Category: Side Dishes

Mom’s Southern Hush Puppies

Mom’s Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.
Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

I grew up eating hush puppies. My East Texas born and raised Mom made them every couple of weeks for our family, and they were always served with a big pot of spinach and turnip greens. As a kid, I never quite developed a love for the “greens” part of that meal, however… give me a few hot, crispy hush puppies with soft butter on them! Now THAT spoke to me… ha ha!

Growing up our family didn’t have a lot of money, so that simple meal could be made quite inexpensively, yet fill all five of us up! I have wonderful memories of watching my Mom lovingly fry a batch on our old kitchen stove. She made them like her Mom made them. Hush Puppies are a classic Southern staple dish, and are made with fairly common ingredients. There are a LOT of ways to make them. There’s also a LOT of history and myths detailing the origin and legends about them, which you can read here. It’s pretty interesting.

Some hush puppy recipes include corn, jalapeños, or green onions, and fried in small balls until really brown. My Mom’s recipe is for basic hush puppies, with minced brown onion, and are a little more disc-shaped. They are fried until crispy and lightly browned on the outside, but amazingly soft on the inside. They are so delicious and easy to make. Here’s how:

Scroll Down For A Printable Recipe At The Bottom Of The Page

What Ingredients Do I Need To Make Hush Puppies?

Seven ingredients (plus vegetable oil for frying) are what you will need to make a dozen hush puppies. The ingredients used are cornmeal, flour, baking powder, salt, minced onion, an egg, and milk.

I try to always keep  a box of cornmeal in our pantry. If you’ve never bought it before, it can usually be found on the flour aisle in most grocery stores. Very basic ingredients, right?

Hush puppy ingredients are cornmeal, flour, baking powder, salt, onion, egg and milk.

How To Make The Hush Puppy Batter

Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk, and stir to combine. Pour the egg/milk mixture into the bowl with the dry ingredients.

Dry ingredients are sifted into bowl, and minced onion is added.Milk and egg mixture is added to dry ingredients in bowl.

Stir the ingredients until fully blended together. The batter for the hush puppies will be fairly thick. Once that’s done, you are ready to fry some of Mom’s Southern Hush Puppies!

Batter for Mom's southern hush puppies is fairly thick.Thick batter is ready to be fried in hot oil to make hush puppies.

Frying Mom’s Southern Hush Puppies

Heat enough oil in a large skillet to cover the bottom with 1/2 inch of oil. Heat the oil on medium heat until it is REALLY hot, but not smoking. I like to use a cast iron skillet when I make hush puppies, but it isn’t necessary. Plan on a skillet large enough to cook about 6 at a time.

Drop by generous Tablespoons into the hot oil, leaving space between each hush puppy. The batter should sizzle when it hits the oil. Do not move them once they hit the hot oil. Fry them until you see the bottom edges turning brown all the way around. This usually takes 2-3 minutes. You may need to fry the hush puppies in a couple of batches. I fry about six at a time, so I don’t overcrowd the skillet.

Use a spatula and a large spoon to CAREFULLY turn the hush puppies to the other side. Lightly press down on the hush puppy with a spatula to flatten the top slightly. Be careful… that oil is very hot. Continue cooking until the hush puppies are golden brown on the bottom again. Depending on how brown you want them, you can cook the second side longer, if desired.

Mom's southern hush puppies are cooked in hot oil in a large skillet.Hush puppies are carefully turned to fry the other side in the hot oil.

When Mom’s Southern hush puppies finish frying and are browned and crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will quickly absorb any leftover grease.

Paper towels absorb oil from the fried hush puppies before serving.

Serve Mom’s Southern Hush Puppies HOT!

Serve Mom’s Southern hush puppies hot! Slice them open, spread them with softened butter, and dig in! The finished hush puppies should be really crispy on the outside, and delicious and soft on the inside.

They are such a simple side dish… if you enjoy the flavor of cornbread, it’s pretty certain you will like these, too! Once you’ve gobbled down a hot hush puppy with butter, it’s hard NOT to grab another… and another!

A white plate full of Mom's southern hush puppies, ready to eat!Hot, sliced, and spread with soft butter is the best way to enjoy hush puppies!

If you enjoy these hush puppies, perhaps you would also be interested in my recipes for Jalapeño Cheddar Cornbread, or Marie Callender’s Cornbread (copycat recipe)? All taste wonderful, and are another great option to serve with a variety of homemade soups or chilis.

I hope you will have the opportunity to try my Mom’s Southern Hush Puppies recipe. They really ARE easy to make. We love ’em, and hope you will, too! Thank you for stopping by, and humbly invite you to come back soon.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature

Original recipe source: My Mom gave me he recipe, about 45 years ago

Mom's Southern Hush Puppies
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 

Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

Category: Side Dish
Cuisine: American
Keyword: Mom's southern hush puppies
Servings: 12
Calories Per Serving: 82 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • teaspoons baking powder
  • ¾ teaspoon salt
  • 2 Tablespoons brown onion finely chopped
  • 1 large egg
  • cup milk
Enough vegetable oil to cover skillet bottom with 1/2" of oil for frying.
    Instructions
    1. Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk. Pour the egg/milk mixture into the bowl with the dry ingredients. Stir the ingredients until fully blended together. The batter for the hush puppies will be pretty thick.

    2. Heat enough oil in a large skillet to cover bottom with about 1/2 inch of oil. Heat oil on medium heat until very hot, but not smoking. Drop batter by generous Tablespoons into hot oil, leaving space between each. Batter should sizzle when it hits oil. Do not move them once they hit oil. Fry until bottom edges turn brown all the way around (about 2-3 min.).

    3. CAREFULLY turn hush puppies to the other side (use spatula).. Flatten top slightly with spatula. Be careful... oil is very hot. Continue cooking until hush puppies are golden brown on the bottom again. When done, hush puppies should be very crispy, and browned on all sides.

    4. When hush puppies finish frying and are browned and very crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will absorb any leftover grease. Serve hot; slice open and spread softened butter on them. Enjoy!

