Tag: potatoes

Blue Balsamic Chips

 

Blue Balsamic Chips

Who out there plans their party menus weeks ahead of time? I have started my list of Super Bowl recipe contenders. Appetizers are the ultimate crowd-pleasers and what we will be serving this year. We seldom order them when we go out. That is unless we decide to split a few for our meal. Which is one of my favorite things to do!

I have been working on my recipe plans. I have a massive stack of cookbooks beside the couch with sticky notes everywhere. I know it’s old school, but I love a cookbook. A book that I can hold, rather than my iPad or computer, has so much appeal to me! If you ask Greg, my obsession with cookbooks is probably a little over the top. Oh well, it’s a cheap habit, and it makes me happy.

Here’s an oldie but a goodie that I will be making this year. Homemade crispy, crunchy potato chips topped with alfredo/blue cheese sauce, drizzled with balsamic glaze, and sprinkled with bacon and green onions. If that does not make your mouth water, I’m not sure what would!

Blue Balsamic Chips
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Blue Balsamic Chips

Course Appetizer
Author Amye Melton

Ingredients

  • 4 medium potatoes scrubbed
  • peanut oil for frying
  • salt to taste
  • 1 cup prepared Alfredo sauce
  • 6 ounces blue cheese crumbles plus more to spinkle over the top
  • 1/4 cup Ranch dressing
  • 4 strips bacon fried crisp, drained and chopped
  • 3 green onions green part only, chopped
  • 1 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch

Instructions

  • Slice scrubbed potatoes thin. Soak in ice water for about 10 minutes. Drain and dry well.
  • Heat oil to 350℉ - 375℉.
  • While oil is heating, pour 1 cup alfredo sauce in a saucepan. Heat to boiling then reduce to a simmer. Add 6-ounces blue cheese crumbles and 1/4 cup Ranch dressing. Stir to combine. Remove from heat and allow to rest.
  • In another saucepan combine vinegar and water. Bring to a boil. Reduce heat to a simmer annd stir occasionally. Make a slurry by adding 1 teaspoon water to the cornstarch. Add to the balsamic mixture and stir. (You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough, make up a little more.). Set aside.
  • Fry potatoes to desired crispness. Drain well on paper-towel lined pans. Salt to taste.
  • Place chips on a serving plate. Drizzle chips with blue cheese sauce, then drizzle with some balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.

Pot Roast Stuffed Potatoes

Years ago, when I was in college, there was a nearby restaurant that served all kinds of stuffed baked potatoes. My friends and I loved going there for lunch and trying the many different variations. One that I enjoy making at home is the Pot Roast Stuffed Potatoes.

Beef stew is one of my favorite comfort foods on a cold evening, and this recipe is the very best! I recommend using amber beer for an earthy, delicious stew. Even if you want to skip the potato, you should really give this stew a try.

However, is you enjoy a tasty potato and you have never tried baking them coated in salt, without foil, I urge you to give it a try. These potatoes have a lighter, flakier texture than any foil-wrapped baked potato. The oil and salt allow the potato skin to bake up perfectly crispy. Brush off the salt before serving, and it will be the yummiest potato you have ever put in your mouth!

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Pot Roast Stuffed Potatoes

Course Main Course
Author Amye Melton

Ingredients

  • 2 pounds chuck roast cut into chunks
  • All-purpose flour
  • Vegetable oil
  • 2 cups sliced carrots
  • 2 cups diced onions
  • 1 cup beer
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 1 teaspoon paprika
  • 1 envelope Lipton onion soup mix
  • Salt and freshly ground black pepper to taste
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/2 pound mushrooms sliced (optional)
  • 4 large russet potatoes
  • Vegetable oil
  • Kosher salt or sea salt
  • Sour cream optional
  • Butter optional

