German Potato Salad

German Potato Salad

I think most people will agree with me when I say that bacon makes everything better. Let me clarify – bacon makes most dishes better by adding richness and a smoky, salty goodness. There has however been an abundance of bacon flavored products that have surfaced over the last few years and some are a little questionable.

Bacon toothpaste? I’ll stick with mint. Bacon vodka? No, thanks. But bacon in German potato salad? Oh ja!

German Potato Salad

As you can tell I’ve still been riding the German food wave that I caught about a month ago. When I came across this recipe for potato salad, I knew I had to try it because one, it’s German and two, bacon.

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Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

Last week we were invited to a small gathering of drinks and Mexican food. My friend, who was hosting, was preparing a combination of beef and chicken tacos so I decided I wanted to try a new side dish called Esquites, a Mexican corn salad.

Esquites (Mexican Corn Salad)

When I first looked at this delectable recipe, it contained so many ingredients that I love there was no way it wasn’t going to be delicious. There was garlic, lime, cilantro, cheese, and, of course, corn! Like the original post on Closet Cooking says, it really sounded like pure summer in a bowl.

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Mashed Potatoes with Boursin Cheese

Mashed Potatoes with Boursin Cheese

I hope you all enjoyed a wonderful Thanksgiving holiday and survived Black Friday if you ventured out into the shopping chaos. The extent of my Black Friday purchases occurred online in the comfort of my home and in my pajamas. Hurray for no lines!

Speaking of comfort, it’s that time of year again when I start to bake casseroles, simmer soups and cook heartier foods. One of my all time favorites is mashed potatoes. It’s such a simple dish, but there’s just something about it that makes me so happy.

Mashed Potatoes with Boursin Cheese

I usually make a roasted garlic version for the holidays, but this year I wanted to try something a little different and opted to use generous helpings of Boursin cheese. I first tasted Boursin about seven years ago and I immediately fell in love. It’s a soft, garlic and herby delight that is incredibly good on water crackers (any cracker, really) and makes a tasty addition to mash.

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