SIDES

Mexican Rice

Ingredients: 1 Tablespoon oil (I used olive oil) 1 Tablespoon butter 2 cup long grain rice 4 cups chicken broth 1 can of Mexican style diced tomatoes (do not drain) - I used tomatoes with celery, onion, and bell pepper. (14.5 oz can) I sprinkled garlic powder and onion powder in it. Directions: Put your oil and butter in a pan and heat on a low setting until the butter is melted. Add the rice and brown the rice a bit, stirring constantly. Add the tomatoes and broth - stir it all together Sprinkle with your seasonings - stir. Bring to a boil Reduce heat Cover and simmer until the rice is tender and the liquid is absorbed!

Charleston Red Rice

Ingredients 1/2 pound bacon 1 large onion, diced 1 green bell pepper, diced 2 stalks celery, diced (about 1/2 cup) 3 cloves garlic, minced 3 tablespoons butter 2 cups long-grain rice 1 28-oz can petite diced tomatoes 2 teaspoons salt 1 teaspoon pepper 2 cups water Instructions Preheat oven to 375 degrees. Cut bacon into 1/2-inch pieces then cook over medium heat in a large skillet until browned and crispy. Remove bacon to a small bowl with a slotted spoon, leaving the drippings in the pan. Add onion, green pepper and celery then sauté in bacon drippings for 5 minutes. Add garlic, butter and uncooked rice to vegetables then continue cooking and stirring for about 5 minutes or until rice starts to become slightly golden in color. Add reserved cooked bacon pieces, tomatoes (with juice), salt, pepper and water then stir well. Bring mixture to a boil then pour into a greased shallow 2-quart baking dish. Cover dish TIGHTLY with 2 layers of aluminum foil then bake at 375 degrees for 45 minutes. Get the dish into the oven immediately so the boiling mixture doesn’t have time to cool too much. Remove dish from oven, carefully remove foil then fluff rice with a fork. If the rice still needs to cook a bit (it likely will – if not, replace foil and skip to the next step), replace foil then return dish to oven to cook for an additional 15 minutes. Remove dish from oven and let rest, covered, for 15 minutes. Fluff rice with a fork then serve. Notes: A lot of factors can impact how long it takes for your rice to cook (size and depth of baking dish, how hot the mixture is when it goes in the oven, etc.) so it may take longer than an hour to cook. Just keep checking every 15 minutes after the 45-minute mark and remember to keep that foil on there TIGHT or the steam will escape and your rice won’t cook properly. When cooking this and any rice recipe, it’s important to measure precisely. Don’t use “heaping” cups of rice when measuring.  There’s no way to know how much liquid will be in your canned tomatoes. If after 45 minutes your rice looks a little too dry, add 1/2 cup of HOT water, fluff with a fork, cover and continue cooking.  Feel free to use more bacon! You can double it if you’d like! If you do, omit the butter. You can also use ham or smoked sausage to season the rice instead of (or along with) bacon. Consider adding bacon grease or more butter if you use only ham or smoked sausage. Some add sugar (about 2-3 tablespoons) to Red Rice. If you decide to, add the sugar with the salt and pepper. You can use chicken or vegetable broth instead of water if preferred. Older recipes usually don’t include celery so I’m not sure how traditional it is. I add a little because I love the flavor combination. Feel free to omit the celery if desired. Extra long grain rice is preferred for this recipe and is almost exclusively used in my neck of the South. I list “long grain” in the recipe ingredients in case extra-long isn’t available to you (they cook exactly the same). You can also use jasmine or basmati rice.

Oven-Roasted Red Potatoes

Ingredients 2 pounds red potatoes, halved ⅓ cup olive oil 1 (1 ounce) envelope dry onion soup mix Directions Preheat the oven to 450 degrees F (230 degrees C). Combine red potatoes, olive oil, and soup mix in a large resealable plastic bag; seal bag and shake until potatoes are fully coated. Pour potatoes into a medium baking dish. Bake in the preheated oven, stirring occasionally, until potatoes are tender, about 40 minutes.

