Category: Side Dishes & Salads

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.

Roasted Garlic 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.

Roasted Garlic Mashed Potatoes
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5 from 1 vote

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.
Course Side
Cuisine American
Keyword garlicky, mashed potatoes
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 110kcal
Author Found on the web

Equipment

Ingredients

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

Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

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Sweet Corn Cob Pops

It is sweet corn season here in Indiana. We recently put up over 100 ears of corn for next winter. Sweet corn is a mighty good thing, whether in a chowder, in salsa, or my favorite, right off the grill. I just love the charred sweetness of corn off a charcoal fire. And you’ll find that these little corn cob pops make eating corn even more fun.

We get our sweet corn from My Dad’s Sweet Corn, in Tipton, Indiana. Their corn is available at many of the farmer’s markets in and around Indianapolis.

Sweet Corn Cob Pops

The Perfect Dipping Sauce

The dipping sauce with the sweet corn cob pops tastes so fresh with a great cilantro flavor, backed with a little heat from a jalapeno. You’ll find that you’re going to want to serve more than one of these pops per person.

Get yourself a good set of grill tools for these corn pops 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.

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Also try my corn cob Maque Choux.

Sweet Corn Cob Pops
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4 from 1 vote

Corn Cob Pops

I just love the charred sweetness of corn off a charcoal fire. And you’ll find that these little corn cob pops make eating corn even more fun.
Course Side
Cuisine American
Keyword corn-on-the-cob
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 113kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

  • â…“ cup Italian salad dressing zesty!
  • â…” cup fresh cilantro roughly chopped
  • 1 shallot roughly chopped
  • 1 jalapeno seeded and roughly chopped
  • 6 ears corn on the cob cut into 2″ wide pieces

Instructions

  • Soak bamboo skewers in water for 30 minutes.
  • Place dressing, cilantro, shallot and jalapeno in a blender and blend until smooth. Add salt and pepper, to taste, if needed.
  • Thread corn onto skewers and grill over medium-high heat until lightly charred and cooked.
  • Serve corn with the dipping sauce.

Notes

Leave out the jalapeno for a non-spicy dipping sauce.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 145mg | Potassium: 283mg | Fiber: 2g | Sugar: 7g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Home Fries

These kicked-up spicy home fries hit the spot with breakfast-for-dinner the other night. Ancho chile powder gives them a nice, rich flavor, with just enough heat. If you grind up dried poblano peppers you end up with Ancho chile powder. Tamales are often heavily seasoned with ancho chilies. Not sure why I mentioned that. But the chiles add a great flavor to anything. They’re what make these fries so great.

Spicy Home Fries

The No-Soggy Potato Zone

Spicy home fries need a little crunch to them for them to be just right to me. Soggy fries make for a sad meal for sure! Sometimes I like to add a little something else in. Crumbled cooked Mexican chorizo is a favorite, specially since it adds even more kick to an already spicy dish.

I made these potatoes in my cast iron skillet. No other pan does such a great job getting that wonderful potato crunch.

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Also try my steakhouse fries.

Spicy Home Fries
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4 from 1 vote

Spicy Home Fries

Kicked-up home fries that are perfect with breakfast.
Course Main Dish
Cuisine American
Keyword fries, spicy
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 295kcal
Author Based on Bobby Flay’s Recipe

Equipment

Ingredients

  • 3 large Idaho potatoes brushed, chopped into 1/2″ cubes
  • 1 stick unsalted butter
  • ½ medium white onion diced
  • 2 cloves garlic minced
  • 2 tablespoons ancho chile powder
  • 1 teaspoon cayenne pepper
  • ¼ cup fresh cilantro leaves chopped

Instructions

  • Place potatoes in a large saucepan (cast iron works best).
  • Cover the potatoes with water. Add 1 teaspoon salt.
  • Bring to a boil then reduce heat to a low boil.
  • Cook until potatoes are just tender, 20-25 minutes.
  • Drain potatoes and reserve in a bowl.
  • Add the butter to the pan and melt over medium heat.
  • Add onion and cook until softened.
  • Add the garlic and saute for another 30 seconds.
  • Add the chile powder and cayenne, stir.
  • Add the potatoes. Season with salt and pepper. Toss to coat.
  • Lightly mash the potatoes down into the skillet. Cook until golden brown and the edges are a tad crispy.
  • Flip over, mash again, and cook until golden brown and edges are crispy on the bottom.
  • Remove from the heat and stir in the cilantro. Serve.

