Category: Side Dish

Recipes for side dishes.

Pepper recipes abound for whatever might pop up

Post author By Lindsey Young
Post date August 10, 2023

These grilled jalapeno poppers feature sharp cheddar along with bacon instead of the traditional cream-cheese-filled offering. The combination of flavors is a delicious change of pace.

Grilled Jalapeno Poppers — *These grilled jalapeno poppers feature sharp cheddar along with bacon instead of the traditional cream-cheese-filled offering. The combination of flavors is a delicious change of pace.*

If you have read this column for any length of time, you know that I am, in no way, a gardener. Despite that, I still follow a Kansas gardening group on Facebook, and I love seeing the posts of beautiful gardens, weird plants and bugs that show up in people’s yards and discussions about how to keep everything alive.

One of my biggest fascinations this summer is with what local gardeners are calling “peppergate.” Apparently, a large seed manufacturer mixed up pepper seeds, and as plants are popping up and peppers are growing, people are discovering that their gardens aren’t producing exactly what they thought they would.

Unfortunately, that means many people who thought they were growing bell peppers are ending up with spicy ones instead. That has to be so frustrating.

In our house, we’re not scared of spicy peppers, although I almost exclusively use them to make salsa, so I was excited to try something a bit different—especially since Joey was firing up his smoker, and that meant I could make him actually cook my experiment for me.

I ended up making some jalapeno poppers that were a bit different from most recipes, because they used sharp cheddar instead of cream cheese, and they were certainly worth the try.

This recipe comes from the blog “Sur la table” and featured a recipe by chef Steve Raichlen. You can find the original post at https://www.surlatable.com/steve-raichlens-grilled-jalapeno-poppers/REC-283658.html. I added seasoning to my version and didn’t add almonds like the original recipe dictated.

Also, I used a jalapeno grill rack to make mine, which lets you stand the peppers upright while they roast. If you don’t have one, you can cut your jalapenos lengthwise instead. They may cook a little quicker that way, so be sure to keep your eye on them.

Grilled Jalapeno Poppers

These grilled jalapeno poppers feature sharp cheddar along with bacon instead of the traditional cream-cheese-filled offering. The combination of flavors is a delicious change of pace.

Course Appetizer, Side Dish, Snack

Keyword bacon, barbecue rub, barbecue seasoning, grilled, jalapeno peppers, jalapeno poppers, sharp cheddar cheese, smoker

Ingredients

8 to 10 large straight(ish) jalapeno peppers
4 to 6 ounces sharp cheddar cheese
3 to 6 thin slices bacon
Barbecue seasoning of your choice

Instructions

You’ll want to get your grill heated up to about 375 degrees.
To prepare your jalapenos, cut the tops off of each, and carefully scoop out the seeds and ribs inside.
Cut the cheese into sticks that leave at least one-eighth of an inch clearance all the way around when you slide them into the jalapenos.
Cut the bacon slices into three pieces (not length-wise; you want short, wide pieces).
Pour about two tablespoons of barbecue seasoning on a small plate.
To assemble the poppers, roll a cheese stick in the seasoning, wrap the bacon tightly around it, and stuff it into the prepared jalapeno. Continue until all the jalapenos are filled.
Roast upright in a rack on your grill or smoker for 20 to 30 minutes or until the jalapenos are tender and the bacon is cooked through.
Serve hot.

These were a nice change of pace from traditional poppers. I really liked the combination of the sharp cheese with the spicy pepper and a little sweet from the barbecue seasoning.

The other nice thing is you can customize this for however many people you’re feeding. The original recipe made 18. I ended up making 10, because we didn’t have a ton of people coming over.

I can’t tell you how these reheat, as we didn’t have any left over, but I would guess they’re one of those things that’s best eaten right away.

If you happened to be a victim of “peppergate” this year, hopefully you’ll be able to find uses for all of your garden surprises. For me, this might be the first summer I’m pretty glad I just get my produce from the grocery store; gardening is already hard enough.

This piece first appeared in print on Aug. 10, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Tags bacon, barbecue rub, barbecue seasoning, grilled, jalapeno peppers, jalapeno poppers, sharp cheddar cheese, smoker

Side Dish

You have my ‘parmesan’ to treat yourself to potatoes this weekend

Post author By Lindsey Young
Post date July 20, 2023

Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.

“What makes them Mexican potatoes?” a friend asked as he scooped my latest food experiment onto his paper plate in our backyard.

“I think it’s just the spices that put it in that category,” I told him.

