Category: Side Dishes

Fresh Butter Beans


1 lb. fresh shelled butterbeans
1/4 cup of chopped ham
Pepper to taste 

In a 2 quart saucepan over medium heat, add chopped ham and butterbeans, saute for about 5 minutes, stirring frequently. Add pepper and enough water to cover beans; bring to a boil then reduce heat to simmer. Cover and cook approximately 25 minutes, stirring frequently or until beans are tender.

Spanish Rice


5 FRESH TOMATOES (can use canned tomatoes)
TABASCO TO TASTE (the more the better)

Cut onions & bell pepper in chuck size pieces and sauté in 4 T. of bacon grease. Add tomatoes and heat. Add cooked rice and bacon – heat thoroughly.

TIP – After you add the tomatoes and it starts looking like soup, put a strainer of a bowl and drain the veggies, add the bacon and rice to the veggies, then add the juice back little at a time till you get the right consistency. You don’t want the dish soupy, just really moist. Also, I am very liberal with the salt and tabasco

Low Carb Buffalo Cauliflower Bites


1 head of cauliflower
1 cup water
1 cup flour
Dash of franks hot sauce
Dash of salt
Dash of pepper
Second coating mix:
5 tablespoons of franks hot sauce
2 tablespoons of oil
Dash of salt

Cut cauliflower into florets -I prefer them smaller-
Make a buffalo paste out of water, flour, salt, pepper an dash of franks
Coat florets in the paste and set them on a greased baking sheet not touching. Bake at 450 for 20 min
Once done. Take out and make second coating mix with franks and oil. Evenly coat bites and bake again for another 10 min
Serve with ranch or blue cheese.

Southern Sweet Potato Casserole


3 cups sweet potatoes
1⁄2 cup sugar
1⁄2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1⁄3 cup milk
1⁄3 cup melted butter
1 cup light brown sugar
1⁄2 cup flour
1 cup chopped pecans

Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla and milk.
Put in a 13×9 inch baking dish.
For the topping melt butter and mix in remaining ingredients.
Sprinkle on top of the potato mixture.
Bake 25 miutes at 350 degrees.

Potato Bacon Casserole


4 cups Shredded Frozen Hashbrowns
1/2 cup Onion, finely chopped
8 ounces Bacon, cooked and crumbled
1 cup Shredded Cheese
1 Can of Evaporated Milk (12 fl. oz)
1 Egg, large, lightly beaten
1.5 teaspoons salt

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes.
Let stand for 10 to 15 minutes before serving.

Bacon Jalapeno Deviled Eggs


12 large eggs, hard boiled and peeled
1 cup mayonnaise
1½ tsp rice vinegar
¾ tsp ground mustard
stevia or small amount of sugar to taste
2 jalapenos, seeded and chopped
6 pieces bacon, cooked, crisp, and crumbled

Slice the hard boiled eggs in half, lengthwise
Remove the yolks and put them in a mixing bowl
Mash the egg yolks with a fork
Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
Mix in the jalapenos and bacon
Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
Fill each egg hole with the mixture
Sprinkle with paprika

Deviled Eggs


Now this is totally different from any deviled eggs recipe I have found!
I never measure the honey mustard, sauce or slaw dressing, I just add it till it looks creamy.

Creamy Deviled Eggs.

12 hard boiled eggs
Frenchs Honey Mustard
Worcestershire Sauce
Lighthouse Coleslaw Dressing

Once the eggs are hard boiled and cooled, slice in half lengthwise. Put yolks in medium bowl. Crumble yolks with fork. Combine yolks with honey mustard, worcestershire sauce and coleslaw dressing till creamy. Put small spoonful into egg halves. Sprinkle with paprika.

Cheesy Potato Casserole


2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Defrost potatoes, melt butter, and mix together all ingredients.
Bake at 350 degrees for 1 hour in a 9×13 baking dish.

Apple, Cranberry, Sausage Stuffing


1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.