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Potato Salad

Stanley J’s was a little local deli shop here in Lexington. It closed a couple of years ago. My husband said they had the best potato salad. I honestly can’t remember what their potato salad tasted like, neither could he but he did approve this potato salad.

I made it for Callen’s 1st birthday party. It was baseball theme and we have burgers and hot dogs. It was easier and quicker than I thought it was going to be. The longest part was boiling the potatoes and waiting for it the chill. I left mine to chill over night since I had a lot to do the day of the party.

 Enjoy and enjoy your weekend!

Red Skin Potato Salad

Serves 12

INGREDIENTS:

2 pounds red skin potatoes

1/4 cup sliced green onions (green tops only)

1/2 teaspoon oregano

1/4 and 1/2 teaspoons salt

1/2 teaspoons black pepper, divided

1 cup regular mayonnaise

1/4 cup regular sour cream

DIRECTIONS:

Chop green onion tops. Mix the mayonnaise, sour cream, oregano, 1/4 tsp. black pepper, and 1/4 teaspoon salt together. Add the green onion and mix.  Set in refrigerator to allow the flavors to blend while the potatoes are cooking.

Bring 1/2 large pot full of water to boil and add a large pinch of salt.

Quarter the potatoes, into evenly size (do not peel), and place in the boiling water, cooking until very soft and skin is beginning to slightly separate from edge of potatoes.

Drain and cool slightly in cold water.  Drain again.

When potatoes are cool enough to handle, and place onto a large rimmed cookie sheet. If pieces of the skin come off, that’s ok. Sprinkle the remaining spices (1/2 tsp. salt, 1/4 tsp. black pepper) evenly to the warm potatoes and toss lightly and transfer to a large bowl.

Stir potatoes with a large spoon “smashing” them to a consistency that is like very lumpy mashed potatoes with small pieces of potatoes in it. Do not use a mixer to do this.

Add the mayonnaise mixture to the still warm potatoes. Stir and mash to coat all potatoes, until you reach desired consistency.

Refrigerate for 3 – 4 hours or until chilled.

 

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Garlic Pull Apart Bread 1

One of the things I have not done is make homemade bread. Not sure why. Maybe in my head I think its hard but I really want to get over it and try it.

My friend Sandy makes bread all the time, why can’t I?

One day I will, but for now, I’m using frozen dough. It’s a step towards homemade!

First of all, when we first got married, I would always forget the bread. I’d have crescent rolls, which my hubby loved and could eat a can by himself, we’d sit down for dinner and I’d think of them. But by that time it’s too late to wait 10 minutes for rolls!

Or

I’d remember the rolls and then forget about them while getting everything else on the table and we’d have very crispy rolls.

I’m better now (after 5 years of marriage) at juggling dishes in the kitchen and I’m better at cooking!

The first time I tried this bread recipe I knew that I had passed my awful bread forgetfulness because I couldn’t forget about this again! If you LOVE garlic and LOVE bread, then you’re going to LOVE this!

The steps are easy but it does take time to prep. About 3 hours before dinner start the process.

steps garlic bread

{I used thirty handmade days pictures since she had step by step pictures. Thank you.}

Step One: Sit dough out on a plate and cover lightly with plastic wrap. Leave to sit at room temperature for 45 minutes. When dough is soft, cut each roll in half with a clean pair of scissors.

Step Two: Melt butter and mix in seasonings. Pour melted butter and seasonings over dough.

Step Three: Add Parmesan cheese.

Step Four: Use your hands to gently combine and coat dough. Dough will stick together.

steps 5 and 6 garlic bread

Step Five: Gently pull piece of dough apart and line the bottom of an angle food cake pan or a bunt pan with dough and cover with remaining grated cheese. (NOTE: I used a spring form pan the first time, like the one in her picture, but my center didn’t get done and the sides where very done. A bunt pan helps get the center done at the same time as the side.)

Step Six: Allow to sit at room temperature and rise until double – about 1 1/2 – 2 hours.

Now bake!

Garlic Pull Apart Bread2

Smells so garlicy and buttery. Oops! Sorry you can’t smell it, but take my word for it, it smells delicious!

Love this!

It does take some time to prepare but it’s so worth it.

Garlic Pull Apart Bread

Prep Time: Approx. 3 hours

Cook Time: 20 – 25 mins.

Ingredients

16 frozen white dinner rolls

½ cup butter, melted

1 cup grated Parmesan cheese, divided

1½ tsp garlic powder

½ tsp salt

1 1/4 tsp Italian seasoning

½ tsp onion powder

Directions

Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.

Cut rolls in half with a clean pair of scissors.

Combine melted butter and seasonings together.

Pour over dough and gently mix.

Add ½ C of grated cheese and combine.

You want each piece of dough be coated.

Cover bottom of pan with foil to prevent butter from leaking out.

Line the bottom of an angel food cake pan or bunt pan with the pieces of dough and then top with remaining grated cheese.

Allow to rise in a warm place for 1½ – 2 hours.

Bake at 350 for 20-25 minutes. Until top is lightly brown.

