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My Adventures In The Country

My Adventures In The Country
When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like:

http://www.myadventuresinthecountry.com/2012/03/23/oven-roasted-potatoes/

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Bloomin’ Onion Bread My husband and I waited tables at Outback Steakhouse while we were in college and ate our share of Bloomin’ Onions. But the funny thing is we never actually ordered them. If a table ordered a Bloomin’ Onion and canceled the order, the onion would sit in the window until another table ordered one which was usually just a matter of minutes. gooseberry mooseberry: Shrimp and Noodle Salad It's been hot. We've had an almost unbearable heatwave last week. And once again cold dishes and salads are my friends. Truth is, I don't remember much of the last month and a half of summer.

Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Firecracker Onion Rings featured on foodgawker How much do we love onion rings? Love, love, love 'em. Basically, there are two schools of thought, onion rings are typically battered or breaded, sometimes both.

Garnish with Lemon Broccoli has a pretty lousy reputation as a side dish. Most people don’t crave it raw (even with dip), and one can only eat so much steamed broccoli. What broccoli does have going for it is year-round availability and reasonable prices. Oh, and it’s super good for you, too. How do you make this rock star vegetable more appealing to the masses? Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. Pesto Baked Potatoes It’s a public secret I like to use a lot of fresh herbs when I’m cooking. It’s just so easy to spike up your everyday cooking with some fresh herbs—especially when you grow them yourself. I’m always trying new and different combinations. That’s how I found out what an absolutely fantastic herb basil is. And not just in pasta sauces or salads. Basil and potatoes, for instance, go really well together.

Roasted Vegetable Penne Pasta Roasted Vegetable Penne Pasta is an amazing and simple dish that is 'knock your socks off' delicious! It starts with slow roasted vegetables and ends with a fresh garlic sauce. You're welcome. Tabbouleh Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges. Martha Stewart Living, May 2004 Yield Makes 4 1/2 cups Add to Shopping List Ingredients Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion Crock Pot Creamed Corn - Real Housemoms CROCK POT CREAMED CORN comes together in a flash and cooks away making dinner a snap and a hit! As a kid one of my favorite sides with dinner was creamed corn. I love all things creamy and can’t resist a good sweet corn dish! When you add the sweet and savory flavor to a corn dish you’ve got me hooked!

Buffalo Cauliflower with Blue Cheese Dip In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us.

Loaded Mashed Potato Casserole Mashed Potatoes are my favorite way to eat potatoes. I love how creamy, flavorful and tasty they are. This casserole takes mashed potatoes to a whole new level. These poatoes are LOADED with bacon, cheese, sour cream and a variety of seasonings to really jazz up plain old mashed potatoes and make them something extraordinary. I could not stop eating these potatoes. They actually stole the show at the dinner table and were the first thing to go!

Roasted Cauliflower with Apple and Dill Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle).

NTS: 40 minutes was too long for baby russet potatoes. Probably better to cook for 20 minutes then add the bacon and other ingredients. by sayanee Jun 21

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