He looked at me quizzically and only grabbed a few.

But after finishing off that first spoonful and going in for a second, I think it was safe to say he didn’t really care if there was a national origin to this side dish or not—they were a hit.

It was a couple weekends ago that Joey fired up his smoker and we invited some people over to eat with us and enjoy the truckload of food we prepared. It’s always more fun to enjoy meals like that with friends, and this one was no exception.

And this potato side dish was a great addition to the meal.

The recipe I tried comes from the blog, “Bites with Bri” by Brianna May. You can find the original post at https://biteswithbri.com/mexican-potato-recipe/. I added extra spices in my version below.

Crispy Mexican Potatoes

Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.

Course Side Dish

Keyword barbecue side dish, black pepper, chili powder, cumin, easy side dish, garlic powder, Mexican, onion powder, oregano, paprika, parmesan cheese, yellow potatoes

Ingredients

1 1/2 pounds small yellow potatoes halved
3 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons paprika
2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/3 cup shredded parmesan cheese use the real stuff, not the stuff in a can

Instructions

Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and set it aside (I tried using foil, and it was tough to remove the potatoes. I think parchment is a better way to go.)
Make sure the potato skins are dry after washing them before proceeding with coating them in seasonings. Just pat them with a paper towel.
In a large mixing bowl, combine the potatoes, oil and spices. Stir well to completely coat the potatoes.
Press the cut side of each potato into the shredded parmesan and place it, cut side down, on the prepared baking sheet. Repeat, spacing the potatoes just slightly apart.
Bake for 30 to 40 minutes or until the potatoes are fork tender.
Transfer hot potatoes to a serving dish and serve immediately.

I wish I could tell you how these reheated for leftovers, but we didn’t have any of those. These taters went quickly, and if I do this side for another barbecue where we’re expecting more people, I will definitely double the recipe.

These were just a little spicy. You can always decrease or cut out the chili powder if that’s not your thing, but we really enjoyed them. The crispy cheese, creamy potato and Mexican spices all go together perfectly and were perfect along with the smoked chicken Joey made as the main course.

I still can’t tell you if they really qualify as a “Mexican” dish, but I can tell you nobody will care much once their mouths are full.

This piece first appeared in print on July 20, 2023.

Tags barbecue side dish, black pepper, chili powder, cumin, easy side dish, garlic powder, Mexican, onion powder, oregano, paprika, parmesan cheese, yellow potatoes

Side Dish

Flex your cooking ‘Brussels’ with a new summer side dish

Post author By Lindsey Young
Post date June 22, 2023

Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.

I don’t know about you, but I find myself searching the Internet every summer for new side dishes to take to barbecues.

Joey is really, really not a mayonnaise fan, so the traditional offerings like potato salad and coleslaw are mostly out of the question.

But then you also have the problem of how to keep a cold side dish cold while you’re hanging out in 90-degree Kansas weather. Instead, I prefer a dish that can be warm (or at least room temperature) and still be delicious.

This week’s recipe definitely ticks that box.

You can find it on the blog “Recipe Runner” at https://reciperunner.com/brussels-sprouts-and-bacon-pesto-pasta/. I added extra garlic and red pepper flakes in my version.

Brussels Sprouts, Bacon and Pesto Pasta

Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.

Course Side Dish

Keyword bacon, barbecue side dish, basil pesto, Brussels sprouts, garlic, lemon juice, minced garlic, parmesan cheese, picnic side dish, summer side dish

Ingredients

8 ounces pasta shells
4 slices bacon cooked and crumbled
12 ounces fresh Brussels sprouts
1/4 to 1/2 teaspoon red pepper flakes
salt and pepper to taste
4 to 6 cloves garlic minced
3 tablespoons pesto
Juice of one lemon about 2 tablespoons
1/4 cup parmesan cheese shredded (plus more for topping)

Instructions

Boil your pasta according to package directions.
While it’s cooking, wash and trim your Brussels sprouts and slice them thinly. Set them aside.
In a large skillet, cook the bacon over medium heat until it’s crispy, and then remove it from the pan to a paper towel to drain.
Remove all but about one tablespoon of the bacon grease from the skillet, and add in the sliced Brussels sprouts, red pepper flakes and salt and pepper. Saute for a few minutes or until the Brussels sprouts are as tender as you like them.
Stir in the garlic and saute for about one more minute or until it is lightly browned and fragrant.
Add in the rest of the ingredients (drained pasta, too), and stir to combine. Add more seasoning if necessary, and serve warm with some extra cheese on top.

