Category Archives: side dishes and appetizers

These dishes are great to accompany a meal or take to a “covered dish”. Lots of these goodies are tried out on my neighbors during football season.

Baked Rice Pudding with Cinnamon

Baked Rice Pudding

Not the prettiest picture. But pretty tasty.

This recipe was adapted from a cookbook I have called: Cheap Fast Good by Beverly Mills and Alicia Ross. It’s one of my favorite cookbooks because it has a lot to read and not just hoity toity recipes that require you to make a special trip to the store.

The other day I made pesto fish. Tilapia marinated with pesto and baked in the oven and then served over white rice. Served with pineapple wedges. Pretty looking dinner. Very easy on a busy night. Anyway, when I make rice I make way more than I have to so I can make leftovers with it. Namely RICE PUDDING. It’s one of my favorites.

So this recipe was adapted because I never have whole milk. I often have skim milk and I always have sweetened vanilla almond milk. So I adjusted the sugar, vanilla, and  rice because of the almond milk substitution.

Here’s MY recipe. The original follows below. By all means, if you have whole milk, follow the original.

Ingredients:

Butter or cooking spray for preparing the pan

1 1/2 cups already cooked rice

3 large eggs

1/4 cup sugar

2 cups vanilla almond milk (sweetened)

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

pinch of salt

1. Preheat oven to 325F. Lightly butter or spray an 8×8 square pan

2. combine rice in saucepan with 1 cup of water and heat over medium heat until the rice is rehydrated; about 10 minutes. Drain and set aside to cool.

3. Whisk eggs, sugar, milk, vanilla and cinnamon and salt in medium bowl until thoroughly mixed. Add the drained plumped rice and stir well. Pour into prepared pan.

4. Bake the pudding, uncovered, until the center is just jiggly and a knife inserted about an inch from the edge comes out clean. (About 45 minutes) Serve warm, room temp, or chilled.

I ate mine with Adrian standing at the stove with the steam billowing off the spoonful of rice pudding thinking, “I’m sure this is going to burn my mouth.” So right before we ate it I told Adrian I had to put something in it. He pointed his finger up at me and said, “I know! ICE!” I said, “Oooh, that might not be the right choice. Let’s try some milk.” So after adding a touch of milk it was just the right temperature. He ate two helpings. I had two helpings. And then scraped some more right out of the pan with a big wooden spoon.

Here is the exact recipe from the cookbook.

Ingredients:

Butter or cooking spray for preparing the pan

1 cup already cooked rice

3 large eggs

1/2 cup raisins (if desired)

1/2 cup sugar

2 cups whole or 2% milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1. Preheat oven to 325F. Lightly butter or spray an 8×8 square pan

2. combine rice and raisins in saucepan with 1 cup of water and heat over medium heat until the rice and raisins are rehydrated; about 10 minutes. Drain and set aside to cool.

3. Whisk eggs, sugar, milk, vanilla and cinnamon in medium bowl until thoroughly mixed. Add the drained plumped rice and raisins and stir well. Pour into prepared pan.

4. Bake the pudding, uncovered, until the center is just jiggly and a knife inserted about an inch from the edge comes out clean. (About 45 minutes) Serve warm, room temp, or chilled.

ENJOY either way.

Crusty Baguette

This bread is pretty mind-blowing. It’s so flavorful and versatile. If you just change up the herbs, like flat leaf parsley, you can serve it with something else, like crab dip. The recipe comes from a sweet friend on the Eastern Shore of Maryland. Yanno, after thinking about her recommendation of serving it with crab dip… I’m wondering if she has some delicious crab dip recipe up her sleeve made with the Chesapeake Bay Blue Crabs. Yum. I may have to see if she wants to contribute another recipe to The Jessie Show.

baguette toasted in butter, onion, garlic, and thyme

baguette toasted in butter, onion, garlic, and thyme

Toasted Baguette

preheat oven to 375F

1 large baguette sliced

3 Tablespoons of butter – use the real stuff here, people.

1/2 cup Extra Virgin Olive Oil

1 small grated onion – mild onion like Vidalia, or shallot (about a half cup grated)

crushed garlic clove (about a clove or two)

rosemary (about 2 tablespoons fresh, 1 tablespoon dried) I used thyme because I happen to love thyme and was using it in another recipe for dinner.

place butter and EVOO on baking sheet (with a lip on it so butter/evoo doesn’t drip off the edges) until butter melts. Tilt baking sheet to coat entirely with EVOO and butter. Place onion, garlic and herbs in butter/EVOO mixture and spread evenly over pan. Place bread slices in butter mixture and toast until crispy (about 10 minutes). Flip the bread over and toast again until crusty. Sprinkle lightly with sea salt if desired. It should be chewy in the center from all the butter and onion soaking in and the edges should be crusty and flavorful.

Serve with sliced pork loin. Yum!

 

Green beans with Mushrooms

Green Beans with mushrooms as perfect side dish

Green Beans with mushrooms as perfect side dish

This evening I’m serving balsamic and grainy mustard marinated pork loin and toasted baguette… which is a recipe from a sweet friend of mine. It will blow you away (in another post). Anyway, I had to go to the store for butter because I’m down to a single stick of sweet cream butter – no salt added. And it’s giving me the shakes knowing I’m down to my last couple tablespoons.  So I ran to the store and while I was there I saw an overflowing tower of veggies and fruits on the “not the best” rack. I checked closely and found a bag of green beans. Fresh green beans. Yes. My side dish!  The green beans were $. 47. FORTY SEVEN CENTS! And it was a huge bag too. So I brought them home along with my butter and snipped them and made this.

Green beans with mushrooms

4 cups snipped cleaned green beans (by the way, ‘snipping’ consists of pulling the stem end off the green bean. It sort of just snaps off if you bend it. The other end – the curly little tail – that can stay on.)

1 package sliced Portobello mushrooms

1 clove of garlic minced*

2 Tablespoons finely chopped sweet onions or shallot*

1/2 teaspoon salt

(*I put the 3 cloves of garlic and a half of a large sweet vidalia onion in the food processor because I’m using lots of garlic and onion for the baguette too. If you are NOT using onion and garlic for anything else, just follow the ingredient list above)

1/8 cup apple cider vinegar

2 cups water

splash of worcestershire sauce

1/4 cup white wine if desired (I’m always drinking it, so why not?)

To start, place 1 tablespoon of butter and 1 tablespoon extra virgin olive oil in sauce pan. Put a tablespoon of onion/garlic mixture in pan to sautee and sizzle for a minute. Put in 1/2 teaspoon salt. Once fragrant throw in all the green beans. Toss to coat. Pour in white wine and apple cider vinegar and let steam for one-two minutes. Then pour on the 2 cups of water and put a lid on it for twenty – thirty minutes and cook until crisp and tender.

Meanwhile, place small pat of butter and splash of extra virgin olive oil in a skillet and heat until melted. Add another tablespoon of onion/garlic mixture and let sautee for a minute. Add mushrooms and toss to coat. Add salt and pepper to taste. Once caramelized a bit, add splash of wine to the mushrooms. (Just pour a splash out of the glass in your hand.)  Then add splash of worcestershire sauce and stir.

Take green beans from sauce pot with tongs making sure to shake off as much water as possible and place in pan with mushrooms and onions. Let sautee for a minute or two and then add 1/8 cup apple cider vinegar again to this pan. Add a tablespoon of butter and toss to coat. Serve warm! Yum.