Glazed Carrots

Ingredients: 2 lbs carrots, peeled and cut into sticks ¼ c butter ¼ c packed brown sugar ¼ tsp salt ⅛ tsp ground white pepper Directions: Step 1: In a large saucepan with 1-inch-deep water, add the carrots. Step 2: Place the saucepan on the stove and turn the heat to medium, and then allow the water to boil. Step 3: Turn the heat down to low, then cover the pan. Simmer the carrots for about 8 minutes or until soft. Step 4: Drain the carrots and place them into a clean bowl. Step 5: In the same saucepan, add the butter and allow it to melt. Step 6: Add in brown sugar, salt, and white pepper. Stir until well mixed. Step 7: Put the carrots back in the saucepan and toss until well coated with the glaze. This will take about 5 minutes.

Latkes

Southern Fried Potatoes & Onions

Ingredients ¼ cup vegetable oil 3 medium Russet potatoes, peeled 1 large yellow onion, sliced thinly Salt and pepper, to taste Optional add-in: ½ teaspoon garlic powder 1 teaspoon red pepper flakes 1 tablespoon (3 g) chives, chopped Instructions Step 1: Over medium-high heat, heat the oil in a sauté pan or cast-iron skillet. Then add the potatoes and onions to the heated oil with caution. Also add salt and pepper to taste. Garlic powder and red pepper flakes should follow. Step 2: Allow to cook, turning frequently, for 10-15 minutes, or until potatoes and onions are nicely browned and soft. Cover skillet if desired to aid in cooking and generate a creamier texture. Step 3: Drain excess oil on a platter lined with paper towels for a few minutes, then top with chives and serve!

Loaded Scalloped Potatoes

Ingredients 2 tbsp extra virgin olive oil 2 onions medium, thinly sliced 12 oz bacon cooked and crumbled 4 tbsp unsalted butter 4 tbsp all purpose flour 3 cups whole milk 3 lbs potatoes thinly sliced (use Yukon or russet) 8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work salt and pepper to taste Instructions Preheat oven to 350F. Lightly grease a 9x13 or deep 9x9 baking dish with butter and set aside. Add olive oil to a medium skillet and heat over medium heat. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside. Wipe skillet clean and cook bacon until crisp. You can alternatively bake the bacon while the onions are cooking, saving a little time. Remove bacon from skillet, drain grease, and wipe clean again. Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside. Assembly Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat. Cover the baking dish with foil and bake for 1 hour. Remove foil and bake an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.

Zucchini Fritters

Ingredients: • 2 medium zucchini, shredded • 1/3 cup ricotta, drained • 1 egg, beaten • 1/2 to 1 cup Panko breadcrumbs • 1/2 teaspoon dried thyme • zest from one lemon • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 4 tablespoons olive oil Preparation: Wrap grated zucchini in a clean kitchen towel or paper towels and squeeze out excess liquid over the sink. Add drained zucchini to a large bowl. Add drained ricotta, egg, lemon zest, thyme, salt and pepper, and stir to combine. Add 1/2 cup of the breadcrumbs and mix until incorporated. You should be able to form the batter into a patty that will hold together. If not, add the remaining breadcrumbs. Refrigerate for 20 minutes. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Shape spoonfuls of zucchini batter with your hands into 3-inch diameter patties. Working in batches, add patties to pan and cook until browned and crisp, about 3-4 minutes per side. Add more oil as needed. Set patties on paper towels to cool and drain, and serve hot. Enjoy!

Easy Stewed Prunes

Ingredients: 8 ounces plain dried pitted prunes 1 1/2 cups cold water Instructions: Place prunes in a saucepan, separating any that are stuck together. Add water and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and let cool. Store in a covered container, refrigerated.

Potato Cakes

"Made potato cakes with leftover mashed potatoes. Yum! Here is what I did. Started with two cups of mashed potatoes. Added a little over a 1/4 cup flour and 1 egg, salt and pepper. Heated a pan with canola oil and some butter and fried on medium heat on both sides. Drain on a paper towel and sprinkle salt right away." I would add finely chopped onion

