Tasty Tuesday: Mustard Roasted Potatoes

I know it's 500 degrees outside with 1000% humidity right now (or at least it's been feeling that way in Nebraska lately) and the last thing you probably want to do in such stifling weather is turn on your oven, but I'm sharing this recipe today anyway for a couple of reasons.

First, I rarely share side dish recipes. To be perfectly honest, I usually focus on the main dish and stick with easy sides: salads, Steamfresh veggies, and, yes, even boxed Rice-a-Roni. Eric and I both like all of these things, but I have to admit that sometimes we get a little bored having the same sides over and over. So sometimes it's nice to change things up a bit and try something new.

My second reason for sharing this recipe today is that, despite the fact that it involves roasting potatoes, it feels like a summer side dish to me. It could be that the mustard and potato combination reminds me of potato salad. It could be the knowledge that these potatoes are the perfect compliment to a burger. Who knows? All I know is that it felt right to share this recipe today.



I know that a lot of people don't love mustard. I don't know how that's possible, but I know it's true. (Just kidding. I hate a lot of things that most people enjoy, like cinnamon buns and watermelon. I get that everyone's tastes just aren't the same.)

Anyway, the point is that although these potatoes do have a bit of a tangy flavor, I didn't think they really tasted strongly of mustard. (Eric agreed.) We both love mustard, but, even though that flavor didn't shine through as much as we'd hoped, these potatoes were still damn good.

If you hate mustard, obviously you probably wouldn't want to try these potatoes in the first place. (And I can't say that I blame you.) But, if you even just like mustard a little, I'd say give these a try. (You can always cut the amount of mustard down to 2 tbsp if you're still concerned the flavor will be too strong.)

Mustard Roasted Potatoes

Adapted ever so slightly from an Ina Garten recipe on The Food Network.

Ingredient List:

• 1 1/2 lbs small red potatoes, quartered
• 1 small yellow onion, cut into short, thick strips
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 1 tsp garlic salt
• 1 tsp black pepper

Instructions:

1.  Preheat the oven to 375 degrees.

2.  Line a baking sheet with aluminum foil and coat with cooking spray. 

3.  Place the quartered potatoes on the baking sheet and toss with the olive oil, Dijon mustard, garlic salt, and black pepper.

4.  Bake the potatoes for 50 minutes to 1 hour, stirring occasionally.

5.  At about 15 minutes before the end of cook time, add the yellow onion to the potatoes and stir well to combine. Once you've added the onions, you'll want to check on the potatoes a little more frequently to ensure the onions don't burn.

I personally think that side dishes should be easy, and these potatoes are no exception. Although they require quite a bit of time in the oven, the prep work is minimal and there aren't a lot of complicated instructions or fancy ingredients involved. And, once they're in the oven, you can focus on your main course (as long as you continue to check on your potatoes and stir them once in a while!).

Tasty Tuesday: Crockpot Garlic Herb Potatoes

As I mentioned in my last post, I've been struggling with finding my motivation. Motivation for working out, motivation for blogging, motivation for, well, pretty much everything.

I think most people get in these weird slumps from time to time, and last week I decided to just say, "Fuck it" and take some time away from the things I felt like I had to do. (And you'll see exactly how little I cared by the end of the month when I post my goals and results!)

Instead of working on blog posts, I watched countless hours of Dexter with Eric. (And yes, we've both seen it before. We randomly decided to start the series over from the beginning a few weeks ago because we both love it so much.) Instead of stressing about finding time and energy for a workout, I did yoga videos when I felt like it and didn't worry about how hard I was pushing myself.

I'd like to say that I'm completely relaxed and centered now, and that I'm ready to get back into the groove of things ... But that's not exactly true. I'm slowly getting there, but it's definitely a process.

I realize that introduction probably doesn't seem like it has anything to do with a recipe, but it actually kind of does. One thing I struggle with when I lack motivation is the inspiration to try new things in the kitchen. I either want to go the ridiculously easy route (i.e. frozen pizza, pasta and jarred sauce, grilled chicken breasts, etc.) or, if I'm really unmotivated to throw together a meal, I resort to going out or getting takeout. 

