Archive for Sides

Creamed Corn

Here’s a very southern, very outdoor barbecue, summer side dish. You can serve it hot or cold it’s a matter of preference, I like mine hot. It’s easy, has a great taste from the bacon, and fun little pops of texture from the corn kernels.


6 Ears Fresh Corn

2 Cups Milk

1 Tbs Cornstarch

1 Tsp Sugar

1/2 Tsp Salt

1/4 Tsp Pepper

1 Leek

4 Slices of Bacon

Finely slice your leeks and then rinse thoroughly. Leeks are typically grown in very sandy soil and with their many layers sand can get trapped very easily. You always want to slice and then rinse with leeks. After rinsing pat dry and add to a hot pot with a tablespoon of olive oil in the bottom. Cook over medium to low heat until tender and the white part starts to become translucent, 5-10 minutes.


With a knife remove the corn kernels from the cob and place in a bowl. Set aside between 1-1.5 cups of the kernels. To the remainder of the kernels add the milk and cornstarch before pureeing that mixture. It doesn’t have to be completely smooth just have most of the corn broken down. That’s the creamed part of creamed corn!


Add the creamed corn mixture and the reserved kernels to the pot of cooked down leeks. Add the sugar, salt, and pepper before cooking for 10-15 minutes until everything is hot and the mixture starts to thicken.

Lastly you want to slice the bacon into small pieces and cook in a pan until nice and golden brown.


When the corn is done pour into a serving dish. You can either serve hot or chill this. Either way right before service you want to top it with the bacon. If you put the bacon on before you’re ready to serve it’ll lose that wonderful crispy texture that we all love about bacon.


Servings 12

Serving 1/2 Cup

Calories 88

Fat 2.3 g

Sat Fat .7 g

Cholest 4.9 mg

Sodium 155.7 mg

Carbs 14.5 g

Fiber 1.2 g

Sugars 6.3 g

Protein 4.3 g

Wine Mushrooms

I love wine mushrooms. Mushrooms are like little sponges and they just soak up whatever you cook them in. Wine mushrooms are great over salads or steaks or even over toast as an appetizer. Plus you can make them with the white or red wine of your choosing.


2 Tbs Butter

6 Oz Mushrooms

½ Tbs Minced Garlic

3-4 Tbs Wine

In a small skillet melt down the butter, once melted add the mushrooms and cook over low heat for 3-5 minutes.

Add in the minced garlic and cook an additional 3-5 minutes until there is no liquid remaining.

Slowly and carefully add in the wine. NEVER pour directly from the bottle, the alcohol fumes could catch fire and follow it back to the bottle. Once all the wine is absorbed then it’s ready to serve over whatever you want.

I served mine over a blue cheese and steak salad, yum.

Serves 3

Calories 92

Fat 7.8 g

Sat Fat 4.9 g

Cholest 20.4 mg

Sodium 5.7 mg

Carbs 2.3 g

Fiber .5 g

Sugars .4 g

Protein .8 g

Mushroom Galette


A galette is basically a pie, savory or sweet, that is baked on a tray instead in a pie dish. I love mushrooms in this and the pie crust aspect is just to die for. The goat cheese is also a super nice tangy surprise that plays off the caramelized onion spread really well. It does take some time so be aware.



1 Cup Flour

1 Cup Whole Wheat Flour

1 Tsp Salt

3/4 Cup Cold Butter

1 Tbs Apple Cider Vinegar

1/4 Cup Ice Water


2 Oz Goat Cheese

1 Onion

1/2 Tbs Butter

1/2 Tbs Oil

1 Tsp Minced Garlic

2 Tbs White Wine

16 Oz Mushrooms

1 Tsp Oil

1 Tsp Salt

1/2 Tsp Pepper

1 Tsp Garlic Powder

2 Tsp Parsley

1 Egg

So first you want to start your caramelized onion spread because it will take the longest. Dice the onion and place it with the butter and oil in a pan over low heat. Stir frequently so that the onions don’t burn.

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While the onions are going you can start on your crust. Combine the flours, salt, and butter. Pulse that until you get a find crumbled sand texture.

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Once you reach the sandy texture add in the apple cider vinegar. Turn that on low and carefully pour your super cold water in until the dough just starts to come together.

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Carefully and quickly roll that out into an 18 inch round and then place that in the fridge.

**Most pie crust recipes would have you rest and chill the dough before rolling them I like to reverse that. If I roll it and then chill it when it’s ready to be used I won’t be over working that butter.**

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Back to the onions! When they all have a nice dark brown color you want to stir in the garlic and white wine. Cook for another 5 minutes just to absorb that wine before removing from heat. Place them in a food processor and process till smooth.

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Now you’ll want to prepare the mushrooms. Chop them into larger pieces. Stir in the oil, garlic, salt, pepper, and parsley. Set the mushroom mix to the side.

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Take your cold crust out of the fridge and spread 3/4 of your goat over the bottom of the crust. Leave a 1 inch rim on the outside. Spread the caramelized onion spread over the top.

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Lastly the mushroom mix. Pile the mushrooms on top and sprinkle the remain but of goat cheese over the top.

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Fold the crust up and over the mushrooms forming little over lapping pleats.


Brush the edges with an egg wash and bake at 400 °F (205 °C) for 25-30 minutes or until the crust is nice and golden brown.

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Slice and serve. I personally think this goes great with steak and salad. It also makes really good leftovers for a savory breakfast with eggs.

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Serves 8

Serving 1 Slice

Calories 310

Fat 21.1 g

Sat Fat 12.4 g

Cholest 64.4 mg

Sodium 440.7 mg

Carb 26.1 g

Fiber 3.1 g

Sugar 2.5 g

Protein 5.8 g

Fig Balsamic Sugar Peas


This is a great sweet and savory vegetable side dish that’s easy to make. It’s quick and simple. The fig balsamic vinaigrette can go over more than just sugar snap peas too. It goes great with roasted broccoli and on regular salads.


1/2 Tsp Garlic

1/2 Tsp Dijon Mustard

1/4 Cup Champagne Vinegar

1/4 Cup Balsamic Vinegar

1/2 Cup Olive Oil

1/4 Cup Dried Figs

1/2 Tbs Oil

1 Lb Sugar Snap Peas

In a small bowl mix together the 1st four ingredients in a bowl.

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Now you have to emulsify the oil into the vinegar. Carefully drizzle the oil in a thin continuous stream while you continuously whisk the mixture. If you don’t keep whisking while you add the oil in then you risk the oil and vinegar separating.

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Chop the dried figs and add them to your vinaigrette. Set that to the side until the snap peas are ready.

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Heat a large skillet over medium heat with the 1/2 tbs of oil. Once hot add in the snap peas and saute for 3-5 minutes until warm.

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Toss the snap peas in a 1/3 cup of the fig balsamic vinaigrette and save the remainder to use on other dishes. Serve warm.


Nutrition for snap peas with 1/3 of balsamic dressing.

Serves 5

Calories 127

Fat 9 g

Sat Fat 1.2 g

Cholest. 0 mg

Sodium 9.2 mg

Carbs. 8.9 g

Fiber 2.5 g

Sugars 5.2 g

Protein 2.5 g

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