Category Archives: Side dishes

Jalapeno Cheesy Rice

Jalapeno Cheesy Rice – spicy, dairy covered, rice

Gather the following ingredients:

2 -3 cups cooked rice
Colby and Monterey Jack shredded cheese
Sharp Cheddar shredded cheese
Sour cream
1 can diced Jalapeno

small glass pan

cheese, sour cream, jalapenos

Preheat the oven to 350 degrees.

Cook the rice.  Combine the rice, cheeses, sour cream, and jalapenos in the glass pan.

Cook for 15 minutes, until the cheese is melted.

Cooked cheesy rice

Ranch Potatoes

Ranch Potatoes or as I am told Linda potatoes.

Gather the following ingredients:

2 lbs. of red potatoes
1/4 cup olive oil
Ranch packet – buttermilk is best

Large storage bag
Cookie sheet
Aluminum foil
Cooking spray

Preheat oven to 400 degrees.

Potatoes, olive oil, and a Ranch mix packet
Potatoes, olive oil, and a Ranch mix packet

Wash the potatoes, cut them in half, and place inside the storage bag.

Add the olive oil.

Add the ranch mix, close the bag, and toss until the potatoes are covered.

Place the aluminum foil over the cookie sheet. Spray with the cooking spray.
– I never use cooking spray, but on this you will need foil and spray. I have lost baking sheets to these potatoes.

Dump potatoes onto the foil.

Cook for 1/2 hour and flip potatoes. Cook for another 1/2 hour. Serve.

Mashed Potatoes

Mashed Potatoes – Only my favorite childhood food.

It’s hard to beat good mashed potatoes as a side dish and really easy to make.

Gather the following ingredients:

Potatoes – regular ones not the yellow and not the red ones

Optional toppings:
Sour Cream

Large pot with lid
Potato peeler
Paring knife
Cutting board

Fill pot with cold water. Leave room for the potatoes.

Peel the potatoes and cut them into quarters the long way. Rinse and place into pot.


Turn stove on to a medium high heat. Cook for 30 minutes and then check the potatoes by sticking them with a fork. The fork should pierce the potato easily, but not completely fall apart. If the potato is very firm cook for another 5 minutes. If it almost seems right try another couple of minutes. You need to find the perfect medium. Stop cooking them too soon and your potatoes will be lumpy. Over cook them and all you will have is mush.

Drain the potatoes using the lid and pot holders. Be very careful of the steam and do not pour the water into your pants (it happens).

Remove the lid and add between 2 and 4 tabs of butter depending on the amount of potatoes. Pour some milk over the potatoes. Start with 1/4 of a cup. You can always add more. Too much milk can make it overly creamy. My grandmother used to make it without milk at all because I am lactose intolerant. I loved her so much for doing that I didn’t have the heart to tell her a little milk wouldn’t kill me.

Use the mixer to smash the potatoes until they are nice and fluffy.

Add one or as many of the suggested toppings as you wish. I like to start with the butter and then the cheese, bacon crumbs if I have them, sour cream on top of that, and then salt and pepper for taste. I do not promote sour cream on mashed potatoes, but it can be good.

Macaroni, Cheese, Corn Casserole

Macaroni, Cheese, and Corn Casserole – Sticks to the Ribs

This make a really great side dish. It is simple, but takes a while to bake.

Gather the following ingredients:

1 cup uncooked macaroni
1 can sweet corn nibblets with liquid
1 can cream corn
1 cup shredded cheddar cheese
1/2 cup (1 stick) of butter

9×9 glass pan
aluminum foil

Preheat oven to 350 degrees

Mix the macaroni, both corns, and the cheddar cheese in the glass pan. Add the butter to the top.
– Do not drain the corn you need the liquid to help cook the macaroni.
– Cut the butter into 9 tabs the place them evenly in the pan
– If you forget and add 2 cups of cheese it’s ok. It might even be better.

Prepared Mac 'n Cheese with Corn

Cover the pan with foil and cook for 30 minutes.

Remove the foil and cook for another 30 minutes.

This is a good side dish. I also like to put it over mashed potatoes.

Vegetable Casserole

Vegetable Casserole

Vegetable Casserole – The best way to eat Lima beans, or any vegetable really.Gather the following ingredients:10 oz. package frozen baby Lima beans
10 oz. package frozen cauliflower
10 oz. package broccoli (chopped)
10 oz. can cream of mushroom soup
small jar cheese whiz
2 tbsp. milk
1 can french onions

Medium pot
Small sauce pot
Small glass pan

Put the cauliflower and broccoli in the strainer.  Bring some water to a boil in a medium pot.  Cook the Lima beans for 5 minutes.  Pour the water and beans over the cauliflower and broccoli.  Drain well.

Layer the vegetables in a buttered small glass pan.

Combine the soup, cheese whiz, and milk in the small sauce pot.  Heat until well blended over a medium heat.

Preheat oven to 350 degrees.  Pour the cheese mixture over the vegetables, cover with aluminum foil, and bake for 30 minutes.

Remove foil.  Cover with French onions and cook an additional 10 minutes.