Side Dishes

Main dishes are always the star of the show, but stars could not exist without a strong supporting cast.  Side dishes are the accompaniment that bring out the best in every meal and compliment and help the main dish shine.

Country-style Green Beans & Tomatoes
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Country-style Green Beans & Tomatoes
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Ingredients
  • 1 pound fresh green beans
  • 1 14 oz. can diced tomatoes
  • 1 large tomato diced
  • 1 small onion diced
  • 2 tbsp garlic minced
  • 1 jalapeno diced
  • 1 tbsp chicken base
  • 1 tbsp salt
  • 1 tsp pepper
  • 4 cups water
Servings:
Ingredients
  • 1 pound fresh green beans
  • 1 14 oz. can diced tomatoes
  • 1 large tomato diced
  • 1 small onion diced
  • 2 tbsp garlic minced
  • 1 jalapeno diced
  • 1 tbsp chicken base
  • 1 tbsp salt
  • 1 tsp pepper
  • 4 cups water
Servings:
Instructions
  1. Cut the ends off of the green beans and place in a large pot over medium high heat.
  2. Add water, onion, tomatoes, jalapeno, chicken base, minced garlic and seasonings.
  3. Bring to a boil and then reduce heat to medium low.
  4. Cook until beans are tender and liquid is reduced.

Sautéed Sage and Basil Tomatoes
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Sautéed Sage and Basil Tomatoes
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Ingredients
  • 1 pint red cherry tomatoes
  • 1 pint yellow cherry tomatoes
  • 3 tbsp butter
  • 2 tbsp fresh sage chopped
  • 3-4 leaves fresh basil chopped
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • salt and pepper to taste
Servings:
Ingredients
  • 1 pint red cherry tomatoes
  • 1 pint yellow cherry tomatoes
  • 3 tbsp butter
  • 2 tbsp fresh sage chopped
  • 3-4 leaves fresh basil chopped
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • salt and pepper to taste
Servings:
Instructions
  1. In a large sauce pan over medium high heat melt butter.
  2. Add garlic and tomatoes.
  3. Sauté until tomatoes just start to blister and are soft.
  4. Add wine.
  5. Add herbs and toss.
  6. Salt and pepper to taste.

Country Boiled Squash
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Country Boiled Squash
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Servings
4-6
Servings
4-6
Ingredients
  • 4-5 medium yellow squash cubed
  • 1/2 onion diced
  • water to cover
  • 1 tbsp chicken base
  • 1 tsp black pepper
  • 2 tbsp butter
  • 1 tbsp garlic minced
Servings:
Ingredients
  • 4-5 medium yellow squash cubed
  • 1/2 onion diced
  • water to cover
  • 1 tbsp chicken base
  • 1 tsp black pepper
  • 2 tbsp butter
  • 1 tbsp garlic minced
Servings:
Instructions
  1. In a large pot over medium heat place squash and onions.
  2. Add just enough water to just cover.
  3. Add chicken base, garlic and pepper.
  4. Bring to a boil.
  5. Add butter, gently stir and cook until squash is soft.

Braised Brussel Sprouts with Lemon Butter
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Braised Brussel Sprouts with Lemon Butter
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Ingredients
  • 1 lb Brussel sprouts
  • 5 tbsp butter
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • salt and pepper to taste
Servings:
Ingredients
  • 1 lb Brussel sprouts
  • 5 tbsp butter
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • salt and pepper to taste
Servings:
Instructions
  1. Cut the tip of the stem off of the Brussel sprouts and then cut in half.
  2. In a large skillet over medium heat melt 2 tbsp butter.
  3. Add garlic and stir well.
  4. Place Brussel sprouts in pan cut side down.
  5. Cook until sprouts are nicely browned and then turn.
  6. Add white wine and continue cooking until tender about 6 to 10 minutes.
  7. Salt and pepper to taste.
  8. Remove from pan.
  9. In the same skillet place 3 tbsp butter and melt over low heat.
  10. Raise heat to medium and add lemon juice stir very fast to combine.
  11. Pour over sprouts and serve.

