Go Withs

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Some cooks think of side dishes as just something extra to have along with the main course.  I am not one of those cooks.  Truth be told my style of eating is more like grazing.  If I had a buffet lined up with appetizers, side dishes and entrees, I'd probably never get to the entree.  I would sample a little of everything and be oh so happy with the variety of things to choose from.

 

Another important thing to note when it comes to side dishes is that they can often save the meal.  If that piece of meat  is more like shoe leather than a killer  pot roast, a couple of good side dishes can make all the difference in whether or not your guests ever return.  It may even prevent the necessity of searching for the carry out menus.

Some go alongs are just automatic givens.  If you have a grilled cheese sandwich, you must have tomato soup.  I think it's a law in some states.  If pork is your main entree than you need some sort of apple side dish to compliment. It can be as simple as opening a jar of applesauce or as complicated as scalloped apples.  Steak, definitely a baked potato, sour cream and chives optional.  And we can't leave out roasted turkey which has some of the best, and most, sides imaginable.  You have two kinds of potatoes, sweet and mashed (for that wonderful gravy), stuffing (ours isn't dressing because it is stuffed into the turkey), cranberry sauce and black olives.  Often the next day's turkey sandwich is my first taste of the turkey.

 

Some go alongs aren't always that  automatic.  Barbecued ribs with au gratin potatoes is awesome and thank you Carson's Ribs for exposing me to it.  My Dad's mother used to make us pork chops with pasta marinara as a side.  It was really a good pairing.  Creole shrimp is absolutely delicious with a spicy spinach souffle and corn bread.  

This week I'm doing a couple side recipes that I think might go with many entrees you might be making this summer.  Or you could just skip the entree.

 

Onion Cucumber Salad

 

3 medium cucumbers sliced

1 large sweet onion sliced

1 Tablespoon salt

1 1/2 teaspoons celery seed (please don't omit this)

1/2 cup white sugar

1/2 cup white vinegar

 

Combine cucumbers and onion.  Sprinkle with salt and celery seed.  Combine sugar and vinegar and pour over the onions and cucumbers.  Cover and refrigerate for at least 8 hours.  Better still overnight

 

Baked Beans

 

1 # bacon

2- 28 ounce cans baked beans ( I like Bush's)

1 12 ounce bottle chili sauce

1 large onion chopped

1/2 cup brown sugar

2 suirts of yellow mustard

 

Fry bacon until slightly cirspy.  Drain on paper towel, then crumble.  In bacon grease saute the onions until just soft.  Drain onions.  Mix all ingredients together and bake at 350 for 45 minutes to an hour.  If you don't want to heat up your kitchen throw it all into a slow cooker and cook on low for 2-2 1/2 hours.

 

Corn Pudding

 

I like this recipe for summer as it is done in a microwave.

 

4 eggs

2 cans 14 3/4 ounces cream corn

1 cup evaporated milk

1/4 cup flour

2 Tablespoons sugar

2 Tablesppons butter melted

1/2 teaspoon salt

1/4 teaspoon white pepper

dash of paprika

 

In an ungreased 2 quart microwaveable dish beat the eggs.  Sir in corn, evaporated milk, flour, sugar, butter, salt and pepper.  Cover. Microwave on high for 9 minutes, stirring every 3 minutes.  Ucover, sprinkle with paprika.  Microwave 15 minutes longer or until knife inserted in the middle comes out clean.  Let stand for 5 minutes before serving.

The last recipe is for a coleslaw that is not creamy.  When I make potato salad (boil some potatoes til fork tender, peel, cut into chucks, add a chopped onion, some sliced hard boiled eggs, some salt and mix with mayonnaise) it has mayonnaise so I  don't want to pair it with a creamy coleslaw .

Cole Slaw

3 large bags coleslaw blend (I often add more shredded carrot)

1 medium onion chopped fine

3/4 cup white sugar

1 cup vinegar

1 teaspoon salt

1 teaspoon celery seed ( that you have left over because I made you use it with the cucumbers)

1 teaspoon white sugar

1 teaspoon mustard

3/4 cup vegetable oil.

Toss the coleslaw mixes with the 3/4 cup sugar.  this is going to look like quite a bit but it shrinks ALOT.   Boil the vinegar,salt, 1 teaspoon sugar, mustard and vegetable oil for 3 minutes.  Let mixture cool.  Toss chopped onions with coleslaw mix.  Toss with dressing and refrigerate overnight.  

 

Happy Fourth of July