Here's a super easy and tasty breakfast recipe that is sure to statisfy fans of potatoes. I was at the farmer's market this weekend getting inspiration for an upcoming Farmer's Market-themed Sunday Supper, and found some great local potatoes and onions (the cherries on the side in the photo will be used in my Sunday Supper recipe in two weeks).
Servings 2 to 4
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
1/2 lb of fingerling potatoes
1 onion
2 cloves garlic
dash of salt and pepper
1 sprig rosemary, minced
olive oil for the pan
Steps
Preheat a pan to medium low heat. Cut the potatoes in halves (quarters if they are large potatoes) and set aside. Dice the onion and mince the garlic. Add about a tablespoon of olive oil into the pan, and add the onions and garlic. Sautee for about 5 minutes.
Add the potatoes, salt, pepper, and minced rosemary. Cook on medium low for 10 minutes, and raise to medium heat for another 5 minutes. Stir every few minutes to prevent sticking, and add a tablespoon of olive oil as needed if the potatoes start to stick. Once a fork is easily inserted into the potatoes, remove them from heat and serve.
Hey everyone! Happy March, and more importantly, who else is happy that spring is coming closer? This month we're hosting an #irishlove event, recipes inspired by Irish culture. I'm planning on posting an Irish drink next week, this week I'm sharing my favorite mashed potato recipe. I love using leeks in recipes, and who doesn't love a combination of butter, garlic and potatoes? This is a simple recipe to prepare, and is perfect with a good hearty family dinner.
Check out all of the other #irishlove recipes this month, and feel free to share your own! Just add it to the blog hop below, or ask me for an invite to our Pinterest board or Google+ community! Thank you to all the co-hosts this weekend!
4 russet potatoes, rinsed
1 leek, rinsed
2 tsp minced garlic
1 tbsp butter
3 tbsp milk
salt and pepper
Steps
1. Cube the potatoes, leaving the skin on. I recommend cutting them into about eights, and aim for cubes of relatively the same size so all of the potatoes cook evenly. Place them into a pot and fill with water until the potatoes are just covered. Boil the potatoes for about 10 minutes, or until the potato is tender when inserted with a fork.
2. Chop the leek. Preheat a sautee pan to medium heat, and coat the bottom with oil. Add the leek and garlic, cooking for about 5 minutes until the leek is tender.
3. Drain the potatoes, and transfer to a bowl. Add the leeks, garlic, butter, milk, salt and pepper. Mash and stir together until well combined.
Here's an easy yet simple recipe to make a healthy and delicious alternative to french fries for dinner. The great part about the recipe is it is easy to scale the portion size, and you get to control the amount of sodium and oil that goes into the dinner. No deep frying, just beautifully browned potatoes.
Adding fresh herbs to any recipe add tons of flavor without adding large volumes of fat or calorie to a dish. Adding herbs at the end of cooking bring out their aromatics without burning and becoming bitter. Here's a quick guide to pair types of herbs with some dishes:
Rosemary - pork, chicken, lamb, potatoes salmon
Thyme - Pork, lemon, chicken, soups
Parsley - tomato sauces, beef, chicken
Basil - pesto, beef, pizza, tomato sauce
I love the combination of potatoes with rosemary and thyme. Tasty!
Serving Size: Side for 3-4 people
Prep Time: 5 minutes
Cook Time: 10-14 minutes
Ingredients
20 baby gold potatoes, quartered
2 tbsp olive oil
salt and pepper
3 tablespoons chopped rosemary
2 tablespoons chopped thyme
Steps
Preheat a sautee pan over medium heat. Add the olive oil, and coat in the inside of the pan. Add the potatoes, salt and pepper. Stir occassionally, every 3-4 minutes, until all sides are golden brown and a fork is inserted easily. Add the herbs to the pan, and toss to coat the potatoes. Cook for an additional minute, then serve.
I hope that everyone is enjoying their Labor Day Weekend in the U.S., here's a easy way of making some tasty, moist chicken. I like to serve it along with oven roasted potatoes with rosemary and some green kale. I hope you enjoy this recipe!
And apologies for the less frequent posting over the past few weeks, life has been rather busy with work.
Serves: 3-4 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
3/4 lb chicken breast
32 oz chicken stock
2 sticks of butter
3 tbsp rosemary
2 tsp oregano
1 tbsp sage
salt and pepper
Steps
Pour the butter and stock into a deep pan, and heat over medium high heat. Once the butter is melted, check the temperature of the liquid with a thermometer. You'll want liquid that is about 170F.Add the rosemary, oregano, and sage to the liquid. Salt and pepper the chicken breasts, then immerse them in the liquid. You'll want the chicken full submerged. Cook for about 30 minutes, or until the internal temperature of the breasts is 165F. Remove the chicken from the liquid and let rest for 5 minutes before slicing.
Roasted Potato Ingredients
10 small red or yellow potatoes
2 tbsp rosemary
1 tsp garlic powder
3 tbsp olive oil
salt and pepper
Steps
Preheat the oven to 400F, and line a baking sheet with aluminum foil. Quarter all of the potatoes, and brush with olive oil. Sprinkle the rosemary, garlic, and salt and pepper over the potatoes. Bake in the oven for about 20-30 minutes, or until tender when inserted with a fork.
I hope you enjoy this recipe, and have a good start to the week!
Once again I have a relatively busy week at work, but I wanted to share this rather delicious recipe and fun presentation of steak and potatoes! Serve it with basil butter for a colorful yet herbaceous presentation!
