Category: Side Dishes & Salads

Cheddar Cheese Soup

I’ve never been to Epcot. I really want to go, if for nothing else but the foods from the various places around the world. I might take in a few rides too, but I’m all about the food first. So since I haven’t been there I can’t really say for sure that this cheddar cheese soup is a copycat of the Canadian cheese soup you can get at the Le Cellier Steakhouse. I do know that this soup is crazy good, though. Heavenly good. Creamy. A bit smoky thanks to the bacon. And there’s just a slight kick of heat.

Cheddar Cheese Soup

A Great Cheese Makes For Great Soup

I used the best white cheddar I could find to make this cheddar cheese soup, and although you can go with a cheap brand, I think a quality cheese can really make this dish, while a lesser one can just make it ‘ok’. So splurge on a good cheese and you’ll be glad you did.

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Also try my creamy pimento cheese soup.

Cheddar Cheese Soup
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4 from 1 vote

Cheddar Cheese Soup

This soup is crazy good. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.
Course Main
Cuisine American
Keyword cheddar, cheese, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 574kcal

Equipment

Ingredients

Instructions

  • Add bacon to a large pot over medium-high heat. Cook, stirring often, until the bacon starts to brown, about 5 minutes.
  • Add the red onion, celery, and butter. Sauté until the onion softens, about 5 minutes.
  • Add the flour. Stir, and continue stirring for 4-5 minutes until the flour is cooked over medium heat.
  • Whisk in the chicken stock and bring to a boil. Boil for 1 minute then reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  • Add milk. Bring to a simmer and continue to simmer slowly for 15 minutes.
  • Remove pot from the heat and stir in cheese, hot sauce, Worcestershire sauce, and salt and pepper to taste until the cheese is melted.
  • Stir in warm beer.
  • Serve garnished with chopped green onions if desired.

Notes

White cheddar cheese can be hard to find. You can substitute orange but of course the soup will have a slightly different color.

Nutrition

Calories: 574kcal | Carbohydrates: 25g | Protein: 26g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 797mg | Potassium: 463mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1020IU | Vitamin C: 3mg | Calcium: 563mg | Iron: 2mg

Nutritional values are approximate.

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Baked Potatoes on the Char-Broil Big Easy

I rarely eat baked potatoes as a side. Instead, I prefer to cook up a big ole Russet potato, load it up with all of my favorite toppings, and eat it as the main course. They are truly one of my favorite foods. I like my potatoes done perfectly, with a slightly crunch skin. If I’m cooking them indoors, in the oven, I follow the recipe for the Best Baked Potatoes. They always come out fantastic. This time I decided to see if I could get the same great results cooking potatoes on my Char-Broil Big Easy. And boy, did I ever get great results. These baked potatoes on the Char-Broil Big Easy were as great as (if not a bit better than) the potatoes made in the oven. Creamy and fluffy insides with slightly crunchy skin. They are just absolutely perfect.

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Baked Potatoes on the Char-Broil Big Easy

Delicious Perfection

I didn’t want to bury the flavor of these great baked potatoes on the Char-Broil Big Easy, so I topped them simply: a bit of crumbled cooked bacon, a little butter, a dollop of sour cream, cheese, and a few green onions. Perfection. These bakers go great with my Big Easy all-American meatloaf.

You can cook more than just potatoes at the same time on your cooker, but you’ll need a bunk bed basket. Or two. Using multiple baskets gets a bit tricky, but it can be done. You can see my process here.

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Want to make bakers on a regular ole grill? You can!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Baked Potatoes on the Char-Broil Big Easy
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2.34 from 3 votes

Baked Potatoes on the Char-Broil Big Easy

These potatoes were as great as (if not a bit better than) the potatoes made in the oven. Creamy insides, slightly crunchy skin, just absolutely perfect.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2
Calories 168kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
  • Pierce each potato 4 times with a sharp knife.
  • Lightly brush the potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes into the Big Easy cooking basket.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • Serve with your favorite toppings.

