Loaded Baked Potato Salad | How to be Awesome on $20 a Day

Loaded Baked Potato Salad

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

The long weekend is so close I can almost smell it. It smells like a backyard barbecue.

This long weekend is much needed. Between battling work stress and a bout of obnoxious depression, I’m completely exhausted. My weather app is promising that there will be at least one day of warmth and sunshine. It’s gonna be Scotland hot, and I fully intend to get a mild sunburn. I’m going to eat whatever I want, wear flowery, fluttery clothes, and chill the f out. Don’t you dare try to stop me.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope you have lots of basking in sunshine and setting fire to things and then cooking many meats and ears of sweet corn. If this is in the cards for you, please, in the name of all that is delicious, do not serve your friends and family store bought potato salad with its sad potato bits, horrible celery, and way too much mayo. Not when totally awesome potato salad can so easily be made in your own kitchen.

This Loaded Baked Potato Salad is loaded up with all the good stuff, like cheese and bacon. You know I don’t play around. You will need to plan ahead a bit because this needs to chill in the fridge for at least four hours, but other than that, it’s super simple. Fry some bacon, boil some potatoes, stir a few things together, and then eat totally awesome potato salad that will keep you well away from the deli counter for the rest of your life.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope your future includes burger, loaded baked potato salad, Pimm’s, and a really cute hat. You deserve to be awesome. Let’s do it.

Loaded Baked Potato Salad
Serves 6
Loaded Baked Potato Salad with cheddar and bacon will make you forget all about store bought.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 kilo (about 2 pounds) baby potatoes, quartered
  2. 5 ounces bacon
  3. 1 cup sour cream
  4. 1/3 cup mayonnaise
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  8. 2 green onions, chopped
  9. 2/3 cup shredded cheddar cheese
Instructions
  1. Chop your potatoes into bite size chunks. This may be in half, quarters, or even smaller depending on how baby your baby potatoes actually are. Just make them into a size that would easily fit on the end of your fork then in your mouth. Add them to a big pot, and cover them with cold water. Add a fat pinch of salt, slap a lid on, and cook your potatoes over medium high heat for about 25 minutes or until they can be pierced with a fork. You want them tender but not mushy. Drain the potatoes.
  2. While your potatoes are doing their thing, chop or scissor your bacon into a large skillet and cook up the pieces until their crisp. Drain your bacon on a paper towel lined plate.
  3. As your bacon is working in the pan, you can also get your dressing ready. In a large mixing bowl that you can fit your potatoes in later, whisk together the sour cream, mayo, salt, pepper, garlic powder and chopped green onions. If you wanted to sneak in a dash of cayenne here, I wouldn't complain.
  4. Once your potatoes are drained, add them to the sour cream mixture along with your bacon pieces. Give everything a gentle fold to coat all everything in the dressing. The dressing will get thinned out from the heat from the potatoes, but don't worry, it will all come back together in the fridge. Put some plastic wrap or a lid on your bowl, and stash it in the refrigerator to chill for at least two hours.
  5. Before serving, stir in the shredded cheddar. Serve cold next to your favorite burgers and hot dogs.
Adapted from No Ordinary Moments
http://awesomeon20.com/
Chicken & Goat Cheese Pasta | How to be Awesome on $20 a Day

Chicken & Goat Cheese Pasta

Chicken & Goat Cheese Pasta | How to be Awesome on $20 a Day

Have I mentioned I hate dieting? Not allowing myself to eat whatever I want whenever I want just sort of ruins everything. I find that I’m just sort of angry all the time. So really, it’s not fun for anyone. 

But I’m supposed to want a hot body. And I kinda do. I want to look in the mirror and like what I see. I don’t want to feel gross. But I also want mac and cheese. And cake. So much cake. I want to read books and watch Lord of the Rings for the hundredth time. I definitely don’t want to run or do push ups. So you can see my dilemma. 

Well, here’s one more mac and cheese for the road, I guess. Well who am I kidding? We all know that I won’t be able to keep up any sort of non-cheese regime. Instead, let’s make it special.

Chicken & Goat Cheese Pasta | How to be Awesome on $20 a Day

Chicken & Goat Cheese Pasta is flavored with rosemary, and it elevates mac and cheese to something almost sophisticated. The flavors are subtle and oh so right. It’s a creamy, cheesy dream.

I used transformer chicken in my pasta, but you can use  rotisserie chicken or whatever you prefer. I also discovered that this pasta isn’t as good reheated as it was the first time around, so if you’re only serving a few people, you might consider halving the recipe.

