Category Archives: Side

Mini Fresh Berry Bread Puddings

Dessert, Breakfast, Bread, Side, Fun Stuff May 18, 2026 Leave a comment
Four square desserts with mixed berries and berry sauce on a round gray plate with a spoon
Fresh Berry Bread Puddings

Imagine a dessert that’s as fun to make as it is delicious to eat—welcome to the world of bread pudding! This treat has a rich history, dating back centuries when clever cooks needed to rescue stale bread from the trash. Instead of wasting it, they turned it into hearty, flavorful dishes, both savory and sweet. Today, bread pudding has evolved into a luxurious delight, often made with fancy breads like brioche and infused with indulgent ingredients such as vanilla beans, bourbon, Gruyère cheese, or crunchy pecans. It’s a versatile dessert that can be dressed up with luscious sauces or fresh fruit, making every bite a delightful experience. Whether you’re reminiscing about childhood or impressing guests with a gourmet twist, bread pudding offers a perfect blend of history, comfort, and elegance. So, gather your ingredients and get ready to create a fun, flavorful masterpiece that celebrates both tradition and decadence.

Makes 6

Ingredients

  • 5 cups of mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons of water
  • 1 vanilla bean split lengthwise
  • 1/2 cup of sugar
  • Pinch of salt
  • 18 thin slices of white sandwich bread (Challah bread can be used; roll out a slice to make thin)

Directions

  1. In a saucepan, cook berries, water, and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Slice a vanilla pod down the center and scrape the beans; add the beans to the berry mixture. Stir in sugar and salt; cook until the sugar is dissolved, 3 to 5 minutes. Strain the sauce into a bowl through a sieve or colander; do not discard the berries. Set both aside to cool.
  2. Take a piece of plastic wrap that is 6 inches longer than the cupcake tin. Press it into the cups of the tin. Alternatively, place another muffin tin on top of the plastic wrap to help press it into the cups.
  3. Using a 2-3/4-inch cookie cutter, cut six rounds from the bread slices and set one round in the bottom of each muffing tin.
  4. Using a smaller 2-1/4-inch cookie cutter, cut twelve rounds from the bread and set aside.
  5. Pour 1 tablespoon of sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
  1. Cover the puddings with plastic wrap. Place a baking sheet on top and add a heavy skillet to weigh it down. Keep it in the refrigerator for at least 4 hours.
  2. To serve, pull up the plastic wrap, and gently unmold each pudding onto plates; drizzle with leftover sauce.

Cook’s Note

Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings. Spray the tins with cooking spray to help the plastic wrap stay in place.

Bourbon Baked Beans

Dinner Ideas, Fun Stuff, Side, Vegetables April 30, 2026 Leave a comment
Large blue Dutch oven filled with bourbon baked beans garnished with bacon and thyme
Dutch oven filled with rich bourbon baked beans garnished with bacon

Let’s keep the bourbon love going! Here’s a fun twist on baked beans—skip the soaking and grab canned beans for quick prep. Mix in your favorite barbecue sauce, and for an extra kick, try my homemade Bourbon Barbecue Sauce. Perfect for parties or a cozy night in, this recipe adds a delicious, spirited touch to your meal. Cheers to good food and great times!

Ingredients:

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1 medium green pepper, cut into small dice (Optional: add 1 diced jalapeno pepper for heat)
  • 2 (15-ounce) cans of pinto beans, drained and rinsed
  • 1 (15-ounce) can of navy beans, drained and rinsed
  •  3/4 cup barbecue sauce (Try my Bourbon Barbecue Sauce)
  •  1/2 cup dark brown sugar
  •  1/4 cup cider vinegar
  •  ½ cup of strong coffee
  • 1/4 cup Bourbon
  • 3 teaspoons dry mustard or 2 tablespoons Dijon

Process

Adjust the oven rack to the lower-middle position and heat the oven to 400° F.