Bacon-Wrapped Maple Carrots

Ingredients 2 pounds carrots, less than ½ inch thick, peeled 1 pound thin-sliced bacon ¼ cup maple syrup Instructions Preheat oven to 425°F. Place the uncooked bacon on a baking sheet. Cook the bacon for about 10 minutes. Take out the bacon and place it on paper towel to drain before wrapping around the carrots. Reduce the oven temperature to 400°F. Once cooled, wrap one slice of bacon around each carrot (starting at the thick end of the carrot). When wrapping bacon, be careful not to overlap the layers. Arrange the carrots on a wire rack on a baking sheet. Bake for 20-25 minutes or until the bacon is crispy and the carrots are tender. Remove from the oven and carefully glaze all sides with the maple syrup. Bake for 5 more minutes. For the air fryer: Wash and peel the carrots. Wrap the raw bacon around each carrot (no pre-baking the bacon in the air fryer recipe). After wrapping the carrots in bacon, set them in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches. Set the air fryer to 385°F and air fry for 10 minutes. After ten minutes, carefully brush the maple syrup over each bacon-wrapped carrot. Then, air fry for an additional 6-8 minutes, or until the bacon is crispy and the carrots are tender.

Baked Russets n Bacon

3-4 russet potato’s cut in slices, brushed with some butter, seasoned with salt + pepper. Bake at 400 for 30 minutes, add shredded cheese, green onion, and bacon on top - bake another 5 minutes. Don't be stingy with the sour cream.

Marrinated Brussels Sprouts

"My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!"

Potatoes Au Gratin with Smoked Sausage

Ingredients: 1 ring (13 ounces) smoked sausage, sliced into ¼-inch pieces 3 pounds Russet potatoes, rinsed, peeled, and thinly sliced with a mandolin ½ yellow onion, diced ½ cup all-purpose flour 6 tablespoons unsalted butter 2 teaspoons kosher salt ½ teaspoon pepper 3 cups whole milk, room temperature 8 ounces Velveeta cheese cubed parsley, for garnish salt and pepper, to taste Instructions: Preheat oven to 375°F and set out a 15-inch oven-safe skillet. In a medium saucepan, melt the butter and diced onion over low heat until the onion is softened (3-5 minutes). Then, add the flour, salt, and pepper and cook for 1 minute, stirring constantly. Slowly drizzle in milk, whisking constantly. Continue cooking until the mixture thickens (about 5 minutes), whisking frequently. Stir in the cheese, and continue stirring until melted and smooth. Set aside. To the skillet, add the potatoes, fanning them out into a single layer. Stagger the slices of sausage in between the potato rounds. Pour the cheese sauce over the top of the potatoes and sausage. Cover the skillet with aluminum foil and bake for 60 minutes, or until potatoes are fork-tender. After 60 minutes, remove the foil and broil for 4-5 minutes, watching carefully, to brown the top. Serve hot, garnished with parsley. Salt and pepper to taste.

Garlic Cajun Smashed Potatoes

Ingredients 2½ pounds baby red potatoes, 12 potatoes, 1½ to2 inches wide ½ cup (1 stick or 113g) butter, melted 2 teaspoons garlic, minced 2 teaspoons Cajun seasoning parsley, chopped (for garnish) ½ teaspoon salt, or to taste Instructions Wash and boil the potatoes in salted water until fork-tender, 25-30 minutes. (It may take longer, depending on the size of the potatoes.) Preheat the oven to 350°F and line a large baking sheet with parchment paper. Drain the potatoes, pat them dry, and place them on the lined baking sheet. Use the bottom of a glass to smash the potatoes to about ¼-inch thick. In a small bowl combine melted butter, garlic, and Cajun seasoning. Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes. Bake 30 minutes. After 30 minutes, flip over the potatoes and brush the remaining butter mixture over the tops of the potatoes. Bake for 25-30 additional minutes, or until the edges are crispy. (Cooking time may vary, depending on the size of the potatoes.) Let the potatoes rest for about 5 minutes before serving. Top with parsley for garnish. Salt to taste.

Spanish Style Cabbage

Ingredients: 1 pound lean ground beef ½ head of cabbage, chopped 1 can Rotel 1 packet Taco seasoning How To Make Spanish Style Cabbage Brown the hamburger in a skillet and drain the excess fat Sauté the cabbage in 2 tbsp of butter until it is tender Add the beef to the cabbage and pour in the Rotel tomatoes and one half can of water, add in the Taco seasoning and stir well. Simmer until the liquid is absorbed.

