• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fried Pies & Fireflies

  • Home
  • Recipes
    • Holiday
    • Appetizers
      • Salads
      • Soups
      • Dips
    • Breakfast
    • Desserts
    • Bread
    • Crockpot
    • Chicken
    • Beef
    • Pork
    • Beverages
    • Grilled
    • Vegetables
  • Catering
    • Holiday Catering Menu
  • About
  • Contact
  • Privacy Policy

Vegetables

Instant Pot Praline Sweet Potato Casserole Recipe

November 16, 2019 by Lisa Pinney

It’s just not the holidays without a sweet potato dish!  Sweet potatoes are one of my favorites and so versatile!  I love visiting a little farmer’s market near my home when they get sweet potatoes from the farms in Mississippi.  They are deep orange in color and so sweet in flavor.  They cook so wonderfully whether in the oven or very quickly in the Instant Pot. 

…

Read More

Filed Under: Instant Pot, sides

Parmesan Roasted Cauliflower Recipe

May 4, 2019 by Lisa Pinney

When my friend Joyce said she had a recipe I needed to try, I immediately sat up to pay complete attention!

I have posted many of Joyce’s recipes that she has passed along to me and they never disappoint!

This one was all about cauliflower…probably my least favorite veggie!

But…again…Joyce was completely correct!

It has become one of my very favorites!

…

Read More

Filed Under: sides

Orzo & Veggie Salad Recipe

October 1, 2014 by Lisa Pinney

IMG_7881

I promised you more Orzo recipes and this one is soooo good!

Make it today and let those flavors marinate overnight and you’ll have a delicious and filling salad to enjoy all week!

…

Read More

Filed Under: sides

Mexican Chicken Soup with Orzo & Kale Recipe

September 29, 2014 by Lisa Pinney

 IMG_7863

 How is it that I’m almost 50 and I’ve never had Orzo until this week?

Well, it is magical!

They’ll be a few more recipes with Orzo in the coming weeks…

But we will start with this soup that was absolutely delicious when I was under the weather yesterday…

Just what the doctor ordered!

…

Read More

Filed Under: soup

Oven Roasted Fresh Green Beans Recipe

September 26, 2014 by Lisa Pinney

IMG_7427

These were amazing! I love oven roasted veggies anyway…but these…oh my!  They have been saved to my Thanksgiving menu!

[ingredients]

[method]

The delish ingredients…

IMG_7420

I placed my beans in a baking dish and added the oil…

IMG_7421

Toss them to make sure the oil is coating the beans…

IMG_7422

Just look at the happy mountain of bacon….

IMG_7423

Add the bacon and the chopped onions and stir…

IMG_7424

Add the seasonings…

IMG_7425A

Look at these delicious beans after baking on 20 minutes at 425 degrees!

IMG_7427

Yum!

IMG_7431

Filed Under: Uncategorized

Joyce’s Homemade Sauerkraut Recipe

August 13, 2014 by Lisa Pinney

My friend Joyce  said, “Do you like Sauerkraut?”

“Absolutely not!”, I replied….
 
She smiled….

She grilled some hot dogs…
brought in this amazing homemade sauerkraut…
and I was a changed woman!!
 
Absolutely delicious!

…

Read More

Filed Under: sides

Lisa’s Cucumber & Spinach Sandwich Recipe

July 11, 2014 by Lisa Pinney

 Don’t you just love the fresh veggies in the middle of summer!  This is one of my favorite sandwiches to make and take to work when the temperatures are high…its light and so very refreshing!

[ingredients]

 
Get this wonderful bread ready…
You MUST have THIS bread…it makes this sandwich!
Spread on the Garden Vegetable Cream Cheese…
Lay the cucumbers on one side and
generously salt and pepper them…
Add the baby spinach…
 Look at that gorgeous sandwich you made!!
Enjoy!
Print

Lisa’s Cucumber & Spinach Sandwich Recipe

  • Author: Lisa Pinney

Ingredients

  • Fresh Cucumbers, peeled
  • Pepperidge Farm Deli Swirl Rye & Pump Bread
  • Philadelphia Garden Vegetable Cream Cheese Spread
  • Fresh Baby Spinach
  • Salt & Pepper

Instructions

Spread on the Garden Vegetable Cream Cheese on both sides of the Pepperidge Farm bread…
Lay the cucumbers on one side and
generously salt and pepper them…
Add the baby spinach…
Enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Filed Under: Uncategorized

Tanya’s Cheesy Bacon Potatoes Recipe

June 6, 2014 by Lisa Pinney

Recently, our work volume was too high
to have our already planned Potluck at work…
but then..it was on again!
In a couple of hours of preparation,
we ended up with fried chicken, BBQ, baked beans,
pasta salad, and an array of desserts !
Not bad for a cancelled Potluck!
My friend, Tanya, brought a most wonderful
potato recipe that I must share today!
It was simple and all around deliciously amazing…
Hope you enjoy!

