side dish

easy – must have classic green bean casserole with a twist.

November 17, 2023 by Becky Spoon

This Classic Green Bean casserole with a twist on the classic! What’s the twist? Homemade onion rings that are light, crunchy and delicious. I hope they make it to the top of the casserole, because they are that good!

Here’s the link for the onion rings: https://the2spoons.com/yay-easy-homemade-onion-rings/.

I read an article that stated one of the least liked dishes at Thanksgiving is this recipe! That has to be inaccurate because everyone wants Green Bean Casserole on their Thanksgiving table. Thanksgiving just wouldn’t be the same without this classic casserole!

Classic Green Bean Casserole with a Twist

The original Casserole is on the French’s Onion Rings container. This is the recipe everyone has made most of my life time. I will tell you that the French’s recipe does not have salt, so I do add 1/2 teaspoon salt and I add a half teaspoon black pepper which I believe is a little more than on the French’s recipe. Here’s a link for the original recipe which I will include later: https://www.mccormick.com/frenchs/recipes/salads-sides/frenchs-green-bean-casserole.

Want a lighter green bean dish? Try these

Perfect Green Beans with Garlic and Lemon in Browned Butter

Classic Green Bean Casserole with a Twist!

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Course easy side dish, easy side dish, vegetable

Cuisine American

Servings 6 servings

Ingredients

1 10 1/2 can Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1/2 tsp black pepper *different than original
1/2 tsp salt *different than original
2 14.5 oz cans any style Del Monte Green Beans, Drained
1 1/3 + cups French's Crispy Fried Onions, Original, Divided or The 2 Spoons Homemade Onion Rings (http://thespoons.com/yay-easy-homemade-onion-rings/)
butter for the dish *different than the original

Instructions

Preheat oven to 350°F. Butter a 1 1/2 quart baking dish. Mix soup, milk, salt and pepper in a large bowl. Stir in beans and 2/3 cup Crispy Fried Onions or (http://thespoons.com/yay-easy-homemade-onion-rings/) .
Bake 30 minutes or until hot. Stir.
Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Keyword banana apple bread, banana bread, apple, banana, easy banana bread, easy dessert, classic green bean casserole, easy side dish, grea beans, green bean cassserole, salmon with fresh mixed vegetables, thanksgiving

The Best! Southern Cornbread Dressing

November 16, 2023 by Becky Spoon

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This is the best Southern Cornbread Dressing! In my opinion, the best part of the Thanksgiving meal is the dressing, and in Texas we make cornbread dressing! Most of us in Texas don’t stuff our turkey either. You know by the time the stuffing is done, the turkey would be over cooked! Cornbread Dressing really is that perfect side dish, topped with the Southern giblet gravy.

I subscribe to Food and Wine monthly and here’s their take on Dressing vs Stuffing: https://www.foodandwine.com/fwx/food/stuffing-or-dressing.

The Best! Southern Cornbread Dressing

Most families have a favorite dressing or stuffing recipe. My recipe has been passed down from generation to generation. My earliest recollection of this recipe was my Great Grandmother. My Great Grandmother, my Grandmother, my Mother and all my sisters make this same recipe and we have taught our children how to make this recipe. That will never change.

This recipe is simple. However, there are things you have to do. First is that you have to make your cornbread a few days in advance. You do this because you want it to be a little stale or dried out. I either make the cornbread 2 or three days in advance and leave it on the kitchen counter to dry out or I make it a week before, freeze it, then take it out at least 2 days before actually making the dressing so it can dry out at room temperature.

Serve this cornbread dressing with my beautiful Roast Turkey. Here’s the link: https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/.

Here’s how to make this delicious dish.

Here’s the recipe!! Make traditions this Thanksgiving!

