98. Spicy Oven Fries

From 2002 Southern Living Annual Recipes

I made these fries to go with my chicken sandwiches with white BBQ sauce slaw.

Let me say this...I love spicy food. But, these were almost too spicy to eat. My lips were burning from the Creole seasoning. This was an easy and quick recipe...but I would definitely scale back on the amount of seasoning.

• 3 large baking potatoes (about 2 pounds)
  2 tablespoons  olive oil
  2 tablespoons  Creole seasoning
  Vegetable cooking spray
  
  
  Cut each baking potato lengthwise into 8 wedges.
  
  
  Combine olive oil and Creole seasoning in a zip-top plastic bag; add potato wedges. Seal bag, and shake to coat. Arrange potato wedges, skin sides down, in a single layer on a baking sheet coated with vegetable cooking spray.
  
  
  Bake potato wedges at 450° for 20 minutes or until golden brown.

97. White Barbecue Sauce Slaw

From 2007 Southern Living Annual Recipes

I am a HUGE fan of white barbecue sauce, and my favorite way to eat it is on a Hawaiian roll with pulled rotisserie chicken.

I always keep a bottle of Big Bob Gibson's sauce on hand, and I've never made my own. So, when I saw this recipe that used homemade white BBQ sauce within slaw, I knew I had to try it out.

I loved the crunch and texture the slaw gave to my typical sandwich, and the horseradish gave the white sauce a nice punch of flavor. It didn't taste anything like what I'm used to...but I'm hanging on to this recipe!

1 1/4  cups  mayonnaise

1/4  cup  horseradish

3  tablespoons  cider vinegar

1  tablespoon  lemon juice

1  teaspoon  coarsely ground pepper

1/4  teaspoon  salt

Stir together all ingredients in a small bowl. Cover and chill at least 1 hour until ready to serve.

For Slaw: Combine 1 (16-oz.) package shredded coleslaw mix with carrots, 1/2 cup White Barbecue Sauce, 1/4 cup chopped red onion, and 1/2 tsp. salt. Toss gently; cover and chill 1 hour. 

85. Macaroni-Mushroom Bake

From 1997 Southern Living Annual Recipes

There are two schools of thought when it comes to baked macaroni and cheese: eggy and creamy. I fall into the eggy category, but this screamed comfort food on a very cold night, so I gave it a try.

Talk about easy to make...and a sure crowd-pleaser. I ate it as a meal, but it would make a great side dish for any kind of meat. It's very rich, from the mayo, and the mushrooms give it a nice texture and twist on a classic dish. Plus, it's well-documented how much I love anything topped with Ritz crackers.

8 ounces elbow macaroni, cooked

2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 cup mayonnaise
1 (4-ounce) can sliced mushrooms, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 cup round buttery cracker crumbs

Combine first 7 ingredients. Pour into a lightly greased 2-quart baking dish; top with cracker crumbs.

Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes.

78. Summer Squash Casserole

From 2008 Southern Living Annual Recipes

For Thanksgiving, my parents make the turkey and dressing, and my sister and I cook the rest of the side dishes and desserts.

My family has been great testers of the recipes I've been making for this challenge all year...but my sister was quick to point out that she wanted me to make "real" green bean casserole for the holiday.

So, since squash casserole isn't a staple of our Thanksgiving dinner, I decided to experiment with this dish. While the squash mixture was good, we weren't fans of the stuffing topping. The herb seasoning was just too overpowering. That said, I think this would be fantastic with crushed Ritz crackers on top.

1 1/2 pounds yellow squash

1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted

Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

77. Broccoli-Spinach Casserole

From 2006 Southern Living Annual Recipes

Every good Southern woman knows a delicious casserole begins with a can of cream of mushroom soup and ends with a topping of crumbled Ritz crackers...and this one's no exception.

I can guarantee that this dish will make fans out of broccoli and spinach haters. It has tons of goodness holding it together. I served it with steak, and it was a fantastic accompaniment. Perfect for a potluck, too. Plus, it's easy to put together (and halve, as well).

I got home from the grocery store and realized I didn't have any mayonnaise (how is that possible?), so I substituted some dijonnaise I had on hand...and it added a perfect extra flavor to the dish. I'll definitely make that "mistake" again.

2 (10-oz.) packages frozen chopped broccoli, thawed

2 (10-oz.) packages frozen chopped spinach, thawed and drained
2 (10 3/4-oz.) cans cream of mushroom soup
4 large eggs, lightly beaten
1 large sweet onion, diced
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
36 round buttery crackers, crushed

Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.

Bake at 350° for 40 to 45 minutes or until set.

53. Root Beer Baked Beans

From 2004 Southern Living Annual Recipes

I'm not a huge baked beans fan, but I know my family loves them, so I decided to make this for our Fourth of July BBQ. I was intrigued by the substitution of root beer for the traditional brown sugar element.

And, I thought these were good (but, to me, baked beans are baked beans)...but they were a hit with my family. They had a nice smoky flavor, thanks to the bacon and barbecue sauce, and they were a cinch to put together.

