Side Dish

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homemade Greenbean casarole recipe

Homemade Green Bean Casserole

November 26, 2014

  he green bean casserole is my number one favorite side dish of the season! Growing up it didn’t get much better than the classic Del Monte canned beans with Campbell’s cream of mushroom soup, topped with French’s Fried Onions. I’m guessing most American households serve something quite similar. I’ve seen recipes for homemade versions (aka – recipes that don’t call for products from a can) of this classic everywhere, and I’ve tried quite a few with some success, but I’ve never quite nailed the tender, creamy, and crispy nature of this dish that I’ve grown up loving…until now! Let’s just be honest, bacon makes everything better!     Key steps that make a world of difference: A salt bath for the fresh beans! I just rinsed my fresh green beans and submerged them in a bowl of very salty water for about an hour. Bacon grease is your friend. This flavorful fat is what sets everything apart, but careful […]


Lemon Pepper BEER Shrimp

July 28, 2014

I love a one pot dish- especially when you’re entertaining for a big crowd.   We were at the lake house for the 4th of July with a big family group this summer- which means lots of hungry (and often tipsy) mouths to feed. One night I spied our lovely hostess with the mostess pouring BEER into the shrimp skillet! Obviously I was intrigued and had to stalk her for the recipe… This crowd-pleaser could not be simpler! You just toss some rather surprising ingredients (shrimp, beer & Italian dressing) into an oven friendly dish – bake – then eat! Peel & Eat Beer Shrimp Ingredients 2 lbs shrimp (deveined- but shell kept on!) Italian dressing light beer (like Corona) 8-10 lemons quartered half a stick of butter Salt & pepper to taste   Pre-heat oven to 350 degrees. Put the shrimp and lemon wedges in a large baking dish. Dot the top with a few pieces of butter (about a quarter stick per dish), drizzle with […]


Lobster Potato Salad

July 19, 2014

Let me start off by saying – I have never really been fond of potato salad. It’s typically overdressed in mayonnaise (my kryptonite) and the actual chunks of potatoes are void of any flavor. Well, it’s easy to be swayed by anything Smitten Kitchen posts, so when I saw her post about the lobster salad she made with Ina Garten (aka Barefoot Contessa) in the Hamptons I knew I had to try it, and I knew it would be a winner. This potato salad is anything but boring, and I love how the vinaigrette actually penetrates the potatoes to give them loads of flavor. *The recipes from Smitten Kitchen & Barefoot Contessa call for you to assemble the salad then chill and wait for at least 1 hour. But it looked so tasty I just couldn’t wait, and it was still delicious after chilling in the fridge for a mere 15 minutes. I’m sure leftovers are going to be amazing! Lobster Potato Salad 1 1/2 […]


Brussels Sprouts with Pancetta and Pomegranate

November 25, 2013
The poor Brussels sprout gets such a bad wrap. I've never quite understood why, I'm a huge fan of the mini green cabbages. With just enough butter and crispy bacon-y pancetta, this recipe is just what one needs to make a fan out of even the most picky eaters. Add to that some fresh juicy pomegranate seeds and you'll have a beautiful holiday side dish that fits this festive time of year perfectly. Brussels Sprouts with Pancetta & Pomegranate 1 bushel of Brussels Sprouts halved 1/4 cup diced pancetta 1/4 cup pomegranate seeds 2 tbs butter Salt & Pepper to taste   Preheat the oven to 350 degrees. In a cast-iron skillet set to medium heat slightly brown the pancetta to begin rendering the fat. Add the Brussels sprouts and butter toss lightly until butter coats all. Place the skillet in the oven and roast for about 20 until sprouts have slightly golden edges and are fork tender. Remove the roasted sprouts [...]
bacon leek sage stuffing header

Bacon, Sage & Leek Cornbread Stuffing

November 22, 2013
That's right, I said stuffing. Even though I didn't stuff it in a bird. Because dressing sounds too much like salad dressing. Or even worse, wound dressing. So we're going to call it what all good Americans should call it, stuffing. Today is my first Thanksgiving meal of many over the next few days - the office potluck! I know there are probably some groans out there about the dreaded office Thanksgiving potluck, but I love it. The ratio of food is usually 10% meats, 10% sides, 5% vegetables (hopefully in butter or cream) and 75% desserts, which is the proper ratio for any meal. I made this stuffing a few years for another potluck, and it seemed to be a hit (or people lied), but I love it. I'm faithful to cornbread as the main ingredient of every stuffing I make, but this one includes the savory addition of sage, leeks and applewood smoked bacon. I could easily eat [...]
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Caesar Asparagus

