SEASON FOR GRILLING, SIDE DISHES

I was thinking, what's next?   I have grilled some fantastic meat but I have no fantastic side dishes. 
I was on a mission to find some quick, easy side dishes that I could  finish by the time my grilled
meat was done.  Try my stove top style  baked 
beans, house toss salad, and cole slaw. I'll add
quick recipes from my friends and the web.

FRANKIE'S BAKED BEANS

3 slices of bacon
1 small onion, chopped
1 small green bell pepper, chopped 
2-15 oz can pork & beans
1/4 C catsup
1/4 C packed brown sugar
1 tsp mustard
1 C shredded mild cheddar cheese 


In large cast iron skillet fry bacon until 
brown and crisp. Drain bacon on paper
towels. Add onions and bell peppers to
drippings. Saute' until tender. Reserve 
2 tablespoons of drippings. Next add 
beans, catsup, brown sugar, and the 
mustard to the skillet. Mix well. Pour
bean mix into  9" by 13" baking dish.
Bake 350 degrees until bubbly. Top
beans with crumbled bacon and the
cheese. Bake until cheese has melted.
 

STOVE TOP STYLE BAKED BEANS

2, 15 oz can pork & beans
1/4 C catsup
1/4 C packed brown sugar
1/2 tsp minced onion
1 tsp mustard
1 tsp real bacon bits

In pot add all of the ingredients. Mix well.  Bring 
beans to a boil then lower heat. Simmer for 20 minutes to develop flavors in the beans.

Tip:  Can sub molasses, maple syrup, or honey for brown sugar.

LIGHTEN UP POTATO SALAD

6 potatoes, cooked and diced
2 chopped green onions
1/4 C pimento, diced
1/4 C light mayo
1/4 C light sour cream
1/4 C light plain yogurt
1 tsp mustard
1 tsp celery salt
2 T vinegar
2 tsp sugar


Add  potatoes, green  onions and pimento in 
large  bowl, and set aside.

Blend and stir together the mayo, sour cream,
yogurt, mustard, celery salt, vinegar, and sugar. 
Add dressing  over the potato mixture and toss.
Cover the potato salad and chill  at least 2 hours
for the flavors to develop.

Tip  Garnish with sweet paprika.

CLASSIC  POTATO SALAD

6 potatoes, cooked and diced
2 boiled eggs, peeled, chopped
half small onion, finely chopped

1 C mayonnaise
2 tsp mustard
1/2 C sweet pickle relish
1/2 tsp celery seed
1/4 tsp dill weed
2 tsp sugar 
3 T vinegar
sweet paprika for garnish


In large bowl mix all of the ingredients together.
Cover the potato salad and chill  at least 2 hours
for the flavors to develop.

Tip: I boil potatoes and eggs at same time.
Must start will cold water for even cooking 
and to avoid cracked eggs.

MACARONI SALAD WITH BACON & CHEESE

2 C cooked, drained macaroni
1/2 C mayonnaise
1 tsp mustard
2 T vinegar
2 tsp sugar
1 small onion, chopped
1 small green bell pepper, chopped
1/2 C cheddar cheese
1/2 C real bacon bits


In large bowl,  add  all of the listed ingredients. 
Stir and mix well. Chill macaroni salad in the fridge until ready to serve.

EASY COLE SLAW

14 oz bag classic cole slaw mix*
1/2 C mayonnaise
1 tsp mustard
1/2 tsp celery seed
3 T vinegar
1 T sugar
1/2 tsp celery salt

Empty bag of slaw mix in to a bowl.  Add remaining
ingredients.  Stir and mix well.  Chill in fridge until
ready to serve.

* Get large bag of slaw mix.  The ounces & bag size keeps changing. The consumer 's dilemma.

THREE COLOR COLE  SLAW # 1

1 family size bag three color slaw mix

DRESSING

1/4 cup  vinegar

2 T sugar

2 T oil

1/2 tsp celery seed

salt and pepper, to taste

Place  slaw mix in  large mixing bowl.  Set aside. 
In a microwavable bowl combine oil, vinegar, and sugar.  Microwave until sugar has dissolved.  Add celery seed , salt, and pepper and  mix well. Pour
hot dressing over slaw and  mix well.  Refrigerate 
to blend flavors. This slaw is fine for cook- outs 
since no mayonnaise was used.

THREE COLOR COLE  SLAW #2

1 family size bag three color cole slaw mix

DRESSING

1/2 C   mayonnaise

2 T cider vinegar

1 T sugar

1/2 tsp celery seed 

salt and pepper to taste

In large bowl blend all of the ingredients for the dressing. Stir in cole slaw mix to bowl and mix 

well. Chill in fridge until ready to serve.

