Side Dish Recipes

Side Dish Recipes

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Arts And Crafts

You absolutely must know some basic HTML in order to run a blog. You may start with a template, but there will be some changes you will need to make, such as adding your own logo, links and ads. Knowing a bit about HTML will make these changes a lot easier, ensuring you don’t mess up the entire code. Remember to back up your current HTML by saving it to a notepad file before you make any changes, just in case.

Basic Html

Be sure to make your content varied, but stick to a single topic. You don’t only want to post potato side dish recipes if your site is dedicated to the potato. Instead, write about growing them in your garden, how to wash them, how to store them, how to turn them into a great breakfast, how to use them for arts and crafts, etc. The more varied your content, the more people you will attract to your site. Also, if you have a Bloggingvast amount of knowledge on your website, people will view you as an expert and respect your opinions.

Blog

Be sure to have photos and videos in your blog posts to add to the level of interest. Text by itself can get boring, and the simple gain of a photo can make the post pop. It can also show what you’re talking about, especially important if the post is about something tangible, a how-to or a recipe. If there is an “end result” to your post, such as an outfit you put together or a desk you built, you need to show what that end result is in a photo. Even better, use a video to show the entire process.

Desk

Be sure to engage your readers through their comments on your posts. If someone takes the time to reply to you, you need to take the time to reply to them as well. The same goes for your social media accounts – if someone sends you an @ message, or a direct message, be sure to reply as soon as possible. There is nothing worse than reaching out to someone only to find they ignore what you say. If you want to grow your visitor numbers, pay attention to feedback.

End Result

If you want to let the world know about your passion, blogging is a great way to do it. Take the time to use the steps above to ensure your blog is truly top notch. As long as you put in the effort necessary to build your blog and your audience, nothing will stand between you and success.

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14 Responses to “Side Dish Recipes”

  1. Katie Reply

    Side Dish To Serve With Chicken Kabobs? I am going to cook them either on a grill pan or in the oven…not on a barbeque. Any side dish recipes would be helpful also. Thanks in advance!

    • Any rice dish, fresh green salad, fruit salad, maybe some flat bread. Or a cold pasta salad and corn on the cob.

  2. Andrea Reply

    Does Anyone Have A Good Side Dish Recipe For A Christmas Potluck? I’m supposed to bring a side dish to our office Christmas party. I want to bring something exciting. We are having ham and turkey(I can’t bring potatoes or dressing)

    • Pineapple Casserole. It goes well with ham but tastes good with anything.
      1/2 cup butter Large Can Crushed pineapple
      1 cup sugar 4 eggs
      5 slices white bread, cubed
      Blend butter, sugar, eggs. Add the can of pineapple
      Fold in the bread cubes(not toasted, just fresh bread)
      Bake in a greased casserole dish at 350 for one hour. Enjoy!

  3. Chadders Reply

    Can Anyone Tell Me How To Select Beef For Steaks And Some Awesome Recipes? Side dish suggestions/recipes would be great to!
    Thanks in advance!

    • Hey there, i have worked in a local meat market for 20 years now. We deal ONLY in USDA CHOICE BLACK ANGUS BEEF. There is only one grade higher and that is PRIME. Buying from a “fresh” cut local market is so much better than buying from a grocery store. Ask your cutter about the beef they are selling. Where does it come from, what is the grade? If they tell u select…Leave it there!!! Alot of superstores have their meat prepackaged and shipped in and is packed in a preserving solution, to keep it in their cases longer. Some of that meat could have been cut 3 weeks ago. I hope this helps. PS the better grade of steaks DO NOT NEED MARINADES….LOL

  4. EvilFairies Reply

    What Is Your All-time Favorite Easter Side-dish Recipe? My family’s Easter dinner is usually pretty boring… We have ham, mashed potatoes, and various vegetable sides, like cheese and broccoli, green bean casserole, peas and corn, etc. I want to start some new culinary traditions for Easter this year… Any suggestions?
    If you could include the recipe, that would be fabulous <3

    • I make Paula Deen’s pineapple casserole. It is simple & really heavenly. Here is the link:

      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24448,00.html

      Also, looking around on AllRecipes.com is an awesome way to find a new side dish recipe for Easter. Their recipes are reviewed, so it gives you some assurance that it will be a keeper!

