Rosemary-Dijon Stacked Potatoes

Sometimes the best things are the least complicated. Take, for example, these stunning potato stacks...a few minutes of prep, a few ingredients, and you've got an awesome side for an elegant holiday meal....or a simple burger. 

I haven't been posting much lately, or entering very many contests. I've been very occupied with my impending status change to grandmother...er...GlaMa.  A week overdue! Luckily, these are so easy to make (and so good!) that we've had them several times already. So, with no further ado, I present:

Rosemary-Dijon Stacked Potatoes
Printable Recipe

Ingredients

2 Tablespoons unsalted butter, melted
1 cup heavy cream
2 Tablespoons Dijon mustard (I used Maille Dijon Mustard with Horseradish)
1 Tablespoon chopped, fresh rosemary, plus more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds yukon gold potatoes, thinly sliced (1/8 - 1/16 inch)*

Instructions

Preheat oven to 400 degrees F.; brush the wells of a 12-cup muffin tin with the melted butter.
Whisk together the cream, mustard, rosemary, salt and pepper. Set aside.

Press the potato slices into the buttered wells of the muffin tin. Pour 2 tablespoons of the cream mixture over the tops of each potato stack.

Wrap foil over the top of the muffin tin and bake for 25 minutes. Remove the foil and continue to bake for an additional 20 minutes.

Allow the potatoes to cool for 5 minutes before carefully removing from the muffin tin.
Sprinkle with additional salt and pepper to taste and garnish with additional rosemary, if desired.

*Scrub the potatoes clean--no need to peel. Use a mandoline or a food processor to thinly slice the potatoes quickly.

What is your favorite holiday side?

Eggs and Vegetable Hash

Since my husband has become a vegetarian, I have naturally cut back on my own meat consumption. That's not to say that I don't enjoy a nice steak or a burger, but it's easier to cook just one meal at a time. Sometimes it's a challenge, especially since I'm not entirely fond of fake meat products. Yesterday, I took note of the cover of my Vegetarian Times magazine and saw a great pic of a skillet meal of eggs and vegetables. What a tasty idea! So, while I didn't follow their recipe, I did run with the idea and made my own version---Eggs and Vegetable Hash.

Eggs and Vegetable Hash

Printable Recipe

3 medium russet potatoes

2 tablespoon olive oil

1/2 cup diced green pepper

1/2 cup diced sweet onions

2 cups cherry tomatoes, halved

1/2 teaspoon sea salt

1 teaspoon seasoning of choice* (try combining basil, savory, rosemary, thyme, etc.)

4 large eggs

Freshly ground pepper, to taste

Peel and dice the potatoes into 1" pieces; rinse in cold water. Place the diced potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 1-2 minutes or until slightly softened. Drain and set aside.

Heat the olive oil in a large skillet, over medium high heat. Add the potatoes, green pepper and onions and saute for 5-7 minutes. Add the tomatoes and the seasonings and cook for an additional 5 minutes. 

Reduce heat to low. Make 4 cavities in the mixture with a spoon. Break one egg into each cavity. Cover and cook for 8-10 minutes, or until the egg whites are set. Sprinkle with ground pepper.

*I'm kind of lousy when it comes to measuring spices. Usually, I toss in whatever I have. I'm also prone to picking up jars of spices that sound good. What I actually used in this recipe was a hefty sprinkling of Trader Joe's 21 Seasoning Salute and a few grinds of Trader Joe's South African Smoke (guaranteed to add that "wonderful Umami flavor, which can be elusive"). I am aware that there are those that don't like spice blends, so feel free to use your imagination.

I do love those runny eggs....

Who said vegetarian food was boring?

Spanish Omelette (Tortilla de Patatas) with Chipotle Tomato Sauce.....Another Saucy Mama FabWithFive

Sometimes the best food is the easiest. When I was growing up, my Dutch mother used to make a simple meal out of fried tomatoes and onions. We would dip our fresh, buttered bread in it and practically lick up any remnants from the plate. So, when presented with a challenge like the one Saucy Mama gave me--to make up a recipe using a Saucy Mama product and only use 5 total ingredients--my first thought went to that simple meal of tomatoes and onions. A Spanish omelette seemed very fitting. It turns out that a traditional Spanish omelette is not only simple to make, but combined with the Southwest taste of Saucy Mama's Sante Fe Creamy Chipotle Dressing, a trendy, plate-licking, worthy appetizer or main dish.

