Category: Side Dishes

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Green Bean Casserole

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Green Bean Casserole

Green bean casserole is the standard side dish to all your holiday meals. For this recipe we ditch the usual Campbells cream of mushroom soup and instead make cream of mushroom from scratch. It’s easier than you may think and the flavor is 100 times better. And if you love mushrooms you can mix around various types like white and baby Bella for additional flavor. This recipe is divided up so that you can prep the green beans and mushroom sauce a day or two ahead of the meal. Simply put it all together, put it in the oven and bake yourself an amazing side dish that everyone will love (except for green bean and mushroom haters).

Ingredients

  • 2 pounds green beans
  • 1 white onion
  • 3 cloves garlic
  • 8 oz white mushrooms
  • 8 oz baby bella mushrooms
  • 3 sprigs fresh thyme
  • 2 cups heavy whipping cream
  • 1 cup chicken broth
  • 2 tablespoons flour
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon black pepper
  • 6 oz French’s crispy fried onions

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Directions

First, wash then trim the ends off the green beans. Cut the large beans in half. Bring 4 quarts of water to a boil and boil the beans for 4 to 5 minutes. Drain the water from the beans then transfer the beans to a large bowl filled with ice water to stop the cooking process. The beans should be partially cooked and still crunchy but not stiff. Once cooled, remove the beans from the ice water and place them on a rack with paper towels and let them dry for at least an hour.

Sauce instructions

First, dice the onion into small bits. Mince the garlic cloves. Wash then slice the mushrooms into thin slices. Pull the thyme leaves from the stems and dice the leaves. Next, melt the butter in a large skillet on medium high heat. Add the onion, garlic, mushrooms then stir frequently and cook for about 5 minutes. Add the thyme, black pepper, then the flour and cook for another minute. Add the chicken broth and reduce the heat to medium. Add the cream and cook for another 25 minutes or until the sauce thickens.

Baking instructions

Preheat the oven to 350F. Add the beans to a large baking dish. Pour in the mushroom cream sauce and mix the beans to coat them in sauce. Mix in half the container of crispy onions, then mix everything together. Pour the remaining crispy fried onions on top of the beans. Bake uncovered for around 30 minutes.

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Southern-ish Potato Salad

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Southern-ish Potato Salad

This recipe is a non sweet take on a classic potato salad. It has similar ingredients such as dill relish instead of sweet relish but also adds a little heat with cayenne pepper. If you are not into sweet or maybe you are into trying out new recipes, give this one a try.

Ingredients

  • 3 pounds russet potatoes
  • 1 tablespoon kosher salt (for potato boil)
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoons apple cider vinegar
  • 1/4 cup dill pickle relish
  • 2 celery stalks
  • 1/2 cup red onion
  • 2 hard boiled eggs
  • 1 teaspoon kosher salt (for dressing)
  • ¼ teaspoon black pepper
  • ¼ cayenne pepper
  • ¼ teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder

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Directions

Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium to maintain a simmer. Cook for about 20 – 30 minutes until a small knife can be inserted into the potato without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes with a pairing knife then cut them into small chunks and add them to a large mixing bowl.


While the potatoes are cooking, dice the onion and celery. Set this aside in a large mixing bowl.


In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and all seasonings listed. Stir the ingredients together until they are well blended. Pour the dressing over the potatoes and diced veggies, then stir lightly for a few minutes. Try to break down any large potato chunks with your spoon. Cover the bowl with cellophane and allow this to sit overnight in the refrigerator.


The next day, season the top of the potato salad with paprika. Slice the hard boiled eggs and layer them on top. Lightly sprinkle paprika on the eggs. Serve and enjoy!

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Smoked Cowboy Beans

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Smoked Cowboy Beans

Cowboy beans are a spicy delicious side dish or main course for your next summer BBQ. If you like jalapeño peppers and some sweet heat, give this recipe a try!

