Decadent Side Dishes



Bacon, Blue Cheese and Mushroom Mashed Potatoes

Bacon and Blue
Cheese Mashed
Potatoes
Prep Time: 10 minutes / Cook Time: 35 minutes / Servings: 4

Ingredients:
  • 4-6 Russet potatoes, peeled and quartered
  • 2 tbsp. butter
  • 1/4 cup milk
  • 1/2 cup Blue Cheese crumbles
  • 6 oz. thick, center cut bacon, chopped
  • 8 oz. Baby Bella mushrooms, sliced
  • 1/4 cup finely chopped fresh chives
  • salt and pepper
Steps:
  1. Fill a large pot with heavily salted water.  Bring to a boil and add the potatoes.  Boil for 10-12 minutes, until soft when pierced with a fork.  Drain the water and transfer the potatoes to a large mixing bowl.
  2. Add the butter and milk to the mixing bowl.  Season with salt and pepper to taste and mix with an electric mixer for about 2 minutes, until the potatoes are smooth and fluffy. DO NOT over mix. Cover and set aside.
  3. Heat a large skillet on high heat.   Add the chopped bacon, stir occasionally and cook on high heat for 7-10 minutes until the bacon is browned and crispy.  Remove bacon from drippings with a slotted spoon and set aside.
  4. Add the mushrooms to the bacon drippings, season with salt and pepper, stir occasionally and cook on high heat for 7-10 minutes until the mushrooms are soft and browned.  Remove the mushrooms from the bacon drippings with a slotted spoon and set aside.
  5. Add the blue cheese crumbles, cooked bacon and mushrooms and chopped chives to the potatoes.  Adjust seasoning with salt and pepper and fold lightly with a spatula until mixed and all ingredients are combined.  Serve with steak or other hearty meats.


Turkey Sausage and Spinach Penne

Turkey Sausage and Spinach Penne


Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:


  • 3 Italian turkey sausages (about 9 ounces), casings removed
  • 6 ounces fresh baby spinach, rinsed and drained
  • 1 large red bell pepper
  • 1 cup shredded Parmesan cheese
  • 3 scallions, chopped
  • 8 ounces dried penne
  • 1/2 cup Worcestershire sauce
  • 8 oz. white or button mushrooms, sliced
  • salt and pepper to taste
Steps:
  1. Cut the red bell pepper in half lengthwise and remove the inside seeds and membrane.  On an open flame or gas burner, place the pepper directly on the flame.  Roast it on high heat for 3-4 minutes per side, until soft and blackened.  You can also place it in in the broiler if you don't have a gas burner or grill.  Remove from the heat, allow the pepper to cool for about 5 minutes and slice it into thin strips.  Set aside.
  2. Bring 4 quarts of salted water to a boil.  Add the penne and cook on high heat for 8-10 minutes, until the noodles are soft.  Drain, set aside and keep warm.
  3. Heat a large skillet on medium heat.  Add the sausages (remove the casings first) and break them up into small pieces.   Add the mushrooms, sage and Worcestershire sauce.  Season with salt and pepper.  Stir and cook on medium heat for 7-10 minutes, until the sausages are cooked through and everything is browned.
  4. In a large serving bowl, add baby spinach, roasted red pepper and scallions.  Mix until combined.  Stir in the sausage mixture and the warm penne and mix until the spinach is slightly wilted. Top with Parmesan cheese, season with salt and pepper to taste.  Serve immediately.



