Side Dishes & Salads Archives - Page 30 of 33

Grilled and Baked Pimento Cheese-Stuffed Potatoes

These grilled and baked pimento cheese-stuffed potatoes were almost too pretty to eat. But they sure were delicious, and definitely something a little different. I don’t know why the thought of stuffing potatoes with pimento cheese never occurred to me before. It’s certainly way, way better than just plain old shredded cheddar cheese that’s for sure! It’s amazing how just a few ingredients, usually ones I have on-hand, can make a plain-ole plain-ole potato something magical. That’s why I love baked potatoes so much. They’re like a blank canvas just waiting for me to add my own touches.

Indoors or Outdoors, They’re Great!

You can also bake these pimento cheese-stuffed potatoes in the oven at 350 F instead of finishing them on the grill. I follow my always-go-to method for making the best baked potatoes in the oven when cooking them indoors. They have the perfectly crunchy skin with tender, moist insides every single time. You can’t beat them! The key is to not wrap them in foil. Let them ‘breath’. You want them baked, not steamed. And you want them to cook to 210 F. Yep, you can give them the ‘poke test’ too, but 210 F is the guaranteed perfect temperature.

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This recipe was inspired by a recipe from Nibble Me This.

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5 from 1 vote

Grilled and Baked Pimento Cheese-Stuffed Potatoes

These grilled and baked pimento cheese-stuffed potatoes were almost too pretty to eat. But they sure where delicious, and definitely something a little different.

Course Side

Cuisine American

Keyword pimento cheese, pimiento cheese, potatoes

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 578kcal

Author Based on a recipe from Nibble Me This

Equipment

Mixing Bowl

Ingredients

2 large Russet potatoes baked (see instructions)
1 cup sharp cheddar cheese shredded
¼ cup sour cream
1 2 ounce pimentos drained, diced
1 tablespoon green onion finely diced
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper

Instructions

Bake potatoes (see The Best Baked Potato). Let cool slightly.
Cut top 1/4th off each potato. Using a melonballer or spoon, scrape the potato pulp from both the inside of the potato and the top piece into a large bowl.
Add remaining ingredients to the bowl and mix. Use a fork to break up and smash any large potato pieces.
Spoon mixture back into the potatoes.
Place on a grill over indirect heat (or in a preheated oven) at around 350 F for 20-30 minutes or until the cheese is melted and lightly golden.

Notes

Substitute pepper jack for nicely kicked-up potatoes.

Nutrition

Nutritional values are approximate.

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The Best Baked Potato

The best baked potato has a crispy skin that crunches when you cut into it. The ‘meat’ is almost creamy. Baking them is what makes them fantastic.There are few things that are as easy as or as good as a great spud. This is how I make them. They are always fantastic time after time.

No Foil Please

Here’s how we make our potatoes in the oven. Foil? Notice that there isn’t any to be found. When you foil them you are steaming them and the skin will never come up crunchy yummy. This is the way to get that perfect skin. And that perfect potato creaminess. It’s easy and it works. Every time.

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If you’re wanting to try something, sweet potatoes on a smoker or grill takes traditional baking to a whole new place. And for the same flavors, but in a salad, try my loaded baked potato salad.

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5 from 1 vote

The Best Baked Potato

The best baked potato has a crispy skin that crunches when you cut into it. The ‘meat’ is almost creamy. Baking them is what makes them fantastic. There are few things that are as easy as or as good as a great spud. This is how I make them. They are always fantastic time after time.

Course Main, Side

Cuisine American

Keyword baked, potatoes

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 292kcal

Author Based on a recipe from What’s Cooking America

Ingredients

2 large Russet potatoes
canola oil
kosher salt

Instructions

Preheat oven to 400 F.
Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
Pierce each potato 4 times with a sharp knife.
Brush potatoes with oil.
Sprinkle some salt onto a plate and roll the potatoes in the salt.
Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.

Notes

Use potholders or grill gloves to squeeze the potatoes open when done.

Nutrition

Nutritional values are approximate.

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Easy Chili Cheese Baked Potatoes

Having a baked potato for dinner is like having breakfast for dinner. It’s something I always look forward to. But for some reason, I feel mischievous having one. It’s like I’m breaking the rules. These easy chili cheese baked potatoes made me feel like I was breaking a lot of rules.

