Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Monday, August 5, 2019

Southern Corn Relish / #FarmersMarketWeek

Welcome to #FarmersMarketWeek! I hope you will join me this week as I join a group of blogging friends sharing recipes you can make with veggies, spices, honey, jams, herbs, meats, fruits, basically anything you can buy at a farmers market! So many ways to go, and such a fun challenge!
My first recipe this week is Southern Corn Relish! If you have never had this delightful dish, you will want to give it a try! It reminds me more of a salsa, but I get the relish similarities also. It is a fun dish to make, with so many different and all fresh ingredients, and if you don't have a particular ingredient, substitute something you have! This relish holds up well in the fridge, so making it ahead of time is a great idea.

Southern Corn Relish
( makes enough for 4-5 )
(printable recipe at end of page)

2 cups of Corn cut off the cob
1/2 cup diced Onion
3/4 cup Apple Cider Vinegar
1/4 cup diced Red Pepper
1/4 cup diced Green Pepper
1/4 cup chopped Tomato
1/4 cup chopped Cucumber
1/4 cup packed Brown Sugar


 Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.

To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off. 
 

Add the cut corn, chopped onions and apple cider vinegar to a large pot. 


Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool. 

Use your relish on anything! Maybe as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!



Thank you for stopping by today, and I hope you enjoy the Southern Corn relish!

For more #FarmersMarketWeek recipes, please scroll down the page! 

Thanks Ellen from Family Around The Table and Christie
 A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Monday’s Farmer’s Market Week Recipes





    Southern Corn Relish

    Yield: 4-5
    Author:

    ingredients:

    • 2 cups of Corn cut off the cob
    • 1/2 cup diced Onion
    • 3/4 cup Apple Cider Vinegar
    • 1/4 cup diced Red Pepper
    • 1/4 cup diced Green Pepper
    • 1/4 cup chopped Tomato
    • 1/4 cup chopped Cucumber
    • 1/4 cup packed Brown Sugar

    instructions:

    How to cook Southern Corn Relish

    1. Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.
    2. To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.
    3. Add the cut corn, chopped onions and apple cider vinegar to a large pot.
    4. Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.
    5. Use your relish however you want. It can be used as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!
    corn relish, side dish, veggies, easy to make,
    side dish, dips, appetizer
    Created using The Recipes Generator

Tuesday, May 21, 2019

Southwestern Potato Salad / #BBQWeek

Pasta Salad is pretty much a staple at most of our summer gatherings.  How about at your house? This Southwest Pasta Salad is one we have enjoyed many times and I hope you will enjoy it too! The flavors of the southwest are long time favorites of mine and I love incorporating it into my recipes!
This recipe is better if made the day before, giving the yummy flavors a chance to meld together for optimum flavor. I used red potatoes, because they are my favorite, but any type will do. I also added green onions, fresh tomatoes, black beans, and a special sauce with just a touch of heat. I topped it all with a bit of salsa mixed in. This Southwestern Potato Salad will be welcome at all your BBQ events this summer!


SOUTHWESTERN POTATO SALAD 
(makes enough for 4 servings)
(printable recipe at end of page) 
2 pounds Red Potatoes  
2 stalks Green Onions
Tomato, small

1/2 cup Mayonnaise
1/2 cup Corn Niblets
8 Eggs
1/2 cup Sour Cream
1 tablespoon Hot Sauce
1/2 cup Salsa
1 Avocado
                                                                                         


Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
Chop onion and tomato.
Hard boil the eggs. Let cool and then peel and chop into small bites.
Rinse the beans.
In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
 Fry the corn in a frying pan with a small pat of butter.
Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more. 
Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
 Top with chopped avocado right before serving. Enjoy!

Check out the list below! It is loaded with more tasty, BBQ worthy recipes that you will want to include in your next BBQ. 









Southwestern Potato Salad

Yield: 4-5
Author:

ingredients:

Southwestern Potato Salad
  • 2 pounds Red Potatoes
  • 2 stalks Green Onions
  • Tomato, small
  • 1/2 cup Corn Niblets
  • 8 Eggs
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 tablespoon Hot Sauce
  • 1/2 cup Salsa
  • 1 Avocado

instructions:

How to cook Southwestern Potato Salad

  1. Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
  2. Chop onion and tomato.
  3. Hard boil the eggs. Let cool and then peel and chop into small bites.
  4. Rinse the beans.
  5. In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
  6. Fry the corn in a frying pan with a small pat of butter.
  7. Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more.
  8. Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
  9. Top with chopped avocado right before serving. Enjoy!
potato salads, hard boiled eggs, southwestern cuisine, salsa,
side dishes
picnic food
Created using The Recipes Generator

Monday, June 25, 2018

Southwestern "Cactus Needle" Pasta Salad / #CookoutWeek

Welcome to #CookoutWeek!
This is the beginning of a fun week full of recipes for cookouts and summer meals. Read all about it below, and don't forget to enter the giveaway! It is huge! Good Luck!

