Side Dishes & Salads Archives - Page 27 of 33

Creamy Butter Beans

I had a hard time deciding if these creamy butter beans were a side dish or as a main. We had them as a main dish, with cornbread. And we had them as a side. So… they’re both a main dish and a side dish!! And they are so creamy good! The broth is packed with flavor. These are not boring beans. Not even close.

The Winter Slayer

These creamy butter beans are the ultimate comfort dish, and a welcomed change from the usual chili or big bowl of black-eyed peas that I usually turn to on a cool evening.

For a little Cajun kick to your beans, substitute chopped cooked andouille sausage for the ham.

I like to use my good ole trusty Dutch oven to make these beans 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 Cuban black beans.

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5 from 1 vote

Creamy Butter Beans

Course Main

Cuisine American

Keyword beans, creamy

Prep Time 1

Cook Time 3

Total Time 1 3

Servings -8

Calories 854kcal

Author Based on a recipe from Deep South Dish

Equipment

Ingredients

1 pound dried lima beans
1 tablespoon vegetable oil
½ cup white onion chopped
½ cup celery chopped
¼ cup carrot chopped
2 cloves garlic minced
1 teaspoon dried thyme
¼ teaspoon freshly ground black pepper
2 cups smoked ham chopped
2 pounds smoked hog jowl bacon
4 cups chicken stock
2 bay leaves
½ stick unsalted butter
2 tablespoons dried parsley
2 teaspoons Cajun seasoning
kosher salt

Instructions

Place beans in a large bowl and add enough water to cover them by 2″. Let soak for 24 hours. Drain.
Heat oil in a Dutch oven over medium heat.
Add the onion, celery, and carrots and saute until just starting to get tender.
Add the garlic and cook another 2 minutes.
Crumble in the dried thyme and black pepper and stir.
Add the ham, jowl bacon, chicken stock, bay leaves and 4 cups of water.
Bring to a boil then reduce to a simmer and continue simmering for an hour.
Add beans, butter, parsley, and Cajun seasoning and stir.
Bring back to a simmer and simmer for another 1 hours and 30 minutes or until the beans are done and the sauce has thickened. If the sauce gets too thick add more water or chicken stock.
Season with salt and serve.

Notes

These beans are even better the next day.

Nutrition

Nutritional values are approximate.

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Roasted Vidalia Onions

Vidalia onions are by far my favorite onion. I just love the sweetness. I substitute them for white onions in many of the dishes I make. When they are in season I buy them like they were the last things on earth. Roasted Vidalia onions is one of my favorite side dishes. It’s a bit different. The only sad part is that these onions are only available for a short time each year.

Sweet Wonderful Onion Taste

Roasted Vidalia onions taste just like French onion soup. They cook up tender and juicy. And since you’re using Vidalia onions they have a nice sweetness to them. If by chance you have any leftover onion, just slice and toss onto your next burger!

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Grilled avocados are crazy-good too.

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4 from 1 vote

Roasted Vidalia Onions

Vidalia onions are by far my favorite onion. I just love the sweetness. I substitute them for white onions in many of the dishes I make. When they are in season (for a very short time) I buy them like they were the last things on earth

Course Side

Cuisine American

Keyword onion, roasted, sweet

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 118kcal

Author Mike

Ingredients

2 Vidalia onions
2 tablespoons butter divided
2 cubes beef bouillon
2 pinches kosher salt
2 pinches freshly ground black pepper
2 pinches paprika
parsley chopped, for garnish

Instructions

If cooking in an oven, preheat an oven to 400 F. Otherwise set up a grill for indirect cooking.
Cut off the root part of the onion so that the onion stands up straight.
Cut a bit off the top also, then peel.
Using a fruit baller or spoon, scrape out the insides of the onion. Rough chop the onion insides.
Place onions on large pieces of foil.
Add 1 tablespoon of butter and a beef bouillon cube inside of each onion.
Spoon in chopped onion and top with seasonings.
Wrap in foil and roast in oven for 15 minutes or until soft, or place over indirect heat on the grill and cook until softened, 20-30 minutes.
Serve garnished with parsley.

Notes

Any sweet onion can be used.

Nutrition

Nutritional values are approximate.

