Category: Side Dishes & Salads

Cool-n-Crunchy Egg Salad

This cool-n-crunchy egg salad definitely stands out from the crowd. It’s not quite your traditional egg salad. But it’s not so different enough that it’d scare people off at your next family get-together. Chopped carrots add a nice crunch to the salad. Using cream cheese and only a bit of mayonnaise makes the salad a little thicker than your standard egg salad. It’s rather tasty good as a salad, and would be just as excellent on sandwiches or crackers.

Cool-n-Crunchy Egg Salad

One Fantastic Egg Salad

I found the original recipe for this Cool-n-Crunchy Egg Salad over at the Louisiana Egg Commission’s website. It’s a real winner of a dish and something we make often. So my hat is off to the Egg Commission! Thank you!

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Also try my more traditional egg salad, perfect on hot dogs or sandwiches.

Cool-n-Crunchy Egg Salad
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5 from 1 vote

Cool-n-Crunchy Egg Salad

This cool-n-crunchy egg salad definitely stands out from the crowd. It’s not quite your traditional egg salad. But it’s not so different enough that it’d scare people off at your next family get-together. 
Course Side
Cuisine American
Keyword bean salad, eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 239kcal
Author Based on a recipe from the Louisiana Egg Commission

Equipment

Ingredients

Instructions

  • Combine the cream cheese, mayonnaise and relish.
  • Fold in the eggs, carrots and olives.
  • Season with pepper to taste. You probably won’t need to add any salt since the olives add a bit of salty flavor.

Notes

Do not over-stir the filling. You want it creamy but thick.

Nutrition

Calories: 239kcal | Carbohydrates: 5g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 301mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3380IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.

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Southern Fried Okra

I grew up eating a lot of okra. My dad is from Arkansas, and okra is quite popular in our family. It was almost always prepared the same way: into a frying pan with oil, cornmeal, salt and pepper. No dredging, just into the pan. And it came out crunchy good. I loved it. So, I was a little skeptical when I ran across this recipe for southern fried okra. It uses flour instead of cornmeal. I was thinking there might not be as much crunch as I remembered from all those times make okra. Well, I have to say my skepticism was completely unwarranted.

Southern Fried Okra

Gone In Seconds

This southern fried okra came out absolutely fantastic. Light, crunchy, delicious. I served it as a side, but it was better than fried pickles so I’d not hesitate to serve it as an appetizer (with a nice southwestern dipping sauce, perhaps).

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 my okra grilled. Just brush them with a bit of oil and sprinkle with salt and pepper and toss them onto the grill until done!

Love okra as much as I do? Then you also have to try some okra giardiniera.

Southern Fried Okra
Print Pin
5 from 1 vote

Southern Fried Okra

This southern fried okra came out absolutely fantastic. Light, crunchy, delicious. I served it as a side, but it was better than fried pickles so I’d not hesitate to serve it as an appetizer.
Course Side
Cuisine American
Keyword deep-fried, okra, southern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 179kcal
Author Based on a recipe from Spicy Southern Kitchen

Equipment

Ingredients

Instructions

  • In a pie plate, combine the flour and seasoning.
  • In another pie plate, whisk the egg with the milk.
  • Heat 1″ of oil in a Dutch oven or cast iron skillet to 375 F.
  • Working in batches, place okra into the egg mixture and stir to coat well.
  • Shake off excess batter and place okra in flour mixture.
  • Toss to coat well.
  • Shake off excess flour and add okra to oil. Do not overcrowd.
  • Let cook until golden brown on one side.
  • Flip and cook until browned on the other side.
  • Remove to a paper towel-lined plate and continue cooking remaining okra.

Notes

Best served immediately.

Nutrition

Calories: 179kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 33mg | Potassium: 418mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1088IU | Vitamin C: 26mg | Calcium: 122mg | Iron: 2mg

Nutritional values are approximate.

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Hawaiian Cole Slaw

I enjoyed this Hawaiian cole slaw so much that I made it twice in one week. I loved the sweetness of the pineapple, the explosion of orange flavor from the mandarins, and my favorite, the Maraschino cherries. It’s a nice tropical flavor all in a crunchy creamy slaw. I’d make this again and again, and soon. And best of all, I had all of the ingredients in my pantry (well, plus a bag of slaw in the fridge).

Hawaiian Cole Slaw

I make a lot of slaws, including this Hawaiian cole slaw, so I try to always keep a bag of shredded cabbage mix around. Slaw mix tends to last a lot longer than salad so it’s easier to store and keep fresh.