We ate this hot the first time, and it was amazing. We ate it cold as leftovers, and while it was still good straight out of the fridge, we both agreed we liked it better at least warm.

The flavors married well and were bright and perfect for a summer side dish.

The next time we’re hosting (or invited to) an outdoor summer meal, this will be on my short list of dishes to take. It’s tasty, easy to make, and there are no ice packs or other contraptions needed to keep this dish cold throughout a get-together.

With the heat outside rising, if I can at least find some relaxation through not worrying about my cooking, I’ll be very happy.

This piece first appeared in print on June 22, 2023.

Tags bacon, barbecue side dish, basil pesto, Brussels sprouts, garlic, lemon juice, minced garlic, parmesan cheese, picnic side dish, summer side dish

Side Dish Snack

‘Eggs’plore a new treat with Mayak Gyeran

Post author By Lindsey Young
Post date June 8, 2023

Mayak eggs are marinated soft-boiled eggs that take on a ton of flavor from sauces and vegetables. In Korean cooking, they are traditionally eaten as a side dish over rice.

I have made a lot of dishes over the years that are extremely recognizable to many Midwesterners.

From cornbread and biscuits to casseroles and pies, I haven’t made too many recipes that scared folks off.

This week, though, I’m afraid that I may have upped the fear factor for some of you who aren’t overly adventurous with your palates.

Honestly, I was pretty unsure of trying this recipe when I first found it, too. While this is a very popular Korean side dish of marinated eggs, it conjured visions of grocery store shelves with jars of pickled orbs, floating in mysterious pink liquid, to my mind, and I was a little scared.

I didn’t need to be, though. These, while definitely different than any egg preparation I have ever tried, were pretty darn good. The name of the recipe in Korean is “Mayak Gyeran,” which translates to “drug eggs.” The good news is, there’s nothing addicting outside of the flavor, though.

This comes from the blog “What Great Grandma Ate” by Jean Choi. You can find the original post at https://whatgreatgrandmaate.com/mayak-eggs/. I added extra garlic in my version and did not follow the original recipe’s way of making this soy and gluten free. See her blog post for those ingredients.

Mayak Eggs

Mayak eggs are marinated soft-boiled eggs that take on a ton of flavor from sauces and vegetables. In Korean cooking, they are traditionally eaten as a side dish over rice.

Course Side Dish

Cuisine Korean

Keyword chile peppers, drug eggs, green onions, honey, jammy eggs, marinated eggs, Mayak eggs, Mayak Gyeran, minced garlic, sesame seeds, soft-boiled eggs, soy sauce

Ingredients

6 eggs
1 tablespoon white vinegar
1 teaspoon salt
1 tablespoon sesame seeds
3/4 cup soy sauce
1/4 cup water
3 tablespoons honey
4 green onions chopped
6 cloves garlic minced
2 chili peppers red or green, chopped (I used serranos)
1/2 teaspoon salt

Instructions

Fill a saucepan large enough to fit all of your eggs about three-quarters full with water. Add in the vinegar and salt. Bring the water to a boil.
Once the water is boiling, carefully add the eggs and let the water continue to boil for six minutes.
While the eggs boil, prepare a large bowl with cold water and lots of ice. After the six minutes, carefully transfer the eggs from the boiling water to the ice bath, and let them cool for at least five minutes. Carefully peel the eggs and return them to the ice bath while you prepare the marinade.
Heat a dry skillet over medium heat. Once it is hot, add in the sesame seeds, stirring them regularly, until they are lightly browned. Remove them from the heat.
Choose a container (with a lid) that will fit all the eggs and let them be fully submerged in the marinade. In that container, combine the toasted sesame seeds, soy sauce, water, honey, onions, garlic, chili peppers and salt. Stir well to combine and add the eggs.
Seal the container and refrigerate at least eight hours.
These can be eaten on their own, if you desire, or more commonly, over rice, along with some of the marinade as a sauce.

We ate these in two ways: once by themselves and once on top of some toast, slathered in fresh avocado. Both were good, and I think we’ll make these again to eat over rice or added to some garlic ramen.

It’s tough to explain the flavor of these eggs. The soy sauce ends up taking on a less strong flavor, thanks to the other additions, and despite the spicy peppers, there was no heat to these at all. Also, because you only boil the eggs for six minutes, you end up with a soft-boiled, jammy egg that adds a nice texture.

