May 24, 2013
Memorial Day weekend is finally here and even though it’s rainy here in the Northeast, I’ll happily take the extra day off to chill out, relax and widdle away the stresses of working life. While I don’t have any real plans for the weekend, hopefully some of you are getting out there and enjoying yourselves, either at the beach, the park, the lake or wherever it is that you love to go most. We’re entering the season of grilling and cookouts so for the unofficial start of summer I’m giving you Baby Potatoes with Tomato-Corn Sauté.
Baby potatoes are mixed with olive oil, corn, grape tomatoes and garlic to give you a simple sort-of potato salad that travels well and can be eaten hot or cold. No mayonnaise means no worrying about taking this dish to an outdoor event and with summer corn and bright tomatoes, what a better dish to kick off the summer. Topped with fresh cilantro and salty parmesan cheese, these potatoes get the slightest kick from red pepper flake and will be a great addition to any get-together you might be attending this weekend. Get out, enjoy the weather and have yourselves a fantastic weekend!
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and red pepper flake to pan; sauté 2 minutes.
Add potatoes and tomatoes to pan; cook 1 minute.
Top with cilantro and cheese.
Overall Rating: Love It
Source: Cooking Light magazine
December 3, 2012
I put up my Christmas tree this weekend and it seemed a little strange to be doing it when the temperature was in the 50s. Tomorrow we are having our work holiday party and it’s supposed to be almost 65 degrees. Strange. I feel like when it’s December and I’m decorating for Christmas that I should be making food like soup, chili, cookies or some other cold weather comfort food. But when it’s not very cold out, what is there to make? I’ve been trying to stock up on chicken when it’s on sale lately so that’s pretty much all I had in my freezer. I’ve been eyeballing this recipe for Smoky Chicken and Potatoes so I decided this was as good a time as any to make it.
Chicken breasts, potato, sweet potato, green pepper, onion and lemon are tossed with garlic and smoked paprika and roasted in the oven until the chicken and potatoes are perfectly cooked. You can use all white potatoes or all sweet potatoes for this recipe but I loved the combination of both here. The chicken is juicy, the potatoes are tender and the addition of lemon and parsley adds a fresh touch. The smoked paprika gives a ton of flavor to the whole dish. This dish was simple to make and didn’t stand a chance before it was all gone. Next time I’m craving sweet potatoes, I’ll remember to make this again.
In a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray, combine chicken potatoes, onion, green pepper and garlic. Toss with olive oil, paprika, salt and pepper.
Squeeze lemon wedges over the mixture and add wedges to the baking dish.
Bake in a 450°F oven for 30 minutes or until chicken reaches 165 degrees, stirring once after 20 minutes. Top with parsley before serving.
Overall Rating: Love It
Source: Family Circle Magazine
November 26, 2012
I hope everyone had a fantastic Thanksgiving weekend and didn’t eat too much or spend too much money shopping all of the sales that have been advertised for days and days. Once again, as Thanksgiving came to a close and I was left eating mounds of leftovers until yesterday, I kept wondering why in the world I only eat these delicious foods once every November? Is it because only eating them once makes them more special? Or is it laziness? These foods really aren’t hard to make so I’m really not sure the answer. This week I have a few foods I made over Thanksgiving that I think deserve a fair shot at being put on the dinner table throughout the year, starting with Cheddar and Chive Smashed Potatoes.
Red potatoes are cooked until perfectly soft and coated in a warm milk, butter and garlic bath before being hand mashed until creamy and still slightly lumpy. Cheddar cheese, chives and sour cream are added to make these potatoes even more decadent, fluffy and flavorful. The worse part about making mashed potatoes to me is the pealing but this recipe keeps the skin on so that painful process is eliminated (although you do still have to scrub them). This recipe made a TON of potatoes which I barely made a dent into and still sadly have in my fridge. These would make for great base for potato pancakes or just as a side to a good ol’ chicken dinner. Winner winner.
Add potatoes to a large pot and cover with water by 1 inch. Cover pot and heat to boiling on high. Add 2 teaspoons salt. Reduce heat to medium; cook potatoes, partially covered, 30 minutes or until tender.
In a small saucepan, melt butter and add garlic; cook 1 minute or until golden, stirring. Stir in milk and heat for 1 minute. Remove from heat; set aside.
Drain potatoes well and return to pot. Add milk mixture, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. With potato masher, mash until smooth.
Stir in cheese, sour cream, and chives.
- Reduced-fat cheddar cheese
- Light sour cream
- Fat-free milk
Overall Rating: Love It
Source: Good Housekeeping Magazine