Vegetables

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Potato Casserole

This potato casserole was always a request of mine for my Mom to make me anytime we were having fried fish. She got this recipe from my Aunt Deb and we all love it. Creamy, cheesy middle with a satisfying crunch on top. A friend of mine recently told me that her family makes this dish also and they call it "Boy Potatoes" she said, because all the men in the family demolish it! Tell me what your family calls this recipe if you cook a dish similar to this! 

Rating: 5 stars
1 vote

Ingredients

  • 1 Large Package of Frozen Hashbrowns ( I use the cube shaped hashbrowns)
  • 1/2 cup Melted Margarine
  • 2 cup Crushed Corn Flakes
  • 1 can Cream of Mushroom Soup
  • 1 Small Chopped Onion
  • 1 tsp Salt
  • 8 oz Sour Cream
  • 2 cup Grated Cheddar Cheese

Instructions

  1. Thaw potatoes in a 9 x 13 x 2 baking pan.
  2. Sauté onions in margarine until clear then add soup, 1 cup of cheese, sour cream, and salt.
  3. Pour over potatoes and stir until coated.
  4. Sprinkle corn flakes over potatoes and drizzle 1/4 cup of margarine over corn flakes.
  5. Sprinkle 1 cup of cheese on top and bake at 350F for 45 minutes.

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Southern Butter Beans

Butter beans are pretty common in any cooking homestead down South. They are also known as lima beans. Served as a side or as a meal all on its own. Can be served over rice and pairs nicely with buttered cornbread. Warm, cozy, comfort food. I made this pot to bring to my mother's house for Christmas this year.

Rating: 0 stars
0 votes

Ingredients

  • 1 lb Dried Large Lima Beans
  • 1/2 Large Diced Onion
  • 1 tsp Galic Powder
  • 1 tsp Creole Seasoning
  • 1 tbsp Salt
  • 1/4 tsp Crushed Red Pepper
  • 1/2 tsp Black Pepper
  • 2 Bay Leaves
  • 1/2 cup Salted Butter
  • 1 cup Diced Ham or 1 Ham Hock

Instructions

  1. Place beans in a bowl and cover with water. Let them soak overnight.
  2. Rinse the beans and drain. Then rinse the beans and drain again.
  3. Place the beans in a large heavy pot and cover with water. Bring the beans to a boil. When the beans begin to boil, reduce the heat to a simmer.
  4. Add the remaining ingredients except the diced ham. If using a ham hock you can add then. I suggest using a ham hock for more flavor. Stir well to combine.
  5. Allow the beans to simmer for 1 1/2-2 hours or until the beans are tender. Stirring occasionally and adding water as needed.
  6. If using the diced ham, allow beans to cook at least an hour before adding to the pot.
  7. When beans are tender, remove from heat and serve with cornbread or over rice.

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Mea's Coleslaw

Sweet and tangy coleslaw with a crunch. Apples can be added to this recipe as well, but my grandmother usually made it without. I'm not big on most people's coleslaw but I have no problem eating a big helping of this stuff!

Ingredients

  • 1 Head of Cabbage Shredded
  • 3 Large Peeled and Shredded Carrots
  • 1 cup Dried Cranberries
  • 1 cup Toasted Slivered Almonds
  • 1/2 cup Sugar
  • 1/2 cup Sweet Pickle Juice
  • 1 tsp Crushed Red Pepper
  • 1 bottle Cole Slaw Dressing

 

 

Rating: 0 stars
0 votes

Instructions

  1. Mix all ingredients together and serve chilled.

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Southern Fried Corn

Despite what it sounds like, fried corn is not deep-fried corn on the cob. Fried corn is a homey dish where corn kernels are cooked in a cast iron skillet with bacon fat. Fried corn is one of those recipes that brings back good memories. Pretty much everyone I knew growing up had their own version of this classic southern dish. It was always on the table for Sunday lunch after church or for supper. And, of course, it was on repeat during the summer when fresh corn was available.

Rating: 5 stars
1 vote

Ingredients

  • 2 bags of Frozen Corn, thawed
  • 1/2 cup Heavy Cream
  • 4 Strips Bacon, cut up
  • 1 cup Sweet Onions, chopped
  • 1/2 cup Red or Green Bell Pepper. chopped
  • 1 medium Jalapeno Pepper, seeded and minced (optional)
  • 1/2 tsp Salt
  • 1/4 tsp Coarsely Ground Black Pepper
  • 1 tsp Sugar

Instructions

  1. Place thawed corn in a bowl with cream.
  2. In a heavy pot cook bacon over medium high heat until crisp. 
  3. Add vegetables and cook until onions are translucent.
  4. Add corn mixture, stirring until well combined.
  5. Stir in salt, sugar, and pepper.
  6. Reduce to a simmer. Cover and cook for 25-30 minutes stirring occasionally.
  7. Serve hot.

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Mea's Baked Beans

Baked Beans are the perfect smokey and sweet side to go along with your favorite summer cookout meals. Baked beans are one dish I make often for my family and are my son's favorite side dish. This is a quick and easy recipe for these great baked beans. Serve them as a side dish anytime. Perfect for any gathering and everyone loves them. They keep well refrigerated when left over and the recipe can be doubled or tripled for a crowd or cut in half for a single person.

Rating: 0 stars
0 votes

Ingredients

  • 6 Slices Bacon
  • 1 (16oz.) Can of Pork and Beans
  • 1 small Onion finely chopped
  • 1 small Bell Pepper finely chopped
  • 1 tsp Mustard
  • 3 tbsp Syrup
  • 1/4 cup Ketchup
  • 1/3 cup Brown Sugar

Instructions

  1. Cook bacon, saving drippings in the saucepan.
  2. Crumble cooked bacon.
  3. Add onion and bell pepper to bacon grease and saute.
  4. Add bacon and remaining ingredients. Mix well.
  5. pour into a 2-quart casserole dish and bake at 350 F for 40 minutes.

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Mea's Cucumber Salad

This absolutely is one of my favorites to eat alongside grilled BBQ, roast or steak and it is a must have during the summer months. The tangy vinegar gives it a kick, but it's also toned down with sweetness because of the sugar. This is for sure a classic Southern staple on the dinner table where I'm from. Plus, the colors are just beautiful. You can't just use vinegar, we have to have the sugar added!

 

Rating: 0 stars
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Ingredients

  • 4 cups Hot Water (to dissolve sugar)
  • 1 cup Sugar
  • 1 1/2 cups Apple Cider Vinegar
  • 1 tbsp Cooking Oil
  • 1 tbsp Dill Weed
  • Cucumbers
  • Tomatoes
  • Red Onions
  • Salt and Pepper to taste

Instructions

  1. Slice cucumbers, tomatoes, and onions.
  2. Season with salt and pepper. Toss to coat and let vegetables sit.
  3. Mix sugar and hot water, stir until sugar dissolves.
  4. Add vinegar. Stir.
  5. Add cooking oil and dill weed.
  6. Let liquid cool.
  7. Add vegetables to liquid, cover with plastic wrap, and refrigerate a few hours to soak before serving.

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Mea's Potato Salad

This potato salad recipe is for the traditional creamy type of potato salad, with eggs, sweet relish, sugar and seasonings. It's perfect for making ahead to let the flavors develop. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more.  If your friends or family don’t love pickles (who are they even?!), I recommend skipping the relish, but not the juice. The haters won’t be able to tell!

Rating: 0 stars
0 votes

Ingredients

  • 6 Potatoes
  • 6 Eggs
  • 1/2 cup Sweet Relish
  • 2 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Red Pepper Flakes
  • 6 tbsp Sugar
  • 1 cup Mayonnaise
  • 1/2 cup Mustard

Instructions

  1. Peel and boil potatoes until done.
  2. Boil eggs until hard and let cool.
  3. Peel and chop eggs.
  4. Mix all ingredients together in a bowl, making sure to smash potatoes and blend until creamy.
  5. Refrigerate until serving.
  6. Optional Garnish: Sprinkle with paprika and fresh chopped dill weed.

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Southern Green Beans

These old fashioned Southern green Beans are melt in your mouth tender and seasoned to perfection! They’re just like the ones Grandma used to make and bring back all the best childhood memories for me. These green beans are so easy to make and a must-have side dish on every Southern table.

