Side Dishes Archives - SmartyPantsKitchen

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Side Dishes

Side dishes for all occasions! Quick, easy and delicious side dish recipes for everyday or holiday meals! Search through various selections including rice, vegetables or potatoes.

How to Cook and Season Southern Purple Hull Peas

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Southern Purple Hull PeasSouthern Purple Hull Peas

Southern Purple hull peas, or pink eyed peas, are a staple menu item on Southern dinner tables, and are usually served with homemade cornbread and fresh tomatoes. Not only are they delicious, they’re healthy, too! Filled with nutrients, minerals and fiber, these cost-efficient peas have helped keep many a family to keep from starving to death!

What’s the Difference Between Purple Hull and Black Eyed Peas?

Southern peas are also called “cow” or “field” peas, and black-eyed and purple hull peas are cousins. Black eyed peas are pale in color and have a dark black “eye”, where purple hulls are a little greener in color and have a tiny pink ring around their purple eye.

There are several varieties of Southern peas and, depending upon where you live, they may be called different names. Over the years, pea crops have co-mingled, so it’s not uncommon to find a variety of cowpeas grown and served together on a Southern table.

Photo courtesy of Brenda Biggs
Owner of B&L Design and Antiques, Andalusia, AL

While both are delicious, black-eyed peas are pale white and have a somewhat grainy texture.  Some claim they’re not quite as flavorful as their pink-eyed, purple cousin. Purple hulls are a pale green and are less grainy than the black-eyed–they have the texture of a “cream” pea. Unfortunately, purple hull peas are available only in the summer, so if you love them and want to eat them year-round, you’ll want to buy a bushel and freeze them.

How to Cook and Season Southern Purple Hull Peas

How Do I Season Peas?

There are many ways to season peas. Southern cooks usually put a salty piece of pork in the beans while they’re cooking, such as a smoked ham hock, bacon, fatback or ham. Add a little salt, pepper and garlic powder and allow the delicious flavor of the peas to shine!

How Do I Cook Fresh Peas?

If you’re lucky enough to have fresh peas, cooking them is a breeze! Now days, most farmers mechanically shell their crops, but if your peas are still in their shells, you’ll want to shell and rinse them first. 

Stove Top Method

  1. Shell and rinse the peas
  2. Add them to a large stockpot with your choice of meat (bacon, ham hock, fatback, ham),
  3. Fill the stockpot with water or chicken broth and bring to a rolling boil.  (A foam forms early in the cooking process, which is just water soluble proteins released from the peas. You can either scoop it off or leave it–it will seep back into the peas.)
  4. Reduce heat to low, cover and allow to cook for 1 1/2 to 2 hours; be sure to check the liquid level and add more if needed
  5. Season with salt, pepper and/or a pinch of garlic powder

Slow Cooker Method

Add all ingredients into crock pot and cook on low 5-6 hours.

InstantPot Method

Place fresh peas, 2 1/2 cups of water or broth and seasonings in instant pot. Set timer to Manual for 20 minutes; allow steam to release. (total time=about 40 minutes)

How Do I Cook Frozen Field Peas?

Cook and season frozen Southern peas the same way as fresh, but rinse the frozen peas prior to adding them to the stockpot in order to remove any ice crystals.

How Do I Store Southern Peas?

Storing Cooked Peas

Store fresh and frozen cooked peas in an airtight container in the refrigerator for up to two days. If you want to freeze cooked peas, use a freezer-storage container and store them up to six months.

Storing Fresh, Uncooked Peas

NOTE: If you buy peas that have been shelled, blanched and packaged, just put them directly in the freezer. Do not rinse peas that have been blanched or they will go sour in the freezer!!

  1. Wash shelled peas and bring a pot of water to boil
  2. Blanch peas in water or broth for 2 minutes then, place them in a bowl of ice cold water until they are no longer warm
  3. Drain peas and allow them to air-dry; once dry, place them in airtight plastic bags; don’t fill the bag all the way up; leave about 2 inches of space
  4. Reduce air in bag, zip and label the package with the date, and place in the freezer
  5. Store fresh peas up to 6 months

Variations for Cooking and Seasoning Peas

Once you’ve mastered how to cook and season Southern purple hull peas, you can experiment with variations!

  • Vegetarian/Vegan: use vegetable broth or water, add a few splashes of Liquid Smoke® as a substitute for the meat flavor
  • Add Fresh or Frozen Okra: 
    • Okra and Southern Peas go great together and many cooks add okra to their peas
    • Bring the cooked peas back to a boil 
    • Add whole or chopped, fresh or frozen okra to the peas
    • Allow to boil 2-5 minutes until okra is tender
    • NOTE: okra is a thickening agent; after adding the okra, you might want to add more liquid to the peas
  • Hoppin’ John:

Most Southerners serve Hoppin’ John on New Year’s Eve for Good Luck. It typically consists of black eyed peas, rice, bacon, chopped onion and bell peppers. Substitute purple hull or pink eye purple hulls for the black eyed peas.

Where Can I Purchase Purple Hull Peas?

You can usually find purple hull peas at a local farmer’s market; however, if you don’t live near one, here are a few resources for ordering purple hull peas:

Sides Pea Farm: Canton, Texas

Farmer’s Market of Grapevine: Grapevine, Texas

Ed Lester Farms: Coushatta, Louisiana

How Much is a Bushel of Peas?

A bushel is a volume measurement which is equivalent to about 20 – 26 lbs. A bushel of peas is about 10 lbs. of shelled peas.

Other Southern Dishes You Might Like: Restaurant Quality Fried Catfish, Chicken Fried Steak, Mom’s Homemade Meatloaf

Print
Purple Hull Peas
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 

Purple hull peas are similar to black-eyed peas, but with less granular texture and much more flavor!

Course: Entree, Side Dish
Cuisine: Southern
Servings: 1 quart of peas
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 quart purple hull peas shelled and hulled
  • 6-8 cups water or chicken broth
  • 1 smoked ham hock, or 2-3 slices of bacon, uncooked (optional: see recipe notes)
  • pinch of garlic or onion powder optional
  • salt and pepper to taste
Instructions

  1. Rinse and drain fresh or frozen peas

  2. In a large stockpot, add peas and 6 cups of water or broth; enough to cover peas

  3. Bring to boil for 10 minutes; if a foam appears, either scrape it off or leave it; (it will dissolve)

  4. Reduce heat to low, add about 3-4 more cups of water; cover and allow to cook for 1½-2 hours

  5. Once peas are tender, season with salt, pepper and garlic powder to taste; remove from heat and allow to sit for about 10 minutes;

    if you want to add okra, do it now: bring the peas back up to a rolling boil, add okra, allow to boil for 2-5 minutes: cover and allow to rest for 15 min

  6. Serve with cornbread and sliced tomatoes

Recipe Notes

How to Cook and Season Southern Purple Hull Peas

How Do I Season Peas?

There are many ways to season peas. Southern folks usually put a salty piece of pork in the beans while they're cooking, such as a smoked ham hock, slices of bacon, or chopped ham. Add a little salt, pepper and garlic powder and allow the delicious flavor of the peas to shine!

How Do I Cook Fresh Peas?

If you're lucky enough to have fresh peas, cooking them is a breeze! Now days, most farmers mechanically shell their crops, but if your peas are still in their shells, you'll want to shell and rinse them first. 

  • Shell and rinse the peas
  • Add them to a large stockpot with your choice of meat (bacon, ham hock, fatback, ham),
  • Fill the stockpot with water or chicken broth and bring to a rolling boil.  (A foam forms early in the cooking process, which is just water soluble proteins released from the peas. You can either scoop it off or leave it--it will seep back into the peas.)
  • Reduce heat to low, cover and allow to cook for 1 1/2 to 2 hours; be sure to check the liquid level and add more if needed
  • Once the peas are tender, add salt, pepper and garlic powder

How Do I Cook Frozen Field Peas?

Cook frozen Southern peas the same way as fresh, but rinse the frozen peas prior to adding them to the stockpot in order to remove any ice crystals.

How Do I Store Southern Peas?

Storing Cooked Peas

Store fresh and frozen cooked peas in an airtight container in the refrigerator for up to two days. If you want to freeze cooked peas, use a freezer-storage container and store them up to six months.

Storing Fresh, Uncooked Peas

NOTE: If you buy peas that have been shelled, blanched and packaged, just put them directly in the freezer. Do not rinse peas that have been blanched or they will go sour in the freezer!!

  1. Wash shelled peas and bring a pot of water to boil
  2. Blanche peas in water or broth for 2 minutes then place them in a bowl of ice cold water until they are no longer warm
  3. Drain peas and place them in airtight plastic bags; don't fill the bag all the way up; leave about 2 inches of space
  4. Reduce air in bag, zip the bag, label the package with the date, and place in the freezer
  5. Store fresh peas up to 6 months

Variations for Cooking and Seasoning Southern Peas

  • Vegetarian/Vegan: use vegetable broth or water, add a few splashes of Liquid Smoke® as a substitute for the meat flavor
  • Add Fresh or Frozen Okra: 
    • Okra and Southern Peas go great together and many cooks add okra to their peas.
    • Bring the cooked peas back to a boil 
    • Add whole or chopped, fresh or frozen okra to the peas
    • Allow to boil 2-5 minutes until okra is tender
    • NOTE: okra is a thickening agent; after adding the okra, you might want to add more liquid to the peas
  • Hoppin' John:

Most Southerners serve Hoppin' John on New Year's Eve for Good Luck. It typically consists of black eyed peas, rice, bacon, chopped onion and bell peppers. Substitute purple hull or pink eye purple hulls for the black eyed peas.

