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These Spicy Potato Soft Tacos are a healthier take on a Taco Bell favorite. Warm tortillas wrap around crispy, oven roasted potatoes that are topped with a chipotle southwest sauce, shredded iceberg and cheddar cheese. A deliciously spicy vegetarian taco!

Yes it’s true, I don’t cook every night. What food blogger does?? Usually by the end of the week, I’m so completely burned out with cooking that we either go out to eat or pick up something. For the record, I’m not the least bit ashamed to admit it.

However ever since I had one of Taco Bell’s spicy potato soft tacos I crave them a little more often than I should. First of all, it was kind of becoming an addiction and secondly, because they are so dang good. The potatoes are like crispy pillows and are coated in the most delicious sauce ever.

You know where this is headed. 

Who can possibly resist crispy potato pillows tucked in a warm flour tortilla and topped with a spicy chipotle sauce, finely shredded iceberg and cheddar cheese? Not me. Since I’m still sticking to my healthy diet plan, the fast food version was not the best option. This obviously lead me to make my own at home, because we all need potato tacos in our life.

TO MAKE THE CHIPOTLE SOUTHWEST SAUCE YOU WILL NEED:
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup mayonnaise – use your favorite
  • 1 to 2 chipotle peppers in adobo, plus a few splashes of adobo sauce
  • 1/2 teaspoon southwest seasoning
  • with a 1/2 teaspoon adobo seasoning
  • juice of 1/2 a lime
  • a pinch or two of kosher salt to taste
TO MAKE THE SPICY POTATO SOFT TACOS YOU WILL NEED:
  • olive oil spray
  • 3 pounds russet potatoes, diced 1/2-inch cubes
  • light olive oil
  • 2 tablespoons adobo seasoning*
  • plus 2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • shredded iceberg lettuce
  • finely shredded sharp cheddar cheese
  • 6-inch soft flour tortillas, about 16

Start by making the chipotle sauce first so the flavors a chance to blend.

First, into the bowl of your mini food processor or blender, add the greek yogurt, mayo, chipotle pepper(s) with about a teaspoon of the adobo sauce. Secondly, add 1/2 teaspoon both southwest and adobo seasonings and the juice of 1/2 a lime. Thirdly, blend on high until smooth, then season with kosher salt to taste. Fourthly (😂), cover tightly and refrigerate until ready to serve.

You can control the heat of this sauce by how many chipotle peppers and adobo sauce you add. However, I want to point out that the adobo seasoning is different from the canned adobo sauce and is not spicy at all.

To make the potatoes, first preheat your oven to 400° and then lightly spray 2 rimmed, metal baking sheets with olive oil.

Next divide the diced potatoes among each pan. Then drizzle with a teaspoon of olive oil and season each pan with 1 tablespoon of adobo seasoning, 1 teaspoon paprika, and 1/4 teaspoon of kosher salt.

Toss both pans of potatoes with the oil and seasoning. Spread the potatoes out evenly in a single layer.

Then slide both pans into your oven – one on the lowest rack of your oven and one on the middle rack – for 20 to 25 minutes. Most importantly, to ensure even  crisping, rotate the pans halfway through and swap their positions in the oven. ie. the pan on the middle rack moves to the bottom and vice versa.

PRO TIP: Do not try to flip or turn the potatoes! 

Once they are done roasting and have cooled for a couple of minutes, the potatoes will release themselves from the bottom of the pan. With that said, if you try turning them too soon, they will tear.

Warm your flour tortillas by heating them in the microwave. Alternatively, you can use a skillet or wrap small stacks in foil and heat in a 350° oven for a few minutes.

Finally, fill each one with crispy potatoes, a few dollops of the chipotle sauce and top with shredded iceberg lettuce and finely grated cheddar cheese. 

So simple and deliciously fiery too. 

I’m so happy that I can enjoy my favorite vegetarian tacos without the guilt, because these are just SO good, if not better than the fast food version. Besides that, it’s ridiculous how easy these are to make and perfect for any night of the week.

Lastly, you can serve your tacos with side of pico or your favorite salsa and a few Coronas. You can’t get those at Taco Bell. 😉

Enjoy! And if you give this Spicy Potato Soft Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 16 tacos / serves 8 Spicy Potato Soft Tacos

These Spicy Potato Soft Tacos are a healthier take on a Taco Bell favorite. Warm tortillas wrap around crispy, oven roasted potatoes that are topped with a chipotle southwest sauce, shredded iceberg and cheddar cheese. A deliciously spicy vegetarian taco!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients FOR THE CHIPOTLE SOUTHWEST SAUCE:
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 to 2 chipotle peppers in adobo, plus a few splashes of adobo sauce
  • 1/2 teaspoon southwest seasoning
  • 1/2 teaspoon adobo seasoning
  • juice of 1/2 a lime
  • a pinch or two of kosher salt to taste
FOR THE SPICY POTATO TACOS:
  • olive oil spray
  • 3 pounds russet potatoes, dices 1/2-inch cubes
  • 2 teaspoons light olive oil
  • 2 tablespoons adobo seasoning*
  • 2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • shredded iceberg lettuce
  • finely shredded sharp cheddar cheese
  • 6-inch soft flour tortillas
Instructions FOR THE CHIPOTLE SOUTHWEST SAUCE:
  1. In a mini food processor add the greek yogurt, mayo, chipotle pepper(s) with about a teaspoon of the adobo sauce, southwest and adobo seasoning and lime juice. Blend until smooth and season with kosher salt to taste. Refrigerate until ready to serve.
FOR THE TACOS:
  1. Preheat your oven to 400° and lightly spray 2 metal baking sheets with olive oil spray.
  2. Divide the cubed potatoes among the pans and drizzle each with 1 teaspoon olive oil.
  3. Season each pan of potatoes with 1 tablespoon of adobo seasoning, 1 teaspoon paprika and season each pan with the kosher salt.
  4. Roast in the oven for 25 minutes, do not stir, but rotate the pans halfway through.
  5. Fill warm taco shells with potatoes, top the potatoes with the chipolte southwest sauce, lettuce and cheese.
Notes

For the adobo seasoning, you can make your own or buy it at the store. If you have my cookbook, you can find my homemade recipe on page 38.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information: Yield: 8 Serving Size: 1 tacos
Amount Per Serving: Calories: 280 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 5mg Sodium: 1578mg Carbohydrates: 48g Fiber: 5g Sugar: 8g Protein: 7g
Nutrition information isn’t always accurate.
© Laurie McNamara
Cuisine: Mexican-American / Category: Mains & Entrees
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Cool down this summer with a cold and refreshing Peach Frosé! This peach and rosé wine slushy is super simple and great for entertaining a small crowd. Serves around 6 to 7 in minutes!

It has been hot. As summer is known to be. But for us Michiganders, it went from 0 too 100 in a matter of weeks and I’m not complaining one bit. Last summer we would suffer through tournaments or double headers in this kind of heat. This year, Pat and I are enjoying it on our back deck.

Now imagine sitting on your deck or patio or couch with your best girlfriends, guy friends … anyone who you know that would enjoy a slightly frozen peach and rosé wine slushy. It’s a chill drink. Super easy and is served straight out of the pitcher. 

This is my idea of the perfect summer adult beverage.

hashtag summer vibes.

To Make these Peach Frosé bevys you will need:
  • ice
  • 16 ounces frozen peaches
  • 1 bottle rosé wine

Start by adding a couple handfuls of ice to your blender.

Then add in the pound of frozen peaches. Frozen peaches add a velvety texture and a subtle peachy flavor to the frosé without being overly peachy.

Pour in the bottle (or 3 cups) rosé wine.

Secure the lid and puree until smooth.

That color tho!

Lastly, pour into cute little cups and garnish with a frozen peach slice.

For more adult beverages click here!

Boozy.

Peachy.

Wine.

Delicious.

Enjoy! And if you give this Peach Rosé recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6-8 servings Peach Frosé

Cool down this summer with a glass of Peach Frosé! This peach and rosé wine slushy is super simple and great for entertaining a small crowd. Serves around 6 to 8 in minutes!