BROCCOLI SALAD

5 C broccoli florets, cut into 1/2-inch pieces
1/2 C cooked bacon, crumbled
1/2 C roasted sunflower seeds
1 C dried sweetened cranberries

DRESSING

1 C  mayonnaise
1/4 C sugar
2 T vinegar
1/2 tsp salt

In bowl toss all of the ingredients for the
salad together  and set aside.  In a small 
bowl mix the ingredients for the dressing. 
Add the dressing to the broccoli mix and
blend well.  Chill the broccoli salad in the
fridge for at 3 hours.

CRANBERRY BROCCOLI SLAW

2 12 oz bags broccoli slaw mix

1/2 C sliced almonds 
1 C dried cranberries
1 C  mayonnaise 
1 T sugar 
1/3 C vinegar  
1/2 tsp salt

In bowl toss all of the ingredients together and chill
in the fridge for at least 2 hours. 








LIGHTEN UP BROCCOLI SLAW

2 12-ounce bags broccoli slaw 
1/2 C light  mayonnaise
2 T vinegar 
2 T Stevia 
Salt and pepper, to taste 


Combine all of the listed ingredients and chill in the fridge at least 2 hours.

THREE BEAN SALAD
 

1/4 C sugar
1/4 C  oil
1/4 C  vinegar 
1/2 tsp  salt
15 oz wax beans, drained 

1/2 C  kidney beans, drained

15 oz can green beans, drained
1/2  red onion, chopped

In large bowl mix sugar, oil, vinegar, and  salt.
Add remaining ingredients and toss together.
Cover and marinate at least 4 hours.

  


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The Chili Story


My hairstylist grew up in a Hispanic neighborhood.  Her Puerto Rican friends taught her how to make some authenic dishes.  She bought me a serving 
of her special chicken. I couldn't wait to get home 
to try it.  It was so good I wanted to lick the bowl.
I called her up and asked,  Did you put a magic 
spell on that chicken? !! She laughed and said, 
" No".  The secret was a Goya sazon packet. 
She puts sazon in all of her food. I was told to 
look for the orange sazon box that said it had coriander and annatto flavorings.

 I added it to some hot dog chili that I made for a work cook- out.  People were using hot dogs rolls
to scrape crock pot clean.  asked them what made them to do such a thing?  They said that the chili
was just that good.  A lady paid me $30 to make some chili for her and her husband. I told her that
$30 was too much.  She said it was worth it, if I 
made her a pot of the chili ASAP!!

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HOT DOG &  BURGER CHILI # 1

1 lb ground beef
1 lb ground turkey
1 onion, finely chopped
1 T  chili powder
1 T  ground cumin
1 packet sazon ( I USE GOYA BRAND)
2 (8 oz) cans tomato sauce

salt (to taste)

**If you have a MSG allergy-DO NOT USE!!!

Brown and crumble meats. Drain off excess grease.
Add all the other ingredients. Bring the chili to a boil then lower heat. Simmer the chili 30 minutes so the flavors can develop.

Tip: Can freeze the left overs.

HOT DOG &  BURGER CHILI #2

2 lb ground chuck
1 onion, finely chopped
1.25 oz packet mild chili seasoning mix
2 (8 oz) can tomato sauce
salt (to taste)


Brown and crumble meat. Drain off excess grease.
Add all other ingredients.  Bring chili to a boil then lower heat. Simmer chili 30 minutes so the flavors 
can develop.

Tip: Can freeze the left overs.




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I use broccoli cornbread and squash patties 
as a side dish in the summer. They allow me 
to have two sides at once. I have grow these

vegetables in my garden.


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BROCCOLI CORNBREAD

1 C cottage cheese
1/2 tsp  salt
3 eggs (beaten)
1/2 C butter, melted
1/2 C  onion, chopped
10 oz  frozen chopped broccoli (thawed & drained)
1/2 cup shredded cheddar cheese
8 oz  box yellow cornbread mix

Preheat oven to 350 degrees
Drain broccoli in colander and blot any excess water with paper towels. Combine ingredients in the order listed. Pour into greased 8 inch pan. Bake 30 minutes or until center  of the bread feels firm to touch.

Tip:

Broccoli must be well drained to prevent soggy corn  bread.

Can sub cottage cheese with ricotta cheese.

Can add 1/4 cup real bacon bits to the batter.










SQUASH PATTIES #1
   
2 C shredded yellow squash
1 egg
1/2 c. self-rising flour
1/2  onion, chopped
1/2 tsp salt
1/2 tsp black pepper

Mix all ingredients together. Add more flour if necessary to make batter not stiff. Heat oil in
cast iron pan over medium heat. Fry patties 
until they are golden brown. Drain on paper

towels.

SQUASH PATTIES #2
   
2 C shredded zucchini  squash
1 egg
1/2 c. self-rising flour
1/2  onion, chopped
1/2 tsp salt
1/2 tsp black pepper

Mix all ingredients together. Add more flour if necessary to make batter not stiff. Heat oil in
cast iron pan over medium heat. Fry patties 
until they are golden brown. Drain on paper
towels.