Category Archives: Side dishes

Skillet Potatoes

I got this recipe from Mommy’s Kitchen.  I did make some changes to give it a little more flavor. {print recipe}

Skillet potatoes

14 small to medium-sized potatoes, sliced thin

1 whole onion, halved and then thinly sliced

1 can evaporated milk

4 Tablespoons whipping cream

6 Tablespoons butter

garlic powder, onion powder, salt and pepper to taste

Chives

Preheat your oven to 350º.  Peel and slice your potatoes and onions. 

Melt your butter in your cast iron skillet (I did this in two skillets).  Add your seasonings and then add the onions and potatoes.  Cook until they are covered with butter and starting to brown on the edges.  Add the evaporated milk and cream.  Continue to cook until it starts to boil.

Take off the burner and put it in the oven to bake 20 – 30 minutes, or until they are tender.  Sprinkle with fresh chives and serve.

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Creamed Potatoes and Peas

I remember my parents making this dish.  We usually will fix up a batch when our peas are ready in the garden and we have some little potatoes.  {print recipe}

small new potatoes, cut into halves or quartered

peas

2 tablespoons butter

2 tablespoons flour

2 cups milk

season salt

onion powder

garlic powder

Cut up your potatoes and cook until tender.  Add the peas about 5 minutes before the potatoes are done.  Drain the potatoes and peas.  While the potatoes are cooking, you can start cooking the sauce.  Melt the butter and then add the flour and seasonings (to taste).  Slowly stir in the milk and cook stirring constantly until it comes to a boil.  Boil and stir another minute and then pour over the drained potatoes and peas. 

Baked Beans

I got this recipe from Harold’s cousin.  The original recipe calls for salt, but we do not put it in.  This will fill up my big crock pot. {print recipe}

Baked Beans

1 pound ground beef

1/2 pound bacon, diced

1 onion, diced

2 stalks celery, diced

4 cans pork and beans (15 ounces)

2 cups red kidney beans (or two cans of beans, drained)

1 cup black beans (or one can of beans, drained)

2 cups ketchup

1/2 cup brown sugar

1 Tablespoon liquid smoke

6 Tablespoons white vinegar

dash of pepper

If you are using dried beans, cook your beans up ahead of time.  I try to do mine the night before so they are ready to go in the morning.  Brown your ground beef, onions, and celery.  Cook your bacon in a separate pan and drain.  Combine all ingredients in the crock pot.  Turn it to low and cook for 4 – 7 hours.

Pepperjack Bacon Mac & Cheese

I found this recipe on the Tasty Kitchen website.  We made this for lunch today and we will make it again.  We did make some changes to some ingredients and how this is cooked.  {print recipe}

Pepperjack bacon mac & cheese

1 pound elbow macaroni

3 Tablespoons butter

3 Tablespoons flour

1 teaspoon dry mustard

1/8 teaspoon Cayenne pepper

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 1/2 cups milk

8 ounces pepperjack cheese grated

1/2 teaspoon salt

8 strips bacon, diced and cooked

8 – 10 saltine crackers, crumbled

Cook your macaroni according to directions.  Drain the cooked pasta.  In the same pot, melt your butter.  Stir in the flour, mustard, cayenne pepper, onion powder, and garlic powder.  Slowly pour in the milk while stirring constantly.  Bring to a boil and then continue to cook until it is thickened (about 5 minutes). 

Remove the sauce from heat and add the bacon, salt, and cheese to the sauce.  Mix the sauce together with the noodles and place in a greased 9 x 13 inch pan.  Top with some crushed saltines and bake at 350º for 30 minutes or so.

Homemade pasta noodles

I got this recipe off the internet and used this tonight to make noodles for chicken and noodles.  I like how these turned out. {print recipe}

Homemade noodles

2 cups flour

3 egg yolks

1 whole egg

2 teaspoon salt

water

Measure the flour and salt into a bowl and mix.  Make a well in the center and add the egg yolks, whole egg, and some water.  With your hands, mix together, adding a little water as necessary to form dough into a ball.

Turn the dough onto a well floured board and knead until smooth and elastic.  I did not let the dough rest as the recipe indicates.  I rolled it out as thin as I could and cut into thin strips.

