Sensational Side Dish: Corn Muffin

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup half and half
1 stick melted butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Spray a muffin tin with butter flavored cooking spray or line with paper muffin cups, and set aside.

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.

In another bowl, beat egg, half and half and melted butter.

Create a well in the dry ingredients.  Pour the wet ingredients in the well, and stir just until moistened.

Fill prepared muffin tin three-fourths full.  Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Sensational Side: Johanne's Potato Salad

Ingredients

8 Yukon potatoes (2 potatoes per person)

Saute:

1/2 stick unsalted butter

1/4 cup onions, minced

1 clove garlic, minced

1 tablespoon zesty Italian dressing

2 teaspoon white sugar

Dressing:

1/3 cup mayonnaise

1/3 cup sour cream or plain yogurt

1 tablespoon vidalia onion dressing

1 tablespoon grated Parmesan cheese

1 teaspoons rice wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon curry powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon white sugar

Directions

Place potatoes in a large saucepan and cover. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fork tender.

Melt better in a saute pan on medium heat. Do not allow butter to brown. Saute onions and garlic in butter until onions are translucent. Be sure not to burn garlic. Add Italian dressing to saute and heat through. Remove from heat and set aside.

In a large bowl, combine the remaining ingredients plus the onion-garlic saute. Drain potatoes and cut into cubes; add to the mayonnaise mixture and gently toss to coat. Serve immediately while still warm.

Sensational Side: Roasted Garlic Mashed Potato

Ingredients

1 small head of garlic, roasted
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
3 sprigs of thyme

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
2 cups half-and-half, infused with onion and thyme
1/2 stick unsalted butter

Directions

Preheat oven to 350 degrees F. Cut the top 1/4 inch of the garlic head to expose the garlic cloves.

Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Lay thyme to over the top of the  Wrap in aluminum foil. Bake in preheated oven for 45 minutes.

Peel and dice potatoes into large chunks.

Fill a large saucepan with cold water, add salt and the diced potato.  Bring the water to a boil then reduce heat to maintain a boil. Cook until potatoes are fork tender and begin to fall apart.

Heat the half-and-half, diced onion, and sprigs of thyme in a medium saucepan over medium heat until simmering. Do not allow to bubble over or scald. Remove from heat, strain the onion and thyme, and set aside.

When the potatoes are ready remove the potatoes from the heat and drain off the water. Place the potatoes back in the saucepan, turn heat down to lowest level, and mash.

Slowly add the herb-infused half and half mixture and butter.

Adjust seasoning as necessary.

Let stand for 5 minutes so that mixture thickens and then serve.

Sensational Sides: Creamy Cole Slaw

Ingredients

VEGETABLES:
1 bag match stick carrots
1 bag broccoli slaw
1 head of cabbage, shredded

DRESSING
1/3 cup plain yogurt or sour cream
2/3 cup mayonnaise
2 tablespoon dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt to taste

Directions

In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.

Sensational Sides: Cornbread Dressing

Ingredients

6 Jumbo Cornbread Muffins, cubed
8 slices Italian bread, toasted and cubed
1 sleeve saltine crackers, crushed
2 sticks unsalted butter, divided
A handful fresh sage leaves, chopped
2 cloves garlic, minced
1 Caramelized Onion
1 green pepper, chopped
2 stalks of celery, chopped
3 links sweet turkey sausage, casings removed
1 egg
2-1/2 cups half and half
2-1/2 cups turkey drippings (or 1 can chicken stock)
Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.  Spray a 9 by 11-inch baking dish with butter flavored cooking spray and set aside.

Crush one sleeve of saltine crackers.

Chop and crumble 6 Jumbo Cornbread Muffins.

Arrange 8 slices of Italian Bread on a baking sheet and toast in the oven.

In a large bowl, combine cubed cornbread muffins, toasted wheat bread cubes, and crushed saltine crackers.  Mix together and set aside.

Melt 1 stick of butter in a large skillet over medium heat and let it bubble until the milk solids start to turn golden.

Add the garlic and sage leaves and briefly fry until beginning to crisp, about 30 seconds. Do not allow garlic to brown and burn.  Pour the sage butter mixture over the cornbread mix and stir to completely combine.