I went a little crazy with eating out last month, and the result was an emptier wallet and tighter pants. Remember how I lost two pounds in January and another two pounds in February? Well, two of those pounds found their way back after I spent the entire month of March stuffing my face with Qdoba, chocolate, gyros from my favorite Greek place, pancakes, potato chips ... The list could go on and on. The point is, I stopped caring about making stuff at home and am now regretting some of those choices.

But anyway ... There will be plenty of time to talk about that in an upcoming post. 

Today's post is all about one of the recipes I made early last week that kind of helped me get my groove back in the kitchen.

I struggle with coming up with interesting side dishes. 98% of the time I stick with things like Steamfresh vegetables, salads, and rice. While those are all fine, I get sick of having the same thing all the time.

The only problem is that I never really feel like putting much effort into side dishes. In general, I don't love spending hours in the kitchen, but I'm much more willing to put in some extra time and effort for a main dish than for a side.

But, since I wanted to start trying new recipes again, I thought a simple side dish might be a good start. So I spent some time searching Pinterest and found this recipe. I tweaked things a bit, but it's essentially the same basic idea.

Honestly, I had no idea how these potatoes would turn out. I worried that they'd either get too mushy or wouldn't cook completely. But they were actually really good!

This isn't a fancy side dish ... Not at all. Sometimes, though, keeping things simple is best. And this combination of potatoes, garlic, butter, olive oil, and herbs is the perfect compliment to a meal.

Crockpot Garlic Herb Potatoes

Adapted ever so slightly from a recipe on Damn Delicious.

Ingredient List:

• 3 lbs small potatoes, halved (I used a combination of red, purple, and yellow baby potatoes.)
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 4 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 tsp basil
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp garlic salt
• 1/2 tsp dill

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the halved potatoes, 2 tbsp olive oil, butter, garlic, basil, oregano, dill, and black pepper to the crockpot and mix well.

3.  Cook on low for 4-5 hours or high for 2-3 hours. (I checked my potatoes often, and, after starting them on high, switched to the low setting. I cooked them on high for 1.5 hours and then finished them on low for 2 hours. I felt like this gave me the slightly softened yet not at all mushy texture I was going for. I highly suggest checking the potatoes several times as they cook ... The cook time may differ depending on their size.)

4.  After the potatoes have cooked for about 2 hours, add the remaining 1 tbsp olive oil. This is completely optional, but I thought my potatoes seemed like they weren't completely covered in oil and butter and I worried that they might dry out if I didn't add a little more. I opted to add oil, but you could always add more butter if you prefer.

5.  At the end of cook time, add the garlic salt (or you can use regular salt if you think that's too much garlic!), and stir the potatoes several times.

Although I felt like I needed to check my potatoes regularly to ensure they didn't overcook, I still thought this was a really simple recipe. It was also a nice change from the usual steamed vegetables or salad (though definitely not as healthy!).

It probably sounds silly, but after I made these potatoes, I started feeling more excited about trying new recipes again. I guess sometimes the simplest things can work to get you back on track!

Tasty Tuesday: Crockpot Turkey Sloppy Joes and Parmesan Zucchini Rounds

After sharing some of my most embarrassing musical guilty pleasures yesterday, I'm hoping I can redeem myself with today's recipes.

I rarely share two recipes in one post, but I decided I'd make an exception today. These two things don't have to be made together, of course, but I think they're a great combination (especially if you're trying to cut some calories!). 

Eric and I have actually made these sloppy joes several times in the past, but I never bothered to post the recipe. I'm not sure why ... They're really good! We like them so much that we even made a huge batch one weekend last fall when we had a bunch of people over to watch a Husker game. They were a big hit, and everyone was surprised when we told them they were made from ground turkey. They don't taste "light" at all, but they're much lower in fat and calories than traditional beef sloppy joes.

And the zucchini? This was quite possibly one of the simplest side dishes I've ever thrown together. It's also one of the healthiest, which was a huge bonus! We usually have potato or pasta salad with these sloppy joes, so it was nice to mix things up and pair them with something lighter.

