SIDES

Traditional Irish Colcannon Potatoes and Cabbage

This traditional Irish Colcannon side dish is made with creamy mashed potatoes, swirled with fried cabbage, onions, crisp bacon and simply seasoned with salt and pepper. It’s the perfect addition to any comfort food meal. • 3 large russet potatoes peeled and chunked • 3 large Yukon Gold potatoes peeled and chunked • 7 tablespoons butter • 1/2 cup heavy cream • 1 medium onion chopped • 1/2 head green cabbage chopped • 6 slices crispy cooked bacon coarsely chopped • salt and pepper to taste 1. Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover and let the butter melt. 2. Meanwhile melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender.  Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes. 3. Mash potatoes and gently stir in the cabbage mixture and half of the chopped bacon. Season with salt and pepper to taste. Top with remaining chopped bacon. Cut the remaining tablespoon of butter into pats.  Make small well in top and add remaining butter. Notes • I use a mixture of Russet and Yukon Gold potatoes for this recipe but you can use one or the other if desired. • For aesthetic purposes and for the tradition of the recipe stick with green cabbage. • Are you always pushed for time?  Then cook the bacon up to 3 days in advance and store in a sealed zipper bag in the fridge.  The potatoes can be peeled and soaked in cold water up to 4 hours in advance of boiling them. • If cooking the bacon at the same time whether it be in the oven or in the skillet.  Reserve 2 tablespoons of the bacon fat and use it in place of 2 tablespoons of butter for pan frying the cabbage and onion. • This delectable dish reheats very well in the microwave at a reduced power. • Store leftovers in an airtight container in the refrigerator for up to three days. • You can freeze these potatoes in a heavy duty freezer bag for up to 3 months.  Defrost overnight in the refrigerator.  Because of the high moisture content in both potatoes and cabbage you may need to rework the mash with some butter, sour cream or cream cheese to get it back to its original texture and consistency.

"Best" Baked Beans

Ingredients: 1 lb bacon about 36 regular strips 1 medium white onion diced 4 cans pork and beans 398ml each can 1/4 cup ketchup 1/2 cup BBQ sauce 1/2 cup brown sugar 2 tbsp yellow mustard 1 tbsp Worcestershire sauce Method: Preheat the oven to 350°F. In a large (12 inch) frying pan, cook bacon. Remove cooked bacon from the frying pan and chop into small pieces. Set bacon aside for now. Leave about 1 tablespoon of bacon grease in the frying pan and discard the rest of the grease. Cook onion in the frying pan over medium-high heat until tender, about 5 minutes. Add in ketchup, BBQ sauce, brown sugar, yellow mustard, Worcestershire sauce, and bacon to the frying pan and simmer over low heat for 5 minutes. Spray a 9×13 baking dish with non-stick cooking spray. Place the 4 cans of beans in the dish and remove 1/2 cup of the liquid that came out of the cans. Add in all the contents of the frying pan. Stir well to mix. Place the lid or aluminum foil over the baking dish and bake for 45 minutes. Remove cover after 45 minutes and cook for an additional 15 minutes. Let sit for 20 minutes before serving to give the sauce a chance to thicken a bit.

Braised Onions

Ingredients 4 large sweet onions (2 1/4 pounds), peeled and cut into 1-inch slices 2 tablespoons extra-virgin olive oil 1 tablespoon melted butter 1 tablespoon chopped fresh sage or thyme 1 teaspoon salt ½ teaspoon ground pepper ½ cup low-sodium vegetable or chicken broth Directions Position rack in upper third of oven. Preheat to 450°F. Toss onions, oil, butter, sage (or thyme), salt and pepper in a large bowl. Spread in a 9-by-13-inch metal baking pan (don't use glass or ceramic, which might shatter). Roast, turning once, until browned on both sides, 30 to 35 minutes total. Turn the onions again and carefully add broth to the pan. Continue roasting until the broth is reduced and the onions are very soft, 15 to 20 minutes more.