    Nutrition Facts
    Mom's Southern Hush Puppies
    Amount Per Serving (1 g)
    Calories 82 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Cholesterol 16mg5%
    Sodium 158mg7%
    Potassium 124mg4%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 48IU1%
    Vitamin C 1mg1%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

    Creamy Mashed Butternut Squash

    Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make – you’ll love it!
    Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

    If you’re looking for an easy to make vegetable side dish, I’d like to share a delicious recipe for creamy mashed butternut squash. This recipe is a “copycat” recipe from Boston Market, a restaurant based in the United States. The restaurants were in over 1,110 locations back in the 1990’s. They’re still around these days serving delicious homestyle food, but now in only about 400 locations in the U.S. I found the recipe in one of my “Top Secret” cookbooks by author Todd Wilbur.

    I’ve really grown to love butternut squash over the past 4-5 years! It is what is called a “winter squash”, but nowadays it is available year-round in the grocery store.  My family and I have enjoyed this veggie in Butternut Squash Soup with Bacon, Black Bean Butternut Squash Chili or Roasted Butternut Squash with Cranberries, Honey & Feta. I even enjoy making Glazed Butternut Squash in our Air Fryer!

    Honestly, the hardest thing about this recipe is peeling the butternut squash, and that’s not hard at all! After the peeled and cubed squash has been steamed, it is mashed along with a few spices, brown sugar and butter, and served. It’s easy, and the finished creamy mashed butternut squash is delicious, and can be served alongside a number of main dishes. Here’s how to make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Butternut Squash For Steaming

    Use a vegetable peeler to remove all the peel from a medium-sized butternut squash. Slice off both ends. Cut the squash into two halves lengthwise, and then remove (and discard) the seeds and “pith”.

    After all seeds have been removed, cut the entire squash into 1″ cubes. Try to cut them all about the same size, so they cook evenly while being steamed.

    A vegetable peeler is used to peel the butternut squash.Butternut Squash is sliced in half, and the seeds are removed.

    Steaming The Squash

    Place the cubes in a steamer basket sitting in a large saucepan over boiling water (water about two inches deep). Cover the pan. Let the squash steam for about 30 minutes, OR until the squash is fork-tender. Once done, remove the steamer (and squash) from the pan.

    The squash cubes are cooked in steamer in a pan over boiling water

    Prepare Spice Mix While Squash Is Cooking

    While the squash is steaming, get your spice mix and butter ready, so they are ready to ad to the squash once done and mashed. Melt the butter, and in a separate bowl, combine brown sugar, nutmeg, allspice, salt and pepper. Set aside.

    Spices and a bowl of melted butter to add to squash, once cooked.

    Preparing Creamy Mashed Butternut Squash For Serving

    Place the HOT, steamed butternut squash cubes into a large bowl. Use a potato masher to mash the squash, until this mixture becomes very smooth, and NOT lumpy!

    Add the melted butter and the spice mix to the squash and continue mashing it all together. Once fully combined, let the squash sit for about 5 minutes to give the flavors of the spices a chance to permeate the squash.

    Creamy mashed butternut squash is made using a potato masher.Brown sugar, spices and melted butter are combined with the creamy mashed butternut squash.

    After the creamy mashed butternut squash has “rested and mingled” for 5 minutes, give the squash a quick re-heating in a microwave  for about 1 minute. Now this delicious veggie dish is ready to serve.

    Give it a quick taste, and add additional salt, if needed, to suit your own personal taste. The flavors of this creamy dish pair well with many main dishes, and I think you will really enjoy it!

    A bowl of creamy mashed butternut squash is ready to serve.The creamy mashed butternut squash, served with chicken and brussel sprouts.

    Thank you for stopping by today for a quick visit; I hope you will come back soon. Have a great day!

    Looking For More VEGGIE Dishes?

    You can find all of my vegetable dishes in the Recipe Index located at the top of the page. I have lots of veggie recipes I believe you will enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Original recipe source: The cookbook “Top Secret Recipes Unlocked”, by Todd Wilbur. Published by The Penguin Group, 2009, pages 6-7

    Creamy Mashed Butternut Squash
    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins
     

    Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: creamy mashed butternut squash
    Servings: 6
    Calories Per Serving: 106 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 medium butternut squash
    • 2 Tablespoons butter melted
    • 2 Tablespoons light brown sugar
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • ¼ teaspoon salt
    • teaspoon ground black pepper
    Instructions
    1. Use vegetable peeler to remove peel from squash. Slice off both ends. Cut squash in half lengthwise; remove seeds. Cut squash into 1" cubes.

    2. Place a steamer basket in a large saucepan filled with water (about 2" deep). Bring water to a boil. Add squash cubes to steamer basket. Cover pan, and steam squash for 30 minutes, OR until squash is tender. Once done, remove squash from pan; transfer to large bowl.

    3. While squash is cooking, combine brown sugar, nutmeg, allspice, salt and pepper in small bowl, AND melt butter in separate bowl. Set aside.

    4. Use a potato masher to mash the hot squash, until mixture becomes smooth, and NOT lumpy! Add melted butter and spices; continue mashing. Once fully combined, let squash rest for 5 minutes to give butter and spices a chance to permeate squash.

    5. After flavors "mingle" for 5 minutes, re-heat squash in microwave for about 1 minute. Taste; add additional salt, if desired, to suit your own preference. Serve, and enjoy!

    Nutrition Facts
    Creamy Mashed Butternut Squash
    Amount Per Serving (1 g)
    Calories 106 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 10mg3%
    Sodium 136mg6%
    Potassium 440mg13%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 7g8%
    Protein 1g2%
    Vitamin A 13404IU268%
    Vitamin C 26mg32%
    Calcium 63mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious, creamy mashed butternut squash, made with only a few ingredients. This tasty veggie dish is EASY to make - you'll love it!

    Roasted Italian Veggie Medley

    Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.
    Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

    Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

    This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers. The veggies are drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. The finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Seasoning Mix

    Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices, then set aside.

    An Italian-inspired seasoning mix is combined in a small dish.

    Prepare The Veggies For Baking

    Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices. Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

    Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

    The vegetables are drizzled with olive oil before seasoning.Italian spice mixture is sprinkled over olive oil-drizzled veggies on baking sheet.

    Bake The Seasoned Veggies

    Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

    Seasoned vegetables are baked in an oven for ten minutes before turning.

    Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender). Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

    Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

    Flipping the veggies halfway through baking time helps roast both sides.

    Serve the Roasted Italian Veggie Medley

    Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator. It adds a nice additional layer of Italian flavor to this simple dish. YUM!
    TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

    Roasted Italian Veggie Medley is served, topped with finely grated Parmesan cheese.Grated Parmesan cheese garnishes the top of the roasted Italian veggie medley.