Crockpot Turkey Sloppy Joes

Adapted ever so slightly from a recipe on Six Sisters' Stuff.

Ingredient List:

• 1 lb ground turkey
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 1 tbsp olive oil
• 1 10.75 oz. can condensed tomato soup
• 1/2 cup ketchup
• 2 tbsp classic yellow mustard
• 1 tbsp brown sugar
• 1 tsp garlic salt
• 1 tsp black pepper
• Hamburger buns for serving

Instructions:

1.  Heat the olive oil in a large skillet over medium heat.

2.  Add the ground turkey to the skillet and cook until it is no longer pink, breaking it up as it cooks.

3.  Toss in the diced onion and green pepper near the end of cook time, cooking until just tender.

4.  Spray the inside of the crockpot with cooking spray.

5.  Drain any excess grease from the skillet, then add the turkey and vegetable mixture to the crockpot.

6.  Add the tomato soup, ketchup, mustard, brown sugar, garlic salt, and black pepper to the crockpot. Stir several times to mix thoroughly.

7.  Cook on low for 4 hours.

Parmesan Zucchini Rounds

Adapted ever so slightly from a recipe on Five Heart Home.

Ingredient List:

• 2 medium zucchini
• Garlic salt
• Black pepper
• Mrs. Dash Original blend
• 1/3 - 1/2 cup shredded Parmesan cheese

(Please note that I didn't actually measure out how much seasoning I used. I just sprinkled my zucchini slices as evenly as possible with each of the 3 seasonings listed. Feel free to use whatever amount you like, but I will say that you shouldn't need much.)

Instructions:

1.  Preheat the oven to 425 degrees.

2.  Wash and dry the zucchini. Cut the vegetables into slices about 1/4 - 1/2 inch thick.

3.  Line a baking sheet with aluminum foil, and spray it with cooking spray.

4.  Place the zucchini slices on the baking sheet, leaving little to no space between them.

5.  Sprinkle them as evenly as possible with the garlic salt, black pepper, and Mrs. Dash.

6.  Add a tiny amount (use your best judgment because I didn't measure out how much I used on each slice) of Parmesan cheese to each of the slices.

7.  Bake for 12-15 minutes, or until the cheese has melted. (I only baked mine for 12 minutes because my cheese was melted by then and I didn't want to risk burning them. If you think you'd like the cheese a little more golden brown, I'd suggest leaving them in a little longer ... Just make sure you check on them regularly to make sure they're not getting overcooked or burnt!)

If you're looking for an easy, healthy meal full of the flavors of summer, this is it. And if sloppy joes aren't your thing, I'm sure the zucchini rounds would also pair nicely with chicken or fish.

Tasty Tuesday: Herb Butter Rice

Okay, I know what you're thinking ... The picture accompanying this post looks eerily similar to the picture used in last week's Tasty Tuesday post. (And you're right.)

But I haven't lost my mind. I'm not posting the same recipe 2 weeks in a row. This week I'm actually posting about the rice you see under the fish.

This rice was actually what I would call "a happy accident." I've never claimed to be great at coming up with creative side dishes for my meals ... In fact, I typically serve most dinners with a side salad, Steamfresh vegetables, and/or plain rice. But that gets boring.

When I made the Mediterranean Tilapia, I initially planned to just serve it with plain basmati rice. After some thought, I decided I wanted more flavor so I added some chicken broth to the rice. That didn't seem like enough, though, so I started adding a few more things to the pot. The result was a simple side dish that added just enough extra flavor to perfectly complement the fish.

Herb Butter Rice

A Divulge and Indulge original recipe.

Ingredient List:

• 2 cups dry white basmati rice
• 2 cups chicken broth
• 1 cup water
• 2 tbsp low fat margarine or butter (I used low fat margarine to try to cut some calories.)
• 2 tsp black pepper
• 2 tsp garlic salt
• 2 tsp Mrs. Dash Original blend
• 2 tsp onion powder
• 1 tsp dried rosemary

Instructions:

1.  Add all the ingredients to a large pot.

2.  Bring the mixture to a boil, then reduce heat to low and cover.

3.  Allow the rice to simmer for about 15-20 minutes (or according to the instructions on the package of rice you're using, as many will differ).