Prep Time 5 minutes
Total Time 5 minutes
Ingredients
  • ice
  • 1 chilled bottle rosé wine
  • 1 (16 ounce) bag frozen peach slices
  • extra frozen peach slices, for garnishing
Instructions
  1. Throw a couple handfuls of ice into your blender along with the peaches and rosé.
  2. Secure the lid and pure until smooth.
  3. Pour the peach frosé into small glasses and garnish with a frozen peach slice.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information: Yield: 6 Serving Size: 1 (8 ounce)
Amount Per Serving: Calories: 126 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 10g Fiber: 1g Sugar: 9g Protein: 1g
Nutrition information isn’t always accurate.
© Laurie McNamara
Cuisine: American / Category: Drinks & Adult Beverages

The post Peach Frosé appeared first on Simply Scratch.

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In this Chicken Caesar Pasta Salad; bowtie pasta, grilled chicken and chopped romaine is tossed with a light greek yogurt Caesar Dressing. Then the whole salad is topped with sliced avocado, crispy seasoned roasted chickpeas and parmesan cheese.

We might be the biggest fans of Caesar salads there is. Whether wrapped up with spinach and parmesan crips, piled it high on pizza and don’t get me started on the different kinds of dressings!! Today, however it’s tossed with pasta and seasoned roasted chickpeas for a delicious pasta salad recipe.

Essentially pasta salad and caesar salad collide for one epic bowl of greatness!

Since making greek yogurt Caesar Dressing, I’ve found another way we can use it.

Two words: pasta. salad.

I love it in this recipe because you can control the thickness of the dressing, which makes it easy to leave it on the thicker side, toss it with a plethora of goodies to create a dreamy pasta salad. Like this one of course!

To Make This Chicken Caesar Pasta Salad You Will Need:
  • 8 ounces bowtie pasta
  • 1 (15 ounce) can chickpeas [or garbanzo beans]
  • olive oil spray
  • garlic herb seasoning
  • a medium head romaine
  • 1 chicken breast, halved and grilled (totally forgot to put it in this shot)
  • greek yogurt caesar dressing
  • 1/2 cup freshly grated parmesan cheese
  • 2 small avocados, sliced
  • kosher salt and freshly ground black pepper

Start by bringing a large pot of water to boil. Then add a tablespoon of sea salt and stir in the pasta. Following the package directions, cook until al dente. Next, drain the pasta into a colander and rinse it under cold water. As a result, this will stop the cooking process while cooling down the pasta.

Meanwhile, preheat your oven to 400°. Rinse and drain the chickpeas before patting dry. Next place them onto a small rimmed baking sheet. Then spray with olive oil and season with a few pinches of kosher salt. Roast on the middle rack of your oven, roast for 40 minutes or until crispy.

Once roasted, lightly spray again with olive oil and season with 1 tablespoon of the garlic herb seasoning, tossing well until coated. This will help the seasoning stick to the roasted chickpeas.

Next, in a large mixing bowl, add the drained [cooled] pasta, chopped romaine, 1/4 cup of the parmesan cheese and the sliced grilled chicken.

With that said, the chicken I’m using was leftover from dinner a few nights before. However, you could simply season 2 chicken breast halves along with a little olive oil, then grill. Any leftover chicken would totally work!

No need to reheat it, just slice and add to the bowl.

Next add some of the greek yogurt Caesar Dressing, roughly about 1/2 cup give or take will work. Because I tend to like a slightly underdressed salad, I will add a little bit at a time until I’m satisfied.

Season with kosher salt and freshly ground black pepper before tossing everything together.

Next transfer the pasta salad to a serving bowl and nestle a few sliced avocado halves along the sides of the bowl. Lastly, top with the crispy seasoned chickpeas along with any seasoning that didn’t stick to the chickpeas and don’t forget to sprinkle any remaining parmesan cheese.

Finally it’s time to dig in!

The texture combo of the pasta, lettuce, avocado and roasted chickpeas is so phenomenal! While the dressing is 👌🏻!

