Easy Red potato salad with dill, feta, and NO mayo!

Easy Red potato salad with dill, feta, and NO mayo!

A POTATO SALAD EVERYONE CAN LOVE

Even mayo haters will love this recipe for Greek red potato salad. With feta and dill, this easy crowd pleaser is perfect for get togethers with the girls, potlucks, and BBQ parties. This dish will go fast, so make double if you want leftovers!

A BUFFET TABLE FAVORITE

This Greek potato salad with no mayo is just as (if not more!) tasty than the traditional kind. Plus, it’s a bit lighter without mayo. Instead, vinegar, feta crumbles and sprinkles of fresh dill pack this salad with bold mediterranean flavors.

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Similar to a traditional potato salad, you can assemble this side dish up to a day in advance, a few hours ahead, or right before serving.

Need to substitute red potatoes? Make this Greek potato salad recipe with Yellow Finn or Yukon Gold potatoes – they also hold up well in cold potato salads.

Instead of mayo, garlic olive oil adds a lot of flavor…

Play up the mediterranean flavors in this side dish with Greek flavors like olives, raw red onions and bacon (not sure bacon is technically “Greek” whatsoever, but you can add bacon to anything, right?).

Once you get the hang of this easy Greek red potato salad recipe, try different flavor combos. Experiment with fresh in-season herbs and specialty cheeses. Try combinations of basil + parmesan, or rosemary + blue cheese.

Hope you enjoy this dish with your loved ones and friends!

Chewy fudge brownies from scratch

Chewy fudge brownies from scratch

 

From birthdays, to Christmas holiday cookie swaps, to diet cheat days, this gooey recipe can be made on the fly with staple pantry ingredients. It’s a top-quality homemade brownie recipe that will make you forget boxed mixes exist. These brownies are surprisingly fudgy with no oil or milk. Instead, premium Ghiradelli chocolate chips melted into the batter create chewy fudge brownies you can pull off at home. 

Channeling Ghirardelli Square in SF

These fudgy brownies remind of my San Francisco office days when I worked off busy Market Street, close to the Ghirardelli Ice Cream Shop. The shop workers passed out dark chocolate caramel Ghiradelli bites to people passing by. I often passed by.

I’d snag a Ghirardelli chocolate as I ran across the street to catch the train, sticking the candy into my bag so I could find my MUNI train card. I’d always find the candy days later out of the blue. The feeling was about as great as finding cash in your recently washed jeans. 

In honor of my time in SF, I chose to pack these fudgy brownies with Ghirardelli chocolate chips. Using really good chocolate takes the gooeyness up a notch, so I’d plan on grabbing chocolate chips worthy of a gourmet dessert.  

Stunning Brownies

To help you successfully pull off at-home fudge brownies (and avoid baking mishaps along the way) here are a few brownie pointers:

  • Line the baking pan with parchment paper so you can eat the chewy brownie corners (instead of getting a workout in as you try to pry them from your bakeware)
  • Don’t add eggs to the melted butter until the butter is near room temperature (unless, of course, you’re in the mood for sugary scrambled eggs)
  • Opt for good ingredients, like premium Ghirardelli chocolate
  • Don’t bake these brownies for longer than 30 minutes – they may not seem done, but they will keep baking once pulled from the oven

Pin for later > (this is one of my most popular dessert pins!)

Creative ways to GARNISH BROWNIES

Cupcakes aren’t the only dessert that can carry a fun garnish. Make these brownies stand out on the dessert table with a memorable topping: 

  • Fresh berries like strawberries or raspberries
  • Cream cheese frosting with a sprinkle of fresh chopped mint
  • Cooked bacon crumbles (with maple drizzle??)

Enjoy your chewy fudge brownies!

I hope your fudge brownies make you a rockstar at your next holiday cookie swap, baby shower or party. If you’re looking for another crowd-pleasing party dessert, check out my chocolate dipped banana bites – they taste like ice cream!

