Category: Side Dishes

Roasted Garlic-Herb New Potatoes is the way to make roasted potatoes – browned on the outside and creamy inside. And so tasty!

Tender and savory with garlic. A fine accompaniment to roasts.

The combination boil/bake makes the texture just lovely, and the spices are just perfect.

If you want a little more ZING to your taters, I recommend adding a little cayenne pepper with the other spices.

This is a perfect side dish for  Chicken Schnitzel With Capers and Lemon.

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Roasted Garlic-Herb New Potatoes

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

A delicious potato side dish that's really easy to make.

Course: Side Dish

Cuisine: American

Keyword: Roasted Garlic-Herb New Potatoes

Servings: 6

Calories: 365 kcal

Ingredients

• 2 1/2 lbs small red potatoes cut in half
• 1/4 cup olive oil
• 8 -12 cloves garlic peeled (or more, if you love garlic)
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 375 degrees F.

2. Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.

3. Reduce heat and cook for 10 minutes; drain well.

4. Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely).

5. Sprinkle with the thyme, salt, and pepper.

6. Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.

7. Place on a serving platter or dish and garnish with parsley. Serve with Chicken Schnitzel With Capers and Lemon.

Enjoy!

Up Next:

Chicken Schnitzel With Capers and Lemon

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Recipe based on one by Sue Lau
Photo by Sue Lau

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This is the stuffing that my grandmother made every Thanksgiving, and it’s absolutely divine. The holiday just isn’t the same without the taste of this dish.

The day after it’s cooked, it’s wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

Adapted from Betty Crocker’s Picture Cook Book, circa 1950.

Betty Crocker’s Classic Bread Turkey Stuffing

Ingredients

12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3⁄4 cup minced onion
1 1⁄2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

Directions

In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.

Place the bread cubes into a large, deep bowl.

Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used. Toss the cubes thoroughly to coat.

(Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.

Recipe based on one by Julesong
Photo by Cooking Creation

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This Copycat Texas Roadhouse Green Beans is a great recipe. It’s just like the real Texas Roadhouse green beans. Southern-style green beans with bacon!

When a friend of mine started working at Texas Road House, I asked if this is how they prepare their green beans and she shook her head yes, but said no with a smile.

I have included both variations for this recipe; choose the one to your liking.

Cook/simmer time is approximate.

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Texas Roadhouse Green Beans

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Lip-smacking good Texas Roadhouse Green Beans!

Course: Side Dish

Cuisine: American

Keyword: Texas Roadhouse Green Beans

Servings: 6

Calories: 245 kcal

Ingredients

• 2 16 ounce cans green beans, drained
• 2 cups water
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 4 ounces bacon diced (raw) or 4 ounces ham (cooked)
• 4 ounces diced onions

Instructions

1. Using a colander, thoroughly drain green beans. Set aside.
2. Mix the water, sugar and pepper until well incorporated. Set aside.
3. Preheat your cooking pan to Medium High heat.

Raw Bacon Method.

1. Using a cutting board and a knife, dice the raw bacon into equal size pieces. Place the diced bacon into the preheated cooking pan. Continually stir the bacon with a large spoon to keep the bacon from burning.
2. Once the bacon is cooked add the onions and cook until they are tender and light brown.

Diced, Cooked Ham Method.

1. Using a cutting board and a knife, dice the cooked ham into equal size pieces. Place the diced ham and onions into the preheated cooking pan.
2. Using the large spoon, continue to stir the ham and onions until the ham is lightly brown and the onions are tender.
3. Now that the onions are tender add the liquid mixture and the beans.
4. Using the rubber spatula stir the mixture until incorporated.
5. Bring mixture to a boil and turn heat to simmer. Serve beans as soon as you are ready.

Enjoy!

Up Next:

Green Beans and Potatoes – Old South Recipe

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Recipe based on one by CindiJ
Photo by lazyme

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Oh, yea! This coleslaw recipe is a spot-on KFC copycat Coleslaw! If you like sweet and tangy chopped coleslaw this is definitely the recipe to use.

I have an affinity for fast food coleslaw and this one tastes even better the longer it sits. It pairs well with fried chicken (of course), as well as with pulled pork.

You can also use pre-diced cabbage mix and pre-shredded carrots to make the recipe even easier.

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KFC Copycat Coleslaw

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

 

This KFC Copycat Coleslaw is sweet, tangy and delicious!

Course: Salad

Cuisine: American

Keyword: KFC Copycat Coleslaw

Servings: 6

Calories: 195 kcal

Ingredients

• 8 cups finely diced cabbage about 1 head
• 1/4 cup diced carrot
• 2 tablespoons minced onions
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

Instructions

1. Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
2. Pour the cabbage and carrot mixture into large bowl and stir in the minced onions.
3. Using regular blade on food processor process the remaining ingredients until smooth.
4. Pour over the vegetable mixture and mix thoroughly.
5. Cover the bowl and refrigerate several hours or overnight before serving.

Enjoy!

Up Next: 

Homemade KFC Style Popcorn Chicken

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Recipe based on one by Sharlene~W
Photo by May I Have That Recipe

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This Green Beans with Cherry Tomatoes recipe makes for a pretty dish and is easy to assemble. Fabulously tasty and easy! Healthy too!

The combination of butter, sugar, basil, and garlic is quite outstanding and perfect for tomatoes and beans.