  1. Fry bacon in a large, deep sauté pan or skillet until partially cooked, releasing about 1/4 cup of drippings.
  2. Remove bacon from the pan and drain on paper towels. Set aside.
  3. Add diced onions and peppers to the drippings in the pan and sauté until tender, about 5 minutes.
  4. Add barbecue sauce, brown sugar, cider vinegar, coffee, mustard, and bourbon. Bring to a boil, remove from heat.
  5. Add the beans and stir.
  6. Pour the beans into a greased 13 x 9-inch pan or a large Dutch oven. Top with reserved bacon pieces. Bake uncovered for about 30 minutes until the edges bubble and the mixture thickens. If the beans seem too watery, bake for an additional 5 minutes. For a darker, caramelized top, briefly broil the dish for a minute or two.
  7. Since canned beans are used, they tend to be slightly firmer. Lightly mash the beans with a spoon to break them up a bit. This helps create a texture similar to that of beans cooked for a longer time, making the dish more uniform and appealing.
  8. The beans thicken as they cool.

Bourbon Barbecue Sauce

Bourbon Barbecue Sauce

Chicken, Dinner Ideas, Fun Stuff, Side April 29, 2026 1 Comment
Jar of homemade bourbon barbecue sauce labeled with small batch Kentucky bourbon
A jar of homemade bourbon barbecue sauce

Imagine a sauce so delicious it turns any grilled or smoked meat into a flavor explosion! Homemade bourbon barbecue sauce is your secret weapon for summer cookouts, family feasts, or just a fun night in. Made with simple ingredients, it blends the smoky richness of traditional barbecue with the sweet, caramel kick of bourbon—creating a taste that’s both complex and irresistible. Best of all, you get to be the chef, choosing fresh, natural ingredients instead of store-bought versions filled with preservatives. This sauce is super easy to whip up and perfect for adding a special touch to chicken, pork, beef, or even veggies. Its rich, smoky, and slightly sweet flavor makes every bite memorable. Whether you’re a barbecue pro or just love good food, this homemade bourbon sauce will quickly become your go-to for turning ordinary meals into extraordinary ones. Get ready to impress your friends and family with your culinary skills and a splash of bourbon magic!

Ingredients

  • 2 cups of ketchup
  • 4 tablespoons Worcestershire sauce
  • 3/4 cup Bourbon
  • 1/4 cup strong coffee
  • 4 tablespoons soy sauce
  • 1 tablespoon spicy brown mustard
  • 1 cup packed brown sugar
  • 1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
  • 4 tablespoons cider vinegar
  • 1 tablespoon Tabasco sauce (optional if you don’t like hot)

Directions

  1. In a medium saucepan, combine all ingredients.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce the heat to low. Simmer for ½ hour, stirring occasionally until thickened.
  4. Store in refrigerator.

Pierogi Wontons

Dinner Ideas, Vegetables, Side, Wonton Wrappers April 13, 2026 Leave a comment
Golden-brown pierogies topped with bacon bits and green onions on a plate with sour cream
Golden-brown pierogies garnished with bacon bits and green onions, served over saurekraut with sour cream

Using Wonton wrappers is a fantastic shortcut for making pierogies, allowing you to create these delicious dumplings quickly and easily. Pierogies can be served boiled and then pan-fried or baked, and are best complemented with toppings like sautéed onions, sour cream, bacon, or fresh herbs like basil. Serve alongside kielbasa, sauerkraut, roasted vegetables, salads, or soups for a crowd-pleasing meal that is easy to make and enjoy.

Ingredients

  • 2 russet potatoes, washed, peeled, and cut into 1-inch pieces
  • 2 garlic clove(s) peeled and sliced lengthwise
  • ½ cup diced onion
  • ½ cup sharp cheddar shredded
  • 2 – 3 Tbsp sour cream
  • Salt and pepper to taste
  • 1 36-count package of wonton dumpling wrappers
  • 2 tablespoons of butter for sautéing pierogies
  • Salt for boiling water

