Category Archives: Sides

Smashed Roasted Fingerling Potatoes

Smashed Roasted Fingerling Potatoes

  • Servings: 2
  • Difficulty: easy
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Roasted Fingerling smashed potatoes
Roasted Fingerling smashed potatoes

I saw Ree Drummond do her version of smashed potatoes and really liked the concept of boiling the small potato and then smashing them down to crack them open exposing the insides. Then take those potatoes and roast them in the oven to crisp up the outside. It’s basically a french fry concept…. crispy on the outside and soft on the inside.

I use this concept as base side and add then change it up based upon my main dish. Ive added butter, cheeses, peppers, onion, sumac, cayenne, Tabasco, cumin etc… Simply adjust seasoning and toppings based upon your main dish. (Mexican, Indian, Asian, Southern etc..)

Tonight I had roasted chicken so kept it simple by adding minced onion complimented with sliced jalapeno, (seeds/membrane removed).

Ingredients:

1 bag of fingerlings or small potatoes. We cook for two so I eyeball how much would make a side dish for two.
1 jalapeno (cored, seeded and sliced)
1 white onion (minced very finely.)
2 tbs butter and cubed to top the potatoes.
Salt and Pepper to taste (they are potatoes so a lot of salt is required)

Roasted chicken and fingerling potatoes
Roasted chicken and fingerling potatoes

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Jalapeno Popper (Goat Cheese, Cheddar, Salami)

Jalapeno Popper

  • Servings: 2
  • Difficulty: easy
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Jalapeno Popper
Jalapeno Popper

Jalapeno Popper stuffed with Goat cheese, Salami and sharp cheddar.

I had some extra jalapenos so while roasting my chicken, I decided to make a few poppers.
We had some Texas Goat Cheese and Salami from our pizza experiments so diced the salami up very finely and combined it with a tbs of goat cheese. I also cut a strip of Cheddar cheese the length of the pepper.

Directions:
Cut the top off the jalapeno and hollow out the insides (remove seed and membrane as they contain most of the heat).
Insert your stick of cheddar and then pack in the goat cheese mixture into the pepper.

Roast until done. As you can see I used the same 400 degree oven I had my chicken in.

Jalapeno Popper
Jalapeno Popper

up close jalapeno popper
up close jalapeno popper

Savory Herb Mashed Potatoes

Savory Herb Mashed Potatoes

  • Servings: 2
  • Difficulty: easy
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Mashed Potatoes a great compliment to "greens".
Mashed Potatoes a great compliment to “greens”.

Ingredients:
1. 3-4 Red Potatoes (enough for two people)
2. 1 Shallot (optional)
3. 2 cloves of minced garlic
4. 3-4 tbs heavy cream
5. 3-4 tbs cream cheese
6. 3 green onions diced (green and whites)
7. 1 tsp Fresh Herbs Minced (Rosemary,Thyme)
8. Kosher Salt, Cayenne and Black Pepper to taste

Directions:
1. Clean potatoes and cube into large equal pieces so that they cook together. I keep the skins on.
2. Bring pot of water with 2-3 pinches of salt to a boil and add potatoes. Cook until fork tender.
3. When done empty and drain into colander.
4. Dice Shallot and add to heated pot the potatoes were in and soften with a pinch of salt and a tbs of butter.
5. Add potatoes back into the pot with the shallots with heavy cream and cream cheese.
6. Mix to your desired consistency (add more cream if too dry) and add your herbs.

Super easy “base” mashed potato recipe that can be altered with various cheeses, vegetables and spices. The cream cheese, real butter and heavy cream set it apart. If you wanted to remove some calories you could dial back those three items and replace with skim milk or even greek yogurt (tangy).

Simple Ingredients
Simple Ingredients

Mean Greens: Collards & Kale

Collards & Kale

  • Servings: 4
  • Difficulty: Easy
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Love my greens earnestly vs Kale "preaching."
Love my greens earnestly vs Kale “preaching.”

Ingredients:
1 Bushel of Collard Greens (spine removed)
1 Bushel of Purple Kale (spine removed)
1 Bushel of Green Kale (spine removed)
4 Strips of Peppered Bacon
3 Carrots
1 Onion (White, yellow or Red)
3 garlic cloves
2 tbs White Vinegar
3 cups of Chicken Stock (use enough to keep it moist – add when needed)
4 shots of Tabasco or a few pinches of cayenne pepper

Directions:
1. Remove the spines from the greens and curl them up like a cigar. Cut thinly into ribbons.
2. Heat a large pot on medium heat.
3. Slice and dice onion, carrot, garlic and bacon and add to hot pan (until softened)
4. Add greens (spine removed, rolled and sliced into ribbons) Don’t worry it will look like you have too much but it will wilt down a lot.
5. Add two cups of chicken stock and cover pot for 30-40mins.
6. After 30/40 mins I then add my vinegar and heat(Tabasco)
Mine cook about an hour but I keep my eye on the moisture level and add chicken stock as needed. Beer might be a good option after the first two cups of chicken stock. Also adding in ChowChow or a relish is nice at the end.
Salt & Pepper & Spice accordingly

Ingredients
Ingredients
First into the Pot
First into the Pot
Greens in the pot
Greens in the pot