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.


Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.


Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

43. Spinach-Stuffed Squash

From 2002 Southern Living Annual Recipes

I adore squash, so this recipe was screaming my name. It had a creamy filling, with a crispy, salty, cheesy topping.

These had a beautiful presentation and would be perfect for company...little individual casseroles. I had the squash for dinner alone, but it would be a great side dish for chicken or pork.

4 large yellow squash
1/2 teaspoons salt, divided
1/4 cup butter or margarine, melted and divided
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon pepper
1 small onion, chopped
2 (10-ounce) packages frozen chopped spinach, cooked and well drained
1 cup sour cream
2 teaspoons red wine vinegar
1/4 cup fine, dry breadcrumbs
1 tablespoon cold butter or margarine, cut up


Combine squash, 1/2 teaspoon salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.


Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.


Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; saute 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13- x 9-inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.


Bake at 350° for 15 minutes or until thoroughly heated.

38. Baked Polenta with Cheese and Okra

From 1999 Southern Living Annual Recipes

When you're talking about Southern food, cheese grits and okra are two staples. So, it made sense when I saw the two combined.

Both the bottom and top of the dish had a great crust, with creamy grits in the middle. Putting the cheese in cubed was a great idea, as it made little pockets of cheesiness.

I used frozen cut okra instead of fresh, and it worked just fine. Next time, I'd probably use garlic salt instead of regular, just for a little more flavor. All in all, a yummy, unusual, and visually attractive side dish, perfect with a grilled steak.

4 cups water, divided
6 small fresh okra pods
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup butter, cut into pieces
1 (8-ounce) block sharp Cheddar cheese, cubed

Bring 2 cups water to a boil in a large saucepan over medium heat. Add okra and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan. Cool okra slightly and coarsely chop.

Add remaining 2 cups water to reserved liquid and bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5-7 minutes. Gradually whisk about one-fourth of hot grits into eggs. Add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11x7 baking dish.

Bake at 350 degrees for 55 to 60 minutes or until set.

35. Southwestern Squash Casserole

From 2005 Southern Living Annual Recipes

I just can't seem to get casseroles to photograph well!

That said, this was a good Mexican twist on a classic Southern dish.

There's quite a bit of taco seasoning in this recipe, so be sure you like that flavor, as it really comes through. I'm wondering if halving the amount would make the taste more subtle...without being under-seasoned.

I think I may have crushed the tortilla chips a little too fine, as there wasn't that "crunch" I was looking for...but the vegetables still had a nice bite to them even after being steamed, so the dish still had texture.

1 pound yellow squash, sliced
1 pound zucchini, sliced
1 cup water
1 can cheddar cheese soup
1 cup crushed tortilla chips
1 (4.5-ounce) can chopped green chiles, undrained
1/4 cup chopped onion (I omitted)
2 tablespoons taco seasoning
1 large egg, lightly beaten
1 cup shredded Monterey jack and Cheddar cheese blend

Place first 3 ingredients in a large microwave-safe glass bowl and cover tightly with plastic wrap. Pierce wrap with a fork several times to vent. Microwave on high 8 to 9 minutes or until vegetables are tender, drain. Press between layers of paper towels to remove excess moisture.

Stir together cooked vegetables, soup, and next 5 ingredients until well blended. Spoon into a lightly greased 11x7 baking dish. Sprinkle evenly with cheese.

Bake at 450 degrees for 20 minutes or until top is lightly browned.

28. Baked Grits and Greens

From 2009 Southern Living Annual Recipes

Cheese grits are a staple in the South, and they are best made with a roll of Kraft garlic cheese that, sadly, seems to have disappeared from grocery store shelves.

When I saw this grits variation, made with Parmesan cheese and spinach and topped with garlic croutons (!!), I knew I had to give it a try.

The key to making great grits is to stir them often. They're like risotto in this respect. Don't leave them on the stove and walk away. Keep stirring to make sure they come out creamy.

The spinach was largely undetectable, taste-wise, in this dish, but it gave it great color. The Caesar dressing really came through on flavor, and the croutons made for a great crunchy topping.

I served this as a side dish to grilled steak, but it would make a great addition to a brunch menu, as well. Definite keeper.

1 tsp. garlic salt
1 cup uncooked quick-cooking grits
1/3 cup finely chopped red onion (I omitted)
5 tablespoons butter, divided
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups (6 ounces) shredded Parmesan cheese
1/2 cup bottled creamy Caesar dressing
1/2 teaspoon ground pepper
1-1/4 cups coursely crushed garlic-flavored croutons

Bring garlic salt and 4 cups water to a boil in a large saucepan over medium-high heat. Gradually stir in grits. Reduce heat to medium and cook, stirring often, 5 minutes or until thickened. Remove from heat and stir in onions and 3 tablespoons butter.

Whisk together eggs and next 4 ingredients in a large bowl. Stir about one-fourth of grits mixture gradually into egg mixture. Add remaining grits mixture, stirring constantly. Pour into a lightly greased 9x13 baking dish.