Notes

The Big Easy cooks potatoes perfectly!

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

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Mac-and-Cheese Waffles

It had to be done. I’ve made fries on a waffle iron. I’ve cooked breakfast sausage on a waffle iron. And I’ve even made brownies on a waffle iron. So it made perfect sense to make mac-and-cheese waffles.

What makes for a great mac-and-cheese? A nice crunchy outside and a creamy inside. Well, here it is. Crunchy and creamy, all in one, and a great way to use up leftover mac-and-cheese. Heck, it doesn’t even have to be leftover. Just make a batch of your favorite recipe and turn it into instant greatness!

Mac-and-Cheese Waffles

You can use any mac-and-cheese recipe you want for mac-and-cheese waffles. Just make sure you let it set for a few hours (or best, overnight) before cutting it and putting it on the waffle iron. It needs to be nice and… well, solid. Good and firm and not runny. You don’t want to close your waffle maker only to watch all that cheese greatness run out the sides and onto your countertop.

Remember as you make these that non-stick spray is your friend. It definitely makes for easier clean-up.

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Also try my macaroni-and-cheese muffins.

Mac-and-Cheese Waffles
Print Pin
4 from 1 vote

Mac-and-Cheese Waffles

What makes for a great mac-and-cheese? A nice crunchy outside and a creamy inside. Well, here it is. Crunchy and creamy, all in one.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, waffles
Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings 8 servings
Calories 455kcal
Author Based on a recipe from Will It Waffle?

Equipment

Ingredients

Instructions

For the mac-and-cheese

  • Cook the pasta per the box instructions. Drain well.
  • Melt the butter over medium heat in a large skillet or the same pot you cooked the macaroni in.
  • Whisk in the flour and cook for 3 minutes, whisking constantly.
  • Slowly pour in the milk, 1/2 cup at a time, and whisk.
  • Whisk steadily for about 10 minutes until any lumps are gone and the mixture is nice and creamy smooth.
  • Remove from heat and add the salt, pepper, cayenne (if using) and 2 cups of the cheese.
  • Stir until the cheese has melted.
  • Line a 9″ x 13″ baking dish with parchment or wax paper.
  • Pour in the macaroni and cheese and level out with a spatula.
  • Let cool before placing into the fridge for at least eight hours.

For the mac-and-cheese waffles

  • Heat your waffle iron and spray well with non-stick spray.
  • Working in batches, cut the macaroni and cheese into whatever sizes and shapes you want.
  • Sprinkle a bit of cheese on the waffle iron and add the macaroni and cheese.
  • Top with a bit more cheese and close the waffle iron. Do not press down.
  • Cook 5-6 minutes.
  • Turn off the waffle iron and let cool 5-10 minutes or until you can remove the mac-and-cheese without it sticking.
  • Keep warm in the oven on low as you cook the remaining mac-and-cheese.

Notes

Reheat any leftovers in the oven.

Nutrition

Calories: 455kcal | Carbohydrates: 34g | Protein: 21g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 531mg | Potassium: 239mg | Fiber: 1g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 501mg | Iron: 1mg

Nutritional values are approximate.

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Southwestern Stuffed Peppers on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding.

These peppers were no exception. They were just unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).

Southwestern Stuffed Peppers on the Char-Broil Big Easy

A Great Easy Side Dish

I served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.

Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods.

You can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.

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Also try my sausage-stuffed peppers made on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Southwestern Stuffed Peppers on the Char-Broil Big Easy
Print Pin
4 from 1 vote

Southwestern Stuffed Peppers on the Char-Broil Big Easy

These peppers were unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).
Course Side
Cuisine American
Keyword bell pepper, Big Easy, Char-Broil, southwestern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 165kcal
Author Based on a recipe from Chile Pepper Magazine December 2015

Equipment

Ingredients

  • 2 cups salsa divided, if cooking in the oven, 1 cup if cooking in a Char-Broil Big Easy
  • 2 hot peppers minced
  • ½ cup mushrooms diced
  • ½ cup spinach chopped
  • 1 cup habanero jack cheese shredded, plus more for garnish
  • 3 tablespoons sour cream
  • 1 15 1/2 ounce dark red kidney beans rinsed and drained
  • 3 eggs beaten
  • kosher salt
  • ground black pepper
  • 3 bell peppers halved lengthwise, seeded, with membranes removed
  • cilantro chopped, for garnish

Instructions

Cooking in the oven

  • Preheat oven to 400 F if cooking in the oven
  • Evenly spread out half of the salsa in the bottom of a casserole dish.