Directions

  1. Combine cut potatoes and garlic in a medium saucepan. Cover with water, add 1 teaspoon of salt, and set the pan over high heat. Bring to a boil, lower the heat, and boil for 15-20 minutes until fork-tender.
  2. In a small pan over medium heat, melt the butter and add the diced onions. Cook onions until soft and translucent. Remove from heat.
  3. Drain and transfer the potato and garlic to a large bowl; add the cheese, onion, and sour cream, and salt and pepper to taste. Mash the mixture together. The mixture should not be dry; it should hold together so it can be scooped with a spoon, and it should not be loose or runny.
  4. Place wonton wrappers on a flat surface. Add a large spoonful of filling in the center of each wrapper. Wet the edges with your fingers, fold the wrapper in half to form a semicircle, and press the edges to seal. To prevent the dumplings from drying out, cover with plastic wrap or place the dumplings on a flat cookie sheet and freeze until ready to use.
  5. When you are ready to cook, bring a large pot of water seasoned with 1 teaspoon of salt to a boil. Drop the pierogies in the boiling water and stir. After 2 – 3 minutes, pierogies should float to the top and be finished cooking. Remove from the water with a slotted spoon and drain.
  6. Heat a skillet with 2 tablespoons of butter on medium heat. When the butter is melted, drop the boiled pierogies into the melted butter and sauté until golden brown on either side.

Old Fashioned Chicken Stew

Dinner Ideas, Side, Soup, Vegetables April 2, 2026 Leave a comment

Homemade chicken stew is a comforting and hearty dish that has the power to transform your space into a warm, inviting haven. Crafted with tender chicken, fresh vegetables, and aromatic herbs, this stew embodies the essence of home-cooked comfort food. The slow simmering process allows the flavors to meld beautifully, creating a rich and savory aroma that fills every corner of your kitchen and living area.

Whether enjoyed on a chilly evening or as a weekend treat, chicken stew is a versatile dish that brings comfort and a sense of belonging. Its aroma not only satisfies the palate but also creates an environment that feels like a warm embrace, making your space smell like home and fostering a sense of well-being and contentment.

Ingredients

  • One 2- to 3-pound chicken fryer, cut up
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1/2 medium onion, diced or 1 bag of frozen pearl onions
  • ½ bag of frozen peas (optional)
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon turmeric
  • 2 bay leaves
  • 16 ounces egg noodles
  • 2 teaspoons finely minced fresh parsley
  • Beurre Manié (recipe below) to thicken soup

Process

  1. Put the chicken pieces in a large stock pot and cover the chicken with water. Add a teaspoon of salt.
  2. Bring the water to a boil and then reduce the heat to low. Simmer for 45 minutes.
  3. Remove the chicken from the pot. Set the chicken aside to cool briefly.
  4. When cool enough to handle, shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 25 minutes.
  5. With a slotted spoon remove the bones from the pot and discard. Reserve the liquid in the pot.
  6. Add the shredded chicken, carrots, celery, onions and peas to the pot. Then add ½ teaspoon salt, pepper, thyme, bay leaves and turmeric. Bring the mixture to a gentle boil and then reduce the heat and simmer for 10 minutes. Stir in the noodles.
  7. Simmer until the noodles are tender, about 15 minutes. Remove the bay leaves with a slotted spoon.
  8. Add the Beurre Manié to thicken the broth gradually, this method allows you to control the thickness more precisely and adds a rich flavor without the risk of lumps. Let stew simmer for 5 minutes and then taste the stew and add more salt or pepper to taste. Sprinkle the minced parsley on top and serve with a rustic loaf of bread and butter.

Beurre Manié

Ingredients

  • 2 tablespoons of flour
  • 2 tablespoons of salted butter, room temperature

Process

  1. Mix the flour and softened butter together with a fork or hands.
  2. Knead together until a soft paste forms.

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 22, 2026 Leave a comment

Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.

