Sweet Corn and Zucchini

 Here's a side that makes the most of summer's produce — sweet corn and zucchini  with fresh chives and a kick of taco seasoning. It comes together in one skillet in under 15 minutes, perfect for pairing with anything off the grill.

Ingredients:

2 cups coarsely chopped zucchini

1/2 cup diced onion

3 Tablespoons butter

1 cup fresh corn kernels

1/4 cup chopped fresh chives

2 teaspoons taco seasoning mix

Directions:

Saute zucchini and onion in butter, just until the zucchini begins to brown in a large skillet.

Add corn kernels, chives and taco seasoning mix; saute about 5 minutes. 

 

 

Salt & Pepper-Crusted Baked New Potatoes

 Any type of small potatoes work with this recipe. Instead of mashed potatoes, make these instead. 

 

Ingredients:

1 small bag of new potatoes (red, Yukon, fingerling or a mix)

1/4 cup olive oil

2 teaspoons fresh cracked pepper

2 teaspoons coarse salt (Kosher or we use Baja Gold)

2 teaspoons minced fresh rosemary,

 

Directions:

Preheat oven to 350 degrees.

Place potatoes, olive oil, salt and pepper in a large bowl. Toss until potatoes are well coated. Place potatoes mixture in a large shallow baking dish. Scrape remaining olive oil and S&P over tops of potatoes with a spatula

Bake potatoes for 45 minutes. Test for doneness with a fork. If the large potatoes are still firm, bake for additional 5 minutes. 

Remove from oven  and sprinkle rosemary over the top of the potatoes. Place back in oven for a few minutes. 

 

Roasted Broccoli with Lemon and Parmesan

 

 

A simple, fresh side dish that pairs well with almost any main dish. A squeeze of lemon and a sprinkle of Parmesan give this broccoli a bright, savory finish.

Ingredients:

One crown of broccoli

One to two tablespoons olive oil

Salt and black pepper, to taste

Fresh lemon juice, to taste

Two tablespoons grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees. 

Rinse the broccoli and cut it into thin spears, leaving a bit of the stalk attached.

Place the broccoli on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss gently to coat. 

Roast for about 15 minutes, or until the broccoli is tender and lightly browned around the edges. 

Remove from the oven, sprinkle with fresh lemon juice, and top with Parmesan cheese. 

Serve immediately.

Cuban-Style Black Beans from a Can

Canned Goya black beans get a Cuban-style upgrade with sautéed onion, green pepper, garlic, cumin, oregano, and a splash of red wine vinegar. 

 

Ingredients:

1 15 oz can black beans (do not drain)

2 teaspoons olive oil

1/2 onion, finely chopped

 2 Tablespoons green bell pepper, chopped

2 cloves garlic, minced

3 Tablespoons, cilantro

1/4 teaspoon sugar 

1/2 cup water (or more if needed)

1-2 bay leaves

1 teaspoon of cumin

1/2 teaspoon dried oregano 

1-2 teaspoons red wine vinegar

S & P to taste

Directions:

Heat olive oil in a saucepan. Sauté onion and green pepper until softened, about 5 minutes. Add garlic, cumin, oregano, and bay leaf. Cook about 30 seconds. Pour in the black beans with their liquid. Add water, sugar, cilantro and red wine vinegar. Simmer gently 15 to 20 minutes, stirring frequently. Lightly mash about a half cup beans against the side of the pan to thicken. Taste and add salt, pepper, and more vinegar if needed. Remove bay leaves before serving.

Serve with white rice.  

 

Peas and Peanuts Salad

Perfect for a spring side dish. 

 

Ingredients: 

1 (10 oz) package of frozen peas, thawed and drained

3 green onions, chopped

2 celery stalks, chopped

1/2 cup mayo

2 Tablespoons lemon juice (or more to taste)

1/2 cup chopped cooked bacon

3/4 cup salted peanuts

S&P to taste

Optional: 1/2 cup small cubes of cheddar cheese, 1/2 teaspoon sugar.