This might cause a few folks in your household to raise an eyebrow when they open the fridge, but if you can convince them to give it a try, they might stop thinking you’re crazy and start thinking you’re a genius. At least, that’s always the hope.

This piece first appeared in print on June 8, 2023.

Tags chile peppers, drug eggs, green onions, honey, jammy eggs, Korean, marinated eggs, Mayak eggs, Mayak Gyeran, minced garlic, sesame seeds, soft-boiled eggs, soy sauce

Main Dish Side Dish

Onion soup-inspired baked potatoes will have you crying with joy

Post author By Lindsey Young
Post date January 5, 2023

French onion baked potatoes combines the rich flavors of French onion soup with the heartiness of a twice-baked potato to create a magnificent meal or side.

There’s that famous quote from Ecclesiastes that “What has been will be again, what has been done will be done again; there is nothing new under the sun.”

That phrase is especially applicable when it comes to recipes, it seems. Any time I wonder if anyone has actually accomplished some weird idea, a simple Google search tends to find me a recipe to try.

With that said, I’m still regularly surprised with the recipes I find and the ideas people have when it comes to combining ingredients.

The recipe I found this week for French-onion-soup-inspired baked potatoes was one of those. They sounded delicious, and I knew I just had to try it.

This recipe actually ended up being an amalgamation of three different ones as I searched for the flavor profile I was after. First from the blog “12 Tomatoes” by Kristy Norrell at https://12tomatoes.com/french-onion-stuffed-potatoes. Second, from the blog “Simply Recipes” by Elise Bauer at https://www.simplyrecipes.com/recipes/french_onion_soup/. And finally, from the blog “The Cookie Rookie” by Becky Hardin at https://www.thecookierookie.com/cook-perfect-baked-potatoes/.

French Onion Baked Potatoes

French onion baked potatoes combines the rich flavors of French onion soup with the heartiness of a twice-baked potato to create a magnificent meal or side.

Course Main Course, Side Dish

Keyword baked potatoes, bay leaves, beef stock, French onion soup, garlic, gruyere, pinot grigio, Russet potato, thyme, white wine, yellow onion

Ingredients

4 large Russet potatoes
Olive oil to coat potatoes
4 tablespoons butter
4 medium yellow onions thinly sliced
8 cloves garlic minced
pinch of sugar
1/2 cup dry white wine I used pinot grigio
1 cup beef stock
2 bay leaves
1 teaspoon thyme
10 to 12 ounces gruyere shredded
salt and pepper to taste

Instructions

Preheat the oven to 450 degrees.
While it preheats, wash your potatoes and prick them all over with a fork. Fill a large bowl with warm water and dump in a healthy amount of salt. Place your potatoes in the bowl to soak.
Prepare a rimmed baking sheet by lining it with foil and placing a baking rack on top.
Once the oven is preheated, remove the potatoes from the water and place them with space between them on the prepared baking sheet. Bake for 45 minutes.
Remove the sheet from the oven and carefully brush the potatoes with oil and sprinkle with salt and pepper.
Place them back in the oven for another 10 minutes.
When your potatoes are about 20 minutes from being done, melt the butter in a large skillet over medium heat. Add the sliced onions and let them saute, stirring regularly, until they are a deep, golden brown. (This will likely take at least 20 minutes. Be patient.) When the onions are nearly done, add in the garlic, sprinkle in the pinch of sugar and add salt and pepper to taste. Saute for a couple more minutes and then add in the white wine, making sure to scrape the bottom of the pan to get up any stuck-on bits.
Add in the beef stock, bay leaves and thyme, and let the mixture come to a very low boil, stirring regularly.
Once the liquid is completely reduced, remove the skillet from the heat and discard the bay leaves.
Cut about one-half inch off the tops of your baked potatoes and scoop out the insides into a mixing bowl, being careful to leave just a bit of the potato attached to the skin so it will hold up to being stuffed.
Smash the potato you scooped into the bowl a bit and then add in a handful of the shredded cheese and all but about 1/2 cup of the onion mixture. Stir it well.
Scoop the mixture back into the potato shells, and place the filled potatoes on the prepared baking rack from before. Evenly distribute the rest of the onions on the top of the filled potatoes and top with as much cheese as you can balance on top of that. (I highly recommend putting some cheese on the potato tops you cut off earlier and putting those on the sheet, too.)
Turn the broiler on low and place the potatoes back in the oven, keeping an eye on them. When the cheese is melted, turn the broiler up to high, and once the cheese is browned to your liking, remove the potatoes from the oven and serve.

