Tag Archives: potatoes

Lemony Potatoes

Lemony Potatoes is one of those quick side dishes that compliments any entree. I am the potato lover in the family so although I don’t prepare this dish often I enjoy making it in a pinch when I am lost for dinner ideas.

I like using fingerling potatoes in this recipe for a couple of reasons. One: fingerling potatoes have an interesting shape. They are small with a tubular shape and a thin skin so there is no need to remove the skin prior to cooking. Two: Fingerling potatoes are waxy which means they are lower in starch and calories compared to other types of potatoes. Starch, as we all should know, turns into sugar so eating a potato low in starch is a plus for me. Three: The flavor of fingerling potatoes is delightful. The Russian Banana fingerling potato is the one I usually cook because I can easily find them at the local grocer. These potatoes have a buttery and nutty taste. Who could ask for more? I could. These potatoes are also good in potato salad because they hold their shape when cooked.

Fun Fact: Russian Banana potatoes are nicknamed “salad potato”.

The best thing about my Lemony Potatoes side dish is that you can control the degree of lemony flavor. To make this a very lemony dish add more lemon juice or use a little less lemon juice (juice from ½ a lemon) if you only want a hint of lemon. Either way, pucker up because this is one delicious dish.

Lemony Potatoes

Ingredients:

1 small bag fingerling potatoes sliced in half

1 clove garlic minced

2 tbsp water

2 tbsp butter

1 tbsp salt

½ tbsp black pepper

1 tsp olive oil

1 tsp capers

1 tsp lemon zest

1 tsp fresh basil chopped

juice from 1 lemon

Melt butter and olive oil in a medium sized skillet over medium heat. Add garlic and stir around the skillet for 1 minute. Watch closely to make sure garlic does not burn. Add potatoes then season with salt and black pepper. Pour lemon juice over potatoes and add water. Sprinkle with lemon zest, basil and capers. Stir to mix. Let simmer until potatoes are fork tender.

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Ham Hash

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While my hubby and kids love all types of pasta I am a fan of potatoes. I love mashed potatoes, baked potatoes and of course fried potatoes. Since I am the only one that craves potatoes I don’t make them too often. But, when I do I want to make sure everyone will eat them.

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I figured out a while ago that in order to get my hubby to eat potatoes I needed to make them for breakfast. Why breakfast instead of dinner I still have not figured that one out yet. Hey, I don’t mind as long as I can eat potatoes.

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I first flirted with making a turkey hash but put that recipe aside because I did not have turkey at the time I decided to create a breakfast potato recipe. I did however have a package of diced ham I was going to use in a ham salad recipe. Preparing Ham Hash was a nice choice mostly because I had all the ingredients on hand. A lot of recipes are created based on what is in the pantry or refrigerator when chefs put on their creativity caps. At least, that is how quite a few of my recipes are pulled together. Using a little bit of this and that based on what you have to work with is a great way to create new tasty meals. I am never afraid to try something new and fortunately my family does not mind participating as my taste testers in my crazy kitchen laboratory.

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Creating a Ham Hash recipe was not a big stretch. This is a very simple recipe that is full of flavor. One of the best things about the recipe is that it is quick to fix. The potatoes and veggies do not take long to cook especially since I used packaged shredded potatoes (I do shred my own Yukon Gold potatoes when I have time).  Plus, the ham was already cooked.  So…. Viola! Quick and Easy.

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Ham Hash

Ingredients:

3 – 4 Yukon Gold potatoes shredded or 1 pkg shredded potatoes

2 scallions sliced (both white and green parts of scallion)

1 pkg diced ham

1 small onion diced

¼ cup green peppers diced

¼ cup red peppers diced

2 tbsp bacon fat

2 tbsp butter

1 tsp parsley

½ tsp salt

½ tsp black pepper

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp red pepper flakes (optional)

Heat bacon fat in a large skillet over medium heat. Add diced ham and stir to coat with fat. Cook until ham is slightly browned. Remove from skillet and set aside. Add potatoes and veggies to the skillet and sprinkle with seasonings. Stir to mix veggies with potatoes. Increase heat to medium high and allow potatoes to crisp up a little for 5 – 6 minutes then add ham back to the skillet. Reduce heat to medium. Stir to mix in ham with the potatoes. Cook an additional 8 – 10 minutes stirring occasionally until the potatoes are cooked through. Serve with eggs and biscuits.

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Potato Squishes

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My friend Doll and I were discussing food the other day (as we usually do) and she told me about a great potato recipe she saw on the show “The Chew”. Since I am a potato lover my ears perked up when Doll said the recipe started with Yukon Gold Potatoes.

