Category: Side Dish

Posted in Side Dish

Side Dish’n Fridays: Garlic Bread

Posted on by Northerly Nosh

Freezer Garlic Bread

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About 16 slices

Loaf of french bread
1 cup unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat leaf parsley
2 cloves of garlic, peeled and crushed

Prep Day:Take a loaf of french bread, and make cuts every one inch down the loaf, not cutting quite through the bottom. Soften one cup of butter. Mix butter, oil, and parsley with two crushed cloves of garlic. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag.

Serve Day: Remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve.

Posted in Side Dish

Side Dish’n Fridays: Italian Broccoli

Posted on by Northerly Nosh

Italian Broccoli

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8 servings

1 1/2 lbs fresh broccoli
1 cup Italian breadcrumbs
1 cup parmesan cheese
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon butter

Prep Day: Clean and break broccoli into flowerets. Boil in lightly salted water until tender-crisp; drain. Cut flowerets, using some of the tender stalks. In a large skillet, heat olive oil.
Add garlic and breadcrumbs; cook 3 minutes. Add Parmesan cheese and broccoli, tossing and cooking 2 minutes longer. Butter 2 quart casserole dish. Add broccoli mixture then top with additional crumbs and cheese.

Serve Day: Defrost. Bake 350 degrees until golden, about 20-30 minutes.

Posted in Side Dish

Side Dish’n Fridays: Scallop Garlic Potatoes

Posted on by Northerly Nosh

Scalloped Garlic Potatoes

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Adapted from the recipegirl.com

6 servings

5 medium Russet potatoes
salt, to taste
4 large garlic cloves, chopped finely
1 1/2 cups milk
1/3 cup heavy whipping cream

Prep Day: Preheat oven to 325 degrees F. Butter 8x8x2-inch baking dish. Peel and slice potatoes (about 1/4-inch thick). Place layer in baking dish; lightly season with salt and sprinkle with some garlic. Repeat layering with remaining potatoes and garlic. Pour milk evenly over potatoes. Bake, uncovered, for 45 minutes. Remove the cover, drizzle cream over potatoes, then return to oven and bake 45 minutes longer (uncovered). Cool, cover snugly with foil and freeze until needed.

Serve Day: Microwave until heated through.