  5. Candace Reply

    Delicious Recipes For Side Dishes Best Answers=ten Points!?

    • Some dinners aren’t complete without a tasty side dish. You can use a side dish to add a zesty flair when your main entr?e consists of a simply prepared meat, chicken or fish. Or you can serve several side dishes as snacks.
      Instructions:
      1. Choose a vegetable side dish to add to every meal. Cook raw vegetables in the microwave by placing them in a microwave-safe bowl with 1/4 cup of water. Cover the bowl loosely with plastic wrap. Microwave your vegetables for several minutes and then allow the vegetables to rest in the covered bowl for several more minutes. This allows the steam to finish cooking your side dish. Season vegetables with your preferred seasonings or add butter to suit your taste.
      2. Consider the main entr?e when choosing a side dish recipe. Think about how your food appears on the plate. Choose side dishes that provide contrasting colors and textures to the main entr?e. Balance spicy meat with creamy pasta or rice. Cook steamed vegetables when serving entr?es in sauces or cover your vegetables in a rich sauce when serving broiled or baked chicken.
      3. Prepare your side dishes so they are ready to eat when your main entr?e is finished cooking. Choose side dishes that you prepare ahead of time and are warmed up in the microwave when needed, or choose a recipe that is prepared at the same time as your entr?e. Consider available cooking space and times while planning your menu to ensure you serve your dinner all at once.
      4. Cook one vegetable side dish and one starch side dish to create a filling meal. Serve pasta entr?es as side dishes by reducing the serving size. Consider rolls or bread a side dish when cutting calories. Experiment with rice or potato mixes to add variety to your side dishes.
      5. Explore new types of food and recipes by searching a cookbook for new side dishes. Try out new foods on your friends and family while still preparing a meal that all enjoy eating and find filling. Keep your culinary explorations as side dishes while you feed your family so no one goes hungry if a recipe goes poorly.
      Well for more details so you can try uk-wholesaler.co.uk/usa_wholesale_suppliers/food_and_gourmet-19-1.html

  6. Mama Bear21 Reply

    What Are Some Good Easter Side Dish Recipes? I’m going to my dads this Easter and I’m not sure what i should make to bring any ideas?

    • EASTER SIDE DISHES

      1.Prosciutto Wrapped Asparagus

      Prep Time: 15 Min
      Cook Time: 15 Min
      Ready In: 30 Min

      Ingredients

      * 1/2 pound prosciutto, sliced
      * 1/2 (8 ounce) package Neufchatel cheese, softened
      * 12 spears fresh asparagus, trimmed

      Directions

      1. Preheat oven to 450 degrees F (230 degrees C).
      2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
      3. Bake 15 minutes in the preheated oven, until asparagus is tender.

      DETAILED NUTRITION
      Serving Size 1/4 of a recipe
      Servings Per Recipe 4
      Amount Per Serving
      Calories 292
      Calories from Fat 221
      % Daily Value *
      Total Fat 24.6g 38 %
      Saturated Fat 11.1g 56 %
      Cholesterol 71mg 24 %
      Sodium 1210mg 48 %
      ** Potassium 129mg 4 %
      Total Carbohydrates 2.7g < 1 %
      Dietary Fiber 1g 4 %
      Protein 14.8g 30 %
      Sugars 1.2g
      Vitamin A 14 %
      Vitamin C 4 %
      Calcium 4 %
      Iron 15 %
      ** Thiamin 7 %
      ** Niacin 9 %
      ** Vitamin B6 3 %
      ** Magnesium 3 %
      ** Folate 16 %
      ———————————————————————————————————
      —————————————————————————————————–

      2.Brussels Sprouts Gratin

      Prep Time: 15 Min
      Cook Time: 35 Min
      Ready In: 1 Hr

      Ingredients

      * 1 pound Brussels sprouts, cleaned and trimmed
      * 2 slices bacon, cut into 1/2 inch pieces
      * salt and ground black pepper to taste
      * 1/2 cup heavy cream
      * 1/4 cup bread crumbs
      * 1/4 cup grated Parmesan cheese
      * 2 tablespoons butter, cut into tiny pieces