Serve this caesar pasta salad for a light lunch, dinner or pack it up and take it to the beach. Furthermore, the leftovers are still good the next day! However the chickpeas do lose a little of their crunch, but it won’t matter because it’s still delicious!

Enjoy! And if you give this Chicken Caesar Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 to 8 Chicken Caesar Pasta Salad

In this Chicken Caesar Pasta Salad; bowtie pasta, grilled chicken and chopped romaine is tossed with a light greek yogurt Caesar Dressing. Then the whole salad is topped with sliced avocado, crispy seasoned roasted chickpeas and parmesan cheese.

Prep Time 40 minutes
Total Time 40 minutes
Ingredients
Instructions
    1. Start by bringing a large pot of water to boil. Then add a tablespoon of sea salt and stir in the pasta. Following the package directions, cook until al dente. Next, drain the pasta into a colander and rinse it under cold water.
    2. Meanwhile, preheat you oven to 400°. Rinse and drain the chickpeas before patting dry.
    3. Place them onto a small rimmed baking sheet. Then spray with olive oil and season with a few pinches of kosher salt. Roast on the middle rack for 40 minutes or until crispy.
    4. Once roasted, lightly spray again with olive oil and season with 1 tablespoon of the garlic herb seasoning, tossing well until coated. This will help the seasoning stick to the roasted chickpeas.
    5. Next, in a large mixing bowl, add the drained [cooled] pasta, chopped romaine, 1/4 cup of the parmesan cheese and the sliced grilled chicken.
    6. Add a desired amount of the greek yogurt Caesar Dressing, roughly about 1/2 cup (give or take) will work.
    7. Season with kosher salt and freshly ground black pepper, to taste before tossing to combine.
    8. Transfer the pasta salad to a serving bowl and nestle a few sliced avocado halves along the sides of the bowl.
    9. Top with the crispy seasoned chickpeas along with any seasoning that didn’t stick to the chickpeas and don’t forget to sprinkle the remaining parmesan cheese.

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Whether it’s for brunch of dessert, this Rhubarb Almond Cake is moist and the perfect balance of sweet and tart. In this recipe, fresh rhubarb and almonds are folded into a simple buttermilk batter before being baked into a moist and delicious cake. 

The other weekend I harvested my rhubarb plant. This thing was huge and I ended up with 5 pounds of fresh, Michigan homegrown rhubarb. I prepped the rest and froze it because I want to have it throughout the year. However, I kept a little bit of it out to bake in this cake.

I woke up the following Monday morning, with the itch to bake. It was overcast with the clouds threatening to rain at any moment. Aka the perfect day to bake. So I pulled out all of that rhubarb and pulled this cake together in minutes. The rhubarb adds such a delicious tart and fruity flavor that works so well with the nuttiness of the almonds.

A buttermilk cake so moist that it melts in your mouth. Powdered sugar being the perfect final touch.

To make this rhubarb almond cake you will need:
  • 1-1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup low-fat buttermilk
  • 1-1/2 cup diced rhubarb
  • 1/4 cup sliced almonds

For the almond topping you will need 1/4 cup almonds, 3 tablespoons sugar and 1-1/2 tablespoons (melted) salted butter.

I pick smaller, narrower stalks of rhubarbs for this as I like more bite-size pieces for this recipe.

Next, in a medium mixing bowl, combine the flour, salt, baking soda, baking powder and nutmeg. Then set aside. 

In a larger mixing bowl, add the sugar, applesauce, egg, vanilla and almond extract. Using a hand mixer, blend until the ingredients are combined.

Alternate adding 1/3 of the flour mixture and 1/3 of the buttermilk, mixing after each addition.

Lastly, add in the rhubarb and almonds. Grab a rubber spatula and fold them into the buttermilk cake batter.

Then pour and spread the cake batter into a well greased 9-inch cake pan. Set aside and preheat your oven to 350°.

Next, in a small bowl combine the remaining 1/4 cup almonds, the sugar and melted butter.

Then spoon the sugary almonds over top of the cake. When the cake bakes these will add some sweetness and crunchy texture.

Next slip the cake onto the middle rack of your preheated oven and bake for 30 minutes or until a tester comes out clean.

