Red skinned potatoes, when boiled come out creamy. That makes them ideal for potato salad. I like to mash the egg yolks with a fork before stirring into the sauce ingredients to push up the creaminess up even further. Make sure to salt the potato water and add the seasoned sauce to the still warm potatoes to ensure the deepest flavor.
Creamy Red Potato Salad
2 1/2 lbs red potatoes
2 tablespoons Dijon mustard
1/2 cup plain Greek yogurt
1/4 cup mayo
1 tablespoon dried dill
1 tablespoon lemon juice
2 tablespoons red wine or cane vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks celery, chopped fine
5 strips bacon, cooked and chopped into pieces
2 tablespoons dill pickle relish (or one dill pickle, chopped fine)
2 green onions, chopped (or 1/4 sautéed finely chopped onion)
Wash potatoes and cut into equal sized chunks. Place them in a pot of lightly salted cold water and bring to a boil. Cook for 10 to 15 minutes or until fork tender. While potatoes boil, cook the eggs by placing in a saucepan of water and bringing to a boil. Let the eggs boil for 9 minutes. Put them in cold water to cool quickly.
When potatoes are done, drain and return to pot to dry a little in the residual heat. Peel eggs and pop out yolk. Chop egg whites and add to pot with the potatoes.
Mash the yolks with a fork in a mixing bowl. Add yogurt, mayo, mustard, vinegar and seasonings and stir to combine. Pour over the still warm potatoes and stir to coat. Sprinkle the chopped celery, bacon and dill pickle over the potatoes and stir gently to combine. Cover and place in the refrigerator until ready to eat.
I like broccoli casseroles. I like corn casseroles. So, why has it taken me so long to come up with a broccoli and corn casserole? This is a cheesy casserole that is a perfect way to eat your veggies.
Feel free to use other cheeses besides cheddar – I tossed in some Monterey Pepper Jack (upping it to nearly two cups cheese) as the grilled chicken we ate with the first version of the casserole because it had an adobo rub on it. The second (when I added the sour cream), just had cheddar as we ate ribs with it.
Thanks to my taste testers – Zach, Michelle, Charlotte, Thomas and Kathy.
Broccoli and Corn Casserole
1 stick butter, melted
1 box corn bread/muffin mix (I used Jiff)
1 cup sour cream
2 cups corn cut off the cob (or 2 cans whole kernel corn)
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 1/2 cup sharp cheddar cheese, grated
4 cups frozen broccoli, thawed and drained
Preheat oven to 350 degrees F.
Mix together 1 cup of the corn muffin mix with the melted butter and sour cream.
In a large bowl, mix together the corn, the egg, the seasonings and 1 cup of the cheddar cheese. Stir in broccoli. Stir in the buttered and and sour creamed corn muffin mix until well combined.
Pour into a buttered 9×13 casserole dish. Sprinkle top with remaining dry corn muffin mix and the remaining cheddar cheese. Bake uncovered for 45 minutes to an hour.
When I was growing up, the only time I had sweet potatoes was under a cover of marshmallows at Thanksgiving. What a long way I’ve come!
Readers of my blog know I’m a fan of rosemary, so when I thought to take a sweet potato fries recipe up a notch, that is where I started. This is fairly simple recipe with just rosemary, garlic, salt and a bit of olive oil. The peel does get a little chewy, so I do recommend you peel them first.
Rosemary Sweet Potato Medalions
2 sweet potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary
1 teaspoon granulated garlic
1/2 teaspoon salt
Preheat oven to 400 degrees F
Wash the sweet potatoes, peel them and then cut into 1/4 inch rounds. Toss them with olive oil to coat. Combine rosemary, garlic and salt in a small bowl. Sprinkle over potatoes and stir until all pieces are covered.
Spread onto a large rimmed baking sheet and bake 20 minutes. Flip the potatoes over and continue to bake until potatoes are cooked through, about ten minutes more.
We were having pork chops last night and I wanted mashed potatoes. I had also needed to give the rosemary bush out in front of my house a trim, so I was planning to add rosemary, too. Then I remembered how good garlic tastes when included. The result is very yummy.