Baked Potatoes

Gather the ingredients. Preheat the oven to 400 F. Scrub the potatoes with a brush under running water, then dry them off. With a fork, stab each potato in the center once, then flip it over and stab it on the other side. This allows steam to vent as the potato cooks. Microwave the potatoes on high for 5 to 6 minutes for up to two potatoes, 10 to 12 minutes for four potatoes. For more than four potatoes, it is best to microwave them two at a time. Carefully transfer the microwaved potatoes to a sheet pan. Drizzle over some extra virgin olive oil, smearing it around so that the potatoes are evenly coated. (Be careful since the potatoes are hot.) Sprinkle the salt generously over the potatoes and smear that around so that each potato is evenly coated. Place the potatoes directly on the middle oven rack. You can put the baking sheet on the rack below to catch any drippings. Bake for about 30 minutes, or until the skins are crispy and a skewer slides easily into the potato. Remove the baked potatoes from the oven. Split them open and serve with your favorite toppings. Russet potatoes, also sometimes called Idaho potatoes, make the best baked potatoes. They're big and starchy, with thick dark skin that gets beautifully crispy in the oven. Cooking the potatoes directly on the oven rack assures that you will get an evenly cooked potato with a crispy skin. Do not be tempted to wrap each potato in aluminum foil as that will steam the potatoes instead of roasting them

Baked Rice

Baked Rice 1 cup long grain white rice 1 ¾ cups boiling water 2 tablespoons butter 1 teaspoon salt Preheat oven to 375°F. Pour all ingredients into a 2 qt baking dish and stir. Cover tightly. Bake until the water is absorbed, 22 - 27 minutes. Rest 5 minutes. Fluff with a fork and serve. This can be doubled in a 9x13 pan.

Roasted Parmesan-Garlic Carrots

Ingredients Original recipe yields 4 servings 1 pound carrots, peeled 1 tablespoon olive oil ½ teaspoon garlic salt ¼ cup grated Parmesan cheese, or more to taste Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Step 2 Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet. Step 3 Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

German Bechamel Potatoes

Ingredients 1 kg potatoes 50 g bacon (Speck, smoked) 1 onion 40 g butter 40 g flour 375 ml milk 375 ml beef broth (instant) salt, pepper to taste, some parsley or chives Instructions – Boil potatoes, drain the water, pour cold water briefly over them, then peel. – Cut bacon and onions in fine cubes; melt bacon in a skillet, add onions and saute until transparent. – Add butter, then flour. – Pour over slowly with milk and broth, whisk frequently. – Spice with salt and pepper. – Slice potatoes and add to the sauce. – Sprinkle with chopped parsley or chives (can be a mix as well).

Eggs in Mustard Sauce

They're called “Senfeier” in Germany Ingredients: 4 eggs 1 tbsp flour 1/2 liter milk 30 g butter 5 tbsp medium mustard (pref. German mustard) salt, pepper to taste Cooking Instructions – Boil the eggs until they are hard-boiled (the eggs can also be semi hard boiled, but should be easy to peel. Keep them in cold water for 30 seconds so you can peel them easily). – Make the sauce; this is the typical base for a white sauce and can be used for many other sauces: – Melt the butter, add flour, stir continuously until you get a creamy consistence. The sauce should turn into a golden color. – Add the milk bit by bit while stirring, reduce the heat, make sure the milk is not burning on the bottom of the pan. The sauce should come to a brisk boil and should be thickened by then. If not then you added too much liquid. – Remove the pan from the heat, add mustard and spices. – Peel eggs, cut them in halves and serve with the sauce. The mustard eggs taste the best with rice or boiled potatoes. Some serve the mustard eggs dish with vegetable such as carrots, peas, broccoli or cauliflower.

Southern Fried Green Beans

Ingredients: 5 slices bacon, diced 2 (15 ounce) cans green beans, drained 1 tablespoon white sugar salt and pepper to taste Directions: Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.