Southern Cornbread Dressing

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Course Side Dish

Cuisine American

Ingredients

For The Southern Cornbread

1 cup Yellow cornmeal I use stoneground but regular works
1 Cup All purpose flour
4 Tsp Baking powder
1/8 Cup Sugar
1/2 Tsp Salt
Grinding or pinch of black peppers.
1 Cup Plus more if needed Buttermilk
2 Large eggs
3 Tbsp Canola oil or vegetable oil 2 for the skillet and 1 for the batter

For the Dressing

1 Recipe Southern Cornbread, made ahead of time and frozen or at least 2 days in advance at left at room temperature, broken into pieces so it can dry out.
2 pieces dry or stale white bread
1 onion, diced
2 stalks celery, thinly sliced
1 bunch green onions
1 stick butter (8 tbsp)
1 + poultry seasoning
2-3 sage leaves, rolled and cut into thin slices like you would basil
salt and pepper to taste
2-4 cups chicken broth

Instructions

For the Cornbread

Preheat the oven to 400 degrees F. Heat an iron skillet with 2 tablespoons oil in the oven until hot.
While the skillet is heating, add all the dry ingredients to a bowl. Make a well and add the oil, eggs and buttermilk. Stir until combined adding more milk if needed.
Pour the batter into the hot skillet and cook for 25-30 minutes until the top is golden brown.
Note: If using this for dressing make ahead and freeze or make ahead at least two days before and leave at room temperature, broken into pieces or in cubes so it can dry out.

For the Dressing

If you have not allowed your bread to dry or become stale, heat the oven to 200 and cook the bread until lightly toasted and completed dried out.
Turn the oven to 375 degrees. In a large bowl or pan add he cornbread and break up with your hands, not to fine, leaving some larger pieces. Tear and crumble the bread and combine.
Heat a saucepan with chicken broth. In a large skillet melt the butter and add the onions, celery and the green onions. Sauté until the onions are translucent being careful not to burn. When done, pour into the cornbread mixture.
Add the poultry seasoning, fresh sage and a little salt and pepper. Add the chicken broth starting with two cups and continue to add until you reach your desired consistency. If you are using pan drippings add a ladle and check for salt and pepper. Add more salt and pepper if needed along with the poultry seasoning. I'm careful with salt because your drippings have salt along with the cornbread and the broth, so I just check and add as needed. Pour the dressing into a buttered casserole dish.
Place into oven and bake until golden brown checking after about 30 minutes. Cook time will be between 30 and 45 minutes. If you like scrape the browns sides and stir back into the dressing, as this just adds more flavor.
Enjoy! Happy Thanksgiving!

Keyword cornbread, dressing, southern Cornbread Dressing, thanksgiving, thanksgiving food

delicious buttery mashed potatoes!!

November 14, 2021 by Becky Spoon

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Honestly? How can you have Turkey and dressing and gravy without mashed potatoes? Our favorite way for Thanksgiving is just simple and loaded with butter. Yes, there is a lot of butter, but this is Thanksgiving and a special occasion calls for special side dishes. These are so delicious and so easy.

Everyone ask, what potatoes should I use? The answer is the Russet Potato. They are starchy, not waxy, they are dry and mealy, perfect for mashing. A great alternative is Yukon Gold Potato.

Another question is, what’s the best way to mash them? I use a potato ricer. You can also use a hand masher or a food mill if you have one. This is the kind I have: https://amzn.to/2YMBAmb. They are the best!

Delicious Buttery Mashed Potatoes

Here’s another mashed potato recipe I love! It has fried shallots on top! Yes! So delicious and a great presentation. Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Creamy and Buttery Mashed Potatoes with Fried Shallots

Serve these with my perfect Turkey and Dressing!https://the2spoons.com/the-best-southern-cornbread-dressing/ and https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/. Best dressing and turkey recipe!

Hope you like this recipe!

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Ingredients

4 or 5 lbs Russet potatoes
1-2 Tbsp Kosher Salt
1 1/2 stick unsalted butter, sliced
1/2 to 2 cup heavy cream or whole milk
2 tbsp melted butter for pouring over the finished mashed potatoes
Chopped fresh parsley for garnish

Instructions

Dice potatoes and cook in a pan of salted water until very tender, about 20 minutes, checking near the end with a fork for doneness. Try to have uniform pieces to allow even cooking. When done drain well in a colander. Rice the potatoes back into the pan, put them through a food mill or mash your favorite way. Add the butter and salt and pepper and stir. Check one more time for the seasoning.
Add the potatoes to a serving bowl, pour the melted butter and add chopped parsley.

