Side Dishes

Barbacoa Pork Taquitos

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This recipe is a combination of 2 of my family’s favorites. 
One of my favorite things is a barbacoa pork quesadilla. It is what I order if I ever go to Cafe Rio. It’s made with sweet pork and colby jack cheese. It’s what I make when I cook my own sweet pork at home. 
One day I had a light bulb go off in my head and decided to make my favorite taquitos with the pork and colby jack, rather than chicken and pepper jack.
Barbacoa Pork Taquitos

1/3 C. (3 oz) cream cheese
1/4 C. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic, or garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 C. prepared Barbacoa Pork
1 C. grated colbyjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add pork and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Place 2-3 T of pork mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Serve with sour cream, guacamole, or your favorite dipping sauce.

I normally triple this recipe and freeze a bunch. Just fill and roll your tortillas and place them on your baking sheet. Omit the spray and salt. Place the baking sheet in the freezer until the taquitos are frozen. Then transfer them to a plastic freezer bag. To cook them, just put them on a baking sheet and bake at 425 for about 25 mins. 

Sausage and Apple Stuffing

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Ingredients:

2 sticks plus 3 T. butter, divided
2 c. water
2 (14 to 16 oz) bags of your favorite dried cornbread stuffing mix
1 lb. pork sausage
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 t. dried thyme leaves
1 t. dried sage leaves
1 c. chopped walnuts
3 medium apples, cored and sliced
2 to 3 c. homemade giblet stock or low sodium chicken broth

*I added a cup or so of dried cranberries for taste and color.

Directions:

1.  In a large pot melt 2 sticks butter in water.  When melted add dry cornbread stuffing, stirring to incorporate liquid, set aside.

2.  In a large saute pan set over medium-high heat melt 1 T. butter and add sausage.  With a wooden spoon break up sausage and saute until lightly browned and cooked through.  Transfer sausage to paper towels to drain.

3.  In the same pan melt remaining butter and saute onions with the garlic, celery, thyme and sage until onions are translucent and celery is crisp tender.

4.  Add walnuts and saute for 1 minute.  Add apples and saute for one minute more.  Remove from heat.

5.  Combine cornbread stuffing with sauteed ingredients and stuff turkey.  Roast turkey as usual.

Alternatively:  Fill a 10x15x2 inch pan with the stuffing, moisten with the giblet stock and bake in a preheated 350 oven, covered with foil for 1/2 hour.  Remove foil and bake until top is lightly browned, about 15 minutes more.

Source:  Food Network

Steamed Dill Carrots

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A few years ago, I went to a church dinner where a friend of mine had made these really tasty carrots. She used quartered baby carrots, but I find that I like sliced carrots better. I thought it was an easy way to make the carrots fancy and they are so simple to make!
Steamed Dill Carrots
Fresh carrots, peeled and sliced diagonally
Dried dill
Butter
Salt and Pepper
Place the cut carrots in a steamer. Sprinkle a generous amount of dried dill over top. 
Cook until tender. Remove from steamer, place in a bowl. Add some butter and salt and pepper to taste. 

Sweet Potato Souffle

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This is a family recipe that we bake every year for Thanksgiving. It is so delicious! This tastes like a pecan pie on top of sweet potatoes. How can that be wrong? Happy Thanksgiving!

Soufflé:
3 cups of sweet potatoes, boiled and mashed
*I use a big can of sweet potatoes and drain the syrup.
1/2 cup sugar
2 eggs
1/2 cup butter
1 tsp. cinnamon
1/2 cup milk
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. flour

Preheat oven to 350 degrees. Mix all of these until smooth. Pour into a greased baking dish and set aside. I used a 9×13 sized baking dish.

Topping:
1 cup light brown sugar
1 cup coconut
1/3 cup melted butter
1/3 cup flour
1 cup chopped pecans

Mix all of these topping ingredients together a  sprinkle evenly over the sweet potatoes. Bake at 350 degrees for about 30-35 minutes.
*The secret to this, is to double the topping recipe! 

Fresh Tomato Pie

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A friend who was moving away 🙁 brought this over when we invited her family over for dinner before they left.  I have always wanted to make a tomato pie and this recipe is scrumptious.  She got it  HERE. As for the pie crust recipe, I tried a new one and that is why you see the funkiness in the photo.  I decided to NOT give you a link to that one quite yet (although it tasted really good), until I have used it more than once.  The link I have provided for the crust is my tried and true pie crust recipe.

Ingredients:
Pastry for 1-crust 9 inch pie (see this  RECIPE )
evaporated milk
4 cups sliced firm ripe tomatoes
1 1/2 tsp. salt (okay, I typed this up before I actually made the pie–too much salt.  Tweak it.)
1/8 tsp. pepper
1/4-1/2 tsp. dried leaf basil
1/3 cup mayonnaise
1/3 cup Parmesan cheese (I used the grated)
1 large clove garlic, smashed and minced


1.  Line pie plate with pastry.  Flute the edges.  Brush shell with evaporated milk.

2.  Bake shell at 450 degrees for 5 minutes .

3.  Fill the baked shell with sliced tomatoes and sprinkle with salt, pepper and basil.

4.  Combine mayonnaise, Parmesan, and garlic; spread over the layered tomatoes.

5.  Bake at 350 degrees for 35-45 minutes, or until tomatoes are cooked and pie is golden.

Source:  southernfood.about.com

Corn & Black Bean Veggie Salad

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I was craving some fresh veggies and remembered that I had this recipe I wanted to try. So,  I made this salad, took two kids to soccer practice, came home ready to dig into it and the two kiddos I left at home with their dad had finished off the salad! They all said they loved it and asked if I  could make some more! Well, if I expected to get any of the salad I needed to make some more! LOL!  This is delicious! We ate it as a side dish to pork chops, and we ate it with tortilla chips. All good!