Other Southern Dishes You Might Like: Restaurant Quality Fried Catfish, Chicken Fried Steak, Mom's Homemade Meatloaf

Happily Shared at Weekend Potluck!

Got Comments or Questions? I’d Love to Hear from You!

 

Fried Squash Fritters

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Tender rounds of yellow squash, lightly coated in seasoned cornmeal

Fried Squash Fritters

Fried Squash Fritters are an easy and delicious side, snack or appetizer! Rounds of tender yellow squash dredged in egg, then lightly coated in seasoned cornmeal.

Yellow squash is also known as Summer or Crookneck squash and is available year round, despite the name. It has a mild flavor which is slightly different from its cousin, Zucchini. This recipe works well with both varieties.

How To Select Yellow or Summer Squash for Fried Squash Fritters

Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes. Look for a firm flesh with few blemishes; the smaller and darker yellow squash are usually the best choice.

 How Thick Do I Cut the Squash Rounds?

Slice fried squash fritters about 1/4 of an inch or less. Thin slices cook faster and there is less chance of burning the cornmeal coating.

Can I Substitute Zucchini Squash?

Zucchini is a good substitute, but keep in mind, it is more dense than yellow squash and requires cooking a little longer than yellow squash.

What Kind of Oil Do I Use for Frying Squash?

Use an oil suitable for high heat–canola, corn or vegetable oil work well for high heat recipes. Peanut oil and grapeseed oil also work well, but they are more expensive.

Olive oil does not work well for high heat cooking due to its low smoke point.

How Do I Serve Fried Squash Patties?

Serve these delicious squash patties as you would any side dish, or as an appetizer or snack. They taste even better when lightly salted or sugared, or served with a honey mustard dipping sauce.

Honey Mustard Dipping Sauce

Combine all ingredients:

  • 2 tablespoons ground mustard
  • 1 tablespoon honey or agave nectar
  • 1/3 cup plain yogurt
  • 1 teaspoon white vinegar
  • pinch of salt
Tender rounds of yellow squash, lightly coated in seasoned cornmeal
Print
Squash Fritters
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tender yellow squash fried in seasoned cornmeal

Course: Side Dish
Cuisine: American
Servings: 2 cups of fritters
Author: SmartyPantsKitchen
Ingredients
  • 2 medium yellow squash sliced into rounds
  • 1/4 cup oil canola, corn or vegetable
  • 1 cup cornmeal
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon salt divided
  • 1/2 tablespoon black pepper
  • 2 large eggs beaten
Instructions

  1. Slice squash into rounds

  2. Set up dredging station: 1 shallow plate with beaten egg and another shallow plate with dry ingredients (combine well)

  3. Heat heavy-bottom skillet on medium high; add oil; bring to about 320ºF

  4. Dredge squash rounds through egg mixture, then cornmeal mixture

  5. Working in batches, place 5-6 squash rounds into skillet with hot oil

  6. Cook squash 2 minutes; flip and cook another 2-4 minutes until golden brown

  7. Place cooked squash fritters on paper towel to drain; serve and enjoy

Craving More?

Eggplant Fritters

Salmon Croquettes

Got Comments or Questions?

Rice and Beans

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How to Make Southern Pinto Beans and Rice

Rice and Beans is a one-dish Southern menu item you’ll find in every restaurant and home south of the Mason-Dixon Line. It’s a comfort dish that is delicious, healthy, and filling, usually served with cornbread, sweet onion and a glass of sweet tea.

Monday was laundry day. You see, before the miraculous invention of the automatic washing machine, laundry was done by hand. It took every minute of the day to get all the clothes and linens hand-washed and hung up.

There just wasn’t time to tend to a hot stove preparing supper, so a pot of self-cooking beans was the solution.

Southern women put a big pot of beans on the stove every Monday morning and set out to wash, dry and hang the laundry on the clothesline. Rain or not.

Rice and beans were Monday’s supper. The rest of the week, folks would eat them as a side dish until they were gone. They were cheap, filling and served a purpose, sometimes out of necessity.

We now know more about the powerful nutritional value of this combination, and welcome a bowl of rice and beans out of health and dietary concerns. Plus that, if the beans are prepared and cooked correctly, they are absolutely delicious!

What Type of Beans Should I Use?

Southern recipes usually consist of  red kidney or pinto beans because the two beans have basically the same nutritional and flavor profiles. Kidney beans are a little larger than pinto beans and often a darker color. Another popular Southern bean is the navy bean, which a small cousin to the Great Northern White bean.

How Do I Season Pinto Beans?

Most Southern rice and bean recipes call for some type of added fat. It gives the beans flavor and binds the seasonings and spices to the beans while flavoring the broth (or water.)

Season beans are cooked with bacon, smoked ham hock, or ham. If you’re using bacon, cook the bacon, and add it and the grease into the beans. If you’re using leftover ham or a smoked ham hock, simply add it to the beans at the beginning of the cooking process.

How Do I Season Beans for Vegans and/or Vegetarians?

Southern tradition calls for adding a salty protein to the beans while they’re cooking. Bacon and smoked ham hock are favorite choices. However, if you want vegan or vegetarians rice and beans, season the beans with salt, pepper, garlic and onion. Another option for that smoky-meat substitute is Liquid Smoke.  Liquid smoke is gluten-free, with no additives or preservatives and is vegan. It is generally on the grocery aisle with the barbecue sauces.

.Natural Hickory Colgin Liquid Smoke

3 Ways To Eliminate Gas from Cooked Pinto Beans

Some people prefer not to eat beans due to the side effects of the oligosaccharides–those pesky complex carbohydrates that can cause temporary digestive discomfort and gas. The best way to prevent gas in beans is:

  • Soak the beans in lightly salted water overnight, or
  • Soak the beans in lightly salted water for at least two hours; bring the beans to a rolling boil in lightly salted water for about 10 minutes, then simmer until tender, or
  • Add over-the-counter formulas like  Beano® to the beans while they cook; Beano® prepares the digestive system for the oligosaccharides and eliminate any gastric distress.

When Do I Add Salt to Pinto Beans?

The most controversial issue regarding beans is when to add salt. Some say not till the end, others say at the beginning, and some say add salt in intervals.

The science behind this has to do with calcium and magnesium ions in the bean’s skin. Soaking beans in lightly salted water allows the salt to seep into the beans, replacing some of the ions, and resulting in a softer bean.

Conversely, soaking beans in unsalted water causes them to swell too fast and burst. So, the salt acts not only as a seasoning agent, but as a protectant for the bean skin.

This recipe calls for 1/4 cup of table salt; 2 tablespoons of table salt for soaking and the remainder if the beans are salty enough for you.

What Kind of Rice Do I Use for Southern Rice and Beans?

The traditional rice used in this dish is long-grain white rice, however brown rice is an excellent alternative and a healthier version. Any type of rice works great in this dish, such as Jasmine or Basmati, but these rices have a different flavor than white or brown rice and alter the flavor profile of the dish.

Rice and Bean Variations

If your Northern friends won’t eat plain Rice and Beans, consider dressing-up the beans with these options:

  • Add a protein such as smoked sausage or ground beef/turkey; this gives a hearty “American” spin to plain beans
  • Add barbecue sauce, maple syrup or ketchup to the beans; converts plain beans to barbecue beans
  • Add diced green chiles, a can of Rotel tomatoes and cilantro ;gives beans a “Southwestern/Mexican” flair
  • Add diced, fresh jalapeno and top with sour cream; spices up the beans “Mexican” style

Rice and Beans are Safe for Diabetics

Beans are complex carbohydrates and have a low glycemic index which means it takes the sugars taking longer to break down. Since it takes longer for the soluble fiber to break down, blood sugar stabilizes and you feel full for a longer period of time.

Rice and Beans Provide Fiber

Beans provide soluble and insoluble fiber, neither which are digested or absorbed into the blood. Insoluble fiber moves quickly through the intestinal tract, balancing the pH levels and removing toxic waste.

Soluble fiber forms a gel when combined with liquid and binds to fatty acids; this prolongs the process of emptying the stomach, thus, sugar is released and absorbed more slowly.

Regardless of the method of preparation, a bowl of rice and beans is a complete protein with no fat, cholesterol or gluten. Safe for diabetics and good for everyone all the way around!

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Try these other Southern favorites!

Southern Cornbread

Classic Meatloaf

 

Southern Recipes
Mom’s Classic Meatloaf

Southern Fried Catfish

 

Got Comments or Questions?

No Mayo Coleslaw

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No Mayo Coleslaw

 

No Mayo Coleslaw

No Mayo Coleslaw is a must-have for your next fish-fry, outdoor barbecue or cookout! Sweet and tangy, this Southern vinegar slaw recipe is a winner every time and it’s super easy to make! Try whipping up a batch of this side dish to serve with homemade fried catfish!

No Mayo Coleslaw

 

Can I Make Coleslaw in Advance?

This Southern vinegar slaw can be made in advance; however, if you use packaged coleslaw with red cabbage, DO NOT pour the dressing over it until a few hours before serving. The vinegar and oil turn the red cabbage pink!