Baked Potatoes Can Be Addicting

I think my addiction to baked potatoes really got started in college. There was a great dive in Fayetteville, Arkansas, called Hogs Breath Eatery. That’s where I would get a huge loaded baked potato for just a few bucks. My favorites were the Terlingua and The Works. Also, their variation of these easy chili cheese baked potatoes.

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Also try my The Works baked potato.

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4 from 1 vote

Easy Chili Cheese Baked Potatoes

Having a baked potato for dinner is like having breakfast for dinner. It’s something I always look forward to.

Course Main

Cuisine American

Keyword baked, cheese, chili, potatoes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 473kcal

Author Mike

Ingredients

3 large Russet potatoes baked. see The Best Baked Potato
3 tablespoons butter
kosher salt to taste
ground black pepper to taste
15 ounce chili without beans warmed. Chili with beans is great too!
1 handful cheddar cheese shredded
3 dollops sour cream
1 green onion chopped

Instructions

Split potatoes open and add one tablespoon of butter to each.
Sprinkle with salt and pepper.
Add chili, cheese, and sour cream and top with green onions.

Notes

Don’t be afraid to add a little minced jalapeno, too.

Nutrition

Nutritional values are approximate.

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Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…

Civil War Macaroni-and-Cheese

Although not quite historically accurate, this Civil War macaroni-and-cheese is really quite good. I think the main reason that it tastes so good is that the pasta is cooked in milk instead of water. This gives it a creamier taste. Just like when you boil anything else, you need flavor in the water to make up for lost.

A Few Words About The Real Deal

Apparently, elbow pasta, whole milk and cheddar cheese were not very common during the Civil War. But this recipe for Civil War macaroni-and-cheese is a close representation of what soldiers at the time would eat. Straight pasta, skim milk and Parmesan cheeses were more common then. Feel free to substitute!

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Also try my southwestern macaroni-and-cheese recipe.

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5 from 1 vote

Civil War Macaroni-and-Cheese

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 419kcal

Author Found on the web

Equipment

Ingredients

4 cups whole milk
8 ounces elbow macaroni
4 tablespoon butter
2 cups extra sharp cheddar cheese shredded
ground black pepper
¼ teaspoon ground nutmeg
⅓ cup breadcrumbs
¼ teaspoon cayenne

Instructions

Preheat oven to 400 F.
Heat the milk in a large pot until it begins to steam.
Stir in the pasta. Bring to a boil then reduce the heat to a simmer.
Cook for 15 minutes, stirring occasionally and making sure that the pot doesn’t foam over. The pasta should absorb almost all of the milk. Remove from heat.
Meanwhile, in a separate saucepan, melt the butter. Add in the cheese, pepper, and nutmeg. Stir until the cheese has melted. Pour mixture into the pot with the pasta. Stir and add salt, to taste.
Spray a 9" x 9" baking dish with non-stick spray.
Add pasta mixture. Sprinkle with breadcrumbs. Sprinkle with cayenne.
Bake for 20 minutes or until golden brown.

Notes

Although not authentic, feel free to substitute a little pepper jack cheese for the cheddar for a nice kick!

Nutrition

Nutritional values are approximate.

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Tangy Broccoli Salad

There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.

Broccoli Needs Help And Here It Is

As easy as this is to make, it really makes broccoli shine. I usually end up serving broccoli in some dish where it has been cooked until soft. But served raw with a great dressing is where it really shines.

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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You can also make this tangy broccoli salad using cauliflower. Or get the best of both worlds and make my broccoli cauliflower salad! And my version of Martin’s broccoli salad is amazing too!

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5 from 1 vote

Tangy Broccoli Salad

Course Side

Cuisine American

Keyword broccoli, salad

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings -12

Calories 102kcal

Author Based on a recipe from Kraft

Equipment

Mixing Bowl

Ingredients

6 slices bacon thick-cut, cooked
¾ mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar
2 medium broccoli florets, cut into bite-sized pieces
1 small red onion chopped
Pinch kosher salt

Instructions

Combine the mayo, sugar and vinegar in a large bowl.
Crumble and stir in the bacon and the remaining ingredients.
Cover and refrigerate for 1 hour before serving.

Notes

Stir again before serving.

Nutrition

Nutritional values are approximate.

