Category: Sides

Creamy Mashed Potatoes

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayWithChobani #CollectiveBias

I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.

Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.

I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.

Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.

This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart; you can find Chobani with the other yogurts in the Dairy section.

 

Ingredients: makes 4 servings. multiply as needed

Main Ingredients:

  • 2 lbs potatoes
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup Chobani® Non-fat Plain Greek Yogurt
  • 1/3 cup milk (I used 1%)

Additional Ingredients:

  • Salt and pepper, to taste
  • Horseradish cheddar cheese, for garnish
  • 1/4 cup chives, finely chopped, for garnish

Continue reading Creamy Mashed Potatoes

New Barber Foods Chicken Cordon Bleu & Sauteed Green Beans #SimplySpecialMeals

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySpecialMeals #CollectiveBias

 

We all have those nights where dinner is the last thing on your mind. On busy days (especially Mondays), I just don’t want to think up something for dinner, and  I don’t want to spend the money on delivery.

 

Having a main dish in the freezer, like Barber Foods Stuffed Chicken Breasts, is a lifesaver for busy days. I picked up a 6-pack of Barber Foods Chicken Cordon Bleu from my local Superfresh (you can find them in the freezer section) so that I’m set for future dinners. Look for their new snazzy packaging!

 

The stuffed chicken breasts are individually wrapped so you can make as many or as few as you want at a time. Barber Foods’ Chicken Cordon Bleu is a chicken breast stuffed with savory ham and Swiss and American cheese which is then breaded — they recently updated the recipe to go along with their new packaging, yum! The frozen raw chicken can go right in the oven from the freezer, so no preparation is needed. This allows me to get dinner going as soon as I walk in the door, so helpful!

 

I like to make a quick side dish to serve while the chicken is cooking, so for the Chicken Cordon Blue I decided to make sauteed green beans with garlic and toasted almond slices.

 

Ingredients:

  • 4 Barber Foods Breaded Stuffed Chicken Breasts (I used Cordon Bleu)
  • 1 (16 oz) bag frozen cut green beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup sliced almonds
  • 4 garlic cloves, minced
  • the juice of one lemon

Continue reading New Barber Foods Chicken Cordon Bleu & Sauteed Green Beans #SimplySpecialMeals

Farm-to-Table Dinner with Door-to-Door Organics #MyFarm2Table

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

 

I have been using Door-to-Door Organics for a while now, receiving a Little Mixed Box every other week, and I absolutely love it. Each box is always filled with great quality produce that I can customize a few days prior to ensure I get exactly what I want each time.

 

I wrote a post about my experience with Door-to-Door Organics in April (this post for Honey Mustard Roasted Rainbow Carrots) if you want to learn more.

 

This week, I will be sharing a bunch of recipes that I made for a Farm-to-Table Dinner using a Local Farm Box plus a curated selection of local foods, courtesy of Door-to-Door Organics. I had plenty of ingredient to choose from, look at all these goodies!

 

These products are sourced locally when possible and come from a number of different local farmers.

 

Interested in trying out a farm box for yourself? Enter code ICanFarm2Table to receive 40% your first delivery!

 

I used this as an opportunity to bring some of the “farm” into my little city condo. We typically eat dinner on the kitchen island, so I transformed our little space into a picnic! The tomatoes were so gorgeous, the ones not used for the meal became part of the tablescape, along with some of the fresh herbs I used in the recipes as well as a bouquet of flowers.

 

We had plenty of options to choose from, beginning with Gazpacho and then feasting on Zucchini Boats, Mediterranean Chicken Skewers, and Jalapeno Poppers. Our meal was complemented with a Sparkling Blueberry Pomegranate Cocktail, which was 1/2 oz St. Germain with Club Soda and a splash of Pomegranate Juice topped with Blueberries — so simple and really tasty!

I’m sharing the recipes all week (with the Sparkling Blueberry Pomegranate Cocktail below) so stop back to see what I’ve made!

 

 

 

I served the food on wooden boards to give it a more outdoorsy feel and we drank out of mason jars (which is actually the norm in my household anyways).

 

I still have plenty of ingredients left from this basket so I can’t wait to see what else I can make later this week! (Update: I made this Mushroom Pasta with Local Organic Cremini (Baby Bella) Mushrooms and Vera Pasta Bucatini Pasta; so good!)

