Pan-Roasted Lemon Potatoes

Another Cook’s Illustrated winner.  This was a recipe I had been searching for since we moved.  I always find side dishes the biggest challenge, because you want something easy that doesn’t take forever to prepare.  These fit the bill, and with that crispy exterior I love, will easily become a go-to option for us!

Pan-Roasted Lemon Potatoes

• 12 ounces small red potatoes (about 4), halved, rinsed, and drained
• 3/4 cup low-sodium chicken broth
• 1 Tbsp. fresh lemon juice
• 3/4 tsp. grated lemon zest
• 1 garlic clove, peeled and smashed
• 1 garlic clove, minced
• Salt
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. minced fresh parsley
• Pepper

1. Bring the potatoes, broth, lemon juice, smashed garlic clove, and 1/4 tsp. salt to a simmer in a 10-inch nonstick skillet over high heat.  Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 12 to 15 minutes.

2. Uncover, increase heat to medium, and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes.  Remove and discard the smashed garlic clove and add the oil to the pan.  Arrange all the potatoes cut side down and continue to cook until deep golden brown, about 5 minutes longer.

3. Transfer the potatoes to a bowl and gently toss with the lemon zest, minced garlic, and parsley.  Season with salt and pepper to taste and enjoy!

Recipe from Cooking for Two 2010- Cook’s Illustrated

Roasted Broccoli…sounds so drab…or does it?

I have been thinking about this broccoli for almost two years. Lest you think I’m joking, I mentioned that I had been working through several America’s Test Kitchen cookbooks before we moved back to Ohio, and this was one of the recipes that got made during that time period.  The recipe was copied down and inserted into my huge (read inches upon inches tall) paper stack of recipes, which I finally started to sort through.   The enormous number of starred recipes on my Google Reader have kept us more than busy until then.

I realize it sounds hilarious, but this broccoli was so good.  We couldn’t remember all the details, but I can tell you now that we have the recipe and know how to produce these results again, this WILL be the go-to recipe.

A few items that they note are what makes the recipe such a success: preheating the pan, cutting the broccoli into wedges, the very small amount of sugar, and placing the flat sides down.

Roasted Broccoli

Serves 2 (but easily doubled or more depending on how much you need)

• ½ large bunch broccoli (about 1 pound)
• 2 Tbsp. olive oil
• ¼ tsp. sugar
• ¼ tsp. salt
• ¼ tsp. pepper
• Lemon wedges, for serving

Adjust oven rack to the lowest position, place a foil-lined pan on the rack, and heat the oven to 500 degrees.  Cut the broccoli at the juncture of the florets and stalk, and remove the outer peel from the stalk. Cut the stalk into ½-inch-thick pieces. Cut the crown into 4 wedges if 3 to 4 inches in diameter, or 6 wedges if 4 to 5 inches in diameter. Toss the broccoli pieces with the rest of the ingredients in a bowl.

Carefully place the broccoli pieces, flat-side down on the preheated baking sheet and roast until the stem pieces are well browned and tender and the florets are lightly browned, 9 to 11 minutes.  Serve with lemon wedges.

Recipe source: Cooking for Two 2010

Broccoli Slaw Salad

For Corrie’s birthday this year, we went down to Keeneland to meet up with Knoxville friends (who just got moved to Detroit ergo way closer to us – exciting!), watch some ponies, and fulfill his quest for Pappy Van Winkle.  I think an excellent birthday all in all.  Last year, yeah, I have quite a backlog of recipes we make all the time that need to find their way up onto this little blog, I made this as one of several side dishes when Corrie’s family came out to celebrate his birthday and see our new house.   It worked out perfectly, some yummy freshness and veggies to add to our pulled pork, pulled chicken, homemade mac and cheese, biscuits, and Monya’s favorite – baked fried pickles!

Broccoli Slaw Salad

• 2 heads of broccoli, washed and trimmed
• 1/2 cup thinly sliced almonds, toasted
• 1/3 cup dried cranberries
• 1/2 small red onion, finely chopped

Dressing

• 1/2 cup buttermilk, well-shaken
• 1/3 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 3 tablespoons finely chopped shallot
• Salt and pepper, to taste

Cut broccoli into small florets (you can also cut down and use some of the stem if you’d like too). Combine broccoli, almonds, cranberries, and red onion in a large bowl.

In a small bowl, whisk together dressing ingredients.   Add dressing to the broccoli mixture; you may not need all the dressing, but I used it all.   Mix well and check for seasoning adding more salt and pepper, if needed.

Recipe found at Smitten Kitchen

Taco Pasta Salad

It’s been a while, huh? Truth is, Corrie has been doing a large chunk of our dinner cooking lately.  I have a 40 minute commute home, and he generally at least starts if not completely finishes dinner by the time I get  here.  It is both insanely wonderful and very much appreciated.  Right now, my only contributions seem to come through making a menu for the week and any meals we might make on the weekend.  So, I think perhaps a few guest posts might be in order especially given that he’s has mad writing skills.  While I’m obviously biased, he occasionally writes for a sports website, etc. so I’m pretty confident it’s true.

Taco Pasta Salad

Serves 8-12

• 1 pound bow tie or wagon wheel pasta
• Salt
• 1 (10-ounce) package frozen corn
• 1½ cups salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 medium tomatoes, diced
• ½ cup chopped fresh cilantro
• 8 ounces (2 cups) shredded cheddar cheese
• 3-4 tablespoons lime juice
• 1 large (or 2 small) avocado, peeled, seeded, and diced
• 1 tablespoon cumin
• 2 teaspoon chili powder
• ¼ teaspoon freshly ground pepper
• 2 garlic cloves, minced
• ¼ cup olive oil

Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to the package directions. Drain the pasta and then stir the frozen corn into the pasta to cool the pasta and defrost the corn. Stir the salsa into the pasta and corn, then add the beans, tomatoes, cilantro, and cheese.

Combine lime juice and avocado in a small bowl, and stir to coat avocado. Remove the avocado from the lime juice and add to the pasta (if you’re serving that day otherwise keep it separate until ready to serve), reserving the lime juice.

Heat a small stick pan (not non-stick) over medium heat for a few minutes , add the spices and stir just until they start to smoke, no longer than a minute to toast them. Add the spices, garlic, and ½ teaspoon salt to the lime juice, then slowly whisk in the oil.

Mix dressing into salad. Serve immediately or chill for up to one day.

Recipe found at The Way the Cookie Crumbles, adapted slightly from Cara’s Cravings

Baked Potato Salad

Side dishes are not my specialty.  I am usually good about planning and making the main meal, and then when it’s essentially time to sit down and eat I go, oh!,  we probably wanted a side dish.  One night I actually thought ahead and remedied this with this potato salad which is reminiscent of a loaded baked potato (or vegetarian baked potato if you leave the bacon out!).  Obviously full of yummy flavors, my only change could be to add maybe a touch of white wine vinegar or dijon mustard (or possibly both) to add an extra layer of interest.  I’ve suggested these below in case you try it!

Baked Potato Salad      Serves 6-8

• 4 large russet potatoes
• 1/3 cup mayonnaise (I used 1/4 reduced-fat mayo and the remainder “salad dressing” which I think is essentially miracle whip)
• 1/2 cup sour cream (I used reduced-fat.)
• 1/2 cup shredded extra sharp cheddar
• 1/4 cup chopped chives, divided
• 8 strips thick cut bacon, cooked crisp and chopped
• Salt and fresh cracked black pepper

Possible additions: 1 Tbsp. white wine vinegar and/or 1 Tbsp. dijon mustard

In a medium bowl, whisk together the mayonnaise and sour cream (and vinegar or dijon if using).  Add 3/4 of the chopped chives, salt, and pepper, and stir to combine.  Then add in the cheese and bacon.  Cover and chill for thirty minutes.

Peel and cube the potatoes into 1/2″ pieces.  Cook the potatoes in salted water until fork tender.  Drain and cool slightly.

Fold the cooked potatoes into the chilled dressing.

Serve warm or chilled.  Garnish with the remaining chives.

Recipe slightly adapted from Evil Shenanigans

Macaroni Salad

Macaroni Salad

• 1 pound macaroni
• 1/2 small red onion, minced
• 2 stalks celery, minced
• 1/4 cup minced fresh parsley
• 2 Tbsp. lemon juice
• 1 Tbsp. dijon mustard
• 1/8 tsp. garlic powder
• Pinch cayenne pepper
• 1 1/4 cup mayonnaise
• Salt & Pepper

Boil macaroni and add 1 Tablespoon salt to water while boiling, cook until nearly tender, about 5 minutes. Drain and rinse in cold water, keep macaroni wet.

Toss macaroni in a large bowl with in onion, celery, parsley, lemon juice, mustard, garlic powder and cayenne and let sit for at least 2 minutes. Add mayonaise and let sit until no longer watery. Season with salt and pepper to taste. Refrigerate for at least one hour before serving.

Adapted very slightly from: See Jane in the Kitchen

Greek Style Potatoes with Lemon Vinaigrette

When my parents came to visit this fall, I made chicken and beef gyros, a greek salad, and these yummy potatoes.  Although I never got around to posting the recipe, I haven’t stopped thinking about these potatoes, so I’m actually making them again tonight!

Greek Style Potatoes with Lemon Vinaigrette

• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 shallot, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried
• 1 tablespoon chopped fresh Italian parsley
• Salt and freshly ground black pepper
• 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges

Preheat oven to 425 degrees F.

Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.

Toss potatoes with vinaigrette on a heavy, large, rimmed baking sheet. Season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.

Recipe adapted from Bobby Flay

Creamy Cucumber Salad

As I’ve mentioned, I love cucumbers, and I love dill so when I saw Ina make this one day I was immediately sold.  I did make a couple changes to the recipe, but I’ve left it untouched below, because this is really more a salad to adjust based on your preferences more than anything else. For example, although I do like them now, I’m still not a huge in-your-face onion person, so I used less red onion as well as made less “dressing” using less yogurt and and sour cream than the recipe calls for.

I also had reduced the overall size of the recipe thinking how would Corrie, who is just starting to voluntarily eat cucumbers, and I finish an enormous amount of this salad.  Well, that was a mistake.  It was gone in an evening. Guess it’s time to be made again!

Creamy Cucumber Salad

• 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
• 2 small red onions, thinly sliced in half rounds
• Kosher salt
• 4 cups (32 ounces) plain whole-milk yogurt (I used low-fat.)
• 1 cup (8 ounces) sour cream
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

Recipe from Food Network

Oven-Roasted Steak Fries

My mom had recently tried these so she emailed me the recipe.  We had potatoes, so this seemed to be a no brainer side dish one evening.  Have I ever mentioned I’m horrible about making side items?  I have the entree part down…

Steak Fries

• 2 large potatoes
• 2 tablespoons Mrs. Dash seasonings (I didn’t own, but the internet told me it was a mix of cayenne, garlic, basil, thyme, parsley, onion, sage, and pepper plus I had some fresh herbs I wanted to use up.)
• 2 tablespoons olive oil
• 1 clove minced garlic

Preheat oven to 425 degrees.

Wash and cut potatoes into wedges, do not peel.  Dry potato slices on paper towels.  In a large bowl toss potatoes with Mrs Dash seasoning, olive oil and garlic.  Spray baking sheet with non-stick cooking spray and lay potato wedges on sheet.  Bake in oven for 20 minutes.  Turn potatoes over with spatula and bake another 15 minutes until the potatoes are browned and tender.

Recipe from ??… Sent to me by my Mom!

Orzo with Roasted Vegetables

Corrie loved this.   I thought between the salt I added and the fact that I put too much cheese on everything that it was a little salty; however, it was still really good, and I would make it again either controlling my portion of feta or salt (we all know in my case it will be the salt!).

Orzo with Roasted Vegetables

Found at Smells Like Home,  Recipe from Ina Garten, Barefoot Contessa Parties

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

Dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Assembly:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.  Check the seasonings, and serve at room temperature.