      Directions

      1. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
      2. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
      3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
      4. Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

      DETAILED NUTRITION
      Serving Size 1/4 of a recipe
      Servings Per Recipe 4
      Amount Per Serving
      Calories 312
      Calories from Fat 229
      % Daily Value *
      Total Fat 25.4g 39 %
      Saturated Fat 13.7g 68 %
      Cholesterol 70mg 23 %
      Sodium 683mg 27 %
      Potassium 432mg 12 %
      Total Carbohydrates 15.8g 5 %
      Dietary Fiber 3.3g 13 %
      Protein 8g 16 %
      ** Sugars 0.5g
      Vitamin A 29 %
      Vitamin C 118 %
      Calcium 16 %
      Iron 18 %
      Thiamin 23 %
      Niacin 20 %
      Vitamin B6 16 %
      Magnesium 11 %
      Folate 43 %
      ———————————————————————————————————-
      —————————————————————————————————————

      3.Cheesy Potato Casserole

      Prep Time: 15 Min
      Cook Time: 45 Min
      Ready In: 1 Day 1 Hr

      Ingredients

      * 1 pound frozen hash brown potatoes
      * 2 (10.75 ounce) cans condensed cream of mushroom soup
      * 1 small onion, chopped
      * 1 pint sour cream
      * 2 1/2 cups shredded Cheddar cheese
      * salt and pepper to taste
      * 4 1/2 cups crispy rice cereal squares
      * 2/3 cup butter

      Directions

      1. Place hash browns in the bottom of a 9×13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
      2. Preheat oven to 325 degrees F (165 degrees C).
      3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.

      DETAILED NUTRITION
      Serving Size 1/10 of a recipe
      Servings Per Recipe 10
      Amount Per Serving
      Calories 457
      Calories from Fat 340
      % Daily Value *
      Total Fat 37.7g 58 %
      Saturated Fat 21.6g 108 %
      Cholesterol 82mg 27 %
      Sodium 790mg 32 %
      Potassium 366mg 10 %
      Total Carbohydrates 26g 8 %
      Dietary Fiber 0.9g 3 %
      Protein 11.4g 23 %
      ** Sugars 2.4g
      Vitamin A 25 %
      Vitamin C 22 %
      Calcium 34 %
      Iron 54 %
      ** Thiamin 28 %
      ** Niacin 47 %
      ** Vitamin B6 18 %
      ** Magnesium 7 %
      ** Folate 50 %
      ———————————————————————————
      ————————————————————————————

      4.Four Cheese Macaroni

      Prep Time: 25 Min
      Cook Time: 35 Min
      Ready In: 1 Hr

      Ingredients

      * 1 tablespoon vegetable oil
      * 1 (16 ounce) package elbow macaroni
      * 9 tablespoons butter
      * 1/2 cup shredded Muenster cheese
      * 1/2 cup shredded Cheddar cheese
      * 1/2 cup shredded sharp Cheddar cheese
      * 1/2 cup shredded Monterey Jack cheese
      * 1 1/2 cups half-and-half
      * 8 ounces cubed processed cheese food
      * 2 eggs, beaten
      * 1/4 teaspoon salt
      * 1/8 teaspoon ground black pepper

      Directions

      1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
      2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
      3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
      4. Preheat oven to 350 degrees F (175 degrees C).
      5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
      6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

      DETAILED NUTRITION
      Serving Size 1/6 of a recipe
      Servings Per Recipe 6
      Amount Per Serving
      Calories 832
      Calories from Fat 461
      % Daily Value *
      Total Fat 51.2g 79 %
      Saturated Fat 30.1g 151 %
      Cholesterol 202mg 67 %
      Sodium 877mg 35 %
      Potassium 451mg 13 %
      Total Carbohydrates 62.1g 20 %
      Dietary Fiber 2.4g 10 %
      Protein 31g 62 %
      ** Sugars 2.5g
      Vitamin A 29 %
      Vitamin C < 1 %
      Calcium 71 %
      Iron 34 %
      Thiamin 82 %
      Niacin 95 %
      Vitamin B6 15 %
      Magnesium 25 %
      Folate 109 %
      ————————————————————————–
      ——————————————————————————-

