Tag Archives: sides

Roasted Pumpkin and Shallots with Sage

roasted pumpkin and shallots and sage

I made this side dish a few days ago for a meal that my church provided for a grieving family after a memorial service.  I had a pumpkin that I needed to use, but I didn’t want to make a pie.  A quick Google search turned up this recipe from Martha Stewart.  I got several compliments about it and enjoyed the spoonful that I ate, as well. In fact, I’m planning on using my other pumpkin to make for Thanksgiving, also.  It’s incredibly simple – practically foolproof and uses very few ingredients.  I recommend it, especially if you’re looking for something to do with those little pie pumpkins you bought for fall decorating.

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Ingredients:

  • 1 medium pie pumpkin (about 4 lbs.), peeled, seeded, and chopped into 1-2 inch pieces
  • 2-4 shallots, quartered lengthwise (I cut mine into eighths and then halved the longest slices.)
  • 3 tbsp. olive oil
  • 1/4 cup fresh sage, roughly chopped
  • Salt and pepper to taste

Directions:

  1. In a mixing bowl, toss together all ingredients until pumpkin and shallots are coated in oil and seasonings.
  2. Spread into one layer onto a large cookie sheet.
  3. Bake at 450-degrees for 30-35 minutes, tossing once halfway through.

 

Happy Thanksgiving!

God bless you!

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Mama’s Baked Beans

baked beans

Hello, again, from your friendly, slow-to-update blogger!  😀  It has been a busy few months:  birthdays, anniversary, buying a house, moving, family reunions, and life in general.  These baked beans have actually made an appearance at two of this summer’s events:  Erin’s, my mother-in-law, birthday party and the church homecoming potluck.  They were lapped up lickedy-split at the party and were over half gone at the potluck.  (In fact, after the party, My Honey’s cousin Caleb told me that I’m the best because I brought the baby and the beans.  High praise, I think.)  Now, I made a large pan of them (bigger than a 9×13) both times, but I do have a small version of the recipe that I will post on here.  It will fit in a nice square baking pan, about 8×8 or 9×9.  It’s my Mama’s own recipe.  She even made a special trip to the house to teach me how to make them before the birthday party.  Seeing Connor had nothing to do with it.  😉

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Ingredients:

  • 2 (15 oz.-ish) can of Showboat pork-n-beans
  • 2 tbsp. yellow mustard
  • 1/4 cup BBQ sauce
  • 1/4 cup picante sauce
  • 1/4 cup packed brown sugar
  • 3/4 lb. bacon, cut into 1/2-inch pieces
  • 2-3 tbsp. brown sugar (for topping)

Directions:

  1. In a mixing bowl, mix together mustard, BBQ sauce, picante sauce, and 1/4 cup brown sugar.
  2. Fold in beans.  Combine well. Pour into baking dish.
  3. In a skillet, half-cook the bacon pieces.
  4. Spread bacon pieces (grease and all) on top of the beans.
  5. Sprinkle remaining brown sugar on top of bacon.
  6. Bake at 375-degrees for about an hour, until the bacon is crispy.

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Hush Puppies

My husband is a big fried food fan.  Of course, I enjoy it, too.  Anyhow, one of his favorite fried foods is hush puppies.  I used to buy them by the bag at the store, but I recently decided to make some homemade.  So I whipped out my Better Homes and Gardens Quick Breads Cook Book, turned to page 78, like the index told me, and sure enough, there it was:  a hush puppy recipe.  I love the caption under the name in the book.  It says, “Especially popular in the South.”  Love it!

At our house, we eat hush puppies with more than just fish.  We even eat them with chicken.  Of course, they generally are a staple side for fish, along with coleslaw and fries.  Hush puppies don’t have to be limited, though.  They are, after all, just cornbread that’s been deep-fried rather than baked.  And another fun fact about hush puppies:  My step-sister Amanda used to call them “shut-up dogs” when she was a little bitty girl of about three.  🙂

This particular recipe is good, but I do make changes to it when I cook them.  For instance, it calls for 2 cups of chopped onions; that’s a lot of onion for this recipe.  I cut it down to about 1 cup.  There are a couple of other changes I make, and I will point them out as I go along.  Now I present the recipe!

Ingredients:

2 cups chopped onion (I use 1 cup and chop it in a food processor.)

1/3 cup water

1 1/2 cup white cornmeal (I prefer yellow cornmeal, so that’s what I use.)

1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 1/4 tsp. salt

1 cup cold water

1/4 cup butter or margarine (I do use this much, but it makes the batter rather thin for handling easily, so you might could try cutting it down to a 2-3 tablespoons.)

White cornmeal (Again, I use yellow cornmeal.)

Shortening for frying

Directions:

In a medium saucepan cook onion, covered, in 1/3 cup of water for 2 to 3 minutes.  Thoroughly stir together 1 1/2 cups cornmeal, flour, baking powder, and salt; stir in the one cup of cold water.  Gradually spoon cornmeal dough into onions. Remove from  heat; add butter or margarine, stirring to melt butter.

Fill pie plate with cornmeal.  Drop 2 to 3 tablespoons of the dough for each hush puppy into the cornmeal.  (I tried this the first time I made these, and they were huge and did not get done in the middle.  I suggest making the hush puppies about 1 tablespoon each.)  Roll in cornmeal and form into oblong shape.  (This really isn’t very easy to do because the dough is not thick enough to shape.)  Fry in 2 to 3 inches hot fat (365-degrees) till done, about 3 minutes.  Drain on paper towel.  Keep warm.  Makes 16.  (If you make them smaller, then you will have many more than that.)

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