This is a great side dish or an amazing appetizer that you can serve with a nice baguette!


Roasted Garlic Mushrooms

Source: Lo Huynh (2 servings)

3 tablespoons salted sweet cream butter, cut into 1/2″ cubes
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon balsamic vinegar
8 ounces cremini mushrooms
1 tablespoon capers, rinsed and rough chopped

1 tablespoon scallions, chopped

1. Preheat oven to 400°F.
2. In a baking dish, toss mushrooms with extra virgin olive oil, garlic, balsamic vinegar, capers, and garlic.
3. Top with butter and roast for about 30 minutes.
4. Garnish with the scallions.


This is seriously one of the easiest side dishes you can make. It’s also great as an appetizer too!


Balsamic and Brown Sugar Roasted Brussels Sprouts

Source: Lo Huynh (4 servings)

1 lb. brussels sprouts, cut off the ends and cut in half
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
tt kosher salt
tt freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. In a bowl, whisk the brown sugar, balsamic vinegar, kosher salt, black pepper, and extra virgin olive oil until blended.
3. Add the brussels sprouts to this mixture.
4. Pour the brussels sprouts onto a foil lined sheet pan and roast for about 30 minutes, or until the brussels sprouts are crisp on the outside and tender on the inside. Make sure to turn the brussels sprouts halfway through cooking time so they cook evenly.
5. Serve immediately.


When I don’t feel like serving my steaks with mashed potatoes, I like to serve a nice twice baked potato instead. I know…cause it’s so different. Although making a twice baked potato is basically twice the work of serving mashed potatoes, but it’s so worth it!

Gorgonzola and Bacon Twice Baked Potatoes

Source: Lo Huynh (2 servings)

1 large Russet potato
2 cloves garlic, peeled
1 tablespoon extra virgin olive oil
tt sea salt
tt freshly ground black pepper

1 slice bacon, cooked until crispy
1 tablespoon gorgonzola cheese, crumbled

½ cup whole milk
1 tablespoon sweet cream butter
1 teaspoon dried rosemary leaves

1. Bake the Russet potato for one hour at 350 degrees Fahrenheit.
2. Let the potato cool for fifteen minutes. Cut in half lengthwise and scoop out the flesh and place in a metal bowl. Set the potato skins aside.
3. Roast the garlic cloves by drizzling it with the extra virgin olive oil, seasoning it with sea salt and freshly cracked black pepper, wrap in foil, and bake at 350 degrees Fahrenheit for about thirty minutes. Set aside.
4. Cook the bacon either by baking it in the oven at 350 degrees Fahrenehit for about 15 to 20 minutes, or until it’s crispy or cook it over stove top until it’s crispy. Crumble the bacon and set aside.
5. In a small saucepan, over medium heat, cook the milk, 1 tablespoon sweet cream butter, rosemary, and roasted garlic cloves until the butter is melted and the milk is hot. Strain the milk mixture.
6. Pour the milk mixture into the bowl of scooped potato flesh and mix.
7. Add the crumbled bacon and crumbled gorgonzola and mash everything together.
8. Stuff the potato shells with the potato mixture and bake at 425 degrees Fahrenheit for 15 minutes.


I like to jazz up my breakfast meats because it’ll make it taste a little more gourmet and not like I just heated stuff up from a package. I know…it’s like I just Sandra Lee’d it. Ugggghhh…xoxo.

This couldn’t get any easier. You just lay out your meats on a sheet pan and drizzle or sprinkle stuff on top of it. And then you can use the words like glazed maple sausages and candied brown sugar bacon and it makes it sound like you spent a million hours in the kitchen!

Twenty minutes later, you get some awesome sausages and bacon!

Glazed Maple Breakfast Sausages and Candied Brown Sugar Bacon

Source: Lo Huynh (2 servings)

1 tablespoon pure maple syrup
4 links breakfast sausages
1 tablespoon golden brown sugar
4 strips bacon

1. Line your sheet pan with foil.
2. Lay out your breakfast sausages on the sheet pan and drizzle with the maple syrup.
3. Lay out your bacon on the sheet pan and sprinkle the brown sugar on top.
4. Bake at 400 degrees Farenheit for about ten minutes.
5. Flip the sausages and bacon over and bake for another ten to fifteen minutes or until the sausages and bacon are fully cooked.


