Side Dishes | Life Tastes Like Food

Spicy Jalapeño and Bacon IPA Burger with Pepper Jack Cheese

Cooking, Dinner, Drinks, Food, Grilling, Life, Recipe, Side Dishes 4 Responses »

Jun 062013

I like my bacon extra crispy. Like so crispy that it’s nearly burnt. That’s the only way to eat bacon. Bacon + Avocado + Pepper Jack + IPA + Meat? Even better.

Cooking with beer is awesome. It adds so much flavor to a dish and is fun to pair with your meal. My friends and I headed up north to the quiet town of Willits last weekend and we even created a beer-inspired menu! More on that next week though.

This burger is a summer must. It’s really easy to throw all of the ingredients together. Switch up those boring frozen burger patties and give this a try! The IPA adds a nice taste and I love the kick that the jalapeños and cheese add. I also encourage using grass-fed beef and fresh ingredients to keep it on the healthy side (well, ya know what I mean). Also, this burger tastes just as delicious when it’s made on a grill pan in your kitchen as it does on an outdoor BBQ grill. Add some easy baked sweet potato fries on the side and you’re good to go.

You can also freeze them! I ended up doing this because it made about 6 patties. Every once in a while, I’ll take one out of a freezer, toast a hamburger bun, and cook one up for dinner. So if you’re planning on grilling this weekend or are just in the mood for a burger, you should give these a taste. My only wish…is that I topped the burger off with onion rings. Anyone agree? Next time!

Spicy Jalapeño and Bacon IPA Burger with Pepper Jack Cheese

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Serves: 4-6

Ingredients

1 lb Lean grass-fed ground beef
1/2 Cup of your favorite IPA beer
1/4 Cup bread crumbs
1/4-1/2 Of a small yellow onion (depending on how big the onion is)
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard (a spicy brown one works too)
1/2 Teaspoon Garlic powder
1/4 Teaspoon liquid smoke
1/2 Teaspoon Salt
Fresh cracked pepper (a couple turns, about 1/4-1/2 teaspoon)
4-6 Hamburger buns

Toppings (grab enough of the ingredients below to top each burger):

Bacon, fried
Avocado, sliced
Jalapeños
Pepper Jack cheese, sliced
Lettuce
Spicy mustard/ketchup

Instructions

Combine all of the ingredients (except for the toppings) in a large mixing bowl. You can mix everything together with a wooden spoon or your hands.
Using your hands, grab a handful of the mixed burger meat, and shape it into a patty about 1 inch thick. Repeat with the rest of the meat.
Heat grill pan or grill to med-high heat.
Place the patties on the hot grill and cook for about 4 mins on one side then flip and then cook another 3-5 minutes (depending on how thick your burgers are).
When the patties are almost ready, top them each off with a generous amount of jalapeños and then lay a slice of pepper jack cheese over the jalapeños.
Cover the grill (or use a large pot lid to cover an individual patty) and let them cook for another minute, or until the cheese is melted.
Serve the burgers on a toasted bun with all of the toppings.

Notes

PRO TIP #1: This recipe makes 4-6 burger patties depending on how big each of them are so adjust recipe accordingly when cooking for a group of people. PRO TIP #2: To freeze the burgers, individually wrap each patty in plastic wrap and place them in a freezer ziplock bag.

Easy Baked Sweet Potato Fries

Baking, Food, Recipe, Side Dishes 5 Responses »

May 152013

Lately.

I went camping at Big Basin over the weekend. We hiked to some sweet waterfalls.

Plane tickets have been bought for South America in June with my best friend! Recommendations for Peru and Educador are encouraged.

You can blame my lack of blog presence to New Girl, The Mindy Project, and the SJ Sharks being in the Stanley Cup. (How funny was the lastest episode of New Girl?!)

I’ve been craving Safeway sushi for lunch. Like every day of the freaking week.

I think I could spend a whole month in Bed Bath & Beyond and STILL be entertained by walking through those isles. They have everything!

I think I might be starting to go through my quarter life crisis. Someone give me life advice please.

I’ve been baking sweet potatoes like it’s my job.

Simple, sweet, and healthy. These basic sweet potato fries will be a great accommodation to any main dish (or alone as a snack!). Once the ends of the fries start to get crispy, they are ready to eat.

These aren’t as crispy as deep fried sweet potato fries but I think that makes them taste fresher and more flavorful. Dip them in some spicy brown mustard and you’re good to go!

P.S.! I am donating 1 dozen of my Salted Dark Chocolate Chip & Hazelnut cookies to the Baking for Kate Online Bake Sale! The Online Bake Sale is happening THIS WEEKEND so be sure to stop by and bid on some great items. Carrie over at Frugal Foodie Mama is hosting this event, and all proceeds will be donated to Kate and her family (learn more about Kate’s story here).

