Category Archives: Sides

Southern Style Fauxtato Salad ~ Low Carb

My grandmother made the BEST potato salad!  After she was unable, my mom started making it and it was just like Grandma Butler’s.

Even though my mom didn’t eat anything “white, bland or mushy”, she would always make potato salad every holiday meal for my brother and me. I don’t know how she did it without even tasting, ’cause it was always perfect!

I’ve found out that substituting cooked cauliflower actually works and the results are very tasty.  It’s a simple recipe but makes a great side dish for a BBQ or even a holiday dinner!

fauxtato

Southern Style Fauxtato Salad

1 med head of cauliflower, steamed
4 hard boiled eggs, peeled and chopped
½ small onion, diced
½ cup dill pickle relish
2/3 cup real mayonnaise
1 teaspoon yellow mustard
salt and pepper to taste
paprika

Use your favorite steaming method to cook the cauliflower or
to steam cauliflower, cut into florets and put in a large
saucepan. Add about an inch of water in the bottom,
cover and bring to a boil.  Reduce heat while leaving
lid on while the cauliflower steams, maybe about 7 minutes
or so. Drain and rinse under cold water.

Put in large bowl and cut florets into bite size pieces. Add
remaining ingredients and stir well. Sprinkle with paprika
and refrigerate for several hours or overnight.

Serve with grilled meat or as a side for your holiday ham.

COOK’S NOTE: I have used a 12 oz bag of frozen cauliflower
with favorable results. Steam and cut into bite-sized pieces
before adding the remaining ingredients.

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Summer Seafood Pasta Salad

I love a cold salad for summer supper.  It satisfies but you don’t feel stuffed.  This bright, fresh, seafood salad is one of my favorites.

pasta salad

Summer Seafood Pasta Salad

8 oz uncooked spiral pasta (I used Dreamfields)
1 package (8 oz) imitation crabmeat, chopped
½ cup finely diced celery
¼ cup finely diced pickles
¼ cup finely diced Vidalia onion
½ cup mayonnaise
1 Tbps ketchup
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp Stevia (I used a splash of liquid Stevia)
salt and pepper to taste

photo (4)
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, ketchup, lemon juice and seasonings. Set aside.

Drain pasta and rinse in cold water. Gently combine crabmeat and sauce mixture with pasta. Chill for a couple of hours for the seasonings to blend.

*Optional additions: fresh chopped broccoli or cauliflower,  shredded cheese, cooked salad shrimp.

pasta salad2

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Crockpot Mac and Cheese by Trisha Yearwood

Talk about decadent and rich!  That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it.  Total comfort food!

mac and cheese

Crockpot Mac and Cheese by Trisha Yearwood

8 oz box or bag of elbow macaroni, cooked  …  (try Dreamfields)
One 12 oz can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10 oz bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)

In a large slow cooker, or crock pot (here’s a great 5 quart crock pot) lightly sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours).  Turn off the slow cooker, stir the mixture and serve hot.  Makes 12 servings.

Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Low Carb Note: I’m thinking about trying this delicious mac and cheese recipe with cauliflower or baking it as a turnip gratin.  I’ll keep you updated!

recipe courtesy of Food Network

~Did I mention that my daughter has a guitar signed by Trisha Yearwood?  🙂  It was a 15th birthday gift from her grandpa.

mac and cheese

Disclaimer: The links contained in this post are Affiliate Links.  If you purchase through the links provided, I will receive a small compensation at no extra cost to you.  Thanks for your support!

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Inspire Me Tuesday

Summer Squash Casserole

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  🙂

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.  Bake in preheated oven for 25 minutes, or until lightly browned.

Enjoy the day you bake it and be sure and save some for breakfast the next morning.  You’ll be glad you did.

*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

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I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  🙂

Partying over at

 

 

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Ranch Roasted Potatoes

Our family has a potluck dinner almost every Sunday.  I’m always looking for recipes that will feed a crowd, as we have a large family.

I had several Russet potatoes but didn’t want to make just regular creamed potatoes and I needed something that would stay warm in my crockpot, so I came up with this easy roasted potato recipe.

(I’m sure this has been done before, but I didn’t really follow a recipe, so I guess I can call this mine.  :))

I cubed about 10 medium Russet potatoes with the skin on and tossed them with some oil, dry Ranch dip seasoning, garlic, salt and pepper.

I roasted them at 425º for about an hour.

If you’re one of those lucky people that don’t have to watch calories too closely, how about topping these with a tasty homemade Ranch Dressing?

Ranch Dressing

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 small bunch of chives
  • 1 small handful of parsley leaves
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper (white pepper, preferred)
  • 1/4 to 1/2 cup buttermilk

So if you get a chance, maybe you can try this lovely addition to these potatoes.  I think I will try maybe juusst a little…next time.

Have a great weekend!

Roasted Cherry Tomato Focaccia Bread

My nephew blessed me with a bunch of cherry tomatoes.  

I had been wanting to try roasted cherry tomatoes for a while so I figured this was the best time.  What a delight!

Roasted Cherry Tomatoes (Ina Garten)

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned  (I used some dried spice here)
Sea salt

Directions

Preheat the oven to 400 degrees F.

 Toss the tomatoes lightly with olive oil on a sheet pan.  Spread them out into one layer and sprinkle generously with kosher salt and pepper.  Roast for 15 to 20 minutes, until the tomatoes are soft.   (I wanted mine a little drier so I left them in about 45 minutes while checking on them ever so often.)

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt.   Serve hot or at room temperature.

They are so tasty right by themselves, but I wanted to make a focaccia bread so I prepared the dough and topped with the roasted tomatoes.

Here’s the bread ready to go into the oven.

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When it came out, it looked like this.

It was quite delicious fresh out of the oven and would have gone great with a salad.

Easiest Focaccia Bread

1 teaspoon white sugar

1 (.25 ounce) package active dry yeast

1/3 cup warm water (110 degrees F/45 degrees C)

2 cups all-purpose flour

2 tablespoons olive oil

1/4 teaspoon salt

Directions:

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475 degrees F .

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil.   At this time add the roasted tomatoes and sprinkle with salt and pepper.

Bake focaccia in preheated oven for 12 to 22 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 12 minutes.  If you like it crunchier and darker in the outside, you may have to wait 22minutes.  Mine was baked for about 22 minutes.

Later on my sweet sister-in-law called me over for supper.  Here’s what we had.  I’m ashamed to say this is my plate!  lol

My hubby cooked the fish and I made the corn salad and hush puppies.  My sister-in-law made everything else and my brother–in-law made his famous Banana Pudding.

What a delicious Southern supper made greater by time spent with family!

Linking to

Cheesy Roasted Cauliflower with Bacon

 


 

Cheesy Roasted Cauliflower with Bacon

1 head of cauliflower

6 tablespoons butter, melted

1/4 cup Parmesan cheese

1/2 shredded cheddar cheese

1/4 cup real bacon pieces

1 tablespoon minced or powdered garlic

salt and pepper to taste

Rinse the cauliflower and cut into bite-sized pieces.  Place in an 8 x 8 baking dish.  In a small bowl, mix the melted butter and seasonings; pour over the cauliflower.  Sprinkle with the Parmesan cheese and real bacon pieces.

Bake at 425º about 25-30 minutes, stirring the cauliflower every 10 minutes.  Roast until it is browned on the edges and fork tender.  Sprinkle with the shredded cheddar and return to the oven for 5 minutes or until melted.

Serve as a side dish with your favorite meat.