I’ve never been a huge fan of red potatoes. Especially when quartered and boiled and served as a side at restaurants. No thanks. But, over the years I’ve come to find several variations of red potatoes which I actually enjoy. These Crash Hot Potatoes are my latest and most tasty find. I’ve made these babies probably 4 times in the last month or so. While they do take a bit of time to make, they really aren’t much work. Most of the time involved is waiting for them to cook. Using smaller potatoes will obviously cut way down on the cooking time. I’ve taken to using my pressure cooker for the first part of the process as it’s quicker and more fool-proof to get tender potatoes. This works especially well when I only have larger potatoes to work with.
One really great thing about this recipe is you can pretty much use whatever herb you like. The first time I made these I only had dried thyme available but they still turned out great. I’ve since made them with fresh thyme and fresh rosemary, both of which were awesome. This is now my go-to side whenever potatoes are needed. Give them a shot!
This week I found myself overloaded with leftover mashed potatoes so I went searching for a way to use them up. I came upon these little gems and thought they looked so delicious. I was happy to find that not only were they incredibly easy to make, but they were full of cheesy potato awesomeness. I actually added a little bit of finely chopped, cooked broccoli to mine (you know, because vegetables and such) and thought it was a great tweak. I also used a cookie scoop to quickly make evenly sized tater morsels. Oh and I’m sure I don’t have to mention that these are super kid friendly. Try dipping them in ranch dressing or your favorite sauce!
I’ve wanted to try my hand at making beets for a while, but finally jumped in with this recipe. I was delighted when they turned out perfectly. A wonderful side dish and full of flavor. I can’t wait to make them again!
p.s. Don’t ignore the tip about peeling the beets with a paper towel. It worked really well.
While I have a go-to recipe for potstickers, this recipe is a fabulous veggie-based alternative. They are a bit time-consuming to put together (they ARE potstickers after all…), but the end result is well worth the effort. They were full of flavor and tasted so fresh and light. I made mine with asparagus, quartered brussels sprouts, and snow peas (in the pod) and I was very pleased with the combination. We inhaled them in no time flat and I’m sure you will too!
I’ve never had much luck finding a good recipe for cheesy funeral potatoes. But honestly, I think it’s because I try to go the fancy route and the taste I’m familiar with is the old-school potluck variety. So, as much as it pained me, this time I used a recipe that used canned soup. And it turned out awesome!
If you were like me this last Easter Sunday, your oven was occupied by a large ham. This leaves no room for cheesy potatoes. Which is why this recipe is so perfect… slow cooker time!
Now the recipe said to cook this on low for 4-5 hours. After about 3 hours mine didn’t look like it was even starting to brown on top so I bumped it up to high for the last hour or so. So adjust your time accordingly. I think 4-5 hours on low wouldn’t be enough. Of course if you’re filthy rich and have 2 ovens, you can always bake this too! (There are baking instructions included at the bottom of the original recipe).
I bought some carrots that I’d planned to roast as a side dish for my crock pot roast this weekend. However… I sort of forgot about them until the last minute so I had to change up my strategy.
I needed a cooking method that would make the carrots taste super delicious in a short amount of time and found this recipe in my America’s Test Kitchen Family Cookbook. The original recipe doesn’t call for rosemary, but there were a few alternative recipe versions listed and the addition of rosemary was one of them. I’m sure these carrots would have been fabulous without the rosemary, but I’d add it if you’ve got it. It added a nice little punch of flavor that took these over the top. I’d dare say they outshined my roast & mashed potatoes.
- 1 pound medium carrots (about 6), sliced on the bias ¼” thick
- ½ teaspoon salt
- 3 tablespoons granulated sugar (divided)
- ½ cup low-sodium chicken broth (can use veggie broth)
- 1 tablespoon unsalted butter
- 1 teaspoon rosemary, minced
- 2 teaspoons lemon juice
- Ground Black Pepper, to taste
1. Bring carrots, salt, 1 tbsp sugar, and chicken broth to boil in a 12″ nonstick skillet over medium-high heat; reduce heat, cover & simmer until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tbsp, 1 to 2 minutes. Add butter, rosemary, and remaining sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light golden, about 3 minutes.
3. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
We forgot to check on our zucchini plant for a few days and ended up with 3 giant zucchini the size of a body builder’s forearm. While these large zucchini aren’t the best for slicing and cooking, they work great for grating and using in zucchini bread or… zucchini pancakes!
I’d never made zucchini pancakes before but they looked so darn delicious I had to try them. It was super easy to grate all that zucchini with my food processor so this recipe came together in no time. Now these are actually meant to be more of a savory pancake… probably for a dinner side dish or something, but they sounded so good that I had to have them for breakfast. I definitely didn’t hear any complaints from Seth! In fact I ended up making 2 batches as this recipe doesn’t make very many… I think I got 5 or 6 four inch pancakes from one batch. Plus if you’re trying to use up a giant zucchini like I was, doubling the recipe will get you closer to the 4 cups of grated zucchini that you will surely have.