Category: Side Dishes & Salads

Fire and Ice Salad

This fire and ice salad has some spicy kick for sure. And crunch. It’s very good with just the right amount of vinegar (too much can be… too much!). Mustard seed and celery seed add a nice pickling flavor.

Fire and Ice Salad

Celery Seed Adds So Much

This fire and ice salad would be fantastic on fish tacos (you might want to cut the cukes down a bit) or a pulled pork BBQ sandwich. And you might not think it, but it’s fantastic on top of grilled hot dogs. They need that crunchy contrast. A lot.

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I’ve become a big fan of celery seed. It really kicks up salads, such as slaws or this fresh garden salad. Celery seed also finds its way into may of my rubs and seasonings, including my favorite Fire-Eater rub.

Fire and Ice Salad
Print Pin
5 from 1 vote

Fire and Ice Salad

This fire and ice salad has some spicy kick for sure. And crunch. It’s very good with just the right amount of vinegar (too much can be… too much!). Mustard seed and celery seed add a nice pickling flavor.
Course Side
Cuisine American
Keyword pickled, salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 44kcal
Author Based on a recipe found at All Recipes

Equipment

Ingredients

Instructions

  • Combine the tomato, bell pepper and onion in large bowl.
  • In a small saucepan over high heat add the remaining ingredients except for the cucumber.
  • Stir and bring to a boil for 1 minute.
  • Remove dressing from heat and pour over the tomato mixture.
  • Refrigerate for at least one hour or until cold.
  • Serve tossed with sliced cucumber.

Notes

Stir before serving.

Nutrition

Calories: 44kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 220mg | Fiber: 1g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.

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Cowboy Caviar

This marinated black-eyed pea salad (aka Cowboy Caviar) is absolutely fantastic. It is great as a side for grilled burgers or dogs… anything! The celery adds a really nice crunch. Take this along on your next pitch-in and everyone will love it. Like me, they will think that it’s the best kicked up pea salad ever.

Cowboy Caviar

A Great Fresh Bite

This recipe for Cowboy Caviar came from the July 2013 issue of Chile Pepper magazine (no longer in publication). The recipe was originally from Liberty’s Kitchen in New Orleans, which is committed to helping teach under-served youth in a culinary setting. So not only do they have a great mission, they also have a great black-eyed pea salad!

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Also try my Buffalo Cowboy caviar and my Georgia caviar recipes.

Cowboy Caviar
Print Pin
4 from 1 vote

Cowboy Caviar

This marinated black-eyed pea salad (aka Cowboy Caviar) is absolutely fantastic. It is great as a side for grilled burgers or dogs… anything! 
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Calories 280kcal
Author Based on a recipe from

Equipment

Ingredients

For the cilantro lime vinaigrette

For the salad

  • 3 15 ounce black eyed peas rinsed and drained
  • 1 large sweet onion diced
  • 1 red bell pepper diced
  • 4 stalks celery diced
  • 2 tablespoons fresh cilantro chopped
  • Cilantro lime vinaigrette (from above)

Instructions

  • Prepare the vinaigrette by placing all ingredients into a bowl and whisking well. You can also puree them in a blender.
  • Make the salad by combining all ingredients and tossing to coat.

Notes

Give the salad another stir before serving.

Nutrition

Calories: 280kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 254mg | Potassium: 484mg | Fiber: 9g | Sugar: 10g | Vitamin A: 557IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 3mg

Nutritional values are approximate.

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Cheesy Garlic Bread

This is the easiest way to make a big ole loaf of yummy, cheesy garlic bread. Every slice is loaded with butter and cheese goodness. You can make these loaves ahead of time and bake them later. You can cut them thick, or you can cut them thin. If you end up cutting them real thin you might have to double or triple the ingredients for the ‘toppings’. Heck, you might want to double or triple them anyways because they’re great. And more cheese is more better!

Cheesy Garlic Bread

Kick It Up

You can kick up this cheesy garlic bread by substituting pepper jack cheese and adding a few pickled jalapeno slices. I sometimes make this using a baguette for smaller, almost crouton-sized slices of cheese bread.