4.  Remove the lid and fluff the rice with a fork or spoon. 

A word of warning: this does make a lot of rice (enough for 2-3 meals, depending on how much you eat and how many people you're feeding). It reheats nicely, but if leftover rice isn't your thing, I'd suggest cutting the recipe in half. 

Tasty Tuesday: Lemon Herb Roasted Potatoes

There's a little Greek place here in Omaha that Eric and I love. It's a family run restaurant that features simple but delicious specialties. We always start with the dolmades (stuffed grape leaves), and I almost always order the gyro platter, which comes with a side salad and the most amazing potatoes.

This is such a simple recipe, but it's so good!

Since I first tried those potatoes several years ago, I've been looking for a recipe that might produce something similar. I knew I'd never replicate them exactly, but I was sure that I could make something comparable if I could figure out which spices they used. (All I knew for sure was lemon, oregano, salt, and pepper.) And since I rarely make side dishes that are more elaborate than steamed vegetables or a salad, I thought it would probably be a good thing to have a recipe like this available. Sometimes you want something different, you know?

A few weeks ago I was searching Pinterest for some side dish ideas, and I saw a recipe for lemon herb roasted potatoes. When I followed the link and read through the recipe, I got really excited because I thought they might taste a little like the Greek potatoes I love so much.

I'm happy to say that I was right! While they don't taste exactly the same, the flavors are very similar. And, most importantly, these potatoes are delicious.

I know I already posted this picture on Instagram, but I wanted to include it here as well. This was such an awesome meal!

Lemon Herb Roasted Potatoes

Adapted ever so slightly from a recipe on Rock Recipes.


Ingredient List:

• 8-12 medium Yukon Gold potatoes, peeled and diced into very small (about 1 inch) chunks
• 1 lemon
• 2 tbsp olive oil
• 2 tsp garlic salt
• 2 tsp black pepper
• 2 tsp oregano
• 2 tsp rosemary
• 2 tsp thyme

Instructions:

1.  Preheat the oven to 375 degrees.

2.  Bring a large pot of salted water to a boil. 

3.  Parboil the potatoes for 3-5 minutes. (If you don't know what that means, don't feel bad ... I didn't either. After consulting with Google, I found that "parboil" is just a fancy term for boiling something until it has barely softened.) I would strongly suggest sticking close to the pot while the potatoes are cooking to ensure they don't get too soft. 

4.  Drain the potatoes and place them in a medium bowl. Let them stand for 5 minutes.

5.  Squeeze the juice from the lemon into the potatoes, tossing several times so that the potatoes absorb the juice (they should begin to soften a little more as they soak up the juice).

6.  Add the garlic salt, black pepper, oregano, rosemary, and thyme. Stir to combine.

7.  Pour in the olive oil, stirring to coat the potatoes as evenly as possible. (The potatoes will be much softer at this point, which is why it's very important not to boil them too long in the first step!)

8.  Line a cookie sheet with aluminum foil and spray it with cooking spray.

9. Place the potatoes in a single layer across the lined cookie sheet and bake for 1 hour, or until they begin to get crispy on the outside. (The original recipe recommends turning them every 20 minutes, but I didn't. I would recommend checking them every 20 minutes or so to make sure they aren't sticking, though.)

These potatoes are seriously amazing: crispy on the outside and buttery soft with a burst of lemon and herb flavor on the inside. They were the perfect side for the steak Eric grilled a couple of weeks ago. I'll definitely be making these again soon!

Tasty Tuesday: Grilled Steaks with Gorgonzola Cream Sauce and Red Garlic Mashed Potatoes

Eric and I really aren't Valentine's Day people, but that doesn't mean I can't appreciate the fact that for many couples, the month of February is associated with love and romance.  (Or, if not the entire month, at least February 14th is associated with those things.)

