Sides We Love: Green Beans with Sesame Dressing

greenbeans with sesame dressing

I am unfortunately surrounded by mayo-haters – starting with my partner in life to my dear friend and partner in business.  Together they are “corrupting” my child into thinking “mayo is gross”. (Evil people 🙂 ) Nonetheless, I am an unapologetic lover of mayo and absolutely love this sesame dressing recipe.  I have been looking for years to replicate this dressing available at many a Japanese restaurant that makes salad amazingly addictive.  And finally, I have found it.  The bottled store-bought stuff be damned, I am making my own sesame-mayo dressing from now on. Continue reading

15 Minute Crispy Potatoes with Spanish Smoked Paprika

Smoked Spanish paprika is my favorite new food discovery. If the intense smokey flavor doesn’t win you over all on it’s own you may just fall in love with its beautiful, deep brick red color. Think of it as a little magic tucked away in your pantry. The teeniest sprinkle elevates plain old eggs, potatoes — or even delivery pizza — and makes you feel like much more of an awesome cook than you really are.

In case you were wondering (I was), smoked paprika is made from dried pimiento peppers smoked over an oak fire then ground into a powder, and it’s altogether different than the sweet Hungarian paprika you might be more familiar with. You’ll commonly find it as a flavoring for chorizo and paella and to me it’s a quickest and easiest way to simulate that smokey BBQ flavor when you’re too lazy to fire up the grill. Because it’s smokey, not spicy, it’s good, kid friendly addition to your spice cabinet.

15 minute Crispy Potatoes with Smoked Paprika

When we’re feeling like roasted potatoes, but don’t have enough time to make them the conventional way we use this method (microwave, then crisp on the stovetop). A little sprinkle of smoked paprika is the perfect finish.

  1. Prepare baked potatoes using your microwave. When the potatoes are cool enough to handle, slice into thick rounds (about 1/2″ thick).
  2. Heat a skillet with a little bit of vegetable oil (don’t use olive oil which has a lower smoke point) and let it get quite hot. Carefully slip the potatoes in in a single layer and crisp on both sides. About 3-5 minutes per side. Drain on paper towels.
  3. Sprinkle with smoked paprika, sea salt and minced parsley.