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Also try my gotta-have-it garlic bread and some gorgonzola garlic bread.

Cheesy Garlic Bread
Print Pin
5 from 1 vote

Cheesy Garlic Bread

This is the easiest way to make a big ole loaf of yummy, cheesy garlic bread. Every slice is loaded with butter and cheese goodness. You can make these loaves ahead of time and bake them later. 
Course Side
Cuisine American
Keyword cheesy, garlic bread
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 385kcal

Ingredients

  • 1 loaf French bread
  • 4 ounces Mozzarella cheese sliced thin
  • 4 tablespoons butter
  • ½ teaspoon garlic powder or more, to taste
  • ½ teaspoon dried parsley

Instructions

  • Preheat oven to 350 F.
  • Make vertical cuts in the bread every inch or so, cutting to within 1/2″ of the bottom of the loaf but not all the way through.
  • Transfer bread to a large piece of aluminum foil.
  • Insert cheese slices into the cuts in the bread.
  • Melt the butter. Stir in the garlic powder and parsley. Brush over the bread and into the slits.
  • Wrap up the bread in the foil and transfer to the oven.
  • Bake 15 minutes.
  • Open foil and bake another 5 minutes until crispy.
  • Serve sliced or whole and let your guests pull it apart.

Notes

Pepper jack is great too!

Nutrition

Calories: 385kcal | Carbohydrates: 58g | Protein: 19g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 707mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 4mg

Nutritional values are approximate.

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Spicy Roasted Baby Potatoes

Baby potatoes have such tremendous potato flavor. And they cook very quickly, making them great to make on the grill, like these spicy roasted baby potatoes. These little bites-of-nothing-but-goodness pack some mighty nice kick. Just like I like it. And don’t fear the spicy, either. We’re not talking ‘oh my! my mouth is on fire’ spicy. There’s just enough to wake up your taste buds.

You can substitute fingerling potatoes too, just make sure they are all about the same size or they won’t cook evenly. You want tender, tasty baby potatoes. You don’t want to bite into a hard potato. Ever. The more they are the same size, the better they’ll be!

Spicy Roasted Baby Potatoes

Add A Little Smokiness

For a little smokiness in your spicy roasted baby potatoes, substitute chipotle powder for the chili powder. You’ll still get a nice kick. And you’ll get just the right hint of smoke. If you’re cooking these on a gas grill, people will think you used charcoal or wood!

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Also try my grilled potato wedges.

Spicy Roasted Baby Potatoes
Print Pin
5 from 1 vote

Spicy Roasted Baby Potatoes

Baby potatoes have such tremendous potato flavor. And they cook very quickly, making them great to make on the grill, like these spicy roasted baby potatoes. These little bites-of-nothing-but-goodness pack some mighty nice kick. Just like I like it.
Course Side
Cuisine American
Keyword potatoes, roasted, spicy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 181kcal
Author Mike

Equipment

Ingredients

Instructions

  • Set up your grill for indirect cooking.
  • Combine all ingredients in a large aluminum pan.
  • Cook over indirect heat until potatoes are tender, stirring occasionally, for about 25 minutes.

Notes

Left over potatoes can be stored in the fridge and reheated in the oven or on a grill.

Nutrition

Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 31mg | Potassium: 665mg | Fiber: 4g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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Oriental Ramen Broccoli Coleslaw

I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli coleslaw. My wife sent it to me and asked that I make it for her to take to work for lunch. And of course, I did! Ya know, to like stay in good graces. Well, not only did I stay on her good side I got a great slaw too!

Oriental Ramen Broccoli Coleslaw

Different And Delicious

I was really surprised at how much I liked this oriental Ramen broccoli coleslaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. It’s light and crunchy and really delicious. This recipe makes for a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.

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This slaw is great with my Ramen-seasoned chicken wings.

Oriental Ramen Broccoli Cole Slaw
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4 from 1 vote

Oriental Ramen Broccoli Coleslaw

I was really surprised at how much I liked this oriental Ramen broccoli coleslaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
Course Side
Cuisine American
Keyword Asian, broccoli, cole slaw, coleslaw
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 248kcal
Author Mike

Equipment

Ingredients

Instructions

  • Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
  • Add the broccoli, nuts, sunflowers seeds and green onions.
  • In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
  • Cover and chill at least 2 hours.