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Recipe for chewy fudge brownies from scratch via sipbitego.com
Chewy fudge brownies from scratch recipe
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These chewy fudge brownies are perfect for holidays, parties and desserts throughout the year.
Servings
12 brownies
Servings
12 brownies
Recipe for chewy fudge brownies from scratch via sipbitego.com
Chewy fudge brownies from scratch recipe
BigOven - Save recipe or add to grocery list
Print Recipe
These chewy fudge brownies are perfect for holidays, parties and desserts throughout the year.
Servings
12 brownies
Servings
12 brownies
Ingredients
Servings: brownies
Instructions
  1. Preheat oven to 350º and line a 9x13 inch pan with parchment paper (or grease with butter). Mix eggs and vanilla and set aside. Instead of melting the butter in the microwave, melt it with the sugar in a sauce pan on the stove to get a thick and creamy base for your fudge brownies. Mix melted butter and sugar until smooth. Once the mixture is cool (to avoid scrambling the eggs), add in eggs and vanilla and stir until smooth. In another bowl, mix the cocoa powder, salt, baking powder, and flour. Mix in dry ingredients to the batter. Add chocolate chips and spread the batter in a pan. Bake for about 26 minutes. If you have to keep them in the oven longer, don't bake them for longer than 30 minutes.
Easy Chimichurri Sauce

Easy Chimichurri Sauce

Recipe for Easy Chimichurri Sauce
with garlic and onion

It’s time to give your teriyaki, buffalo or bbq sauce the night off. In just 5 minutes, you can prep a flavor-dripping, easy Chimichurri Sauce with garlic and onion and cilantro.

I wish more people knew how easy it is to make salad dressings at home.

Let’s face it, standard refrigerator hogging condiments get boring night after night. I’m here to help you fight weeknight boredom with this easy chimichurri sauce. With garlic and onion and cilantro to the rescue, you’ll want this recipe in your back pocket to prevent a boring chicken, salad, or slow cooker dinner routine.

When made in large batches, this sauce is like the giving tree. I always freeze leftover chimichurri sauce so it’s available to toss in the slow cooker or in a veggie skillet when I’m in a dinner pinch.

How to make an easy chimichurri sauce from scratch

It takes just 5 minutes to whip up this easy chimichurri sauce. With a trial or two, you’ll be able to coordinate making the dressing while your chicken, steak or vegetables cook. Utilize a food processor to toss all the non-liquid ingredients together and pulse the mixture into small pieces (don’t puree!). Mix in olive oil, red wine vinegar, seasonings and S+P for a short and sweet food processor party and stick it in the fridge until serving. 

Dinner recipes with this easy chimichurri sauce

I have yet to find a dish that doesn’t become more delicious with this chimichurri recipe, but my favorite way to utilize this flavor party is on grilled chicken or flank steak for dinner. I’ve also enjoyed this chimi recipe in vegan or vegetarian dishes like brussels sprouts and carrots with chimichurri sauce. In fact, there’s a laundry list of opportunities to add this chimichurri sauce to future meals…

It’s like the giving tree of sauces… 

Here are just a few creative recipe ideas for Chimichurri Sauce

  • Freeze leftover Chimichurri Sauce in ice cube trays. Add Chimichurri cubes to rice bowls or veggie skillets on nights you don’t want to run to the store.
  • Try a new sandwich spread by mixing chimichurri sauce with mayo.
  • Use second-day sauce as a grilled chicken or beef kabob marinade.
  • Don’t forget about breakfast! Add sauce to an egg scramble.
  • Slow cooking fans: make spicy pulled beef or pork for tacos with the leftover chimi sauce. Just add frozen jalapeños, frozen chimichurri cubes + 1″ of broth to meat in a crock pot.

Looking for more recipes to dazzle with chimichurri sauce?

If you love the idea of making an easy Chimichurri Sauce at home, but need recipe inspiration to help you give it a try, here are links for you:

  1. Grilled Steak Tacos with Cilantro Chimichurri Sauce from Feasting At Home.
  2. Grilled Skirt Steak with Chimichurri Sauce is a restaurant-quality dish from The Woks of Life.
  3. Roasted Cauliflower Chimichurri via Root + Revel uses this sauce in a vegetarian dish.
  4. My cilantro and lime recipes on Pinterest has a plethora of creative recipe ideas to help you.
Salads, grilled chicken & steak become extraordinary meals with this Easy Chimichurri Sauce with garlic and onion.
Easy Chimichurri Sauce Recipe
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One of my favorite 5 minute dressings is a traditional Chimichurri Sauce. Not only does this easy Chimichurri Sauce cheer up an otherwise ho-hum weeknight dinner, leftover Chimichurri Sauce = tomorrow night's grilled chicken or steak marinade. Get more ideas at sipbitego.com
Salads, grilled chicken & steak become extraordinary meals with this Easy Chimichurri Sauce with garlic and onion.
Easy Chimichurri Sauce Recipe
BigOven - Save recipe or add to grocery list
Print Recipe
One of my favorite 5 minute dressings is a traditional Chimichurri Sauce. Not only does this easy Chimichurri Sauce cheer up an otherwise ho-hum weeknight dinner, leftover Chimichurri Sauce = tomorrow night's grilled chicken or steak marinade. Get more ideas at sipbitego.com
Ingredients
Servings:
Recipe Notes

Set the olive oil and red wine vinegar aside. Pulse all of the herbs, veg and other ingredients in the food processor. If you don’t have a processor, very finely chop up the cilantro, red onion and garlic before mixing together all the ingredients.

Add the olive oil and optional red wine vinegar at the end and blend (but don’t puree) together. Chill until ready to serve as a salad or main dish dressing. I always like to save any leftover chimichurri sauce in the fridge or freezer for a future delectable meal. It makes a wonderful marinade the next day.

Accordion Scalloped Potatoes Gratin on the Grill or Oven

Accordion Scalloped Potatoes Gratin on the Grill or Oven

Accordion Scalloped Potatoes Gratin on the Grill or Oven

This pretty little scalloped potato gratin side dish is the type of addictive side dish that has guests scraping the bottom to eat up all the delicious cheese drippings, garlic cream sauce and tiny slivers of scallopped potatoes. Although it looks meticulously put together with stripes of onions perfectly arranged in a skillet, this potatoes gratin recipe is easy, deceptively impressive, and hits the spot if you’re craving a little comfort food at your next BBQ or event. The stunning presentation takes only minutes to assemble if you have a mandolin. 

Potatoes gratin on the grill

You can make this dish on the grill or in the oven. Since a grill produces less consistant heat than baking this dish in the oven, you should know that the potatoes must be fully cooked before you sprinkle on the cheese and herb topping. The potatoes are ready when they are soft enough to eat and you can easily stab them with a fork. The potato gratin on the grill is ready to serve when the top layer of cheese is bubbling and begins to turn golden brown.

Potatoes gratin in the oven

If you can’t wait inbetween cookouts to make this recipe, you can also make it in the oven. Use a 1:1 potato-to-person ratio to scale it up or down. 

Telling your inner potato side dish perfectionist to pipe down

If you’re a regular here, you know one of my personal hang-ups is that I love to try things a thousand different ways. Life can be more exciting (plenty of new, fun things to keep the mind wheels turning) and yet sometimes more difficult (I realize I’ve made a wrong turn when I start thinking “Why did I have to be different this time? This is taking forever! Make it stop! I’m hungry!”). This experimental mindset brings out creativity and pride when I finally nail a signature recipe, and sharing this recipe with you is my way of saying “it’s done!”

“Stop modifying, Jenna! Put the spatula down! Get the post up!”

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How to not mess up potatoes gratin

This recipe is modified from Sunny Anderson’s Grilled Accordion Potatoes with Sage which was featured on the Today Show’s grilling series. Because I’m a woman of trying recipes a million different ways until one captivates my heart and tastebuds, I’ve made all the mistakes of this recipe for you.

First off: don’t make too far ahead.

I’m a huge fan of the make-ahead techniques like the one that saves time when you’re making a boat load of mashed potatoes for Thanksgiving. Cubing potatoes and putting them in cold water in the fridge keeps them from turning brown and lets you make oodles of mashed potatoes quickly when you’re ready. But since this recipe boasts a top layer of super crispness, you’ll want to avoid that soak-in-water-shortcut. It takes just a couple of minutes to mandolin your ‘tatoes before you assemble the dish. Just watch those finger tips!

Next: plan for spillage.

The creamy sauce becomes bubbly from the heat, and using a skillet or baking dish with high edges will capture the cream and keep it mingling with the potatoes instead of pouring over. If you have a shallow baking dish, use foil to create a faux aluminum “dish within a dish” with a higher edge. You’re protecting deliciousness in the making!

Finally: don’t fear the grill!

We first made this recipe on the grill, and I’m confident that will be my go-to method now that I have tried a few versions. It was wonderful in the oven also, but successfully making a side dish on the grill results in a spectacular feeling of accomplishment and a distinct smokey flavor the oven can’t match. Because let’s face it, usually there’s no food-heaven chemistry between the main dishes and sides people serve at BBQs. Creating a dish from the heart (and mandolin) is 10x more memorable than buying stinky old potato salad at the grocery store. Plus, then you can hang out by the grill with a glass of your favorite adult beverage and relax. You’ll just have to keep an eye on the ‘tatoes a bit more since it’s not always easy to gauge the exact temperature on the grill. (Credit my guy, master of the grill, who was like… “don’t forget to tell them…”).

Sub onions, zucchini, asparagus, etc.

Onions always make it into my version of this dish but you can add in all sorts of veg. Red and orange peppers become soft and sweet and add a colorful pop. Zucchini, asparagus, and other roasting-friendly veggies make excellent additions as well. And adding dashes of different spices like paprika or pre-mixed seasonings like Cajun or Bavarian to serve this dish over and over with a new twist.

Tools talk: do you need a mandolin to make potatoes gratin?

If you’re in the market for a skillet, I picked up really great cast iron skillets at places like Homegoods and TJ Maxx. I made this recipe in a cute orange one that is about 6” diameter and holds a solid two mandolined potatoes and veg. Don’t freak out if you don’t have a mandolin for your first time making this recipe, but once you fall in love with it I’d suggest getting a mandolin to make future dishes easier and faster to make.

Can’t get enough scalloped potatoes?

They’re so damn pretty. Here are more ideas to help you get your scallopped potatoes fix:

  1. Crock Pot Au Gratin Potatoes from a fellow grilled potato fangirl at Crazy Adventures in Parenting. 
  2. Easy Sweet Potato Casserole by a relationship blogger + foodie at Brown Sugar Mama.
  3. Sweet Potato Gratin with Smoked Gouda and Sage from She Knows.
  4. My Pinterest Potato Side Dishes board has a collection of my latest potato obsessions.

Accordion Scalloped Potatoes Gratin on the Grill with Gruyere| via sipbitego.com #bbq #cookout
Accordion Scalloped Potatoes Gratin on the Grill or Oven
BigOven - Save recipe or add to grocery list
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I love onions. I believe I should have turned into one by now. Maybe by my next birthday if I keep up this onion-infused lifestyle. Caramelized onions in my morning eggs, shaved red onions on my salad for lunch with feta and dill, grilled Vidalia onions on the grill with dinner. It just doesn’t end. Love. For. Onions. This Accordion Scalloped Potatoes Gratin on the Grill (or in the oven) makes for a pretty little BBQ side dish. It's easy, impressive, and garlicky, crispy and comfort-y food delicious via sipbitego.com.
Servings
2 hungry people
Servings
2 hungry people
Accordion Scalloped Potatoes Gratin on the Grill with Gruyere| via sipbitego.com #bbq #cookout
Accordion Scalloped Potatoes Gratin on the Grill or Oven
BigOven - Save recipe or add to grocery list
Print Recipe
I love onions. I believe I should have turned into one by now. Maybe by my next birthday if I keep up this onion-infused lifestyle. Caramelized onions in my morning eggs, shaved red onions on my salad for lunch with feta and dill, grilled Vidalia onions on the grill with dinner. It just doesn’t end. Love. For. Onions. This Accordion Scalloped Potatoes Gratin on the Grill (or in the oven) makes for a pretty little BBQ side dish. It's easy, impressive, and garlicky, crispy and comfort-y food delicious via sipbitego.com.
Servings
2 hungry people
Servings
2 hungry people
Ingredients
Creamy, Garlicky Sauce
Potato assembly line (don’t forget to slice + cook within an hour)
The final cheesy touch (add in the final 5 mins)
Servings: hungry people
Instructions
  1. On medium heat, combine sauce ingredients and let simmer on the stove for 10 minutes. Regularly stir and reduce heat if the sauce becomes too thick.
  2. Grease some butter on the bottom of a grill/oven-safe cast iron skillet or baking dish. Season the potatoes with the garlic, red chile flakes and salt, then begin adding the potatoes to the pan in 2 inch sections, rotating with the sliced onions. Tightly arrange the potatoes and onions in and then add the creamy sauce to the dish, leaving about a finger’s width of room between the sauce and the rim of the dish. Gently drizzle the butter over the potatoes, cover with foil and put in the oven at 450 degrees. When you make this on the grill you may not have access to temperature information, so just make sure to keep checking the potatoes and keep them in a high grill rack away from direct heat).
  3. You’re ready for the final step when you can poke a fork in the potatoes easily, you notice the edges of the potatoes getting crispy, and the smell is so overwhelmingly delicious that you can’t possibly wait much longer to dig in. Once you can stick a fork in them, the potatoes are ready for their final cheesy touch. Free them from the foil, sprinkle on the cheese and let it bubble and melt for 5 minutes. Sprinkle fresh chopped herbs (and/or some fresh ground pepper), and make sure to serve yourself first - because this dish is going to go fast!

