Tagged with " side dishes"
29 Oct
2015
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The Perfect Fall Meal

I know most of the internet loves fall but it’s one of my least favorite seasons. It’s a reminder that winter is coming, that the days are growing shorter, and soon I’ll be trapped inside trying to avoid the cold. There are some nice things about fall: I can convince my husband that I should buy new clothes, I can stock up on seasonal teas and coffees, I can read lots of books curled up under blankets, and it’s the perfect hiking season.

To help me survive the transition, I’m always looking for meals that are warm, filling, and full of comfort. This meal does just that. The Beef Bourguignon doesn’t take as much time as Julia Child’s and dare I say, it tastes just as good if not better.

A good beef meal for me pairs well with mashed potatoes and these get that nice sweet and savory flavor you can only get from roasting the garlic first. I followed an Alton Brown recipe and you can’t go wrong with that. Try his potatoes with Beef Bourguignon or on Thanksgiving and you’ll be a happy camper.

The recipe itself calls for a red wine and you should be sure to drink some too. I opted for a Pinot Noir (Line 39, 2013) and it was perfect with the dish and still under $10.

Beef Bourguignon

Beef Bourguignon

Prep Time: 8 hours

Cook Time: 1 hour, 35 minutes

Yield: 4-6 servings

Ingredients

  • 2-3 pounds boneless beef (I used a mix of shoulder chuck and beef stew meat)
  • 2 cups dry red wine
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 garlic clove, chopped
  • 2 bay leaves
  • 2 tbsp. chopped parsley
  • 1/2 tsp. dried thyme
  • 1 tsp. roughly ground black peppercorns
  • 1/2 tsp. salt
  • 4 ounces bacon, chopped
  • 2 tbsp. all-purpose flour
  • 2 cups pearl frozen onions
  • 2 cups mushrooms, quartered (optional)
  • 1/4 cup chopped fresh parsley

Instructions

  1. Take a large bowl and fill with the red wine, olive oil, onion, carrot, celery, garlic clove, bay leaves, parsley, thyme, and peppercorns. Stir to combine.
  2. Cut your beef into 2-inch cubes. Add in the beef to the red wine marinade. Cover beef completely with red wine marinade and marinate from 1 to 24 hours tightly covered in the fridge. Rotate the meat every 6-8 hours.
  3. After marinading, remove the beef to a plate and pat thoroughly dry.
  4. Strain the marinade into a bowl, separating the liquid and vegetables but reserving both.
  5. Heat a large dutch oven to medium high heat. Brown the bacon and remove, leaving the fat behind (about 2 tbsp).
  6. Brown the beef in batches in the bacon fat, transfer the browned pieces back to the plate.
  7. Cook the vegetables in the bacon fat and fond until softened and browned, about 5 minutes.
  8. Add the flour to the vegetable mix and cook another minute until browning. Stir in the reserved marinade. Add the beef and bacon to the dutch oven and pour the pearl onions on top. Bring the dish to a boil.
  9. After boiling for a minute, reduce the heat to low and cook covered for about an hour or until beef is fork tender.
  10. After an hour, add the mushrooms if using. Cook an additional 20 minutes, covered.
  11. Skim any fat on the surface and remove the bay leaf. Add chopped parsley and additional salt or pepper to taste.
http://www.thehyperhouse.com/2015/10/the-perfect-fall-meal/

 

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9 Nov
2012
Posted in: Food
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Twice Baked Sweet Potatoes

I love sweet potatoes. The biggest issue I have on Thanksgiving Day is which way to serve them. Since the menu already called for mashed potatoes, I knew I wanted to go a different route for the sweet potatoes. When I saw a recipe for Twice Baked Sweet Potatoes from Lauren’s Latest, I knew this was the dish for me.

twice baked sweet potatoes

This recipe is really good, with a buttery cinnamon filling not to mention a brown sugar and walnut streusel on top. Just one half is a perfect sweet dish for your plate. Head over to Lauren’s post to learn all her little tips on how to make these sweet potatoes out of this world.

