SUYL- Side Dishes

10:41 AM

Kelly's Korner is all about side dishes today!  Link up and find a new recipe!  I'm sharing two, one healthy and one not-so-healthy!

A friend of ours brought this dish over a few weeks ago and Chris fell in love with this receipe.  He's a meat and potatoes kind of guy (I'm not a big potato fan) so this was right up his ally!

Corn Flake Potatoes

Ingredients:
1 bag frozen shredded hashbrown potatoes
2 sticks of butter/margarine
1 can cream of chicken soup
1 cup sour cream
1 bag shredded sharp cheddar cheese
corn flakes (approximately 5 cups)

Preheat oven to 350 degrees.
Put entire bag of hashbrowns into a 9x13 pan coated with non-stick cooking spray.
Melt 1 stick of butter on stove top. Pour over hasbrowns.
In a separate bowl, mix together the soup and sour cream (I usually add a little more sour cream than it calls for-another 1/4 cup). 
Spread soup mixture over hashbrowns.
Sprinkle cheese over soup mixture.
Cover with foil and bake 40 minutes.
Melt the other stick of butter in a pot.
Pour cornflakes into the pot. Stir to coat the cornflakes with butter.
Spread the cornflakes over the potatoes.
Bake, uncovered, 20 minutes

And now, for those of us who need something a tad more healthy, here's a salsa recipe from my MIL that can be used as a side dish or an appetizer.  I've put it on salad and chicken and it is fantastic!

Salsa

2 cans black beans (drain/rinse)
1 can yellow corn (frozen or fresh works just as well)
1 can light yellow corn (this is just for color)
1/2 red onion chopped
2 roma tomatoes or 1 1/2 c. grape tomatoes (I often use canned diced tomatoes)
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 c. fresh lime juice (I use bottled lime juice)
8-10 drops tobasco
2 tsp minced garlic
1 Tbsp cumin
1 can green chilis (I just dice up some jalepenos)
4 tsp oregano
healthy amount of cilantro coarsely chopped

Enjoy!

You Might Also Like

3 comments

Instagram