The best way to make marinated coleslaw in advance is to make the dressing in advance. On the day of serving, about an hour before you serve the coleslaw, heat the dressing to medium heat, pour it over the slaw, refrigerate and let it marinate for at least 30 minutes, then serve.

Can I Freeze Coleslaw?

Unfortunately, cabbage does not hold up well in the freezer. No Mayo Coleslaw can be safely stored in the refrigerator in a sealed container for up to 5 days.

Print
No Mayo Coleslaw
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
 

No mayo coleslaw is the perfect side dish for your next outdoor event! Keep it fresh and cool by placing its serving bowl in a vessel of ice! Sweet and tangy, it pairs well with barbecue, ribs, burgers, you name it!

Course: Side Dish
Cuisine: American
Servings: 7 2 oz. servings
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
Slaw Ingredients
  • 1 14 oz. bag of pre-made coleslaw (avoid ones with too much red cabbage; it turns pink!)
  • 1/2 medium green bell pepper diced
  • 1/2 cup green onions chopped (optional)
Dressing Ingredients
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon oil
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
Slaw Instructions

  1. Dice half of a medium size green bell pepper and combine in a large bowl with shredded cole slaw

Dressing Instructions

  1. Combine all dressing ingredients in a medium saucepan and cook on medium heat until sugar is dissolved; pour mixture over slaw, cover and refrigerate

  2. When ready to serve; mix slaw well and drain; place in large serving bowl and garnish with green onions (optional)

Recipe Notes
  • No Mayo Coleslaw is a quick, easy and healthy alternative to traditional mayonnaise-based slaws
  • Because it has no eggs, it can sit outside at a barbecue or pool party without going rancid
  • It tastes best after the marinade has set in the slaw for awhile; drain additional marinade prior to serving

I hope you’ll find this is one of the best vinegar-based coleslaw recipes! The celery and mustard seeds really add an extra layer of flavor!

Happily Shared at Meal Plan Monday!

Craving More?

Nothing goes better with no mayo coleslaw than ribs or fish!

Foolproof Oven Baked Ribs

barbecue ribs

Fried Catfish

Fried Catfish on a platter

 

Foolproof Oven Baked Ribs

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foolproof oven baked ribs

Foolproof Oven Baked Ribs

Foolproof Oven Baked Ribs are perfect any time of the year, but particularly when it’s too hot outside to grill. Just pop the ribs into the baking bag and you’re done!

These low and slow oven baked ribs are fall-off-the-bone-tender.

What Kind of Baking Bag is Used?

Use a “turkey bag” to cook the ribs. Turkey bags are the best choice to use for oven baked foods because they’ve been coated with a special something to keep them from burning. Follow the bag instructions for cooking a turkey,  and add a tablespoon of flour to the empty bag before adding the ribs.

How Long Do I Cook Oven-Baked Ribs?

One rack of ribs takes about 3-4 hours because they are cooked at 250ºF. A higher temperature would decrease the cooking time, but then you run the risk of serving tough ribs. The secret is Low and Slow!

What Makes These Ribs So Tender?

These ribs turn out so tender because they are marinated in citric acid and are cooked on a low temperature for quite some time.

When Do I Add the Barbecue Sauce to the Ribs?

  • After the ribs are cooked thoroughly, remove them from the baking bag;
  • turn the broiler to high (about 500ºF) and pour the barbecue sauce on them.
  • Place the ribs under the broiler for a few minutes–until the sauce is bubbly and somewhat thick.

Remove the ribs from the broiler and allow them to sit for a few minutes before serving.

This method of cooking ribs, or any meat, is foolproof in retaining moisture and ensuring a tender protein entree.

barbecue ribs
Print
Foolproof Ribs
Prep Time
10 mins
Cook Time
4 hrs
Marinade and Cooking Time
5 hrs
Total Time
4 hrs 10 mins
 

The good thing about this indoor method of cooking ribs is you cook them low and slow, so the kitchen doesn't heat up and the meat remains nice and tender.

Course: Entree
Cuisine: American
Servings: 4 depending upon who you're feeding
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 rack baby back ribs
  • 1/2 cup orange juice
  • 1/3 cup liquid smoke
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 cups barbecue sauce
Instructions

  1. Preheat oven to 250ºF

  2. Add 1 tablespoon flour to oven bag; shake bag until flour has coated interior

  3. Add ribs to oven bag

  4. Add orange juice and remaining ingredients; massage ingredients to coat ribs

  5. Refrigerate for an hour

  6. Remove from refrigerator; cut slits into the top of the baking bag

  7. Place bag on baking dish; tuck the sides of the bag into the pan so they're not overhanging the baking dish

  8. Bake for 4 hours at 250ºF


  9. Remove ribs from oven; carefully cut away oven bag and slide ribs onto baking dish

  10. Turn oven to broil

  11. Pour barbecue sauce on ribs; coat both sides

  12. Place ribs under broiler to desired crispness

  13. Remove from heat; allow to rest 10 minutes

  14. Slice ribs individually, or in sections (3 ribs per person) with knife.

Recipe Notes
  • If you don't have four hours to let ribs cook slowly, no big deal! Just turn the oven to 350ºF and cook them for about 50 minutes, or until they've reached an internal temperature of 140ºF

Need a Side Dish ?

Baked Beans

baked beans

Mayo Free Coleslaw

Parmesan Peppered Peas

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Parmesan Peppered Peas

Parmesan Peppered Peas

Parmesan Peppered Pea recipe is a spin-off of The Barefoot Contessa’s version, only I add a lot of ground black pepper. Even if you claim to dislike green peas, I think you’ll enjoy this recipe. Try it!

What Type of Peas Should I Use?

Frozen sweet peas work best in this recipe. Simply rinse and drain them before placing them in the boiling water.

Can I Use Canned Peas for Parmesan Peppered Peas?

Experiments with canned sweet peas did not yield a very tasty, nor appealing version of this recipe. Frozen sweet peas work best because they retain their shape and flavor.

Print
Parmesan Peppered Peas
Cook Time
7 mins
Total Time
7 mins
 

Sweet green peas tossed lightly with butter, ground pepper and Parmesan cheese! 

Course: Side Dish
Cuisine: International
Keyword: Green Peas, Sweet Peas
Servings: 4 2/3 cup servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 cups water
  • 12 oz. bag of frozen green peas
  • 1 tablespoon butter
  • 1/2 - 1 tablespoons ground black pepper
  • 1/2 cup grated Parmesan cheese
Instructions

  1. In a saucepan, bring water to boil

  2. Once water is boiling, reduce heat to medium high and add green peas

  3. Cook peas for 7 minutes; drain and return peas back to saucepan

  4. Add butter and coat peas well

  5. Add pepper and Parmesan; combine well

  6. Plate and garnish with a pinch of Parmesan

Recipe Notes
  • No salt is added to this recipe because the Parmesan is salty enough! Feel free to add more salt if you prefer

What Can I Serve with Parmesan Peppered Peas?

Fettuccine Alfredo

Classic Fettuccine Alfredo

If you want, you can add Parmesan Peppered Peas directly to Fettuccine Alfredo! The flavors work very well together!

Meatloaf

Southern Recipes
Mom’s Classic Meatloaf

Maple Sriracha Braised Country Style Ribs

Braised Short Ribs

 

Spring Menu

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Spring MenuSpring In Texas is Like a Whole Other Season

Spring is one of my favorite times of the year… I would say “season”, but in Texas, we don’t have seasons. Just “times” of the year. Our Texas Spring is quite unpredictable regarding the weather. When I was little, we’d go out in the hot East Texas humidity and hunt eggs on Easter. Now, and for the past few years, it’s been gloomy and rainy on Easter Sunday and we’re all cramped up in the house, stuffed with ham, potato salad, English pea salad, baked beans, homemade rolls, pineapple souffle and sweet tea… and deviled eggs. Can’t forget those!!!

Spring in Texas, or anywhere else I suppose, does offer some consistency and predictability. It’s a time of renewal, rebirth, and re-energizing. That sounds so positive and uplifting! The reality is, in Texas, Spring is a Bitch.

Spring in Texas is Like The Best Friend You Can’t Stand

She’s like a friend you love, but detest at the same time. She’s beautiful and full of energy, brings a host of happiness in the form of rebirth and regrowth, sweeps in removing you from your dreary winter and encouraging you to spring ahead and take on the world! She’s so optimistic, she even has skeptics thinking anything is possible!

“Yes! I can grow lemon trees in North Texas”! “Yes! I’ll grow avocados and plant an organic garden”! “Yes, Sister Spring, I can do anything”!!! So, you jump into Spring with the gusto of an unbridled pony only to realize it’s raining, your head is pounding, your eyes are watering, the dogs are dragging in all sorts of dirt into the house, and you haven’t the energy to attack the Spring Cleaning Projects. Gotta love Spring in Texas, aka The Bitch.

Meteorologists Can’t Get It Right…and it Doesn’t Even Matter

The Bitch brings a host of pollen, mold, grass and fungus native to NO ONE. Provides us with days of massive sinus pressure due to the dramatic drop in the barometric pressure. Flash flood warnings blare on our phones in the middle of the night, only to realize the rain is two days out (maybe). The meteorologist on the local news have very important jobs. They can be right or wrong 50% of the time and still keep their jobs. (I don’t know of any other job where you can be 50% anything and keep your job).

