Side Dishes & Salads Archives - Page 26 of 33

Fingerling Home Fries

Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch. This time I decided to make home fries (that I usually make with russets) with fingerling potatoes instead and boy was I ever happy with the difference! Simply using a different potato really makes a big difference in this dish.

This recipe for home fries really lets that fingerling potato flavor shine. Also try my spicy home fries.

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Also try my steakhouse fries.

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5 from 1 vote

Fingerling Home Fries

Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch.

Course Side

Cuisine American

Keyword potatoes, roasted

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 105kcal

Author Based on a recipe from Anne Burrell

Equipment

Saucepan

Ingredients

1 pound fingerling potatoes
Kosher salt
2 tablespoons olive oil
1 medium white onion diced
dried red pepper flake
3 tablespoons parsley chopped

Instructions

Bring a medium pot of well-salted water to a boil.
Add the potatoes and cook until they are just fork-tender.
Drain and allow the potatoes to cool.
Smash potatoes flat with the palm of your hand or the bottom of a small bowl.
Add oil to a large saute pan over medium-high heat.
Add onions. Season with salt and add a pinch or two of red pepper flakes.
Saute 7-8 minutes or until the onions are just starting to soften.
Add the potatoes to the pan, toss with the onions, and flatten them out to cover the bottom of the pan.
Let the potatoes cook for a few minutes then flip and again flatten out.
Repeat this process until the potatoes get a bit of a crust on them and begin to turn golden brown.
Serve garnished with parsley.

Notes

Yellow potatoes or baby potatoes can also be used.

Nutrition

Nutritional values are approximate.

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Grilled Sweet Potatoes with Pecan Butter

These grilled sweet potatoes with pecan butter are a favorite Thanksgiving dish for us. It’s a bit sweet, a lot easy, and very tasty. You can make it ahead of time and cook it on-site, in the oven or on a grill (which is how I do it). The beauty of cooking sides on the grill at Thanksgiving is that it helps free up the oven, which is so often crammed full of food. These potatoes come out slightly sweet, but with a nice edge thanks to the onion. Sweet potatoes and onion make for a wonderful combination.

Two Easy Steps

There are basically two parts to these potatoes. First, you grill the potatoes and sweet onions and a bit of oil in foil packets until they are tender. Then, you spoon on a sweet nutty cinnamony topping and let that get all melty happy. Serve them up in the foil packets or put them into a large bowl and serve family style.

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I also make a spiral version of these grilled sweet potatoes with pecan butter.

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5 from 1 vote

Grilled Sweet Potatoes with Pecan Butter

Course Side

Cuisine American

Keyword butter, grilled, pecans, sweet potatoes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 407kcal

Author Mike

Ingredients

4 large sweet potatoes peeled and cut into 1/4″ thick slices
1 large sweet onion sliced thin and separated into rings
3 tablespoons vegetable oil
⅓ cup unsalted butter softened
2 tablespoons light brown sugar
¼ teaspoon kosher salt
¼ teaspoon cinnamon
¼ cup pecans toasted, chopped

Instructions

Preheat grill to medium, about 425 degrees.
Place potato slices and onion rings on a large sheet of aluminum foil.
Brush with oil.
Place another sheet of foil over potatoes and seal along edges.
Place on grill for 20-30 minutes or until potatoes are fork tender.
In a small bowl, mix the butter, sugar, salt and cinnamon.
Stir in pecans.
Open packets and top with pecan butter.
Serve.

Notes

Do not cook the packets over direct heat or the potatoes will tend to burn.

Nutrition

Nutritional values are approximate.

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Southern Creamed Corn

My wife and I just love sweet corn from My Dad’s Sweet Corn, a farm in nearby Tipton, Indiana. She asked that I make a traditional Southern creamed corn using some of the corn we had on hand. I didn’t hesitate. This version is exactly what you expect – creamy and sweet. And packed with fantastic fresh corn flavor. Nothing beats it.

Fresh Is Best. But….

I prefer to use fresh corn when I make southern creamed corn, but the season is short here in Indiana. And worse, winter is long. It’s not quite the same, but when I can’t get fresh corn I use the corn I’ve put up for winter. Or I’ll use the canned or frozen stuff. For the canned I make sure it’s well-drained first. For frozen I make sure it’s thawed.

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Also try my deconstructed Mexican street corn and my slow cooker creamed corn.

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5 from 1 vote

Southern Creamed Corn

This recipe is exactly what you expect – creamy and sweet. And packed with fantastic fresh corn flavor. Nothing beats it.

Course Side

Cuisine American

Keyword corn, creamy, southern

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 151kcal

Author Based on a recipe from the The Neelys

Equipment

Ingredients

8 ears corn husked (or two cans, drained, if fresh isn’t available)
2 tablespoons sugar
1 tablespoon all-purpose flour
kosher salt
ground black pepper
1 cup heavy cream
½ cup cold water
2 tablespoons bacon grease do not substitute
1 tablespoon butter

Instructions

If you’re using fresh corn, scrape the kernels from the cobs. Try and save any corn liquid from the cobs too.
In a large bowl, whisk together the sugar and flour.
Stir in salt and pepper, to taste.
Add the corn, cream and water and stir gently.
Heat a large skillet with the bacon grease over medium heat.
Once hot add the corn mixture.
Turn heat down to medium-low and cook for 30 minutes, stirring occasionally.
Stir in the butter just before serving.

Notes

Save your grease next time you make bacon and store it in the freezer for recipes like this.

Nutrition

Nutritional values are approximate.

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Charleston-Style Coleslaw

Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel. The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw. I like the crunch of the Vidalia sweet onion and the crispness of the cabbage and carrots in the slaw. But if Vidalia onions aren’t in season, just substitute regular ole sweet onion.

A Different Approach To Slaw

Add a few minced jalapenos for a little extra kick in your Charleston-style coleslaw. And for a sweeter variation, add a small can of drained pineapple chunks. Small apple pieces would add a nice crunch and flavor too.

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 my Arkansas slaw.

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5 from 1 vote

Charleston-Style Coleslaw

Course Side

Cuisine American

Keyword cole slaw, coleslaw

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 227kcal

Author Based on a recipe from Grill Grrrl

Equipment

Mixing Bowl

Ingredients

1 cup mayonnaise
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoon lime juice freshly squeezed
1 tablespoon lime zest
2 tablespoon sugar
6 cups coleslaw mix
1 cup carrots shredded (optional if your cabbage slaw mix already has carrots)
½ cup Vidalia onion chopped
Jalapenos seeded, stemmed and minced (optional)

Instructions

Combine the mayonnaise, salt, pepper, lime juice and zest and sugar in a large bowl.
Add remaining ingredients and toss to coat.
Refrigerate for 2 hours before serving, tossing once or twice.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Ca j un mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’. That way I could make sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.

You Almost Don’t Need Gravy

Now that I’m older I’m ok with the gravy getting into other things on my plate. Let that gravy run wild, I say. Especially when that gravy has extra kick. Honestly, these Cajun mashed potatoes don’t need a whole lot of gravy, they can stand on their own just fine. The combination of andouille, celery, green pepper and onions is fantastic.

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Also try my roasted garlic mashed potatoes.

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5 from 1 vote

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.

Course Side

Cuisine American

Keyword Cajun, mashed potatoes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 470kcal

Author Based on a recipe from Rachael Ray

Equipment

Ingredients

For the mashed potatoes

3 pounds Russet potatoes peeled, quartered
Kosher salt
¼ pound unsalted butter
1 cup half-and-half
½ cup sour cream
½ teaspoon ground black pepper
One batch Cajun gravy

To ‘Cajunize’ the potatoes

1 tablespoon extra virgin olive oil
12 ounces Andouille sausage diced
½ cup white onion diced
¼ cup celery diced
¼ cup green bell pepper diced
1 tablespoon Creole seasoning
¼ teaspoon dried thyme
hot sauce to taste
kosher salt
ground black pepper

Instructions

For the potatoes

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
Melt the butter in the half-and-half over medium-low heat in a small sauce pan.
Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
Stir in the vegetable and sausage mix from below.
Serve topped with warmed gravy.

To ‘Cajunize’ the potatoes

Heat the oil in a skillet over medium-high heat.
Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
Add the sausage back to the pan and add the remaining ingredients. Stir.
Fold into the mashed potatoes and serve.

