Archive for the ‘Side Dishes’ Category

Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole
Great side dish for Thanksgiving or Christmas
Cuisine: Southern
Recipe type: Holiday side dish
Serves: 12 servings
Prep time: 
Cook time: 
Total time: 
  • 4 Large sweet potatoes, cubed
  • 1⁄2 C white sugar
  • 2 eggs, beaten
  • 1⁄2 t salt
  • 4 T butter, softened
  • 1⁄2 C milk
  • 1⁄2 t vanilla extract
  • 1⁄2 C brown sugar, packed
  • 1⁄3 C all-purpose flour
  • 3 T butter, softened
  • 1⁄2 C pecans, crushed
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes or until the topping is lightly brown.


Flaky, Buttery Biscuits

Flaky, Buttery Biscuits
Great with a sausage gravy for breakfast and pretty darn good with some butter and honey as well!
Cuisine: American
Recipe type: Bread
Serves: 10
Prep time: 
Cook time: 
Total time: 
  • 2 C flour
  • 3½ T baking powder
  • ½ t salt
  • ½ t cream of tartar
  • 1 T honey
  • ½ C cold butter cut into small chunks
  • ⅔ C milk
  1. Preheat oven to 450F
  2. Place dry ingredients in a food processor to combine.
  3. Add butter and pulse about 10 times.
  4. Dump into a mixing bowl and add the milk and honey. Stir until it comes together.
  5. Place on a lightly floured surface and knead until not sticky to work the gluten
  6. Roll or pat the dough to about ¾ inch thick.
  7. Cut them with a biscuit cutter, a tin can or a glass. Try not to twist to keep layers separate.
  8. Bake for 10 minutes or until golden brown.
  9. Brush with butter right after they come out of the oven.
  10. Bake 10 minutes or until they are a nice golden brown.


Sushi Rice

Sushi Rice
Use this to create your favorite sushi rolls.
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
  • 2 cups sushi rice
  • 2 cups water
  • 3 tablespoons rice vinegar
  • 4 tablespoons sugar
  • 1 tablespoon kosher salt
  1. Rinse rice in cold water, 3 to 4 times. Drain fully
  2. Add rice and water to rice cooker and cook according to manufacturer's instructions.
  3. While rice is cooking, mix remaining ingredients. Stir until sugar dissolves.
  4. Once rice is cooked, pour into large mixing bowl. (The larger, the better. You want enough room to allow the rice to spread out so it can cool.)
  5. Pour rice seasoning (vinegar, sugar and salt concoction) over rice.
  6. Gently mix seasoning liquid into rice trying to evenly coat every rice grain
  7. Set aside and allow to cool to room temperature.


Crockpot Macaroni & Cheese

Crockpot Macaroni & Cheese
My attempt at a crockpot (slow cooker) macaroni and cheese
Cuisine: American
Recipe type: Comfort food
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 16 oz. elbow macaroni
  • 4 cups milk
  • 12-oz. can evaporated milk
  • 8 oz. cream cheese, cut into 1-inch pieces
  • 3 cups shredded cheddar cheese
  • 8 oz cubed ham
  • 1 T dry mustard
  • 1 T hot sauce (Tobasco or Frank's)
  • 1 t smoked paprika
  1. Spray a large crockpot liberally with cooking spray
  2. Combine the macaroni, evaporated milk, milk, cheeses, ham, mustard and hot sauce in the crockpot.
  3. Sprinkle with paprika.
  4. Cover and cook on low heat until noodles are done (about 2½ hours).
  5. Stir the mixture and serve hot.


Bacon Potato Salad

Bacon Potato Salad
Mmmmm, BACON!!
Cuisine: American
Recipe type: Salad
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 3 lbs Red Skinned Potatoes
  • ½ pound bacon, cooked and crumbled
  • 6 green onions, chopped
  • 2 ribs celery , chopped
  • 2 tablespoons diced pimiento, drained
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  1. Cut potatoes into ½" cubes
  2. Boil potatoes until cooked through (about 15 minutes)
  3. Combine all ingredients except potatoes in bowl
  4. Add potatoes to dressing
  5. Place in refrigerator for a couple hours (minimum) until chilled through


Orange rice and bean salad

Rice and Bean Salad
Fantastic rice side with an orange vinaigrette.
Recipe type: Side Dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 C uncooked white rice
  • Grated orange rind from ½ orange
  • 3 T orange juice
  • 1 T red wine vinegar
  • ½ t salt
  • ¼ t pepper
  • 2 T olive oil
  • 15 oz can black beans drained and rinsed
  • 2 green onions, chopped
  • 2 T cilantro, chopped
  1. Prepare rice according to package directions
  2. Whisk together orange rind, orange juice, vinegar, salt and pepper.
  3. Whisk in oil
  4. Combine rice, beans, green onions and cilantro
  5. Pour vinaigrette over rice combination and mix well
  6. Serve at room temp


Johnny’s Ranch Beans

Johnny's Ranch Beans
I came up with these years ago and the recipe changes almost every time. This is a good base to start with. You can add about anything you want to this base
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 lb bacon, diced
  • 1 lb hamburger
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • ½ C molasses
  • ½ C brown sugar
  • ½ C Sweet Baby Ray’s BBQ Sauce (You can probably use a different brand, but why?)
  • 1 t chili powder
  • 2 T pepper sauce (I like Chipotle Tobasco but you can use about anything)
  • 4 cans beans (I usually use a can of black, 2 cans of kidney and a can of pintos)
  1. Cook bacon until browned.
  2. Add hamburger and brown
  3. When meat is ready, add onion and garlic.
  4. Cook for about 5 minutes.
  5. Put meat mixture into crockpot and add remaining ingredients
  6. Cook in crockpot on high for about 4 hours, low for 6 to 8 hours


Red beans and rice

Red beans and rice
My version, probably not authentic
Serves: 6
Cook time: 
Total time: 
  • 2 lb hot Italian sausage
  • 1 lb beef kielbasa
  • 1 green pepper
  • 1 yellow onion
  • 3 cloves garlic
  • 1 chipotle pepper
  • 1 jalapeno
  • 1 bay leaf
  • 3 14 oz cans chicken stock
  • 4 14 oz cans dark red kidney beans
  • 3 cups prepared white rice
  1. Brown Italian sausage in large skillet
  2. Cut kielbasa into ¼? thick rounds and add to Italian sausage
  3. Dice green pepper, yellow onion and garlic.
  4. Add to sausage.
  5. Cook onions, peppers and garlic until soft, about 5 minutes.
  6. Mince chipotle and jalapeno and add to pan.
  7. Add remaining ingredients except rice and simmer for 1 hour.
  8. To serve: Place large scoop of rice into bowl and add ladle of red beans.
  9. At this point you can add a couple dashes of your favorite hot sauce to spice things up. I suggest Chipotle Tobasco for a nice smoky kick


Dunkley’s Famous Macaroni Salad

Dunkley's Famous Macaroni Salad
Very good salad. Spicier than the normal salad. Everyone always likes this
Prep time: 
Cook time: 
Total time: 
  • 1 (16 ounce) package salad macaroni (or ditali pasta)
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 cup onion, diced (yellow or white)
  • 1 cup medium cheddar, diced
  • 1 cup swiss cheese, diced
  • ½ cup parmesan cheese, grated
  • 1 cup dill pickles, diced
  • 1 cup salami, diced (Can substitue pepperoni. Very good and a bit spicier.)
  • 1 cup olive, black, sliced
  • ½ teaspoon horseradish
  • 1-2 tablespoon garlic salt
  • 1-2 tablespoon garlic, minced
  • ½ teaspoon white pepper
  • 1-2 teaspoon black pepper, fresh ground
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon celery salt
  • 1 (3 ounce) jar diced pimentos, rinsed and drained
  • 1-1½ cup mayonnaise
  1. Bring 2 quarts of water to a boil.
  2. Add macaroni and cook until it is al dente, approximately 7-9 minutes.
  3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
  4. Rinse macaroni until cool.
  5. Drain well and let it dry out slightly.
  6. Place pasta in a large bowl.
  7. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  10. Fold in pimentos.
  11. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another ½ cup mayonnaise, if needed).
  12. Refrigerate for another 30 minutes to 1 hour before serving.


Wilted Spinach Salad

Wilted Spinach Salad
Tony C's favorite!! And when Tony C. likes something, you better like it too!! Sometimes I like to add sliced hard boiled eggs.
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 lb bacon
  • 4 tbs. sugar
  • 4 tbs apple cider vinegar
  • 1 can mandarin oranges
  • 2 lbs baby spinach
  • 8 oz. portabella mushrooms. cubed
  • 8 oz. shreded mozzarella cheese
  1. Dice bacon into ½ pieces and cook until crispy
  2. Remove bacon from grease (retaining grease) and drain on paper towels
  3. Mix juice from oranges, vinegar and sugar in separate bowl.
  4. For dressign add juice mixture to bacon grease and stir over medium heat until sugar is completely dissolved. Turn off heat and let it cool for about 5 minutes
  5. Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
  6. Pour warm dressing over spinach and toss thoroughly.
  7. Add shredded cheese and toss again.
  8. Serve immediately.