Category: Side Dish

Oven Fried Zucchini Sticks with Horsey Sauce

  Zucchini is a summertime squash, allegedly, but I’ve never seen a season in our grocery store when they were not carried in inventory.  Zucchini is considered part of the squash family, which by the way also includes its cousins of cucumbers and melons. They’re durable vegetables and last a long while under refrigeration, but

Green Pea Salad with Bacon Vinaigrette

I’ve been posting a number of authentic Sunday picnic salad recipes lately, including Southern Style Potato Salad and Waldorf Salad.  I took care to post recipes that I had thoroughly researched to provide historical context and an authentic version of both recipes.  These are the kind of salads one sees at a potluck supper or

Waldorf Salad

I’m starting to get down on bloggers who call their recipes “classic” when they are anything but. The American Heritage Dictionary defines “classic” as “serving as the established model or standard.”  In the world of recipes that means, to me at least, the first and original recipe, not later interpretations or iterations of the very

Smashed Potatoes

This is more about technique than about a recipe, per se.  There are very few ingredients:  potatoes, of course, then olive oil, duck fat, sea salt and freshly cracked black pepper.  But you can let your imagination go from there.  Originally found on the Shockingly Delicious recipe blog, it was called “Crispy Smashers” and then

Southern Style Potato Salad

Potatoes, cooked in wine and dressed with vinegar and spices, was a dish allegedly introduced to the New World by Spanish explorers in the sixteenth century.  The first known published recipes for potato salad appeared in the mid-19th century and was brought to America by German immigrants who dressed potatoes in oil, vinegar and herbs. 

Rice Pilaf

Rice Pilaf is called by maybe twenty other names in other countries and is as varied in its ingredients as the imagination will allow.  It has a lengthy history and is thought to have spread over a vast region of Asia and the Middle East in the 700s.  The Armies of Alexander the Great are

Boursin Macaroni & Cheese in a Crock Pot

This is a re-post of a Boursin Macaroni & Cheese recipe I did in 2016, but updated to accommodate a new methodology of cooking it that is infinitely easier, with thanks and recognition to My Number One Fan for having found it on the Damn Delicious website.  This is my recipe, however.  I give credit

Low Carb Airfryer Fried Okra

Okra is decidedly a very weird vegetable.  It is actually an edible seed pod that has mucilaginous qualities, which is why some people dislike it.  However, it is that slimy substance and viscous quality that gives Cajun Gumbo it’s texture and flavor.  In fact, in various sub-Saharan African languages, the vegetable is called gombo and

Buttermilk Pan Biscuits

My Number One Fan gets all the credit for finding this incredibly simple, easy biscuit recipe from “The Country Cook” website, called “Butter Dip Buttermilk Biscuits”.  For years, I’ve resisted baking.  I found baking tedious, requiring tools and patience I don’t have.  Nothing could be further from the truth with this recipe!  The only thing

Kicked Up Meatloaf with Mac and Cheese

In the preceding post, I included a recipe for Boursin Macaroni & Cheese.  It was great, fit the bill for the evening I had planned, but was not to be repeated on this occasion.  This was not just about Mac & Cheese.  This was about the totality of a Comfort Food Dinner.  After a grueling

Oven “Fried” Green Tomatoes

The traditional Southern dish of Fried Green Tomatoes, of course, is like many other Southern delicacies, batter dipped and deep fried.  Green tomatoes are difficult to find in the stores as a rule because most people don’t know what to do with them.  But I occasionally see them and when I do, I take the

A Mexican Supper

Hungry for Mexican food, but trying to watch the calories, I decided to make an oven-fried chimichanga recipe that my Number One Fan and had previously prepared one evening.  This recipe came from the Easy Recipe website and was a re-post of the original found on the the Creme de la Crumb website.  Since we

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