Eric and I decided to make potato salad, since it’s a staple for cookouts. I didn’t want traditional potato salad, though, because the thought of mayonnaise sitting in the heat for hours grosses me out. This recipe is perfect for outdoor entertaining because it’s made with an herby vinaigrette dressing. Unlike traditional potato salad, which can sometimes be bland and mushy, this potato salad is loaded with flavor and perfectly cooked fingerling potatoes. We used a colorful mix of potatoes, adding visual appeal to a one-toned dish. The dressing for this potato salad uses thyme, which just so happens to be my favorite herb, and has just enough zing from the vinegar and Dijon. With Memorial Day (the unofficial start of summer) coming up soon, this is a great recipe to have on hand for all the outdoor grilling that’s sure to be happening soon.

If traditional potato salad is more your style, then this Bacon Ranch Potato Salad is perfect for you.

We often make baked fries when we have burgers at home. However, since the black bean burgers we make are healthy, I feel like it’s okay to splurge on the fries. That makes sense, right? ;)  This recipe is different in that Spike uses Red Bliss potatoes. Most fry recipes I’ve seen call for Russets or some other type of starchy potato, but I like this version because the skin can be left on the potatoes, making them tastier and easier to prep. We’ve made these several times and have often just used regular red potatoes. This time, we used a blend of small red, yellow and purple potatoes. Like any good fry recipe, these require a double fry in the oil. This leaves the fries with a slightly crispy exterior and a wonderfully soft and potato-y interior. The herb mixture elevates these to almost gourmet status. If you’re looking for a fry recipe to indulge in occasionally, this is it.

This post has been a long time coming. I first made this green bean casserole three years ago while visiting family for Thanksgiving. I distinctly remember enlisting Eric’s little brother to help us clean mushrooms for the cream of mushroom soup. We decided to make a double batch of this since there were so many of us, which meant we had a ton of mushrooms to wipe clean. Sadly, he’s almost 16 now and is not so easily persuaded to help in the kitchen. We won’t be seeing any family at Thanksgiving this year, but we couldn’t let the season pass without making this again. We had the opportunity to make it for a Thanksgiving potluck at our friends’ house last weekend. I was so excited when one of our friends asked if this was the same one we made for our Friendsgiving party last year. To have a memorable dish always means a lot to us, especially when it’s something as unmemorable as a casserole.

What makes this dish so memorable? It’s the fact that it’s not made with any cream of questionable ingredients, and instead uses a homemade cream of mushroom soup as the base. The fresh, crisp-tender green beans and crunchy topping don’t hurt, either. Our families tend to think of Eric and I as kind of food elitists, and I remember some jesting remarks being made about us while we were prepping this dish. Those quickly ceased once everyone tried this casserole, though. I’ve made it another way since then, using fried shallots in place of the canned fried onions and breadcrumb topping in this recipe. Eric and I made the two versions back to back, and the regular version barely won out. In the future, I’d like to try a version that uses both the fried shallots and the breadcrumb topping to make this a completely can free green bean casserole. Until then, this one is still infinitely better than any other version I ever had growing up.

From Scratch Green Bean Casserole
Serves 10-12

*To make this ahead of time (because Thanksgiving Day can be so crazy), make the breadcrumbs ahead of time, store in the refrigerator and combine with the onions right before baking. The beans and cooled sauce can be combined in a baking dish and stored, covered, up to 24 hours before serving. To heat, simply remove the cover and bake at 425º for 10 minutes and continue baking as directed. You can easily halve this recipe and bake it in an 8-inch square (2 quart) baking dish. Reduce the cooking time in step 3 to 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.

Ingredients:
For the Topping:
4 slices white sandwich bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
Salt
2 pounds green beans, ends trimmed, halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium cloves garlic, minced (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream

Directions:
In the bowl of a food processor, pulse together the bread, butter, salt and pepper until coarse crumbs form, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside.

Preheat oven to 425º. Prepare an ice bath by filling a large bowl with ice water and place it near the stove. In a large Dutch oven, bring 4 quarts of water to a boil. Add 2 tablespoons of salt and beans. Cook for about 6 minutes, until the beans are bright green and crisp-tender. Drain the beans and dunk them into the water to stop cooking. Remove from the ice bath and place onto a paper towel lined baking sheet to drain completely.

Add butter to Dutch oven and melt over medium high heat. Once foaming has subsided, add mushrooms, garlic, 3/4 teaspoon salt and 1/8 teaspoon of pepper. Cook for about 6 minutes, or until the mushrooms have released their moisture and the liquid has evaporated. Stirring constantly, sprinkle in the flour and cook for 1 minute. Stir in broth and, still stirring constantly, bring to a simmer. Add cream, reduce heat to medium, and continue simmering about 12 minutes, until the sauce has thickened and reduced to 3 1/2 cups. Taste and adjust seasoning as needed.

Place green beans back into the Dutch oven and stir to evenly coat them with sauce. Pour into a 9 x 13-inch (3 quart) baking dish. Evenly spread topping over the beans and bake for about 15 minutes, until the sauce is bubbling and topping is golden brown. Serve immediately.

Source: The Cook’s Illustrated Cookbook

Eric and I revel in long weekends, but then again, who doesn’t? While we mostly fill our weekends doing things around the house, visiting the farmers market and seeing friends, this upcoming long weekend will be spent mostly eating. It’s summer, so cookouts are plenty right now. We’ve got two to attend this weekend. I’m hoping we can make our poblano burgers for one and this potato salad for the other.