September 9, 2013
If you guys are like me, you get super tired of cooking the same vegetables all the time. And in our house, only certain vegetables are eaten by my significant other. So, like any good wife, I come up with different ways to eat the same vegetables so we're not eating sauteed spinach five nights a week. This little recipe for asparagus is something I came up with when I ended up with some leftover homemade Caesar dressing and a bunch of asparagus. It was a hot day, and both of us were burned out on steamed asparagus - even I covered it in cheese. I love this recipe for Caesar dressing (from Martha, obviously), but you could easily substitute store bought and make it work.   Caesar Asparagus Ingredients 1 large bunch of asparagus 2 garlic cloves 4 anchovy fillets 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1 teaspoon Worcestershire sauce 1/2 [...]

Roasted Cauliflower & Chickpeas

July 15, 2013

This is another really solid recipe from Gwyneth Paltrow’s cookbook “It’s All Good.” I purchased this cookbook a few months ago in hopes that if I cooked recipes from the book I would look more like Gwyneth Paltrow. So far, it doesn’t seem to be working. It’s definitely not due to the fact that I also bought a tub of Blue Bell Italian Cream Cake that I’ve been slowly taking down over the past month. I’m not sure, but I don’t think ice cream made with cake is considered clean eating. Anyway, I’ve always been a fan of roasted cauliflower. I like it in pastas, or just on it’s own as a side dish, and this dish is no exception. It’s super simple and will definitely making consistent appearances on our table in the future. Roasted Cauliflower & Chickpeas with Mustard & Parsley (from It’s All Good) A 14-ounce can chickpeas, rinsed, drained, and dried in a kitchen towel 1 […]

More Mac n’ Cheese

More Mac n’ Cheese

February 19, 2013

It’s no secret that we love macaroni and cheese here at Two Hot Potatoes. So far we’ve posted Chef Pierre’s version and a version with bacon. I’m surprised we haven’t posted Martha Stewart’s version yet, as it’s my go-to favorite. But for today’s installment of mac n’ cheese, we’re featuring the Pioneer Woman’s recipe. Since we’re going to Cabo this weekend, I’ve been trying to cut down on food like this, but I had a break down on Monday night, and all I could think about was mac n’ cheese. When I’m looking for a recipe that’s more indulgent, more caloric, heartier and super satisfying, I usually turn to Pioneer Woman. I’ll be honest, this recipe was good. But it wasn’t the best. It really depends on what kind of mac n’ cheese lover you are. This version was really, really creamy. So much so that my husband suggested it tasted like half grits half macaroni. I think the next time I make […]

Winter Squash Soup with Spinach and Bacon

Winter Squash Soup with Spinach and Bacon

January 22, 2013

I’m not one for New Year’s resolutions or resolutions of any kind really. I prefer to  do what feels right/best for me at any given moment, and not feel guilty about breaking some impossible promise I made to myself in January – when I most likely had seasonal depression and wasn’t thinking clearly anyway. However, I have been meaning to join a produce coop, so when Urban Acres had a Groupon I jumped at the chance. I’ve signed up for a half share of organic produce every other week. Not only does this help me eat more locally, but I’m also encouraged to try new recipes with vegetables I would have never picked up at the store. My husband is obviously thrilled with the exciting new vegetable experimentation going on in our house. Last weekend I picked up my bin to find rainbow chard, turnips, winter squash, potatoes, oranges, apples, spinach and kohlrabi. I obviously had to look the kohlrabi up – […]

Burrata Caprese with Pine Nut Pesto

Burrata Caprese with Pine Nut Pesto

July 25, 2012

In our house, caprese is on the menu at least once a week during the summer. It’s our ultimate summer go-to salad. But I like to think that my caprese is a bit special, way better than your caprese. Your caprese is boring. Just kidding. But not about how good this easy summer recipe is. If you can’t make a caprese salad after this simple how-to, then I’m not sure you can be helped. And if you don’t like caprese, then I’m not sure we can be friends. Pine Nut Pesto 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves Salt and pepper Combine the basil in with the pine nuts, pulse a few times in a food processor.  Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor […]

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