GORGEOUS! Those sugar almonds really make this cake extra special.

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Garlic Herb Seasoning is a simple blend of herbs and spices that works great with chicken, fish and vegetables. This recipe yields about 1/3 cup.

Before long I’m going to have to turn all these seasoning and spice blends into a business! So many of them fill my cupboard, it’s kind of amazing.

This garlic herb blend is inspired by a brand name blend. It was sent to me back in the day when I would do freelance work for them and once I ran out, I had a hard time finding it in stores (online only I suppose) and so I turned to my overflowing spice drawer and pulled this together. 

To Make This Garlic Herb Seasoning You Will Need:
  • 2 tablespoons lemon pepper
  • 1-1/2 tablespoons dried parsley 
  • 1 tablespoon dried chives
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons dried garlic, crushed into smaller pieces
  • 2 teaspoons onion flakes, crushed into smaller pieces

It’s as easy as measuring it out into a clean, dry jar that has a tight fitting lid.

That’s it!

I really love the contrast of colors in this seasoning blend. The bright yellows with flecks of green in this garlic herb seasoning look great sprinkled over grilled vegetables or chicken and fish.

For more homemade spice and seasoning blends, CLICK HERE!

Enjoy! And if you give this Garlic Herb Seasoning a try, let me know! Snap a photo and tag me on twitter or instagram!

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Garlic Herb Seasoning

This Garlic Herb Seasoning is a simple blend of herbs and spices that works great with chicken, fish and vegetables. This recipe yields about 1/3 cup.

Prep Time 5 minutes
Total Time 5 minutes
Ingredients
  • 2 tablespoons lemon pepper
  • 1-1/2 tablespoons dried parsley
  • 1 tablespoons dried chives
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoon minced dried garlic, crushed into smaller pieces*
  • 2 teaspoons minced dried onion, crushed into smaller pieces*
Instructions
    1. Measure and add all of the herbs and spices into a jar or container with a tight fitting lid.
    2. Store in a dark, dry place for up to 6 months or longer.
Notes

*I place the garlic and onion into a small baggie and use a mallet and gently pound until crushed. Or use mortar and pestle.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information: Yield: 10 Serving Size: 1-1/2 teaspoons
Amount Per Serving: Calories: 10 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 540mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 0g
Nutrition information isn’t always ac
© Laurie McNamara
Cuisine: American / Category: homemade ingredient

The post Garlic Herb Seasoning appeared first on Simply Scratch.

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Wow your guests this summer grilling season with this Dill Pickle Potato Salad! Cooked baby white potatoes are tossed with dill pickles and green onions in a light and simple dressing. Topped with hard boiled eggs, fresh dill and extra black pepper.

Love dill pickles and potato salad? Look no further because this dill pickle potato salad is indeed your jam. 

We are in full summer mode. Lot’s of grad parties to go to, and we’re even hosting a party or two this summer on top of Haileigh’s grad party. It’s crazy busy around here, but we are plugging along and one of the salads that has me most excited to barbecue, is this dill pickle potato salad.

It has all my favorite things: potatoes, dill pickles and hard-boiled eggs. What more can a girl ask for?

WHAT YOU NEED TO MAKE THIS DILL PICKLE POTATO SALAD:
  • 3 pounds baby white potatoes
  • 1/2 cup plain nonfat greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons low-fat buttermilk
  • 2 tablespoons pickle juice
  • 1 bunch (6 to 8) green onions
  • 1 cup sliced petite or snacker size dill pickles
  • kosher salt and freshly ground black pepper
  • 6 hard-boiled eggs
  • 2 tablespoons chopped fresh dill

Start by placing whole baby potatoes into a large pot, cover with water by 2-inches, cover and bring to a boil. Cook until potatoes are tender, about 10 to 15 minutes depending on size.

Meanwhile, combine the yogurt, mayonnaise, buttermilk and dill pickle juice. Whisk to combine, cover and refrigerate until ready to use.

Once the potatoes have cooked, drain into a colander and rinse with cold water. Then cut each potato in half, quartering any larger ones.