Potato salad is a quintessential side dish for cookouts. Sure, it’s easy to purchase from your grocery store deli, but it’s almost as easy to make it yourself. This version is tossed with homemade ranch dressing and topped with crispy bacon pieces. Eric and I first made this when we had a couple friends over for Memorial Day. It took quite a bit of willpower not to snack on this before they arrived, and I kept eating spoonfuls of it while I was photographing it. The garlic, chives and parsley add vibrance and freshness to the ranch dressing. It gives this potato salad loads more flavor than the standard plain mustard or mayonnaise base and doesn’t weigh it down. I’ll actually be using this as my go-to ranch dressing recipe from now on. As if that wasn’t good enough, the potato salad is topped with crispy bacon and green onion, adding additional layers of flavor and texture. If you’re looking for that perfect side dish to take to summer cookouts, this is it.

Bacon Ranch Potato Salad
Serves 6-8

Ingredients:
2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 small green onion
1 clove minced garlic
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and freshly ground black pepper, to taste
4 slices thick cut bacon, cooked crisp

Directions:
Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.

Meanwhile, whisk together mayonnaise, yogurt, chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.

Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.

Adapted from Confections of a Foodie Bride

If you’ve been reading my blog for a while, you may recall me mentioning mine and Eric’s time in Texas. (If not, we lived there for a short seven months back in 2007.) To say we were spoiled by authentic Tex-Mex food would be an understatement. After we moved, we never found a Tex-Mex restaurant we loved as much as those in Dallas. There’s a song called “Ohio (Come Back to Texas),” and one of the lines says, “because the Mexican food sucks north of here anyway.” That pretty much sums up my view, and I have yet to be proven wrong in the three and half years since we moved away from there. I say all that so you can fully appreciate the excitement we felt when we made these beans for the first time. Heck, I still get excited about them, and we’ve had them so many times in the last year that it should have worn off by now. This recipe is just that good.

I know you’re probably wondering what could make refried beans so special. It’s bacon, coupled with the fact that you can control the texture of the beans. You can mash them more or less to suit your tastes, which makes them far superior than anything you can buy in a can. I won’t even make dips that call for refried beans with the canned kind anymore. These are rich and smooth, with loads of flavor from the bacon and cumin. Elly used manchego cheese in her version, but I absolutely love the way creamy monterey tastes with these. I always tell myself I’m going to make extra so that I can make bean and cheese burritos, but I never do for fear that I’ll eat the extra instead of saving them. If you’re not a fan of refried beans, give these a try and report back to me. I have a strong suspicion that you’ll fall for them just as quickly as we did.

Mashed Pinto Beans
Serves 2-3

Ingredients:
2 strips bacon, sliced crosswise into 1/2-inch strips
1/2 medium onion, diced
1 clove garlic, minced
2/3 cup chicken broth
1/4 teaspoon cumin
1 can pinto beans, drained and rinsed
salt and pepper to taste
2-3 tablespoons grated Monterey Jack cheese
1 green onion, thinly sliced

Directions:
Place bacon in a medium skillet set over medium heat. Cook until the bacon is just starting to crisp. Add the onion and cook until tender, about 3 minutes. Add the garlic and continue cooking for an additional minute until fragrant. Add the remaining ingredients and bring to a light boil. Simmer for about 10 minutes. Use a fork or potato masher to mash beans to desired consistency, adding more chicken broth as needed. Once plated, top with cheese and green onion and serve.

Source: Elly Says Opa

We order Caesar salad frequently at restaurants, so it was only a matter of time before we tried making it at home. I actually can’t believe it took us this long, but we’ve made up for it since finding this recipe. Hands down, my favorite part of this dressing is the garlic. It’s toned down some from being grated and steeped in lemon juice, but it still has that garlicky punch that I so love. The anchovies add a savory, salty flavor to the dressing. They’re minced to a paste before being mixed into the dressing, so you don’t have to worry about having a big piece of fish in your salad. Please don’t be turned off by the inclusion of anchovies because they add so much flavor to this dressing, and it would certainly be lacking without them. (Also, check out this article about them from NPR; you may change your mind.) One aspect of this recipe that I found especially interesting was the use of two oils. Canola oil is used to cut through the fruitiness of the extra-virgin olive oil, and I liked that the olive oil taste wasn’t overpowering like it can be in some dressings. Finally, egg yolks are used to hold everything together and temper the strong-flavored ingredients.

A note on the croutons: I made the croutons included with this recipe, and, while they were delicious, I found them to be no better than my regular croutons. Normally, I toss crusty bread cubes with a bit of olive oil, garlic seasoning, salt and Parmesan. I bake the bread cubes at 325º for about 15 minutes, toss and continue baking until crisp.

Caesar Salad
Makes 4 to 6 servings

Ingredients:
3/4 teaspoon garlic paste (from 1 large, grated clove)
2-3 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon)
2 large egg yolks
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
Freshly ground black pepper
2-3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
croutons (see note above)

Directions:
In a large bowl, whisk together garlic paste and lemon juice. Allow to sit for 10 minutes. Whisk in Worcestershire, anchovies and egg yolks. In a slow, steady stream, whisk in canola and olive oils until the dressing is fully emulsified. Add 1/2 cup of Parmesan and pepper to taste, then whisk until completely combined. Add romaine and toss to coat, then gently toss in croutons. Top with remaining 1/4 cup of Parmesan.

Adapted from Cook’s Illustrated, January/February 2011

Spring is on my mind. I can’t wait until the farmers market comes back, and I’m so ready to wear sandals again. While eating this, all I could think about is how perfect it would be for a picnic. It would be a fantastic alternative to all those mayonnaise-laden picnic dishes. Granted, Eric and I did not enjoy this lovely pasta while on a picnic. We each had it for lunch a few days last week. I started a new job recently which has caused me to change my lunch routine. Instead of eating at home like I normally do and letting Eric take any leftovers, I’ve had to come up with something to take with me, which means making more food for leftovers or making something solely for the purpose of weekday lunches. When I found this recipe, I knew it would be perfect for that. I’m usually not big on leftovers, but pasta is the exception. This one tasted just as great reheated as it did immediately after cooking. Since I get sick of sandwiches and wraps so easily, I’m happy to have this recipe for times when that happens.

This orzo dish is filled with lots of wonderful flavors and textures from the roasted red peppers and tomatoes. It gets a fresh, herby flavor from the parsley. I adapted the recipe to use a spicy Italian pork sausage rather than the mild turkey sausage called for, but you can use whatever kind you prefer. Eric and I liked the heat from the spicy sausage. This recipe is actually in the “(Not) Just for Kids” section of Giada’s Kitchen, and I think it would be perfect for kids when made with milder sausage and without the red pepper flakes. Either way, this dish is sure to taste fantastic. The best part, besides its ease and taste, is that this can be made and reheated in individual portions without any loss of flavor. I like that this pasta isn’t weighed down by a heavy sauce, making it perfect for a light lunch. I think it would also make a great side or entrée, depending how you serve it. Though I didn’t consider it this time, I think it would also make a fantastic stuffing for peppers. This orzo is simple, fresh and delicious, and we’ll definitely be making it again soon.

Orzo with Sausage, Peppers and Tomatoes
Ingredients:
3 cups chicken broth
3 cups water
1 pound orzo pasta
2 tablespoons olive oil
2 links (7 ounces) spicy Italian sausage, casings removed
1 garlic clove, minced
2 roasted red peppers, cut in 1/4-inch strips (Jarred is fine.)
2 plum tomatoes, chopped
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan

Directions:
In a large saucepan, bring the chicken broth and water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes.

Meanwhile, heat the oil in a large skillet set over medium-high heat. Add the sausage and sauté, breaking up any large pieces, until cooked through, about 5 minutes. Add the garlic and continue cooking an additional minute. Add the peppers, tomatoes and red pepper flakes and continue cooking 2 more minutes.

Drain the pasta, reserving 1/2 cup of the cooking liquid. Transfer pasta to a large serving bowl, then stir in sausage mixture, 1 tablespoon parsley and salt and pepper to taste. Toss to combine, adding the cooking liquid as needed to loosen the pasta. Top with remaining parsley, sprinkle with Parmesan and serve.

6 servings

Adapted from Giada’s Kitchen by Giada de Laurentiis

I’ve been making an effort lately to focus more on side dishes. I always put a lot of thought into them when we’re having guests over, but that doesn’t always happen when I’m making mine and Eric’s meal plan for the week. We have a few standard sides that we make frequently, and I thought it was time to change it up a bit. As luck would have it, I just picked up Ina Garten’s new book How Easy is That? and was inspired to make this recipe the day after seeing it.

This couscous, as you can tell from the name of the book, is incredibly easy to make. It’s ready in about 20 minutes, and 10 of those are just letting the couscous steam. This side is simple but elegant and would go well with nearly any entrée. The thing that I especially liked about this couscous was its texture. I’ve had couscous before that seemed kind of flat, but this one gets added texture from the onions and crunch from the toasted pine nuts. Those two things, in combination with the vibrant parsley and fluffy couscous, make for one delicious side dish. The only change I made was to squeeze a bit of fresh lemon juice over the couscous once it finished cooking. We were having lemon chicken, and I thought it was a good way to tie it all together. I liked the freshness the lemon juice added to the couscous, but it will taste great either way.

Couscous with Toasted Pine Nuts
Ingredients:
2 tablespoons unsalted butter
1 yellow onion, chopped (1 cup)
1 1/2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup couscous
1/4 cup pine nuts, toasted
1/4 cup minced fresh parsley
Squeeze of fresh lemon juice (optional)

Directions:
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until the onion is soft but not browned. Add the chicken broth, salt and pepper and bring to a boil. Stir in the couscous and immediately turn off the heat. Cover the saucepan and allow the couscous to steam for 10 minutes. Fluff with a fork, then stir in the pine nuts, parsley and lemon juice (if using). Serve immediately.

Makes 4 servings

Adapted from How Easy is That? by Ina Garten

I love sides that can go with almost any entree. Such is the case with this garlic rice pilaf. It’s so simple to make and can probably be made with ingredients you already have on hand. I’ll confess that, about four years ago, the only rice I made was of the instant/minute variety. It seems silly now, but back then I never really considered making any other type. Now, Eric and I have three types of rice in our pantry (Arborio, long-grain and brown, in case you were wondering). This recipe requires about as much work (read: almost none) as minute rice, just with a longer cooking time. The good thing about the cooking time is that you can focus on the main dish while the rice cooks. Since we were serving this with scallops, which only cook for a few minutes, we were able to relax while this was cooking away in the oven.

The rice is toasted before baking, which adds a lovely, nutty flavor to it. I added an extra clove of garlic just because Eric and I love garlic, and the flavor wasn’t overpowering at all. In fact, the garlic adds more of a background flavor – you know it’s there, but it doesn’t have that strong garlic punch. The texture of the rice was perfect, and I will be finding other rice recipes to cook using this method. I may have even eaten a few forkfuls right out of the casserole dish while the scallops were finishing. It’s just that good.

Garlic Rice Pilaf
Ingredients:
2 tablespoons butter
4 cloves garlic, minced or pressed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Squeeze of lemon juice (from half a lemon)

Directions:
Preheat oven to 375º and set a casserole dish (I used a 9×13) near the stove. In a medium saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice. Cook, stirring frequently, until both are golden brown, 3-4 minutes. Stir in 1 cup of the chicken broth and bring mixture to a boil. Pour mixture into the casserole, cover and bake for 25 minutes. Stir in the remaining 1 1/2 cups of broth, recover and continue baking an additional 45 minutes, squeezing the lemon juice over when there’s about 15 minutes left of cooking time.

