Cheesy Potatoes

I made these for Easter dinner, oh YUM!

7-8 large potatoes
3 green onions, chopped
4 TBL dried parsley
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup half and half
3-4 oz velvetta (white and yellow)
2 TBL butter



Preheat oven to 375°
Boil potatoes (with skins on, you could peel if you want).  Cook until almost done, they will continue to cook when you bake, so you don't want them overcooked.  Let come to room temperature.
In the pan that you will be cooking the potatoes in ,(I used a corning ware oval baking dish) cut potatoes add chopped green onions, parsley add just a pinch of salt and some black pepper, set aside.  In a small bowl combine 1/4 cup of the heavy cream and the ricotta, mix well.  In a small saucepan add the butter, rest of the creams and the cheeses and cook slowly til melted.  Pour the ricotta over the potatoes, pour the cheese mixture on top of that and toss the potatoes to fully coat.  Cover with foil and bake for about 35-40 minutes until tender and bubbly.  You can uncover for the last 10 minutes if you want to get a crust.  Enjoy
Have a wonderful week and Always Remember to Find the Time to Do All the things YOU L♥ve.
Donna

Cucumber tomato salad

 

 

Last night was my night to cook and with working these days I try to find things that taste good yet doesn't take me forever to prepare.  This is a quick light salad packed with lots of flavor.  I made bratwurst, roasted green beans and potato salad to go with this salad.  For dessert we had a selection of fruits.  Give this salad a try, I think you'll really enjoy it.

These photo's were taken with my new Canon camera, just love it.  Bought it for our trip to New Orleans, it takes wonderful pictures.  It's a canon S120.  Takes awesome video too.  Will share some of the pictures from New Orleans shortly.

Ingredients

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
3 cucumbers, peeled and thinly sliced (about 2 lbs)
1 (10 oz) container grape tomatoes, sliced in half
1/2 medium Vidalia onion, very thinly sliced into half moons
2 tablespoons dill, chopped
kosher salt, to taste
black pepper, freshly ground, to taste


In a large bowl, whisk together the vinegar, olive oil and sugar.

Slice the onions and place them in a bowl with ice and water, let soak for about 10 minutes, this will take the bite out of them.  Peel the cucumbers, cut in half and then scoop out the seeds.  Slice.  I cut the cherry tomatoes in circles.

Toss in the cucumbers, tomatoes, onion and dill, and season with salt and pepper. Let marinate at room temperature for 20 minutes before serving.

Thanks for stopping by, have a wonderful weekend and Always rememeber to Find the Time to Do ALL the Things YOU L♥ve.
D♥nna

Arancini di Riso: Scilian Rice Balls

Last week my sister in law and I went to the movies and then after went to a new Pizza Place downtown.  Pizza was fabulous but we also tried two appetizers, one was just bread the other was these wonderful little rice balls with marinara sauce.  So after having them I of course went on a search for a good recipe.  I've adapted this one from here  .  I think these will become a staple around the holidays, the rice can be made the day ahead along with the sauce, so it would be just a matter of assembling and then frying.  I bet you could form the balls then just do the coating and they would stay together better.  Will try that and let you all know if that is a better way to do them.

3 tbsp extra virgin olive oil
2 cups (15 oz) Arborio rice (the best rice to use is Carnaroli, but it may be hard to find)
4 oz white wine
approximately 30 oz chicken stock
salt
1 egg

FILLING:
mozzarella, cut into ½″ to ¾″ cubes
marinara or bolognese sauce

BREADING:
all-purpose flour
2 eggs, beaten
breadcrumbs
more tomato sauce, to serve
basil leaves, for garnish

Instructions

1. Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
2. Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
3. To make the arancini:
4. Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
5. If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
6. Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
7. Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
8. Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side.

Here is a shot of the meal, it sure was yummy.  Something that I will make again.

 thanks for stopping by, have a wonderful day and Always Remember to Find the time to do ALL the things YOU love.
Donna

Southwest Egg Rolls (LC)

I saw a recipe on line somewhere for this type of egg roll and thought .....hmmmm I could make those and make them LC.  With all the lc items on
the market now it would be easy.  I bought some Mission LC tortilla's and the filling is induction friendly too.  You could have just the filling and maybe fry up a tortilla and cut them into chips to cut down on the carb count.  But really for 2 of these it's about 7 carbs and the tortilla are 3 net carbs each...so if you are on OWL these would be great too.