Remember to use any leftovers in mashed potato pancakes! Find that recipe HERE. With this garlic rosemary, I’m planning to use mozzarella cheese.
Garlic Rosemary Mashed Potatoes
4 medium to large potato (1 per person, plus one for the pot)
4 to 6 garlic cloves, minced
1 tablespoon fresh rosemary, chopped fine
1 cup milk or half and half
6 tablespoons unsalted butter
salt and pepper to taste
Peel and quarter the potatoes. Place them in a large pot of cold water and bring them to a boil. Cook until fork tender.
Place garlic, rosemary, milk and butter in a small saucepan. Bring to a scald (near boiling) before reducing heat to low. Simmer for 5 minutes and then remove from heat and keep warm until potatoes are done.
Drain cooked potatoes and return to the cook pot. Let sit a minute or two to dry a little before mashing. Add in milk mixture and stir. Taste for seasoning and add salt and pepper as necessary. Keep warm until ready to serve.
It may be an indulgence but spreading honey butter on rolls, biscuits, fresh bread, toasted bread, even pancakes, is the secret to a sweet life. It is also easy to make, with just three ingredients. I only have unsalted butter in the house (for greater control of my salt intake when cooking) and this is one place you really need some salt to bring all the flavors together. I use a flake salt, as its big pieces make a crunchy contrast to the honey. Start with a teaspoon and then add by pinches thereafter, tasting before each addition.
1 stick unsalted butter, softened
2 1/2 tablespoons of honey
up to 3 teaspoons of a flake sea salt
Using the whip attachment on your stand mixer, whip the softened butter to loosen it a bit. Add in the honey and crush the salt between your fingers before adding it. Whip until light and fluffy. Taste for seasoning.
Cover with plastic wrap before storing in the refrigerator. Bring out to soften about an hour before use. Spread generously.
These potatoes are golden brown on the outside and creamy on the inside and just melt in your mouth. They have a wonderful, deep flavor from the chicken broth that just adds to their richness. Of course, you can make these vegetarian by using vegetable broth instead but, however you make them, your guests will clamor for more.
Chicken Broth Potatoes
2 pounds Yukon Gold potatoes, peeled
6 tablespoons unsalted butter, melted
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
1 1/4 cups chicken broth
2 cloves garlic, minced
Preheat oven to 500 degrees F.
Combine melted butter, rosemary, salt, and pepper in a medium bowl. Cut potatoes into 1-inch thick rounds. Toss sliced potato in butter mixture and then arrange in a single layer in a 9 X 13-inch metal baking pan (use a metal pan as glass baking dish can shatter in such a hot oven) and roast for 15 minutes.
Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
Remove pan from oven. Stir garlic into chicken broth and then pour over the potatoes. Flip potatoes one final time. Place the pan back in oven and cook until potatoes are tender, about another 15 minutes.
Baste potatoes with sauce and serve.
I like Yukon Gold potatoes for making mashed potatoes, since they are much harder to over-mash (due to their lower starch content) and because of how fluffy they naturally are. Typically, using them means I don’t need to add as much butter. The operative word in that sentence is need.
If you find yourself at looking to indulge your taste buds and give the finger to your cholesterol level, look no further than this recipe for mashed potatoes. I make these with whole milk and lots and lots of butter. The result is a smooth, mashed potato that is very rich and decadent. The only thing missing might be a little cheese. However, because we were serving these at Thanksgiving and wanted to cover them in gravy, we skipped that step.
Decadent Mashed Potatoes
2 lbs gold potatoes, peeled and cut into 1 inch pieces
2 1/2 sticks unsalted butter
1 1/3 cup whole milk
salt and pepper to taste
Rinse peeled and cut potatoes until water runs clear. Let drain.
Heat butter, milk and 1 teaspoon salt in a large saucepan. Once butter has melted, add in the potatoes. Bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 30 minutes. Stir regularly.
Drain potatoes over a large bowl, reserving the liquid. Return the liquid back to saucepan and turn heat to low.
Mash potatoes by hand or use a potato ricer or food mill. Add cooking liquid to potatoes until a little looser than desired consistency. If not serving immediately, add even a little extra to keep things from thickening up too much. Season with salt and pepper.