Fried Green Tomatoes How many of you have ever had Fried Green Tomatoes? Raise your hands! Yup. Lots of you. Me too. Do you like them? I’m not crazy about them, but I’ll eat them if they’re put in front of me. They have a […]
Tag: side dish
Mashed Potato Cakes As you all have seen, the Depression Era brought about lots of recipes. Some of them are really good and others were made out of necessity and weren’t that good. Finding any kind of history behind this recipe was hard. All I […]
A cowboy’s life was much less glamorous then what’s portrayed in the movies and on television. The work was difficult and monotonous.
Depending on the season, cowboys worked in blistering heat or bitter cold.
Their diet varied little from meal to meal. It mainly consisted of beans, salted meat, coffee and biscuits.
During the early 1890’s, more items were added – molasses, dried fruit (mainly raisins, apples and prunes), canned tomatoes, canned peaches and canned milk. Various spices and herbs were available to the cooks. Alot of them would always have some to spice up the flavor of the food.
Beans were always cooking in a huge cast iron dutch oven over an open fire.
This recipe is from the 1890’s. It has some extras thrown into the pot – such as chili peppers. Remember, this is a scaled down version. The chuckwagon cook would probably make 5 times this amount.
Prep time does not include the overnight soaking of the beans.
By: Marsha Powell
- 2 cups dried red beans
- 2 cups dried pinto beans
- 1 large yellow onion, chopped
- 3 tablespoons garlic, chopped
- 3 green chile peppers, grilled and diced
- 3 vine-ripened tomatoes, grilled, seeded and chopped
- 1 tablespoon vegetable oil
- 7 quarts water or vegetable stock
- 1 smoked ham hock
- 1 bay leaf
- 2 whole dried red chile peppers
- Salt and pepper, to taste
- Step 1 Soak beans overnight in water to cover, changing water once
- Step 2 drain.
- Step 3 When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock
- Step 4 bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste.
Golden Potato Salad I grew up in New England. When summer rolled around, my Dad would bring out the grill. He would stock up on charcoal and lighter fluid. I remember that he even built a picnic table. It seems like he’d be cooking something on […]
Real Boston Baked Beans When I was a kid, my grandmother had a cast iron stove in her kitchen. My grandfather would bring up a bucket of coal from the basement and Gramma would stoke up the fire. Of course, this would just happen on […]
Baked Macaroni & Cheese
I know you all have had baked macaroni & cheese many times in your lives. But, do you all know where it originated from?
Pasta and cheese casseroles have been recorded since the 14th Century. It was found in some early Italian cookbooks. Yes, believe it or not, there were cookbooks written back in those days. Next, the recipes were found in the Medeival ages in England. Back in the 14th Century and Medeival England, the cheese used was Parmesan.
The first modern recipe was found in Elizabeth Raffald’s 1770 cookbook, The Experienced English Housekeeper. She used a Bechemel sauce with cheddar cheese (a Mornay sauce in French cooking), mixed with the macaroni, sprinkled with Parmesan and baked until bubbly and golden. In 1784 it was deciided that the macaroni should be boiled first and drained before adding the sauce.
In 1861, the British Victorian cookbook, Mrs. Beeton’s Book of Household Management included a couple of macaroni and cheese recipes. One of them said “The macaroni, (which should be “tender but perfectly firm, no part being allowed to melt, and the form entirely preserved” – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a “bright fire” to brown the crumbs, or grilled with a salamander broiler.”
American President Thomas Jefferson along with his chef James Hemings brought the idea for macaroni & cheese back to the United States from Paris. It was first served at a state dinner in 1802, but was not well received at that time.
In 1824, Mary Randolph included a recipe in her cookbook, The Virginia Housewife. It had only 3 ingredients; macaroni, cheese and butter which was then layered and baked in a hot oven. This was the most influential cookbook of the 19th Century. Ever since then, recipes for macaroni and cheese are plentiful. You’ll find them in every cookbook. There are so many different versions, so you can choose the one you like the most.
This recipe is an old New England recipe. It can be rather dry, so if you decide to make it, remember to add some extra milk.
Baked Macaroni & Cheese
By: Marsha Powell
- 3-1/2 cups elbow macaroni, about 6 cups cooked
- 4 to 6 tablespoons butter
- 1 1/2 cups coarse bread crumbs, approximately
- 10 to 12 ounces extra-sharp cheddar cheese, shredded
- salt and pepper to taste (remember, cheese is quite salty)
- 1 cup milk
- Step 1 Cook the macaroni according to package directions, drain, and rinse with cold water.
- Step 2 Grease (with butter) bottom and sides of a 2-quart casserole dish. Sprinkle with bread crumbs.
- Step 3 Put in a layer of macaroni, sprinkle with cheese, dot with butter, salt, and pepper.
- Step 4 Repeat until all ingredients are used up, ending with layer of cheese. Add milk. Sprinkle a good layer of bread crumbs over the top
- Step 5 dot with butter.
- Step 6 Bake at 350 degrees F for 35 to 40 minutes.