Notes

Leftover fries can be reheated in the oven or a skillet with a splash of oil.

Nutrition

Calories: 295kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 853mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1447IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg

Nutritional values are approximate.

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Caesar Pasta Salad

A simple, easy-to-make salad that tastes just like a Caesar salad. This Caesar pasta salad is the perfect cool side for something hot off the grill. It’s a nice change from ‘just’ a green salad. And even though it’s a pasta salad, it still feels light.

Caesar Pasta Salad

Wake It Up With A Bit Of Citrus

I suggest adding just half the lemon to this salad, then tasting to see if you need to add more. The lemon does add a freshness so you don’t want to leave it out completely. Any ole pasta will do, but I prefer to use a variety that ‘grabs’ onto the dressing and toppings.

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 Italian pasta salad and my Brussels Sprouts Caesar salad.

Inspired by a recipe from Sandra Lee.

Caesar Pasta Salad
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4 from 1 vote

Caesar Pasta Salad

A simple, easy-to-make salad that tastes just like a Caesar salad. This Caesar pasta salad is the perfect cool side for something hot off the grill. It’s a nice change from ‘just’ a green salad. And even though it’s a pasta salad, it still feels light.
Course Side Dish
Cuisine American
Keyword pasta salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 381kcal
Author Based on a recipe from Sandra Lee

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well.
  • In a large bowl, whisk together the dressing, lemon zest and juice, parsley, and cheese. Season with fresh ground black pepper, to taste.
  • Add the pasta and toss to coat.
  • Serve topped with croutons and olives, or you can mix them into the salad.

Notes

For best results use freshly-grated Parmesan.

Nutrition

Calories: 381kcal | Carbohydrates: 36g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1353mg | Potassium: 151mg | Fiber: 4g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg

Nutritional values are approximate.

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Chopped Muffuletta Salad

I’m a huge fan of muffuletta sandwiches. I’ve made them many times, and usually with my own olive salad. My wife is a lover of olives, too. And boy did we ever love this chopped muffuletta salad!

Chopped Muffuletta Salad

This twist takes the classic muffuletta sandwich and turns it into a great side salad. Full of all the things that make a muffuletta great, such as salami, provolone and olives! This chopped muffuletta salad is a wonderful change. And it’s great if you’re skipping the bread but miss the taste of the sandwich!

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This recipe is based on a recipe from The Fromagetta.

Chopped Muffuletta Salad
Print Pin
4 from 1 vote

Chopped Muffuletta Salad

I’m a huge fan of muffuletta sandwiches. I’ve made them many times, and usually with my own olive salad. My wife is a lover of olives, so it works out for all of us!
Course Side
Cuisine American
Keyword olives, salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 204kcal
Author Based on a recipe from The Fromagette

Equipment

Ingredients

For the salad

  • 24 pimento-stuffed green olives halved
  • 4 ounce pimentos diced, drained
  • 4 ounces provolone cheese cubed
  • ½ cup pepperoncini drained, stemmed, and sliced into rings
  • 1 head romaine lettuce rinsed and chopped (note: make sure you dry the lettuce completely after rinsing)
  • 4 ounces dry salami sliced into strips
  • ¼ red onion finely diced
  • 1 pint cherry tomatoes halved

For the vinaigrette

Instructions

  • Combine all of the salad ingredients in a large bowl. Gently toss to mix.
  • Combine the vinaigrette ingredients in a jar. Seal and shake until well combined.
  • Serve salad in bowls, lightly drizzled with the dressing. Do not dress too far in advance of serving or the salad will get soggy.

Notes

Give the salad another quick toss before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 8g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 977mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1577IU | Vitamin C: 43mg | Calcium: 175mg | Iron: 2mg

Nutritional values are approximate.

