Posts
All Comments
I love potato salad. I don't think I've ever passed up a potato salad recipe in my life. And I usually love all potato salads I try for various reasons. I loved this salad too even though I felt it was loaded with egg, which for those that know me I HATE eggs with a passion. I will make this again in the future but I will be cutting back on the eggs to one maybe two eggs. Also I have to have onions in my potato salad so I added some to this one. Overall this was a great recipe and one I look forward to making again.
Amish Potato Salad
adapted from Cooks Country June/July 2010
3 pounds Yukon Gold potatoes cut into 3/4 inch chunks
salt and pepper
1/3 cup cider vinegar
1/4 cup sugar
2 tablespoons yellow mustard
4 large hard cooked eggs, peeled
1/2 teaspoon celery seed
3/4 cup sour cream
1 celery rib, chopped fine
1 onion, chopped fine
Bring potatoes, 1 tablespoon salt, and enough water to cover by one inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard cooked egg yolk (reserve the white), celery seed, and 1/2 teaspoon salt in food processor until smooth. Transfer to medium bowl.
Drain potatoes, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least thirty minutes, stirring gently once to redistribute dressing.
Whisk sour cream into remaining dressing. Add remaining hard cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing, celery, and onions to cooled potatoes. Cover and refrigerate until chilled, about 30 minutes. Season with salt and pepper. Serve. Salad can be refrigerated in airtight container for 2 days.
I thought this dish was one of the best side dishes I've ever made. I couldn't stop eating it. The flavors came together wonderfully to make a very pleasant tasting dish. The dish, as I knew it in the past, was made with cream of something soup and creamed canned corn. It wasn't very pleasing. I was so excited to see that Cooks Country redid the recipe and made it the way it should be. Overall the dish was easy to make. It wasn't exactly quick to make but you can make it ahead and then it would be a quick dish.
Scalloped Corn
Cooks Country June/July 2010
14 Ritz crackers
1 slice hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter, melted
12 medium ears corn, husks and silk removed ***if using out of season corn add up to one tablespoon sugar
1 1/4 cups half and half
1 1/2 teaspoons salt
1/4 teaspoon pepper
Adjust oven rack to middle position and heat oven to 450 degrees. Spray 8 inch square baking dish with cooking spray. Pulse crackers, bread, and butter in food processor until coarsely ground.
Cut each ear in half crosswise. Stand ear on its cut, flat end and, using chef's knife, cut off kernels. Repeat with remaining ears. Bring kernels, half and half, salt, and pepper to boil in large saucepan. Reduce heat to medium low and simmer, covered, until corn is tender, 20 to 30 minutes.
Puree 2 cups corn mixture in blender until thick and smooth. Return puree to cooked corn and stir to combine. Transfer corn mixture to prepared dish. Top with crumb mixture and bake until golden brown, 7 to 10 minutes.
MAKE AHEAD: Once transferred to baking dish in step 3, filling can be refrigerated, covered, for up to three days. Refrigerate crumb topping separately. Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees. Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown 7 to 10 minutes.
So the original recipe called for pork tenderloin and I thought it was way too expensive the day I shopped to purchase tenderloin so I subbed pork loin chops. Honestly the spice rub was bland. I'm not sure if I just didn't make enough spice rub for the chops or if the spice rub was just missing something. The pork chops turned out so so. However the star of the dish was the potato salad. It was an interesting twist on a potato salad and one that we loved. The flavors blended well together and the garlic flavor you could actually taste. From start to finish both dishes took me 35 minutes, which isn't too far off of the 30 minute supper it claimed to be. The potato salad will be added to our rotation of dishes but the grilled tenderloin/pork chops will not.
Grilled Pork Chops/Tenderloin and Garlicky Potato Salad
Cooks Country June/July 2010
2 lbs Yukon Gold potatoes, scrubbed and sliced 3/4 inch thick
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
3 garlic cloves, minced
2 teaspoons brown sugar
salt and pepper
1/2 cup drained jarred roasted red peppers, chopped
3 tablespoons drained capers
3 tablespoons chopped fresh parsley
1 1/2-2 lbs pork chops or pork tenderloin
Toss potatoes and 2 tablespoons oil in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Meanwhile, combine vinegar, garlic, 1 teaspoon sugar, and 1/4 teaspoon pepper in large bowl. Slowly whisk in remaining oil until emulsified. Stir in roasted peppers, capers, and parsley.
Pat pork dry with paper towels and season with 1 teaspoon salt, 1/2 teaspoon pepper and remaining sugar. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 5-6 minutes for the chops and 12 minutes for the tenderloin. Grill potatoes until charred and tender, about 5 minutes per side. Transfer pork to cutting board and tent with foil. Toss grilled potatoes with dressing to coat. Season with salt and pepper. Slice pork, if using tenderloin, and serve with potato salad.