Melt remaining 2 tablespoons butter and toss with crushed croutons. Sprinkle over grits.

Bake at 350 degrees for 30 to 35 minutes or until mixture is set and croutons are golden brown.

21. Warm Roasted Red Potato Salad

From 2009 Southern Living Annual Recipes

I was intrigued by this recipe when I saw it in the magazine last year, and I decided to try it tonight for a light dinner. It might sound unusual, but it really works.

I used spinach instead of salad greens, since I had it on hand...and, I love spinach salad with warm bacon vinaigrette, so I knew it was hearty enough to stand up to the heat and wilt well. Also, I'm not a fan of blue cheese, so I used Greek vinaigrette instead.

The dressing was "just enough" to lightly coat and not overwhelm...and it gave the dish a nice tangy flavor.

This is a simple, yet out-of-the-ordinary side dish that would make a fantastic accompaniment to a grilled steak.

1 (22-ounce) package frozen olive oil, Parmesan, and roasted garlic red potatoes (such as Alexia)

1 (5-ounce) package salad greens

1/2 cup blue cheese vinaigrette

Prepare potatoes according to package directions. Toss salad greens with warm potatoes and vinaigrette just before serving.

18. Israeli Couscous With Roasted Mushrooms

From 2009 Southern Living Annual Recipes

After the gym, I want something light for dinner...and I'm starving, so I want something that comes together quickly. This recipe hit both marks.

Roasting the mushrooms gave them an amazing flavor...they were well-seasoned, earthy, and meaty, and they took a bowl of couscous to the next level.

This would make a great side dish for any meat, but I just had it with a handful of fresh spinach, and it was completely satisfying.

Notes: I used a box of parmesan couscous for extra flavor. Also, it was just a touch too salty for me, so next time, I'll leave out the additional salt at the end, since Worcestershire sauce is added.

1 (4-ounce) package fresh gourmet mushroom blend, coarsely chopped

1 garlic cloved, thinly sliced

1/2 tbsp. olive oil

1/2 tsp. salt, divided

1/4 tsp pepper, divided

1 (6.3-ounce) packages Israeli couscous

1 tsp. Worcestershire sauce

Preheat oven to 400 degrees. Toss together mushrooms, garlic, olive oil, 1/4 tsp. salt, and 1/8 tsp. papper in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer and bake for 20 minutes.

Meanwhile, cook couscous according to package directions.

Stir in mushrooms, Worcestershire sauce, and remaining salt and pepper.

16. Barbecue Scalloped Potatoes

From 2004 Southern Living Annual Recipes

I've been intrigued by this dish ever since I first saw it...but I was wary, as well, since it had barbecue sauce in it. All of the ingredients sounded good, but I just couldn't envision how it would taste.

Boiling the potatoes beforehand ensured that they were completely cooked in the casserole, and the barbecue sauce gave it a little tang...not too much to be overwhelming, but just enough to give it that "something" different.

This wasn't my favorite potato dish (find that here), but it's a good variation on scalloped potatoes that's worth trying.

3 large baking potatoes (about 2 1/2 pounds)
1 1/2 teaspoons salt, divided
1 can cream of mushroom soup
1 (5-ounce) can evaporated milk
1/4 cup spicy barbecue sauce
2 cups shredded Cheddar cheese

Cook potatoes with 1 tsp. salt in boiling water for 30-40 minutes. Let cool slightly, and then peel and slice.

Stir together remaining salt and next three ingredients until blended.

Layer half each of potato slices, sauce mixture, and cheese in a lightly greased 2-quarter round baking dish. Repeat layers.

Bake at 350 degrees for 45 minutes.

5. Cheesy Corn-Rice Casserole

From 2001 Southern Living Annual Recipes

I love broccoli-cheese-rice casserole, so when I saw this recipe, I thought it would be a nice variation for a different side dish.

I loved the texture of the corn in contrast to the overall creaminess of the dish, and the Mexican ingredients gave it just the right amount of heat to balance out the sweetness.

I was really pushed for time after work/gym, so I bought two packets of Uncle Ben's microwave long-grain rice, and it worked well as a substitute for cooking the rice from scratch.

I served this with a grilled strip steak, but it also would be great as a side for chicken or pork...or as part of a potluck or taco night...or as a one-dish meal with cooked, chopped chicken added.



2 cups uncooked long-grain rice
1 (15.5-ounce) can cream-style corn
1 (11-ounce) can Mexicorn, drained
1 (11-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomato and green chiles (Rotel), undrained
1 (8-ounce) loaf mild Mexican Velveeta, cubed
1/2 tsp. salt
1/4 tsp. pepper

Cook rice according to directions.

Stir rice together with remaining ingredients. Spoon into a lightly greased 9x13 baking dish.

Bake at 350 degrees for 30 minutes. (If desired, top with 1/2 cup shredded Cheddar cheese and bake 5 more minutes.)

Note: This dish makes 10-12 servings. The recipe notes gave a "freezes beautifully" option, so I split the mixture into two dishes and froze one.