Category: Side Dishes & Salads

Steakhouse Fries

These are the best baked steakhouse fries ever. The seasoning is spot-on fantastic. I could’ve eaten these all day. They are simple to make and are not deep-fried. Winner.

Don’t skimp on the cook time. Check on them after 45 minutes. If you cut your fries super thin they might be done a bit sooner. But really, steakhouse fries are meant to be a bit thick. Besides, they’re going next to a big steak, right?

Steakhouse Fries

Don’t Serve ‘Em Soggy

Make sure you keep the steakhouse fries in the oven until they start to crisp. A soggy fry will ruin the moment every time! Cutting each wedge into the same size will help ensure that they all cook up at the same time. You don’t want any of them to be less than nice and crunchy.

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Also try my fingerling homefries or my crazy-good but super-easy Texas fries.

Steakhouse Fries
Print Pin
5 from 1 vote

Steakhouse Fries

These fries have fantastic flavor. Make sure you let them bake until they are done and a little crispy.
Course Side Dish
Cuisine American
Keyword fries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 276kcal
Author Based on Picture Perfect Meals

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Place the potato wedges into a large bowl. Drizzle with the oil. Toss to coat.
  • Add the remaining ingredients and again toss to coat.
  • Place potatoes on a large baking sheet. Do not stack them.
  • Bake for 45 minutes to an hour, flipping after 25 minutes. Start checking for doneness and crispness after 45 minutes.
  • Serve sprinkled with more salt and tons of ketchup.

Notes

Try to get the potato wedges the same size so they cook at the same rate.

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 1036mg | Fiber: 3g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate.

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Crispy Corn Fritters

Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!

Crispy Corn Fritters

Served With A Kicked-Up Sauce

I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.

This recipe is based on a recipe from Food Blogga.

Crispy Corn Fritters
Print Pin
5 from 1 vote

Crispy Corn Fritters

Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
Course Side
Cuisine American
Keyword deep-fried, fritters
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14
Calories 63kcal
Author Based on a recipe from Food Blogga

Equipment

Ingredients

  • 2 teaspoons vegetable oil plus more for frying
  • 1 cup sweet corn kernels you can substitute a drained can of corn, about 2 cups, but you’ll want to double the rest of the recipe
  • 2 green onions sliced thin
  • 1 small red bell pepper diced
  • ¼ cup fresh parsley chopped
  • 1 cup Bisquick
  • 1 teaspoon Creole seasoning
  • 1 lime zested
  • ¼ cup milk
  • 1 large egg
  • 1 cup Southwestern sauce

Instructions

  • Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
  • Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
  • Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
  • Remove from heat and stir in the parsley.
  • Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
  • In a small bowl, whisk together the milk and egg.
  • Pour into the Bisquick mixture and stir.
  • Pour the vegetables into the Bisquick mixture and combine.
  • Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2″ of oil added.
  • Working in batches, drop heaping tablespoons of the batter into the oil.
  • Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown.
  • Remove to a paper towel-lined plate.
  • Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.

Notes

Substitute jalapeno for the bell pepper for a nice spicy kick!

Nutrition

Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Thai Fried Rice

I made this Thai fried rice with the Thai pork burritos I made the other day. Both came out fantastic, making for the perfect dinner. The rice is packed full of flavor. This is definitely not boring or bland. 

Thai Pork Burritos with Thai Fried Rice

Now I Love Fish Sauce

We’ll certainly make both this Thai fried rice and the pork burritos again soon. When I first made this I didn’t have a lot of experience with fish sauce. It’s mighty potent stuff, that’s for sure. I later made slow cooker Vietnamese ribs. They are absolutely packed with fish sauce. And despite the initial strong aroma, the ribs were truly amazing!

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Also try my chicken or pork egg rolls.