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Potato and Green Bean Salad

Here lately I’ve found myself watching The Best Recipes Ever on CBC. I didn’t really need to watch another cooking show, but the recipes on this one caught my eye. This potato and green bean salad is the first one I’ve made and although my version came out looking a bit different than the original, it was pretty good. I don’t ever need an excuse to put mayonnaise on anything. And if you leave out the green beans, I’d almost say this is a potato salad, which has plenty of my lovely mayonnaise. But with the green beans, this is something totally different and unexpectedly good.

Potato and Green Bean Salad

Don’t Over-Dress

There are two things you have to keep in mind when making this potato and green bean salad. Some people have an aversion to cilantro, so you might want to use parsley instead, or at least cut back on the cilantro. Also, don’t just toss the dressing into the salad all willy-nilly. Add a little. Stir, taste, and check the consistency. It’s easy to add too much dressing (and I was dangerously close to having too much dressing on mine!).

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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I’m Confused

Tasting this dish was one of those rare moments where my brain and my taste buds argued with each other. My mouth said things like ‘hmmmmm’ and ‘yessssss’. While my brain screamed ‘what are you doing?????’ and ‘this has to be a joke, right?’. It’s like when you’re a kid and mom puts something new on your plate. She says its good but it doesn’t look like anything you’ve had before. You’re leery. Almost scared. But then you try it (after much scolding) and before you know it, it’s your new favorite!

Also try my country green beans.

Potato and Green Bean Salad
Print Pin
4 from 1 vote

Potato and Green Bean Salad

A nice twist on the traditional potato salad.
Course Side Dish
Cuisine American
Keyword green beans, potato salad, salad
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 10
Calories 90kcal
Author Kary Osmand

Equipment

Ingredients

Instructions

  • Salt a large pot of water and bring to a boil. Add potatoes and cook until just tender, 10-15 minutes. Drain and let cool slightly.
  • Add beans and 1/2 cup of the cilantro to the potatoes and gently toss to mix.
  • Mix together the mayo, sour cream and vinegar. Season with salt and pepper to taste. Stir into potato mixture.
  • Refrigerate for 4 hours.
  • Serve garnished with remaining cilantro.

Notes

Stir before serving.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Rainbow Slaw

Boy, this Cajun rainbow slaw has some kick! If you’re a fan of horseradish you’ll be all over this salad. If you’re not a fan of horseradish, cut the amount in half and you’ll still get to enjoy a great salad! I make a lot (and I do mean a lot) of slaws and this one is a pleasant change from the usual vinegar- or mayonnaise-based versions.

Cajun Rainbow Slaw

Great On A BBQ Pork Sandwich

My favorite way to eat a good slaw is heaped on top of a smoked pulled pork or brisket sandwich. I love the contrast between the crunchy slaw and the tender meat. You just can’t beat it.

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 Sriracha slaw. Just like this Cajun rainbow slaw, it packs a good bit of a kick.

This recipe was inspired by a recipe from the Food Network.

Cajun Rainbow Slaw
Print Pin
4 from 1 vote

Cajun Rainbow Slaw

Boy, this Cajun rainbow slaw has some kick! If you’re a fan of horseradish you’ll be all over this salad
Course Side
Cuisine Cajun
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 220kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

  • 2 teaspoons Cajun seasoning
  • ½ cup mayonnaise
  • 2 tablespoons Creole mustard spicy brown works fine, or combine a few drops of Worcestershire sauce with Dijon mustard
  • ½ lemon juiced (to taste, depending on the size of the lemon)
  • 2 tablespoons prepared horseradish more or less, to taste
  • 1 12 ounce broccoli slaw mix
  • 1 small red bell pepper minced
  • 1 small orange bell pepper minced
  • 3 green onions chopped

Instructions

  • Combine the seasoning, mayo, mustard, lemon and horseradish in a medium bowl.
  • Add in the remaining ingredients and fold to coat.

Notes

You can substitute 2 tablespoons chopped red onion for the green onion.