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Doctored Baked Beans

There’s nothing wrong with a can of baked beans. Except I find them to be rather boring. So, I took a recipe from Amy’s Cooking Adventures and bam! Great doctored baked beans from a can! This little bowl of happiness is much like the classic baked beans you might find at a picnic. And that’s ok. There’s nothing boring about it. It’s easy and great for a get-together.

I always put jalapeno in my doctored baked beans. That might not be the best idea for your household. Substitute green bell pepper or even poblano if you want great flavor without the heat.

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Also try my super-easy franks and beans.

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4 from 1 vote

Doctored Baked Beans

There’s nothing wrong with a can of baked beans. Except I find them to be rather boring. So, I took a recipe from Amy’s Cooking Adventures and bam! Great doctored baked beans from a can!

Course Side

Cuisine American

Keyword baked beans

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 368kcal

Author Based on a recipe from Amy’s Cooking Adventures

Equipment

skillet

Ingredients

6 slices bacon
½ medium white onion chopped
1 medium jalapeno or poblano or green bell pepper, seeded and diced
28 ounce Baked beans
2 tablespoons ketchup
2 tablespoons prepared yellow mustard

Instructions

Heat a skillet over high heat and cook the bacon until done.
Remove to a paper towel-lined plate.
Reduce the heat to medium high.
Remove all but 1 tablespoon of the bacon drippings.
Add the onion and jalapeno and saute until starting to soften.
Add the beans, ketchup and mustard.
Crumble in the bacon and stir.
Reduce heat to medium-low and cook for 20 minutes.

Notes

Store leftovers in the fridge. Warm over medium heat and stir before serving.

Nutrition

Nutritional values are approximate.

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Franks and Beans

Franks and beans were one of my favorites as a kid, though I called them hot dogs and not franks. I guess you could serve these as a side dish…. but, I wouldn’t. And some people call them beans and franks, but I think the hot dogs should get top billing!

Save The Hot Dogs!

I have two rules about this dish: first, you can’t have too many hot dogs, and second, save eating most of the hot dogs for last. Sad is the day when you get to the bottom of the bowl and all you have left are beans! I’ve been eating my franks and beans this way since I was a little kid. No way would I eat the hot dogs first.

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Also make up a batch of my fire-eater campfire beans!

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4 from 1 vote

Franks and Beans

I have two rules about this dish: first, you can’t have too many hot dogs, and second, save eating most of the hot dogs for last.

Course Side

Cuisine American

Keyword beans, hot dogs

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 386kcal

Author Mike

Equipment

Ingredients

½ cup white onion chopped
½ cup ketchup
¼ cup molasses
2 tablespoons brown sugar
1 tablespoon prepared yellow mustard
½ teaspoon Worcestershire sauce
2 cans pork and beans
8 hot dogs cut into 1″ pieces

Instructions

Preheat oven to 300 F.
Spray an 8″ x 8″ baking dish with non-stick spray.
Combine all but the hot dogs in a bowl. Pour into the baking dish.
Bake for 1 1/2 hours.
Add in the hot dogs.
Bake another 30 minutes.

Notes

You can substitute smoked sausage for the hot dogs.

Nutrition

Nutritional values are approximate.

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Fiesta Corn

I was making our favorite tacos the other night when I decided I really wanted some sweet corn with them. Something to go with my easy jazzed-up refried beans. I found a bag of the best sweet corn in the freezer and made this great Fiesta corn side dish. If you’re not lucky enough to have good, locally-grown sweet corn, canned corn will do. But trust me… it’s not the same (but still good)!

Fresh Corn Helps Shake The Winter Blues

Every summer I put up a huge batch of local fresh sweet corn for the winter. It takes a bit of work, but it is so worth it in the dead of winter. Specially when it’s used in something like this Fiesta corn. Nothing beats being able to have (almost) fresh corn when there’s a few feet of snow on the ground!

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Serve this with my beef and bean burritos.

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5 from 1 vote

Fiesta Corn

One of my favorite corn dishes of all time.

Course Side

Cuisine Mexican

Keyword corn, Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 120kcal

Equipment

Saucepan

Ingredients

1 tablespoon vegetable oil
¾ cup red bell pepper diced
¾ cup green bell pepper diced
2 cups sweet corn frozen , thawed (or 1 can sweet corn)
½ teaspoon chili powder
¼ teaspoon kosher salt
1 tablespoon fresh cilantro chopped (parsley also works just fine)

Instructions

Heat the oil in a medium pan over medium-high heat.
Add the peppers and saute until just softened.
Add the corn, chili powder, and salt. Stir.
Heat through.
Remove from heat and stir in the cilantro.