Thai Pork Burritos with Thai Fried Rice
Print Pin
4 from 1 vote

Thai Fried Rice

The rice is packed full of flavor. This is definitely not boring or bland. 
Course Side
Cuisine Asian
Keyword fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 212kcal
Author Adapted from a recipe from The Thai Kitchen

Equipment

Ingredients

  • 2 tablespoons vegetable oil divided
  • ½ cup white onion chopped
  • 1 clove garlic minced
  • ½ cup vegetables I used some from a bag in the frozen section, thawed
  • 2 cups rice cooked
  • 2 tablespoons chili sauce
  • 1 tablespoon fish sauce
  • 1 egg lightly beaten

Instructions

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  • Add the onion and garlic and cook for 30 seconds.
  • Add the vegetables and cook another minute.
  • Add the rice, chili sauce, and fish sauce and fry another 3 minutes or until the rice is warmed completely.
  • Push rice mixture to the side of the skillet. Pour remaining oil into the center of the skillet and add the egg. Scramble the egg and cook until done.
  • Stir the rice mixture in with the scrambled egg. Serve.

Notes

Serve immediately.

Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 482mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1267IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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Hard Eight Coleslaw

I’ve been a subscriber of Chile Pepper magazine (which sadly, no longer is being published) for years. I can always count on it for good articles, product reviews and recipes. Like this one from the June 2003 issue.

This coleslaw recipe comes from the Hard Eight BBQ joints in Texas. I’ve never been there, but if this slaw is any indication, they’ve got some good eats. My wife proclaimed this the best slaw I’ve ever made, which is saying a lot because I’ve made just about every variation of slaw you can imagine!

Hard Eight Coleslaw

I cannot tell you how great this coleslaw is. I can try but I just won’t do it justice. Great as a side. But this slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!

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Also try my country coleslaw.

Hard Eight Coleslaw
Print Pin
5 from 2 votes

Hard Eight Coleslaw

Perfect on its own or on top of pulled pork sandwiches or grilled sausage po’boys!
Course Side Dish
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 -12
Calories 203kcal
Author From Hard Eight BBQ via Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Let set at least 15 minutes before serving.

Notes

Stir again before serving.

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 898mg | Potassium: 311mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1020IU | Vitamin C: 98mg | Calcium: 52mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Garlic and Thyme Mac-and-Cheese

Wow. Now this roasted garlic and thyme mac-and-cheese is the way to do mac-and-cheese. I’ve had some really good, really cheesy mac-and-cheese, but this version from Des at Life’s Ambrosia is beyond good. Besides the wonderful flavors of roasted garlic and thyme, this take on the classic also includes an egg. Yes, an egg. It really makes for a thicker, extra-creamier texture.

Roasted Garlic and Thyme Mac-and-Cheese

Mac-And-Cheese Elevated

Make sure to use a decent sized head of garlic if you really want to get the flavors. This roasted garlic and thyme mac-and-cheese should have plenty of garlic in every bite. I prefer to roast mine on the grill for a little added smoky flavor. I may try this with fresh rosemary just to see how it would come out. Oh, and don’t be afraid to add a pinch or two of red pepper flakes for a little heat.

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Also try my pepperoni pizza mac-and-cheese.

Roasted Garlic and Thyme Mac-and-Cheese
Print Pin
5 from 1 vote

Roasted Garlic and Thyme Mac-and-Cheese

Unbelievably thick and creamy take on the classic.
Course Side Dish
Cuisine American
Keyword garlic, herbs, mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 1059kcal
Author Des at Life’s Ambrosia

Equipment

Ingredients

Instructions

  • Preheat your oven to 400 F (or fire up your grill for indirect cooking).
  • Cut off about 1/4" of the top of the garlic head and place on a piece of aluminum foil.
  • Drizzle with the olive oil.
  • Seal and bake for 45 minutes to an hour or until the garlic is tender and aromatic. Remove, open the foil, and let cool slightly.
  • Squeeze the garlic from the cloves and mince.
  • Melt the butter in a large pot over high heat, but do not burn it.
  • Add in the flour and whisk for one minute. Reduce heat to medium.
  • Slowly pour in the milk while whisking.
  • Simmer, but do not boil, stirring constantly until thickened.
  • Take a few tablespoons of the milk mixture and add to the egg.
  • Beat gently with a fork. This will raise the temperature of the egg so that it does not curdle when you add it to the pot.
  • Now, slowly add the egg to the pot.
  • Add in the cheese and stir until melted.
  • Stir in 2 tablespoons of the thyme, the red and black pepper, pasta and garlic, and season with salt.
  • Remove from heat and let rest 5-10 minute.
  • Serve garnished with remaining thyme.

Notes

If the pasta gets too thick, specially when reheating, just add a little bit of milk and stir.

