Hi im trying to find a great side dish to go with my grilled chicken wings that im cooking for dinner tonight. Something that serves about 6 people. Any reccomendations?

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Asparagus!!!!!!

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Asparagus!!!!!!

*stinkle*

Hi im trying to find a great side dish to go with my grilled chicken wings that im cooking for dinner tonight. Something that serves about 6 people. Any reccomendations?

Green beans w/ butter and chopped onions? Bush's "Grillin' Beans"?
Maybe red potatos diced small w/ garlic black pepper and butter (again)?

There is not alot of meat to grilled chicken wings so you want something with substance... baked beans will compliment and are high in fiber. And a green...

Broccoli Stir Fry with Ginger and Sesame Recipe


1 Tbsp sesame seeds
1/2 cup chicken stock (or vegetable stock for vegetarian option)
1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
1 Tbsp dark sesame oil
Peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 Tbsp)
1 Tbsp minced fresh ginger

Method
1 Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.

2 Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.

3 Heat 1 Tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.

4 Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.

Scheisse noodle salad or

salope casserole

We had grilled wings last night, and we roasted red potatoes with olive oil and rosemary, then added fresh yellow squash and onions to just cook them enough. I made a horseradish cream dip for the potatoes too.

Squash Casserole

(but I have to use squash or zucchinni every other day because of the way my garden is currently producing them)

my family loves when we make sauteed potatoes. Buy the cans of the sliced potatoes - sautee them in butter (or oil), garlic, paprika and a touch of seasoned salt. Other favorite is fresh green beans sauteed in butter, lemon and white cooking wine - both very simple and delicious

Stop it!
Now I'm hungry (again)!!!! :lol:

Is this the dinner thread? :lol:

Baby backs and corn on the grill. :drool:

Is this the dinner thread? :lol:

Baby backs and corn on the grill. :drool:Have you ever grilled your corn in EVOO and old bay? It is to die for... or better yet... to :dye: for....:drool:

Have you ever grilled your corn in EVOO and old bay? It is to die for... or better yet... to :dye: for....:drool:

Nope, not real keen on old bay. I have stuffed basil and cilantro in the husks though. :yum:

Is this the dinner thread? :lol:

Baby backs and corn on the grill. :drool:

I have a Copolla Cabernet Sauvignon that would go great with the ribs! Too bad I have to go to work tonight. :dang:

I have a Copolla Cabernet Sauvignon that would go great with the ribs! Too bad I have to go to work tonight. :dang:

:poorbaby:

Have you ever grilled your corn in EVOO and old bay? It is to die for... or better yet... to :dye: for....:drool:

I will try this out this weekend and report back my highly scientific findings.:yay:

Sweet corn!

I will try this out this weekend and report back my highly scientific findings.:yay:
It is slap yo' pappy good...:yay: :yay:

We had grilled wings last night, and we roasted red potatoes with olive oil and rosemary, then added fresh yellow squash and onions to just cook them enough. I made a horseradish cream dip for the potatoes too.

For the horseradish cream dip? Please.

Hi im trying to find a great side dish to go with my grilled chicken wings that im cooking for dinner tonight. Something that serves about 6 people. Any reccomendations?

Mushroom Risotto if you have the time.

If you make it would you kindly PM your address and the time dinner will be served. Thank you kindly dear friend!

Green beans w/ butter and chopped onions? Bush's "Grillin' Beans"?
Maybe red potatos diced small w/ garlic black pepper and butter (again)?

Add bacon to everything you just said and :yay: :drool:

Thanks everybody for the quick response. Dinner is now being prep for cooking!

Sliced melon - just because it makes your plate pretty and tastes good! - not really filling.

Garlic & butter sauteed fresh green beans, and mushroom risotto !!! :buddies:

A little late for today's dinner, but a dish I like to make to accompany smaller portions of meat...like grilled Italian sausage:

Nonnie’s Pasta Fagiola

Foodstuffs: 1# medium pasta shells - cook and drain per instructions (reserve 1 c cooking liquid), 1 1# can each diced tomatoes and chickpeas - drained (reserve 1/2 tomato juice), 4 T onion - minced, 1 T garlic - minced, 1 t each fresh oregano, sweet basil and parsley - chopped, 2 ea T sweet butter and olive oil

Process: While the pasta is cooking (starting when you turn on the heat to boil the water), bring a heavy bottom saucepan to med-high heat. Melt the butter with the oil, stir so the butter doesn't brown. Sweat the onion and garlic until just limp (about 3 minutes), add in the herbs and sweat for 2 minutes, stirring. Add in the tomatoes, chickpeas and tomato juice, stir and reduce to low heat. When pasta is done, return tomato-chickpea mix to high and stir in the pasta water, cook to thicken slightly. Mix the "sauce" and pasta. Serve topped with freshly grated Parmesan, Romano or Asiago cheese.

Pizza (delivery) Kitchen/pantry/grill/ ideas are all out the chute.

Pizza was good.

Pizza (delivery) Kitchen/pantry/grill/ ideas are all out the chute.

Pizza was good.Hey Wenchy...:howdy: I was just thinking about you yesterday wondering where you've been. :lol:

For the horseradish cream dip? Please.

It's fairly simple, just real sour cream, horseradish and fresh dill or chives chopped and mixed in. Probably about three tablespoons of sour cream to one of horseradish, depending on your liking. Great for veggies or steaks or roast. You can play with it. It is similar to Outback's tiger dill that they used to serve with a ribeye.

beer

Hey Wenchy...:howdy: I was just thinking about you yesterday wondering where you've been. :lol:

I've been in the garden. I never liked cucumbers and now I know why.

I've been in the garden. I never liked cucumbers and now I know why.

Soup dried up?

Squash Casserole

(but I have to use squash or zucchinni every other day because of the way my garden is currently producing them)

Don't know if you'll see this or not but here goes...Of course it doesn't have to be hot sausage.



Pizza Zucchini Boats

4 zucchini or yellow squash (two of each preferred)
3/4 pound hot Italian sausage, casing removed
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup shredded mozzarella cheese, divided
1/4 teaspoon salt
Instructions
1.Preheat oven to 350 degrees F.

2.Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell. Dice flesh that was removed.

3.In a large skillet, cook sausage and diced squash over medium heat 5 minutes, or until browned and cooked through, breaking up sausage with a spoon during cooking. Drain mixture and place in a medium bowl. Add drained tomatoes, 1/4 cup mozzarella cheese, and salt; mix well.

4.Fill squash halves with sausage mixture and place on a rimmed baking sheet.

5.Bake 20 minutes; remove from oven and sprinkle with remaining mozzarella cheese. Bake 5 minutes, or until cheese is melted and squash is heated through.


:coffee:

Soup dried up?

No. The cukes ate the yellow squash and zukes.

Here's a good side dish (I use frozen corn)

Corn Maque Choux Recipe
Guest Author - Sandie Jarrett

Maque Choux is best prepared with fresh corn on the cob, but small frozen corn kernels are an acceptable substitute.

Yield: Serves 6

3 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears or frozen kernels)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (see cook’s notes)
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
2 tablespoons sugar

Melt 3 tablespoons butter and the olive oil in a skillet over medium heat. Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning. Sauté until the onion is limp and transparent. Add the garlic and sauté a minute more, stirring to keep the garlic from burning. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.

In a bowl, whisk the beaten egg and the milk together until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring mixture to a boil. Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.

Remove from heat and transfer to a warmed serving bowl. Sprinkle with a little extra paprika and green onion tops, if you wish. Serve while hot.