I have a new series on TikTok/Reels called Unconventional Cooks, where I make a dish using unconventional ingredients or ingredients that have fallen out of favor in modern times. This recipe falls into the latter category. Barley was the number one grain source for thousands of years. It's still the fourth most produced grain in… Continue reading Barley and Mixed Mushroom Skillet
Category: Sides
Sugar Snap Pea Salad
Welcome to my new series: Unconventional Cooks! Shout-out to my friend Jaleesa for the name. This series will delve into quirky ingredients (think: bulgur, rutabaga, and sorghum) that aren't found in many recipes anymore. I'll also post recipes using traditional ingredients in non-traditional ways. This first recipe does just that. When you eat a sugar… Continue reading Sugar Snap Pea Salad
Pea Salad with Bacon, Dill and Shallot
It's salad season! Celebrate with this classic pea salad. Bring out the pasta, potato, and fruit salads. I can't wait to eat salad for the next six months. There's nothing more refreshing on a hot summer day than a burger with a side of potato salad. A lesser-known but still wonderfully refreshing side salad is… Continue reading Pea Salad with Bacon, Dill and Shallot
Mexican Bean Salad
There are bean salads out there, then there's this Mexican Bean Salad. The only similarities this recipe has with a basic bean salad is that it's served cold and contains a variety of different beans. Otherwise, this is a fairly unique dish. Everything else about this bean salad is different. It's almost like a mix… Continue reading Mexican Bean Salad
Roasted Carrots with Walnuts and Goat Cheese
I hereby declare a food Commandment: vegetables taste better roasted. I have never found a vegetable that didn't taste better once roasted. Roasting, especially when you get a little char on the outside, brings out all the best flavors of a vegetable. Brussels sprouts, broccoli and cauliflower all get this intense, deep flavor once roasted.… Continue reading Roasted Carrots with Walnuts and Goat Cheese
Chili Oil Smashed Potatoes
A few years ago my husband and I discovered roasted smashed potatoes. The crispy-edged, fluffy-interior potatoes had us absolutely smitten. We make roasted smashed potatoes frequently now as a great side dish for a number of different entrees we make. I've never really varied from the original recipe we made. I generally keep the seasoning… Continue reading Chili Oil Smashed Potatoes
Crab Stuffed Baked Potatoes
My cookbook collection is vast. It runs the gamut: eccentric, religious, homestyle, professional... Last year, I tried separating the shelves of my cookbooks by types of cuisine. There's French, Italian, Vegan, Paleo and Southwestern. I have rows dedicated to Texas and Oklahoma cookbooks. The top shelf is for my most prized cookbooks (Salvador Dali's, an… Continue reading Crab Stuffed Baked Potatoes
Creole Dirty Rice
Dirty rice is one of those dishes you'll get a thousand comments on. "My mom always made it with this" "It's best with sausage instead of ground beef" "You've got to use day old rice" "Cook the rice in with the meat, not in two pots" Dirty rice is a universally beloved Creole dish that's… Continue reading Creole Dirty Rice
Classic Creamed Spinach
There are some old school, mid-century recipes out there that just do not look appealing to me. Anything jello is one of them. Jello salads look putrid to me. I also used to hate carrot salads, pea salad, and creamed spinach. All of those recipes have fallen out of favor over the last few decades.… Continue reading Classic Creamed Spinach
Salted Caramel Pretzel Topped Sweet Potatoes
Sweet potatoes are like the black sheep of the family Thanksgiving table. People bypass the not-really-a-side, not-really-a-dessert dish for the better things in life like stuffing and mashed potatoes. I'm not one of those people, though. I adore sweet potatoes. Whether it's sweet potato casserole or marshmallow-topped sweet potatoes, I love all versions. This is… Continue reading Salted Caramel Pretzel Topped Sweet Potatoes