Showing posts with label Side Dish Recipes. Show all posts
Showing posts with label Side Dish Recipes. Show all posts

Friday, November 7, 2014

Southern Baked Beans

Baked Beans


These mouth watering Southern Baked Beans will compliment any BBQ or Grilling menu.


Ingredients

1 large onion, diced
2 (16-ounce) cans pork and beans
3 Tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 Tablespoons ketchup
1 Tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Directions

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar,
ketchup, and lemon juice. 

Top with the bacon pieces. 

Bake, covered, for 45 to 60 minutes.




Saturday, November 1, 2014

British Chunky Chips


Now you don't have to go to Paris to indulge in a classic treat...This “British Chunky Chips” recipe is melt in your mouth good!

happy-halloween line


Ingredients



3 large baking potatoes, sliced into chunky chips
1 tbsp olive oil
1/4 sea salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper


Directions 



Heat oven to 400F. 

Arrange the chips on a baking tray, drizzle with the oil and season. 

Bake for 40-45 minutes until golden, turning halfway through.

Sereve.



Thursday, October 30, 2014

Classic Potato Salad with Sweet Relish



America’s favorite side dish is this Classic Potato Salad with Sweet Relish. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.



Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
2 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
½ cup sweet relish
1 cup thinly diced celery
½ cup diced red pepper
½ cup diced scallions
2 tablespoons white wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, relish, peppers, vinegar, onion, salt, pepper and 
eggs.


Serve chilled or at room temperature.




Red Potato Salad with Crab


One of America’s favorite side dish is this Classic Red Potato Salad with Crab. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.



Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
1 cup crab meat
1 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
1/2 cup sweet relish
1 cup thinly diced celery
1/2 cup diced red pepper
1/2 cup diced scallions
1 tablespoons lemon juice
1 1/2 teaspoons Old Bay
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, crab, scallions, red peppers, lemon juice, Old bay, salt, pepper and eggs.


 Serve chilled or at room temperature.



Classic Potato Salad with Pickles


America’s favorite side dish is this Classic Potato Salad with Pickles. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 Tablespoon French’s mustard
1/4 diced dill pickles
1 cup thinly diced celery
1/2 cup diced red pepper
1/2 cup diced yellow onion
2 Tablespoons pickle juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, pickles, juice, onion, salt, pepper and eggs.


Serve chilled or at room temperature.




Waldorf Potato Salad


One  America’s favorite side dish is this Waldorf Potato Salad  This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients, apples, and walnuts makes a big favorite among family and friends.




Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
2 cup thinly diced celery
1 cup diced Granny Smith apple
1/2 cup chopped walnuts
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, apples, walnuts, salt, pepper and eggs.


Serve chilled or at room temperature.




Classic Red Potato Salad


America’s favorite side dish is this Classic Red Potato Salad. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.




Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
1 cup thinly diced celery
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart sauce-pot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.





Wednesday, October 29, 2014

Cajun Pumpkin Seeds

Pumpkin Seeds

Add a touch of spice to your holidays with this awesome recipe for "Cajun Pumpkin Seeds".


Ingredients

2 cups pumpkin seeds; rinsed and airdried
1 Tablespoon extra virgin olive oil
1 Tablespoons Cajun Seasoning
1 teaspoon sea salt; if Cajun Seasoning was made without sea salt

Directions

Oven:

Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat.

Spread on a rimmed baking sheet and sprinkle with 
salt. 

Bake about 10-15 minutes and stir.

Bake 5-6 minutes longer, or until lightly toasted.

Transfer to a large shallow plate to cool before serving.

Stovetop:


Warm a large skillet over medium heat.

Add oil, then seeds, and stir well to coat.

Spread mixture in an even layer; stir often until seeds are lightly toasted.

Season with salt.

Transfer to a large shallow plate to cool before serving.








Tuesday, October 28, 2014

Baked Crab & Artichoke Dip


Nothing says, “this party rocks” Baked Crab & Artichoke Dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”


Ingredients: 


2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
Sea salt and pepper to taste
1/2 teaspoon cayenne
1 1/2 pounds lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread

Directions

Preheat oven to 375 degrees F (190 degrees C). 

Line a baking dish with aluminum foil.
Combine ingredients in a large bowl; season with sea salt and black pepper.
Cut the top 1/3 off the loaf of sourdough bread and discard. 

Remove the bread filling and discard, leaving just the crust. 
Place in the prepared baking dish.

Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.





Avocado Corn Salsa


It doesn't get much more Mexican than "Avocado Corn Salsa"... just try it and tell me you don’t want to eat it by the bowl full. I dare you! 


Ingredients


2 medium size front of a car does, finely chopped 
1 cup cooked frozen corn 
2 medium tomatoes, seated and finely chopped 
3 tablespoons chopped fresh cilantro 
3 tablespoons lime juice 
1 teaspoon hot green chili peppers 
1/2 teaspoon sea salt
2 cloves garlic, roasted and minced

Directions


Roast garlic.

Cook corn thoroughly.

Combine all ingredients in a large bowl, mix well.

Cover and refrigerate until ready to serve.


Monday, October 27, 2014

Ginger Ale Grilled Corn


Grilled Corn

 "Ginger Ale Grilled Corn" a awesome fast and delicious fresh treat and a favorite everyone will love.


Ingredients

2 cup Schweepes Ginger Ale
1/4 cup garlic powder
2 ears corn, husked and cleaned
12 tablespoons butter, divided
1 table spoon fresh parsley; chopped

Directions

Preheat grill for medium heat, or preheat your oven to 350 degrees F.

Place each ear of corn on a separate square of aluminum foil. 

Place 1 tablespoon of butter on each one, brush with ginger beer, and sprinkle with garlic powder and parsley. 

Wrap ears tightly with the foil.

Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.