Side Dishes Part 1



I grew up in Encinitas California and there was no place better to grow up, in my opinion. We had beach bon fires, picnics, cookouts, Padres baseball and Chargers football! Gorgeous sunrises and breathtaking sunsets were the norm and I thank God everyday that I had the opportunity to grow up there. 

The amazing weather made for lots of picnics and barbecues year round. There were a few side dishes that I always looked forward to. I still love a good picnic or barbecue and with this blog post series I will share with you a few of the sides dishes I LOVE, both past and present. 

The first one is a classic. Watergate Salad is on the back of almost every instant pistachio pudding box.   The original recipe calls for marshmallows but I like it without and just add extra cool whip (and this time extra nuts as my grandson threw in the whole bag when my back was turned to grab the camera). My Mom whipped up this 'green stuff' for us all the time. It is an awesome taste of summer. 

The next one is hands down the most delicious corn recipe - Bar none! My friend Reiza, who is from Trinidad, gave me the recipe. This is a variation of her recipe. Everytime I tell my family we are having it they always ask for a double batch.  It goes really well with any cookout food whether it's chicken, burgers, or hot dogs. This recipe is amazing and unique - just like my friend.

First up... Watergate Salad aka Green Junk



You will need...

2 boxes instant pistachio pudding
2 cans  16 oz crushed pineapple (in the juice)
2 cups chopped Pecans
1 large tub (1lb) Cool Whip

In a large mixing bowl mix all ingredients and let chill for at least an 1 hour.



Enjoy!!

Next, Fancy-Smancy Corn on the Cob

Don't let the name I gave this recipe fool ya. Its easy to make!


Let me first note: for those of you who dont like coconut, this has no coconut flavor. It makes a luxurious sauce that you will fall in love with. 😍😍

You will need...

2-3 cans Coconut milk
8-10 corn on the cob (fresh or frozen), cut in half
1 T of olive oil

Spices/flavor mixture
     1 shallot
     3 green onions (chop off ends)
     1 jalapeño (seeded for little to no heat)
     2 Garlic cloves (or more if you love garlic and need protection from a vampire)
     1 tsp salt
     1 tsp pepper
     A handful of cilantro


  • In a small food processor (or you can chop fine by hand) put in roughly chopped, flavor mixture ingredients.


Pulse till everything is finely chopped. (I like some big pieces so I don't get too concerned  about it being uniform)



  • Pour the olive oil and flavor mixture with some extra, rough chopped, cilantro in your pot and sauté for a minute or two just to release the flavors.

Please forgive the shadow. Still working on lighting

  • Pour in 2 cans of coconut milk. Bring to a simmer. 



  • Add the corn and enough hot water till corn is just covered (or you could add more coconut milk)
  • Put on lid and bring to a boil 
  • Cook with lid on 10 mins
  • Remove lid and cook till corn is tender about 10-15 minutes. 
Serve by drizzling the sauce over the corn. If bringing to a cookout keep warm in a crockpot. I also like to bring paper/plastic bowls. The cobs soak up the sauce so having extra sauce makes it even more yummy. 

I hope you will give these a try. Let me know if you make them as I love hearing from you. If you have any blog post topics you'd like me to cover don't hesitate to comment or message me. 

Have a great week.
Lar




                            




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