These were fabulous and filling. You could eat these as a side dish, but I found large enough potatoes that we made a meal out of them. The caramelized onion flavor along with the cheese and potato was a fantastic combination. And even though these take a bit of a time commitment to create, I would say it’s worth it.

I have to admit that combining French onion soup with a twice-baked potato is a new one for me, so maybe there are a few exceptions to that phrase from Ecclesiastes. Of course, I doubt that the biblical author was considering spuds when creating that line.

This piece first appeared in print on Jan. 5, 2023.

Tags baked potatoes, bay leaves, beef stock, caramelized onion, French onion soup, garlic, gruyere, pino grigio, Russet potato, thyme, twice-baked potato, white wine, yellow onion

Side Dish

I ‘corn’not believe how delicious this savory pudding is

Post author By Lindsey Young
Post date December 29, 2022

Corn pudding uses lots of herbs, along with corn and yellow onion to create the perfect mashup of sweet and savory in a delicious side dish.

We have a serious love of cornbread at our house.

When we discovered the goodness that is cornbread dressing to go with our holiday turkeys, we were understandably excited.

But, being more of a traditional mindset, the rest of the extended family missed the conventional holiday stuffing at our big meals, so I went back to it this year.

Not being completely dissuaded, though, I started looking for other cornbread-like dishes we could try and stumbled on a recipe for corn pudding.

Before you recoil at the pudding idea, trust me. It’s delicious. It’s a fabulous, non-jiggly texture, and it’s savory and belly warming. It is definitely worth a try—especially if you love cornbread like I do. And it’s also worth a try if you normally find cornbread a bit on the dry side, because this is moist and delicious.

This comes from the “Southern Living” magazine. It’s by Karen Schroeder-Rankin. You can find the original recipe at https://www.southernliving.com/recipes/savory-corn-pudding-recipe. I added lots of extra seasonings in my version.

Corn Pudding

Corn pudding uses lots of herbs, along with corn and yellow onion to create the perfect mashup of sweet and savory in a delicious side dish.

Course Side Dish

Keyword Christmas side, corn, cornbread, fresh thyme, frozen corn, garlic, sage, Thanksgiving side, yellow onion

Ingredients

2 tablespoons canola or vegetable oil
6 cups frozen corn thawed
1 medium-sized yellow onion diced
4-6 cloves garlic minced
6 eggs
2 cups heavy cream
1/2 cup butter melted
3 tablespoons flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
4 teaspoons thyme
2 teaspoons sage
1 teaspoon onion powder
1 teaspoon garlic powder
black pepper to taste

Instructions

Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray and set it aside.
Heat the oil in a large skillet over medium heat.
Add the onion to the skillet. Saute until it is soft.
Add in the corn, and continue to saute until it is just a bit browned.
Toss in the garlic and saute for another minute or so, or until it becomes fragrant. Remove the skillet from the heat.
In a large bowl, whisk the eggs, cream and butter until it is well combined. Add in the flour, sugar, baking powder, salt, thyme, sage, onion powder, garlic powder and black pepper. Stir to combine.
Stir in the corn mixture and then pour everything into the baking dish, smoothing it out evenly.
Bake for about 40 minutes or until the pudding is set and the top is golden brown.
Let it stand for five to 10 minutes before serving. Top with a little more thyme, if desired.

The flavors in this paired amazingly well with our turkey. The herbs along with the slight sweetness of the corn and onions just put it over the top.

It also reheated really well as leftovers, which was good, because this made a ton of food.

I’m hoping that I’ll be able to bring the rest of the family over to my side on the subject of cornbread dressing at some point. They didn’t seem to complain about this recipe, so I think they’re well on their way.

Sometimes you just have to start your own traditions.

This piece first appeared in print on Dec. 29, 2022.

Tags Christmas side, corn, cornbread, fresh thyme, frozen corn, garlic, sage, Thanksgiving side, yellow onion

Side Dish

There will be no ‘crisp’appointment at dinner with these potatoes

Post author By Lindsey Young
Post date December 15, 2022

Parmesan encrusted potatoes take baked potatoes to a new level with crispy parmesan, garlic and some salt and pepper. This simple side dish packs a big wow factor.

When it comes to the holidays and cooking, it’s so often about all of the traditional recipes.

We have Thanksgiving down to a science at our house, making sure we have everyone’s favorite dishes on the table.