Notes

Add a little diced jalapeno for a nice kick.

Nutrition

Nutritional values are approximate.

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Pepperoni Pizza Mac and Cheese

I think the title pretty much says it all. Pepperoni Pizza Mac and Cheese. It’s all of your favorite things in one dish. Insanely gooey good stuff. Even without the pepperoni, this is crazy good macaroni and cheese. I didn’t use to think tomato and mac were a bad idea. A bad combination. But the tomato adds a nice flavor, a little juicy goodness, that’s not expected but needed!

Not The Same-Old Same-Old Dish

I would not be afraid to add more pepperoni the next time I make this pepperoni pizza mac and cheese. There’s no need to go half in on this. Plain old mac and cheese is pretty decadent to begin with and this is definitely not ‘plain old’.

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Makes Everything Simple : Just forget your bagged…
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Also try my skillet sausage mac and cheese.

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5 from 1 vote

Pepperoni Pizza Mac and Cheese

I think the title pretty much says it all. Pepperoni Pizza Mac and Cheese. It’s all of your favorite things in one dish.

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese, pepperoni, pizza

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 182kcal

Author Based on a recipe from Cassie Johnston at Back to Her Roots

Equipment

Ingredients

1 pound rotini pasta
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 ¾ cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
1 cup cottage cheese
¾ cup Parmesan cheese shredded
¾ cup Mozzarella cheese shredded
3 ½ ounces pepperoni sliced into thin strips
1 medium tomato seeded, diced
⅓ cup panko breadcrumbs

Instructions

Preheat oven to 350 F.
Spray a 9″ x 13″ baking dish with non-stick spray.
Cook pasta per package instructions. Drain well.
Heat oil in a large saucepan over medium heat.
Whisk in the flour, and continue whisking for 3 minutes.
Reduce heat to low.
While whisking, add in the milk. The mixture will thicken.
Add the oregano, basil and parsley and stir.
Cook for 5 minutes, stirring constantly.
Remove pan from heat and stir in the cottage cheese, Parmesan, and mozzarella until melted.
Stir in the pepperoni and tomato and season with salt and pepper, to taste.
Fold in the pasta.
Pour mixture into the baking dish and spread out evenly with a spatula.
Sprinkle top with the breadcrumbs.
Bake 20 minutes or until bubbling hot and browned on top.

Notes

You can also make this using elbow pasta.

Nutrition

Nutritional values are approximate.

Sale

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Meal Prep MVP – A practical and innovative way to…
12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese. Boursin cheese has such a fantastic savory flavor.

Super-Flavorful Potatoes

The key to these potatoes is boiling the water with the garlic already added. This really adds to the flavor. We have a copycat Boursin cheese recipe that really saves on the cost of making these potatoes. You’ll find it hard to tell the difference between it and the real thing.

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Inspired by a recipe from Nibble Me This.

Print Pin

4 from 1 vote

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese.

Course Side

Cuisine American

Keyword cheesy, mashed potatoes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 366kcal

Author Based on a recipe from Nibble Me This

Equipment

Ingredients

5 cloves garlic peeled, smashed
6 medium russet potatoes rinsed, peeled and cut into 1/2″ cubes
1 5.2 ounce Boursin Cheese I used Shallot & Chive
½ cup sour cream
¼ cup heavy cream
kosher salt to taste
ground black pepper to taste
chives chopped, for garnish, if desired (I used green onions)
chicken gravy warmed, for topping, if desired

Instructions

Bring a large pot of salted water to a boil.
Add the garlic to the water.
Add the potatoes and boil 5-10 minutes or until softened.
Drain and add potatoes back to pot on burner. Turn heat off.
Add in the cheese, sour cream, heavy cream and salt and pepper to taste.
Mash potatoes with a masher, stirring to combine.
Serve topped with gravy and chives, if desired.

Notes

Refrigerate any leftovers.

Nutrition

Nutritional values are approximate.

Sale

Mueller Pro-Series All-in-One, 12 Blade Mandoline…

Meal Prep MVP – A practical and innovative way to…
12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…