Tag Archives: side dish

Green Chile Tomato Pie

There are two kinds of tomato pie here in the United States.  One is the Italian version, aka pizza, the other is one of my summertime faves, the savory oh so Southern Tomato Pie!

This not too heavy pie is filled with fresh ripe tomatoes from your garden and bright herbs and onions.  Topped with a warm cheesy topping that gives you that comfort food feel pie always brings.  My only change up to the classic is I like to add a bit of that Tex-Mex flair with sliced jalapenos and green chiles.  I swear on a baby, they only enhance the flavors of the dish and do not overpower with heat..promise!

*You can drain and dry your tomatoes ahead of time and keep between paper towels on a plate or large Ziploc baggie in the refrigerator.  You can also make the cheesy topping ahead of time and keep in the fridge as well. 🙂

**Another great ingredient you can add in is bacon!!  Bacon is good in everything, right?

The Starting Lineup

  • 1 deep dish pie crust, frozen works great!
  • 4-5 large ripe tomatoes, sliced and patted dry
  • 3 green onions, sliced
  • 1 jalapeno, sliced
  • 8 fresh basil leaves, chopped/torn
  • 4oz can green chiles, I prefer ‘hot’
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese
  • 1 cup mozzarella cheese
  • salt and pepper, to taste

Bake at 350 degrees for 30 minutes.

TomPie1.JPG

Preheat your oven to your pie crusts directions (mine was 375 degrees).  Once the oven has heated up, take a fork and prick the bottoms and sides of your pie dough shell a few times and place in the oven to bake for 10-12 minutes.  Remove the par baked pie dough and set aside.

Meanwhile, rinse and slice your tomatoes.  Sprinkle with kosher salt and lay in a colander and let drain for 20-30 minutes.  Also pat dry with a towel or paper towel.  You really want to remove as much moisture as you can from the tomatoes so that the pie wont be soggy.  TomPie2.JPG

Once the tomatoes have drained, layer in the half-baked pie shell.  Sprinkle the green onions, sliced jalapeno and torn basil leaves overtop the tomatoes.

In a large bowl, simply combine the mayonnaise, cheddar and mozzarella cheeses, drained green chiles and a pinch each of salt and pepper,  Fold together till mixed.  Top this mixture evenly overtop the fresh vegetables and place in your oven, now at 350 degrees for 30 minutes.  Enjoy!!

 

 

Serve by itself for a light lunch, bring to a brunch or as a side dish along with grilled pork chops!  Just delish!!

TomPie7

 

Cheesy Jalapeno Bacon Brussels

Well, we’re under a tornado watch here in Texas.  Ah the beauty of Spring in the south, right?  That all being said, I’m not really keen on taking my boys and I outside to play this fine afternoon, so I figured it was time to update my other love.  My food blog.

This spin on one of my favorite recipes by Lisa Fain, aka The Homesick Texan, will even have your “I loathe Brussels sprouts” friend’s socks knocked right off!  I’m not kidding…I am a Libra and I do not lie, I am fair and loyal and tell no tales.  It’s damn good!

So next time you see those intimidating sprouts waiting for your approval and love in your local supermarket, please do your dinner party and that loathing friend a favor.  It’s easy, unique and impressive.  It’s Cheesy Jalapeno Bacon Brussels Sprouts!

*If you do not have a cast iron pan, pour the mix into a broiler proof baking dish prior to placing in the oven. 

**You can remove the seeds and pith from the jalapeno if desired…but I always ask, “why??” 😉

 

The Starting Lineup

  • 2 lbs Brussels sprouts, trimmed and halved/quartered
  • 8 slices bacon, cooked and crumbled (1 Tbsp grease reserved)
  • 1 clove garlic, minced
  • 2 jalapenos, minced
  • 2 Tbsp butter
  • 2 heaping Tbsp. flour
  • 2 cups whole milk
  • 8oz pepper jack cheese, shredded
  • 4oz cheddar cheese, shredded
  • a  hefty pinch each of salt, pepper, cayenne and cumin

Brussels1

Begin this tasty side dish by crisping up your bacon, while also bringing a stock pot of salted water to a boil.

Once the water has begun to boil, add in the prepared Brussels sprouts (stems trimmed and halved or quartered) and let cook for 6-7 minutes.  Once tender, pour into a colander and run cold water over to stop the cooking.  *Also set aside the now cooked bacon.

