Brittany wrote this on 6 October 2015
But this isn’t just any german dish. This is a family recipe that has been enjoyed for generations. As a kid, my parents made this throughout the colder months of fall and winter (and spring…) and to be honest, I never appreciated it then. I didn’t used to be a fan of tangy, vinegary recipes. Thankfully, I grew out of that and as an adult, I am trying to make up for lost time. Better late than never right? I am very grateful that my kids inherited my love of food!
I actually have significant german ancestry, as does my husband, and while I have ever been very motivated to celebrate Oktoberfest anytime before, I wanted to put together a menu and do something special this year. Unfortunately, our plans for this past weekend were cancelled due to weather (two weeks of rain+hurricane Joaquin=our current situation here in Columbia, SC) but just before our power went out, we thoroughly enjoyed ourselves. I made Sauerbraten with big fat noodles and huge piles of these potatoes on the side. Rest assured, there was also beer.
It is hard to convey the sheer abundance of flavors in this warm salad. It bursts with creamy, salty, tangy, and sour with just a bit of sweet. It goes wonderfully with anything roasted, stays warm for quite awhile when covered well, and reheats great. There aren’t too many ingredients, and once the potatoes are boiled, it comes together quite quickly. At its base, it is just a simple dish. Handed down through the family, I will continue to make it for my own, paying homage to our heritage is small, tasty ways.
Hot German Potato Salad
Grilled brats, simmered in beer and onions, are so good with this it may render you speechless with joy.
9 medium potatoes, peeled and cubed into bite sized pieces
1/2 lb bacon, diced
1 small onion, minced
2 T flour
2 T sugar
1 tsp salt
1/2 tsp celery seed
2/3 c water
1/3 c white vinegar
Cook potatoes until just tender. Drain and set aside. In a large skillet, fry and brown the bacon pieces until crispy. Remove with a slotted spoon and set aside. Pour off all but 2 T of the bacon grease. Add the onions to the skillet and sauté over medium heat until translucent, but not fried. Add the flour and whisk or stir until combined and smooth, continuing to cook until the flour flavor is gone, about one minute. Add the sugar, salt, celery seed and stir. Pour in the water and vinegar and stir or whisk until smooth and thick. Turn off the heat and add the potatoes and bacon, gently string to coat the potatoes well. Taste for seasoning as it may need salt. Serve immediately or cover and keep warm. Enjoy!
Brittany wrote this on 30 September 2015
I do that all time. Like when I check out the recipe for a chocolate cake and I see the words sour cream, cocoa, coffee, ganache, and vanilla. Yeah. You know its gonna be outstanding. Or a beef stew that has the words red wine and fresh rosemary tucked amongst the potatoes and onions. Mmm. You can almost taste it, right? It is the same reason your mouth starts to salivate when you hear the words apple pie or pumpkin spice latte. You already know what is in it and that it will be fantastic.
This dip is kind of like that. Spice, lime, garlic, sesame, curry…mmmm. For those of you that are looking for a bit of a change from the hummus scene, I got your back. If you are obsessed with all things spicy and, well…we’ll just say it…Sriracha…then you are covered with this one. If you are gluten free and love variety in your diet, then here ya go! And if your house is the place to be for every football game from now until the Super Bowl because of your 879 million inch flat screen and make-ahead snacks with a kick are totally singing your song, well then I am playing your tune amigo!!
I am not usually into food trends, but it is hard to avoid Sriracha right now. And for good reason, since it is quite fantastic. It was around a long time before it became the most famous condiment EVER and it will be around long after the foodie world has moved onto something else. But don’t burn out on it because the flavor of this stuff is really spectacular. Spicy, yes, but vinegary and earthy at the same time. Not just any hot sauce, so don’t be fooled. It is just good stuff.
The combination of flavors in the finished dip here is a little bit asian and a little bit mediterranean. A nice fusion that is perfect with the flavor of the hot sauce and makes for a light and creamy dip. My kids inhale this just as much as my husband and his friends do, so don’t be put off by the Sriracha in the title. YOU control the heat and since you can dip nearly anything in it short of shoe leather and have it taste good, it covers all your bases. If you are thinking this would be awesome at your upcoming Halloween party, you would be right. Adding this to your menu for game day and toting it along to a holiday party or two would also be in order. Check YOU out being all trendy and stuff!
White Bean Dip W/Sriracha
Recipe adapted from White On Rice Couple
This is great served with just about anything. It is also fantastic on a tortilla with chicken or wrapped up with some deli turkey. Spread it on toast with tomato and avocado and gaaaaaaah.
In the bowl of a food processor, add:
2 (15 oz) cans cannellini beans, drained and rinsed
2 T extra virgin olive oil
2 T lime juice
1 heaping tsp chopped garlic
2 tsp sesame oil
1 T soy sauce-I prefer low sodium
2 T Sriracha, or to taste
1 tsp curry powder
1 T water
Blend all ingredients together until smooth. Add water by teaspoonfuls if it is too thick. Scrape sides of the processor and combine well. Serve with crackers, pretzels, and various veggies. Enjoy!
Brittany wrote this on 24 September 2015
Several months ago, I decided to start buying my meat in bulk and wholesale off the back of a truck. I swear it is much less shady than it sounds…
We are loving the convenience of it, but occasionally, I start to abandon my regular recipe rotation and randomly seek out something new. Something different. Something with zing. Years ago, I made chicken similar to this from a recipe I found in a Better Homes & Gardens cookbook. I have no idea what the full recipe was, but I recreated it again from memory with great success. It combines two of my favorite items to use in marinades and sauces: lemon and mustard. Packed with flavor and that tangy zing, these two ingredients add very few calories to a dish, but bring the taste factor over the top. There are few additions that pack such a flavorful punch and that is exactly what they do to this chickie. Give it a PUNCH.
This dish is great for a weeknight because you can let it marinade for a few hours, or just smear the sauce on it and throw it in the oven. It comes out equally wonderful either way. A few pantry and fridge ingredients that are always on hand and dinner is done. It goes great with just about anything you can throw at it; potatoes, pasta, veggies, salad, rice, or whatever leftovers you pull from the icebox. Speaking of leftovers, this chicken, cold and diced and thrown on a salad is pretty darn fantastic. Almost as fantastic as having 80 pounds of meat in your freezer.
Lemon-Mustard Baked Chicken
Adapted from a memory I have of a recipe in BHG.
You have several options with this recipe. Add the marinade and freeze the unbaked chicken for later, or follow the directions, but grill instead of bake. Roasted potatoes are so good with this chicken, it is down right criminal. Double the recipe and make it the main player in a meal for company! Just watch how much salt you add. My lemon pepper mix from the the store has no salt added, but every brand is different.
3 large, boneless-skinless chicken breasts, or 4 medium to small
1/4 c of extra virgin olive oil, grapeseed oil, or coconut oil
1 T dijon mustard
1 T lemon juice
1 tsp lemon pepper seasoning
1 tsp dried oregano
large pinch of salt
Preheat the oven to 350 degrees. Mix all of the ingredients (except chicken, duh) in a small bowl and pour over the meat. Turn to coat and let marinade for 2 hours if possible. Place into a large baking dish and roast until just cooked through, about 30 minutes. Roasting time will depend on how large or thick your chicken pieces are. Try not to over cook! Let cool a bit, slice, and enjoy!