Side Dishes

Buffalo Potato Salad

May 21, 2019

In my family, we use any late spring/summer holiday (i.e. Labor Day, Memorial Day or 4th of July) as an excuse to have a barbecue. We’ll typically grill hot dogs and hamburgers and corn on the cob and my mom will make a potato salad. There will be chips with lots of dip, of course, and fruit, which will always include watermelon since it’s my favorite fruit. Because of this, I’m always looking for new and exciting BBQ side dishes. Just in case you are too, I thought I’d share this Buffalo Potato Salad this week so that you have it on hand if you too plan on grilling next Monday. It’s like chicken wings in salad form minus the chicken and with lots of potatoes and bacon instead. I didn’t really describe it well, but the post will speak for itself!

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Buttermilk Chicken Fried Potatoes

December 26, 2018

With New Year’s Eve right around the corner, I figured we’d all be on the lookout for appetizer recipes that are just as simple as they are delicious. A no fuss no muss type of starter without all the frills and fancy ingredients that some over-the-top recipes have. These Buttermilk Chicken Fried Potatoes are made in the same way fried chicken or chicken fried steak is prepared, which just so happens to take potatoes to the next level. They remind me of my childhood because my sisters’ and I loved going to this pizza, fried chicken and potato place when we were young, and if you’re in SoCal, then you might know just the place I’m talking about. It reminds with Blakey’s and is quite delicious. This year, let’s forget about those fancy appetizers, and let’s go back to the simple comfort classics that we all know and love. I hope you give them a try and I hope you all have a safe and very fun New Year’s Eve!

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Chourico Potato Salad

October 3, 2018

I’m a lover of all things potatoes and the thought of a “salad” composed of carbs and sausage and crumbled cheese makes me very excited, because a hearty not-so-healthy-salad just happens to be right up my alley. This Chouriço Potato Salad comes from blogger Nik Sharma’s (A Brown Table) debut cookbook Season. It’s a book that speaks to Nik’s life as a queer immigrant, told through the food he grew up eating in his hometown of Bombay, the food that inspires him today, and the food that is sure to speak to us all. This salad is just a small example of the big flavors that can be found throughout this inspirational book, and one that is so delicious, I just know I’ll be making it over and over again. Crispy, golden brown potatoes, tossed together with fresh lime juice, cilantro, chives, pepitas, crumbled paneer and flavored with crispy Chouriço, which is a Portuguese sausage just packed with incredible flavor. It all comes together so simply, but is sure to steal the show in any meal it’s featured in. Give this recipe a try and pick up Nik’s cookbook, you’ll be glad you did.

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The Classics: Homemade Tater Tots

June 24, 2016

Tater tots are one of those things that if I see on a menu anywhere, and I mean anywhere, you better believe I’ll be ordering them. All bets are off. Give me an order of tots immediately or stand back because someone will get hurt. I don’t know what it is about them exactly, but I lose all control. I think part of it is because I loved tots as a kid. I’m pretty sure every child did. It’s that quintessential kid food, but also another part of it is because they’re fried nuggets of potato. What can be better than that (sorry Ina)? Nothing is better, nothing. Maybe doughnuts. Doughnuts might be better. Now, I’m not a tater tot connoisseur or anything, and I’m definitely not above grabbing a bag of frozen tots from the store. I’ll devour them faster than humanly possible. With that being said though, making these homemade from scratch is like an out-of-body experience. You need to jump on this recipe right away. If I couldn’t tempt you enough with these all by themselves, there’s a nice twist at the end of the post that will be sure to hook you.

I’m teaming up with Idaho Potato to bring you four great new recipes revolving around my all-time favorite vegetable, the potato! Starting in July, all month I’ll be sharing a new recipe a week in partnership with Idaho Potato. There’s something for us to look forward to. In the meantime, I thought sharing this TCA Classics post would be fitting and a great way to get you excited. This is also your chance to catch up on these classic posts from my favorite segment on the site. Take a look back at the previous recipes featured in the archives. Earlier in the week I shared these Chocolate Doughnut Twists and should most definitely add them to your must-make list. Give them and these tots a try this weekend. Might as well, since you’ll have the oil already hot. Make it a fried weekend. Let’s all rejoice!

