Tag: Side dish

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Mexican Rice

Ingredients

  • 3 Tbs Neutral Oil (Vegetable or Canola)
  • 2 Cups Uncooked White Rice – Long Grain
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Dried Oregano
  • 10 Oz Rotel
  • 8 Oz Tomato Sauce
  • 4 Cups Chicken Broth

Directions

  1. Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
  2. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 20 minutes or until all of the liquid has been completely absorbed.
  3. Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
  4. Serve and enjoy!!

Roasted Buffalo Cauliflower

Ingredients

  • 1 head Cauliflower
  • 1/2 Cup Buffalo sauce
  • 2 Tsp Olive oil
  • Salt
  • Ground black pepper
  • Buttermilk Ranch

Directions

  1. Pre-heat your oven to 425 degrees (F).
  2. Remove the core of the cauliflower and cut into florets.
  3. Place the florets in a medium-sized bowl and add the olive oil. Season with a pinch of salt and black pepper and toss to combine.
  4. Transfer the seasoned cauliflower onto an aluminum foil lined baking pan and roast in the oven for 15 to 17 minutes.
  5. Pull the cauliflower out of the oven, place back into the bowl and toss with the buffalo sauce.
  6. Place the buffalo cauliflower back on the baking pan and cook for an additional 5 minutes.
  7. Remove the roasted buffalo cauliflower and serve with Buttermilk Ranch or the sauce of your choice. Enjoy!

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!