Twice Baked Sweet Potatoes

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 5 halves

Serving Size: 1 half

Ingredients

    For the Sweet Potatoes:
  • 3 large sweet potatoes
  • 4 tablespoons packed brown sugar
  • 3 tablespoons butter
  • pinch salt
  • 1/2 teaspoon cinnamon
  • For the Streusel:
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 2 tablespoons butter
  • 3 tablespoons packed brown sugar

Instructions

    For the Sweet Potatoes:
  1. Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.
  2. Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
  3. For the Struesel:
  4. In a small bowl, combine all ingredients for streusel and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.
http://www.thehyperhouse.com/2012/11/twice-baked-sweet-potatoes/

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8 Nov
2012
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Cornbread Dressing

I’m not really a dressing or stuffing person, much to my mom’s disappointment. I just was never much a fan of the taste or texture. This dressing is different. It starts with cornbread and buttermilk biscuits (Jiffy and from a can are just fine or you can use your favorite recipe) to add a more solid texture. (If you want a really firm dressing, try making croutons out of the crumbs instead of just letting the breads go stale.) I also cut back on the amount of broth compared to most stuffing recipes so it is just moistened. The eggs in it work to bind the whole thing together too.

cornbread dressing

For a look at how this can be prepped in advance, check out my Thanksgiving Day timeline. Since there are only 2 people in my household, I split this dish in half and only cooked the first half for my meal. The other half was packed away in a foil tin uncooked. When I’m ready to eat that part, I’ll thaw it completely and bake at 400 for 25-30 minutes.

The best part of this recipe isn’t the wonderful texture or even how easy it is to freeze. I really just love the taste. Using a sweet cornbread allows for a mix of sweet and savory. It’s the perfect match for the crockpot turkey.

Cornbread Dressing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

  • 6 cups cornbread crumbs (about 8 muffins)--try this recipe
  • 3 cups buttermilk biscuit crumbs (about 4 biscuits)
  • 4 oz butter
  • 2 cups onion, chopped
  • 2 cups celery, chopped
  • 2 cups chicken broth
  • 1/2 cup turkey drippings
  • 2 Tablespoons fresh sage
  • 1 teaspoon marjoram
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs

Instructions

  1. Prepare the cornbread and biscuits a few days in advance. Let them sit in the open so they go stale. On Thanksgiving Day, crumble the biscuits and cornbread in a large bowl.
  2. Melt butter in a saucepan over medium heat and add in the onion and celery. Cook until tender.
  3. Add the vegetables into the crumbs and stir till combines. Stir in the broth and drippings, then add the seasonings and beaten eggs.
  4. Bake in a casserole dish for 25 minutes at 400 degrees.
http://www.thehyperhouse.com/2012/11/cornbread-dressing/

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6 Nov
2012
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Roasted Garlic Mashed Potatoes

roasted garlic mashed potatoes

Mashed potatoes are a dish that most people tend to find a little boring. I promise you won’t feel that way about these potatoes. The secret to this recipe is the roasted garlic heads inside of it. They add so much depth to the flavor of the potatoes and warm up this traditional dish. I first learned about roasting garlic from The Pioneer Woman and she has a great tutorial if you are unfamiliar with the process.

Roasting Garlic

In my Thanksgiving Planning post, I mention how you can easily roast the garlic a few days ahead of time to cut down on the cook time of this dish. I highly recommend it, especially if you’re going to be using your oven on Thanksgiving day for some sweeter dishes.

Roasted Garlic Mashed Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients

    For the Garlic:
  • 2 heads garlic
  • 2 Tablespoons olive oil, divided
  • Kosher salt
  • Crushed black pepper
  • For the Potatoes:
  • 2 lbs yukon gold potatoes, peeled and quartered
  • 1/4 cup chicken broth
  • 1/4 cup cream
  • 6 Tablespoons butter, cut into 1 Tablespoon pieces
  • kosher salt
  • ground black pepper