 

Sparkling Blueberry Pomegranate Cocktail
Recipe Type: Drinks, Cocktails
Author: I Can Cook That
Prep time:
Total time:
Serves: 1 serving
Ingredients
  • 1/2 oz St. Germain
  • Club Soda
  • splash of Pomegranate Juice
  • Blueberries
Instructions
  1. Fill a glass with ice.
  2. Add the St. Germain.
  3. Fill the glass with club soda and add a splash of pomegranate juice.
  4. Top with 5-6 blueberries and stir to combine.
3.3.3070

 

Grilled Citrus Salmon

 This post is #sponsored by LongHorn Steakhouse. All opinions are my own.

With summer in full swing, it’s time to get grilling! As I’ve mentioned before, I unfortunately do not have any outdoor space at my apartment for a grill, but that hasn’t stopped me! I use my trusty grill pan as often as possible to bring the flavor of summer indoors.

 

This yummy recipe for Grilled Citrus Salmon was sent to me by LongHorn Steakhouse, and a version of this is actually available in their restaurants as part of their Summer Chef’s Showcase menu. I adapted it slightly to include ingredients I had on hand, so be sure to stop in to your local LongHorn Steakhouse to try their version as well!

 

 

 

As we all head out to grill this July 4th, LongHorn Steakhouse will have their Grill Us Hotline open Thursday, July 2 through Saturday July 4 from noon to 5 pm to answer grilling questions via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.

 

LongHorn Steakhouse was also kind enough to offer to give away a LongHorn Steakhouse Summer Grilling Party Pack to one winner! The grilling pack includes various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. More details after the recipe.

 

 

Ingredients:

Salmon

  • 4 (7-oz.) salmon fillets
  • Salt and Pepper, to taste
  • 8 oz. crumbled feta cheese
  • 1 tablespoon freshly chopped parsley

Citrus Glaze

  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh orange juice
  • salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon freshly chopped flat-leaf parsley

Summer Vegetables and Pearl Couscous

  • 4 cups cooked Israeli (pearl) couscous (~1 cup dry)
  • 1/2 batch of fresh asparagus spears
  • 1/2 pint grape tomatoes, halved lengthwise
  • 1 tablespoon unsalted butter

Continue reading Grilled Citrus Salmon

Honey Mustard Roasted Rainbow Carrots

Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!

 

Door-to-Door Organics, a home delivery organic and grocery company,  is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.

 

You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!

 

I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!

 

I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.

 

This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)

 

If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!  

 

Ingredients

  • 1 (12 oz) bag rainbow baby carrots
  • 1/2 red onion, chopped (about 1/3 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon local honey
  • 1 teaspoon dried rosemary
  • salt and pepper, to taste
  • 1 tablespoon chopped fresh Italian parsley

Continue reading Honey Mustard Roasted Rainbow Carrots

Cheddar Corn Casserole #10minutewow

Ham is a given at my family’s Easter dinner table. And I’m not going to lie, I’m not the biggest fan. But I do love all of the sides that accompany it! So I wanted to share a side dish that would pair well with the ham but not take forever to prepare.

This Cheddar Corn Casserole from Del Monte’s website is filled with pure deliciousness: corn, cheese, breadcrumbs, bacon… what’s not to love?

The recipe takes just 10 minutes to prep and  then 35 minutes to cook. Del Monte actually has a section on their website highlighting all of their recipes that have 10 minutes or under prep time, so you can worry about the main dishes instead of the sides!

Ingredients:

  •  3 cups shredded Cheddar cheese, about 12 oz.
  • 2 Tbsps. all-purpose flour
  • ½ tsp. black pepper
  • ¾ cup milk
  • 4 oz. cream cheese, softened
  • ⅔ cup sliced green onions, divided
  • 1 tsp. hot sauce
  • 4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
  • 3/4 cup breadcrumbs
  • 4 slices bacon, cooked and crumbled (omit to make vegetarian)
  • ½ cup diced red bell pepper, optional topping

 

Continue reading Cheddar Corn Casserole #10minutewow

Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

This Sunday is the beginning of the end of Mad Men. Sniffle. I have been a huge fan of the show for years and am sad to see it end. But that doesn’t mean I can’t still throw a little party of my own in celebration of the final premiere!

All week, bloggers have been  featuring their own spins on Mad Men-inspired recipes to gear up for the premiere this Sunday, when we will have a Virtual Mad Men Finale Party!

I adapted some recipes from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin. I wanted to cheers to Mad Men in style, so I made a version of Trudy’s Rib Eye in the Pan, Individual Potatoes au Gratin, and Perfect Manhattans.

If you’re a Mad Men fan, you probably remember Trudy calling Pete at the office early into their marriage asking what he wanted for dinner. His response: “Rib eye, in the pan, with butter.” So Pete, this one’s for you! This version is a pan-seared New York Strip Steak with cognac butter. (I made New York Strip Steaks instead of Rib Eye, because that would have just been way too much meat for me.)