Ingredients

  • 1 16 oz can kidney beans
  • 1 16 oz can pinto beans
  • 1 16 oz can navy beans
  • 1 16 oz can black beans
  • 12 ounces of salt pork or bacon
  • 4 bratwurst sausages
  • 1 yellow onion diced
  • 2 jalapeno peppers
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 1/2 cup bbq sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon BBQ rub

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Directions

First, lay out the 4 bratwurst sausages and salt pork slices onto a cooling rack. Season all sides with your favorite BBQ rub. Place the sausage and bacon cooling rack in the smoker and cook at 250 F for 2 hours. Use your favorite pellets because this recipe works with a variety of smoke flavors.


While the meat is smoking, dice one yellow onion, then slice two jalapenos leaving the seeds in. Open each can of beans, drain the liquid into the sink, then pour the beans into a large cast iron skillet or foil pan. Add the onion, jalapenos, BBQ sauce, ketchup, mustard, worcestershire sauce, chili powder, cumin, garlic powder, brown sugar, and molasses. Stir everything until all the ingredients are combined.


When the meat is finished smoking, pull it from the smoker and allow it to cool for 5 minutes. Slice the bratwurst and pork as thin or thick as you like, then add it to the bean mixture. Stir everything together once again, then place it on the smoker. Smoke at 250 F for 2 hours stirring every half hour.

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Pellet Smoked Mac and Cheese

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Pellet Smoked Mac and Cheese

Most people love mac and cheese, but have you ever tried smoked mac and cheese? If you have then you know how much better it is over traditional oven baked versions. With this recipe you get a unique flavor with this blend of cheeses and the optional jalapeño peppers. It’s super easy to cook on your pellet smoker, but if you must, you can bake it in the oven too. For a topping, this recipe uses buttery browned panko breadcrumbs. If you’re not a fan then simply apply more shredded cheese on top and follow the last broiler step. Now with that said, this recipe is NOT for the gooey runny melty style mac and cheese. If that’s what you are after, use more soft cheeses such as mozzarella or maybe even ricotta or mascarpone.

Ingredients

  • 16 oz package elbow macaroni
  • 4 tablespoons butter + 2 tablespoons for bread crumbs
  • 3 cups milk or half and half
  • 8 oz cream cheese
  • ¼ cup flour
  • 8 oz cup shredded cheddar cheese
  • 8 oz cup shredded gouda cheese
  • 8 oz cup shredded parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground mustard
  • 2 jalapenos (optional)

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Directions

Bring the 8oz of cream cheese to room temperature and slice it into smaller blocks.


Bring a pot of water to a boil and cook the macaroni to the al dente firmness which is usually 6-8 minutes (follow the packaging instructions). When ready, pour the macaroni into a colander and run cold water over it to stop the cooking process. Mix the macaroni around to cool down all bits. Now you have partially cooked macaroni and it will finish cooking when you put it on the smoker.


Next, hand shred the cheeses and set it aside in a large bowl. Following this, remove the seeds from 2 jalapeno peppers and dice them up.


Next start the cheese sauce by melting 4 tablespoons of butter in a pan on medium heat. When the butter is melted, whisk the flour into the butter until the sauce thickens (about 2 minutes). Whisk in the milk (or half and half) and raise the heat to medium high and bring to a boil. Cook for about 2 minutes then whisk in the salt, pepper, and mustard ingredients. Turn the heat down to medium low and start adding the cheese. First start with two chunks of cream cheese and stir with a wooden spoon until fully melted. Continue to add cream cheese until it is fully incorporated into the sauce. Next add the shredded cheese about 1 cup at a time and stir into the sauce. When all the cheese is added, stir in the chopped jalapenos. Next add the macaroni into the sauce and stir until it is fully coated with cheese sauce.


Next pour the mac and cheese into a large cast iron skillet or a lasanga foil pan. Have your pellet smoker running at 250 F with pecan or apple pellets. Place the skillet or pan on the smoker and cook for 2 – 2 1/2 hours. Use a toothpick and test for doneness. When it slides in with no resistance, the mac and cheese is ready.


Next melt 2 tablespoons of butter in a small saucepan and stir in the panko breadcrumbs. Cook for about 3 minutes until all the butter is absorbed but try not to brown the breadcrumbs. Sprinkle the breadcrumbs on top of the mac and cheese. Set your oven broiler on low, then cook the mac and cheese for 1 minute. Be careful not to burn the breadcrumbs, you just want them brown. Let it cool for a few, then serve and enjoy!

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