The other night I made the ultimate classic St. Patrick’s day meal, corned beef with cabbage and potatoes. Now, I really wanted to mix it up a bit and try something new (I love a reason to experiment!) so instead of just boiled green cabbage I made sweet and sour red cabbage and I’m so glad I did. This will be my go-to cabbage recipe from now on! Now if you just love a bowl full of the traditional stuff you can find my recipe for that here: Boiled Cabbage with Crispy Bacon, it’s a winner as well!
Pin ItCategory Archives: Side Dishes
How To: Tempura Veggies
Posted onWell, hello there! Yes, I know. It’s been very long since I posted a recipe. And, yes I am sorry! But I have been holding on for something really delicious and here it is!
Pin ItLast Night’s Dinner: Boiled Cabbage with Crispy Bacon
Posted onSo this little gem is just something I made for myself. Hubby doesn’t like cabbage…at all. But, I adore it and could eat it all the time. To me boiled cabbage is another one of those comfort foods that I crave. Normally I just add the bacon to the cabbage when it is cooking to infuse it with smokiness. This time I decided to fry the bacon off before hand, use the drippings then top off the cabbage with little crisp bacony goodness. It was amazing.
Ingredients:
1 ea Small Cabbage, Large Dice
4 ea Slices Bacon, Sliced (Or more, if you want extra bacon!)
1/2 Small Onion, Julienne
1 Tbl Butter
1/2 Tbls Each: Onion Powder, Garlic Powder
Seasoned Salt and Pepper to taste
Cut the bacon into 1/2 inch slices and fry in large stock pot over medium low heat. Cook until crispy, remove bacon bits and save for later.
While bacon is cooking, cut the cabbage into large chunks (discard the core or save for stock!) and slice the onion into a julienne.
With the reserved bacon drippings (liquid bacon, hehe) cook the onions over medium low heat until just a little color is on them and are translucent.
At this point add the cabbage and coat in the fat. Add water until the cabbage is just covered and add the dried spices.
Cover this and cook on a high simmer until cabbage is very tender. At least an hour will be needed for this step. Taste and adjust seasoning if needed. Add the butter just before serving and top with crispy bacon pieces when ready to eat! Yummy, I know this is an extremely simple dish but I thought you might enjoy it! Thanks for reading!
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Pin ItHow To: Spanish Rice
Posted onToday I have for you a great side dish! A perfect accompaniment to my Extra Cheesy Chicken Enchiladas. Today’s recipe is so yummy yummy Spanish Rice. It is much easier than you would think to make!
Pin ItLast Night’s Dinner: Baked Macaroni and Cheese with Cornbread Crust
Posted onHey guys! I made a mini “Thanksgiving” for just the hubs an I, this was one of the side dishes I served. I’ve made this macaroni and cheese a ton of times, but it was the first time with the cornbread crust addition. I will definitely be making this way from now on! It is sooo good, adds just a touch of sweet in the crispy crust, loves it! SO, here is my recipe for Baked Macaroni and Cheese with Cornbread Crust:












