Category: Side Dishes & Salads

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
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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
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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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Spanish Style Beans

I am not exaggerating when I say that everyone thought that these Spanish style beans from Drick’s Rambling Cafe are the best they ever had. They have a great southwestern zing to them. They are packed with so many flavors. And they are definitely out-of-the-ordinary crazy delicious. I know there are a lot of ingredients in these beans. But they are oh so worth the effort. You’ve never had beans like these before.

Spanish Style Beans

Not Just A Bowl Of Beans

These Spanish style beans are not only great as a side, but also great on hot dogs or as a dip (get a bag of those big Frito Scoops and dig in!). The flavors are amazing. These are not bland beans by any stretch of the imagination.

This recipe calls for Ranch Style beans. Our local Meijer grocery store did not carry them, but Kroger did. They are basically pinto beans in a well-seasoned sauce. I always keep a few cans on hand for recipes like this.

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Also try my enchilada beans.

Spanish Style Beans
Print Pin
4 from 1 vote

Spanish Style Beans

Great as a side, on dogs, or as a dip!
Course Side Dish
Cuisine American
Keyword beans
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 35kcal
Author Drick’s Rambling Cafe

Equipment

Ingredients

Instructions

  • Preheat oven to 325 F.
  • Heat the oil in a large Dutch oven or oven-safe pot.
  • Saute the onion, bell pepper and jalapeño until tender.
  • Add the garlic and saute another 2-3 minutes.
  • Add the bay leaves, oregano, liquid smoke (if using), beans, paprika, bouillon, and ham. Stir. Season with salt and pepper.
  • Cover and place in oven. Cook until hot and bubbly, 30-35 minutes.
  • Stir in the vinegar and garnish with parsley before serving.

Notes

Add water if the beans are too thick.

Nutrition

Calories: 35kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 176mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 25mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Bean Salad

Well, this was supposed to be a garden bean salad, but thanks to the bad drought this year, beans are hard to find. So, I used canned beans instead. I was very happy with the results. Delicious beans and crunchy onions, all in a tangy vinegar dressing.

Bean Salad

Kinda Like My Mom’s Bean Salad

You can pretty much use whatever beans you like or have on hand. Just make sure that you rinse them well first. And then drain them well. You want to get rid as much of the liquid as you can.

This salad is very much like my mom’s salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.

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I also love making (and devouring) my 7-bean salad.

Bean Salad
Print Pin
5 from 1 vote

Bean Salad

This salad is very much like my mom’s bean salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.
Course Side
Cuisine American
Keyword bean salad
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 116kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the onion in a bowl of water and soak for 10 minutes. Drain well.
  • In a small bowl, whisk together the vinegar, sugar and 1/2 teaspoon of salt. Drizzle in the oil while still whisking.
  • Place the beans in a large bowl. Add in the onions and dressing. Mix well. Sprinkle with the parsley and season with salt and pepper.
  • Let set at room temperature for 1 hour, stirring occasionally, before serving.

Notes

Refrigerate any leftovers. Stir before serving.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

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Deviled Egg Salad

I love deviled eggs. I love egg salad. Now I can have them both in a deviled egg salad. And I don’t actually mind making them even if peeling the eggs can take a while when you’re making a big batch. This recipe from Simply Recipes takes all of the classic flavors of deviled eggs and puts them into a great salad.

Deviled Egg Salad

I Am Hard-Boiled Egg Challenged

I recently bought an egg cooker. To be honest, I had no hopes of it working. But it does! It makes hard-boiled eggs (and other styles) perfectly every time. I was shocked. The model I have is no longer available. The one below is similar and has a few cool features that mine does not. This little device keeps me from embarrassing myself when I mess up making hard-boiled eggs. It’s worth every penny!

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Also try my cool-and-crunchy egg salad.

Deviled Egg Salad
Print Pin
5 from 1 vote

Deviled Egg Salad

This recipe from Simply Recipes takes all of the classic flavors of deviled eggs and puts them into a great salad.
Course Side Dish
Cuisine American
Keyword deviled, eggs, salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 241kcal
Author Simple Recipes

Equipment

Ingredients

Instructions

  • Boil the eggs.
  • Peel and chop.
  • In a large bowl, place the eggs, green onion, celery, and red bell pepper.
  • In a small bowl, combine the mustard, mayonnaise, wine, and hot sauce.
  • Season with salt and pepper.
  • Fold the dressing into the eggs mixture.
  • Chill for at least 2 hours.
  • Serve sprinkled with a little paprika.