Next, in a large mixing bowl, add the potatoes, green onions and pickles.

Add the dressing and use a rubber spatula to toss and combine. Test and season with kosher salt and freshly ground black pepper to taste. 

Cover tightly with plastic wrap and chill until ready to serve.

Before serving, transfer the dill pickle potato salad to a serving dish. Top with quartered hardboiled eggs, more black pepper and the chopped fresh dill.

The flavors of this dill pickle potato salad are incredible and it couldn’t be any easier! This recipe makes around 1o cups but can also be doubled for grad parties, large holiday barbecues especially if you’re needing to serve a crowd. 

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 10 Dill Pickle Potato Salad

Wow your guests this summer grilling season with this Dill Pickle Potato Salad! Cooked baby white potatoes are tossed with dill pickles and green onions in a light and simple dressing. Topped with hard boiled eggs, fresh dill and extra black pepper.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
  • 3 pounds baby white potatoes, washed
  • 1/2 cup plain nonfat greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons buttermilk
  • 2 tablespoons dill pickle juice
  • 1 bunch green onions, sliced
  • 1 cup sliced petite (or snacker size) dill pickles
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 6 hard boiled eggs, quartered
  • chopped fresh dill, for garnish
Instructions
  1. Place potatoes into a large pot and cover with water by 2 inches. Bring to a boil and cook until tender about 15 to 20 minutes dependign on size.
  2. Meanwhile, in a medium bowl, combine the yogurt, mayo, buttermilk and pickle juice. Whisk until combined and then cover and refrigaretate until ready to use.
  3. Once the potaotes are cooked, drain and rinse with cold water. Then cut in half or quarter if large.
  4. In a large mixing bowl, add the potatoes, green onions and pickles. Add in the dressing and toss to coat. Taste test and season with salt and pepper to personal taste. Cover and chill until ready to serve.
  5. Transfer the potato salad to a serving bowl, top with quartered hard boiled eggs and season with more black pepper and chopped dill.
Nutrition Information: Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 261 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 117mg Sodium: 397mg Carbohydrates: 31g Fiber: 3g Sugar: 3g Protein: 9g
Nutrition information isn’t always accurate.
© Laurie McNamara
Cuisine: American / Category: Side Dishes

The post Dill Pickle Potato Salad appeared first on Simply Scratch.

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These homemade, one-pot Spicy Jalapeño Baked Beans will be the hit of your party! Diced jalapeños and cayenne add a delicious kick to this sweet and smoky vegetarian baked beans recipe. Serves 6 in about an hour and can easily be doubled or tripled to serve larger crowds.

A barbecue isn’t a barbecue without baked beans. In fact I won’t serve hotdogs, brats or ham without them. They are a beloved quintessential summer side dish (unless you’re like Haileigh, then chips would be the equivalent) and this easy recipe is my latest and greatest, and also made with a lot less sugar than traditional recipes.

In the past, you may remember my mom’s (semi from scratch) baked beans or my 5-ingredient barbecue bacon beans. Today, however I’m sharing a super simple and spicy, vegetarian baked bean recipe. The recipe itself is a small batch but can easily be doubled or tripled for larger crowds OR the perfect size for a family of 4-6.

These jalapeño baked beans are sweet and smoky with a little heat from diced jalapeños. Leave the ribs and seeds in for lots of heat or discard for a milder flavor.

For these spicy jalapeño baked beans you will need:
  • 3/4 teaspoon light olive oil
  • 1/2 a medium yellow onion, diced
  • 1 large jalapeñ0
  • 3 cloves garlic
  • 1/2 cup ketchup
  • 3 tablespoons unsulphured molasses
  • 1/2 teaspoon liquid smoke
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dry mustard
  • 1/4 to 1/2 teaspoon cayenne, optional
  • 2/3 cup water, plus more as needed
  • 2 (15 ounce) cans great northern beans

Start by adding the olive oil, onion, jalapeño, garlic with a pinch of kosher salt to a 2 to 3.5 quart dutch oven and heating over medium-low heat. Stir and sauté for about 8 minutes or until tender.

