If you’re here for a delicious dish that goes from breakfast to dinner ~ or brinner, you’ve found it with Bacon Sweet Potato Hash. The combination of crispy, salty bacon and tender, browned potatoes can’t be beat ~ diners across America swear by it, but this dish also includes sweet potatoes along with russets, Applewood smoked bacon, onions and peppers and a hint of tang from apple cider vinegar for a rustic, hearty dish that’s so simple you could probably make it with your eyes closed, but because we’re using a sharp knife, that could be dangerous so I don’t recommend it.
Do you want to know the one ingredient for the creamiest risotto ever? I just discovered it and I’m happy to share it with you. First off, creamy risotto is one of my favorite dishes and if it’s on the menu, it’s a pretty safe bet I’ll order it. I don’t care what it’s served with or what kind of risotto it is. I love making it at home, too like this Artichoke Lemon Risotto or Tomato Basil Risotto. This flavor of risotto is ramped up with bits of crispy prosciutto ~ the perfect briny topping for this creamy dish. But wait ~ that secret ingredient. . .
For some reason I always associate this creamy, lemon-herb dressed Cucumber Salad with summer and grilling, but last week I happened to have all the ingredients in the refrigerator and was looking for an easy side so I made it with Apricot Glazed Pork Tenderloin and thought I must be crazy ~ totally crazy ~ saving this easy, tasty and yes healthy side dish just for summer.
Few things make my day better than a whole pan of creamy, cheese potatoes. It’s the ultimate in comfort food; the food for those you love. . . and even those you just sort of like. Au Gratin potatoes ~ creamy, cheesy sauce, tender potatoes, golden brown slightly crispy top. Who’s with me?
If you love potatoes as much as I do, you’ll be all over these Smoked Gouda Muffin Tin Potato Stacks. Layers of thinly sliced potatoes tossed in butter and olive oil, topped with grated smoked gouda cheese, a hint of lemon juice and fresh thyme, baked until they’re tender on the inside with crispy golden edges. They’re ideal for Thanksgiving Day, but easy and quick enough to make any day. They’re everything dinner shoulder be. . .
It’s really easy for me to get excited about food ~ especially carbs. Salads though, really need to stand out to get my attention. Apple Harvest Salad has me on high alert. It’s a gorgeous side salad that would be ideal on your Thanksgiving table and easily converts to a delicious lunch or dinner any night of the week just by adding chicken. For dinner, I’d add a nice loaf of crusty bread too, but that’s me. It’s that carb thing again. . .
For some reason, brussels sprouts were the vegetable that people used to love to hate. I told anyone that would listen I didn’t care for brussels sprouts when in fact, I had never tasted them. In 2008 they were actually named the Most Hated Vegetable in America so for what it’s worth, I wasn’t alone, but the tides have turned and now they’re enjoying a new-found popularity. Picky eaters and faith eaters alike (those that eat anything set before them) will be won over with Maple Bacon Brussels Sprouts. Pan sautéed until tender in the same skillet as the Applewood smoked bacon, then tossed with a maple syrup-bacon glaze for a delicious, savory-sweet taste. Make extra if you want to snack on them while you’re making the rest of the meal like I do.
There’s no denying fall is here and it’s not just because of All Things Pumpkin. It’s in the cool crisp air too which means sleeping with the windows wide open (at least for now), so not only did I finally swap out my summer clothes for the heavy winter stuff, I also swapped out summer recipes for some fall comfort food and these Brown Butter Mashed Potatoes are at the top of my list. They’re (sigh) epic (some may say lick your plate) good. . . and just in the nick of time. . .
Hopefully you’re still ready for a few more summer meals ~ it is, after only mid-August. Part of me still wants to eat barbecue, cold salads and appetizers like I’m training for the Olympics ~ it is an Olympic sport, right? Another part of me is thinking ahead to mashed potatoes with rich, savory gravy and casseroles blended with melted cheese ~ comfort food. But in the meantime, let’s take a few more dips in the lake, toast another s’more or three, stay out after the streetlights come on and make some Italian Pasta Salad. It’s all my favorite smoked meats from an Italian sub, plus garden fresh vegetables and cheese tortellini, lightly dressed in Italian dressing. It’s a salad that acts like a meal that acts like a side dish that acts like a. . .
In my mind Memorial weekend kicks off the start of summer. Barbecues, boating and the start of a whole new menu that includes some cold salads I haven’t seen in months. They’re like old friends, especially this Pesto Tortellini Salad — even though I haven’t seen you in months, we just pick up right where we left off. My 9 year old neighbor told me summer starts on June 9 at exactly 12 p.m. — the day and time she gets out of school for the summer which to her means long days of playing outside, keeping a vigil for the ice cream truck and staying up a little later at night. Who could argue with that?