Adapted from thirty handmade days

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During the summer we grill out almost every night. I love how everything taste and it also helps that there’s less pots and pans to wash after dinner. We grill chicken a lot and we use different kinds of marinades and seasoning to switch it up.

I was talking to a friend about what we cook for dinner and that we grill out a lot. She asked about what we grill and how we grill everything, even veggies. So I decided to show you what we do for dinner. This is dinner from the past week. It’s super easy and fast.

Menu:

Grilled Marinated Chicken (you choose your marinated)

Grilled Zucchini

Roasted Rosemary Carrots and Shallots

You can roast the carrots in the oven or on the grill. If you choose the grill, just make a boat or pan out of aluminum foil. (Using heavy-duty foil, fold in half and then fold up each side so carrots won’t fall off when being transferred.) Cut up carrots and shallots, drizzle with olive oil and sprinkle with fresh rosemary and salt and pepper. Roast in oven for 20 – 25 minutes tossing every 10 minutes, depending on how big the carrot pieces are. Don’t cut up the shallots too small. they will cook faster than the carrots, cut the shallots in half and separate peddles before placing on pan. If your grilling the carrots with the foil, they don’t take as long but again, it all depends on how big and thick you cut your carrots.

As the carrots cook, brush your grill with oil and place chicken on heated grill. Cut up the zucchini, and drizzle with olive oil and sprinkle with salt and pepper. Grill until softened but not mushy, 4 – 6 minutes on each side.

It only takes about 30 minutes to cook dinner and you only have one pan (that is if you cooked your carrots in the oven) to wash!

You can add rolls, we sometimes do, if I remember. I’m really bad about forgetting the rolls. I’ll think of it as we’re sitting down to eat and then its just too late.

Enjoy your weekend and thanks for stopping by!

Roasted Rosemary Carrots & Shallots

Ingredients

3 medium carrots

2 shallots, peeled and cut in half

1 sprig of fresh rosemary

Extra Virgin Olive Oil

Salt

Pepper

Directions:

Preheat oven to 375 degrees. Wash and cut up carrots. Place carrots and shallots on a rimmed baking sheet. Drizzle with olive oil. Pull rosemary leaves off sprig and chop roughly. Sprinkle carrots and shallots with rosemary, salt, and pepper.

Bake for 20 – 30 minutes or until soft and golden.

Serves 2

PRINT RECIPE

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Summer is close and I’m loving all the fresh veggies at the grocery store. This is one easy pasta salad that I love to make during the summer. You can still make it anytime of the year, but it’s always so good to use fresh summer tomatoes and fresh basil.

With only five ingredients it couldn’t get any easier to make. And it’s good!! It’s great for a picnic or to take for a gathering. All you need is pasta, mozzarella cheese round, grape tomatoes, italian dressing, and basil.

Don’t over cook the pasta. You want the pasta al dente, still a bit firm to hold up in the salad with the tomatoes. Start with only 1/2 – 3/4 of the bottle of italian dressing. You can add more if needed after tasting. I like mine with just a bit of flavoring from the dressing but not too much. Stick the mozzarella ball in the freezer for a bit to make it easier to cut into pieces.

I’m looking forward to the summer but I’m really looking forward to meeting our little baby boy in August. We have lots to plan for and lots to do before our little one gets here. We started registering and it’s a little over whelming. I’m wondering what I really need and can’t live without. There’s a lot of things that go with a baby, but do you need everything? To all the mom’s out there, what is your MUST have with a newborn?

Happy Spring!

Italian Pasta Salad

Ingredients:

1 box Rotini Pasta

1 bottle Italian Dressing (to liking)

1 pint grape tomatoes

10 – 12 basil leave shredded or 1 tsp dried basil

1 mozzarella cheese round diced

Directions:

Cook pasta as directed on box and drain. Mix pasta with 3/4 of the bottle of italian dressing.  Start with using half of the bottle and then add more if you want more. Cut tomatoes in half add to pasta. Add cheese pieces, basil and toss to coat. Taste and add more dressing if needed. Chill for up to at least an hour before serving.

 

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These sausage logs are great for gatherings. I made these for a friends baby shower and they were a big hit. Very easy to make and you can adjust the spiciness by using regular or spicy sausage. These would be great for breakfast as well!

You can use puff pastry or crescent creations. Puff pastry would give it a more flaky crust.

I always have trouble deciding what bring to gatherings. This recipe will be my go to recipe when I can’t decide. Tell me, what is your go to recipe for pot-luck gatherings? Share please!

Sausage Logs

by Aromatic Delights

1 lb bulk pork sausage regular or spicy, cooked

1 medium onion, finely chopped

2 tsp minced basil or 1/2 tsp dried basil

2 garlic cloves, minced

3/4 tsp paprika, plus more for topping

1/2 tsp salt

1/4 tsp pepper

2 crescent creations or puff pastry

In a large bowl, combine all ingredients and mix well. Unfold pastry on work surface. Cut pastry into 8 even squares. Spoon sausage mixture down the center of each square. Fold pastry over and press edges together to seal. Place logs on baking sheet seam side down. Sprinkle with paprika. Bake at 350 for 20 – 25 minutes or until golden brown.

Recipe adapted from Taste of Home

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