 Bountiful Butternut Squash Soup


Bountiful Butternut Squash Soup
 
Prep time: 20 minutes / Cook time: 40 minutes / Total time: 60 minutes / Servings: 4
Ingredients:
  • 1 medium butternut squash
  • 1/2 medium yellow onion, chopped
  • 5 tbsp. of extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 1/2 cups of chicken broth
  • 2 tbsp. of pure maple syrup
  • 1/2 tsp. of pumpkin pie spice
  • 1/2 tsp. of cumin
  • 1/4 cup of heavy cream
Steps
  1. Split butternut squash lengthwise and remove seeds. Place in a shallow baking dish, face down in 1/2 inch of water. Bake at 375 degrees for 30-40 minutes until soft when pierced with a fork.
  2. Sautee onions in 2 tbsp. olive oil over medium heat until onions are translucent and soft, about 10 minutes. Add crushed garlic and sautee for approximately 1 minute before removing from heat.
  3. After the squash has cooled slightly, scoop out with a spoon and place in a food processor or blender.
  4. Add cooked onion and garlic, the additional 3 tbsp. olive oil and half the chicken broth. Season with salt and pepper to taste and blend until smooth.
  5. Add remaining chicken broth, syrup, spices, heavy cream and blend again until smooth. Serve immediately.


Short Rib and Pepper Stuffed Potatoes

Short Rib and Pepper Stuffed Potatoes


Prep Time: / 30 minutes / Cook Time: 4 hours / Servings: 4

Ingredients:
  • 4 beef short ribs
  • 4 russet potatoes
  • 1 can condensed cream of mushroom soup
  • 1/2 cup chicken broth
  • 4 scallions, chopped (reserve some of the green tips for garnish)
  • 1 green bell pepper, sliced and seeds removed
  • 6 tbsp. olive oil
  • 1/2 cup shredded cheddar cheese


Steps:
  1. In a large skillet, heat 2 tbsp. olive oil.  Add the short ribs, season with salt and pepper and sear on each side of the ribs for 2-3 minutes on high heat, until nicely browned.  Remove from heat and place them in a crock pot.
  2. Add the cream of mushroom soup and 1/2 cup chicken broth to the crock pot.  Re-season with salt and pepper to taste, stir until mixture is smooth, cover and cook on high heat for 4 hours in the crock pot.  Stir occasionally.  When the meat begins to fall off the bone, remove the bones and shred the meat finely with a fork.
  3. Rub the potatoes lightly with olive oil, salt and pepper.  Wrap them tightly in tin foil and bake in the oven at 375 degrees for about one hour, until the potatoes are soft. 
  4. Heat 2 tbsp. olive oil in a large skillet.  Add the pepper slices and chopped scallions and cook on high heat for 4-5 minutes, until the veggies begin to soften.
  5. Remove the potatoes from the tin foil.  Slice down the middle, open and remove several spoonfuls of the potato flesh from the inside, hollowing out the baked potatoes.  Add the removed flesh to the bell peppers and scallions.
  6. Add the short rib and mushroom soup mixture to the peppers and potato flesh.  Cook on high heat for another 4-5 minutes, stirring often, until the sauce is almost completely reduced and the veggies are very soft.
  7. Carefully spoon the meat and veggie stuffing back into the potatoes.  Sprinkle with cheddar cheese and place under the broiler for about 30 seconds to melt the cheese.  Remove from heat, garnish with left over scallions and serve immediately.


Compound Butters

Rosemary Garlic and Lemon Zest Compound Butter

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 8

Ingredients:
  • 1 stick (1/2 cup) butter, room temperature
  • 2 tbsp. finely chopped, fresh rosemary
  • 1 medium garlic clove, finely chopped or pressed
  • 1/2 lemon, zested

Steps:
  1. Add all ingredients to a medium mixing bowl and stir until combined.
  2. Transfer to a ramekin or desired cookie cutter(s) and level.  Refrigerate until ready to serve.

Bacon Blue Cheese and Chive Compound Butter

Ingredients:
  • 1 stick (1/2 cup) butter, room temperature
  • 2 tsp. finely chopped, fresh chives
  • 2 strips bacon, chopped
  • 2-3 tbsp. blue cheese crumbles

Steps:
  1. In a large skillet cook the bacon on medium heat for 7-10 minutes until crispy and browned.   Remove from heat with a slotted spoon, drain in a paper towel and set aside.
  2. In a medium mixing bowl combine butter, bacon, chives and blue cheese.  Mix well with spatula or spoon until combined.
  3. Transfer to a ramekin or cookie cutter, level and refrigerate until ready to serve.