Copycat Chick-fil-A Coleslaw I haven’t been in a Chick-fil-A in a very long time. They just opened up one here in town, so might have to give it a try. I don’t think they made this coleslaw anymore. So, if you loved it, here’s the […]
Hawaiian Macaroni Salad
This is such a great side dish for any cookout, barbecue or picnic. In our house, it’s just a great dish to have with any meal.
Hawaiian Macaroni Salad
By: Marsha Powell
- 1 lb. macaroni pasta
- 3 tbsp apple cider vinegar
- 1 cup shredded carrots
- 1 cup purple onion chopped
- 1 red bell pepper seeded and chopped
- 2 cups mayonnaise
- 20 oz. can sliced pineapple in juice, chopped
- 1/2 cup pineapple juice from above can
- 1 tsp salt
- 1 tsp pepper
- 1 cup ham steak chopped
- Step 1 Cook macaroni according to package directions.
- Step 2 Drain macaroni and pour back into the pot,
- Step 3 Sprinkle with apple cider vinegar, then add carrots, onion, and pepper and toss.
- Step 4 Allow to cool for 1 hour.
- Step 5 In a large serving bowl mix together the mayo, pineapple juice, salt and pepper.
- Step 6 Pour in the macaroni, ham and pineapple,,
- Step 7 Toss until well coated and refrigerate until ready to serve.
Deviled Eggs There are so many different ways to make these. This is one of my favorites. I always include them in cookouts and on picnics. Of course, they’re always on the table for our holiday dinners.
Alfredo Twice Baked Potatoes
These are fantastic! They go great with your Easter ham. I added some bacon bits and red onion to mine.
- 2 large baking potatoes
- 1 cup Alfredo sauce (I used some in the jar)
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese divided
- bacon bits
- chopped red onion
- Scrub and dry the potatoes. Brush them with olive oil and sprinkle them with a little bit of salt before baking. If you prefer the skins to stay soft, you can wrap them in aluminum foil instead. Either way, make sure to pierce them with a fork three or four times before baking. Bake at 375 for an hour, or until the centers are soft when poked with a fork.
- Remove the potatoes from the oven and slice each one in half horizontally.
- In a mixing bowl, combine the Alfredo sauce, garlic powder, mozzarella cheese and half of the cheddar cheese and the bacon bits and onion (if you’re using them). Once combined, scoop out the pulp and add to the sauce mixture. Mix until completely combined and then put the mixture back into the potato skins.
- Sprinkle them with the remaining cheddar cheese and then put them back in the oven for about 5-6 minutes, or until the cheese on top is completely melted. Serve immediately.
Vanilla Maple Glazed Carrots You have just got to try these! They’re so good and just a bit different from brown sugar glazed carrots. They’re really easy to make and a great side dish for your Easter dinner. Vanilla Maple Glazed Carrots Recipe Type: Side […]
Creamy Dijon Scalloped Potatoes These are a great side dish for ham. We have this every Easter. Creamy Dijon Scalloped Potatoes Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 29 mins Cook time: 60 mins Total time: 1 hour 29 mins Serves: […]
Crock Pot Creamy Mac & Cheese
This is one of my favorite things! Mine came out a little drier then I wanted it, but I think if you add maybe an extra 1/2 cup of milk, you’ll be okay. That’s what I’ll do next time I make it.
- 2 cups dried elbow macaroni
- 1 (8 oz) package cream cheese, room temperature
- 2 cups milk**
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. dry mustard
- pinch of paprika
- 4 cups shredded sharp cheddar cheese
- Wait to cook the macaroni until you have the sauce ready. You want it hot.
- In a large bowl, combine the cream cheese and milk with a whisk. It’s okay to have some small lumps. They’ll melt. Now, mix in the salt, pepper, dry mustard, paprika and shredded cheddar cheese.
- Now, cook your macaroni in boiling water for 8 minutes only. Drain. Immediately add to the cheese sauce mixture and stir. Spray a 6-quart crock pot with cooking spray. Pour in the macaroni mixture.
- Cover. Cook on LOW for 2 1/2 to 3 hours.
- **Note: If it seems a bit dry when it’s done, add just a bit more milk.
Irish Potato Pie I haven’t made this yet, but I fully intend to before St. Patrick’s Day. I think it would be great with a meatloaf. Irish Potato Pie Recipe Type: Side Dish Cuisine: Irish Author: Marsha Powell Prep time: 15 mins Cook time: 55 […]
Rumbledethumps I know! It has a weird name, but it’s so good. Serve as a side dish with bangers or smoked sausage. I’ve been told that this is a Scottish dish, but I’ve been making it with any Irish meal I put together. Rumbledethumps Recipe […]
Our next door neighbor is always giving us food that she either doesn’t like or doesn’t want. The other day when she brought over the sweet potatoes, there was also a bag of green peppers, a bag on onions and a bag of zucchini.
Along with the Zucchini Meatloaf, I made these to go along with it. Very good!