The mosquitoes are reproducing by the zillions in all the excess and stagnant water. Retailers are stocking swimsuits and we’re wearing L.L.Bean wool on Monday and tank tops on Tuesday. Car washes quit offering “rain checks” because yes, it’s going to rain sometime, maybe, within the next few days–or not–we don’t really know for sure because we’re 50/50 on the weather here.

The home gardening centers are busting with bright, beautiful colors, discounted mulch, decorative planters and all sorts of fertilizers and yard treatments available to those who choose to buy all that stuff, then work themselves to death getting it all planted-before the rain…maybe or maybe not. We don’t know for sure.

One thing I know is for certain. The sun will rise and set. We will all get through our lives with scars, baggage, debt, and taxes. And not an Easter can go by without deviled eggs.Spring Menu

Don’t Mess With My Deviled Eggs, Please

Deviled eggs are a staple in the South. Some folks have tried to “fancy-up” the deviled egg, but I don’t like my deviled eggs fancy or different. I like the predictability of the deviled egg on my Easter table. Maybe it’s because a Texas Spring offers so much unpredictability and uncertainty. Maybe it’s because I like to know I can count on one thing happening when and how it’s supposed to happen.

I find comfort in the deviled egg. I know it’s going to take about 30 minutes to prepare. I know they’re going to stink up the house when I peel them, and I know I’m going to need some mustard, mayonnaise, relish, onion, vinegar and a tad of paprika. I know I’m going to enjoy them, as will my family. And I know I’m not going to have any leftover… and that is a sound and solid Texas Spring consistency.perfect boiled egg

 

Spring Menu
Print
Deviled Eggs

Traditional, Southern style deviled eggs perfect for any holiday gathering!

Servings: 24 servings
Ingredients
  • 12 egg yolks
  • 1/3 cup mayonnaise
  • 3 T yellow mustard
  • 2 T relish sweet or dill, drained
  • 2 T white vinegar
  • 1 T minced raw onion not dried
  • 1 1/2 tsp salt
Instructions

  1. Hard boil eggs (see The Perfect Boiled Egg)

  2. Cool and peel eggs

  3. Remove yolks and place in bowl

  4. Add remaining ingredients and mix well; refrigerate mixture for about 10 minutes to avoid a runny yolk filling

  5. Scoop egg yolk mixture back into hard boiled egg whites

  6. Garnish with paprika and serve

Recipe Notes
  • Deviled eggs are always nice to have at Thanksgiving and Easter, but we serve them at Christmas, too! 
  • Perfect for brunch!

You might want to read The Perfect Boiled Egg before making this recipe!

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Easy Mexican Rice

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Mexican Rice

Authentic Mexican Rice 

Mexican Rice is a staple menu item in many Mexican restaurants, usually accompanying beans (either refried,  Borracho, Charro or black) as the side dish to the entree. Unfortunately, sometimes the rice at the restaurant is bland, with little or no flavor. This recipe boasts a nice flavor that is not over-powering and it’s as easy to make as plain white rice…just add a few seasonings and you’ve got a full-fledged Mexican rice!

Mexican Rice

Many of the boxed rices in the supermarket have a litany of ingredients that are hard to pronounce. After reading several Mexican Rice boxes, I noticed most of them contained MSG, or monosodium glutamate.

Glutamatic acid is a naturally occurring amino acid in many foods, and monosodium is the salt of glutamic acid. However, when MSG is added in processed foods, it is not occurring “naturally” and often results in “the Chinese food syndrome“–an allergic reaction to MSG that may include facial swelling, headache, a lightheaded feeling, or a throbbing headache.

Now, with this Mexican Rice recipe, you can achieve a beyond restaurant-flavored rice without any nasty side effects.

What Type of Rice Should I Use for Mexican Rice?

Traditionally, Mexican rice is made with long-grain white rice, however, you can use a long-grain brown rice if you want a healthier version. Brown rice doesn’t taste any different than white, but it is a bit more healthy.

How Do I Brown the Rice if I Need to Double the Recipe?

If you need to double the recipe, you’ll want to brown the rice (in oil) in batches, because the skillet isn’t big enough to brown all the rice at once. Just brown 1-2 cups of rice at time, then add all the browned rice to the stockpot and continue with the recipe, adjusting ingredients accordingly.

Can I Make Mexican Rice in Advance?

This recipe can be made in advance; however, when re-heating, you may need to add a little water or broth. It can be re-heated in the microwave or on the stove top.

Mexican Rice
Print
Mexican Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Perfectly seasoned Mexican rice like you find at your favorite restaurant-but with no MSG!

Course: Side Dish
Cuisine: Mexican, Spanish
Keyword: Mexican Rice, Spanish Rice
Servings: 6 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 cups long grain white rice
  • 2-3 tablespoons oil vegetable or canola
  • 1 1/2 cups tomato sauce
  • 3 cups broth chicken or vegetable
  • 1-2 teaspoons chile powder
  • 1 teaspoon garlic powder
  • 1/2 cup frozen peas thawed (optional)
  • 1/2 large red bell pepper chopped fine (optional)
  • cilantro garnish; (optional)
Instructions

  1. In a large, non-stick skillet, add oil; bring to medium high heat and add rice; cook rice until it begins to turn slightly brown

  2. Pour rice into large stock pot; add remaining ingredients

  3. Bring to boil, stirring continuously

  4. Once mixture has reached boiling point; cover, reduce heat to simmer; simmer for 20-25 minutes

  5. Option: once rice is done, add green peas and chopped red bell pepper; combine well; plate and serve

Recipe Notes
  • Note: there is no salt added to this recipe; feel free to add salt once the rice is done

Happily shared at Meal Plan Mondays

Need something delicious to go with your Mexican rice? Try Beef Fajitas!

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Spiced Cranberry Sauce

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Cranberry Sauce with Orange Zest

Spiced Cranberry Sauce

Cranberry sauce is one of those “must-have” side dishes required on Thanksgiving or Christmas. I guess that’s because it pairs well with smoked turkey, ham or beef. Unfortunately, it’s often too tart, or that “gel-stuff” straight out of a can. Come to think of it, it’s not actually a sauce, per se, but more of a relish. But everyone calls it Cranberry Sauce… so there ya’ have it!

Cranberry Sauce in Crystal Bowl

This recipe provides a hint of warm spices and a dash of sugar and orange juice–just enough to counter the tart berry. Feel free to adjust the spice amounts in this recipe, however, I strongly urge you to not omit the ground ginger. It really adds a nice spin to the dish and makes the sauce taste scrumptious!

When you’re cooking the cranberries, be sure to cook them until they thicken and all the water has been absorbed.

Can I Make Spiced Cranberry Sauce in Advance?

Yes! Just place it in a covered container and refrigerate. It should last up to three days, if not more, but I rarely keep food older than three days.

Can Diabetics Eat Cranberry Sauce?

Well, I’m not a doctor, nutritionist or dietitian but, cranberries are naturally low in sugar. However, since this recipe calls for added sugar, so you might consider using a lesser amount of stevia or other plant-based alternative like monk fruit.

I Make Cranberry Sauce Every Year and Nobody Eats It

Trust me on this one…use this recipe and you’ll be having a cranberry conversation at your next holiday gathering!

Cranberry Sauce in bowl

If you’re curious about the cranberry, read 10 interesting facts about cranberries.

Cranberry Sauce with Orange Zest
Print
Spiced Cranberry Sauce
Cook Time
20 mins
Chill
30 mins
 

Savory and tangy cranberry sauce with a hint of seasonings and orange.

Course: Sauces, Side Dish
Cuisine: American
Keyword: Cranberry Relish, Cranberry Sauce
: 75 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 12 oz. pkg. cranberries
  • 1 cup water
  • 1/2 cup sugar
  • 1/3 cup orange juice fresh (about 1 1/2 navel oranges)
  • 1/4 teaspoon ground ginger dried, not fresh
  • 1 teaspoon ground cinnamon dried
  • 1 teaspoon ground cloves dried
  • 1/2 teaspoon ground nutmeg dried
  • 1/2 teaspoon ground allspice dried
  • pinch of salt
Instructions

  1. Pour cranberries into medium saucepan; add water and sugar; bring to boil; stirring occasionally

  2. Allow cranberries to "pop"; cook until the mixture begins to thicken

  3. Add orange juice, spices and salt; combine well

  4. Place in a small bowl, cover and refrigerate for at least 30 minutes

  5. Garnish with orange zest or chopped pecans

Recipe Notes
  • Cranberry sauce can be made in advance; just make sure it's covered and refrigerated until it's served

Eggplant Fritters

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Fried Eggplant Fritters

Fried Eggplant Fritters are an easy way to get vital nutrients and vitamins into your system. Granted, frying isn’t the best method of cooking, but if you’re family won’t touch eggplant any other way, this is a sure fire recipe to get them to try it!…

Read On →

Stewed Tomatoes and Okra

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Stewed Tomatoes and Okra

Stewed Tomatoes and Okra is a Southern-staple-side dish and this recipe holds true to the past!

Okra has quite a history, yet many aren’t aware of the vegetable or how to cook it! It is believed to have originated in Ethiopia and moved north, south, east and west. I suppose by the time it hit America, the original preparation had disintegrated, so, as Southerners do, we just boiled it.

Many a Southern kid can remember grandma’s and great grandma’s boiled okra; it was a slimey, gooey part of our dinner and we hated it. Here’s a recipe to serve okra that isn’t “ooey-gooey-slimey”!