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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Also try some Hard Eight restaurant coleslaw.

Hawaiian Cole Slaw
Print Pin
5 from 1 vote

Hawaiian Cole Slaw

I enjoyed this Hawaiian coleslaw so much that I made it twice in one week. I loved the sweetness of the pineapple, the explosion of orange flavor from the mandarins, and my favorite, the Maraschino cherries.
Course Side
Cuisine American
Keyword cole slaw, coleslaw
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 238kcal
Author From Year on the Grill

Equipment

Ingredients

Instructions

  • Combine slaw mix and mayo in a large bowl.
  • Slowly fold in the pineapple, orange, and cherries.
  • Season with salt and pepper.
  • Chill for 3-4 hours before serving

Notes

Note: You have to make sure that the pineapple, oranges, and specially the cherries, are well drained before adding to the slaw. Wrap the quartered cherries in paper towels to dry. This will also keep the cherries from “bleeding” into the slaw.

Nutrition

Calories: 238kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 222mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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Dinosaur-Style BBQ Beans

Dinosaur Bar-B-Que is a small chain of BBQ restaurants in the northeast, and now, also in Chicago. If these dinosaur-style BBQ beans are any indication of how good their food is, it’s a place well worth visiting. These beans are crazy good, thanks mostly to the barbecue sauce and my favorite, crumbled cooked Italian sausage. You might be thinking “oh great, another BBQ bean recipe…” and rolling your eyes. But don’t. These are different. Someone finally figured out how to really step up what started as a pretty traditional side dish. If you want to wow your guests at your next cook-out or family get-together, this is one sure way to do it!

Dinosaur-Style BBQ Beans

Italian Sausage Adds So Much Flavor

I recently started adding Italian sausage to my chili recipes. The Italian sausage adds a fantastic flavor and texture to the chili, just like it does to these dinosaur-style BBQ beans. As much as adding sausage to chili seemed ‘normal’, I never thought about adding it to my baked or stovetop bean recipes.

Heat Me Up, Scotty!

You can use spicy sausage to kick things up even more. Or use hot chili powder instead of the non-hot stuff. And heck, while you’re at it use a spicy BBQ sauce. Just don’t go crazy with the hot sauce. You’re wanting to add a KC- or Memphis-style ketchup-based sauce. Not a vinegar sauce like you might get in the Carolinas

Of course, you can also add leftover chopped, cubed shredded pulled pork or smoked brisket (yum!). The beans might be pretty thick at that point. You might want to add more BBQ sauce or even a bit of water to thin it a little. But remember, you can always add more sauce. But taking it out can be a tricky process!

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Also try my quick-fix BBQ beans.

Dinosaur-Style BBQ Beans
Print Pin
4 from 1 vote

Dinosaur-Style BBQ Beans

These beans are crazy good, thanks mostly to the barbecue sauce and my favorite, crumbled cooked Italian sausage.
Course Side
Cuisine American
Keyword baked beans
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 13
Calories 164kcal
Author Based on the BBQ Beans at Dinosaur Bar-B-Que

Equipment

Ingredients

Instructions

  • Heat olive oil in a large saucepan over medium-high heat.
  • Add the onion and bell pepper along with a pinch each of salt and pepper.
  • Cook until soft.
  • Add the garlic and cook for another minute.
  • Crumble the sausage into the pan and cook until done.
  • Drain any excess fat.
  • Add the beans and stir.
  • Reduce heat to low.
  • Add remaining ingredients.
  • Stir and simmer for 5 minutes.

Notes

Store leftovers in the fridge. Warm over medium heat and stir before serving.

Nutrition

Calories: 164kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 462mg | Potassium: 190mg | Fiber: 1g | Sugar: 8g | Vitamin A: 152IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

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Kaw-Cajun 4-Bean Salad

This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Chez John (of Fat Johnny’s Front Porch fame) gave me this recipe a few years ago. It has become a favorite of ours. It’s not the beans that set this salad apart from the rest, it’s the dressing. Who would’ve thought that tomato soup in a bean salad would be so good. It is ok that you’d just want to drink the liquid all day, right?

Kaw-Cajun 4-Bean Salad

A Big Batch Of Salad Is A Good Thing

This recipe for Kaw-Cajun 4-Bean salad makes a pretty good sized batch. Still you’ll want to double or triple it for a big family get-together. And be sure to make it a day ahead. The beans get even happier after an all-night soak in the dressing.

