Category Archives: Sides

Party Potato Salad

sam_3104Author: Cassie Stevens

My daughter has recently turned two years old. I threw her a big party. I wanted to make as much as I could myself. I took on a potato salad for the first time. It was blog worthy and a huge success at the party. I started by looking up some recipes on line to see what my basic ingredients were. I found one I liked and I referred to it for ingredients not necessarily amounts.

I started by dicing up my potatoes (about 5 -6 Cups). I used Red skin potatoes. I boiled the potatoes until softened but still able to hold their shape. I let them cool overnight in the refrigerator.

The next morning I added 3 hard boiled eggs that I mashed with a fork. Then I added 1 1/2 cups Mayo to my mixer followed by 2 good tablespoons yellow mustard, 1 teaspoon sugar, 1 tablespoon garlic powder, 2 tablespoons dried parsley, about 6-8 sweet gherkin pickles diced, salt and pepper, 2 tablespoons vinegar, 1/2 cup chopped onion Mix up and add to potatoes and eggs.

Refrigerate 2 hours. Serve cold.

Potato Salad Recipe

5-6 cups diced red potatoes

1/2 cup diced red onions

1 tablespoon Garlic powder

2 tablespoons yellow mustard

2 tablespoons apple cider vinegar

6 – 8 mini sweet gherkin Pickles diced

2 tablespoons dried parsley

1 1/2 cup Mayo

3 hard boiled eggs (Mashed)

salt and pepper to taste

1 tsp sugar

Mix your dressing ingredients together then toss lightly in potatoes.

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3 Bean Salad

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Author: Cassie Stevens

I am somewhat new to a three bean salad. I have never made one before, although I have had them in restaurants and I liked it. I decided to give it a go. I really, really liked what I made. I can’t stop eating it!

It is delicious really, really delicious! Making a three bean salad is fast and simple. It is great for a side dish for dinner.  I used:

half and onion

3 stalks celery

1 green pepper

1 can of whole kernel corn

1 can red kidney beans

2 cans black beans

1 can garbanzo beans

1 Tbsp dried parsley

1 tsp dried rosemary

1/8 cup white vinegar

1/8 cup lemon juice

3 Tbsp Olive oil

1 Tbsp garlic powder

Salt and pepper to taste

a couple splashes of balsamic vinegar

Chop and dice all the veggies to the size you like and place in a large bowl.  I like a little chunk here and there so I rough chopped them.  Drain and rinse all the beans and add them to the veggies.  Next in a separate bowl add the rest of the ingredients and mix well them pour over the beans and veggies. I then put all the bean mixture in a zip-lock baggie and let it sit on the counter for about thirty minutes, to let all the flavor meld together and give the dried herbs a chance to absorb some of the liquids. Viola!! I love it! I literally can’t get enough! Hope you enjoy as much as I did!

Spicy Shrimp and Butter Grits ~ Southern Comfort Food

sg6Author: Cassie Stevens

I am a southern girl, and I eat like it too.  Cornbread, beans, grits, mashed taters, all kinds of gravies, butter, BBQ, etc.  Southern comfort foods, and this is one of them.  Shrimp and grits! YUM! better yet, spicy shrimp and grits! YUM! YUM!

Shrimp and grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the south where they were also known as “breakfast shrimp.” The popular cuisine of corn grain provides a new twist in a variety of ways that it can be made. This has caused chefs to try to create new variations of the basic shrimp and grits recipe.sg2

You may be wondering what grits are made of. Well grits, formerly “hominy,” is ground corn that has been mashed. This dish was invented by the Native Americans from the Carolina region. Grits were used as one of the ways for Native Americans and white people to communicate in the latter part of the 16th and beginning of the 17th century before people learned how to speak the same language. An important event happened in 1584, when Native Americans gave some of their grits to Sir Walter Raleigh, and the people who came to live in Jamestown, Virginia a few years later.sg3

The colonists were learning about maize (corn) from the Native Americans, who were well versed in that area. Multiple items quickly became basic food sources for the settlers, including corn and grits. These items had been a normal part of the Native American diet for a long time.sg1

Centuries later, in 1976, grits were  declared as the official state food of South Carolina and are well known for their significant contribution to the culture and economy of South Carolina, and the power of the people who live there. The region stretching from the Carolinas to Louisiana is now called America’s Grits Belt.sg4

For many people in this region, a day without grits is like a day without sunshine. They hate and have no respect for prepackaged instant grits or quick grits. For them, the only way to eat real grits is to cook them the old fashioned way slowly with stone ground grits. However, there are a number of ways to spice up the meal like adding shrimp.