Directions:

In a large bowl combine the thawed peas, green onions, celery, mayo, lemon juice, half the bacon and half the peanuts. Mix well.

Before serving, top the salad with the rest of the peanuts and bacon.  

 

Georgia Cracker Salad

Think of it as the salad you throw together when tomatoes are ripe on the counter and you need something fresh, creamy, and crunchy in a hurry. It’s a potluck standby across the South, and Paula Deen helped make the tomato-and-saltine version popular for Southern home cooks.

 

Ingredients:

1 sleeve of saltine crackers

1 large tomato or 2 large Roma tomatoes (seed the tomato and drain on paper towels for a few minutes)

3 green onions, finely chopped (white and green part)

1 hard-boiled egg, chopped

Pepper

Mayo 

Directions:  

Crush the crackers with your hands into a medium mixing bowl. You want to have some big cracker pieces for texture.  Think rustic. 

Combine  the ingredients except the mayo and stir well.

Add the mayo a 1/2 cup at a time until is reaches your desired consistency. You want the ingredients to be just coated. 

Season with pepper. The saltines add enough salt, so taste before you add anymore salt.  

 

Cinnamon Pineapple

This is a good side dish to serve with fish. 

Cinnamon Pineapple

Ingredients:

2 (20 oz) cans of pineapple chunks drained, reserve juice

1 Tablespoon butter

2 Tablespoons light brown sugar

1 Tablespoon rum

1/2 teaspoon cinnamon

Directions:

Saute ingredients in a sauce pan adding 1/4 cup of reserved pineapple juice. 

Simmer 5 minutes and serve.   

I make this with 1 can of pineapple and follow the rest of the recipe.  

Summertime Tomatoes

Adapted from Sugar Beach, the Fort Walton Beach Junior Service cookbook (1984).

Ingredients:

3 medium tomatoes (I like to use heirloom tomatoes in different colors), sliced

2 Tablespoon tarragon vinegar

3 Tablespoons mild olive oil 

1/2 teaspoon salt 

1/4 teaspoon black pepper

1/4 teaspoon of dried tarragon (this is crucial)

1 Tablespoon parsley, minced or to taste

1 Tablespoon green onions, minced or to taste

Freshly ground pepper and another sprinkle of salt

Directions:

Arrange tomatoes on a serving plate. Mix remaining ingredients and pour over tomatoes. Let stand at room temperature at least 1 hour before serving.

 

 

 

The Classic Squash Casserole

I've had this recipe since when . . . . It's older, classic and a easy Southern side dish. 

 

 

Ingredients:

2 lbs of fresh yellow squash, sliced and then halved. 

1 stick butter

1 (8 oz) package of Pepperidge Farms poultry or herb stuffing

1 can cream of chicken soup

1 medium onion, chopped

1  cup grated sharp cheddar cheese

Directions:

Cook squash in very little water. Drain. In a large mixing bowl, combine all ingredients and place in a 13x9 inch baking dish. Bake at 350 degrees for 40 minutes. 

10 Commandments of Baked Potatoes

 

1. Choose Russet potatoes that are uniform in size, with no sprouts or wrinkles.

2. Wash and thoroughly dry the potatoes, then coat lightly with olive oil.

3. Prick each potato several times with a fork to allow steam to escape.

4. Do not wrap potatoes in aluminum foil—foil traps moisture and steams the potato.

5. Pour about 1/2 inch of rock salt into the bottom of a metal cake pan.

6. Nestle the potatoes in the salt, leaving space between each one.

7. Preheat the oven to 425°F, then reduce to 400°F when you’re ready to bake.

8. Bake for about 1 hour, then test for doneness: a baked potato is ready when a fork slides in easily. If it still feels firm, bake 5–10 minutes more. (If using a thermometer, aim for 205–210°F internal.)

