Sides

Name: Garlic Parmesan Orzo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 Cup orzo, uncooked; 1 Shallot, minced; 2 Cloves garlic, minced; 2 Tbsp unsalted butter; 2 Tbsp flour; 1 1/2 Cups milk; 1/2 Cup freshly grated Parmigiana Reggiano*; 1 Tbsp parsley; 1/4 Tsp salt; 1/4 Tsp freshly ground black pepper

Garlic Parmesan Orzo

February 11, 2020 by Lynsey Leave a Comment

Garlic parmesan orzo is packed full of flavor. This orzo is coated with a creamy, garlicky parmesan sauce that is luscious and creamy. An adult spin on the kid’s favorite mac and cheese. This is the ultimate comfort dish and it comes together in about 30 minutes.

Typically risotto is the side that is thought of when you want a creamy dish, but let’s face it. Sometimes we just don’t have the time to whip up a batch of risotto. The rice takes quite a bit of time to cook, then there’s the process of pouring ladle after ladle of warm broth into the rice to produce a luscious, creamy rice dish.

I LOVE risotto, but let’s face it, time is not one of those things that I have an abundance of, especially on the weeknights.

Enter Orzo!

What is orzo?

Well, in short, it’s pasta. Orzo is also called risoni, which means large grains of rice. Orzo is a short cut pasta that is shaped like rice.

Since it’s pasta, it actually has a shorter cooking time that rice! It has the shape of rice, but plumps up like a pasta. It’s delicious, it’s become one of my go to sides and my entire family LOVES it.

How do you cook it?

Well, there are a variety of ways it can be made. The basic way is to just bring some water to a boil, salt it and add the orzo. To amp up the flavor you could use broth instead of water, which I highly recommend! Toasting the orzo in a touch of oil until golden brown and then adding liquid is another option. This technique adds a bit of a nutty flavor to your orzo.

Orzo can be used in a variety of ways.

First and foremost, it can be served by itself in all it’s fluffy goodness. It’s also terrific in salads, soups or various pasta dishes.

My current obsession.

I’m currently obsessing over this creamy parmesan orzo. It’s everything you want from a big bowl of risotto but comes together in about half the time. Seriously, from start to finish, it’s ready in about 20 minutes tops!

The cooked orzo is combined with a creamy sauce that is loaded with copious amounts of garlic, onion and cheese. It comes together to form an extremely delicious, flavorful and decadent dish.

This is perfection on it’s own. It could even be served as your main course, or all by itself. It’d be delicious with the addition of some shredded rotisserie chicken too. However, we enjoyed this as a side with some delicious lemon garlic shrimp (recipe coming tomorrow!) crunchy bread and a Caesar salad. It was absolutely amazing!

This orzo is so simple that it’s great for a weeknight meal, but so impressive and elegant that it’s perfect for entertaining or for a special meal.

What can be served with this garlic parmesan orzo?

Garlic Parmesan Orzo

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Parmesan orzo is loaded with cheesy garlicky goodness. It comes together in under 30 minutes and is packed with big, bold flavor. This will be your new favorite side!

Ingredients

1 Cup orzo, uncooked
1 Shallot, minced
2 Cloves garlic, minced
2 Tbsp unsalted butter
2 Tbsp flour
1 1/2 Cups milk
1/2 Cup freshly grated Parmigiana Reggiano*
1 Tbsp parsley
1/4 Tsp salt
1/4 Tsp freshly ground black pepper

Instructions

Cook orzo according to package instructrions.
Place butter in a skillet over low heat. Once butter is melted, add the shallot and sauté for 2 minutes. Add the garlic and cook an additional 45 seconds to 1 minute, until garlic begins to turn golden.
Add the flour, stir to coat the garlic and shallot. Cook for 1 minute, being to sure stir continuously.
Slowly pour in the milk while whisking continuously to incorporate thoroughly. Cook for about 5 minutes, until mixture has thickened but still creamy
Stir in the cheese and allow to melt.
Add the orzo, stir to combine and cook for an additional 2 minutes, until heated through.
Garnish with parsley and serve immediately.

Notes

*If you can't find a shallot, a mild flavor onion will work perfectly. Just use about a 1/4 cup of the onion.

*If you can't find Parmigiana Reggiano, parmesan cheese will work perfectly. I do recommend grating or shredding your own as it will melt better and the orzo will be smoother and creamier.

*If the mixture seems too thick, add more milk, 1 tablespoon at a time until desired consistency is achieved.