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Also try my southern kidney bean salad and my tangy bean salad. And my all-time classic favorite, my mom’s bean salad.

Kaw-Cajun 4-Bean Salad
Print Pin
5 from 1 vote

Kaw-Cajun 4-Bean Salad

This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Who would’ve thought that tomato soup in a bean salad would be so good?
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 8
Calories 495kcal
Author Chez John

Equipment

Ingredients

For the dressing

For the salad

Instructions

For the dressing

  • Add all ingredients to a pot and bring to a boil.
  • Stir to make sure the sugar is dissolved completely.
  • Remove from heat.

For the salad

  • Combine all ingredients in a large bowl.
  • Add dressing and stir to coat.
  • Cover and refrigerate overnight.
  • Serve chilled.

Notes

Stir before serving.

Nutrition

Calories: 495kcal | Carbohydrates: 74g | Protein: 6g | Fat: 21g | Saturated Fat: 17g | Sodium: 753mg | Potassium: 749mg | Fiber: 6g | Sugar: 59g | Vitamin A: 770IU | Vitamin C: 34mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Corn Disks with Southwestern Butter

We loved the grilled corn disks with honey butter that we made recently. Sweet corn is in season here in Indiana (shout out to My Dad’s Sweet Corn!), and that’s always a good thing. Nothing beats fresh sweet corn. But after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter. Equally as good as the sweet version, but with a little kick. The heat is the perfect contrast to the corn’s natural sweetness.

Grilled Corn Disks with Southwestern Butter

Dangerous Dipping Ahead

I dunk my grilled corn disks with southwestern butter a lot. A whole lot. It puts regular ole butter to shame. Any leftover butter (if you have any) goes on anything, but it’s especially good on corn bread or biscuits. Also try slathering your grilled corn with some Sriracha mayonnaise. It’s different, but boy is it every good.

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Get yourself a good set of grill tools for these corn disks and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

Grilled Corn Disks with Southwestern Butter
Print Pin
5 from 1 vote

Grilled Corn Disks with Southwestern Butter

Nothing beats fresh sweet corn. But, I after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter
Course Side
Cuisine American
Keyword corn-on-the-cob, grilled
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 135kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Place the corn disks in a large bowl and drizzle with the oil and toss to coat.
  • Place corn on the grill and cook 5-10 minutes per side until the corn is tender.
  • Meanwhile, mix together the remaining ingredients.
  • Brush the cooked corn with some of the butter mixture.
  • Serve corn garnished with parsley along with the remaining butter for dipping.

Notes

I like to use roasted garlic in this recipe, too.

Nutrition

Calories: 135kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

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Crab Pasta Salad

If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but coleslaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.

Crab Pasta Salad

A Combination That Actually Works

I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.

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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You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.

Crab Pasta Salad
Print Pin
4 from 1 vote

Crab Pasta Salad

If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well.
Course Salad
Cuisine American
Keyword crab, pasta salad
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 2276kcal
Author Mike

Equipment

Ingredients

  • 3 cups medium pasta shells uncooked
  • 1 pound coleslaw mix
  • coleslaw dressing to taste. I used Marzetti coleslaw dressing. Or substitute 1 pound prepared coleslaw for the slaw mix and dressing.
  • ½ cup mayonnaise
  • 1 tablespoon sweet onion chopped
  • 1 teaspoon dried dill
  • Old Bay Seasoning to taste
  • 2 cups crab meat chopped (imitation is ok)

Instructions

  • Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
  • Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
  • Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
  • Add the pasta to the slaw and stir to coat.
  • Gently stir in the crab.
  • Refrigerate at least 1 hour before serving.

Notes

Stir before serving.

Nutrition

Calories: 2276kcal | Carbohydrates: 252g | Protein: 108g | Fat: 91g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 3623mg | Potassium: 2193mg | Fiber: 21g | Sugar: 25g | Vitamin A: 657IU | Vitamin C: 191mg | Calcium: 428mg | Iron: 9mg

Nutritional values are approximate.

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4-Bean Salad

I love a good bean salad. But, this isn’t a good bean salad… it’s an amazing bean salad. The pickle sauce is a tasty combination of sweet and vinegar. I could probably just sit down and drink a glass of it by itself. The sauce is what makes this 4-bean salad something special.

A Special Salad

If I’d leave out the peppadew peppers this would be an above-average salad, and I’d be happy to take it to any family picnic or get-together. But, with the peppadew peppers it becomes something that everyone will talk about. They bring just the right amount of heat. They’re my new most-favorite thing. Perfect on hamburgers, hot dogs, in salads, on sandwiches, you name it.