Chicken & Goat Cheese Pasta | How to be Awesome on $20 a Day

Let’s all eat and be happy. Maybe we eat a little less, but there’s no reason not to make it special. Just go ahead and make the Chicken and Goat Cheese Pasta and enjoy your life.

Chicken & Goat Cheese Pasta
Serves 8
Chicken & Goat Cheese Pasta is a sophisticated take on mac and cheese.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 pound rigatoni
  2. 1 quart cream
  3. 2 tablespoons chopped fresh rosemary
  4. 1 clove garlic, crushed and peeled
  5. 8 ounces goat cheese, chopped into cubes
  6. 2 cups shredded or chopped cooked chicken
  7. salt and pepper to taste
Instructions
  1. Put a large pot of water on to boil. Once it's boiling, add plenty of salt, and drop your pasta in, stirring occasionally to make sure it doesn't stick together. Boil for 10 minutes, then drain and return to the pot.
  2. While your pasta is doing its thing, add the cream to a sauce pan over medium low heat. Add in the rosemary and garlic clove, and bring the cream to a simmer. Be careful not to let it boil. Let it simmer for a few minutes to reduce and thicken. Add in the goat cheese and stir until it melts.
  3. Once your sauce and pasta are both ready, add the sauce and the chicken to the pasta, and toss it all together to combine. Add salt and pepper to taste. Serve hot and happy.
Adapted from My Baking Addiction
http://awesomeon20.com/
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Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day
Barbecue Chicken Dip | How to be Awesome on $20 a Day

Barbecue Chicken Dip

Barbecue Chicken Dip | How to be Awesome on $20 a Day

Guys, there’s something to be said for a little external validation. While I certainly wouldn’t recommend anyone relying on it, I’m not gonna lie; when someone tells me they like what I’m doing, I eat it up.

Real talk. I’ve been struggling with a desire to let this blog die for well over a year now. Since settling in Glasgow, I’ve struggled with finding the time and energy to create quality posts. I’ve watched my page views plummet as Pinterest became pay to play and stopped showing my followers my pins unless I gave them my money. And we all know I don’t have a lot of that. I mean, that’s kind of the whole concept of this blog. It’s been so disheartening to see a project I love really floundering and knowing it was at least partly my fault. 

My default mode is to assume that I suck. Normally when people try to compliment me, my urge is to punch them in the face and then crawl under the table and die. Last night, I got to hear some really kind words about this blog, and they are giving me life. 

Barbecue Chicken Dip | How to be Awesome on $20 a Day

What does all of that have to do with Barbecue Chicken Dip? You guessed it. Absolutely nothing. Except that this is a totally awesome recipe, and so are all of you. We’ve got creamy, cheesy, sweet, and smoky all playing together in this delicious hot dip. You could serve this in a party spread, but if you want to have it for dinner, I won’t tell.

I use some Transformer Chicken chopped up super small for this. Basically, you just dump everything into a bowl, smoosh it all together, spread it into a baking dish, heat it up, and then scoop it into your face with some tortilla chips. I held back a little bit of the barbecue sauce for some artistic drizzling. That’s totally optional, but it’s as close as I get to being artsy.

Barbecue Chicken Dip | How to be Awesome on $20 a Day

Thanks for making me feel awesome, friends. I’m going to try harder to deliver cool posts for you guys because I love you.

Barbecue Chicken Dip
Serves 6
Barbecue Chicken Dip definitely deserves a sweet and smoky place on your next party table.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 12 ounces cooked chicken, chopped small
  2. 8 ounces cream cheese, softened\
  3. 3/4 cup barbecue sauce
  4. 1/4 cup ranch dressing
  5. 1/4 cup sour cream
  6. 1-1/2 cups shredded cheddar
  7. 1 green onion, chopped
Instructions
  1. Preheat oven to 350F and spray an 8x8 baking dish with non-stick spray.
  2. In a large mixing bowl, combine chicken, cream cheese, barbecue sauce, ranch dressing, sour cream, and 1 cup of the cheddar cheese.
  3. Transfer your mixture to your baking pan and spread it evenly. Sprinkle the last half cup of cheese over the top, along with your chopped green onion. I just cut it with scissors it right over the baking pan.
  4. Bake for about 25 minutes until hot and bubbly. Allow it to cool for 10 minutes before scooping it up with your favorite chips.
Adapted from Plain Chicken
Adapted from Plain Chicken
http://awesomeon20.com/
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