Okra and Tomatoes

First, rinse and pat dry the okra. Then season it heavily with salt and let it sit for 15 minutes. (The salt absorbs some of the okra’s moisture.)

While the okra is resting  in salt, prepare the tomatoes, onions and garlic. A note about the tomatoes–

“If you buy grocery store tomatoes you’re going to have to add a pinch of sugar to the recipe. If you buy fresh tomatoes, like from a Farmer’s Market, you won’t have to add sugar…it’s all about the soil. If I can’t find fresh, home-grown tomatoes, use canned San Marzano tomatoes. “

Once you’ve got your tomatoes, onions and garlic at the desired consistency (which you want a bit watery due to the okra’s natural thickening properties), add the okra. Stir it, cover it and turn down the heat. Let the stewed tomatoes and okra simmer on high for about 15-20 minutes, then serve.

My Grocer Doesn’t Have Fresh Okra? Can I Substitute With Frozen Okra?

Absolutely! Just rinse the frozen okra, pat it dry and apply salt to okra. Let it sit for about 15 minutes.

Can I Use Canned Tomatoes?

Yes, but if you use “normal” canned tomatoes, you’ll want to add a pinch of sugar to them. If you use San Marzano tomatoes, no additional sugar is needed. See Recipe Notes.Stewed Tomatoes and Okra

Stewed Tomatoes and Okra
Print
Stewed Tomatoes and Okra
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A Southern Classic-stewed tomatoes and okra with a hint of garlic. Always a family favorite!

Course: Side Dish
Servings: 4 1/2 cup servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs. tomatoes peeled, seeded, chopped
  • 1-2 lbs. okra rinsed, dried, cut
  • 2 tablespoons oil
  • 1 medium yellow onion chopped
  • 1 tablespoon garlic minced
  • 1 cup water or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon sugar * see recipe notes
  • 1/2 teaspoon salt
  • 1 tablespoon ground black pepper
Instructions

  1. Heat oil in skillet on medium-high heat

  2. Add onion and saute until translucent

  3. Add garlic and allow to cook for about 3 minutes

  4. Add tomatoes and bay leaf; cook tomatoes until the liquid is absorbed - about 10 minutes

  5. Add water (or broth) to tomatoes and continue to cook on medium heat

  6. Add okra to tomato/onion mixture; reduce heat and cover

  7. Cook for 15 minutes, until okra is tender

  8. Remove bay leaf and taste for seasonings; serve immediately

Recipe Notes
  • If you're using store-bought or canned tomatoes, plan on adding sugar to balance the acidity
  • If you're using canned San Marzano tomatoes, no sugar is necessary (read about San Marzano tomatoes here)

Ironically, Mother Nature made okra not only healthy, but a thickening agent as well! This is exactly why it is used in Louisiana Gumbo Recipes..

Stewed Tomatoes and Okra pair well with Fried Catfish or  Classic Meatloaf ! Or, try topping Stewed Tomatoes and Okra in Polenta Cups!Stewed Tomatoes and Okra in Polenta Cups

Foolproof Roasted Broccoli

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Garlic Roasted Broccoli

This Roasted Broccoli recipe ensures nicely toasted broccoli every time!

Roasted broccoli can be tricky to make sometimes, especially if you’re in a hurry or having company! I’ve finally learned the secret to perfectly roasted broccoli and I’m happy to share it with you!

Roasted vegetables are not only tasty, but really good for you, too! The dry heat method of roasting ensures the retention of vitamins, minerals and nutrients.

First, preheat the oven to 500ºF then lightly oil a sturdy baking pan. Once the oven has reached the desired temperature, place the baking pan in the oven for 10 minutes.

roasted broccoli

Meanwhile, trim broccoli stalks, and cut both stalks and crowns into small pieces. In a large mixing bowl, add oil, garlic (optional) and sugar. Mix well.

Toss broccoli in oil mixture. Remove hot baking pan from oven, spread broccoli evenly onto pan and cook for 10-12 minutes, turning broccoli halfway through the cooking time.

The result is nice, evenly toasted flavorful broccoli ready to serve!

 How Do I Select Broccoli?

When selecting broccoli crowns, or any other green vegetable, choose the darkest color. The darker the green indicates the broccoli is fresh and has optimum chlorophyll. Conversely, pale, or yellow-hued broccoli is probably not as fresh and offers less nutrients.

Why Do I Have to Pre-Heat the Pan?

Pre-heating the pan allows for the heat to better permeate the vegetable. Since broccoli is a bit tough (especially the stalks), this pre-heating step promotes evenly toasted broccoli crowns and stalks.

What Other Vegetables Can I Roast Using this Pre-Heated Pan Method?

Other vegetables that toast nicely using this method are broccolini and asparagus.

Why Do I Add Sugar To The Oil?

Sugar promotes browning. As the sugar begins to cook, it caramelizes and soaks into the broccoli. You can omit the sugar if you prefer, but the small amount of sugar in this recipe will not impact the flavor of the broccoli–it simply helps the broccoli brown more evenly.

Can I Make This Recipe with Frozen Broccoli?

Yes, simply rinse the broccoli, then pat dry with a paper towel.

Garlic Roasted Broccoli
Print
Garlic Roasted Broccoli
Prep Time
15 mins
Total Time
25 mins
 

Toasted broccoli crowns with a hint of garlic make a perfect side dish!

Course: Side Dish
Cuisine: International
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 1/2 lbs. broccoli
  • 3 tablespoons oil
  • 1 tablespoon garlic minced
  • 1/2 teaspoon oil
Instructions

  1. Pre-heat oven to 500ºF; once oven reaches temperature, place lightly oiled baking pan in oven

  2. Allow baking pan to heat in oven for 10 minutes

  3. Meanwhile, rinse broccoli

  4. Trim stems and cut into bite size pieces

  5. Cut broccoli crown into small pieces

  6. In a large bowl, add oil, garlic and sugar

  7. Toss broccoli crown and stalks in oil mixture

  8. Remove hot pan from oven and spread broccoli onto pan in an even layer

  9. Return pan to oven on the lowest rack; bake for 10 - 12 minutes, turning broccoli halfway during cooking time

  10. Remove broccoli from oven and serve immediately

Recipe Notes
  • The small amount of sugar in this recipe encourages the broccoli to brown; it can be omitted.

Roasted broccoli also pairs well with Classic Meatloaf and Potato Dauphinoise!

 

 

 

 

The Potato Series-Duchess Potatoes

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Duchess Potatoes are delicious and an impressive way to serve potatoes! This is the second in The Potato Series…

Duchess Potatoes

Duchess Potatoes were created by chefs in the 19th century to encourage people to eat more potatoes. Before this creation, potatoes were thought to be peasant, or “lowly” foods. So, some chef decided to incorporate egg yolks, butter and swirl them onto a baking dish; thus, the delicate Duchess Potato was born.

Three Duchess Potatoes

Anyone Can Make Duchess Potatoes

If you can make mashed potatoes, then you’re on your way to mastering the Duchess! The tricky part is learning how to pipe them into a beautiful form.

What Type of Potato Should I Use for Duchess Potatoes?

Russet potatoes are most commonly used for this recipe because they are light and fluffy when cooked, making them easy to mash, (or press through a food mill) with no lumps. You can use golden, or Yukon potatoes but these waxy potatoes are more difficult to mash into the fine form you’ll need when you get ready to pipe the potatoes through a pastry sleeve.

Tips for Success

After you’ve boiled and drained the potatoes, begin mashing potatoes into a fine, fine texture. Once you’ve gotten the lumps out, add the butter and cream. Allow the potatoes to cool a bit before you add the egg yolks, or the eggs will cook. Make sure you use enough egg yolks–they stabilize the potatoes and keep them pretty:)

Next, season to taste. I’ve found a really good potato has a lot of pepper, so if you’re going to use a lot of black pepper, be sure it’s ground finely. (Do not use white ground pepper! White ground pepper has more heat than black and it will detract from the creamy, buttery flavor of the potato!)

Place the potato mixture in a pastry bag with a star tip; the bigger the better. Begin to swirl the potato in a circle, forming a large base, and narrowing the circle as you move up. The potatoes will fall a bit due to the heat, so be sure to make them tall.Duchess Potatoes Before Broiling

Once potatoes are piped, refrigerate them for about 20 minutes.

In the Broiler

You’ll want to put the potatoes on a rack near the top of the oven. The baking mentality here is “hot and fast” so the Duchess Potatoes won’t wilt. Some people put an egg-white wash on their potatoes to encourage browning. You can do this ONLY if you’re potatoes are very cold before going into the oven; otherwise, when applying the egg-white wash, you ruin the pretty pastry design… They brown just fine without the egg wash.

Three Duchess Potatoes

How Do I Serve Duchess Potatoes?

These beauties can be stand alone side-dishes, or served on top of a Shepherd’s Pie or other casserole!

Can I Make Duchess Potatoes Ahead?

Yes, simply prepare and pipe the potatoes onto a buttered baking dish and refrigerate. About 15 minutes before you’re ready to serve, place them in the oven under the broiler and keep an eye on them. Serve immediately.

Duchess Potatoes go well with Meatloaf, too! Not ready to pipe potatoes yet? Try making Potato Dauphinoise!

Duchess Potatoes
Print
Duchess Potatoes
Prep Time
15 mins
Cook Time
45 mins
Resting time
10 mins
Total Time
1 hr
 

Classic French piped, baked potatoes with a rich buttery flavor and a hint of crispy exterior!