Sweet Apple Pie Compound Butter

Ingredients:
  • 1 stick (1/2 cup) butter, room temperature
  • 1/4 cup Apple Pie filling, finely chopped
  • 1/8 tsp. Pumpkin Pie Spice
Steps:
  1. In a medium mixing bowl combine all ingredients and stir with spatula or spoon until combined. 
  2. Transfer to a ramekin or cookie cutter, level and refrigerate until ready to serve.


Acorn Squash and Apple Mash

Acorn Squash and Apple Mash
Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 4
Ingredients:
  • 1 medium acorn squash
  • 1 medium Gala or Fuji apple, peeled, cored and chopped
  • 1/4 cup(s) of Philadelphia Cream Cheese
  • 3 tbsp. of butter
  • 1/2 tsp. of pumpkin pie spice
  • salt and pepper 
Steps
  1. Cut the acorn squash in half and remove seeds. Place 1 tbsp. butter in the hole of each piece and season with salt and pepper. Wrap each piece in tin foil and cook in the oven at 375 degrees for 45 minutes, until soft when pierced with a fork.
  2. Place the apples in a skillet with 1/4 tsp. pumpkin pie spice and 2 tbsp. water. Cover and cook on medium heat until apples are soft, about 15-20 minutes.
  3. Remove squash from oven and scoop out with a spoon into a large mixing bowl. Add apples, cream cheese, 1 tbsp. butter, 1/4 tsp. pumpkin pie spice, and salt & pepper to taste. Mix with electric mixer until smooth. Serve immediately.


Cauliflower Mash Stuffed Peppers
Prep time: 15 minutes / Cook time: 15 minutes / Servings: 4
Ingredients:
  • 2 Red Bell Peppers
  • 1 pound(s) of cauliflower florets
  • 1 1/4 cup(s) of Shredded Parmesan Cheese
  • 2 cloves fresh garlic, pressed or finely chopped
  • 4 ounce(s) of Philadelphia Light Cream Cheese
  • 1 medium lemon, zested
  • 4 tsp. of chopped, fresh parsley
Steps
  1. Cut red bell peppers in half lengthwise and remove seeds. Heat an outdoor grill or gas burner to high heat. Place the peppers face down directly onto the flame. Cook on high heat for 3-4 minutes per side, until both sides are partially blackened. Remove from the heat and set aside.
  2. In a large pot of heavily salted water, bring the cauliflower to a boil and cook on high heat until the cauliflower is soft when pierced with a fork, about 7 minutes. Remove from the heat, drain and place in a large mixing bowl.
  3. Add 1 cup of Parmesan cheese, pressed garlic and Philadelphia Cream Cheese. Season with salt and pepper to taste. Using an immersion blender, food processor or blender, mix all items well until the mixture is smooth and creamy.
  4. Add zest of 1/2 lemon and stir with a spoon until all ingredients are well combined.
  5. To Serve: Spoon 1/4 of the cauliflower mixture into each of the 4 red bell pepper halves. Finish with remaining lemon zest, remaining 1/4 cup of Parmesan cheese and a sprinkle of chopped parsley. Serve immediately.
Cauliflower Mash Stuffed Peppers


Chipotle Chedder Bacon Tots
Prep time: 20 minutes / Cook time: 40 minutes / Servings: 12