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The recipe turned out to be simple so it was right up my alley. The most intriguing part of the recipe called for squishing the potatoes after boiling them until they were fork tender. Potatoes? Squishing? Sold! I knew this was recipe I wanted to make into my own. With just a few additions to the recipe Doll conveyed to me I created Potato Squishes.

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As I said earlier, this is a very simple recipe that will go great with any beef, pork fish or fowl entree. My first adventure into making Potato Squishes was to pair them with steak. Like my daughter often says “shut the front door”! What goes better with steak than potatoes? Nothing! My family was a bunch of happy campers when I served up a nice tender steak, salad and the newly created Potato Squishes.

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Doll – you are my new foodie hero. Thank you the idea and for sharing such wonderful recipes.

Potato Squishes

Ingredients:
10 – 12 baby Yukon Gold Potatoes
3 tbsp olive oil
2 tbsp diced chives (optional)
1 tbsp salt
½ cup sour cream
½ cup shredded sharp cheddar cheese or pepper jack cheese
water (enough to cover the potatoes)

Place potatoes in a large pot with water and salt. Boil potatoes until they are fork tender but do not over cook. Remove potatoes from the pot and place on a flat surface. Gently squish the potatoes with the palm of your hand until they are slightly flattened.

Heat olive oil in a medium size non-stick frying pan over medium high heat. Place potatoes in the frying pan and brown on one side. Flip the potatoes over and sprinkle with cheese. Lower heat to medium and cover until cheese melts. Place a dollop of cream cheese on top of the melted cheese then sprinkle with chives.

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Brussel Sprout Hash

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Okay, let’s all admit it. Brussel sprouts can be a little stinky when you cook them. Not everyone can enjoy the strong taste of brussel sprouts but if you are adventurous I say give it a try. Brussel sprouts have great qualities one of which is they are healthy. Brussel sprouts are packed with vitamins C and K. While reading up on the benefits of eating brussel sprouts I found out that they help support the body’s detox system, our antioxidant system and our inflammatory/ anti-inflammatory system. Not many veggies are able to bring such benefits all at once.

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I came up with my brussel sprout hash recipe the same way I come up with quite a few of my creations. I needed to do something with the fresh brussel sprouts I threw into my shopping cart earlier in the week hoping I would be inspired by their presence in my frig. This time I actually was inspired by the brussel sprouts. I couldn’t bear to just boil them or simply roast them. But, I did want to bake them along with onions, peppers and potatoes and turn them into a hash. This recipe was created with just me in mind because neither my hubby nor my youngest son likes brussel sprouts. Me? I love them. I just don’t prepare them often because like I said in the beginning they can be a little stinky.

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On the day I made the brussel sprout hash my hubby came home and asked if I smelled something funny in the house. It wasn’t a strong smell but he could smell something different in the air. Of course I couldn’t say no and had to admit I had cooked brussel sprouts. After wrinkling up his nose he pulled out the the air freshener and sprayed the whole house. Totally unnecessary but what can I say. Brussel sprouts have their own unique aroma but they sure do taste good.

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Brussel Sprout Hash

Ingredients:
1 lb brussel sprouts cut in half
3 small red potatoes diced
2 shallots sliced
½ red pepper diced
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp basil
1 tsp parsley
1 tsp salt

Preheat oven to 350 degrees.

In a large bowl toss brussel sprouts and balsamic vinegar. Coat a rimmed baking sheet with 1 tbsp olive oil. Add brussel sprouts, potatoes, peppers and shallots to baking sheet. Sprinkle with seasonings and toss. Pour remaining olive oil over veggies. Bake approximately 1 hour until veggies are soft and golden.

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Eggplant Stew

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Sometimes when I am at the store buying groceries I pick up different meats and vegetables thinking I can come up with a fabulous recipe for this or that. Most of the time I have an actual recipe in mind but other times I am winging it. That is what happened when I came up with the idea of making an eggplant stew.

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I wasn’t sure what to make when I bought a couple of eggplants but I love eggplant so I threw them in the cart with the other veggies. By the end of the week I still had not come up with an idea for the eggplant but since I did not want them to start turning brown I decided to make an Eggplant Stew.

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Stews are usually hearty and include meat somewhere in the mix. In this case, I wanted to substitute the eggplant for meat and create a vegetarian meal. All it took to make a nice hearty stew were a few chunky vegetables to compliment the eggplant and a few subtle seasonings to allow the flavor of each veggie to shine through. If you are a fan of eggplant, I think you will like this recipe.

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Remember, there is more to eggplant than making a casserole or frying.