    And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try. Pretty confident you will enjoy it, as we did. It is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes.

    The recipe, as written below, make four side servings, but can be EASILY doubled to serve more! Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon.

    Looking For More VEGGIE Recipes?

    You can find all of my veggie recipes in the Recipe Index, located at the top of the page. I have quite a few yummy dishes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Roasted Italian Veggie Medley
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: Roasted Italian Veggie Medley
    Servings: 4
    Calories Per Serving: 143 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Italian Spice Mix:
    • teaspoons Italian seasoning
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 pinch red pepper flakes (optional)
    For Rest Of Dish:
    • 5 medium carrots , peeled
    • 3 cups broccoli florets , approx. 1/2 head broccoli
    • ½ large red bell pepper
    • 2 Tablespoons extra virgin olive oil
    • 3 Tablespoons finely grated Parmesan cheese
    Instructions
    1. Preheat oven to 400°F.

    2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

    3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

    4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

    Nutrition Facts
    Roasted Italian Veggie Medley
    Amount Per Serving (1 (1/4 of total))
    Calories 143 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Cholesterol 3mg1%
    Sodium 425mg18%
    Potassium 512mg15%
    Carbohydrates 14g5%
    Fiber 5g21%
    Sugar 6g7%
    Protein 4g8%
    Vitamin A 13851IU277%
    Vitamin C 92mg112%
    Calcium 111mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

     

     

    Crispy Homemade Hash Browns

    It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!
    It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

    Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often. Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER… there is nothing like a big hearty breakfast on the weekends!

    These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years, and finally took photos so I could share the recipe with you on my blog!

    Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Potatoes

    When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos. It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)

    Peel the potatoes, and then use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture. Cover the shredded potatoes with several more paper towels, and press firmly to remove as much moisture from the potatoes as possible.

    Removing as much moisture as possible will help create CRISPY hash browns. The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.

    Potatoes are peeled, then grated onto paper towels.Paper towels are used to press into the grated potatoes to absorb excess moisture.

    Time To Cook Crispy Homemade Hash Browns!

    Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.

    Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.

    Butter is melted into vegetable oil in large skillet.The hash browns are placed in hot skillet and seasoned.

    Flip And Continue Cooking

    Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.

    Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

    The crispy homemade hash browns are cooked, then flipped to cook other side.Seasoned crispy hash browns are fully cooked and ready to serve.

    Time To EAT!

    Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible.  Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.

    We enjoyed these hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!

    Crispy homemade hash browns, served with scrambled eggs, ham, and toast.

    Sure do hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too! Thanks for stopping by. Come back soon… and have a GREAT day!

    Looking For More BREAKFAST RECIPES?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes I think you will enjoy. They include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Crispy Homemade Hash Browns
    Prep Time
    5 mins
    Cook Time
    8 mins
    Total Time
    13 mins
     

    It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

    Category: Breakfast
    Cuisine: American
    Keyword: crispy homemade hash browns
    Servings: 2
    Calories Per Serving: 367 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 2 Tablespoons vegetable oil
    • 3 medium Yukon gold potatoes (or red) , peeled and grated
    • ½ teaspoon salt/pepper (each) plus more, to taste if desired
    • 1 pinch garlic powder
    Instructions
    1. Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.

    2. Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.

    3. Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

    Nutrition Facts
    Crispy Homemade Hash Browns
    Amount Per Serving (1 g)
    Calories 367 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 15g94%
    Cholesterol 15mg5%
    Sodium 647mg28%
    Potassium 1074mg31%
    Carbohydrates 45g15%
    Fiber 6g25%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 175IU4%
    Vitamin C 50mg61%
    Calcium 31mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

    Lemon Parmesan Orzo

    Looking for an easy, light, yummy side dish your family will enjoy? Try Lemon Parmesan Orzo, (serves 4), and it’s ready in under 15 minutes!
    Looking for an easy, light, yummy side dish your family will enjoy? Try Lemon Parmesan Orzo, (serves 4), and it's ready in under 15 minutes!

    We sure do love orzo. I try to always keep a box of it handy, because it is a simply made side dish that can be enhanced and flavored in many different ways. If you are unfamiliar with this rice-shaped pasta, you can learn more about it here.

    Today I want to share with you a recipe I found in an old cookbook of mine from Southern Living (in a Christmas edition from 2006). It features orzo pasta, cooked in broth (for added flavor), then enhanced with lemon juice, lemon zest, butter, pepper and Parmesan cheese.

    I adapted the original recipe slightly to make 5 servings. Lemon Parmesan Orzo tastes WONDERFUL, and is a big hit in our home, whether served with beef, chicken, pork or fish. Here’s how to make it:

    Scroll down for a printable recipe card at the bottom of this post.

    Prepare The Orzo

    Bring chicken broth to a full boil (on medium heat) in a large saucepan. Once boiling, add the uncooked orzo pasta, and stir it in. Cook the orzo uncovered on medium-low heat for 9-11 minutes, until the orzo is tender, and the broth has been absorbed into the pasta.

    Stir often while it cooks, so the orzo doesn’t “stick” to the bottom of the pan, as the broth is absorbed.

    Uncooked orzo pasta is added to boiling chicken broth in pan, to cook.Orzo and chicken broth cook for about 10 minutes in pan.

    While The Orzo Cooks

    While the orzo pasta cooks, prep the remaining ingredients. Just as soon as the orzo is finished cooking, these ingredients need to be ready to quickly add to the orzo while it is HOT.

    Finely grate Parmesan cheese (fresh is best), melt the butter, and finely grate the lemon peel (zest), and measure out the fresh lemon juice. Have these ingredients close by, so you’ll be ready to roll when the pasta is finished cooking.

    **To get the lemon zest: If you don’t have a microplane (seen below), grate the yellow peel of the lemon with the smallest opening on a box grater. Do not grate the white part of the peel, because it can be bitter.

    Finely grating Parmesan cheese to add to the cooked orzo, once done.

    Add Final Ingredients To The Cooked Orzo

    When the orzo is finished cooking, the broth will have been fully absorbed, and it will be tender to the bite. Quickly add the remaining ingredients while the pasta is really hot.

    Orzo is done when liquid has been absorbed and pasta is tender.

    Pour in the melted butter, followed by the lemon juice, finely grated Parmesan cheese, and the lemon zest. Stir the ingredients in immediately, so the heat from the orzo melts the Parmesan cheese. When it’s fully mixed, and the cheese has melted, it’s ready to serve.

