Tag Archive | Side Dish

Creamy Fried Corn

I have had this hand written recipe for years from my grandmother and thought I had lost it.  FOUND IT!  It was a hit with my whole family.




  • 2 bags frozen corn
  • 1lb bacon
  • 1 med onion
  • 1/2 green bell pepper
  • 2 garlic cloves
  • 8 oz cream cheese
  • 1/2 cup half&half
  • salt and pepper to taste


Cut up bacon and brown it in your pot.


While the bacon is browning, dice up the pepper, onion and garlic.


Remove bacon from pot but keep the grease.  Add the corn, pepper, onion and garlic along with a sprinkling of salt and pepper.


I cook this for about 15 minutes until the onions are wilted and the liquid is reduced to just a puddle.  Now cut the cream cheese into chunks and add this to the pot.

Stir this together and allow to cook another 5 minutes until cream cheese is melted.


Sprinkle some bacon on top and serve.  Oh, Mama, this is good!


Corn Maque Choux “mock shoe”


My mother-in-law introduced me to this traditional Cajun side dish and it became a family favorite.


Y’all know me.. I gravitate toward recipes with simple ingredients and it doesn’t get any more simple than this!


  • 4 tablespoons butter
  • 1 small onion
  • 1/2 red bell pepper
  • 2 stalks celery
  • 16 ounce bag frozen corn
  • 3 tablespoons flour
  • 1 cup milk
  • salt/pepper to taste
  • 1/2 teaspoon Cajun Seasoning


Slice, dice and chop up your onion, pepper, and celery.  If my celery leaves look nice and green, I chop those up and stick them in there too.


In a large skillet, melt your butter and then add your chopped vegetables. Sprinkle on just a bit of salt, pepper and Cajun seasoning (about 1/4 teaspoon of each).  You can add more later if needed.


Saute your vegetables until the onion is wilted looking and then add your bag of corn. Stir and then cook for another 2 minutes.


Sprinkle your flour over the vegetables and stir this together.  It will quickly turn to a thick mixture.


Add your milk and mix this all up.  Taste and add more salt, pepper or Cajun Seasoning if needed.


This vegetable side dish is so full of flavor and when you add the Cajun seasoning, it gives just a kick.  Love it!  Enjoy!

Grampa’s Green Beans


My dad has been making these bean for a few years now and they instantly became part of our holiday menu and a side dish every month or so.



  • Allen’s Cut Italian Green Beans 6 pound can
  • garlic salt
  • pepper
  • 1/2 pound pork jowls  (can also use smoked ham hock or bacon)


Cut up your pork (or bacon) and add it to a large pot.  Set the pot on a medium-high heat and allow the meat to cook.  You are wanting the grease from the fat before adding your beans.  (if using a ham hock, just place it in the pot)


You will cook the meat for a good 8-10 minutes until the meat is browned and you have an ample amount of grease.


This ginormous can of green beans is easy to find here.  I get mine at Walmart in the section that houses all the large canned goods.


Add your can of green beans with juice.  Then sprinkle a good helping of garlic salt and pepper over this.  I use probably 2 tablespoons of garlic salt and 1 tablespoon of pepper.  Keep them handy because you may want to add more later as this cooks.


Stir this up and set it over medium-high heat.  Cover and let it come to a boil.  Once it begins to boil, turn the temperature down to low and put the cover back on.

You will cook this for 4  1/2 – 5 hours.  Every hour or so, stir the beans and have a taste.  This is when you can add more garlic salt and pepper if needed.


The reason I love the Italian Green Beans for this is that they stand up to the long simmering where other string beans will fall all to pieces.  This pot of beans is so very tasty and is why I added it to my holiday menu cause I just can’t get enough of them throughout the year!  Enjoy!

Bacon Wrapped Asparagus

Is there anything that can’t be made better when wrapped in bacon?  I think not!


