Recipe: Not Your Mama's Baked Potato

A couple of days ago, I shared a recipe for Baked Potato Stacks.  Today, I am sharing another version.  This is not your typical baked potato.  This is an amped up awesomely good baked potato.  This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it.  It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy.  It is well worth the extra time.  

There are no precise measurements here.  Add as much or as little onion as you like.  If you don't have raw garlic, sub with garlic powder.  Substitute the butter with olive oil.  It really is a recipe that you can customize to your liking or what you have on hand. 

Enjoy!

Not Your Mama's Baked Potato

by Wende Rickett

6028072

Ingredients

• potatoes, scrubbed clean and dried
• sweet onion (1015 or Vidalia), sliced into rings
• garlic, sliced
• butter
• salt & pepper to taste

Instructions

1. If you are not putting the potatoes on the grill, preheat oven 400 degrees.
2. Make several slices in the potato making sure to not slice through the potato.
3. Cut the onion slices in half.
4. Take a couple of slices and press into each cut opening. It takes some work to get the worked in. It helps to spread the sides apart slightly and stuff the onion in.
5. Add a garlic slice in each cut opening.
6. Add butter to the top of each potato.
7. Sprinkle with salt and pepper to taste.
8. Wrap tightly in foil.
9. Bake or grill until potato gives slightly with pressure.
10. Unwrap and cut horizontally and serve with fixings. (sour cream, cheese, etc.)

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Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifts Sunday
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy home sweet home: more the merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*A Creative Princess: It's a Party

Recipe: Baked Potato Stacks

Who doesn't love the potato?  Well, I do have one kid who doesn't unless it is in the form of french fries.  When my husband and I were first marred, we used to have a baked potato night at least a couple of times a month.  Not only was it a great meatless meal it also helped out the grocery budget.  When I made these the other night, they were devoured, even by my non-eating potato girl.

It's a few more steps than a traditional baked potato, but well worth it.  I served ours with a side of ranch dressing but a dollop of sour cream on each would be great too.  Also, you can make as many as you want.  I used four medium sized potatoes and stacked them three high and got 18 stacks.  You can also make them as cheesy yummy as you want.

Enjoy!

Baked Potato Stacks

by Care's Kitchen

6027932

Ingredients

• 4 medium size russet potatoes
• bacon, cooked and crumbled
• 2 cups cheese, shredded

Instructions

1. Preheat oven to 375 degrees.
2. Bring to boil 4 (or more) cups of water.
3. Slice the potatoes into 1/4" rounds. Place into the boiling water.
4. Cook the potatoes in the boiling water for a few minutes. Just enough to slightly cook them but not until they are mushy. You want your potato to be cooked but firm so they don't fall apart.
5. Remove the potatoes from the water with a slotted spoon onto a plate. Do not strain them or they will break apart.
6. Generously spray muffin pan with non-stick spray.
7. Place a potato slice on the bottom of each cup. Layer cheese and bacon on top of each slice.
8. Repeat the process until your potatoes are stacked to your liking, but on the top potato slice, and a tiny pat of butter and a generous layer cheese.
9. Bake in the oven for 8 to 10 minutes for until the cheese is melted.
10. Turn on the broiler for an additional 2 minutes to brown the top.
11. Remove from the oven and allow to sit for a few minutes.
12. Remove the stacks from the pan and sprinkle tops with additional bacon.

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Linked To:

*Mrs Happy Homemaker: Makin' You Crave Monday

*The Southern Institute: Creative Me
*diy home sweet home project: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom On Timeout: Taking Time Out Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifty Things
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
 

Recipe: Baked "Fried" Zucchini

I am cooking my way through all of the fresh from the garden zucchini and squash that we have been blessed to receive.  Last week, I made mini zucchini cakes that my family loved.  Fried zucchini is a big family favorite.  Our favorite pizza restaurant in our small town makes the BEST fried zucchini.  It is so good we always get two orders for our family to share.  Not the healthiest thing, but oh so good.  I am trying to feed my family more healthy and delicious meals and obviously fried zucchini is not.   This recipe, which I found on one of my favorite blogs, Favorite Family Recipes, is a healthy alternative.  It has great crunch and is super simple to make and it makes me feel better that my family can still eat one of our favorite appetizers. 