Preheat your ovens broiler and place a rack about 6″ from the top.

In a 10-inch cast iron skillet on low heat, melt the butter along with the reserved bacon grease.  Add in the minced jalapenos and let sweat down for 2 minutes, followed by the minced garlic for the last 30 seconds.  Next, add in the flour and whisk for about 1-2 minutes till browned and then pour in the whole milk while, again, continuously whisking.  Stir ever so often for the next 5-7 minutes as the mixture thickens.  Careful not to let it come to a boil.

Stir in 1/2 of the shredded cheese and the spices.  Keep stirring allowing for the cheese to turn into a real gooey cheese sauce.  Make sure to taste test here; I always add a bit more salt and cayenne than you may think needed.  Next fold in 3/4th of the cooked bacon and the par-cooked Brussels.

Sprinkle the remaining 1/2 of shredded cheese all over top of the Brussels and place under the broiler for 2-3 minutes.  Careful to watch closely and do not let burn!  Every oven is so very different!

Once browned and bubbly, remove, sprinkle with the remaining bacon crumbles and allow to rest for a few minutes..it is hot!!

Serve warm and ENJOY folks!!

Brussels2

 

 

 

German Potato Salad

Lesser known fact, in Germany they serve potato salad one of two ways.  If you live in the northern part, it will have mayo (similar to here in America), but if you’re in the southern region it will not.  So in honor of my German heritage I’m preparing it MY favorite way..the southern!

Now we grew up with this side dish staple at, I’d say, every single family get together ever, of all time, of eternity…and it was then and now always a hit with us and the newbies to try it.  However, much to my mom, aunts, grandmas and great-grandmas dismay I steered away from the northernn variety due to my distaste for mayo.  Given I love bacon, cider vinegar and mustard, this authentic style fits the bill for me!

*This is fantastic for a warm day grill-out with the family, as it has no mayo and won’t spoil nearly as fast!

*You can add a 1/2-1 cup of mayonnaise if you just MUST have it that way 😉  It will still be just delicious and no need to  tweak anything else!  You’ll just be eating northern Germany style!

The Starting Lineup

  • 3lbs potatoes
  • 1/2 lb bacon
  • 3 stalks celery, diced
  • 1/2 red onion, diced
  • 1/2 cup apple cider vinegar
  • 1 Tbsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • Kosher salt & pepper, to taste
  • Green onion, sliced
  • Parsely, fresh, chopped  

In a large stockpot, add in the scrubbed potatoes (I like to quarter mine for faster cooking/no need to peel) and cover 1-inch over with water.  Add a liberal amount of salt and bring to a boil.  Once the water is boiling, cover and reduce the heat a bit and let sit for roughly 20 minutes, until just fork tender.  Drain and set aside to cool slightly.  Once cool enough to touch, the skins will easily come off and chop the potoes into bite size chunks.  *Personally, I like just a tad bit of the skins still.

Meanwhile, chop up the bacon and place in a pan, cook till crispy.  With a slotted spoon, transfer the bacon (when done to your likeness) to the bowl of warm potatoes.  You want all that glorious bacon grease to remain! 

 

While the bacon is cooking is when you can chop up the veggies. 

 

Transfer the sliced and diced up celery and red onion the the hot bacon grease and saute for 3-4 minutes.   


Once softened, add in the apple cider vinegar and dijon mustard and cook for 2-3 more minutes. 

Finally, whisk in the olive oil and season with the salt and pepper.  Pour this hot dressing directly over the warm potatoes and cooked bacon pieces.  Toss together careful not to smush the potatoes too much. 


Lastly, fold in the green onion, parsely and season again with a bit more kosher salt & ground pepper to taste.  (remember potatoes can benefit from salt).  Enjoy friends! 

   

Roasted Poblano Mac n’ Crema

This is the bomb!! (Do people still say that anymore?….ehh, I don’t even care). This pasta salad is my mexican spin on the classic backyard bbq staple and it’s a lot better!  It’s light, but still creamy and has just a bit of heat without overpowering.  Plus, let’s not forget that roasted flavor from the poblano peppers and cumin!  

