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Perfect Potatoes Au Gratin

Perfect Au Gratin Potatoes

Perfect Au Gratin Potatoes

Today is the first edition of Pass the Cook Book Club.  Kita from Pass the Sushi came up with the idea.  Basically each month we will select a cookbook, and have a choice of 3 recipes to cook from it.  At the bottom of the post you will see links to all the other participants.  If you are interested in learning more, go check it out here.  This month we are tackling The Pioneer Woman Cooks: Food from My Frontier [Read more...]

Potato Pizza

Potato Pizza 2 square

I had to miss cooking club this month because we were traveling.  I was really disappointed, this was the month I was most looking forward to.  Each month has a different color as the theme.  November was orange, and I couldn’t want to see what everyone came up with.  October was purple, and that is where this recipe was from.  Purple is hard to come up with!!  I could come up with lots of blueberry desserts, but this was lunch.

Purple potatoes were the one thing that kept coming to mind.  But I wasn’t sure what to do with them.  Then I remembered this gorgeous pizza that Liren had made awhile ago.  I was intrigued by the idea when she posted about it, so I thought why not try it out now.

This pizza was amazing.  I don’t really know what else to say.  It is not your traditional pizza, but it all works so well together.  It makes a perfect lighter dinner when served with a salad.  I was really surprised given how much food is at cooking club, that I went home with no leftovers.  I added a little bit of bacon to this, for some extra flavor.  I mean, potatoes and bacon are perfect together.  I did make the crust from scratch, but you could use store bought.  This crust is my go to recipe, super easy, and very quick.  I really hope you make this.  It would be great as an appetizer for a party too!

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Lemon-Herb Potato Salad

Let me start by saying this is not your ordinary potato salad.  Don’t worry Mom, I haven’t changed my ways just yet :)  See, I can’t stand potato salad.  Seriously, even the smell grosses me out!  The mayo and the hard boiled eggs together with everything else makes me turn and run!  In case you didn’t know, I am a very picky eater.   But, when I saw this recipe in Cooking Light this month, and it didn’t have any of the usual suspects involved, I was intrigued.  Lemon, I like.  Olive Oil, I like.  Herbs and Arugula, I like.  Seemed like this would be worth a try.  I wasn’t sure my husband would go for this, so I made it on a night he was eating up some leftover soup.  It was too “herby” for him, which is what I suspected, but I really liked it.  The arugula really stands out, so if you don’t like the strong peppery taste maybe fresh baby spinach would be a better.

This salad is great for spring with the herbs and light fresh flavor. Depending on how small you cut your potatoes this can be done from start to finish in under 20 minutes.  While the potatoes are boiling, you make the dressing, and that is it.  Super fast, and super easy.  It would be wonderful for a pot luck or picnic, because there is no mayo you have to worry about going bad.  Even the leftovers were good.  I ate them like this the next day.

Nutritional Info:  Recipe serves 6 (1/3 cup)  Calories :75, Fat: 3.6 grams

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Roasted Potatoes and Green Beans – Tastemaker

I was super excited when the UPS man delivered a box to my door.  It said it contained dry ice, what could it be?  As part of the Taste Maker program through Food Buzz I received four bags of Steamfresh Chef’s Favorites from Birdseye!  These varieties will be in stores at the end of the month.  All of them sounded interesting, but so far this is my favorite. 

As you may remember, I am on a mission to clean out my freezer.  The other night I was digging and I found two Brats, and a small bag of pizza bagels.  Really can’t remember when the pizza bagels were from, but they still looked good.  So I boiled the brats in beer and onions, and then finished them off on the grill.  The pizza bagels went to my 6 year old, which he was a little depressed about.  He learned he liked brats this summer, so he was a little sad he didn’t get to have one.  Next up, sides.  What was I going to do for sides with the brats.  These were perfect.  They are done in 5 min and 30 seconds.  They have green beans and potatoes, a little for everyone!  And the sauce was creamy and delicious.   I look forward to these being in the stores, so I can have them again!

Grilled Potato Packs

My husband forwarded me an email he got from Betty Crocker for some grilled potatoes.  He never searches for recipes, or pays that much attention to them.  So when he sent me this email, I took it as a hint.   I figured the next time we grilled, I would make these potatoes!  As luck would have it we had friends over for dinner just a couple days later.  They were bringing chicken to grill, so I had to come up with the side dishes and desserts.  These grilled potatoes were loved by everyone!  
This recipe would also be a great camping recipe.  You could add ground beef and green peppers, and have a complete meal.  If I camped, I would remember that for later.   But since, I don’t, I will just make them at home!  The original recipe calls for grilling them from start to finish.  I didn’t want to deal with that.  An hour on the grill when the chicken was going to take 15 minutes?  Not for me.  I par-cooked the potatoes ahead of time, so they just had to spend the last 20 minutes on the grill.  It worked great, you still got the crispy ones on the bottom where the foil was hitting the grill, but done so much quicker!   I will post the recipe the way I did it, but you can omit my step and just go straight for the grill if you prefer.
Grilled Smokey Cheddar Potato Packs
Adapted from Betty Crocker
4 medium potatoes, cut into 1 inch chunks
½ tsp salt
1 Tbls butter
1 Tbls Olive Oil
1 cup cheddar cheese
4 strips of bacon, cooked and crumbled
¼ cup sliced green onions
In a large microwave safe dish heat the diced potatoes for 10 minutes, stirring after 5.  Place the potatoes a large sheet of heavy duty foil.  Toss them with the olive oil.  Sprinkle over the salt and bacon.  Dot with butter.  
Wrap the foil securely around potatoes.  Place over a hot grill for about 20 minutes, flipping half way.  Open up the foil, and top with cheese and onions.  Stir around to melt the cheese.   Serve straight from the foil pack.  Enjoy!

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”