Notes

If you are not serving the mashed potatoes soon, you can keep them warm over a pan of simmering water. Add the parsley at the last minute along with the final melted butter if you do this.

you will love this southern potato salad.

September 14, 2021 by Becky Spoon

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Just looking at this picture you can see all the deliciousness that is in the Southern Potato Salad. Just because that potato salad is a side dish doesn’t mean it can’t be the star of your meal or the best side dish ever. When I was growing up there was never a family reunion, picnic or BBQ that we didn’t have potato salad.

Mom made delicious potato salad. It was basic and I’ve just worked on this recipe forever, tweaking it along the way. For example, I add a little Old Bay. Unlike the jar of pimento that is traditional in Potato Salad, I made this recipe with the addition of red bell pepper and green bell pepper.

Are you familiar with Old Bay? It is so versatile and can be used in so many different Southern recipes. https://amzn.to/3AcFnql

Here’s some tips to making this potato salad:

As soon as you’re able to handle the potatoes, peel the potatoes. If you leave skin on, that’s ok.
Add the potatoes to a bowl, chop into medium size chunks and douse with a good amount of apple cider vinegar or red wine vinegar and salt and pepper. Toss a little and let them sit for about 30 minutes to absorb the vinegar. You don’t want enough for the vinegar to stand in the bowl, just enough that will be absorbed.

you will love this southern potato salad.

I served this with my pulled pork sandwich the other day. It’s the absolute best side dish for bbq!

here’s the recipe for the pulled pork sandwich ! love these! best texas pulled pork sandwich.

Southern Potato salad

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Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Instructions

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

Keyword easy side dish, picnic, potato salad, potatoes, salad, side dish, southern, southern potato salad, youkon gold potatoes

love this creamy baked macaroni and cheese.

September 10, 2021 by Becky Spoon

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You also will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don’t love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses. For instance,

Meat Loaf The Best – Mom’s Meatloaf
Oven Fried Chicken Mom’s Super Oven Fried Chicken
Pork Chops perfect for a Sunday lunch or dinner – delicious southern smothered pork chops.

This is the perfect dish to have with just other vegetables. A pot of beans and cornbread. Mustard greens and mac n’ cheese are the perfect combination.

love this creamy baked macaroni and cheese.

I like to use the large elbow macaroni shells. I think they are the best for this dish. I know some like to use Penne but I really like the elbow shells. I bought these the other day and they were great: https://amzn.to/3BYSz2w. A nice brand and the shells were big.

Ronzoni Large Elbows Pasta No. 74 (3 Boxes)

Don’t let Macaroni and Cheese intermediate you if you haven’t made it before and please make it from scratch. There are just a few easy steps.

Boil the pasta and drain.
Make the cheese sauce by combining the butter and flour and whisking in the cream/milk.
Cook the sauce until it has thickened
Add the shredded cheeses and combine until melted.
Combine cheese sauce with cooked pasta.
Transfer half of the mac and cheese to a baking dish, add some of the shredded cheese.
Top with the remaining macaroni and cheese and top with the remaining shredded cheese.
Dot the finished mac and cheese with Velveeta cubes.

You can use your choice of cheeses. In this recipe I just used Medium Cheddar, Monterrey Jack Cheese and Velveeta. Other cheeses I like to use in Mac n Cheese are Muenster, Gouda, Gruyere, Fontina, Colby and American.

love this creamy baked macaroni and cheese.

Here you go with this great recipe! I hope you enjoy it! Let me know what you think!

Creamy Baked Macaroni and Cheese

You will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don't love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses.