And at Christmas, it’s all about the snack table for me. Dinner was always kind of a rotating menu, but the snack table was the old favorite.

That being said, I think trying out a new recipe at the holidays is fun. It’s a way to share a new experience with family and friends and change things up a bit. After some looking around, I think I found my holiday experiment for the year: parmesan encrusted potatoes.

This recipe takes baked potatoes to a whole new level, and they are perfect for the holidays, when most of us aren’t too worried about counting calories.

This comes from the blog “Audrey’s Apron.” You can find the original post at https://audreysapron.wordpress.com/2013/03/19/parmesan-upside-down-baked-potatoes/. I added extra cheese and seasonings to my version.

Parmesan Encrusted Potatoes

Parmesan encrusted potatoes take baked potatoes to a new level with crispy parmesan, garlic and some salt and pepper. This simple side dish packs a big wow factor.

Course Side Dish

Keyword baked potatoes, easy side, garlic powder, parmesan, potatoes, red potatoes, yellow potatoes

Ingredients

about 6 medium-sized yellow or red potatoes
2 tablespoons butter
1 cup shredded parmesan cheese
garlic powder to taste
salt and pepper to taste

Instructions

Place the butter in a nine-by-13-inch baking dish and place it in the oven while it preheats. Preheat to 400 degrees.
While the oven preheats, halve the potatoes, lengthwise.
When the oven is hot, carefully remove the baking dish and tilt it to coat the entire bottom as evenly as possible with the melted butter.
Evenly sprinkle the parmesan, garlic powder, salt and pepper over top of the melted butter. (Use just a touch more of each of the seasonings than you think you might want.)
Place the potatoes, cut-side down, onto the parmesan mixture, pressing them down just slightly.
Bake, uncovered, for 40 to 45 minutes or until the potatoes are fork tender.
Serve the potatoes immediately, using a spatula to cut the crispy parmesan between each potato before scooping them out of the dish.

These potatoes were almost magical. They were delicious. The combination of the fluffiness of the potatoes with the crispiness of the cheese, the flavor pop of seasoning and the saltiness—it was so, so good.

We tried this recipe out with some delicious smoked chicken Joey made, and it felt like we were having a mini feast at our dining room table. We both agreed that this was a recipe to make for Christmas this year.

The other nice thing is it’s easy to expand or contract, depending on how many folks you’re serving. Really, if you can fit more potatoes in your baking dish, you don’t even need a whole lot more of the other ingredients. Just squeeze ’em in.

I will say that while these do reheat OK, they’re not the greatest leftovers. The cheese gets a little soggy, and trust me, the crispy cheese is the best part. They’re still good as leftovers but not nearly as awesome as the first serving.

As Christmas approaches, I’ll be mixing up my annual double batch of peppernuts and probably coating something in almond bark, but I’m also looking forward to sharing a new dish with my family. For me, that’s what the holidays are all about.

This piece first appeared in print on Dec. 15, 2022.

Tags baked potatoes, easy side, garlic powder, parmesan, potatoes, red potatoes, yellow potatoes

Side Dish

Don’t fritter away dinner this week; try a new side dish

Post author By Lindsey Young
Post date September 29, 2022

Chickpea fritters are really easy to make, using a base of canned garbanzo beans, along with plenty of herbs and spices. They are a fantastic side dish to add to your next dinner.

I’m going to need all of you to mentally prepare yourself for the mood I found myself in recently: pantry clean out mode.

Once or twice a year, I find myself staring into the abyss that is my pantry and wondering where all of these random food items came from.

Because I love to try new recipes, I often fall victim to clearance items that look “interesting” or just having loads of extra ingredients leftover from whatever my last experiment happened to be.

This week, I found myself staring down a can of chickpeas that has been taking up space at the back of a shelf for longer than I care to even guess.

I bought a few cans for a recipe experiment that went terribly, and I never ended up using the last one. I kept assuming we’d make a batch of hummus or they would end up in a curry or soup sometime, but they’ve just become a permanent resident instead.

But not any more, thanks to this week’s successful experiment: chickpea fritters.

This comes from Yumna Jawad of the “Feel Good Foodie” blog. You can find her original post at https://feelgoodfoodie.net/recipe/chickpea-fritters/. I added extra seasoning in my version.

Chickpea Fritters

Chickpea fritters are really easy to make, using a base of canned garbanzo beans, along with plenty of herbs and spices. They are a fantastic side dish to add to your next dinner.

