Archive for Side Dish

Chinese Coleslaw

I finally got it right at the family picnic. Every year, no mater what I make, I bring the whole dish back home. So I usually make whatever I want leftover. This was a hit and completely gone. I should mention these are southern ladies and there is some pretty incredible food every year. Also, this is the first year we were there on time. Helps if your dish is there when people are actually eating šŸ™‚

2lbs coleslaw mix
2 packs Ramen noodles – Asian flavor
1 lb. slivered almonds
1 bunch green onions, sliced
2 tsp. sugar
2 tbs. cider vinegar
1/2 cup oil

Mix flavor pack from noodles, sugar, vinegar & oil. Pour over coleslaw and onions & stir. Crush Ramen noodles and heat with almonds in a non-stick skillet until toasted (does not need any oil). Put this aside and mix with coleslaw just before serving.

I changed up the dressing a little and added about 1/2 a pre-made soy ginger salad dressing.

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Poor Man’s Alfredo

I just made this up tonight and it turned out pretty good. The kids asked for seconds and didn’t freak about the parsley, you know that’s a good sign. For some reason I was in the mood for one of those prepackaged Knorr pasta sides, but I never buy them. So I made this and the whole family loved it. Served with Meat Loaf, of course.

Half & Half
Garlic Powder
Parsley (I always have some frozen)

Cook noodles, drain. In the pot melt some butter, add some half and half. Season. Add noodles to pot, heat. Add chopped parsley and serve. I didn’t measure anything, just guessed.

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Admit You Love ‘Em Cheesy Potatoes

My stomach feels sick just looking at theĀ ingredients list, but this is the first thing to go at every holiday or picnic. I actually reduced this by a whole stick of butter. IĀ guaranteeĀ you won’t miss it.

MainĀ Ingredients
2 lb bag of hash brown potatoes (defrosted)
1 can cream of chicken soup
8 oz shredded cheddar cheese
1 pt. sour cream
1/4 cup dried onion flakes

TopingĀ Ingredients
1 cup crushed corn flakes
1/4 cup melted butterĀ 

Mix together main ingredients. Spread in baking dish. Mix together toping ingredients. Spread over potato mixture. Bake at 350 degrees for 45-60 minutes. Loosen your belt buckle and enjoy.

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Even Eric Likes it Swiss Vegetable Medley

My mom makes this and it’s fab. Eric Lowrey actually asked me for the recipe one time.Ā 

2 16 oz bags broccoli, carrots & cauliflower, thawed
1 can cream of chicken & mush soup
1 1/2 cups shredded swiss cheese
1/3 cup sour cream
Ā¼ tsp black pepper
1 4 oz jar pimiento drainedĀ (or 1/3 cup chopped red pepper)
1 2.8 oz can French fried onionsĀ 

Combine all ingredients except reserve Ā½ cup cheese & Ā½ can of onions. Microwave 10 minutes to heat. Bake covered at 350 for 30-40 minutes. Top with remaining cheese & onions. Bake uncovered for 5 minutes.

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Spanish-ish Rice

Easy veggie side dish with room for improvisation.

1 box of Spanish Rice mix. I’m talkin’ like the generic $1 stuff. Oh yeah.
2 tbsp of butter/margarine
1 can of diced tomatoes
1 can of black beans
1 can of chick peas

Follow prep instruction on the box: SautĆ© rice in butter for a few minutes until the vermicelli is lightly browned. Stir in 2 cups of water, packet of Spanish-flavor powder and can of diced tomatoes (not drained). Then, stir in the can of black beans and the can of chickpeas (both drained), and simmer over low heat for 15-20 min, covered. Now if you’re feelin’ a little saucy, you can add frozen corn, just make sure you cook it first. Might also be good with 1/2 cup of chopped red onion, 1/2 cup chopped green pepper, or red pepper, whatever you like. Many possibilities here. Feel free to shake it up.

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