Category: Side Dish

Side Dish

Pickled Mustard Greens

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When I was young, I remembered my mom keeping an ice cream bucket full of pickled mustard greens in the fridge. My mom only made it once in awhile. I like eating it with dried peppers. It has a sour taste and the dried peppers add spice to it. I haven’t had it in years. I found some seeds and grew some mustard greens to make this. My husband isn’t a fan of it so only I eat it. I haven’t introduce it to my kids yet; probably when they get older.

Ingredients:

  • 2 lbs of Mustard Greens
  • 6 cup hot water
  • 2 tbsp vinegar
  • ΒΌ cup salt



Directions:

Rinse the mustard greens and drain.

pickled mustard greens

Boil the water and let it cool to touch. In a large bowl, add vinegar and salt to the mustard greens. Add the hot water.

pickled mustard greens

Mix it thoroughly then put the mustard greens in a jar. Squeeze as much as you can in it. Add some of the hot water into the jar until full. Close the jar tightly.

pickled mustard greens

Let it sit in a warm place for 2-3 days to ferment.

pickled mustard greens pickled mustard greens

Once it’s ready, store in the fridge. Just add salt and peppers to taste when you’re ready to eat some.

pickled mustard greens

pickled mustard greens
Print Recipe

Pickled Mustard Greens

Prep Time30 minutes
Total Time30 minutes
Servings: 10

Ingredients

  • 2 lbs Mustard Greens
  • 6 cups Gochujang hot pepper paste
  • 2 tbsp Vinegar
  • 1/4 cup Salt

Instructions

  • Rinse the mustard greens and drain. Boil the water and let it cool to touch. In a large bowl, add vinegar and salt to the mustard greens. Add the hot water.
  • Mix it thoroughly then put the mustard greens in a jar. Squeeze as much as you can in it. Add some of the hot water into the jar until full. Close the jar tightly.
  • Let it sit in a warm place for 2-3 days to ferment. Once it's ready, store in the fridge. Just add salt and peppers to taste when you're ready to eat some.

Side Dish

Funeral Potatoes

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Funeral potatoes are very popular in the Mormon church. They call it funeral potatoes because it is are typically serve after a funeral. Nowadays it’s very common to have funeral potatoes at gatherings, events at church, or anytime year round.

These funeral potatoes are amazing! It is very flavorful and the cornflakes add a crunch to it. This cheesy potatoes are great as a side dish. I love bacon so I add it in mine. It will be a hit at your dinner table.

funeral potatoes

Ingredients:

  • 1 – 30 oz bag of Frozen Hash Brown, thawed
  • 1/2 cup Onions, diced
  • 2 Cloves of Garlic, minced
  • 6 tbsp Butter, melted
  • 1 can of Condensed Cream of Chicken Soup
  • 1 cup Sour cream
  • 1/4 cup Parmesan Cheese
  • 2 cups Sharp Cheddar Cheese
  • 1 1/2 cup Cornflakes
  • 1/2 cup Panko Bread Crumbs
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 pack Bacon, cooked and sliced (Optional)

Directions:

  1. Preheat oven to 350 Degrees. In a medium skillet, melt 2 tbsp of butter and saute the onions until translucent. Add in the minced garlic until fragrant. Remove from the skillet and set aside. Cook the bacon and cut it into bites pieces.
  2. In a large bowl mixed together the hash brown, onions, garlic, bacon, condensed cream of chicken soup, sour cream, parmesan cheese, 1 cup cheddar cheese, salt, and black peppers.
  3. Spread the mixture into a 9×13 baking pan. Add the remaining cheese on top.
  4. Melt the 4 tbsp of butter and mix the cornflakes with the Panko bread crumbs in a bowl. Spread the cornflakes and bread crumbs on top of the pan evenly.
  5. Bake for 60 minutes or until cooked.
funeral potatoes
Print Recipe

Funeral Potatoes

Cook Time1 hour
Total Time1 hour
Servings: 12

Ingredients

  • 1 30 oz bag of Frozen Hash Brown thawed
  • 1/2 cup Onions diced
  • 2 Cloves of Garlic minced
  • 6 tbsp Butter melted
  • 1 can of Condensed Cream of Chicken Soup
  • 1 cup Sour Cream
  • 1/4 cup Parmesan cheese
  • 2 cup Sharp Cheddar Cheese
  • 1 1/2 cup Cornflakes
  • 1/2 cup Panko Bread Crumb
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 pack of Bacon cooked and sliced

Instructions

  • Preheat oven to 350 Degrees. In a medium skillet, melt 2 tbsp of butter and saute the onions until translucent. Add in the minced garlic until fragrant. Remove from the skillet and set aside. Cook the bacon and cut it into bite pieces.
  • In a large bowl mixed together the hash brown, onions, garlic, bacon, condensed cream of chicken soup, sour cream, parmesan cheese, 1 cup cheddar cheese, salt, and black peppers.
  • Spread the mixture into a 9x13 baking pan. Add the remaining cheese on top.
  • Melt the 4 tbsp of butter and mix the cornflakes with the panko bread crumbs in a bowl. Spread the cornflakes and bread crumbs on top of the pan evenly. Bake for 60 minutes or until cooked.