2 chicken breasts
1/2 onion chopped
1/4 cup red pepper, chopped
2 cloves garlic, chopped
1/2 cup green beans

1 tsp chilli powder
1 tsp cumin
3-4 TBL chopped green chilli
1/2 tsp salt
1 1/2 cup cheese.... (Monterey jack or maybe pepper jack)
8-9 LC tortilla's
oil for frying and more for cooking filling

Filled eggroll:   Freeze them for about two hours.  They fry best if you do this step.
In a skillet, heat oil and add onion, red pepper and salt and pepper.  Add the garlic and cook for about 2 minutes.  Remove from pan.  Heat a bit more oil and sprinkle chicken with some chilli powder and cook until almost done.  Remove and shred or cut into pieces, return it to the skillet, add the veggies, the green beans and the spices.  Cook for about 3 - 4 minutes.  Add the cheese a cook for a minute or so.  Remove from heat.  Take about 1 1/2 TBL of filling and put in the center of a tortilla and roll like you would for making egg rolls.  Place in a pan or dish and put in the freezer for about an hour.  Heat the oil to 375° add the egg rolls a couple at a time and cook until golden. 
I served these with Spicy Ranch Dressing (walmart brand) mixed with sour cream.  Delish
Thanks for taking time to stop by, have a great weekend and Remember to Find the Time to Do ALL the Things You L♥ve.
D♥nna

Hot corn Dip

 This is the other dip I made for Christmas Eve this year.  This is soooooooooooooooo good.  I didn't add the pickled Jalapeno's because I didn't want it to be hot,  but it has so much flavor.  You can make this ahead also, so it's a good time saver recipe if you're having a party.

Adapted from Trisha Yearwood
Printable
Ingredients

2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained
2 (7 ounce) cans of chopped green chiles, drained
2 tablespoons of chopped, pickled jalapeno (omitted)
2 cups grated Monterey Jack cheese (can use pepper jack)
2/3 cup of grated Parmesan cheese
1 cup of mayonnaise
1 teaspoon of dried red pepper flakes, or to taste, optional
'Corn chips, for dipping Instructions
Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.

Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake, uncovered at 350 degrees F for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm.
Hope you try this recipe, it's quick and simple.  Thanks for taking the time to stop by, have a wonderful day and Remember to Find the Time to Do ALL the Things You Love.
Donna 

Cole Slaw

As promised here is the Cole Slaw.  As I said in my previous post I've made this since I was in my twenties, which is a loooooonnnnnnnnngggggggggggg time ago.  This is a great side dish during the summer and a good stand-by fill in when you're just stumped for a side dish, it really goes with most any main dish, well maybe not pasta but you know what I mean.

Ingredients:
1  large head cabbage
2-3 large stalks celery
1-2 carrots, shredded
1/2 - 3/4 cup mayo  (add what you need to get the creaminess you want)
1/4 cup sugar (my secret ingredient)
salt and pepper to taste
*optional* 1/2 head of red cabbage
(there are times I add about 2-3 TBL juice from an orange)

Thanks for taking time from you busy day to stop by.  I would really like to hear from some of you that come by.  Have a wonderful day and Remember to Find the time to Do All the Things YOU Love.
Donna  

Beer Batter Onion Rings

I have been craving onion rings for a couple of weeks.  So here is a simple and quick recipe for some real tasty Onion Rings.

Printable

Ingredients:
1 large sweet onion, sliced in rings and seperated
1 cup AP flour
1/2 can beer
1 TBL cornstarch
salt/pepper
1/8 tsp garlic powder
1 egg

Mix all ingredients to the texture of pancake batter.  Fully coat onion rings, let excess drip off before adding to hot oil.  Fry until golden brown, drain on paper towel and salt as soon as removed from oil.

