One of my favorite things about Boston Market are their delicious side dishes. Many have requested this recipe, and now you can make these dill potatoes at home.
8 red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan and saute garlic for about one minute. Do not burn the garlic!
Add potatoes and the rest of the seasonings. Toss the potatoes in the butter until they are coated. Then serve.
I am a huge fan of Boston Markets macaroni and cheese. It’s just so cheesy and I love spiral pasta! I’ll admit, I sometimes buy the frozen Boston Market meals but they are so expensive. I found it is so much cheaper to prepare this macaroni and cheese recipe at home.
3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste
In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.
I must admit, I get lazy from time to time and turn to take out for my dinner solution. Last week I tried Boston Markets Cucumber Salad and it really hit the spot. A nice light salad is always welcome in my home. It doesn’t get much easier than this recipe. Try it out for yourself…its as easy as 1…2…
2 medium cucumbers w/skin; 1/2″ slices
1/4 red Spanish onion, 1/2″ dice
1 large ripe tomato, dice
8 oz Paul Newman’s olive oil and, vinegar dressing
1 tsp dry dill weed
1/2 tsp dry parsley, mince
1/4 cup olive oil
1 Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, cover tightly.
2 Allow salad to marinate for 24 hours in fridge before serving. Do not freeze.
Ready In: 1-2 hours
4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix (prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped
1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt
Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan on medium low place the butter and saute the onions until the onions turn clear
Add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
Add drained squash and diced cheese, stir.
Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non-stick spray.
Cover casserole. Bake for 50 – 60 minutes.
Remove cover the last 20 minutes of baking time.
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"