Tag

side dish

easy side: baked cheese grits

It’s quail season! Down in here in Statesboro, that means bird suppers: quail, grits and coleslaw or greens. I can’t take responsibility for roasting the quail, but I can handle making a side dish. This recipe for Baked Cheese Grits is so old that I can’t remember where I got it – I wrote it on an index card and stuck it in my recipe binder (how’s that for analog?) probably ten years ago. I always get compliments on this. The grits keep their creamy consistency and don’t turn into hardened grits cakes. Best part? You can make this ahead of time, which I do for Christmas morning brunch.

Baked Cheese Grits
photo courtesy of kraft

Baked Cheese Grits

What You Need

  • cooking spay
  • 2 cups quick grits, uncooked
  • salt & pepper to taste
  • 4 cups grated sharp Cheddar cheese, divided
  • 4 eggs beaten
  • 1/4 teaspoon Cayenne pepper

What You Do

  • Spray 3-quart casserole dish liberally with cooking spray.
  • Prepare the 2 cups grits according to package directions. Season with salt and pepper.
  • Mix in 3 cups of cheddar cheese, the beaten eggs and cayenne pepper. *I do this right in the grits pot!
  • Pour into greased casserole dish. *Can be covered in foil and left overnight at this point. Just take out of the fridge an hour before you plan to cook it.
  • Bake at 350 for 45 minutes. Sprinkle with additional cup of grated cheese.
  • Bake 15 minutes more, until grits are bubbling hot. Remove from oven and cool for five minutes before serving.

PS – No matter how many recipes I pin on Pinterest,  I always look to my recipe binder when I’m serious about cooking. Joe gave me this Williams Sonoma Entertaining Journal when we first got married, and over the years I have filled it with recipes torn from magazines, recipes printed out from Pinterest (yes, I know that defeats the purpose) and recipes handwritten from my mom on little recipe cards. I know there are a ton of apps to find new recipes and organize existing recipes…but I’m a paper person and don’t think I’ll ever give up doing it the old-fashioned way.

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monday motivation: balsamic + parmesan roasted cauliflower

Time for our Monday Motivation feature! We’ve done breakfast, we’ve done lunch…now, let’s tackle dinner. For us, the devil is in the side dishes. Loading up on bread, mashed potatoes, etc totally cancels out our healthy (usually) healthy entrees, not to mention our healthy breakfasts and lunches. So we chose this delicious roasted root veggie for today’s recipe (adapted from EverydayHealth). We promise you won’t miss the rolls and potatoes! In fact, per Joe, this “tastes like delicious vegetable CANDY.”

Balsamic + Parmesan Roasted Cauliflower
replace your usual potato side dish with healthy, flavorful roasted cauliflower.

Balsamic + Parmesan Roasted Cauliflower

(Prep Time: 10 mins / Cook Time: 30 mins / Total Time: 40 mins / Yield: 4 servings)

What You Need:

  • 1 head cauliflower, cut into florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4+ teaspoon sea salt
  • fresh ground pepper, to taste
  • 2+ tablespoons balasmic vinegar
  • 1/2 cup shredded Parmsan cheese

What You Do:

  • Preheat oven to 450°F.
  • Toss together cauliflower, oil, marjoram, salt and pepper. We mixed everything up in a gallon Ziploc bag – our tried and true trick for mixing veggies with oil and spices. You get an even coat every time.
  • Roast on a large rimmed baking sheet (we lined the sheet with aluminum foil for easy clean-up) until cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese.
  • Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Yummmmmm!

PS – Every Monday, we’re going to feature a healthy recipe to carry you through the week. If you make these recipes, share your pics with us on Instagram at @glitter_blog_xo!

photo: EverydayHealth.com

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garbanzo bean salad.

One of our new year’s resolutions is to eat healthier (we know, we say this every year). One giant first step to eating healthier is brown-bagging lunch. Fixing healthy, delicious fare at home and bringing it to work dramatically decreases the likelihood of that 3pm run to LaBerry (L) or Starbucks (J).

This filling Garbanzo Bean Salad (adapted from a Rachael Ray recipe) is full of fiber, folic acid and other good stuff. Red pepper flakes help rev your metabolism and keep you reaching for your water bottle. Serve a big scoop for lunch over mixed greens.

garbanzo bean salad.
garbanzo bean salad.

Garbanzo Bean Salad

What You Need:

  • 2 cans organic garbanzo beans (chickpeas) (15 ounces each), rinsed and drained
  • 1 small red onion, finely chopped, or a few scallions, chopped (white and some green parts)
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon extra virgin olive oil (L leaves this out – you don’t really need it)
  • Sea salt, to taste
What You Do:
  • Combine the chickpeas with the onions, peppers, celery, garlic and crushed red pepper in a medium size bowl.
  • Dress the salad with the vinegar, oil (optional) and sea salt.
  • Makes six side portions or four lunch portions.
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grilled corn with herb butter.

Adults and kids alike will love this delicious summer side dish: fresh corn grilled with herb butter.

The Glitter Life Grilled Corn

Grilled Corn with Herb Butter via Summer Cottage magazine

What You Need:

  • 3/4 cup butter, softened and divided
  • 1/2 cup vegetable oil
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 ears corn, husks and silks removed

What You Do:

  • Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick nonflammable grill spray.
  • Meanwhile, in a small saucepan, melt 1/4 cup butter over medium heat. Add oil and whisk until combined. Set aside.
  • In a medium bowl, beat remaining 1/2 cup butter, chives, parsley, salt and pepper at medium speed with an electric mixer until combined. Set aside.
  • Using a silicone brush, brush corn with oil mixture. Place corn on grill rack over direct heat. Grill, covered with grill lid, brushing with oil mixture and turning every 10 minutes for at least 25 minutes or until golden brown and tender. Serve warm with herb butter.

The Glitter Life Grilled Corn

What’s your favorite veggie to grill? Tweet or Instagram us at @glitter_blog_xo!

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zucchini parmesan.

Stumped on what to make for dinner tonight? Try this easy (SO EASY) Zucchini Parmesan recipe. Serve it as a vegetarian main dish, or as a side dish to accompany grilled chicken or fish.

Zucchini Parmesan

Zucchini Parmesean
quick. easy. DELICIOUS.

Ingredients

  • 2 zucchini or summer squash, sliced in half and then sliced lengthwise (to make rectangular-ish slices)
  • 1/4 cup freshly grated Parmesan cheese
  • cooking spray

Line a cookie sheet with aluminum foil. Spray foil with cooking spray. Arrange slices on cookie sheet, and spray with more cooking spray. Sprinkle Parmesan cheese over squash, followed by a few grinds of fresh black pepper. Bake at 350 for ten minutes, then broil on high for another five minutes. Serves two as a main dish or four as a side dish.

Delicious, and easy.

Tweet us some of your go-to side dishes! @glitter_blog_xo

X0

L + J

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