Instructions

    For the Garlic:
  1. Cut off the top of the garlic just enough to expose the cloves inside.
  2. Drizzle 1 Tablespoon of olive oil in a cake pan over the area you plan to lay your garlic. Set the garlic on the oil clove side up and drizzle with remaining tablespoon of olive oil.
  3. Sprinkle with kosher salt and crushed pepper. Cover pan with foil and bake at 375 for 30-40 minutes. Remove foil and let cool completely.
  4. When cooled, squeeze the base of your garlic head to push the cloves out the open top. You may need to use a fork to help guide the pieces out. Do your best to keep the cloves whole.
  5. For the Potatoes:
  6. Take your peeled and quartered potatoes and cover them with water in a large pot. Bring to a boil, then cover and simmer for 20 minutes until fork tender.
  7. Drain the water from the potatoes and return to pot. Add the chicken broth, cream, and butter to the pot. Begin mashing until smooth.
  8. Season with pepper and salt until desired taste. Add in your roasted garlic and stir to combine before serving immediately.
http://www.thehyperhouse.com/2012/11/roasted-garlic-mashed-potatoes/

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18 Jun
2012
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5 Ingredient Potato Salad

I’ve been in a mood for a picnic all year long. The 4th of July screams picnic time to me so I’m in picnic mode right now. All this week I’ll be sharing some picnic-themed projects in case you’re as excited about picnics as I am.

Baked Potato Salad

For today I’m sharing my favorite potato salad recipe. It calls for just 5 ingredients- potatoes, eggs, bacon, mustard and mayonnaise. It ends up tasting like a baked potato in salad form. You can season it to your tastes, I like some dill, pepper, and sea salt mixed into mine. This is a great recipe to make ahead the night before. The flavors do well sitting overnight and the food will be chilled just in time for your picnic.

5 Ingredient Potato Salad

Ingredients

  • 2 pounds red potatoes
  • 4 strips bacon
  • 2 hard-boiled eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard

Instructions

  1. Wash the potatoes and place in a large pot. Cover with cold water and boil till soft, about 15-20 minutes. Strain the potatoes and let them cool completely.
  2. While the potatoes are cooking, fry the bacon. Let it cool and crumble into small pieces. Set aside. If your eggs aren't hard-boiled yet, this is a good time to do it. Chop the egg into small pieces.
  3. Once everything is cooled, cut the potatoes into medium-sized pieces. Mix the mayonnaise and mustard together in a large bowl. Stir in the potatoes and coat them evenly with the sauce. Add in the bacon and eggs and stir until combined. Season with salt and pepper to taste.
http://www.thehyperhouse.com/2012/06/5-ingredient-potato-salad/

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1 May
2012
Posted in: Food
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Goat Cheese Salad

goat cheese salad

My latest obsession is with goat cheese. I’ve never been much of a cheese eater but Aldi has these little 4 ounce packages of goat cheese and I just can’t get enough of them. My favorite way to eat goat cheese right now is to make patties, fry them in panko breading, and plop them right on a salad. They’re the perfect size for 2 people to enjoy with dinner.

goat cheese salad

To make the goat cheese easier to fry, just pop it in the freezer for 30 minutes before breading them and back into the fridge for another 30 minutes before frying. This way you’ll have soft cheese that stays right inside the breading. I like to top the salad with a vinaigrette dressing. Tomorrow I’ll show you my second favorite way to use these goat cheese packages- and it’s a perfect pairing with this salad.

goat cheese salad

Goat Cheese Salad

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 2 salads

Ingredients

  • 4 ounce goat cheese log
  • 1/4 cup panko bread crumbs
  • 1 dash dried parsley
  • 1 dash dried thyme
  • 1 dash garlic powder
  • 1 egg, beaten
  • 1/4 cup of flour
  • olive oil
  • 4 cups salad greens
  • Dressing of your choice

Instructions

  1. Chill your goat cheese in the freezer an hour ahead of cooking
  2. While chilling, set up your dredging station. Mix your panko bread crumbs with parsley, thyme and garlic powder. Use one small bowl to hold your beaten egg and use another small bowl to hold your flour. Set up your station with flour first, then egg, then your breadcrumb mix.
  3. Half an hour before cooking, pull your cheese out of the fridge and cut into four slices, wiping the blade in between each cut.
  4. Dip your cheese into the flour, then the egg, then the breadcrumbs, coating on both sides.
  5. Place cheese on a baking sheet covered in waxed paper and chill another half an hour.
  6. Heat your stovetop to medium heat and warm the olive oil. Fry each side of the goat cheese until golden.
  7. While cooking, prep your salad greens onto two plates and drizzle with dressing. Top with cheese and serve warm.
http://www.thehyperhouse.com/2012/05/goat-cheese-salad/