Serves 4

*I don’t have an oven-safe lid for my casserole dish, but I found that foil worked fine. Just make sure to cover the dish tightly to ensure the broth doesn’t evaporate before the rice is finished cooking.

Adapted from Annie’s Eats, originally from What’s Cooking in the Orange Kitchen

I’ve never really liked baked beans.  Before I met Eric, I don’t think I ever tried any that weren’t from a can, which was probably why I never liked them.  Thankfully for me, Eric’s mom makes delicious baked beans.  She does start with canned baked beans, but she adds several ingredients to turn them into something delicious.  If it weren’t for her, I wouldn’t have given this recipe a second look, but I’m so glad I did.  Once I saw that these are made with chipotle, bacon and beer, I was sold.

These baked beans are full of flavor.  They get smokiness from the chipotles and sweetness from the molasses and brown sugar.  If you want more heat, you can certainly add another chipotle.  The bacon retains just enough crispiness to add a contrasting texture to the beans.  Plus, they’re incredibly simple to make.  There’s absolutely no need to buy the canned kind when you can easily make these at home.  These would be a great side dish for any cookout or football watching party.

Smoky Baked Beans
Ingredients:
1 28oz. can Navy or Great Northern beans, drained
half a small onion, about 1/4 cup minced
1/2 cup ketchup
2 tablespoons molasses
2 tablespoons light brown sugar
1/4 cup beer
1 chipotle in adobo, minced
3 pieces bacon, cooked and crumbled

Directions:
-Preheat oven to 350º.
-Combine all ingredients in an 8×8 casserole dish.
-Cover with foil and bake for 1-1 1/2 hours.  The sauce will thicken the longer they cook, so check them after an hour and continue baking if a thicker sauce is desired.

Adapted from life, in recipes

I love goat cheese, but I’m not really a fan of drop biscuits.  When I saw that these were baked in a cast iron skillet, though, I was sold.  After making Three Cheese Mac and Cheese in my cast iron skillet, I was certain I could never love it more than I did at that moment.  I figured biscuits made with one of my favorite ingredients in my favorite piece of cookware had a great chance of being delicious.  After making these biscuits, I love my cast iron skillet even more.  There’s just something beautiful and rustic about being served a dish from a cast iron skillet.

I was expecting these to taste good, but I was blown away by how amazing they tasted.  The goat cheese adds creaminess and just a little bit of tanginess.  The Parmesan melts on top, adding saltiness and another layer of flavor.  I sprinkled the biscuits with garlic and herb seasoning after baking, which made them simply divine.  They come together incredibly quickly and only require a few ingredients (all of which we already had on hand).  Besides adding the seasoning, I also adapted the recipe to use all-purpose instead of self-rising flour (because I never buy it).  If you have self-rising flour, you can omit the baking powder.  I did find a few different conversions for all-purpose to self-rising, but the one I chose worked out just fine.

I read that these biscuits are served to diners at Art Smith’s restaurant, Table 52, in Chicago.  I’ve never dined there, but I’m certain I’d have to restrain myself so as not to fill up on these biscuits before my entree arrived.  They really are that good.

Goat Cheese Drop Biscuits
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons (2 ounces) goat cheese
1 cup buttermilk
6 tablespoons unsalted butter, divided
1/4 cup grated Parmesan cheese
garlic and herb seasoning, optional

Directions:
-Preheat oven to 425º.  Place a 10 inch cast iron skillet in oven during preheating.
-In a medium bowl, whisk together flour, baking powder and salt.
-Using a pastry blender or your fingertips, cut in goat cheese and 4 tablespoons butter.
-Make a well in center and add buttermilk.  Using a wooden spoon, stir ingredients until just moistened, adding up to a tablespoon more buttermilk if needed.
-Remove the hot skillet from the oven and add 1 tablespoon butter.  Once butter has melted, use a 1/4 cup measure to drop batter into skillet.
-Melt 1 tablespoon butter and brush over biscuit tops.
-Bake for 14-16 minutes, until biscuits are golden on top.  Remove from oven and sprinkle with Parmesan cheese and garlic and herb seasoning.

Yield: 10 biscuits

Adapted from Savory Spicy Sweet, originally from Art Smith

My name is Courtney, and I’m addicted to mac and cheese.  Okay, that might be an overstatement, but I honestly can’t resist a good macaroni and cheese recipe.  If it looks remotely like something I’ll like, I’ll try it.  I just can’t help myself.  However, after trying this recipe, I don’t know that I’ll ever try another one.  It was just that good.  Plus, I love the fact that it’s made in a cast-iron skillet.  It just makes this dish have a good, down home kind of feel.  My grandmother makes biscuits in a cast-iron skillet, and Eric’s mom makes her cornbread in one (with bacon grease, because that’s just how we roll in the south).

I’ve posted a couple other macaroni and cheese recipes.  The most recent one, with roasted garlic and white truffle oil, was a delicious and modern recipe.  The first one was an easy and adaptable recipe that was tasty, but lacked the oomph of the other two recipes.  This recipe stands on its own.  With white cheddar, Parmigiano-Reggiano and goat cheese, how could it not?  Sour cream and an egg yolk make this dish especially rich, while lemon zest (yes, you read that right) gives it a wonderful brightness I’ve never tasted in macaroni and cheese.  The addition of fresh thyme, my favorite herb, gives the mac and cheese a wonderful aroma and flavor.  The sweet onion is a welcome addition and adds texture to the pasta.  Decadent is the best way to describe this dish, and I promise you will savor every bite of it.  If you only ever make one recipe from my blog, I hope it’s this one.  I know that’s a serious request, but this is easily one of the best things I’ve ever eaten.

If you like wine, I think this dish pairs well with a crisp white wine.

