Crispy Smashed Potatoes

 

• 1.5 lbs Petite Yukon Gold or Fingerling Potatoes
  
  
  
• 3 Tablespoons Salted Butter * (melted)
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• Fresh Parsley (chopped)

Garlic Cheddar Sour Cream Dip:

• 8 ounces Sour Cream
• 3/4 cup Cheddar Cheese (grated)
• 1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
• 1/2 teaspoon Garlic Salt
•  1/4 teaspoon Pepper

Instructions 

• Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
• Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.
• Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
• Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 
• Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip. Image and recipe from Modern Honey 

Sweet Cream Ricotta Pancakes

Ingredients

• 1 cup Ricotta Cheese
• 3/4 cup Buttermilk
• 2 Eggs
• 1 teaspoon Vanilla
• 1 cup Flour
• 4 Tablespoons Sugar
• 1 teaspoon Baking Powder (may use 1 1/2 teaspoons if you desire a thicker pancake)
  
  
  
• 1/4 teaspoon Salt
• Butter for skillet

Optional Add-ins:

• 2 Tablespoons Fresh Lemon Juice
• 1/2 Tablespoon Fresh Lemon Zest
• 
  

Berry Maple Syrup:

• 1/4 cup Butter melted
• 1 cup Real Maple Syrup
• 1 cup Blueberries or Raspberries

Instructions

• In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
• Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
• Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.
• Berry Maple Syrup:
• In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
   
  Image and recipe from Modern Honey 

Chocolate Mousse

 

Ingredients 

• 3 large eggs separated
  
  
  
• ⅓ cup granulated sugar (66g)
• 2¼ cups heavy whipping cream divided (540mL)
• 7 ounces semi-sweet chocolate bars finely chopped
• Optional toppings: Whipped cream, chocolate shavings, fresh berries

Instructions

• In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.
• In a small saucepan, heat 1¼ cups (360ml) of cream over medium heat just until it's steaming, about 4 minutes. Remove from the heat.
• Add the chocolate and stir constantly until fully melted. Slowly whisk the chocolate cream mixture into the egg yolks until fully combined. Set aside to cool, stirring occasionally, until barely warm to the touch, about 30 minutes.
• In another large bowl, beat the egg whites on high speed using a hand or stand mixer with the whisk attachment until stiff peaks form, 3 to 5 minutes. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.
• In a large bowl, beat the remaining 1 cup (240ml) of cream on medium-high speed until stiff peaks form. (You can use the same beaters without cleaning them first.) Fold whipped cream into the chocolate mixture. Fill 6 to 8 small serving glasses with the mousse.
• Chill until set, about 4 hours or up to 2 days. (If chilling for more than a few hours before serving, loosely cover the mousse to keep it from forming a skin and drying out.) Serve topped with whipped cream and chocolate shavings, if desired.
   
  Recipe and image from the Preppy Kitchen 

Arugula Salad Dressing

 

Ingredients

• 4 ounces baby arugula
  
• 2 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• pinch of salt & pepper

Instructions

• Make the vinaigrette by combining the olive oil, mustard, balsamic vinegar, honey, salt & pepper in the bottom of your salad bowl. Stir to combine.
• Add in the arugula and toss to combine.
   
  Image and recipe from Tastes Lovely 

Beef Stroganoff with Egg Noodles

INGREDIENTS
• ¼ cup unsalted butter
• 2 lbs boneless beef sirloin steak, trimmed and sliced into thin strips or cubes

• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed golden mushroom soup
• 1 (8 oz) package fresh mushrooms, cleaned and sliced
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz cream cheese, softened and cubed
• 1 (8 oz) container sour cream
• 6 cups cooked egg noodles
• Chopped fresh parsley, optional
DIRECTIONS
1. Melt the butter in a large skillet over medium heat. Add the beef, onion and garlic. Cook until the outside of the beef is browned and the onion begins to soften.
2. Transfer everything from the skillet to your slow cooker. Add the golden mushroom soup, sliced mushrooms, salt and pepper, and give it all a good stir.
3. Cover and cook on LOW for 5–6 hours, or until the beef is nice and tender.
4. About 20–30 minutes before you’re ready to eat, add the cubed cream cheese. Stir well, cover again and let it melt into the sauce.
5. Just before serving, stir in the sour cream until the sauce is smooth and creamy. Taste and add a little extra salt or pepper if needed.
6. Spoon the stroganoff over hot egg noodles and finish with fresh parsley if you’d like!

Image from Recipe Tin Eats

Mendocino Farms Chicken Pesto Caprese Sandwich Copycat Recipe.

 

Ingredients 

1 ciabatta roll (or rustic sourdough)
1/2 lb chicken breast (thin-cut or pounded evenly)
2 oz fresh mozzarella cheese, sliced
1/4 cup roasted red peppers (sliced)
1/2 cup fresh mixed spring greens or arugula
2–3 tbsp prepared basil pesto
1 tbsp balsamic glaze
1 tsp olive oil (for cooking chicken)
Salt and black pepper to taste 

Instructions

Cook the chicken: Season the thin-cut chicken breast with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium heat. Cook the chicken for about 5–6 minutes per side until golden and the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.
Warm the red peppers: In the same pan, lightly sauté the sliced roasted red peppers until warm and tender.
Toast the bread: Slice the ciabatta roll open and toast it lightly in a pan or panini press until crisp.
Assemble the sandwich: Spread a generous amount of basil pesto on both the top and bottom halves of the bread. On the bottom half, layer the sliced grilled chicken, fresh mozzarella, warm roasted red peppers, and spring greens.
Add glaze and finish: Drizzle the balsamic glaze over the toppings before closing the sandwich with the top bun. Press slightly in a panini press or warm in a skillet until the mozzarella begins to melt. 

Sunday Brunch Casserole

1/2 pound diced ham

1/2 Cup chopped onion

1/2 Cup chopped pepper

12 eggs

1 Cup milk

1 pkg (16 oz) frozen hash browns

1 Cup shredded cheddar cheese

1 tsp salt

1/2 tsp pepper

 

In a skillet saute ham, onion, green pepper until tender.  Remove with a slotted spoon.  Beat eggs and milk in a large bowl.  Stir in hash browns, cheese, salt, pepper, onion, green pepper and ham. Transfer to greased 9 x 13 baking dish.  Bake uncovered at 350 for 35-45 minutes until a knife inserted near center comes out clean. 

 

Image from Plum Street Collective