All posts in the Sides category

Arkansas Green Beans

Published May 1, 2013 by thepinkgourmet

If you are looking for another way to have green beans then you should try this recipe.  It is really easy to make but needs about 40 minutes to cook, so get the rest of your dinner ready while they are in the oven.  The flavors blend very well.  I like the sweet and salty that come from the glaze and the bacon.


Arkansas Green BeansSource

  • 5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
  • 12 slices bacon
  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder

Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan.

Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans.

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.


I used fresh green beans so the first thing I did was wash them and pinch off the ends.


Next make the glaze.  Mix your brown sugar, soy sauce, melted butter and garlic powder in a small bowl.


Get your bacon cooked.  I did mine in the microwave but you can do it in a skillet or in the oven.


Put the green beans in a baking dish and sprinkle the bacon over them.


Pour the glaze over the beans and the bacon .  Bake in a 350 degree oven for about 40 minutes or until tender.


Enjoy!  I served mine with a Parmesan Crusted Pork Chop.

I give this recipe out of 4……


Creamy Mushroom Bake

Published September 3, 2012 by thepinkgourmet

Sometimes I don’t want meat for dinner but I do want something hearty.  Mushrooms are always a good choice. I decided on a Creamy Mushroom Bake.  This is really a side dish but I used it as a main course. It was very good!  It was rich, creamy and filling.   I did not feel like I was missing out on anything.  I also added a small salad with it.

Creamy Mushroom Bake

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 6-8



  1. Preheat oven to 350 degrees. Butter shallow baking dish.
  2. Arrange mushrooms in dish stemmed side down.
  3. Melt 1/2 cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
  4. Pour in half and half and bring to a boil.
  5. Mix in stock and pepper and return to boil. Pour sauce evenly over mushroom.
  6. Bake for 20-25 minutes until mushrooms look tender.
  7. Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
  8. Serve hot.

The first step is to butter a shallow baking dish.  This is one of my favorite baking dishes…

Put your mushrooms in the buttered baking dish.  I used sliced baby bella mushrooms.  The recipe calls for button mushrooms.  I say use your favorite. 🙂

Next I went ahead and grated my parmesan cheese and mixed it with my panko crumbs.  I also recommend using panko crumbs instead of  bread crumbs.


Next you want to melt your butter in a small saucepan over low heat. I just used ordinary store butter.


When the butter is melted increase the heat to medium-high and add your flour.  Stir constantly for 3 minutes.

It should look like this after 3 minutes.

Add your half and half and bring to a boil.

It does not take long to come to a boil.  Make sure you are stirring constantly.

Add your chicken stock and ground pepper.


You want to stir this until it comes back to a boil. It should be getting thick now.

Pour the sauce over the mushrooms.  Bake in preheated 350 degree oven for about 20-25 minutes.  I cooked mine about 35 minutes.  You want your mushrooms to be tender.

This is what it looked like after about 35 minutes.

Take it out of the oven and sprinkle the panko crumb/cheese mixture over the top of the mushrooms and cook about 5 more minutes till the cheese melts.

This is what it looks like when it is done.  All you need to do now is plate it and enjoy!!!  Mine was delicious!  I will definitely be making this again……

I give this recipe out of 4……

Duchess Potatoes

Published August 27, 2012 by thepinkgourmet

This makes a really nice side dish.  These are really light and fluffy.  I am always up for new things to do with potatoes. I also liked the way they looked. I thought they were really pretty.  I know it sounds complicated but it really is not.

Duchess Potatoes



2 pounds potatoes


Salt to taste

2 tablespoons salted butter

¾ cup grated cheddar cheese

½ teaspoon ground white pepper

1 egg, lightly beaten

1 teaspoon paprika

½ teaspoon water

1 tablespoon chopped parsley

1 medium pot and cover

1 large bowl

1 potato masher

1 rubber spatula

1 large plastic zip bag

6 small ramekin bowls
1 baking sheet/tray

1 small bowl

1 pastry brush

1.  Peel potatoes, add to pot, cover and bring to a boil. When the pot comes to a boil, add salt to taste. Cook until fork tender.

2.  Preheat oven to 375 degrees F.

3.  Mash potatoes while hot and ensure that there are no lumps. Add butter, white pepper and cheese to potatoes while it is still hot. Mix thoroughly and taste for seasoning (salt and pepper).

