Category: Sides

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Mexican Rice

Ingredients

  • 3 Tbs Neutral Oil (Vegetable or Canola)
  • 2 Cups Uncooked White Rice – Long Grain
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Dried Oregano
  • 10 Oz Rotel
  • 8 Oz Tomato Sauce
  • 4 Cups Chicken Broth

Directions

  1. Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
  2. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 20 minutes or until all of the liquid has been completely absorbed.
  3. Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
  4. Serve and enjoy!!

Bacon Wrapped Country Club Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Bacon
  • Egg Salad
  • Pickle Spear (optional)

Directions

  1. Prepare your egg salad.
  2. Using tooth picks on each end, wrap your hot dogs with bacon.
  3. Preheat your air fryer or oven to 400 F degrees.
  4. Cook your hot dogs in the air fryer for 18 to 20 minutes at 400 F degrees. Check periodically after 10 minutes and cook to the doneness you prefer for the bacon. If using an oven, cook at 400 F degrees for 18 to 20 minutes. Check periodically after 14 minutes and cook to the doneness you prefer for the bacon. Note: You can also cook it on a grill but cook time will vary based on the heat of the grill and placement on the grill.
  5. Assemble the hot dog: hot dog bun, bacon wrapped hot dog, egg salad, and pickle spear (optional). You can add a little mustard on top if preferred.

Hawaiian Mac Salad

Ingredients

  • 16 oz Elbow macaroni
  • 2 Tbs Apple Cider Vinegar
  • 2 1/2 Cups Mayo (Best Foods or Hellman only)
  • 1/4 Cup Milk
  • 2 Medium Carrots – peeled and grated
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Ground White Pepper
  • 1/2 Tsp Onion powder

Directions

  1. Cook the elbow macaroni according to the directions for the product.
  2. In a medium sized bowl, mix the mayo, milk, and sugar with a whisk to combine.
  3. Using a grater, grate the peeled carrots on with the small size of the grater. Place to the side.
  4. Drain the macaroni in a colander and shake to remove the excess water from the macaroni.
  5. Place the drained macaroni in a large bowl, add the apple cider vinegar, and mix well with a large spoon.
  6. Add the grated carrots to the macaroni and mix well again to incorporate. Let the mixture sit for 10 minutes.
  7. Add the mayo mix and combine well with a large spoon. Add the salt, white pepper, and onion powder and mix thoroughly for the last time.
  8. Place the mac salad in a container and refrigerate for at least 6 hours, overnight is best. Serve and enjoy.

Roasted Buffalo Cauliflower

Ingredients

  • 1 head Cauliflower
  • 1/2 Cup Buffalo sauce
  • 2 Tsp Olive oil
  • Salt
  • Ground black pepper
  • Buttermilk Ranch

Directions

  1. Pre-heat your oven to 425 degrees (F).
  2. Remove the core of the cauliflower and cut into florets.
  3. Place the florets in a medium-sized bowl and add the olive oil. Season with a pinch of salt and black pepper and toss to combine.
  4. Transfer the seasoned cauliflower onto an aluminum foil lined baking pan and roast in the oven for 15 to 17 minutes.
  5. Pull the cauliflower out of the oven, place back into the bowl and toss with the buffalo sauce.
  6. Place the buffalo cauliflower back on the baking pan and cook for an additional 5 minutes.
  7. Remove the roasted buffalo cauliflower and serve with Buttermilk Ranch or the sauce of your choice. Enjoy!

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.

Sausage Gravy

Ingredients

  • 1 Lb Breakfast Sausage (Jimmy Dean Regular or Hot)
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Milk (a few tablespoons more if it is too thick for you)
  • 1 Tbs Hot Sauce (Texas Pete, Louisiana or other)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Black Pepper

Note: The breakfast sausage contains enough salt already that you won’t need to add any.

Directions

  1. In a medium pan break down and brown the breakfast sausage over med/hi heat.
  2. Once all of the sausage is browned, sprinkle the flour over the sausage and mix well. Continue to cook the sausage for 2 to 3 minutes, stirring frequently to reduce the flour taste in the sausage.
  3. Slowly pour in the milk and add the hot sauce, paprika, and black pepper.
  4. Continue to stir the gravy mixture until it starts to boil. When it starts to boil, the gravy will start to thicken. After 2 to 3 minutes the thickening will be complete. If it is too thick for your liking, add in milk a tablespoon at a time and stir.
  5. When it reaches your desired thickness, cut off the heat and serve on biscuits, eggs, whatever you want. Enjoy!

Homemade Coleslaw

Ingredients

  • 1 Medium Cabbage
  • 1 Carrot
  • 1/2 Cup Miracle Whip
  • 1/4 Cup Milk
  • 1/4 Cup Buttermilk
  • 1/3 Cup Sugar
  • 2 1/2 Tbs Lemon Juice
  • 1 1/2 Tbs White Vinegar
  • 1/2 Tsp Salt
  • 1/2 Tsp Celery Seed
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Onion Powder

Directions

  1. Remove the core and outer leaf of the cabbage. Cut into one inch by one inch squares.
  2. Peel and chop the carrot into large pieces.
  3. Place the cabbage and the carrot in a food processor and pulse to chop. Do this in multiple batches in order to avoid crowding the food processor.
  4. Place the chopped cabbage and carrot into a large bowl.
  5. In a separate bowl whisk together the remaining ingredients.
  6. Pour the wet mixture over the cabbage and carrots. Mix well and let it sit at least a couple hours in the refrigerator.
  7. Serve with your favorite bbq, fried chicken, or by itself! Enjoy!

Greek “Pico de Gallo”, Cucumber Salad

Ingredients

  • 4 Plum Tomatoes – diced
  • 1 Red Onion – diced
  • 1/2 Seedless Cucumber – diced
  • 1/2 Lemon – zest
  • 1 Lemon – juiced
  • 1 Tbs Mint – diced

Directions

  1. Dice all of the ingredients and place in a bowl.
  2. Add the lemon zest and mint.
  3. Squeeze the lemon juice over, stir to combine, and place in a refrigerator. Enjoy!