Mashed Potato Bites

This kid-pleasing idea is not only fun, it’s nutritional potand a great way to use your left-over mashed potatoes!

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Spoon your mashed potatoes into ice cube trays and freeze.

When ready to eat, pop your frozen shapes out onto a non-stick baking tray.

Spritz the top of each one with spray olive oil and season with salt and pepper.

Pop into a pre-heated oven at 180° for 18 minutes (or until golden brown on top).

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Zuppa Tuscano

The perfect soup for cooler weather ……….. and sooooooooo good!

zuppa

1 lb mild Italian sausage, groundiowa potatoes

3 Summertime Russet Potatoes, cut into small pieces

1 lg white onion, diced

2 lg cloves garlic, minced

4 C chicken broth

2 C kale, cut into bite-sized pieces

1 C heavy cream

pinch of red pepper flakes

salt & pepper to taste

 

Brown sausage in a skillet over medium-high heat, until done. Drain well. Combine all ingredients, except the cream and kale, in a slow cooker. Cook on low 7- 8 hours.  Add cream and kale, stir, and cook until the kale is wilted and warmed through.

Serve immediately.

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Creamy Garlic Mashed Potatoes

Alton keeps his mashed potatoes simple – but they’re anything but bland.

mash pic

Recipe courtesy of Alton Brown

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Twice-baked Sweet Potatoes

A sure-to-please dish for your Thanksgiving table, courtesy of Guy Fieri.

 

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4 medium-size Summertime Sweets

5 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch cayenne pepper

1/2 stick unsalted butter

Vegetable oil, for greasing roasting tray

Kosher salt and freshly ground black pepper

1/2 cup chopped pecans

 

Preheat oven to 375 degrees F.

Place lightly scrubbed potatoes on a roasting tray and bake until tender, 1 hr. 15 min.  Remove from oven and allow the potatoes to cool slightly before cutting off the top 1/3 of the potatoes lengthwise.  Scoop out the flesh (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 tablespoons sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor.  Process until the ingredients are completely combined and the puree is smooth.  Season with salt and pepper.  Drizzle a roasting tray with a little oil. Set the potato skins upright on the tray and fill with the puree mixture.

 

Combine remaining sugar and pecans in a small bowl.  Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping.  Bake 10 min.  Finish the potatoes under the broiler for 1 minute.

 

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