by Marsha | Aug 12, 2014 | Side Dishes |
Fried Okra is one of summer’s best delights. There is nothing better than sitting down to a nice warm meal with fried okra and a side of corn bread. Mmm, doesn’t that just make your mouth water. Here is a fun fact, did you know that okra started out as a weed? That’s right, something that we would just cut down and discard. Okra is grown all over the world in warmer regions, and y’all know how warm it gets in the south! I have heard a lot of southerners call it okry instead of okra. A little confession here, until I was older and learned to spell the word I thought that it wasn’t called okry! Let’s get started making us some okra for supper. Yes, it always starts with a good bath! Now down south we call this a “mess”. No, not that the okra is messy, but that you have a “mess of okra” to cook. Let me translate that for you northerners. When it comes to okra it is measured in a “mess”. A mess is more or less a sliding scale. I know, it sounds confusing, but its super simple. You have a bowl full of okra or enough to cut and cook to feed your family, no matter what size your family may be. A mess for a family of four is smaller than a mess for a family of six. I hope that clears it up some for you. Now once you have your okra thoroughly washed, you need to slice it up. How thick you slice it is really a...
by Marsha | Aug 5, 2014 | Budget Friendly, Side Dishes, Vegetarian Recipes |
I love these potato wedges! There is something about the simple foods that is so appealing. They have a great flavor and they are so easy to make. They only take a few minutes to get them ready to roast. This dish goes with almost any meal. On really busy days these little gems are so appealing to me because I can put them in the oven, set a timer and forget about them for awhile. What could be better than that? Let’s start with the potatoes. In this case, I used the red-skinned Yukon potatoes, but the regular Yellow Yukon Gold potatoes work as well. Some people prefer the texture of an Idaho baking potato, but whatever potato you have on hand will work fine. First they need to be thoroughly washed since we will be leaving the peelings on. I try to pick some of the smaller potatoes in the bag for roasting. This accomplishes two things, the potatoes roast faster and it uses up the small potatoes so when I have to peel potatoes for a different dish I still have the larger ones. Larger potatoes equals less peeling. Wash these little guys thoroughly. I scrub them with a light brush to be sure I have removed all the dirt. Next, I move them over to my cutting board. I get 6 wedges from each potato, unless it is really small then I only get 4. Start by cutting a potato in half. Then, take each half and hold your knife at a 45 degree angle to make a cut on each side. That makes a wedge on each side...
by Marsha | Jul 26, 2014 | Side Dishes |
I came up with these patties in an effort to use up some left-over creamed potatoes. As I was adding ingredients I noticed that it was the same stuff I put in my Best Potato Salad. Who doesn’t love a good potato salad? So I took that idea and ran with it! These patties taste even better than they look and its also a great way to use up leftovers and make your family think they are brand new again. I know us Southerners love fried foods! I think more than anything that busy moms love love quick, easy and tasty dinners! These only take about 20-25 minutes to make. Just add all the ingredients to a large bowl and stir until it is all mixed in. I wet my hands so the mixture wouldn’t stick to my hands and spooned out a Tablespoon full at a time. Then I rolled it in a ball and flattened it a bit. Then just add to the hot oil in your skillet. Fry them to a golden brown on both sides (that is roughly about 7-8 minutes per side on medium high heat) and place them on a plate with a paper towel when done. Ingredients: 2 cups left-over creamed potatoes (seasoned) 1/4 cup finely chopped scallions or onions 1/4 teaspoon garlic powder 1 large egg 1 Tablespoon spicy brown mustard – any kind you like 1 1/2 Tablespoons diced pimento peppers – don’t like pimento? just add diced red bell pepper 1/2 cup self rising flour 1/2 teaspoon celery seed 1/2 teaspoon baking powder 1/2 teaspoon salt (optional) 1/2 teaspoon...
by Marsha | Jul 16, 2011 | Good For You, Side Dishes, Vegetarian Recipes |
This wonderful grain isn’t just for soup anymore! Barley has protein and potassium which makes this not only tasty but good for you. Try it, you may just be surprised how good it is! This not only is a great quick side dish, but with protein it could be a good change-of-pace main dish for you vegetarians. 2 scallions chopped – green and white part 1 Tablespoon olive oil 1 cup dried barley 1 can vegetable broth, Plus enough water to make 2 cups 1/4 teaspoon marjoram salt and pepper to taste In a non-stick skilled, add olive oil and chopped onion. Saute over medium heat for 2 minutes. Add dried barley and saute 2 more minutes. Add remaining ingredients and stir to combine. Reduce heat slightly and cover with lid to steam. Cook until most of the liquid is gone, roughly 10 minutes....
by Marsha | Jul 16, 2011 | Budget Friendly, Side Dishes |
This wonderfully easy side dish tastes as good as it looks! Everyone loves potatoes and this side dish will become a favorite in your house too. Seasoned with Parmesan cheese and spices gives these wedges such a wonderful flavor. Crisp outside and tender inside. Serve them along with your favorite dipping sauce but they are fabulous just as they are. 1 1/2 cups plain fresh bread crumbs 1 cup real Parmesan cheese 1/2 teaspoon garlic powder 2 teaspoons smoked paprika Salt and pepper to taste 4 to 5 medium potatoes scrubbed and cut into wedges olive oil Preheat oven to 400 degrees F. Place the first five ingredients in a zip top bag and shake to combine. Set aside. Scrub potatoes and cut into wedges. Place wedges in a shallow dish and drizzle with olive oil. Toss with hands to be sure they are coated in olive oil. Add a few wedges at a time to your zip top bag and shake until coated. Place potatoes on an ungreased sheet pan. Repeat process until all potatoes have been battered. Bake for 25 minutes or until potatoes are fork...
by Marsha | Jun 16, 2011 | Side Dishes, Vegetarian Recipes |
This dish goes well as a side dish to any meal, but with the protein from the eggs it can easily serve as a main dish. It’s also a great way to use up that left-over rice in your fridge. It tastes great and the best part is that it’s good for you too! 2 cups cooked rice (any kind you like) 1/2 an onion – chopped 2 Tablespoons hemp or olive oil 2 Large eggs 2/3 cup milk (works well with soy milk too) 1 cup cooked chopped spinach 2/3 cup Romano cheese 1/2 teaspoon dried Italian seasoning 1/2 teaspoon salt Preheat oven to 350 degrees F/176 C. Cook and cool rice and spinach if necessary. In a skillet saute onion in hemp or olive oil until tender. Remove from heat and set aside to cool. In a large bowl beat eggs slightly. Mix in milk, cheese, rice, spinach and seasonings. Stir in cooled onions and place in a baking dish coated with cooking spray. Bake for 35 -45 minutes or until it’s very lightly browned on top and set. Let set on top of stove for 5-10 minutes before cutting into squares. ~Marsha...