Nutrition

Calories: 1059kcal | Carbohydrates: 69g | Protein: 52g | Fat: 64g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 947mg | Potassium: 568mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2312IU | Vitamin C: 12mg | Calcium: 1261mg | Iron: 4mg

Nutritional values are approximate.

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Ham Salad Filled Avocados

These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. The mandarin oranges add a fantastic explosion of citrus flavor. Finally, there’s the perfectly ripe and creamy avocado. These ham salad-filled avocados are a perfect light lunch on a summer day.

Ham Salad-Filled Avocados

You Can’t Go Wrong With Avocados

Fortunately, avocados were on sale here last week. They’re very versatile and probably my favorite fruit. They’re definitely my favorite when they are filled with 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 avocado and crab-mango salad.

Ham Salad-Filled Avocados
Print Pin
5 from 1 vote

Ham Salad-Filled Avocados

These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. 
Course Side Dish
Cuisine American
Keyword avocado, ham, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 456kcal
Author Based on a recipe from Nueske’s Smoked Meats

Equipment

Ingredients

Instructions

  • Cut avocados in half and remove the seeds.
  • Sprinkle with the lemon juice.
  • Pre-cut the avocados into segments if desired, but don't cut all the way through the fruit.
  • In a small bowl, gently combine the celery, ham, 3-4 mandarin segments, and mayo and season to taste.
  • Spoon into the avocados and top with a few more mandarin segments and serve.

Notes

Best served immediately.

Nutrition

Calories: 456kcal | Carbohydrates: 45g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 1042mg | Fiber: 12g | Sugar: 29g | Vitamin A: 2029IU | Vitamin C: 82mg | Calcium: 119mg | Iron: 1mg

Nutritional values are approximate.

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Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more. Eating this potato salad is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.

Bacon Potato Salad

Skin On. Skin Off.

I kept the skins on the potatoes for this bacon potato salad. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.

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 found the original recipe here. Also try my baked potato salad.

Bacon Potato Salad
Print Pin
4 from 1 vote

Bacon Potato Salad

This is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.
Course Side Dish
Cuisine American
Keyword bacon, potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12
Calories 408kcal
Author Mike

Equipment

Ingredients

  • 1 ½ pounds red potatoes cut into bite-sized chunks
  • 1 ½ pounds yellow potatoes cut into bite-sized chunks
  • ½ pound bacon thick-cut
  • 6 green onions sliced
  • 2 ribs celery diced
  • 4 ounces pimentos jarred, drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • kosher salt
  • ground black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
  • Cook the bacon until crispy. Drain and chop.
  • Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
  • In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.

Notes

Leftover potato salad should be brought to room temperature (or near it) before serving.

Nutrition

Calories: 408kcal | Carbohydrates: 24g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

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Michael Chiarello’s Best Button Mushrooms

This is supposedly Chef Michael Chiarello’s favorite way of cooking button mushrooms. And I have to say, they came out very good indeed. I love the earthiness of mushrooms with fresh herbs, and just a hint of citrus. I’d never thought of adding lemon to mushrooms. It definitely adds a nice tart contrast to the meaty, rich mushroom flavor.

Michael Chiarello's Best Button Mushrooms

Crazy Good Leftover Too!

Psssst! If you end up with leftovers, chop them up and use them in an omelet or on top of a grilled burger. Yum! But, it’s rather unlikely you’ll end up with leftover Michael Chiarello’s best button mushrooms. You could do as I did and make a double batch just so you would have more for other dishes!

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Also try my dilly dilly grilled mushrooms.

Michael Chiarello's Best Button Mushrooms
Print Pin
5 from 1 vote

Michael Chiarello’s Best Button Mushrooms

Chef Michael Chiarello's (and my) favorite way to cook up button mushrooms.
Course Side Dish
Cuisine Italian
Keyword mushroom
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 260kcal
Author Michael Chiarello

Equipment

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 ½ pounds button mushrooms small, whole, wiped clean (I used mini Bellas)
  • 3 tablespoons butter
  • kosher salt
  • 1 tablespoon garlic minced
  • 1 ½ teaspoons thyme leaves fresh, chopped
  • 2 tablespoons lemon juice
  • ½ cup white wine
  • 1 tablespoon parsley chopped

Instructions

  • Heat the oil over high heat in a large skillet.
  • Add the mushrooms, stem-side down. Do not move them around. Cook them until they start to caramelize on the bottoms.
  • Toss the mushrooms and cook for 5 more minutes.
  • Add the butter.
  • Once melted, toss and cook another 5-8 minutes or until the mushrooms are browned.
  • Add the salt and garlic and cook another 2 minutes.
  • Add the fresh thyme, lemon juice and wine and cook until the liquid has evaporated.
  • Remove from heat.
  • Stir in the parsley and serve.