    Melted butter is added to the cooked orzo.Finely grated Parmesan cheese, lemon zest, juice and pepper are added to cooked orzo.

    Time To Serve The Lemon Parmesan Orzo!

    Once all the ingredients are combined, transfer the lemon Parmesan orzo to a serving bowl. Sprinkle the remaining Parmesan cheese on top. If desired, garnish with a few lemon peel strips and fresh parsley (optional). Serve while hot, and enjoy!

    We recently enjoyed lemon Parmesan orzo served as a side dish with grilled halibut with mango peach salsa, and some fresh green beans from our garden.

    Lemon Parmesan Orzo, garnished with Parmesan cheese, lemon peel and parsley.The Lemon Parmesan Orzo, served with green beans and grilled halibut with salsa.

    I hope you have the opportunity to make this delicious side dish for your family or friends. It really is delicious, and I am confident it will be a wonderful accompaniment to many of your favorite meals.

    Thank you for stopping by, and I hope you choose to come back soon. Have a wonderful day friends, and take care.

    Looking For More SIDE DISH Recipes?

    You can all of my side dish recipes in the Recipe Index, which is located at the top of the page in the MENU toolbar. I have lots of them to choose from, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Original recipe source: The cookbook “Christmas with Southern Living 2006”, published by Oxmoor House, page 28

    Lemon Parmesan Orzo
    Prep Time
    3 mins
    Cook Time
    11 mins
    Total Time
    14 mins
     

    Looking for an easy, light, yummy side dish your family will enjoy? Try Lemon Parmesan Orzo, (serves 4), and it's ready in under 15 minutes!

    Category: Side Dish
    Cuisine: American
    Keyword: lemon Parmesan orzo
    Servings: 4
    Calories Per Serving: 210 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups chicken broth
    • 5 ounces uncooked orzo pasta
    • 1 Tablespoon butter , melted
    • 2 teaspoons lemon zest
    • 2 teaspoons fresh lemon juice
    • cup finely grated Parmesan cheese (fresh is best)
    • teaspoon ground black pepper
    • 2 Tablespoons additional Parmesan cheese (for garnish)
    Instructions
    1. Bring chicken broth to a full boil (medium heat) in a large saucepan. Once boiling, add uncooked orzo, and stir. Turn heat down to medium-low. Cook uncovered for 9-11 minutes, stirring often to prevent sticking, until the orzo is tender, and broth has been absorbed. *While the orzo cooks, prep remaining ingredients.

    2. When orzo is finished, the broth should be fully absorbed, and orzo will be tender. Quickly add melted butter, lemon zest and juice, grated Parmesan cheese, and black pepper while pasta is hot. Stir to combine, until cheese has melted.

    3. Transfer orzo to a serving bowl. Sprinkle with remaining Parmesan cheese. If desired, garnish with a few lemon peel strips and fresh parsley (optional). Serve hot, and enjoy!

    Nutrition Facts
    Lemon Parmesan Orzo
    Amount Per Serving (1 g)
    Calories 210 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Cholesterol 17mg6%
    Sodium 623mg27%
    Potassium 183mg5%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 1g1%
    Protein 9g18%
    Vitamin A 181IU4%
    Vitamin C 10mg12%
    Calcium 135mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Looking for an easy, light, yummy side dish your family will enjoy? Try Lemon Parmesan Orzo, (serves 4), and it's ready in under 15 minutes!

    Scalloped Potatoes For Two

    Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.
    Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

    I don’t know about you, but we sure do enjoy potatoes! They are such a versatile veggie which can be transformed from simple and baked to other incredible tasting dishes like this one! These potatoes are simple to prepare, yet have wonderful flavor, and would be a great compliment to most chicken, beef or pork dishes.

    I found the recipe on a desk calendar (for foodies) that our youngest son’s girlfriend gave me almost a year ago, and thought it sounded yummy. Yep.. it was, and now we enjoy this hearty side dish any time we want.

    I want to share with you a wonderfully tasty recipe for scalloped potatoes for two, that my husband and I enjoy. Since we are “empty-nesters”, often I find that recipes (for 2) are the perfect solution for meals that are “just right” for us. This recipe is outstanding, and can be baked in mini 6 inch skillets (as shown) or in a small baking dish.

    Scroll down for a printable recipe card at the bottom of this post.

    Make The Sauce

    In small skillet or saucepan, melt the butter. Once it has melted, add the minced garlic, and continue cooking (stirring constantly) for one minute on medium-low heat, just until the garlic is barely brown. Be careful NOT to overcook the garlic, as it can become bitter, if burned!

    Whisk flour, salt and black pepper into the butter and garlic mixture, until the flour has been fully incorporated.

    Minced garlic is quickly cooked in melted butter to begin making the sauce.Flour, salt and pepper are whisked into garlic butter in skillet.

    Drizzle the milk into the sauce, while whisking at the same time. Once all the milk has been whisked into the sauce, bring the mixture to a boil, continuing to stir as it cooks. Bring to a boil, then remove the sauce from the heat, and set aside. The sauce will have thickened slightly.

    Milk is added to skillet, and whisked in, to form the creamy sauce for potatoes.The sauce is cooked until it thickens.

    Assembling The Scalloped Potatoes For Two

    Now it’s time to prepare the potatoes. I used some German butterball potatoes from our little garden. See how yellow they are? You can also use Yukon gold potatoes just as easily in this recipe. Yukon gold potatoes are more easily found in grocery stores.

    Peel, then slice the potatoes thinly (1/8″ thick), and spread them out in a buttered or greased baking dish (or 2 mini-skillets). Pour the creamy garlic sauce over the top of the potatoes, dividing evenly between skillets (if using). Sprinkle with grated Parmesan cheese. Now it’s time to bake these little beauties!

    Peeled, thinly sliced potatoes are fanned out in baking skillets or pans.Thickened creamy sauce is poured over the potatoes.Grated Parmesan cheese is generously sprinkled over the sauce and potatoes.

    Bake The Scalloped Potatoes For Two

    Bake the potatoes (uncovered) in a preheated 350°F oven for 50-60 minutes. Mine typically take right about 50 minutes, but oven temps can vary widely, so I recommend checking on them at the 50 minute mark. The scalloped potatoes for two are done once the surface is golden brown, potatoes are tender, and the sauce is bubbly around the edges.