Serve with you favorite dipping sauce.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do all the things YOU Love.
Donna

Risotto

This is the rice I made to go with the Ginger Plum Pork Chops.  It's hard sometimes to figure out what kind of sides to have with dishes you've never made before.  My first thought was to make Fried Rice, but my daughter said to make some risotto.
printable
Ingredients:
1 1/4 cup of
1/4 cup of shredded carrots
1/3 of a medium onion diced
1 clove garlic minced
1 1/2 stalks of celery diced
2 - 3 TBL diced mushrooms
2-3 strips of bacon
1/4 cup white wine
1 10.5 oz can of chicken stock
1/2 cup of water
3 TBL butter
1/4 cup shredded cheese *I used fontina and Romano*

In a medium sauce pan heat the chicken broth and water, keep warm.
In a skillet cook the bacon til crisp.  Drain on paper towel, chop.  Clean out skillet then  put 1 TBL butter and a couple of swirls of EVO, saute the onion, when translucent add garlic, bacon, celery and mushrooms.  Stir for 30 seconds, add the rice and cook for about a minute stirring constantly.  Add the wine and continue to stir until wine has evaporated.  Laddle warm chicken broth  into rice just to cover, stir and then let cook until broth has evaporated.  Continue to repeat this process with the broth until you have used it all, it should take about 20 minutes.  Be sure to stir vigorously when you add the broth so the rice forms it's gluten.  Taste for doneness after about 20 minutes, if you need a bit longer add a bit more water.
Remove from heat, add 2 TBL of butter and the cheese, stir until combined.  Serve

See how creamy it is, this is a great side dish.

 Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.
Donna

Pasta Salad

Here is another dish that I have been making for years.  There isn't much to it but there are so many things you could change if you wanted, once you have the main parts add things you and your family like.  I will post some things at the end.  Also the type of pasta you use is entirely up to you.  Today I used medium size shells.  Oh one other note, I use Kraft regular mayo,  There was a time I only used Helmans but when I moved from NY to NM you couldn't find it.  They since have it but it's found with the Best Food label.  Even though we think of pasta salads for summer I think you can have them whenever you crave them.  The sandwich shown will be my next post.  It's Lime/Basil Chicken Salad on a homemade roll.
Printable
Ingredients:
3/4 of bag pasta (16 oz )
2-3 ribs of celery diced
1 large carrot, shredded
1/3 cup sweet relish
1/3 cup chopped bread and butter pickles
1 large kosher pickle, diced
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup mayo  (more if needed)
3 TBL sour cream
salt and pepper to taste

Direcitons:  Easy peasy
In a large pot with 6-8 qts salted water cook pasta according to package directions, drain and let cool.  When cool in large bowl combine all ingredient then add sour cream and mayo.  **There are times I add all ingredients except mayo and sour cream and refrigerate overnight*  that way I don't have to make it all the day I am serving it.**

Here are some things have also added just to change it up a bit
1/2 sweet red pepper diced
1/2 green pepper diced
2 green onions diced ( I don't do this often, don't like raw onions)
3/4 cup diced American cheese
3 TBL fresh Dill chopped
3 TBL fresh parsley, chopped
canned tuna, drained and flaked
cooked chicken, diced

So you see, you can make it just like you want.  Use you imagination and those things you like to eat.
Thanks for stopping by, have a wonderful Independence Day and Remember to Say Thanks to all those that serve our country and keep us FREE.
Donna

Red Cabbage with Apples

This is one of the side dishes that went with the Roast Pork that is the post before this one. I really like way of cooking red cabbage. It's so savory. I adapted this from Rachel Ray

Ingredients

Printable

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 cup chicken stock
• Salt and pepper
• 1 medium red cabbage
• 1/2 large onion sliced
  
• 2 crisp apples, chopped
• Freshly grated nutmeg
• 1 cup cloudy apple cider
• 1/2 cup cider vinegar
• 1 round tablespoon light brown sugar
• 1/3 cup white sugar
  
