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Roxy’s Kitchen Chatter/Sides


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Green Beans With Bacon:

 

ingredients:

 

6 Slices Bacon, Cut Into Little Pieces

2-(16-oz.)-Cans Green Beans, Drained

1/4 Cup Onion, Diced

1 Tsp. Garlic, Minced 

2 T. Butter

1/2 Cup Chicken Broth

1 Tsp. Sugar

Pepper, To Taste

 

Directions:

 

Place bacon in a large skillet on med-high heat.

 

Once bacon is cooked, remove from pan and drain.

 

In a medium saucepan combine green beans, bacon, chicken broth, butter, onion, garlic, and sugar.

 

Bring to a boil then lower heat to medium.

 

Cover saucepan and let simmer about 15 minutes, or until green beans are tender.

 

Drain excess juices and serve.

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  • Roxy15 changed the title to Roxy’s Kitchen Clatter/Vegetables

Cauliflower Cheddar Fritters:

 

 

1 Cup Flour

1 Tsp. Baking Powder

1/2 Tsp. Salt

1/4 Tsp. Pepper

1 Egg

1/2 Cup Milk

1 Tsp. Melted Butter

1 Cup Chopped Raw Cauliflower

1 Cup Shredded Cheese

***I Will Use Cheddar

1/2 Cup Finely Chopped Onion

 

Directions:

 

Make a smooth batter with first 7 ingredients. Mix in next 3 ingredients. For best results, refrigerate for an hour or so (but not necessary). Drop by spoonfulls into hot oil and deep fry til brown and crispy. 

 

Sprinkle with salt immediately upon removing from oil.

 

Serve with your favorite dressing.

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19 hours ago, Roxy15 said:

Cauliflower Cheddar Fritters:

 

 

1 Cup Flour

1 Tsp. Baking Powder

1/2 Tsp. Salt

1/4 Tsp. Pepper

1 Egg

1/2 Cup Milk

1 Tsp. Melted Butter

1 Cup Chopped Raw Cauliflower

1 Cup Shredded Cheese

***I Will Use Cheddar

1/2 Cup Finely Chopped Onion

 

Directions:

 

Make a smooth batter with first 7 ingredients. Mix in next 3 ingredients. For best results, refrigerate for an hour or so (but not necessary). Drop by spoonfulls into hot oil and deep fry til brown and crispy. 

 

Sprinkle with salt immediately upon removing from oil.

 

Serve with your favorite dressing.

DBF5A3B5-283A-4EC5-BDC3-74360A2B6207.jpeg

 

These are great to toss in some buffalo sauce or any other hot wing sauce.

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  • Enhance changed the title to Roxy’s Kitchen Clatter/Sides

Hey @Roxy15 - this thread was originally labeled as "Roxy's Kitchen Chatter/Vegetables," but I reclassified it as "Sides" so that a wider variety of content could go in here. I don't think we necessarily need a unique thread for different types of meal sides.

 

Thanks!

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  • Enhance changed the title to Roxy’s Kitchen Chatter/Sides
  • 2 weeks later...

Hush Puppies:

 

***Approx. 12-13 Pieces

 

3/4 Cup Yellow Cornmeal
1/4 Cup All-Purpose Flour
1/2 Tsp. Salt
1 Heaping Tsp. Baking Powder
1 Small Onion, Finely Chopped
1/2 Cup Diced Sharp Cheddar Cheese
1 Large Egg
1/2 Cup Milk
Vegetable Oil, For Frying
***I Would Sprinkle In Some Creole Seasoning Or Cajun Seasoning

 

In a bowl, combine the cornmeal, flour, salt and baking powder. 

 

Add the onion, cheese, egg and milk and combine well. Allow the batter to rest for 15 minutes. Heat the oil in a deep fryer or skillet to 350 degrees. 

 

In batches, drop the batter by tablespoon fulls into the oil and fry for 2-3 minutes, flipping them until golden brown. 

 

Remove them to a pan with a cooling rack over it.