If you don’t have the fresh vegetables on hand, you can easily adapt to canned goods.

This makes 4 really generous servings, but even so, this recipe is guaranteed to be gobbled whole… it’s really exceptional.

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Green Beans With Cherry Tomatoes

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

A great side dish for any meal.

Course: Side Dish

Cuisine: American

Keyword: Green Beans With Cherry Tomatoes

Servings: 6

Calories: 295 kcal

Ingredients

• 1 1/2 pounds green beans
• 1 tablespoon butter
• 3/4 teaspoon garlic salt
• 1 tablespoon sugar
• 1/2 teaspoon basil
• salt
• pepper
• 1/2 pint cherry tomatoes cut in half

Instructions

1. Cook beans in water, until tender.

2. In a skillet, melt butter and add garlic salt, sugar, basil, salt, and pepper.

3. Swish cherry tomato halves around until barely soft and heated, but not squishy.

4. Add the drained beans and mix well.

Recipe Notes

TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works.

Enjoy!

Up Next: 

Fiery Angel Hair Pasta – Quick & Delicious

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Recipe based on one by Merlot
Photo by Delicious as it Looks

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Even those who say they are not big okra fans seem to like this Southern Creole Smothered Okra. It’s that good!

My Grandmother used to make an okra and tomato dish similar to this. She just called it “okra and tomatoes”. Delish!

She was an excellent cook and grew her own okra and tomatoes. That could be the reason it sticks in my mind after all this time!

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Southern Creole Smothered Okra

Prep Time

30 mins

Cook Time

1 hr 40 mins

Total Time

2 hrs 10 mins

 

My Grandmother used to make an okra and tomato dish similar to this. She just called it “okra and tomatoes”. Delish!

Course: Side Dish

Cuisine: Creole

Keyword: Southern Creole Smothered Okra

Servings: 4

Calories: 195 kcal

Ingredients

• 1 lb okra chopped
• 1 tablespoon oil
• 1 16 ounce can whole tomatoes, with juice
• 1 cup chopped onion
• 1/2 cup bell pepper chopped
• 3/4 teaspoon chopped garlic
• 1 2 1/2 ounce can sliced mushrooms, with juice
• 1/2 pound cooked shelled shrimp
• salt and pepper

Instructions

1. Pour oil in bottom of pan. Add all the ingredients except the shrimp.
2. Cover the pot and simmer 1 1/2 hours on low, stirring often.
3. Remove the cover and add the shrimp the last 10 minutes.

Enjoy this Southern Creole Smothered Okra!

Up Next:

Easy Baked BBQ Chicken

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Recipe based on one by Kikimony
Photo by Cooking in New Orleans

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This Louisiana Collard Greens recipe is a favorite at my house. Even folks who were hesitant to try greens have said they really liked these.

When I’m in a hurry, I save prep time by buying pre-washed, trimmed and bagged collard greens in the produce department.

Sometimes I add a little leftover ham as well, cubed — and I still use the ham hocks and bacon too.

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Louisiana Collard Greens

Prep Time

25 mins

Cook Time

2 hrs 10 mins

Total Time

2 hrs 35 mins

 

You just can't beat southern cooking!

Course: Side Dish

Cuisine: Southern

Keyword: Louisianna Collard Greens

Servings: 6

Calories: 325 kcal

Ingredients

• 2 bunches collard greens or 2 bags of pre-washed collard greens
• 3 tablespoons olive oil or 3 tablespoons a mixture of olive oil and bacon grease
• 1 onion sliced
• 2 -3 garlic cloves smashed
• 2 bay leaves
• 1 smoked ham hock can also add 3 slices of chopped cooked bacon, if desired
• 2 quarts chicken broth warm
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• salt & freshly ground black pepper
• add a dash hot pepper sauce if desired, when serving

Instructions

1. To prepare the greens, cut away the tough stalks and remove all the stems from the collards. Discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove any grit, 2 or 3 times, until the water runs clear.

2. I sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but I still break off any large pieces of stem as they tend to be tough even after cooking.

3. Place a large pot or cast-iron Dutch oven over medium heat and add the olive oil. When it is heated, add the onion, bay leaves, and ham hock. (If using bacon, cook beforehand and then add when the greens go in.)

4. Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.

5. Pack in greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt.

6. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.

7. Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.)

8. Remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off the excess cooking liquid, and serve.

It’s the smoked ham hock that makes these Louisiana Collard Greens taste great!

Enjoy!

Up Next:

Crock Pot Collard Greens and Ham

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Recipe based on one by TasteTester
Photo by BarbryT

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This Baja Black Beans, Corn and Rice recipe is perfect! A south of the border blend of textures and flavors. It would be great served in soft tacos with a bit of guacamole.

It can also be served hot as a main dish or a side dish with grilled meat or chicken.

I will be making this recipe often.

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Baja Black Beans, Corn and Rice

Ingredients

• 6 cups cooked brown rice
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can corn, drained
• 4 fresh tomatoes diced
• 1/2 cup red onion chopped
• 1/2 cup cilantro chopped
• 1 jalapeno pepper seeded and diced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 dashes hot sauce

Instructions

1. Cook brown rice.
2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

Recipe Notes

Stir together before eating.

Enjoy!

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Recipe based on one by Barb Gertz
Photo by anniesnomsblog

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