Creamed Peas and Potatoes

Just like Grandma used to make………..

1 Green onion

2-1/2 cups Peas, frozen or fresh

1 lb  Summertime red potatoes, small

1/4 cup All-purpose flour

1 Dash Pepper

1/2 tsp Salt

2 cups 2% milk

1/4 cup Butter

Peel potatoes and cut into bite-sized pieces. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. Drain & set aside.

Boil the peas for approx 10-15 min. and drain them when finished cooking. Set aside with the potatoes.

In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn’t browned yet. Add flour, salt, and pepper.

Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended. Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.

Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.

Season to taste and serve while hot.

Egg Ham and Asparagus Breakfast Bake

Start the day off right with this Breakfast Bake. Potatoes, cheese, ham, asparagus, tomatoes, and sunny side up eggs make this a satisfying, hearty dish.

 

 

 

 

12 sprigs asparagus

12 grape tomatoes

1 3/4 cup milk

3/4 cup egg substitute

3/4 rounded tsp. table salt

3/4 rounded tsp. black pepper

1/4 tsp. cayenne pepper

5 tbsp. instant potato flakes

1/3 cup minced onion

1 tsp. minced garlic

1 lb white or red Summertime potatoes, cooked & diced

2 cups shredded Cheddar and Monterey Jack cheese

1 cup diced cooked ham

4 large eggs

1/8 tsp. kosher salt

1/8 tsp. coarse black pepper

 

Preheat oven to 350 degrees F.

Wash and dry asparagus and tomatoes. Cut and discard the bottom (flat end) 2 inches of the asparagus. Cut the remaining into 1″ pieces. Slash each tomato lengthwise but keeping it intact. Working in a large bowl, squeeze the juice out of the pulp. Set tomatoes aside.

In a medium bowl, add milk, egg substitute, table salt, black pepper, and cayenne. Whisk until frothy. Add potato flakes, onion, and garlic. Whisk to blend.

Spray a 9” x 9” inch baking dish with cooking spray. Add potatoes. Add half of the cheese. Quickly whisk the milk mixture and poor half over the cheese, making sure to scoop up some the solids that settled to the bottom of the bowl. Add ham, asparagus, tomatoes, and the remaining cheese. Top with the remaining milk mixture. Bake for 35 minutes.

While the casserole bakes, make aluminum rings to mold the eggs: Tear 4 strips of 12” x 5” inch wide aluminum foil. Fold each one in half, lengthwise. Repeat fold. Bring two ends together and make a 1″ fold onto itself to close ends. Holding the fold together, make another 1/2″ fold. Open up the ring. It should be approximately 2- 3/4″in diameter. Generously grease both sides with oil. Remove casserole from the oven. Place aluminum rings in each quadrant, pressing down slightly into surface. Break an egg into each one. Sprinkle with kosher salt and coarse black pepper. Bake for about 25 minutes or until egg is set, but yolks are still runny. The custard layer should also be firm in the middle. Remove rings immediately.

Allow to set about 15 minutes before serving.

Christmas Cheesy Potatoes

Diced green peppers and pimentos give these Christmas Cheesy Potatoes a festive look. They’re the perfect, comforting side dish to your holiday meal.

1/4 cup butter

1/4 cup all-purpose flour

1 teaspoon salt

1/8 teaspoon pepper

2 1/4 cups whole milk

1 cup shredded sharp cheddar cheese

1/2 cup finely chopped green peppers

4 cups peeled, cubed and cooked Summertime potatoes

1/4 cup chopped pimentos

1 cup bread crumbs

2 tablespoons melted butter

In a medium saucepan, melt the butter over low heat. Add the flour, salt and pepper, then use a whisk to blend it in. Gradually stir in the milk. Cook and whisk this mixture over medium-low heat until it is smooth and thickened, about 5 minutes. Remove from the heat.

Add the cheese to the sauce pan and mix until smooth.

In a lightly greased 1 1/2 quart casserole dish, add the cooked potatoes, green pepper and pimentos. Pour the cheese sauce over the top of the potatoes.

In a small bowl, combine the bread crumbs and the melted butter. Mix well.

Sprinkle the bread crumbs overtop the cheese covered potatoes. If you reserved a few of the green peppers and pimentos, add them to the very top of the casserole.

Bake at 325 degrees for 40-45 minutes, or until the casserole is bubbly and heated through.

Fondant Potatoes

Perfect for that special occasion or dinner party, Fondant Potatoes are much easier to make than you might think.

 

To serve 2 you will need:

4 large Summertime White or Golden Potatoes

Olive Oil

½ Stick of Butter

Thyme

salt and pepper to season

I cup Chicken Broth

Preheat oven to 400 degrees

Peel the potatoes and slice the sides off to flatten.  Peel into sort of barrel shapes (but with two flat sides). Using a sharp knife, take the edge off all the way round. Repeat on the other side of each potato. This will stop the edges burning. Season the potatoes and heat up oil in a cast iron frying pan just big enough to take all four.

When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.   They should be nicely colored on the one side and lightly browned on the other.

Making sure the more colored side is facing up, add the thyme sprigs and butter. Leave to cook for about 5 minutes over a medium/low heat. The butter will foam nicely.

Add enough chicken broth so that it only comes half way up the potatoes. Pop the frying pan into your Preheated oven for about 15 to 20 minutes, by which time they will have soaked up the broth.  Make sure they’re cooked through and serve straight away with whatever you fancy.

 

 

Duchess Potatoes

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.

Courtesy of Martha Stewart

2 1/2 pounds Summertime Gold potatoes (about 10 medium), peeled and cut into 1″ pieces

Salt and pepper

3 tablespoons cold unsalted butter, plus more for parchment

3 large egg yolks, divided

1/4 cup plus 2 teaspoons heavy cream, divided

Ground nutmeg

 

In a large pot, cover potatoes with cold salted water by 2″. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.

Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2″ apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Roasted Sweet Potatoes, Squash and Apples

These quick and easy Roasted Sweet Potatoes, Squash, and Apples make a delicious and healthy Thanksgiving side dish! 

A healthy side dish and extra delicious.  Sweet potatoes, squash, apples, and onions make for an easy oven-roasted side dish that’s packed full of seasonal flavor and is sure to be a huge hit with your Thanksgiving guests!

 

 

1 Extra Large Summertime Sweet Potato

1 Large Apple

1/2 Large Onion (white or yellow)

1 Honeynut Squash (or 1/2 Butternut Squash)

2 Tbsp. Olive Oil

1 tsp. Dried Rosemary

 

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Chop sweet potatoes, squash, onion, and apple into bite-sized pieces and place on baking sheet. Drizzle with olive oil and top with salt, pepper, and rosemary. Bake for 20-25 minutes or until the vegetables are lightly browned on the edges.

Garnish with fresh rosemary.

Salt and Pepper to taste

Perfectly Mashed

“Please pass the potatoes.”

Thanksgiving is right around the corner and that means Mashed Potatoes and Gravy.

2 lbs  Summertime Russet Potatoes

1 stick unsalted butter, room teperature

1 cu. whole milk, warmed

Freshly ground pepper

Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer. Cook, uncovered, until the potatoes are fork-tender.

Drain the potatoes. Hold with an over mitt and peel off the skins, then transfer to a bowl.

Add the butter and warm milk to the potatoes and mash with a potato masher until smooth. Season with salt and pepper.

 

Sweet Potato Skins

This Thanksgiving recipe is a healthier take on a traditional sweet potato casserole. Its’ lower in fat, but just as satisfying. The best part? Unlike most sweet potato casserole recipes, this one uses healthy sweet potato skins. Why does saving the skins make this recipe healthier? There’s a lot of nutritional value in those skins, so when you can, leave ’em on, and eat ’em up!

4 Summertime Sweet Potatoes

3/4 cup canned crushed pineapple, drained

1/4 cup brown sugar

1/4 cup orange juice

1 bag of marshmallows

Cook the sweet potatoes in the microwave according to the package instructions. While the potatoes cook, preheat your oven to 350 degrees.

When the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh.

In a large bowl, mash the sweet potato flesh with the pineapple, brown sugar, and orange juice. Spoon the potato mixture back into the potato skins. Top each one with a few marshmallows.

Bake for 20-30 minutes, or until the marshmallows turn slightly brown on top.

 

Potato Skin Burgers

What a Great Idea!

And so easy!!

 

Summertime Gold potatoes

kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1 lb. ground beef

6 slices bacon, cooked and crumbled

1 1/2 c. shredded Cheddar

1/2 c. sour cream

1 tbsp. chopped fresh chives

Preheat oven to 350º.

Season potatoes with salt and pepper and rub with olive oil. Bake until tender, about 1 hour 30 minutes. Raise oven temperature to 450º.

Let potatoes cool, then halve lengthwise and scoop out potatoes, leaving 1/4″ potato on all sides. Place potato skins facedown and brush with oil. Bake until golden, 10 minutes.

Meanwhile, shape ground beef into burgers the same size as buns. Season with salt and pepper and cook until medium, 5 minutes per side. Flip and fill potato skins with bacon and cheese. Return to oven until cheese is melty, 5 minutes. Fill skins with sour cream and chives, then top one with a cooked burger and another potato skin.

 

Melting Potatoes

These thick potato slices are crispy and brown on the outside and creamy, soft in the middle.

They’re so good, you’ll want to make these Melting Potatoes at least twice a week. It’s a fool proof recipe that will turn out perfectly every time and please even the pickiest of eaters.

2 lb. Summertime Gold potatoes, peeled

2 tbsp. butter, melted

2 tbsp. olive oil

2 tbsp. chopped fresh rosemary

3/4 tsp. salt

1/4 tsp. Pepper

1 c. low-sodium chicken broth

Preheat oven to 500 degrees F.

Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter and rosemary. Season with salt and pepper and toss until evenly combined.

Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.

Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato is golden brown.

Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.

Serve warm with extra sauce drizzled on top.