Archive for the ‘Sides’ Category

Cucumber Salad

Alexis Jonathan Salyers

Alexis Jonathan Salyers

3 Med. Cucumbers Peeled and Sliced 1/4″
1 Med. Sweet Onion sliced and separate into rings ( we prefer the red onion)
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
1 teaspoon of celery seed (optional)
1 teaspoon of pepper flakes(optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving

Bacon & Onion Foil Packet Red Potatoes

Spirit FM on FB

Spirit FM on FB

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Easy No Yeast Dinner Rolls

Trudy Day Velie

Trudy Day Velie

Easy No Yeast Dinner Rolls

1 cup flour
1 tsp. baking powder
1 tsp. of salt
1/2 cup milk
2 tablespoons Mayo

Combine all ingredients, spoon into a greased muffin pan. . . Makes aprox 5 rolls . . Cook in preheated 350 degree oven for 15 minutes or til done and golden bread . .

So easy and quick and they are soo good

Philly Cheese Steak Stuffed Peppers

 

1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbs. Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste

DIRECTIONS

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.

Preheat oven to 400*

Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

AMISH BROCCOLI SALAD

http://low-carb-news.blogspot.nl/2014/08/amishbroccoli-salad-this-delightful.html

http://low-carb-news.blogspot.nl/2014/08/amishbroccoli-salad-this-delightful.html

This delightful salad with my own tweaks lends itself to some wonderful ideas for variations, so be sure to check them out at the bottom of the recipe! This recipe will definitely feed a crowd.  The Smoked Gouda lends an amazing flavor to the salad and would be especially great served at a barbecue.  The original recipe called for 1/2 cup of sugar.  Feel free to reduce the sweetener to taste, leave it out, or use your own preferred sweetener.

Note:  If you prefer, you can blanch the vegetables in boiling water for 2 to 3 minutes to take the edge off the crunchiness (especially for the cauliflower (that’s why I suggest cutting it real small).  Then drain the vegetables well in a colander over a bowl.

1 lb chopped broccoli (0.45 kg)

1 lb chopped cauliflower (0.45 kg)

(chopped into very small chunks)

1/lb bacon, fried and crumbled (0.2 kg)

(about 7 slices)

2 cups grated Smoked Gouda, OR (500 mL)

Cheddar cheese, divided

1 cup mayonnaise (250 mL)

1 cup sour cream (250 mL)

Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
(this is optional…but the sweet taste is popular in this)

1/tsp salt, OR to taste (2 mL)

In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 11/cups (375 mL) Smoked Gouda or Cheddar cheese.  In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt.  Stir the creamy mixture into the broccoli salad.  Sprinkle the remaining cheese over the top.  Cover the salad bowl with plastic wrap and chill before serving.

 

Variations:  Leave out the cauliflower and use only broccoli.  Add some chopped or sliced red onions.  Replace the cauliflower with diced cooked chicken.  Maybe add in some chopped, hard boiled eggs.

Fried Green Tomatoes

Ingredients

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.