Category : Sides

Ingredients

• 1 1/2 cups long grain white rice
• 1/4 cup oil
• 1 tsp minced garlic
• 1/4 cup tomato sauce, or 2 pureed fresh tomatoes
• 2 tsp tomato bouillon (or substitute chicken bouillon if unavailable)
• 1/4 tsp salt
• 1 carrot, diced
• 1/2 cup peas
• 3 cups water
• 1-3 whole serrano peppers

Instructions

1. Rinse the rice in a fine mesh strainer until the water runs clear, then set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the rice, stir, then cook over medium heat, stirring frequently, until the rice is lightly golden brown.
3. Add tomato sauce and garlic to the pan. Stir.
4. Add bouillon, salt, carrot, peas, water, and serrano peppers. Bring to a boil then cover and reduce heat to low. Cook approximately 20 minutes or until the water is completely absorbed.
5. Remove from heat and rest for 5 minutes before fluffing with fork.

Comments

Source: Tastes Better from Scratch “Authentic Mexican Rice” Recipe

Ingredients

• 2 cans corn (or equivalent)
• 1 tbsp olive oil
• 1/4 cup Mexican crema. Can substitute sour cream if crema is unavailable.
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• Zest of one lime
• 1/2 tsp garlic powder
• 1/4 tsp EACH chili powder, cayenne pepper, ground cumin, pepper
• 1/8 tsp smoked paprika
• 3/4 cup crumbled cotija cheese or queso fresco

Instructions

1. Heat olive oil in cast iron skillet over high heat. Add the corn and cook until it starts to char.
2. Combine all remaining ingredients in a bowl.
3. Stir the cooked corn into the bowl with the sauce.

Comments

Adapted from this source: Carlsbad Cravings Elote Recipe

Ingredients

• 1 tbsp butter
• 1 small clove garlic, finely minced or grated
• 1/2 tsp ground cumin
• 1 cup milk, divided
• 1 1/2 tsp cornstarch
• 3-4 slices American cheese (white or yellow, doesn’t matter). Can substitute 2 oz cream cheese if preferred.
• 3-4 oz monterey jack cheese
• 4 oz can chopped green chiles

Instructions

1. Heat butter in saucepan over medium heat with garlic, cumin, and a pinch of salt for approximately 5 minutes.
2. Pour in 3/4 cup of the milk and bring to a very low simmer.
3. Whisk the remaining 1/4 cup of milk with the cornstarch. Once the milk in the saucepan is barely simmering, whisk in the cornstarch mixture. Continue to whisk until it comes to a low simmer, then simmer for 1 minute.
4. Turn the heat to low and stir in the cheese. Be sure to tear the cheese into chunks and only add a bit at a time so it slowly melts into the sauce.
5. When the cheese is completely melted, remove from heat and add the chiles.

Comments

Source: Inspired Taste Easy Queso Recipe

Ingredients

• 3 lb Yukon gold potatoes
• Kosher salt, to taste
• 8 tbsp unsalted butter (one full stick) – room temperature
• 1/2 cup sour cream – room temperature
• 1 cup whole milk – room temperature
• Freshly ground black pepper, to taste

Instructions

1. Peel and cut potatoes into half inch cubes. (Note: This can be done one day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.)
2. Place potatoes in a pot filled with cold salted water, “as salty as the sea.” Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, approximately 15-20 min.
3. Drain the potatoes then return them to the pot. Turn the heat to low and let the potatoes release additional moisture for 1-2 minutes. Then turn off the heat and transfer the potatoes to a large bowl.
4. Mash potatoes by hand or in a ricer, then return to the pot.
5. With the potatoes in the pot over low heat, gently fold in the butter and sour cream, mixing just enough to melt and incorporate. Overmixing will cause a glue-like texture.
6. Add the milk a splash at a time, gently mixing to incorporate. Repeat until you reach the desired consistency – you might use less milk than listed above.
7. Season to taste with salt and pepper. Transfer to serving bowl. Garnish with extra butter and/or freshly chopped chives. Serve immediately.

Comments

We tried this recipe for the first time for Thanksgiving 2022. For how simple the prep is (the only time-consuming part is cutting the potatoes) and how quickly they’re finished, they taste great!

Source: The Food Network

Ingredients

• Boxed Stove-Top Stuffing Mix
• Water
• Butter

Instructions

1. Start by adding the hot water, butter, and stuffing mix (amounts as directed on the box) to a large mixing bowl. Mix well.
2. Spray an air fryer safe pan with non-stick cooking spray or olive oil, pour the stuffing into the prepared pan. Put two pats of butter (extra) onto the filling and then place in the air fryer basket or air fryer oven.
3. Set the temperature to 350 degrees F for 5 minutes, air fryer setting.

Comments

Source: Fork to Spoon

Ingredients

• 2 cans (14.5 oz each) French-style green beans, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/4 cup milk
• 1 container (2.8 oz) crispy fried onions

Instructions

1. Heat oven to 350°F.
2. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
3. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Comments

Source: Better Crocker website

Ingredients

• 2 large eggs
• 1 cup 2% milk
• 2/3 cup cracker crumbs (crushed saltine, or butter crackers)
• 2 cans whole kernel corn, drained (14.5 ounces each)
• 3 tablespoons butter (melted)
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon sugar

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.
2. In a large bowl, whisk the eggs until they are broken up.
3. Add the milk and crushed crackers. Mix well.
4. Add the drained corn, melted butter, salt, pepper, and sugar. Mix well.
5. Pour the mixture into the prepared pan.
6. Bake for 40 minutes or until the center of the casserole is set.

Comments

Source: yummly

Ingredients

• 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
• Coarse salt and ground pepper
• 1/2 cup whole milk
• 4 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 2 cups mini marshmallows or chopped regular marshmallows

Instructions

1. Preheat oven to 375 degrees.
2. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes.
3. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
4. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
5. Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Comments

Source: Martha Stewart’s website