Easy Baked Sweet Potato Fries

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Serves: 2

Ingredients

1 Medium sweet potato
1 Tsp olive oil
Dried parsley
Salt (preferably kosher or coarse sea salt) and pepper to taste
Spicy brown mustard or your favorite dipping sauce

Instructions

Preheat the oven to 400 degrees F.
Wash and then cut the sweet potato into thin slices (about 1/2 in thick, just slightly bigger than shoestring fries). I left the skin on but you can peel it off if you’d like.
In a large bowl, drizzle the olive oil evenly over the fries, and then lightly sprinkle some pepper and parsley on them. Toss everything together.
Place a wire rack (a metal cookie cooling rack works!) on a baking sheet and then lay the fries on the rack in a single layer. Be careful not to put them too close together or else this will steam the fries.
Bake for 30-40 minutes or until the fries start to get crispy/darker on the outside. (I recommend checking the fries around the 30 minute mark because oven temps vary.)
When the fries are ready, let cool for a few minutes and then sprinkle some kosher salt (or corse sea salt) and extra parsley over them.
Serve immediately.

Quinoa, Black Bean, and Corn Stuffed Jalapenos

Baking, Food, Health, Life, Recipe, Side Dishes, Snacks 2 Responses »

Feb 222013

I have a strange obsession with jalapeno poppers. They’re just so easy to make and great for so many occasions. But sometime they aren’t necessarily the best for you. Cream cheese? Delicious. Bacon? I’ll take 100 please. However, I can’t justify eating regular jalapeno poppers all the time. So I present to you…guilt-free poppers!

These jalapenos are stuffed with a combination of quinoa, black beans, and corn and then topped off with some monterey jack cheese. They make a perfect appetizer or snack! I can also imagine eating them with eggs in the morning or as a side dish. The quantity pictured in this post? Yeah, I almost ate all of them by myself. No regrets.

Some jalapenos are way hotter than others though so be careful! Make sure you take out all of the seeds and wear gloves while doing so or wash your hands with soap right after. They are also tasty reheated so it’s ok if you make a few extra. Make some this weekend…or maybe make some banana chocolate chip pancakes! :)

What’s your favorite guilt-free snack?

Happy Friday! :)

Quinoa, Black Bean, and Corn Stuffed Jalapenos

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Ingredients

6 jalapenos (12 halves)
1 cup cooked quinoa
1/2 cup black beans
1/2 cup corn
1/2 cup monterey jack cheese, shredded

Instructions

Preheat oven to 375 degrees F.
Cut the jalapenos in half and take out the seeds (use gloves or wash your hands with soap directly afterwards).
In a bowl, mix together the quinoa, black beans, and corn.
Scoop the quinoa mixture generously into each jalapeno half. I found that using a spoon to shape a mound works best.
Place the poppers on a baking sheet (with a few inches between each of them) and then bake for 30 minutes.
After 30 minutes, sprinkle cheese on top of each popper and then place back in the oven for 15 minutes.
Allow poppers to cool for 5 minutes and then serve immediately.

Baked Pumpkin Mac and Cheese with Sage

Baking, Dinner, Food, Holiday, Life, Recipe, Side Dishes 11 Responses »

Nov 212012

Y’all know it’s that time of the year. Thanksgiving is tomorrow (I can’t WAIT!!), the weather is getting chillier, and comfort food is a must.

So whether you’re looking for a last-minute side dish to bring for dinner tomorrow or if you’re simply craving something cheesy, this is your dish. It’s made with whole wheat shells (you can use regular pasta too!) and there are three kinds of cheese.

I had about 10 people taste test this dish, and I think it’s safe to say that this recipe is a keeper. The dish also feeds a ton of people so if you’re going to a big event, this mac and cheese is perfect!

The pumpkin flavor doesn’t over power the dish and the crispy sage that’s thrown into the breadcrumb topping is amazing.

The sage is cooked in butter…

…and then the browned butter and sage are mixed into the panko/bread crumbs.

The breadcrumbs are sprinkled over the cheesy pasta and then the pasta is thrown in the oven so that all of the flavors can combine nicely.

Seriously, if you’re still thinking about what side dish to bring to dinner tomorrow night or what you should make with that left over pumpkin in the fridge, think no further. You won’t regret it!

Here are a few other pumpkin recipes suggestions in case you’re not a fan of mac and cheese:

Pumpkin Muffins with Pecan Streusel

Pumpkin Butter (Vegan and Gluten Free)

Pumpkin Snickerdoodles

Pumpkin Chai Milkshake

Pumpkin Spice “Latte”

But I mean…c’mon, who’s not a fan of mac and cheese?!

I’ll be heading back to Sonoma County for a few days to celebrate Thanksgiving with the fam. I’m so excited! I haven’t seen them in a while so it will be nice to spend some quality time with my big, wonderful family.

I hope you have a wonderful Thanksgiving holiday filled with love, hugs, and lots of food! :)

This recipe was adapted from Jonathan over at The Candid Appetite. Go and check out his wonderful photos!

Baked Pumpkin Mac and Cheese with Sage

Prep time

45 mins

Cook time

25 mins

Total time

1 hour 10 mins

This makes one 9x13in casserole pan.