*Fresh basil can be substituted for parsley.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 358mgCarbohydrates: 43gFiber: 2gSugar: 2gProtein: 12g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

This post may contain affiliate links. Buy purchasing recommended items, we may receive a small portion of income at additional cost to you. Thank you!

Some of my favorite products for this recipe:

Black Eyed Pea Salad

June 22, 2016 by Lynsey Leave a Comment

Y’all, summer is here and my garden is bursting with fresh veggies! Eeek! I’m obsessed with fresh vegetables from the garden and I get giddy at the fact I’m able to walk out my back door and pluck a variety of vegetables from the garden.

The first time I made this salad was the end of last summer and I think it’s safe to say I was instantly obsessed! I was only able to make it a few times before summer finally came to an end and I’ve been waiting on summer to roll around again just so I could make it again.

Well, my friends, summer is here and the grill has been fired up I don’t know how many times which means this salad has been made countless times already!!! I love making a big batch of this salad, eating it as a side for dinner then various other times through the week. I can honestly make a meal out of this salad alone. It’s one of those recipes that truly gets better as it sits.

Sweet corn, creamy peas, juicy tomatoes and a delicious tangy vinaigrette come together quickly to make this refreshing salad that is bursting with flavor. Not only can it be served as a side, but also as a sauce over chicken, pork or fish, a dip, and even over a bed of lettuce. The options truly are endless.

I love this salad in its original form, but can’t wait to try it utilizing some other fresh vegetables from the garden. And if you really want to get wild and crazy toss some crispy bacon in the mix! Whip this up for your next bbq and get ready to taste your new favorite side!

Black Eyed Pea Salad

Ingredients:

3 Ears fresh corn, shucked and silks removed
2 Cups fresh black-eyed peas, shelled (or frozen black-eyed peas, thawed)
2 Tomatoes cored, seeded and chopped
1 Onion, finely chopped
1/2 Stalk celery, finely chopped
1 Clove garlic, minced
1 Small bunch basil, stems removed and sliced thinly in chiffonade
2 Tbsp finely chopped parsley

For the vinaigrette-
2 Tbsp apple cider vinegar
1/2 Tsp sugar
1 Tsp dijon mustard
1/4 Cup canola oil
Coarse salt and freshly ground black pepper

Directions:

Bring a large pot of water to a rolling boil, season with salt, add the corn and cook for 2 to 3 minutes. Remove from pot and transfer to a paper towel lined plate. Bring the water back to a boil and add the peas, simmer until tender (but not mushy), about 20 minutes. Once the peas are tender, drain and add to a bowl of ice water to shock them (this will stop the cooking process). Strain and set aside.

Meanwhile, cut the corn off the cob and add to a bowl along with tomatoes, onions, celery, garlic and basil, stir to combine. Add the cooked peas and stir.

For the vinaigrette-
Combine the vinegar, sugar and mustard in a bowl and whisk to combine. While whisking continuously, add the oil in a steady stream and continue whisking until combined and emulsified. Season with salt and pepper.

Pour over the vegetables and toss to coat. Taste, adjust seasonings if needed and serve.

Recipe source: barely adapted Bon Appetit, Y’all by Viriginia Willis

Jalapeno Avocado Hummus

May 21, 2016 by Lynsey Leave a Comment

This post is sponsored by The Women Bloggers, LLC and #SoapBoxInfluence. A huge thanks to Kendal King Group and Bush’s #HummusMadeEasy Campaign. All opinions expressed are my own.

How do you get your daily veggie intake?

Salad? Juice? Roasted?

Well, while I’m a fan of all of those and then some, I love to get my vegetables via an amazing, flavorful, delicious dip! It gives me that sense of indulging without totally tossing good eating habits out the window.

This jalapeno avocado hummus is one of my new favorite ways to really indulge and get my vegetables all at once. Plus, I don’t feel bad after having a hefty helping for my afternoon snack. This hummus has it all; smooth, creamy, buttery, tart, bright, a hint of heat which can totally be adjusted according to taste, and it’s refreshing.

It’s perfect on a crispy carrot, crunchy broccoli, sweet peppers and even sugar snap peas. You can also pair with your favorite pita chip or cracker. Aside from being a delicious dip, it’s also perfect on wraps, sandwiches and even tostadas.

This hummus screams summer! So whip up a batch, grab some vegetables, pour a glass of wine and head out on the back patio to enjoy the summer evenings!

