Category: Side Dishes

Potato Salad

 

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Potato Salad

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Ingredients

  • 2 pounds yukon potatoes cubed and boiled
  • 1 orange bell pepper diced
  • 1 red bell pepper diced
  • 4 green onions chopped
  • 12 oz packed bacon air dried & crumbled
  • 1/2 Mayo w/olive oil
  • Salt pepper, dill weed & basil to taste

Instructions

  • Boil potatoes, drain, cool in fridge.
  • Air fry bacon crisp, let cool & crumble.
  • Once potatoes and bacon are cooled:  toss in a large bowl and mix potatoes, bacon, veggies, Mayo - seasoning. Refrigerate for at least 2 hours before serving

Pineapple Slaw

 

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Pineapple Slaw

Course Side Dish
Cuisine American
Prep Time 15 minutes
Servings 8 People
Cost $7

Ingredients

  • 1 20 oz. can pineapple tidbits
  • 3 cups shredded cabbage 1 bag slaw mix
  • 1/4 cup slivered almonds
  • 3-4 green onions - chopped

Dressing:

  • 1/2 cup plain yogurt
  • 3 tablespoons apple cider vinegar
  • 3-4 tablespoons brown sugar **more or less to your liking
  • 3-4 tablespoons pineapple juice - reserved from drained pineapple chunks
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  • Drain pineapple tidbits reserving juice. Set aside
  • In a small bowl or jar with a lid, add yogurt, vinegar, brown sugar, pineapple juice salt, pepper and red pepper. Mix well. In a large bowl, add cabbage, pineapple tidbits, almonds and green onions. Pour dressing over cabbage mixture and toss until well coated. Sprinkle on more red pepper if desired.
  • Cover and place in refrigerator to chill until ready to serve.

Roasted Potatoes with Bacon, Garlic & Onions

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Roasted Potatoes with Bacon, Garlic & Onions!

Course Side Dish
Cuisine American
Keyword Potatoes
Servings 4

Ingredients

  • 6 Large potatoes unpeeled and cut into medium-sized cubes
  • 10 Slices of Bacon cooked & crumbled- reserving half of the bacon fat
  • 1 Large Onion finely chopped
  • 3 Large cloves of Garlic peeled and finely diced
  • 1/4 cup of broth Chicken or Beef
  • Salt & Pepper to taste
  • 2 TB of Butter melted
  • 1/2 Cup of your favorite cheese cheese is optional & should be added 5 minutes prior to the potatoes being done
  • 1 teaspoon Parsley

Instructions

  • Preheat oven to 425F
  • In an ungreased 9x13 baking dish, add the reserved bacon fat to the bottom
  • Place the cubed potatoes in the baking dish, then use a spoon to coat them in the bacon fat then spread them out in an even layer across the bottom
  • Pour the broth & butter over the top of the potatoes
  • In a separate bowl, take the chopped onion, diced garlic and combine, then season lightly with salt, pepper & parsley and mix
  • Sprinkle the onion/garlic mixture evenly over the potatoes
  • Bake at 425F for 45 minutes or until potatoes are browned but tender in the center
  • Remove from oven and lightly stir potatoes, then top with the cooked/crumbled bacon and add the cheese now if you choose to use some
  • Place back into the oven for just 5 minutes, then remove
  • Serve Immediately.

Crock Pot Cheesy Potatoes

 

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Crock-Pot Cheesy Potatoes

Course Side Dish
Cuisine American
Keyword Crock Pot, Potatoes
Servings 4

Equipment

  • Crock Pot

Ingredients

  • 28 Ounces Diced Potatoes Can Use Frozen Or Refrigerated Diced Potatoes
  • 10.75 Ounces Canned Cream Of Chicken Soup
  • 1 Cup Sour Cream
  • 1 1/2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Finely Diced Yellow Onion
  • 2 Tablespoons Butter Melted

Instructions

  • Add all ingredients to a 4 or 5 quart oval or round slow cooker or a 3.5-quart casserole slow cooker.
  • Stir well to combine.
  • Cover and cook on LOW for 4 to 5 hours

Slow Cooked Triple Cheddar Mac and Cheese

 

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Slow Cooked Triple Cheddar Mac And Cheese

Course Side Dish
Keyword Crock Pot, Pasta

Equipment

  • Crock Pot

Ingredients

  • 2 cups dry elbow macaroni
  • 1 12 oz can evaporated milk
  • 1 10 3/4 oz can cheddar cheese soup
  • 8 oz sour cream Full fat works best
  • 1/2 cup butter melted
  • 3 large eggs
  • 1 tsp dry mustard
  • 1/4-1/2 tsp freshly ground black pepper adjust to taste
  • 1/2 tsp salt
  • 3 1/2 cups of triple cheddar cheese divided

Instructions

  • Set your slow cooker on the low setting, and spray the inside with cooking spray.
  • Parboil the macaroni in salted water for 6 minutes.
  • While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, and seasonings. Whisk until fully combined.
  • After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker
  • Pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese.
  • Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
  • Cover and cook on low for 2 hours. After 2 hours, remove the lid and check the middle for doneness. If needed, add additional cooking time in 20-30 minute increments or until the macaroni is tender. (Time may vary slightly depending on how your slow cooker cooks)
  • Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.
  • Keep warm until serving.

Crispy Crunchy Parmesan Potatoes

 

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Crispy Crunchy Parmesan Potatoes

Course Side Dish

Ingredients

  • 4 medium potatoes scrubbed (not peeled)
  • 4 tablespoons olive oil
  • ¼ teaspoon garlic powder onion powder & pepper
  • ½ teaspoon parsley
  • salt to taste
  • 4 tablespoons fresh parmesan cheese divided

Instructions

  • Preheat oven to 450 degrees and line a pan with parchment paper.
  • Slice potatoes ¼” thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
  • Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
  • Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.

Roasted Garlic Mushrooms

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Roasted Garlic Mushrooms

Course Side Dish

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic pressed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound baby bella mushrooms
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Stir in mushrooms and let sit for 10-15 minutes. I let them marinate for an hour in the fridge. Place mushrooms in a pan or cookie sheet then into oven and roast until tender, about 15-20 minutes.