Three Cheese Mac and Cheese
Ingredients:
3/4 pound penne
1 1/2 cups heavy cream or half-and-half
2-3 tablespoons finely chopped sweet onion
2 garlic cloves, minced
2 tablespoons all purpose flour
5-ounce log goat cheese
3 ounces sharp white cheddar, shredded
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk

Directions:
-Preheat oven to 400º.  Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente.  Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.
-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan.  Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.
-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce.  Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.
-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano.  Bake for about 25 minutes, until bubbling and golden brown.  Sprinkle with remaining thyme.
-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.  

Serves 4 as an entrée

Adapted from Food and Wine, September 2010

This pasta is perfect for summer.  It’s light and requires very little cooking.  I don’t know what the weather is like where you are, but being in the kitchen for hours when it’s over 100º outside is not something I enjoy.  Though short on cooking time, there’s no shortage of flavor in this dish.  The sauce gets depth and richness from the tahini and peanut butter.  With just a few other ingredients and a bit of pasta water, you’ve got a pasta sauce that is a tasty alternative to heavy sauces.

I made a couple minor changes to the original recipe.  I added snap peas because I thought they would go well with this dish.  This changed the pasta to vegetable ratio substantially, but I like a lot of vegetables.  Use more pasta or less vegetables to adapt this to your tastes.  The original recipe called for 6 green onions, but mine were so large that I ended up only using four.  Next time I make this, I’ll try to remember to measure the green onions and update the recipe. 

Sesame Noodles
Ingredients:
8 ounces whole-wheat thin spaghetti
1 heaping tablespoon tahini
1 tablespoon creamy peanut butter
1/2 teaspoon good quality sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
4-6 green onions, thinly sliced on the diagonal, dark green parts set aside
1 cup sugar snap peas, stringed
1 large carrot, cut into matchsticks (about 1 cup)
2 tablespoons sesame seeds
1 cup reserved pasta water

Directions:
-Cook pasta according to package directions.  (Our fresh pasta only took about 4 minutes, so keep that in mind if you’re using fresh.)
-In a large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and white and light green parts of green onions.  Stir until well combined and set aside.
-Add snap peas and carrots to pasta in the last two minutes of cooking time.  Remove 1 cup pasta water and set aside.
-Drain pasta and vegetables and place into bowl with sauce.
-Add 1/2 cup reserved pasta water and toss to combine.
-Add sesame seeds and allow to sit for one minute.  If pasta sauce is still too thick, add more reserved pasta water as needed.
-Top with remaining green onions, if desired. 

Serves 2-4  

Adapted from Good Things Catered

I’ve never made fried rice, and I was unsure how this would turn out.  After all, hibachi restaurants have an entire cooking area on which to make their fried rice.  All I had was a skillet, and I was positive the rice wouldn’t get that crispy texture I love so much.  I’m so glad to say I was wrong; this rice had the perfect texture.  The carrots, peas and eggs each added additional flavors and textures to the rice, and the soy and oyster sauces gave it just the right amount of richness and saltiness.  It was the ultimate side dish to the Soy Ginger Glazed Chicken Eric made that night.

Vegetable Fried Rice
Ingredients:
4 tablespoons vegetable oil
1 small white onion, diced
4 cloves garlic, minced
3 green onions, thinly sliced, white and green parts separated
1 teaspoon minced fresh ginger
3 large carrots, diced (about 1 cup)
3/4 cup frozen peas
2-3 eggs, lightly beaten
3 cups cooked Jasmine or other long-grain rice, chilled
2 tablespoons low-sodium soy sauce, plus more to taste
1 1/2 teaspoons oyster sauce

Directions:
-Heat a large skillet over high heat.  When hot, add 1 tablespoon of oil.
-Add the onion and cook 1-2 minutes.
-Add the garlic, ginger and white part of the green onions.  Cook until fragrant, about 30 seconds.
-Add the carrot and cook just until it is crisp-tender, about 1 minute.
-Add the frozen peas and cook until just warmed through.
-Empty contents into a large bowl and set aside.
-Return skillet to heat and add 1 tablespoon of oil.  Add the eggs and whisk constantly until the eggs are just set.
-Transfer eggs to bowl with vegetables.
-Return skillet to heat and add remaining 2 tablespoons of oil.  Add the rice and, using a wooden spoon, break up any clumps.
-Stir evenly to coat rice with the oil and then allow to sit undisturbed for about 2 minutes.
-Stir the rice again, breaking up any clumps.  Add soy and oyster sauces and stir until rice is thoroughly coated.
-Add the remaining green onions, and then add the eggs and vegetables back to the skillet and toss to combine.
-Adjust seasonings by adding more soy sauce, if needed.

Serves 4

Cook Like a Champion original

This recipe, despite its incredibly long title, is just a modern take on a classic dish.  It is not difficult to make, but the results are outstanding.  The roasted garlic lends a sweet, subtle flavor to the sauce, while the white truffle oil gives this dish a very earthy and robust flavor.  I thought the flavor of the garlic got a little lost once we added the truffle oil, so I’ve increased the amount of garlic and slightly decreased the amount of truffle oil.  Eric and I are garlic lovers, though, so you can definitely stick to one head if you think two is too much for you (or if you have a large head of garlic).  This is definitely not my grandma’s mac and cheese!