Course: Side Dish
Cuisine: French
Keyword: Duchess potatoes, fancy potatoes
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs. potatoes Yukon gold, peeled and cubed**
  • 4 tablespoons butter divided; plus 1 tablespoon to coat baking sheet
  • 4 egg yolks
  • 1/4 teaspoon nutmeg
  • salt & pepper to taste finely ground black pepper
  • 1/4 cup heavy cream
Instructions

  1. Place potatoes in boiling water; reduce heat to medium and cook for 15 minutes, or until fork-tender

  2. Once potatoes are tender, drain and allow to cool for about 10 minutes

  3. Place warm potatoes back into large pot; using a fine-grade potato masher, mash potatoes until smooth

  4. Add butter, cream and nutmeg to smooth potatoes; combine well; taste for seasonings (add more salt and finely ground black pepper if needed). Allow potatoes to cool a while before adding egg yolks!

  5. Add egg yolks to potato/butter mixture; combine well

Using a pastry bag with a star-tip, add potatoes to pastry bag

  1. Start piping potatoes onto buttered baking sheet in a small circle, slowly moving upward; repeat process until all potatoes are piped onto sheet. (You may need two or three baking sheets, depending upon size of oven.)

  2. Refrigerate piped potatoes for about 20 minutes, until firm.

  3. Preheat oven to 500ºF (or broil setting)

  4. Once potatoes are firm, place piped potatoes into hot oven and broil until the top and scalloped edges are light golden brown

  5. Plate and serve immediately

Recipe Notes
  • Allow the potatoes to cool a bit before you begin piping, otherwise, the potatoes will spread, instead of standing 
  • Make Duchess Potatoes ahead of time; cook potatoes and refrigerate; about an hour before you're ready to serve them, remove them from refrigerator and allow to come to room temperature. Once at room temperature, pipe potatoes onto buttered baking dish and bake at 450º F for 8-10 minutes, or until tops and scalloped edges are golden brown. 

** When peeling potatoes, after skins are removed and potato is rinsed, place potato in clean water. Make sure the potatoes are covered in water; this prevents discoloration.

The Potato Series – Potato Dauphinoise

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Potato Dauphinoise is a classic gratin style potato dish with layers of thinly sliced potatoes, cream, butter and Gruyere cheese. This recipe is from Julia Child’s collection.Potato Dauphinoise

As we move into Fall and closer to the holidays, I’ll be publishing a series of recipes, the first being The Potato Series which will consist of four different methods for preparing potatoes. This is the first of The Potato Series: Potato Dauphinoise. Watch the video or read on for step by step instructions and the recipe!

Potato Dauphinoise is really quite easy to make and has just a few simple ingredients, but it is so delicious and impressive! Gratin refers to the browning of the top, whether it be cheese or breadcrumbs. Interestingly, Julia did not include breadcrumbs in her recipe, as she followed the traditional French preparation.

Step 1

Peel, rinse and thinly slice potatoes 1/8th of an inch.

What Type of Potatoes Should I Use for Potato Dauphinoise?

You’ll want to use a potato that is high in starch, like a Russet, or Idaho. These potatoes are higher in starch and absorb more than a waxy potato. For this recipe you want that potato to absorb all that flavor from the cream and cheese!

Step 2

Cut a clove of garlic in half and rub it around the sides and bottom of your baking dish. Then, do the same with about a teaspoon of butter.

Step 3

Make the first layer of potatoes by placing the thin slices in the bottom of the baking dish. Lightly salt & pepper; sprinkle with thyme; then pour 1/3 cream over first layer; add cheese. Repeat process two more times ending with a layer of cheese on top.

What Type of Cheese Should I Use for Potato Dauphinoise?

Switzerland’s Gruyere is the traditional choice, however it is very expensive. Other less costly substitutions include Norway’s Jarlsberg, Switzerland’s Emmental, or Swiss. The goal is to use a relatively mild cheese that has a somewhat rich nutty flavor. Any of these cheeses will work in this dish.

Step 4

Cover baking dish with foil and bake for 1 hour on 375°F.

Step 5

Remove baking dish from oven; turn oven to broil setting; return potatoes to broiler until the top is lightly golden brown.

Options and Hacks

If you are feeling the need to really impress, serve individual ramekins of Potato Dauphinoise!

Here’s an easy way to accomplish this! First, make the dish ahead in a large casserole dish but don’t add the last layer of cheese! Once the potatoes have settled a bit,  line each ramekin with garlic and butter, place a scoop of Potato Dauphinoise in each, top with cheese and place the ramekins on a baking sheet under the broiler.

Looking for more side dishes? Check out the recipe index for other great side dishes!

Potato Dauphinoise
Print
Potato Dauphinoise
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Thinly sliced potatoes, nestled in a rich cheesy cream sauce with a hint of thyme and garlic.

Course: Side Dish
Cuisine: French
Keyword: Potato Au Gratin, Potato Bake, Potato Dauphinoise, Potato Gratin, Scalloped Potato
: 150 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs potatoes peeled, rinsed, thinly sliced 1/8"
  • 1/2 clove garlic peeled
  • 3 tablespoons butter cut into quarters
  • 12 oz. Gruyere cheese grated
  • 1 1/2 cups cream
  • 2 teaspoons thyme dried (us 1 tsp. for fresh thyme)
  • 1 tsp. kosher salt
  • 2 tsp. black pepper
Instructions

  1. Preheat oven to 350ºF

  2. Using a large oven-proof baking dish, rub cut side of garlic around the inside of the baking dish; do the same with butter

  3. Slice potatoes into 1/8" slices; a mandolin works quickest!

  4. Line garlic/butter seasoned baking dish with a layer of sliced potatoes

  5. Pour 1/3 of the cream over the potatoes; lightly salt & pepper; sprinkle thyme over potatoes; add 1/3 of the cheese

  6. Repeat above process two more times, ending with a layer of cheese on top (See Recipe Notes for Preparing for Large Groups)

  7. Cover dish tightly with foil and place on middle rack; back for 1 hour

  8. After one hour; remove foil and re-set oven to broil

  9. Broil potatoes until golden brown on top

Recipe Notes

**This recipe rarely feeds 12, as indicated on the original recipe, simply because people LOVE this dish and keep going back for seconds, thirds, and fourths!

  • For this reason, I highly recommend you consider a three-layered, 9 x 13 dish would reasonably feed 6-8. 

Preparation for Large Groups:

  • If you're serving a large group, consider using the hack as noted in the post; bake a huge dish of Potato Dauphinoise, then re-plate smaller portions into ramekins, top with cheese, broil, and serve. 

 

 

Southern Charm, Purple Hulls Peas, Sweet Tea and Jacksonville Tomatoes

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Southern Recipes

Southern Inspiration

I saw a video the other day of a popular food blogger showing how to make sweet tea….WHAT? Everybody knows how to make sweet tea, don’t they? Apparently not, because this blogger got like a zillion “likes” from that one little recipe.  And then, I thought to myself, “well, if they don’t know how to make sweet tea, they probably don’t know how to cook purple hull peas, homemade cornbread, banana pudding or know the difference between a store-bought tomato and a Jacksonville tomato” and my list went on and on…and then I got to thinking…

About 25 years ago, I was in a Boston, Massachusetts’ restaurant and I ordered iced tea. The waitress looked at me like I was crazy! “Iced tea?” she asked.  Calmly, I replied, “Yes. It’s tea with ice in it, generally served very sweet.” So, they brewed some tea, poured it in a tea cup, put ice in it and served it to me–in a tea cup…ugh…no sugar.

I had to add a few sugar packets to the semi-cold tea. (The sugar just crystallized on the bottom of the glass. Also, stevia wasn’t even a thing back then.) Anyway, I drank it and asked for a refill…which I was charged! “WHAT? Nobody charges for tea refills! It’s like coffee…nobody charges for coffee refills!” In hindsight, I must have had led a somewhat sheltered ‘food life’ and didn’t recognize nor appreciate regional culinary customs.

sweet tea

Dining with Others

Then I remembered a story a friend of mine told me about dining in a fine restaurant in Atlanta, Georgia, with a business colleague from Up North. Apparently, the out-of-towner was embarrassingly rude to the server. So, my dear friend, in all her Southern Charm, left a gracious tip and a note apologizing, “My sincere apologies; obviously, my friend was not raised on sweet-tea.” That story gets me every time:) There are other things about being from the South that others Just-Don’t-Get. For example, peas.

purple hull peas

My Minnesotan husband won’t touch them. I could live off peas, cornbread and sliced tomatoes, but he won’t even look at them. He’s not a food snob, he’s just “not from around here”; he Just-Doesn’t-Get-It. He wouldn’t dare touch a pimento cheese sandwich, either. Bless his heart. I love him dearly, but every summer I find myself cooking two dinners: one for him (meat and potatoes) and one for me (peas, cornbread, tomato, onion and a glass of sweet tea).

okra

Bless Her Heart

I’ll never forget the time I took my mother-in-law to the Farmer’s Market in downtown Dallas (when it was good). We were walking in Shed #2, where the local farmers were sampling their beautiful fruits and vegetables, and we came across the booth hosted by the famous farmers out of Canton, Texas. Their spread was unbelievable! Huge tomatoes, black-eyed peas, purple hull peas, speckled butter beans, new potatoes, cucumbers, blackberries, blueberries and okra to name a few. I was in hog heaven and it was a sweltering 109 degrees outside with no breeze. I didn’t care…I quickly pulled out my dollar bills and started pointing to every item, “one of each, please,” and then my dear mother-in-law said, “what’s this?” holding up a small wicker basket containing okra. Good Lord, I nearly fell out in the floor… “it’s okra,” I said, with somewhat irritated Southern Charm.

