Category: sensational sides

Easter Brunch Asparagus Casserole

Easter Asparagus Brunch Casserole

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.

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Anytime is Deviled Egg time!

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.

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Peas and Carrot Fritters… with lemon-dill yogurt tzatziki

Peas and Carrot Fritters With lemon-dill yogurt tzatziki

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.

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Grilled Cabbage Steaks with Cranberry Glaze & Pomegranate

Grilled Koolheads Cabbage Steaks with Cranberry Glaze & Pomegranate

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!

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Pork Tenderloin Sheet Pan Supper with Sweet Potatoes & Caramelized Onions

Pork Tenderloin Sliders & Sweet Potato Sheet Pan Supper

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!

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Spicy Fried Red Tomatoes With Cilantro Tartar Sauce

Spicy Fried Red Tomatoes with Cilantro Tartar Sauce

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)…

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Grilled Eggplant with Blueberry Mustard Vinaigrette …and how to freeze eggplant

Grilled Eggplant with Blueberry Vinaigrette & Stone Ground Mustard

Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs

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Tomato Swiss Slab Pie

Tomato Swiss Slab Pie with fresh dill

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.

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Grilled Southwestern Romaine Salad with NC Shrimp

Grilled Southwestern Romaine with North Carolina Shrimp

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!

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Summer Squash Spoonbread with Pimento Cheese

Summer Squash Spoonbread with Pimento Cheese

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.

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Traditional Hawaiian Macaroni Salad… with my little twist

 

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.

Aloha y’all!

Hawaiian Macaroni 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!

Course: Brunch, Salad, Side Dish
Cuisine: American, Tailgating
Keyword: Hawaiian, macaroni salad
Author: Wendy Perry
Ingredients
  • 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
Instructions
  1. Cook macaroni per directions plus 2 minutes until soft. Drain. Stir in pickle juice. Cool 20 minutes.

  2. 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!

Recipe Notes

*Vinegar with sugar can be substituted for pickle juice. This is important for mayonnaise absorption into the macaroni.

 

Dilly Grilled German Potato Salad Packets

Dilly Grilled German Potato Salad Packets

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!

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