Oven-roasted Asparagus with Blue Cheese
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Oven-roasted Asparagus with Blue Cheese
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Ingredients
  • 1 quart water
  • 1 tbsp baking soda
  • 1 bunch medium-size asparagus (This recipe does not work well with the small pencil size.)
  • 2-3 tbsp butter melted
  • 1 tbsp garlic minced
  • 1-2 tbsp. blue cheese crumbles
  • salt and pepper to taste
Servings:
Ingredients
  • 1 quart water
  • 1 tbsp baking soda
  • 1 bunch medium-size asparagus (This recipe does not work well with the small pencil size.)
  • 2-3 tbsp butter melted
  • 1 tbsp garlic minced
  • 1-2 tbsp. blue cheese crumbles
  • salt and pepper to taste
Servings:
Instructions
  1. In a large skillet over high heat, place water and baking soda and bring to a boil.
  2. Add asparagus and reduce heat to simmer.
  3. Blanch the asparagus for 2-3 minutes and then remove and place in ice water.
  4. Drain asparagus well and place in a bowl add melted butter, garlic and salt and pepper to taste.
  5. Arrange on a baking sheet and place in pre-heated 350 degree oven.
  6. Roast for about 5-7 minutes.
  7. Place on serving dish and sprinkle blue cheese crumbles on top.

Bacon Jalapeno Mac & Cheese
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Bacon Jalapeno Mac & Cheese
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Ingredients
  • 4 cups elbow macaroni cooked and drained
  • 1/2 pound bacon diced
  • 1 small yellow onion diced
  • 1-2 jalapenos minced
  • 2 tbsp garlic minced
  • 1 tbsp chicken base
  • 3-4 tbsp flour
  • 2 cups milk
  • 1 cup cream
  • 8-10 oz. shredded mixed cheese
  • salt and pepper to taste
Servings:
Ingredients
  • 4 cups elbow macaroni cooked and drained
  • 1/2 pound bacon diced
  • 1 small yellow onion diced
  • 1-2 jalapenos minced
  • 2 tbsp garlic minced
  • 1 tbsp chicken base
  • 3-4 tbsp flour
  • 2 cups milk
  • 1 cup cream
  • 8-10 oz. shredded mixed cheese
  • salt and pepper to taste
Servings:
Instructions
  1. In a large skillet over low heat place diced bacon.
  2. Cook bacon stirring as needed until cooked and nicely browned.
  3. Add garlic, onion and jalapeno.
  4. Add flour and stir to completely combine and a roux forms.
  5. Add chicken base and stir to completely combine.
  6. Slowly add milk and cream and stir to completely combine and sauce forms.
  7. Add cheese and stir until it is completely melted and
  8. salt and pepper to taste.
  9. Taste and adjust seasonings. If béchamel sauce is too thick add a little more milk.
  10. Add macaroni and mix well.
  11. Pour into a baking dish and place in a 350 degree oven covered for 15-20 minutes and then uncovered for another 5 minutes.

Roasted Tomato Chow Chow
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Roasted Tomato Chow Chow
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Ingredients
  • 6 tomatoes cored and quartered
  • 2 tbsp olive oil
  • 1 green bell pepper chopped
  • 1 medium onion chopped
  • 1 small head cabbage
  • 3 tbsp salt
  • 2 cup apple cider vinegar
  • 1 cup water
  • 1 cup brown sugar
  • 1 tbsp turmeric
  • 2 tbsp celery seed
  • 2 tbsp garlic minced
Servings:
Ingredients
  • 6 tomatoes cored and quartered
  • 2 tbsp olive oil
  • 1 green bell pepper chopped
  • 1 medium onion chopped
  • 1 small head cabbage
  • 3 tbsp salt
  • 2 cup apple cider vinegar
  • 1 cup water
  • 1 cup brown sugar
  • 1 tbsp turmeric
  • 2 tbsp celery seed
  • 2 tbsp garlic minced
Servings:
Instructions
  1. Core and cut tomatoes into quarters and place in baking pan. Place in 375 degree oven and roast until blistered and just starting to brown. In a large pot over medium heat place tomatoes with all the juices. Add all other ingredients and stir to completely combine. Salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 1 ½ hours stirring often. Place mixture in sterilized jars. Makes approximately 4 quarts .