Instead of serving fruit as is, sometimes I like to mascerate it with some fresh juice and a touch of sugar to brighten up the flavors. This would make a great brunch side dish!

Orange Mint Berries

Source: Lo Huynh (2 servings)

⅓ each orange, juiced
½ teaspoon granulated sugar
2 cups mixed berries, strawberries, blueberries, raspberries
4 leaves fresh mint, chiffonade

Mix all the ingredients together and let sit in the refrigerator for about 15 minutes before serving.


This is such a simple yet fantastic side dish to make. Serve this with some awesome braised short ribs or a nice steak! This would also make a wonderful side dish to serve for the holidays.

Garlic Roasted Asparagus and Baby Oyster Mushrooms

Source: Lo Huynh (4 servings)

½ pound asparagus, trim off bottom ends
3.5 ounces baby oyster mushrooms
2 cloves garlic, thinly sliced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
tt sea salt
tt fresh ground black pepper

1 tablespoon sweet cream butter

1. Put all the ingredients together in an oven safe pan and gently toss together. Place the 1 tablespoon of sweet cream butter on top of the mixed ingredients.
2. Roast in an oven at 400 degrees Farenheit for about 8 to 10 minutes or until the asparagus is tender and lightly brown.


Here’s a recipe for some basic smashed potatoes.

Smashed Russet Potato

Source: Lo Huynh (4 servings)

1 each large Russet potato, diced into 2″ squares
½ cup heavy cream
1 tablespoon sweet cream butter
tt sea salt
tt fresh ground black pepper

1. In a pot, add the potatoes and enough water to cover the potatoes.
2. Cook the potatoes until tender {when you can easily pierce it with a knife} over medium high heat. This should take about 20 minutes.
3. Drain the potatoes and set aside.
4. In the same pot, heat up the heavy cream with the sweet cream butter.
5. Once the heavy cream is heated up but NOT boiling and the butter is melted, turn off the heat and add in the cooked potatoes.
6. Smash the potatoes with a potato masher and season with sea salt and fresh black ground pepper.


Here’s a super quick and easy coleslaw recipe. You don’t even have to chop up your own cabbage. like seriously. xoxo.

Buttermilk Coleslaw

Source: Lo Huynh (4 servings)

2 tablespoons granulated sugar
3 tablespoons whole milk
½ cup mayonnaise
2 tablespoons buttermilk
1 tablespoon distilled white vinegar
tt kosher salt
tt fresh ground black pepper

1 14 oz. bag store bought coleslaw

1. Whisk your dressing ingredients together.
2. Add your bag of store bought coleslaw.
3. Let this sit for at least two hours in the refrigerator before serving.


i was craving some ribs BIG time but one cannot eat ribs alone…okay…u can, but this girl, and by this girl, me, needs some good sides to go with my ribs. So I decided to doctor up some canned beans cause I didn’t have time to soak up some beans overnight. I know…sometimes I’m a very bad wife…thus, the name of my blog…sometimes good wife…cause my husband thought naming it very bad wife was a little too porno sounding. Uggghh…anyway, enjoy these beans…cause I know I did. And my husband actually loved them too which was a good sign cause he hates beans and actually ate these. Woohoo. xoxo.

Brown Sugar Baked BBQ Beans

Source: Lo Huynh (6 servings)

2 15 oz. cans baked beans, preferably Ranch Style Beans brand
½ cup ketchup
½ cup brown sugar
3 tablespoons yellow mustard
6 strips bacon

1. Preheat oven to 350 degrees Farenheit.
2. In a medium sized baking dish, add the ketchup, brown sugar, and yellow mustard and mix well.
3. Add your beans to this glorious concoction and mix until it’s all incorporated into your beans.
4. Top your beans with your strips of bacon.
5. Bake for about 30 minutes or until your beans are bubbly and your bacon is nice and crispy.
6. Serve these most delicious beans with some awesome ribs or whatever your heart desires.