Enjoy!

Baked "Fried" Zucchini

by Emily @ Family Favorite Recipes

6027519

Ingredients

• 4-5 small zucchini spears, cut on an angle
• 2 eggs
• 1-2 tbsp milk
• 1 cup Italian-style bread crumbs or finely blended croutons
• 1/2 cup parmesan cheese
• salt and pepper to taste
• butter or cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil or spray with non-stick spray.
3. Slice zucchini, cutting at an angle.
4. Combine eggs and milk in a bowl.
5. In a separate bowl, combine bread crumbs, parmesan cheese and salt and pepper.
6. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs.
7. Place zucchini on baking sheet, spray the top of each with cooking/butter spray.
8. Bake for about 10-12 minutes or until golden brown.
9. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning).
10. Remove from oven and serve hot with ranch dressing.

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Linked To:

*Everyday Mom's Meals: Church Supper

*Addicted to Recipes: Scrumptious Sunday
*My Sweet and Savory: Meatless Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday

*The Southern Institute: Creative Me
*Boogieboard Cottage:Masterpiece Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*Flour Me With Love: Mix It Up Monday
*Inside BruCrew Life: Trick or Treat Tuesday
*Blessed with Grace: Tempt My Tummy Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesdays
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Red Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Rattlebridge Farm: Foodie Friday
*Country Momma Cooks: Link and Greet
 

Recipe: Mini Zucchini Cakes

I am being overrun with squash and zucchini which is fine by me.  Our family has been enjoying the bounty of our friend's garden because they have been so generous to share with us.  It has been fun trying new recipes, which is one of my favorite things to do.  I came across this recipe on The Curious Country Cook.  She called them Zucchini Bites and I have also seen them as Zucchini Tots.  Whatever you want to call them, they are super delicious and a great side dish to summer meals.  I made slight changes to the recipe.  Instead of dicing the onion, I also grated it.  This gave these sweet little cakes a subtle onion flavor and no bits of onion for some of my picky eaters to complain about.

I still have a lot more squash and zucchini to use so watch for some more fabulous goodness.  Enjoy!

Mini Zucchini Cakes

adapted slightly from The Curious Country Cook

6027206

Ingredients

• 1 cup zucchini, grated
• 1/3 cup onion, grated
• 1 egg
• 1/4 cup cheddar cheese, shredded
• 1/4 cup bread crumbs
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees. 
2. Spray a mini-muffin tin with non-stick spray, set aside. 
3. Grate the zucchini and onion. Place both in a dish towel to squeeze out the excess water. Do NOT skip this part, or the middle of the zucchini cakes will be really soggy. 
4. In a bowl combine the egg, cheese, bread crumbs, zucchini, onion, salt and pepper. 
5. Using a spoon or a cookie scoop, fill the muffin cups to the top. 
6. Bake for 15-18 minutes, or until the top is browned and set.

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Link To:
*Happy Hour Projects: Happy Hour Friday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Gingerbread: Sweet Saturday
*Country Momma Cooks: Link and Greet
*Everyday Mom's Meals: Church Supper
*Flour Me With Love: Mix It Up Monday
*Inside BruCrew Life: Trick or Treat Tuesday
*Blessed with Grace: Tempt My Tummy Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesdays
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
 

Recipe: Cheesy Squash

I love this time of year...long lazy days, no alarms, lots of swimming and an overabundance of treasures from the garden.  We have been blessed with family and friends that are sharing their produce.  I have received lots of squash this year and I am LOVING it!  This is one of my favorite veggies and with all this golden goodness I have been looking for new recipes.  I came across this recipe and was instantly inspired to make it.  I am glad that I did.  It smelled so good while it was cooking away in the oven and once it was done, my family couldn't wait to dive into it.  There was nothing left by the end of dinner.  The onions and squash sweetened and the cheese added some awesome flavor.  I used sharp cheese but I would think any cheese would work.  


This is definitely a family keeper and I can't wait to make this dish again and share it with my extended family.  Enjoy!

Cheesy Squash

6026249

Ingredients

• Large sweet onion (1015 or Vidalia)
• Several squash (I used 3 large and 3 small)
• 1-2 cups cheese, shredded
• salt and pepper

Instructions

1. Preheat oven to 400 degrees.
2. Dice the onion and saute in a little butter until soft.
3. Grease a 9x13" pan with butter or non-stick spray.
4. Thinly slice the squash.
5. Once the onion has softened, spread evenly in the bottom of the pan.
6. Arrange the squash in the pan.
7. Cover the pan with foil and cook in the oven for 30 minutes.
8. Remove the foil and sprinkle the cheese evenly over the squash.
9. Place the pan back in the oven, uncovered, and bake for 15 to 20 minutes or until the cheese is bubbly.

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Linked To:
*Addicted to Recipes: Scrumptious Sunday
*My Sweet and Savory: My Meatless Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love:  Mix It Up Monday
*A Southern Fairytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef In Training: Tuesday Talent
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Miz Helen's Country Cottage: Full Plate Thursday
*The 36th Avenue: Party Time
*Mom on Timeout: Taking a Timeout Thursday
*Home Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes

Recipe: Cauliflower Patties

My family loves cauliflower...okay...almost all of my family.  One of my girls does not enjoy it but she doesn't like lettuce or potatoes either, but will eat the mess out of tomatoes...go figure.  My other girls will eat it raw, mashed, roasted, however I make it.  Sometimes I even boil it a bit to soften it up, then add some Italian dressing and feta and pack it for their lunch.  They love it but their friends think they are weird...lol!


Cauliflower mash is our absolute favorite but I wanted to try something else.  I came across this recipe and it sounded delicious.  I actually used the recipe as a guide, but really made them to our family preference and what I had on hand.  My oldest daughter, Hailey, actually came up with the dipping sauce.  I was just going to use blue cheese or ranch dressing, but she wanted to make something with some zip.  She concocted a dipping sauce that was really tasty.  She mixed blue cheese dressing with a bit of A-1...zippy and tasty!


Enjoy!

Cauliflower Patties

{based on the original recipe by This Girl's Gotta Eat}

6020227

Ingredients

For the Patties

• 1 head cauliflower
• 2 eggs
• 2 tsp baking powder
• 6 tbsp parmesan cheese
• 1/2 tsp onion powder
• salt and pepper to taste
• 1/4 cup ricotta cheese
• 1/3 to 2/3 cups flour

For the Dredge Mixture

• 2 tbsp parmesan cheese
• 1/3 cup flour
• oil

Instructions

1. Cut cauliflower into small pieces. Boil in a large pot of water until soft.
2. Drain cauliflower very well and set aside until cool enough to handle.
3. Mash cauliflower with a masher or fork.
4. To cooled cauliflower, add 2 eggs and ricotta cheese, mixing until well combined.
5. Add parmesan cheese, onion powder, salt and pepper.
6. Starting with 1/4 cup of flour, mix into cauliflower. Add as much flour as needed to make a thick mixture. It should be thick enough that you can form patties and it will hold the shape.
7. In a pan, add enough oil to cover the bottom of the pan. Heat on medium-high heat until hot.
8. In a plate or bowl, add 1/3 cup flour and 3 tablespoons parmesan cheese. Stir well to combine.
9. Dredge patties on both sides in the flour mixture.
10. Fry patties until golden brown on both sides, about 3 minutes on each side.
11. Drain on paper towel.

Hailey's Dipping Sauce

• 1/3 cup blue cheese or ranch dressing
• 1 to 2 tbsp steak sauce

Mix until well combined.

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Linked To:
*My Sweet and Savory: Meatless Monday
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Mrs. Happy Homemaker: Makin' You Crave Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love: Mix it Up Monday
*Delightfully Dowling: Mangia Mondays
*A Southern Fairytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*2 Maids Milking: 2 Maids a Baking
*Inside BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesdays
*Permanent Posies: Tuesdays Tasty Tidbits
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made from Scratch Tuesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes

Top Five Viewer Favorite Recipes of 2011

All this week, I have been sharing my family's favorite recipes from this year but these are the most viewed on the blog.  I am excited to share these with you and can't wait to bring you some new recipes for the upcoming year!  

Here are the top five recipes that were the most viewed:

#1

This recipe has so many views and with good reason...it is SO good!

Crock Pot Chicken Parmesan

~~~~

#2

My obsession with finding the very exact recipe for 

hashbrown casserole at Cracker Barrel finally came to an end this year!

After years of searching, I finally found it!

Copy Cat *Cracker Barrel* Hashbrown Casserole

~~~~

#3

I created this truffle recipe for a recipe challenge and I am 

so glad that I did!  Not only are they simple and easy to make,

they taste like yummy goodness!

Pumpkin Cheesecake Truffles

~~~~

#4 

I came across this recipe on Pinterest and it has

quickly become a favorite go to our house.

 Crock Pot Soup

~~~~

#5

I make this recipe at home frequently because we

do not live very close to a Pizza Hut.  This is our 

favorite pizza both at home and at Pizza Hut.

Copy Cat *Pizza Hut* Stuffed Crust Pizza

~~~~

Thanks for making this such a fabulous year!

See you in 2012!

Countdown to 2012: Best Crock Pot Recipes

I am so excited to be joining SnoWhite at Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.

I love to use my crock pot year round, especially in the summer so I don't heat up my house using the oven.  There is nothing better than walking into the house after a busy day and be greeted by the wonderful smells of dinner already made.   

These were our favorite crock pot dishes this year:

Crock Pot Chicken Parmesan

 ~~~~

Recipe: Crock Pot Pintos

We are a Mexican food lovin' family!  We love it all...burritos, tacos, enchiladas, chalupas...you name it and we will probably eat with some salsa on top.  Pinto beans is at the very top of the list.  I have been eating pinto beans for as long as I can remember.  Is it a southern thing or Texas thing?  I am not sure, but they are so good.  I have always made my pintos the traditional way by soaking the beans overnight and cooking them on the stove top with some sort of ham bone or ham hock.  While the beans taste so yummy, it takes some time to make.  

One day, I was cruising through Six Sister's Stuff blog and came across a crock pot recipe for refried beans.  One of my girl's favorite snack is bean and cheese burritos, but I really don't like the refried beans in a can.  There is no telling what kinds of preservatives are in the canned version.  As much as I like the homemade method sometimes I don't have hours to babysit a pot of beans.  That is why this recipe is now the only way I make pinto beans/refried beans. I gotta tell you, the beans are so good that I make them at least once a week.  By the end of the cooking time, the beans are perfectly seasoned, the onions are so tender and the beans have just the right texture.  When you smash up the beans to make them "refried" the onions are so soft that they mash as well and this gives the beans the most awesome flavor.  My girls love to eat the onions from the pot.  On the days I make them, I bribe my children into good behavior and tell them they won't get any onions if they don't behave.  Now, how weird is that??  But, it works!

Give these a try and you too will never go back to beans out of a can.  Enjoy!

Crock Pot Pintos

(adapted from Six Sister's Stuff)

{print}

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

2 tbsp minced garlic

3 tsp salt

1 3/4 tsp fresh ground black pepper

1 tsp ground cumin (optional)

5 cups water 

4 cups chicken broth

Place the onions, rinsed beans, garlic, salt, pepper and cumin in the crock pot.  Pour in the water and chicken broth; stir to combine. Cook on high for 4-8 hours, adding more water if needed. 

Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

To make the refried beans, strain the beans once they are cooked, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to get the desired consistency. 


Linked To:
*My Sweet and Savory: My Meatless Monday
*11th Heaven's Homemaking Haven: Homemaker Monday 
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Dining with Debbie: Crock Pot Wednesday
 

Recipe: Copy Cat {Cracker Barrel} Hashbrown Casserole

 

I have an obsession with the hashbrown casserole at Cracker Barrel that can't be normal.  Whenever we take the girls out to eat and we are near a Cracker Barrel, they always want to eat there.  You won't get a big argument from me because I can have my hashbrown casserole fix.  

I have searched for years for the right recipe that duplicates this dish.  Every recipe that I found called for canned soup and/or sour cream.  Don't get me wrong, those recipes are very tasty but they are not the same dish served at Cracker Barrel. 

Last week, as I was reading through my favorite blogs, I somehow came across The Pioneer Cookbook blog.  I scrolled through some of her delicious looking posts and came across her recipe for hashbrown casserole.  After reading the ingredients, I was skeptical, but couldn't wait to give it a try.  People....I am here to tell you this is it!  This is the one...my search is over!  Yes, it is true...no soup and no sour cream...just milk and beef broth.  

I made this for dinner a couple of days ago, along with some BBQ smoked sausage, and my family ate it up and loved it.  I substituted the vegetable broth that is called for in the original recipe with beef broth and I also increased the amount of garlic powder slightly.  Stirring the casserole midway through the cooking is key to making the dish have the consistency of Cracker Barrel's.

If you have an unhealthy obsession with hashbrown casserole like me, you need to make this...and thank me later.  If you don't have an unhealthy obsession with hashbrown casserole (what is wrong with you?), you need to make this dish and get a new obsession...and thank me later.  Perhaps we will pass by each other in the our therapist's waiting room!

PS...Cracker Barrel did not sponsor my post today...they should...for all the therapy that I need...

Enjoy!

Hashbrown Casserole

adapted from the original recipe by Miriam Barton/The Pioneer Cookbook

6021851

Ingredients

• 2 large potatoes, peeled and grated
• 2 cups sharp cheddar cheese, grated
• 1/2 cup onion, finely chopped
• 1 cup milk
• 1/2 cup beef broth
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 425ºF.
2. Lightly coat an 8 x 8-inch square baking dish with butter.
3. In a large bowl combine the potatoes, cheese, and onion.
4. In a separate bowl, stir together the remaining ingredients.
5. Spread the potato mixture into the prepared baking dish, then pour the liquid mixture over the potatoes.
6. Bake for 1 hour, stirring after 30 minutes.
7. Cool for a couple of minutes to allow potatoes to firm up.

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Linked To:
 *It's A Keeper:  It's A Keeper Thursday
 *Prairie Story:  Recipe Swap #45
 *Simply Sweet Home:  Friday Favorites
 *Paisley Passions:  Fun with Food Friday
 *Girlichef:  Friday Potluck
 *Six Sister's Stuff:  Strut Your Stuff Saturday
 *This Chick Cooks: Cooked Link Party
 *LambAround:  Not Baad Sunday 
 *Nifty Thrifty Things: Nifty Thrifty Sunday
 *Make-Ahead Meals for Busy Moms: Melt in Your Mouth Monday
 *Fresh from the Farm:  Homemade by You Monday
 *From Mess Hall to Bistro: Made From Scratch Tuesday 
 *All the Small Stuff: Tuesdays at the Table 
 *Blessed with Grace: Tempt My Tummy Tuesday 
 *Mandy's Recipe Box: Recipe Roundup 
 *Dining with Debbie: What's on the Menu Wednesday 
 *Everyday Sisters: Sharing Sunday 

Recipe Review: Boiled Potatoes with Parsley

Our family has never met a potato that we didn't like.  I mean really, who doesn't love a good potato dish?  The potatoes were a perfect addition to our sausage with apples, onions and sauerkraut meal.  I adapted the recipe from one that I saw on Mad Hungry.  This is a quick and easy throw together and would be great with any main dish.

Enjoy!

Boiled Potatoes with Parsley
(adapted from Mad Hungry/Lucinda Scala-Quinn)
{print}

6 red potatoes (about 2 pounds), peeled and halved
2 to 3 tablespoons unsalted butter
Salt and pepper, to taste
2 tablespoons torn fresh curly leaf parsley (or 1 tablespoon dried parsley flakes)


Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter and season with salt and pepper. Toss with parsley. (Potatoes can be made up to 1 day ahead; warm over low heat, tossing with parsley just before serving.)


Linked To:
 *From My Tiny Kitchen:  This Week's Cravings