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Loaded Baked Potato Casserole

March 23, 2016

Let’s be honest, we really don’t need any excuse to make a cheesy potato dish loaded with crispy bacon and lots of melted butter. The only excuse we need is to be hungry. That’s plenty. Did I mention cheese and butter and bacon and potatoes are involved? Let’s get excited just because of that. This is the only way we’re going to get through the week, and if that means we need to eat copious amounts of cheesy potatoes, then so be it. This Loaded Baked Potato Casserole has everything you love in a baked potato but creamier and cheesier and baconier (total word), which I think just makes everything better. In case you’re like me and are a last minute planner, and are still trying to figure out what in the world you’re making for Easter brunch, then I’ve got you covered. You can whip up this casserole in no time and watch as it’s the first dish to go.

For those of you who don’t know I partner up with the American Butter Institute for their Go Bold With Butter Campaign each month to provide them with two new recipes every month. I share some of those recipes on here from time to time, especially when they’re over the top and inviting like this ultimate Apple Pumpkin Pecan Pie. This Loaded Baked Potato Casserole was too good not to share on here, and since I feel like side dishes during the holidays are always the trickiest to plan out, I thought I’d help you out as much as possible. Since I don’t always repost all the recipes though, be sure to follow Go Bold With Butter on all their social media to stay in the loop, or head on over to the site to check out everything else I’ve done. If you love butter (and why wouldn’t you?) then this site is your new best friend.

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Sausage and Mushroom Wild Rice

November 25, 2013

Thanksgiving is just around the corner. Like in a few short days, around the corner. I’m sure that’s the last thing you want to hear right now because you’re probably panicking and worrying about everything turing out perfect and you feel like you might cry at any moment because it’s just too overwhelming. Or maybe you’re pulling out all of your hair because you still haven’t done the grocery shopping, and you don’t even know what you’re going to make yet, and you’re having a bunch of people over for dinner, and you just don’t know what you’ve gotten yourself into, and you feel like the world is ending. No? Maybe, I’m just projecting here. I’m still refusing to believe Thanksgiving is here. To me, this Thursday is just like any other day. The year just, whoosh, flew by. Although I do have to admit my stomach is starting to get really excited because I can’t wait to stuff my face with copious amounts of turkey and stuffing and mashed potatoes and dinner rolls and this here rice recipe I’m about to share with you. Oh and let’s not forget about all the pumpkin pie I plan on eating. Yeah you read that right, it’s just a carb fest. A carb-a-thon. I’m pretty sure that when the first Thanksgiving took place, it was their full intention, for this holiday to be nothing but carbohydrates. Carb party. One way ticket to Carb Town. I’m not mad at that though. Yeah, yeah, I’ll eat a few veggies here and there (for my mom’s sake). More like I’ll put some on my plate and when no one is looking just feed it to the dog. I’m totally kidding, I don’t even have a dog, but if I did you better believe he’d love vegetables. I’ll just hide the veggies somewhere else. Like under my placemat or onto my sister’s plate. She’ll give me her turkey and I’ll give her my veggies. It’s a win-win when someone you know doesn’t eat meat. If you don’t have a vegetarian friend, you’re missing out on all the wonderful eating opportunities that comes with it. Go out and find a vegetarian right away.

Thanksgiving, in all seriousness, happens to be my favorite holiday because it’s a holiday centered around food. What can be so wrong about that? It’s also a holiday (like most, I’m sure) centered around family and friends and loved ones. I added the “loved ones” to that line just in case you don’t love certain family members or friends and you just can’t stand their faces or something. See? I’m looking out for you. I’ve got you covered. I’ve also got you covered in the recipe department. If you’re tired of the same boring dishes year after year, around the Thanksgiving table, or if your family refuses to eat another green bean casserole or mashed potatoes (don’t include them in the loved ones category because they’re crazy) well, then you can switch things up this year by trying out this wild rice dish. I think that it compliments all the traditional turkey day flavors perfectly. But maybe I’m just biased because I made this and it’s the new post and I’m trying to sell it to you like a used car. That could be true. But do you really want to take that chance? This could be your new favorite Thanksgiving side dish for all you know. This could be the deciding factor for your boyfriend or girlfriend to propose to you (probably not, but I’m really trying here). I don’t think you should take the risk of not making it this year. That’s it. It’s settled. It has been decided—I’ve decided for you, trust me. You’re going to make this dish in just a short few days. No no, no need to thank me. It’s my job to make these types of decisions for you. All I ask is that you dedicate your Thanksgiving meal to me. Right before eating, just stand up and say, “I want to take a moment to dedicate this meal to the man who made it possible. The man who created this wonderful wild rice dish you’re all about to enjoy. The man who changed my life. Jonathan Melendez.” That’s not asking for much right? I think it’s pretty reasonable. But enough about me, sheesh, you all sure know how to talk my ear off. Let’s get cooking. Thanksgiving is around the corner. Like in a few short days, around the corner. We’ve been here once before…

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