Ingredients
1 lb london broil
salt and pepper
2 slices bacon
4 white potatoes, peeled and cubed
1 green onion diced
2 tbsp butter, room temp
1 tbsp milk
1/2 cup fresh basil leaves
1 tsp minced garlic
Steps
Preheat a grill pan to medium heat, spraying the pan with non stick spray. Season the steak with salt and pepper, and place on the pan once hot. For medium, let the steak cook for about 8-10 minutes, and then flip and let cook for another 8. Once done, remove from heat and let it sit for 5 minutes before cutting.
While the steak cooks, boil the potatoes in water for about 10 minutes or until tender. If you insert a fork in them without resistance, the potatoes are done. Drain the potatoes, and mash with a ricer or use an immersion blender to puree the potatoes. Add the butter, onion, milk, and some salt and pepper to the potatoes. Cook some bacon on medium heat in a pan, and once both sides are crispy (will take about 5-6 minutes) dice the bacon and mix it into the potatoes.
To prepare the basil butter, dice all of the basil leaves. Mix it together with the butter and garlic in a small bowl. Let it refrigerate until you are ready to serve.
When you are ready to serve, cut the sirloin into equal size portions. Scoop some potatoes onto a plate and place the steak on top. Spoon a small amount of butter (1/2 tsp - 1 tsp) into the top of each steak. I hope you enjoy this!
For those who may not know and haven't been pinched yet, its St. Patrick's Day, and I wanted to present a food inspired by my Irish heritage. First and most importantly though, for those who consume alcohol tonight, please drink responsibly. If you live in a major metro area, check the internet for free cab services. Most cab companies in larger cities will provide these services for your safety, so please take advantage of it if you need to.
Now, onto the food! Pressure cookers are amazing tools in a kitchen, and aren't as hard or intimidating as many think they are. For those who don't know, pressure cookers are a great alternative to cooking foods in a significantly shorter amount of time. Most foods that you would braise or do in a slow cooker can be reduced down to a 20-30 minute cook time in a pressure cooker.
As for the stew ingredients, I substitute beef stew chunks for lamb due to personal preference, but feel free to substitute with lamb. Also, I like to make my stews really thick (one of my co workers thought I was eating Shepard's pie instead...) so if you prefer a thinner stew use less potatoes.
Ingredients
1.5 lbs beef stew cubes
5-6 carrots, peeled
1 onion
2-3 cloves garlic
2 cups beef broth
6-7 potatoes
2 tbsp oregano
1/4 cup diced parsley
1 tsp corn starch
about 1 tsp salt, vary to taste preference
about 1 tsp pepper, vary to taste preference
Steps
1. Preheat the pressure cooker to medium high heat. Fill a large pot with water and bring to a boil. Dice the onion and carrots, set aside. Mince the garlic, set aside. Peel and cube each potato into eights or tenths, depending on the size and set aside.
2. Add 1 tbsp oil to the cooker, and brown the beef and onions. Keep both moving so they do not burn. Add the garlic, broth, and carrots. Seal the pressure cooker, and maintain heat on medium high. Once you seal the cooker, do not attempt opening it until all pressure is released. Once the pressure cooker alerts that it is sealed (normally through some indicator) and the pressure release starts hissing with steam, start a timer for 20 minutes and reduce the heat to medium. I added the video below to illustrate how the cooker will behave when you want to start the 20 minute timer.
3. While the pressure cooker cooks, boil the potatoes. By the time the 20 minutes is done, the potatoes should be tender and cooked. Drain the potatoes when done.
4. Once the 20 minutes are up, remove the cooker from heat, and let rest for 5 minutes. Then, place the cooker in the sink and pour running water over it. Do this until the pressure is released. You know the pressure is released when the pressure release does not release any steam, and there is no resistance when trying to open the cooker.
5. Place the cooker back onto low heat and add the potatoes, salt, pepper, oregano and parsley. After about 5 minutes, taste and add more salt and pepper if needed.
As I was browsing through Foodbuzz today for recipes and advice on cooking emu (one of my roommates bought emu, so I'm trying to help him find ways on how to cook it.) I came across this utterly delicious sounding recipe for sweet potatoes. I read through and it and decided I had to share it with yall for any Christmas dinners that you may have to prepare for. Photo above and recipe owned by Everyday Southwest.
So this post could be introduced with a story that is either half full or half empty. The half empty side is that I admittedly fail at getting a final picture of this side dish when I made it. While the full side that this is because I made this side dish for two of my brothers and they ate it up along with the steak I made in about 5 seconds flat...I'll go with half full! Yay friends, family, food, and fall!
On a total tangent, anyone else excited for Harry Potter in less than 3 weeks?
Ingredients
-5 red potatoes
-3 chopped garlic cloves
-1 ambrosia apple
-1 palm (i.e. enough to fill one palm in your hand) of oregano
-1 palm basil
-3 tablespoons extra virgin olive oil
-1 palm thyme
-2 palms parsley
- salt and pepper
Steps
1. Preheat oven to 450F. Line a baking sheet with aluminum foil.
2. Quarter the potatoes and place in a bowl.
3. Core the apple, and cut into chunks. Add to the potatoes.
4. In a small bowl mix all other ingredients.
4. Toss the potatoes with the oil mixture, and spread out onto the sheet. Bake for 30 minutes or until golden brown.
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