4-Bean Relish (Salad)

If you can’t find peppadews, use the hot and sweet cherry peppers you can find at Trader Joe’s. If you don’t have a Trader Joe’s nearby, you can substitute chopped roasted red pepper, but you’ll want to add a spicy hot sauce to add some kick. This 4-bean salad needs some kick.

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Also try my 7-bean salad. Are 7 beans better than 4? You be the judge!

4-Bean Relish (Salad)
Print Pin
5 from 1 vote

4-Bean Salad

I love a good bean salad. But, this isn’t a good bean salad… it’s an amazing bean salad.
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 337kcal
Author Based on a recipe from Guy Fieri

Equipment

Ingredients

Instructions

  • Gently mix all ingredients together. Cover and refrigerate at least one hour.
  • Toss lightly before serving.

Notes

This salad is even better the next day.

Nutrition

Calories: 337kcal | Carbohydrates: 52g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 214mg | Potassium: 680mg | Fiber: 14g | Sugar: 11g | Vitamin A: 69IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

Nutritional values are approximate.

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Garlic-Stuffed Olive Pasta Salad

I found the original recipe for this amazing garlic-stuffed olive pasta salad in the December 2000 edition of Chile Pepper magazine. If you like spicy, good food, then you should subscribe to Chile Pepper. The recipes, articles and photos are great!

Garlic-Stuffed Olive Pasta Salad

Make It Spicy, Instead!

You can make a kicked-up version of this garlic-stuffed olive pasta salad. Just substitute habanero-stuffed olives. You can also use jalapeno-stuffed olives if you still want a nice kick. I figured that’d be a little much for my wife, so I substituted garlic-stuffed olives instead.

The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.

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Also try my BBQ pasta salad.

Garlic-Stuffed Olive Pasta Salad
Print Pin
4 from 1 vote

Garlic-Stuffed Olive Pasta Salad

To make the kicked-up version of this salad, like the one in the magazine, you’ll want to use habanero-stuffed olives. The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.
Course Salad
Cuisine American
Keyword garlic, olives, pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 274kcal
Author Based on a recipe from Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Cook the pasta and drain well.
  • Pour the olive oil into a large bowl.
  • Whisk in the olive brine and balsamic vinegar along with a pinch of salt.
  • Add the pasta and toss to coat.
  • Stir in the remaining ingredients.
  • This salad is best served at room temperature.

Notes

If the salad is a little dry the next day, just stir in a bit more olive oil.

Nutrition

Calories: 274kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Pineapple Mango Daikon Salad

Chilled fresh pineapple topped with a mix of sweet (mango and honey) and heat (jalapeno and a little bite from the daikon radish and cilantro). This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.

Pineapple Mango Daikon Salad

Pineapple Made Easy

Can’t find daikon? You can make this pineapple mango daikon salad with jicama instead.

To make the pineapple halve I started with a fresh, perfectly ripe pineapple. I use a pineapple corer to remove the core. I found a great inexpensive corer over on Amazon. Then I cut off the rind and cut the pineapple in halves. It’s a quick way to make a ‘bowl’ for this or any fresh fruit-based salad.

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Also try my wild rice and pineapple salad.

Pineapple Mango Daikon Salad
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4 from 1 vote

Pineapple Mango Daikon Salad

This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.
Course Salad
Cuisine American
Keyword pineapple, salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 154kcal
Author Based on a recipe from Sunny Anderson

Equipment

Ingredients

  • 1 lime zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 jalapeno seeded and finely diced
  • kosher salt
  • freshly ground black pepper
  • 2 mangos peeled and chopped
  • 1 large daikon radish peeled and grated
  • 1 bunch cilantro chopped
  • 1 pineapple peeled, cored, halved, each half then cut into 3 equal rounds (like little ‘boats’). Note: Wait until the above ingredients have chilled 30 minutes before cutting the pineapple.

Instructions

  • Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
  • Add in the chopped mango, daikon and cilantro.
  • Stir and refrigerate for 30 minutes.
  • To serve, spoon mango mixture into the pineapple boats.

Notes

Best served immediately.

Nutrition

Calories: 154kcal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 441mg | Fiber: 5g | Sugar: 32g | Vitamin A: 955IU | Vitamin C: 116mg | Calcium: 48mg | Iron: 1mg

Nutritional values are approximate.

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