Side Dishes

Crispy Chickpea and Radish Salad

August 2, 2019

I don’t have enough salad recipes on the blog. I hope that it’s not because I don’t eat that much salad, but in reality, it’s because I find salads so easy to make that they normally don’t require recipes at all. I have to admit that I’m a large consumer of those bagged salad kits. I’m not sure if they’re entirely all that healthy for you or not, but we can’t argue that they aren’t convenient. The best thing about salads is that you can really just construct one with a lettuce base and then work your way from there, really throwing in whatever you have on hand. They’re no going wrong. And even though I prefer my salads in the form of bacon cheeseburgers, I will say that every now and then I do crazy something reality healthy. I’m not a complete monster. This Crispy Chickpea and Radish salad is hearty enough where you’d think you’re indulging, but still loaded with vegetables so you know you’re doing something right for your body. It’s a great summertime side dish or perfect picnic or potluck tagalong. Give it a try soon!

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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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