Notes

Best served nice and cold.

Nutrition

Calories: 241kcal | Carbohydrates: 3g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 314mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1028IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg

Nutritional values are approximate.

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Meatloaf TV Dinner Part 3: The herbed peas and carrots

My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, scratch mashed potatoes with gravy, these fantastic herbed peas and carrots, and a light apple pie wonton crisp.

Meatloaf TV Dinner Part 3 - The herbed peas and carrots

Gotta Have Your Veggies!

In this meatloaf TV dinner part 3, we’ll make the peas and carrots. These are not the canned peas and carrots you might remember from your school cafeteria or from a frozen TV dinner. You’ll actually want to sit down with a bowl of these and dig in, and you’ll probably ask for seconds!

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I have to admit, in the days when I did sit down with a TV dinner, I put butter on my peas and carrots. But then, I used to put butter on just about anything. Now I try to refrain and just use lots of freshly ground black pepper instead.

Smoked meatloaf recipe
Mashed potatoes and gravy recipe

Meatloaf TV Dinner Part 3 - The herbed peas and carrots
Print Pin
5 from 1 vote

Meatloaf TV Dinner Part 3: The herbed peas and carrots

Great peas and carrots!
Course Side Dish
Cuisine American
Keyword carrots, peas, tv dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 132kcal

Equipment

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 7 medium carrots peeled and diced small
  • 2 medium shallots peeled and finely chopped
  • ¼ cup water
  • 1 pound baby peas frozen, thawed
  • 1 tablespoon parsley minced

Instructions

  • Heat the butter and oil in a large saute pan over medium heat.
  • Add carrots and shallots.
  • Season with salt and pepper and cook until the shallots are softened, about 10 minutes.
  • Add the water and cook until it evaporates and the carrots are tender, 5-10 minutes.
  • Add peas and cook until heated, 3-5 minutes.
  • Remove from heat and stir in parsley.
  • Season with salt and pepper to taste.

Notes

You can substitute sweet onion or red onion for the shallots.

Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 445mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12646IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 1mg

Nutritional values are approximate.

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Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. For our meatloaf TV dinner Part 2 we settled on this outstanding combination of smoked meatloaf, these scratch mashed potatoes with gravy, some fantastic herbed peas and carrots, and a light apple pie wonton crunch.

Meatloaf TV Dinner Part 2 - The mashed potatoes and gravy

The Perfect Side

In this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.

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Herbed peas and carrots recipe
Smoked meatloaf recipe

Meatloaf TV Dinner Part 2 - The mashed potatoes and gravy
Print Pin
5 from 1 vote

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

Outstandingly yummy mashed potatoes and gravy!
Course Side Dish
Cuisine American
Keyword gravy, mashed potatoes, tv dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 361kcal
Author Ina Garten

Equipment

Ingredients

For mashed potatoes

  • 3 pounds white potatoes peeled and quartered
  • kosher salt
  • ¼ pound unsalted butter
  • 1 cup half-and-half
  • ½ cup sour cream
  • ½ teaspoon ground black pepper

For the gravy

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook until tender, 15-20 minutes.
  • Drain.
  • Melt the butter in the half-and-half over medium-low heat.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste.
  • Mix until mashed but not smooth.

For the gravy

  • Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don’t rush it!)
  • Whisk the flour into the pan and add salt and pepper.
  • Cook for another 2-3 minutes, stirring.
  • Add the chicken stock and cook another 4-5 minutes, until thickened.
  • Add the cream.
  • Stir and serve.

Notes

I also like to steam my potatoes instead of boiling them.

Nutrition

Calories: 361kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 333mg | Potassium: 717mg | Fiber: 4g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 1mg

Nutritional values are approximate.

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Solterito Arequipeño (Arequipa Avocado Salad)

This salad reminds me of the time we spent in Arequipa. Many, many, years ago, I lived in Lima, Peru. Every vacation we had was spent driving, flying, boating or somehow traveling Peru. In one such journey, we took the train from Puno to Arequipa. It was quite an amazing ride through the Andes. Arequipa was an interesting city with fantastic architecture. Many of the buildings are white (from a white volcanic rock), making it look unlike most of the towns we stayed in.

Arequipa is called The White City, but not only because of the white buildings. Many of its early colonial inhabitants were Creole, from Iberia. It’s also not far from the Nazca lines which we flew over in a tiny plane… and although the lines were way cool, the flight was far from it!

