Don't Super Size! Have Super Sides!

There are times when the star of the meal isn't the entrée. While my pork was lovely (note the perfect grill marks!), these sides should be Oscar winning supporting actors!

For this post, I'll just tell you about these simple, super sides! Crash Hot Potatoes from The Pioneer Woman (what food blogger hasn't done these beauties?) and Steamed Asparagus with Garlic, Lemon, Wine Butter.

There are not enough superlatives to describe these potatoes. Words fail me. And for those of you who know me, THAT is saying something!

Crash Hot Potatoes:

Here's a printable version

Several Smallish Potatoes, red or russet
Salt
Pepper
Olive Oil
2-3 Sprigs Rosemary

Preheat oven to 450º F

Bring a pot of salted water to a boil. Add as many potatoes as you wish to make and cook until fork tender.

Drizzle baking sheet with olive oil. Place tender potatoes on the baking sheet, leaving plenty of room in between. With a potato masher, gently press down on each potato until it smashes. Rotate the sheet 90 degrees and smash again. Brush the tops of each potato with olive oil, sprinkle with kosher salt, fresh cracked pepper and chopped fresh rosemary (or whatever herbs you desire). Bake in oven until golden brown.


Steamed Asparagus with Garlic, Lemon, Wine Butter:

Asparagus
3 Tbs butter
1 Clove Garlic, pressed or finely diced
Juice of 1/2 Lemon, and a titch of zest
2 Tbs Dry White Wine
Kosher Salt & Fresh Cracked Pepper

Arrange the asparagus in a microwaveable dish.

Melt the butter in a small sauce pan. Add the garlic and saute for about 2 minutes over medium/high heat. Add lemon juice, zest and wine.

Pour over the asparagus. Add salt and pepper. Microwave on medium high for about 2 minutes or until asparagus is steamed, but still crisp.



Plate and serve. Also, I normally serve the Crash Hot Potatoes with a little ramekin of sour cream. Nom!

Now, doesn't that beat a Hardee's biggie burger and fries? With a meat mallet!?

A side note about the Crash Hot Potatoes: Every single person I have pointed in the direction of this recipe has made them at least three times in a row! They are just that delicious! Try 'em! You'll like 'em!

Paula

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Jack's Potato Salad...Not Jacked Up

Summer isn't the only time to enjoy potato salad. In my world, it's a year round favorite side dish. I'm on a side dish kick lately! ;)

I learned the secret of really excellent southern style mustard potato salad from our friend, Jack Gregory. I'll share it with you. It's not jacked up.

The secret to really excellent southern style mustard potato salad you ask? Eggs. Lots and lots of hard cooked eggs. Really, you can just consider this an egg salad recipe with a few potatoes added in.

Mustard Potato Salad:

5 pounds potatoes, cooked whole/skin on until fork tender, peel, cube
12 eggs, hard cooked, chopped
1 3/4 cup onion, chopped
1 1/2 cup celery, chopped
1 tsp celery seed
2 tsp salt
1 tsp cracked black pepper
2 1/2 cups mayonnaise
1/2 cup + 2 Tbs yellow mustard

Jack uses pickle relish in his, but I'm not a fan so I left it out. I also added celery seed to mine. I hope he won't mind.

Being a southern girl, I can't think of a better comfort food side dish than potato salad. Except maybe macaroni and cheese.

This recipe makes a lot. This is good; it only gets better and if it's my house, it doesn't last long.

Enjoy!

Paula

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Simply Spicy Side - Spicy Coleslaw

Simple side dishes are a great thing to have on hand and this super simple spicy slaw is so unexpectedly good that I made it 938843847 times since I first sampled the recipe.

It was a lovely summer evening at the home of some friends where I first got to taste this recipe. The occasion was a fish fry and guests had volunteered to bring a dish. The spicy coleslaw was added to the menu by our dear friend, Steve Head. I instantly fell in love with the cool/hot nature of the slaw. It's now my absolute favorite slaw recipe.

As a matter of fact, I have made double batches and eaten for breakfast, lunch and dinner. I'm a bit of a freak.

Oh, did I say how simple it is to prepare?

Spicy Cole Slaw:
Ingredients:
1 16 ounce package coleslaw cabbage mixture
1 cup coarsely chopped fresh cilantro
2 Tbs pickled jalapeno, minced fine
1 clove garlic, minced or pressed
2 Tbs green onions, diced
1 tsp salt
1/4 tsp black pepper, freshly ground
3 shakes hot sauce (I use Marie Sharp's)
2/3 cup Marzetti Slaw Dressing (I've made my own, but use the shortcut for ease)

Directions:
Combine all ingredients in a large bowl, toss with Slaw Dressing. Chill for 1 hour and serve.



Simple right? Can haz slaw.

Enjoy!

Paula

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