Jalapeno-Cilantro Slaw & Buttermilk Cream Cheese Potatoes

IMG_1259Sadly my Spring garden appears to be coming to an end soon.  I’m grateful that we harvested enough to be able to freeze some squash and tons of basil (you can never have too much basil).  Now-time to start deciding what to plant next.

I have been on a kick lately making not-so-summery meals so today I thought I would make an effort to break the cycle.  Although we are having leftover steak I made some sides that are light and fresh.  IMG_1387First I made a red cabbage coleslaw with jalapeno and cilantro lime dressing.  Tasted it-yum!!….and it will be even better tonight once it has been refrigerated for a while.  We ate lunch at a local restaurant Saturday and I REALLY wanted coleslaw with my fried catfish but substituted fried okra instead because pre-made cabbage salad dipped directly from a plastic tub looked unappealing and a bit dangerous.  It is so simple to make fresh homemade coleslaw-I just don’t get it.

For our second side I made some potatoes with a cheesy buttermilk sauce.  I made sure to add dill because it always makes a dish seem more like summer. 🙂

Red cabbage (just cabbage in general) is sooo good for you-check it out HERE.

A few sliced avocados will make a nice last minute addition..

IMG_1370SIDE #1 COLESLAW:

Toss Together

  • 2 cups purple cabbage, finely chopped
  • 1/2 carrots, finely chopped
  • 1 jalapeno, finely chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh cilantro

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 3 Tablespoons line juice
  • Salt and Pepper

Mix well and blend into veggies.  Refrigerate until ready to serve.

 

SIDE #2 POTATOES:

  • 3 cups (approximately) new potatoes
  • 1 cup buttermilk
  • 4 oz. cream cheese, softened
  • 1/3 cup Monterey jack cheese, shredded
  • 1/4 cup green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon dill
  • 1/2 prepared mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black pepper

IMG_1389Preheat oven to 350 degrees F.  Grease a shallow casserole dish.  Thinly slice the potatoes and place in dish.  Mix the remaining ingredients and pour over potatoes.  Cover with foil and bake for  about 45 minutes.  Uncover and bake an additional 15 minutes.  Top with chopped green onions.

*Peeling the potatoes is great also, we just like to leave the skin on.

Enjoy your day!

4 thoughts on “Jalapeno-Cilantro Slaw & Buttermilk Cream Cheese Potatoes

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