• 1 1/2 teaspoons caraway seed, half a palmful
  

Shred the cabbage and add to a large covered pot with the apples and onions. Season with salt, pepper and a little nutmeg. Add cider, vinegar, both sugars and caraway; bring to a boil then reduce heat to simmer. Cook covered for 1 hour, stirring occasionally.
Give this meal a try, you'll love it.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to do ALL the things You Love.
Donna

Spanish Rice

This is the side dish I had with the Mexican Chicken listed below. This is my daughters recipe. You can make this as hot or mild as you like. Hope you try it, it's a great go to side dish.
Printable
Ingredients:
1/2 to whole can rotel *(whichever one you like, reg., mild or hot, the more you add the spicier it will be)
1 cup uncooked rice (can use long grain, brown, or minute rice)
2 TBL brown sugar
1 1/2- 2 TBL Worcestershire sauce
4-5 slices bacon diced
1/2 red pepper (can also use yellow or orange or mix) diced
1/2 large onion diced
2 - 3 gloves garlic diced
1 can chicken broth (*or more, you need enough to cover rice)
2 - 3 tsp chilli powder
oil
salt and pepper
In a skillet saute the bacon and onion, add the garlic and peppers. Add half the chicken broth, rice, chilli powder, Worcestershire sauce, rotel, brown sugar and salt and pepper, stir well and cook for about 1 minute. Add remaining chicken broth to cover rice and simmer covered until rice is tender. Stir occasionally. Serve topped with some shredded cheese. Enjoy!
Thanks for stopping by, have a wonderful week and Remember to Find the Time to do ALL the things YOU love.
Donna

Cheesey Broccoli Casserole

The other night I made a crockpot roast pork with apples and needed a good veggie side dish.  I've been on this broccoli kick lately but didn't want to have it steamed AGAIN.  :)  I decided to make a casserole.
Printable Recipe
Ingredients:
About a head and 1/2 of broccoli (I used some from the large bag they sell a Sams)
3" block of velvetta, melted
1/4 cup English white cheese, melted *you can omit this if you don't have it*
1/4 cup plain greek yogurt
2 Tbl butter
1 tsp thyme
1tsp garlic powder
1 tsp salt
1 can cream of chicken soup or cream of mushroom
1/4 cup of heavy cream
1/2 tsp pepper
20-25 keebler buttery crackers (the little round ones)
Chicken broth
In a large pan put chicken broth and water and add the broccoli, cook until almost done and still nice and green.  While that cooking put cheeses and butter into a micro safe bowl and melt until nice and creamy.  Add the cream, 1/2 of the soup , and the yogurt.  Wish until all incorporated.  Drain broccoli put into casserole dish, pour cheese mixture over and stir gently, make a space and add the rest of the soup and wish around until blended in the bottom, stir one more time gently to incorporate.  Crumble crakers on top to fully cover mixture.  Bake in 375 oven for about 30 minutes until bubbly and crackers and nice and brown.  Serves about 7-8 good portions and the family will love it.
This is what it looked like before the oven.  You can see the crackers.

Thanks for stopping by, have a wonderful day and Remember to Find all the thing YOU love.
Donna

Deluxe Hassleback Potatoes

I tired this recipe with the Oven Lemon Honey chicken, .....Great  accompaniment, the flavors go together wonderfully.  I liked these potatoes but am not sure if I like them MORE than the original.  You try them and let me know.  :-)  I got this recipe from Kayotic Kitchen, here, she has some awesome recipes.

Ingredients:  6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt

Directions:

Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.   

Peel and wash the potatoes. Use about  2 potatoes per person.  (If they don't all get eaten you'll have a nice leftover)   Place the potato on a spoon with the flat side down.  Cut the potatoes across at about 1/4 to 1/2 inch intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.  Alternately put bacon and tomato between the slices.   Sprinkle them with a hint of dried basil. Don't overdo the basil.   In a cast iron skillet or oven proof skillet add  1 1/2 tbsp butter.  Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.  Add the potatoes to the skillet.  Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.  Bring the liquid to a boil.  Top the potatoes with the grated Parmesan.   Then put the  skillet to the oven and bake at 350F  for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes.
Yet another great side dish to try.
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

  

Oven Roasted Potatoes

Here is a very simple quick side dish.  They take about 25-30 minutes depending on how thick you cut them.  You can change the spices if you like.  Maybe try rosemary (my not a fan of it but you may like it) basil, Italian seasoning, maybe lemon pepper if you like that.  Just use your imagination and decide what would go with the rest of your meal.  I made lamb chops, love lamb.  I didn't feel like fussing so just had the lamb chops and potatoes.  Made a for a great dinner.

