Side Dish

  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 Tbsp. butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

Fresh Corn Cakes

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  • 1 onion, chopped
  • 1 tablespoon unsalted butter
  • 2½ pounds boneless skinless chicken breasts
  • 1 quart unsalted chicken broth
  • 1½ teaspoons salt
  • 1/2 teaspoons. freshly ground pepper
  • 24 large hard-cooked eggs, peeled
  • 1 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2  tablespoons fresh lemon juice
  • Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

Chicken Salad Deviled Eggs

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  • 2 pounds dried black-eyed peas
  • water, as needed
  • 2 large onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 2 ribs celery, finely chopped 
  • 1 bunch green onions, sliced
  • 3 cloves garlic, minced
  • 1½ pounds smoked or baked ham, diced
  • 1 ham bone 
  • 1teaspoon salt (optional) 
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 2 large bay leaves
  • black pepper and cayenne pepper
  • 1/2 cup finely minced parsley (optional)
  • hot cooked rice, for serving

Susan's Black-Eyed Peas

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