Peanut butter and chocolate banana bites

Peanut butter and chocolate banana bites

[fullwidth background_color=”” background_image=”” background_parallax=”none” parallax_speed=”0.3″ enable_mobile=”no” background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”default” sep_color=”” class=”” id=””]Just like ice cream[/title][fusion_text]Skip the trip to the grocery store. Instead, grab bananas, chocolate chips and toppings to make a delicious frozen treat. Peanut butter and chocolate banana bites are best straight out of the freezer.

Supposably these will last a week in the freezer.

Can’t say I’ve made it that far to find out…[/fusion_text][imageframe lightbox=”no” lightbox_image=”” style_type=”none” bordercolor=”” bordersize=”0px” borderradius=”1px” stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ hide_on_mobile=”no” class=”” id=””] [/imageframe][separator style_type=”none” top_margin=”” bottom_margin=”25″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][title size=”1″ content_align=”left” style_type=”default” sep_color=”” class=”” id=””]Between two bananas[/title][fusion_text]Personalize your chocolate peanut butter banana bites with nut butters, nutella, jelly, honey or maple syrup.[/fusion_text][imageframe lightbox=”no” lightbox_image=”” style_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ hide_on_mobile=”no” class=”” id=””] [/imageframe][separator style_type=”none” top_margin=”” bottom_margin=”25″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][imageframe lightbox=”no” lightbox_image=”” style_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ hide_on_mobile=”no” class=”” id=””] [/imageframe][separator style_type=”none” top_margin=”” bottom_margin=”25″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][/fullwidth][fullwidth background_color=”” background_image=”” background_parallax=”none” parallax_speed=”0.3″ enable_mobile=”no” background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”default” sep_color=”” class=”” id=””]Cherry on top[/title][fusion_text]

While the chocolate is hot and melty, sprinkle with mixed nuts, coconut flakes, dried cranberries, a little salt, a swirl of peanut butter sauce (mix a little PB with equal parts warm almond milk). Nothing to add? They’ll be delicious either way.

[/fusion_text][separator style_type=”none” top_margin=”” bottom_margin=”10″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][fusion_text]

Just a half hour in the freezer and they are ready to eat. YUM.

[/fusion_text][separator style_type=”none” top_margin=”” bottom_margin=”10″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][imageframe lightbox=”no” lightbox_image=”” style_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ hide_on_mobile=”no” class=”” id=””] [/imageframe][separator style_type=”none” top_margin=”” bottom_margin=”25″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][/fullwidth][fullwidth background_color=”” background_image=”” background_parallax=”none” parallax_speed=”0.3″ enable_mobile=”no” background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”default” sep_color=”” class=”” id=””]Simple ingredients[/title][fusion_text]

2 ripe bananas
1/4 cup peanut butter
1/2 cup dark chocolate chips
3 tbsp almond milk
toppings (jelly, nuts, coconut)

[/fusion_text][imageframe lightbox=”no” lightbox_image=”” style_type=”none” bordercolor=”” bordersize=”1px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ hide_on_mobile=”no” class=”” id=””] [/imageframe][separator style_type=”none” top_margin=”” bottom_margin=”25″ sep_color=”” border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” class=”” id=””][title size=”1″ content_align=”left” style_type=”default” sep_color=”” class=”” id=””]Your turn[/title][fusion_text]

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