5 - 6 yukon gold potatoes peeled and sliced
1 1/2 tsp salt
pepper
1-2 TBL dried parsely
3 - 4 small garlic cloves
extra virgin olive oil

Wash, peel and cut potatoes arrange them in a baking dish and sprinkle oil all over potatoes then add salt, pepper,  parsley and the four garlic cloves.  Bake in oven at 425 degrees until golden and tender.  Mine took about 30 minutes. 

Enjoy!
Thanks for stopping by, have a wonderful day, and Remember to Find the time to do ALL the things YOU love.
Donna

Shrimp Fried Rice

This is what I had the other night with my Shrimp Stir Fry.  I used brown rice, if the truth be told I like it better with white rice but ya know they say brown rice is better for you.  So guess the option would be up to you if you want to go healthy or not.

All you need is:
2 cups brown instant rice
1 3/4 cup water
2 TBL sesame oil
2-3 TBL soy sauce
3 eggs
3 green onions (you can use regular sweet onions but the green give it color)
oil for frying
*optional you could add peas and carrots if you like but I don't like them in my fried rice.

Cook the rice as per instructions
In skillet a heat oil add some onion cook for about 30-45 seconds.  Add beaten eggs and cook til firm, this picture shows them almost done.

Break up the egg so it looks like scrambled eggs, add the rest of the onion and then add the cooked rice.  Cook and stir for about a minute then add soy sauce, sesame oil and the cooked shrimp cook for about 2 or 3 minutes.
 Here it is ready to serve with the Shrimp Stir Fry.

 

Hope you try this one and add you own twist to it.  To me this is  a real comfort food.  Thanks for taking the time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to do ALL the things YOU love.

Donna

Whole Wheat Sandwich Rolls

This past weekend I made 117 rolls for my grandson's football team, yup you read it right 117 .  They always have something for the kids to eat after the game..usually they have hot dogs and hamburger, some sort of salad, chip and cookies.  This past weekend my daughter thought it would be nice for a change and have sandwiches and asked if I'd make the bread.  :)  of course I said yes.  I made white sandwich rolls also.  The recipe that follows can be used for both the wheat and white.  I'll post the difference in the ingredients if you want to try them.
 Whole wheat rolls     bake 350 for about 25 minutes  makes approx 19-24 rolls
Ingredients:
2 cups warm water about 115 degree
1/3 cup white sugar
1/3 cup honey
1 1/2TBL yeast
1 1/2 tst salt
1/4 cup veg. oil
11/2 cups whole wheat flour
4 1/2 white flour cups flour
To make the white rolls just use 6 cups of white flour and 2/3 cup of white sugar.  Guess you could do it 1/2 & 1/2 like above but I have not tried it that way yet!

Warm water with the sugar and honey  in it, add to the yeast mixture and let sit until the yeast starts to bubble and get foamy.  Add the oil and salt and and the wheat flour and 1 cup of white flour.  Mix in the KA and then add remaining flour until all is incorporated and the dough becomes soft and elastic and cleans the bowl.
Put in a greased bowl and cover until doubled.  When ready punch down gently and then form into rolls by rotating and tucking as you go, do not play with the dough to long or they will not rise as well this time.  Set on parchment lined or grease cookie sheet about 2 inches apart and cover until doubled in side.  Score the tops with an X just before  cooking.  Cook for about 20-25 minutes until golden and sound hollow when taped.  My oven took about 25 minutes my daughters took about 19-20.

 

Now don't they look good.  

Here is one with the meat and all the fixings.... As you can see this is a hearty sandwich, and it sure was tasty.

 

Thanks for stopping by, have a wonderful week and REMEMBER to find the time to do ALL the things YOU Love.