Baked Conchiglie with Roasted Garlic Cheese Sauce and White Truffle Oil
Ingredients:
2 heads garlic
Olive oil
4 tablespoons butter, plus extra for the baking dish
1 pound congiglie (medium shells)
2 1/2 cups whole milk
1 medium onion, finely diced
3 tablespoons flour
1 cup (1/4 pound) grated mozzarella or fontina cheese
1 cup whole-milk ricotta cheese, drained
Kosher salt
Freshly ground pepper
1/2 cup grated Parmigiano-Reggiano cheese
1 1/2 tablespoons white truffle oil

Directions:
-Preheat the oven to 300º.  Cut off the bud end of garlic, exposing each clove.  Rub with olive oil, wrap each head loosely in foil, place on baking sheet and bake 45 minutes to 1 hour.  Allow to cool, then peel or squeeze out the softened garlic and mash.
-Increase the oven temperature to 375º.  Butter a 9 by 13-inch baking dish.
-Bring 6 quarts of salted water to a boil.  Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes.  Drain and set aside.
-In a small saucepan over medium heat, bring the milk to a scald.
-In a medium saucepan over medium heat, melt the butter.  Add the onion and cook until softened, about 5 minutes.
-Reduce heat to low and whisk in flour.  Continue whisking about 2 minutes.
-Gradually whisk in milk.  Once the milk is added, increase heat to medium and cook, stirring occasionally, until the sauce thickens slightly.
-Whisk in the roasted garlic and mozzarella until blended.  Remove from heat.
-Add cooked pasta and ricotta to the roasted garlic cheese sauce and stir to combine.  Season to taste with salt and pepper.
-Pour the mixture into the prepared baking dish and sprinkle with Parmigiano-Reggiano.  Bake until the top is golden brown, about 25 minutes.  Remove from oven and drizzle with white truffle oil.  Let rest for 5 minutes before serving.

Serves 6-8

Adapted from a Bobby Flay recipe seen in Macaroni and Cheese: 52 Recipes from Simple to Sublime by Joan Schwaartz

This dish was served as a side to espresso rubbed steak, something that we’d normally serve with a baked potato. However, I doubt we’ll be doing that again anytime soon. This dish was way more fun than a baked potato and much tastier, too!

Crispy Roasted Potatoes
Ingredients:
2 1/4 teaspoons melted butter
2 1/4 teaspoons olive oil
1 pound russet potatoes, peeled
2 shallots, thickly sliced lengthwise
pinch red pepper flakes (optional)
coarse salt
2 sprigs fresh thyme

Directions:
-Preheat oven to 375°. Combine butter and oil in a small bowl.
-Brush the bottom of a small round baking dish (or two individual baking dishes) with some of the butter mixture and set aside.
-Using a mandoline or very sharp knife, slice potatoes very thinly crosswise. The thinner the potato, the crispier it will get in the oven.
-Vertically arrange potato slices in the baking dish(es) and wedge shallots throughout.
-Sprinkle with red pepper flakes and salt. Brush tops with remaining butter mixture.
-Bake for one hour; then add fresh time and bake for an additional 35 minutes or until potatoes are tender and cooked through and tops are crispy.

Serves 2

Source: Adapted from Everyday Food, December 2009

Parsnips have a nutty, sweet flavor that pairs perfectly with Parmesan cheese. The potato in this recipe helps balance out the sweetness of the parsnips just enough. These have a light texture that I feel makes them the perfect complement to a heaver main dish, such as a roast. I made these as an alternative to our usual mashed potatoes, and I was thrilled with how well they turned out. Next time, I’d like to mix in some roasted garlic simply because I love the depth and flavor of it. The texture is a little different than mashed potatoes, but don’t let that discourage you from trying this recipe. It’s simple, delicious and perfect for winter!

Mashed Parsnips
Ingredients:
4 medium sized parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
1/4 cup olive oil
1/4 cup warmed milk
1/4-1/2 cup freshly grated Parmesan
salt and pepper to taste

Directions:
-Boil the parsnips and potato for about 15 minutes or until fork tender.
-Drain well.
-Add olive oil, milk, Parmesan, salt and pepper. Mash until creamy. Drizzle with olive oil before serving.

Source: Adapted from Souvlaki for the Soul

Honey Chipotle Grilled Corn
Ingredients:
2 chipotles in adobo, finely chopped
1/2 cup butter, melted
1/3 cup honey
1 garlic clove, minced
1/2 teaspoon salt
8 ears fresh corn in husks

Directions:
-Heat grill pan to medium-high heat.
-In a small bowl, whisk together chipotles, butter, honey, garlic and salt. Set aside.
-Grill corn in husks, turning frequently, for about 15 minutes or until husks are blackened.
-Transfer corn to work surface, remove husks and brush generously with butter mixture. Return to grill pan.
-Grill an additional 5 minutes until corn is lightly browned. Serve with remaining butter.

Source: Adapted from Sunset, July 2007

This macaroni and cheese was full of flavor. You have the option of eating it creamy or baking it. As good as it was straight from the pot, I simply can’t resist a good baked mac and cheese. I used a mixture cheddar and Mexican blend cheeses, but you can really use whatever you like (and have on hand). I made a few minor changes based on what I had available at home. I used shell pasta instead of macaroni and used skim milk in place of whole. Also, I omitted the dry mustard because I couldn’t find mine for the life of me. I did throw in a few other spices, and I honestly think you can add whatever spices suit your fancy.

Macaroni and Cheese
Ingredients:
2 cups dried macaroni
1/8 cup butter
1/8 cup all-purpose flour
1 1/4 cups whole milk
1 heaping teaspoon dry mustard
1 egg, beaten (I used about half to mix in and poured a little on top before baking.)
1/2 pound cheese, grated
1/4 teaspoon salt (more to taste)
1/4 teaspoon seasoned salt (more to taste)
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
-Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
-In a small bowl, beat egg.
-In a large pot, melt butter and sprinkle in flour.
-Whisk together over medium-low heat.
-Cook mixture for five minutes, whisking constantly. Don’t let it burn.
-Pour in milk, add mustard, and whisk until smooth.
-Cook for five minutes until very thick.
-Reduce heat to low.
-Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.
-Whisk together till smooth.
-Pour egg mixture into sauce, whisking constantly. Stir until smooth.
-Add in cheese and stir to melt.
-Add salts and pepper.
-Taste sauce and add more salt and seasoned salt as needed.
-Pour in drained, cooked macaroni and stir to combine.
-Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Source: Pioneer Woman

Pan-Roasted Asparagus
Bridget’s Note: Choose thin (less than ½-inch in diameter) asparagus for this recipe, as the thicker stalks won’t cook through evenly. Trim the asparagus by bending each stalk until it snaps. To double the recipe, use a 12-inch skillet.