Cooking in the Big Easy

  • Fire up your Char-Broil Big Easy.

Then…

  • In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
  • Add the beaten eggs and season with salt and pepper. Mix well.
  • Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
  • Serve garnished with more cheese and chopped fresh cilantro, if desired

Notes

If you are cooking these peppers in a Char-Broil Big Easy you’ll need a bunk bed basket to be able to cook all 6 pepper halves at once.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 754mg | Potassium: 515mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 100mg | Calcium: 194mg | Iron: 1mg

Nutritional values are approximate.

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Garlic Butter Zoodles with Brussels Sprouts

I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles. Or rather, zucchini noodles. You can use the slicer for other things too. But I pretty much use it mostly for zoodles. These garlic butter zoodles with Brussels Sprouts are fantastic!

Garlic Butter Zoodles with Brussels Sprouts

What? Good Brussels Sprouts?!

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get. And they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.

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You can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.

Or just add cooked crumbled bacon. Now we’re talking good!

Also try my sauteed shredded Brussels sprouts and my spiral radish salad.

Garlic Butter Zoodles with Brussels Sprouts
Print Pin
4.50 from 2 votes

Garlic Butter Zoodles with Brussels Sprouts

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. 
Course Side
Cuisine American
Keyword Brussels sprouts, butter, creamy garlic, noodles, zucchini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 117kcal
Author Mike

Equipment

Ingredients

  • ½ pound Brussels sprouts tough parts of stems removed
  • 3 small zucchini cut into noodles using a spiral slicer
  • 3 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • kosher salt
  • ground black pepper
  • sesame seeds toasted (optional)
  • Parmesan cheese grated

Instructions

  • Bring a small pot of salted water to a boil.
  • Add the sprouts and boil for 4-5 minutes or until just starting to soften.
  • Drain and rinse under cool water.
  • Cut sprouts in half along the stem.
  • Meanwhile, melt 1 tablespoon of butter in a large skillet.
  • Add the zucchini noodles and cook for 2-3 minutes, stirring.
  • Let noodles rest for 3 minutes to release any liquid, then drain.
  • Remove noodles to plate.
  • Add 1 tablespoon of butter to the skillet and melt.
  • Add the garlic and sprouts and saute for 5 minutes.
  • Add remaining butter and melt.
  • Add the zucchini noodles back to the pan, stir and warm through.
  • Season to taste with salt and pepper.
  • Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.

Notes

Use roasted garlic for a really wonderful flavor too!

Nutrition

Calories: 117kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg

Nutritional values are approximate.

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Bacon-Wrapped Brussels Sprouts

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Not too long ago I discovered what quickly became a favorite in our house: bacon-wrapped tater tots, cooked on the Char-Broil Big Easy. They’re very, very addicting. I dream about them. Really. Well, I was in the grocery store the other day and I noticed that Brussels sprout season was winding down. Those little sprouts looked inviting. I usually roast them in the oven, but a voice in my head said “bacon”. Actually there’s always a voice in my head that says “bacon”. Bacon always goes well with Brussels sprouts, so why not wrap them in bacon and cook them until crispy yummy? Well, let me tell ya, bacon-wrapped Brussels sprouts are fantastic!

Bacon-Wrapped Brussels Sprouts

Eat ‘Em Like Popcorn

These bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. I used a very simple spice mixture of Italian herbs, but anything will work just great, from just salt and pepper to Creole seasoning to garlic salt. You name it, you can’t go wrong.