Haluski (Cabbage & Noodles)

Ingredients: 2 c uncooked egg noodles (Amish egg noodles are perfect for this) 1/4 tsp paprika 1/4 tsp onion powder 1/4 tsp dried oregano 1/4 tsp salt 2 pinch ground black pepper 1 pinch cayenne pepper 4 slice bacon, uncooked coarsely chopped 1 large onion, cut in half and then cut in thin half moons 1/2 large head of green cabbage shredded 2 large cloves garlic, minced Directions: 1 Cook egg noodles according to package instructions. Drain well. 2 In small Ziploc bag combine paprika, onion powder, oregano, salt, black pepper and cayenne pepper 3 In large skillet add bacon and cook until almost completely browned. Add onions and cook for additional 2-3 minutes. Add cabbage and cook until it is tender; approximately 10 minutes. Add garlic and cook for additional 1 minute. Sprinkle with seasoning. Add egg noodles and stir to combine.

Baked Garlic Parmesan Potato Wedges

Ingredients: 4 large Russet Potatoes, cut into wedges 2 tsp salt 2 tsp garlic powder 2 tsp Italian seasoning 4 tbsp Olive Oil ½ cup freshly shredded Parmesan Cheese Directions: The published recipe did not include an oven temperature. I would suggest 400°F. Cut the potatoes into wedges. Place the wedges into a bowl. Drizzle with Olive oil and stir to coat well. In another bowl, mix together the Italian seasoning, salt and the garlic powder Sprinkle the seasoning over the potato wedges. Sprinkle the wedges with Parmesan cheese. Place each wedge on the baking sheet, skin side down. Bake for 25 to 35 minutes. Test with a fork to make sure the potatoes are tender Garnish with fresh parsley. Set a variety of dips on the table for each person to choose what they want.. Be sure to share with your friends and family. They will enjoy them just as much as you do!

Tennessee Onions

Ingredients: • 3-4 sweet onions • 4 tablespoons butter • 1 teaspoon salt, or to taste • 1 teaspoon garlic powder • 1/2 teaspoon oregano • 1 cup shredded Italian blend cheese • 1 cup shredded cheddar cheese • ½ cup shredded Parmesan cheese Directions: Heat oven to 350° F and prepare a 9x13 dish with non-stick cooking spray. Turning the onion sideways, slice into ¼ inch rounds and separate the rings. Spread onion rings in baking dish and sprinkle with the salt, garlic powder, and oregano. Slice the butter into approximately 8 pats and place evenly across dish. Sprinkle the Italian blend and cheddar cheese over the onions and then add the Parmesan on the very top. Bake for 35-40 minutes or until cheese is starting to bubble and brown. Serve hot.

Mexican Restaurant-Style Rice

A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant and a perfect side dish to serve at home with your favorite Mexican recipes! Ingredients 1/4 cup olive oil 2 cups long-grain rice 5 cloves garlic, minced 1/4 cup tomato sauce or taco sauce (see notes) 4 cups chicken broth 1 teaspoon salt 1/2 teaspoon pepper Instructions Heat olive oil in a shallow 3-quart saucepan (or medium skillet with tight-fitting lid) over medium heat. Add rice then gently sauté for about 5 minutes or until rice is slightly browned and fragrant. Add garlic then continue cooking for 2 minutes. Add tomato sauce or taco sauce, chicken broth, salt and pepper then stir well. Bring to a gentle boil then cover with a tight-fitting lid, reduce heat to low or medium-low (wherever your dial gives you a gentle simmer) then cook for 20 minutes. Stir rice occasionally with a fork to ensure nothing is sticking to the bottom of the pan but don’t overwork the rice. Don’t stir the rice or open the lid the last 5 minutes of cooking. Remove from heat then let rice rest, covered, for 10 minutes. Fluff with a fork then serve. Notes: When I have it, I use taco sauce instead of tomato sauce. I save the pouches that come in taco kits for this precise reason and sometimes I luck up and find a bottle of it at the grocery store. Each works perfectly fine and there isn’t a huge amount either way, but I do like the little something-something the rice gets from the taco sauce (I’m talking about the Old El Paso or Ortega stuff – nothing fancy or thick). I have not tried this with salsa or Rotel so I can’t tell you if they would be good substitutes for the tomato sauce or taco sauce. Use a mild flavored olive oil. If your olive oil is pretty strong (meaning when you cook with it you can really taste and smell it), consider using half olive oil and half butter or canola oil. You can substitute butter or another vegetable oil for the olive oil but I’ve found that olive oil really makes the rice taste like it does at our favorite Mexican restaurant. Be sure not to break the grains of rice when sautéing it – I usually use a rubber spatula to move the rice around the bottom of the pan.