Chipotle Bacon Cheddar Tots
Ingredients:
  • 2 medium Russett potatoes
  • 1/2 pound(s) of bacon, chopped
  • 1 cup(s) of shredded cheddar cheese, plus 2 tbsp. for garnish
  • 1 tsp. of chipotle chile powder
  • 6 ounce(s) of Philadelphia Cream Cheese
  • 1 cup(s) of all purpose flour
  • 3 eggs, beaten
  • 1 8 oz. box of Panko bread crumbs
  • 1/4 cup(s) of finely chopped, fresh cilantro
  • 1 quart(s) of vegetable oil (for frying)
Steps
  1. Heat a large skillet on high heat. Add the bacon and continue to cook on high heat for 7-10 minutes until the bacon is crispy and brown, stirring occasionally. Remove from heat, remove bacon from drippings with a slotted spoon and add to a large mixing bowl. Reserve drippings.
  2. Peel potatoes. Grate the potatoes using a cheese grater or food processor. Add to the mixing bowl.
  3. Add cheddar cheese and chipotle chile powder to mixing bowl.
  4. Soften the Philadelphia Cream Cheese in the microwave for 30 seconds and add to the mixing bowl. Season entire mixture with salt and pepper to taste. Stir all ingredients well until combined.
  5. Using a small spoon or your hands, create small, round bite size tater tots (mixture will make about 48 tots). Place them on a cookie sheet and set aside.
  6. Using three separate plates, create three breading stations. Spread the flour onto the first, the eggs onto the second, and the bread crumbs onto the thrid.
  7. In a deep fryer or large frying pan, combine the bacon drippings and 1 quart of vegetable oil. Heat the oil to 375 degrees.
  8. In batches of about 6-10 tots at a time, dredge the tots through the flour, shake of excess, dip in egg mixture, then dredge through the panko bread crumbs and shake off excess.
  9. Fry the tots in the oil, in batches of about 6-10 tots, for about 3 minutes per side, until golden brown. Remove from oil with a slotted spoon and place in a bowl lined with a paper towel.
  10. To serve: Place the tots on a serving dish, garnish with extra cheddar cheese and chopped cilantro.
Chipotle Bacon Cheddar Tots



Santa Fe Veggie Stuffed Avocados
 
Prep time: 20 minutes / Cook time: 0 minutes / Servings: 8
Santa Fe Veggie Stuffed Avocados

Ingredients: 
  • 5 ounce(s) of Philadelphia Cooking Creme, Santa Fe Blend
  • 14 ounce(s) of Frozen Southwest Vegetable Blend (Bird's Eye has a good blend)
  • 1/4 cup(s) of fresh cilantro, finely chopped
  • 1 lime, thinly sliced
  • 4 Avocados
Steps
  1. Place the frozen vegetables in a strainer and run under warm water for about 5 minutes, until thawed. Drain water and transfer to a large mixing bowl.
  2. With a large knife, cut the avocados in half lengthwise and discard the seeds. With a spoon, hollow out the avocados a bit more by running the spoon in a circle around the pit, leaving about 1/2 the fruit in the shells. Chop the removed fruit and add it to the mixing bowl.
  3. Add the Philadelphia Cooking Creme and stir until all ingredients are combined.
  4. Fill the hollowed avocados with the Cooking Creme mixture. Top or garnish with chopped cilantro and sliced limes. Serve immediately.


Grilled Asparagus in Pancetta & Mushroom Sauce
It's day three of our summer side dish series.  I love fresh, local asparagus, and what could make it taste even better?  Grilling it! I used a little Savory Garlic Cooking Creme from Philly in this one, added some mushrooms and chopped pancetta, and WOW is this full of flavor! 
Grilled Asparagus in Pancetta & Mushroom Sauce
Prep time: 10 minutes / Cook time: 20 minutes / Servings: 4
Ingredients:
  • 1 pound(s) of fresh asparagus, ends trimmed
  • 1/4 cup(s) of extra virgin olive oil
  • 4 ounce(s) of chopped pancetta
  • 2 cup(s) of fresh white mushrooms, sliced
  • 1/2 cup(s) of chicken broth
  • 1/2 cup(s) of shredded Parmesan cheese
  • 5 ounce(s) of Philadelphia Cooking Creme, Savory Garlic
Steps
  1. Place the asparagus in a large casserole dish or plate. Drizzle with 2 tbsp. olive oil, season with salt and pepper, toss well until all ingredients are combined. Set aside.
  2. Heat the additional olive oil in a large skillet or saucepan. Add the pancetta and cook on medium heat for 3 minutes. Add the mushrooms and cook on medium heat for 7-10 minutes until the mushrooms are browned.
  3. Add Philadelphia Cooking Creme and chicken broth. Season with black pepper and stir until sauce is smooth and creamy. Let simmer on low heat for a bout 5-10 minutes until the sauce reduces and thickens.
  4. Grill the asparagus on high heat for about 3 minutes. Turn and grill for another three minutes. Remove from the heat and transfer back to the casserole dish or plate. Pour in the Cooking Creme sauce and toss with tongs until all ingredients are combined.
  5. To serve: Place several stalks of asparagus on a plate. Cover with additional sauce and finish with a sprinkle of Parmesan cheese. Serve immediately.
Grilled Asparagus in Pancetta & Mushroom Sauce



Spinach and Feta Flatbread
Ingredients:
  • 1 Ready Made thin crust Pizza Dough
  • 2 tablespoons Olive Oil
  • 5 ounces Philadelphia Cooking Creme, Savory Garlic
  • 2 tablespoons melted butter
  • 3/4 cup shredded Parmesan cheese
  • 1 1/2 cups loosely packed baby spinach leaves
  • 5 ounces Kraft Feta Cheese Crumbles
  • 2 teaspoons cracked black pepper
Spinach & Feta Flatbread

Steps:
  1. Brush the bottom of a stone baking pan or cookie sheet with the 2 tbsp. olive oil. Unroll the pre-made pizza dough onto the sheet and par-bake in the oven at 400 degrees for about 6 minutes. Remove from the oven and allow it to cool for about 2 minutes.
  2. In a large mixing bowl, combine the Philadelphia Cooking Creme, melted butter and parmesan cheese. Mix well until all ingredients are combined.
  3. Spread the Cooking Creme mixture evenly over the par baked pizza dough. Return the pizza dough to the oven at 400 degrees for an additional 10 minutes, until the dough is completely baked and golden on the edges.
  4. Remove the dough from the oven, top evenly with the Feta Cheese. Arrange the spinach leaves on top of the Feta Cheese and finish with the cracked black pepper. Bake in the oven at 400 degrees for an additional 5 minutes. Remove from the oven, cut into 12-16 pieces and serve immediately.


California Chili Fries

Prep Time: 15 minutes / Cook Time: 40 minutes / Servings: 4

California Chili Fries
Ingredients:
  • 3 large Russet Potatoes
  • 8 tablespoons Olive Oil
  • 2 teaspoons each, salt and pepper
  • 1 15 oz. can Turkey Chili
  • 5 ounces Philadelphia Cooking Creme, Santa Fe Blend
  • 1 1/4 cups Shredded Mexican Cheese Blend
  • 1 medium tomato, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 large avocado, thinly sliced

Directions

  1. Preheat oven to 425 degrees. Coat the bottom of two separate baking pans or cookie sheets with 2 tbsp. olive oil each.
  2. Slice the potatoes into 1/2 inch by 1/2 inch slices to make thick fries. Rinse the sliced potatoes in cold water until the water is clear.   Place 1/2 of the potatoes on one cookie sheet and 1/2 on the other. Season each bunch of potatoes with 1 tsp. salt and pepper, drizzle each bunch with another 2 tbsp. olive oil. Toss so all the fries get coated. Arrange them on the sheets so that each french fry is touching the bottom of the cookie sheet. Bake in the oven at 425 degrees for about 15-20 minutes or until the fries are cooked through and golden brown. Remove from the heat and allow to cool for 5 minutes.
  3. In a medium saucepan, combine Santa Fe Cooking Creme, 1 cup shredded cheese and can of Turkey Chili. Stir on medium heat until cheese is melted and all ingredients are combined, about 5 minutes.
  4. To serve: Place 1/4 of the fries on a plate and spoon about 1/4 to 1/2 cup of the chili over the fries. Top with 1/4 of the remaining shredded cheese, 1/4 of the chopped tomato, 1/4 of the chopped cilantro and 1/4 of the avocado slices. Repeat with the remaining three servings. Serve immediately.