- 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
- 1 teaspoon fresh minced garlic cloves
- 1 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon Herbes de Provence
- Toss zucchini and garlic with olive oil, spread out onto lined sheet pan: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.
- Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).
- Roast zucchini until it starts to brown, toss with herbs, salt, pepper: Roast the zucchini for 8-15 minutes, or until it begins to brown. Start checking at about 7 minutes and keep checking every few minutes.
- Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
Sweet Potato Salad Our next door neighbor gave us a 2 big bags of fresh sweet potatoes. We really love them, but we can only eat so many. So, I’m trying to find different ways to use them. I was a bit skeptical when I […]
Best Side Salad I love salads and this one is a perfect side dish with any meal. Best Side Salad Recipe Type: Salad Cuisine: American Author: Marsha Powell Prep time: 15 mins Total time: 15 mins Serves: 5 Ingredients 3 heads romaine lettuce 1 Tablespoon […]
This is a great side dish. I haven’t made it in years, but I used to make it quite often.
- 1 tablespoon olive oil
- 1 package 12 ounces frozen corn
- 1/2 sweet onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 tablespoon minced garlic
- Salt and freshly-ground black pepper
- 1/2 cup heavy cream or half and half
- pinch of cayenne optional
- In a large skillet heat oil over medium heat, add oil, onions and bell peppers.
- Cook until onion is clear. Stir in garlic and cook for about 1 minute.
- Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
- Pour in cream or half and half, bring to a boil, reduce heat and simmer until cream reduces and slightly thickens, about 5 minutes.
- Pour into a serving dish. Garnish with red and green bell peppers and onions.
Mardi Gras Cornbread Fritters These are so good! They go great with just about any Cajun dinner. Mardi Gras Cornbread Fritters Recipe Type: Side Dish Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Serves: 6 Ingredients […]
Mardi Gras Roasted Squash This looks so pretty on the plate. I made some yesterday and it tastes just as good as it looks. Mardi Gras Roasted Squash Recipe Type: Vegetables Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total […]
German Potato Casserole
This is so good. I usually serve it with baked pork chops.
- 5 lbs. red potatoes, peeled & cubed
- 1 lb. sliced bacon, diced
- 8 hard boiled eggs, chopped
- 1 large onion, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups mayonnaise
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 lb. Velveeta, cubed
- Cook potatoes until tender; drain.
- Cook bacon until crisp. Drain on paper towels. Reserve 1 Tbsp. drippings.
- In a large bowl, toss potatoes, bacon, eggs, onion, salt and pepper.
- Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture; toss to coat.
- In a greased 13 x 9-inch pan, layer potatoes and then cheese cubes. Repeat layers.
- Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until golden.
Parmesan Zucchini Strips Zucchini is particularly good done this way. Make sure they’re a beautiful golden brown so they’ll be nice and crispy. Parmesan Zucchini Strips Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 20 mins Total time: […]
Broccoli Apple Salad I love this! I could make a meal out of it, but I usually serve it along with meatloaf or hamburgers. Broccoli Apple Salad Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 20 mins Total time: 20 mins Serves: […]
Instant Pot Baked Potatoes
These are so easy. I always wrap mine in foil. They’re just perfect for adding all kinds of stuffings.
- 8 medium red potatoes russet potatoes always work great
- 1 cup water
- Classic Loaded
- 1 tablespoon bacon cooked and crumbled
- 1 tablespoon cheddar cheese shredded
- 1 tablespoon sour cream
- 1 teaspoon green onions sliced
- 2 tablespoons ground beef cooked and crumbled with taco seasoning to taste
- 1 tablespoon cheddar cheese shredded
- 1 tablespoon salsa mild or extra spicy!
- Broccoli Alfredo
- 1 tablespoon Alfredo sauce
- 2 tablespoons broccoli florets steamed
- 1 tablespoon Parmesan cheese shredded
- Place the rack in the bottom of the Instant Pot and pour 1 cup of water in the bottom.
- Optional: Wrap each potato in a small piece of foil and place on top of rack (stacking them is fine — I get about 7 flat on the rack), or skip the foil and just place them on the rack.
- Place the lid on the Instant Pot and switch the valve to sealing.
- Press Manual, leave the Instant Pot at high pressure (the default), and set the time at 15 minutes for small potatoes, 17 minutes for medium potatoes, or 20 minutes for large potatoes. The Instant Pot will begin heating and building pressure, and this will take about 8-10 minutes. It will then begin counting down from 15 until the potatoes are cooked.
- When the timer beeps, press Cancel and either allow the Instant Pot 10 minutes to naturally release pressure before opening the valve to venting and removing the lid, or do a quick release and open the valve after pressing Cancel. If you do a quick release, be careful as the steam is hot and comes out quickly. I like to use a towel to do this.
- Note: If you like, you can split the potatoes and add butter and salt in the center so that they will season as they cook. Then wrap in foil and continue with the recipe.
Instant Pot Candied Sweet Potatoes We always have candied sweet potatoes during the holidays. This year I’ll try making them this way. Instant Pot Candied Sweet Potatoes Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 12 mins Cook time: 5 mins Total […]