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Roasted Potato Salad

June 17, 2010 in Salad, Salad Dressing, Sides | 4 comments

Hi All! I know it has been forever, but unfortunately life has gotten in the way of blogging.  Between traveling for work and moving in with Jav, I have been too busy/lazy to write about my favorite recipes.  However, I am back! I can’t wait to share all of the yummy recipes I have been working on the past month or so. 

For Memorial Day, Jav and I went to my mom’s house in Wenatchee to relax and enjoy the holiday.  Here is the view from her house…isn’t it amazing?

 Here she is after we did some wine tasting. 

If you ever go to Wenatchee, you must go to Dutch John’s winery.  It is in a old warehouse/strip mall, but so great!

 My mom got a new job and is working like crazy, so Jav and I made a yummy dinner for her when she returned from work. I love potato salad – I mean I actually love everything with potatoes, but a good potato salad can make a winter day feel like summer.  It is the quintessential barbeque side (I hate coleslaw).  This version is a little different because the potatoes are roasted first with herbs and then smothered with the standard mayo-based dressing.  It adds depth that your average potato salad doesn’t have and with the extra flavor you don’t need to use as much mayo.  Also, I use my mom’s top-secret ingredient (not really, but it is a MUST), pickle juice. 

 We served the potato salad with ribs, green salad and a patriotic tres leches cake.  MMMMMMMMM.

  It felt like summer even though it was cold and rainy.

Hope you enjoy! Go Potatoes!!

Roasted Potato Salad

Serves 10-12

3 Pounds russet potatoes (preferable Idaho born), cubed (you can leave skin on depending on your taste preference).

Handful chopped fresh thyme and rosemary leaves

3 Garlic cloves chopped

3 Tablespoons Olive Oil

1 teaspoon salt

1/2 teaspoon ground pepper

¾ Cup mayonnaise

½ Cup sour cream

4 Tablespoons yellow mustard

Pickle Juice

4 or 5 chopped dill pickles

1/2 cup chopped celery

1/2 cup chopped red onion

4 or 5 hardboiled eggs chopped

Salt and pepper to taste

Preheat oven to 375

Mix together herbs, garlic, olive oil, salt and pepper. 

Toss over potatoes and spread on baking sheet. 

 Bake potatoes for 45 – 50 minutes until golden brown but not dried out.  Set aside to cool a bit.  In a small bowl mix mayo, sour cream, mustard and pickles.  Add a little pickle juice to taste (3 or 4 tablespoons – more if you want it tangy). 

Add potatoes, onion, celery, eggs and mayo mixture to large bowl and mix, gently smashing some of the potatoes. 

 Salt and pepper to taste. Chill in fridge until ready to serve.  I serve mine cold, but you could serve it warm too. Garnish with any extra herbies.

Enjoy!

Love,

Lindzee

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Root Beer Slow Cooker Pulled Pork with Root Beer BBQ Sauce

December 7, 2009 in Entrees, Pork, Slow Cooker | 5 comments


Top of the afternoon to ya! I am currently visiting my fam in the lovely town of East Wenatchee, Washington. Please do not get the “East Wenatchee” confused with just Wenatchee. Wenatchee is on the wrong side of the tracks :) . Anyone who is from the Eastside will tell you this. This is the view from my parent’s house.

My dad is in the hospital, so I came home to help out my mom etc. He hasn’t had much of an appetite and I can’t really blame him considering how gross the hospital food is. How do they expect people to get well eating that crap? Since coming home on Saturday I have been making him most of his meals. Yesterday, he thought barbequed pulled pork sounded great and since it slow cooks for hours it would definitely be soft enough for him to eat. Poor guy has a sore mouth.

My friend Crissie makes a delicious root beer slow cooked tenderloin, so I thought I would take the same idea and make a pork shoulder.

I woke up early this morning to make sure the pork had enough time to fully cook in the slow cooker. While I prepared the pork, my niece and nephew wanted to finish decorating the tree. They each showed me their favorite ornament

Finished tree.

I love the holidays! This recipe turned out great and is super easy! The root beer flavor is not overpowering, but you can still catch a hint of it. Everyone who tried it seemed to love it – Even Maverick who is now very sick with a tummy ache or maybe it is from wearing that Santa costume?


 Homemade BBQ sauce is my absolute favorite and incredible easy to make. I am going to bring my dad the dinner tonight with extra sauce – He has been known to eat sauce alone with just a spoon. I will let you know how it goes!

Root Beer Slow Cooker Pulled Pork with Root Beer BBQ Sauce

 Serves roughly 10 hungry peeps

Pulled Pork

What you’ll need:
(Seems like a strange combo but I promise it will come out spectacularly moist with excellent flavor)
1 4-5 lb. Pork Shoulder – Bone-In
5 Cloves Garlic Chopped
¼ Cup Dijon Mustard
¼ Cup Apple Cider Vinegar
2 Cups Root Beer
1 Tablespoon Salt Pepper
10 hamburger buns
3-4 Tablespoons butter

Directions:
Put pork shoulder in slow cooker on low heat.

 Mix rest of ingredients in a small bowl. Pour over pork shoulder into slow cooker.

Cook on low for 8 hours until tender and falling off the bone. Mine practically shredded in the slow cooker.

 Shred pork with two forks removing fatty pieces and season to taste with salt and pepper.

Add back to slow cooker with ¾ of the Root Beer sauce from below. Cook on low for 1 more hour.

Heat butter on medium in a griddle pan. Lightly toasted buns and top with finished pork and as much sauce as you like. Some top theirs with coleslaw. Do as you wish.

Root Beer BBQ sauce

You might want to double the recipe if you like a lot of sauce!

What you’ll need:
1 Tablespoon Olive Oil
½ Onion Minced
1 Clove Garlic Minced
1 Cup Root Beer
1 Cup Ketchup
¼ Cup Apple Cider Vinegar
2 Tablespoons Mustard
¼ Cup Fresh Lemon Juice
¼ Cup Maple Syrup (Substitute brown sugar if you don’t have any)
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
½ Tablespoon Chili Powder
Dash of Tabasco (optional) S
alt and Pepper to taste

Directions: Heat oil over medium heat in medium saucepan. Add onion and garlic and sauté until translucent.

Add remaining ingredients and simmer 20 minutes until thick enough for your liking.

Enjoy!

Love, Lindzee

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