Jalapeno Avocado Hummus

Ingredients:

1 (15oz) Can Bush’s garbanzo beans, drained and rinsed

1 Packet classic flavor Bush’s Hummus Made Easy

2 Avocados, halved, seeded and skin removed

Juice of 1 large lime

1 Clove garlic

1 Medium jalapeno, sliced in half and seeds removed (leave seeds if you prefer more spicy)

3/4 Cup cilantro

Pinch salt

Olive oil

Directions:

Place all ingredients but olive oil in the food processor and process until ingredients are smooth. Taste, adjust seasonings, and stream in olive oil until desired consistency is achieved.

Serve.

Recipe source: A Lynsey original

Roasted Beet Hummus

October 9, 2015 by Lynsey Leave a Comment

I have long been a fan of hummus. A deliciously simple dip that’s bright and lemony with a healthy amount of garlic. It’s also perfect for dunking lightly salted pita chips and assorted veggies. Oh, it’s also sooooo easy to make.

Now, all that’s a winning combo in my opinion.

I’ve played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome, So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.

First and foremost I was drawn in by the color of the dip. I mean, it’s pink so what’s not to love?!? Then I read about it and learned it got it’s intense color from roasted beets. I’ve always loved beets but wasn’t quite sure how they’d be added to hummus. But, there’s only one way to find out, right?

And the solution. Well, I HAD to make it. And I decided to try it out at the perfect time. October. The month of pink!

All I can say is, where have you been all my life roasted beet hummus?

This dip, my friends, is an absolute must. Aside from the intoxicating color it’s smooth, creamy, bright and packed with garlic goodness. Oh, and it’s also good for you, loaded with various vitamins and minerals. Perfect for appetizer, snack or a side.

Just like all other hummus recipes, it’s simple. Once the beets are roasted and cooled, proceed like normal. Toss all the ingredients in the food processor and viola, you’re set!

Roasted Beet Hummus

Ingredients:

1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil

Directions:

Peel and quarter the roasted beet and place in the food processor. Turn on processor and let run until only small bits remain. Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth. While the processor is still running, stream in the olive oil and mix until incorporated.

Taste, adjust seasonings if needed. If it’s too thick add a splash of water.

Serve with pita chips and assorted veggies.

Store in the refrigerator for up to a week.

Recipe source: Minimalist Baker

DB: Yafawi Sfeeha

July 27, 2015 by Lynsey Leave a Comment

The July Daring Bakers’ challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.

Yafawi Sfeeha

Ingredients:

For the dough-
3 Cups flour
1 Tsp salt
1 Tbsp sugar
3 Tbsp powdered milk (can be substituted with warm milk, however less water will be needed)
1 Cup warm water, for kneading
Melted ghee (or olive oil) to stretch the dough

For the cheese filling-
3-4 Cups nabulsi cheese, crumbled (Feta is a great alternative if you can’t find nabulsi)
1/2 Cup Italian parsley, minced
1 Egg, beaten
Black pepper

Directions:

Combine the flour, salt, sugar, powdered milk and vegetable oil and whisk to combine. Add the warm water, a little at a time until the mixture becomes tender and slightly sticky. Knead the dough for about 8 minutes using a stand mixer or 12 minutes by hand.

For the dough in small, golf-ball sized balls. Place on a well oiled baking sheet and pour more oil over the dough. Cover and allow to rest at room temperature for a few hours or overnight. Meanwhile, make your filling.

After the filling is made, use some of the ghee and brush the bottom of a round pan. Take one piece of dough, using your hands, gently start spreading and pulling the dough to make it as thin and even as possible. Once the dough is stretched, fold the side furthest from you to the middle of the dough, then fold the opposite side to the middle.

Spread the filling along the seam in the center of the dough. Starting with the side closest to you, roll tightly making sure no filling escapes. Take one end of the dough and start rolling to create a spiral.

Place the Sfeeha on a prepared baking sheet and continue the process with the remaining dough and filling.

Preheat oven to 400. Place the Sfeeha in the preheated oven and bake for 15-20 minutes, till golden brown. Serve hot or at room temperature with soup or a salad.

For the filling-

Combine all ingredients in a bowl, mix until combine.

Recipe source: Manal’s grandmother

Creamy, Quick Shells and Cheese

January 5, 2015 by Lynsey Leave a Comment

What do you want to eat? A question that we think to ourselves or ask others every. single. day. There are an infinite amount of responses that can follow that simple question. At my house, I can guarantee I will hear “macaroni and cheese” at least 5 to 6 times a week.

What is it that is so intoxicating about shells covered in gooey, creamy cheese? The addiction starts when we’re kids and never goes away. It quickly goes from a quick, easy meal that your mom could through together in no-time to a comfort food and best friend for years to come.

Mac and cheese is one of those foods that’s always there for you, no matter what goes on in your life. Whether it’s just needing to take a time out and reflect on the simpler times (like childhood) or overcoming something not so great that happened that day. Had a bad day at work? Trouble in a relationship? Kiddos not listening to you? Smooth it over and settle down with a big helping of macaroni and cheese.

Mac and cheese has been a staple in my life for as long as I can remember. For the longest time I grew up on the stuff from the blue box…and I loved it. I still do have a soft spot for it, to be honest. But, you know me and you know I like to make my own version at home if at all possible.

Since my little guy has been stuck on the creamy, instant shells and cheese for quite sometime, I decided it was due time to see if I could replicate it at home…or buy stock in Velveeta! So, I perused several recipes before coming across one from Ree Drummond, The Pioneer Woman, that was titled quick shells and cheese. I read through the recipe, looked at the pictures and knew this could be the one. She had never steered me wrong before, so I knew she wouldn’t start now

This recipe consists of simple ingredients that are pantry staples. The cheese sauce comes together in the time in takes the pasta to cook. There’s no process of making a roux, just warm up some milk and melt butter and add cheese and heat long enough to melt. Once the sauce is done, the noodles are done and they get tossed in that golden pond of cheesy goodness.

This is everything I imagined it would be, and so much more. It’s just like the packaged Velveeta shells and cheese; the pasta has the perfect bite, the cheese is smooth, creamy and pure perfection. So, the next time your kiddo or you get a craving for some mac and cheese, ditch the boxed stuff and try your hand at these quick shells and cheese.

Creamy, Quick Shells and Cheese

Ingredients:

1 lb. mini pasta shells
2 Cups whole milk
1 Tbsp butter
1 1/2 Cups shredded cheddar-jack*
1/2 Cup shredded American cheese*
8 Oz Velveeta cheese, cut into cubes
1/2 Tsp black pepper
1/4-1/2 Tsp salt
1/2 Tsp mustard powder

Directions:

Bring a large pot of water to a boil and season liberally with salt. Add pasta and cook according to package instructions.

Meanwhile, combine the milk and butter in a large saucepan and place over medium heat. Once the milk is heated and butter is melted add the cheeses and stir until melted. Add the pepper, salt and mustard powder and stir to combine.

Drain the pasta then add to the cheese mixture and stir until pasta is coated. Serve immediately.

*You can use any mixture of cheeses you have on hand, or that are on sale. Just make sure you use Velveeta along with the shredded cheeses.

Recipe source: barely adapted The Pioneer Woman, via Food Network

Maple Pumpkin Buttermilk Biscuits

October 13, 2014 by Lynsey Leave a Comment

I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine. There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam. Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with. Pumpkin. Yes, I know, shocker again. I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin. And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice. You can now have your beloved pumpkin in a delicious, flaky biscuit. Ahhhh. I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper. It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit. It’s amazing and the perfect taste of fall. Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup

Directions:

Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray. Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine. Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal. Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine. Add the pumpkin puree and stir until just incorporated. Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat. Knead lightly about 4 times. Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness. Fold dough crosswise into thirds. Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick. Dust the top of the dough with flour. Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick. Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter. Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown. Remove from oven and immediately brush with maple butter. Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat. Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer. Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.

Recipe source: barely adapted from Cooking Light

Watermelon Salad with Feta and Mint

July 4, 2014 by Lynsey Leave a Comment

I was first introduced to this salad a few weeks ago. I went to eat supper with my brother and sister-in-law and when I walked in I saw her working away chopping watermelon, olives and onions. I was intrigued at the combination of ingredients and immediately asked what she was making. Watermelon feta salad. Instantly I knew I was going to love it and I couldn’t wait for supper so I could dive in. This salad was just as good as I thought it would be and have been thinking about it and looking for a chance to make it ever since.

I finally got my chance and I was beyond excited. This, my friends, is my new favorite salad. It’s so simple but comes together with big flavors. The subtle sweetness of the watermelons is the perfect base for this salad. Salty olives, crunchy, sweet onions, salty feta and a mixture of olive oil, tart lemon juice and hot sauce are the additions that make this complete.

Before you run off with the thought of watermelon and olives, please stop and hear me out because I’ve convinced many skeptics to try this salad and they have all LOVED it. First, you have to get over the fact that you are mixing olives and fruit. Do you like your watermelon with a little salt sprinkled over the top? Because, honestly, there is nothing better than a sweet juicy watermelon topped off with a bit of salt. So, if your like me, and like salt on your melon then just think of the olives and feta as the added salt.

The hot sauce adds a touch of heat without being too overwhelming, it honestly helps to balance the sweet and salty. The cheese adds another element of salt but also adds a creaminess to the mix as well. All of the flavors on their own on delicious, but when you get a little watermelon, olive, cheese, onion and mint in one bite let me just say it is delicious.

This salad is summer in a bowl. It’s light, refreshing and filling at the same time. This salad would be the perfect addition to your picnic spread and the ideal side to grilled or fried chicken, steak or pork. Once you try it, this will be your new favorite salad and it will be making an appearance at all of your cookouts and gatherings.

Watermelon Salad with Feta and Mint

Ingredients:

1/3 Cup extra virgin olive oil
3 Tbsp fresh squeezed lemon juice
2 Tsp kosher salt
1 Tsp hot sauce
1/2 Tsp freshly ground black pepper
1 (8lb) seedless watermelon, cut into bite size cubes or scooped in 1/2 inch chunks with a melon baller
1/2 Lb crumbled feta cheese
1 1/4 Cups pitted kalamata olives, coarsely chopped (optional)
1 Small sweet onion, cut into 1/2 inch dice
1 Cup coursely chopped mint

Directions:

In a small bowl combine olive oil, lemon juice, salt, hot sauce and pepper and whisk to combine.

Place watermelon, cheese, olives, onion and mint in a large bowl and toss to combine. Pour olive oil mixture over the watermelon mixture and gently toss to combine. Place in refrigerator and chill until ready to serve.

Recipe source: Food & Wine

Chewin’ Tuesday: Creamy Bacon Potato Salad

June 24, 2014 by Lynsey Leave a Comment

One of my favorite daytime shows is The Chew. I love it; love the hosts, the topics, the recipes, everything. Since I started staying home I’ve been able to watch it regularly and I honestly can’t get enough of Clinton, Carla, Daphne, Michael and Mario. I love listening to them, I learn from them, they make me laugh, and it’s an hour of time I take just for me. I look forward to each and every episode and literally drool over each and every recipe. I find myself bookmarking and adding pretty much every recipe I see them make to our menu and my list of menu options has grown by leaps and bounds, I honestly can’t keep up! Since I love The Chew so much and we’ve inhaled everything I’ve made from the show, I decided to start doing a series called “Chewin’ Tuesday”.

Each Tuesday I am going to start sharing a recipe from Chew with all of you. So, without further or due I present to you the first of many installments of Chewin’ Tuesday.

For the first recipe of this series I wanted to share a side. But not just any side, a creamy bacon potato salad. Since we’re entering summer and grilling season, I thought a potato salad would be ideal. When I saw Curtis Stone making this potato salad and describing the tastes and elements during the process my mouth was literally watering. I have several potato salad recipes, but honestly, I can never have enough side options, and potato salad is one of my all time favorite sides. It’s easy, pretty much everyone love is and it can be made in advance, leaving you more time to enjoy the sun, cookouts and your guests. It’s a win win.

I love this potato salad for so many reasons; it’s packed full of flavor from the crunchy cornichons, salty capers, sweet shallots, creamy mayonnaise, chicken stock and bacon. I mean, I think the bacon puts everything over the top and this is no exception. The bacon not only adds a slight saltiness but the perfect amount of crunchy to this creamy potato salad.

It’s delicious enjoyed right after it’s made, but allowing it to set at least a few hours or even overnight allows the flavors to truly develop and meld together. I love those recipes that can be made ahead of time and be better after resting for a bit, and this is one of those. This would be the perfect addition to serve along side burgers, chicken, pork and much more. So be sure to serve this creamy bacon potato salad at your next gathering.

Creamy Bacon Potato Salad

Ingredients:

2 Lbs Yukon Gold Potatoes, peeled and cut into 1 1/2 inch cubes
1 Cup chicken stock
1/4 Cup shallots, sliced
3 Tbsp cornichons, finely chopped
2 Tbsp capers, drained
4 Oz bacon, cooked and finely diced
2 Tbsp flat leaf parsley, finely chopped
3 Tbsp mayonnaise
1 Tbsp mustard
Kosher salt and freshly ground black pepper

Directions:

Place potatoes in a large pot of well salted water and bring to a boil. Continue boiling until tender, about 10 minutes, until a sharp knife can pierce a potato and it slide off without falling apart. Once the potatoes are done, strain allowing water to drain off and then transfer to a large bowl.

