Chickpea Pasta Jalapeño Mac & Cheese

Chickpea Pasta Jalapeño Mac & Cheese

This chickpea elbow pasta is so good in this upgraded macaroni and cheese dish. We really enjoyed it with the grilled pork chops the hubs made the other day. And, guest what? The leftovers were awesome all by their lonesome, the next day!

Chickpea Pasta Jalepeno Mac & Cheese

Yield: 6 Servings

Chickpea Pasta Jalepeno Mac & Cheese

Ingredients

  • 1 box chickpea elbow macaroni (I used Eat Banza)
  • 4 TBS butter
  • 2 TBS flour
  • 1/2 cup pasta liquid
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup hatch chile sauce or your favorite hot sauce
  • 3 cups cups grated white cheese (I used parmesan asiago, fontina and mozzarella)
  • 1/2 cup bread crumbs

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of pasta liquid before draining.
  2. Heat butter and add flour. Mix until smooth and the flour is lightly browned.
  3. Whisk in pasta liquid, milk & sour cream.
  4. Add in hot sauce.
  5. Add in 1 1/2 cups of the cheese. Mix well.
  6. Return the cooked pasta to the pan & fold together well.
  7. Top with remaining cheese and bread crumbs.
http://michellesipsandsavors.com/chickpea-pasta-jalapeno-mac-cheese/

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Want a cool & healthy summer side salad? Well, I’ve gotcha covered! This salad is easy to assemble and you likely have the ingredients in your fridge. Stay cool, my friends!

Mediterranean Couscous Salad

Yield: 8 Servings

Mediterranean Couscous Salad

Ingredients

  • 1 cup couscous, prepared according to package directions
  • 1 cup sliced, then halved, English cucumber (I only remove strips of the peel – looks prettier that way)
  • 1/2 cup chopped red onion
  • 1/2 cup sliced red bell pepper
  • 1/2 cup halved cherry tomatoes
  • 2 TBS each of chopped fresh basil & mint
  • 1/2 cup rough chopped mixed olives (kalamata, green, etc.)
  • Juice of 1/2 lime
  • Sea salt & cracked pepper, to taste
  • 1/4 cup vinaigrette dressing of your choice or just add olive oil

Instructions

  1. Mix all the ingredients in a large bowl.
  2. I don’t add too much additional salt because the olives are salty.
  3. I used a champagne vinaigrette that I had in the fridge. Any light vinaigrette will do. You could also just use olive oil.
http://michellesipsandsavors.com/mediterranean-couscous-salad/

Parsley Salsa Verde (Crack Sauce)

Parsley Salsa Verde (Crack Sauce)

Just in time for your Father’s Day Prep, I present Crack Sauce. At least, that’s what my family calls this parsley based salsa verde. Hubs made this incredibly flavorful NY strip by grilling it to an internal temp of 148 degrees. He seasoned this puppy with olive oil & his favorite rub. We ate it sliced and drizzled it with Crack Sauce. This stuff is so awesome on beef, chicken, empanadas, you name it! It’s packed full of parsley, lemon, garlic & capers. Anytime I serve it, I get a ton of requests for the recipe. Enjoy!

Parsley Salsa Verde (Crack Sauce)

Yield: 1 1/4 Cup

Parsley Salsa Verde (Crack Sauce)

Ingredients

  • 1 bunch Italian flat leaf parsley, rinsed
  • 6 cloves of garlic, peeled and rough chopped
  • 4 TBS capers
  • 1 tsp lemon zest
  • Juice of 2 lemons
  • 1 tsp pepper
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Instructions

  1. Cut the parsley leaves off the stems by running your knife across the stems, diagonally. It’s ok if you have some stems with your parsley leaves.
  2. Place everything, but the olive oil in a food processor. Pulse until finely chopped.
  3. Turn the processor on low and slowly add olive oil.
  4. Taste salsa to determine if salt is needed. I usually do not add salt because the capers are quite salty.
  5. Serve in a bowl with your favorite meat, empanadas or whatever strikes your fancy!
  6. Will keep in the refrigerator for up to 3 days.
http://michellesipsandsavors.com/parsley-salsa-verde-crack-sauce/

Twice Baked Potato Casserole

Twice Baked Potato Casserole

This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!