Once the noodles were ready, I cooked them in the chicken and noodles.  I only used half the recipe in the soup.  I will dry the rest and use another time.

Pinto Beans

I got this recipe for beans from the Pioneer Woman website.  This is very simple, but it is filling. {print recipe}

Pinto beans

3 cups dried pinto beans

1 onion, chopped

4 slices bacon, diced

salt, pepper, cayenne pepper, dried minced onions, and garlic powder to taste.

Rinse the beans and put in a pot.  Cover with water and bring to a boil for two minutes.  Take off the heat and let it set for one hour.  Drain the water and then fill again with fresh water.  Add the onion and bacon and bring to a simmer.  Let simmer for an hour or so and then add the seasonings to taste.  Let simmer until most of the water is gone and the beans are tender.

Serve with fresh baked corn bread.

Asparagus and Mushrooms

I was looking for a new way to cook the asparagus tonight.  I had some leftover mushrooms in the fridge, so I decided to combine them.  I did not have onions, or I would have added them as well. {print recipe}

Asparagus and Mushrooms

2 mushrooms

asparagus

1/2 teaspoon Mrs. Dash Garlic and Herb seasoning

dash of salt and pepper

1 tablespoon olive oil

Heat the olive oil in a skillet and then add the remaining ingredients.  Saute the vegetables until they are crisp tender.

Potato Wedges

I have been making these potato wedges.  Rather than buy potato chips a lot of times, we will make some of these to go with sandwiches.  Sometimes we will slice them into wedges, and other times we will slice them into circles.

Potato wedges (blue potatoes)

Potatoes

season salt

cooking spray

Spray a cookie sheet with cooking spray and sprinkle with season salt.  Peel and slice the potatoes.  Place on the cookie sheet.  Spray the tops of the potatoes and sprinkle with a little more season salt if desired.  Bake in a 425º for about 8-10 minutes.  Flip the potatoes and bake some more until they are done.

Baked Onion Rings

We tried a new recipe tonight that we got from For the Love of Cooking blog.  They were so good, and we will definitely make them again.  RaeAnne and Josie put these together tonight while I was working on the rest of supper. {print recipe}

Baked onion rings

1 onion, sliced into thick rings

1/2 cup of flour

salt, to taste

pepper, to taste

2 eggs

6 Tablespoons milk

2 cups Panko crumbs

Cooking spray

Preheat the oven to 450º.  Spray your cookie sheet with cooking spray.

Slice the onion into thick rings then separate them.  Mix the flour, salt, and pepper in a bowl.  Stir the eggs and milk together in another bowl.  Put the panko crumbs into another bowl.  Dredge the onions first in the flour, then in the egg mixture, and finally in the panko crumbs until fully coated.   Place the onion rings on the cookie sheet.  Bake for 10 minutes then flip the rings over carefully with tongs. Bake for an additional 10 minutes.

Mexican Rice

I tried a new recipe tonight to go with our baked beef taquitos.  I got this recipe for Mexican Rice from the internet.  It is one that I will make again.  I am writing the recipe for how I did it.  I made adjustments for what we had on hand. {print recipe}

Mexican Rice

1/2 quart diced tomatoes, undrained

1/2 white onion

1/2 bell pepper, diced

2 cups rice

1/3 cup olive oil

1 teaspoon garlic powder

2 cups chicken broth

1/2 teaspoon cumin

Turn oven on the 350º and place rack in the middle of the oven.  Put the canned tomatoes and onion in the blender and puree.  You want 2 cups of this tomato puree.

Put the rice in a fine mesh strainer and rinse under cold running water until the water runs clear.  Shake the rice to remove excess water.  Heat the oil in the bottom of a dutch oven.  Add the rice and saute for about 5 minutes or so until the rice is golden brown.  Add the pepper and garlic powder and saute for another couple of minutes.  Stir in the broth and tomato puree.  Bring to a boil.  Put your tight-fitting lid on the dutch oven and then put in the oven to bake.  You will want to stir it after 15 minutes or so.  Cook until the liquid is absorbed.