Side Dishes

Grilled Scampi

Categories Recipes, Side Dishes2 Comments on Grilled Scampi

I love a fish market because I come across things that I do not normally cook with, like these scampis, also called langoustines. I found these with their shells on and with it being August I thought why not throw them on the grill! I love the simplicity of this dish; you can serve these on their own, on top of pasta, or with some crusty bread!

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Large Lemon, juiced
  • Fresh Parsley
  • 1 Garlic Clove, minced
  • Salt + Pepper
  • 1 LB Scampi

Let’s Get Cooking

In a large bowl combine scampi + olive oil + lemon juice + parsley + garlic + salt + pepper. Cover with plastic wrap and marinade in the fridge for 30 minutes.

Lightly oil the grill and place the scampi directly on the grates. Grill 2-3 minutes on each side or until opaque.

Enjoy immediately.

Made with Love,

Hannah

Crispy Lemon Potatoes w/ Whipped Dill Ricotta

Categories Recipes, Side DishesLeave a Comment on Crispy Lemon Potatoes w/ Whipped Dill Ricotta

When you first read this recipe title it seems like it’s going to be complicated, I promise you it’s not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on the outside and fluffy on the inside and have this amazing lemony flavor. THEN paired with this cooling and herby ricotta sauce to dip them in, truly I cannot say enough, I almost said fuck it and ate them as my main dish instead. The recipe calls for baby potatoes, but I used leftover russets I had and cut them into 1-inch slices and they turned out perfect.

Ingredients

  • 1 1/2 LB Baby Potatoes, halved/ or russets cut into 1-inch thick slices and halved
  • 1 TSP Kosher Salt
  • 2 TBSP Olive Oil
  • 1/4 Cup Grated Parmesan Cheese
  • 1/2 Lemon, Juice + Zest
  • 2 TSP Dijon Mustard
  • 1 TSP Smoked Paprika
  • Kosher Salt + Black Pepper to taste

Whipped Dill Ricotta Dip

  • 1 Cup Ricotta Cheese
  • 1 TBSP Greek Yogurt
  • Handful Fresh Dill / I used 1 TBSP Dried Dill
  • 1 TBSP Fresh Lemon Juice
  • 1 Garlic Clove, finely diced
  • Kosher salt + pepper to taste

Let’s Get Cooking

Add the prepared potatoes into a large pot and cover with cold water. Add in salt and bring to a boil, cook until they are fork tender, about 8 minutes. Drain the potatoes and place them back into the pot, allowing them to steam for a few minutes.

Preheat the oven to 425F.

Add olive oil + lemon zest + lemon juice + Dijon mustard + smoked paprika + grated parmesan cheese + black pepper to the potatoes. Stir well to coat. Place the lid onto the pot and shake the pot back and forth, creating some texture to the potatoes

Spread the potatoes evenly on a lined baking sheet with parchment paper, cut side down, for 32 minutes, or until crispy.

While the potatoes are cooking, combine the ingredients for the whipped ricotta in a food processor or blender. Blend for one minute and adjust the seasonings to your taste.

Once the potatoes are finished cooking, let cool slightly before enjoying with a side of the dip.

Made with love,

Hannah

Chippy Boys

Categories Recipes, Side Dishes2 Comments on Chippy Boys

Every once in and while there is a ‘viral’ recipe that I just have to try. I came across this snack recipe from the creator Kaelah on TikTok and it has everything I love in a snack. It’s crunchy with the potato chips, it’s tangy because of the cheese, and sweet with the balsamic – it’s literally perfect! It’s also so freaking easy to make – with 3 ingredients – it’s a win/win! I paired it with sitting outside and a nice Pinot Grigio.

Ingredients

  • Kettle Cooked Potato chips, salted [I used salt & vinegar because they are the best kind]
  • Any funky blue cheese [Gorgonzola, Blue Cheese, Roquefort]
  • Balsamic Vinegar

Let’s Get Cooking

Line a baking sheet with aluminum foil and spread out your chips onto a single layer. What’s great about this recipe is you can make as much or as little as you need!

Sprinkle your gorgonzola cheese over the chips and broil on HIGH until the edges of the chips start to brown and the cheese gets melty.

Remove from the oven and drizzle over your balsamic vinegar, mix to coat.