 [ingredients]

[method]

The yummy ingredients…
and the bacon…
Pour the potatoes in the boiling water as the package suggests…
Whip them good!
add the cheese, butter, bacon and sour cream…
and a splash of the whipping cream…
Stir it up a bit…
Put the cheese on top…
Melt a bit under the broiler…

After a few hours, you have an amazing side dish
that everyone will love!
Print

Tanya’s Cheesy Bacon Potatoes Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 2 Pkg Red potato mix–make according to pkg directions
  • 1/2 stick butter
  • 1/2 cup sour cream
  • 1/4 cup whipping cream
  • 12 oz bacon fried and crumbled
  • 2 cups shredded Mexican cheese

Instructions

 

 

 

 

Make the potatoes according to the directions on the package; stirring well.

Add the butter, sour cream, 1 cup shredded cheese, bacon and a splash of whipping cream.

Pour the potatoes in your crock pot.

Sprinkle the remaining cup of shredded cheese on top.

Place lid on crock pot and keep warm on low.

Enjoy!

If you’re serving them immediately, you can place the potatoes in your casserole dish, pour the shredded cheese on top and broil.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Filed Under: Uncategorized

Grilled Corn & Black Bean Salad Recipe

May 5, 2014 by Lisa Pinney

This salad was so tasty!   
We love it as a side or as a tortilla filling 
with some grilled chicken…Delish!



Grilled Corn & Black Bean Salad

5 ears corn, grilled with char marks
 1 (15-ounce) can black beans, drained and rinsed
4 Roma tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
2 green onions, thinly sliced
sea salt to taste
fresh ground black pepper to taste
Juice of 1 lime

 Scrape the kernels off the grilled corn into a large serving bowl.
Toss with the black beans, tomatoes, 
bell pepper, and green onions. 
Add about 1/4 teaspoon sea salt, or more to taste, and stir. 
Grind a little fresh pepper on top, and add
the lime juice over all the salad. 

Serve at room temperature or chilled.********The awesome ingredients…

Add the peppers and tomatoes to the grilled corn…

throw in the black beans and green onions and the seasonings…

Add the lime juice…

 Delicious perfection!

Print

Grilled Corn & Black Bean Salad Recipe

  • Author: Lisa Pinney

Ingredients

5 ears corn, grilled with char marks
1 (15-ounce) can black beans, drained and rinsed
4 Roma tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
2 green onions, thinly sliced
sea salt to taste
fresh ground black pepper to taste
Juice of 1 lime

Instructions

Scrape the kernels off the grilled corn into a large serving bowl.
Toss with the black beans, tomatoes,
bell pepper, and green onions.
Add about 1/4 teaspoon sea salt, or more to taste, and stir.
Grind a little fresh pepper on top, and add
the lime juice over all the salad.
Serve at room temperature or chilled.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Filed Under: Uncategorized

Aunt Shirley’s Carrot & Raisin Salad Recipe

April 20, 2014 by Lisa Pinney

This rendition of my Aunt Shirley’s 
Carrot & Raisin Salad 
is my very favorite…
It was a wonderful side dish for our Easter Dinner.  
 


Aunt Shirley’s Carrot & Raisin Salad
 
2 cups finely chopped carrots…I buy the matchstick carrots and run them through my chopper a bit
1/2 cup chopped celery
1 cup raisins
1/2 cup crushed pineapple, don’t bother to drain
1/2 cup mayo
1 TBSP sugar
 
Combine all the ingredients until mixed well.  
Refrigerate overnight for the best flavor.  
**********
The yummy ingredients…
 
So easy…
 Just mix it all together…
 
Add the bit of sugar…
 
about 1/2 tsp Morton’s Nature Season’s…

 
the mayo…
 
Refrigerate 24 hours and enjoy!

Print

Aunt Shirley’s Carrot & Raisin Salad Recipe

  • Author: Lisa Pinney

Ingredients

2 cups finely chopped carrots…I buy the matchstick carrots and run them through my chopper a bit
1/2 cup chopped celery
1 cup raisins
1/2 cup crushed pineapple, don’t bother to drain
1/2 cup mayo
1 TBSP sugar

Instructions

Combine all the ingredients until mixed well.
Refrigerate overnight for the best flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Filed Under: Uncategorized

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Primary Sidebar

Welcome, Y’all!

Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

Feature Your Favorites

Chocolate Chip Cookie Dough Cheesecake Bars Recipe

Chocolate Chip Cookie Dough Cheesecake Bars Recipe

Apple Dumplings Recipe

Apple Dumplings Recipe

Iron Skillet Pineapple Upside Down Cake Recipe

Iron Skillet Pineapple Upside Down Cake Recipe

Sweet Tea Pie Recipe

Sweet Tea Pie Recipe

Give Me "Samoa" Cake Recipe

Gimme “Samoa” Cake Recipe

Fried Pies & Fireflies Signature Poundcake Recipe

Fried Pies & Fireflies Signature Poundcake Recipe

Cookie Fruit Pizza Recipe

Cookie Fruit Pizza Recipe

Copyright © 2022 · Foodie Pro Theme on Genesis Framework · WordPress · Log in