Tuna Deviled Eggs

Deviled eggs are a perfect appetizer, snack or lunch option. These Tuna Deviled Eggs are zesty and creamy and have some crunchy texture from the celery and pickle. They are made with pantry staples, so you can mix them up anytime. Ingredients • 8 hard boiled eggs • 3–4 Tablespoons mayonnaise • 1–2 Tablespoons Greek yogurt or sour cream • 1 teaspoon Dijon mustard • 1/2 teaspoon hot sauce or Sriracha • 1/2 teaspoon garlic powder • 1 teaspoon paprika • 1/2 celery stalk (minced) • 1 small baby dill pickle (minced) • 1/2 can tuna (3.5 oz total) • 1 Tablespoon fresh green onion and parsley (minced) • salt (ground black pepper, to taste) Instructions 1. Hard boil the eggs. 2. Peel the eggs and cut them in half lengthwise. 3. Scoop out the yolks and place them in a medium bowl. Use a whisk to mix up the yolks, mayonnaise and yogurt until smooth. (You can also use a potato masher or a fork.) 4. Add the mustard, sriracha or hot sauce, garlic powder and paprika. Whisk again until smooth. 5. Flake the tuna with a fork. Instead of the canned tuna, you can use crab meat, cooked shrimp, or even ham. You can also substitute any spices or herbs that you like. Add the celery, pickle, tuna, herbs and salt and pepper. (I didn’t add any salt to mine, but you’ll have to see if it needs it.) Mix to combine. Taste the filling and use your judgment to add more or less of any of the ingredients. 6. Place the yolk filling into a ziptop bag and snip off the corner. Pipe out the filling into the center of the whites. Of course, you can just use a spoon to put the filling inside the whites. 7. Garnish with more of the flaked tuna and the green onions. 8. You can make the deviled eggs ahead of time, up to 2 days in advance. For best results, store the whites separately, covered tightly and refrigerated. Store the yolk filling in the tiptop bag refrigerated also. Pipe the filling into the whites up to a few hours in advance.

KFC Coleslaw

Posted by Kathy Cole

Mushroom Rice

Ingredients 2 - 3 tbsp olive oil , separated 30g / 2 tbsp butter 750g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1) 2 garlic cloves , minced 1 small onion , finely diced 1 1/2 cups long grain rice, uncooked (Note 2) 2 1/4 cups vegetable stock / broth (or chicken) (Note 3) 1 1/2 - 2 cups green onions , sliced Optional: More butter to stir through Instructions 1. Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden). 2. If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic. 3. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown. 4. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here) 5. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low. 6. Cook for 15 minutes or until there is no residual liquid (tilt pot to check). 7. Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!). 8. Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. Serve! Recipe Notes: 1. Mushrooms - Use any type you want. I used normal button mushrooms, it's even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don't slice them too thin otherwise they literally disintegrate! Mushrooms do "suck up" oil but don't be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning. 2. Rice - Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice. BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed). QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes. 3. Liquid to rice ratio - The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy (ie Asian restaurant standard). If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos. 4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it's a lot but it will keep well in the fridge for a few days and it freezes well too!

Rice & Lentil Pilaf

Ingredients: 2 tablespoons olive oil 2 large carrot, peeled and chopped (about 1 cup) 2 stalks celery, sliced (about 1 cup) 1 large onion, chopped (about 1 cup) 3 cloves garlic, minced 1 ¾ cups vegetable broth ½ cup dried lentils 1/2 cup uncooked long grain white rice 2 medium Italian plum tomato, seeded and chopped 2 tablespoons chopped fresh parsley Step 1 Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender. Step 2 Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley. Season to taste.

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

If you want to make the rice look more lemony, add a little turmeric with the lemon juice Servings 16 • 3 Sweet Dumpling or other small winter squash3 Sweet Dumpling or other small winter squash • 1 onion chopped1 onion chopped • 3 cloves garlic minced3 cloves garlic minced • 3 cups cooked brown rice3 cups cooked brown rice • 1/4 cup water1/4 cup water • juice of 1/2 large lemon (such as Meyer) juice of 1/2 large lemon (such as Meyer) • 1/2 teaspoon lemon zest1/2 teaspoon lemon zest • 1 tablespoon soy sauce or coconut aminos1 tablespoon soy sauce or coconut aminos • 1/8 cup minced fresh parsley1/8 cup minced fresh parsley • 1/8 cup minced fresh sage1/8 cup minced fresh sage • 1 teaspoon minced fresh rosemary1 teaspoon minced fresh rosemary • 1/2 teaspoon dried thyme or 1 tablespoon fresh, minced1/2 teaspoon dried thyme or 1 tablespoon fresh, minced • 2 tablespoons pine nuts lightly toasted, 2 tablespoons pine nuts lightly toasted • salt and pepper • Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on. • While the squash are cooking, prepare the lemon-herbed rice. Heat a non-stick pan and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste. • Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.

