Posts Tagged ‘sour cream’

Grilled Potato Wedges with Truffle Aioli

Who needs a deep fryer when you have a grill? These grilled potato wedges are the perfect side any of grilled entree and come with an addicting truffle aioli.

Grilled Potatoes Wedges with Truffle Aioli 2
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Homemade Colombian Patacones

Ever heard of fried plantains? Well these babies are on a whole new level as I had the honor of being shown how to cook them (and stack all the toppings) by my friend’s mom from Colombia!

Homemade Colombian Patacones 5
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Spinach Dip

This spinach dip is not only easy to throw together, but also delicious. This creamy spinach dip has water chestnuts and onion mixed in for some crunch.

Spinach Dip 1

Ready for all the college football conference championship games tomorrow? After a rough week for the Buckeyes in spite of the win over Michigan I’m not entirely sure how I feel about the Big Ten game. I suppose the show must go on in spite of the tragic loss of Kosta Karageorge. My thoughts are with his family, biological and Buckeye-family.

With college football season nearing it’s end and pro football still going strong, dips and other snacky foods are in high demand. How about this creamy spinach dip which requires not cooking at all. Just mix and serve! Would be great served in a big bread bowl.

Spinach Dip 2

One year ago: Bananas Foster Pancakes

Two years ago: Christmas Red Velvet Mug Cake

Three years ago: Spinach Artichoke Dip
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Corn Spoon Bread

This moist and cheesy corn spoon bread pairs perfectly with your favorite chili or hearty soup, and it couldn’t be easier to make.

Corn Spoon Bread

Yesterday I gave you a cornmeal pizza crust topped with BBQ chicken and cheese. Today I present to you a corn spoon bread. Two savory recipes in a row, I know it’s unusual but I’m suddenly bursting with savory recipes. I blame football season (not that I am upset about it) and every store throwing fall in my face.

This corn spoon bread gets it’s name because it is so moist that you may needing to eat it with a spoon. Not surprising if you look at the ingredient list: eggs, corn muffin mix, kernel corn, creamed corn, sour cream, butter, and cheese. It is perfect served along side of chili or your favorite hearty soup for fall. Or just chow down on it because there’s no resisting a good corn bread, especially when it is topped with cheese.

One year ago: Apple Crumble Cheesecake Bars

Three years ago: Baklava Mousse Cups
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Dad’s Creamy Potato Salad

It’s the week leading up to Memorial weekend and it’s time to share some recipes to get ready for the first big grilling holiday of the year. But before hitting the grill you gotta think about the side-kicks. Check out my guest post today on Wishes and Dishes to get the recipe for my favorite potato salad made by my dad.

One year ago: Bacon, Egg and Avocado Taco

Two years ago: Penne with Eggplant and Pine Nut Crunch

DAD’S CREAMY POTATO SALAD

Potato Salad 1

Recipe source: My dad

Signature

Asparagus & Wild Rice Casserole

Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.

Asparagus & Wild Rice Casserole 1

Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.

In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.

Asparagus & Wild Rice Casserole 2

One year ago: Baked Quinoa Chicken Parmesan

Three years ago: White Bean Chicken Chili
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Loaded Baked Potato Dip

This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.

Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.

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Cream Cheese Chicken Enchiladas

These chicken enchiladas owe their creaminess to the addition of one of my favorite ingredients – cream cheese! They are a crowd favorite.

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Chick’amole Salad Sandwich

Lookie. I put guacamole in a sandwich with chicken and it’s freaking tasty! Not really surprising, since anything with avocado is a dream.

In case you don’t have any bread lying around, you’re in luck because this magically transforms into a dip – perfect with tortilla chips. Yes I ate it both ways. I may have even dipped kettle chips into my sandwich a couple of times while eating it. Don’t judge.

Leftovers didn’t really occur from this meal, it disappeared much too quickly. But avocados are full of “good fat” right?

 

Ingredients:

2 cups cooked, shredded chicken (about 1/2 a rotisserie)

2 avocados, peeled and cubed

1/4 cup red onion, chopped

1 jalapeno pepper, seeded and chopped

1 cup grape tomatoes, quartered

8 slices bacon, crumbled

1/4 cup reduced fat sour cream

1/4 cup reduced fat mayonnaise

2 Tbsp fresh cilantro, minced

1 Tbsp lime juice

1 clove garlic, minced

Salt & pepper, to taste

Mixed salad greens

4 Bagel-thins (I chose the everything ones)

Directions:

  1. In a large bowl, toss together the chicken, avocado, red onion, jalapeno, tomatoes, and bacon; set aside.
  2. In a small bowl, combine the sour cream, mayo, cilantro, lime juice, and garlic. Stir into the chicken mixture until well combined. Season with salt and pepper.
  3. Serve on a toasted bagel-thin with mixed greens (or enjoy as a dip with chips).

Source: The Spiffy Cookie original

Grilled Steak Salad with Blue Cheese Dressing

I know it may not seem like Brent and I try to eat healthier most of the time, but we really do. We just eat smaller portions of those not-so-healthy dishes, and I take most of my baked goods into work O:-) (where my lab-mates blame me for making them fat – yet they complain when there’s nothing to snack on). But sometimes I make things which contain no pasta (shock!) and minimal cheese (gasp!). What is that green stuff anyway? You call it a sal-lad? I’ll pretend and just call it a steak sandwich without the bun.

In the end there’s no need to convince yourself to eat this, cause it’s awesome! And by marinading overnight, this was a really quick and satisfyingly tasty meal, perfect for a busy weekday.

BLUE CHEESE DRESSING:

Ingredients:

1/4 cup crumbled blue cheese

2 Tbsp reduced-fat sour cream

2 Tbsp reduced-fat mayonnaise

1/4 cup buttermilk

1 Tbsp white-wine vinegar

1 Tbsp chopped fresh parsley

1 Tbsp chopped scallions

Salt & freshly ground pepper, to taste

Directions:

  1. Whisk together blue cheese, sour cream and mayonnaise in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper.

GRILLED STEAK SALAD:

Ingredients:

2 flank steaks

1 bottle of Italian marinade

Fresh salad greens

Salt and pepper

Directions:

  1. Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
  2. Preheat and clean an outdoor grill*. Place steaks on direct high heat, turning once, 4 minutes per side. Do not overcook.
  3. Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
  4. Place the sliced meat over fresh salad greens and drizzle the blue cheese dressing over the salad. Season with salt and pepper.

*I used a George Foreman instead.

Source: Steak from Victory or Death. Blue Cheese Dressing from Eating Well.

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