Category: Side Dishes

Carrot Mash with Honey Butter

Ingredients:

6 large carrots, peeled and cut into slices
1/2 stick butter, softened
2 tablespoons honey

Directions:

  1. Prep Work: Peel carrots and cut into slices.
  2. Place carrots into a medium pan with water (just enough to cover the tops of the cauliflower) and bring to a boil.  Reduce to medium heat and allow carrots to get tender, approximately 15-20 minutes.
  3. Drain water from pan.  Mash carrots with a masher until no large pieces remain.
  4. In a small bowl, mix together butter and honey.  Serve with mashed carrots.

Cauliflower Mash

Ingredients:

1 large head of cauliflower
1/2 cup sour cream
1/4 teaspoon Himalayan sea salt
1 tablespoon red chili pepper flakes

Directions:

  1. Prep Work: Break the cauliflower into florets.
  2. Place cauliflower into a medium pan with water (just enough to cover the tops of the cauliflower) and bring to a boil.  Reduce to medium heat and allow cauliflower to get tender, approximately 15-20 minutes.
  3. Drain water from pan.  Mash cauliflower with a masher until no large pieces remain.
  4. Stir in sour cream, salt, and red chili pepper flakes.

Stuffed Mushrooms

Preheat oven to 350 degrees F.

Ingredients:

12 whole fresh mushrooms, stem removed
1 tablespoon olive oil
1 package cream cheese (8oz), softened
2 garlic cloves, minced
1/4 cup grated parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions:

  1. Wash and remove the stem from the whole mushrooms.  Pat mushrooms dry.
  2. In a small skillet with 2 teaspoons of olive oil, cook the garlic being careful not to burn it.  After cooking, allow to cool.
  3. In a medium bowl, stir together cream cheese, parmesan cheese, black pepper, onion powder, and cayenne pepper.  Fill each mushroom cap with stuffing and place on a baking sheet.
  4. Bake in the preheated oven for 15-20 minutes or until stuffing is slightly browned.

Yield: 12 stuffed mushrooms

Down Home Guacamole

Ingredients:

4 avocados, peeled, pitted, and mashed
1/2 cup onion
2 Roma tomatoes
1 lime, juiced
1 teaspoon salt
3 tablespoons fresh cilantro
Optional: jalapenos

Directions:

  1. Peel, pit, and mash the avocados in a medium-sized bowl.
  2. Dice the onion and Roma tomatoes and place on a baking sheet.  Broil on high in the oven for approximately 2 minutes or until onions are translucent.  Once ready, allow to cool.
  3. Stir together avocados, onion, tomatoes, lime juice, salt, and cilantro.  Allow flavors to meld together in the refrigerator for 1 hour.  Serve with tortilla chips.

 

The Whisky Mom