Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.

Jasper Fries (Potato Wedges)

6 medium potatoes

2 T. butter, melted

2 T. oil

1 t. seasoned salt

Cut potatoes into wedges. Place butter, oil, and salt in plastic zip bag. Add potatoes and shake to coat. Place in single layer on greased baking sheet. Bake at 450 for 30-45 minutes or until tender and golden.

Note: I balance the wedges with the skin side down and pointed edge up so I don't have to turn them over half way through cooking.

Potato Pancakes

2 cups mashed potatoes

1 cup flour

1 onion, finely diced

1 egg

1/2 t. pepper

1/2 t. salt

oil

chive, optional

Mix potatoes, flour, onion, egg, pepper, and salt in a bowl until batter consistency. I had to add a little milk and the batter was still very thick. Heat oil in skillet over medium heat. Drop circles of batter into hot oil. Cook until golden brown on each side. Set on paper towel. Garnish with chives, if desired.

From All Recipes

Cheesy Rice

1 T. olive oil

1/4 cup onion, chopped fine

1/2 t. salt

1 cup white rice

2 cups chicken broth

Cheese sauce:

1/2 cup cheddar cheese, shredded

1/4 cup sour cream (or greek yogurt)

1/4 cup mayo

1/4 cup milk

1/4 t. garlic

Saute onions (and celery) in oil until soft. Add salt. Stir in rice and chicken broth. Bring pot to a boil. Reduce to low and cover with tight fitting lid. While rice is cooking, whisk together all the ingredient to make the cheese sauce. When rice is done, pour cheese sauce over rice and stir to combine. Rice is ready when cheese is melted. 

Serves 5. I double it.

Adapted from: https://momsdinner.net/cheesy-rice/

Easy Lo Mein Noodles

8 oz. spaghetti noodles, cooked and drained

Mix for sauce:

1/3 cup soy sauce

1/4 cup teriyaki sauce

1 T. wine vinegar

2 t. sesame oil

2 cloves minced garlic

1 T. honey

Veggies to equal about 1 cup:

thinly sliced - carrots, peppers, onions

plus anything else you have on hand - pea pods, broccoli, celery, green onion

1 T. olive oil

In a large skillet heat olive oil over medium heat. Add veggies and cook until tender. Remove veggies and add sauce. Simmer until slightly thickened. Add in veggies and prepared noodles. Toss to combine.

Makes about 8 side dish servings.

Coleslaw

 2 t. apple cider vinegar

2 T. sugar

1/8 t. dry mustard

1/4 t. salt

1/4 t. pepper, optional

1/2 cup mayo

10 oz finely shredded cabbage (chopped if you want)

1/4 cup shredded carrots

Mix mayo, vinegar, sugar, mustard, salt, and pepper in a small bowl. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours.

From ChickFilA

Everything Brussel Sprouts

2 lbs. Brussels sprouts (I get the big bag from Costco)

4 T. olive oil

2 tablespoons everything bagel seasoning

Preheat your oven to 400. Trim the ends off of the sprouts. Cut in half or quarters if they are really big. Line a baking sheet with parchment and spread sprouts on sheet. Drizzle with olive oil and toss to coat. Bake for 12 minutes. Remove sheet from oven and sprinkle the everything seasoning over the sprouts. Return to the oven and bake for another 12-15 minutes or until tender and crispy. Serve immediately.

Trevor's Easy Mexican Rice

2 T. olive oil
1 cup white rice
2 cups chicken broth
1 can tomato juice (5.5 oz)
salt and pepper to taste

Heat oil in a skillet on medium high heat. Add the rice and cook until slightly brown the rice, stirring frequently. Add broth, tomato juice, salt and pepper. Stir well. Reduce heat to simmer and cover tightly with a lid. Cook about 20 minutes or until the liquid is absorbed. Remove from heat and let sit a few minutes before serving.

Serves 6. I doubled it.

Radish Home "Fries"

1 lb. radishes, washed and trimmed

1 small onion, diced

2 T. butter

1 T. oil

salt and pepper to taste

Cut radishes into small cubes. Heat butter and oil in skillet. Add radishes and cover pan. Cook until almost soft. Add onions. Continue to cook uncovered over medium heat until nicely browned, stirring frequently. Season with salt and pepper.

Makes 4 servings. I double or triple this recipe.

Creamy Cucumber Salad

1-3 cucumbers (depending on size)

1/3 cup sour cream

3 T. mayo

1 t. minced garlic

2 T. fresh dill (or 1 T. dried)

dash of lemon juice

salt and pepper to taste

Peel cucumbers, if desired. Mix all ingredients except cucumbers. Toss cucumbers with dressing. Cover and chill until serving time. If making ahead, keep cucumbers and dressing separate until about an hour before serving.

Sweet Corn Cake (Chi Chi's Copycat)

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 pkg frozen corn (10 oz), thawed

1/3 cup sugar

3 T. corn meal

2 T. heavy cream

1/4 t. baking powder

1/4 t. salt

Grease 8 inch square baking pan. Beat butter until creamy. Gradually add in masa. On low, beat in water. In food processor, process corn until coarsely chopped. Stir processed corn into masa mixture. Add sugar, cornmeal, cream, baking powder, and salt. Mix well. Put into baking pan. Cover with foil and place into larger baking pan. Fill outside pan about half way with boiling water. Bake 50 minutes or until set. Remove from hot water and let stand 15 minutes. Use scoop to serve.

