Diva Tastings: Grandma Approved Side Dishes…

Grandma Approved Sides

Baked Beans

Ingredients

3 (15 Ounce) Cans Navy Beans

2 Tablespoons Olive Oil

2 Cups Minced Onion

2 Tablespoons Minced Fresh Ginger

2 Tablespoons Chili Powder

2 Teaspoons Ground Cumin

1 Teaspoon Allspice

1 Teaspoon Kosher Salt

2 Tablespoons Minced Garlic

¼ Cup Grainy Prepared Mustard

¼ Cup Dark Molasses

2 Tablespoons Cider Vinegar

1 (15 Ounce) Can Low-Sodium Diced Tomatoes

Toppings:

2 Tablespoons Minced Flat-Leaf Parsley

¼ Cup Minced Walnuts, Lightly Toasted

Directions

Step 1 Preheat the oven to 350 degrees F.

Step 2 Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.

Step 3 Place a large (10 to 12 inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat for 5 minutes or until the onion begins to soften.

Step 4 Add the garlic, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until heated.

Step 5 Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).

Step 6 Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.

Step 7 Serve hot, topped with parsley and walnuts.

Down South Collard Greens

Ingredients

2 Cups Chopped Red Onion

2 Slices Bacon, Chopped

1 ¼ Cups Chicken Stock

¼ Cup Apple Cider Vinegar

2 Tablespoons Brown Sugar

1 Pinch Red Pepper Flakes

4 Pounds Collard Greens – Rinsed, Trimmed And Chopped

Kosher Salt And Ground Black Pepper To Taste

Directions

Step 1 Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.

Step 2 Add 1/2 of the collard greens reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about40 minutes. Season with salt and pepper.

Potato Salad

Ingredients

2 Pounds Red Potatoes, Peeled

2 Cups Mayonnaise

1 Cup Diced Celery

½ Cup Chopped Onion

1 Tablespoon White Vinegar

1 Tablespoon Prepared Yellow Mustard

1 Teaspoon Sea Salt

¼ Teaspoon Ground Black Pepper

4 Hard-Cooked Eggs, Chopped

1 Teaspoon Paprika, Or To Taste (Optional)

Directions

Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.

Step 2 Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Hash Brown Casserole

Ingredients

1 (2 Pound) Package Frozen Hash Brown Potatoes, Thawed

1 (10.75 Ounce) Can Condensed Cream Of Chicken Soup

3 Cups Shredded Cheddar Cheese

1 (8 Ounce) Container Sour Cream

½ Cup Melted Butter

½ Cup Chopped Onion

½ Teaspoon Sea Salt

½ Teaspoon Ground Black Pepper

Topping:

2 Cups Crushed Butter Crackers

½ Cup Melted Butter

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9×13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.

Step 3 Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours. Serves 12

Ham Casserole

Ingredients

1 (8 Ounce) Package Egg Noodles

3 Cups Cubed Fully Cooked Ham

1 (12 Fluid Ounce) Can Evaporated Milk

1 (10.75 Ounce) Can Condensed Cream Of Chicken Soup

1 Small Onion, Minced

3 Cups Sharp Cheddar Shredded

½ Cup Crushed Butter Crackers

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.

Step 3 Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and cheese in a 9×13-inch baking dish until evenly distributed.

Step 4 Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle crackers atop casserole and return to oven; bake for 5 minutes more.

Ground Beef Casserole

Ingredients

2 Pounds Ground Beef

1 Teaspoon White Sugar

1 Teaspoon Kosher Salt

1 Teaspoon Garlic Salt

2 (15 Ounce) Cans Tomato Sauce

1 (8 Ounce) Package Egg Noodles

2 Cups Sour Cream

1 (3 Ounce) Package Cream Cheese

1 Large White Onion, Diced

2 Cups Shredded Sharp Cheddar Cheese, Or More To Taste

Directions

Step 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Fold in Cheese and let melt. Remove from heat, cover skillet, and cool to room temperature.

Step 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.

Step 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.

Step 4 Mix sour cream, cream cheese, and onion in a bowl.

Step 5 Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.

Step 6Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

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