Texas-Style Potatoes

Now we all know about my love affair with avocados and my bacon obsession but I can’t get through a week without some sort of potato-y dish (which is why the Adkins diet almost killed me!). I’m not picky about my potatoes, I’ll take them any way you can think of – for me they are the ultimate comfort food. Since I’m from Texas and all (for the most part) I guess it’s about time I add some Texas-y recipes to the mix so here it goes! I’m sure you’ll love it!

What You’ll Need:

32 ounce bag frozen hash browns (Ore-Ida is good)

½ cup melted butter (= 1 stick)

1 teaspoon salt

¼ teaspoon pepper (optional)

½ chopped onion

1 can cream of mushroom soup (cream of chicken / mushroom works well too)

8 ounces of sour cream (plain yogurt is a great substitute)

1 cup Velveeta, cubed

¼ cup shredded cheese (Velveeta or cheddar)

How you’ll do it:

Thaw potatoes; mix all ingredients in a large bowl. Transfer mixture to casserole dish. Bake at 350 for 45 minutes or until top is crispy. Top with shredded cheese, if desired.

Crispy Pesto Potatoes

Crispy Pesto Potatoes

As if the Texas-Style Potatoes weren’t enough! Feeling Italian? You may not think about potatoes with or in Italian cuisine but these baby reds and the zestiness of pesto work together to make a sure-fire hit your entire family is sure to enjoy.

What you’ll need:

1 ½ pounds baby red potatoes, halved, cooked & drained (boiled is great)

¼ cup Basil Pesto (or if you want to go quick – buy a jar on the pasta aisle at your favorite grocery store)

How you’ll do it:

Preheat broiler. Line a cookie sheet with aluminum foil. Place hot potatoes and pesto in a large bowl; toss to coat the potatoes. Spread potatoes on the cookie sheet. Broil about 5 inches from heat for about 4 or 5 minutes or until potatoes are lightly browned.

Roasted Asparagus Salad

Asparagus is one of my favorite veggies! I didn't really "discover" it until I became an adult but now I love it. The only thing is that I'm really picky about how it's served. It must be fresh, still crunchy and served warm.  So without further ado, check out this quick and easy side.

Here's what you'll need:

1 1/2 lb fresh asparagus
1 tbsp. olive oil
Sea salt, to taste
Fresh ground white pepper
2 tbsp vinegar

Here's what you'll do:
Preheat oven to 350F.

Prepare the asparagus by cutting off the last inch or so of the woody stalk.

Place the asparagus stalks on a baking sheet or wrap them in aluminum foil. Brush them with olive oil and sprinkle with salt and pepper.

Roast in the oven for 10 minutes, until the stalks begin to get slightly tender on the outside. (Thin asparagus spears will take less time than thick spears).

Toss with the vinegar. Serve and Enjoy!

Summer Fruit Salad

Ok, so what's better than ice cold fruit on a hot summer night? Try ice cold fruit over ice cream! A yummy treat for after dinner during the week or a quick and easy pot luck contribution.

Here's what you'll need:

1 c. mixed berries

1 mango peeled, pitted and cubed
1 nectarine pitted and sliced
2 tablespoons orange juice
Ice cream or sorbet (optional)

Here's what you'll do:
Mix the fruit in a bowl. Sprinkle with orange juice. Refrigerate until ready to serve. Use as a side dish or serve over ice cream or sorbet for dessert.

(Serves 4 as side dish and about 6 as ice cream or sorbet topping)

Potato Salad Success for Summer BBQs!

In the spirit of summer, Independence Day, and outdoor dining, here's an Ah-mazing (!) recipe for a potato salad that's sure to be a crowd pleaser!

Here's what you'll need:
5 lb bag of red potatoes
1 c. mayonnaise (NOT salad dressing)
1 bunch of green onions, chopped
1 tsp. celery seed
Sea Salt, to taste
3 boiled eggs

Here's how you make it:
Clean and roll potatoes in paper towels. Bake in microwave. You should be able to do several at a time.

Cool slightly and then chunk into a large bowl. Leave skin on.

Add salt, chopped green onions and celery seed. Then add may to your desired consistency (so you may use more or less than 1 c. of mayo depending on what you like). Mix well.

Chop and stir in eggs.

Serve at room temperature. Enjoy!