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Eggplant Stew

Ingredients:
2 eggplant peeled and sliced
1 large onion cut in half then sliced
1 large green pepper cut in half then sliced
1 large tomato cut into wedges
2 medium red potatoes cubed
1 14 oz can fire roasted tomatoes
1 cup chicken broth
1 tbsp salt
½ tbsp black pepper
½ tsp garlic powder
½ tsp Adobo
½ tsp basil
¼ cup olive oil
cooking spray

Preheat oven to 400 degrees.

Spray rimmed cookie sheet with cooking spray. Layer the eggplant and other veggies on the cookie sheet then sprinkle with seasonings. Drizzle olive oil over veggies. Roast veggies for 35 – 40 minutes until soft then remove from oven. Place veggies in a large pot along with chicken broth and fire roasted tomatoes. Add a little more salt if needed. Simmer over low heat for 20 minutes.

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Parmesan Crusted Potato Wedges

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Potatoes. Baking potatoes, sweet potatoes or red potatoes. I love then all no matter how you fix them. I also love cheese so of course the combination of potatoes and cheese is always a winner in my book.

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Gooey cheese is good on potatoes but I liked the idea of potatoes with a cheese crusted skin. Parmesan cheese is usually the cheese of choice when creating a crusty cheese coating. At least that is what I have seen when watching cooking shows. I use grated parmesan cheese  whenever I make parmesan chicken so why not use it on potatoes.

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Besides the nice crusty texture on the potatoes the blend of seasonings gives the potatoes a nice flavor. My family likes the taste of spice so I added red pepper flakes to the cheese topping to give the potatoes extra heat. The next time you want to turn up the flavor on your potatoes add a little parmesan cheese. This is a wonderful side dish I think you will enjoy.

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Parmesan Crusted Potato Wedges

Ingredients:
4 baking potatoes (can mix with sweet potatoes)
1 medium onion sliced
½ cup grated parmesan cheese
2 tbsp olive oil
½ tbsp parsley chopped
½ tbsp salt
½ tbsp black pepper
½ tsp seasoned salt
½ tsp thyme
½ tsp red pepper flakes (optional)
paprika
cooking spray

Preheat oven to 350 degrees.

Wash potatoes then cut into wedges. Spray the bottom of a baking dish with cooking spray then line with sliced onions and sprinkle with seasoned salt. Toss potatoes with olive oil in a large bowl. Add potatoes to baking dish then season with salt, black pepper and top with paprika. Mix grated parmesan cheese, thyme, parsley and red pepper flakes in a small bowl. Sprinkle cheese mixture evenly over potatoes. Bake for 40 to 45 minutes until potatoes are tender and golden.

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Leek and Potato Soup

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Many, many years ago I had a bad reaction to cream of potato soup. It really was not the soup’s fault because it just happened to be the last thing I ate before I came down with the flu. Enough said.

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So, it took me a long time to try leek and potato soup. Once I mustered up the nerve to try the soup I was pleasantly surprised at the delicious combination of leeks and potatoes. Since my hubby and I are fans of all kinds of soups I thought I would create my own version leek and potato soup.

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The result received a thumbs up from all of my taste testers including me. Rich and creamy with tasty bits of potato,this soup easily fits into the category of comfort food.

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Topped with sauteed mushrooms and drizzled with melted butter, all I could say was um um good when my spoon hit the bottom of my empty bowl.

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Keeping it simple. Keeping it easy. Keeping it good!

Leek and Potato Soup

Ingredients:
2 – 3 leeks cleaned and sliced (white and light green part)
1 medium onion diced
2 large potatoes peeled and diced
3 cups chicken broth
1 tbsp salt
1 tbsp ground black pepper
1 tbsp parsley chopped
2 tbsp butter melted
1 tsp thyme
1 tsp roasted cumin
½ tsp chives
¼ cup assorted mushrooms
¼ cup heavy cream
¼ cup half and half
1 small hot pepper sliced (remove seeds for less heat)
5 dashes hot sauce
To clean the leek leaves remove the hard bottom then separate the leaves and rinse with cold water.  Saute mushrooms in a 1 tablespoon of butter. Set aside.

Place leeks, onions, potatoes and peppers in a large pot. Add seasonings and broth then stir. Cook over medium heat for 45 minutes until leeks and potatoes are soft and tender. Remove from heat. Add 1 tablespoon of butter, cream and half and half. Puree mixture leaving a few chunks of potato. Stir in hot sauce. Melt remaining tablespoon of butter in the microwave. Place soup in a bowl and top with mushrooms then drizzle with melted butter.

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A New Kind of Potato Salad

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Who said creamy was the best way to make potato salad? I did until I started focusing on new ways to prepare some of my old recipes. I love potatoes in general so potato salad is also a favorite. However, I had to find a simple way to cut down on calories but still have a great tasting dish when all was said and done.

