5 Essential Recipes for the Perfect Sides

I am a complicator at times. I will complicate supper. In fact, I can complicate it so much that I get overwhelmed and frustrated and end up making burgers every night. 

My kids will tell you that we should have stock in french fries, too. Seriously, I will cook fries almost every night because I’m worn out and don’t want to spend a lot of time cooking. Although, I might switch it up and cook tater tots on occasion. I want us to be well-rounded, after all, right?

Now, the first essential recipe includes potatoes, simply because they are the perfect cheap side. 

Crack Potatoes

I call these crack potatoes because they are so addictive. These are a cinch to make and don’t cost much at all. You’ll only use half of the potatoes, so you can make these again soon with the other half. They’re great for a side dish or appetizer when you don’t feel like spending much time in the kitchen. They work with almost any main meal, too. 

• 32 oz. bag frozen diced potatoes
• 2 cups shredded cheddar cheese
• 1 – 1/2 cups sour cream
• 1/4 cup onion (chopped)
• 2 cups Corn Flakes (Gluten-free alternative – Arrowhead Mills Organic Gluten-Free Maple Buckwheat Flakes).
• 1/2 cup butter (1 stick)

Preheat the oven to 350 degrees. In a large bowl, mix half the bag of diced potatoes, cheddar cheese, sour cream, and chopped onion. Pour the mixture into a 9″ x 9″ casserole dish. Spread the Cornflakes over the top. Melt the butter in a small bowl and pour over the Cornflakes. Bake for approximately 60 minutes. 

Crock Pot Corn on the Cob

So, I set a record in my family for eating the most corn on the cob. I was pretty young, too–around 13 or 14-years-old. I’m pretty proud of that accomplishment.

Some people have trophies, I have corn memories. 

My grandparents raised corn on their farm, and it was delicious, to say the least. If you tasted their corn, you’d be fighting me for the corn-eating title. I just know it. 

This is a super easy recipe, and it turns out to be so yummy. 

• 6 ears of corn
• 1 – 13.5 oz. can of coconut milk
• 1 stick butter (diced into tablespoons)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• water

Clean off the corn and place the ears into the Crock Pot. Add the coconut milk, butter, salt, and pepper. Add enough water to cover the corn. Cook on low for 4 hours or high for 2 hours. 

Crock Pot Southern Green Beans

In all truth, I am not big of veggies. But I do like green beans. Green beans with bacon are even better. This is a simple recipe that you can cook up in the Crock Pot while you’re at work or running kids all over the place. If you’re already cooking bacon for breakfast over the weekend, throw in some more in the frying pan and set it aside for later in the week. That way, you won’t have to spend much time prepping for this side dish. Or, you can buy cooked bacon.

• 4 – 14.5 oz. cans green beans
• 14 oz. chicken broth
• 1/2 cup onion (chopped)
• 1/2 pound bacon and drippings
• dash of salt
• dash of pepper

Add everything to the Crock Pot on low for 4-5 hours or high for 2 hours. 

Looking for something easy to cook? you’ll love this Chicken and Dumpling Soup from Julia’s Simply Southern.

Cornbread Casserole

• 1 – 15 oz. can whole kernel sweet corn
• 1 – 15 oz. can cream corn
• 1 – 8.5 oz. box of Jiffy Corn Muffin Mix
• 1 stick butter (melted)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese

Preheat the oven to 350 degrees. Mix everything (except the cheese) in a medium-sized bowl. Pour into a greased 9″ x 9″ casserole dish. Bake for 45 minutes or until the center is done. Pull it out of the oven, sprinkle the cheese on top, and return to the oven. Bake until the cheese is melted. 

Maple Syrup and Baked Beans

This is a great meal to fill up tummies. Beans are super filling and good for you. It’s an easy mix-up and doesn’t take too long to cook. You could even make this a meal if you wanted to. Plus, it’s inexpensive to make. You can prepare the bacon ahead and save yourself some time, or buy it from the store pre-cooked.

• 1 – 28. oz. can pork and beans
• 1/4 cup maple syrup
• 2 Tbsp. prepared mustard
• 2 Tbsp. ketchup
• 2 strips of bacon (cooked, crumbled)
• Handful of onion (diced)

Preheat the oven to 350 degrees. In a medium-sized bowl, mix the pork, beans, syrup, ketchup, mustard, and onion. Pour the mixture into a 9″ x 9″ casserole dish. Sprinkle the crumbled bacon on top. Bake for 40-45 minutes, uncovered.