& that’s it!

Pair with a nice glass of white wine, share with friends or don’t!

Made with Love,

Hannah

Zucchini Fritters

Categories Recipes, Side DishesLeave a Comment on Zucchini Fritters

With it being the middle of July we can finally begin to reap benefits from our harvest! Though I did not grow these zucchini’s myself, my mom gave me TONS from the farmers market. After making 2 loafs if zucchini bread [I recommend trying out my chocolate zucchini bread], I was not sure what else to make. I came across this zucchini fritter recipe from Bon Appetit and I figured it was the perfect side dish. It was a fantastic use of the zucchini that is great on it’s own or topped with your own creation.

Ingredients

  • 1 1/2 LBS Zucchini, grated
  • 1/2 TSP Salt
  • 1 Large Egg
  • 1/4 Cup All Purpose Flour
  • 3 TBSP Chives, finely chopped
  • 1 TBSP Cornstarch
  • Fresh Cracked Pepper
  • 1/3 Vegetable Oil

Let’s Get Cooking

Place the zucchini in a strainer and toss with 1/2 tsp salt. Let sit for 10 minutes then wring the zucchini dry with a cheese cloth or kitchen towel.

Place the zucchini in a large bowl, add in the egg + flour + chives + cornstarch + salt + pepper.

Heat the oil in a large skillet over MED heat. Working in batches, drop 1/4 cupfuls into the skillet, flattening slightly. Cook until golden, about 3 sides each. Transfer to a paper-towel lined plate & season with salt.

Serve warm.

Made with Love,

Hannah

Hannah’s Guacamole

Categories Recipes, Side Dishes2 Comments on Hannah’s Guacamole

I have a special place in my heart for this guacamole because it was one of the first dishes that people requested I make. I know it’s just a snack, but we all have to start somewhere! I made this just for myself recently, so feel free to up the red onion, tomatoes, cilantro, etc. I know the greek yogurt might throw some people off, but trust me, it adds this amazing tangy flavor I just love. Serve any way you like, with homemade tortilla chips, on toast, on a burger, the possibilities are endless.

Ingredients:

  • 2 Ripe Avocados, mashed
  • 1/4 Cup Red Onion, diced
  • 5-6 Cherry Tomatoes, diced
  • 1/4 Cup Plain Greek Yogurt
  • 1 TSP Lime Juice
  • 1/4 TSP Chili Powder
  • 1/4 TSP Chili Black Lime Salt from Syracuse Salt Co.
  • Cilantro – fresh or dried
  • Pepper to taste

Let’s Get Cooking

Prep all your ingredients.

In a large bowl, mash the avocado until it is at your desired consistency; I like mine a bit chunky.

Add in the greek yogurt and mix well. Add in lime juice + salt + pepper + chili powder mix well.

Add in red onion + tomatoes + cilantro and mix until all combined.

Easy peasy!

Made with Love,

Hannah

Roasted Garlic Mashed Potatoes

Categories Recipes, Side Dishes3 Comments on Roasted Garlic Mashed Potatoes

As I am sure I have stated by now, I love potatoes in all their beautiful forms. I also love how delicious they are when you incorporate roasted garlic, which are the most beautiful, golden, delicious, little nuggets in the whole world. Try out these roasted garlic mashed potatoes the next time you need a side dish. This recipe is a Hannah recipe, so the measurements aren’t precise, so use your judgment, be a chef.

Ingredients

  • 3-4 Potatoes, peeled if you’d like, quartered
  • 2-3 TBSP Butter
  • 1/4 Cup Sour Cream
  • 1/2 Cup Milk + more if needed
  • 1 Head of Roasted Garlic
  • Salt + Pepper

Let’s Get Cooking

Prep and roast your garlic as outlined here!

When you have 30 minutes left on the garlic, bring a pot of water to a boil. Once boiling, drop in the potatoes and cook until tender, about 20 minutes. Drail and put back into the pot.

Mash the potatoes until they are all broken down. Add in the milk + sour cream + butter and continue to mash.

Add in the roasted garlic + salt + pepper and mash until you are at your desired consistency. Add in more milk & butter if you need.

Enjoy as a side to your favorite cozy meal!

Made with Love,
Hannah