I know I know, as everyone has their  New Year’s resolutions to start eating better, I have to go and share this.. erm… hearty recipe. But what can I say, I’m a nursing mother, I need my calories and these spicy, cheesy mashed potatoes are the perfect way to get them. They are also great side dish on these cold January days and would be perfect with the Jalapeno Garlic Pork Shoulder.

You will notice that I chose to use chicken broth in this recipe instead of cream. I started doing that recently as a way to lighten up traditional mashed potatoes and find that I really like the flavor. With that said if you would prefer more of a creamier mashed potato substitute milk or cream for the chicken broth.

Serves 4

You will need:

• 6 medium russet potatoes, peeled and diced
• 1 cup chicken broth
• 2 tablespoons unsalted butter
• 1 chipotle pepper in adobo, diced
• 1 teaspoon adobo sauce
• 1/2 teaspoon kosher salt
• 1/3 cup shredded cheddar cheese
• 2 green onions, diced

1. Place potatoes in a large pot of water. Bring to a boil and cook just until fork tender.  Drain.
2. Return potatoes to the pan. Add in chicken broth, butter, chipotle, adobo and kosher salt. Use a handheld mixer to whip the potatoes.
3. While potatoes are piping hot stir in cheddar cheese so that it melts. Stir in green onions. Serve immediately.

Enjoy!

One could speculate that, like my other recent Mac N’ Cheese recipe, this recipe is also  the result of a pregnancy craving but the truth of the matter is that I love jalapeno poppers. I loved them before I was pregnant, I love them now that I am pregnant, and I’ll probably continue to love them after I am pregnant. The fact that I crave them at 10am is probably because I am pregnant but that is besides the point.  It is this love affair with jalapeno poppers that prompted me to try my hand at jalapeno popper mac n’ cheese. And as it turns out jalapeno poppers and macaroni and cheese make a beautiful combination.

To get the true taste of jalapeno poppers two ingredients were obvious: jalapenos and cream cheese. Getting the crunch right was a bit more of a challenge. Should I try bread crumbs? Croutons? Ultimately I decided on panko because I tend to like jalapeno poppers that are coated in panko. In this dish, the panko bread crumbs added the perfect bit of crunch to the creaminess of the mac n’ cheese.

While I really enjoyed the baked version, if you are short on time and looking for a stove-top variation, I’d recommend cooking the pasta according to package directions, then follow the instructions up until 4. Instead of baking, place the mac and cheese in a bowl and top with crumbled potato chips. It sounds weird but trust me, it’s quiet delicious as well.

Serves 4 – 6

You will need:

• 1lb dried conchiglie pasta
• 2 tablespoons unsalted butter
• 2 jalapenos, diced
• 2 tablespoons all purpose flour
• 1 cup milk
• 1 cup pepper jack cheese
• 4 ounces cream cheese softened
• 1/4 – 1/2 teaspoon seasoning salt
• 2/3 cup panko bread crumbs
• 2 teaspoons olive oil
• kosher salt

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil. Cook pasta for 6- 7 minutes or until tender but still has a bite to it. Drain.
3. Melt the butter in the same pot that you cooked the pasta in. Stir in jalapenos and cook just until softened, about 2 minutes. Whisk in flour. Cook 1 minute. Pour in milk. Stir in pepper jack and cream cheese. Cook until melted. Stir in 1/4 teaspoon of seasoning salt. Stir in pasta. Adjust with more seasoning salt if needed.
4. Pour macaroni and cheese into a casserole dish. Sprinkle with panko bread crumbs. Drizzle olive oil over the top. Bake for 15 minutes or until pasta is bubbly. Turn on the broiler and broil for 3 – 4 minutes or until panko bread crumbs have browned. Remove from oven, sprinkle lightly with salt. Serve hot.

Enjoy!

When I was at the Farmer’s Market the other day, I walked past a stand and a bright, fresh aroma grabbed my attention. It was the unmistakable smell that I associate with late summer days: fresh dill. To my wonderful delight, the farmer was selling a huge bunch of it for $1.00 each. I immediately purchased it and when I got home, began making all kinds of recipes that incorporate it like home made ranch dip which I scooped up with a bag full of pretzels and these dill mashed potatoes.