Melt the second stick of butter in the same large skillet over medium heat. Add the green pepper, and celery, and cook, stirring, for about 10 minutes.

Add the turkey sausage to the pan and brown in the butter saute mix.

When the turkey is completely cooked, remove from the heat and pour over the cornbread mixture.

In a separate bowl, whisk together the egg, half and half, and turkey drippings.  Pour the liquid mixture a tablespoon at a time, gently folding, until cornbread mixture is evenly moistened but not soggy.

Stir in Caramelized Onion.

This is what the texture that I prefer looks like. Keep adding liquid until the mixture is your desired texture about 1/2 up at a time.

Pour the dressing into a 9 by 11-inch baking dish.

Bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

Sensational Sides: Veggie Pasta Salad

Ingredients

1-16 ounce package tri-colored pasta, cooked al dente
1 cucumber, seeded and peeled
1 stalks celery, diced
2 cups frozen green peas, defrosted

Dressing:
1/2 cup low fat mayonnaise (I prefer the Olive Oil flavored)
1/2 low fat sour cream
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 tablespoon Dijon Mustard
2 tablespoon Vidalia Onion Vinagrette
1/4 cup half and half
Salt and Pepper to taste


Directions

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente.

 Rinse the pasta under cold water until cool and drain.

While the pasta is cooking prepare the veggies. You can add any variety that wets your whistle, but these veggies moved me when I was in the supermarket the day I put this together:  

Dice the celery as small as you like. 

With a spoon scoop the seeds out of a peeled cucumber.

Diced the cucumber into small bite size pieces.

Run hot water over the peas to defrost.

In a large bowl, whisk together all of the ingredients for the dressing.  Adjust the salt and sugar until you have just the right balance of sweet and savory.  

Add veggies to the dressing, and stir to combine.

Add the chilled pasta to the dressing-veggie mix.

Adjust the seasoning again as necessary.

Chill several hours before serving.  If the pasta is not creamy enough for you, then whisk up a quick batch of the dressing ingredients using about 1/4 of the ingredients, adjust the seasoning again and serve! ENJOY!

NOW, LET'S GET COOKING!

Sensational Sides: Momma's Potato Salad

Ingredients

5 pounds Yukon Potato
3 smashed whole cloves of garlic
Salt for boiling water

Onion Saute:
1/2 yellow onion
3 tablespoons of unsalted butter
2 tablespoons zesty Italian dressing

Dressing:
1/2 cup low fat mayonnaise (I prefer the Olive Oil flavored)
1/2 low fat sour cream
2 tablespoons granulated sugar
Salt and Pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add the smashed whole garlic and potato to the pot to cook for 20 minutes or until the potatoes are fork tender.  Drain and discard the garlic.

While potato is boil continue with the rest of the directions.

Melt the butter to a saute pan. Add the olive oil to prevent the butter from browning quickly. Add the onion and zesty Italian dressing to the butter and saute until the onions are translucent.

In a large bowl, whisk together all of the ingredients for the dressing.

Add the potato to the dressing.  Add the saute while still warm to the bowl as well.  Stir until thoroughly combined, breaking up the potato while stirring.

Adjust the salt and sugar until you have just the right balance of sweet and savory. 

IMHO, this dish is best if served warm or at room temperature, but I guess you can serve it cold.

Sensational Sides: Green Bean Casserole

Ingredients

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup
1 cup heavy cream
1 pack Sazon
1 teaspoon onion powder
1 teaspoon garlic powder
8 cups cooked cut green beans
1 caramelized sweet onion
2-1/2 cups French's® French Fried Onions, divided
1 cup Sharp Cheddar Cheese

Directions

Stir soup, heavy cream, spices, beans, caramelized onion,  and  1/2 of the french fried onions into a 3-qt. casserole.

Bake at 350 degrees F for 25 minutes or until the casserole becomes bubbly.

In a bowl mix together the cheddar cheese and remaining french fried onion.  Top the casserole with the cheese-onion mixture, and bake for 5 minutes more or until the cheese melts.

Adapted from:  Campbell's Soup Recipe, which can be found on Allrecipes.com

Sensational Sides: Sweet Potato Souffle

Ingredients

5 large sweet potatoes, scrubbed
6 bananas, unpeeled
1 (4.6-ounce) can evaporated milk
1/2 cup brown sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut

Directions

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes.

