Category: Sides

German Potato Salad

  • 2 pounds red potatoes diced
  • 1 pound bacon diced
  • 1 red onion diced
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

INSTRUCTIONS

  • Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
  • Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
  • Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
Old Fashioned German Potato Salad

Gluten-Free AIR FRYER FALAFEL

INGREDIENTS

  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1 small yellow onion, quartered
  • 3 cloves garlic, roughly chopped
  • 1/3 cup roughly chopped parsley
  • 1/3 cup roughly chopped cilantro
  • 1/3 cup chopped scallions
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon baking powder
  • 4 tablespoons all purpose flour, plus more for dusting (I used gf)
  • Olive Oil Spray
  1. Dry the chickpeas on paper towels.
  2. Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
  3. Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
  4. Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula and pulse 2 to 3 times.
  5. Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
  6. Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
  7. Preheat the air fryer 350F.
  8. Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.

These guys were awsome and I served it with Quinoa Tabbouleh and Tzaziki sauce.

Recipe was found at www.skinnytaste.com/air-fryer/falafel

Cauliflower Breadsticks

Ingredients

  • 4 cups cauliflower riced, about 1 large head of cauliflower
  • 4 eggs
  • 2 cups mozzarella cheese I used a Tex Mex blend
  • 3 tsp oregano
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 1 cup mozzarella cheese or more, for topping

US Customary – Metriclove what you see?Follow @jocooks on Pinterest!

Instructions

  • Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  • Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  • Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there’s no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.
  • Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
  • Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don’t be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  • Slice and serve.

https://www.jocooks.com/recipes/cheesy-cauliflower-breadsticks/

Cheesy Scalloped Zucchini

Ingredients
2 tbsp. butter (plus more for buttering pan)
2 cloves garlic, minced
2 tbsp. flour
1 1/2 c. whole milk
1 1/2 c. shredded Gruyère, divided
1/2 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
pinch of nutmeg
4 medium zucchini, sliced crosswise into 1/4” coins
2 tsp. chopped fresh thyme
Chopped fresh parsley, for garnish

 

Directions
  1. Preheat oven to 375° and butter a medium casserole dish.
  2. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
  3. Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
  4. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
  5. Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23 to 25 minutes.
  6. Garnish with parsley and serve warm.

https://www.delish.com/cooking/recipe-ideas/recipes/a52242/cheesy-scalloped-zucchini-recipe/