Mom's Mac and Cheese with Bacon

from The Cast Iron Cookbook: The Recipe Deck by Joanna Pruess

Corn Pudding

I egg 1 stick very soft or melted Butter 8 oz sour cream 1 can creamed corn 1 can regular corn Box of Jiffy corn muffin mix Mix it all together & Bake at 350 x 50 minutes Just close your eyes, don’t count the grams of fat or the calories, and purr!

Southern Fried Okra

Make sure your oil is hot enough before you add the okra pieces to the pan. The cook time will vary, but when the okra is golden brown and crispy, it's time to dip the pieces out with a slotted spoon and drain on paper towels. Fried Okra INGREDIENTS • 2 lbs fresh okra, cut into 1/4 or 1/2 inch slices • 1 cup cornmeal • 1/2 cup flour • 1/4 tsp cayenne • 1/4 tsp black pepper • 1/4 tsp salt • 1 egg • 1/2 cup buttermilk • Frying oil Instructions Heat about 2 inches of oil in a heavy bottomed skillet or Dutch oven to 350 F. In a wide bowl or pie dish, whisk together cornmeal, flour, cayenne, black pepper, and salt. In another bowl, beat the egg into the buttermilk. Working in batches as needed, dip the okra slices in the buttermilk, then the cornmeal mix, tossing to coat. Add the okra to the hot oil and cook until golden brown. Remove to a paper towel lined plate, add extra seasoning as desired, and serve warm. Notes Serve these alongside something wonderfully savory like our slow cooker pulled pork or anything BBQ'd. And if fresh is hard to come by, try using frozen. Just defrost completely, then pat dry before coating.

Fried Cabbage with Bacon, Onion, and Garlic

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.” If you are on a diet or just looking for a vegetable in your recipe then Bacon Fried Cabbage recipe will fill you up. This is the healthiest and simplest recipe can be prepared by using simple ingredients could result in such a flavorful and delicious dish. As cabbage is the main ingredient of this recipe has very low calories index beside this it has an impressive nutrient profile. Well known for its high content of vitamin C and it is also a potent antioxidant that helps to protect against heart disease, certain cancers and vision loss I don’t know what it is about Southern Bacon-Fried Cabbage, but like I said, I cannot stop eating it when it’s made! I find myself grabbing a spoon from the drawer to get a taste …. you know, you have to taste test when you’re cooking! Five minutes later, the same thing! The great thing is my family digs this side dish just as much as I do, so there are never any leftovers! Which, I guess depending on how you look at it, that’s a good thing! The only problem is that it means there is less for me … which maybe that’s why I have to “taste-test” it so much?! I have to make sure I get my fair portion!! QuickTip: Some added butter….it makes a fabulous difference! How to make it? Ingredients: 1 lb bacon ( finely chopped) 1 medium onion (chopped) 2 lbs cabbage (finely diced) 1/4 teaspoon red pepper flakes 2 cloves garlic, minced 1/2 teaspoon black pepper 1 tsp olive oil 1/2 teaspoon salt Instructions: Fry bacon with occasionally stirring until the fat renders and will take crispy brown appearance. Remove the bacon on paper towels to drain and set aside. Take oil in a pan, heat it now add chopped onion and minced garlic in to pan and stir until onion and garlic become translucent. Now add cabbage and pepper flakes, salt into pan and stir until the cabbage is tender, if you prefer it softer put a lid on the frying pan that will give it some steam. Crumble the fried bacon into the pan and mix well. You can keep in the fridge for a day or two and can be reheated in a hot frying pan, but its best freshly made.