4.  Mix in beaten egg ensuring that it is fully incorporated into the mixture.

5.  Snip one bottom-end of the plastic zip bag about ¾-inch across.

6.  Add the potato mixture to the bag and squeeze the top in order to force the mixture through the hole in the bag.

7.  Pipe the potatoes into the ramekins going in a circular motion until the ramekin is filled about 1 above the rim. Repeat until all the bowls are filled. Transfer the bowls onto baking sheet/tray.

8.  In the small bowl, add the paprika and ½ teaspoon water and make into a paste. Using the pastry brush, lightly brush the edges of the potatoes.

9.  Sprinkle the top with chopped parsley.

Bake in preheated oven for 30 minutes or until the edges are lightly brown.

10.  Serve hot


The first step is to peel your potatoes.  I used Yukon Gold for my potatoes.

You need to bring your potatoes to a boil and cook until fork tender.


When your potatoes are done you want to mash them until they are smooth.

While the potatoes are hot you want to add your butter, cheese and white pepper to the mashed potatoes.

Your potatoes should look something like this…..  At this point you can adjust your seasoning.

Now you are ready to add the beaten egg to the potatoes.  You will want to mix this up well!

Add your potato mixture to a food storage baggie and cut off a corner of the baggie.

You want to pipe your potato mixture into small ramekins, try to put the  mixture in the ramekins like a big snake. As you can see I did not do the best job but that’s ok….


Next you want to mix your paprika with a little water and brush this on top of your potatoes in the ramekins.  I like the way this looks!!!

Add a little chopped or torn parsley to the top of each potato you have and bake in a preheated 375 degree oven for about 30 minutes.

Take these out of  the oven when they are lightly brown.

Look how light and fluffy they look.   I was surprised at how light they tasted as well.  I really hope you will give these a try!! 🙂

I give this recipe out of 4……

Easy Oven Roasted Potatoes

Published August 19, 2012 by thepinkgourmet

I am always looking for new ways to cook potatoes.  These were very good!  They were also very easy and quick to put together.  The potatoes had a nice texture.  They were very flavorful. These would be good with a lot of different  kinds of  meats.

Easy Oven Roasted Potatoes


2 large potatoes, scrubbed
3 Tbsp olive oil
1 Tbsp Italian Seasoning
1 tsp salt
4 Tbsp Parmesan cheeseSlice potatoes into very thin slices (1/4 inch). big ziploc bag to coat the potatoes. Toss potatoes with olive oil, Italian seasoning and salt in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes.
Mix up your oil and spices in a plastic food baggie.
Slice your potatoes thin.  If you do this they will get done at the same time.
Toss your potatoes in the bag  with the olive oil, Italian seasoning and salt.
Put on a baking sheet in a single layer on foil. Bake these until they are lightly brown. It’s alright  if you have some darker spots on some of the potatoes.
This is what they should look like before you add the Parmesan cheese.
Sprinkle the Parmesan Cheese over the potatoes and put back in the over for just a few more minutes. You want the cheese to melt.
This is just how I like my potatoes, soft and crispy with a little kick!!
I served these with Glazed Pork Chops. I will be making these again!!!
I give this recipe out of 4……

Honey Roasted Red Potatoes

Published August 9, 2012 by thepinkgourmet

This a  really nice side dish.  It is very simple to put together and taste really good.  Who would have thought about putting honey on potatoes?  It works very well with the addition of mustard and butter.  You will be surprised!

Honey Roasted Red Potatoes


Simply delicious , easy to make side dish! Crispy exterior, creamy interior.

Yields: 2-3 servings


1 pound red potatoes, cut in 1 inch chunks
2 tablespoons diced onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt to taste
Ground black pepper to taste


1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.

2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes.

3.Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking.

**If you want them extra crispy outside, throw on broil for 1-2 minutes.

  • Can double this recipe, easily.
This recipe printed from Key Ingredient.
Direct recipe link:
If you use like size potatoes they will all be done at the same time.  I used  mini Yukon gold potatoes instead of red ones since that is what I had.
I also had to substitute Dijon mustard for dry mustard.  I think it was  a good substitution. You want to combine the melted butter, mustard, honey, salt, & pepper in a small bowl.
Pour the mixture over the potatoes along with some diced onion.  I used onion flakes in place of diced onion.  You will want to make sure all the potatoes get coated.
I did stir them a few times while they were roasting.  This is how they turn out when they are done.   Can you see the caramelized exterior on them?   The potatoes were crunchy & sweet on the outside and soft on the inside.  I served them with Chicken With Sweet Chili Sauce and a nice green salad.
I give this recipe out of 4……

Hasselback Potatoes

Published July 30, 2012 by thepinkgourmet

I read that these potatoes are Swedish in origin. I wanted to try them because I could envision lots of ways to change them up. These were very easy and and did not require a lot of ingredients.