These hash browns turned out really tasty. They were really simple to make too. I served these for dinner but these would be great for a breakfast side dish. The recipe called for a red onion and I was out so I used a yellow onion. Also to save time you can boil the potatoes up to days before you wanted to make this dish and place them in a sealed container in the fridge. You could also change the herbs some and come up with several different flavor combination's. The exchange for a diabetic is as follows:
2/3 cup serving, 1 1/2 starch, 1/2 fat; 120 calories, 33 calories from fat, 4 g total fat, 1 g saturated fat, 5 mg cholesterol, 300 mg sodium, 19 g total carbohydrate, 2 g dietary fiber, 1 g sugars, 3 g protein
Garlic-Spiked Homestyle Hash Browns
The All Natural Diabetes Cookbook
1 tbsp extra virgin olive oil
2 tsp unsalted butter, divided
1 cup chopped red onion,
2 large garlic cloves, minced
3 medium Yukon gold or red potatoes, boiled with peel, chilled and diced in 1/2 inch cubes (about 4 cups)
3/4 tsp sea salt, or to taste
1/4 tsp ground cayenne red pepper, or to taste
1/4 cup roughly chopped fresh Italian parsley
2 tbsp finely chopped fresh chives
Heat the oil and 1 tsp butter in a large nonstick skillet over medium high heat. Saute the onion for 3 minutes, then add garlic and saute for 1 minute.
Add the potatoes and cook for 5 minutes or until potatoes are lightly browned, turning occasionally. Remove from heat and stir in the remaining butter. Sprinkle evenly with salt and red pepper. Stir in parsley and chives.
These are my newest addiction. I am totally in love with these fries. Not only do I love them but my husband loves them too, which if you know him he normally does not like this type of food. The kids won't touch them because they have green things on them. I love garlic and I love Parmesan cheese so once I noticed this recipe on Cookin Canuck's blog I knew these had to be tried as soon as I could make them. I think I made them for dinner the day she posted the recipe. Give these fries a try, I promise you won't be disappointed.
Baked French Fries with Parsley, Garlic & Parmesan Cheese
Cookin Canuck's blog
4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste
Preheat oven to 425 degrees F.
Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.
Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.
Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.
I made these for Thanksgiving, again sorry for the delay but between illness, the holidays and a birthday I've been busy. These were a hit with everyone. I can't even begin to explain how tasty these were. They were also really simple to make although it did take some time. These mashed sweet potatoes are also a much healthier alternative to regular mashed potatoes. I've been too chicken to give these a try but now that I have I see myself making these more than I do regular mashed potatoes.
Creamy Mashed Sweet Potatoes
Cooks Country Magazine Dec/Jan 2007
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
salt and pepper
1 teaspoon sugar
2 pounds sweet potatoes, (2 large or 3 medium), peeled, quartered lengthwise and cut into 1/4 inch thick slices
Combine butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat until fall apart tender, 35 to 40 minutes.
Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.
This recipe can be doubled and prepared in a dutch oven but the cooking time will need to be doubled.
This recipe can be prepared up to 2 days in advanced. Mash the potatoes as directed in step 2 but hold off on adding the last tablespoon of cream. When you want to serve the potatoes, cover them with plastic wrap, microwave them until hot, and then stir in the remaining cream.
I've had some blue cheese sitting in the fridge for a few weeks and I had been trying to decide what to use it for when Melanie posted this recipe. I really liked how the blue cheese added to the dish. An added bonus was the flavor was there but it was not overpowering. In fact my husband did not notice that I had added blue cheese to the dish until I told him. I also subbed evaporated milk for the cream in this dish and no one noticed. Lately I've been playing with using evaporated milk in place of whipping cream as a way to cut calories in dishes with great success.
Blue Cheese and Cheddar Scalloped Potatoes
Melanie at My Kitchen Cafe
1 tablespoon butter
1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick
1/2 medium onion, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream **I used evaporated milk
1 bay leaf
1 cup grated sharp cheddar cheese
1/4 cup crumbled blue cheese (or more to taste)
Salt and pepper
Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown.
Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes.
Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 mintues before serving. Season with salt and pepper to taste.
I love making these just to snack on and they are great as a side dish. They don't take a lot of time to make and even the kids gobble these up. These are just as crispy as a fried french fry but much healthier for you.
Preheat oven to 425 degrees.
Spray a cooking sheet with Pam.
Wash and scrub 3-4 potatoes, I prefer red or yukon but russets work too
Cut the potatoes in half. Then cut into slices about 1/4 inch thick. Place on cooking sheet.
Cook for about 10 minutes, checking a few times to be sure they are not burning. After 10 minutes check to see if the side touching the sheet are brown, if they are flip over and sprinkle with salt, I prefer garlic salt. Place the sheet back in the oven and cook another 10 minutes, checking to be sure they do not burn. Once both sides are brown and the potatoes are tender remove from the oven. It may take more than 20 minutes, just keep you eye on the potatoes.