Notes

For the richest, creamiest potatoes use full-fat half-and-half and sour cream.

Nutrition

Nutritional values are approximate.

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Smoked Chicken Cobb Salad

A big Cobb salad makes for a great side dish. Or main dish for that matter. I had some smoked chicken left over and decided to make it the center of this smoked chicken Cobb salad. Of course you can go crazy with a Cobb with whatever meats and veggies or fruits you want. That’s the beauty of a Cobb. No rules. No judgement.

My Kind Of Salad

I was feeling particularly artsy, so I waffle cut some radish and cucumbers for this smoked chicken Cobb salad. It’s nice to always do something a little different. It doesn’t have to be big, it can be something as subtle as a waffle cut. People will remember it and it really didn’t take any extra effort.

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 smoked shrimp cobb salad.

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5 from 1 vote

Smoked Chicken Cobb Salad

A big Cobb salad makes for a great side dish. Or main dish for that matter. I had some smoked chicken left over and decided to make it the center of this smoked chicken Cobb salad

Course Main

Cuisine American

Prep Time 20

Total Time 20

Author Mike

Ingredients

Green and red leaf lettuce chopped
Smoked chicken cubed (any cooked chicken will do)
Bacon cooked, drained, chopped
Eggs hard boiled and rough chopped
Avocado rough chopped
Cucumber sliced thin
Radishes sliced thin
Extra sharp cheddar shredded
Cherry tomatoes halved

Other toppings

red onion soaked in water for 10 minutes, finely chopped
blue cheese crumbled
black beans rinsed and drained
sweet corn drained
croutons

Instructions

Layer lettuce on a large platter.
Top with remaining ingredients, placing in rows.
Serve.

Notes

Choose your favorite toppings.

Nutritional values are approximate.

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Ritzy Brussels Sprouts

I should’ve doubled this recipe for ritzy Brussels sprouts when I made it. These tasty little bites didn’t last long at all. Normally, I just roast Brussels sprouts, but this version is so cheesy good. The crackers and nuts add a nice light crunch, contrasting the smooth cheese and tender sprouts. This is the kind of dish that has changed my mind about eating Brussels sprouts!

A Different Kind Of Holiday Casserole

These Ritzy Brussels sprouts are almost like a green bean casserole, really, but with a nice nutty crunch to boot. Why serve that old ‘boring’ Thanksgiving side dish when you can serve something new and awesome!

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Also try my sauteed shredded Brussels sprouts and my creamy garlic Parmesan Brussels sprouts.

Print Pin

4 from 1 vote

Ritzy Brussels Sprouts

Course Side

Cuisine American

Keyword Brussels sprouts

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 122kcal

Author Based on a recipe from The Southern Lady Cooks

Equipment

Baking Dish

Ingredients

1 pound Brussels sprouts frozen, cooked per package instructions and drained well
1 10 1/2 ounce cream of celery soup
¼ cup milk
1 teaspoon dried minced onion
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon chili powder
½ cup Ritz crackers crushed
½ cup shredded sharp cheddar cheese
Sliced almonds or chopped walnuts to taste, for topping

Instructions

Preheat oven to 400 F.
Spray a 1 quart casserole dish (I used a pie plate) with non-stick spray.
Spread the Brussels sprouts out evenly in the bottom of the dish.
In a bowl, combine the soup, milk, minced onion, garlic powder, pepper, and chili powder. Pour over top of the Brussels sprouts and spread out evenly.
Sprinkle top with the crumbled crackers, cheese and the nuts.
Bake 30-35 minutes or until bubbly hot.

Notes

Store leftovers in the fridge and reheat in a 350 F oven for 15-20 minutes.

Nutrition

Nutritional values are approximate.

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Roasted Mushrooms

Nothing beats roasted mushrooms. Although I love sautéed mushrooms, roasting them really brings out their wonderful earthy flavors even more. I like making a big batch of these mushrooms and putting them on whatever I’m serving that day. From burgers to grilled polenta they’re great. The balsamic vinegar adds a really nice tang to the roasted mushrooms. You can omit it if you like, but if you do, add something in with a little herby flavor, such as Italian seasoning.