However, the best part about this dish is that it’s equally delicious served either warm or cold!  Truth!  We’ll often eat the side dish warm on the first night I prepare it and serve the leftovers cold (if there are any) the next day!

*This can be made with gluten-free noodles if desired.

*I prefer to keep the seeds in my jalapeno or serrano pepper, as this makes a large batch, but to each their own.

*I prefer to use the traditional macaroni noodle here, but any short noodle can work in a pinch..as you can see from my rotini below.  Oops! 😉

The Starting Lineup

  • 16oz elbow noodles (any short noodle can work)
  • 3 poblano peppers
  • 1 onion, chopped
  • 1 jalapeño, minced (or a serrano for more heat)
  • 3 garlic cloves, minced
  • 1 cup+ Mexican crema 
  • Olive oil
  • 1 tsp cumin
  • 1 tsp red chili flake
  • 1 tsp Mexican oregano
  • Kosher salt & pepper (pinch of each) 

   

 
We’ll start by roasting our poblano peppers for this yummy side dish!  You can do this 1 of two ways…either A. Cook the poblanos directly over a gas flame till charred on all sides or B. Place on a baking sheet under your broiler (turning as needed) to blacken.  Onced they’re charred you can place in a bowl covered with plastic wrap to steam for about 10 minutes…*When ready, remove the blackened skin, seeds and stems.  Dice the poblanos up! 

   While the poblano peppers are steaming, go ahead and bring a large stock pot filled with salted water to a boil.  Once the water is boiling, cook the noodles to package directions, drain and set aside. 

In a large pot over medium-high heat, add in 2 Tbsps of oil and sauté the chopped onions for 3-4 minutes.  Next add in the roasted poblanos, minced jalapeño (or serrano) followed by the garlic, cumin, chili flake, oregano, salt and pepper.  Turn the heat down to low (or remove pot completely from stove top) and stir in the noodles and Crema. 

     Serve as a side at your next shin-dig and reap in the compliments!  Again, this can be served warm OR cold.  It’s that dang good!

    German Potato Pancakes (Kartoffelpuffer)

    I was of course thinking of potatoes when trying to figure out a side dish for my wonderful fried sausage & cabbage dinner…and what better than a family favorite of ours?..German Potato Pancakes!

    If you grew up in a German household, Polish household, Hungarian…eastern European, etc you definitely had your own version of potato pancakes, and these are mine.  My lineage calls them “Kartoffelpuffer”, but you can call them whatever you like…just try them. 🙂

    The Starting Lineup

    • 5 large russet potatoes, peeled and shredded
    • 1/2 onion, chopped
    • 2 eggs, beaten
    • 2 tbsp flour
    • 1/2 tsp baking powder
    • 1/2 tsp paprika, kosher salt & ground pepper, each
    • 1/4 cup vegetable or canola oil 

    Garnish

    • Sour cream
    • Chives OR Green onion OR Parsley  

    Start this side dish by peeling and rinsing the russet potatoes before shredding them.  You can use a box grater, mandolin, food processor, etc.  Press the shredded potatoes between two tea-towels to allow for the moisture to escape. 

     

    In a large bowl sift together the flour, baking powder, paprika, salt and pepper.  Next add in the beaten eggs and then fold in the shredded (patted dry potatoes) and onion. 

       Heat the vegetable oil in a large skillet over medium heat.  Next add about a 3 Tbsp full scoop of the potato mixture to the hot oil (just 2-3 at a time) and lightly press to flatten out in a disk shape. 

     Cook for about 4 minutes on each side and drain on a paper-towel lined plate. 

     Serve topped with a dollop of sour cream and fresh herbs alongside your favorite smoked sausage!  Enjoy! 

     

    Prosciutto & Herbed Cheese Wrapped Asparagus

    This impressive looking side dish is actually very simple to prepare and is a great addition to a family dinner, holiday meal or an elegant dinner party!  

    What’s also fun about this flavorful vegetable is you can add in the spices and herbs of your choice to really add depth ….or, sshhh…, there are MANY flavored cream cheeses out there now that can make this just that much easier!!

    The Starting Lineup

    • 1-2 large bunch asparagus spears, rinsed and tough ends chopped off
    • 1 package dry cured prosciutto slices, cut each in half vertically
    • 6oz cream cheese, softened
    • 2 cloves garlic, minced
    • Kosher salt & pepper, to taste
    • Extra virgin olive oil
    • Parsley, chopped (optional)  

    After your asparagus spears have been cleaned, tough woody ends removed and patted dry, begin the cream cheese spread.

