So, I should start this discussion of potato salad with bacon and parsley by admitting that I am not the world’s biggest potato salad fan. Frankly, if I am going to spend my carbs on a side dish, I like it to involve pasta or rice or even corn. And those potato salads with sour cream and mayo — well, they are just a little heavy for me. But every once in a while I run across a new recipe that compels me to try another potato salad recipe in the hopes of finding one that I really like. And this one…I really like! Adorable baby potatoes, fresh parsley and, of course, BACON. It was a potato salad that had me at hello…let’s make it!
Here’s one of the things I like best about these oven steamed mussels. If you have ever made mussels (the way I have, about one million times because mussels are addictive!), the most challenging part is fitting them all in the pan. Most recipes call for putting the mussels in a big old skillet, covering it and steaming them up. Which makes for delectable mussels…IF you can fit them all in the pan. Because let’s face it, you need a lot of mussels to make up a dinner, and while I have more than one big old skillet, it was always pretty crowded in there. This recipe lets all the mussels hang out in your biggest roasting pan, along with leeks, white wine and a few other delectable things. Yes, that is bacon you see in that picture. Get that pan you use to make the Thanksgiving turkey and let’s make it!
We are in the height of potato salad season these days! And since do love potatoes but I do NOT love the classic mayo-dressed potato salad, I have these basic guidelines when putting together potato salads. First, no mayo. (You probably guessed that.) Second, no peeling, because who wants to be in the kitchen peeling potatoes in the middle of potato salad season? Third, find something interesting to toss into the potato salad along with the potatoes. Fourth, when it comes to potato salad, mustard is your friend. Welcome to warm green bean potato salad!
I do love me a dinner that cooks up in one skillet, and this recipe for crispy chicken with wilted romaine lettuce is one of those dinners. Which means that not only do you get a plateful of crackling crispy chicken and tender flavorful sautéed romaine lettuce (and more on THAT later), you will also be cleaning out a grand total of one skillet. One is my favorite number when it comes to cleaning things. Especially since my handsome kitchen clean-up staff is temporarily out on sick leave. So this plate of low maintenance scrumptiousness is going to be on the menu on a regular basis for the next little while, which is just fine with us. Let’s make it!
This recipe for Cobb Salad frittata comes from two missions I have lately: first, to turn everything I can think of into frittata form, and second, to leave no leftover uneaten. On the day I made this, I had some leftover blue cheese and some leftover chicken in my fridge. You KNOW I always have bacon and eggs, and I also had about half a head of romaine lettuce. With all that hanging around, it felt like the universe was trying to tell me that I should make a good old Cobb salad for dinner, but as it turned out, that was also the weekend of the one significant snowstorm we’ve had all year, and I wanted WARM for supper. And since eggs are an essential part of the classic Cobb salad, that led me down the road of taking all the delectable elements of a Cobb salad, but taking a different route with the egg part. As in, frittata-sizing it. Let’s make it!
There are so many things to love about bacon and egg baked potatoes. Obviously the creamy egg that cooks in the potato. Obviously the BACON. But not so obviously, the fabulous fact that you scoop out the potato insides, mash them up with some butter and milk and salt and pepper and smush just enough of them back into the potato to make a nice little bed for your egg to cook in. And that means that each bite is full of egg and bacon and mashed potato. Boom.