Being from Minnesota, she’d never seen, eaten, nor cooked okra. Bless Her Heart. As I filled my trunk with fresh produce, we continued to talk about “the okra”. How best to cook it, how my Grandmother cooked it, the flavor, texture and how it was a staple in Gumbo. WHOA!!!! Hang On Nellie!!! GUMBO??? “What’s Gumbo?,” she asked…luckily, there was a nearby Mexican restaurant where we could pop into and I could have a cold beer, calm down, shake the question marks from my brain. With extreme and difficult self-induced patience and the utmost Southern charm, I explained Gumbo over a plate of horrible nachos. (She knew what those were, by the way:)

The Tomato Capital of the World

A few years ago, my friend and I drove half way across the state of Texas to The Tomato Capital of the World-Jacksonville, Texas, to pick up a box of tomatoes. Now that may sound crazy to you, but they really are The Best Tomatoes In The World.

Let me preface this by saying these folks take their tomatoes seriously. All throughout the town are huge concrete tomatoes. The town arena is named, “The Tomato Bowl”. Heck, even the police department and local Whataburger have a logo’d concrete tomato out front.

Jacksonville is in East Texas, where the red-dirt is Mother Nature’s secret recipe for delicious produce. Seriously, anything that comes from that soil tastes like heaven; simply indescribable. Jacksonville is a relatively small town, established around 1850 and originally known as Gum Creek. To get there,just take Highway 69 south from Tyler.

For years, it has been known as The Tomato Capital of the World, and every June, the town holds a Tomato Fest which consists of locals and hundreds of out-of-towners making the pilgrimage to this one East Texas Town, all for The Jacksonville Tomato.jacksonville tomato

The Infamous Tomato Contest

Jacksonville’s reputation as The Tomato Capital of The World has been undisputed and rightly so…until one fateful June in 2013. The town of Crystal Springs, Mississippi had contacted the town of Jacksonville in order to buy some of the large concrete tomatoes that appear on every street corner in Jacksonville. You see, Crystal Springs, Mississippi is a tomato-town, too. They were doing a beautification project for their town and they wanted to know where Jacksonville got their concrete tomatoes.  Well, both town’s leaders got together and began to swap tomato-history stories. They thought it would be fun and beneficial to both towns to conduct a friendly contest to determine which town was actually The Tomato Capital of the World. (Just so you know, roughly 80% of tomatoes in Texas are from Jacksonville.) Anyway, this friendly contest pitted the fruit into 3 categories:  Largest Tomato, Best Plate of Three and Best Taste. Jacksonville took home the Largest Tomato award, Crystal Springs took home Best Taste, and it was a tie for Best Plate of Three.

Well, you won’t believe this…and you won’t find this published anywhere but, I have it from a highly reliable Jacksonville source what actually happened went like this:

In June, 2013, the town leaders of Crystal Springs, Mississippi and Jacksonville, Texas met in Shreveport, Louisiana to conduct the Tomato Contest on live television.  There were hundreds in the audience and outside the news station, chanting and enjoying the friendly rivalry. The contest was going on and the results were read–incorrectly. Yep. Think Academy Awards. Jacksonville actually won the 2013 Tomato Contest by 1 point. However, with the live audience and all the hoopla and cheering, this one Jacksonville leader handled the situation with her Southern Charm. She let it slide.

The annual competition continued for the next two years, until 2015, and naturally, Jacksonville won the contest both years. Now, rather than continue the friendly rivalry, Jacksonville has expanded it’s Tomato Fest to include a Farm-to- Table event, the first being this year, where local farmers provided an evening of fabulous food accompanied with entertainment and merriment. I didn’t get to go this year, but I am definitely planning on attending June 2019, which will be the 35th Annual Jacksonville Tomato Fest. And if you can’t make it to Jacksonville, they’ll ship tomatoes to you, right up until September or so!  Just contact the nice folks at the Jacksonville Chamber of Commerce to order some.

So, I got long winded there, but back to the original thought of some folks not knowing how to make sweet tea, or other Southern staples. I thought, “who better than me to share my Southern recipes?” I mean, I’m no culinary genius, but I do know my way around a kitchen.Stewed Tomatoes and Okra

These are some of my all-time, favorite recipes; they’re really simple, but simply delicious. And next time you find yourself in a predicament where your guest has no clue how lucky they are to be sitting at your table, with a glass of sweet tea, and a plate of Purple Hull peas,  Southern cornbread, Classic Meatloaf or Stewed Tomatoes and Okra, well, just Bless Their Hearts with all the Southern Charm you can muster.

Craving more Southern Recipes? You might like Classic Chicken Spaghetti ,  Peach Cobbler , Classic Pot Roast or True Texas Chili

 

Classic Pot Roast

chicken tendersDuchess Potatoes Before Broiling

Peach Cobbler

 

Picnic Side Dishes

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Three amazingly delicious and easy side dishes for your next gathering! These can be made ahead, served hot, cold or at room temp!

These four delicious, easy, make-ahead side dishes are the perfect complement to any picnic or food gathering! Each is developed with ingredients that can tolerate the heat and remain pretty and tasty till the sun goes down!

Your vegan and vegetarian friends will appreciate you offering something they can actually sink their teeth into, besides the proverbial Crudités plate! And even though these side dishes are healthy, they’re actually terrific!!!

Edamame Salad

Savory edamame in a soy-hoisin infused sauce accented with red bell peppers, crushed red pepper and sesame sticks. This is a great side dish or entree, particularly for your vegan or vegetarian guests.

edamame

Smokey Grape Salad

Gouda and grapes– perfect for a wine tasting or barbecue! Red and green grapes accented with a balsamic-honey infused dressing, accented with smoked Gouda cheese.

grape salad

Mediterranean Orzo Salad

orzo salad

Great little side dish to have on hand for your vegetarian friends. Orzo tossed in a light sauce, accompanied with red onions, grape tomatoes, green peas and fresh dill.

Grilled Peaches with Balsamic Pecan Glaze

grilled peaches

 

 

 

Killer Baked Beans

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baked beans

Baked Beans are perfect for your next event! Sweet, tangy and flavorful…these beans have a personality of their own!




Baked beans are quick and easy to make, these need to be on your “go-to” list for your next picnic, barbecue or pot luck! Just add a few seasonings and spices to a can of navy beans, bake them till bubbly, and then watch your guests devour them! The addition of bell pepper and onion gives a little kick to the sweet barbecue sauce. I’m not kidding, these baked beans have a personality of their own!!!

You might like them with a Hot Pastrami Sandwich or along side a plate of Foolproof Ribs! They also go well with pork-ham or pork chops…

baked beans
Print
Baked Beans
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Sweet, tangy, spicy baked beans go perfect with your Easter ham or barbecue!

Course: Side Dish
Cuisine: American
Servings: 8
Author: SmartyPantsKitchen
Ingredients
  • 4 15 oz. cans navy beans rinsed and drained
  • 2 cups sweet yellow onion chopped
  • 2 large green bell peppers chopped
  • 2 T dry mustard
  • 2 cups barbecue sauce
  • 1/2 cup maple syrup
Instructions

  1. Preheat oven to 350 

  2. Rinse and drain beans

  3. In a large bowl, combine all ingredients, folding the beans in last

  4. Bake uncovered for 25-30 minutes

Recipe Notes

Depending upon your preference, these baked beans can be tangy, sweet or spicy. For a sweeter flavor, use a sweet-based barbecue sauce and only 1 tablespoon of dried mustard. For a more tangy flavor, use an "original-flavored" barbecue sauce and add 3 tablespoons of dried mustard. To increase the heat or spice of the recipe, add 1 tablespoon of white ground pepper.

 

Picnic Season Is Here! Don’t Show Up Empty-Handed!

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Picnic season is here again! Whether you’re gathering around a pool, lake, beach or park, you’re gonna need to contribute some food, so why not take a picnic dish that’s awesomely delicious and one that can stand the heat?

picnic

I’ve developed some recipes with specific ingredients that can withstand the heat, and I’m talkin’ Texas heat. These picnic dishes easy-make-ahead dishes that complement any type of picnic–fried chicken, barbecue, shrimp boil–you name it! And some can be served as appetizers or even desserts.

When you subscribe here to SmartyPantsKitchen, I’ll send you four recipes in a snap. It’s as simple as that! You’re welcome to share them with your friends, or keep them as your own little secret (I won’t tell!)

These recipes are not available anywhere else… so whatcha’ waiting for?

Hope to see you in the kitchen!

Shrimp and Crab Meat Beggar’s Purse- A Southern Tradition

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I used to frequent an independent restaurant in the neighborhood where I grew up called “Gershwins”. It was a local hot-spot where you could drop in, have a glass of wine and an appetizer, chat with the regulars and of course, listen to a piano player

I took my Grandmother Rozie there for lunch on her 73rd birthday. Her tooth fell out while she was eating a roll. But we had the most amazing appetizer…a Beggar’s Purse…..

beggar' s purse

A beggar’s purse is basically a puffed pastry filled with anything…it can be sweet, filled with berries, or savory – filled with meat. Think of it as a bundled up crepe, but with a fluffier pastry. I had never made one before, so I researched recipes and came up with one that is pretty darn good.

beggar's purse…

Read On →

Waiting on Payday?

