Category: Side Dishes & Salads

Deluxe Southwestern Quinoa Salad

Quinoa is pretty popular in our house. It’s easy to cook and works well with other flavors, and in particular, Southwestern flavors. This deluxe Southwestern quinoa salad is an excellent example. It is a different take on the recipe we normally use. We enjoy both versions!

Deluxe Southwestern Quinoa Salad

Add A Little Kick

The combination of citrus flavors with cumin and smoked paprika really works well. Very classic southwestern. If you want a little bite, toss a few pinches of red pepper flakes in there too. And try different kinds of quinoa for a little color in your deluxe southwestern quinoa salad.

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If you’re interested in the awesome steakhouse grinder we had with this salad, click here for the recipe.

Southwestern Quinoa Salad
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4 from 1 vote

Deluxe Southwestern Quinoa Salad

The combination of citrus flavors with cumin and smoked paprika really works well. Very classic southwestern.
Course Side
Cuisine Southwestern
Keyword quinoa, salad, southwestern
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10
Calories 168kcal
Author Based on a recipe from Food 52

Equipment

Ingredients

  • 1 ½ cup quinoa
  • 1 cup corn or 1/2 of a can of corn kernels, drained
  • 1 teaspoon cumin
  • 1 15 1/4 ounce black beans rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 cup feta cheese crumbled
  • 3 green onions sliced
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 medium orange juiced

Instructions

  • Cook quinoa per package directions, making sure to rinse the quinoa before cooking.
  • Drain and let cool almost completely.
  • Place in a large bowl.
  • Heat a large skillet over high heat and add the corn kernels.
  • Singe the corn, stirring occasionally, for 5-10 minutes.
  • Add the corn, cumin, beans, tomato, feta, green onions, and smoked paprika
  • Stir the salad and add salt if desired.
  • In a small bowl, whisk together the oil, lime juice and orange juice.
  • Add to the salad and toss.

Notes

Stir before serving.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 200mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 2mg

Nutritional values are approximate.

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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.

Fingerling Home Fries

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.

Fingerling Homefries
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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 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 105kcal
Author Based on a recipe from Anne Burrell

Equipment

Ingredients

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

Calories: 105kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 28mg | Calcium: 26mg | Iron: 1mg

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.

Grilled Sweet Potatoes with Pecan Butter

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.

Grilled Sweet Potatoes with Pecan Butter
Print Pin
5 from 1 vote

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). 
Course Side
Cuisine American
Keyword butter, grilled, pecans, sweet potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
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

Calories: 407kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 855mg | Fiber: 8g | Sugar: 16g | Vitamin A: 32475IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 2mg

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.

Southern Creamed Corn

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.

Southern 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 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 151kcal
Author Based on a recipe from the The Neelys

Equipment

Ingredients

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

Calories: 151kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 19mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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.

Charleston-Style Coleslaw

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.

Charleston-Style Coleslaw
Print Pin
5 from 1 vote

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
Course Side
Cuisine American
Keyword cole slaw, coleslaw
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 227kcal
Author Based on a recipe from Grill Grrrl

Equipment

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

Calories: 227kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 490mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2747IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun 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 or whatever else might be nearby. A gravy leak was unacceptable and often ended in a tantrum, I suspect.

Cajun Mashed Potatoes

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. I don’t mind a little spicy gravy mixed with my peas. 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.

Cajun Mashed Potatoes
Print Pin
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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 470kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

For the mashed potatoes

To ‘Cajunize’ the potatoes

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

Calories: 470kcal | Carbohydrates: 34g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 941mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

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.

Smoked Chicken Cobb Salad

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.

Smoked Chicken Cobb Salad
Print Pin
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 minutes
Total Time 20 minutes
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

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!

Ritzy 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!

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

Ritzy Brussels Sprouts
Print Pin
4 from 1 vote

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. 
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 122kcal
Author Based on a recipe from The Southern Lady Cooks

Equipment

Ingredients

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

Calories: 122kcal | Carbohydrates: 13g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1061IU | Vitamin C: 97mg | Calcium: 172mg | Iron: 2mg

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.

Roasted Mushrooms

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.

Roasted Mushrooms
Print Pin
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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 1025kcal
Author Based on a recipe from Picture-Perfect Meals

Equipment

Ingredients

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

Calories: 1025kcal | Carbohydrates: 24g | Protein: 16g | Fat: 101g | Saturated Fat: 36g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 46mg | Potassium: 1595mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2411IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 4mg

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!

Southwestern Cobb Salad

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.

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 check out my awesome smoked chicken Cobb Salad.

Southwestern Cobb Salad
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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 minutes
Total Time 20 minutes
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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