Because of this, I'm going to be writing more posts that fall under the "Love and Relationships" category this month.  Not all of my posts will be related to this topic (I mean, yesterday's post obviously wasn't), but there will probably be a few more posts than usual on those subjects.

Today's post is no different.  While I'm sticking with my usual "Tasty Tuesday" post, I'm going to be sharing a couple of recipes that are ideal for a romantic night in.  (Assuming, of course, that you want to avoid the crowds and the inflated Valentine's Day menu prices.)

Eric and I made this meal together a couple of weeks ago, though it wasn't for a special occasion.  After eating it, though, we were both impressed with ourselves and agreed that it was almost like we were eating at a nice restaurant at a fraction of the cost.

At that moment, I decided I'd save it to post around Valentine's Day.  It's perfect because while it seems fancy, it's really easy to make.  It also comes together fairly quickly, so you won't find yourself slaving away in the kitchen for hours.

I wish the lighting had been better when I took these pictures, but you can at least get the idea.

I don't think I've ever shared two recipes in one Tasty Tuesday post before, but since both of these are so simple and they pair so well, I figured what the hell.  It seemed like a good idea, and hopefully it will help at least a few people who are struggling with ideas for a home cooked Valentine's Day dinner.  (Or, if you're like us, maybe it will just inspire you to do something a little different with the usual "steak and potatoes" dinner.)

Grilled Steaks with Gorgonzola Cream Sauce

Adapted ever so slightly from a recipe on Tasty Kitchen.


Ingredient List:

• 2-4 steaks (We only used 2, but this recipe will definitely make enough sauce to cover 4 steaks.  We used sirloin steaks, but you can use whatever type of steak you like for this recipe.)
• 1/2 cup heavy cream
• 4 oz. crumbled gorgonzola cheese
• 1/3 cup shredded Parmesan cheese
• 1/2 tsp dried parsley
• 1/8 tsp ground nutmeg

Instructions:

1.  Grill the steaks to your desired level of doneness.  I won't detail how to grill a steak in this post because it's one of those things that most people already know how to do (and everyone has their preferred method).  We simply used our little George Foreman grill and they turned out beautifully.  I will say, though, that Eric lightly rubbed our steaks with a little garlic salt and black pepper before throwing them on the grill.  Please note that gorgonzola cheese is very salty, so make sure you don't use too much salt in your rub!

2.  Add the heavy cream, gorgonzola cheese, Parmesan cheese, dried parsley, and ground nutmeg to a small saucepan.

3.  Allow the ingredients to simmer over medium heat, whisking continuously until the cheeses are mostly melted.  (It took about 5 minutes for the cheese to melt in my sauce, and, as you can see from my pictures, there were still a few lumps of gorgonzola.  I was worried about that at first, but the picture from the original recipe I used showed sauce with a few lumps as well, so it's obviously normal.)

4.  Spoon the sauce over the steaks and serve warm.

I mixed some of the sauce into my potatoes after I took these pictures, and it was a fantastic combination!

Red Garlic Mashed Potatoes

Adapted ever so slightly from a recipe on Allrecipes.


Ingredient List:

• 8-10 medium red potatoes, cubed
• 2 garlic cloves (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• Garlic salt to taste (I used quite a bit, but I didn't measure it out.  I basically just added some, tasted, added more, tasted, and so on until it was to my liking.)
• Black pepper to taste (Again, I used quite a bit, but I didn't measure it out.  I also just added/tasted until the potatoes had the flavor I wanted.)

Instructions:

1.  Place the cubed potatoes in a large pot and fill the pot with enough water to completely cover all of the potatoes.  Bring the water to a boil and allow the potatoes to cook until fork tender (about 10 minutes).

2.  Drain the potatoes, then place them in a large bowl.  You can use a hand mixer if you like, but I used my KitchenAid Stand Mixer (I used the flat beater attachment.)

3.  Add the butter, then gently beat to combine.

4.  Stir in the minced garlic and gently beat to combine.

5.  Pour in the heavy cream, gently beating to combine.  (As you can see, you'll want to mix the ingredients with each addition.)

