fork, about 10 minutes for thinner spears, 15 minutes for thicker ones.

Dice the hard-boiled eggs with an egg slicer. Slice one way, rotate the egg 45 degrees, and slice again.

Once roasted, transfer the asparagus to a serving plate. Add more salt, pepper, and lemon juice if desired.

Top with the diced egg and serve. Enjoy!

Roasted Asparagus with Hard Boiled Egg Main

Broccoli with Cheese Sauce Main

Broccoli with Cheese Sauce

This is a great side dish for getting more broccoli into your diet. The homemade cheese sauce is easy to make and great not just on broccoli, but cauliflower, nachos, or baked potatoes.


1 lb fresh broccoli
1 tablespoon sea salt, divided
2 tablespoons butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese


Create a roux by warming and melting the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour.

Slowly add in 1 cup of milk. While whisking to combine, bring the mixture to a low simmer over a medium heat. Do not boil. Once it is simmering, cook for 2 minutes.

Why the mixture is coming up to a simmer, bring a sauce pot filled with water to a boil. Add the sea salt, minus a pinch or two.

Add the broccoli and cook for 1 minute, just until it turns a brighter green. It will be on the crunchy side, cook for 2 minutes longer for a more tender broccoli.

Once the broccoli is cooked as desired, transfer it to an ice bath to stop the cooking. Let rest for a few minutes but do not chill the broccoli for too long. You just want to stop it from cooking.

After the milk mixture has cooked for 2 minutes, remove from heat. Add in the cheddar cheese, ¼ cup at a time, stir until fully melted and incorporated, then repeat. Do until all cheese is mixed in. Do not do this step over any heat as the sauce can break.

Salt the sauce with the pinch of salt if needed.

Pour the sauce over the broccoli and serve. Enjoy!

Broccoli with Cheese Sauce Main

Easy Oven Roasted Mushrooms Main

Easy Oven Roasted Mushrooms

Get ready to shroom with this easy and tasty roasted mushroom recipe. You’ll learn to create perfectly roasted mushrooms, either as a side or for any of your favorite dishes.


1 tablespoon olive oil
1 lb mushrooms, washed & trimmed
½ teaspoon sea salt
teaspoon black pepper
1 tablespoon chopped parsley


Preheat oven to 450 degrees F.

In a mixing bowl, toss the mushrooms with olive oil, salt, and pepper.

Place the mushrooms on a quarter-sized baking sheet (13 X 9.5 inches) and spread them out in an even layer.

Roast the mushrooms in the oven for 20 minutes, stirring on occasion. If the shrooms release a lot of liquid and it isn’t burning off, drain off the liquid from the tray and return them to the oven. Roast until nicely browned and your house smells amazing.

Finish the roasted mushrooms off with chopped parsley and serve.

Easy Oven Roasted Mushrooms Main

Parmesan Mashed Cauliflower Main 1

Parmesan Mashed Cauliflower

Want a delicious side dish that is mashed potato-like but not loaded with as many carbs and calories? Then try this mashed cauliflower with parmesan cheese.


2 heads cauliflower, riced
½ cup grated parmesan
¼ cup butter, divided
3 tablespoons chopped chives


Boil until tender. Add cauliflower and water and bring to a boil, cook until the cauliflower is tender, about 10 minutes.

Reserve the cooking liquid, then drain. Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.

Mash or purée. Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency.

Mix in half butter and salt to taste. Plate a pat of butter on top. Serve hot.

Add in the parmesan (mention using rind), half of butter, and mix thoroughly. Garnish with chives. Serve hot.

Parmesan Mashed Cauliflower 1

Roasted Beets Radishes with Garlic Dill Yogurt Sauce Main 1

Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

Roasted root veggies are such a treat. In this video, I show you how to roasted beets and radishes and top it all off with a delicious garlic dill yogurt sauce. I think you will love this vegetarian side dish as much as I do.


Roasted Roots
1 bunch beets
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1 bunch radishes
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon cracked black pepper
Yogurt Sauce
1/2 cup Greek yogurt
3 garlic cloves, minced
2 tablespoons chopped dill
Pinch of sea salt
Cracked black pepper


Preheat oven to 400 degrees F. Move the rack to the middle position.

Remove the greens from the beets and the radishes and scrub them clean.

Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.

Transfer the beets to a baking sheet and bake them for 20 minutes.

While the beets are baking, prepare the radishes. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.

After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.

While the roots are a roasting, make the yogurt sauce.

Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt add so keep that in mind.

Remove the beets and radishes from the oven and plate them on a serving tray. Drizzle the yogurt sauce over them. Then top them off with fresh sprigs of dill and cracked black pepper.

Roasted Beets Radishes with Garlic Dill Yogurt Sauce


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