Ingredients

  • 1 tablespoon butter
  • ½ cup pecan halves
  • 2 tablespoons brown sugar
  • 2 tablespoons of balsamic or white wine vinegar
  • 2 tablespoons of olive oil
  • 1 6-ounce package of baby spinach, long stems removed
  • 1 Pomegranate, seeded
  • ¼ cup feta or Gorgonzola cheese

Directions

  1. Melt butter in a small frying pan over low heat.
  2. Add pecans and 1 tablespoon of the brown sugar.
  3. Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
  4. Spread out on wax or parchment paper to cool.
  5. In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
  6. Place spinach in a large salad bowl and coat with the dressing, mix.
  7. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Optional stir ins:

  • Thinly sliced tart apple
  • Golden raisins
  • Sliced Strawberries
  • Raspberries
  • Blueberries

Toasted Ramen Noodle Salad

Appetizers, Dinner Ideas, Fun Stuff, Salads, Side March 18, 2026 Leave a comment

This salad is light, refreshing, and delicious, perfect for summer barbecues or dinners. It features a satisfying crunch from toasted ramen noodles, sesame seeds, sunflower seeds, and almonds. Feel free to customize the ingredients to suit your taste preferences, making it a versatile dish.

Ingredients

  • 1 16-ounce package of coleslaw mix
  • 4 scallions, sliced or 1/8 cup chopped red onion
  • ½ cup slivered almonds
  • ½ cup sunflower seeds (hauled)
  • 2 tablespoons sesame seeds
  • 2 packages of Ramen Noodles, broken (chicken or pork flavor, keep flavor packet)

Dressing Mix

  • ½ cup olive or vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons white vinegar
  • 1 teaspoon soy sauce
  • Seasoning from the ramen packets
  • 2 tablespoons granulated sugar

Process

  1. Preheat the oven to 350°F. (175°C).
  2. Spread broken ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  3. Bake noodle mixture in the preheated oven until fragrant and toasted, 10 minutes. Set aside to cool to room temperature.
  4. In a large serving bowl, combine shredded cabbage, onion, cooled almonds, sesame seeds, sunflower seeds, and Ramen Noodles.
  5. To make the dressing: In a jar with a lid combine oil, reserved ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper together in a jar and shake until the sugar is melted.
  • Add grilled chicken or shrimp to make it a full meal.
  • Finely chop and add in other veggies like broccoli, cauliflower, or thinly sliced bell peppers.
  • Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator.
  • Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.

Popcorn Salad

Dinner Ideas, Fun Stuff, Salads, Side March 16, 2026 Leave a comment

Popcorn salad comes across as one of those dishes that sounds quirky at first, then wins you over the moment you take a bite. It’s the contrast that makes it so delicious: crunchy, lightly salted popcorn folded into a creamy, tangy dressing, brightened with fresh veggies like snap peas, celery, or scallions, and often finished with herbs and a touch of sharp cheddar. Every forkful its a different note—crisp, cool, savory, and just a little indulgent, and a great way to get your kids to eat vegetables!

What makes it memorable is how unexpectedly balanced it is. The dressing softens the popcorn just enough to cling without turning soggy, the vegetables keep everything fresh, and the whole bowl feels like a playful twist on a classic potluck salad. It’s comfort food with personality, and it tends to disappear faster than anyone expects.

Ingredients

  • 1 bag of microwave buttered popcorn popped (about 6 cups)
  • 1 cup grated cheddar cheese
  • ½ cup of diced green pepper or bell pepper
  • 6 – 8 strips of cooked bacon crumbled (or substitute 1/3 cup bacon bits)
  • 1 cup of roasted corn cut off the cob, or a can of corn, drained
  • 1 cup of the following vegetables can be mixed in for color and flavor:
    • Shredded iceberg lettuce for crunch
    • Cherry tomatoes, sliced or quartered
    • Celery, sliced thin
    • Baby peas
    • Snap peas
    • French cut green beans
    • Grated carrot
    • Sliced water chestnuts, excellent crunch factor
    • Tiny little broccoli flowerets that have been steamed until crunch tender
    • Pomegranate seeds
    • Shredded cabbage, red or white
    • Shallots
  • ½ cup of lite mayonnaise or plain full fat Greek yogurt
  • 1 clove garlic, peeled and grated
  • 2 teaspoons of Dijon mustard
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon of Worcestershire sauce
  • Salt and Pepper to taste

Process

Make Dressing

In a blender combine the following and blend until fully incorporated.

