Potatoes with Spiced Walnuts

Disclosure: This is a sponsored post.

 

 

My best friend was visiting from Georgia this week and I was pretty excited that the weather held out both days she was in town. I feel like we had a very windy, rainy, chilly May, so she must have brought that Georgia sunshine with her because it was finally nice enough that we could clean off the patio furniture and have our first outdoor meal of the season. While out on the deck, I found myself thinking about all of the upcoming summer gatherings and getting excited for those backyard barbecue foods that are about to fill plates real soon. I'll never turn down a potato salad, but those can be tricky in the summer heat if they are mayo based because you have a short window for serving before it starts to go bad. But, I found a new potato side dish that I plan to use this summer instead so we don't have to rush to side dish serving: Potatoes With Spiced Walnuts, a Golden Blossom Honey recipe. 

 

 

You know I am a fan of easy, cheap, and delicious recipes, and this one fits the bill for all 3 of those requirements. I simply toss some red potatoes into my steamer while preparing the dressing and we have a complete potato side dish ready in under 15 minutes. I like that this recipe doesn't have heavy mayo as a base ingredient. It does have bacon, which could be a bit heavy in the tummy, but I think it could be left out and it wouldn't make too much of a difference where flavor is concerned since the dressing is quite bold and flavorful in itself. These potatoes can be served warm or cold, so they are the perfect summertime side dish for all of your picnic, barbecue, and backyard gatherings all season long. 

 

Ingredients

Toasted Walnuts:

1/2 cup walnuts, chopped

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 teaspoon butter, melted

Potatoes:

2 pounds small red skinned potatoes

Dressing:

5 slices bacon

1/2 cup scallions, minced

1/2 cup celery, chopped

1/3 cup dry sherry

1/2 cup apple cider vinegar

1 Tablespoon GOLDEN BLOSSOM HONEY MUSTARD

3 Tablespoons parsley, chopped

1/3 cup vegetable oil

CLICK HERE FOR FULL RECIPE 

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

What's your favorite picnic side dish?  

Whipped Lemon Nutmeg Sweet Potatoes

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

If you know me, you know that I love simple recipes. I also love sweet potatoes, but I find that most recipes that include them aren't very quick or simple. I think my main problem with them is they are much harder for me to peel than a russet or a yukon, and they take longer to dice as well. So, I usually only bake them whole, then scoop out the pulp, mix with butter and cheese and call that good as far as my culinary skills with sweet potatoes go. But I saw this Whipped Lemon Nutmeg Sweet Potatoes recipe on Golden Blossom Honey not too long ago and thought it sounded interesting. I don't think I've ever thought to pair lemon and sweet potatoes, so that was a bit unique in my mind. Plus, it was labeled as a microwave recipe, so I figured that alone meant that it wasn't going to be too hard to toss together. 

My mom likes to bake canned sweet potatoes with marshmallows and I think I've mentioned it here before before that combo never sat well with me. I know it's a popular pairing, but I just can't get behind it. The addition of lemon did cause me to raise my eyebrows a bit, but the nutmeg I knew that I was going to love sprinkled in. In the end, the grated lemon zest was a fantastic contrast to the warm, earthy flavors that make up most of this recipe. It wasn't overpowering in the least, but gave it just the right amount of oomph to jazz up the sweet potatoes. Let's talk about ease of getting this dish to completion. If you have 10 minutes, that's all the time you need to have this prepped, zapped, and on the table ready to go. It's a great side dish for weeknight meals or swap out your regular mashed potatoes and gravy at Easter dinner this year for a delicious upgrade on a holiday favorite. 

Ingredients

2 (23 oz) cans sweet potatoes

1/4 cup butter or margarine, room temperature

3 Tablespoons GOLDEN BLOSSOM HONEY

1 teaspoon grated lemon peel

3/4 teaspoon nutmeg

salt and pepper to taste

CLICK HERE FOR FULL RECIPE

  

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What potatoes do you like best served mashed? 

5 Days of Super Bowl Eats! Parmesan Potato Bites

The big game requires lots of finger foods. Something you can just run into the kitchen and grab real quick. These Parmesan Potato Bites are perfect to toss on your plate next to a sandwich or burger, and you don't need any utensils to eat them!

Ingredients:

12 small round red potatoes
1 and 1/2 tsp olive oil
1/4 cup cooked and crumbled bacon
1/8 tsp ground pepper
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
1 tsp rubbed sage

Directions:

Cook potatoes in boiling water for 15 minutes, or until fork tender.
Heat oil in nonstick skillet over medium-high heat. Add garlic and pepper. Saute until tender (about 5 minutes).
Preheat broiler.
Cut potatoes in half. Carefully scoop out pulp, leaving a 1/4 inch shell. Mash potato pulp with a fork, then stir in cheese and sage.
Spoon about 1 tbs potato mixture into each shell. Top with crumbled bacon.
Arrange stuffed potatoes on a baking sheet, and broil for 3 to 4 minutes or until lightly browned.
Serve warm.

5 Days of Super Bowl Eats! Baked Potato Skins!

For day 2 of my Super Bowl eats, we are featuring potato skins! These are one of my absolute favorite football snacks, and I tend to make extra to eat the next day.

Ingredients:

4 large baking potatoes, baked
3 tbs vegetable oil
1 tbs gratee Parmesean cheese
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 and 1/2 cups shredded cheddar cheese
sour cream for topping

Directions:

Cut potatoes in half lenghtwise. Scoop out pulp, leaving a 1/4 inch shell. Discard pulp.
Place potato skins on a greased baking sheet.
Combine oil, parmesean cheese, salt, garlic powder, paprika, and pepper. Brush over both sides of the potato skins.
Bake at 475 degrees for 7 minutes. Turn.
Bake for 7 more minutes, or until crisp.
Sprinkle bacon and cheddar cheese inside the skins.
Place skins back in the oven, and bake until the cheese is melted- about 2 additional minutes.
If desired, top with sour cream.
Serve warm.