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26 Apr
2012
Posted in: Food
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Bulk Cooking: Potatoes

The hot weather finally calmed down but I don’t trust it will stay away for long so I wanted to make this next recipe before summer really sets in. The hour of baking for this recipe means you do not want to prep this in the heat of summer. Many people think you can’t freeze potatoes. I’ve had a failure where all the potatoes turn black and I’ve had mashed potatoes that did alright but were never quite as good as the original without a little work. This recipe for freezer twice baked potatoes is a standout because they taste incredible after being in the freezer. The secret is that you freeze them after only the single bake and then you cook them in the oven right in their frozen state.

oamc potatoes

I bought a 10 pound bag of potatoes from my local grocery store for only $2. I had used about 2 1/2 pounds of potatoes for other meals so I used 7 1/2 pounds (or 25 potatoes) for this recipe. I’ll share the full 10 pound recipe for you guys so you can just use a bag and not have to do a lot of guesswork. With so many potatoes, you’ll want to rotate the pans in the oven every half hour. I like to put my potatoes on baking sheets according to size so if the smallest potatoes finish after an hour I can just remove the small potato baking sheet and let the larger potatoes keep cooking until they have some give.

I like to make my potatoes a little healthier so I try to use skim milk, laughing cow cheese (the queso and garlic ones are my favorites), and I leave the shredded cheese off my pieces. When I bake them I add cheese and bacon to my husband’s portions and I top mine with sour cream or Greek yogurt after I’ve baked mine. These also taste incredible with some pesto drizzled on top. The possibilities are endless. If you don’t care about those adjustments, regular milk or even half and half work for your liquid and regular cream cheese works perfectly with this recipe. I’ve done it all.

oamc potatoes

When you store your items, make sure to let them freeze flat first. Then you can pop them in containers. I found these containers at the Dollar Store and I love the flat tops, they’re perfect for easy stacking. I usually fit between 4 and 8 halves in each container. When reheating I cook the entire package on a cookie sheet and eat any leftovers during the week with my lunch. My favorite way to eat these for lunch is to take some chili and pour it over a potato half. It’s perfection.

Freezer-Ready Twice Baked Potatoes

Ingredients

  • 10 lbs large baking potatoes
  • olive oil
  • kosher salt
  • 1 cup butter, melted
  • 2 cups skim milk
  • 6 ounces fat free cream cheese or laughing cow cheese
  • 4 teaspoons salt (to taste)
  • 2 teaspoons ground black pepper (to taste)
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Clean potatoes and dry. Place them on baking sheets. 10 pounds of potatoes usually requires 3 baking sheets.
  3. Drizzle potatoes with olive oil and kosher salt.
  4. Bake potatoes for 1 to 1/2 hours depending on the size.
  5. Allow potatoes to cool around 15 minutes. While cooling, mix together butter, cream cheese (or laughing cow), salt, and pepper in a large mixing bowl.
  6. Cut potatoes in half lengthwise taking care not to damage the rest of the skins.
  7. Use a large spoon to scoop out the inside of the potatoes, leaving a thin layer of potato attached to the skin. Put the middles you scoop out into the mixer with your butter cheese blend.
  8. Once you've scooped out all the potatoes, place the shells back on the baking sheet with the skin side down.
  9. Blend potato and butter/cheese mix in your mixer. Add milk as needed until potatoes resemble stiff mashed potatoes.
  10. Spoon the potato mix back into the shells. If you are adding shredded cheese, sprinkle and press onto potatoes.
  11. To Serve Immediately:
  12. Place pan back into the oven and bake 15-25 minutes.
  13. To Freeze:
  14. Cover baking sheet with plastic wrap and place baking sheet in freezer until potatoes are completely frozen.
  15. Remove potatoes from baking sheet and place in plastic bags or foil containers with baking instructions written on them.
  16. To Cook Frozen Potatoes:
  17. Preheat oven to 350°F and place potatoes on baking sheet. Loosely cover with foil.
  18. Bake about 45 minutes. Uncover foil and bake an additional 15 minutes.
http://www.thehyperhouse.com/2012/04/bulk-cooking-potatoes/

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