Salad:
2 cans of black beans, drained and rinsed
2 cans of corn, drained and rinsed
1 large tomato, chopped
1 small onion, yellow or red, diced fine
1 large green bell pepper, seeded and chopped
1 -2 large cucumbers, peeled and chopped

Dressing:
2 garlic cloves, minced
4 TBSP. white granulated sugar
4 TBSP. apple cider vinegar
4 TBSP. canola oil
juice of 1 lime
1/2 tsp. salt
1/2 tsp. black pepper
3/4tsp. cumin powder

In a large bowl, add all of the Salad ingredients and stir well.
In a separate bowl, add all of the Dressing ingredients and whisk well until the sugar is mostly dissolved.
Pour the dressing over the salad and stir really well.
Cover and place in the refrigerator for 30 minutes at least. 
Serve as a side dish or with tortilla chips.

Adapted from a recipe in Taste of Home.

Slow Cooker Mac n’ Cheese

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I first had this recipe at a baby shower a friend was having. I was surprised by how much I enjoyed it! I am from the “boxed macaroni” generation, but this homemade recipe changed my ways! It is so simple and so tasty. Try it, you won’t forget it!



Slow Cooker Mac n’ Cheese

Ingredients:
2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
1 egg, beaten
2 tablespoons butter
16 oz. Velveeta Cheese, cubed
10 oz. Cheddar cheese, cubed
1 (8 ounce) package macaroni

Directions:
– Combine evaporated milk, paprika, salt, egg, butter and cheeses in a slow cooker; stir. Cook on high for 1 hour.
– Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 5 to 8 minutes or until al dente; drain.
= Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours. Stir frequently to avoid burning on the bottom.

Adapted slightly from allrecipes.com

Curried Walnut Couscous–redo

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I got this recipe from a grocery store back in Florida. They had entire meals printed in color on nice card stock for people to collect. Anyway one of the meals featured this curried walnut couscous and it has been one of my absolute favorites ever since. My kids love it too (and make a giant mess when they eat it.)
 It is quick and simple and delicious
CURRIED WALNUT COUSCOUS
2 Tbsp. unsalted butter
1 Tbsp. brown sugar
1 tsp. curry powder
1/2 C. chopped walnuts (I use pecans in a pinch)
1 C. couscous
1 1/2 C. water
1/2 tsp. salt
1/4 C. golden raisins (I have never made it with these)
Place butter, brown sugar, curry powder and walnuts in a medium saucepan. Cook 2-3 minutes over medium heat, stirring often until butter melts. 
Cook 2-3 more minutes, stirring constantly. 
Stir in remaining ingredients, heat and stir 2 more minutes. 
Cover and remove from heat. Let stand 5 minutes. Fluff and serve. 
 

Cowboy Caviar

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I love my summer garden, and Cowboy Caviar is one of my favorite recipes that I make from the delicious goodies I get from it. I make huge bowls of this at a time. I’ve even lost a few pounds while eating this all week. Delicious and healthy!



Cowboy Caviar


Here is the original recipe I had:

1 15 oz can of black-eyed peas, rinsed and drained
1/4 cup thinly sliced green onion
1/4 cup diced red or orange sweet pepper
2 TBSP olive oil
2 TBSP cider vinegar
1 or 2 fresh jalapeno peppers, seeded and chopped
1/4 tsp cracked black pepper
dash of salt
2 cloves garlic, minced

1. Combine all ingredients in a bowl, cover and chill for several hours or overnight. Serve with crackers or tortilla chips.

Here’s how I really make it:

1. Go out to the garden and pick a bunch of vegetables – cucumbers, tomatoes, bell peppers (green, red, yellow, orange), banana peppers, jalapenos, vidalia onions, fresh garlic, etc.

2. Bring them in the house and wash them, then start chopping them up and put them in a bowl. 

3. Add some olive oil, black pepper, a little salt, plenty of apple cider vinegar, and a can or two of drained black-eyed peas. You can throw in chopped avocado, fresh cut corn, fresh parsley, or anything else that makes you happy.

4. If you can, let it sit for at least 30 minutes (or overnight) before devouring it. The longer it sits, the stronger the vinegar flavor becomes, which I love. Enjoy with tortilla chips or your favorite crackers.

Source: Someone made this at a church activity many years ago, and I have been making my own version ever since.


Black Bean Lime Salad

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This is a DELICIOUS black bean salad that I had to share with you! It’s light, and fresh, and perfect for summer parties or barbecues. The lime juice makes it extra tasty. You can serve this with chips, as a topping for a taco/burrito bar, or as a side for hamburgers or grilled chicken. Great recipe!!

Black Bean Lime Salad

Ingredients:
3 cans black beans, rinsed
2 colored peppers, diced (or a mixture of red, yellow, orange, green – whatever you like!)
1/3 cup red onions, diced small
A large handful of chopped cilantro
Zest of 1 lime
Juice of 2 limes
1/4 cup of olive oil
A little salt to taste
Optional – diced avocado – add right before serving

Instructions:
Add all ingredients together in a bowl, gently toss until mixed, cover and put in fridge for at least an hour to let flavors blend. If you are adding avocado, add right before serving. Enjoy!

Notes:  
To add a different kick, you can add 1/4 cup of apple cider vinegar instead of the lime juice. Or you can add both if you would like.

Source: My amazing sweet friend, Liz Zimmerman.