 

***I would serve Ranch Dressing with it or some kind of dipping sauce,

 

 

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Creamed Peas & Potatoes:

 

2 Large Potatoes-(Or Several New Potatoes)

2 T. Butter

2 T. Flour

1 Cup Cream

1 Cup Milk

3 Cups Fresh Shelled Peas Or Frozen

1-1/2 Tsp. Chicken Bouillon Granules

Pepper, To Taste

 

If you are using new potatoes you just boil them in water until tender. If you are using regular potatoes, peel them and cut them into large, 1-1/2 inch cubes. Boil in salted water until tender.

 

Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. 

 

Whisk in the flour and then the cream and milk. 

 

Cook over medium heat, whisking until thick and smooth. 

 

With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through. 

 

By this time your potatoes are pretty close to being done.

 

Drain the potatoes and add them to the white sauce. 

 

Stir in pepper,if desired. 

 

Do not over cook. 

 

You want the peas to remain crisp and not get soggy like canned peas!  

 

Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.

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Note:

 

This tip is from a chef who is a friend of mine on a recipe forum.

She said that the chef told her to freeze breaded foods and not to refrigerate ahead of time because the breading could fall off if just refrigerated.

 

Onion Rings:

 

In the video, he froze the rings for an hour after slicing the onions, then he breaded them and then he froze them again while heating up the oil,

I didn’t have time, so I didn’t do that.  

 

After having those onion rings from the car wash the other day, I made it my mission to come up with a recipe to make them at home!  

 

I made homemade onion rings for the first time today and in my opinion, they turned out great!  They were crunchy and that’s the way I  like them!  After looking at you tube videos and other sites, I combined some recipes. 

 

I won’t ever buy grocery store onion rings again when I can make them at home.  

 

This was a little time consuming, so the next time I make them, I will prepare them ahead of time and put them in my Tupperware container and freeze them until ready to fry.

 

This is how I made them, I eyeballed it some.  Here is the recipe with notes.

 

The pictures aren’t the prettiest, but. they sure were good.  They look kind of burnt, but, they were golden brown.

 

Onion Rings:

 

Large White Onions
***Use How Many You Need

Cut the tops off both ends of your onions.

Cut into thick rings; push the center out; separate into onion rings; put in a dish that will hold them or in a bowl; cover the onions with milk.

 

You are suppose to leave the milk covered onions in the refrigerator for at least an hour, but, I refrigerated them overnight.

 

When time to deep-fry the onion rings, put 3 dishes on your countertop.

 

In One Dish:

 

Add Flour
****I can’t tell you amounts because it depends on the thickness of your rings and how many rings you have.

I also sprinkled in some Lawry’s Seasoned Salt & Some Tony Chachere’s Cajun Seasoning.

***Add any seasonings you like!  

 

In Second Dish:

 

Whisk enough eggs to dip your onion rings.

 

In Third Bowl:

 

Put equal amounts of Panko Breadcrumbs and Crushed Saltine Crackers.

 

***You want enough to coat the onion rings.  You may have to do this more than once in case you run out.

 

Steps:

 

1. Dip onion rings in flour.
2. Dip in eggs.
3. Put onion rings in Panko Breadcrumb/Saltine Cracker Mixture
4. Dip the onion rings in eggs again.
5. Put the onion rings in Panko Breadcrumb/Saltine Cracker Mixture.

 

Put oil in Presto Fry Daddy.

 

Hear oil for 10 minutes.  

 

Add onion rings and fry until golden; watch them , because they don’t take long...a minute or two!  WATCH THEM!

 

Put onion rings on a paper towel-lined plate

 

***I like spice so I sprinkled a little salt, pepper and a touch of cayenne pepper over the onion rings.

 

Serve with your favorite dip.  

 

***I Used Homemade Hidden Valley Dressing.

 

***1 Pkg. Hidden Valley Ranch Salad Dressing & Seasoning Mix
1 Cup Kraft Real Mayonnaise
1/2 Cup Milk

 

Put all ingredients in a bowl; whisk.

Put in a mason jar or an empty salad dressing jar; refrigerate.

 

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