SIDE DISH DILEMMA SOLVED...

Can you cook a mean, steak, grill a mean marinated chicken, etc.? BUT, you struggle for a side dish.... Here are some to try next time you get 'stumped!"

ROASTED CHERRY TOMATOES

Put some cherry tomatoes in a roasting pan and drizzle with olive oil. Add some garlic, fresh herbs, and salt. Roast for 10 minutes. –Courtesy of Sam Stern form “Cooking Up A Storm.”

Notes: I slice the tomatoes in half and roast them at about 400 degrees F. These freeze well... portion into small ‘snack bags.’ Serve over scrambled eggs with sauteed mushrooms, add to omelets, stir into rice or stews, if not enough flavor for my taste! My husband is NOT a fan of tomatoes, but he will eat these on occasion! --TC

SATURDAY NIGHT VIDALIA ONIONS Serves 4

4 large Vidalia onions
4 beef bouillon cubes *I use low-sodium boullion cubes or boullion powder. --TC
4 TBSP butter
Freshly ground black pepper

Prepare a fire in a charcoal grill or preheat oven to 350 degrees F. (*Made in the toaster oven at the same temperature. --TC)

Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy-duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often. To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup. –Courtesy of Paula Deen, Food Network.

MUSHROOM MEDLEY w/ SPINACH Serves 8

2 tsp sesame oil
20 oz assorted mushrooms (shiitake, button, etc.), stems trimmed, caps sliced
1 red bell pepper, cut into strips
1 TBSP minced fresh ginger
1/2 to 1 TBSP minced garlic, or to taste
1 package (10-oz) spinach leaves, stems removed *I use 2 bags baby spinach, no need to pick the stems! --TC
6 green onions, cut into thin strips
1 TBSP reduced-sodium soy sauce *I use 2 TBSP! --TC
Salt and freshly ground black pepper, to taste

Heat oil in large nonstick skillet over high heat until hot. Add all mushrooms and sauté until brown and almost tender, stirring constantly, about 10 minutes. Add bell pepper, ginger and garlic and sauté 1 minute. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately. –The American Institute for Cancer Research.

*A not so "heart-friendly"suggestions: puff pastry shells with black or toasted sesame seeds &
egg wash! --TC

CORN, TOMATO & ONION CHILI SAUTE Serves 4 to 6 as side, Cook: 10-15 mins

I think the first time I made this was for my "American Regional Cooking" course in culinary school. A favorite of both my husband & me... did I mention that he 'strongly dislikes tomatoes,' but truly enjoys this dish!!

1-2 TBSP Olive Oil (can also use some butter)
1 onion, thinly sliced into strips
1 can corn, drained OR 1 bag frozen corn, thawed & drained
1 can diced tomatoes, drained OR 2 large tomatoes, diced
chili powder, to taste
salt & pepper, to taste

Saute the onion in fat (oil &/or butter) over medium heat until translucent, do NOT brown. Add the corn & tomatoes, sauteing until heated through. Add the chili powder, salt and pepper and simmer 5 minutes. Serve with steak, burgers, chicken, pork, etc.

Add to some tomato soup for a heartier, zestier soup! Also makes a great warm salsa!! --TC
–Source unknown.