    Sprinkle the potatoes with chopped fresh parsley (if desired), and let the potatoes cool on a wire rack for 2-3 minutes before serving. You CAN serve them right from their pans (or mini-skillet) if desired, but I like to remove them for serving. If using mini-skillets, run a butter knife around the edges after they’ve cooled for a few minutes, then lift the entire serving out of the skillet, and transfer to plates.

    Scalloped Potatoes for Two are golden brown and bubbly once done baking.Fresh chopped parsley is used to garnish the Scalloped Potatoes For Two.

    Time To Eat!

    You can see a single serving of the scalloped potatoes for two below, after being removed from the mini-skillet. If you’re careful, the entire portion can be removed in one piece! We enjoyed our scalloped potatoes served with garden cherry tomatoes, green beans, and awesome grilled pork chops!

    The potatoes are scrumptious, creamy, tender, and full of flavor! We really enjoy this side dish, and sincerely hope you do, too!

    A plate with a pork chop, green beans, tomatoes and Scalloped Potatoes For Two.

    Thank you very much for stopping by today. I hope you have the opportunity to try this delicious veggie side dish. Whether you cook them in cast iron mini-skillets or in a traditional baking dish, I am confident you will enjoy scalloped potatoes for two! I hope you will come back to this blog again soon. Take care, and have a GREAT day!

    Looking For More POTATO Recipes?

    You can find all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring potatoes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Original recipe source: The 2020 “Tasty App Desk Calendar” and tasty.co/recipe/

    Scalloped Potatoes For Two
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     

    Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

    Category: Side Dish, Vegetable
    Cuisine: American
    Keyword: scalloped potatoes for two
    Servings: 2
    Calories Per Serving: 346 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 2 cloves garlic , minced
    • 1 Tablespoon all purpose flour
    • 1 cup low-fat milk
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 3 medium Yukon or butterball potatoes , peeled
    • 2 Tablespoon grated Parmesan cheese
    • fresh parsley (optional, for garnish) , chopped
    Instructions
    1. Preheat oven to 350°F. Grease or butter small baking dish (or mini-skillets).

    2. Melt butter in small skillet/saucepan. Add garlic; Cook (stirring constantly) for one minute on medium-low heat, just until garlic is barely browned. Don't overcook garlic, as it can become bitter, if burned! Whisk flour, salt and pepper into butter/garlic, until flour is incorporated.

    3. Drizzle milk into sauce, while whisking. Bring to a boil, stirring as it cooks. Once it begins boiling, remove from heat; set aside. Sauce will have thickened slightly.

    4. Peel, then slice potatoes thinly (1/8" thick); spread them out in baking dish (or mini-skillets). Pour sauce over potatoes, dividing between skillets (if using). Sprinkle with Parmesan cheese.

    5. Bake (uncovered) at 350°F for 50-60 minutes. Check them at 50 minutes, because oven temps can vary. Potatoes done once surface is golden brown, potatoes are tender, and sauce is bubbly around edges. Remove from oven. Sprinkle with parsley (if desired); let potatoes cool on wire rack for 2-3 minutes before serving. Serve and enjoy.

    Recipe Notes

    NOTE: You CAN serve potatoes right from the mini-skillets, if desired. To remove from mini-skillets, run a butter knife around edges after they've cooled a few minutes, then lift entire serving out of skillet; transfer to plates. Enjoy!

    Nutrition Facts
    Scalloped Potatoes For Two
    Amount Per Serving (1 g)
    Calories 346 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Cholesterol 29mg10%
    Sodium 1361mg59%
    Potassium 1239mg35%
    Carbohydrates 55g18%
    Fiber 6g25%
    Sugar 8g9%
    Protein 12g24%
    Vitamin A 339IU7%
    Vitamin C 51mg62%
    Calcium 233mg23%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

    Lemon Hazelnut Green Beans

    Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!
    Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

    I’m always looking for different ways to prepare green beans. Each summer I harvest a bumper crop of them in our little backyard raised garden. I can a lot of them, putting aside 15-20 jars each year in our pantry for the coming Fall and Winter. The rest we enjoy in a variety of different recipes as summer progresses.

    We eat a LOT of green beans in the summer, and this recipe is one I came up with (after experimenting), and have enjoyed ever since. Lemon hazelnut green beans are a simple side dish, but let me tell you… there’s a LOT of flavor to enjoy in every bite. Freshly grated lemon zest adds a pop of fresh, bright flavor, shallots, garlic and red chili flakes give them a bit of zing, and the hazelnuts give the dish CRUNCH.

    Lemon Hazelnut Green Beans are a perfect side for any “average” dinner of beef, chicken, pork or seafood. “These beans plays well with others”, as they say. However, this dish would also be absolutely wonderful served for Thanksgiving, or any other special celebration. Here’s how easy it is to make them:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make This Veggie Side Dish

    Measure a Tablespoon of extra virgin olive oil into a large skillet, and spread it around to cover the bottom of the skillet. Heat the oil on medium heat. Once hot (but not smoking), add chopped shallots (milder than a red onion). Cook, stirring often for 1-2 minutes.

    TIP: If you do not have access to shallots, use a yellow onion as a substitute (same measurement).

    Chopped shallots are cooked in hot olive oil in a large skillet.

    Cooking The Lemon Hazelnut Green Beans

    Add the green beans and the vegetable (or chicken) broth to the skillet. The liquid will steam and sizzle when it hits the hot skillet. Stir to combine, and let the green beans cook (uncovered) for approximately 10 minutes. When done, the broth should have dissipated, and the beans should be crisp-tender (not mushy).

    NOTE: I recommend using FRESH green beans, without apologies. There’s just something about crisp FRESH green beans for this dish, versus using frozen beans. Just my humble opinion…

    Green beans and vegetable (or chicken) broth are added to the skillet.The green beans are cooked about 10 minutes until broth has dissipated.

    Immediately add minced garlic, red chili flakes, lemon zest, and roughly chopped roasted hazelnuts to the skillet. Give everything a good stir to incorporate all the ingredients.

    TIP: The hazelnuts give the dish a nice crunch, which we really love. Remember- you can always substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. They will add a wonderful crunch, as well!

    Cook for about one minute, stirring OFTEN (so garlic doesn’t burn), until the lemon hazelnut green beans are fully heated through. Season to taste with salt and pepper, if desired. Remove the skillet from the heat source, and transfer green beans to a serving dish.

    Minced garlic, chili flakes, lemon zest and hazelnuts are added to green beans.

