Side dishes – Page 4 – The Funky Oven

Mexican couscous

This is intended to be eaten cold. It takes about 10 minutes to make and is really simple. Great with chicken, fish, or even smoked bbq meats.

2 cups plain couscous cooked to package directions using chicken broth

1 can black beans drained

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

1/2 cup diced red bell pepper

1/2 cup diced tomato

Dressing – combine the folowing then pour over.

the juice of one lime

3 tablespoons olive oil

1 teaspoon cumin

2 teaspoon apple cider vinegar

1/2 teaspoon black pepper

1/2 teaspoon salt

Refrigerate at least 2 hours prior to serving.

My mom used to make a 7 layer salad with this type of dressing. The sugar salt mayo combination turns into a sweet creamy flavor explosion. I am so happy that I found a way to combine it with pasta and not just lettuce.

2 cups elbow macaroni cooked al dente

6 pieces bacon cooked and crumbled

1/8 cup diced chives

1/4 cup diced red bell pepper

1/4 cup diced celery

1 cup mayonnaise

1/2 cup plain greek yogurt

1 teaspoon sugar

3 teaspoons white vinegar

1/2 teaspoon salt

1 teaspoon black pepper

Mix all of the pasta and vegetables together. Mix together mayo, yogurt, sugar, vinegar, salt, and pepper. Mix all together. Refrigerate for at least 3 hours before serving. Trust me the flavor will be bitter and not good inmediately. It will improve.

To reserve later, just add 1-3 tablespoons of milk and mix.

Southern green beans

Side dishes

These 15-30 minutes are well spent. Southern green beans are waaaay better than canned beans.

1 pound fresh green beans cleaned, trimmed and cut into 1 inch pieces

4-5 sliced bacon diced – not maple flavored

1/4 cup red onion diced

4 cups water

1 1/2 teaspoon chicken bouillon granules

1/2 teaspoon black pepper

Fry the bacon in a pressure cooker. When finished, add the onion and green beans. Cook 1-2 minutes. Cover in water, pepper, and boullion. Close pressure cooker. When steaming starts, begin timer for 12 minutes. Release pressure and enjoy.

Asparagus and zucchini saute with sun dried tomatoes

Garden creations, Side dishes

3 cloves garlic minced

1 tablespoon olive oil

5 sundried tomatoes in oil thinly sliced

1 zucchini chopped

1 bunch asparagus cut into thirds

salt and pepper

Saute the garlic in olive oil for 2-3 minutes on medium heat. Add the tomatoes. Cook 1 minute. Add both the asparagus and zucchini and cook 2-3 minutes. Salt and pepper to taste.

This was found on the HEB website. I love my garden zucchini but sometimes I run out of ways to cook it. This was very good.

Creamy dill cucumbers

Garden creations, Side dishes

1 cucumber, sliced thin

1/4 red onion, sliced thin

2 teaspoons apple cider vinegar

1/2 cup sour cream

1 tablespoon dill

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon sugar

Mix all of the seasonings. Pour over a bowl containing the cucumbers, onions, and tomatoes. Refrigerate at least 2 hours before eating.

This also works with yellow onion.

Skillet potatoes

Side dishes

I remember eating these a lot growing up. They are totally a midwestern dish. What I like about them is the sweetness of the onion when it caramelizes and also that I use less butter in this than any other baked or mashed potatoes. To me this is one of the few dishes that are so easy to make it is ridiculous.

1 shallot sliced thin

2 cloves garlic minced

red potatoes – about 6-8 peeled and thin sliced

3 tablespoons butter

salt and pepper to taste

Layer all of the ingredients in a skillet on low to medium low heat. Cover the skillet. Stir every 10 minutes. The key to these is a slow cook with minimal stirring. Stirrinn them too often will cause them to all break. By stirring, it is really more flipping them over like hash browns. Remove from heat when slightly browned and all potatoes are soft – about 30-40 minutes.

Dirty rice

Dinner, Side dishes

I will never alter this recipe. It is just perfect as it was written. I found it on Genius kitchen by Folkdiva as a true cajun dirty rice. We eat a LOT of this.

2 pounds ground beef

2 cups onion, chopped

1 cup green bell pepper, chopped

1 cup celery, chopped

3 cloves garlic, minced

1/2 cup dark roux – bacon grease/flour

1 tablespoon cajun seasoning

1 teaspoon salt

6 cups beef stock

2 bay leaves

2 tablespoons worcestershire

1 teaspoon dried thyme

1 teaspoon hot sauce

1 teaspoon black pepper

15 cups cooked white rice

Garnish: green onion, fresh parsley, hot sauce

In a skillet, brown the beef. Do not drain. Add all the veggies. Cook on low for 10-20 minutes or until very cooked. Add roux. Continue to stir. Add the remaining ingredients except rice and garnishes. Cover and simmer on low for 2 hours. Stir every 30 minutes.

The roux! Mmmmmm…… slow and low.

After each 40 minutes of cooking:

Corn vinaigrette salad

Garden creations, Side dishes

I cooked way too much corn on the cob yesterday. Today I wanted to use it and be lazy. It was actually perfect.

1 ears cooked corn – remove kernels from cob

1/4 red onion, finely diced

1 rib celery, finely diced

1/2 cup diced cucumber

1/2 red bell pepper, finely diced

3 tablespoons extra virgin olive oil

1 tablespoon apple cidar vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup shredded parmesan

1/2 teaspoon garlic powder

Mix all of the vegetables together in a bowl. In a separate bowl, whisk together the oil, vinegar, and lemon juice. Add the salt, pepper, and garlic. Pout the vinaigrette over the vegetables. Sprinkle with parmesan and mix. Refrigerate at least 2 hours before eating.

Potato salad

Side dishes

This kind of tastes like the center of deviled eggs. It is sooooo good. This makes about 4 large servings.

14-15 small red potatoes – trim out large eyes or defects

1 rib celery, finely chopped

1/4 small yellow onion, finely chopped

2 hard boiled eggs

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 teaspoon Spike seasoning

3 tablespoons miracle whip

3 tablespoons mayonnaise

Place the potatoes in a large pot of water. Bring to a full boil and boil 15-20 minutes or until fork tender. Drain and allow to cool completely.

Once they are cooled, peel and dice the potatoes. The skins should just fall off.

Combine the potatoes, celery, onion, and diced egg whites in a large bowl.

Remove the yolks from the eggs. Mash them with a fork. Add in the salt, pepper, Spec, paprika, mayonnaise and miracle whip. Stir until completely mixed.

Pour the sauce over the potatoes. Stir until just mixed but not enough to mash the potatoes. Refrigerate at least 2-3 hours before serving. This is best made the day before needed.

Grilled corn

Garden creations, Side dishes

I grew up eating boiled corn in Missouri. I was hesitant to eat grilled corn. It really is good. I might like it better than boiled now just because of the variations in spices.

Open the corn husks and remove the silks. Wash the corn and be sure to completely soak the husks. Season the corn. Tonight we used garlic powder, black pepper, and salt. Fold the husks back. Grill at 250-300 for about 30-40 minutes. Turn every 5 minutes. Spray the husks with water as cooking so it doesn’t burn or catch fire.

Butter after removing from the husks.

Category: Side dishes

Mexican couscous

Bacon pasta salad

Southern green beans

Asparagus and zucchini saute with sun dried tomatoes

Creamy dill cucumbers

Skillet potatoes

Dirty rice

Corn vinaigrette salad

Potato salad

Grilled corn

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