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Fingerling Potato Skins

Amy- I am not going to say these potato skins are easy to make because they are not.  They are pretty much a pain in the rear end but it is well worth it.  These tater skins taste and look amazing. I buy the bag that has the yellow, purple and orange potatoes in it. Don’t confuse them with a new potato because they are totally different. They are pretty freaking awesome and are always a huge hit. 

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What you need-
20-25 fingerling potatoes (assorted colors)
3 tablespoons olive oil
Sea salt and pepper, to taste
6 slices bacon, chopped into bits and fried
1 – 1 ½ cup shredded cheese
½ cup sour cream
¼ cup mayonnaise
2 tablespoons onion, finely diced
2 tablespoons chives, finely chopped
Salad greens and cherry tomatoes (optional, for garnish)

Instructions-
Go on and get that oven going and heated to 400 degrees. I love the way fingerling potatoes taste and look.  They are small, stumpy and look like a finger and have an amazing taste. They are so cute to me.  Cut potatoes in half lengthwise. Spray a broiling pan with cooking spray and position potatoes in a single layer, cut side down.  Drizzle oil and season them up with a little salt and pepper. Roast in the oven for 20-25 minutes or until done.  While your taters are roasting, mix together the sour cream, mayonnaise and onions. Season the mayo and sour cream mixture with salt and pepper. Remove potatoes from oven and cool until you can touch and work with. Go on and increase your heat to 450 degrees. This is where it gets to be a pain in the rear. The potatoes are so small so it’s a little difficult scooping the pulp out without tearing the skin. Get you a small spoon and carefully scoop out the inside of the potatoes. Take your time and don’t get yourself in a hurry. We will not be using the inside of the potatoes so put them in fridge and eat them when you want to (mash and add you a little butter and sour cream). Once you have removed all of the inside put skins back on the baking sheet and sprinkle skins with sea salt, bacon and cheese and cook for about 5 minutes or until cheese has melted. Get you a pretty tray out and garnish with salad greens and place skins on it.  Dollop the potato skins with the sour cream mixture and sprinkle with cherry tomatoes and chives.  These are great for an appetizer or as a side dish.

The Queens Potatoes

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This is a fabulous recipe for the holidays. Everything can be done ahead of time and can be popped in the oven right before your meal is ready. This potato dish is fit for a queen.

The Queens Potatoes

This is what you need-
4 medium tomatoes
2 pounds potatoes, peeled and chopped
8 tablespoons butter
2 cloves garlic, minced
½ cup diced onion
1 egg, tempered (mixed with potatoes after mashed)
½ cup mayonnaise
Salt and Pepper
¼ cup grated parmesan cheese (or your favorite cheese)

Get it done-
Cut tomatoes in half and scoop out seeds and pulp, invert to drain on a lined plate. Place potatoes in salted water and bring to a boil. Cook until tender, approximately 14 – 16 minutes.
Melt 8 tablespoons of butter in a skillet and sauté onions until they are translucent. Add garlic and continue cooking until garlic is fragrant.
When potatoes are ready, drain and return to pan, shake in pan over medium heat until potatoes are dry. Mash potatoes and then add butter, onion mixture, tempered egg, mayonnaise and salt and pepper. Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes. Pipe potatoes into tomatoes, place in lined broiling pan and bake in a preheated 425 degree oven for about 10 minutes. Add parmesan cheese and return to oven and bake for an additional 5-7 minutes.

Mushroom Supreme


Yumm-o to our tumm-o!You know when you come across an old recipe box; you are bound to find some treasures. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood. It is rich and so very good!

Mushroom Supreme

Ingredients:

1 pound mushrooms, cleaned and sliced
Cracker Crumbs (Town House Flat Bread Crisps, Italian Herb or your favorite cracker)
4 tablespoons butter
1 small onion, diced
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
¾ cup Italian bread crumbs
¼ cup sherry
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Directions:
Preheat oven to 325 degrees. Spray bottom of 8 x 8 casserole dish. Line the bottom of the dish with cracker crumbs. Place ½ of the sliced mushrooms on top of the crackers. In a medium skillet, add the butter and sauté the onions until translucent, add parsley. Mix together sour cream, mayonnaise, pimentos, bread crumbs, sherry and salt and pepper. Fold the onions into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and pour remaining mixture on top. Top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted.

