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| Homemade Sauerkraut is one of our favorite condiments! |
Homemade sauerkraut is a simple process. It takes a little bit of elbow grease at the beginning and then a month's worth of patience to get the best result for both health and flavor.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Monday, April 29, 2019
Homemade Sauerkraut
Sauerkraut is one of our favorite condiments. We've been making our own for a few years now and love everything about the homemade process. The prepping and massaging. The waiting and watching. And, of course, enjoying the delicious final product.
Homemade sauerkraut is a simple process. It takes a little bit of elbow grease at the beginning and then a month's worth of patience to get the best result for both health and flavor.
Homemade sauerkraut is a simple process. It takes a little bit of elbow grease at the beginning and then a month's worth of patience to get the best result for both health and flavor.
Friday, February 23, 2018
Sourdough Beer Bread
Don't you just love soup season? I have to admit, I try and drag it out as long as I can. And for me, soup season also means homemade bread season. But I don't always wanna be spending precious time and energy coddling dough and waiting hours for it to proof, so I have a few quick bread recipes I turn to for fresh homemade bread in a flash. This Sourdough Beer Bread is one such recipe.
I love that this Sourdough Beer Bread is quick and easy. I also love that I can use up my sourdough starter discard - even straight from the fridge.
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| This Sourdough Beer Bread is one of my favorite "go to" quick breads. |
I love that this Sourdough Beer Bread is quick and easy. I also love that I can use up my sourdough starter discard - even straight from the fridge.
Tuesday, December 19, 2017
Christmas Slaw
I know what you're thinking. Cole slaw for Christmas? First of all, it's a little fancier than regular ol' cole slaw (not that I have anything against cole slaw - love the stuff!). Also, this slaw is gorgeous, delicious, and its brightness compliments all of those rich, meaty, cheesy, creamy holiday dishes typical of Christmas dinner. There, I've made my case.
Just look at this beautiful dish. It's so pretty and festive. I've served this slaw at Thanksgiving, Christmas, Easter, barbecues... you name it. I most often include it on my Christmas menu, which is why I've named it Christmas Slaw. Also, this side dish is super easy.
This easy Christmas Slaw is crunchy and sweet and savory and nutty and oh so fresh. The toasted pecans, crumbled Gorgonzola, dried cranberries, and fresh green apple hit just the right note. And the colors are simply gorgeous - just perfect for your Christmas buffet table.
Here's how easy it is. Throw all the goodies into a large bowl, take a few turns over the top with your pepper mill, drizzle in the dressing, and toss together. That's it!
I like to set it in the fridge for a couple of hours for the flavors to meld before I serve it.
P.S. People will ask you for the recipe.
Christmas Slaw
INGREDIENTS
1 cup pecans
1/2 large head of red cabbage, chopped relatively thin
1/3 cup sliced green onions
1/2 cup crumbled gorgonzola
1/2 cup dried cranberries
1/2 large green apple, chopped small
1/2 to 1 cup poppy seed dressing (I like Brianna's)
fresh ground pepper
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place pecans on a baking sheet and bake for 7 minutes to toast. Cool and roughly chop.
3. Throw all your veggies and fixings into a large bowl.
4. Grind a little pepper over the top and then pour in 1/2 cup of dressing and toss.
5. Taste and add in more dressing until all of the goodies are well coated and you can taste the dressing in every bite.
6. Cover with plastic wrap and refrigerate a couple of hours for flavors to meld.
* This recipe is easily doubled for a big crowd.
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| This gorgeous Christmas Slaw is so bright and fresh and looks totally fab on any Christmas buffet table. |
Just look at this beautiful dish. It's so pretty and festive. I've served this slaw at Thanksgiving, Christmas, Easter, barbecues... you name it. I most often include it on my Christmas menu, which is why I've named it Christmas Slaw. Also, this side dish is super easy.
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| This delcious Christmas Slaw is full of festive colors. |
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| I prefer Brianna's poppy seed dressing for this Christmas Slaw. |
Here's how easy it is. Throw all the goodies into a large bowl, take a few turns over the top with your pepper mill, drizzle in the dressing, and toss together. That's it!
I like to set it in the fridge for a couple of hours for the flavors to meld before I serve it.
P.S. People will ask you for the recipe.
Christmas Slaw
INGREDIENTS
1 cup pecans
1/2 large head of red cabbage, chopped relatively thin
1/3 cup sliced green onions
1/2 cup crumbled gorgonzola
1/2 cup dried cranberries
1/2 large green apple, chopped small
1/2 to 1 cup poppy seed dressing (I like Brianna's)
fresh ground pepper
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place pecans on a baking sheet and bake for 7 minutes to toast. Cool and roughly chop.
3. Throw all your veggies and fixings into a large bowl.
4. Grind a little pepper over the top and then pour in 1/2 cup of dressing and toss.
5. Taste and add in more dressing until all of the goodies are well coated and you can taste the dressing in every bite.
6. Cover with plastic wrap and refrigerate a couple of hours for flavors to meld.
* This recipe is easily doubled for a big crowd.
Thursday, August 31, 2017
Fresh Peach, Walnut, and Poppy Seed Green Salad
Move over peach pie. This Fresh Peach, Walnut, and Poppy Seed Green Salad showcases summer fresh peaches like no other dish.
If you're heading to a barbecue over the Labor Day weekend, bring along this fresh green salad loaded with ripe fragrant peaches. I love it alongside anything grilled - chicken, steak, even burgers.
I didn't want to let peach season pass me by before I got to enjoy this lovely salad - and I'm not much into green salads, let me tell you. I'm more of a slaw or marinated veggies kinda gal, but this is one of my favs. It is so fresh and fabulous. And it's pretty too.
Gorgeous green romaine, spinach, and sliced green onions form the perfect bed for bright and beautiful sliced peaches and toasted walnuts. All is tossed with perfectly sweet and tangy poppy seed dressing. So yum!
Fresh Peach, Walnut, and Poppy Seed Green Salad
INGREDIENTS
1/2 cup walnuts
1/2 a head of romaine lettuce, washed, dried, and torn
2 large handfuls of spinach, torn
3 to 4 peaches (ripe, but firm), sliced
3 green onions, sliced
about 1/3 cup of poppy seed dressing, maybe more (I love Brianna's)
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Add walnuts to a baking sheet and bake for about 7 minutes until you can smell the walnuts toasting. Watch them carefully so they don't burn. Cool walnuts and then roughly chop.
3. In a large bowl, lay down the romaine and spinach. Sprinkle on peaches and then the green onions and walnuts.
4. Drizzle on the the dressing and toss gently just before serving.
If you're heading to a barbecue over the Labor Day weekend, bring along this fresh green salad loaded with ripe fragrant peaches. I love it alongside anything grilled - chicken, steak, even burgers.
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| Bright and fragrant peaches totally make this Fresh Peach, Walnut, and Poppy Seed Green Salad. |
Gorgeous green romaine, spinach, and sliced green onions form the perfect bed for bright and beautiful sliced peaches and toasted walnuts. All is tossed with perfectly sweet and tangy poppy seed dressing. So yum!
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| A drizzle of sweet and tangy poppy seed dressing is just lovely over this Fresh Peach, Walnut, and Poppy Seed Green Salad. |
Fresh Peach, Walnut, and Poppy Seed Green Salad
INGREDIENTS
1/2 cup walnuts
1/2 a head of romaine lettuce, washed, dried, and torn
2 large handfuls of spinach, torn
3 to 4 peaches (ripe, but firm), sliced
3 green onions, sliced
about 1/3 cup of poppy seed dressing, maybe more (I love Brianna's)
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Add walnuts to a baking sheet and bake for about 7 minutes until you can smell the walnuts toasting. Watch them carefully so they don't burn. Cool walnuts and then roughly chop.
3. In a large bowl, lay down the romaine and spinach. Sprinkle on peaches and then the green onions and walnuts.
4. Drizzle on the the dressing and toss gently just before serving.
Tuesday, August 22, 2017
The Best Grilled Potato Salad Ever
Okay, guys. This is it. This is the one. If any recipe was ever gonna make me famous, it is this recipe. And I'm gonna share it with you. Why? Because I can't hold it in anymore. I just have to share the magic.
If you're not a potato salad person, get ready to fall in love with potato salad. This recipe is beyond amazing. If you are a potato salad lover, get ready to meet the dish of your life. Extreme words, I know. But an extremely delicious dish deserves such high praise.
It was like discovering penicillin the day I made this potato salad. Okay, slight exaggeration, but you have to try it. I had seen someone throw grilled potatoes into a potato salad and decided to give it a try. I just happened to have balsamic mayo in my fridge that day (along with celery, green onions, and eggs) so that's what went into the salad. It also occurred to me, in a moment of utter inspiration, to amp up the smokey flavor with some smoked paprika. What a grand idea that was. Okay, here it goes.
Slice about a pound of red potatoes into rounds. Toss them with plenty of salt and pepper and a drizzle of olive oil. Grill 'em on a grill pan for about 20 minutes or so, turning them over a few times for even cooking and browning.
Slice up a couple of hard boiled eggs, some celery, and a few green onions.
Dump in the grilled potatoes and the rest of the ingredients and gently toss together.
Taste your salad and add in more mustard, vinegar, smoked paprika, and/or salt.
Friends, keep this recipe close to your hearts. Print it out and put it in a safe deposit box. Put it in a trust for the generations that will come after you. Okay, I'm stopping now. Just promise me you'll try this recipe and cherish it forever.
You're welcome.
The Best Grilled Potato Salad Ever
INGREDIENTS
1 to 1 1/2 pounds red potatoes, sliced into 1/4 inch rounds
olive oil to coat potatoes
salt and pepper to coat potatoes and more for salad
1/2 cup mayo, maybe more
2 celery ribs, sliced
4 or 5 green onions, sliced
2 or 3 hard boiled eggs, sliced into rounds
1/4 tsp smoked paprika to start
1/2 Tbsp dijon mustard to start
2 tsp balsamic vinegar to start
DIRECTIONS
1. Toss potato rounds with plenty of salt and pepper and a drizzle of olive oil.
2. Grill potatoes on a grill pan over medium high flame for about 20 minutes or so, turning a few times for even cooking and browning.
3. Toss grilled potatoes into a large bowl with celery, green onions, and eggs.
4. Dump in the rest of the ingredients and toss gently to coat.
5. Taste your salad and add in more salt, pepper, smoked paprika, mustard, and/or vinegar.
6. Add a comment to this post thanking me profusely for this life changing recipe. Ha!
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| This grilled potato salad truly is the best potato salad ever. |
If you're not a potato salad person, get ready to fall in love with potato salad. This recipe is beyond amazing. If you are a potato salad lover, get ready to meet the dish of your life. Extreme words, I know. But an extremely delicious dish deserves such high praise.
It was like discovering penicillin the day I made this potato salad. Okay, slight exaggeration, but you have to try it. I had seen someone throw grilled potatoes into a potato salad and decided to give it a try. I just happened to have balsamic mayo in my fridge that day (along with celery, green onions, and eggs) so that's what went into the salad. It also occurred to me, in a moment of utter inspiration, to amp up the smokey flavor with some smoked paprika. What a grand idea that was. Okay, here it goes.
Slice about a pound of red potatoes into rounds. Toss them with plenty of salt and pepper and a drizzle of olive oil. Grill 'em on a grill pan for about 20 minutes or so, turning them over a few times for even cooking and browning.
Slice up a couple of hard boiled eggs, some celery, and a few green onions.
Dump in the grilled potatoes and the rest of the ingredients and gently toss together.
 |
| There is no better potato salad than this Best Ever Grilled Potato Salad! |
Taste your salad and add in more mustard, vinegar, smoked paprika, and/or salt.
Friends, keep this recipe close to your hearts. Print it out and put it in a safe deposit box. Put it in a trust for the generations that will come after you. Okay, I'm stopping now. Just promise me you'll try this recipe and cherish it forever.
You're welcome.
The Best Grilled Potato Salad Ever
INGREDIENTS
1 to 1 1/2 pounds red potatoes, sliced into 1/4 inch rounds
olive oil to coat potatoes
salt and pepper to coat potatoes and more for salad
1/2 cup mayo, maybe more
2 celery ribs, sliced
4 or 5 green onions, sliced
2 or 3 hard boiled eggs, sliced into rounds
1/4 tsp smoked paprika to start
1/2 Tbsp dijon mustard to start
2 tsp balsamic vinegar to start
DIRECTIONS
1. Toss potato rounds with plenty of salt and pepper and a drizzle of olive oil.
2. Grill potatoes on a grill pan over medium high flame for about 20 minutes or so, turning a few times for even cooking and browning.
3. Toss grilled potatoes into a large bowl with celery, green onions, and eggs.
4. Dump in the rest of the ingredients and toss gently to coat.
5. Taste your salad and add in more salt, pepper, smoked paprika, mustard, and/or vinegar.
6. Add a comment to this post thanking me profusely for this life changing recipe. Ha!
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