side dish

Summertime – Colorful Texas Caviar, a Great BBq Side Dish

May 30, 2019 by Becky Spoon

I’ve made Texas Caviar for many years. If you are from the South, you probably have your own favorite recipe too! There really is nothing complicated about this dish at all, but I would recommend making the recipe a day ahead so you can store in the refrigerator overnight so the flavors can meld.

I have made my own dressing for this before which is just a great Italian Dressing, but your favorite bottled dressing works just fine. I used the Olive Garden Italian Dressing that I found at HEB but any good Italian Dressing will work! I got my Olive Garden dressing at HEB but I know Walmart has it too: https://www.walmart.com/ip/Olive-Garden-Signature-Italian-Dressing-16-fl-oz-Bottle/.

This dish is so colorful, loaded with flavor, making the perfect side dish for your weekend BBQ’s this summer!

Summertime -Texas Caviar, a Great BBq Side Dish

One thing I did do differently this time is that I grilled my corn. I was grilling other things, had 6 ears of corn in my refrigerator, and decided that was what I would do, grill the corn instead of using canned or frozen corn, which by the way, or just fine too. I do think the grilled corn added depth and a smokey flavor to the dish.

Here’s the link to my grilled corn! https://the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/

Summertime – Colorful Texas Caviar, a Great BBq Side Dish

Don’t forget this with your next BBQ! A great refreshing side dish!

Print Recipe

CourseSide Dish

CuisineAmerican

KeywordTexas Caviar

Servings servings

Ingredients

1 Yellow bell pepper, diced after removing membranes and seeds
1 Orange or Red Bell Pepper, Diced after removing membranes and seeds
1 Green bell pepper, dices after removing membranes and seeds
2 jalapenos, seeded and finely chopped
2 15 oz cans blackeye peas or 1 can black eye peas and one can black beans
6 ears grilled corn (//www.the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/) or if you don't want to use the grilled corn use a can of yellow whole kernel corn
4 roma tomatoes, diced (add just before serving)
1 bunch cilantro (add just before serving)
Italian Dressing of your choice

Instructions

Remove membranes and seeds from peppers.

Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).

Drain and rinse the blackeye peas. Cut the corn off the cob or add the can of corn to the peppers.

Add some of the Italian dressing and stir well.

Cover and marinate in refrigerator for 8 hours.

Drain if needed, as it may before a little watery. If you do drain, you can add a little more dressing.

Dice roma tomatoes and cilantro and stir into mixture.

Corn on the Cob – Perfectly Charred on the Grill

May 30, 2019 by Becky Spoon

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I cooked this Corn on the Cob on the grill for my Texas Caviar recipe https://the2spoons.com/summertime-texas-caviar-bbq-side-dish/; however, this is a perfect side dish also, on it’s on for your summer BBQ! Honestly, who doesn’t love corn on the cob, especially when it’s perfectly charred on the grill!

First, I pulled the husk back and removed the silk. Then I poached in water that I added a cup of milk for a few minutes! Wow! Added so much moisture to this already juicy corn!

The first thing you want to do is pick the right corn on the cob at the grocery store. Here’s a little help from Taste of Home: https://www.tasteofhome.com/article/how-to-pick-corn. If you can grow your own corn or get from the fields of neighbors if you live rural as I do, that is the absolute best!!

Corn on the Cob – Perfectly Charred on the Grill

This corn is delicious just slathering it with butter, salt and pepper and serving, or dab with mayonnaise and sprinkle with cotija cheese! Yummy either way!

Hope you like this method!

Corn on the Cob – Perfectly Charred on the Grill

Print Recipe

CourseSide Dish

CuisineAmerican

Servings servings

Ingredients

6 ears fresh corn
1 cup whole milk, optional
1/2 cup unsalted butter, room temperature
salt and pepper to taste
Tajin seasoning (optional in place of salt)
Mayannaise to slather if adding Cotija cheese (optional in place of butter)

Instructions

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, shuck the corn, removing both husks and silks.

Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using. Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.
Or, slather with mayonnaise and sprinkle with cotija cheese!

