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easy side dish

Party Potatoes

These potatoes are a real party pleaser. Every time we take these to a get together we come home with an empty casserole dish and people always want the recipe.
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Party Potatoes
Gather it up-

5 pounds potatoes, peeled and cubed
1 stick butter
1 onion, diced
1 cup mayonnaise
1 cup sour cream
1 head garlic, roasted
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Colby and Monterey Cheese, divided
1 pound of bacon, cooked, drained and crumbled (optional, but recommended)

Rise up, gather around, rock these potatoes to the ground- First of all throw your hands in the air and sway like you just don’t care. These are party potatoes so go on and boogie on down. Sway your way over to the oven and preheat to 350 degrees. Grease a large casserole dish, and set it aside. Place potatoes in a large pot of salted water and bring to a boil. Boil potatoes until you stick a fork in it and they are tender as a broken heart, about 10-15 minutes. Drain and transfer to a large mixing bowl. Mash these babies until they are smooth. Melt butter in a large skillet, add onions, sauté until translucent and then add to potatoes. Stir in the holy-grail of goodness, the mayonnaise, sour cream, roasted garlic, salt, pepper and 2 cups of cheese. Beat until light and fluffy. Transfer to the prepared casserole dish, and top with bacon and remaining cheese. Bake the casserole for 30 minutes in the preheated oven, or until heated through.

Garlic is a powerful influence in a lot of the sister’s recipes. We use it to add that strong flavor to season our dishes, we also use it to ward off those evil spirits like skinny people, and to help with the prevention of colds. It’s the Mac-Daddy of seasonings!
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Roasted Garlic
What you need-

1-2 heads garlic, top ¾ inch cut off to expose cloves
2 ½ tablespoons olive oil
Salt

What to do- Preheat oven to 400F. Place garlic on piece of foil; drizzle with olive oil and sprinkle with salt. Wrap garlic in foil and bake until garlic is very soft, about 35 minutes. Cool completely and squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.

Grilled Cajun Brussels Sprouts

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Amy-
Growing up mom made Brussels a lot and Suz and I hated them. We especially hated the smell of them. We called them poop balls because of the smell. I guess our taste buds have changed and we love them now. The Cajun sauce and the grilled flavor make these sprouts extra yummy.

Grilled Cajun Brussels Sprouts

What you need-
16 oz Brussels sprouts, ends removed and cleaned
3 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 teaspoons hot sauce, or to taste
1 teaspoon rice vinegar
Cajun seasoning, to taste

Do this-
In a sauce pan heat butter and add olive oil, garlic, hot sauce and vinegar. Simmer for a few minutes and then season with the Cajun seasoning.
Throw Brussels into a large, microwave safe mixing bowl, add you 2 tablespoons of water and heat in the microwave on high for about 4 minutes. Drain water off of Brussels. Toss sprouts in 1/2 of the sauce and then put in aluminum foil pack and seal. Grill for about 10 minutes or until desired tenderness. Toss in remaining sauce.

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