Ruth's Chris Sweet Potato Casserole

Ingredients: ~CRUST~ 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) ~SWEET POTATO MIXTURE~ 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Southern Style Green Beans & Potatoes

Ingredients: 2 pounds fresh green beans 8 slices bacon 1 onion, diced 3-4 large red or gold potatoes, peeled 3-4 cups chicken broth 3 tablespoons butter 1 teaspoon salt + more to taste 1 teaspoon pepper Instructions: Wash and trim beans then cut into 2-inch pieces; set aside. Cut bacon into 1/2-inch pieces then sauté over medium heat in a large pot or Dutch oven until browned. Add onion and beans then continue to sauté for 2-3 minutes. Remove from heat. Cut potatoes into large cubes then add to pot. Add chicken broth (enough to cover potatoes), butter, salt and pepper to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low then cook for 30-45 minutes, stirring occasionally. Let rest 15 minutes before serving. Notes: You can make this with canned beans (probably 4-5 cans). Drain the beans and skip sautéing them. Just add the drained beans with the potatoes. Canned beans aren't as good but they're still pretty dang tasty. You can also make this in a crock pot. Once bacon, onion and beans are sauteed, add everything to a slow cooker then cook on low for 6-8 hours or high for 3-4 or until potatoes are tender. I use red potatoes or yukon gold. You won't want to use russet or baking potatoes as they won't hold up being boiled this long.

Corn on the Cob

Grilled Fireball Pineapple

Ingredients: – 2 whole pineapples – 12 oz Fireball Whisky – 1 cup Raw Sugar – 1 cup Brown Sugar – 1 teaspoon Ground Cinnamon Directions: – First, peel the pineapple and score the outside in a diamond pattern. Then place both pineapples in a ziplock storage bag and pour in the Fireball Whisky. Close the bag and squeeze as much air out as possible. Marinate for at least 2 hours in the refrigerator. Turning half way through. – You can use any grill to cook these pineapples, but you do need to be set up for rotisserie cooking. For this cook, I used a propane grill set the two outside burners to medium high and the rotisserie burner for medium. Temperature should be about 450⁰. – Next, combine the raw sugar, brown sugar, and cinnamon in a bowl. – Go ahead and skewer each pineapple with the rotisserie rod and secure with rotisserie forks. – Apply the sugar mixture to the outside of each pineapple and place the rotisserie rod into the motor on the grill. – Cook for approximately 25-30 minutes and apply more sugar mixture once the outside looks dry. – Remove the pineapples once the outside is caramelized about 45-60 minutes total cook time. – Carefully slide the pineapples off the skewer and slice into individual pieces for serving.

Vegetables on the Cobb Cooker

Cobb Vegetables with courtesy of Sean Shreve Firstly a dressing from: 5 T olive oil 1 T lemon juice splash of balsamic 1/2 t mustard powder 4 cloves of garlic - finely crushed 1/2 t dried thyme While I 'steamed' the cut up vegetables on a sheet of foil (I'm lazy and don't like to clean up) with a grinding of black pepper and a grinding of sea salt - the result was succulent. We let the vegies cool down slightly and poured over the dressing. Accompanied by some cold chicken, it was heavenly. We used the cobblestones as fuel and they stayed glowing for at least an hour later even though we took the dome off, I was rather sorry we didn't have any marshmallows! http://www.cobbgrillamerica.com/

If You Like Egg Rolls

INGREDIENTS: I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Directions: Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. Remove lid, stir/toss and taste. Finish to your taste/texture preference.

Southern Bacon-Fried Cabbage

Ingredients 6 slices bacon, chopped 1 large onion, chopped 3 cloves garlic, minced 1 large head cabbage, cored and chopped 2 tsp. seasoned salt ½ tsp. ground black pepper ½ tsp. onion powder ½ tsp. garlic powder Instructions 1. Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest. 2. In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well. 3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes. 4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately.