    In a small bowl, combine the finely minced garlic to the softened cream cheese  and add in the salt & pepper to taste. (*Parsley here if using) 

       Next, smear about a Tbsp of the garlicky cream cheese down the 2″ wide vertical strips of prosciutto.  *This is actually quite easy if the spread is softened enough. 

    I then, depending on the asparagus spear size, take a good 3-5 spears and carefully wrap the cheesey prosciutto around each bunch.  The cheese helps for the prosciutto to stick to the vegetables so toothpicks aren’t needed.

    Once each ‘bundle’ has been created, place into a wire rack lined baking sheet.  *You can even lay a sheet of foil or parchment under the rack for super easy cleanup! 

     Now you can either loosely wrap the bundle filled sheet tray in foil and store in the refridgerator until dinner time or cook now!

    Preheat the oven to 400 degrees.  Place the sheet tray of prosciutto wrapped asparagus UNCOVERED (you want that prosciutto to crisp slightly) onto the middle rack and cook for 10 minutes.  Remove and serve immediately, enjoy! 

     

    Brown Sugar Bacon Greens

    For whatever reason, greens have been a love of mine since a youngster AND a top pregnancy craving with my first child.  I couldn’t always make this exact recipe in a pinch when my hormones requested, so I’d often buy the most “quality” can, pry open and pour Tabasco sauce straight into it.  All I needed was a fork!  Well..my fingers would have sufficed, but that’s just uncivilized.. 😉

    Now THIS recipe is light years better than ANY canned greens.  I know that sounds obvious, but I just can’t believe I force fed myself that stuff now.  I was a junkie!..

    My recipe has a subtle sweetness from the brown sugar but a bit of heat with the hot sauce and chili flake…it’s divine!  Can you say “divine” regarding a greens side dish???  It’s true whatever the answer!

    *I prefer a thicker Franks style vs a Tabasco style hot sauce in the cooking process.  There is already enough of a vinegar taste with the apple cider vinegar.  However, you can use Tabasco as a garnish if you’d like…just trust me here.

    *For even more flavor, you can still add in a Tbsp of chicken bouillon even if you use the broth. 

    The Starting Lineup

    • 2 large bunches greens from produce section (I used both collard and turnip)
    • 6 slices bacon
    • 1 sweet or yellow onion, diced
    • 2 cloves garlic, minced
    • 2 Tbsp dark brown sugar
    • 1 Tbsp (to taste) hot sauce (I used Franks style flavor)
    • 1/4 cup apple cider vinegar
    • 1 cup chicken broth (or water with 1 Tbsp chicken bouillon)
    • Pinch of red chili flake
    • Kosher salt & freshly ground pepper, to taste  

    To start this southern side dish staple, begin by rinsing the greens under water.  Make sure to rub any dirt off the leaves and then remove each side of the leaf from its ‘rib’ and give another rinse in the colander. 

    Pat the leaves dry and then roll a bunch together (kind of ‘cigar’ like) and give a rough 1″ section chop to it.  You can also tear the leaves if you’d prefer and set aside.  You can now dice up the onion and mince that garlic!

     Next, dice the bacon into bite size pieces while heating up a large pot (I prefer my enameled cast-iron dutch oven) with a Tbsp of oil.  Add the bacon to the oil and cook until just browned on the edges.  *TIP:  You do not want your bacon crispy in this dish and it will continue to cook later in the recipe. 
     In that same pot with the warm bacon & fat, add in the onions and cook till just translucent on medium heat (about 5 minutes). 

    Then add in the garlic, brown sugar, Franks hot sauce, red chili flake, salt & pepper and cook for 1 minute while stirring.  Next, pour in the 1/4 cup of apple cider vinegar and simmer until reduced by half. 

       Finally add the chicken broth (or water with bouillon) to the mix along with the cut up greens.  Give a good toss in the hot flavorful liquid.  They’ll start wilting quick! 

     Bring the pot to a low simmer, cover this savory side dish with a lid and walk away (stirring occasionally) until supper time!!  Serve with extra vinegar or hot sauce if desired, enjoy! 

     

    %d bloggers like this: