Sides/Salads

Cheesy Potato Stuffed Shells

This recipe comes from my mom, who made these often when I was growing up. They’re perfect for a side dish at home or to take to barbecues or potlucks. Similar to a pierogi, they’re sure to win over the pickiest eaters. (Who doesn’t like a pierogi?) Plus, you can make them in advance and refrigerate — or even freeze — them until you’re ready to bake them.

Cheesy Potato Stuffed Shells
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Ingredients
  1. 24 uncooked jumbo pasta shells
  2. 3 1/2 cups peeled, diced potatoes
  3. 2 cups grated sharp cheddar cheese
  4. 6 tablespoons unsalted butter, divided
  5. 1 tsp. salt
  6. 1/4 tsp. ground black pepper
  7. 1 large onion, sliced
Instructions
  1. Cooked pasta in salted water according to box directions. Drain and let cool.
  2. Add diced potatoes to a pot of water. Cover, bring to a boil, and cook until tender, about 10 minutes. Drain water.
  3. Add cheese, 2 tablespoons of butter, salt, and pepper to hot potatoes. Beat until smooth. Set aside.
  4. Meanwhile, melt the remaining 4 tablespoons of butter in a large skillet over medium heat. Add the sliced onion, and sauté for about 5-10 minutes, until soft and translucent. Remove from heat.
  5. Stuff a heaping tablespoon of potato mixture into each cooked shell and place in a greased casserole dish. Pour butter and onions over the shells.
  6. Cover and bake at 350 for 20 minutes, until hot.
Seasoned to Impress https://seasonedtoimpress.com/

Roasted Sweet Potato Salad

Are you looking for something new to make for your Fourth of July barbecue? Well, the search is over! You’ll be the star of the barbecue with this roasted sweet potato salad. The creamy dijon dressing with a hint of maple syrup combined with the tender sweet potatoes, spice and crunch of red onion, freshness of parsley, and smokiness of bacon are perfect together. Plus, look at all those colors! 

 

Roasted Sweet Potato Salad
Serves 6
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 6 cups peeled, cubed sweet potatoes (about 5 potatoes)
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon black pepper
  5. 1/4 cup thinly sliced red onion
  6. 4 slices of bacon, cooked and crumbled
Dressing
  1. 1/2 cup mayo
  2. 2 tablespoons Dijon mustard
  3. 2 tablespoons real maple syrup
  4. 1/2 teaspoon minced garlic
  5. 1 tablespoon milk
  6. 1 tablespoon chopped fresh parsley
  7. Salt and black pepper, to taste
Instructions
  1. Preheat oven to 375. Spread diced sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkled with salt and pepper. Roast for 15 minutes, tossing half way through. Remove from oven and let cool slightly.
  2. While the potatoes roast, add all of the dressing ingredients to a large bowl and whisk together.
  3. Add in the roast sweet potatoes and sliced red onion and toss gently to combine with the dressing.
  4. Cover, and refrigerate for several hours.
  5. Top with crumbled bacon immediately before serving.
Seasoned to Impress https://seasonedtoimpress.com/

Greek Couscous Salad

I threw together this salad to have with gyros, and it was a winner. Plain couscous is so bland and boring, but the vegetables, salty feta, and tangy vinaigrette fixed that. I’m sure I’ll be making this regularly this summer with veggies from my garden.

Greek Couscous Salad
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Ingredients
  1. 1 cup dry couscous, cooked according to package directions and cooled
  2. 1 cucumber, seeds removed and chopped
  3. 1 cup chopped tomatoes
  4. 1/2 red onion, chopped
  5. 1/2 cup crumbled feta cheese
For the Vinaigrette
  1. 1/4 cup extra virgin olive oil
  2. 1/8 cup red wine vinegar
  3. 2 cloves of garlic, minced
  4. 2 teaspoons agave nectar or honey
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried marjoram
  7. 1/2 teaspoon salt
  8. Ground black pepper
Instructions
  1. In a small bowl, whisk together all of the ingredients for the vinaigrette.
  2. In a large bowl, add the cooked couscous, vegetables, and feta.
  3. Pour in vinaigrette, and stir gently to combine.
  4. Refrigerate for at least 1 hour before serving.
Seasoned to Impress https://seasonedtoimpress.com/