Claudia's Caucasian Concoction (Salsa)

2 cans (14.5 oz.) fire roasted diced tomatoes
6-8 jalapeños
1-2 cloves garlic
1/2 - 1 bunch cilantro
1 bunch green onion
1 t. oregano
1/2 t. chili pepper
1/2 t. taco seasoning mix
1/2 t. black pepper
1/2 t. salt

Bring jalapeños to a boil until dull green, but still firm. Let cool then remove stems and most but not all seeds. Put all ingredients in food processor or blender. Process or blend. Adjust seasonings as desired.

From Claudia Parra

Tomato Onion Cheese Casserole

 4 T. melted butter

1 clove garlic, optional (Gram Linda leaves it out)

3-4 T. flour

1 t. sugar

1/2 t. salt

3/4 cup milk

1/8 t. each oregano and basil

2 lb. canned tomatoes, drained and coarsely chopped

1 small jar (7 oz) pearl onions (Gram Linda uses Aunt Nellie's Whole Holland Style Onions)

3/4 cup cheddar cheese, shredded - plus more for on top

Saute garlic in butter until soft. Add flour, sugar, and salt. Mix well. Add milk and whisk until smooth. Stir in seasonings, tomatoes, onions, and cheese. Pour into a buttered baking dish. Sprinkle with additional cheese. Bake at 350 degrees for 50 minutes.

*For Thanksgiving, make a day ahead. Reheats well.

*From Grandma Kathleen "La" McCormack

Cranberry Relish

1 unpeeled orange, cut and seeded
1 12 oz. package cranberries, rinsed and drained
3/4 cup honey (or sugar)

Process orange and cranberries in food processor until evenly chopped. Transfer to bowl and mix in honey (or sugar). Refrigerate.

For Thanksgiving, make ahead and store in refrigerator.

From MOMYS Digest #9015
11/18/07

Creamed Spinach Dish

~20 oz. frozen, chopped spinach (from bag or box)
16 oz. sour cream
4 t. beef bouillon
8 t. dried onion
1 t. onion powder
1/4 t. pepper
1 cup shredded, cheddar cheese

Drain spinach well. Mix spinach with sour cream and spices. Spoon into greased casserole dish. Top with shredded cheese. Bake at 350 for about 25 minutes or until heated through.

For Thanksgiving, make ahead and put in fridge.

White Dinner Rolls

2 cups warm water
6 cups flour
4 T. dry milk
7 T. sugar
2 t. salt
6 T. butter,
4 t. yeast

In Bosch mixer...
1. Mix water, sugar, and yeast. Let sit 5 minutes
2. Add salt, milk, butter and mix.
3. Add 2 cups flour and mix for 2 minutes
4. Add remaining flour one cup at a time.
5. Knead 7 minutes
6. Move dough to greased bowl and let rise until double (60-90 minutes).
7. Shape dough into preferred roll shape.
8. Rise again until almost doubled.
9. Back at 350 for 15-20 minutes or until golden brown.

Makes 32 (1.5 oz) rolls.

Original recipe was half of this in the bread machine.

Sweet Potatoes

6 large sweet potatoes
1/2 cup heavy cream (or milk)
4 T. butter
2 T. molasses
1/4 t. nutmeg
1/4 t. cinnamon
1 t. salt
1/2 t. black pepper

Scrub potatoes, prick several times with a knife, and bake on lined baking sheet for 1 hour or until very soft. Remove from oven and scoop out insides as soon as they are cool enough to handle. Place potatoes into bowl and mix in all other ingredients. Transfer to baking dish. Bake for 20-30 min or until heated through.

For Thanksgiving, make ahead and put in fridge.

Twice Baked Mashed Cauliflower

1 large head cauliflower

4 oz. cream cheese

1/2 cup sour cream

1/4 cup parmesan cheese

1 cup cheddar cheese, for topping

Optional add ins:

1/4 c. bacon pieces

1/4 c. chives or green onions

Frank's Hot Sauce

Cut head of cauliflower into florets and steam (in microwave) until really tender. Drain well. Put in food processor with other ingredients and puree until smooth. Stir in any optional add ins. Put into a casserole dish, top with cheddar cheese, and cook at 350 for 25 minutes or until hot and bubbly.

Cheese Sauce

This sauce is great over cooked broccoli or cauliflower.

1/2 cup heavy cream
 2 oz. cream cheese, diced
1 cup cheddar cheese, shredded
 1/4 t. dry mustard
 1/4 t. pepper

Heat the cream over medium-low heat until warm. Add the cream cheese and whisk until melted. Add the cheddar cheese and whisk until melted. Add dry mustard and pepper. Pour over hot veggies.

Per Tablespoon:
76 Calories; 7g Fat; 3g Protein; .5 Carbohydrate; trace Dietary Fiber; .5g Net Carbs

From: http://www.genaw.com/lowcarb/cheddar_cheese_sauce.html

Sara's Hash Brown Potatoes

1 ( 2 lb ) bag frozen hash brown, thawed 
1( 10 oz) can cream of chicken soup 
1 ( 12 oz ) sour cream 
2 c. Grated / shredded cheddar cheese 
1 tsp. salt 
1 tsp. pepper 

Thaw hash browns. Mix together all ingredients. Spread into a buttered 9 x 13 inch pan. Bake at 350 for 60 minutes. Some times I put a layer of cheese on the top with about 10 minutes left. 

Optional: Add 1/2 c. Chopped onions or 2 c. Crushed corn flakes or potato chips mixed with 1/2 c. meted butter to bake on top of the casserole.