Side dishes

Wild and Fruity Rice

Fired Roasted Tomato Mexican Rice

Twice Baked Potatoes

Garlic and Cheese Potatoes

Chipotle Potatoes

Cucumber Mango Salsa

Wild and Fruity Rice

• 2 cups water
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 cup white rice
• 1/2 cup wild rice
• 3 tablespoons golden raisins
• 1 small can, 1/2 cup drained, mandarin sections, chopped
• 2 ounces sliced almonds
• 3 scallions, thinly sliced

The Process:

• Bring water to a boil with butter and salt.

• Add white and wild rice blend and golden raisins, stir, return to a boil.

• Reduce heat, cover the pan and simmer 20 minutes or until just tender.

• Fluff rice with a fork.

• Add chopped mandarins, almonds and scallions to the rice.

• Toss fruited rice to combine and serve.

Fire Roasted Tomato Mexican Rice                                                                                 

2 Tbsp butter 1/2 C White Onion - chopped 2 gloves garlic - minced 1 C long-grain rice 15 oz can of fire roasted tomatoes - drained 1/2 C baby carrots - diced 1/2 red bell pepper 1 tsp salt 1 Tbsp Oregano - crushed 1 tsp cumin 1 1/2 C chicken broth 1 C frozen peas (thawed)
	Fire Roasted Tomato Mexican Rice shown here with Mexican spiced chicken
The Process: Melt butter on med heat in a large sauté pan Add onion and garlic and cook for 2-3 minutes Add rice and cook until rice is brown (8-10 minutes) stir frequently Add tomatoes, carrots, and bell pepper to the rice and cook for 1-2 minutes Season with salt, oregano, and cumin Add chicken broth, turn heat to med-low, cover, and cook for 15 minutes Remove from heat, add the peas and cover for 5-8 minutes Serve as a side dish for just about any meal.

Twice Baked Potatoes

• 4 Medium baking potatoes
• 1/2 cup butter
• 1/2 cup light cream
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic salt
• 1 small onion (finely chopped)
• 1 cup sharp cheddar cheese, grated
• 1 (6-1/2 oz.) can crab meat (optional)
• 1/2 tsp paprika

The Process:

• Scrub potatoes well; dry thoroughly

• Pierce potatoes several times with a fork

• Place on rack in oven and bake at 350 degrees for about 1 to 1 1/4 hours.

• Cut potatoes lengthwise and scoop out potato with a spoon (reserve shell for later)

• Mash potatoes; add butter, cream, salt, pepper, garlic salt, onion, and cheese and whip until thoroughly mixed

• (Optional) With a fork mix in crab meat

• Refill the potato shells

• Sprinkle top of each potato with paprika

• Reheat at 375 degrees for about 15 minutes

Garlic and Cheese Potatoes

• 5 lb bag of potatoes (whatever is on sale will work - White, Yukon Gold, Russet)
• 1 stick butter
• 1/2 to 1 Cup of Heavy Cream
• 1/2 Cup milk
• 3/4 Cup Sour Cream
• Salt and Pepper to taste
• Garlic Salt to taste
• 1 Medium Onion, Chopped
•  2 Cups Grated Cheddar Cheese
• 1 tsp Cayenne Pepper (optional)

The Process:

• Peel and boil potatoes until tender

• Drain potatoes and mash with hand masher

• Add butter and blend

• Add cream and blend

• Add milk and sour cream and blend

• Add salt, pepper, garlic salt, onion, cheese, and cayenne pepper (if used) and blend

Chipotle Potatoes

• 5 lb bag of potatoes (whatever is on sale will work - White, Yukon Gold, Russet)
• 1 stick butter
• 1/2 to 1 Cup of Heavy Cream
• 1/2 Cup milk
• 4 Tbsp fresh chives - minced
• 1 Tbsp canned chipotle chile peppers in adobo sauce - minced and seeded (there is no easy way to seed these things and it will be messy.  You can leave the seeds in if you like but it will make the potatoes very hot )
• Salt to taste
• Garlic Salt to taste
• 1 Medium Onion, Chopped
•  2 Cups Grated Cheddar Cheese
• 1 tsp Cayenne Pepper (optional)

The Process:

• Peel and boil potatoes until tender

• Drain potatoes and mash with hand masher

• Add butter and blend

• Add cream and blend

• Add milk and blend

• Add salt, chipotle peppers, onion, and cheese and  you guessed it; blend

Cucumber Mango Salsa

I use this on top of my tuna steaks and Panko Breaded Sea Bass. 2 cucumbers - peeled, seeded, and chopped 1 mango - peeled, seeded and chopped 3 Roma tomatoes - seeded and chopped 1/2 Red Bell Pepper - seeded and diced 1 Jalapeno pepper - seeded and diced 1/2 bunch of cilantro - chopped 1/2 red onion - finely diced 1 - 2 cloves garlic 1 1/2 Tbsp lime juice 3 Tsp White wine vinegar 1 Tsp salt 1/2 tsp pepper 1/4 Tsp Chipotle Chili Pepper (Optional) Preparation: In a medium mixing bowl, combine all ingredients and refrigerate for 30 minutes.