Serves: 6-8

Ingredients

1 pound whole wheat pasta shells, or any cut of pasta you like
5 tablespoons butter
3 tablespoons all-purpose flour
4 cups whole milk
1 tablespoon spicy brown mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
3/4 cup homemade pumpkin purée, or canned
2 cups (loosely) grated sharp white cheddar, plus 1/4 cup for topping
1/2 cup grated parmesan cheese, plus 1/4 cup for topping
1/4 cup grated monterey jack cheese, plus 1/4 cup for topping
3 tablespoons of chopped sage, chopped, plus more whole leaves for garnish
1/2 cup panko breadcrumbs
1/2 cup plain breadcrumbs
Salt to taste

Instructions

Preheat oven to 375 degrees F
Cook pasta as directed on package but then drain it about a minute or so before the full cook time. (This leaves the pasta slightly undercooked so it can finish cooking when we bake the dish.) Set pasta aside.

To Make the Pumpkin Cheese Sauce

In a large pot, melt 3 tablespoons of butter over medium heat. Once the butter is melted, add the flour and whisk the combo until it smells lightly nutty.
Then slowly pour in the milk while constantly whisking the mixture.
Let the milk come to a simmer so it can thicken a bit (you can tell it’s thick enough if it can coat the back of a wooden spoon without running down the spoon).
Once the mixture is thickened, add the the mustard, salt, black pepper, thyme, garlic powder, paprika, and crushed red pepper.
Stir in the pumpkin until it is fully incorporated into the mixture.
Turn off the stove and then add 2 cups of sharp white cheddar, 1/2 cup parmesan, and 1/4 cup monterey jack. Mix everything together until the cheese is melted.
Add in the pasta and mix together.
Pour the pasta/cheese mixture into a 9×13 baking dish and top with the remaining cheeses.

To Make the Bread Crumb Topping

Heat a skillet over medium-high heat and melt 2 Tbs of butter.
Add the chopped sage and cook until crispy.
Stir and move pan constantly so the butter doesn’t burn but develops a nutty flavor (browned butter!).
In a large bowl, combine the panko breadcrumbs, plain breadcrumbs, and some salt (to taste). Then mix in the butter/sage combo.
Sprinkle he breadcrumb mixture over the pasta evenly and then add a few whole sage leaves to the dish for garnish before putting it in the oven.
Bake for 25-30 minutes. Serve immediately.

Kale Chips

Baking, Food, Life, Recipe, Side Dishes, Snacks 5 Responses »

Oct 182012

I actually love kale in all forms. Raw, baked, sauteed, thrown in soup, on pizza, in pasta…you name it! I probably go through two bunches of kale a week by myself. One bunch for making into kale chips, and the other bunch for everything else.

The best/worst thing about kale chips is that you can eat an entire head of kale by yourself…in 10 minutes. They are so addicting! Plus the kale shrinks a lot in the oven so it doesn’t seem like a lot after an hour or so of baking.

I wouldn’t necessarily call kale chips “chips” though. They don’t taste like potato chips. I would say that the texture actually resembles nori (seaweed) although they don’t taste like nori. These kale chips, are thin, crunchy, salty, cheesy, and very flavorful!

Here is what the look like right before they go into the oven:

I’ve been making these kale chips for a while and they make a great snack. There’s actually another kale chip recipe I want to try too but this one is just so simple, easy, and tasty!

The best (and healthiest!) kale chips I’ve tried have been dehydrated. Since I don’t have a dehydrator, I always bake my kale chips on low heat to preserve as much of the nutrients as possible. I also add nutritional yeast which is, well you guessed it, really good for you! The yeast gives the kale chips a mild cheesy flavor. Delish.

Kale Chips

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Recipe type: Snack

Serves: 2

Ingredients

1 bunch of kale
2 TB Olive Oil
1 TSP garlic powder
Tiny pinch of red pepper flakes
1/8 cup nutritional yeast
Kosher salt

Instructions

Preheat oven to 250 degrees F.
Wash and dry the kale completely. Line 2 baking sheets with aluminum foil.
Cut or rip the kale leaves into 2-3 inch pieces and make sure you discard the stems or save them for a different dish.
Place the kale in a big bowl and toss with olive oil.
Add the garlic powder, red pepper flakes, half of the nutritional yeast, a little bit of kosher salt, and mix throughly.
Place the kale on the baking sheets in a single layer. If you bunch them up too closely, they will steam and not get crispy (this is why I divide them between two baking sheets).
Sprinkle the remaining nutritional yeast over the top of the chips and top off with another sprinkle of kosher salt.
Bake for about 1 hour or until the chips are crispy and they come off of the aluminum foil with ease.
Serve immediately.

Notes

-For this recipe, a TINY bit of red pepper flakes goes a long way. You really only need a small pinch or else your chips will be really spicy :) -You can store the chips in a sealed container but they are best eaten (and crunchiest) right out of the oven.