Living La Vida Holoka


Maple Bacon and Brie Potato Bake

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This Maple Bacon and Brie Potato Bake is a decadent and creamy cheese topped potato dish with a sprinkle of maple flavored bacon in every bite!

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Are you the type of person who straightens up their act the first day of January? I’m still in holiday mode the first couple weeks of the month.  I like to ease into things.  Plus, I’m still using up holiday ingredients because I always buy too much and cook like I’m feeding a crowd. 

I had a container of potatoes from my Hungryroot box, a package of maple bacon crumbles from JD’s House of Bacon, and a small wheel of brie sitting in the fridge.  A creamy bacon, brie, and potato dish quickly became a plan! 


So after doing a little recipe research, I decided to make a tartiflette inspired dish.  Tartiflette is a traditional dish from the French Alps made with potatoes, roblechon cheese, and bacon. It’s a creamy potato casserole that’s perfect for this time of year!

Unlike traditional tartiflette, I decided to make a creamy brie sauce to spoon over the potatoes instead of layering it with slices of brie.  I also served this as a side dish instead of a dinner entrée.  

Maple Bacon and Brie Potato Bake

 
The flavor of these potatoes is phenomenal!  There’s just a touch of maple in the bacon – not too much, but you can taste it in there.  The bacon is cooked with fragrant onion, garlic, and fresh thyme and sprinkled over the potatoes.  Then, there’s a simple, but decadent brie cheese sauce that gets spooned over the top of the potatoes before adding more bacon on top. 


I used a pound of Creamer potatoes to make this potato bake, but you can use any kind of small, baby potato. Add the potatoes to a pot of salted water and boil them for about 10 minutes, or until they’re fork tender. Drain the potatoes and set them aside to cool.


While the potatoes are cooling, start cooking the bacon crumbles.  Add the bacon, onion, and garlic to a skillet and cook for about 5-8 minutes or until the bacon is crispy.  Drain and then stir in the maple syrup and fresh thyme. 


Preheat the oven to 350 degrees.  When the potatoes have cooled, slice them in half and place them in a small casserole dish.


Start on that amazing brie sauce! Melt some butter in a small saucepan and whisk in flour.  Gradually whisk in some heavy cream.  Then, add in that glorious brie, season with salt and pepper, and whisk until the sauce thickens.


Now, start putting the potato bake together. Sprinkle half of the bacon mixture over the top of the potatoes.  Spoon the brie sauce over the top of the potatoes.  Then, sprinkle the rest of the bacon mixture on top of the sauce. 


Bake the potatoes for about 30-40 minutes or until the sauce just starts to turn golden brown.  Scoop out some cheesy taters and bacon and enjoy! 

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Maple Bacon and Brie Potato Bake

Maple Bacon and Brie Potato Bake

Ingredients

    For the potatoes:
  • 1 pound creamer potatoes, or other small baby potato
  • 1 cup bacon crumbles, or finely chopped bacon
  • 2 tbsp. maple syrup
  • 1 clove garlic, minced
  • 1/2 cup onion, chopped
  • 1 tsp. fresh thyme
  • Salt and pepper, to taste
    • For the brie sauce:
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1/2 cup heavy cream
  • 4 oz brie, rind removed
  • Salt and pepper, to taste

Instructions

    For the potatoes:
  1. Boil the potatoes in a pot of salted water for 10 minutes, or until fork tender. Drain and set aside to cool.
  2. Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray and set aside.
  3. Add the bacon, garlic, and onion to a skillet. Cook about 5-8 minutes, or until the bacon is crispy. Drain.
  4. Stir in the maple syrup and thyme, cooking for another minute and set aside.
  5. Slice the potatoes in halve and place in the prepared casserole dish.
  6. Add half of the bacon over the potatoes. Then, prepare the sauce.
    7. For the brie sauce:
  7. In a small saucepan, melt the butter over medium heat.
  8. Whisk in the flour.
  9. Gradually whisk in the heavy cream.
  10. Add the brie and lower the heat.
  11. Season with salt and pepper and stir until the sauce becomes thick.
  12. Remove from heat and pour over the potatoes.
  13. Sprinkle the other half of the crumbled bacon on top.
  14. Bake the potato dish for 30-40 minutes, or until the potatoes just start to turn golden brown.
  15. Serve immediately.
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This is a potato dish that is sure to impress!  In fact, my husband was so impressed by this recipe that he claimed some of the leftovers for breakfast the next day!  He loved this potato bake so much that I’m already thinking about making it part of our Valentine’s Day dinner. 

Did you make this Maple Bacon and Brie Potato Bake recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Spicy Chorizo Cornbread Stuffing

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Spice up your Thanksgiving feast with this Spicy Chorizo Cornbread Stuffing recipe made with cornbread, crumbled chorizo, celery, onion, and seasonings!

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What’s your favorite Thanksgiving side dish?  I freaking love stuffing!  It could be homemade, in muffin form, or even be good ol’ Stovetop.  That and whole berry cranberry sauce with a scoop of sweet potato casserole and some cornbread pudding could be Thanksgiving dinner and I’d be happy!  I know turkey is the star of Thanksgiving dinner, but I am all about those sides!

I’ve never made stuffing before.  You know, other than Stovetop.   But for the past couple years I’ve been wanting to try making a spicy cornbread stuffing.  I love spicy food and this is an easy way to incorporate it into Thanksgiving dinner.


This ain’t your mama’s homemade stuffing!  This non-traditional cornbread stuffing is made with spicy chorizo, plus some more traditional stuffing ingredients like onions, celery, and fresh thyme.  It’s easy, flavorful, and a delicious twist on traditional stuffing that will spice up your Thanksgiving feast!

Spicy Chorizo Cornbread Stuffing

 

Since nobody’s got time to make cornbread from scratch on Thanksgiving Day, I made things easier for you by using a box of Jiffy cornbread mix.  Make it the night before and keep it uncovered overnight so it dries out a bit.  You want soft, not soggy stuffing and this step will help you get that perfect stuffing texture!


When you’re ready to make your stuffing, start by browning the chorizo in a skillet.  Drain the chorizo and set it aside.  Then, get the pan all wiped out to cook the onion and celery.  Melt a tablespoon of butter in the skillet.  Then, add the onion and celery and cook it until it softens up.  Set it aside and get to work on your cornbread! 


You’re going to cube or crumble up the cornbread in a big bowl.  Then, add a cup of chicken broth and gently stir it so it gets absorbed by the cornbread.  Now, you can mix in the rest of your ingredients.


Stir in an egg, garlic powder, fresh thyme, chorizo, onion, and celery.  Then, spoon it into a small, greased casserole dish.  Bake in the oven until it’s nice and golden brown with crispy bits on top.  Serve it immediately with the rest of your Thanksgiving dinner!

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Spicy Chorizo Cornbread Stuffing

Spicy Chorizo Cornbread Stuffing

Ingredients

  • 1 - 8.5 oz. package Jiffy cornbread mix, baked according to package and made the day before
  • 1/2 package Hatfield ground chorizo
  • 1 tbsp. butter
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, chopped
  • 1 cup chicken broth
  • 1 large egg, beaten
  • 1/2 tsp. garlic powder
  • 1 tsp. fresh thyme, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees. Spray a small casserole dish with non-stick cooking spray and set aside.
  2. Cube or crumble the cornbread into chunks and set aside in a large bowl.
  3. In a skillet, brown the chorizo.  Drain and remove from pan.
  4. Wipe out the skillet.  Then, add the butter and melt.
  5. Add the celery and onion. Cook, stirring frequently, until the onion and celery has softened. Remove from heat.
  6. Add the chicken broth to the crumbled cornbread, making sure the broth has been completely absorbed.
  7. Add the egg, garlic powder, fresh thyme, chorizo, celery, and onion. Stir to combine all of the ingredients and season with salt and pepper.
  8. Spoon the stuffing into the prepared baking dish and bake for 30 minutes, or until the stuffing is golden brown and crispy on top.
  9. Serve immediately.
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This recipe makes a small batch of stuffing that’ll feed about four people.  So if you’re feeding a crowd larger than that, you might want to double it.  The chorizo does have a little kick to it, but it’s balanced out nicely by the sweet cornbread.  If spice is an issue for you, you can always use crumbled sausage in this recipe instead.


Did you make this Spicy Chorizo Cornbread Stuffing recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

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This Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate is a delicious side dish full of flavor and holiday color!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


My Italian pasta salad has been a staple at every family gathering and every holiday for years.  But since I’ve made it so many times, I am beyond sick of it!  In fact, I make it because my family loves it, but I don’t even eat it!  Thankfully there are so many variations of pasta salad that can be made. 

Since it’s just going to be my husband and me this Thanksgiving, I figured I’d try out a new pasta salad recipe.  Tortellini is up there as one of my favorite kinds of pasta.  I mean, you can’t go wrong with little bites of pasta filled with cheese!  It works really well in a pasta salad since it adds an extra boost of cheesy flavor!

Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

 
This tortellini pasta salad is an easy side dish full of flavor and holiday color!  This recipe makes a small batch that will feed about four.  So if you have a few more mouths to feed at your holiday table, you might want to double this recipe.  After all, you can never go wrong with a little extra pasta salad! 


The first thing you want to do is cook your pasta! Bring a pot of salted water to a boil and carefully add the tortellini. Tortellini only needs a few minutes to cook and you’ll notice that it floats to the top of the pot when cooked. Once all the pasta is cooked, drain, rinse it with cold water, and set aside.


Next, start cooking the pancetta. Pancetta is basically bacon that hasn’t been smoked.  To me, it’s a little bit saltier than regular bacon, so you don’t need to add a lot of salt to flavor this salad.  Cook the pancetta, just as you would bacon, until it gets nice and crispy.  After cooking it for about 10 minutes, I removed it from the pan and let it drain on a paper towel. 


Now, you can start mixing things up.  I added the shredded Brussels sprouts, onion, walnuts, pomegranate, and pancetta to a large mixing bowl and stirred to combine it.  You can start to see that holiday color come together!


Next, stir in your pasta. I stirred the tortellini in last because I wanted to make sure the rest of the ingredients were combined first.  I didn’t really want to stir the tortellini too much just in case all of that stirring action caused the pasta to pop open!


The final touch is a simple lemon and garlic salad dressing.  In my blender, I added lemon juice, chopped garlic, olive oil, a splash of vinegar, and salt and pepper.  I gave it a quick blend, then poured it onto the salad and stirred. 


Now, you can plate the pasta salad and add some shaved Parmesan on top. I just took a piece of Parmesan cheese wedge and used my vegetable peeler to make shaved Parmesan that I broke into pieces. 

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Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

Ingredients

    For the dressing:
  • 1 clove garlic, chopped
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 tbsp. red wine vinegar
  • Salt and pepper, to taste
    • For the pasta salad:
  • 3 1/2 cups frozen cheese tortellini
  • 4 oz. diced pancetta
  • 2 generous cups shaved Brussels sprouts
  • 1/3 cup red onion, chopped
  • 1/4 cup chopped walnuts
  • 1/4 cup pomegranate seeds
  • Salt and pepper, to taste
  • Shaved Parmesan

Instructions

    For the dressing:
  1. Add the garlic, lemon juice, olive oil, vinegar, and salt and pepper to a blender.
  2. Blend until the ingredients are fully incorporated and set aside.
    3. For the pasta salad:
  3. Bring a pot of salted water to a boil. Carefully add the tortellini to the water and cook for about 3-5 minutes, or until they float to the top of the water. Drain, rinse with cold water, and set aside.
  4. Heat a small pan over medium heat. Add the pancetta and cook for about 10 minutes, stirring frequently, until the pancetta is crispy. Remove from pan and drain on a paper towel.
  5. In a large mixing bowl, add the shaved Brussels sprouts, onion, walnuts, pomegranate, and pancetta. Stir to combine.
  6. Stir in the tortellini and season with salt and pepper.
  7. Pour in the dressing and stir to coat the salad.
  8. Plate the pasta salad and serve with shaved Parmesan on top.
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We had this with our dinner the other night and I wasn’t quite sure what my husband was going to think about it.  But he really enjoyed it!  So much that he asked for a “big bowl” of it with his lunch the next day! 

If you’re planning on making this pasta salad ahead of time, I suggest reserving some of the dressing or doubling the dressing recipe.  The longer the pasta salad sits, the more it’s going to soak up the dressing.  So keep some dressing on the side to add to it just before serving. 


Did you make this Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Roasted Brussels Sprouts and Kale Salad

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This delicious Roasted Brussels Sprouts and Kale Salad is made with seasonal veggies, topped with walnuts and dried cranberries, and a homemade balsamic Dijon dressing.

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


Just because it’s fall, that doesn’t mean salad season is over!  I’m totally having a fall salad moment right now! I love using dark greens like kale and Brussels sprouts as a salad base.  They’re great warm or cold!  And paired with other fall veggies, a fall salad can make a wonderful meal or seasonal side!

I love fall salads so much that I went food shopping, had my Hungryroot box delivered, and still went back to the store for more veggies!  So with a big bag of chopped kale, baby potatoes, onions, Brussels sprouts, mushrooms, and garlic, I decided to make a warm fall salad with dinner one night.

Roasted Brussels Sprouts and Kale Salad

 
This salad involves a few different steps, but it comes together quickly and is worth the effort!  Brussels sprouts are roasted with potatoes, and onions.  While they’re roasting, kale, mushrooms, and garlic get cooked in a skillet. Then, the entire dish is put together in a bowl and topped with walnuts, dried cranberries, and a drizzle of balsamic Dijon dressing. 


The first thing I did was prep my potatoes, Brussels sprouts, and onions.  Then, I tossed them with a tablespoon of olive oil, salt and pepper, and put them on a parchment paper lined baking sheet.  The veggies were roasted in a 400 degree oven for about 40 minutes.


While the potatoes, Brussels sprouts, and onions were roasting, I heated olive oil in a large skillet.  Then, I added in my sliced mushrooms and let them cook for a few minutes.  Once the mushrooms were softened, I added chopped garlic, kale, and salt pepper.  I cooked everything just until the kale wilted and removed the skillet from the heat. 


Before combining all of those delicious veggies together, I made a simple dressing made with balsamic vinegar, Dijon mustard, maple syrup, olive oil, and salt and pepper. I shook everything up in a mason jar and set it aside. 


Then it was time to put the salad together!  I mixed the roasted veggies with the kale and mushrooms in the skillet.


The salad got topped with some crushed walnuts, to give the salad some added crunch, and some dried cranberries, to give the salad a nice sweet tartness. 


And finally, the salad got a drizzle of that fantastic homemade balsamic Dijon dressing!  You’ll be happy that the recipe makes extra! 

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Roasted Brussels Sprouts and Kale Salad

Roasted Brussels Sprouts and Kale Salad

Ingredients

    For the salad:
  • 2 generous cups Brussels sprouts, halved
  • 2 cups baby creamer potatoes, halved
  • 3/4 cup red onion, sliced into half moons
  • 1 tbsp. olive oil + 1-2 tbsp.
  • 1 1/2 cups baby bella mushrooms, sliced thin
  • 1 clove garlic, chopped
  • 6 cups kale, chopped
  • Crushed walnuts
  • Dried cranberries
    • For the dressing:
  • 1/4 cup balsamic vinegar
  • 2 tsp. maple syrup
  • 1 tbsp. Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss the Brussels sprouts, potatoes, and onion in 1 tbsp. olive oil. Season with salt and pepper and place on the baking sheet.
  3. Roast veggies in the oven for about 40 minutes, or until softened and crispy around the edges.
  4. While the veggies are roasting, heat 1 tbsp. olive oil in a large skillet.
  5. Add the mushrooms, cooking just until they soften.
  6. Then, add the garlic and kale, cooking just until the kale begins to wilt and turn bright green. Season with salt and pepper and remove from heat.
  7. Mix the kale mixture with the roasted veggies and add to a serving bowl. Top with crushed walnuts and dried cranberries.
  8. Start the dressing.
    9. For the dressing:
  9. Add all of the ingredients to a mason jar.
  10. Place the lid back on the jar and give everything a good shake.
  11. Drizzle dressing over the salad before serving.
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Need to reheat this salad? Just pop it in a skillet with a light drizzle of olive oil, keep stirring it, and let it warm up for a few minutes.  It’s also pretty good cold the next day! 

Did you make this Roasted Brussels Sprouts and Kale Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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