Although I cooked the sprouts in my Big Easy on bunk bed baskets you can also cook them in the oven at 425 F, on racks, until crispy.

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If you want to enjoy Brussels sprouts cooked on your Big Easy but without the bacon, check out my roasted Brussels sprouts recipe. If you love bacon like I do, my maple bacon carrots are crazy good too!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Bacon-Wrapped Brussels Sprouts
Print Pin
4 from 1 vote

Bacon-Wrapped Brussels Sprouts

These bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. 
Course Side
Cuisine American
Keyword bacon, Brussels sprouts
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 163kcal
Author Mike

Equipment

Ingredients

  • 2 pounds Brussels sprouts depending on their size, you should be able to fit upwards of 30 sprouts in the Big Easy, 15 in the large basket and 15 in the bunk bed
  • 10 slices Bacon cut into thirds (i.e. 1 piece of bacon for every 3 sprouts)
  • Your favorite seasoning

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the sprouts and boil for 5 minutes or until just starting to soften.
  • Drain and run under cold water to stop the sprouts from cooking.
  • Fire up your Big Easy.
  • If your sprouts are large you may wish to cut them in half lengthwise.
  • Lay the bacon out on a flat surface and sprinkle it with your seasoning of choice.
  • Add a sprout to one end of the bacon and roll it up. Place seam-side down into the Big Easy basket.
  • Lower the basket into the Big Easy and cook 25-30 minutes or until the bacon starts to crisp.
  • Remove from Big Easy and let rest 5 minutes before serving.

Notes

You’ll want to use a Big Easy Bunk Bed basket to double the cooking area in your Big Easy.

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 496mg | Fiber: 4g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

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Classic Hot and Sour Soup

I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woody mushroom and citrus lime flavors.

My wife loved the soup but said the mushrooms were too thick and that I should’ve cut them much thinner. I liked them thick since they added a bit of texture to the soup, but thin or thick, it’s great stuff!

Classic Hot and Sour Soup

Chicken. Tofu. Or Neither.

I added chicken to our classic hot and sour soup, but tofu is probably more common. Or leave it out and you’ll still have the perfect bowl of soup for a cold day.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my out-of-this-world crazy good vegetable soup.

Classic Hot and Sour Soup
Print Pin
5 from 1 vote

Classic Hot and Sour Soup

I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.
Course Side
Cuisine Chinese
Keyword Asian, soup
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 106kcal
Author From Emeril Lagasse

Equipment

Ingredients

Instructions

  • Place 3 cups of the chicken broth in a saucepan and bring to a simmer.
  • Add the mushrooms then remove from heat and let sit for 30 minutes until the mushrooms are tender.
  • Cut off any of the stems and slice the mushroom caps.
  • Strain the chicken broth into a bowl and set aside.
  • Heat oil in a medium saucepan over medium-high heat.
  • Add the ginger, garlic, and red pepper flakes and cook 2 minutes.
  • Add the remaining chicken stock, mushroom broth, and chicken.
  • Bring to a boil and reduce to a simmer and simmer for 30 minutes.
  • In a small bowl whisk together the lime juice and cornstarch.
  • Slowly add to the soup while whisking to combine.
  • Bring soup back to a boil then reduce to a simmer and let simmer for 5 minutes.
  • Add soy sauce and sesame oil and serve garnished with green onions.

Notes

You can use pre-cooked chicken, such as rotisserie chicken.

Nutrition

Calories: 106kcal | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1467mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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Sauteed Shredded Brussels Sprouts

I’m a big fan of roasted Brussels sprouts. But, these sauteed shredded Brussels sprouts aren’t roasted. So, I was worried. Would I like them? No. I’d love them! They are so crunchy and flavorful! The thinly sliced sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!

Sauteed Shredded Brussels Sprouts

I’ve Been Living In A Cave

The balsamic vinegar really makes these sauteed shredded Brussels sprouts stand out. I added fresh pomegranate seeds for a little color and a little flavor pop, but you can leave them out. To be truthful, I really had no idea how great this dish would be. I enjoyed it a lot. It kinda surprised me, to be honest.