The steaks are paired with an adapted version of Julia Child’s Potatoes au Gratin, served in individual crocks.

And what’s a Mad Men Party without a cocktail?? I decided to make a more modernized version of a classic, called a Perfect Manhattan, which refers to using equal parts sweet and dry vermouth.

If you want to also Party Like a Mad Man, you’re in luck! I also have a copy to give away! Details after the recipes.

 

Adapted from The Unofficial Mad Men Cookbook

Ingredients:

Steak in the Pan with Butter:

  • 4 boneless New York Strip Steaks, ~1 inch thick
  • 4 teaspoons canola oil
  • Salt and pepper, to taste
  • 4 oz cognac
  • 8 tablespoons butter

Potatoes au Gratin

  • 3 tablespoons butter, divided
  • 1 cup finely chopped onions
  • 1/2 pound raw potatoes (about 2-3 large potatoes), peeled and diced into 1/2 inch cubes
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup sharp cheddar cheese, crumbled (I used Valley Thunder from Valley Shepherd in Reading Terminal)

Perfect Manhattan

  • 8 oz rye whiskey (I prefer Dad’s Hat’s version that is finished in Vermouth barrels)
  • 2 oz dry vermouth
  • 2 oz sweet vermouth
  • 8 dashes bitters
  • maraschino cherries for garnish

Continue reading Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

Sourdough Bread

I have made a couple of breads in the past, but never one that yielded a typical bread you’d use for sandwiches. For whatever reason, I’ve always been very intimidated by the whole bread making process. I recently visited a friend that loves to bake bread and she assured me it wasn’t nearly as difficult as I was imagining. So, after putting it off for a couple of months, I finally decided to try!

 

I decided to make a sourdough bread, because it is a relatively simple recipe. The hardest part is the whole waiting aspect of it. I found this recipe on King Arthur Flour’s website and used their sourdough starter to make the bread (rather than making my own starter which can take a week). My interest in baking bread was well timed, ZWILLING‘s Knife of the Month for March is the ZWILLING Pro 8″ Bread Knife, and they were kind enough to offer to not only let me try one of the knives out, but are also offering one to give away!  Details after the recipe.

 

 

ZWILLING J.A. HENCKELS knives are no joke, they are great quality knives made in Germany for over 280 years. When I moved out on my own, my mom actually bought me a set of ZWILLING J.A. HENCKELS knives to get my kitchen started, and I still use them daily!

The ZWILLING Pro 8″ Bread Knife has a serrated edge that effortlessly cuts through hard bread crusts, and cuts neat slices due to its aggressive long prongs. The knife is forges from one single piece of steel, is ice-hardened, and is hand sharpened and polished. The knife is dishwasher safe, but it’s suggested you hand wash it to keep it in great shape longer (dishwashers are really tough on knives).

Ingredients:

  • 1 cup “fed” sourdough starter
  • 1 1/2 cups lukewarm water
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 5 cups unbleached all purpose flour

Continue reading Sourdough Bread

Winter Risotto with Farro and Arborio Rice

A couple of weeks ago, I was invited on a Chevy Farm-to-Table Road Trip, which was SO much fun! Chauffeured in snazzy Chevrolets, the group first went to Terrain in Glen Mills for lunch at their cafe and then went wine tasting down the road at Chaddsford Winery. (To read more about Terrain and Chaddsford Winery, visit my guest post over on Drive the District.)

All of the food was fantastic at Terrain, but I cannot stop thinking about their fabulous Farro and Arborio Risotto with sweet potato puree and autumn vegetables. So, naturally, I decided to try to make my own version! This recipe is pretty involved but it sure is worth it!

This recipe can be easily made vegan (noted below) and is vegetarian if vegetable stock is used instead of chicken stock. This recipe, however, is not gluten free because farro does contain some gluten. 

 

Ingredients:

Veggies:

  • 2 cups peeled and cubed butternut squash
  • 1 cup halved Brussels sprouts
  • 3 Sweet potatoes, divided
  • 2 Shallots, halved
  • 2 tablespoons olive oil
  • 1/2 tsp fresh thyme leaves
  • 1/4 teaspoon fresh chopped rosemary
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (or margarine to make vegan)

Risotto

  • 3 cups water
  • 1 cup uncooked farro
  • 6 cups chicken stock (or vegetable stock to keep vegetarian)
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2/3 cup Arborio rice
  • ½ cup white wine
  • 2 tablespoons Parmesan cheese (omit for vegan version)
  • Salt and pepper, to taste
  • Rosemary and thyme for garnish

Continue reading Winter Risotto with Farro and Arborio Rice

Browned Butter and Lemon Brussels Sprouts

I love love love Brussels sprouts. I truly don’t understand why I was told they were gross when I was a kid, they are a favorite veggie of mine now! So I’m excited to share this recipe for Browned Butter and Lemon Brussels Sprouts!

