Posts tagged: potatoThere’s nothing like a Guinness stew on a cold day. Unfortunately a traditional Guinness stew can take a bit of time, which I rarely have on weeknights, especially after battling traffic in snow during rush hour. With this recipe in less than 30 minutes, you’ll have a delicious stew that will warm you up inside and out! Summer is here and that means it is picnic season! No picnic would be complete without a crunchy handful of potato chips. For your next picnic, ditch those boring ol’ bagged potato chips and fry up some of your own spicy homemade potato chips! We’ve all been there… The morning after an epic night out filled with a pounding heading, aversion to light and a pain in your stomach that could or could not be helped by food.
I’ve got a creamy, dreamy pile of bacon-packed potato salad for you today!
Before I go any further, tell me you’ve tasted the Pig of the Month Garden Herb bacon. If you haven’t, I demand that you immediately order some RIGHT NOW. This just so happens to be one of my favorite flavors of bacon for summer cooking. It’s the perfect balance of herbs and savory bacon in every bite.
And it just so happens to be the star ingredient of this garden herb bacon potato salad! The fresh herbs and bacon really come through in this super simple potato salad, making it a perfect side dish for your picnics and barbeques. The flavors are fresh and savory with a slight tang from the mustard and vinegar, making it a cooling salad to pair against a massive deli sandwich or a good ol’ burger.
INSTRUCTIONS Fill a large pot with water and season with 1 Tbsp salt. Bring to a boil over high heat and add the cubed potatoes. Cook potatoes until fork tender (approximately 10-15 minutes). Drain potatoes and add to a large serving bowl. Allow to cool completely. Add mayonnaise, onion, white wine vinegar, mustard, garlic, salt and pepper. Stir until all the potatoes have been evenly coated with the mayonnaise and spices. Cover and refrigerate for at least 2-3 hours before serving.
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Recipe & Photos by Meghan Bassett
I've got the big wowza side dish for your Thanksgiving feast this year. I LOVE sweet potato casserole topped with mini marshmallows. However I always feel like there's never enough sweet potato to go around. It gets overwhelmed by the mini marshmallows and you miss out on that delish sweet potato taste.
So I decided, why not make things easier and individually portioned this year? You get more sweet potato deliciousness AND it's so much easier than putting together a casserole. All you have to do is bake up some sweet potatoes and top them with an AMAZING sauce filled with butter and sugar and spices. Not to mention mini marshmallows and BACON.
The savory sweet combo in these potatoes will have everyone going crazy at your Thanksgiving table. Everyone from the kiddos to the adults will swoon for it, and it makes the easiest and best side for all that turkey that you plan to inhale. Not to mention the leftovers are completely bomb diggity and you are going to want to set one (or two) aside to indulge in the weekend after Thanksgiving.
Happy turkey day folks!
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INSTRUCTIONS: Preheat oven to 425 degrees. Bake potatoes on a foil-lined rimmed baking sheet for 45 minutes to one hour, until tender. Remove from oven and make a slice in the center, leaving approximately a 1/2-inch on either end. In a small bowl, whisk together unsalted butter, brown sugar, ground cinnamon, ground cloves, ground nutmeg and vanilla. Spoon in the melted butter mixture into each sweet potato, distributing evenly. Add bacon evenly between the four potatoes. Top each with mini marshmallows. Broil for 1 to 2 minutes, until the marshmallows are toasted on top. Remove from oven and serve.
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*Recipe, photos and video by Meghan Bassett