Course Side Dish

Keyword chickpeas, cumin, garbanzo beans, garlic powder, parmesan, parsley

Ingredients

15 ounces canned chickpeas drained and rinsed
1/4 cup flour
1/4 cup grated parmesan
1 teaspoon dried parsley
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons water
2 tablespoons canola oil

Instructions

In a medium-sized bowl, mash the chickpeas until they’re nice and crumbly. Add in the flour, parmesan, parsley, cumin, garlic powder, salt, pepper and water, and stir until the mixture starts to come together.
Preheat a large skillet over medium-low to medium heat, and add the canola oil.
While the oil heats, form six patties—about one-half-inch thick—out of the chickpea mixture, making sure to compact them with your hands so they stay together.
When the oil is hot, carefully add the patties and cook for one to two minutes on each side or until they are golden brown.
Serve hot as a side to your favorite Mediterranean, Indian or Middle Eastern dish, or just eat them by themselves with a good dipping sauce. Store any leftovers in the refrigerator in an air-tight container.

I recommend eating these with something—maybe as a side to a curry, along with a gyro or at least with a good sauce—because the are a bit dry on their own.

That being said, they have great flavor, and I really liked these. Plus, they were super easy if you’re looking for a quick side dish.

I know that removing a single can from my pantry is nowhere near the triumph I’m trying to pretend it is (and you would definitely be saying that if you saw the mess I’ve gotten myself into), but as they say, “A journey of a thousand miles begins with a single step.”

I suppose the cleanup of a thousand ingredients starts with a lone can of chickpeas.

This piece first appeared in print on Sept. 29, 2022.

Tags chickpeas, cumin, fritters, garbanzo beans, garlic powder, parmesan, parsley

Appetizer Main Dish Side Dish Snack

Kick football season off with a bang by making shotgun shells

Post author By Lindsey Young
Post date September 15, 2022

These smoked shotgun shells are made with seasoned sausage stuffed into manicotti shells and wrapped in bacon. They are a fantastic dish for a football snack table.

As soon as the weekly forecast came out, telling us that the opening weekend of football would be perfect for spending some time outside, Joey announced we were going to invite some folks to watch the games and throw some food on the smoker.

Of course, I had to stick my nose in and announce to him that I already found the perfect recipe to try, and being completely used to me regularly doing this to him, he immediately agreed—even though the name caught him off guard for a second.

I wanted to make shotgun shells.

The recipe is actually aptly named, considering it consists of stuffed manicotti shells. I suppose it sounds a little more macho than calling them stuffed tubes.

Also, I know I have given you a couple smoker recipes of late, but these can also easily be made in your oven or on a normal grill (as long as you watch your temperature).

This comes from the website “Or Whatever You Do” by Nicole Johnson. You can find the original post at https://www.orwhateveryoudo.com/2022/05/traeger-smoked-shotgun-shells.html. I added garlic and extra spices to my version and used sausage instead of ground beef.

Smoked Shotgun Shells

These smoked shotgun shells are made with seasoned sausage stuffed into manicotti shells and wrapped in bacon. They are a fantastic dish for a football snack table.

Course Appetizer, Main Course, Side Dish

Keyword bacon, barbecue rub, barbecue sauce, barrel smoker, Big Green Egg, football snack, garlic, ground sausage, Kamado Joe, manicotti, shredded cheese, smoker, Traeger

Ingredients

1 pound sausage
1 cup shredded cheese I used Mexican blend
2-3 tablespoons barbecue seasoning
4 to 6 cloves garlic minced
12 manicotti shells uncooked
12 slices bacon not thick sliced
about 1/4 cup barbecue sauce

Instructions

At least six hours before you want to start cooking, prepare your shotgun shells.
In a large bowl, mix the sausage with the cheese, seasoning and garlic. Once it is well combined, stuff each manicotti shell with the sausage and wrap each one with a strip of bacon.
Place the assembled shells in an airtight container or on a plate wrapped in plastic wrap and refrigerate for six hours or overnight.
To cook them, preheat your smoker or oven to 250 degrees. Place the shells about an inch apart on the grill and let them cook with the lid closed for at least one hour before opening to check the temperature (you’re looking for 160 degrees for done sausage) and turning them on the grill to make sure they cook evenly.
Just before the shells are finished cooking (ours took about one and one-half hours), baste them with barbecue sauce on all sides.
Once the sausage in the center of the shells is cooked through and the bacon is crispy, remove them from the grill and serve.