I am in love with these potatoes. I am already plotting ways to make these gems again. They were flavorful, buttery, and garlicky, my type of food. They were very easy to make and most of the time involved in making these potatoes was in the cooking time. The recipe comes from a new blog I discovered called Sweet Basil.
Hasselback Potatoes
recipe from Oh Sweet Basil
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 TB Butter
Sea Salt, I used French Grey Sea Salt
Freshly Ground Black Pepper
Preheat the oven to 425. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
I loved these potatoes. I can not wait to make them again. While the actual cooking time took awhile the set up was quick and easy. I made these to go with our ham on Easter and they were a hit. I made two batches of these potatoes and only a small amount was left. They were not greasy and they tasted so much better than the boxed potatoes. I found the recipe in Cook's Country Magazine, April/May 2009 issue.
1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8 inch thick
salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth
Adjust oven rack to middle position and heat oven to 350 degrees. Toss cheeses and cornstarch in large bowl until evenly coated.
Shingle half of potatoes in large gratin dish, sprinkle evenly with one cup cheese mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Top with remaining potatoes, additional 3/4 teaspoon salt, and additional 1.4 teaspoon pepper.
Combine cream and broth in large measuring cup and pour over potatoes. Top with remaining cheese mixture and bake until golden brown and fork inserted into center meets little resistance, 75 to 90 minutes. Let cool 10 minutes. Serve.
Yummy is the best way to describe these. These were so tasty and crispy yet fluffy. My only real complaint about the potatoes is only some of them had a lemon taste. But that is easily fixed and I can't wait to try them again. The cooking time was long but I think if you played with the dish for awhile you could probably shaved 45 minutes off the cooking time. To make these potatoes a little more like the ones from my favorite Greek place I spooned some homemade Greek salad dressing over the top just before serving. I found the recipe here.
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the Mediterranean, it's the best!)
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper
Preheat oven to 440°F. Spray the baking pan with Pam.
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
I found this recipe in the March/April issue of Simply Delicious. Tasty and so easy to make. I like this recipe more than a few other ranch potato dishes I've made. The ranch flavor was not real strong but you could taste it. I could not tell I used sour cream and Don who hates sour cream said he liked the dish.
7 medium potatoes cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheddar cheese
Place potatoes in a greased 11x7 inch baking dish; dot with butter. Cover and bake at 325 degrees for 60-65 minutes or until tender.
Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted.
These are cute little things that my boys will gobble up. Sometimes I serve them with fried chicken or chili or just by themselves with honey butter.
Corn Dodgers
1 tablespoon corn oil (or vegetable oil)
2 cups yellow cornmeal
1 1/2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups water , plus extra for forming dodgers
1 cup buttermilk
1 tablespoon unsalted butter
2 teaspoons baking powder
1 large egg
Honey Butter
8 tablespoons unsalted butter , softened
1/4 cup honey
1/8 teaspoon salt
1. For the corn dodgers: Adjust oven rack to middle position and heat oven to 400 degrees. Spread oil on rimmed baking sheet.
2. Whisk cornmeal, sugar, baking soda, and salt in medium bowl. Heat water, buttermilk, and butter in large saucepan over medium-high heat until just simmering. In slow, steady stream, whisk cornmeal mixture into liquid. Reduce heat to medium-low and cook until mixture begins to bubble, about 6 minutes. Remove from heat and cool until warm, about 10 minutes.
3. Whisk baking powder and egg in small bowl, then stir into cornmeal mixture. Fill medium bowl with tap water. Scoop out 1/4 cup mixture and, using wet hands, form into 4 by 1 1/2-inch loaf shape. Place on prepared baking sheet and repeat with remaining mixture, spacing dodgers about 1/2 inch apart. Bake until deep brown on bottom and golden brown on top, rotating pan halfway through baking, 25 to 30 minutes. Transfer corn dodgers to rack to cool.
4. For the honey butter: Meanwhile, mix all ingredients in medium bowl until smooth. Serve corn dodgers, split open, with honey butter. (Corn dodgers can be refrigerated for up to 2 days; reheat on baking sheet in 350-degree oven.)
2/3 cup long grain rice
3 Tablespoons butter or margarine
1 2/3 cup chicken broth (or 1 2/3 cup water with chicken boullion)
1/4 cup grated parmesan cheese
Parsley
Brown rice with butter or margarine in a skillet. Stir in chicken broth and parmesan cheese. Add some fresh parsley (and some Savory or Basil for additional flavor).
Put in quart casserole with lid. Bake for 45-50 minutes at 350, stirring after 30 minutes.
Then I usually have a green vegetable such as steamed broccoli or green beans with it.
1 cup uncooked orzo
1/4 cup butter
3 cloves garlic, minced
2 tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Cook orzo as directed on package. While orzo is cooking, melt butter in 10-inch skillet over medium-high heat. Add garlic and sauté until just yellow. Drain cooked orzo; stir in butter mixture, milk, salt, pepper, cheese and parsley. Heat through. Yield: 4 servings