Most recipes for Brussels sprouts include bacon, however. And as much as I love bacon, sometimes you just want a truly vegetarian side. Cooking Light had this recipe for Browned Butter and Lemon Brussels Sprouts in its November 2014 issue and it sounded so yummy! Lemons brighten up the flavor of the Brussels sprouts and works really well with the browned butter.

Ingredients:

  • 1/4 cup water
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice

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Cardamom Glazed Carrots

Carrots are a staple on most Thanksgiving tables. My dad loves super mushy carrots, which just don’t do it for me.  I want a bit of a crunch! So this recipe for Cardamom Glazed Carrots from Cooking Light is perfect for me; sorry, Dad!

The cardamom adds a lightly floral taste which works so nicely with the fresh ginger. This recipe takes just 15 minutes to make so it’s a great weeknight option as well. The recipe serves 6, so multiply as needed.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make vegan)
  • 1 tablespoon olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup water
  • 2 tablespoons light brown sugar
  • 1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh cilantro leaves (optional)

 

Continue reading Cardamom Glazed Carrots

Steamed Spinach with Curry Butter

Sometimes your sides need a bit more pizzazz. This simple recipe for Steamed Spinach with Curry Butter from Cooking Light adds a ton of flavor (and a little bit of heat if you want it) with little effort and time. The recipe below makes enough for 4 people but can easily be multiplied to fill a crowd (this would be a yummy side at Thanksgiving!)

Ingredients:

  • 1 tablespoon unsalted butter (or olive oil to make paleo)
  • 1 tablespoon mild curry powder
  • 2 (16-ounce) containers fresh spinach
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes

Continue reading Steamed Spinach with Curry Butter

Apple Sage Stuffing Cups

Stuffing is one of my favorite parts of Thanksgiving, probably because it’s usually the only time of year I get to eat it. But now that I’ve found this awesome single serving version for Apple Sage Stuffing Cups, I can have it whenever I want with little effort!

This recipe from Cooking Light adds the stuffing to a cupcake tin to bake so that you get more crispy edges. It’s also great as a make ahead option because everything is already portioned out for easy reheating.

Ingredients:

  • 12 ounces sourdough bread, cut into 1/2-inch cubes (about 8 cups)
  • 1 1/2 tablespoons butter
  • 1 1/2 cups diced apple
  • 1 1/4 cups chopped onion
  • 2/3 cup chopped celery
  • 1 1/2 tablespoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 3/4 cups unsalted chicken stock (or vegetable stock to keep it vegetarian)
  • 2 large eggs, lightly beaten
  • Cooking spray

Continue reading Apple Sage Stuffing Cups

Cherry Port Cranberry Sauce

I absolutely love cranberry sauce. This not-too-tart and not-too-sweet Thanksgiving staple is always a favorite of mine.

Now I don’t turn my nose up at the canned stuff, but this homemade version for Cherry Port Cranberry Sauce is a really simple alternative. It’s also a bit of a chunky sauce instead of the smooth canned version, so it has a really nice texture to it. Plus, it can be made in 20 minutes!

If you don’t want to use port in the recipe, you can substitute in pomegranate juice.

 

Ingredients:

  • 2 cups fresh cranberries (about 8 ounces)
  • 3/4 cup dried sweetened cherries
  • 3/4 cup port wine
  • 1/3 cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon orange juice
  • 1/4 teaspoon freshly ground black pepper

 

Continue reading Cherry Port Cranberry Sauce

Cauliflower with Anchovy Breadcrumbs

Thanksgiving is just around the corner, so I’ve been cooking up a bunch of sides, including this Cauliflower with Anchovy Breadcrumbs, to share with you until my favorite holiday!

This recipe from Cooking Light adds a toasted breadcrumb mixture over cooked cauliflower florets to make a really simple but tasty side dish! I changed the recipe up a bit, using sourdough bread because that’s what I had in my apartment. I also tossed the cauliflower in some olive oil and a touch of salt before adding the breadcrumbs to add some more flavor to the dish.

 

Ingredients:

  • 1 head of cauliflower, cut into bite sized florets
  • 2 ounces torn sourdough bread pieces
  • 1 tablespoon chopped fresh sage, plus more for garnish
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 anchovy fillets, rinsed and drained
  • 3 garlic cloves
  • 1 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • salt, to taste

Continue reading Cauliflower with Anchovy Breadcrumbs

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