Showing posts with label Vegetables. Show all posts

Wednesday, September 3, 2025

Cheesy Creamed Corn

Whole kernel frozen corn and creamed corn, paired up with a thickener and shredded cheese for a quick and easy, cheesy creamed corn your family will love.

Cheesy Creamed Corn

I realize we're on the waning side of in-season summer corn, so while you might just find the last of some fresh corn at the market, as I write this it's September and we're heading into fall.

Think about it. September.

Meaning Thanksgiving and Christmas are right around the corner and this is a great side dish for either of those holidays. Others too and, it works well with a slow cooker! I'd say worth a bookmark.

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Friday, May 9, 2025

Air Fryer Roasted Asparagus

Fresh asparagus, trimmed, tossed with extra virgin olive oil and seasonings and air fried.

Air Fryer Roasted Asparagus

I love asparagus and I especially love it roasted and let me tell you, if you haven't tried it in your air fryer, you don't know what you're missing.

Roasting really brings out the sweetness in vegetables and intensifies the flavor and the air fryer is just another great option.

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Saturday, October 5, 2024

Green Beans with Almonds

Fresh green beans, trimmed, cut and blanched, prepared with onion, garlic and toasted almonds and finished with lemon, salt and pepper.

Green Beans with Almonds

Green beans are a very common vegetable side in this house because even my veggie adverse hubby, known here as The Cajun, will eat them!

I have to give some kudos to the man though, because since I've been blogging food, he has gotten a bit more adventurous with trying different veggies and other dishes that, frankly, he once would not touch. Typically if I put it on his plate, he'll try it and many times, says how good it was!

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Friday, August 16, 2024

Shrimp and Pasta with Vegetables (Primavera)

Linguine pasta in a cream sauce with a mix of vegetables and shrimp.

Shrimp and Pasta with Vegetables

This dish came about when I found quite a few mixed bags of frozen vegetables up in my freezer that I had bought for something very specific that I had intended to make - but forgot about. That happens to me alot!

And I know, you're gonna say "now Mary. That's pasta primavera!" Well, yes, to a certain degree, it is!

Pasta primavera is an American dish of pasta in a cream sauce with fresh vegetables, typically fresh spring vegetables, and the primary difference here is that instead of those typical fresh vegetables, I used those frozen ones.

Waste not, want not, and plus, it shaves off a little time!

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Sunday, October 15, 2023

Cabbage Creole Casserole

A cabbage casserole made with the trinity of southern vegetables sauteed in bacon drippings and butter, chunks of cabbage, diced tomatoes and topped with shredded cheese and buttered breadcrumbs.

Cabbage Creole Casserole

I love cabbage. My husband? Well, not so much. I honestly don't know what is wrong with him! Just kidding y'all, but let's just say that I'm the lover of veggies in this family, not him.

Seriously though, 99% of the time when I buy a head of cabbage, I keep it pretty simple making either a simple boiled or classic fried cabbage, two of my top cabbage favorites. Even still, I am always trying new things with it too.

Yes. Even if it means that I'll be eating on it for a week, while I still have to think about what my hubby is gonna eat too!

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Wednesday, April 19, 2023

Slow Cooker Fresh Green Beans

Fresh green beans, slow stewed Southern-style all day, with fatback, salt pork or bacon and potatoes, prepared in the slow cooker.

Slow Cooker Fresh Green Beans

I love green beans!

Well, truth is I love vegetables in general really, but green beans are my number one most prepared side dish, because they're an easy, tasty side dish and thank goodness my veggie adverse husband eats them too.

They are my in a hurry go-to side when I need to add something green to a plate of protein and carbs and they're much quicker than whipping up a garden salad, although in reality, my hubby thinks a plate of torn up iceberg lettuce qualifies as a salad!

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Friday, April 15, 2022

Smothered Cabbage with Salt Pork

Cabbage, tossed with salt pork and onion and smothered down with a little chicken broth. Simply seasoned, satisfying, comfort food.

Smothered Cabbage with Salt Pork

I love cabbage. Any way really, but most often when I pick up a head of cabbage thinking I might prepare something new for the website, most of the time I go with the simple fried cabbage I love so much.

It's actually pretty close to this version, though bacon based, and for some folks, as much as a full pound of it!

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Monday, February 7, 2022

Roasted Carrots and Sweet Potatoes

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.