But first, I want to share with you a salad I love to make and enjoy in the summer when it is hot. This salad is cool and refreshing and it is a great dish for serving a group of family and friends!
I call this dish Southwestern "Cactus Needle" Pasta Salad, not because I used cactus needles, of course, but because I made this salad with little tiny pieces of pasta called "Fideo", and they remind me of cactus needles. This pasta salad also includes little chunks of Chayote, which is a mexican squash, veggies such as tomatoes, onions, and roasted corn, and a homemade dressing that brings all these flavors together perfectly! This salad goes well with any entree, from a delicious steak to a tasty grilled hot dog! 
Southwestern Cactus Needle Pasta Salad
(printable recipe at end of page)


3 1/2 ounces Fideo Pasta (1/2 of a bag)
1 medium sized Chayote
1 red and 1 orange Mini Pepper
1 large Green Onion
1/2 cup Roasted Corn
15 Cherry Tomatoes
1/3 cup cooked Black Beans
1 Avocado
5 ounces Queso Fresco

Dressing
2 tablespoon Mayonnaise
2 tablespoon Sour Cream
1/4 cup Minced Garlic
pinch of Chipotle Chili Powder
1/4 Lime


Boil the pasta according to package directions. It should boil for approx. 7 minutes. Let cool completely.
This is what a Chayote looks like. This one is rather large, and a smaller one would be acceptable for this recipe. Place the Chayote in a pan covered with water. Turn heat to medium high. If it boils, that is fine. A Chayote this large takes about 20-25 minutes to soften. A smaller one will take less. Check for tenderness every 5-10 minutes. Once it is tender, remove from heat and use a peeler to remove the outer skin. It should come off easily. Set aside to cool.
While the Chayote is cooking and cooling, chop the peppers.
Chop the onion, and slice tomatoes in half.
Roast the corn. It is easy to pan roast corn. Melt butter in a frying pan, with the heat on medium high. Add the corn. Let it sit for a minute, then swirl the pan around covering the corn with butter. Let corn cook for a few minutes, then turn corn over as it begins to brown. Remove from heat when you are happy with the  color.
Make dressing by mixing together the mayo and sour cream. Add in the minced garlic. I buy mine from Target, already minced, in a jar. It is amazing! Add in the chipotle powder. Whisk together. Add the juice from the lime. When I need to add fresh juice, I use a garlic press. I have arthritis, and I can't press on the fruit anymore to get all the juice. The garlic press works so well. I roll the fruit to make it tender, then I cut the fruit to fit the press, and do it several times with more fruit if needed. So easy! Whisk everything together and refrigerate.
Now that the Chayote is cooled, remove the seed from the middle, and throw away. 
Slice the Chayote and the chop into bite size pieces. 
Start putting everything together by filling the bowl with the pasta, vegetables, beans, and the chopped Chayote. Hold back the avocado and cheese, and mix in the dressing. 
When you are ready to serve, add the avocado and crumble the cheese over the salad. 
Enjoy the salad!
Thank you for stopping by today! Keep scrolling down the page for a copy of my recipe and read about all the other recipes and the giveaway.! Don't forget to enter!



#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!


This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here's what one lucky person will receive:

Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.

A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can't wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.

A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.

Butter-flavored Organic Coconut Oil from our friends at Barlean's. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It's great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes. 

24 Cartons of Vinegar Shots from our friends at Vermont Village. You'll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey. 

That's a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway 




Here's a full list of the bloggers participating in #CookoutWeek 2018!  
You can find yummy recipes by checking out any of the links below:








  •   The PinterTest Kitchen
  •   2 Cookin Mamas
  •   A Day in the Life on the Farm
  • A Kitchen Hoor's Adventures
  •   April GoLightly
  •   Authentically Candace
  •   Blogghetti
  •   Body Rebooted
  •   Bottom Left of the Mitten ♥ 
  • Cheese Curd In Paradise
  •   Chef Sarah Elizabeth
  •   Coconut & Lime ♥ 
  • Cookaholic Wife
  •   CookwithRenu
  •   Daily Dish Recipes
  •   Everyday Eileen♥ 
  • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  •   Family Around the Table ♥ 
  • Fix Me a Little Lunch ♥ 
  • For the Love of Food
  •   Frankly Entertaining
  •   Frugal & Fit
  •   Get the Good Stuff! ♥ 
  • Hardly A Goddess
  •   Herbivore Cucina
  • Join Us, Pull up a Chair ♥ 
  • Jolene's Recipe Journal ♥ 
  • Jonesin' For Taste
  •   Karen's Kitchen Stories
  •   Kelly Lynn’s Sweets & Treats
  •   Mildly Meandering
  •   Moore or Less Cooking ♥ 
  • Our Good Life ♥ 
  • Oven Tales By Syama
  •   Palatable Pastime
  •   Sarah Cooks the Books ♥ 
  • Savory Moments ♥ 
  • Seduction In The Kitchen
  •   Strawberry Blondie Kitchen ♥ 
  • Sweet Coralice
  •   Tampa Cake Girl ♥ 
  • Technotini ♥ 
  • That Recipe
  •   The Baking Fairy
  •   The Beard and The Baker ♥ 
  • The Freshman Cook ♥ 
  • The Simple Supper  ♥ 
  •   The Spiffy Cookie ♥ 
  • The Weekday Gourmet
  • This is How I Cook ♥ 
  • Who Needs A Cape? ♥ 
  • Wildflour's Cottage Kitchen  ♥ 
  •  Comment below with your favorite cookout recipe!