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Course easy side dish, Side Dish

Cuisine American

Servings 4 servings

Ingredients

2 cups large elbow macaroni
4 tbsp unsalted butter
1/4 cup flour
1 cup heavy cream
1 cup milk
salt and pepper to taste
1/4 tsp onion powder
1/4 tsp garlic powder
pinch smoked paprika
1 cup mild to medium cheddar cheese, grated
1 cup Monterrey Jack Cheese, grated
6-8 1 inch cubes Velveeta cheese

Instructions

Preheat the oven to 350 degrees. Butter your casserole dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender. Drain the pasta.
While the pasta is cooking, make the sauce. Melt the butter in a large sauce pan. Add the flour and cook, while whisking a couple of minutes until it starts to turn a little tan in color.
Add the heavy cream and milk and cook until thickened. Add salt and pepper to taste. I like lots of black pepper in my macaroni and cheese. Add the onion powder, garlic powder and a pinch of smoked paprika. Taste and add additional seasonings if desired.
Add the Cheddar cheese and the Monterrey Jack Cheese (or other cheeses you choose) reserving the Velveeta cubes. Whisk the cheese into the sauce until completely melted.
Add the cooked macaroni into the cream sauce and combine.
Add half of the mixture to the prepared casserole dish. Add half of the cheese and the Velveeta cubes. Add the remaining macaroni mixture and top with the remaining grated cheese. If you need more milk add it at this time. I prefer a finished dish that is really creamy.
Place in the oven and cook until the cheese is melted and golden. Enjoy!

Keyword baked, cheese, creamy macaroni and cheese, easy side dish, macaroni, macaroni and cheese, side dish

love this crispy fried okra.

August 7, 2021 by Becky Spoon

Stuffed peppers, Field Peas with Tomatoes and Feta, Fried Okra, Creamed New Potatoes and Jalapeno Cornbread

This is a little different breading than you would normally have on Southern fried okra as it does not contain cornmeal. The breading is rice flour and cornstarch with a little cajun seasoning! This is a really light batter and stays on the okra because you dredge it in a little egg first, then into the flour/cornstarch mixture!

This was fresh okra from a friends garden (thank you). Instead of the small rounds we are used to I just halved each piece of okra down the middle. I like it that way!

I fried the okra in peanut oil. Another need to know, this recipe does not result in slimy okra!

love this crispy fried okra.

I buy Bob’s Red Mill rice flour because I can easily find it. Here’s a link if your are not familiar with it. https://amzn.to/3rXHtag.

I have made this same recipe with all purpose flour and it works as well. Rice flour is gluten free if you’re looking for that, and it is used in Japanese food for that light and crispy tempura batters they make.

Here is another recipe for fried okra that I also make: Super Southern Fried Okra with Creamy Buttermilk Dip.

And, this Gumbo with Okra is delicious! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

here’s the recipe!

This is a perfect side dish or it can be the perfect appetizer. I served it alongside stuffed peppers! Delicious! Hope you try the recipe! I’m buying okra my next trip to the grocery store so I can make this again.

love this fried okra!

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Course Appetizer, easy side dish, Side Dish

Cuisine American, Southern

Servings 4 servings

Ingredients

1 lb fresh okra, sliced down the long side in half
2 eggs
1 cup cornstarch
1 cup rice flour
1 tbsp creole seasoning
peanut oil

Instructions

Add beaten eggs to a large bowl with a pinch of salt.
Place the cut okra into the bowl and toss to completely cover. Allow to sit for a couple of minutes.
In a separate container, large enough to toss the okra, add the dry ingredients and combine and combine. Add the okra a few at a time and toss in the dry ingredients until completely coated. Place on a sheet pan and continue to coat until all is coated.
Meanwhile, add enough oil to a skillet, about an inch and heat to about 350 degrees. Cook the okra in batches to make sure you aren't crowding the pan. When the okra is crisp and golden brown remove and drain on a wire rack. Repeat until all okra has been cooked.
Serve immediately.

Keyword fried okra, okra, southern, summer okra