Oh, so good! Simple Fried Zucchini

April 19, 2019 by Becky Spoon

I love this Fried Zucchini. It is tossed in some beaten eggs, then breaded in panko and parmesan. What is there not to love? These are a perfect side dish, appetizer or just a snack dipping into your favorite dressing like your favorite ranch or blue cheese. Yes!

Oh, so good! Simple Fried Zucchini

Whether you serve this dish as a side dish or as an appetizer, I think the perfect dressing to use is a Ranch Dressing, and honestly, I think you can’t beat the Hidden Valley Ranch with the packages. I keep that dressing in my refrigerator for foods like this. There are some great recipes out there for homemade ranch dressing, but who needs to when all your seasonings are in a packet! https://www.hiddenvalley.com

I served these alongside my Eggplant Rollatini. I think this was the perfect side dish for that recipe. It would be great with my red sauced lasagna too! https://the2spoons.com/beef-and-italian-sausage-lasagna/

Here’s the recipe! Enjoy!

Fried Zucchini

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CourseAppetizer, easy side dish, vegetable, Side Dish, Vegetable

CuisineAmerican

Prep Time15

Total Time15

Servings servings

Ingredients

Olive oil for frying
1 3/4 cups freshly grated parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 tsp salt
2 large eggs
3 medium zucchini, cut into 1/2 inch wide strips

Instructions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Love this Prosciutto Wrapped Asparagus

April 12, 2019 by Becky Spoon

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Even though asparagus screams spring, this Prosciutto Wrapped Asparagus is the perfect side dish anytime of the year! April is the peak growing season for asparagus, even though we can get it at our supermarkets year round. I always wanted to grow it but it takes about 3 years before you get your first crop. If you decide you want to try growing it, here’s a link about growing this delicious and healthy vegetable: https://www.almanac.com/plants.
I can just imagine how delicious home grown asparagus would be!

Honestly, it takes just a few steps to make this dish and the prosciutto mixed with the olive oil and the juices from the asparagus make the most amazing sauce. After the asparagus bakes, I drizzle a little more olive oil and squeeze the juice of a lemon, resulting in the most delicious asparagus.

Love this Prosciutto Wrapped Asparagus

This would be the perfect side dish for your holiday prime rib roast, Crown Roast of Pork or with the traditional Turkey and dressing.

You could serve the asparagus as an appetizer on a platter with a dipping sauce or just by itself. Perfect served cold and the perfect finger food as an appetizer. Asparagus is the perfect side dish to salmon or any fish dish. The poached salmon I made for this avocado toast would make a delicious lunch or dinner served alongside this asparagus. https://the2spoons.com/avocado-toast-with-poached-salmon/

Delicious Prosciutto Wrapped Asparagus

I love to use the Prosciutto instead of bacon because it is paper thin and by the time it has crisped your asparagus isn’t overcooked, unlike bacon. I’ve used bacon before and it was not crisped when the asparagus was done. Prosciutto is usually in the deli section of imported meats. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

If you can’t find Prosciutto in your local store, use your Amazon Prime and order it online. Here’s what Amazon has and you can get great varieties as though you were in Italy or in New York City with an Italian Deli on every street! https://www.amazon.com/Authentic-Prosciutto-Parma-DOP-Beretta/dp/B0043ZYL6M/ref=sr_1_11?hvadid=77790489332333&hvbmt=be&hvdev=c&hvqmt=e&keywords=proscuito&qid=1576287384&sr=8-11..

Authentic Prosciutto di Parma DOP by Beretta - Pre-Sliced (4 ounce)

Ok, here you go as promised! The easiest, most delicious asparagus!