 PhillyVeg Puree

 

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:
  • 1 pound fresh cauliflower florets
  • 1 medium zucchini, shredded
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 clove fresh garlic, pressed
  • 1/2 cup Philadelphia Light Cream Cheese
  • 1 tablespoon dry white wine
  • 1/2 teaspoon black pepper
  • 1/2 medium lemon, juiced and zested
Steps:
  1. In a large pot of heavily salted water, bring the cauliflower to a boil and cook on high heat until the cauliflower is soft when pierced with a fork, about 7 minutes. Remove from the heat, drain and place in a large mixing bowl.
  2. Add the parmesan cheese, white wine, garlic, Philadelphia Cream Cheese and black pepper. Using an immersion blender, food processor or regular blender mix all items well until the mixture is smooth and creamy.
  3. Fold in zucchini and lemon juice and stir until combined. Reheat in the microwave for 1-2 minutes and stir.
  4. To serve: Place cauliflower puree on plate and finish with lemon zest. Serve immediately.


Caribbean Orange and Rum Sweet Potatoes

 

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:
  • 3 tablespoons Butter
  • 1 medium Sweet Potato, thinly sliced into 1/4
  • 1 cup Chicken Broth
  • 1 large orange, juiced and zested
  • 1/4 teaspoon Pumpkin Pie Spice
  • 2 tablespoons Dark Caribbean Rum
  • 1/4 cup Philadelphia Cream Cheese, softened
  • 1 tablespoon Corn Starch, dissolved in 1/4 cup cold water
Steps:
  1. Melt the butter in a large skillet. Add sweet potato slices and 1/2 cup chicken broth. Season with salt and pepper to taste. Cover and simmer for about 7-10 minutes, until the sweet potatoes are about 3/4 cooked.
  2. In a medium saucepan, combine orange juice, 1/2 cup chicken broth, pumpkin pie spice and rum. Bring to a boil and add cream cheese and corn starch. Lower heat to medium, whisk until the sauce is thick, smooth and creamy.
  3. Stir about 1/2 of the thickened sauce into the sweet potatoes. Turn heat up to medium/high heat and let the potatoes soften and caramelize slightly for about another 5 minutes.
  4. To serve, place potatoes on a serving dish, drizzle the remaining orange sauce on top and finish with orange zest. Serve immediately.


Bacon and Blue Cheese Scalloped Potatoes

Bacon and Blue Cheese Scalloped Potatoes

Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 10-12

Ingredients:
Bacon and Blue Cheese Scalloped Potatoes
  • 2-3 lbs. Russet potatoes, washed and peeled 
  • 2 Tablespoons Butter
  • 4 green onions, chopped (white and green parts)
  • 12 oz. thick cut bacon, chopped
  • 2 cups heavy cream
  • 1 cup 2% low-fat milk
  • 1/4 cup flour
  • 4 cups five cheese Italian blend
  • 7 oz. blue cheese crumbles 
  • cracked black pepper to taste
  •  chopped chives for garnish
Steps:
  1. Preheat oven to 375 degrees. 
  2. Generously butter a large, glass baking dish.
  3. Heat a large skillet to high heat,  add the bacon and cook on high heat for 7-10 minutes, stirring occasionally, until bacon is cooked and crispy.  Drain with a slotted spoon into a bowl that's lined with a paper towel.  Set aside.
  4. In a large mixing bowl, combine the cream and milk. Whisk in the flour until combined.  Season with cracked black pepper to taste.
  5. In a separate large mixing bowl, combine the Italian cheese, blue cheese and chopped green onions.  Mix until combined.
  6. Using a sharp knife or mandolin, slice potatoes into 1/4" slices.  
  7. Arrange 1/3 of the potatoes into the bottom of the buttered baking dish.  Sprinkle 1/3 of the bacon mixture on top, followed by 1/3 of the cheese and 1/3 of the cream mixture.
  8. Repeat previous step until all the cheese and cream mixtures are gone (you may have extra potatoes). 
  9. Cover dish with aluminum foil and bake at 375 degrees for about 30 minutes. Remove the foil and bake for an additional 30 minutes, until the dish is slightly browned and bubbly.  Remove from heat and allow to cool for about 10 minutes before serving.  Garnish with chopped chives.


















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