side dishes Archives - Page 3 of 4 - Feathers in Our Nest

Fresh Corn Salsa

August 7, 2012 by Aliesha

This recipe is another winner from Tad’s mom! She makes this corn salsa a lot and it is so delicious! I love serving it with tortilla or pita chips, as well as over tacos or inside burritos. It looks like it took a lot of time to prepare, but you actually just throw everything together!

This is a great side dish to take to a picnic or potluck!

via @feathersinournest on instagram

Fresh Corn Salsa

2 cups fresh corn cut off the cob (or 1 can corn, rinsed and drained)
1 can black beans, rinsed and drained
1 cup red onion, diced
1 cup red pepper, diced (I sometimes leave this out since they can be so expensive)
1/2 cup cilantro, finely chopped
3-4 roma tomatoes, chopped (you can substitute other varieties)
diced jalepeno pepper, to taste (optional)
1/3 cup olive oil
1/2 cup apple cider vinegar
2-3 dashes hot sauce (like Frank’s)
2 tsp. aleppo pepper flakes
1/4 tsp. cumin
salt & pepper

If using fresh corn, steam slightly (or saute lightly in a skillet). Combine all ingredients in a large bowl and refrigerate to allow flavors to mellow.

This makes a lot, but I have found that you can freeze half of it and it thaws out nicely!

Enjoy!

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GiGi’s Sweet Potato Casserole

November 1, 2011 by Aliesha

With Thanksgiving just three weeks away, I wanted to share one of my family’s favorite Thanksgiving recipes! I shared this last year when I guest-posted on U-Create Foods, but I wanted to have it here on my blog as well.

Like many of you, I have recipes that have been passed on to me from friends and family members. One of my favorite recipes is my GiGi’s Sweet Potato Casserole! I can remember always having it at her house for Thanksgiving, and it is how I learned to like sweet potatoes. This recipe is easy, classic, and completely melt-in-your-mouth fantastic. (Notice I did not say it was healthy. There’s a reason I only make this once a year!)

GiGi’s Sweet Potato Casserole

Casserole:
1 large can of sweet potatoes, drained
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1/3 stick melted butter
2 beaten eggs
1 Tbsp. vanilla
1/2 cup milk

Topping:
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans
1/2 stick softened (not melted) butter

Preheat oven to 350 degrees and grease a ceramic pie dish or another serving dish.

Empty drained sweet potatoes into a large bowl. Mash with a fork, then add sugar, brown sugar, salt, melted butter, eggs, vanilla, and milk. Using a wooden spoon, stir well to combine. Pour mixture into greased pie dish.

In a smaller bowl, mix together flour, brown sugar, and pecans. Use a fork to cut in the softened butter until a course crumb mixture forms.

Sprinkle topping over the casserole.

Bake at 350 degrees for 35-45 minutes (time varies depending on size/depth of dish). You’ll know it is done when the edges are golden and the center is still slightly “jiggly.” (It will continue to cook once you remove it from oven.)

I usually prepare this ahead of time and reheat it on Thanksgiving Day.

I often make a little one to stash in the freezer for Christmas! (My husband doesn’t care for sweet potatoes, so I get to enjoy this myself!)

Enjoy!

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As Good as Takeout Chinese Sesame Chicken (and Green Beans)

February 22, 2011 by Aliesha

I know you won’t believe me when I say that this recipe tastes as good as real Chinese takeout, but it does! I’m not trying to pass this off as a healthy recipe, but I’m sure it’s healthier than what you’d get at the Chinese place around the corner (no MSG, preservatives, additives, etc.). Next time you have a craving for Chinese takeout, whip up this much more affordable version in your own kitchen with ingredients you probably already have on hand!

Chinese Sesame Chicken

1 lb. chicken, cut into 1-inch pieces
2 Tbsp. flour
2 Tbsp. cornstarch
1 Tbsp. sesame seeds
olive oil
1 cup water
1 cup sugar (sucanat works and is better for you)
1/4 cup vinegar
4 Tbsp. soy sauce (I use low-sodium)
2 Tbsp. cornstarch (or arrowroot powder)
brown or white rice

In a small bowl, combine flour and 2 Tbsp. cornstarch. Transfer half of this mixture to a shallow dish and coat half of the chicken pieces with it. Add remaining flour mixture and coat remaining chicken. Fry in a skillet in a small amount of oil. Remove from heat.

In a small amount of oil, fry sesame seeds. Set aside.

In a bowl, combine water, sugar, vinegar, soy sauce, and cornstarch to form a sauce. Add sauce to cooked chicken and return skillet to heat. Add sesame seeds and cook until sauce is thickened.

Prepare rice as desired. Serve Chinese Sesame Chicken over rice with Chinese Green Beans (see below).

Serves 3-4.

Chinese Green Beans

green beans, fresh (trimmed) or frozen
1 Tbsp. butter
soy sauce
sesame seeds

In a skillet over medium heat, saute green beans in butter until slightly softened but still crisp. Add soy sauce to taste and saute an additional minute or so. Sprinkle with sesame seeds and serve immediately.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Tasty Tuesday
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Tuesday Night Supper Club
Tatertots & Jello