Notes

Toss or stir lightly before serving.

Nutrition

Calories: 248kcal | Carbohydrates: 20g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 205mg | Potassium: 235mg | Fiber: 4g | Sugar: 14g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg

Nutritional values are approximate.

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Chef Paul Prudhomme’s Cajun Cauliflower

I have to admit, I’m not the world’s best at vegetable sides. My go-to list for main dishes is much longer. This is something I’ve been working on…. slowly. I prefer sides with a little kick. This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes. This Chef Paul Prudhomme’s Cajun cauliflower dish has found it’s way onto our regular menu rotation.

Chef Paul Prudhomme's Cajun Cauliflower

Try A Variation Of Seasonings

I keep a variety of Cajun seasonings on hand, from Chef Paul’s version to Slap Ya Mama and everything in-between. Each has its own flavor, its own twist. They all make dishes like Chef Paul Prudhomme’s Cajun cauliflower different. I just hope he wouldn’t be offended if I’m not always using his brand’s seasoning! Sorry Chef! (RIP)

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Also try my southern whole-roasted cauliflower.

Chef Paul Prudhomme's Cajun Cauliflower
Print Pin
1 from 1 vote

Chef Paul Prudhomme’s Cajun Cauliflower

This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.
Course Side
Cuisine Cajun
Keyword Cajun, cauliflower
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 64kcal
Author Based on a recipe from Chef Paul Prudhomme

Equipment

Ingredients

  • 1 head cauliflower cut into florets (2-3 cups)
  • 1 tablespoon unsalted butter
  • 2 teaspoons garlic minced
  • 1 teaspoon hot sauce
  • 2 tablespoons cilantro chopped (parsley also works just fine)
  • ½ teaspoon Cajun seasoning

Instructions

  • Bring 1 quart of lightly salted water to a boil in a large pot.
  • Add the cauliflower and boil gently until starting to get tender, about 3 minutes. Drain well.
  • Place the butter in a large skillet over high heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
  • Add the cauliflower and stir until the cauliflower is slightly browned, about 4 minutes.
  • Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and toss gently.

Notes

You can also make this dish using broccoli.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 445mg | Fiber: 3g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 71mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

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Avocado with Crab-Mango Salad

This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! This is the perfect salad for a warm summer brunch, combining crunchy and creamy textures into each and every bite. And of course there’s decadent crab throughout.

Avocado with Crab-Mango Salad

One Fantastic Salad

Use a good quality lump crab. I made these by using a cookie cutter to form them. You can also just use an avocado half, with the pit removed of course, to serve them in like little salad bowls!

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Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.

Avocado with Crab-Mango Salad
Print Pin
5 from 1 vote

Avocado with Crab-Mango Salad

This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! 
Course Side Dish or Appetizer
Cuisine American
Keyword avocado, crab, salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 325kcal
Author Based on a recipe from Daisy Martinez

Equipment

Ingredients

  • 1 lime zested and halved
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro chopped
  • ½ mango peeled and diced
  • ⅓ cup red bell pepper diced
  • ⅓ cup red onion diced
  • ½ jalapeno diced
  • ½ pound crabmeat jumbo lump
  • 3 avocados cut into 1/4″ bites

Instructions

  • Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
  • Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
  • Add the crab and mix gently.
  • Drizzle the remaining lime juice over the avocado.
  • Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
  • Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
  • Repeat with remaining avocado and crab salad.

Notes

This salad is best when served immediately after preparing.

Nutrition

Calories: 325kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 549mg | Potassium: 960mg | Fiber: 12g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 1mg

Nutritional values are approximate.

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Easy Refried Beans

I was looking for a few sides to go with our tacos the other night. I came across this easy way to make an easy refried beans. The creamy cheese and crunchy jalapeno and onion really kick that ole blah flavor up a few notches.

Easy Refried Beans

Beans Need Help

Grab a bowl of Fiesta corn with these easy refried beans and you have the perfect sides for taco night. We use La Preferida refried beans whenever we’re serving canned beans. They have great flavor, but even the best canned beans need a bit of help. No one has to know that your beans came from a can.