Meanwhile, pour chicken stock in a small saucepan and place over high heat. Once the stock has come to a boil add shallots, cornichons, and capers and reduce heat to medium-low. Allow mixture to simmer about 2 minutes, until slightly tender.

Add 1/3 of the stock mixture to the hot potatoes and gently fold into the potatoes, for about 2 minutes, until the stock has been absorbed. Continue the process with the remaining liquid, folding until the liquid has been absorbed and the potatoes begin to bread down. Gently fold in cooked bacon, parsley, mayonnaise and mustard and mix until combined. Season with salt and pepper and gently stir to incorporate. Taste, adjust seasonings, if needed. Serve or refrigerate until ready to serve.

Recipe source: Curtis Stone- The Chew

Creamy Potato Salad

June 3, 2014 by Lynsey Leave a Comment

We’ve hit our first of many 90 degree days. Hello heat, humidity…hello summer. I know we haven’t made it to the first “official” day of summer, but I believe it’s safe to say summer is here. The heat is here, pools are opened up and kids are out of school. This also means it’s cookout season. Grills are being dusted off and fired up, roaring to cook steaks, burgers, chops and much more.

For me, planning the entree isn’t the hard part; it’s the sides that give me fits. I feel like I have a nice variety in the entree realm, but the sides are a different story. I feel like I get in a rut; I make the same few things over and over again and try to rotate them in such a way that the family doesn’t get burned out. Does anyone feel my pain?

One thing to keep in mind is keep the sides simple. I know I don’t want to be in the house prepping and assembling the side dishes while everyone else is out visiting and enjoying the summer sun. I am always on the lookout for dishes that can be assembled quickly, or even better, ahead of time. This will require very little time in the kitchen, away from your guests. Cool dishes are also a plus, especially on a hot summer day.

One popular side that comes to mind that fits all my summer side requirements is potato salad. It’s quick, requires very little prep time (especially once the taters are boiled) and can be made earlier in the day or even the day before. My MaMaw always made the best potato salad and to this day I still use her recipe; a little mayo, a little mustard, both dill and sweet pickles, a little onions and some hard boiled eggs. It was creamy, tangy, a little sweet, a little salty and had a lot of textures running throughout the dish. Simply, it’s delicious.

Just because hers is my go to recipe doesn’t mean I don’t like to try new ones that catch my attention. And when I came across a recipe for Creamy Potato Salad in the latest issue of Food Network Magazine, I quickly skimmed over the ingredients and knew that I needed to try it. A little mayo, sour cream, cider vinegar, dill and chives. Oh yes. My mouth was watering just reading the ingredient list. So when we were asked to bring a side to a friends Memorial Day cookout it was no question, I knew I was making this potato salad.

It came together in no time. I was able to assemble it early the morning of, so the flavors were able to meld together and really develop before we headed out for the day. By the time we started making our plates the flavors had really come together and each bite was bursting with flavor. The potato salad was creamy with chunks of potatoes along with a little tang from the cider vinegar, and a little crunch from the celery, the dill and chives were running throughout and the flavors were obvious in each bite. This was a perfect side to go along with the delicious smoked ribs we had, and would be an ideal side at your next cookout.

Creamy Potato Salad

Ingredients:

2 1/2 Pounds new potatoes, quartered
3 Tbsp cider vinegar, divided
1/2 Tsp Kosher salt
1/2 Cup mayonnaise
1/2 Cup sour cream
1 Tsp sugar
1 Cup chopped celery
3 Hard boiled eggs, peeled and chopped
1/4 Cup chopped chives
1/4 Cup chopped dill
Salt and pepper, to taste

Directions:

Boil potatoes for about 20 minutes, until tender. Drain the potatoes, transfer to a large bowl and toss with 1 tablespoon of cider vinegar and Kosher salt. Allow to sit until cooled.

Meanwhile, combine mayonnaise, sour cream and sugar and stir to combine. Pour over the cooled potatoes and toss to coat. Add the celery, eggs, chives, and dill and gently toss to combine. Taste, add salt and pepper if desired.

Serve immediately or cover and refrigerate until ready to serve.

Recipe source: Food Network Magazine, June 2014

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