Cheesy Baked Asparagus

INGREDIENTS 2 lb. asparagus, stalks trimmed 3/4 c. heavy cream 3 cloves garlic, minced kosher salt Freshly ground black pepper 1 c. freshly grated Parmesan 1 c. shredded mozzarella DIRECTIONS Preheat oven to 400º. Place asparagus in a shallow baking dish. Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella. Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)

Garlic Oven Fries (Peggy Vincent)

6 large russet potatoes, brushed clean 1/4 c olive oil 1 T minced garlic 2 t. salt 1 t paprika 2/3 c grated fresh Parmesan (no green can!) 2 T fresh chopped parsley Cut potatoes into wedges lengthwise, 8/potato Steam them for about 4 minutes Line baking sheets with foil or parchment Combine oil, garlic, salt, and paprika. Place potato wedges on baking sheets Pour the oil mxture over them and toss to coat evenly. Arrange in single layers, skin sides down Sprinkle w half of the parmesan and more salt. Bake 35 minutes in a 400° oven, turning a couple of times, till crisp and cooked through. Sprinkle w parsley and the remaining parmesan.

Roasted Smashed Potatoes

INGREDIENTS 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note) 6 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme leaves Kosher salt and ground black pepper INSTRUCTIONS This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning-they will toughen if left too long. A potato masher can also be used to "smash" the potatoes. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel. 2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Potato Cakes (from Leftover Mashed Potatoes)

Ingredients 2 cups mashed potatoes 1 egg white slightly beaten 2 tablespoons chopped white onion 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon vegetable oil Instructions In medium bowl combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile heat oil in a large skillet over medium-high heat. When hot put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned then turn with a spatula and cook other side until brown. Continue making cakes keeping first ones warm.

Spicy Roasted Broccoli Pasta

INGREDIENTS • 2 ½ pounds broccoli, cut into bite-size florets • 2 tablespoons extra-virgin olive oil, more as needed • 1 teaspoon cumin seeds (optional) • ¾ teaspoon kosher salt, more as needed • ½ teaspoon red pepper flakes, or to taste • 12 ounces chiocciole or other tube-shaped pasta • ⅓ cup grated Parmesan cheese • ⅓ cup panko bread crumbs • 1 tablespoon finely grated lemon zest • ½ teaspoon freshly ground black pepper • 12 ounces best quality, whole milk ricotta • Fresh lemon juice, for serving (optional) PREPARATION 1. Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil. 2. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain. 3. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper. 4. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Roasted Garlic Mushrooms

Ingredients • 1 pound fresh mushroom, halved • 1 spray olive oil cooking spray • 1/8 tsp table salt, or to taste • 1/8 tsp black pepper, or to taste • 1 medium garlic clove, minced or pressed • 1 Tbsp fresh thyme, minced • 1 Tbsp balsamic vinegar Instructions Preheat oven to 450°F. Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through. Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.

Best Squash Casserole Ever

You’ll Need: 2 lbs of yellow squash. ½ large onion. 1 sleeve Ritz crackers. 1 cup of cheddar cheese. 2 eggs. ¾ cup of milk. ½ cup of melted butter. Salt and pepper. How to: First, steam the squash and onion lightly, drain and set aside. In a medium bowl, place 1/2 of crackers and ¾ of cheese. Place the squash and onion in a large bowl and add the crackers and cheese mixture to it. Whisk the eggs and milk together in a small bowl then pour over the squash mixture. Add ½ of melted butter into squash, add some salt and pepper and mix well together. In a 9×13 pan, spread the squash mixture and top with the remaining crackers and butter. In a preheated oven to 400 degrees, bake for 25 minutes.

Corn Fritters

INGREDIENTS: 1 can whole kernel corn 2 eggs Salt & pepper to taste 1/2 cup flour 1 tsp baking powder 1/2 shredded cheese 1 pat butter 2 tbsp oil DIRECTIONS: Drain corn and discard liquid. Put eggs, salt and pepper in a bowl and beat. Add flour and baking powder, whisk until smooth. Add corn and cheese. Stir. Put butter and oil in frypan, Heat until bubbly over medium heat. Drop corn mixture in spoonful lots into frypan. When golden turn and cook other side. Drain on absorbent paper and serve

Ranch Potatoes

Ingredients 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of mushroom soup, undiluted 1 1/4 cups milk 1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Directions Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13×9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

Potato Pancakes

Ingredients: 4 cups cold mash potatoes 5 slices bacon 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 eggs well beaten 1/2 cup shredded cheddar cheese Directions: Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp (about 10 minutes). Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Country Ranch Green Beans ‘n Potatoes with Bacon