Usually, I reserve mashed potatoes for the fall and winter months because they can be pretty heavy but lo and behold, this baby loves mashed potatoes just like his mama so I just had to figure out a way to make them now. And in order to make them in August, I needed them to be light. I was able to do this by using sour cream, fat free milk, a little butter and plenty of fresh chopped dill. The result was the perfect way to enjoy mashed potatoes in the summer.

Serves 4

You will need:

• 2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1/3 cup fat free milk
• 3 tablespoons chopped fresh dill
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon garlic powder

1. Place potatoes in a large pot of water. Bring to a boil and continue cooking until the potatoes are fork tender. Drain.
2. Return the potatoes to the pan. Add in remaining ingredients and use a hand held mixer to whip the potatoes. You can also use a potato masher if you like them a bit chunkier. Adjust seasoning with salt and pepper if needed.
3. Serve hot.

Enjoy!

While at work the other day, it was only about 10am and I was already thinking of what I wanted to make for dinner. Totally normal right? I thought so. During my thinking, I had decided on these cajun chicken wings but needed the perfect side dish. Then someone said “why not make a potato salad? How good does a potato salad with fried chicken sound right now?” And  the more I thought about it the more I realized that it did sound good. It sounded really good.

If you’re looking for a traditional potato salad with mayo and mustard then this recipe isn’t for you. However, if you’re looking for a change, let’s say a potato salad with bright herb flavor and a light sour cream dressing then you’ve come to the right place because this salad has just that. First you make a tangy dressing with sour cream, Herbs de Provence, red wine vinegar, salt, pepper, garlic and then toss it with tender potatoes, yellow onion and chopped kale.

I wasn’t actually planning on putting kale in this salad at first. I simply had no idea if you could actually eat raw kale. To get my answer I took to twitter to ask some friends who I was sure would know. Thankfully Gaby from What’s Gaby Cooking happened to be checking her twitter feed at the moment I asked my question. She told me that you could in fact eat it raw, it was just important to chop it really small. I followed her advice and am thankful I did, it added a nice crunch to the salad.

Serves 6 – 8

You will need:

• 2 pounds russet potatoes, diced. Peeled if desired
• 3/4 cup sour cream
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 1/2 teaspoon Herbs de Provence
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 medium yellow onion, chopped small
• 1/2 pound Italian kale, ribs removed, chopped small

1. Place potatoes in a large pot of water. Bring to a boil and cook just until fork tender. Drain and allow to cool.
2. In a bowl whisk together sour cream, vinegar, Herbs de Provence, salt, garlic powder, and black pepper.
3. Once potatoes have cooled, place them in a bowl with onion and kale. Pour dressing over the top and toss to coat. Cover and refrigerate for 30 minutes. Serve.

Enjoy!

I can pretend that the reason that I am choosing to share a macaroni salad during the week of the 4th of July is because I wanted to make something that would be perfect for the upcoming weekend. But the truth of the matter is that this little turkey that is growing in my belly has had a craving for anything and everything with mayonnaise in it. Egg salad, mayo on burgers, tuna salad. Pretty much just short of eating it right out of the jar. I know, weird right? I’ll send for help if I have a sudden urge to dig in with a spoon. In the meantime, I’ll continue to enjoy creamy pasta salads like this spicy chipotle lime macaroni salad.

Usually I enjoy a traditional macaroni salad. However, this past week I decided to go in a completely different direction. I decided to do a macaroni salad with a bit of a Mexican twist to it. It is full of all kinds of goodies like olives, cheddar cheese and of course chipotle peppers. The recipe calls for 2 chipotle peppers and it was just the right amount of spice for us. If you want something a little less spicy try just using one at first. If you want something more add another pepper or a teaspoon of the adobo sauce that the peppers come in.