    Time To Serve The Lemon Hazelnut Green Beans

    As soon as you remove the lemon hazelnut green beans from the heat, it is time to serve them while HOT! Transfer everything to a serving bowl, and dish it up.** If desired, a simple garnish of a few roasted hazelnuts and some pretty thinly sliced lemon peel looks nice (but is totally optional).

    Lemon Hazelnut Green Beans are garnished and ready to serve.

    The green beans have so much flavor, I’m confident you will enjoy them. The recipe makes enough for 4 side servings, but can be EASILY doubled! The lemon hazelnut green beans pair wonderfully with chicken, beef, pork OR fish, so it’s a versatile side dish for all occasions.

    A look at the Lemon Hazelnut Green Beans, up close in a white bowl.

    I really hope you enjoy this easy, but absolutely DELICIOUS veggie dish. Easy to prepare, and packed with bright flavors, you’re gonna love them. Have a great day, and come back for a visit again soon.

    Looking For More VEGGIE SIDE DISH Recipes?

    You can find ALL of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few delicious veggie side dishes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
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    Author's signature

    Lemon Hazelnut Green Beans
    Prep Time
    12 mins
    Cook Time
    13 mins
    Total Time
    25 mins
     

    Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: lemon hazelnut green beans
    Servings: 4
    Calories Per Serving: 120 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon extra virgin olive oil
    • 2 Tablespoons chopped shallots
    • 1 pound green beans , trimmed/snapped or cut into 2" pieces
    • ½ cup vegetable OR chicken broth
    • 1 large clove garlic , minced
    • ½ large lemon (ZEST OF) , zest only
    • ¼ teaspoon red chili flakes
    • 3 Tablespoons roughly chopped roasted hazelnuts
    • salt & black pepper , to season to taste
    Instructions
    1. Measure olive oil into a large skillet, and spread around to cover bottom of skillet. Heat on medium heat. Once hot (but not smoking), add chopped shallots. Cook, stirring often for 1-2 minutes.

    2. Add green beans and broth to skillet. Stir to combine; cook (uncovered) for 9-10 minutes. When done, broth should have dissipated, and beans should be crisp-tender.

    3. Immediately add garlic, red chili flakes, lemon zest, and hazelnuts to skillet. Stir, to combine. Cook for one minute, stirring OFTEN (so garlic doesn't burn), until beans are heated through. Season to taste with salt and pepper, if desired. Garnish with additional hazelnuts and thinly sliced lemon peel, if desired. Serve immediately.

      TIP: Substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. Enjoy!

    Nutrition Facts
    Lemon Hazelnut Green Beans
    Amount Per Serving (1 g)
    Calories 120 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 10mg0%
    Potassium 307mg9%
    Carbohydrates 11g4%
    Fiber 4g17%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 820IU16%
    Vitamin C 16mg19%
    Calcium 51mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!

    Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

    Cheesy Skillet Potatoes

    Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.
    Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

    If you’re on the hunt for a simple potato side dish for a meal, may I suggest these delicious, yet simple, cheesy skillet potatoes? Potatoes are par-boiled for several minutes to soften, then seared in butter in a skillet, seasoned, and topped with cheese, fresh chives, and a nice dollop of sour cream, to finish.

    This recipe is one I just kind of made up “on the fly”, while trying to figure out a NEW way to serve potatoes for one of our meals. It is fairly simple to prepare, and looks and tastes really good, too! Here’s how to make this side dish:

    What Potatoes Should I Use?

    We LOVE making this easy side dish using either Yukon gold or German butterball potatoes. They are fairly small, which works well for this dish. Both varieties have a naturally “buttery” flavor to them already, and a slightly yellow hue (especially butterballs). You could also use red potatoes if necessary, (but we prefer Butterballs or Yukons golds for their creamy color and flavor).

    I recently dug up over 7 pounds of German butterball potatoes in some half-barrels in our little backyard raised bed garden. I last planted potatoes 5 years ago, but several “volunteer” plants still pop up each summer, so we’ve harvested lots of butterballs every year since then. HOORAY! I used several of our harvested German butterball potatoes to photograph the “how-to’s” of this recipe.

    German butterball potatoes, harvested from our little backyard garden.

    Prepare The Potatoes

    The potatoes need to be par-boiled before “cooking” in the skillet. It’s easy. Par-boiling is simply a quick method used to partially cook food in boiling water to reduce the total cooking time (especially good for hard, dense potatoes).

    Par-boiling helps soften the food, but doesn’t allow it to get cooked all the way through. This process also helps remove a bit of the sugars found in potatoes naturally. Place the clean potatoes in a pot of boiling water (enough to cover potatoes) and gently boil for 8-9 minutes. You should be able to insert a knife into the potatoes easily when finished.

    Par-boiling the potatoes for 8-9 minutes in water.

    Drain, and rinse the potatoes in cold water to help stop the cooking process, once done. Once cool enough to handle, remove the peel from the potatoes (see how YELLOW the butterballs are?). Slice each potato into 1/4″ slices, and set aside.

    After being par-boiled, the potatoes are peeled.

    Cooking Cheesy Skillet Potatoes

    Melt 3 Tablespoons of butter on medium-low heat in a large skillet. Add the sliced potatoes, trying to keep them in a single layer, if possible. Cook for 3-4 minutes without turning (this allows them to get a bit crispy on the bottom). Season by sprinkling potatoes lightly with salt, black pepper, and garlic powder.

    Turn the potatoes to cook the other side. Cook for 3-4 more minutes. The potatoes are done once golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

    Seasoned, round potato slices are cooked in butter in a skillet.Skillet potatoes turn golden brown, and slightly crispy on the edges.

    As soon as the potatoes are “done”, remove the skillet from the heat source. Sprinkle the top of the potatoes with the grated cheddar cheese. Place a skillet lid or foil over the top of the skillet for about a minute.

    The cheese will melt quickly while the potatoes are hot. Once the cheese has melted, remove lid. Sprinkle cheesy skillet potatoes with chopped fresh chives. They will add color and flavor to the dish.

    Cheesy skillet potatoes are topped with grated cheese and chopped fresh chives.

    Serve Cheesy Skillet Potatoes

    To serve, place portions onto serving plates, and place a dollop of sour cream on top of each portion. Serve while potatoes are hot, and enjoy this simple, but yummy side dish.

    The final garnish for the cheesy skillet potatoes is a dollop of sour cream.