For many decades, shrimp and grits were a mainstay of the diet of the people who lived in and around Charleston, South Carolina.

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I live in Tennessee, not far from the origin of shrimp and grits. I love it! Well, in this recipe I used, lemon juice, butter, cayenne pepper, salt and pepper, parsley, garlic, and onion powder. Spicy!

I cooked my grits then added a little butter, salt, and cream to my taste. Viola! the best ever spicy southern shrimp and grits. Gotta love it! Good southern comfort food! Enjoy! ~ C

(Edit)

10 to 15 cooked shrimp (depending on size)

Juice from half a lemon

1 tbsp salted butter

1 dash cayenne pepper (or to your heat preference)

1 three finger pinch dried parsley

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

In sauce pan combine all ingredients until heated through. Serve over cooked grits.

 

30 minute Garlic Parmesan Rolls

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Author: Cassie Stevens

These are my cousins 30 minute rolls that she posted up a while back.  I needed something quick for dinner tonight and my husband was due home soon.

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I just sprayed the tops of the rolls after they had a few minutes to rise with cooking spray, sprinkled on the seasonings and, baked as normal.

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I remembered these rolls and I wanted to try them cause they looked so delicious. Well they are really really good! I added garlic powder, salt, pepper, grated parmesan, and parsley to the tops.

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So Good! They took no time at all. Hope you get to try them too. ~ C

Wordless Wednesday (A few of my favorites)

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Author: Cassie Stevens

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Easy Buttermilk Biscuits

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Author: Cassie Stevens

Warm fluffy, buttery, homemade buttermilk biscuits. Do I have your attention yet? Sounds good right? They are so easy to make from scratch. If you haven’t ever made your own biscuits before you will love this recipe. It’s easy and simple. I make these all the time, and they are a huge hit on my house.  I usually make them for white pepper sausage gravy, one of my husbands favorites. I try to make it every Sunday for him (it’s his only day off).

2 cups flour

4 tsp baking powder

1 tsp baking soda

3/4 tsp salt

6 Tbsp cold butter (you can use shortening or lard if you have it, but I really like the buttery taste better)

1 cup buttermilk

Preheat oven to 450 degrees F. Mix all the dry ingredients together in a large mixing bowl.  Cut up cold butter into small cubes. Using a fork or a pastry blender cut in butter into the flour, until resembles a course meal.  Slowly pour in one cup buttermilk, careful not to over mix. You don’t want to break up the butter too much, because those lumps of butter melt in the oven creating pockets of steam that leave your biscuits light and airy or flaky.  Once you have it all mixed, lightly flour a work surface to roll your dough out on. Keep your dough thick, about an inch or so.  Cut with a cookie cutter or a cup, and place on a sheet pan lined with parchment paper.  You can re-roll your leftover dough from the edges when you cut your first batch of biscuits. Be careful not to over work the dough. You just want to get all the pieces back together again. Bake for about ten minutes or until lightly golden brown. Let cool for a minute, and dive right in. Split it open and spread butter, or jam or whatever your fix is. Just enjoy the bounty of your efforts.

Southern Skillet Cornbread

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Author: Cassie Stevens

I was raised on cornbread. It is a southern staple. A must have. Here is a quick and easy delicious southern skillet recipe you’ll love. First, you need to preheat your skillet.  Turn your oven on to 450 degrees F and place your greased up skillet it to heat up. Then make your batter:

2 cups self-rising cornmeal

1 large egg

1/4 cup veg oil

1 1/3 cup milk or 1 3/4 cups buttermilk

3/4 cup sugar

mix with an electric mixer until no lumps in batter.  Pour batter into hot skillet and bake for 20 to 25 minutes.  When light brown in color let cool and melt a little butter over the top. Serve and enjoy!

Sometimes I will add a can of drained corn to the batter.  That’s really good too!