Serves 4 – 6

You will need:

• 2 cups dried elbow macaroni
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/2 teaspoon lime zest
• 2 chipotle peppers in adobo, chopped
• 1 (2.25 ounce) can sliced black olives
• 2 green onions, diced
• 1/2 cup diced cheddar cheese

1. Cook macaroni according to package directions. Strain under cold running water. Set aside.
2. In a large bowl whisk together mayonnaise, lime juice, cumin, salt and lime zest.
3. Stir macaroni and remaining ingredients into the dressing. Cover and refrigerate for at least an hour. After chilled, adjust seasoning with salt if needed and serve.

Enjoy!

With Easter just a couple of days away now I wanted to give you one last quick recipe to jazz up your table. This Baked Asparagus with Breadcrumbs does just that. The asparagus is coated lightly in olive oil, salt and pepper. Then breadcrumbs seasoned with garlic are sprinkled over the top and if that isn’t enough, just before serving the dish gets a little Parmesan cheese for good measure. It will make a pretty, not to mention delicious, addition to your Easter table.

Most Easter spreads do include this spring time vegetable and while I love it, Ryan informed me recently that he is not a huge fan. Well there is no way that I am not going to enjoy my asparagus so I thought this might appeal to him a little more. How could it not? With the crispy breadcrumbs and golden cheese, this dish is sure to please just about everyone.

Serves 4

You will need:

• 1 1/2 pounds asparagus, trimmed
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1/4 cup plain breadcrumbs
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
2. Toss asparagus in olive oil, kosher salt and fresh cracked pepper. Place asparagus on baking sheet.
3. Combine plain breadcrumbs, panko breadcrumbs and garlic powder in a bowl. Sprinkle over the top of asparagus.
4. Bake asparagus for 10 minutes. Remove from oven. Sprinkle Parmesan cheese over the top. Place under the broiler for 2 minutes. Transfer to a serving platter and sprinkle any breadcrumbs that have fallen onto the foil over the top. Serve immediately.

There were a few things that were pretty standard on the Easter table in my home growing up. Ham was always one of them. The other was scalloped potatoes. I must admit, as a kid, I was pretty firm in my position in the mashed potato camp and scalloped potatoes were not my favorite. However, growing up and marrying a man who happens to love scallop potatoes has changed my tune a bit. They are pretty darn good. The potatoes, the cheese, the nutmeg, oh and the heavy cream doesn’t hurt either I suppose.

I used to not be able to tell the difference between scalloped potatoes and au gratin potatoes. To me they always tasted the same. In actuality au gratin potatoes are cheesy and scalloped potatoes are in a simple cream sauce. Because these potatoes have a little cheese I guess they are kind of some where in the middle. But oh what a delicious middle it is.

Serves 4

You will need:

• 3 medium yukon gold potatoes (about 1 1/2 pounds), sliced into 1/8 inch slices
• 2 tablespoons butter, cut into pieces
• 2 cloves garlic, minced
• 1 1/4 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup freshly grated romano cheese

1. Preheat oven to 350 degrees.
2. Butter a large casserole dish. Place one layer of potatoes, overlapping in the bottom of the prepared dish. Sprinkle one tablespoon of the diced butter over the top. Sprinkle 1/2 of the minced garlic over the top. Top with 1/2 of the romano cheese.
3. Heat heavy cream, nutmeg, black pepper and salt in a pot over medium heat. Once hot, but not boiling, pour half of the sauce over the top of the potatoes. Layer the remaining potatoes, butter and garlic over the top. Pour the remaining sauce over the top. Cook for 35 minutes or until potatoes are tender and edges are bubbly. Remove from oven, top with remaining cheese. Cook for 10 more minutes, turn on the broiler and broil for 2 – 3 minutes or until the top is golden brown. Remove from oven and let stand 5 minutes. Serve hot.

Enjoy!

I am on track to have more mashed potato recipes on here than chicken wing recipes. If you’ve been following the blog for some time then you know that that is quite the statement. But the truth of the matter is mashed potatoes are right up there as one of my favorite foods of all time. Potatoes are one of those foods that just beg for variations of flavors like the rosemary and garlic that are in this recipe. And despite the lack of two very common mashed potato ingredients these mashed potatoes are creamy, warm and oh so comforting.