      5.Baked Asparagus with Balsamic Butter Sauce

      rep Time:
      10 Min
      Cook Time:
      12 Min
      Ready In:
      25 Min

      Ingredients

      * 1 bunch fresh asparagus, trimmed
      * cooking spray
      * salt and pepper to taste
      * 2 tablespoons butter
      * 1 tablespoon soy sauce
      * 1 teaspoon balsamic vinegar

      Directions

      1. Preheat oven to 400 degrees F (200 degrees C).
      2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
      3. Bake asparagus 12 minutes in the preheated oven, or until tender.
      4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

      DETAILED NUTRITION
      Serving Size 1/4 of a recipe
      Servings Per Recipe 4
      Amount Per Serving
      Calories 77
      Calories from Fat 53
      % Daily Value *
      Total Fat 5.9g 9 %
      ** Saturated Fat 3.7g 18 %
      Cholesterol 15mg 5 %
      Sodium 366mg 15 %
      ** Potassium 241mg 7 %
      Total Carbohydrates 4.9g 2 %
      Dietary Fiber 2.4g 9 %
      Protein 2.8g 6 %
      Sugars 2.3g
      Vitamin A 21 %
      Vitamin C 11 %
      Calcium 4 %
      Iron 25 %
      ** Thiamin 16 %
      ** Niacin 14 %
      ** Vitamin B6 7 %
      ** Magnesium 6 %
      ** Folate 33 %
      —————————————————————————
      ———————————————————————————

      6.Artichoke Mashed Potatoes

      Prep Time: 15 Min
      Cook Time: 20 Min
      Ready In: 35 Min

      Ingredients

      * 4 large baking potatoes, peeled and quartered
      * 1 (15 ounce) can artichoke hearts in water, drained
      * 1 teaspoon minced garlic, or to taste
      * 1/2 cup hot milk
      * 1/4 cup softened butter
      * salt and pepper to taste

      Directions

      1. Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
      2. Meanwhile, puree the artichokes and garlic with the milk until smooth.
      3. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.

      DETAILED NUTRITION
      Serving Size 1/6 of a recipe
      Servings Per Recipe 6
      Amount Per Serving
      Calories 311
      Calories from Fat 73
      % Daily Value *
      Total Fat 8.1g 12 %
      Saturated Fat 5g 25 %
      Cholesterol 22mg 7 %
      Sodium 600mg 24 %
      ** Potassium 1111mg 31 %
      Total Carbohydrates 53g 17 %
      Dietary Fiber 8.4g 34 %
      Protein 8.2g 16 %
      Sugars 3.1g
      Vitamin A 12 %
      Vitamin C 83 %
      ** Calcium 7 %
      Iron 25 %
      ** Thiamin 23 %
      ** Niacin 38 %
      ** Vitamin B6 28 %
      ** Magnesium 21 %
      ** Folate 39 %
      ——————————————————————————-
      —————————————————————————-

  7. Alex Reply

    Usual Thanksgiving Side Dishes? So I have been to a million thanksgiving meals by now, but I am still stumped on what to make. This is my first attempt at doing thanksgiving at my home. My husband’s parents will be bringing over the Turkey and stuffing. What sides should I make? Anyone have any great recipes? I want to “wow” everyone.

    • Some Side Dishes Are:
      *Cranberry Sauce
      *Mac and Cheese
      *Seasoned String Beans
      *Mash Potatoes & Gravy
      *Salad
      *Dinner Rolls or BreadSticks.
      *Deviled Eggs
      *Potato Salad
      Deserts Are:
      *Pies(Pecan,Pumpkin,Sweet Potatoe,Apple)
      *Cheese Cake
      *Cookies
      *Cake
      Etc;
      *Ham
      Drinks Are:
      *Sparkling Cider
      *Koolaid
      *Wine
      *Water
      *Juice
      *Soda
      (You could serve some mixed fruit with the deserts)
      For thr receipes go to Foodnetwork.com

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