Rating: 0 stars
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Ingredients

  • 2 lb Fresh Green Beans
  • 1 or 2 Smoked Ham Hocks
  • 1 cup Low-Sodium Chicken Stock
  • 2 cup Water
  • 2 tsp Granulated Garlic
  • 2 tsp Minced Onion
  • Salt & Pepper to taste
  • Red Pepper Flakes to taste
  • 1 tbsp Red Wine Vinegar

Instructions

  1. Rinse, dry and snap the ends off green beans.
  2. Set your slow cooker to low (6 hours) or high (4 hours) and toss in ham hocks , chicken stock, water, green beans, garlic onion, salt, pepper, red pepper and vinegar.
  3. Stir to make sure all spices are mixed into the stock. Secure the top of the slow cooker and let the green beans cook until ham hocks are fork tender.
  4. Serve hot.

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Southern Candied Yams

Though candied yams might be super sweet on their own, they're the perfect complement to a plateful of savory dishes. This recipe for candied yams is one of my favorites to make. They take only a few minutes to prepare and the rest of the time they bake in the oven. I love that it requires very little effort but still turns out irresistibly delicious.

Rating: 0 stars
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Ingredients

  • 6 Medium Sweet Potatoes, peeled and largely cubed
  • 8 tbsp Unsalted Butter, melted
  • 1 cup Brown Sugar
  • 2 tsp Ground Cinnamon
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Ground Ginger
  • 1 tsp Salt

Instructions

  1. Preheat oven to 375F 
  2. In a small bowl, stir together melted butter, brown sugar, vanilla extract, ground ginger, ground cinnamon, and salt.
  3. Use your hands or large spoon to mix the butter-sugar mixture and sweet potatoes and pour into a large baking dish. Make sure each chunk is well coated in the mixture and the potatoes are laying in an even layer.
  4. Bake the yams for 55 minutes or until they are fork-tender, and the sugar and potatoes have caramelized and there is syrup in the dish.
  5. Let cool 5 minutes before serving.

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Mea's Broccoli Soup

This Broccoli Cheddar Soup is one that I love to eat year-round. It's rich and filling and always hits the spot. This type of soup, made famous at Panera, is one that can be made even better in your own kitchen and it's much less expensive, too. Soup bowls or bread bowls will work for serving depending on your personal preference.

Rating: 5 stars
1 vote

Ingredients

  • 1/2 stick Butter
  • 1 Onion chopped
  • 1 cup Chicken Broth
  • 2 pkg Frozen Broccoli
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Celery Soup
  • 1/2 cup Grated Cheddar Cheese
  • 3 soup cans of Milk
  • Salt and Pepper to taste

Instructions

  1. Sauté onion in butter until wilted.
  2. Cook broccoli according to package directions and drain.
  3. Add broccoli, chicken broth, soup, cheese and milk to wilted onions.
  4. heat thoroughly to melt cheese but do not boil.
  5. Season to taste.
  6. Serve with more grated cheese on top (optional)

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Black Eyed Peas

Hands down, one of my favorite dishes to make and eat are black eyed peas. There is nothing that smells better to me than to have black eyed peas with bacon, onion and garlic simmering away on the stovetop. Although I make these all year round, a lot of folks only make black eyed peas during the holidays and of course New Years Day where they are supposed to bring good luck for the rest of the year! This recipe is so tasty that it will be one dish that you will start making regularly!

Rating: 0 stars
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Ingredients

  • 1 lb Dried Black Eye Peas
  • 2 tbsp Olive Oil
  • 1 large Onion chopped
  • 2 Garlic Cloves minced
  • 2 cans Chicken Broth
  • 8 cups Water
  • 1 lb Ham cubed
  • 1 lb Smoked Tasso, cubed
  • 1 can Diced Tomatoes
  • 5 ground Pepperoncini Peppers
  • 1 Bay Leaf
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Thyme
  • Salt & Pepper to taste

Instructions

  1. Soak peas in water overnight
  2. Drain water.
  3. Cook onions and garlic in olive oil until onions are translucent.
  4. Pour in broth and water, bring to a boil and reduce to a simmer.
  5. Stir in peas, ham, Tasso, tomatoes, pepperoncini peppers, bay leaf, garlic powder, and thyme.
  6. Cook until water has reduced down to thick consistency and black-eye peas are soft. 
  7. Salt and pepper to your taste.

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Crab Stuffed Potatoes

Crab Stuffed Baked Potatoes, with a rich creamy crab filling inside earthy baked potatoes, these little nuggets of tasty seafood goodness are going to be a hit at your next party or dinner. They can be served as a side, appetizer or a small main plate dish.

Rating: 0 stars
0 votes

Ingredients

  • 4 medium Idaho Potatoes
  • 1/2 lb Crab Meat
  • 1/2 cup Butter
  • 1/2 cup Light Cream
  • 1 tsp Salt
  • 4 tsp grated Onion
  • 1 cup Sharp Yellow Cheese grated

Instructions

  1.  Scrub potatoes well and dry thoroughly.
  2. Put in oven and bake at 325 until you can pierce with a fork. It helps to wrap them in foil.
  3. Cut the baked potato lengthwise and scoop out potato into a bowl.
  4. Whip potato in the bowl with butter, cream, salt, pepper, onion and cheese.
  5. With a fork mix in crab meat and refill the potato shells.
  6. Sprinkle with paprika and reheat in very hot oven about 15 minutes.
  7. Sprinkle with toppings of your choice.

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Baked Onion Rings

Baked onion rings are the perfect option for a side or snack when you want a crunchy salty chip without guilt.  I love making these to go along with various other appetizers for game days and know you’ll love adding them to your burgers or just because. Onions, the right coating, and perfect bake time make this a great side!

Rating: 0 stars
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Ingredients

  • 1 Medium Onion sliced into 1/4 inch rings
  • 2 1/4 cup Low Fat Buttermilk
  • 1/2 cup Panko Bread Crumbs
  • 1/4 cup Italian Seasoned Whole Wheat Bread Crumbs
  • 1/4 cup Crushed Corn Flake Crumbs
  • Salt to Taste
  • Olive Oil Baking Spray

Instructions

  1. Place slices of onions in a shallow dish.
  2. Pour the buttermilk over the top and let them soak about 1-2 hours, refrigerated.
  3. Preheat oven to 450F.
  4. Line baking sheet with parchment paper or foil.
  5. Combine panko, bread crumbs, and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up.
  6. This should help avoid clumping and they should stick better to the onions.
  7. Dip each soaked onion ring into the crumb mixture, coat well.
  8. Place rings onto two cookie sheets.
  9. Lightly spray with oil.
  10. Bake about 12 minutes or until golden brown.
  11. Serve immediately.

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Roasted Butternut Squash

This is one of my favorite sides to accompany a cozy entree. Crispy and caramelized on the outside with a soft and buttery inside. Also, a delicious alternative to potatoes! Homemade comfort food at its best and easy to make.

Rating: 0 stars
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Ingredients

  • 1 1/2 lb Butternut Squash peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt or 1/2 tsp Regular Salt
  • 1 tsp Garlic Powder
  • 2 tsp Chili Powder

Instructions

  1. Preheat oven to 425F 
  2. Line a baking sheet with high resistant parchment paper
  3. Place the squash cubes in a large bowl.
  4. Add the Olive Oil and use your hands to mix it into the squash cubes
  5. Add the salt, garlic powder and chili powder
  6. Mix well
  7. Arrange the squash cubes on the baking sheet in a single layer
  8. Roast them for 15 minutes.
  9. Gently stir then continue roasting until tender 10-15 more minutes
  10. Serve immediately

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Garlic Butter Smashed Sweet Potatoes with Parmesan

These easy to make Smashed Sweet Potatoes are insanely delicious. They make the perfect sweet and savory healthy side dish for a weekend supper or holiday dinner. The herb and garlic butter magic is poured over the smashed sweet potatoes and works its way into all the little nooks and crannies to make this sweet/ savory situation that is totally insane!

Rating: 0 stars
0 votes

Ingredients

  • 4 medium Sweet Potatoes 
  • Light Spray of Olive Oil
  • 2 tbsp Melted Butter
  • 4 Garlic Cloves, crushed
  • 1 tbsp fresh chopped Parsley 
  • Kosher Salt and Black Pepper to taste
  • 2 tbsp Parmesan Cheese

Instructions

  1. Pre-heat oven to broil (or grill) settings to high heat
  2. Trim off the ends of the sweet potatoes and cut each sweet potato into quarters (or 1 1/2 inch pieces)
  3. Place sweet potatoes in a large pot of salted water and bring to a boil.
  4. Cook covered for 20-25 minutes or until just fork-tender and drain well.
  5. Lightly grease a large baking sheet with cooking oil spray.
  6. Arrange sweet potatoes onto the sheet and use a fork to lightly flatten each piece 9they will be soft so try not to press too hard or they will break)
  7. Mix together the butter, garlic and parsley.
  8. Pour the mixture over each sweet potato.
  9. Sprinkle with salt and pepper and lightly spray with olive oil spray.
  10. Broil (or grill) until they are golden and crispy (about 15 minutes)
  11. Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
  12. Season with a little extra salt and parsley to serve immediately. 

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Smothered (Fried) Cabbage

Some of you say fried, we say smothered! So good you will drink the juice and don't count on any leftovers. This dish can be made as an entree or a side depending on how much meat you like to use. 

Rating: 0 stars
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Ingredients

  • 1 medium Cabbage
  • 2 large Yellow Onions
  • Cajun Seasoning
  • Salt and Pepper
  • Sugar
  • 1 lb Pork and Beef Sausage (Bacon and Smoked Pork or Ham can be used also)
  • 2 Garlic Minced (optional)

Instructions

  1. Clean cabbage and cut into quarters.
  2. In a large pot place your meat, cabbage, onion, garlic, and seasonings.
  3. Allow meat to brown and onions to sauté until tender.
  4. Add 1/2 cup of water to the pot
  5. Bring to a boil
  6. Turn heat down to medium and cover pot with a lid
  7. Allow cabbage to cook, stirring occasionally until tender
  8. Taste your cabbage halfway through and add seasonings if you like.

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Creamy Southwestern Pumpkin Soup

A good bowl of soup can be as comforting as a silent prayer. This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, this pumpkin soup is comfort to the soul. 

Rating: 0 stars
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Ingredients

  • 2 tbsp Butter or Margarine
  • 1 large Onion chopped
  • 1 Jalapeno Pepper seeded and chopped
  • 2 Garlic Cloves minced
  • 5 cups Chicken Broth
  • 1 large Baking Potato peeled and chopped
  • 1 1/4 tsp Salt
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1 (15 oz) can Pumpkin
  • 1/4 cup chopped fresh Cilantro
  • 2 cups Milk
  • 2 tbsp fresh Lime Juice
  • Garnish: Sour Cream, Cilantro Sprigs, Sliced Jalapenos

Instructions

  1. Melt butter in a Dutch oven over medium heat.
  2. Add onion, jalapeno pepper, and garlic and sauté 15 minutes.
  3. Add chicken broth and next 4 ingredients.
  4. Cook stirring often for 30 minutes or until potato is tender.
  5. Remove from heat and cool slightly (5-10 minutes)
  6. Process potato mixture, pumpkin, and 1/4 cup cilantro in batches in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return to Dutch oven, stir in milk, and simmer 10 minutes or until thoroughly heated.
  8. Stir in lime juice and garnish if desired.

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Broccoli Slaw

Don't knock it 'til you try it! Tangy and colorful, this easy broccoli slaw recipe is a delicious side dish with apples and raisins it's a perfect accompaniment to any Fall dish. It's a bit on the sweet side, if you like you can reduce the sugar to a 1/2 cup.

Rating: 0 stars
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Ingredients

  • 1/2 cup Cider Vinegar
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Mustard Seeds
  • 3 tbsp Vegetable Oil
  • 1 (16oz) pkg Broccoli Slaw
  • 2 small Gala Apples chopped or sliced
  • 1/2 cup Raisins

Instructions

  1. Combine first 4 ingredients in a small saucepan.
  2. Bring to a boil and boil until sugar dissolves.
  3. Remove from heat and cool.
  4. Gradually whisk in oil.
  5. Combine broccoli slaw, apple, and raisins in a large bowl.
  6. Add vinaigrette mixture and toss well.
  7. Cover and chill 3 hours.

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Cheesy Bacon Green Bean Casserole

This classic green bean casserole with a special twist will be a hit on any holiday table. Creamy and cheesy green bean casserole with bacon is the ultimate comfort food. What is there not to love about cheese and bacon!?

Rating: 0 stars
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Ingredients

  • 1 lb Steamed Green Beans cut into 2-inch segments
  • 2 (10.5oz) cans of Cream of Celery Soup
  • 1 cup French Fried Onions
  • 1/2 cup Half and Half
  • 2 cups Colby Jack Cheese, shredded and divided
  • 8 strips of Bacon, cooked and crumbled
  • 1 tsp Pepper
  • 1/2 tsp Salt
  • 1/2 tbsp Minced Garlic
  • 1/4 cup Grated Parmesan Cheese

Instructions

  1. Preheat your oven to 350F and spray a 9 x 13 casserole dish with nonstick cooking spray.
  2. In a large bowl, combine steamed green beans, cream of celery soup, half and half, 1 cup Colby jack cheese, pepper, salt, and minced garlic.
  3. Pour the green bean mixture into your casserole dish and spread it out evenly.
  4. Sprinkle the remaining Colby jack cheese, along with French fried onions, and crumbled bacon on top of the casserole.
  5. Bake uncovered for 25 minutes or until heated throughout and the cheese is bubbly.
  6. Top with a sprinkle of parmesan cheese and serve warm.

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Squash Casserole

Many think that Southerners prefer their vegetables smothered in butter, cream, and cheese. That especially holds true for the yellow squash, which more often than not is at the center of a cheesy squash casserole.

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Ingredients

  • 6 tbsp Unsalted Butter divided
  • 3 lb yellow Squash sliced 1/4-inch thick
  • 1 medium-sized Yellow Onion chopped
  • 2 tsp Kosher Salt divided
  • 2 Large Eggs lightly beaten
  • (8 oz) container Sour Cream
  • (4 oz) sharp Cheddar Cheese shredded
  • (2 oz) Swiss Cheese shredded
  • 1/2 cup Mayonnaise
  • 2 tsp chopped Fresh Thyme
  • 1/2 tsp Black Pepper
  • 2 sleeves Round Buttery Crackers coarsely crushed
  • 1 oz Parmesan Cheese shredded

Instructions

  1. Preheat oven to 350F.
  2. Grease an 11 x 7 inch baking dish with cooking spray.
  3. Melt 3 tbsp of butter in a large skillet over medium-high heat.
  4. Add squash, onion, and 1 tsp salt, cook stirring often until center of squash is tender and liquid has evaporated, about 10 minutes.
  5. Transfer mixture to a colander set over a bowl and drain 5 minutes, discard liquid.
  6. Stir together eggs, sour cream, cheddar and Swiss cheeses, mayonnaise, thyme, pepper and remaining 1 tsp of salt in a large bowl.
  7. Gently fold in squash mixture.
  8. Spoon into lightly greased baking dish.
  9. Microwave remaining 3 tbsp of butter in a medium-size microwaveable bowl on high until melted, about 25 seconds.
  10. Toss together crackers Parmesan cheese, and melted butter until combined.
  11. Sprinkle topping over casserole.
  12. Bake in preheated oven until golden brown about 20 minutes.

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Dorothy Smith
5 months ago

Looks yummy

Broccoli Salad

This crisp, crunchy salad is prepared just the way we like it—with lots of flavorful mix-ins! We're talking raisins, shredded cheese, and crispy bacon. This is a must-have around the holidays for my family!

Rating: 0 stars
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Ingredients

  • 1 Bunch Broccoli
  • 1 small Purple Onion chopped
  • 5 slices Crumbled Bacon
  • 1/2 cup Raisins
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp Sugar
  • Black Pepper
  • 1 cup Mayonnaise
  • 1 cup Shredded Cheddar Cheese

Instructions

  1. Wash and drain broccoli. Peel away stems and tiny leaves near the florets, if the leaves are left the salad will be bitter.
  2. Dice broccoli into small pieces.
  3. Add onions, bacon, raisins and cheddar cheese.
  4. Dressing: Combine vinegar, mayonnaise, sugar, and pepper and whisk until combined.
  5. Pour dressing over broccoli and let set at least 2-3 hours before serving in the refrigerator.

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Cajun Mashed Potatoes

You don't want to skip out on these potatoes. This is the only way my household wants their potatoes now. Creamy, buttery, and some extra flare sets these apart from just any mashed potato recipe. So good, gravy isn't needed!

Rating: 0 stars
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Ingredients

  • 5 lb Yukon Gold Potatoes peeled and cubed
  • 2 sticks Butter
  • 8 oz pkg Cream Cheese room temp
  • 1 cup Heavy Cream
  • 1 tbsp Cajun Seasoning (recipe below)
  • 1/2-1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2-1 tsp Seasoning Salt

Cajun Seasoning

  • 2 tbsp Garlic Powder
  • 2 tbsp Paprika
  • 2 tbsp Black Pepper
  • 2 tbsp Kosher Salt
  • 1 tsp Cayenne Pepper

Instructions

  1. bring a large pot of water to a simmer and add the potatoes.
  2. Bring to aboil and cook until fork tender, 20-25 minutes.
  3. Drain the potatoes and place them back into the dry pot and place on stovetop.
  4. Mash the potatoes over low heat, allowing the steam to escape.
  5. Turn off the heat before adding the butter, cream cheese, heavy cream, and Cajun seasoning.
  6. Mash and mix well to desired consistency.
  7. Add the seasoning salt, salt, and pepper and mash to combine.
  8. Place the lid on the pot to keep the potatoes warm until serving.

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Crash Hot Potatoes

These crispy smashed potatoes are so good, you'll want to eat them straight off the pan! But they'll also taste delicious on a plate with a piece of steak. Once you try this smashed potatoes recipe, you will come back to it time and time again!

Rating: 0 stars
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Ingredients

  • 12 Whole New Potatoes (or other small round potatoes)
  • 3 tbsp Olive Oil
  • Kosher Salt
  • Black Pepper
  • Rosemary (or other herb of choice)
  • Parmesan finely grated
  • Garlic Powder (optional)

Instructions

  1. Preheat oven to 450F
  2. Bring a pot of salted water to a boil.
  3. Add in as many potatoes as you wish to make and cook them until fork tender.
  4. Drizzle a sheet pan with olive oil.
  5. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
  6. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top pf the potatoes.
  7. Rotate the potato masher 90 degrees and mash again, pushing out excess.
  8. Drizzle the tops of each crushed potato generously with more olive oil.
  9. Sprinkle potatoes with salt, pepper, garlic powder (if using) and fresh chopped rosemary.
  10. Add grated parmesan top tops.
  11. Bake 20-25 minutes until golden brown and sizzling.

 

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Oven Fried Green Tomatoes

Oven Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce are such a tasty idea and this is a lower-carb version of fried green tomatoes! You have to be a little persistent to get the tomato slices evenly coated with the almond flour mixture after you mix the almond flour with the Old Bay Seasoning.

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Ingredients

  • 6 Green Tomatoes sliced 1/2 inch thick
  • 3/4 cup Almond Flour
  • 2 tsp Old Bay Lemon and Herb Seasoning
  • 2 Eggs well beaten
  • 1/2 cup Ranch Dressing
  • 1 tsp Sriracha Sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a baking sheet with non-stick spray.
  3. Cut the tomatoes into slices about 1/2 inch thick.
  4. Beat the eggs in a small bowl.  In another bowl, mix the almond flour and Old Bay Seasoning.
  5. Remove and save half of the almond flour mixture, so you can work with two batches.
  6. One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks.
  7. Place each tomato on the baking sheet after it's coated with the almond flour mixture. 
  8. Bake tomatoes 35-40 minutes, turning carefully once.
  9. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce.
  10. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through.  Serve hot.

 

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Scalloped Potatoes Au Gratin

Scalloped potatoes are a big deal at my house, and I found this recipe that is delicious!! Thinly sliced potatoes with layers of onions and smother them in a creamy cheese sauce. It’s seasoned to perfection and then baked until tender, bubbly and golden brown. 

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Ingredients

  • 2.5-3 pounds red potatoes
  • 1 onion
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 3 tablespoons flour
  • 1.5 teaspoons dry mustard powder
  • 2.5 cups half and half
  • 1.5 cup cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Scrub potatoes well then slice into ⅛" thin slices using a mandoline. Slice onion as thin as possible, using a mandoline for uniform slices.
  3. Layer potatoes and onions in little stacks and place upright in a buttered/greased 2.5-3 quart casserole dish.
  4. Melt butter in a saucepan then add garlic and saute until fragrant. Add the flour and cook for 2-3 minutes over medium low heat, stirring constantly.
  5. Add the seasonings and whisk in the half and half. Continue whisking until thick and bubbly. Remove from heat and stir in cheeses until melted.
  6. Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake for 1 hour.
  7. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.

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