Prosciutto Wrapped Asparagus

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CourseAppetizer, Side Dish

CuisineAmerican

Prep Time10

Total Time15

Ingredients

1 bunch asparagus
equal amount of prosciutto slices
extra virgin olive oil
salt and pepper
1 lemon

Instructions

Preheat the oven to 375. Take the first piece of asparagus and holding with both hands bend it and break off the bottom portion where it bends. Either do this individually or place that piece alongside your bunch and cut the bottom off all of them at the same time. Place a piece of the prosciutto on a flat service, and lay your asparagus slightly turned on the slice and wrap it with the prosciutto, pressing to adhere. Place the asparagus in a baking dish or a sheet pan in a single layer. Drizzle with the extra virgin olive oil, sprinkle with salt and pepper and place in the oven. Bake until the prosciutto has browned and become crispy, but not burnt. Remove from the oven and drizzle with a little more olive oil and squeeze the juice of one lemon all over your dish. Serve immediately, or at room temperature.

Cooking from the Pantry: Taste like Fresh, Easy Green Beans with Pork

March 24, 2019 by Becky Spoon

Easy Green Beans with Pork is always a go-to recipe for me when I don’t have fresh vegetables on hand. I only keep a few canned items in my pantry and green beans are one of them. I don’t like frozen green beans, they seem so watery, but I do like canned green beans in a pinch, and these really are delicious.

I like to use whole beans and I like the Libby’s Gourmet Whole Green Beans. https://libbys.com/product/gourmet-whole-green-beans. I served these the other day with my Cajun Seasoned Pork Roast: https://the2spoons.com/so-delicious-cajun-seasoned-roasted-pork/

Cooking from the Pantry: Taste like Fresh, Easy Green Beans with Pork

Here’s the recipe! Be sure you get Green Beans when you go grocery shopping!

Cooking from the Pantry, Green Beans with Pork

Print Recipe

CourseSide Dish

CuisineAmerican

Prep Time10

Cook Time40

Total Time30

Servings servings

Ingredients

2 cans quality whole green beans
1/2 onion, diced 1/2
1/2 cup salt pork, diced
2 tbsp olive oil
salt & pepper
3-4 Thyme sprigs or 1/2 tsp dried thyme
1/2 cup water

Instructions

Saute the salt pork on medium heat in the two tablespoons oil until browned and the fat starts to render. Add the onions and cook a minute or two until translucent. Drain the juice of the two cans of beans into the pan with your salt pork, and add the water. Set the beans aside. Simmer about 30 minutes until your salt pork is tender. Add your beans back in along with the sprigs of fresh thyme and cook for an additional 10 minutes on medium.
Cooking the pork ahead of time until it is tender flavors your juices and your beans will resemble fresh green beans.

Roasted Pork
Stove Top Chuck Roast

Easy – Wilda Marie’s Lazy Potato Casserole

March 19, 2019 by Becky Spoon

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Love a Potato Casserole as a side dish!

Ok, I don’t know who Wilda Marie is, LOL! I purchased Slap YA Mama Cajun Seasoning https://slapyamama.com the other day and this recipe was on the back!! I’m a label reader! Yes!

I was making my Chef Paul Prudhomme Roasted Pork and immediately thought how perfect these potatoes would be with that roast, and I was right. This recipe does call for smoked sausage that I will add at a different time, but I didn’t want to add the sausage in the side dish I was using for my Roasted Pork. Creamy from the mushroom soup, loaded with peppers and onions, and of course those cajun spices. You want to add the cajun spices to taste because they do have cayenne.

Easy – Wilda Marie’s Lazy Potato Casserole

Serve these potatoes with my Roasted Pork or with other meat as a side dish. Add the sausage and it is a meal in itself!

Here’s the recipe. Enjoy!!

Wilda Marie’s Lazy Potatoes

Print Recipe

Courseeasy side dish, vegetable, Side Dish

CuisineAmerican

Prep Time10

Cook Time1

Total Time1 10

Ingredients

4 cups diced potatoes, peeled
1 cup chopped bell peppers
1 cup chopped onions
1/2 cup green onion tops
1 10 oz can cream of mushroom soup
3/4 cup water
1-2 cups diced smoked sausage
1/2-1 tbsp “Slap ya Mama” Cajun Seasoning

Instructions

Preheat oven to 425 degrees. Mix all ingredients in 3-quart casserole dish. Cover and bake for 45 minutes, stirring occasionally. Remove cover and bake an additional 15 minutes.

Potato Casserole
Roasted Pork
Roasted Pork