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I don’t know about you, but some weeks are more expensive than others, and if you’re waiting on payday, a big bowl of rice and pinto beans will sustain you until the money hits the bank.  That’s why I always keep a bag of dried pintos in my pantry. My Mom taught me this trick years ago and it has paid off–literally! Other than being filling and quite inexpensive, beans are really, really good for you!

WHY?

Simplicity of Rice and Beans

Sometimes, it’s the simple things in life that we take for granted– milk and cereal, peas and carrots, eggs and bacon, and rice and beans. Interestingly, rice and beans have been staple menu items in many cuisines for centuries, but is this by chance or by design? Did our ancestors realize the composition of these foods actually results in a complete protein? Both rice and pinto beans are supplemental proteins (incomplete), that is, each is abundant and deficient in an essential amino acid. The nutrient profiles of these foods when combined allows them to work synergistically in producing a complete protein.

beans…

Read On →

Springtime in Texas

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Spring In Texas is Like a Whole Other Season

Spring is one of my favorite times of the year… I would say “season”, but in Texas, we don’t have seasons. Just “times” of the year. Our Texas Spring is quite unpredictable regarding the weather. When I was little, we’d go out in the hot East Texas humidity and hunt eggs on Easter. Now, and for the past few years, it’s been gloomy and rainy on Easter Sunday and we’re all cramped up in the house, stuffed with ham, potato salad, English pea salad, baked beans, homemade rolls, pineapple souffle and sweet tea… and deviled eggs. Can’t forget those!!!

Spring in Texas, or anywhere else I suppose, does offer some consistency and predictability. It’s a time of renewal, rebirth, and re-energizing. That sounds so positive and uplifting! The reality is, in Texas, Spring is a Bitch.

Spring in Texas is Like The Best Friend You Can’t Stand

She’s like a friend you love, but detest at the same time. She’s beautiful and full of energy, brings a host of happiness in the form of rebirth and regrowth, sweeps in removing you from your dreary winter and encouraging you to spring ahead and take on the world! She’s so optimistic, she even has skeptics thinking anything is possible! “Yes! I can grow lemon trees in North Texas”! “Yes! I’ll grow avocados and plant an organic garden”! “Yes, Sister Spring, I can do anything”!!! So, you jump into Spring with the gusto of an unbridled pony only to realize it’s raining, your head is pounding, your eyes are watering, the dogs are dragging in all sorts of dirt into the house, and you haven’t the energy to attack the Spring Cleaning Projects. Gotta love Spring in Texas, aka The Bitch.

 

Meteorologists Can’t Get It Right…and it Doesn’t Even Matter

The Bitch brings a host of pollen, mold, grass and fungus native to NO ONE. Provides us with days of massive sinus pressure due to the dramatic drop in the barometric pressure. Flash flood warnings blare on our phones in the middle of the night, only to realize the rain is two days out (maybe). The meteorologist on the local news have very important jobs. They can be right or wrong 50% of the time and still keep their jobs. (I don’t know of any other job where you can be 50% anything and keep your job).

The mosquitoes are reproducing by the zillions in all the excess and stagnant water. Retailers are stocking swimsuits and we’re wearing L.L.Bean wool on Monday and tank tops on Tuesday. Car washes quit offering “rain checks” because yes, it’s going to rain sometime, maybe, within the next few days–or not–we don’t really know for sure because we’re 50/50 on the weather here.

The home gardening centers are busting with bright, beautiful colors, discounted mulch, decorative planters and all sorts of fertilizers and yard treatments available to those who choose to buy all that stuff, then work themselves to death getting it all planted-before the rain…maybe or maybe not. We don’t know for sure.

One thing I know is for certain. The sun will rise and set. We will all get through our lives with scars, baggage, debt, and taxes. And not an Easter can go by without deviled eggs.deviled egg

Don’t Mess With My Deviled Eggs, Please

Deviled eggs are a staple in the South. Some folks have tried to “fancy-up” the deviled egg, but I don’t like my deviled eggs fancy or different. I like the predictability of the deviled egg on my Easter table. Maybe it’s because a Texas Spring offers so much unpredictability and uncertainty. Maybe it’s because I like to know I can count on one thing happening when and how it’s supposed to happen. I find comfort in the deviled egg. I know it’s going to take about 30 minutes to prepare. I know they’re going to stink up the house when I peel them. I know I’m going to need some mustard, mayonnaise, relish, onion, vinegar and a tad of paprika. I know I’m going to enjoy them, as will my family. And I know I’m not going to have any leftover… and that is a sound and solid Texas Spring consistency.

deviled eggs

Spring Menu
Print
Deviled Eggs

Traditional, Southern style deviled eggs perfect for any holiday gathering!

Servings: 24 servings
Ingredients
  • 12 egg yolks
  • 1/3 cup mayonnaise
  • 3 T yellow mustard
  • 2 T relish sweet or dill, drained
  • 2 T white vinegar
  • 1 T minced raw onion not dried
  • 1 1/2 tsp salt
Instructions

  1. Hard boil eggs (see The Perfect Boiled Egg)

  2. Cool and peel eggs

  3. Remove yolks and place in bowl

  4. Add remaining ingredients and mix well; refrigerate mixture for about 10 minutes to avoid a runny yolk filling

  5. Scoop egg yolk mixture back into hard boiled egg whites

  6. Garnish with paprika and serve

Recipe Notes
  • Deviled eggs are always nice to have at Thanksgiving and Easter, but we serve them at Christmas, too! 
  • Perfect for brunch!

You might want to read The Perfect Boiled Egg before making this recipe!

 

5 Make Ahead Sides for Easter Lunch

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Hosting an Easter gathering at your house? Not to worry! These quick and easy make ahead side dishes will allow you to have everything on the table at once–stress-free!!!

 

Easter Menu 2018

Spring Salad with Buttermilk Dill Dressing

dill dressing

Peter Rabbit loves this simple spring salad! Just whip up the dressing Sunday morning and refrigerate. 

 

Baked Beans

baked beans

You can’t find a better baked bean, not even from the folks who make all those canned beans! Make this Saturday afternoon and be done with it!

 

Creamy English Pea Salad

People who hate peas will love this dish! Make this on Saturday afternoon and refrigerate. Sunday, let it sit about 15 minutes at room temperature prior to serving. 

 

Mixed Greens and Cornbread Casserole

Make this cornbread and mixed greens casserole on Friday. Freeze it till Sunday, then reheat. 

 

Pineapple Souffle

Pineapple Souffle can be made on Saturday and held in the fridge uncooked and covered. Throw it in the oven Sunday before church. It needs about 50 minutes to bake.

 

Pineapple Souffle

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Pineapple Souffle

pineapple souffle

Pineapple Souffle is an easy recipe that goes great with a holiday ham, barbecue, or even as a dessert!

Print
Pineapple Souffle
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
The perfect side for your holiday ham! Sweet and fluffy, pineapple souffle can be served warm or at room temperature!
Servings: 8
Ingredients
  • 1/2 cup Butter room temperature
  • 3 whole Eggs slightly beaten
  • 1 1/2 cups Sugar
  • 3 cups Bread torn into pieces
  • 1 15.oz can Crushed Pineapple drained
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl, combine butter, sugar and eggs and cream together until well blended
  3. Add torn bread and pineapple to butter mixture
  4. Place in lightly greased baking dish
  5. Cover with foil and bake for 50 minutes
Recipe Notes

This dish can be made in advance. To reheat, simply place covered dish in oven at 350 degrees for 30 min.

 

Ratatouille

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In southern France, ratatouille is offered as a side dish in most restaurants. It’s comparable to our “steamed vegetables”–broccoli and carrots, but much healthier and tasteful. This recipe recommends the traditional method of preparation and the results are amazing! Ratatouille can be served in an omelet, over eggs, over pasta, or alone. Here, it’s combined with the super grain Quinoa and tasty pine nuts…High quality olive oil and San Marzano tomatoes make a big difference in the flavor of ratatouille.

San Marzano tomatoes are Italian tomatoes, grown in the volcanic grounds of Campania, near Mount Vesuvius, and have a very distinct and rich flavor. Their elongated shape resembles what Americans know as “plum” tomatoes, but San Marzano tomatoes are less acidic and have fewer seeds than a conventional plum tomato.

San Marzano Labeling

In Italy, there are strict labeling rules regarding San Marzanos. The label must include the DOP, (the Italian protected designation of origin), which entails strict requirements for the growth and production of these red beauties. In American grocery stores, there are several brands that label their tomatoes as San Marzano on the front, but the ingredient list labels them as “San Marzano style tomatoes”. Tomatoes labeled as such are not true San Marzano’s; it’s like buying a knock-off Louis Vuitton bag…it’s not the real deal.

A true San Marzano tomato brand will include the DOP on the front and a round seal with a series of production numbers underneath. The front label might read something like, “San Marzano Tomato of Agro Sarnese-Nocerino area D.O.P” or “Pomodoro S. Marzano dell ’Agro Sarnese-Nocerino D.O.P.” The label will also indicate the product is produced and packed in Italy, as well as a statement of certification (in Italian).  As one might expect, these Italian tomatoes cost more than the “San Marzano style” but the difference in taste is definitely worth the cost.

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