Category Archives: Veggies & Sides

Southern Turnip Greens

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Southern Turnip Greens

Turnip Greens

I think Billy Currington said it best with his lyrics “Thank God for good directions and turnip greens.” I love greens and especially turnip greens! This recipe is great for just them, or you can mix and combine any greens together as well. The trifecta for me is collard, mustard, and turnip greens together, but this time I stuck with the classic original turnip greens. I love to serve these aside grilled chicken and sometimes I’ll even eat a big bowl of them for breakfast. I also like to shake a little pepper sauce on them to wake them up a little bit! Here’s what you’ll need…

Ingredients:
1 big bunch of greens roughly chopped (you can get these already chopped in a bag in the salad isle if you don’t feel like doing them yourself)
1 sweet onion chopped
2-3 cloves of chopped garlic
6-8 slices of bacon chopped into 1-2 inch pieces
1/8 tsp (pinch) of cayenne pepper
1 chicken bouillon cube (I only use Knorr brand)
1/2 tsp garlic salt
Pepper
Olive oil
3 cups of water

1. In a pot saute onion with a little olive oil for about 15 minutes on medium to high heat. You want them to start caramelizing before you add anything else in. Once this happens, put your bacon in and cook for about 5 minutes before adding your chopped garlic in. Continue to cook for another 7-10 minutes or so until the bacon is mostly cooked. (I know traditionally in the South people use a ham hock here, but I really do prefer the bacon flavor over the ham hock. Scandalous, I know!)

2. You’ll probably have to do this in batches, but start adding in handfuls at a time chopped greens. You’ll need to saute each batch for a few minutes to make room for the rest to make it into your pot. Once you’ve done this 2-3 times, you should be about finished with wilting down your greens. Now you can add your seasonings.

3. You’ll want to add your water to the greens just so that they’re slightly covered. For me, this was about 3 cups. Then you’ll let the greens simmer with the lid on for a while until they are tender and delicious.

*Note* Some people like to add the actual turnips into the greens and serve them with them as well. If you want to do this, get out your best peeler and a glass of wine, because this will take a little time to get the turnips peeled. Chop them up into bite size pieces and add to the greens when you’re adding the water. You’ll need to let them simmer for at least 30 minutes for them to cook, and you might consider adding additional seasoning. Taste it first though before you add anything to make sure. Enjoy šŸ™‚

Roasted Onions And Potatoes

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Roasted Onions And Potatoes

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Nothing says caveman (or cave-woman) quite like a meal of meat and potatoes. I like to make these roasted onions and potatoes with a medley of different potatoes, and sometimes with just sweet potatoes. Either way it pairs perfectly with any grilled meat, but my favorite is steak. Trust me when I tell you these are some tasty taters!

Ingredients:
1 large red potato
1 large sweet potato
1 handful of purple potatoes
1 large sweet onion
1/2 stick of butter
1 jalapeno sliced
Olive oil
Salt and pepper

1. Slice all of your potatoes into circle slices, slice onion into slivers (not too thin, don’t want them to burn), and jalapeno into slices. Place these in a cast iron skillet (or baking dish if you don’t have one) and drizzle with olive oil.

2. Season liberally with salt and pepper and stir them all around making sure olive oil and seasoning is well distributed. Top with 1/2 butter cut into slices and bake in 375 oven for approximately 1 hour.

Homemade Salsa

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Homemade Salsa

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My Uncle Dale first made this homemade salsa years ago and each member of my family has tweaked it to their own tastes. This happens to be how I like it best, plain and simple, but feel free to change the ingredients by adding fresh garlic, fresh onion, serrano peppers instead of jalapeƱos, etc.

Ingredients:
1 10 oz can of Rotel
1 14.5 oz can diced tomatoes
1 handful of fresh cilantro
2 jalapeƱos with stems/seeds
1 teaspoon garlic salt
1/2 teaspoon black pepper

1. Place peppers, cilantro, Rotel/tomatoes (do not drain), lime twist, and seasonings in blender with peppers on the bottom to ensure the blend correctly. Pulse only until you can see peppers have blended. You want it to be chunky, not runny.

2. Serve with chips or whatever you like. I keep mine in a Tupperware dish with a lid up to a week.

Favorite Beans

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Favorite Beans

Favorite Beans

 

Ever since my sister and I were little we always asked for these beans as “favorite beans” because as you have probably already figured out, they are our favorite beans. It’s a great side dish to grilled chicken, grilled pork, burgers, or BBQ and is an easy, cheap way to feed a family or small crowd. The best thing about these beans is you can change up the bean ingredients each time and they are still delicious!

Ingredients:
3 different cans of beans (featured here are Bush’s Grillin Beans “Smoke House Tradition” 22 oz can, Bush’s Best Black Beans 15 oz can, and Bush’s Best Pinto Beans 15 oz can) **I will say I always use a can of Grillin Beans and switch up the other two ingredients because I consider these a staple to this recipe**
1 sweet onion
1 jalapeno
2-3 cloves of garlic chopped
3-4 slices of your favorite bacon
1-2 tablespoons of your favorite BBQ sauce (optional)
Salt and Pepper
Olive Oil

1. I like to use my cast iron skillet for this side dish. If you don’t have one you need to get one because every cook should have a cast iron skillet, but if you must use a regular skillet that’s ok for now šŸ™‚

2. Dice up your sweet onion and slice your jalapeno into rings. Place in saute skillet over medium to high heat with a drizzle of olive oil and season with salt and pepper. Saute for 10-12 minutes or until it starts to caramelize and parts of onion appear golden. (Don’t rush caramelizing the onion because you’ll just burn it. This takes time. Sit down, relax, have a glass of wine. Are you a mom? Leave the stove top for a minute and go see what room of the house your child has destroyed. Hint: all of them)

3. Slice bacon into bite size pieces and throw bacon in at this time. Cook for about 5-7 minutes minutes before throwing in your chopped garlic. Cook another 5 minutes or so. Be careful not to burn the garlic and add olive oil as needed throughout saute process to keep moist.

4. Once bacon has been cooked and onion is fully caramelized, add three cans of beans to the mixture (do not drain beforehand). Turn heat down to low and allow beans to mingle with the yummy onion/jalapeno concoction for a few minutes while stirring to help them along. Give it a taste and see what you think. If you like your beans a little sweeter give them a healthy squirt of your favorite BBQ sauce. Personally, I like to add a squirt of Sweet Baby Ray’s Original BBQ sauce in there to take this dish over the top.