Who needs a greasy diner when you can whip up a batch of crispy, golden-brown hash browns right in your kitchen? Air fryers are the unsung heroes of the culinary world, transforming simple ingredients into guilt-free indulgences. Let's dive into making Air Fryer Hash Browns that are not only delicious but also healthier than their traditional counterparts!…
Read MoreBroccoli Cheese Twice Baked Potatoes
The russet potatoes are HUGE here right now and I love getting to play around with them to use them as more of a meal than a side, and the bigger ones allow me to do that more easily. I was also really vibing with broccoli and cheese so I thought I’d put the two together. These Broccoli Cheese Twice Baked Potatoes are so big that they could definitely be used as a meal in themself which is basically what I ended up doing.
They also can be made ahead of time and then put through the final bake when you’re ready to enjoy them. I had planned to end up with two servings, but they were so big that I opted to go with twice baked rather than just a loaded potato. So I cooked two up for dinner one night and saved the other two for lunch the next day…
Read MorePistou Soup
I know what you’re thinking… Soup? In the Summer?! Yeah, yeah. Maybe it’s wishful thinking on my part, but sometimes you have to lure the cooler weather in by enticing it with appropriate foods. I don’t know, maybe it’s working. It’s at least coming off the triple digits for a few days here. That being said, this Pistou Soup is very light and definitely is more of a Spring or Summer soup because of that.
It starts off with a base of onion, leek, and celery and is then layered with some potato, green beans, peas and more! Like I said, this is soup that’s packed with vegetables while also being meatless. The soup is topped off with a pistou, which is basically a pesto that’s made with basil, garlic, and some cheese too…
Read MoreSalt & Vinegar Roasted Fingerling Potatoes
It’s almost too hot outside here to grill lately. Almost, but not quite. And being as my kiddo is in love with steak right now, it’s become a part of the weekly rotation. Even if a good steak is on the meal plan each week, I like to keep things fresh and new as far as the sides go. That’s where these Salt & Vinegar Roasted Fingerling Potatoes come in.
I got my hands on some local fingerling potatoes recently, the yellow ones are ‘banana’ fingerlings and then I also got some purple fingerlings. Instead of just the usual oil and salt, I took them a step further this time and pre-cooked them in some vinegar. What’s the point of that, you ask…?…
Read MoreReuben Stuffed Potato Skins
With St. Patricks Day just around the corner, and a pantry full of potatoes that need to reused up relatively soon, I decided to make some reuben inspired potato skins. These Reuben Stuffed Potato Skins take some of the standard parts of a reuben and stuffs them into potato skins that are hearty and filling.
These potatoes start out being turned into shells with the potato scooped out and mixed with some dressing and then seasoned. After that they’re topped off with kraut, corned beef, and of course some cheese! They’re then baked to perfection and ready to eat in just a few minutes…
Read MorePotato Salad
It’s that time of year. BBQs are in full swing and America (just like the rest of us) is getting older. I have a favorite potato salad that can only be found in a small hole in the wall BBQ joint in the city that I graduated high school at. While I don’t live there anymore, I still manage to get my hands on my favorite potato salad once or twice a year.
I’ve put a lot of thought, time, and effort into trying to figure out the recipe, and I think that I’ve managed to get pretty close here with this Potato Salad! One thing that makes this potato salad stand out is the texture of it. It’s somewhere between chunky mashed potatoes and rice. That’s why I decided to break down and get a potato ricer…
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