   
   
    

9. Let the potatoes rest 5 minutes. Remove with tongs and lightly brush off excess salt.

10. Split, fluff, and serve with butter, sour cream, and chives.

Notes: The salt is reusable. Once completely cool, store it in a zip-top bag.

Topping ideas:

 Steakhouse twice-baked: sour cream, sharp cheddar, chopped chives, and a touch of horseradish.

Pimento cheese twice-baked: fold in pimento cheese; top with extra.

Cajun Butter: butter, Cajun seasoning, smoked paprika, minced green onion. Finish with a squeeze of lemon.

Sour Cream Dressing for Baked Potatoes:

This is a old  family recipe. 

Ingredients: 

1/2 cup sour cream

1/2 cup Miracle Whip salad dressing (no exceptions)

3-4 green onions finely chopped

1/2 teaspoon sugar

1/4 teaspoon garlic powder 

Directions: 

Mix all ingredients together. Refrigerate for at least two hours.  

 

 

Sauteed Apples

Sautéed apples are one of those easy side dishes. This side dish goes well with beef stroganoff, chicken paprikash, Swedish meatballs, or even chicken pot pie. Simple to make and I like the cozy flavor. 

Ingredients:

1/4 cup of butter

6 medium apples , peeled and sliced (I've even used 3 apples) 

1/2 cup sugar

1/4 teaspoon allspice (optional) 

1 teaspoon cinnamon and more to garnish

1/4 cup water (more if needed)

Directions:

In a large skillet, melt butter over low heat; add apples, sugar, cinnamon and water.

Stir well and cover when the apples begin to simmer.

Simmer for about 15 minutes or until apples are tender. If the mixture starts to thicken before the apples are tender, add a little more water.

Sprinkle with cinnamon.

 

Cucumber Salad

I am always looking for a better recipe. Right now, this is the best I have served.  A good side salad with Beef Stroganoff.

 

Ingredients:  

2 hot house cucumbers or 4 average sized cucumbers (cut in half and seed)

1 teaspoon salt

1 teaspoon apple cider vinegar

1/2 cup scant mayo

1/4 cup scant sour cream

1 teaspoon dill weed

Directions: 

Peel and slice the cucumbers and put them in a class or ceramic bowl. Sprinkle with salt and vinegar and mix well. Cover and let sit for half and hour.

Pour off the excess liquid. Add mayo, sour cream and dill weed and mix. 

Cover and refrigerate until ready to serve.

 

Duck-Fat Home Fries

 

From Fred Thompson's Southern Sides.

 Ingredients:

3 Tablespoons rendered duck fat

4 large Yukon Gold potatoes ( or 2 russet potatoes) cut into 1/2-inch cubes

2 teaspoons of Cajun or southwest seasoning blend

1/2 cup thinly sliced green onions, white and green part

1 Tablespoon unsalted butter

 Directions:

Melt the duck fat in a 12-inch cast iron skillet or sauté pan over medium to medium-high heat. Add potatoes to the pan in an even layer. cook for about 4 minutes until they start to brown. Turn potatoes with a spatula and cook for another 4 minutes.

Sprinkle the seasoning over the potatoes and shake the pan to keep the potatoes loose. Cook for another 2 or 3 minutes. Add the green onions and toss. Cook for 3 more minutes or until the potatoes are golden brown and tender. Throw in the butter, swirling it to coat the potatoes.

Remove from heat and serve immediately.  Potatoes can be reheated in duck fat.  

 

Oyster Dressing a la Maureen

This makes enough stuffing for a 20 pound turkey 

Ingredients:

3 pints oysters, drained and strained, reserve liquid

1 stick butter, melted

2 onions, finely chopped

4 stalks celery, finely chopped

4 cloves garlic, minced

Salt and Pepper

1 Tablespoon ground thyme

3 large loaves French bread, stale and cut or torn into 1" pieces

2 eggs, slightly beaten

Turkey or chicken stock, as needed

Directions:

Melt the butter in a large pot. Add onions, celery and garlic; saute for 10-15 minutes. 