Creamed Cabbage

Ingredients: 1 cup milk 2 tablespoons all-purpose flour 2 tablespoons butter ¼ teaspoon salt 1 dash ground black pepper 1 medium head cabbage, shredded 1 cup grated Romano cheese Directions: Step1 Preheat oven to 350° F. Step 2 In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed. Step 3 In a separate medium saucepan over boiling water, steam cabbage until tender but firm. Step 4 In a small baking dish, alternate layers of sauce, cabbage and Romano cheese. Step 5 Bake approximately 30 minutes, until sauce and cheese are bubbly.

Zucchini and Bacon Quiche

Ingredients 2 cups zucchini grated 3 bacon rashers diced 1 onion diced 1 1/4 cups self-raising flour 1 cup cheese grated 5 eggs 1/2 cup butter Method Pre-heat oven to 180° C. Mix together the first 5 ingredients in a large bowl. In a separate bowl, lightly mix together the eggs and butter and add to the zucchini mixture. Mix until combined and place in a greased 20 cm x 24 cm baking dish or quiche dish. Place into oven and bake for approximately 45 minutes. Notes You can use oil or butter. I usually put the first five ingredients into the processor and mix away as I'm usually in a hurry. I added mushrooms, capsicum and spinach last night and it was very tasty. I like to top mine with a little cheese and sliced tomatoes. Be aware that it has sometimes taken almost an hour to cook for the middle to be cooked through.

Simple Potato Fritters

Ingredients: 2 potatoes grated peeled (try frozen hash browns) 1 onion, grated 1 egg, lightly beaten 2 Tb plain flour 1 pinch salt and pepper to taste Crisco for frying Method Combine potatoes and onion with egg in a bowl. Add flour slowly until mixture comes together. Add salt and pepper to taste. Cover base of fry-pan with Crisco and heat. Add spoons full of mixture into skillet and flatten. Turn and cook until golden on both sides.

Potato Cakes from Leftovers

Ingredients: leftover mashed potatoes 2 ½ cups gouda cheese, shredded ½ cup all-purpose flour 1 tbsp green onion, chopped 2 tbsp black pepper 1/8 tsp large egg 1 water 1 tbsp fine dry bread crumbs 3/4 cup extra virgin olive oil 1 to 2 tbsp salt to taste How to Make Mashed Potato Patties: Preheat your oven to 300°F. Line a baking sheet with parchment paper. Combine mashed potatoes, flour, green onions, salt, and pepper in a large bowl. Add cheese. Using a ¼ cup measuring cup, scoop out 8 portions and form each portion into an individual patty. Heat the oil in a skillet over medium-low heat. Beat the egg and water in a bowl. Pour the breadcrumbs into a dish. Dip the patties in the egg mixture. Dip them in the breadcrumbs, making sure to coat the entire patty. Cook the patties in the skillet in 2 batches. Fry them until golden brown, about 4 to 5 minutes, then place them on the baking tray and put them in the oven to keep them warm. Serve and enjoy! Notes Shred the cheese yourself for even melting.

Potato & Onion Pie

Ingredients: 2 lbs of russet potatoes, peeled and sliced very thin 1 medium-size onion, peeled and cut in half, and sliced very thin salt and pepper to taste (light on the pepper) 4 tsp of minced garlic 1 c of grated cheese, divided 2/3 c of sour cream, whipping cream, or milk (I use a combination of all three!) 1/4 c Parmesan grated fresh Pam spray Directions: Prepare the oven and preheat to 375° F. Apply cooking spray in a 10-inch glass pie dish. Spread 2 tsp of garlic in the bottom of the prepared pie dish. Arrange 1/2 of the potato slices over the garlic. Arrange 1/2 of the onions on top of the potatoes. Sprinkle salt and pepper on top to taste. Sprinkle 1/3 cup of cheese on top of the onions. Repeat the process until all the ingredients are arranged in layers ending with salt and pepper. Spread the milk mixture on top. Sprinkle the rest of the cheese over the milk layer. Cover everything with aluminum foil. Place it inside the preheated oven and bake for about 30 minutes or until done. Remove the cover and bake for another 30 minutes. Broil for another 2 minutes or until the top turns golden brown. Remove from the oven and allow it to cool for a few minutes. Serve warm and enjoy!