Ranch Style Buttered Potatoes
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Ranch Style Buttered Potatoes
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Ingredients
  • 3-4 Russet potatoes peeled and rough diced
  • 1/4 tsp garlic powder
  • 3 tbsp green onion chopped, only the green tops
  • 1/2 stick butter
Servings:
Ingredients
  • 3-4 Russet potatoes peeled and rough diced
  • 1/4 tsp garlic powder
  • 3 tbsp green onion chopped, only the green tops
  • 1/2 stick butter
Servings:
Instructions
  1. Place peeled and cut potatoes in a large sauce pan and cover with water. Add 1 tbsp salt. Place over medium high heat and bring to a boil, reduce heat to medium and cook until potatoes are just soft. Drain completely. Add seasonings and green onion. Add butter cut into small pieces and softly fold together until all butter is melted. Add salt and pepper to taste.

Texas Mac and Cheese
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Texas Mac and Cheese
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Ingredients
  • 2 cups penne pasta cooked
  • 1 cup cream
  • 1/2 cup milk
  • 12 oz cheddar cheese shredded
  • 1/4 cup onion chopped
  • 1 jalapeno minced
  • 1 cup cooked brisket chopped
  • 1 tbsp garlic powder
  • 4 oz mixed cheese shredded
Servings:
Ingredients
  • 2 cups penne pasta cooked
  • 1 cup cream
  • 1/2 cup milk
  • 12 oz cheddar cheese shredded
  • 1/4 cup onion chopped
  • 1 jalapeno minced
  • 1 cup cooked brisket chopped
  • 1 tbsp garlic powder
  • 4 oz mixed cheese shredded
Servings:
Instructions
  1. In a pot over medium low heat place pasta, cream and milk. Add cheese, onions, jalapeno and brisket. Stir to completely combine and continue stirring until cheese is completely melted. Season and place in baking pan. Sprinkle top with mixed shredded cheese and place in a 350 degree oven until cheese is completely melted.

Oven Roasted Lemon Thyme Carrots
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Oven Roasted Lemon Thyme Carrots
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Ingredients
  • 1 lb carrots peeled and sliced on the bias
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 lemon, juice of
  • 1 1/2 tsp leaf thyme
Servings:
Ingredients
  • 1 lb carrots peeled and sliced on the bias
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 lemon, juice of
  • 1 1/2 tsp leaf thyme
Servings:
Instructions
  1. Place carrots in a deep sauce pan and cover with salted water. Place over medium heat and bring to a boil. Boil carrots until just soft, remove from heat and drain well. Place carrots in a large bowl and add olive oil, butter and seasoning. Mix well to melt butter and completely coat carrots with oil and spices. Place carrots on a non stick sprayed baking dish and place in a 350 degree oven. Roast for 10- 15 minutes.
  2. If you have some leftovers - Take cold carrots and combine with diced tomatoes and red onion and chopped basil, drizzle with olive oil and you have a very cool carrot salad, perfect for a hot summer day. Add salt and pepper to taste.

Ranch Style Dill Potato Salad
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Ranch Style Dill Potato Salad
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Ingredients
  • 6-8 red potatoes rough-diced
  • 1 small yellow or red onion diced
  • 1 cup celery diced
  • 1 cup mayo
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp sour cream
  • 2 tbsp dill
Servings:
Ingredients
  • 6-8 red potatoes rough-diced
  • 1 small yellow or red onion diced
  • 1 cup celery diced
  • 1 cup mayo
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp sour cream
  • 2 tbsp dill
Servings:
Instructions
  1. Place diced potatoes in a large pot over medium high heat and cover with water. Add 1 tbsp salt. Bring to a boil and then reduce heat to medium. Continue cooking until potatoes are just soft. drain well and let cool for about 15 minutes. Place potatoes in a large bowl and add remaining ingredients. Fold all together until well combined. Refrigerate.

The Texas Chef's Mashed Sweet Potatoes
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The Texas Chef's Mashed Sweet Potatoes
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Ingredients
  • 2 large sweet potatoes peeled and diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup brown sugar
  • 3 tbsp butter
  • 1/2 cup cream
  • 1 egg yolk (optional)
Servings:
Ingredients
  • 2 large sweet potatoes peeled and diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup brown sugar
  • 3 tbsp butter
  • 1/2 cup cream
  • 1 egg yolk (optional)
Servings:
Instructions
  1. In a large sauce pan over medium high heat place diced potatoes and cover with water. Bring to a boil and then reduce heat to medium. Continue to boil until potatoes are soft. Drain very well. In a mixing bowl place potatoes, salt, pepper, cinnamon, butter, and brown sugar. Mix on low to incorporate ingredients and then increase to medium. Add cream and butter and continue mixing. Add egg yolk (optional) and continue mixing until smooth.

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