I found this lovely recipe on a new food blog I am following.   My Five Men



  • 2 pounds asparagus
  • 1 pound bacon
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • olive oil
  • salt and pepper to taste


I gathered 4-5 asparagus together and wrapped the bundle in a slice of bacon and placed on a shallow jelly roll pan.


Mix together 1/2 cup brown sugar and 1/2 cup soy sauce.


Spoon the soy sauce/ brown  sugar over the bundles.  Drizzle olive oil over the tips and sprinkle with salt and pepper.


Stick in a preheated 375 degree oven for 30-40 minutes.  Flip to high broil and finish crisping the bacon.  (about 5 minutes).



Garlic-Parmesan Mashed Cauliflower

I’ve heard about it but hesitated to make it, not sure about what it would be like.  I took the plunge and I was not disappointed!  Great flavor and so creamy!


So once I decided to try this dish, I went straight to my favorite magazine, Taste of Home and found exactly what I was looking for.



  • 2 heads of cauliflower
  • 2 cloves of garlic
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 cup parmesan cheese
  • salt and pepper to taste (just a sprinkling for me)


Cut cauliflower into florets.  In a shallow pan add about 1 inch of water and bring to a boil.  Add cauliflower.


Peel the garlic and add those whole cloves to the cauliflower.  Add a sprinkling of salt and pepper and then add the lid to the pan to steam the vegetables.


Steam for 10 minutes and then drain the cauliflower.  Dump the cauliflower and garlic cloves into a food processor.


Add milk, sour cream, and parmesan cheese to the food processor and blend until creamy.


Pour the cauliflower mixture into a 2 quart baking dish.  Stick this into a preheated 350 degree oven for 25 minutes.


Such a great, rich flavor!  I was amazed!

Fried Brussel Sprouts


Oh. Boy.  So good!



  • 1 pound of brussel sprouts
  • 1/4 cup milk
  • canola oil (for frying)
  • 2 cups flour
  • salt and pepper to taste


Slice off the tough stem.


Slice the brussel sprouts in half and pile them in a bowl.


Add 1/4 cup milk to the bowl and toss the brussel sprouts around.


Pour oil into a large pot.  I pour enough that it comes up about 1  1/2 – 2 inches in depth.  Heat the oil on medium-high heat.  In a plastic bag, dump your flour and salt and pepper.


Add brussel sprouts to the flour and shake to coat.  Grab a large handful of the floured brussel sprouts and shake off the excess flour and drop into the heated oil.   As they are frying up, I tossed them around a bit and left them in the oil until they were a nice golden brown.


Remove the brussel sprouts to paper towels to drain.  Sprinkle with salt and pepper.

So very good!

Corn Pudding


For those of you who are just starting out and maybe a bit intimidated by cooking, may I offer up a suggestion.  This cookbook was given to me soon after I was married.  I knew how to follow a recipe but had no confidence in the kitchen.  This cookbook literally is packed with recipes that use only 4 ingredients.  It was such a great place to start and I still use a dozen or more recipes from this book.


I had never heard of Corn Pudding until once again moving to South Carolina where almost everyone knows how to make this by heart.  It is a big sucess with my children so it is found often on my menus.


May I first introduce my assistant today.  Princess.  She made this dish from start to finish with just a few pointers from me.  See…easy!



  • 2 (16 ounce) cans creamed corn
  • 1 (6 ounce) package corn muffin mix
  • 1/2 cup butter, melted
  • 2 eggs, beaten


In a bowl combine the cans of cream corn, the package of corn muffin mix and the melted butter.


Stir this together and then add BEATEN eggs and mix well.  (note:  suppose to be beaten, she improvised because she missed that step)  Spay a 2 quart casserole dish with cooking spray and spread the corn mixture in the dish. (note:  we used the 9×13 today.)


Stick into a preheated 350 degree oven and bake for 45-55 minutes.  I like my edges to be a dark brown and the middle to be firm so I lean toward the 55 minutes.

So easy and everyone loves it!  Enjoy!  T