Easy Horseradish Sauce

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Mr. Meat Eater and I don’t do anything special for Valentine’s Day so this year I decided to make a special dinner.

I was lucky to find a small prime rib at BJ’s Warehouse Club so I decided right then and there that that was what we were having.   For the rest of the menu we had mashed potatoes (which I rarely make) and steamed carrots.  I thought we needed some kind of sauce other than gravy so I made this horseradish sauce.  It is divine!  So nice and horseradish-y and it doesn’t make but about 1/2 cup so it’s not hanging around forever. If you live in the South like I do, use Duke’s mayonnaise.

I always wonder what to do with the leftover prime rib so this time I made sandwiches with warmed up beef, provolone slices, lettuce, tomato and a dab of leftover horseradish sauce.  I wrapped them up and heated them for a bit.  Yum!

Easy Horseradish Sauce

Easy Horseradish Sauce

2 heaping tablespoons prepared horseradish ~ we love horseradish so I used 3 tbsps.
1 tbsp cider vinegar
1 tsp dry mustard
3 tbsps mayonnaise ~ if you can get Duke’s, use that
1/8 tsp ground red pepper
1/2 cup sour cream ~ I used light

Whisk all the ingredients together in a small bowl and store in the refrigerator until needed. This should last at least a few days in the refrigerator tightly covered.

This would be great on baked potatoes, sandwiches, or for a dipping sauce for fries.

Makes about 1/2 cup or so.

Source: Allrecipes

Happy Cooking!

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Roast Potatoes with Lemon and Horseradish

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A recipe that combines my two favorite things ~ potatoes and horseradish!  This is a very simple recipe that goes well with just about any main dish.  I served them with grilled strip steaks and sauteed onions and mushrooms.

The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!

Roast Potatoes with Lemon and Horseradish

1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)

Heat oven to 350º.

Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.

Cover and bake for 55-65 minutes or until potatoes are fork tender.

Garnish with lemon slices and sprinkle with the parsley.

Makes 6 servings

Happy Cooking!

 

Horseradish Potatoes

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I love, love, love horseradish so I am constantly on the lookout for recipes using it.  I found this recipe in a cookbook in the margin of one of the pages.  Since it combines two of my favorite things, how could I not try it?

Horseradish Potatoes

2 pounds new potatoes (I used red)
1/4 cup melted butter
2 tbsps prepared horseradish
salt and pepper to taste

Clean potatoes and peel a strip off around the middle or quarter them is they are larger. Place potatoes in a lightly greased baking pan.

Mix the melted butter and horseradish and pour over potatoes, mixing well. Sprinkle with salt and pepper.

Bake at 425º for 30-45 minutes. Mine were ready at 30 minutes but the recipe says 45 minutes so just start checking them at 30 minutes. Also, stir them every 10 minutes or so to try to keep the horseradish from burning in the bottom of the pan.

Makes 4-6 servings.

Happy Cooking!

Horseradish Sauce

1 Comment

Horseradish is one of my very favorite things.  This sauce goes perfect with roast beef and is nice and horseradish-y.  Of course it’s super easy to put together.  The sauce is really white ~ the picture is just bad.

Horseradish Sauce

2 tbsps prepared horseradish
1 tbsp cider vinegar
1 tsp dry mustard
1/2 cup light sour cream

Whisk all ingredients together in a small bowl and refrigerate until ready to use.

Makes 8 servings.

Happy Cooking!

Horseradish Scalloped Potatoes

3 Comments

I seem to be on a horseradish kick lately, LOL!  This dish was really easy ~ I didn’t even have to get my mandolin out (I’m afraid of that thing) to slice the potatoes.  It was easy to make and this dish would taste good with beef, pork, chicken, turkey, you name it!  It’s not spicy at all and the potatoes have just a hint of the horseradish. The recipe came from My Mama Made That ~ the same book as the short rib recipe from yesterday.

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Horseradish Scalloped Potatoes

4 large baking potatoes, thinly sliced
2 tbsps butter
1 onion, thinly sliced
2 garlic cloves, minced
2 tbsps flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1/2 cup shredded Swiss cheese
1/4 cup horseradish

Preheat oven to 400º.

Lightly grease a 9×13 baking dish and layer the potatoes in it.

Melt the butter in a saucepan over medium heat and saute the onion and garlic for 5 minutes. Add the flour, salt and pepper. Add the milk, cheese and horseradish gradually, stirring constantly. Cook until thickened, continuing to stir. Pour mixture over the potatoes.

Bake for 50 minutes or until top is brown and crusty and potatoes are cooked through.

Serves 4 to 6.

Happy Cooking!

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Horseradish Potato Salad

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I know I’ve gone on and on before about my love for horseradish and when I found this recipe, I knew I would HAVE to make it.  As I suspected, it’s delish.  It’s not too horseradishy but you definitely know it’s in there. I used bacon bits so the bacon-hater wouldn’t have a fit (and I used very few). I think that this makes much more than 8 to 10 servings so it would be great for a potluck or a barbecue. I adapted the recipe from The Coastal Living Cookbook.

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Horseradish Potato Salad

2 1/2 lbs red potatoes
2 or 3 tbsps bacon bits ~ either crumble cooked bacon or use real bacon bits
4 hard-cooked eggs, chopped
3 green onions, sliced
3/4 cup mayonnaise
3/4 cup sour cream (I used light)
6 tbsps prepared horseradish
2 tbsps chopped fresh parsley
salt and pepper to taste

Cut raw potatoes into cubes and place in a large pan. Cover with cold water, cover, and bring to a full boil. Boil for 10 minutes or until cubes are cooked through. Don’t let it over boil or you will end up with mush. Drain well and place cubes in a large bowl.

Add bacon, eggs, and green onions to the potatoes and gently mix.

In another bowl, mix the rest of the ingredients and pour over the potato mix and combine gently until all potatoes are covered.

Cover and chill in the refrigerator until cold.

Makes 8-10 servings.

Happy Cooking!

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Glazed Spiral Ham

6 Comments

I’m not that big a fan of spiral hams ~ I think they have a tendency to be dry but this recipe worked out really well.  It also has one of my very favorite ingredients ~ horseradish.  I could eat horseradish right out of the jar ~ YUM!

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Glazed Spiral Ham

1 fully cooked sprial-sliced ham (8 to 10 pounds)
1 8 ounce can crushed pineapple, drained
1/2 cup apricot jam
1 tbsp. spicy brown mustard
2 tsps. prepared horseradish

Place ham on a rack in a large roasting pan. Cover and bake at 325º for 1 1/2 hours.

Combine the pineapple, jam, mustard, and horseradish and spread over ham. Bake, uncovered, for 30-45 minutes or until a meat thermometer reads 140º.

Makes 16-29 servings.

Happy Cooking!

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Lemon Horseradish Potatoes (and a comment on food blogs)

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There are so many really great food blogs out there in cyber world. I have been visiting some of them over the past couple couple of days (adding many to my links) and there are some great writers and fabulous photographers out there. My blog pales in comparision to most and I am always appreciative of everyone’s visits and comments. I started my blog for a couple of reasons, one of which was to try and become a better writer (I am BAD) and a better photographer (I think I am getting better at that) and with so much inspiration, how can I not improve. Thank you to all of you who work so hard on your blogs!!!!

POTATOES!

I am Irish (totally) and I guess the potato gene was passed on to me big time because I LOVE them. I can remember my grandmother having potatoes at two meals at least and we had them at one ~ I don’t remember having rice or anything like that. I have had potatoes every way imaginable so I am always on the lookout for new recipes. Plain old mashed potatoes are my favorite and there are certain main dishes I make that just scream for mashed potatoes ~ I even make those dishes sometimes just for the potatoes. The only way I don’t like potatoes is just boiled ~ although I think there is a place for them, I just don’t like them much…unless you are making my Mom’s goulash and then you have to have boiled potatoes and buttered white bread.

I found the recipe for lemon horseradish potatoes in a community cookbook called The Heart OF Pittsburgh. There are lots of great recipes in the book but I honed in on the potato recipes. I love horseradish so anything with horseradish is good in my book. I just love the spiciness of it. I used some different new potatoes that I bought at the farm stand ~ and, yes, dear hubby, you CAN eat a potato that is blue. I halved the larger ones and left the smaller ones whole. I peeled a strip off the middle of the larger ones.

Lemon Horseradish Potatoes

1/4 cup olive oil
1/2 tsp salt
1/8 tsp pepper
2 tbsps horseradish
8 small new potaotes
2-3 tsps lemon juice, to taste
1/4 cup snipped fresh parsley

Preheat oven to 350º.

In a small bowl, combine olive oil, salt, pepper, and horseradish and set aside.

Wash potatoes and peel a strip off around the middle (if your potatoes are large enough). Place in a glass casserole large enough so that the potatoes are in a single layer ~ about a 1 1/2 to 2 quart pan should work.

Pour olive oil mixture over the top and stir to make sure all the potatoes are coated completely. Cover and bake for 50 minutes, stirring every 20 minutes or so.

When cooking is complete, add lemon juice and parsley, stirring gently to combine.

Serve hot.

Serves 4.

Happy Cooking (and blogging)!