Speaking of trendy, I'm sure you have all heard of Spanish tapas--little snacks that are found all over Spanish restaurants. You can order one or two for an appetizer, or several for a meal. Well, it seems that the Spanish Omelette, or Spanish Tortilla as it is also known, is considered to be a very common tapas. So now we have a little fusion, a little tradition, a little trendy, and a whole lot of tasty!

Spanish Omelette (Tortilla de Patatas) with Chipotle Tomato Sauce

Printable Recipe

5-6 tablespoons olive oil, divided

5 medium Russet potatoes, thinly sliced and lightly salted
½ large sweet onion, chopped
2 large tomatoes, chopped
1/2 cup Saucy Mama Sante Fe Creamy Chipotle Dressing
5 large eggs

I used a food processor to get the potato slices nice and thin. I also kept the slices in cold water until I needed them. This keeps the potatoes from turning grey from the starch. Be sure to dry off the potatoes with some paper toweling before adding to the oil.

Heat 2 to 3 tablespoons of oil in a 10 inch non-stick skillet over medium high heat; reduce heat to medium and carefully add the sliced potatoes. Sauté, stirring occasionally, until the potatoes have softened, about 10 minutes. Remove from heat and cool slightly.

In the mean time, heat 2 tablespoons of olive oil in another 10 inch skillet over medium high heat. Lower the heat to medium and add the chopped onion. Sauté for about 5 minutes, or until softened but not browned. Add the chopped tomatoes and continue to cook until the tomatoes are soft, another 8-10 minutes. Lower the heat to simmer and stir in the chipotle dressing. Heat through and remove from heat.

I resisted the urge to salt my onions and tomatoes. The Saucy Mama Creamy Sante Fe Chipotle Dressing has plenty of spices--the sauce is well-seasoned.

Break the eggs into a large mixing bowl. Add a pinch of salt and, using a whisk, beat the eggs until frothy. Carefully pour the potatoes into the eggs, reserving the pan for the omelette, and stir until well mixed.

Be sure to keep stirring the potatoes--you want them to be soft, but not brown and crispy.

Add an additional tablespoon of oil to the reserved pan and reheat. Pour the egg and potato mixture into the pan, reducing the heat to medium. Cook the eggs, shaking the pan frequently, until the eggs are half set. Cover the pan with a large plate and carefully flip the omelette onto the plate. Add additional oil to the pan, if needed and slide the omelette back into the pan with the uncooked side down. Cook until entirely set, about 5 minutes more. Allow the omelette to cool slightly before cutting into wedges. Spoon 2-3 tablespoons of the tomato sauce over each wedge before serving. The omelette may be served warm or at room temperature.

Getting the omelette onto the plate the first time is a little tricky. Be careful not to spill hot oil on your hands....ouch!

The sauce looks a little like tomato soup. I used some of the leftovers as a chip dip--it was outstanding!

Hubby tried it plain, but decided it was best with the sauce!

Not sure where to buy the Saucy Mama products? I haven't seen them in Minnesota, but with the wonder that is the Internet, we can buy all of the Saucy Mama we want on line. Just click here to see what they have to offer: Saucy Mama While you're at it, go ahead and give them a quick "like" on their Facebook page.

Don't forget to enter to win a selection of Saucy Mama product. Just leave a comment under my first Saucy Mama recipe, Tri-Tip Hoagies with Sweet Heat Slaw.



Veggie Burgers and Crunchy Potatoes with Caramelized Onions

Everything in moderation….

I’m trying to lose a few pounds. But, I like to eat. So, instead of going on a diet, I’ve decided to cut back a smidge. Trim a little here and a little there—it’s bound to make a difference, right? I think it’s called a lifestyle change. Yeah—I’ve done it before and lost 50 pounds in the process, but I’m thinking it won’t be quite as easy this time. Since I can’t (or should I say won’t) give up everything that I like to eat. My new motto: everything in moderation.

It helps that the other members of my family are hell bent on healthy eating. We been hanging out in the natural foods section of the grocery store and finding out that food that is good for you actually tastes pretty good (for the most part). I have found, for instance, that I really like hummus. Who knew chick peas could be so tasty? More on that later…

Tonight Pete was craving a hamburger. After much perusing in the grocery store, we decided on a veggie burger instead. The one we chose was a Morning Star brand “Turkey” burger. Hmmm…a veggie burger pretending to be a turkey burger? It didn’t make much sense, but it was made out of tomatoes and avocados---yum! I ended up buying just one hamburger bun since Pete didn’t want one and I didn’t want a whole bag to go to waste. Luckily, there was just one lonely bun left in the bin and it looked really good. A little crispy on the outside and fluffy on the inside, sesame seeds, whole wheat—it was perfect!