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I think (and so does my family) that I hit the mark with my “New Kind of Potato Salad”. It still has layers of flavor and has many of the ingredients you would put into a creamy potato salad. Believe it or not, if it were not for the mayonnaise in potato salad it would be considered quite healthy. Eggs provide protein and essential amino acids. One stalk of celery has about 10 calories so eat up. Potatoes? Well, potatoes are not the villain most folks think they are regarding maintaining good health. Actually, certain potatoes have only 26 calories and are considered a complex carbohydrate which is better than simple carbohydrates like sugar or bread.

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Eating potatoes the right way will help make you feel full quicker and will satisfy your taste buds. So, put away the mayonnaise and pick up Gazebo Room Greek Salad Dressing and Marinade. This is a light delicious dressing that adds tons of flavor to every dish I include it in. Potatoes can act like a sponge and will soak up the dressing so you can limit additional salt. Limiting salt is always a good thing.

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If you are a potato lover like me but want to find a healthier way to eat them, try my New Kind of Potato Salad. I think you will pleasantly surprised.

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A New Kind of Potato Salad

Ingredients:
1 lb red potatoes cut into bite size pieces
2 stalks of celery sliced
4 boiled eggs chopped
1 12 oz bag broccoli florets
¼ cup sun dried tomatoes chopped
1 tbsp brown mustard
1 tbsp fresh parsley chopped
1 tbsp fresh basil chopped
1 tsp dill
½ tsp salt
½ tsp pepper
½ tsp Adobo seasonings
½ cup shaved parmesan cheese
½ cup Gazebo Room Greek Salad Dressing and Marinade

Add eggs and a pinch of salt to a pot of water. Bring to a boil and cook for 5 minutes. Remove from stove and run cold water over eggs. Let cool for 5 minutes then chop and set aside.

Bring 4 quarts of water to a boil with a pinch of salt. Add Broccoli and cook for 3 minutes. Remove broccoli and place in an ice bath to stop the cooking process.  Drain broccoli from ice bath and set aside. Bring broccoli water to a boil again and add potatoes. Cook until fork tender. Be sure not to over cook the potatoes or they will get mushy when you mix the ingredients. Drain potatoes and place in a large bowl. Whisk together the brown mustard and salad dressing then pour the mixture over the potatoes while they are hot so that the potatoes will absorb some of the dressing. Let the potatoes rest for 5 minutes. Add remaining ingredients and stir gently. Serve warm or slightly chilled.

Sprinkle additional cheese on top if you really like cheese.

Roasted Potatoes with Feta Cheese

Roasted Potatoes 3_1While my family loves pasta I am a potato girl. I love potatoes almost any way you fix them whether they are oven fried, mashed, boiled or roasted. Nothing against pasta and rice but I think potatoes are wonderful because they soak up the flavors of whatever you add to them. By now you may know I love the idea of layering flavors in a dish. So the layers of flavors in this roasted potatoes dish is both savory and sweet. I recently discovered a nice way to roast potatoes with a few cranberries and raisins. Then I topped them off with feta. Yummy!

Roasted Potatoes 2_1Potatoes can be both good and bad for the diet. The key to eating potatoes is to do it in moderation. Having said that I would stay away from deep frying potatoes no matter what. Potatoes tend to absorb grease which puts on the pounds, effects your skin and is not healthy! Still, potatoes have lots of fiber, vitamin C and B vitamins. As long as you keep the portions small you can partake of any type of potato you like. For this recipe I used red potatoes. I haven’t tried it yet but I am sure sweet potatoes would taste good too. I will let you know how that one turns out later.

Roasted Potatoes with Feta 1_1For those of you who don’t eat meat you can still enjoy this dish by leaving off the crumbled bacon.

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Roasted Potatoes with Feta Cheese

Ingredients:
1 lb potatoes quartered
¼ cup cranberries
¼ cup golden raisins
¾ cup Gazebo Room balsamic vinaigrette
¼ cup feta cheese
2 cloves garlic thinly sliced
1 scallion thinly sliced (separate the white and green parts of the onion)
1 tsp salt
1 tsp black ground pepper
½ tsp dried rosemary
½ tsp smoked paprika
3 tbsp melted butter
3 slices crisp bacon chopped
Cooking Spray

Preheat oven to 425 degrees.

In a large bowl combine all ingredients except for the bacon, feta cheese and green onion. Mix well to coat the potatoes. Spray a lipped cookie sheet with cooking spray to prevent potatoes from sticking. Spread potato mixture with juices onto the cookie sheet. Sprinkle with paprika. Bake 30 to 40 minutes until potatoes are golden brown and fork tender. Remove from oven and place in a casserole or serving dish. Sprinkle with feta cheese, bacon and  a little green onion.