6.  Add garlic salt and black pepper to taste.  (I beat the potatoes gently after each addition here as well to ensure everything was well blended.  Again, make sure you taste after adding the spices to determine how much you need.)

Pair these two things with a salad or vegetable (I made steamed broccoli, as you can see from the pictures) and a glass of wine, and you've got a delicious, flavorful, restaurant quality meal.  This was seriously one of the best things I've ever made at home, and, as I said earlier, it would be perfect for Valentine's Day (or any other day when you want to wow your significant other with an amazing dinner)!

Tasty Tuesday: Caramelized Brussels Sprouts with Browned Butter

As you may have seen yesterday, Eric and I made some pretty amazing food over the holidays.  And, while the holidays may be over, I believe it's never too late to share a great recipe.

When we were planning our Christmas meal, we tried to come up with a vegetable side dish that was out of the ordinary for us.  As a self-proclaimed foodie, I should probably be embarrassed by this, but I have to admit that Eric and I typically either have a salad (nothing fancy) or some Steamfresh frozen vegetables for a side dish ... So it wasn't that difficult to come up with something "special" for our holiday dinner.

That being said, I'm not sure where the idea to make Brussels sprouts initially came from.  I never really liked them that much (though, to be fair, I'd only had them steamed), and Eric had only eaten them once in his life.  But, for some reason, it just seemed like the perfect complement to the duck breasts we were already planning to make.

I spent some time searching online for the perfect Brussels sprouts recipe (as well as some general information on working with fresh Brussels sprouts), and I came across these caramelized Brussels sprouts with browned butter.

This recipe is unbelievably easy and unbelievably delicious.  I'm serious ... Even if you think you don't like Brussels sprouts, you should try this.  (And I say this as someone who usually hates them!)

I know I shared a few pictures of our Christmas dinner already, but here is a closeup of these delicious Brussels sprouts.

Caramelized Brussels Sprouts with Browned Butter 

Adapted ever so slightly from a recipe on A Sweet Life.


Ingredient List:

• 1 lb fresh Brussels sprouts
• 3 tbsp vegetable oil
• 2 tsp sea salt, divided
• 2 tsp black pepper, divided
• 4 tbsp salted butter (We only had unsalted butter, so Eric salted the butter with approximately 1 1/2 tsp of sea salt as it was browning in the pan.)

Instructions:

1.  Fill a medium bowl with water and place the Brussels sprouts inside.  Allow them to soak for about 10 minutes.

2.  After the 10 minute soak, drain the Brussels sprouts and place them on a cutting board.  Remove any discolored or loose leaves.  Cut off the tough end of the stem, and then slice each sprout in half.

3.  Heat oil in a large skillet over medium high heat.

4.  Lay the Brussels sprouts in the skillet in a single layer, cut side down.  Allow them to cook until browned (about 2-3 minutes).  (You'll want to stay close to the skillet while these cook because this goes pretty fast once you get started!)

5.  After the Brussels sprouts brown on the cut side, quickly flip them over (Eric used tongs to do this, but a spatula would also work well), cover the skillet, and allow the sprouts to cook on the other side for another 2-3 minutes.  (Again, it's important to keep an eye on them so they don't burn!)

6.  Remove the Brussels sprouts from the skillet, and place them in a medium bowl.  Sprinkle them with 1 tsp sea salt and 1 tsp black pepper, and toss gently to combine.

7.  Add the butter to the hot pan, reduce the heat to medium, and let cook for about 3-4 minutes, or until browned and fragrant (if you're working with unsalted butter, remember to add some salt during this cook time).

8.  Drizzle the butter over the Brussels sprouts and add the remaining 1 tsp sea salt and 1 tsp black pepper.  Toss gently once more to combine.

Eric made this portion of our Christmas dinner, so these instructions came straight from him.  I think he did an amazing job with them, and I can guarantee we'll be adding this recipe to our regular rotation.  I'm so glad we finally have at least one side dish that's not just a salad or frozen vegetables!