Broccoli cheddar soup uses frozen broccoli as the perfect shortcut to a comforting, cozy weeknight dinner.
German and Austrian food has many great qualities. One of these being that so much of the food from this region revolves around meat and potatoes. Is there anything more comforting than potatoes? I don’t think so. When you really look inside your heart, what do you look forward to the most at holiday meals? I’m guessing the mashed potatoes are in the top three.
Parsley potatoes are a lighter, simpler cousin of mashed potatoes. Plus, parsley is green, which I believes makes these potatoes health food. I’m pretty sure that’s how that works.
How to Make Parsley Potatoes
Parsley potatoes could not be simpler to make. All you have to do is peel, quarter, and slice the potatoes into about 1 inch chunks. Then boil and drain the potatoes, and put them back into their pot. Add butter, salt, and parsley and mix together. Ta da!
However, because these are so simple, there are a few things that are crucial to get right. First, use a very waxy potato like the Yukon gold (any “gold” potato). Russets will just fall apart on you and you will be sad.
Next, don’t overcook your potatoes. Parsley potatoes should be fork tender, but not disintegrating.
Use the best butter you have. If you don’t keep any “fancy” butter around, don’t let that keep you from making these by any means, but if you have some nice butter kicking around, this is a great time to use it. When butter is one of only four ingredients, it pays to use a European butter if you can. I keep some Kerrygold from Costco in my freezer for just such occasions. European butter has a higher fat content than American butter, giving it a very silky texture and richer flavor. Kerrygold is also very yellow, which I enjoy.
Take time to get the seasoning right. This is no time to just guess on the salt levels. Add half of the salt called for in the recipe (1/2 teaspoon), stir it in with your butter, and taste. It probably will need more salt, but it’s good to ere on the side of caution. You can always add salt, but it’s very hard to take any away. You’ll know that the parsley potatoes have enough salt when the flavors really shine. The potatoes will go from bland to satisfying.
What Should Parsley Potatoes Be Served With?
You really could serve parsley potatoes with anything, especially anywhere mashed potatoes could be found. They would be great with Wienerschnitzel, steak, grilled chicken, goulash (coming soon!), or as part of a holiday meal.
Parsley potatoes are such an easy, herbaceous, hearty side dish, and I can’t wait for you to try them.
Sharing Is Caring
If you enjoyed this post, would you please share it with your friends? Everyone needs a great new potato recipe. #athometestcook @at_home_test_cook.
Parsley PotatoesGracious Cooking
- 2 pounds Yukon gold potatoes
- 4 to 6 Tablespoons unsalted butter, softened
- 1 teaspoon fine sea salt divided
- 2 Tablespoons fresh Italian flat leaf parsley, chopped
- Peel the potatoes. Quarter them, and then slice into 1 inch pieces.
- Place the sliced potatoes in a large pot. Fill the pot with water until the water reaches about 2 inches above the potatoes.
- Set the pot over high heat. When the water starts to boil, set a timer for 10 minutes. When the timer goes off, pull a potato out with a spoon, and test it for doneness. You want these fork tender, but not falling apart. If the potatoes are still hard, check them every couple of minutes until they are done.
- Drain the potatoes in a colander, then put them back into the hot pot they came out of. This will dry them off a little bit.
- Add four Tablespoons of butter and one half teaspoon of salt to the potatoes. Stir to combine. Taste the potatoes for salt. If they need more flavor. add more salt. Also, if they are too dry, add more butter.
- Add one Tablespoon of your chopped parsley to the potatoes. Stir to combine. If you'd like more parsley, add as much as your heart desires. Serve immediately.
I would venture to guess that most of us would like to eat more vegetables. Why is it so hard? Veggies are delicious! I think it’s the prep that gets in our way. There’s usually some peeling and chopping involved, and sometimes we just don’t have the energy, even though we’re always glad when we put the effort in. One solution to this problem is to make vegetable dishes that re-heat well. Enter veggie tacos!
Batch Cooking Vegetables
If you want to make a big batch of veggies that you can eat for a few days, it’s important to pick the right ones. You don’t want to choose vegetables that have a delicate texture or that break down significantly when cooked, unless they’re going into a soup or something. You want to stick with hardy vegetables like potatoes, carrots, corn, beans, beets, etc. These hold up very well to roasting or sautéing.
Veggie Taco Filling
The filling for Veggie Tacos is very versatile. I served it on corn tortillas with cheese, sour cream, salsa, and extra lime wedges, but you can absolutely serve this filling on flour tortillas or make nachos or quesadillas. Any of those options would be very delicious.
The vegetables I chose for these tacos are sweet potato, onion, red bell pepper, corn, and black beans. I really wanted the flavors of the veggies to shine, so I kept the seasoning simple, but effective with just cumin, coriander, salt and lime juice.
Lime juice is a key component of this recipe. It really brings all the vegetables to life, and makes these veggie tacos even fresher tasting. Don’t skip it!
A note on sautéing sweet potatoes: because they are so dense and starchy, sweet potatoes can be a little tricky to cook on the stove and get them cooked all the way through. The first time I made this filling, the sweet potato cooked up with no problem. The second time, it was taking forever, so I very very carefully added a few tablespoons of water to my pan and quickly put the lid on. The steam helped them to finish cooking. If you do this, just be super careful. Steam can burn you pretty good, and water and oil are not friends. I would recommend taking the pan off the heat to add the water.
The garnish options for veggie tacos are endless. You can use cheese, salsa, guac, cilantro, extra limes, crema, queso fresco, etc. This is a dish where there is definitely something for everyone. I like feeding my kids this way, because they get to choose what goes on their food, which makes them happy, and they generally eat more.
Veggie taco filling re-heats amazingly well. I made these for dinner last night, and I had them again for lunch today, and they tasted exactly the same. You could do tacos one night, and quesadillas a few days later. This filling would also be delicious cold on a salad. I love a flexible recipe!
When you make these tacos, will you please leave a comment? I’d love to know how it went. Also, please share this post if you enjoyed it! Until next time.
Veggie TacosGracious Cooking
For the Filling
- 1 sweet potato, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 2 cobs of corn, kernels cut off or about 3/4 cup of frozen corn
- 1 can of black beans, drained
- 2-3 Tablespoons olive oil for sautéing
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- juice of 1 lime
- salt to taste I probably used 1 to 1 and 1/2 teaspoons
- shredded cheese
- sour cream
- extra lime wedges
- Preheat a large skillet over medium heat.
- Add a couple of Tablespoons of olive oil to the pan.
- Add the diced sweet potatoes, and sauté them until they are soft almost all the way through. If you have particularly stubborn sweet potatoes, you can very carefully add a few Tablespoons of water to the pan and quickly cover the skillet with a lid. Steam them for a few minutes until soft. I recommend adding the water with the pan off the heat.
- After the sweet potatoes are soft, add the onions and peppers. Sauté until the onions are translucent, about 10 minutes.
- Add the corn, sauté for 2-3 minutes.
- Add the drained can of black beans. Stir to combine the filling.
- Add the lime juice. Scrape up any yummy brown bits that are stuck to the pan. The lime juice will loosen them from the pan.
- Add the cumin and coriander. Stir.
- Add salt to taste. Add it gradually, tasting often, until you are happy with the salt level.
- Serve with tortillas, shredded cheese, sour cream, salsa, and any other taco fixings you'd like.
This shepherd’s pie is savory, has lots of vegetables in it, and makes incredible leftovers!
Do you like American potato salad? Personally, I’m not a huge fan of the mayo-laden side dish, but I love Austrian potato salad. What’s so different about Austrian potato salad, you ask? Well, for starters, there’s no mayo. Austrian potato salad is a vinegar dressing…
One of the most amazing things about American food is all of the influences our cuisines have had over the centuries. We have so many very unique regional cuisines and techniques, brought to us by people from all over the world, and then adapted to work best in their new environment. Cajun food came about by this adaptive process.
I know that Cajun food is French somehow, but how are they connected?
Cajun cuisine developed from the Acadian people, who were French settlers in present-day Canada. These people were deported by the British after they conquered Acadia in 1710. The displaced Acadians settled in the rural areas of Louisiana. Of course, the climate in Louisiana is very, very different than the one the Acadians left behind. They did not have access to the ingredients they were accustomed to in Canada, so they had to get creative. Cajun cuisine is the resulting blend of French cuisine using the indigenous ingredients of Louisiana.
In the spirit of adapting French techniques to your tastes and circumstances, I present to you Creamy Cajun Chicken Fricassee. A fricassee is typically seared chicken braised in a white wine cream sauce. I, however, do not drink and choose not to use alcohol in my cooking, so my fricassee is seared chicken and veggies cooked in cream with white wine vinegar sprinkled over the whole affair at the end. This dish is a pleasure to cook, only uses one pot and a couple of plates, and is sooooooo delicious.
- First, brine your chicken in Cajun seasoning. Place your boneless, skinless chicken breasts, and add them to a gallon sized resealable plastic bag with 3 teaspoons of your favorite Cajun seasoning. I use Tony Chachere’s, which I know is technically a Creole seasoning, but it’s delicious and I think the Cajuns would approve. Leave the chicken marinating in the seasoning as long as you can, up to 24 hours. I usually forget the night before, so I end up only marinating for a couple of hours. It works great.