Arequipa Avocado Salad

Tasty And Fresh

Solterito Arequipeño (Arequipa Avocado Salad) is tasty and fresh. I had some Peruvian choclo from a recent trip to Jungle Jim’s in Cincinnati. It makes this dish even more special. I ate a lot of choclo when we traveled Peru. It was one of my roadside-stand favorites.

My mom gave us a few paintings that she bought in Arequipa that show some of the white buildings there. We have them hanging in our dining room.

Arequipa, Peru Painting

Arequipa, Peru Painting

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Arequipa avocado salad brings back many memories to me. So does my papa al Huancaína.

Arequipa Avocado Salad
Print Pin
3 from 1 vote

Solterito Arequipeño (Arequipa Avocado Salad)

A refreshing Peruvian salad
Course Side
Cuisine American
Keyword avocado, salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 266kcal
Author Mike

Equipment

Ingredients

  • 1 avocado ripe
  • 1 large carrot peeled and cubed
  • 8 ounces queso blanco can substitute feta cheese
  • 1 can Lima beans
  • 1 red onion chopped
  • 2 ears frozen choclo corn or sweet corn-on-the-cob
  • 1 red chilli pepper finely chopped
  • 6 ounce black olives sliced, drained
  • 1 teaspoon olive oil
  • 2 limes juiced
  • 1 tablespoon fresh parsley finely chopped
  • kosher salt
  • freshly ground black pepper

Instructions

  • Boil the corn for 10 minutes.
  • Add in the carrots and boil for 5 more minutes.
  • Add the beans and boil for another 5 minutes.
  • Remove from heat and drain.
  • After corn has cooled slightly, cut kernels from the cobs.
  • Place corn, carrots, beans, onion, cheese, and olives into a medium bowl.
  • In a separate bowl, whisk together the oil, lime, parsley and salt and pepper, to taste. Pour into vegetable bowl and stir.
  • Let cool 10 minutes in the refrigerator.
  • Serve topped with the avocado.

Notes

Best served immediately.

Nutrition

Calories: 266kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 889mg | Potassium: 526mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2468IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 2mg

Nutritional values are approximate.

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Muffuletta Pasta Salad

Marguerite over at Cajun Delights posts some of the best food I’ve ever seen (and tasted). Everything she makes always looks soooo good! Her muffuletta pasta salad is no exception! I’m a huge fan of muffuletta sandwiches, so I knew already that I’d be a fan of this salad. All the great tastes of the classic sandwich, put it a bowl! Heck yeah, sign me up!

I recently bought a big jar of Boscoli olive salad. I usually make my own olive salad, but everyone raves about Boscoli, so I thought I’d try it. It’s perfect for this pasta salad, and it’s a lot quicker than making your own olive salad. And by-the-way, Boscoli also makes a great dirty martini olive juice!

Muffaletta Pasta Salad

The Perfect Bowl Of Happiness

Pair this muffuletta pasta salad with a muffuletta flatbread pizza and you’ve got yourself a meal! And for a slight twist, use a roasted red bell pepper instead. It doesn’t change up the flavors in a huge way. But you’ll notice the difference.

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)
  • Real Mayonnaise Made Like Homemade: Time-honored…
  • A History of Delicious: Our simple…
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This is the perfect side for a muffuletta hot dog!

Muffaletta Pasta Salad
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3.34 from 3 votes

Muffuletta Pasta Salad

Fantastic pasta salad with that great muffuletta taste
Course Side
Cuisine American
Keyword pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
2 hours
Total Time 20 minutes
Servings 6
Calories 713kcal
Author Marguerite at Cajun Delights

Equipment

Ingredients

For the salad

For the dressing

Instructions

  • Cook the pasta per package instructions. Drain well and let cool.
  • Combine pasta with onion, pepper, mozzarella, ham, salami, and olive salad in a large bowl.
  • In a small bowl, whisk together the vinegar, mayo, mustard, Cajun seasoning and salt and hot sauce (to taste).
  • Add dressing to pasta mixture. Stir well.
  • Refrigerate for at least 2 hours before serving.

Notes

Always stir before serving.

Nutrition

Calories: 713kcal | Carbohydrates: 50g | Protein: 41g | Fat: 38g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1967mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1724IU | Vitamin C: 36mg | Calcium: 413mg | Iron: 2mg

Nutritional values are approximate.

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