Ingredients:
1 teaspoon olive oil
8 ounces asparagus, washed and trimmed (see Note)
generous pinch salt
1 teaspoon lemon juice
freshly ground black pepper

Directions:
-Heat the oil in a medium not nonstick skillet over medium heat until it’s hot.
-Add the asparagus in a single layer and stir or shake to coat with oil.
-Continue to cook the asparagus until it’s crisp-tender, 5-8 minutes.

Serves 2

Source: The Way the Cookie Crumbles

Roasted Garlic Risotto
Ingredients:
4 whole garlic heads
1 teaspoon olive oil
2 (14 1/2-ounce) cans vegetable or chicken broth
1 cup water
2 teaspoons butter
1 cup finely chopped onion
1 cup uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon ground black pepper, more to taste
1/4 teaspoon salt, more to taste
1/4 cup finely minced fresh Italian parsley

Directions:
-Preheat oven to 375°.
-Cut whole garlic heads in half crosswise.
-Place halves, cut sides up, on a pie pan lined with foil.
-Drizzle with oil and season with salt & pepper to taste.
-Place a second sheet of foil over the pan and secure foil edges.
-Bake at 375° for 50 minutes or until garlic is tender and carmelized.
-Cool. Squeeze out the roasted garlic from the papery skins, mash with a fork and set aside.
-Bring broth and water to a simmer in a large saucepan. Keep warm over low heat.
-Heat a large nonstick skillet over medium-high heat, until hot.
-Melt butter in pan.
-Add onion; sauté 4 minutes or until lightly browned.
-Reduce heat to medium.
-Add rice and mashed roasted garlic; sauté 1 minute.
-Stir in wine and 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly.
-Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes or until all broth has been absorbed and rice is tender).
-Stir in cheese, pepper, salt, and parsley.
-Serve immediately.

Source: Joelen’s Culinary Adventures

We used our mandoline to slice the potatoes and may try this technique with waffle fries next time.

Perfect French Fries
Ingredients:
4 large russet potatoes, peeled and cut into 1/4 inch by 1/4 inch sticks
2 quarts peanut oil
Salt and freshly ground black pepper

Directions:
-Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
-Cover with water by 1-inch and cover with ice.
-Refrigerate at least 30 minutes and up to 1 day.
-Heat the oil in a deep-fryer to 325°.
-Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. -Add fries, a handful at a time, to the hot oil.
-Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
-Use the basket to carefully remove fries from the oil and set aside to drain on paper towels.
-Let rest for at least 10 minutes or up to 2 hours.
-When ready to serve the French fries, reheat the oil to 350°.
-Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes.
-Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste.
-Serve immediately.

Source: Emeril Lagasse

My main goal with this dish was to let the sweet flavor of the Vidalia shine through, and it definitely did. Goat cheese goes wonderfully with caramelized onions, and this dish was no different. The wonderful background flavor from the creamy goat cheese was a perfect layer on which to build the sweet flavor of the Vidalia.

Caramelized Vidalia Onion & Goat Cheese Grits
Ingredients:
2 tablespoons butter
1 large Vidalia onion, halved lengthwise and thinly sliced
1 cup quick-cook grits (not instant)
3 cups water, or according to package directions
2 ounces fresh goat cheese (The kind I have is a log covered in peppercorns.)
salt and pepper to taste

Directions:
-Heat a medium skillet over medium heat.
-Add butter to skillet and swirl to coat.
-Add onions, cover and cook for about 5 minutes.
-Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
-Remove onion and add water to skillet, scraping up any brown bits that may have formed.
-Bring water to rapid boil and gradually stir/whisk in grits, making sure to prevent any clumps from forming.
-Cover and reduce heat to medium-low.
-Cook until grits are thickened, no more than five minutes, adding more water if necessary.
-Remove from heat and stir in onion.
-Crumble in goat cheese and stir to combine.
-Add salt/pepper to taste.
-Serve immediately.

Source: Cook Like a Champion original

Pinot Noir Onions
Ingredients:
1 large vidalia onion, sliced
1 sprig thyme
1 Tbsp. olive oil
2/3 cup pinot noir

Directions:
-In a heavy bottomed skillet, heat the oil over medium heat.
-Add the onions and the thyme.
-Reduce the heat to medium low and cook with a pinch of salt until the onions are soft golden brown, about 25 minutes, stirring occasionally.
-Pluck out the thyme sprig and then increase the heat to medium-high.
-Add the wine and cook until it’s almost completely absorbed, about 5-10 minutes.
-Serve on top of your favorite burger.

Source: Elly Says Opa!

We easily halved this recipe to make six muffins, but I’ve included the original recipe below.

Cheese Muffins
Ingredients:
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter

Directions:
-Whisk together dry ingredients, then stir in cheese.
-In a separate bowl, whisk egg, milk, and butter together.
-Pour milk mixture into dry ingredients and stir with a spoon to combine.
-Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

Source: Pioneer Woman

The potatoes are incredibly flavorful. Then again, that’s not really surprising considering that garlic and fresh herbs are the main ingredients. Just look at this bowl of love:

The original recipe was written for 2 pounds of potatoes. We halved everything except the garlic. If you’re looking for a new spin on roasted potatoes, give this recipe a try!