Ingredients : ½ stick butter (4 Tbl.) 1 small sweet onion, cut into thin wedges 1 medium regular red potato, unpeeled, ½-3/4″ dice ¼ tsp. coarse ground black pepper 3 strips crisp-cooked bacon, thinly sliced ½ tsp. finely minced garlic 1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work) 1 (14.5 oz.) can green beans, drained Directions : In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. Add bacon, garlic, and Ranch Mix. Stir in well. Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty

Potatoes Au Gratin

Ingredients 2 pounds of Russet potatoes, washed well (about 4 large russet potatoes) 1 large sweet onion 2 cups of milk (2% or whole) 2 cups of shredded cheddar cheese (Can use any variety of cheese) 3 tablespoon all purpose flour 3 tablespoon butter 1 tablespoon salt 1/2 tablespoon cracked black pepper 3 green onions (optional) Non-stick spray 9 x 12 rectangular baking dish or a 12" circular baking dish Step 1: Preheat oven to 400 degrees. Step 2: Slice Potatoes and Onion Prior to slicing, peel the potatoes. Next, slice the potatoes very thin along with slicing the onion into thin rings. Set aside. Step 3: Layer Potatoes and Onion into a Baking Dish Spray the baking dish with non-stick spray and then layer the first layer of potatoes in the bottom of the dish. Next, layer the onion slices over top of the potatoes, and repeat until the baking dish is full. Step 4: Heat Flour and Butter in a Large Saucepan Heat a large saucepan over medium heat. Add flour and butter and whisk for 2 to 3 minutes until flour has cooked slightly. Step 5: Add Milk to Create the Cream Sauce Whisk in milk to the butter and flour, and continue to stir until liquid coats the back of the spoon letting you know it is the right consistency. Season the cream sauce with salt and pepper. Step 6: Stir in Cheese Add the cheese to the cream sauce, reserving 1/2 cup for topping the casserole before baking. Step 7: Pour the Cheesy Cream Sauce Over the Layered Potatoes Once the cheese has melted, pour the cheese sauce over the layered potatoes letting it coat all of the potatoes. Top the casserole with the remaining shredded cheese. Step 8: Cover the Dish and Bake for 1 1/2 Hours Cover the potatoes au gratin with aluminum foil and bake for 1 1/2 hours until the potatoes are tender. For the last 15 minutes of cook time, remove the aluminum foil and let the cheese brown on top. Let the casserole sit for 15 minutes and top with chopped green onions if desired.

Crispy Smashed Potatoes

INGREDIENTS Kosher salt 1 ¼ pounds tiny potatoes (1 to 2 inches, about the size of a golf ball) ⅓ cup chicken fat, olive oil or peanut oil Freshly ground pepper 2 tablespoons unsalted butter ½ small yellow onion, thinly sliced into rings 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes Flaky sea salt ¼ cup chopped fresh flat-leaf parsley PREPARATION Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don’t have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes. Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they’re just crushed to expose the inside, but not so much that they fall apart. You’re going for maximum crispy surface area here. Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium–high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side. Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes. Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Roasted Sweet Potatoes

Ingredients 3 Sweet potatoes, peeled and cut into bite size cubes 2 tsp olive oil 1 tbsp butter 1 tbsp of brown sugar (more if you want it sweeter) 1 tsp of ground cinnamon 1/4 tsp of ground nutmeg Pinch of ground ginger Sea salt, to taste Directions Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

Brown Sugar and Bacon Baked Beans

Brown Sugar and Bacon Baked Beans Ingredients 10 slices bacon halved 1 yellow onion finely diced 1/2 green bell pepper finely diced 54 oz can pork and beans or equivalent number of smaller cans 4 Tbsp ketchup 1/4 cup molasses 2/3 cup brown sugar 1/4 cup cider vinegar 2 tsp dry mustard Instructions Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel. Preheat oven to 325 degrees and set rack to the lower-middle rack position. In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and saute about 5 minutes, until softened. Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so. While the mixture is simmering, grease a 13×9 baking dish. Pour beans into the prepared baking dish and lay cooked bacon on top of the beans. Bake for 2-3 hours, depending on your desired consistency. Let the beans stand for 5 minutes before serving.