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Penne with Peas

Peas and penne pasta go well together. There’s nothing like the ‘pop’ of a pea when you bite into it. Throw it in with some other great things, like cream and bacon, and you’ve got a great side! I like to use a good, thick, smoky bacon to add a little more flavor contrast. Fried pancetta would be great too. It would add a nice crunch, but without the smokiness. Either way it’s still great!

A Wonderfully Flavorful Side Dish

I often substitute this penne with peas dish for pasta salad. It’s almost like a pasta salad, but a lot more decadent.

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 Parmesan peas.

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4 from 1 vote

Penne with Peas

Course Side

Cuisine Italian

Keyword pasta, peas

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 494kcal

Author Based on a recipe from Nibble Me This

Equipment

skillet

Ingredients

1 pound penne rigate pasta
4 sliced bacon
½ Vidalia onion minced
1 tablespoon butter
½ pound peas frozen
1 cup heavy cream
Kosher salt
freshly ground black pepper
½ cup Parmesan cheese freshly grated

Instructions

Cook pasta per package instructions.
Drain, but keep 1 cup of the boiling liquid just in case you need it later on.
Cut bacon into small pieces.
Add to a large skillet over medium high heat and cook for 3 minutes.
Add the onion and cook until softened and the bacon begins to crisp.
Add the butter, peas and 2 tablespoons of water, and cook until the peas are tender, 2-5 minutes.
Stir in the cream and season with salt and pepper.
Add the cheese, a little at a time, stirring to combine, until melted.
Add the pasta and stir to coat.

Notes

If the mixture is too thick and a LITTLE bit of the reserved pasta water and stir. Add more liquid if required.

Nutrition

Nutritional values are approximate.

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Herbed Ricotta Bruschetta

Silly me, I always thought bruschetta is always topped with tomatoes. But after further reading I found that bruschetta is often topped with meats, beans, and… of course, cheese. Like this herbed ricotta bruschetta.

Don’t Over-Toast The Bread

The bread is only grilled long enough to get a little color, char and crisp. You spread them with the creamy cheese mixture that contains one of my favorites, green onion. Cut these into little strips and serve this herbed Ricotta bruschetta up as appetizers at your next outdoor party. If you want to prepare ahead of time, you can make the spread in advance. Then you just need to grill the bread.

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Also try my bruschetta with gorgonzola and honey.

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4 from 1 vote

Herbed Ricotta Bruschetta

Silly me, I always thought bruschetta is always topped with tomatoes, but after further reading I found that bruschetta is often topped with meats, beans, and… of course, cheese. Like this herbed ricotta bruschetta.

Course Appetizer

Cuisine Italian

Keyword bread, cheese

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 127kcal

Author Based on a recipe from Ina Garten

Equipment

Mixing Bowl

Ingredients

15 ounces ricotta cheese
3 green onions minced
1 teaspoon dried dill
Kosher salt
freshly ground black pepper
1 round sourdough bread sliced
olive oil
1 clove garlic one end cut off

Instructions

Combine ricotta, onions, and dill.
Add salt and pepper, to taste.
Lightly brush the bread with oil.
Grill until lightly charred and browned.
Rub both sides of each piece of bread with the garlic (using the cut end as a garlic ‘pencil’ to get that great garlicky flavor all over the bread).
Slather bread with the cheese mixture and serve.

Notes

The cheese mixture is also great on baked potatoes.

Nutrition

Nutritional values are approximate.

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Southern Green Beans

There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be. They’re sweet, smoky, and tender (and with a little kick if you opt to add a bit of red pepper flake). They aren’t meant to be super-duper healthy. You start out with a lot and you end up with very little. Or none.

Bean Heaven In A Bowl

These are what baby green beans want to be when they grow up. They want to be surrounded by tasty, smoky bacon. They want to be covered in a delicious broth. And they don’t mind a pinch or two of hot pepper to spice things up a bit. Packed with flavor, I love these southern green beans.

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Also try my potato and green bean salad.

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5 from 1 vote

Southern Green Beans

There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be.