Fried Cabbage with Bacon, Onion, and Garlic

Ingredients: 6 slices bacon (chopped) 1 large onion (diced) 1 large head cabbage (cored and sliced) 1 1/2 teaspoons salt (or to taste) 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika Directions: Place a large pot on the stove and turn the heat to medium. Add the bacon and cook until crispy. This usually takes about 10 minutes. Remove the crispy bacon from the pot onto a clean plate lined with paper towels to drain any excess grease. In the same pot with the bacon grease, add the garlic and onion. Saute until aromatic and caramelized. This will take you at least 10 minutes. Add the cabbage slices and cook for another 10 minutes. Sprinkle onion powder, garlic powder, paprika, salt, and pepper. Stir until well mixed. Turn the heat down to low, then cover the pot with a lid. Simmer everything for another 30 minutes. Remove from the heat. Crumble the bacon, then spread them over the cabbage.

Stick of Butter Rice

1 cup long-grain white rice, uncooked 1 can (10.5 ounces) French onion soup 1 can (10.5 ounces) beef consomme ½ cup (1 stick or 113g) butter, sliced into 9 equal-sized pats Preheat oven to 425°F and spray a 9x9-inch baking dish with nonstick cooking spray. Add uncooked rice, French onion soup, and beef consomme to the pan. Stir to combine. Top the rice mixture with the pats of butter. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking, uncovered, for 30 more minutes, or until rice is cooked through and tender. Fluff the rice and serve.

Texas Roadhoouse Seasoned Rice

Ingredients: ½ cup (1 stick) butter 2 cups long-grain white rice, rinsed 1 yellow onion, diced 2 tablespoons paprika 1 tablespoon dried parsley 1 tablespoon garlic powder 1 teaspoon crushed red pepper 5 cups chicken stock Instructions In a large saucepan over medium-high, melt butter. Add rice and saute until browned (about 5-7 minutes). Add onion, paprika, parsley, garlic powder, and crushed red pepper. Mix until combined. Add chicken stock, mix, and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until rice has softened and most of the liquid is absorbed. (Be careful not to overcook; it should still be a little wet-looking.) Serve immediately.

Bacon Wrapped Green Beans

Ingredients: Green beans (about 1 ½ lbs) 6-8 beans per bundle ½ teaspoon baking soda 6 slices bacon ¼ teaspoon garlic powder salt & pepper to taste 1 tablespoon brown sugar Preheat oven to 375°F. Cook bacon on the stovetop until slightly cooked (You don't want it crispy). Reserve any drippings. Trim and wash green beans. Bring a large pot of water to a boil. Add baking soda. Add green beans and cook 3 minutes until tender crisp. Remove from boiling water and place in a bowl of ice water to stop cooking. Dab beans dry and toss with reserved bacon drippings (about 2 teaspoons), garlic powder and salt & pepper to taste. Cut each slice of bacon in half and wrap around about 6-8 green beans, secure with a toothpick and place on a parchment lined pan. Combine brown sugar with 1 tablespoon of water and lightly brush over each bundle. Roast 20-22 minutes or until bacon is crisp and beans are lightly roasted.

Fried Potatoes and Onions

Ingredients 4 large Yukon Gold type potatoes. 1 large onion, finely cut into rings. 1 teaspoon of butter. 1 teaspoon of olive oil. ½ teaspoon of garlic powder. 1 pinch of dill (or the herb / herb of your choice). 1 pinch of salt and pepper How To Make Fried Potatoes And Onion Heat a 10-inch heavy skillet over medium high heat. Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet. Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Zucchini Gratin with Yellow Squash

Ingredients 2 tablespoons butter 1/2 onion thinly sliced 1 small zucchini sliced in rounds 1/8 to 1/4 inch thick (please see notes) 1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick (please see notes) 2 large cloves garlic minced 1/2 cup heavy cream 1/4 cup grated Parmesan 1 cup shredded smoked Gouda Instructions Preheat oven to 450° F Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in Parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes. Sprinkle with smoked Gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

