If you know me, then you know potatoes are one of my main food groups. When we were tasked with making Thanksgiving dinner for all of our loved ones, I knew I had to deliver when it came to the side dishes. These potatoes are your perfect light and fluffy, flavorful, classic mashed potatoes. Whether you’re panicking about bringing a side dish to your Friendsgiving or you’re making dinner and craving comfort food, these are a wonderful addition to the table.
Sundays when we throw some logs in the fireplace, turn music on, and spend hours carefully crafting our dinner together are my favorite. The house is warm and smells like savory herbs and wine as they meld together on the stove and the backyard is filled with the aroma of BBQ. This past weekend we picked up some beautiful short ribs and rustic root vegetables for dinner. The short ribs are hearty and work perfectly if you’re in the mood for a savory meal. The root vegetables pair nicely with the meat and provide a nice earthy quality to the dish. We look forward to transforming this into a stew in the future.
Pork belly burnt ends are delicious. We love making these on the Treager Renegade Elite on a lazy Sunday to enjoy before our main course. Burnt ends are typically made from brisket, but we really enjoy this new trend using pork belly instead of Brisket for our burnt ends. They are very succulent, rich, and have great flavor by the end of the cook. These are a great appetizer or snack, but work well in main courses as well. We enjoy pork belly burnt ends over a bed of cilantro rice with a poblano corn salad, guacamole, fresh pico de gallo, and some veggies. Make sure to enjoy with a spicy margarita!
Come home to the smell of fresh bread and enjoy this rosemary olive oil load with our Garlic, Thyme, Parmesan Potato Stacks. This bread is so hard to stop eating so make sure you’ve got a full table to dinner so you don’t finish it while you’re still cooking!
These potato stacks are a great side dish for roasted chicken or with mild white fish like sea bass. They are very similar to scalloped potatoes and only require a few ingredients. We highly recommend serving these alongside our rosemary olive oil garlic bread.
It’s raining here. It’s been several months and the oils rise from the pavement, creating iridescent swirls of color on top of water puddles. I sat in the living room with the windows open, listening to the audible pitter pat, pitter pat of large drops on the deck. I’m craving chinese food.