Diva Tasting: Meatloaf Sides 2

Meatloaf Sides 2

Roasting Broccoli


16 Ounces Broccoli

2 Tablespoons Olive Oil

Kosher Salt And Ground Black Pepper To Taste


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.

Step 3 Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes. Serves 4

Garlic Roasted Potatoes


½ Cup Butter

¼ Cup Olive Oil

1 Pound Yukon Gold Potatoes, Cut Into 1/2-Inch Slices

1 Teaspoon Ground Thyme

1 Teaspoon Kosher Salt

½ Teaspoon Ground Black Pepper

2 Cloves Garlic, Minced

½ Cup Parmesan Cheese


Step 1 Melt butter with olive oil add garlic and heat. Add potato rounds in a single layer and cook in a large saute pan on medium-high until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside. Do again until all potatoes are precooked.

Step 2 Place on parchment-lined baking sheet in 350 degree oven.

Step 3 Bake about 30 minutes until golden brown.

Step 4 Sprinkle with Parmesan Cheese and Serve hot.

Baked Cauliflower with Bacon


Cooking Spray

2 (20 Ounce) Bags Frozen Cauliflower

¼ Cup Sour Cream

¼ Cup Plain Greek Yogurt

1 Tablespoon Salted Butter, Softened

1 Cup Shredded Cheddar Cheese, Divided

4 Tablespoons Bacon Bits

1 Tablespoon Chopped Fresh Chives

1 Teaspoon Minced Garlic

½ Teaspoon Black Pepper


Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.

Step 2 Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.

Step 3 Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.

Step 4 Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.

Step 5 Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to ‘broil’ and continue baking until the top is golden brown, 3 to 5 minutes more.

I love Creamed Spinach


2 Teaspoons Olive Oil

2 (16 Ounce) Bags Fresh Spinach

Salt And Freshly Ground Black Pepper To Taste

1 Pinch Cayenne Pepper, Or To Taste

1 Pinch Freshly Grated Nutmeg

2 Tablespoons Butter

2 Tablespoons Minced Shallot

¾ Cup Heavy Whipping Cream

1 Teaspoon Freshly Grated Lemon Zest

4 Tablespoons Finely Shredded Parmigiano-Reggiano Cheese (Optional)


Step 1 Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.

Step 2 Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.

Step 3 Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.

Step 4 Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately. Serves 6

Corn Casserole

I generally love my corn just pure corn. However, if I’m going to mess with it here is a good way.


½ Cup Butter, Melted

2 Eggs, Beaten

1 (8.5 Ounce) Package Dry Corn Bread Mix

1 (15 Ounce) Can Whole Kernel Corn, Drained

1 (14.75 Ounce) Can Creamed Corn

1 Cup Sour Cream


Step 1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish.

Step 2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

Step 3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Slow Cooker Green Beans


1 Large Ham Hock or Salt Pork

1 Onion, Sliced Lengthwise

3 Cloves Garlic, Minced

¼ Cup Tomato Sauce

2 Pounds Fresh Green Beans, Trimmed

4 Cups Chicken Broth

Kosher Salt And Ground Black Pepper To Taste

1 Pinch Cayenne Pepper, Or To Taste


Step 1 Place saucepan over medium heat; cook and stir hock or salt pork about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion’s juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.

Step 2 Place all ingredients into a crock pot and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Add more broth or water if mixture seems dry.

Step 3 Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans and pork are soft and tender, about 4 hours. Transfer beans and some of the pan juices to a deep serving platter.

Squash Casserole


1 Tablespoon Olive Oil

3 Teaspoons Butter

1 Small Onion, Chopped

2 Cloves Garlic, Minced

4 Cups Cubed Yellow Squash

1 Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Black Pepper

Cup Finely Chopped Raw Almonds

1 Cup Shredded Colby-Monterey Jack Cheese, Divided

½ Cup Heavy Whipping Cream

2 Eggs

Cup Coarsely Chopped Roasted, Salted Almonds


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.

Step 3 Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9×13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

Step 4 Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes. Serves 8


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s