These were absolutely fabulous. We didn’t have a single shotgun shell left by the time Sunday Night Football came on TV—and I made a double batch. It was absolutely perfect, both for lunch and for snacking during the later afternoon games.

And in case you’re wondering, yes, the manicotti cooked all the way through on the smoker. Joey and I were both really skeptical and almost par-boiled the shells just in case, but I decided to trust the process, and they were perfectly al dente by the time the sausage and bacon was done. It was a strange sort of magic that I don’t understand but definitely appreciate.

Hopefully we’ll have a few more weekends of dragging our TV outdoors for football and enjoying good food with good people in our backyard. But even if winter comes quickly and drives us indoors, I think shotgun shells will remain a regular on the menu.

This piece first appeared in print on Sept. 15, 2022.

Tags bacon, barbecue rub, barbecue sauce, barbecue seasoning, barrel smoker, Big Green Egg, football snack, garlic, ground sausage, Kamado Joe, manicotti, shredded cheese, smoker, Traeger

Appetizer Side Dish

You won’t want to hush about this week’s southern dish

Post author By Lindsey Young
Post date August 18, 2022

Homemade hushpuppies are a pretty easy side dish to create.

This summer, we have had the privilege of welcoming an intern from the University of Kansas into our newsroom.

It’s amazing how quickly someone can go from being a stranger to being part of the family, and that’s definitely been the case with Will. So, with his final day looming this week, Joey and I decided to have him over for dinner to treat him to a home-cooked meal and thank him for all of his work this summer.

I sent him a text message before setting the menu, double checking that he didn’t have any allergies or major dislikes before I started planning, and he gave me a carte blanche to do whatever I liked.

As anyone who knows me is aware, that can be a bit dangerous, but after some pondering and discussion, Joey and I decided it was going to be Cajun night at the Youngs, mostly because Joey has been craving some hushpuppies lately.

I’ll share the other recipes from the weekend with you in future columns, but I wanted to start with those hushpuppies, because they were absolutely delicious and actually way easier to make than I ever would have thought.

The recipe I used comes from the blog “Melissa’s Southern Style Kitchen.” You can find her original post at https://www.melissassouthernstylekitchen.com/hushpuppies/. I added extra seasonings in my version.

Hushpuppies

Homemade hushpuppies are a pretty easy side dish to create.

Course Appetizer, Side Dish

Keyword cornmeal, fried, garlic powder, hushpuppies, Old Bay, onion powder, seafood seasoning, yellow onion

Ingredients

1 cup yellow cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons seafood seasoning I used Old Bay
1 teaspoon salt
3 teaspoons garlic powder
1 teaspoon onion powder
1 large egg
1 cup buttermilk or regular milk with a splash of vinegar
1 yellow onion minced
4 to 6 cups canola or vegetable oil

Instructions

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, seafood seasoning, salt, garlic powder and onion powder and stir until everything is well combined.
In a small bowl, beat the egg with the buttermilk, and then add the mixture to the larger bowl, mixing until all of the dry ingredients are evenly moistened.
Fold in the minced onion, and then set the mixture aside.
In a stock pot, heat the oil over medium-high heat to 350 degrees. (You’ll want to put enough oil in the pot to make it a couple inches deep.) Using a two-inch ice cream scoop or a large spoon, carefully drop the batter into the hot oil. (I was able to do about five hushpuppies at a time in my pot.) As the hushpuppies cook, slide a slotted spoon underneath them to make sure they’re not sticking to the bottom.
Let them fry, turning them to let them evenly brown, for about four minutes or until your hushpuppies have reached your desired color.
Carefully remove them with a slotted spoon and place them on a paper-towel-lined plate. Sprinkle them with a little more seafood seasoning, if desired.
Wait until the oil is back to 350 degrees, and repeat until you have used all of the batter.
Serve hot.

These were everything Joey had been dreaming of, and he was super excited with how they turned out. I was, too. They were a little sweet but also had fabulous onion flavor without it being overwhelming, and they were a great side dish.

Truth be told, I could probably just eat a plate of them for dinner by themselves, too.

We ended up having a wonderful dinner together with Will, and we’ll be sorry to see him go back home this week. He’s been a great addition to our crew. Maybe someday we’ll be able to entice him into coming back and working with us again. I mean, at least he knows he’ll eat well.

This piece first appeared in print on Aug. 18, 2022.

Tags Cajun, cornmeal, fried, garlic powder, hushpuppies, Old Bay, onion powder, seafood seasoning, yellow onion