Add the oysters and strained oyster liquid; bring to a simmer, add salt, pepper and thyme. 

Continue to cook mixture over a medium heat til the oysters start to curl. 

Add the French bread, a little at a time; stirring well after each addition. Cook for an additional 10 minutes - it might me necessary to add a small amount of turkey/chicken stock if mixture is to stiff. Stir well to keep from sticking

Remove pot from heat; rapidly stir in the beaten eggs. Allow the dressing to cool before stuffing the bird. 

 

 

 

Fancy Macaroni and Cheese

Ingredients:

2 cups of elbow macaroni or medium shells

1 stick butter, divided

1/4 cup minced onions

3 T all-purpose flour

2 cups of whole milk or 1/2&1/2

1/2 dry white wine

2 cups of grated cheddar cheese

1/2 cup Panko breadcrumbs (for topping)

Salt and Pepper

1/4 teaspoon Cayenne pepper

1/2 teaspoon paprika 

Directions:

Cook macaroni just until tender, drain and set aside. 

Breadcrumb Topping:

In Dutch oven pan melt 4 Tablespoons of butter (1/2 stick). When melted, stir in the breadcrumbs and toast until lightly browned. Remove from pan and set aside.

Remaining Directions: 

Wipe out pan with a paper towel and melt the remaining 4 Tablespoons of butter. Add the onions and cook until translucent. Stir in flour and seasonings continue to cook for an additional 2-3 minutes. Add wine and gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until sauce is thickened and smooth. Add cheese and continue stirring until cheese melts.

Add macaroni to the pot with cheese sauce. Mix and pour into a buttered casserole dish. Sprinkle extra cheese on top with the toasted breadcrumbs.

Bake at 350 degrees for 20 minutes or until bubbly and golden brown on top.  

 

 

 

 

 

Maw Maw's Baton Rouge Potato Salad

This recipe is from Fleurty Girl's Blog. She owns many gift shops around New Orleans. Best ever. The only potato salad recipe you will ever need! I cut this recipe in half and it still make a lot!

1 5lb bag russet potatoes chopped in 1/2-inch cubes

1 dozen boiled eggs, save two to cut in half for the top, chop the rest

1 jar of Blue-Plate Mayo (Yes, the ENTIRE jar!) 

1 jar of Zatarain's Stuffed Olives (drained), save 10-14 whole, chop the rest. Regular pimento stuffed green olives work great too.

1 chopped white onion

Salt, Pepper, Cajun Seasoning, Onion Powder, Garlic Powder to taste (with a half recipe I use a half teaspoon of each).

**NO MUSTARD** In case you were wondering if I had left it out! Nope, this recipe does NOT need it.

Place potatoes in a pot and cover until 2 inches of water on top. Bring to boil. This is important so that the warming pot cooks the potatoes at different times. It gives you varied potato textures! 

Boil the eggs 

While these are boiling, chop the onions and olives. (For half recipe have equal portions of onions and olives). Save some olives whole for the topping. About 12-14. 

When you can pierce the potatoes with a fork until tender, remove from heat and drain. Let cool for 20 minutes. This is important. If you mix your potato salad when your potatoes are steaming hot, you're going to end up with fluffy potato salad. This one is meant to be chunky. I think to go with those olives. Maw Maw Freeland was so smart!

Remove eggs from heat after boiling. Cool with ice water. Peel. Reserve two eggs and cut them in half to put on top. Peel and chop the rest. 

In a large mixing bowl, add cooled potatoes. Add the jar of mayo on top. Put your seasonings on top of the mayo. This is another trick because it helps seasonings spread out easier throughout. Add eggs, chopped olives and onions and then stir. 

Once it is all mixed, top with halved eggs and whole olives. Sprinkle paprika on top to finish.