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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This is a great side for my cheese enchiladas.

Easy Jazzed-Up Refried Beans
Print Pin
5 from 1 vote

Easy Refried Beans

I was looking for a few sides to go with our tacos the other night. I came across this easy way to make a jazzed-up can of refried beans. The creamy cheese and crunchy jalapeno and onion really kick that ole blah flavor up a few notches.
Course Side
Cuisine Mexican
Keyword beans, refried
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 157kcal
Author Based on a recipe from Just A Little Taste

Equipment

Ingredients

Instructions

  • Heat oil in a medium pan over medium-high heat.
  • Add jalapenos and onion and saute until just starting to get tender.
  • Add beans. Stir well to combine. Heat until warmed through.
  • Remove from heat and stir in the cheese.

Nutrition

Calories: 157kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 597mg | Potassium: 38mg | Fiber: 4g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg

Nutritional values are approximate.

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Cheesy Mushroom Baked Potatoes

You sure can’t go wrong with mushrooms and cheese on a good ole baked potato! I love having baked potatoes for dinner. Not as a side, but for dinner. Load them up and I’m a happy guy. It reminds me of Hogs Breath, my favorite diner in Fayetteville, Arkansas, when I was in college. For just a few bucks you could get a massive loaded baked potato for lunch. Like these cheesy mushroom baked potatoes. Big taters, loaded with lots of cheese and earthy mushrooms. This ain’t fancy eats, but it’s good eats!

Cheesy Mushroom Baked Potatoes

Baked Potatoes Love Toppings!

Also try my cheesy broccoli baked potatoes and my easy chili cheese baked potatoes. Like I said, I absolutely love baked potatoes and I’m more than happy to top them with darned near anything. These cheesy mushroom baked potatoes are just one great example!

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Also try my mushroom and onion baked potatoes.

Cheesy Mushroom Baked Potatoes
Print Pin
5 from 1 vote

Cheesy Mushroom Baked Potatoes

You sure can’t go wrong with mushrooms and cheese on a good ole baked potato! I love having baked potatoes for dinner. Not as a side, but for dinner
Course Main or Side
Cuisine American
Keyword baked, blue cheese, mushroom, potatoes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 174kcal
Author Mike

Equipment

Ingredients

Instructions

  • Melt butter in a skillet.
  • Add mushrooms and cook until softened.
  • Split the potatoes along the tops.
  • Divide the mushrooms among the potatoes and top with the cheese sauce.
  • Season with salt and pepper, to taste.

Notes

Add a little crumbled cooked bacon for even more great flavor!

Nutrition

Calories: 174kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 938mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg

Nutritional values are approximate.

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Cheesy Broccoli Baked Potatoes

Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home. I used to save up my cravings for the next time I’d go to Fayetteville. Now I can make them any time.

Cheesy Broccoli Baked Potatoes

Nice ‘n Cheesy

I used my homemade cheese sauce on these delicious cheesy broccoli baked potatoes. You can use your own or pre-made if you like, but my version is so easy to make. Just don’t be shy with it. The first word in the title of this recipe is ‘cheesy’!

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Also try my cheesy mushroom baked potatoes, my mushroom and onion baked potatoes, and my take on the Hog’s Breath classic baked potato, The Works.

Cheesy Broccoli Baked Potatoes
Print Pin
5 from 1 vote

Cheesy Broccoli Baked Potatoes

Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas.
Course Main or Side
Cuisine American
Keyword broccoli, cheese, potatoes
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 184kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring a small pan of water to a boil.
  • Add a pinch of salt.
  • Add the broccoli and cook 3-4 minutes or until just barely tender.
  • Drain and rinse with cold water to stop the broccoli from cooking further.
  • Split the potatoes along the tops.
  • Divide the broccoli among the potatoes and top with the cheese sauce.
  • Season with salt and pepper, to taste.

Notes

A little crumbled cooked bacon adds a nice twist too!

Nutrition

Calories: 184kcal | Carbohydrates: 42g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 1032mg | Fiber: 4g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 53mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

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