Side dishes, Winter, American Recetas

World's Best Roasted Creamed Corn

A velvety, rich and extremely flavorful side dish - commonly overlooked. I have adapted this recipe from one…

Texas Chuck Wagon Pinto Beans

This dish is all about FLAVOR. San Antonio and Ft. Worth are my two favorite places to be when in Texas. This recipe was inspired by some dining…

Smoked Gouda Mac and Cheese

Everyone will thank you for this one make double if you have big eaters this has never failed me .... This is a very heavy, creamy filling side…

A Simple and Tasty Stuffing Made Skinny

There are hundreds of ways to make stuffing. It can be moist or dry, prepared with French, sourdough, or…

Green Beans, New Potatoes and Bacon

A delicious side to serve with meat, or as a main luncheon dish with salad. Honestly I could almost eat a…

Roasted Garlic & White Cheddar Mashed Potatoes

This is both very flavorful and versatile, pairing with red meat dishes and fowl. If you cannot obtain…

Cranberries with Jezebel Sauce

If you don't care for the tart tang of cranberries - try this. My dear friend, Gail, serves this dish her way frequently and everyone likes it…

Skinny Au Gratin Potatoes

Wait until you taste this amazing potato dish! Perfect for Easter dinner…It's pretty much the richest low fat or regular potato dish I’ve ever…

Pineapple Rice with Green Soybeans

This colorful rice side or vegetarian entrée is a healthy and novel departure from same-old, same-old steamed…

Hasselback Potatoes

We love these sliced, baked potatoes with cheese and bacon. We bake the potatoes and cool them ahead of time so they’re easy to quickly prepare.…

Crockpot Baked Potatoes

Technically these are not "baked" as in oven-baked. But this method yields surprisingly close results to the traditional baked potato. I had strong…

Grilled Asparagus

Garlic Herbed Sweet Potatoes

TRY THIS AT EASTER - it is a signature dish! It is sweet and savory with fresh herbs, dairy products and chicken broth. This is a North…

Bacon Mac (Macaroni & Cheese with Bacon)

It's hard to improve on an American classic, but I think this recipe based on Cooking Light Magazine (9/09)…