Donna

Pasta with Roasted Sweet Pepper Sauce

The other night I made some Italian bread hero's to put some sausage I got from NY. While I was in Maine one of Orm's friends, Vic, went to NY for a visit and I asked him if he would buy me some Cheese And Parsley Italian Sausage. If you have never had this and you happen to be in the NY area try it...OMG! You serve it on a hero roll with green peppers and onions. I'll post that soon. Anyway, back to the pasta...I wanted a side dish to go with the sandwiches, but also wanted something new and different. So what better than a Pasta with Roasted Sweet Red Pepper sauce.
Printable
4 red bell peppers or a 12oz jar of roasted peppers
1/4 cup olive oil
1 bunch of green onions, diced
2 cloves of garlic
1 TBL Butter
1/4 cup chopped fresh basil
1 cup low sodium chicken broth
1/2 cup heavy cream
1 tsp. celery seeds
1/4 tsp fresh ground pepper
1/4 tsp salt
1 pkg of your favorite pasta *tonight I made medium size shells*

If using fresh peppers brush them with olive oil and place on a cookie sheet lined with parchment paper (helps with clean up) place on highest oven rack and put the oven on broil, Broil for about 5-7 minutes, be careful and watch them so they don't get too charred. Sorry but I don't have pictures of them. (next time I made this I will be sure to take pictures of this step and repost to this post) When one side is done turn them over and complete the cooking. Immediately put them in a bowl and cover with clear wrap. After about 15 mintues cut peppers, remove the seeds and peel the skin. The skin should come off very easy.
Chop the peppers and put them in the blender or food processor. When ready to make sauce, puree peppers and slowly add the heavy cream, chicken broth, salt and pepper. Blend until creamy. In large skillet saute onions and garlic for about 4-5 minutes, add pepper puree and cook for about 10 minutes. A minute before you are ready to serve add the basil, stir in cooked pasta and serve immediately.

This is the pasta without the fresh Basil.

And this is it with the Basil getting ready to go to the dinner table. I hope you give this a try, it's a great change from the normal marinara sauce and I think you'll enjoy it. My family really liked it, especially the kids...so that's a plus too. My youngest grandson AJ just walked by while I was doing the drafts for this and said "oh is that the pasta you just made, boy that's good stuff." So there's and first hand response to this dish. ;)
Have a wonderful day and I'll be back with a dessert I made recently.
Thanks for stopping by and I'd love to hear from those of you that take the time to come by. Remember to Find the Time to Do all the things you LOVE.
Donna

Num Num

A very easy potato that's different from the everyday type we American's eat.

 These are called Hasselback Potatoes, I believe they originated in Sweden.  I found the recipe here  you will see several recipes from her site.  The one thing I find very appealing about her site is that she has wonderful pictures, which I feel make you want to try the recipe.  I'm hoping my pictures do the same for you.  I changed one thing in the recipe.  I didn't have lemon pepper on hand,   See note below.



Preheat oven to 425F degrees
Ingredients:
7 medium roasting potatoes
2 or 3 tbsp butter
1/2 tsp Lawry’s Garlic Salt
1/4 tsp Lawry’s Lemon Pepper *I used lemon peel in jar)
1/4 tsp black coarse pepper
1/4 tsp dried parsley

Directions:
Start with 6 or 7  potatoes.  I used Yukon Gold. Give them a good scrub.  Lightly butter your baking dish.  Mix the ingredients from above and brush all over the potato and be sure to get some in-between.
Bake the Hasselback potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is golden  and crispy and the inside is fork tender.
I also think you could added whatever spices you would like to try.  Be adventurous, maybe some garlic, basil, rosemary or any type of dried spice.

The trick to cutting these is to lay them on a wooden spool and then cut the knife will stop before it goes all the way through. That way you can get the seasoning in between the slices too.

This is the underside of the potato when it's done.  Yummy

And plated with stuffed chicken breast and tomato salad.

Thanks for stopping by.  I will post the recipe for the tomatoes and the chicken in a few days.  Have a wonderful day and Remember to Find the Time to do All the Things you love.
Donna
Hasselback Potatoes