Course Side

Cuisine American

Keyword green beans, southern

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 110kcal

Author Based on a recipe from In A Southern Kitchen

Equipment

Dutch Oven

Ingredients

6 slices bacon chopped into one inch pieces
2 pounds fresh green beans trimmed
6 cups chicken broth
2 tablespoons garlic powder or less, to taste
1-2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
½ stick unsalted butter
dried red pepper flake to taste, optional

Instructions

Heat a large Dutch oven over medium-high heat.
Add the bacon and cook until done (but not crisped).
Remove to a paper towel-lined plate.
Remove all but two tablespoons of the bacon drippings.
Add the beans and stir to coat.
Cook for about a minute.
Add the bacon back to the pot, along with the broth, garlic powder, salt and pepper, and red pepper (if desired).
Bring to a boil, then reduce heat to a simmer and continue simmering until the beans are tender, about 30 minutes.
Add butter and stir until melted.

Notes

Serve immediately.

Nutrition

Nutritional values are approximate.

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Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor. Fire-roasted potatoes add a nice smokiness. Heck, all that’s missing is a nice big ole grilled (I use my Weber charcoal grill!) T-bone steak and we’re in business!

Baked Potato In A Bowl

And you know its good because this grilled steakhouse potato salad also has bacon and cheddar cheese in it! I love a nice big ole baked potato with my steak. Why not take those same great ingredients, plus a few others, and make it into a great side 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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Also try my jalapeno pimento cheese potato salad and Leatha’s Bar-B-Que Inn red potato salad.

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4 from 1 vote

Grilled Steakhouse Potato Salad

Course Side

Cuisine American

Keyword grilled, potato salad

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings

Calories 248kcal

Author Based on a recipe from Kraft

Equipment

Ingredients

3 pounds red potatoes small, about 12
½ cup mayonnaise
¼ cup Ranch dressing
6 slices bacon cooked, crumbled
1 cup Mexican cheese blend shredded
4 green onions sliced thin

Instructions

Bring a large pot of salted water to a boil.
Add the potatoes and boil until just starting to get tender, about 20 minutes.
Drain and let cool.
Cut potatoes into 4ths.
Optional: Fire up a grill and place potatoes on the grill, turning, just long enough to get some grill marks.
Remove and let cool.
Whisk remaining ingredients together.
Add potatoes.
Cover and refrigerate for at least an hour before serving.

Notes

Stir before serving. If the salad gets too thick add a little more mayonnaise or even a splash of milk and stir.

Nutrition

Nutritional values are approximate.

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Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes. These Andouille Cajun potatoes are fantastic. Potatoes need spicy sausage. These are not plain boring potatoes. Not by any stretch.

These andouille Cajun potatoes are a great dinner side. And they’re also great for breakfast. Just substitute them for your usual breakfast potatoes.

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Also try my Andouille po boy. The more andouille the better, I say!

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4 from 1 vote

Andouille Cajun Potatoes

Course Side

Cuisine Cajun

Keyword potatoes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 268kcal

Equipment

Cast Iron Skillet

Ingredients

4 tablespoons olive oil divided
1 pound Andouille sausage diced
3 pounds potatoes cut into 1/2″ cubes
1 tablespoon Cajun seasoning
6 cloves garlic minced
parsley chopped

Instructions

Heat 2 tablespoons of the oil in a large skillet over medium-high.
Add the andouille and cook until lightly browned on the edges.
Remove andouille to a paper towel-lined plate.
Add potatoes. Reduce heat to medium and cover. Cook for 10-15 minutes or until the potatoes are just starting to turn tender.
Flip the potatoes, increase the heat to medium-high, add the Cajun seasoning and garlic, stir gently, and cook another 8-10 minutes or until the potatoes start to brown on the edges.
Remove from heat. Add the andouille back to the pan. Add the parsley and toss gently. Cover until ready to serve.

Notes

If you can’t find andouille sausage you can substitute smoked sausage.

Nutrition

Nutritional values are approximate.

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Baked Potato Salad

All of the creamy, bacony, yumminess that is in a loaded baked potato… in a salad! How can you go wrong with that? This baked potato salad tastes just like the real deal. Bite after bite, it’s as if the best thing ever came in a bowl now instead.

Note: This baked potato salad is best the day you make it. If you have to let set overnight, leave out the bacon and green onion and only add them right before you serve it. The sauce might get a bit thick overnight, too. You might want to add a bit more mayonnaise to thin it up a bit. Just give it a good (gentle) stir before serving.