Country Style Green Beans with Red Potatoes

Ingredients ½ lb smoked turkey 2 (14.5 oz) cans green beans, drained and rinsed 1 large onion, chopped 10 small red potatoes, peeled and cubed 1 tbsp seasoned salt 2 tsp ground black pepper 1 tbsp garlic powder Instructions In a 4-quart Dutch oven add the onion and turkey. Add enough water to submerge them. Sprinkle salt, garlic powder, and pepper to taste. Place the Dutch oven on the stove and turn the heat to high. Allow the water to boil. Cover the pot, then reduce the heat to low. Simmer for 2 hours or until the turkey is fork-tender. Remove the turkey from the pot. Discard the skin and bones. Put the meat back to the pot. In the same pot, add the green beans. Stir until well combined. Simmer again for another 20 minutes. Add the potatoes and simmer for another 15 minutes or until fork-tender.

Southern Fried Cabbage

Ingredients 1 head of cabbage 6 slice bacon 1 small onion-chopped 2 jalapeno peppers-chopped salt and pepper to taste Directions 1. Fry your (6) bacon slices; while bacon fries, core your cabbage and chop onions and cabbage. Remove bacon from pan and set aside on paper towel to drain. 2. add chopped onions to bacon drippings in skillet and sauté. Add your chopped cabbage and stir up well coating with onions and bacon drippings. Place lid on cabbage and reduce heat to simmer. 3. chop (2) jalapenos (you may use more or less and you have the option of seeding before chopping). Add your jalapenos to cabbage mixture in skillet, crumble your bacon that was set aside earlier and add to skillet then salt and pepper to taste, stir together and recover with lid. 4. Your cabbage does not need any water added to skillet and it will cook down so don't be alarmed if your skillet looks super full. You only need to cook this until tender...you don't want to cook all the nutrients out. Don't forget to stir this well, you don't want any cabbage or onion pieces getting burned left on bottom. 5. Best served hot, but leftovers the next day are delicious as well...just a bit warmer as they have sat together overnight!

Fried Zucchini

Ingredients 2-3 small to medium sized zucchini, sliced lengthwise in approximately 1/4 1 c all-purpose flour 2 eggs, beaten 1/4 c milk salt and pepper, to taste 1/2" olive oil, extra virgin in a skillet dipping sauce (ingredients in instructions) Directions 1. Depending on the size of your skillet, use enough oil in a skillet to make it about 1/2" deep. I always use olive oil. 2. Slice the zucchini lengthwise in approximately 1/4" strips. Lightly salt and pepper the zucchini slices. 3. Beat the eggs and milk mixture until well blended. 4. Mix the flour and a small amount of salt and pepper in a large bowl. 5. Dip the zucchini in the egg and milk mixture. 6. Then flour each slice well. Shake off any excess flour before adding to your hot oil. 7. Heat the oil to medium-high, when the oil is hot enough, carefully drop in the zucchini one at a time. Here is a good tip to test the hot oil: Use the handle of a wooden spoon or a wooden chopstick. When the oil has pre-heated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool a bit. If you don't see any or very few bubbles pop up – then the oil is not hot enough. 8. Turn the zucchini on each side after letting the bottom brown well prior to turning (or you will lose your batter). The zucchini slices are done when they are a nice golden brown on each side. 9. Drain on paper towels. Serve hot with some of your favorite dipping sauces! 10. Holly's Dipping Sauces: Here are a couple of my tried and true recipes for dipping sauce ~ Holly's Hot Horsey Sauce: Using about 1/2 cup of mayonnaise, add about 1-2 Tbsp of prepared horseradish (I buy the small jars of prepared horseradish in the condiment section of my grocery store) and mix well. Horsey Ketchup Sauce: Use approximately 1/2 cup of your favorite ketchup and add between 1-2 Tbsp of fresh prepared horseradish. Ranch Dill Dip: Using about 1/2 cup of ranch dressing, add fresh diced dill and mix well. Cucumber Ranch and Herb Dip: Using about 1/2 cup of ranch dressing, add approximately 1/4 cup diced cucumber, 3-4 sprigs of diced cilantro, basil, and oregano. Mix well.