Notes

Best served immediately.

Nutrition

Calories: 260kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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Cinnamon Roll Waffles

This is the easiest breakfast you’ll ever make. And certainly one of the most addicting. Just fire up your waffle maker and add a few out-of-the-can cinnamon rolls. In minutes you’ll have a delicious plate of cinnamon roll waffles, nice and hot and slightly crispy. Topped with icing, syrup and butter. You’ll never eat those regular ole kinda-boring cinnamon rolls again. These are better. Why? Oh that crispy goodness! And the crannies for the icing and syrup and butter?!?? ! Oh my!

Cinnamon Roll Waffles

Tasty Fun

Add walnuts, pecans, fruit… Use whatever toppings you like to these cinnamon roll waffles. Or just pour some warmed real maple syrup on top and enjoy. I use my lil Cuisinart Classic Waffle Maker for making these. It works like a charm. I can make four mini waffles at a time. The first waffle usually gets ‘sacrificed’ in the name of ‘quality control’. That’s another word for ‘I can’t control myself so I have to eat one’.

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Also try my Texas Toast French toast waffles!

This recipe is based on a recipe from A Hen’s Nest.

Cinnamon Roll Waffles
Print Pin
5 from 1 vote

Cinnamon Roll Waffles

This is the easiest breakfast you’ll ever make. And certainly one of the most addicting. Just fire up your waffle maker and add a few out-of-the-can cinnamon rolls.
Course Main
Cuisine American
Keyword cinnamon rolls, waffles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 320kcal
Author From A Hen’s Nest

Equipment

Ingredients

  • 1 tube cinnamon rolls
  • maple syrup warmed, optional
  • butter softened, optional

Instructions

  • Heat your waffle iron.
  • Open the cinnamon rolls and separate them.
  • Stretch them out just a bit then toss them on your waffle iron (my little iron only holds two at a time).
  • Cook for 2-3 minutes or until starting to get crispy.
  • Microwave the icing per package instructions and pour over the waffles.
  • Serve with warmed syrup and softened butter, if desired.

Notes

Depending on your waffle maker, you may want to spray yours lightly with non-stick spray before adding the roll dough.

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 660mg | Sugar: 20g | Iron: 1mg

Nutritional values are approximate.

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Carrots Au Gratin

Paula Deen does crank out some good dishes, like these carrots au gratin. She has a lot of critics, but I’m not one of them. When I do watch cooking shows, I watch for the food. I try to ignore the fluff.

Carrots Au Gratin

A Great Holiday Side Dish

These carrots au gratin came out fantastic. It’s a nice twist on the traditional potatoes au gratin. I think we’ll put this on our to-make list for this year’s Thanksgiving.

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Also try my fried carrots strips with Cajun mayonnaise dipping sauce.

Carrots Au Gratin
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4 from 1 vote

Carrots Au Gratin

A great easy side dish that is a nice twist on traditional potatoes au gratin.
Course Side Dish
Cuisine American
Keyword carrots
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 206kcal
Author Paula Deen

Equipment

Ingredients

Instructions

  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • Preheat oven to 350 F.
  • Melt the butter in a large skillet over medium heat.
  • Add the carrots and green onion and saute for 6 minutes.
  • Add the flour, parsley, salt and pepper. Stir and cook for 2 minutes.
  • Add the milk and stir until thickened, 2-4 minutes.
  • Remove from heat and stir in the cheese.
  • Pour mixture into the baking dish. Sprinkle top with the crushed chips.
  • Bake for 30 minutes or until hot and the chips are a little browned.

Notes

Substitute pepper jack cheese for a nice kick.

Nutrition

Calories: 206kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 364mg | Potassium: 593mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14533IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

Nutritional values are approximate.

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