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Also try my grilled steakhouse potato salad.

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4 from 1 vote

Baked Potato Salad

All of the creamy, bacony, yummyness that is in a loaded baked potato… in a salad! How can you go wrong with that?

Course Side

Cuisine American

Keyword baked, potato salad

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 433kcal

Author Based on a recipe from Guy Fieri

Equipment

Ingredients

2 pounds red potatoes skin on (try to pick potatoes that are roughly all the same size)
¾ cup sour cream
1 ¼ cups mayonnaise
½ cup white vinegar
1 teaspoon freshly ground black pepper
6 pieces bacon
½ teaspoon kosher salt
4 green onions sliced thin

Instructions

Bring a large pot of salted water to a boil.
Add the potatoes and cook until they are just fork tender. Do not overcook them. You want them to have some bite. Remove from water and let cool.
Combine sour cream, mayo, vinegar and pepper in a bowl. Whisk until smooth.
Cut potatoes into cubes or fourths (or eighths if they are large), however you want to serve them.
Cook bacon in a large skillet. Remove to a paper towel-lined plate.
Strain the bacon drippings and return 3 tablespoons of the drippings to the pan.
Add potatoes to skillet over high heat. Let cook until starting to brown on the edges, flipping occasionally. Remove to a paper towel-lined plate.
Place potatoes into a large bowl. Add the dressing and gently fold to combine.
Break the bacon into small pieces and add it and the green onion and serve.
Refrigerate for 1 hour before serving.

Notes

Best served chilled or at room temperature.

Nutrition

Nutritional values are approximate.

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Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.

The Perfect Side Dish

Roasted carrots were the perfect side for our mushroom pork tenderloin with roasted garlic mashed potatoes. And hey, there’s no law that you have to only roast one vegetable at a time. Toss a few beets in there too. Just make sure they are all about the same size.

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Also try my root beer carrots. Root beer makes for an excellent glaze.

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5 from 1 vote

Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them

Course Side

Cuisine American

Keyword carrots

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 48kcal

Author Mike

Equipment

Baking Sheet

Ingredients

1 pound carrots
kosher salt
freshly ground black pepper
1 tablespoon thyme fresh, or 1 teaspoon dried
olive oil

Instructions

Preheat oven to 400 F.
Place carrots on a baking sheet.
Drizzle lightly with the oil, rotating the carrots to get them coated.
Sprinkle with salt and pepper and thyme.
Roast in the oven for 20-30 minutes, rotating once, until the carrots just start to soften. You don’t want them to get too soft – a little crunch is good.

Notes

Serve at room temperature or chilled.

Nutrition

Nutritional values are approximate.

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Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny. Rule #1: You can’t have too much gravy. Rule #2: You can’t have too much mashed potatoes.

Fantastic Flavor In Every Bite

I roasted the garlic for these mashed potatoes in the oven. You can also make a big batch of roasted garlic in no time by using your slow cooker. Either way, you’ll get that wonderful garlic aroma and flavor!

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We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.

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5 from 1 vote

Roasted Garlic Mashed Potatoes

Course Side

Cuisine American

Keyword garlicky, mashed potatoes

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Calories 110kcal

Author Found on the web

Equipment

Ingredients

1 head garlic
1 tablespoon olive oil more or less
2 pounds russet potatoes quartered (and peeled if you desire)
4 tablespoons butter softened
½ cup milk
kosher salt to taste
freshly ground black pepper to taste
parsley chopped, for garnish (optional)

Instructions

Preheat oven to 350 F.
Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
Drizzle the garlic with oil and seal inside the foil.
Place in the oven and bake for 1 hour or until very tender.
Remove the garlic from the oven. Open the pouch and let it cool.
Meanwhile, bring a large pot of salted water to a boil.
Add the potatoes and boil until tender, 15-20 minutes.
Drain and let cool slightly.
Lightly chop the potatoes and return them to the (now empty) large pot.
Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
Blend with a handheld mixer or potato masher until desired consistency is achieved.
Serve garnished with parsley.

Notes

You can also steam or roast the potatoes.

Nutrition

Nutritional values are approximate.

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