Brown Butter Mashed Potatoes ~ rustic, creamy, cheesy ramped up with the flavor of fresh sage and brown butter. Seriously delicious. The best mashed potatoes you’ll ever eat.
There’s no denying fall is here and it’s not just because of All Things Pumpkin (you know what I mean). It’s in the cool crisp air too which means sleeping with the windows wide open (at least for now), swapping out summer clothes for the heavy winter stuff and packing away summer recipes for some good, fall comfort food.
Brown Butter Mashed Potatoes are at the top of my list ~ creamy, goat-cheesy plus that delicious nutty brown-butter flavor. They’re (sigh) epic (some may say lick your plate) good. . . and just in the nick of time for not just fall, but major holiday entertaining. Oh yeah – and you can make them a day ahead which means entertaining just got easier.
I love potatoes and will eat just about any kind, prepared any ‘ol way at all, but few things are better than a pan of Au Gratin Potatoes ~ thinly sliced potatoes slathered in a creamy, silky cheese sauce with crispy golden brown edges. It’s the ultimate in comfort food; the food you make for those you love. . . and even those you just sort of like. Who’s with me?
Maple Bacon Brussels Sprouts, oven roasted until tender with crispy, golden edges then tossed in a maple syrup ~ Applewood smoked bacon glaze.
For some reason, brussels sprouts used to be the vegetable people loved to hate. I told anyone that would listen (and a few that couldn’t care less) that I didn’t care for brussels sprouts when in fact, I had never actually 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 while infused with the flavors of Applewood smoked bacon, then tossed with a maple syrup-bacon glaze for a delicious, savory-sweet taste.
Italian Pasta Salad ~ cheese stuffed tortellini, smoked Italian meats and garden fresh vegetables all lightly dressed ~an upgrade to a classic pasta salad.
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 stuffed 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?
I was a bit slow jumping on the sweet potato bandwagon, but now that I’m on it, especially with these Baked Sweet Potato Fries – I don’t want to get off. . . ever. My daughter makes a Loaded Baked Sweet Potato topped with black beans, sautéed chicken, bell peppers and onions, cheese and salsa ~ a meal in itself. Sounds delicious, right? I wish she had learned to make this when she was younger and lived at home, right?
Here where I live in Michigan, we’re starting to harvest our tomatoes. Which is a good thing. . .until it isn’t. Let me explain. Sometimes those tomatoes come in so fast and furious you can’t process them before they go bad ~ a cardinal sin among gardeners – letting your crops go bad. So I sought to create a unique side dish with some of my harvest, Tomato-Goat Cheese-Pesto Side Dish which turned out to be really delicious.
Monday on the blog I promised two super easy side dishes and this is the second, Easy Cheesy Jalapeno Corn, a slightly spicy, slightly cheesy fresh corn off the cob side dish that goes perfectly with steak, chicken, pork or fish. Cooking time just 5 minutes. How can you beat a delicious, fresh side dish in just 5 minutes?