I recently purchased a new food processor. For years I have been without one after my el cheapo model finally blew up. I had been reluctant to buy another low-end model, so I bit the bullet and bought a Cuisinart 7-cup model. I could not have been any happier with my purchase. This food processor is hefty, there’s nothing cheap about it. I’d swear it has a V8 engine in it – there’s nothing it can’t chop, slice or shred.

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Also try my garlic butter zoodles with Brussels sprouts and my rittzy Brussels sprouts.

Sauteed Shredded Brussels Sprouts
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4 from 1 vote

Sauteed Shredded Brussels Sprouts

This is so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 6
Calories 111kcal
Author Mike

Equipment

Ingredients

Instructions

  • To shred the Brussels sprouts it is best to use a food processor. I use the shredding blade and feed the sprouts thru the top tube. You could also cut them thin with a knife or just chop them.
  • Add the butter and oil to a large skillet over medium-high heat.
  • Add the sprouts and season with salt and pepper.
  • Saute for 5 minutes then add the balsamic vinegar and saute another minute.
  • Remove from heat and stir in the pomegranate seeds.
  • Season to taste and serve.

Notes

Best served immediately.

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 410mg | Fiber: 5g | Sugar: 9g | Vitamin A: 697IU | Vitamin C: 69mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Beet Salad

As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly. As soon as I took my first bite I grabbed my phone and added this recipe to my Thanksgiving meal to-do list. Of course, you can make this salad any time of the year. But I can definitely see it quickly becoming a holiday favorite.

Roasted Beet Salad

The Perfect Thanksgiving Side Dish

I keep a spreadsheet on Google docs for any menu ideas that hit me. That way, no matter where I am at, I can make a note about a recipe that might be good to make in the future. Like this roasted beet salad, which I just added to my Thanksgiving menu!

Make sure that you whisk the vinegar and oil mixture well before pouring it over the beets.

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For something a little different, try smoked beets. Wow, are they also great smoked! Also make my spiralized roasted pickled beets.

Roasted Beet Salad
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5 from 1 vote

Roasted Beet Salad

As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly.
Course Side
Cuisine American
Keyword beets, roasted, salad
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 118kcal
Author From Chef Stephanie Izard

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Trim the stem ends of the beets so they can sit flat on a pan.
  • Rub beets in 2 tablespoons of olive oil and sprinkle with salt and pepper.
  • Place on a baking sheet in the oven for 1 hour or until just getting tender.
  • Remove from oven and let cool enough to handle.
  • Peel the beets then slice thin.
  • Line a serving platter with the lettuce.
  • Add beet slices.
  • Crumble cheese over the beets.
  • In a small bowl, whisk together the balsamic vinegar and 1/4 cup of olive oil and drizzle over the beets.
  • Sprinkle with salt and pepper and serve.

Notes

Also great with crumbled blue cheese.

Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 392mg | Fiber: 3g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg

Nutritional values are approximate.

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Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up. I still love my mom’s salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun! This is a wonderful variation on my favorite.

Creamy Cucumber Salad

It’s Dill-icious

Although this creamy cucumber salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I rarely get fresh dill from our garden because our garden stinks. Sorry, there’s just no other way to say it. I also add a bit more dill than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.

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Also try my creamy dill broccoli slaw!

Creamy Cucumber Salad
Print Pin
5 from 1 vote

Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green.
Course Salad
Cuisine American
Keyword creamy, cucumber, salad
Prep Time 1 hour
Total Time 1 hour
Servings 6
Calories 305kcal
Author Mike

Equipment

Ingredients

Instructions

  • In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt.
  • Mix well.
  • Add the cucumbers and onions.
  • Toss.
  • Cover and chill at least one hour before serving.

Notes

Stir again before serving. You might want to add a bit more salt too.

Nutrition

Calories: 305kcal | Carbohydrates: 12g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 435mg | Potassium: 207mg | Fiber: 1g | Sugar: 11g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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