I Like Them A Bit Crunchy

These can keep for a few days in the fridge after you make them. Don’t overcook them or they’ll get a bit soggy. It’s personal preference, but I prefer mine to have just a bit of crunch to them. Just a little texture. I don’t want them to be all mushy!

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Also try my spicy grilled mushrooms.

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4 from 1 vote

Roasted Mushrooms

Nothing beats roasted mushrooms. Although I love sautéed mushrooms, roasting them really brings out their wonderful earthy flavors even more.

Course Side

Cuisine American

Keyword mushroom, roasted

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1025kcal

Author Based on a recipe from Picture-Perfect Meals

Equipment

Baking Dish

Ingredients

1 pound mushrooms cleaned, sliced thin
3 cloves garlic minced
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
4 tablespoons unsalted butter cut into small cubes
3 tablespoons parsley minced

Instructions

Preheat oven to 425 F.
Place mushrooms, garlic, olive oil and balsamic vinegar in a baking dish (I used a 9″ x 9″ pan). Stir to combine.
Add salt and pepper, to taste.
Sprinkle the butter pieces over the tops of the mushrooms. Place in the oven and roast for 15-20 minutes or until the mushrooms are golden but not too soft.
Stir in the parsley and serve.

Notes

Use immediately. Store any leftovers in the fridge.

Nutrition

Nutritional values are approximate.

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Southwestern Cobb Salad

Boy, I love a good salad, and this loaded up southwestern Cobb salad was sure easy to love! Go nuts! Put anything you want onto it! We used our smoked turkey breast for extra yummy goodness!

Get Inspired

Whenever I’m making Cobb salads for dinner, I start at the grocery store. I walk through the product section and grab whatever looks good. It’s easy to find inspiration for a southwestern Cobb salad. I add a protein or two (cubed chicken, ham or turkey always go well). And I add some crunch (bacon, crumbled chips, croutons). Rinsed canned beans are also a great addition to a Cobb salad. The end result is always fantastic.

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Also check out my awesome smoked chicken Cobb Salad.

Print Pin

5 from 1 vote

Southwestern Cobb Salad

Boy, I love a good salad, and this loaded up southwestern Cobb salad was sure easy to love! Go nuts! Put anything you want onto it!

Course Main

Cuisine American

Prep Time 20

Total Time 20

Author Mike

Ingredients

Red leaf lettuce chopped
Green leaf lettuce chopped
Smoked turkey cut into bite-sized cubes
Bacon cooked, drained, and crumbled
1 can black beans rinsed, drained
1 can sweet corn drained
Radicchio sliced thin
Tomato chopped
Red onion soaked in water for 10 minutes, then chopped fine
Avocado cubed
Extra sharp cheddar cheese shredded
Blue tortilla chips lightly crushed

Instructions

Line a platter with the lettuce and top with the remaining ingredients.

Notes

You can use your favorite salad ingredients.

Nutritional values are approximate.

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Classic Wedge Salad

I know a lot of people aren’t fans of iceberg lettuce, but we are. When fresh and cold, iceberg has such a wonderful crunch. And nothing is easier than slicing a head of iceberg into wedges and serving it as a classic wedge salad. We made one with blue cheese dressing and Gorgonzola crumbles, one with ranch dressing and feta…

Hey, It’s Fun!

.. and then I used my waffle fry cutter to add a few fancy radishes. They were all fantastic on this classic wedge salad.

The first time I made these for my parents they thought it was the coolest idea. Most restaurants don’t serve wedge salads, so it was something new and exciting to them. I love that about food. Not everyone has seen everything, you can do something totally new every day, every meal!

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Also try my Brussels sprout Caesar salad.

Print Pin

5 from 1 vote

Classic Wedge Salad

Course Side

Cuisine American

Keyword salad

Prep Time 5

Total Time 5

Servings

Calories 44kcal

Author Mike

Ingredients

6 slices bacon cooked, crumbled
1 head iceberg lettuce core removed, cut into 4 wedges
salad dressing blue cheese, ranch, etc
cheese crumbles blue cheese, Gorgonzola, feta, etc
½ cup red onion diced
½ cup tomato diced

Instructions

Place wedges on 4 salad plates.
Top with dressing, cheese and your other favorite toppings.

Notes

Serve extra dressing on the side for dunking the wedge bites!

Nutrition

Nutritional values are approximate.

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