Cheese lovers will go crazy for this Easy Cheesy Rice Pilaf made with long-grain rice combined with yellow bell peppers, peas, and cheese.
Vegetables and Side Dishes are my favorite part of the menu (after dessert.) Simple roasted vegetables are hard to beat, but a vegetable casserole can be so comforting. It is my favorite kind of leftover to find in the fridge, especially my sister’s carrot casserole or this Green Chili and Yellow Squash Dressing made with leftover cornbread.
Use your rice cooker to make this mildly-flavored jasmine or basmati rice with hominy and cilantro added. This is the perfect side for grilled meats like steak, chicken, or pork tenderloin.
This is a replication of the spinach served at Abuelos restaurants. Corn, mushrooms and spinach combine with cream cheese and green chilies to make a fabulous dip. OR, serve it as a vegetable side dish for dinner.
Spicy Squash Casserole with Cornbread is a Tex-Mex-meets-Southern mixture of yellow squash, peppers, corn, green chilies, and dried crumbled cornbread held together with a cream sauce and cheese. If you do not love this, I promise to come and eat your leftovers.
White potatoes and sweet potatoes are cooked, mashed and then swirled together make a beautiful and delicious side dish.
Squash patties are a great way to get kids to eat squash. They’re like little pancakes. Dip in ranch dressing or catsup.
Sweet corn, yellow and green squash, and green chiles are part of traditional calabacitas. Adding potatoes makes this dish even better. Fabulous wrapped in a flour tortilla with cheese to make veggie tacos.
Bonnie’s Carrot Casserole contains slightly sweetened cooked carrots pureed into a delicious casserole–a good side dish for your holiday menu.
Seasoned, mashed sweet potatoes are formed into balls, rolled in a spicy egg white mixture and finally, coated with chopped pecans. Perfect for a holiday table.
Try this simple recipe for refried beans in less than 90 minutes. No pre-soaking required.