Add the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but DON'T turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter.

Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste.

Beat the mixture vigorously with a wooden spoon until everything's well combined and the mixture is fluffy.

Pour the mixture into a casserole dish, and bake for 25 minutes.

In a small bowl, toss together the marshmallows, and coconut.

Remove the casserole dish from oven and top with the marshmallow-coconut mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes.

Remove the casserole from the oven and let cool for 5 minutes before serving.

Sensational Sides: Channa and Potato

Ingredients

1 pkg 14 ounce dry chickpeas
2 pounds potato
water
3 tablespoons olive oil
2 garlic cloves, minced
1/4 yellow onion, diced
1 tablespoon curry
1/2 tablespoon garam masala (optional)
1/2 tablespoon geera (optional)
2 tablespoons cilantro, chopped
1 green onion
1/2 stalk celery, diced
onion powder
garlic powder
1 envelope Sazon
Adobo
salt and pepper to taste

Directions

1.  Soak chickpeas overnight in water.

2.  The next day when ready to cook set the chick peas to boil for 2 hours.  Bring the water to a boil on med-high heat , then reduce to med heat. Watch the water level and fill the pot as necessary.

3.  Peel and dice the potato.

4.  Soak in water to remove some of the starch while the chickpeas boil.

 

5.  In a large stock pot heat the olive oil.  Add the garlic and onion to the heated oil and saute until the onion is translucent. Do not allow the garlic to burn or else the dish will have a bitter aftertaste.

6.  Chop cilantro, green onion, and celery, and set aside.

7.  In a cup or bowl mix together the curry powder, garam masala, and geera. Dilute this mixture with water. Pour this diluted mixture into the stock pot. 

 

8.  Add the chopped cilantro, green onion, and celery. Season this mixture with onion powder, garlic powder, Sazon, Adobo, salt, and pepper.  Let the mixture cook on med heat for about 3 minutes, then taste to ensure seasoning is to your liking.

9.  Drain the potatoes and pour into the curry mixture. Stir to coat.  Add enough water to the pot to just cover the potatoes.  Taste and adjust seasoning as necessary.  Boil for about 10 minutes.

10.  Drain the chickpeas and add to the stock pot. Add more water as necessary to just cover both the potatoes and chickpeas. Adjust seasoning again as necessary.  Cook for another 15 minutes, until potatoes are fork tender. Some potatoes may begin to break down and thicken the mixture. 

11.  Serve with rice and curry chicken.  Not in the mood for rice? Pick up some  roti at a local Indian  or Trinidadian restaurant!

I had this along side Curry Chicken and Pigeon Peas & Rice! Excuse me while I ENJOY!   

NOW LET'S GET COOKING!

Sensational Sides: Du Riz a Sauce Pois (Rice with Bean Sauce)

Red Kidney Bean Soup

Ingredients

1 14 ounce pkg dry jumbo lima beans*
water
1/2 yellow medium onion
3 cloves of garlic
1 pack Sazon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 teaspoon salt
3 tablespoons butter

Directions

1.  Fill a pot with the dry beans and water until the pot is is filled 3/4 of the way.

2.  Boil the beans on med-high heat until they are practically falling apart, about 2 hours. Replace water as necessary during the boiling process because it will evaporate during cooking.

3.  Transfer the beans and some of the cooking broth into a food processor.  Set the cooking broth aside in the pot.

4.  Add the onion, garlic...

5.  Add Sazon, cloves, allspice, and salt in the food processor over the beans...

6.   Blend until a smooth puree is formed.

7.  Transfer the puree back into the pot with the cooking broth. Add an additional 2 cups of water. Heat on med-high and bring the puree to a boil. **

8.  Reduce heat to low, add butter, and let simmer for at least 15 minutes or until heated through.

9.  Serve over white rice, with boiled plantain, or in a bowl with crusty french bread! ENJOY!
NOTE:

*You can also use red kidney beans, lentils, green peas, green lima beans, black beans, cannellini beans, great northern beans, or the 10 or 15 bean combinations sold for soup! This is a VERY versatile dish.

**For added flavor, add some smoked meat to the pot such as smoked turkey neck or wing, smoked pork neck, or sliced smoked sausage/kielbasa.

White Lima Bean Soup