  • Yield: 8-10

    Southwestern "Cactus Needle" Pasta Salad

    ingredients:

    3 1/2 ounces Fideo Pasta (1/2 of a bag)
    1 medium sized Chayote
    1 red and 1 orange Mini Pepper
    1 large Green Onion
    1/2 cup Roasted Corn
    15 Cherry Tomatoes
    1/3 cup cooked Black Beans
    1 Avocado
    5 ounces Queso Fresco

    Dressing
    2 tablespoon Mayonnaise
    2 tablespoon Sour Cream
    1/4 cup Minced Garlic
    pinch of Chipotle Chili Powder
    1/4 Lime

    instructions:


    1. Boil the pasta according to package directions. It should boil for approx. 7 minutes. Let cool completely.
    2. This is what a Chayote looks like. This one is rather large, and a smaller one would be acceptable for this recipe. Place the Chayote in a pan covered with water. Turn heat to medium high. If it boils, that is fine. A Chayote this large takes about 20-25 minutes to soften. A smaller one will take less. Check for tenderness every 5-10 minutes. Once it is tender, remove from heat and use a peeler to remove the outer skin. It should come off easily. Set aside to cool.
    3. While the Chayote is cooking and cooling, chop the peppers.
    4. Chop the onion, and slice tomatoes in half.
    5. Roast the corn. It is easy to pan roast corn. Melt butter in a frying pan, with the heat on medium high. Add the corn. Let it sit for a minute, then swirl the pan around covering the corn with butter. Let corn cook for a few minutes, then turn corn over as it begins to brown. Remove from heat when you are happy with the  color.
    6. Make dressing by mixing together the mayo and sour cream. Add in the minced garlic. I buy mine from Target, already minced, in a jar. It is amazing! Add in the chipotle powder. Whisk together. Add the juice from the lime. When I need to add fresh juice, I use a garlic press. I have arthritis, and I can't press on the fruit anymore to get all the juice. The garlic press works so well. I roll the fruit to make it tender, then I cut the fruit to fit the press, and do it several times with more fruit if needed. So easy! Whisk everything together and refrigerate.
    7. Now that the Chayote is cooled, remove the seed from the middle, and throw away.
    8. Slice the Chayote and the chop into bite size pieces.
    9. Start putting everything together by filling the bowl with the pasta, vegetables, beans, and the chopped Chayote. Hold back the avocado and cheese, and mix in the dressing. 
    10. When you are ready to serve, add the avocado and crumble the cheese over the salad. 
    11. Enjoy the salad!
    Created using The Recipes Generator

    Sunday, November 6, 2016

    Southwestern Potato Bake / #SundaySupper

    With the holidays just around the corner, it is time to start menu planning for those special dinners and parties that are such a big, and fun part of the season! My family and I have certain dishes that are a "must have" every year, and this Southwestern Potato Bake is always on the menu. This cheesy side dish is filled with an array of flavors that can be hotter if you would like, by adding more Anaheim Pepper, and you could transform the taste simply by using a different cheese, like Queso Blanco or Queso Fresco. Anyway you make it, this dish would be a welcome addition to your holiday table!

    Southwest Potato Bake
    (Printable recipe at the end of this post)
    (Serves 4)
    2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
    1/4 cup White Onion~diced
    1/4 + 1/4 cup shredded 4 Cheese
    1 Egg
    1 tablespoon Sour Cream
    1 Roma Tomato~diced
    1/4 teaspoon Anaheim Pepper~diced
    1/4 teaspoon Chipotle Seasoning
    Pan Spray
    Sour Cream
    Avocado
    Tortilla Strips


    In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning. 
    Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
    Bake in oven until done, approx 15-20 minutes. 
    Top with a scoop of sour cream, chopped avocado, and tortilla strips! 
     Thank you for stopping by today!

    Thank you to Caroline from Caroline's Cooking for hosting today's tasty event!
    Scroll down just a bit to see what yummy dishes the #SundaySupper family created for you today! I know you will love them!


    Fruity Side Dishes

    Other Side Dishes

    Potato Side Dishes

    Vegetable Side Dishes

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



    yield: 4print recipe

    Southwestern Potato Bake

    prep time: 20 MINScook time: 20 MINStotal time: 40 mins

    INGREDIENTS:

    • 2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
    • 1/4 cup White Onion~diced
    • 1/4 + 1/4 cup shredded 4 Cheese
    • 1 Egg
    • 1 tablespoon Sour Cream
    • 1 Roma Tomato~diced
    • 1/4 teaspoon Anaheim Pepper~diced
    • 1/4 teaspoon Chipotle Seasoning
    • Pan Spray
    • Sour Cream
    • Avocado
    • Tortilla Strips

    INSTRUCTIONS:

    1. In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning.
    2. Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
    3. Bake in oven until done, approx 15-20 minutes.
    4. Top with a scoop of sour cream, chopped avocado, and tortilla strips!
    Created using The Recipes Generator