    I hope you enjoy this veggie side dish. It doesn’t take too long to prepare, and the cheesy skillet potatoes sure taste good! Thank you for stopping by, and I sincerely hope you will visit again soon. Have a great day.

    Looking For More Side Dishes Using Potatoes?

    You can find all of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few side dish recipes that feature potatoes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Recipe Source: my brain. my hungry brain.

    Cheesy Skillet Potatoes
    Prep Time
    13 mins
    Cook Time
    7 mins
    Total Time
    20 mins
     

    Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices & cheese, served with chives & sour cream.

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: cheesy skillet potatoes
    Servings: 4
    Calories Per Serving: 276 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 5 medium Yukon Gold or Butterball potatoes
    • 3 Tablespoons butter
    • ¼ teaspoon salt and black pepper (EACH) , to taste
    • teaspoon garlic powder
    • ¼ cup grated cheddar cheese , or more if preferred
    • 1 Tablespoon chopped fresh chives
    • 2 Tablespoons light sour cream , for garnish
    Instructions
    1. Place clean potatoes in a pot of boiling water (enough to cover potatoes). Gently boil for 8-9 minutes. You should be able to insert a knife into a potato easily when finished. Drain, and rinse potatoes in cold water, once done. Once cool enough to handle, peel potatoes. Slice potatoes into 1/4" rounds; set aside.

    2. Melt butter in a large skillet on medium-low heat. Add potatoes, keeping them in a single layer, if possible. Cook 3-4 minutes without turning. Season lightly with salt, black pepper, and garlic powder. Turn potatoes to cook the other side. Cook about 3-4 minutes. Potatoes are done when golden brown, and a bit crispy around the edges on both sides. The center of the potatoes should be soft.

    3. Immediately remove skillet from heat. Sprinkle potatoes with cheese. Place a skillet lid or foil over skillet for 1 minute. Once cheese has melted, remove lid. Transfer portions to plates. Sprinkle with chopped fresh chives, and a dollop of sour cream. Enjoy.

    Nutrition Facts
    Cheesy Skillet Potatoes
    Amount Per Serving (1 (1/4 of total))
    Calories 276 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 7g44%
    Cholesterol 32mg11%
    Sodium 281mg12%
    Potassium 907mg26%
    Carbohydrates 38g13%
    Fiber 5g21%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 385IU8%
    Vitamin C 42mg51%
    Calcium 87mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned w/ butter, spices & cheese, served w/ chives & sour cream.

    Cauliflower Mushroom Skillet

    Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.
    Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

    Looking for a flavorful vegetable side dish that doesn’t take too long to prepare, and tastes great? May I suggest this cauliflower mushroom skillet, which can be on the table in just under 25 minutes? It’s DELICIOUS.

    Fresh ingredients abound in this simple vegetable side dish recipe. It is a definite low-carb dish, and it “plays well” with most main dishes, including chicken, beef, pork and fish!

    How To Make This Cauliflower Mushroom Skillet

    Heat butter and olive oil in a large skillet (on medium-high heat) until the butter has melted.  Add the chopped onions to the skillet, and cook them, stirring occasionally for about 3-4 minutes, until light golden brown and softened.

    TIP: If you prefer, you can substitute ghee for the butter. **You can also make this dish vegan (if desired) by using all olive oil, instead of the butter OR ghee.**

    Chopped onions are cooked in olive oil and butter until softened.

    Add whole, cleaned mushrooms (with stems trimmed) to the butter and onion mixture in the skillet. Cook the mushrooms for about 4 minutes (still on medium-high heat). Turn the mushrooms occasionally, letting get nice and golden brown in color on all sides.

    Add the cauliflower florets (all about the same size) to the skillet, and cook for 9-10 minutes. At the end of the cooking time, the mushrooms should be browned nicely, and the cauliflower should be golden brown. The edges of the cauliflower florets should also be a bit crispy! Bottom line… get those veggies browned on all sides as best you can.

    Whole, cleaned mushrooms are added to the skillet.Cauliflower florets are added to the mushrooms in the skillet.

    Add The Vegetable Stock

    Now it’s time to add the vegetable stock (or chicken stock, if using) to the veggies in the skillet. Keep the heat on medium-high heat after you add the stock to the pan. Let it cook for 2-3 minutes (stirring occasionally), until the liquid has slightly reduced in volume.

    Vegetable (or chicken) stock is poured into the skillet with the veggies.

    The final step is to add HALF (1 Tablespoon) of the chopped fresh parsley, minced garlic cloves, and chopped fresh thyme leaves to the skillet. Stir all the ingredients together, and continue to let cook for about 30 seconds, then remove the pan from the heat. TIP: Don’t let it cook too long or the minced garlic might burn and become bitter (and you do not want that to happen)!

    Season To Taste

    Season the dish with salt and pepper, to suit your personal taste, and then transfer the hot veggies to a serving dish. Now you’re almost ready to enjoy this yummy veggie side dish!

    The cauliflower mushroom skillet is seasoned with salt/pepper and garnished with parsley.

    Time To Serve The Cauliflower Mushroom Skillet

    To serve the finished cauliflower mushroom skillet, sprinkle the top of the veggies with the reserved Tablespoon of chopped parsley. Make sure to serve this dish quickly after removing it from the heat, so it stays nice and hot! You should have enough veggies for 4 small servings. YUM.

    A bowl of the cauliflower mushroom skillet side dish, ready to eat.A close up look at the cauliflower mushroom skillet in a white serving bowl.

    I truly hope you enjoy this simple, but delicious cauliflower mushroom skillet. The dish has a good amount of flavor, and some yummy, “good for you” veggies! Thank you for stopping by for a visit. Have a wonderful rest of the day.

    Looking For More VEGGIE SIDE DISH RECIPES?

    You can find all of my vegetable side dishes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes for vegetables, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: Christina, at: eatwell101.com/garlic-mushrooms-cauliflower-recipe

    Cauliflower Mushroom Skillet
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    25 mins
     

    Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: cauliflower mushroom skillet
    Servings: 4
    Calories Per Serving: 186 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon extra virgin olive oil
    • 4 Tablespoons unsalted butter (substitute ghee, if desired)
    • ½ medium yellow onion , chopped
    • 1 pound button mushrooms , cleaned, stems trimmed off
    • ½ head cauliflower , cut into uniform-sized florets
    • 3 Tablespoons vegetable or chicken stock (low sodium)
    • 2 Tablespoons fresh parsley , chopped
    • 1 teaspoon fresh thyme leaves , chopped
    • 4 cloves garlic , minced
    • salt and pepper, to taste
    Instructions
    1. Heat butter and olive oil in a large skillet (medium-high heat) until butter melts.  Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.