Milk and butter, which are traditionally seen in abundance in mashed potato recipes, are noticeably absent in this recipe. I wanted to do something a little lighter. So instead of milk and butter, I gave it a go with olive oil and chicken broth. The result was smooth and still creamy mashed potatoes.

Serves 4 (as a side dish)

You will need:

• 5 yukon gold potatoes, diced (peeled or unpeeled, it’s up to you)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1/2 – 3/4 cup chicken broth
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Place diced potatoes in a large pot of boiling water. Cook until fork tender. Drain.
2. In the same pot that you cooked the potatoes in, heat olive oil over medium heat. Cook garlic and rosemary just until fragrant. Return potatoes to the pot and add in 1/2 cup of chicken broth, salt and pepper. Use a hand held mixer to whip potatoes. Adding more chicken broth if desired.
3. Serve hot.

Enjoy!

This is my absolute favorite way to cook mushrooms. Truth be told, I don’t think that you necessarily need to cook mushrooms for them to be delicious. My better half on the other hand is not the biggest mushroom fan. He always picks them out when I put them on a salad or pizza. So if I’m going to take the giant step and serve them as an actual side dish with dinner, then I’ve got to dress them up a bit. This recipe is the perfect way to do just that.

Slow roasting mushrooms, or any kind of vegetables for that matter, brings out all of their wonderful flavor. So much so that you barely need any seasonings to go with them. Take these mushrooms for instance. With just a sprinkling of herbs, some salt and pepper, a drizzle of olive oil and a little lemon juice for brightness, these mushrooms shine

Serves 2 – 4 as a side dish

You will need:

• 3/4 pound crimini mushrooms
• 1 sprig fresh rosemary, chopped
• 2 -3 sprigs fresh thyme, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

1. Preheat the oven to 350 degrees.
2. Place crimini mushrooms in a baking dish. Sprinkle the rosemary and thyme around the mushrooms. Sprinkle the kosher salt and black pepper over the mushrooms. Drizzle with olive oil and lemon juice. Bake in the preheated oven for 30  – 35 minutes or until mushrooms are tender.
3. Serve hot.

Enjoy!

Someone sent me an email a while back raving over sezchuan green beans and finally, this past weekend I got to make them and all I have to say is: Thank you.  I mean really, thank you. I thought I loved green beans before but boy was I wrong. Sure sauteed green beans are good and so is green bean casserole but I mean green beans that are crispy and spicy? In the words of Uncle Jessie…have mercy.

Doing some research prior to making these I discovered that many recipes called for the green beans to be deep fried first. However, since i did just eat a plate of these a few days ago, I decided to do a quick pan fry instead of a deep fry. I was very pleased with the result. The beans were crisp and flavorful and I didn’t have to use much oil. It’s a win win really.

Chinese long beans are the traditional bean used in this recipe but alas, those can be hard to find unless you have an Asian grocery store in your area. If you don’t, or if you are too lazy to drive the 5 miles to the Asian grocery store like me,  your standard beans that you find in the grocery store will work just fine.

Serves 4 (as a side dish)

You will need:

• 2 tablespoons plus 1 teaspoon peanut oil
• 1 pound green beans trimmed and rinsed
• 2 cloves garlic, minced
• 2 tablespoons plus 1 teaspoon soy sauce
• 1 tablespoon sambal oelek chili paste
• 1/2 teaspoon kosher salt
• 2 tablespoons mirin wine
• 1 tablespoon rice vinegar
• sesame seeds (optional)

1. Heat 2 tablespoons of peanut oil in a wok or other large skillet over medium high heat. Cook green beans 2 – 3 minutes or until the beans start to crisp slightly. Transfer to a plate.
2. In the same pan that you cooked the beans in stir in remaining ingredients including remaining peanut oil. Cook for 30 seconds. Be careful not to burn the garlic. Return beans to the pan and continue cooking 3 – 4 minutes or until the beans have softened slightly but are still crisp.
3. Transfer to a serving platter. Sprinkle with sesame seeds if desired and serve hot.

Enjoy!