Hasselback Potatoes

6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.  Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.  Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
You want to make sure you do not cut all the way through your potatoes.
The next set of pictures show how thin to slice the garlic, what it looks like with the garlic in between the slits, and what the seasonings look like on the potatoes before they go in the oven. When you add the garlic in between the slits you want to make sure you put a slice in every one.  Make sure you well season the potatoes. It is also very important to use Sea Salt if you can.  You do not have to use the one mentioned in the recipe any one will do.  Sea Salt is really needed to enhance the flavor of the potato.  Where it says 30 g butter, that is about 2 tbsp.
I took mine out of the oven a few times and just basted them with the olive oil in the bottom of the pan. They  really looks pretty when they come out of the oven.
And as you can tell I added just a touch of grated parmesan cheese to the top.  I can think of other variations to this recipe as well.  How about adding another kind of cheese to the top, putting herbs in the slits with the garlic or maybe adding some crumbled  bacon??????  I say use your imagination!!  The potato was very tender and flavorful.  I can’t wait to make this again.
  out of 4………

Sweet Roasted Carrots

Published July 29, 2012 by thepinkgourmet

If you like carrots you will love this recipe! I have been roasting more of my vegetables lately and really am enjoying them that way.  These carrots have a great addition to them.  You know they say everything taste better with bacon on it!!!  The honey adds the sweetness with the taste of the bacon to provide just the right balance of flavors. These carrots will melt in your mouth.

Sweet Roasted Carrots

Serves: 4 Total time: 50 min     Prep time: 5 min
1 1/2 tbsp honey
1 tbsp butter(softened)1/8 cup bacon (crumbled precooked)
2 cups baby carrots
1 tbsp water
1 Heat oven to 425 degrees.
2 Stir together honey, butter and crumbled bacon in a small bowl until smooth and set aside.
3 Place carrots and water into an ungreased 9-by-9-inch baking dish, cover with foil and bake 30 minutes.
4 Remove foil and stir in butter mixture.
5 Bake another 15 minutes, stirring occasionally.

This is a really simple recipe to make.  Here is where to get the recipe.

I  followed the recipe exactly like it says.  I think the timing was good as well.  When they are done this is what they look like.  They even retained their bright orange color.

What can I say but another out of 4………

These might even need 5 hearts!!!! 🙂


The Walking Artist

Don Charisma

because anything is possible with Charisma

Our Growing Paynes

A journey about cooking, traveling, gardening, and crafting.

Mama's Gotta Bake

she's bad, she's bold...and she likes sugar

Trkingmomoe's Blog

Low Budget Meals for the New Normal

Cabana Boy Cleaning

Cleaning Tips,Recipes,Urban Farming

d|gI+Al hEGeM0n ...d|g|Z|nE

Works of Thought... And Pictures of My Soul

Our Thrifty House

saving money and saving the environment, one step at a time

Share With Us @ Clouds N Cups

We Sell Fashion Accessories N Nail Art Decor But There Is Always An Extra CHEERS To Share...Who Says Beauty Is Only Skin Deep?


Weekend Cooking Adventures of Natalie Biggs

Disashi Soul

Labels are limitations. Dig deeper!


two girls cooking without recipes

Algarve Blog

Sharing the Algarve with you

Who I am

Still Trying to Figure Things Out

Recipes For Our Daily Bread

My name is Diane Roark. I blog about easy recipes to help you put dinner on the table quickly. I love those Southern recipes for special occasions too. Pour a glass of sweet tea, pull up a chair and let's talk recipes.

Gypsy Roller's Veggie Kitchen

Delicious meatless recipes straight from my kitchen in the Fraser Valley, British Columbia!

the chef mimi blog

So Much Food. So Little Time.


Inhale Joy, Exhale Gratitude

Can't Stay Out Of The Kitchen

Teresa's adventures sharing our family's favorite recipes and trying new recipes

%d bloggers like this: