Category: Side Dishes & Salads

Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But I’m an open-minded kind of guy. So I pondered it some more. I thought, hey, I love mac-and-cheese. I love pasta salad. What I thought could be a crazy idea might well be beyond brilliant. I couldn’t just make the idea go away. It was stuck in my head. I had to follow it through. Was it as brilliant as I thought? Yeah, it was. Traditional pasta salad flavors with a bit of cheddar cheese. I often cube cheddar cheese into my pasta salads, so the idea of using boxed mac and cheese really isn’t that much of a stretch. And it’s sure easier. And it’s prettier too!

Macaroni and Cheese Pasta Salad

The Perfect Pasta Salad?

You can easily double this recipe for a family get-together. It travels really well. You can make it the day ahead. Before you leave the house, give it a stir and check if it’s too thick. The pasta likes to absorb the mayonnaise as time passes. You might want to add a bit and give it a gentle stir. Use a spatula and do it gently. Don’t go breaking the pasta into pieces by stirring like a person possessed.

Is It Hot In Here?

I honestly wouldn’t be afraid to add a minced jalapeno or two to this macaroni and cheese pasta salad for a little kick. I also like to substitute chipotle powder or smoked paprika for the black pepper for a little smokiness.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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If you want to make mac-and-cheese, but not out of the box, try my 20-minute version. Love pimento cheese? It’s great in pasta salad too!

Macaroni and Cheese Pasta Salad
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5 from 2 votes

Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad.
Course Side
Cuisine American
Keyword macaroni and cheese, pasta salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 134kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Bring 3 quarts of water to a boil.
  • Add the pasta from the macaroni and cheese and cook per package instructions.
  • Drain and rinse with cold water.
  • In a large bowl combine the cheese packages from the mac and cheese and all of the remaining ingredients.
  • Fold in the pasta.
  • Cover and refrigerate at least one hour before serving.
  • If the salad gets too thick add a bit more mayonnaise and stir lightly.

Notes

Stir again before serving.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 231mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Corn Grits

“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. The talking stopped and the enjoyment began. Creamy grits with fire-roasted corn. The corn adds just a hint of smokiness, a little crunchiness, and even more corn flavor to what are already fantastic corn grits. This is definitely a favorite side dish in our house. I used fresh corn-on-the-cob, scraping off the delicious kernels to make this delicious treat!

Grilled Corn Grits

That Great Roasted Flavor

You can roast the corn in the oven, under the broiler, if you’d like. You won’t get that nice grilled smoky flavor, but the roasted corn will still add a lot of flavor to the grits. I grilled my corn on a charcoal grill, directly over the hot coals. It didn’t take long and it was well worth the effort.

Use Canned Corn In A Pinch

If it’s not quite corn season where you are, you can use canned corn or frozen (thawed). Just drain the corn and spread it out on a baking sheet. Place under your broiler and broil until lightly charred, keeping an eye on it as it broils. For a smoky kick to your grits, try smoking the raw grits first.

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Also try my pimento cheese grits.

Grilled Corn Grits
Print Pin
5 from 1 vote

Grilled Corn Grits

“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. 
Course Side
Cuisine American
Keyword grilled, grits
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 195kcal
Author Inspired by a recipe from Deep South Dish

Equipment

Ingredients

Instructions

  • Fire up your grill for direct cooking.
  • Place the corn directly over the fire.
  • Cook, rotating the ears frequently, until all sides are lightly charred.
  • Remove from the grill and let cool slightly before cutting the kernels from the ears.
  • Add the chicken stock and 3 tablespoons of butter to a medium sauce pan.
  • Bring to a boil and stir in the milk, salt and pepper.
  • Continue boiling while whisking in the grits.
  • Add the corn. Cook for 10-15 minutes, stirring continuously, until the grits are creamy. You may have to add more stock or half and half if they get too thick.
  • Serve topped with the remaining butter and garnished with the sliced green onion.

Notes

Add a little diced jalapeno for a nice kick.

Nutrition

Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

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Pickled Black-Eyed Peas

I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. Ever. The peas absorb the vinegar, getting a really nice tart kick to them. For a little heat, jalapenos (they do get tamed down a bit the longer they pickle). Crispy red onions and a little garlic round out what is a perfect side dish.

Pickled Black-Eyed Peas

Cold Peas Are Perfect

These pickled black-eyed peas remind me of the Georgia caviar I made a while back. Black-eyed peas are wonderful in a cold salad and even better when pickled. Don’t let the jalapenos worry you if you aren’t into spicy foods. You can of course leave them out but I found that they do not overpower the salad at all. You don’t have to eat them, but leave them in to add flavor.

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If you prefer your black-eyed peas cooked, try my slow cooker recipe.

Pickled Black-Eyed Peas
Print Pin
5 from 1 vote

Pickled Black-Eyed Peas

I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. 
Course Side
Cuisine American
Keyword peas, pickled
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 18kcal
Author Based on a recipe from The Homesick Texan

Equipment

Ingredients

Instructions

  • Combine the beans, onion, garlic and jalapeno in a large bowl.
  • In a separate bowl whisk together the oil and vinegar.
  • Add the oil mixture to the peas and stir to combine.
  • Season with salt and pepper.
  • Note: If you find the peas to be too dry, now is the time to add a bit more oil.
  • Refrigerate for at least 4 hours before serving.

Notes

Stir before serving.

Nutrition

Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 278mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.

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Spiralized Curly Fries

It’s over. Done. My quest for an absolutely perfect spiralized curly fries recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner that night. In fact, I don’t even remember what else I had. I just remember these curly fries.

Spiralized Curly Fries

The Best Curly Fries

I used the smallest blade on my spiral slicer to make these spiralized curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.

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The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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I also love making a copycat of McDonald’s fries. They aren’t spiraled, but boy, they’re good! But then, Arby’s fries are spiral….

Spiralized Curly Fries
Print Pin
5 from 1 vote

Spiralized Curly Fries

It’s over. Done. My quest for an absolutely perfect spiralized curly fries recipe is over. I have reached the end, and the end is good. 
Course Side
Cuisine American
Keyword fries, spiral
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 4 servings
Calories 204kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

For the potatoes

For the batter

Instructions

For the potatoes

  • Fill a resealable container with cold water.
  • Spiralize the potatoes (I used the smallest blade) and place into the water.
  • Transfer to the refrigerator for 1 hour.

For the batter

  • Place all of the batter ingredients into a large bowl or container and whisk until smooth.
  • Heat 3″ of oil in a deep fryer or Dutch oven to 365 F.
  • Drain the potatoes and pat dry.
  • Place potatoes in the batter and coat well.
  • Working in batches, fry the potatoes until golden brown, turning once.
  • Transfer cooked potatoes to a wire rack or pan lined with paper towels and sprinkle liberally with salt.

Notes

Serve immediately.

Nutrition

Calories: 204kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 796mg | Fiber: 3g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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Cheddar Ranch Grits

As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. At least, in my opinion. Add some cheese (and a little bit of Ranch dressing mix) and well, these cheddar Ranch grits are the perfect tasting side dish and very, very easy to make.

Cheddar Ranch Grits

Try Other Cheeses, Too

You can substitute any good melting cheese you want to these cheddar Ranch grits. I like a nice sharp cheddar because I think it goes perfectly with the corn flavors and the Ranch dressing. I think Monterey jack would also work well in this dish. For some kick, go with pepperjack and add a few chopped roasted jalapenos. Or chile peppers. You can also add drained copped pimentos.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my roasted sweet corn grits. I always keep grits on hand. They’re the perfect side dish for just about any meal.

Cheddar Ranch Grits
Print Pin
5 from 1 vote

Cheddar Ranch Grits

As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. 
Course Side
Cuisine American
Keyword cheese, grits
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Calories 224kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring broth and salt to a boil in a medium pan over high heat.
  • Slowly stir in the grits.
  • Reduce heat to a simmer and cook for 30 minutes, stirring often. To prevent the grits from splattering you can place a lid over the top of the pan but do not cover it completely.
  • Add the butter and stir to melt.
  • Add the cheese and Ranch dressing mix and stir until the cheese is melted.
  • Serve.

Notes

Substitute pepperjack for the cheddar for nicely kicked-up grits!

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1311mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 1mg

Nutritional values are approximate.

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Easy Marinated Mushrooms

These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make. They are packed with flavor, a little sweet, a little heat and a bit of vinegar kick. I can guarantee that you will want to at least double the recipe because you won’t be able to stop eating them.

Easy Marinated Mushrooms

Same-Sized Mushrooms Are Best

I used a mix of white button and cremini mushrooms, but you can use any mushrooms you like. You do want to make sure you use mushrooms that are all about the same size or some will cook faster than others. You want them to all be cooked the same, not some soft and some not.

The marinade for these easy mushrooms is very good. I plan on using it for other dishes, including as a marinade for chicken.

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Also try my garlic ricotta stuffed mushrooms and my easy marinated cheeses (delicious!).

Easy Marinated Mushrooms
Print Pin
5 from 1 vote

Easy Marinated Mushrooms

These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make.
Course Side
Cuisine American
Keyword marinated, mushroom
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 pound
Calories 228kcal

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the mushrooms and cook until just tender, 3-4 minutes. Drain well.
  • Transfer mushrooms to a large bowl.
  • Add the remaining ingredients except for the parsley.
  • Toss gently to combine.
  • Transfer to an airtight container and refrigerate for 8 hours.
  • Serve garnished with fresh chopped parsley.

Notes

The mushrooms will keep up to 5 days but are best the first two days after they marinate.

Nutrition

Calories: 228kcal | Carbohydrates: 37g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 575mg | Potassium: 2259mg | Fiber: 6g | Sugar: 18g | Vitamin A: 991IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 4mg

Nutritional values are approximate.

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Pineapple Baby Beets

I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. Beets? Ewwwww! I could understand the pineapple. But those weird little red things that stain everything they touch? Why would you ever eat them? Well, the answer I now know is that they are GREAT!

Pineapple Baby Beets

Fresh Is Great, But Not Required

You can use fresh beets if you wish when you make these pineapple baby beets. Just cook them first, and let them cool for a bit before quartering and adding into the mix. You can also use fresh pineapple. Just chop it fairly small and add it in along with any accumulated juices. Either way, pineapple baby beets are delicious!

You can use fresh pineapple if you desire. Just core it and chop really well. Try to get some of the juice too.

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Also try my spiralized roasted pickled beets.

Pineapple Baby Beets
Print Pin
5 from 1 vote

Pineapple Baby Beets

I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. But now I LOVE them!
Course Side
Cuisine American
Keyword beets, pineapple
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 61kcal
Author Mom

Equipment

Ingredients

Instructions

  • Combine the brown sugar, cornstarch, and salt in a medium saucepan over medium heat.
  • Stir in the pineapple tidbits with the syrup.
  • Stir constantly until thickened.
  • Add the butter, lemon juice, and beets.
  • Heat thoroughly, about 5 minutes, and serve.

Notes

Refrigerate any leftovers. Warm before serving.

Nutrition

Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 245mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1.4mg

Nutritional values are approximate.

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Buffalo Bacon Roasted Cauliflower

I love the spicy vinegary flavor of Buffalo wings, along with a great blue cheese dressing for dipping them in. Now I can get those same great flavors in an easy-to-make side dish. The only way possible to make this Buffalo bacon roasted cauliflower any better is to double the recipe. Because more is definitely better.

Buffalo Bacon Roasted Cauliflower

Crazy Good And Different

If you’re not in to the funkiness that blue cheese has, try substituting cubed Monterey jack cheese instead. We still like the funky, but not super duper funky, so we often substitute gorgonzola cheese instead. No matter what you use Buffalo bacon roasted cauliflower is a treat.

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Also try my cauliflower steaks and Chef Paul Prudhomme’s Cajun cauliflower.