Roasted Carrots and Sweet Potatoes

I love roasted vegetables, and this is the time of year - when you don't mind turning on your oven - to get your fill of them!

Roasting really brings out the natural sweetness and enhances the overall flavor of vegetables and you just can't beat the ease of preparation.

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Wednesday, February 2, 2022

Soup Meat Vegetable Beef Soup

A rich, hearty mixed vegetable beef soup, made with The Bouilli of a soup meat roast and bone broth.

Soup Meat Vegetable Beef Soup with Bone Broth

In case you missed my previous post for The Bouilli, this is the Beef Vegetable Soup that I made after preparing the initial meal of "boiled meat with juices," served with rice.

In short, Creole Bouilli refers to the preparation of a beef roast that is slow-braised (you don't really want to boil it) for several hours, completely covered in liquid, and to which I added some seared beef bones.

While you can use any leftover roast for this soup, of course, the outstanding flavor of The Bouilli makes a knock your socks off soup. To learn more about The Bouilli, tap that link and learn all about it!

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Friday, December 3, 2021

Rotel Corn Casserole

A delicious corn casserole side dish, made with a good seasoning base of bacon and drippings with onion and bell pepper, a light roux, and just a touch of sour cream along with some Rotel diced tomatoes with green chilies.

Rotel Corn Casserole

I just love corn and I especially love the versatility of it!

Don't get me wrong - I love it pretty good right from the cob, unadorned, with the exception of some butter and salt, of course, and there are a lot of ways to prepare it just for that. One of my top favorites is the no-shuck, no silking, 4-minute microwave method, especially when I need just an ear or two for another dish.

Of course, fresh corn on the cob is best at its peak and in season, but it's now available year-round, and though you pay a little more for it, I still find it to be pretty tasty even though it's having to do a bit of traveling. I also enjoy both frozen and canned corn, and you'll find a wide variety of recipes using all of those right here on my website.

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Friday, July 16, 2021

Veracruz Hot Corn Dip

A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.

Veracruz Hot Corn Dip

I based this corn dish off of one that I saw in Eva Longoria's cookbook, Eva's Kitchen: Cooking with Love for Family and Friends. It sounded a little like maque choux, but with some spicy flair, which it most certainly has!

Veracruz corn was a popular dish on the menu at the now shuttered Beso Steakhouse in Hollywood, owned by Longoria, and though I believe it was considered a side dish on the menu, I really enjoyed it best as an appetizer, served hot with some crisp tortilla chips.

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Wednesday, April 7, 2021

Oven-Roasted Asparagus

Fresh asparagus, oven-roasted with an olive oil and lemon vinaigrette. Top with cheese and buttered bread crumbs for a gratin.

Oven-Roasted Asparagus

Asparagus is my number one spring veggie. Yes, I know that it's available year round these days, but out of season it's not the best in my little ole humble opinion. The spears are often tiny and tough, and not nearly as flavorful as when they are at peak and in season in April and May.

It's very easy to cook also, with my number one favorite being a butter-steamed skillet method, followed by oven roasted. Air frying is really good too!

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Sunday, October 4, 2020

Instant Pot Honey Glazed Carrots

Fresh carrots, steamed in the Instant Pot, then tossed with a honey based butter glaze.

Fresh coin cut carrots, steamed in the Instant Pot, then tossed with a honey based butter glaze.

Instant Pot Honey Glazed Carrots

I tell y'all what. I am sure enjoying my Instant Pots {affil link} and I've used them an awful lot. To be fair, I have also enjoyed the other brands of electronic pressure cookers that were born before the IP brand was all the rage, all of which I still have, but what I'm saying is that you just cannot beat the ease of preparation and time savings with this appliance.

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Thursday, June 18, 2020

Grilled Squash with Herbs

Thickly cut slices of summer squash, tossed with extra virgin olive oil, salt and pepper, and a mixture of dried herbs, then grilled.

Grilled Squash with Herbs

I hesitated to share this "recipe" at first but then I thought hey, the first time I ever wanted to grill squash, I had to look up "how to grill squash" because I wanted to do it right, so hopefully it will be helpful. There is always somebody, somewhere just learning to cook.

Besides y'all. Doesn't that just look scrumptious? It's really quite simple, but along the way I've discovered a couple of helpful tips.