- Fun fact- Cajun cuisine comes from outside New Orleans. Creole cuisine was developed in New Orleans, mostly by the servants and people who were enslaved to French settlers. Creole cuisine has many influences including African, Spanish, and Native American. For more info see this article.
- Chop your veggies!
- Heat a 10 inch cast iron skillet over medium heat.
- Sear the chicken breasts on both sides. Remove from pan. Do the same with the sausages.
- Sautee the carrots, onion, bell pepper and jalapeno with a little butter until the onions are translucent. Be sure to scrape the yummy bits off the bottom of the pan.
- Grate in 4 garlic cloves
- Add in corn, and sauté for 2-3 minutes.
- Nestle the chicken back into the pan among the veggies.
- Add 1 and 1/2 cup of heavy cream. Bring to a boil, then immediately reduce the heat to low to simmer.
- Simmer for 20 minutes uncovered, and then 10 additional minutes, with a lid on, but slid slightly to the side so your sauce can keep reducing.
- Right before serving, add your sausage to the top, sprinkle 1 teaspoon of white wine vinegar evenly over the dish, and garnish with Italian parsley. The vinegar is critical, so please do not skip it! It completely transforms the sauce from pretty good to something really, really special. Acid enhances seasoning and brings out an entirely new dimension of flavor.
- Serve over rice and enjoy!
Creamy Cajun Chicken Fricassee is a marvel of weeknight cookery. It’s comforting, rich, has a little kick to it, and the cream sauce is so satisfying. Add the ingredients to your shopping list this week and get cooking! You will not be disappointed.
Will you please share this recipe with anyone you think would enjoy it? Also, when you make this dish, please tag me in your photos! It’s so awesome to see all of your amazing creations.
Until next time, fellow test cooks!
Creamy Cajun Chicken FricasseeGracious Cooking
- 2-3 boneless skinless chicken breasts you can either leave them whole or cut them in half, depending on how you're serving the dish.
- 2-3 teaspoons Cajun seasoning
- 1/2 pound smoked sausage, cut into 1/2 inch pieces on the bias (diagonal) I used a smoked beef sausage, because pork and my digestive system aren't very good friends, but andouille is a more traditional choice.
- 1 yellow onion, medium dice diced into 1/2 inch pieces
- 1 red bell pepper, medium dice
- 1 cup carrot, medium dice
- 1 jalapeño pepper, small dice as small as you can dice it
- 3 ears of corn, with the kernels cut off about a cup
- 4 cloves garlic, grated or finely diced
- 2 Tablespoons canola oil for the pan
- 2 Tablespoons unsalted butter for cooking the veggies
- 1/2 lime for squeezing over the veggies
- 1 and 1/2 cups heavy cream
- salt to taste
- pepper to taste
- cajun seasoning to taste
- 1 teaspoon white wine vinegar
- 1/4 cup chopped Italian parsley for garnish
- cooked white rice for serving
- Place the chicken in a gallon size resealable plastic bag, and sprinkle 2-3 teaspoons of you Cajun seasoning over the top.
- Squeeze most of the air out of the bag, then squish the chicken around to distribute the seasoning evenly. Let sit in the fridge overnight, or on the counter while you prepare the veggies.
- When ready to cook, heat a 10 inch cast iron skillet over medium heat. Preheat for about 5 minutes.
- Add the canola oil and sear the chicken on both sides until a nice crust forms, about 3 minutes per side. Remove from pan (I place the chicken on a plate until I add it back in).
- Sear the sausage on both sides. Remove from pan.
- Add 2 Tablespoons of butter to the pan, and scrape up any tasty brown bits. Add the onion, bell pepper, jalapeño and carrots to the pan. Sauté until the onions are translucent.
- Add the corn and garlic to the pan. Sauté for about 3 minutes, until the corn is bright yellow.
- Squeeze half of a lime over the vegetables.
- Season with salt, Cajun seasoning and pepper to taste. This means that you should add a little of each seasoning, taste the veggies, then add more of whichever seasonings will make the vegetables taste bright and alive, not dull and flat. I wish I could give you an exact amount, but it depends on individual tastes.
- Nestle the chicken back into the pan among the vegetables.
- Pour in the cream.
- Bring the cream to a slight boil, then immediately turn the heat down to low.
- Simmer for 20 minutes uncovered.
- Put a lid on the pan, slightly off center, and let simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- Evenly sprinkle the white wine vinegar over the entire dish.
- Taste the sauce and re-season if needed.
- Add the seared sausage to the top of the dish.
- Garnish with parsley.
- Serve over rice.