Category: Sides

Bacon Potato Salad

It’s the summer time and plenty of us are looking for a hardy salad to go along with that family bbq. 

This potato salad if full of flavor that works well with just about anything you will serve. 

Supplies:

  • Large pot for boiling potatoes 
  • Medium pot for boiling eggs
  • Large fry pan for cooking bacon
  • Cutting board and knife
  • Large mixing bowl and spoon
  • Measuring cup

Ingredients:

  • 10 small to medium red potatoes (place in a large pot, cover completely with water. Boil till tender, drain and allow to cool in the refrigerator, best over night)
  • 6 eggs (place in medium pot, cover completely with water. Boil till cooked completely. Cool, peel and chop small)
  • 1 package of bacon (place in fry pan, cook till crisp, cool and chop small)
  • 6 stalks of green onion (rinse and slice thin)
  • 1 cup of dukes mayo
  • Salt and pepper to taste

Combine in your large mixing bowl potatoes, onions, eggs and bacon, mix well. 

Add your mayonnaise mix well, add salt and pepper to taste.

Cover and refrigerate for a few hours till completely chilled or over night. 

Serves about 8 to 10, serve cold.

Gooey Mac -N- Cheese

Mac -n- cheese is probably the best comfort food on the planet. We just can’t get enough of it. 

This recipe will definitely fill that void if you need it. 

Supplies:

  • Large pot for boiling noodles
  • Large lasagna pan
  • Medium size pot for cheese sauce
  • Cutting board and knife
  • Measuring cup

Ingredients:

  • 1 stick of salted butter
  • 1/4 cup of milk
  • 8 ounces of sour cream
  • 1/2 large block of Velveeta cheese cubed
  • 4 cups of shredded Mexican cheese (save 1 cup for the top at the end)
  • 16 ounce box of elbows
  • Salt to taste

Pre cook your pasta till tender, let them stand till cool or room temperature.

Preheat oven to 350°

In the pot that the pasta was cooked stir in your 3 cups of shredded cheese, transfer to your lasagna dish. Spread evenly.


In your sauce pan, combine your butter, sour cream, milk and Velveeta cheese. Cook on medium low till melted. Stir constantly to prevent burning. Once melted add salt to taste.

Pour your cheese sauce on top of your pasta coating evenly. Cover the entire top of your dish with the remaing shredded cheese. Bake till golden brown, about 20 minutes.


Serve warm, serves about 10. 

Spaghetti and Tomatoes

I needed a side dish for my chicken I put in the crock pot the other night. I was not feeling the grocery store that day which is huge for me. I’d rather spend time at the grocery before shopping for cloths any day of the week. So I dug through my cabinets and this is what I came up with.

Its super easy.


I put a whole chicken in the crockpot. I seasoned it with red crushed pepper, lemon pepper and garlic salt then added 1/2 cup of water. Sat in there for 6 to 8 hours. 

Supplies:

  • Large pot to cook spaghetti
  • Large fry pan
  • Cutting board and knife
  • Spoon to stir
  • Tongs

Ingredients:

  • 1 box of spaghetti
  • 1 large tomato (wash and dice)
  • 1 large garlic clove (pealed and sliced thin)
  • 1/2 vidalia sweet onion (pealed and diced)
  • 1 – 15 ounce can of tomato sauce
  • Herbes De Provence
  • Pepper
  • Olive oil

Boil your spaghetti till tender, drain and set aside.


Dice your tomatoes and set aside.


In your fry pan pour just enough olive oil to coat the bottom of the pan. Add your diced onions and sliced garlic.

Saute till onions are translucent.


Add your diced tomatoes.


Saute till warm.


Add your spaghetti once tomatoes are warm. Toss till well combined. Add herbs and pepper to taste.

Serve warm as a side with your favorite meat or enjoy on its own.

Serves about 6.

Macaroni And Cheese

If you love mac n cheese this will be your new favorite dish. Perfect comfort food, rich and creamy.

Really easy to make and perfect side for any occasion.

Supplies:

  • Large pot for boiling noodles
  • Sauce pot for cheese
  • Large mixing bowl
  • 2 spoons

Ingredients:

  • 3 cups of elbo noodles
  • 8 ounces of velveeta cheese
  • 10 ounce can of cheddar cheese soup
  • 1 stick of real butter
  • 1/4 cup of milk
  • Salt

Using your large pot fill with water add a dash of salt to help with the boiling process. Cook your 3 cups of elbo noodles till tender.

Drain and pour inside your large mixing bowl, set aside.

In your sauce pan, combine your butter, milk, cheddar soup and Velveeta.

Set your burner on low, slowly melt your ingredients together stirring constantly you don’t want your cheese sauce to burn. Cook till completely melted.


Pour your cheese sauce into your pasta. 


Use all your sauce. Stir well, add salt to taste.

Serve warm. Makes enough for about 8 sides.

Mom’s Refrigerator Pickles

My mom makes these and they are by far the most amazing pickles you will ever have. 

Sweetened to perfection with a little heat. The longer the are in the refrigerator the more flavor you will get from them. 

You can put them on just about anything. I have a friend who puts them on her salad. Fix them on your sub sandwhiches, hotdogs and sausage. Have them for a side or straight out of the jar. No matter how you eat them you won’t be disappointed.

Supplies:

  • Large pot and spoon
  • Cutting board and knife or a mandolin
  • Measuring cup
  • Measuring spoons
  • Large bowl
  • Storage jars

Ingredients:

  • 6 large cucumbers sliced thin
  • 1 green pepper (remove membrane, rinse and slice)
  • 1 red pepper (remove membrane, rinse and slice)
  • 1 large red onion (remove membrane, rinse and slice)
  • 1 tablespoon of salt
  • 2 cups of white vinegar
  • 1 – 1/2 cup of sugar
  • 1 teaspoon of celery flakes
  • 1 teaspoon of red pepper flakes
  • 2 handfuls of ice cubes

Slice all your vegetables place in a bowl with your salt, mix well and set aside.

In your large pot, combine your vinegar, sugar, red pepper and celery flakes. Bring to a boil, remove from the heat and add your two handfuls of ice cubes. Stir till melted.

Place your vegetables in your jars then carefully pour your seasoning over the vegetables. Seal and place in refrigerator. 

The longer they are in the refrigerator the more flavor you will have.

Makes about 2 gallons.

Good for about 2 months but honestly they won’t last that long. 

Garlic Red Potatoes Mashed

Heaven on a fork.. Yup.. Garlic, butter and sweet red potatoes. Absolutely perfect side. 

I made these to go along with the italian sausage meatloaf last night. Covered them in gravy and butter. Ugh.. So incredibly good and easy to make. 


Supplies:

  • 1 large pot 
  • Fork
  • Cutting board and knife
  • Serving bowl and spoon
  • Electric mixer
  • Hot plate

Ingredients:

  • 10 small to average size red potatoes washed and cut into 4ths
  • 1 large garlic clove peeled and sliced
  • 1 spoonful of sour cream
  • 1 egg
  • 2 pats of butter
  • Salt and pepper to taste


Wash and cut your potatoes.


Place them in your pot and fill with water. Be sure your water is at least 1 inch above your potatoes. Add a dash of salt to help with the boiling process.

Cook potatoes till they are tender when pierced with a fork.


Peel and slice your garlic, set aside.

Once your potatoes are cooked, drain water set on a hot plate.

Add your egg, butter, sour cream and garlic. Using your electric mixer whip your potatoes till soft and just a little creamy, you do not want soup. Add salt and pepper to taste.

Spoon into your serving bowl


Serve warm with butter, gravy or just eat plain. They are amazing no matter how you serve them.


Serves about 4

Moist Delicious Sweet Corn Bread

Corn bread is a great side with any meal. Serve warm with a pat of butter or room temperature, either way is extremely yummy. 

If you can take a simple box of mix and create something even more yummier than what you have you come to the right recipie. 

This is a simple way to make your typical bread even better.

Supplies:

  • 1 baking dish (I used a 2.75 quart glass baking dish)
  • Mixing bowl and spoon
  • Measuring spoons

Ingredients:

  • 1 can of sweet corn (Do not drain)
  • 2 eggs
  • 2 tablespoons of sugar
  • 1 tablespoon of vanilla
  • 2 boxes of jiffy cornbread mix
  • Butter 

Preheat your oven to 350°.

Smear butter all over your baking dish, bottom and sides.

In your mixing bowl combine your corn mix, can of corn with juices, vanilla, sugar and eggs.

Stir well.

Pour into your baking dish.

Bake at 350° till golden brown and the top begins to crack. Bake for about 25 to 30 minutes. When you pierce the bread with a tooth pick it should come out smooth.

Let stand for about 10 minutes. Then slice for individual servings.

Serve warm.