Then add the ketchup, molasses, liquid smoke, dark brown sugar, chili powder, kosher salt, dry mustard, cayenne and then pour in the water.

Stirring to combine.

Lastly, add in the drained and rinsed beans, stir and slide the whole pan, uncovered, into your preheated 350° oven for 45 minutes. Stir half way through baking.

Ta-da! If the beans are too think for your liking, try adding a 1/3 to 1/2 cup of water to thin them back out without affecting the flavor.

Serve immediately!

Sweet, smoky and spicy! The perfect side dish to brats, hotdogs or your favorite grilled food. 

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print
Yield: 6 (1/2 cup per serving) Spicy Jalapeño Baked Beans
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Summer is all about this Grilled Whiskey Glazed Cedar Plank Salmon! Fresh Atlantic salmon is grilled on a whiskey-soaked plank of cedar and then slathered with a deliciously sticky homemade whiskey glaze. It’s whiskey x2 and we’re so here for it! Serves 4.

Meet the most delicious glazed salmon your lips will ever touch. Okay, so that was a bit dramatic but I promise you this is so incredible and worth the few steps it takes. A whole salmon filet is cooked on a wood plank that has been soaked in whiskey and water. Then the cedar plank salmon is brushed in a homemade boozy whiskey glaze. Because why not?

This recipe was inspired by something I always order from a local restaurant. The Jack Salmon from Highland House is my go-to. However the fish and chips, Greek salad and breadsticks are a few other reasons why we keep coming back. Years ago the salmon was on a cedar plank but I think they’ve since done away with it. So I’m bringing it back. 

And the combo of cedar wood and whiskey glazed salmon is fantastic.

(more…)

The post Grilled Whiskey Glazed Cedar Plank Salmon appeared first on Simply Scratch.

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This creamy Greek Yogurt Ranch Dressing is made lighter and healthier! Greek yogurt with a touch of mayonnaise plus my homemade caesar dressing mix are blended together for a super quick and flavorful salad dressing. Yields 1 cup in minutes.

You guys! I made the easiest, LIGHTEST and super creamiest greek yogurt caesar dressing. It was the lick-the-salad-plate kind of good. Which as well all know, is the purest sign that something is delicious. 

Since starting my healthy diet plan last fall, I’ve switched over to mostly yogurt based dressings because, typically yogurt based dressings are lower in fat and calories. After trying a few store bought versions that were just okay, I decided I need to make my own. In January, I shared my greek yogurt ranch and I’ve been working on making a caesar version ever since. 

In the summer we eat grilled chicken Caesar salads quite a bit. So it was imperative I have a quick and easy, go-to recipe. My tip? Is always keep a container of this caesar dressing seasoning in my fridge. One batch of that makes enough for 4 (1 cup) dressings! It’s truly a time savor.

Making this creamy and dreamy dressing is as simple as whisking yogurt, mayo, lemon juice and the seasoning mix. All you need is 5 minutes. If that.

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The post Greek Yogurt Caesar Dressing appeared first on Simply Scratch.

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Make Caesar dressing in minutes with this easy Caesar Salad Dressing Mix! However it’s not just for salad dressing, this mix can also be used as a seasoning for chicken, seafood or vegetables! One batch of this mix will make 4 separate dressing recipes.  

We finally had some good weather, which means Pat and I did some major yard work. Haileigh’s graduation party is quickly approaching and we have a long to-do list and the Michigan weather has not been cooperating. We weeded our tomato and pepper garden, my herb garden and ripped out grass and weeds from an overgrown flowerbed. I am now sporting some great tan lines. My back? fried. My front? nada. I look ridiculous. However my flowerbeds never looked better.

For dinner we made Caesar salads and I thankfully had some of this Caesar salad dressing mix in my fridge and I whipped up a delicious dressing in seconds. I’m not kidding. It’s better than store bought and just as easy! However this mix isn’t just for salad dressing making. NOPE. I sprinkle it on grilled fish, vegetables and chicken. It’s so good! 

With that said, stay tuned because I’ll be sharing the salad dressing recipe soon.

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The post Caesar Salad Dressing Mix appeared first on Simply Scratch.

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