Minnie Curtis Corner

Crisp with a Dijon vinaigrette and fresh dill with soft boiled make for the best warm potato salad ever.

Warm Potato Salad

Ingredients:

6 slices bacon, diced
3 pound mixed yellow and red baby potatoes, halved
Kosher salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
2 tablespoons whole grain Dijon mustard
1 tablespoon red wine vinegar
1 shallot, minced
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
4 soft boiled eggs, sliced or halved

Directions:

1/ Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.

2/ Place potatoes in a large saucepan and cover with cold salted water for 1 inch. Bring to a boil and simmer until just tender, about 5 minutes; drain well.

3/ In a large bowl, whisk together olive oil, Dijon, red wine vinegar, shallot, chives and dill; season with salt and pepper, to taste. Stir in potatoes and bacon until well combined.

4/ Serve immediately, topped with eggs.

From damndelicious

Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER

Carne Asada Burrito Bowls

Ingredients:

For the Carne Asada
1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced sodium soy sauce
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flank steak

For the Cilantro Lime Vinaigrette
1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar

For the Burrito Bowls
1 cup farro
1 cup pico de gallo, homemade or store-bought
1 cup corn kernels, frozen, canned or roasted
1 avocado, halved, peeled, seeded and thinly sliced
1/2 cup fresh cilantro leaves
1 lime, cut into wedges

Directions:

For the Carne Asada

1/ In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

2/ In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours overnight, turning the bag occasionally. Drain the steak from the marinade.

3/ Preheat the grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

4/ Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest for 5 minutes
5/ Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

For the Cilantro Lime Vinaigrette

1/ Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

For the Burrito Bowls

1/ Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.

2/ Serve with cilantro lime vinaigrette and lime.

From damndelicious

You won’t believe how easy this comes together in just 15 minutes – perfect for those busy weeknights!

Shrimp Scampi

Ingredients:

8 ounces linguine
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, or more, to taste
1/4 cup white wine*
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Parmesan

Directions:

1/ In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2/ Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.

3/ Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.

4/ Serve immediately, garnished with Parmesan, if desired.

Note:
*Chicken stock can be used for white wine as a non-alcoholic substitute.

From damndelicious

Soft, tender, oh-so-flaky the whole family will love.

Maple Bacon Cheddar Biscuits

Ingredients:

8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 1/2 cups buttermilk
6 tablespoons maple syrup, divided
2 tablespoons melted unsalted butter

Directions:

1/ Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2/ Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about
6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

3/ In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.

4/ Grate butter using the large holes of a box grater. Stir into the flour mixture.

5/ In a medium bowl, whisk together the buttermilk and 4 tablespoons of maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.

6/ Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

7/ Remove biscuits from the freezer. Place into the oven and bake for 15-18 minutes, or until golden brown.

8/ In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.

9/ Serve biscuits warm, brushed with the maple-butter mixture.

From damndelicious

A winning combination for the ENTIRE family!

Parmesan Garlic Spaghetti

Ingredients:

8 ounces spaghetti
10 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes, optional
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Directions:

1/ In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2/ In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.

3/ Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.

4/ Serve immediately, garnished with parsley, if desired.

From damndelicious

In the summer, I like to ride my bike everywhere. 🚴🏼‍♀️

It’s grilling season! 🍖🍗🌮

Ice cream is the treat for a hot summer day. 🍦🌞

I’m so happy to be back in .

Wonderfully crisp, tender, and just melt-in-your mouth amazing.

Easy Potato Pancakes

Ingredients:

1 (20-ounce) package refrigerated hash brown potatoes*
1/4 cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 large eggs, beaten
3 green onions, thinly sliced
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions:

1/ In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.

2/ Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.

3/ Serve immediately.

From damndelicious

I’m always up for a of pasta!

Asparagus bundles wrapped in crisp-tender in a brown sugar glaze – grilled or baked!

Bacon Wrapped Asparagus

Ingredients:

1/2 cup unsalted butter, melted
1/4 cup brown sugar, packed
3 cloves garlic, minced
2 teaspoons reduced sodium soy sauce
1 teaspoon Sriracha, optional
2 pounds asparagus spears, trimmed
2 tablespoons olive oil
Freshly ground black pepper, to taste
6 slices bacon
1 teaspoon sesame seeds

Directions:

1/ Preheat the oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2/ In a small bowl, combine butter, brown sugar, garlic, soy sauce and Sriracha, if using; set aside.
Lightly coat asparagus with olive oil; season with pepper, to taste.

3/ Divide asparagus into 6 bundles, wrapping each bundle with a slice of bacon to secure the spears together.
4/ Place asparagus bundles in a single layer into the prepared baking dish. Top with butter mixture.

5/ Place into the oven and bake until bacon is crisp and asparagus are tender, about 15-20 minutes.

6/ Serve immediately, garnished with sesame seeds, if desired.

NOTES:

To grill, place asparagus bundles on a hot grill over medium high heat. Cover and cook until bacon is crisp and asparagus are tender, about 10-12 minutes.

From damndelicious