Spanish Style Cabbage

Ingredients: 1/2 head of cabbage chopped 1 lb of hamburger meat 1 can of Rotel 1 packet taco seasoning Instructions: Brown hamburger, drain. Sauté chopped cabbage in 2 Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of Rotel and half can of water. Simmer until liquid is absorbed.

Perfect Thanksgiving Stuffing

Ingredients: 1 onion, diced 1 green pepper, diced 1 c butter 3/4 c diced celery (or a teaspoon of celery seeds) 2 eggs, beaten 2 cans chicken broth 1 (16 oz) bag Pepperidge Farm herbed seasoned stuffing (crumbs, not cubes or croutons - blue & white bag) 1 (16 oz) bag soft bread crumbs garlic poultry seasoning fresh or dried parsley flakes 1/2 tsp oregano 1 Reynolds turkey size baking bag Directions: In a large bowl: Combine the bag of bread crumbs with the herbed seasoned stuffing In fry pan: Melt butter over a medium high heat. Sautée onions, green pepper and celery (or celery seed) until all is softened and translucent. Pour melted butter and vegetables over all bread cubes and crumbs. Mix in the two beaten eggs. Toss. Add: 1 tsp. Garlic Powder 1 tsp. Poultry Seasoning 2 Tablespoons Dried Parsley 1 Tsp. Oregano Toss again. Now pour chicken broth over all of mixture, making sure that stuffing is ALMOST wet, (you want it to be more than damp, but not downright wet) so that stuffing doesn’t dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed). (Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.) Toss once again, making sure all bread is well coated with all ingredients. Stuff the turkey, packing tightly, but not too tightly, (as in “don’t really jam it in there”) at both ends. (If you have any left over, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in oven with turkey for extra stuffing) Use softened butter, and using fingers, rub butter all over turkey until coated, and then shake a little paprika over top of entire turkey. Put about 2 tablespoons flour inside baking bag before putting the turkey inside. Push turkey into bag,close bag tightly, make three slits across the top of the bag for ventilation, and put into roaster pan. Put lid on roaster, and then bake, following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr. to one hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.

Corn Casserole

Ingredients: 1 box Jiffy cornbread mix 1 can cream style corn 1 can whole kernel corn, drained 2 eggs 1 stick butter melted 1 Cup Sour cream Instructions: Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes

Scalloped Potatoes

INGREDIENTS 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1 1⁄2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1⁄2 cup grated cheese, to sprinkle on top DIRECTIONS In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

Cabbage and Bacon

Ingredients 1 teaspoon vegetable oil 4 slices bacon, cut crosswise into ½-inch pieces 1 onion, thinly sliced, 1 medium green cabbage, cored and cut into 1-inch pieces ¼ cup cider vinegar ¼ cup sugar 3 tablespoons soy sauce Instructions Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently. Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes). Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes. Stir in bacon. Quick Tip: Toss in a crock pot and let it slow cook the cabbage to perfection!

Fried Rice

You’ll Need: 4 cups of cooked rice. 3 tbsps of butter. 1 diced onion. 12 oz of frozen peas and carrots. ½ cup of soy sauce. 3 beaten eggs. How to: In a large nonstick skillet, melt the butter and sauté the onion until tender. Mix in the peas and carrots and heat until thawed and tender. Move the vegetables to one side of the skillet and scramble the eggs in the other side. Once scrambled, mix the eggs and vegetables together then stir in the soy sauce. Mix in the rice gradually until well combined.

Easy Pickled Eggs (No Canning Required)

Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time! INGREDIENTS: 12 hard boiled eggs, peeled and cooled 2-3 sprigs fresh dill 1 clove garlic 3 cups white vinegar 1 cup water 1 teaspoon coarse salt 1 large onion, thinly sliced 1 bay leaf 1/3 cup sugar 4 teaspoons pickling spices DIRECTIONS: Place all ingredients except eggs, garlic, and dill in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full. Pour the liquid over the eggs and seal the jar. Refrigerate at least 3-4 days before eating (1 week is best). NOTES: These will keep weeks in the fridge but never last that long. Enjoy the onions on salads or in sandwiches.