Once I got home and commenced to making our burgers, I decided we needed something to go with them. Pete really wanted potatoes of some kind so I ended up quartering a few russet potatoes, boiling them until they were just fork tender and smashing them on a cookie sheet with just a little olive oil (if this looks familiar, I got the idea from The Pioneer Woman's Crash Hot Potatoes-- I just used russet potatoes instead of red potatoes and I topped mine with onions) In the mean time, I cut up two large onions (I heart onions) sprinkled them with a tiny bit of sugar and sautéed them in a little olive oil for about 20 minutes. Then I topped the potatoes with the onions (saving some for the burgers), some parmesan cheese and some steak seasoning (it’s mostly pepper, garlic and salt).

I baked them in a 450 degree oven for about 20 minutes, until the tops of the potatoes were crunchy and the onions browned. I actually have a “speed bake” option on my oven that I used---it blows hot air over the food while it’s baking.

Now, you have to admit that the crunchy bits of parmesan cheese and onions baked on the bottom of the pan are the best part of this...

Then, I put my burger together. Pete was on his own at this point---that bun was mine! Actually, the bun kind of dwarfed the burger, so I had to top it with a few things to even it out.  A little cheese, some more of the caramelized onions, some catsup, mustard and pickles....I'm getting hungry again, just thinking about it!

And there you have it. Craving solved in a most delicious and somewhat healthier way. Now if only I could motivate myself into dusting off  the elliptical.....

And before I forget...check out my new header! Isn't easier to read? A big thank you to my new friend and fellow Bake-Off® Finalist, Laura Stanke for fixing it up for me. You can find Laura at her very cute blog  Ohmydoodle.

Hot, Bubbly, Creamy and Cheesy….potatoes at their finest

So, I didn’t feel well this week. It was just a cold, but I was uncomfortable enough to stay home a day from work. And, since I’m almost never sick, I indulged myself. I lounged on the sofa, read trashy magazines, watched really bad daytime television and ate….potatoes. I craved them. I ate a plate of French fries for lunch. A few kettle chips for a snack, and when I felt a little better, I made scalloped potatoes. I know, scalloped potatoes don’t really sound very good…kind of like grade school cafeteria food. But these scalloped potatoes were different. Quite sensational, really. Possibly the best potatoes I had ever eaten. Ok, maybe they were really au gratin potatoes. Sounds better, I guess. At any rate, without further ado, here is the recipe:

Parmesan Scalloped Potatoes
Printable Recipe

• 5 large russet potatoes, peeled
• 1/4 cup butter
• 1/2 cup chopped onions
• 1/4 cup flour
• 2 1/2 cups milk
• 1/2 teaspoon minced garlic
• 2-3 dashes hot sauce
• 1 teaspoon salt
• 1/2 teaspoon lemon pepper seasoning (no salt)
• 1 cup shredded parmesan cheese, divided

Preheat oven to 350 ° F.; Spray a 2 Qt casserole dish with cooking spray and set aside.

Thinly slice the potatoes into a bowl of ice water and set aside. I’m going to make a confession here. I don’t have a food processor. No, that’s not my confession—I’ll buy one someday. It’s what I use in its place that’s a little embarrassing. Ahem. I love my Salad Shooter. Ok, I swear it works really well for slicing potatoes really thin. And shredding zucchini and carrots. Let’s just drop it. Make sure to slice the potatoes thin and make sure to cover them in ice water so that they don’t turn grey from the starch.

Melt the butter in a medium sized saucepan over medium/high heat. Add the onions and sauté until they are soft, but not brown, about 5 minutes. Stir in the flour and then slowly stir in the milk. Add the garlic, hot sauce, salt, lemon/pepper, and 1/2 cup parmesan cheese. Continue to heat and stir until sauce is thickened and bubbly.

Drain the potato slices into a colander, and pat dry with paper toweling.

Spread half of the potatoes into the prepared casserole dish. Pour half of the sauce evenly over the potatoes and repeat, ending with the sauce. Sprinkle the remaining cheese over the top of the sauce.

Cover the casserole dish and bake for 45 minutes. Remove the cover and bake for an additional 30 minutes, or until the top is browned and the potatoes are tender.

I think that the best part of these is the crispy, crusty cheese around the outside of the dish.

Oh...and since I sliced way too many potatoes, I fried the rest on them in some hot vegetable oil, along with some banana peppers and chopped onion. Then I ate them so fast, I almost forgot to get a picture.

By the way, those potatoes must have been a miracle cure ‘cause I woke up this morning without the slightest sniffle.