Twice Baked Potato Casserole

Yield: 12 Servings

Twice Baked Potato Casserole

Ingredients

  • 8 large gold or white potatoes, washed
  • 1 bunch green onions, washed and trimmed
  • 8 strips of crispy bacon
  • 1 stick of good butter
  • 1 (8 oz) container of sour cream (I use low fat)
  • 4 cups grated cheddar cheese
  • Sea salt and pepper
  • Paprika for garnish

Instructions

  1. Preheat oven to 350 degrees. Grease a large baking dish.
  2. Place washed potatoes in salted water in a large stock pot. Cook until very tender.
  3. While potatoes are cooking, place green onions & bacon in food processor. Pulse until rough chopped. Set aside.
  4. Drain cooked potatoes and return to pot. Add butter to cooked potatoes. Let it melt. Once it is melted, use a potato masher to smash the potatoes. You just want them slightly mashed. In other words, you will have small chunks of potatoes.
  5. Add in the remaining ingredients and season with salt and pepper. Mix well. Place potato mixture in your prepared dish. Sprinkle with a bit of paprika.
  6. Bake for 30 minutes or until edges are bubbly.
http://michellesipsandsavors.com/twice-baked-potato-casserole-2/

Best Ever Potato Salad

Best Ever Potato Salad
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SIDES

This potato salad always gets rave reviews! It has simple ingredients that make it a perfect side dish for any grilled or smoked meats and chicken. I use a food processor to chop the veggies, which makes it super easy to prepare. And, since we are getting into the summer grill season it’s a perfect time to share this oldie, but goodie!

Best Ever Potato Salad

Yield: 12 Servings

Best Ever Potato Salad

Ingredients

  • 8 Golden Yukon potatoes
  • 4 dill pickles
  • 4 sweet pickles
  • 3 ribs of celery
  • 1/2 large onion
  • 1/2 cups salad olives w/pimento (the kind that is already chopped), drain and squeeze liquid out
  • 4 boiled eggs, peeled and chopped
  • 1 TBS yellow mustard
  • 1 tsp celery salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise (or more if you like)
  • Paprika

Instructions

  1. Boil the potatoes until tender and let cool. Once cool cut into chunks and put in large mixing bowl. I leave the skin on.
  2. In a food processor, chop the pickles, celery and onion. Make sure they are chopped into small pieces and not pulverized. Add to bowl and fold in with the potatoes.
  3. Add the olives, boiled eggs, mustard, celery salt & pepper and fold in, carefully. I use a spatula.
  4. Add the mayonnaise until full mixed in. Transfer to serving bowl, sprinkle with paprika and refrigerate until ready to serve.
http://michellesipsandsavors.com/best-ever-potato-salad/

Homemade Tartar Sauce

Homemade Tartar Sauce

SIDES

This entry is about the tartar sauce, although the smoked salmon, salad and baked potato wedges are certainly worthy of your curiosity. I was introduced to this tartar sauce by a work colleague many, many years ago. It has been my go-to condiment for fish and shrimp, ever since. It is so easy and tastes so much better than store bought. Try it and let me know what you think the next time you serve fried fish or shrimp. You’ll be hooked. Pun intended.

