Tag Archives: sour cream

German Potato Pancakes (Kartoffelpuffer)

I was of course thinking of potatoes when trying to figure out a side dish for my wonderful fried sausage & cabbage dinner…and what better than a family favorite of ours?..German Potato Pancakes!

If you grew up in a German household, Polish household, Hungarian…eastern European, etc you definitely had your own version of potato pancakes, and these are mine.  My lineage calls them “Kartoffelpuffer”, but you can call them whatever you like…just try them. 🙂

The Starting Lineup

  • 5 large russet potatoes, peeled and shredded
  • 1/2 onion, chopped
  • 2 eggs, beaten
  • 2 tbsp flour
  • 1/2 tsp baking powder
  • 1/2 tsp paprika, kosher salt & ground pepper, each
  • 1/4 cup vegetable or canola oil 

Garnish

  • Sour cream
  • Chives OR Green onion OR Parsley  

Start this side dish by peeling and rinsing the russet potatoes before shredding them.  You can use a box grater, mandolin, food processor, etc.  Press the shredded potatoes between two tea-towels to allow for the moisture to escape. 

 

In a large bowl sift together the flour, baking powder, paprika, salt and pepper.  Next add in the beaten eggs and then fold in the shredded (patted dry potatoes) and onion. 

   Heat the vegetable oil in a large skillet over medium heat.  Next add about a 3 Tbsp full scoop of the potato mixture to the hot oil (just 2-3 at a time) and lightly press to flatten out in a disk shape. 

 Cook for about 4 minutes on each side and drain on a paper-towel lined plate. 

 Serve topped with a dollop of sour cream and fresh herbs alongside your favorite smoked sausage!  Enjoy! 

 

Frito Pie Poppers

As we all know, Frito Pie and Jalapeño Poppers are a Texas delicacy (if you didn’t, now you do).  They may not be what you call fancy, but you know what?? They’re damn good and get eaten in a hurry!  You will never have leftovers!

So considering today is Texas Independence Day, I thought that this would be a delightful tribute to this great state!  Boy was I right!!!  Now the recipe below makes 12…assuming you eat one a piece, well…you may need to quadruple it because my hubby and I ate them all.  No problem.

The Starting Lineup

  • 6 large jalapeños 
  • 1 can chili (no beans & you will have extra)
  • Cheddar cheese, cut into long strips
  • 1 cup corn chips, slighty crushed
  • 1/4 cup white onion, chopped
  • 1/4 cup green onion, diced (not pictured…I forgot ok?)
  • Sour cream

Optional

  • Bacon,for topping….isn’t that always an option though??  

Alrighty..preheat your oven to 475 degrees and place your jalapeños on a foil lined baking sheet.  Allow to roast for about 10-15 minutes (*you’ll start to see blackened spots and the “skin” bubbling..rotate ever so often)

 Meanwhile, heat the chili in a sauce pan along with the chopped white onion. 

 Peppers are now ready and cooled a bit!  Slice in half lengthwise and remove the seeds and pith (*I use a fork for this, MUCH easier than a spoon…also, if sensitive please wear gloves.  If you’re like me, just go for it!). Turn oven down to 375 degrees. 

 Place the seeded and halved roasted jalapeños back onto the same foil lined baking sheet and place a strip of cheddar cheese into each one. 

 Next spoon on a couple tablespoons of the chili and top with the crumbled corn chips. 

 Place into the 375 degree oven for about 10 minutes (*until the cheese has melted and corn chips become a little roasty….<– that’s a word, right??) 

 Once hot and bubbling remove from the oven and serve witha dollop of sour cream and the diced green onions.   Be careful…they’re quite addicting!!! xoxo

Trashy Tot’chos

Yes, I said the word “trashy” to a delicious recipe.  This isn’t something you want to make for an elegant dinner party, but it’s fantastic for your game day crew of friends!!  This has all the flavors one craves while watching the big game, it’s easy to share and more importantly it involves Velveeta and pickled jalapenos…which reminds me of the state fair, small town football or baseball games, backyard all-American grill outs, drive-in theatres.  Basically all good memories that are completely UNpretentious!

Now I’m not claiming to be a nutritionist or dietician, but in moderation (aka Sunday Funday) this can be enjoyed with a few cold ones!  This is “trashy” after all ;)!

The Starting Lineup

  • 1 lb ground beef
  • 1 bag frozen tater tots
  • 1 can pinto beans
  • Velveeta cheese sauce (16oz), plus 2 Tbsp milk
  • Taco seasoning packet (or your own blend of mexican seasonings)

Garnish

  • Sour cream
  • Salsa
  • Black olives
  • White onions, diced
  • Green onions, sliced
  • Pickled jalapeno slices
  • Bacon, cooked & crumbled  

Preheat the oven to the tater-tot package instructions (mine was 425 degrees).  Add the package of tots to a large baking sheet and cook till crispy (about 25 minutes). 

 Once you add the tater-tots to the oven, you can start the ground beef and heat up the pinto beans.  Here is where you can add the taco seasoning mix (or you own spices i.e I used cumin, ground new mexican chili powder, salt & pepper, coriander, etc) to the ground beef.  You can also doctor up the pinto beans as well, if you wish.  Cook the beef through.  (*If you chose to also garnish with bacon, make sure that you’re frying it up now 🙂 

 Once everything is heated up and ready to eat it’s assembly time!! 

  First heat up the new Velveeta’s Cheese Sauce in the microwave according to package directions (*also whisk in 2Tbsp of milk to the two packets of cheese to thin out a bit), and have all of the other garnish’s in small bowls for everyone to top to their taste.

Alternatively, I chose one LARGE platter that everyone can share while watching the game!  I first layed down the crispy tater-tots and topped those with a generous amount of beans and spiced ground beef.  Then poured that gooey, cheesy sauce over top and sprinkled on black olives, onions, pickled jalapenos and finally a few dollops of sour cream and a salsa drizzle.  

Grab a couple plates, a few forks and a LOT of napkins!!!  Go Cardinals!! 🙂


French Onion Dip

Everyone loves a good chips & dip as a snack, but sometimes they can taste too salty or artificial. Yuck….but did you know you can make your own with ingredients that you likely already have on hand?!  Truth.  A few fridge and pantry staples will make you the star of snack time!

The Starting Lineup

  • 1 1/2 large yellow onions, sliced
  • 1 1/2 cup sour cream
  • 1/2 cup mayonnaise 
  • 2 garlic cloves, minced
  • 1/2 tsp onion powder
  • 2 Tbsp EVOO
  • Kosher salt & Pepper   

Heat your extra virgin olive oil in a sauté pan over medium heat.  Once the EVOO is hot, add in your onion slices along with a pinch of salt.  You’re going to cook these onions for at least 20 minutes, while stirring occasionally.  You want them to darken and caramelize.  I like to drop the heat a bit and cook a good 30 minutes +. 
     Once your onions have finished cooking, add in your minced garlic.  Give this a quick stir, take off the heat and set aside. 
 Next, in your food processor, add together the sour cream, mayo, 3/4th of the caramelized onions, onion powder and a pinch each of the salt & pepper. Pulse until combined. 
 Roughly chop up the remaining 1/4th of the caramelized onions and fold into the sour cream/mayo mix. Keep in the refrigerator until chilled and serve with potato chips, vegetables or use as a sandwich spread! Enjoy!! 
 

Roasted Red, White & Bleu Potato Salad

This is a knock out for an All-American 🇺🇸 weekend side dish!!  I mean c’mon, the name alone says it all…

The roasted potatoes give fantastic texture (vs boiled), plus great tang from the sour cream addition and you can never ever everrr go wrong with bacon! Duh..

Also, if you do not care for Bleu cheese (were as we love it), by all means omit it and carry on.  It’s takes on more of a “ranch” flavor and is equally amazing.

The Starting Lineup

  • 2 1/2 lbs of red potatoes
  • 1 package bacon, cooked (keep grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced 
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 Tbsp of apple cider vinegar
  • Kosher salt & pepper 

Preheat your oven to 425 degrees.   Wash, pat dry and cut your potatoes into roughly 1×1″ squares.  Transfer the cut potatoes into a large bow.

   Start your bacon.  Cook till desired doneness (I prefer crisp) and transfer to a paper towl lined plate to drain.  Do NOT throw out that grease!!

Once the bacon has finished….go with me here….pour that delectable grease over the cut, raw potatoes.  Toss to coat.  (Sooo good!)   Now that the cut potatoes are coated, transfer evenly onto a large baking sheet and liberally sprinkle with salt & pepper.  Place in your preheated oven for 30-40 minutes.  Turning once or twice.

While your potatoes are roasting, chop and slice up the red & green onions.

In a medium bowl, combine the sour cream, mayonnaise, red onion, green onion and salt & pepper to taste.

Next, mix in your desired amount of blue cheese.  Remember, a little can go a long way…*again, if you’re not a blue cheese fan, just leave it out!  This is incredibly delicious either way.  You could even add shredded cheddar!

Alrighty, potatoes are cooked through and crisp!  Once removed from the oven, sprinkle over the apple cider vinegar.  While warm, these potatoes really suck it up and helps cut the richness from the cream & bacon elements.

Pour these guys back into the large bowl.  Add in the cream mixture, the bacon and gently toss to coat.

I like to garnish the top with a bit more crunchy bacon pieces and green onions.  A great take on a typical side dish!!  Enjoy!

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