Nutrition

Calories: 220kcal | Carbohydrates: 6g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 298mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1768IU | Vitamin C: 58mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Cantaloupe Salsa

This is great salsa. Tired of the same old tomato-based salsa? This cantaloupe salsa will cure you! You could serve it with chips, though you might want to chop the cantaloupe a little smaller. Or do as I did and serve it over a fantastic grilled pork tenderloin.

Grilled Pork Tenderloin with Cantaloupe Salsa

Perfect With Grill Pork

I liked the chunkier pieces of fruit in my cantaloupe salsa when served with tender, juicy pork tenderloin. Smaller pieces would’ve been lost in the dish, I think.

I serve a similar dish but use a cherry salsa instead. Either salsa pairs perfectly with the pork.

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Add a little minced jalapeno or serrano for an extra kick!

This recipe was inspired by a recipe from Patio Daddio.

Grilled Pork Tenderloin with Cantaloupe Salsa
Print Pin
4 from 1 vote

Cantaloupe Salsa

This is great salsa. Tired of the same old tomato-based salsa? This cantaloupe salsa will cure you! 
Course Appetizer
Cuisine American
Keyword cantaloupe, salsa
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 63kcal
Author Based on a recipe from Patio Daddio

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Refrigerate for 2 hours before serving.

Notes

Stir again before serving.

Nutrition

Calories: 63kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 297mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3533IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

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Mason Jar Salad

We often have a salad with our dinner. Sometimes, you want to mix it up a little. Make it  look a little different. These Mason jar salads did just that. Great greens, juicy explode-in-your-mouth tomatoes, and a few croutons, all topped with homemade dressings. It might be just a salad. But put it in a jar and everyone ‘oooohs’ and ‘aaaaahs’. Just like they do for my classic wedge salads.

Mason Jar Salad

Eating Out Of A Jar Is Fun

You can put anything you want into these salads. As long as it’ll fit through the jar opening. I used jelly Mason jars since they are big around the base. They also have a large mouth, making it easier to get to the salad.

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For dressings, I like to make jars of my homemade Catalina dressing or homemade Italian dressing.

Mason Jar Salad
Print Pin
5 from 1 vote

Mason Jar Salad

We often have a salad with our dinner. Sometimes, you want to mix it up a little. Make it  look a little different. These mason jar salads did just that. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Based on a recipe from the Big Red Kitchen

Equipment

Ingredients

  • 1 head romaine lettuce
  • Toppings cherry tomatoes, croutons, cubed or shredded cheese, diced onion or cucumber, etc

Instructions

  • Cut the bottom off the lettuce.
  • Then, cut it into 2" (depending on how deep your jars are) pieces.
  • Insert the pieces into the jars then top with your desired toppings and serve.

Notes

You can make these ahead of time and keep in the fridge until ready to serve.

Nutritional values are approximate.

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Sriracha Slaw

I love a slaw with some kick. Sure, I’ll enjoy a big ole bowl of sweet slaw too, but for my money you can’t beat a Sriracha slaw that brings a little heat. This is not your usual boring creamy slaw. Nor is it your usual vinegary slaw either. There’s more than a bit of spiciness in it. There’s lots of flavor too!

Sriracha Slaw

Nicely Spicy

Sriracha sauce is a wonderful thing. Though it is a little spicy, it’s not a burn-the-cover-off-your-tongue hot. It’s pleasant really. It adds a little something, something you don’t find in a regular hot sauce. It is fantastic in this Sriracha slaw. Heck, I’d have to rename this dish if there weren’t Sriracha in it!

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.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
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Also try my Hard Eight coleslaw.

Sriracha Slaw
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4 from 1 vote

Sriracha Cole Slaw

I love a slaw with some kick. Sure, I’ll enjoy a big ole bowl of sweet slaw too, but for my money you can’t beat a Sriracha slaw that brings a little heat.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, spicy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 155kcal
Author Based on a recipe from Jeff Mauro

Equipment

Ingredients

Instructions

  • In a large bowl, whisk together the mayonnaise, apple cider vinegar, mustard, Sriracha, sugar and celery seed.
  • Add in the slaw mix and stir well to coat.
  • Season with salt and pepper.

Notes

Stir again before serving.

Nutrition

Calories: 155kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 219mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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