Instructions

  • Coat roast in flour and set aside.
  • Heat a little oil in a hot skillet and sear beef. Remove to a paper-towel lined plate.
  • Add beef to a slow-cooker.
  • Add in the carrots, onions, beer, broth, thyme, paprika, soup mix, salt, pepper and cream of mushroom soup.
  • Cover and cook on LOW for 6 to 8 hours.
  • Remove the thyme stems. Using two forks, shred the beef in the crock pot.
  • Preheat oven to 425℉.
  • Pour about 1/2 cup salt in a small bowl, set aside.
  • Using a fork, prick the potatoes a few times.
  • Place the potatoes in a large bowl. Add a little oil and then rub to coat the potatoes.
  • Coat the potatoes with salt. Place on a large baking sheet and bake for 45 minutes to 1 hours, or until tender.
  • When the potatoes are cooked. Carefully rub the salt off. Cut potatoes and add some butter. Spoon stew into the potato and top with sour cream, if desired.

 

One-Pan Pork Tenderloin with Green Beans and Potatoes

I am all about easy meals these days. If I can cook a whole meal in one pan, I am a happy camper! Frankly, my family likes it too because that means less clean-up for everyone.

One-Pan Pork Tenderloin with Green Beans and Potatoes is one of our favorite one-pan wonders! The fabulous herb butter takes this meal over the top.

A microplane grater is a great tool for the garlic in this recipe.  Also, a good meat thermometer is essential to guaranteeing that your meat is cooked correctly. We have been using an instant-read thermometer for years, and now we seldom cook meat without it. They have substantially dropped in price over the past few years. You can find a good quality instant-read thermometer for $20 or less.

One-Pan Pork Tenderloin with Green Beans and Potatoes
 
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Serves: 4-6
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Ingredients
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. minced fresh chives
  • 1 garlic clove, minced to paste
  • salt and pepper
  • 2 (1-lb.) pork tenderloins, trimmed
  • ¼ c. hoisin sauce
  • 1 lb. fresh green beans, ends trimmed
  • 3 tbsp. extra-virgin olive oil
  • 1½ lb. medium Yukon Gold potatoes, unpeeled and quartered
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 450℉. Combine butter, chives, garlic, ¼ tsp. salt, and ¼ tsp. pepper in a bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.
  2. Toss green beans, 1 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in a large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.
  3. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tbsp. reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.
  4. Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tbsp. herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

 

Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
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Serves: 10 to 12
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Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

Crispy Salt and Vinegar Smashed Potatoes

Crispy-Salt-and-Vinegar-Smashed-Potatoes
When I was a young cook, potatoes were a specialty of mine.  After all, I could prepare them various ways to end up with something different each time.  Times sure do change because I rarely cook potatoes these days.  Mostly, because Greg likes to eat a low-carb diet.  Sometimes I just get a craving that I can’t stop, though.  These potatoes were a result of one of those cravings.
The crispy smashed potatoes are delicious on their own, but when you add the salt and vinegar it takes these babies over the top!  They are perfect as a side with hamburgers and hot dogs or delicious with a meat and sides.
Watch the potatoes closely during the last 20 minutes of baking.  It may not take quite that long.  Also, if you have a few potatoes that are too big, it’s fine to cut the larger potatoes in half, or even quarter them.  I have had to do this before.  However, if you do this be sure to toss the boiled potatoes very gently with the butter, because they will fall apart easily.

 

Crispy Salt and Vinegar Smashed Potatoes
 
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Ingredients
  • 2 lb. baby potatoes (Red, White, or Yukon Gold)
  • 1 tbsp. kosher salt, plus additional for sprinkling
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. olive oil
  • 2 tbsp. white vinegar
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 450° F. Line a large baking sheet with parchment paper, set aside.
  2. Add potatoes and 1 tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  3. Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a singer layer. Using a heavy mug or glad, gently press down on each potato until it pops and smash down to about ½-inch thickness.
  4. Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.
  5. Once baked, sprinkle with vinegar, salt and freshly ground pepper. Serve hot.