Homemade Tartar Sauce

Yield: 6 Servings

Homemade Tartar Sauce

Ingredients

  • 1 sweet pickle
  • 1 dill pickle
  • 1/4 cup chopped salad olives (the kind w/green olives & pimento)
  • 2 slices of white or yellow onion (about 1/8 cup)
  • 1 cup of mayonnaise
  • 1/2 tsp lemon juice
  • Dash or 2 of Tabasco or desired hot sauce
  • S & P to taste
  • Paprika for garnish

Instructions

  1. Drain pickles and salad olives on paper towel. Squeeze out any remaining liquid.
  2. Place all vegetables in a food processor and pulse until it is finely chopped.
  3. Add remaining ingredients (except paprika) and pulse until combined.
  4. Scoop into a serving bowl and sprinkle with paprika. Refrigerate until ready to serve.
http://michellesipsandsavors.com/homemade-tartar-sauce/

Australian Cypriot Salad

Australian Cypriot Salad

SIDES

A fellow blogger shared a recipe for this flavorful, highly textured salad. We served it with smoked ribs. The salad is full of grains and greens, which went perfectly with the rich smoked meat. It’s Mediterranean undertones make it particularly divine for any kind of grilled meat or fish. The addition of dried currants or cranberries make it sweet and tangy. This herby, healthy salad is a fun new addition to my salad collection. The original recipe inspiration is from bodyandsoul.com.au/nutrition/healthy-recipes/cypriot-grain-salad.

Australian Cypriot Salad

Yield: 8 Servings

Australian Cypriot Salad

Ingredients

  • Salad:
  • 1/2 cup freekeh, cook according to package directions
  • 1/4 cup red lentils, prepare according to package directions, but only cook until tender (if you cook the entire time stated on the package they will turn to mush – just drain any excess liquid)
  • 1/4 cup toasted pine nuts
  • 1/4 cup toasted sliced almonds
  • 1/4 cup toasted pumpkin seeds
  • 3 TBS capers
  • 3/4 cup dried currants or dried cranberries
  • 3/4 cup chopped red onion
  • 2 cups rough chopped cilantro
  • 1 cup rough chopped parsley
  • Juice of 1 lemon
  • 3-4 TBS olive oil
  • Sea Salt & pepper, to taste
  • Dressing:
  • 1 cup plain Greek yogurt
  • 1 tsp coriander
  • 1 TBS honey
  • More honey for drizzling

Instructions

  1. While freekeh and lentils are cooking, toast nuts and place in large bowl.
  2. Prepare dressing and refrigerate.
  3. Once the freekeh and lentils are cooled add to bowl with nuts. Add all other salad ingredients and toss.
  4. Serve the dressing on the side or mix into the prepared salad. Serve chilled.

Notes

There are many versions of this recipe – they all have similar ingredients. I used the recipe made famous by Chef George Calombaris. I made a few revisions for my taste. Many recipes call for topping the salad with pomegranates. I would have done that, but could not find any at the grocery store. I also could not locate dried currants, so I used dried cranberries. I also substituted red lentils for put lentils, because that’s what I had in my pantry – I think they worked well.

http://michellesipsandsavors.com/australian-cypriot-salad/

Roasted Rainbow Carrots w/Lime Tahini Sauce

Roasted Rainbow Carrots w/Lime Tahini Sauce

SIDES

And, now carrots…After all my strawberry recipes, here’s something totally different. I served these with my Asian Anticuchos a few weeks ago & the hubs really liked ‘em! The tahini sauce I created for these guys is fab! What are you waiting for? Make these carrots, STAT!!

Roasted Rainbow Carrots w/Lime Tahini Sauce

Yield: 8 Servings

Roasted Rainbow Carrots w/Lime Tahini Sauce

Ingredients

  • 2 lbs rainbow carrots, washed, scrubbed and trimmed
  • Olive oil, salt and paper for seasoning carrots
  • 1/3 cup tahini
  • 2 TBS olive oil
  • Juice of 2 limes
  • 2 TBS honey
  • 1/2 tsp coriander
  • Salt & Pepper to taste
  • Filtered water, if needed
  • Cilantro and sunflower seeds for garnish