Amish Onion Fritters

Ingredients 3/4 c flour 1 Tbsp sugar 1 Tbsp cornmeal 2 tsp baking powder 1-2 tsp salt-according to taste 3/4 c milk 2 1/2 c chopped onions oil for frying Directions 1. Mix together dry ingredients. 2. add milk and stir. 3. batter will be thick. 4. add onions and mix thoroughly. 5. heat 1/2 inch oil in skillet over medium high heat. 6. drop batter by tablespoons in hot oil, flatten slightly, brown on both sides until nice and crisp. 7. drain on paper towels. 8. serve warm.

Potato Onion Pie

Ingredients 2 pounds of russet potatoes, peeled and sliced very thin 1 medium size onion, peeled and cut in half, and sliced very thin salt and pepper to taste (light on the pepper) 4 teaspoons of minced garlic 1cup of grated cheese, divided 2/3 cup of sour cream, whipping cream, or milk (i use a combination of all three!) ¼ cup parmesan grated fresh pam spray How to Make BONNIE'S POTATO AND ONION PIE Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that! Pre-heat the oven to 375°F. Spray a 10 inch glass pie dish with Pam. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve

Spanish Rice

Ingredients 2 Tbsp oil 2 cups dry white rice 1/2 cup white onion chopped 2 cloves garlic minced 3 cups vegetable broth 1 cup salsa Instructions Heat oil in a large saute pan over medium/high. Add rice and toast until the grains begin to turn golden brown, stirring often, about 7 minutes. Reduce heat to medium and add onion and garlic, continuing to cook until onion is soft. Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes. Stir in salsa and serve warm.

Cracker Barrel Cheesy Potatoes

Ingredients 30 oz. frozen hash brown potatoes thawed 2 cups colby jack cheese shredded 10.75 oz. condensed cream of chicken soup fat free is delicious! 1 cup sour cream low fat works here1 1 cup yellow onion finely chopped 2 tbsp butter softened 1 teaspoon salt ½ teaspoon ground black pepper Instructions Preheat oven to 350°F. Spray 9x13 inch pan with non-stick cooking spray or coat with butter. In a large bowl, combine all of the ingredients. Mix gently and pour into prepared pan. Bake in the preheated oven - no need to cover or top with foil. Bake until bubbly and brown, about 35 minutes.

Cheesy Mississippi Mud Potatoes

Smoked Bacon Wrapped French Vidalia Onion

Ingredients 4 Vidalia onions (small-medium) 2 Tbsp extra virgin olive oil 1 1/2 Tbsp Montreal seasoning 4 slice thick bacon 4 oz Gruyere, slice & torn; more if you like 2 Tbsp flat leaf parsley, chopped BASTING SAUCE 3/4 c beef broth 1/4 c dry vermouth 1/4 tsp lemon thyme 1/2 Tbsp Montreal seasoning Directions 1. Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. 2. With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers. 3. Brush onions with olive oil. 4. Liberally sprinkle seasoning over each onion. 5. Wrap bacon slices around each onion; secure with a toothpick. 6. Prep smoker to 250 degrees F. 7. Combine basting sauce ingredients in a mixing bowl. 8. Put 2 tablespoons of sauce in the center of each onion. 9. Smoke for 2 hours. Smoked Bacon Wrapped French Vidalia Onion 10. Baste every 30 minutes. 11. The last 5-10 minutes, place cheese inside and around onions allowing melting. 12. Garnish with parsley.

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.

Egg Roll Stuffing

Homemade Egg Rolls are a favorite around here, when we go for dinner, egg rolls is one of my favorite things to order! Making egg rolls is easy so easy and everyone loves them! What’s in an Egg Roll? These egg rolls are filled with a pork and veggie filling and while the recipe doesn’t call for bean sprouts, I sometimes enjoy adding them as well! Once rolled, they are fried until crispy & hot however these can also be baked (however you won’t get the same crispy crust you find when you fry them). You will be able to make at least 12 egg rolls and possibly more. You may be wondering where to buy egg roll wrappers and the good news is almost every grocery store has them! Check the produce area (near the tofu products) or the freezer. If you don’t see them, just ask. Most egg roll wrappers come more than 12 per package I just make as many as I can until the filling runs out! How to Make Egg Rolls Egg Rolls are so easy to make! For the traditional egg rolls, I simply cook the filling and add it to the egg roll wrapper. Roll, fry and enjoy! While I add pork and veggies, you can add any fillings you like including beef or keeping them all vegetable. 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.

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