Roasted Aioli Potatoes
Ingredients:
1 lb potatoes
1/8 cup olive oil
1 tablespoon mayonnaise
2 tablespoons garlic, minced
1 tablespoon parsley, chopped
1 1/2 teaspoons basil, chopped
Kosher salt & pepper to taste
Grated Parmesan and chopped parsley to garnish (optional)

Directions:
-Preheat oven to 375° F.
-Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
-In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
-Place potatoes in roasting pan uncovered.
-Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.

Source: House of Annie

Garlic Roasted Cauliflower
Ingredients:
1 large head cauliflower, cut into florets
4 large cloves garlic, minced or pressed
2 tablespoons olive oil
generous sprinkle of salt and pepper
1 tablespoon chopped parsley

Directions:
-Preheat oven to 450°.
-In large nonstick baking pan, combine all ingredients except for parsley, and toss to combine well.
-Bake, tossing occasionally during baking, until lightly browned and softened, about 25-30 minutes.
-Remove from oven, toss with parsley and serve immediately.

Source: Good Things Catered

We both thought these were delicious. The panko crust was perfectly crunchy. The Fontina and Greek yogurt were the perfect combination of creamy, cheesy and tangy. These could be served any time of the day, too, which makes them quite versatile. I think they would make a great side to any meal, or they could even be used as a main dish served with a green salad.

Chive Risotto Cakes
Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cup cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko
olive oil

Directions:
-Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. -Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
-Drain the rice in a sieve and run under cold water until cool. Drain well.
-Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl.
-Add the cooled rice and mix well.
-Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
-When ready to cook, preheat the oven to 250°.
-Spread the panko in a shallow dish.
-Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
-Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
-Pat the balls into patties 3 inches in diameter and ¾ inch thick.
-Place 4-6 patties in the panko, turning once to coat.
-Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
-Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
-Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
-Serve hot.

Serves 6

Source: Barefoot Contessa Back to Basics

We dipped this in the Creole Remoulade Sauce from the last post, and it went perfectly with the onion rings. Of course, Eric would have been fine with ketchup, but I’m not a ketchup person. The remoulade was perfect for these.

Eric, being the wonderful husband he is, did all the frying. :)

Cornmeal Fried Onion Rings
Ingredients:
1 large yellow or Spanish onion
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
Tabasco (or other hot sauce) to taste, but at least a teaspoon
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1/2 to 1 teaspoon cayenne pepper
1 tablespoon fresh thyme leaves, finely chopped
4 to 6 cups vegetable or peanut oil

Directions:
-Slice off the top and root ends of the onion or onions and carefully peel off the brown skin, then slice into 1/2 to 3/4 inch thick slices and separate them into rings.
-In a large bowl, combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper and the Tabasco.
-Add the onions and, using your hands, toss well to make sure everything is coated.
-Place the in the refrigerator and let marinate for 20 minutes, up to several hours.
-In a separate, wide and shallow bowl, combine the flour, corn meal, 1 teaspoon salt, 1/2 teaspoon pepper, the cayenne and the thyme. Set aside.
-When you are ready to fry the onion rings, preheat the oven to 200° and line a large baking sheet with paper towels.
-Pour the oil into a dutch oven or large pot and attach a candy thermometer to the side.
-Heat until the oil is 350°, adjusting the heat level to maintain a constant temperature.
-One at a time, lift a ring out of the buttermilk and place in the seasoned flour and cornmeal mixture.
-Gently dredge them and then place on a rimmed baking sheet.
-Continue until all the onion rings have been coated.
-Working in batches, drop some of the onion rings into the hot oil, being careful not to overcrowd the pot.
-Fry until golden brown, flipping every so often with a pair of tongs.
-Once the onion rings are cooked, remove from the oil and place on the baking sheet lined with paper towels and place in the oven to stay way while you continue cooking the rest.
-They should remain crisp in the oven for 30 minutes.

Source: Well Fed

Baked Potato Wedges
Ingredients:
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

Directions:
-Preheat the oven to 400°.
-Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
-You’ll have 6 long wedges from each potato.
-Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary.
-With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil.
-Spread the potatoes in a single layer with 1 cut-side down.
-Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes.
-Bake until they are lightly browned, crisp outside, and tender inside.
-Sprinkle with salt and serve.

Source: Ina Garten

Braised Fingerling Potato Coins
Ingredients:
1 pound fingerling potatoes
1 cup water
1/3 stick of butter, cut into bits
sprinkle of garlic and herb (or your favorite) seasoning

Directions:
-Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
-Using a mandolin or other adjustable blade slicer, slice potatoes 1/8 inch thick.
-Arrange in skillet and add water.
-Add seasoning, salt and pepper to taste. Dot top with butter.
-Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes.

Source: Adapted from Sugar and Spice, originally from Gourmet

Creamy Parmesan Orzo
Ingredients:
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons parsley
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
-Heat butter in a medium saucepan over medium heat.
-Add orzo and cook three minutes, stirring constantly.
-Stir in broth and water; bring to a boil.
-Reduce heat and simmer until liquid is absorbed, about 15 minutes.
-Remove from heat.
-Stir in cheese, parsley, salt and pepper.

Source: Adapted from Cooking Light

Garlic Hasselback Potatoes with Herbed Sour Cream
Ingredients:
16 ounces red new potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Sour Cream, recipe follows
Directions:
-Preheat oven to 400 degrees F.
-Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
-Place 3 garlic slices between slits at the crown of each potato.
-Toss in a medium bowl with butter and olive oil.
-Place on a baking sheet and sprinkle generously with salt and pepper.
-Bake until tops are crispy and potatoes are cooked through, about 1 hour.
-Transfer to a platter and top with Herbed Sour Cream.

Herbed Sour Cream
Ingredients:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Directions:
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Source: Sunny Anderson