Roasted Root Vegetables with Pine Nut Pesto

Roasted Root Vegetables with Pine Nut Pesto

Gather these ingredients-

½ pound carrots cut into 1 inch pieces
½ pound turnip roots, peeled and quartered
½ pound sweet potatoes, peeled and cut into 1 inch pieces
1 pound parsnips cut into 1 inch pieces
1 pound Brussels sprouts, halved lengthwise
1 large eggplant, peeled and cut in 1 ½ inch pieces
2 large shallots cut in half
4 thyme sprigs
½ cup extra virgin olive oil
Salt and pepper
¼ cup pine nuts
2 large cloves garlic, minced
1 tablespoon butter
¼ cup of parmesan cheese

Let’s make it-

Turn your oven to 475 degrees and let it preheat. Get you a large bowl and toss vegetables, shallots, thyme and ¼ cup of olive oil. Season it up good with plenty of salt and pepper. Roast in the oven for about 35 – 40 minutes, or until vegetables are fork tender. While the veggies are roasting lets make the pesto. Get you a small skillet and heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat. Don’t burn them, you must stir constantly for about 2 – 3 minutes. Add you some butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. The smell will be unbelievably good. You need to let the pine nuts cool, then transfer to a small processor. Add the parmesan cheese and the remaining 3 tablespoons of olive oil and pulse. Taste and season the pine nut pesto, with salt and pepper, to your likings. Toss the roasted vegetables with the pesto and serve on a large platter. Garnish with Parmesan slivers.

Chantilly Potatoes

These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters. We hope you enjoy.
Chantilly Potatoes

Ingredients:
4 medium baking potatoes
1 medium onion, sliced
½ cup heavy cream
4 tablespoons butter, melted
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese

Directions:
Peel and slice potatoes as for French fries. Put a big piece of foil on a large baking sheet. Place potatoes and onions in the center of the large piece of foil. Pour cream and butter over potatoes. Season the potato and onion mixture with garlic, salt, and pepper. Top with parsley and cheese. Seal foil, making a packet and bake for 50 – 60 minutes. Serve in basket in foil packet.

Double Baked Potatoes

Growing up we always had cookouts on the weekends. Paula, Jimmy and the boys would come over and those were always such good times. Mom and Paula would get in the kitchen and make all of the fixins for the dinner. Dad and Jimmy would be in charge of charcoaling the meat. The kids would play in the yard waiting like little heathens and heathenetts for the dinner bell to ring. Mom and Paula made these potatoes for us a lot. It was always such a treat when we had these.

Double Baked Potatoes

Ingredients:

4 large russet potatoes
Olive oil, for coating potatoes
6 tablespoons butter
½ cup sour cream
½ cup mayonnaise
3 tablespoons heavy cream
¼ cup chopped green onion
Salt, pepper and garlic powder
½ pound bacon, cooked, drained and crumbled
1½ cup grated Monterey Jack cheese, divided

Directions:
Preheat oven to 350 degrees. Coat the potatoes with olive oil and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes or until very soft. Allow to cool. Cut potatoes in half, lengthwise. Scoop potatoes from the skin into a large bowl. Mash the potatoes with a potato masher, add butter. In a separate bowl combine sour cream, mayonnaise, cream, green onion, salt, pepper, garlic powder, bacon and ¾ cup of cheese. Fold sour cream mixture in with potatoes. Taste potato mixture and season to taste. Scoop the potato mixture into the shells. Line a broiler pan with aluminum foil. Place potatoes on broiler pan and return to oven for 30 minutes. Remove pan and add remaining cheese to the top of the potatoes. Bake until cheese has melted and potato mixture is heated throughout. These can be made ahead of time and can be frozen.

Watermelon Salad

Watermelon Salad

Ingredients:
1 seedless watermelon, cubed
1 medium Vidalia onion, sliced thin
½ red onion, sliced thin
Kosher salt to taste
¼ cup extra virgin olive oil
¼ cup lime juice
3 tablespoons honey
2 tablespoons cilantro

Directions:
Cube watermelon into bite size pieces and toss with onions and salt. Combine olive oil, lime juice, honey and cilantro. Pour over watermelon and toss.

Stuffed Eggplant

This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.
This recipe is some kind of good
Stuffed Eggplant

Ingredients:
2 large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped
1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped
1 cup fresh mushrooms, rough chopped
1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten
½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)
Directions:
Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.
Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture. Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

Tomato Pie

This recipe is one of our favorites. It is always a crowd pleaser!

Tomato Pie

Ingredients:
1 deep dish pie crust, baked
3 tomatoes peeled, sliced and drained (salt and pepper to taste)
½ cup of chopped green onion
¼ cup of fresh basil chopped
2 ½ cups of grated Colby and Monterey jack cheese
½ pound of bacon fried, drained and crumbled
1 ½ cups of mayonnaise (Hellman’s)
Salt, pepper and garlic powder to taste

Directions:
Preheat oven to 350 degrees and lightly brown pie crust. Peel tomatoes, cut tomatoes in half and then slice. Drain tomatoes on paper towels. Meanwhile mix the next six ingredients together. Layer tomatoes and mayo mixture in baked pie crust. Bake for 30 minutes.

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