Instructions

  1. Preheat oven to 425 degrees
  2. Line baking sheet with foil and parchment paper. Lay out prepared carrots and drizzle with olive oil, covering all carrots. Sprinkle with salt and pepper.
  3. Roast carrots for 20-25 minutes, until largest carrot is tender
  4. While carrots are roasting prepare sauce. Put all ingredients, except filtered water in a large bowl. Mix well. Add filtered water until sauce is at desired consistency. Set aside.
  5. Plate carrots with dollops of sauce or place sauce in a small bowl. Garnish carrots with cilantro and sunflower seeds.
http://michellesipsandsavors.com/roasted-rainbow-carrots-w-lime-tahini-sauce/

Vanilla & Thyme Roasted Strawberries by Gather and Feast

Vanilla & Thyme Roasted Strawberries by Gather and Feast

SIDES

This luscious pan of roasted strawberries was incredible.  It is so versatile – I put these strawberries on my French Toast, made a cocktail & used it for a yummy parfait. What would you make with these roasted strawberries?? I found this recipe on Instagram @gatherandfeast – I could not find the recipe on her blog, so I have attached a printed version with some tweaks from my own experience making these fabulous strawberries.

Vanilla & Thyme Roasted Strawberries by Gather and Feast

Yield: 12 Servings

Vanilla & Thyme Roasted Strawberries by Gather and Feast

Ingredients

  • 4 pints of strawberries, washed and sliced
  • 2-3 TBS maple syrup
  • 1 vanilla bean
  • 3-4 fresh thyme sprigs

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large baking pan with parchment paper. I used a glass baking dish.
  3. Bake for 20-30 minutes. The original recipe posted called for a shorter time period, but I felt they needed a bit more time.

Notes

Original recipe from @gatherandfeast on Instagram

http://michellesipsandsavors.com/vanilla-thyme-roasted-strawberries-by-gather-and-feast/

Grilled Calamari w/White Bean & Olive Salad

Grilled Calamari w/White Bean & Olive Salad

SIDES

There is a restaurant in San Antonio that serves grilled calamari. Until recently, I did not realize that this calamari was a steak. You know, as in a piece of seafood the size of your hand. They are also kind of hard to find, at least here. We have only one or two stores that regularly carry them. The grilled calamari is so tender, and it is wonderful with this salty, yet fresh white bean and olive salad, which I found at the link at the bottom of this entry. I made a few tweaks for my taste and ease of preparation, which you will find in my revised recipe.

Didn’t my hubs get some great grill marks on those steaks? This whole dish was as good as it looks.  You’ve got to try it!

Original recipe: https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad

Grilled Calamari w/White Bean & Olive Salad

Yield: 4 - 6 Servings as an Appetizer

Grilled Calamari w/White Bean & Olive Salad

Ingredients

  • 1 can (14 oz.) white beans, rinsed and drained
  • Juice of 1 lemon
  • 4 TBS olive oil
  • 1 tsp red chile flakes
  • 1 tsp pepper
  • 3/4 cup mixed pitted olives, rough chopped
  • 1 celery stalk
  • 1 green onion
  • 1 anchovy filet
  • 1 garlic clove
  • 1/2 cup Italian parsley
  • 2 TBS capers
  • 2 calamari steaks
  • 1 lemon quartered

Instructions

  1. For the salad:
  2. Put white beans, chopped olives, chile flakes & pepper in a bowl. Put the remaining ingredients (except the calamari & quartered lemons) in a food processor. Pulse until all ingredients are rough chopped. Add to bowl of beans and olives, and mix thoroughly. Refrigerate until ready to serve.
  3. For the calamari:
  4. Heat the grill to 450 degrees.
  5. Brush the calamari with olive oil and season salt and pepper. Leave out so that it is at room temperature for grilling.
  6. Grill on high heat until grill marks form, about 2-3 minutes on each side. Serve with the salad.

Notes

Do not add additional salt - the anchovy & olives are salty enough. Recipe inspiration from https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad

http://michellesipsandsavors.com/grilled-calamari-w-white-bean-olive-salad/

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