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Thursday, December 12, 2019

Unbundled Green Beans with Brown Sugar Sauce

Fresh green beans, blanched, tossed with bacon and onion, then baked in a brown sugar glaze.

Fresh green beans, blanched, tossed with bacon and onion, then baked in a brown sugar sauce.

Unbundled Green Beans

No doubt at some point you have seen or made bacon wrapped green bean or asparagus bundles. Marinated with either a brown sugar sauce or a seasoned olive oil vinaigrette, then wrapped in bacon and broiled, baked or grilled, they are indeed delicious, but pretty time intensive to make. This recipe gives you the flavor, in a casserole form, without so much work.

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Saturday, November 23, 2019

Honey Roasted Carrots

Oven roasted chunks of carrots, tossed with olive oil, seasonings, cayenne, balsamic vinegar and honey.

Honey Roasted Carrots

One of the best ways to bring out the flavors of vegetables is to roast them and carrots really shine. Bring them beyond the typical oil, salt and pepper with a few special enhancements and you've got a dish that is fit for your holiday dinner table.

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Tuesday, June 18, 2019

Fiesta Confetti Corn

A mixture of fresh corn, cut from the cob, sauteed with Vidalia onion, sweet and hot peppers, and finished with southwestern seasonings.

Fiesta Confetti Corn

You've probably seen this version of canned corn at the grocery market, though it has gone through several renames. Once referred to as Mexicorn, it then became Fiesta Corn and I think now, is mostly referred to as a Southwestern style corn.

It's basically just a mixture of corn with onions and peppers - both sweet and hot - finished with some southwestern seasonings. I use some version of this corn in quite a few recipes, but it's also good as a simple side dish, and even better when it's homemade. Here's how to make it.

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Tuesday, October 9, 2018

Squash Casserole with Shrimp and Corn

A simple and easy side dish casserole made with diced yellow squash, bacon, small shrimp and corn.

Squash Casserole with Shrimp and Corn

Yeah, yeah, I know... everybody is all about pumpkins, soups, stews and fall dishes right now, but I'm still working on end of summer amid these nearly 100 degree days we're still having along the Mississippi Gulf Coast. That hasn't stopped me from making fall favorites like chicken and dumplings, shortcut shrimp etouffee and Cajun-style chicken and andouille gumbo, because I've fixed all of those the last couple of weeks!

This recipe involves the use of yellow straightneck or crookneck squash, a veggie once relegated strictly to the summer months, but now available slap dab in the middle of winter these days. I admit, it's nice but I can't quite get used to that, although you still can't beat the flavor of one that's plucked right out of your backyard.

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Tuesday, September 18, 2018

Summer Vegetable Gumbo - Garden in a Pot

A mix of summer's best veggies like sweet onion, fresh corn, zucchini, yellow squash, tomatoes, green beans, sweet bell pepper and okra, a perfect dish for the veggie lovers!

Summer Vegetable Gumbo - Garden in a Pot. A mix of summer's best veggies like sweet onion, fresh corn, zucchini, yellow squash, tomatoes, green beans, sweet bell pepper and okra, a perfect dish for the veggie lovers!

Summer Vegetable Gumbo - Garden in a Pot

Let's have a last hurrah for summer y'all! We are finally at the end of it this Friday, well, at least according to the calendar. There won't be any fall-like temperatures showing up here in the Deep South for awhile yet even then. In fact, the past two days there has been a heat index advisory of 110 degrees. Hey, the good news is this dish can be served hot, warm or at room temperature!

I love vegetables, and this stew is loaded with the summer vegetables I love.

Other than just a general vegetable stew, I actually wasn't quite sure what I wanted to call this recipe when it was all said and done, but when I opened the stored container to heat up a serving the next day, and the aroma immediately spoke gumbo to me, so that's what I settled on.

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Thursday, August 30, 2018

Skillet Green Beans

Fresh green beans, quickly skillet blanched, then stir fried with sweet onion, garlic, a hint of brown sugar and herbs.

Skillet Green Beans

I love green beans. They're easy to grow, but even if you don't grow them, they're readily available and reasonable, and you can even buy them in the middle of winter these days. It's one of the few vegetables The Cajun will eat, so we eat them in one form or another pretty often.

As to cooking them, let's face the truth here. If you are from the south, you, probably, like me, aren't super fond of crispy green beans, unless, of course they are battered and fried. You, like me, likely rather love the slow-stewed green beans that cook down forever.

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