Category: sensational sides
|February 14, 2021||Posted by Wendy Perry under Aunt Dee Dee's Kitchen, Carolina Country, cheesy, gluten free, grits, Mindless Mutterings from the Teacher's Lounge, published, sensational sides|
Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside my Savory Oxtail Stew.
|October 27, 2020||Posted by Wendy Perry under cabbage, Carolina Country, cook & eat nekkid, garden goodness, low carb, Mindless Mutterings from the Teacher's Lounge, published, sensational sides|
Featured in Carolina Country Magazine November 2020
I cannot think of one way I do not love me some cabbage! It’s so versatile and it such a great side dish for most anything. It’s quick to prepare… and budget friendly too.
With cabbage, usually “less is more.” It brings so much of its own flavor to the table you really don’t need to do much to it. Like this recipe. It’s as simple as blanching till tender, but still has a little “bite” to it. A bit of crushed red pepper and caraway seed… and of course some butter, and you’ve got yourself a mighty fittin side. It’s just right to round out your meal with my Bacon Stuffed Pork Loin with garlicky apple cider gravy and Rustic Herbed Dressing with apples and cheddar. This meal just hollers “FALL!” and would be nice for something different featuring pork on your Thanksgiving table this year.
Put all these goodies on your grocery list so you’ll have on hand to cook up this comforting fall feast soon. Then come on over to my facebook community and share your comments!
Blanching tender cabbage is a great way to preserve nutrients and get vivid color! And don’t you love having a farm fresh side dish ready in 10 minutes?
- 8 cup chicken broth
- 1 large head savoy cabbage
- 1 teaspoon crushed red pepper
- 2 teaspoons caraway seeds
- crushed black pepper
- 6 tablespoons butter
While bringing broth to a boil in large pot, cut cabbage into wedges and discard core. Tear by hand into 1”-2” pieces. Add to boiling water. Stir and blanch for 1 ½to 2 minutes; drain and reserve broth for soup.
Put cabbage back into hot pot. Toss with seasonings and butter to melt. Taste and add salt as needed. Serve warm.
Note: I save the core and simmer in the discarded broth for a delicious soup stock.
Don’t toss all that flavor! When cooking, save parts of vegetables for making the best soup base, sauces and gravy. Toss scraps into a freezer bag and add to it until you have accumulated a goodly amount and have time to make. Goodies to save are vegetable broth (like drained from this cabbage) along with leaves and core, onion and garlic peels, celery ends, corn cobs, carrot ends and peel, potato scraps, and fresh herb stems. Freeze in ice trays or small containers for adding flavor to all sorts of dishes!
|October 21, 2020||Posted by Wendy Perry under apples, breads, breakfast, Carolina Country, casseroles, cheesy, Christmas, dressings, Mindless Mutterings from the Teacher's Lounge, published, sensational sides, Thanksgiving|
You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!
|April 10, 2020||Posted by Wendy Perry under asparagus, breakfast, Carolina Country, casseroles, Easter, eggs, gluten free, low carb, Mindless Mutterings from the Teacher's Lounge, published, sensational sides|
This light and velvety asparagus casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
|April 8, 2020||Posted by Wendy Perry under appetizers, bacon & belly, buttahhhh, cheesy, cook'n with NC goodies, corn, crab, duke's mayo!, Easter, fun food, gluten free, low carb, Mt. Olive Pickles, Our State Mag, party foods, product recipe development, published, sensational sides, wendy's signature recipes|
While recipe developer and food stylist at Our State Magazine, I was asked to give a classic deviled egg a North Carolina twist. These recipes inspired by our culture are fun to make and good to eat.
|April 8, 2020||Posted by Wendy Perry under appetizers, Carolina Country, cook & eat nekkid, dressings, garden goodness, published, sensational sides, wendy's signature recipes|
Spring has us thinking peas and carrots! But not just any peas and carrots. We’re hungry for crispy fritters, with a zesty Greek twist.
|February 17, 2020||Posted by Wendy Perry under cabbage, garden goodness, grill thrills, L&M Produce, product recipe development, sensational sides|
This recipe is for cabbage lovers. You might not find Koolheads cabbage but you can still make this tasty grilled cabbage with what you find at the store!
|December 15, 2019||Posted by Wendy Perry under bacon & belly, Carolina Country, Christmas, cook'n with NC goodies, party foods, product recipe development, published, roasted goodness, sensational sides, sweet potatoes, wendy's signature recipes|
You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!
|August 23, 2019||Posted by Wendy Perry under cheesy, condiments & accompaniments, duke's mayo!, garden goodness, published, sensational sides, tomatoes, wendy's signature recipes|
Use firm and meaty ripe red tomatoes for these crispy cheesy fried red tomatoes! Spicy hot potato chips are perfect, but use your favorites (dill pickle are yummy)…
|August 19, 2019||Posted by Wendy Perry under blueberries, cook & eat nekkid, dressings, food preservation, garden goodness, gluten free, grill thrills, sensational sides|
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
|August 15, 2019||Posted by Wendy Perry under appetizers, garden goodness, party foods, pie please, published, sensational sides, tomatoes, wendy's signature recipes|
What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.
|July 29, 2019||Posted by Wendy Perry under cook & eat nekkid, corn, dressings, fish & seafood, garden goodness, grill thrills, low carb, published, salads, slaws and such, sensational sides, shrimp, stick foods, wendy's signature recipes|
Let your grill do the work on this one… dressed up or down as you’d like, grilled southwestern romaine with NC Shrimp is as quick a side as you can fix … but watch it closely, it is ready in a flash!