Buffalo Bacon Roasted Cauliflower
Print Pin
4 from 1 vote

Buffalo Bacon Roasted Cauliflower

I love the spicy vinegary flavor of Buffalo wings, along with a great blue cheese dressing for dipping them in. Now I can get those same great flavors in an easy-to-make side dish. 
Course Side
Cuisine American
Keyword Buffalo, cauliflower
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 137kcal
Author Inspired by a recipe from A Spicy Perspective

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Place the bacon strips at one end of a large sheet pan.
  • Place the cauliflower florets at the other end.
  • Bake for 15-20 minutes or until the bacon is crispy.
  • Remove the bacon to a paper towel-lined plate.
  • Toss the cauliflower in any bacon grease that is on the pan. Return to the oven, season with salt and pepper, and roast another 5 minutes or until crisp-tender and lightly charred.
  • Remove cauliflower to a platter.
  • Drizzle with the wing sauce.
  • Crumble the bacon over the top of the cauliflower.
  • Add the blue cheese and green onions and serve.

Notes

Add a few jalapeno slices for a nice spicy kick!

Nutrition

Calories: 137kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 731mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 70mg | Calcium: 82mg | Iron: 1mg

Nutritional values are approximate.

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Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. The dressing is just the right combination of acid and sweet. It is truly the best dressing for an Asian-inspired salad. Instead of traditional croutons there are crunchy yummy fried Ramen noodles. They make for the perfect topping over the just-as-crunchy cabbage.

Oriental Chicken Salad

I love the dressing for this oriental chicken salad so much that I always double the recipe for it. The Ramen noodles stay crunchy in the dressing so you don’t get down to the bottom of the plate only to discover sad, soggy ‘croutons’. Don’t be afraid to double the amount of Ramen either.

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Also try my southern fried chicken salad.

Oriental Chicken Salad
Print Pin
5 from 2 votes

Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. 
Course Main
Cuisine American
Keyword Asian, chicken salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 948kcal
Author Mike

Equipment

Ingredients

For the salad

  • 2 packages Ramen noodles spice mix discarded
  • 3 tablespoons vegetable oil
  • 3 cups chicken cooked, chopped
  • 1 head green cabbage shredded
  • 1 bunch green onion chopped
  • ½ cup slivered almonds
  • 3 tablespoons sunflower seeds

For the dressing

Instructions

For the dressing

  • Whisk together all ingredients

For the salad

  • Heat the oil in a large skillet over medium heat.
  • Crunch the noodles into the skillet and brown, 2-3 minutes.
  • Add the almonds and cook another minute. Remove from heat.
  • Place the remaining salad ingredients into a large bowl.
  • Add the Ramen noodles and toss.
  • Drizzle with the dressing, toss, and serve.

Notes

The dressing is crazy good. Double the amount and you won’t be sorry.

Nutrition

Calories: 948kcal | Carbohydrates: 58g | Protein: 20g | Fat: 75g | Saturated Fat: 48g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 2100mg | Potassium: 706mg | Fiber: 9g | Sugar: 21g | Vitamin A: 351IU | Vitamin C: 85mg | Calcium: 157mg | Iron: 4mg

Nutritional values are approximate.

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Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.

Bacon Cheese-Stuffed Peppers

Add A Bit Of Heat, If You Want

For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do). And for me, spicier is better!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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This recipe was inspired by a recipe from the BBQ Pit Boys.

Also try my sausage-stuffed Hatch chiles.

Bacon Cheese-Stuffed Peppers
Print Pin
4 from 1 vote

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. 
Course Side
Cuisine American
Keyword peppers, stuffed
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 336kcal

Equipment

Ingredients

  • ½ pound bacon
  • 2 red bell peppers
  • 1 tablespoon vegetable oil
  • beer
  • ¼ cup white onion chopped
  • ¼ cup Monterey jack cheese more or less, shredded
  • ¼ cup Mozzarella cheese more or less, shredded

Instructions

  • Preheat oven to 375 F.
  • Line a baking sheet with foil and add the bacon.
  • Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
  • Cut peppers in half vertically. Remove any seeds.
  • Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
  • Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
  • Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.

Notes

User pepper jack cheese instead for a little kick!

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1986IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 1mg

Nutritional values are approximate.

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