    2. Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.

    3. Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.

    4. Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!

    Recipe Notes

    Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.

    Nutrition Facts
    Cauliflower Mushroom Skillet
    Amount Per Serving (1 (1/4 of total))
    Calories 186 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 8g50%
    Cholesterol 30mg10%
    Sodium 76mg3%
    Potassium 619mg18%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 5g10%
    Vitamin A 566IU11%
    Vitamin C 42mg51%
    Calcium 34mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.

     

    Pineapple Peanut Coleslaw

    Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.

    If you enjoy coleslaw, then I am pretty confident you will really enjoy this slight “twist” on the classic side dish! Crunchy, sweet, and lightly flavored with a creamy dressing, pineapple peanut coleslaw will be a big hit at any get together! The great news is that it is SO EASY to make, with minimal effort!

    Pineapple tidbits add a slightly sweet touch to the salad, and roasted peanuts and crisp cabbage add the crunch! Pour the easy to make handmade dressing over the top, give it a toss, refrigerate until ready to serve, and poof! A great tasting salad for your next BBQ or potluck! Here’s how easy it is to make pineapple peanut coleslaw:

    Make The Pineapple Peanut Coleslaw

    One reason this recipe is so easy is because you use a bag of pre-shredded coleslaw mix, which is available in the produce section of most grocery stores. Place the bag of shredded coleslaw mix into a large salad bowl. Add the peanuts, drained pineapple tidbits (remembering to reserve the juice), and sliced green onions.

    Pineapple tidbits, green onions, peanuts are added to the coleslaw mix in bowl.

    Make The Creamy Coleslaw Dressing

    You can make the salad dressing for the coleslaw in no time at all. The ingredients for the dressing include plain yogurt (regular or Greek), apple cider vinegar, pineapple juice (from the can of pineapple tidbits), brown sugar, salt, black pepper, and red pepper flakes.

    Place the dressing ingredients in a medium sized bowl, and whisk together until fully blended and smooth. You can use a wire whisk or a fork to do this, and it will only take about a minute to fully blend.

    The ingredients for the coleslaw dressing are placed in a bowl to mix.

    Coleslaw dressing is whisked together until fully mixed.

    Pour the creamy salad dressing over the top of the coleslaw, and then gently toss, to combine all the ingredients, and fully coat them with dressing. **See how EASY this pineapple peanut coleslaw is to make? Told ya!

    The salad dressing is added to the bowl of pineapple peanut coleslaw.

    Ready To Eat!

    Once the pineapple peanut coleslaw is fully mixed, you can eat it right away, OR you can chill it in the refrigerator for a couple of hours (your choice). My personal opinion is that this coleslaw is definitely BEST when served very cold… just sayin’.  After refrigerating, toss the salad again before serving to get the dressing mixed back in.

    Right before serving, sprinkle a few more peanuts and red pepper flakes on the top of the coleslaw as a garnish, if desired. Serve, and enjoy.

    A closeup of the pineapple peanut coleslaw, after being tossed with the dressing.Peanuts and red pepper flakes garnish the chilled coleslaw.

    Storing The Coleslaw

    Cover any leftovers, and store in the refrigerator for up to 2-3 days. Juice will accumulate on the bottom of the bowl, due to all those juicy pineapple tidbits. No problem… just spoon any unwanted juice out of the bottom of the bowl, and discard!

    Pineapple peanut coleslaw is a delicious side dish... crunchy and sweet!

    I really hope you enjoy this simple, but flavor-filled coleslaw recipe. We love it as a side dish with hamburgers or pulled pork sandwiches, but the coleslaw can also be placed ONTO a BBQ shredded pork sandwich for a tasty, crunchy addition.

    Thanks for stopping by today. I hope you have a great day, and trust you will return for more recipes in the future.

    Looking For More SIDE SALAD Recipes?

    You can find all of my side dish recipes in the Recipe Index, located at the top of the page. A few side salad recipes you might enjoy include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from: asouthernsoul.com/pineapple-slaw/

    Pineapple Peanut Coleslaw
    Prep Time
    10 mins
    Cook Time
    0 mins
    Total Time
    10 mins
     

    Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.

    Category: Salad/Side Dish
    Cuisine: American
    Keyword: pineapple peanut coleslaw
    Servings: 8
    Calories Per Serving: 124 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Coleslaw:
    • 14 ounces shredded coleslaw mix (bagged) , or 3 generous cups homemade slaw mix
    • 20 ounce canned pineapple tidbits , drained (reserve juice)
    • 3 stalks green onions (bulb and stem) , sliced
    • cup roasted salted peanuts , plus more for garnish, if desired
    For Coleslaw Dressing:
    • ½ cup plain yogurt ,regular or Greek
    • 3 Tablespoons reserved pineapple juice
    • 3 Tablespoons apple cider vinegar
    • 3 Tablespoons brown sugar
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon red pepper flakes , plus more for garnish, if desired
    Instructions
    1. Place coleslaw mix in a large salad bowl. Add peanuts, drained pineapple tidbits, and sliced green onions.

    2. Put coleslaw dressing ingredients in a medium sized bowl. Whisk with fork or wire whisk until fully blended and smooth. Pour dressing over coleslaw, and gently toss, to coat and fully combine all ingredients. Serve immediately, or refrigerate 1-2 hours until well-chilled. Garnish with a tiny bit of red pepper flakes and additional peanuts before serving, if desired. Enjoy!

    3. Cover, and store leftover coleslaw in refrigerator for up to 2-3 days. Discard any accumulated liquid that accumulates on bottom of bowl (pineapple juice).

    Recipe Notes

    Substitutions: No peanuts? No problem. You can substitute sliced roasted almonds, or chopped roasted salted cashews.

    Nutrition Facts
    Pineapple Peanut Coleslaw
    Amount Per Serving (1 g)
    Calories 124 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Cholesterol 1mg0%
    Sodium 336mg15%
    Potassium 245mg7%
    Carbohydrates 21g7%
    Fiber 3g13%
    Sugar 17g19%
    Protein 4g8%
    Vitamin A 156IU3%
    Vitamin C 26mg32%
    Calcium 61mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.