  1. Lite mayonnaise or plain full fat Greek yogurt, garlic, Dijon mustard, white wine vinegar, Worcestershire sauce, salt and pepper to taste.

Salad

Mix salad options together in a large bowl:

  1. 6 cups of popcorn, green onion or red onion, green or bell pepper, bacon, additional vegetables of choice.
  2. Pour dressing over salad and top with finely grated cheddar cheese.
  3. Serve immediately.

Portabella Mushrooms, Stuffed with Feta cheese, Kalamata Olives and Avocado

Breakfast, Dinner Ideas, Side March 5, 2026 Leave a comment

Portabella mushrooms are healthy and practical. They are low in calories and rich in antioxidants, vitamins, and minerals. They can be used instead of bread or pastry for stuffing, providing nutrition and flavor. Alternative ingredients such as cooked Italian Sausage, sauteed bell peppers, chili peppers, or prosciutto could be considered as additions to the basic stuffing below. This recipe is versatile, allowing you to customize the filling with your favorite vegetables or cheeses. Served with a side salad or soup, enjoy the rich flavors and satisfying texture of this dish.


Ingredients

  • ¼ cup olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 clove garlic, grated
  • ¼ cup of sliced Kalamata Olives
  • 4 or 5 sun dried tomatoes, chopped
  • ¼ cup diced sweet onion
  • 1 cup fresh spinach
  • 1 oz goat cheese
  • ½ Avocado – cut into chunks
  • ¼ tsp Kosher salt or sea salt
  • Sprinkle of freshly grated pepper
  •  4 large Portabella Mushrooms

Process

  1. Preheat oven to 425°F.
  2. Clean the mushrooms with a damp paper towel.
  3. Remove the stems by twisting them off and scrape out the gills using a spoon to create more space for the stuffing.
  4. Marinate the mushrooms for 30 minutes to 1 hour in ¼ cup olive oil and 1 tbsp. balsamic vinegar add 1 grated garlic clove.
  5. Add one teaspoon of olive oil to a skillet on medium-high heat, add Kalamata olives, and the sun-dried tomatoes, stir-fry for about 4-5 minutes until the olives are crispy. Remove from pan.
  6. Turn heat down to medium, add another teaspoon of olive oil and add the diced onions and garlic. Stir-fry for about 2-3 minutes until onions are soft. Add the spinach just until wilted.
  7. Add the olives and tomato mixture to the pan with the onions, garlic and spinach.
  8. Remove from heat, let cool slightly.
  9. Stir in goat cheese, sprinkle with salt and pepper to taste, stir in Avocado chunks.
  10. Place pan in pre-heated oven and bake for 20 minutes until mushrooms are tender.
  11. Remove from the oven and let mushrooms cool slightly before serving.

Cooking Endive

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Vegetables March 4, 2026 Leave a comment

How to cook endive. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endives are rich in many vitamins and minerals, especially in foliate and vitamins A and K, and are high in fiber. Endive has a bitter-sweet taste, but I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.

Here are a few suggestions on how to enjoy your endive:

Baked endive:

  1. Preheat oven to 375° F.
  2. Slice endive lengthwise, remove core. Keep the root end intact as it will hold the leaves together after slicing.
  3. Brush both halves with olive oil.
  4. Slice a fresh garlic clove into very thin slices and place the slices in between the endive leaves.
  5. Sprinkle with kosher salt and pepper, and a little garlic powder.
  6. Bake at 375°F. for 20 minutes.
  7. Remove them from the oven and sprinkle balsamic vinegar over them.

Pan braised endive:

  1. Slice your endives in half.
  2. Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like.
  3. Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil.
  4. Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown.
  5. Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar

Maple glazed endive:

  1. Preheat oven to 350°F.
  2. Halve 6 small endives, remove as much of the core as possible.
  3. Arrange endive into one layer on a baking sheet with raised edges.
  4. In a small saucepan, melt 2 tablespoons of butter then stir in 2 tablespoons of real maple syrup, 2 teaspoons of thyme and ¼ teaspoon salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes.