Category: Side Dishes & Salads

Fried Carrot Strips with Cajun Mayonnaise Dipping Sauce

Wow. Who would’ve thought that fried carrot strips with Cajun mayonnaise dipping sauce would be sooooo good? I mean, really good! You have to make these. The carrots come out crunchy, almost like potato chips. All you need then is to dip them into a spicy cool sauce and life is good!

The fried carrot strips with Cajun mayonnaise dipping sauce taste almost like sweet potatoes, actually. I could see cutting these into thin fries and having them come out fantastically crispy. The dipping sauce is also really good. It pairs up perfectly with the carrots.

Fried Carrot Strips with Cajun Mayonnaise Dipping Sauce

Dark But Not Burnt

Don’t be afraid to fry the carrots until they are very dark. They aren’t burnt even though they may look that way. Any lighter and they will be soggy and soft – not a good combination for dipping!

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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Also try my spicy cranberry glazed carrots. Like fried? My fried poblano strips are the bomb.

Fried Carrot Strips with Cajun Mayonnaise Dipping Sauce
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5 from 1 vote

Fried Carrot Strips

Yummy crunchy fried carrots with a kicked-up dipping sauce.
Course Appetizer
Cuisine American
Keyword carrots, deep-fried
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 2301kcal
Author Mike

Equipment

Ingredients

For the Cajun mayonnaise dipping sauce

For the carrots

Instructions

  • Combine all of the dipping sauce ingredients and refrigerate for at least 4 hours.
  • Heat oil in a Dutch oven or deep-fryer to 350 F.
  • Cut the carrots into 1/16″ thick strips lengthwise.
  • Working in batches, fry the carrots until dark, about 10-20 seconds.
  • Remove to a paper towel-lined plate to drain.
  • Serve with the dipping sauce.

Notes

The dipping sauce is great for fries, too!

Nutrition

Calories: 2301kcal | Carbohydrates: 10g | Protein: 1g | Fat: 260g | Saturated Fat: 184g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 419mg | Potassium: 319mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15444IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

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Country Green Beans

I love country green beans cooked this way. They’re as good as the ones I’ve eaten at our local favorite soul food restaurant. That’s saying a lot. I could actually eat a bowl of these for dinner. By themselves, specially if they are made with fresh green beans.

Country Green Beans

Great Beans Thanks To The Broth

Yes, you can make country green beans with canned beans, but the end result will be nowhere near as good. Frozen beans will give you a little bit better results, but fresh is (always) best!

These beans are best when made with homemade chicken broth or stock. You can also make them with beef broth. If you do have to buy your stock, make sure you get a good brand.

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Also try my grilled Chinese long beans and my southern green beans.

Country Green Beans
Print Pin
5 from 1 vote

Country Green Beans

These beans are best when made with homemade chicken broth or stock. You can also make these with beef broth.
Course Side
Cuisine American
Keyword green beans
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 103kcal
Author Mike

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ cup white onion chopped
  • 4 slices smoked bacon chopped
  • 1 pound fresh green beans
  • 4 cups chicken broth

Instructions

  • Heat oil in a medium pot. Add onions and bacon and cook until the onions are just starting to soften and the bacon is cooked (the bacon will not be crispy).
  • Add in the beans and broth. Bring to a boil and reduce to a simmer and cook until the beans are done, 30-45 minutes.

Notes

As a variation, you can cook the bacon in a separate skillet. Drain most of the fat. When the beans are done cooking, place them in the skillet over high heat just long enough to toss and coat with the bacon drippings. Serve.

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 1156mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Chinese Long Green Beans

The produce section at Jungle Jim’s in Cincinnati is fantastic. The last time we were there I noticed they had Chinese long green beans, so I picked up a pound. I’ve seen them used on cooking shows on TV, but I’ve never cooked them. I figured I’d try out some grilled Chinese long green beans. And I’m glad I did!

Grilled Chinese Long Green Beans

Add Some Contrast

I decided to make these grilled Chinese long green beans along with some sliced radishes and minced garlic. I liked the slight heat from the radishes. And of course garlic and green beans were made for each other. Grilling adds that extra flavor you’re just not going to get on the stovetop.

These beans have great green bean flavor that you are used to. Plus they’re fun to look at. They are over a foot long!

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(I noticed yesterday that our local grocery store is now carrying Chinese long green beans! Woo hoo!)

Also try my barbecue green beans.

Grilled Chinese Long Green Beans
Print Pin
4 from 1 vote

Grilled Chinese Long Green Beans

Grilling these beans until they are a little caramelized really brings out the flavor!
Course Side
Cuisine American
Keyword beans, grilled
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 38kcal
Author Mike

Equipment

Ingredients

  • 1 pound Chinese long green beans
  • 6 radishes halved
  • 2 cloves garlic minced
  • Olive oil

Instructions

  • Preheat grill to medium high.
  • Place beans, radishes and garlic in a large bowl.
  • Drizzle with oil and toss to combine.
  • Place vegetable mixture onto the grill.
  • Grill until starting to char, then flip and continue grilling until lightly charred and the beans are tender.

Notes

I like to shave or grate a little Parmesan over the tops of the beans before serving.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg

Nutritional values are approximate.

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Creole Pasta Salad

Paul Kirk’s book Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness is full of great recipes. Such as this outstanding Creole pasta salad. We loved the crunch of the bell pepper and celery, the smoothness of the pasta and buttermilk dressing, the pop of the tomatoes, and our favorite, the briny saltiness of the olives. Although I used tri-color Rotini pasta, you can use elbow macaroni instead. Or even wagon wheel pasta.

Creole Pasta Salad

Perfect For That Family Picnic

This recipe serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in! If you want to keep out the heat, just leave out the cayenne pepper. But for more kick, substitute pepper jack cheese for the cheddar cheese.

Just In Case

If you’re taking this salad on the road, you might want to plan ahead for it needing a little help. By that I mean it can dry out as it sits in the fridge. That’s easy to fix. Just add a bit of buttermilk and stir. Or mayonnaise. Or both. You can do that before you hit the road or once you arrive at your destination. You won’t need to add a lot. But you definitely don’t want to serve a dry salad!

The No Light Zone

I don’t think that this salad is the time to ‘go light’ on the ingredients. No low-fat buttermilk. No diet mayo. This salad is meant to be a bit decadent. So load up on the good stuff. Hey, it’s got lots of fresh ingredients too. Those’ll cancel out the real buttermilk and mayonnaise, right?

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 check out my other version of Creole pasta salad.

Creole Pasta Salad
Print Pin
4 from 1 vote

Creole Pasta Salad

This is my take on Paul Kirk’s Creole macaroni salad. It serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in!
Course Side Dish
Cuisine American
Keyword Creole, pasta salad
Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Servings 12
Calories 323kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cook the pasta per the package instructions. Rinse and drain well and let cool completely.
  • Combine the pasta, tomatoes, cheese, celery, onion, bell pepper and olives in a large bowl.
  • Combine the mayo, buttermilk, garlic, salt, and white and cayenne peppers in a bowl and pour over the salad.
  • Toss to combine.
  • Let set in the fridge for at least 4 hours until well chilled.
  • If the salad seems dry, add in a tablespoon of extra buttermilk and stir to moisten.

Notes

Stir again before serving.

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 429mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 1mg

Nutritional values are approximate.

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Peas and Pasta Salad

There’s something about the ‘pop’ of putting peas in a smooth, creamy pasta salad. I added in some ham I had smoked a while back that was hiding in the back of the freezer. It added a nice smoky flavor to the salad. If you don’t have any ham, you can leave it out and still have a great peas and pasta salad. For extra crunch, add in some finely chopped green and red bell pepper.

Peas and Pasta Salad

Different Cheeses For Different Tastes

For extra smoky goodness, substitute a smoked cheddar instead. Or for a lighter cheese flavor use mild cheddar. Monterey Jack cheese is also great in this 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 old fashioned macaroni salad.

Peas and Pasta Salad
Print Pin
5 from 1 vote

Peas and Pasta Salad

There’s something about the ‘pop’ of putting peas in a smooth, creamy pasta salad.
Course Salad
Cuisine American
Keyword pasta salad, peas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 706kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Drain well and let cool.
  • Transfer to a large bowl.
  • Add the red onion, mayo, vinegar, Worcestershire sauce and sugar to a small bowl.
  • Season with salt and pepper and mix well.
  • Add to the pasta and fold to combine.
  • Add the remaining ingredients to the large bowl and fold to combine.

Notes

Always stir before serving.

Nutrition

Calories: 706kcal | Carbohydrates: 49g | Protein: 18g | Fat: 47g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 835mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 23.1mg | Calcium: 81mg | Iron: 1.8mg

Nutritional values are approximate.

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Refrigerator Cucumber Salad

We really enjoyed this refrigerator cucumber salad. It makes a good-sized batch and keeps in the fridge for up to 2 months. Fresh cucumbers, onions, and peppers from our local farmer’s market make it even better! This salad has an amazing fresh crunch to it. It screams summer. But it can also be made year-round as many of the ingredients are now available any time you want. The dressing or brine is of course a bit vinegary so you get some of that tartness. Sugar is added to mellow that out a bit and of course add some sweetness.

Refrigerator Cucumber Salad

The Perfect Salad

There are several variations of this recipe for refrigerator cucumber salad around. I like this one since it uses celery flake, which adds a really nice flavor. You could substitute fresh chopped dill instead.

I shave or peel my cucumbers first. Depending on how thick the skins are, I find them to be a little too hard. Removing that outer layer keeps them still freshly crunchy but without the hard exterior. I keep the seeds, though. Doing that is up to you!

No Heat Zone

The recipe calls for adding a bit of red pepper flake. It’ll add some heat to the brine. Which means you’re going to get a bit of a spicy hit with each after bite. I happen to love the heck out of that. But if you’re not into spicy foods, or you’re serving this to people that don’t, you can leave it out entirely and not miss a thing. In it’s place I’d add a few whole black peppercorns. You still want a pepper-like flavor in the brine.

I made the salad in wide-mouth quart-sized jars, but you could use smaller decorative jars and give this out as a great summer gift.

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You’ll also want to make my watermelon pickles.

Refrigerator Cucumber Salad
Print Pin
3 from 2 votes

Refrigerator Cucumber Salad

We really enjoy this salad. It makes a good sized batch and keeps in the fridge for up to 2 months. Fresh cucumbers, onions, and peppers from your local farmer’s market makes it even better!
Course Salad
Cuisine American
Keyword cucumber, salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -3 quarts
Calories 740kcal
Author Mike

Equipment

Ingredients

Instructions

  • Mix the cucumbers, onion, bell pepper and salt in a large bowl.
  • Place remaining ingredients into a pot. Bring to a boil. Remove from heat and add 1 1/2 cups of ice cubes. Wait until the ice has melted.
  • Layer the cucumbers, onion and peppers in the jars. Depending on how large your produce is and how tightly you layer them, you might need 3 jars.
  • Pour the vinegar mixture into each jar, up to about 1″ from the top. Seal and refrigerate for up to 2 months.

Notes

Stir before serving.

Nutrition

Calories: 740kcal | Carbohydrates: 172g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 3529mg | Potassium: 1070mg | Fiber: 7g | Sugar: 162g | Vitamin A: 1034IU | Vitamin C: 89mg | Calcium: 127mg | Iron: 2mg

Nutritional values are approximate.

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