Category: sensational sides
|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, Peggy Rose's Jellies, 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!
|July 22, 2019||Posted by Wendy Perry under casseroles, Cooking ~ Recipes, cornbread & hushpuppies, equipment, Food & Prop'n, Style'n & Photography, garden goodness, published, sensational sides, vintage kitchen tools, wendy's signature recipes|
Tis the season … for scores of squash! Our spoonbread pairs pimento cheese with squash to create an all-in-one, veggie-laden cheesy bread. Add a cool summer salad and serve alongside some grilled goodies on the porch, along with an icy glass of lemonade.
|June 29, 2019||Posted by Wendy Perry under duke's mayo!, pasta, published, salads, slaws and such, sensational sides|
Published in Carolina Country Magazine May 2018
OK… for starters, let me just say that if you are no fan of mayonnaise, you’ll want to skip this one! Because THE big “thing” about Hawaiian Macaroni Salad is mayonnaise, and a LOT of it. The noodles are cooked soft… well past al dente (it is said so it will absorb more mayonnaise)… mucho mayo to make it very creamy… and you’ll find carrots in there too!
Macaroni salad dates back to the 1880’s in Hawaii and was a staple part of lunch for the pineapple field workers. This salad is found on just about all diner and “plate lunch” menus in Hawaii, often alongside of and served with rice (which is weird to me). For the most part, the only ingredients are soft macaroni, MAYO, carrots, salt and pepper. You might see some with a bit of celery and onion, but that’s not often in authentic macaroni salad. And my research found that you NEVER.EVER. put ham or pineapple in there!! I also found that Best Foods is their preferred brand of mayo, but I’m sure that’s only because they haven’t had Duke’s there! So my version is made with Duke’s. Period.
And a couple of tiny twists to make it mine.
I made this one to pair with my Aloha Hula Hot Dogs… it’s hard to fault such a simple recipe and one that goes nicely alongside all sorts of foods. I hope you will give this one a try. I’m not a big fan of pasta, but do love me some mayonnaise, Duke’s… so I’m a fan of this creamy salad.
Authentic Hawaiian macaroni salad is all about mayonnaise, and a LOT of it! Usually slightly overcooked (to absorb the dressing), it is a staple on their “lunch plates” alongside grilled, fried or teriyaki meats. Enjoy this simple tropical make-ahead side salad this summer!
- 1 lb. elbow macaroni
- 1/2 cup sweet pickle juice*
- 1 large carrot. grated
- 1/2 large onion, grated
- 1 small bunch green onions, diced
- 2 1/2 cup mayonnaise
- 3/4 cup milk
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Cook macaroni per directions plus 2 minutes until soft. Drain. Stir in pickle juice. Cool 20 minutes.
Add carrot and onions. Combine remaining ingredients and mix into macaroni. Chill 4 hours, or overnight (best). If not moist and creamy, stir in more milk at serving time.
Remember... this salad is all about the creaminess!
*Vinegar with sugar can be substituted for pickle juice. This is important for mayonnaise absorption into the macaroni.
|May 18, 2019||Posted by Wendy Perry under bacon & belly, cook & eat nekkid, garden goodness, grill thrills, published, sensational sides, wendy's signature recipes|
This Dilled Grilled German Potato Salad will be a “go to” side for your cookouts and gatherings. Make ahead and stack in fridge to throw on a hot grill… sensational side in only 15-20 minutes!