Veggie Recipes & Side Dishes

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How To Bake A Potato

July 13, 2014 by Kay Leave a Comment

Olive oil, salt and foil are key ingredients, aside from the potato, on how to bake a potato.

I like to use a russet potato when making baked potatoes. The skin gets crisp and the center becomes very tender.

To bake a potato, first scrub the potatoes under water, pat the potatoes dry. It’s important to poke each potato with a fork, otherwise the potato will explode in your oven. Brush each potato with olive oil and sprinkle generously with salt. Wrap each potato in a piece of foil. Bake for 50-60 minutes and out comes the perfect baked potato.

Sometimes I will bake a large amount of potatoes to have on hand. Other than eating a baked potato with my favorite toppings, I will also make fried potato with onions or twice baked potatoes.

Enjoy!

How To Bake A Potato

Ingredients

Russet Potatoes (as many as you need)
Olive Oil
Salt

Instructions

Heat the Oven to 375 degrees. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry.
With a fork, prick the whole potato with the tines of the fork. This allows stream to escape from the baking potato, otherwise the potato will explode.
Using a pastry brush, brush the potatoes with olive oil, if you don’t have a pastry brush you can use your hands. Generously salt the whole potato. Individually wrap each potato in foil. Place the potatoes on a baking sheet.
Bake the potatoes for 50-60 minutes. Flip them over every 30 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the insides feel completely soft when pierced.

Notes

Adapted from The Kitchn.

http://www.lovefoodwillshare.com/bake-potato/

Brush with olive oil and sprinkle with salt.

Wrap each potato in foil.

The perfect baked potato.

Creamy Dill Potato Salad

July 10, 2014 by Kay Leave a Comment

Creamy Dill Potato Salad combines the buttery texture of Yukon Golds with crunchy celery, fresh dill and a creamy dressing.

I have a confession, I am not a huge fan of mayonnaise or Miracle Whip. I actually will eat potato salads and pasta salads that other people make, but I prefer to work with it on a limited basis. This is strange I know, but it’s just one of my quirky issues, don’t worry, I will share more at a later date 🙂

My daughter Mackenzie needed to make something for a pot luck at work (Park Ridge Organics) and she was paging through my latest Real Simple and came across this recipe for Creamy Dill Potato Salad. We had just gotten dill and celery in our weekly vegetable box and luckily this recipe called for both…..score! Mackenzie and I made the potato salad for the pot luck and it received rave reviews.

The dressing is made mostly of olive oil and a little mayonnaise, plus the addition of a spicy mustard and vinegar. I like the crunch of the celery against the creamy potatoes. Fresh dill is the bomb and it really kills in this recipe.

Enjoy!

Creamy Dill Potato Salad

Rating: 41

Yield: 8 Servings

Creamy Dill Potato Salad

Ingredients

2 1/2 lbs. yukon gold potatoes
Salt & Peper
1/4 cup olive oil
2 tbsp.white wine vinegar
3 tbsp.mayonnaise
1 1/2 tbsp. spicy mustard
2 stalks celery, sliced
1/4 cup chopped fresh dill

Instructions

Wash the potatoes under cold water. Cut the potatoes into 1-2" chunks and place in a large sauce pan. Cover with cold water, making sure the water level is 2 inches above the potatoes. Add 2 tsp. of salt to the pan. Bring to a boil, cook until fork tender, 8 - 12 minutes.
In the meantime, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
Drain the potatoes and rinse under cold water, you want the potatoes to be warm. Pour the dressing over the potatoes, toss to combine. Add in the celery and dill, toss to combine. Let sit 10 minutes and serve.

http://www.lovefoodwillshare.com/creamy-dill-potato-salad/

Cut the potatoes into chunks leaving the skins on.

Pour the dressing over the warm potatoes.

Toss lightly.

Add in the celery and fresh dill.

Very creamy.

Creamy Dill Potato Salad

The celery adds a nice crunch.

Bright green color.

Creamy Dill Potato Salad

Adapted from Real Simple.

Roasted Asparagus Salad with Strawberries

June 4, 2014 by Kay Leave a Comment

It’s definitely asparagus and strawberry season in my neck of the woods and oh how I love asparagus and strawberries! Roasted Asparagus Salad with Strawberries marries the two and the end result is a tasty salad that makes your mouth sing.

Roasted Asparagus Salad with Strawberries starts with roasted asparagus and is topped with strawberries, bacon, feta cheese and a home made honey balsamic vinaigrette. Simply delicious.

I served this at a dinner party and there was not one bite left. Rave reviews from everyone. I have put this on my list of recipes to make while we are vacationing in the Outer Banks.

For a quick fix I make Roasted Asparagus, click here for that recipe but I thought it was time to come up with a salad recipe using roasted asparagus.

Happy Wednesday!

Enjoy!

Roasted Asparagus Salad with Strawberries

Rating: 51

Yield: 6 Servings

Roasted Asparagus Salad with Strawberries

Ingredients

2 dozen asparagus spears
1 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
6 slices bacon, chopped
1 – 16 ounce container fresh strawberries, sliced
½ cup crumbled feta cheese
4 tbsp. honey balsamic vinegar
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
1/4 tsp. garlic powder

Instructions

Preheat the oven to 375 degrees.
Lay the asparagus out on a baking sheet, sprinkle with the olive oil and roll the asparagus around so they are all coated with the olive oil. Sprinkle with the salt and pepper. Bake for 10-12 minutes, until bright green in color.
While the asparagus are roasting, cook the chopped bacon over medium heat until brown and crispy. Transfer to a plate lined with paper towel and set aside.
When the asparagus are done roasting add them to a platter and top with the strawberries, bacon and feta cheese.
To make the vinaigrette:
Whisk together the vinegar, olive oil, mustard and garlic powder.
Pour the vinaigrette over the salad and serve.

http://www.lovefoodwillshare.com/roasted-asparagus-salad-strawberries/

Asparagus

Bacon

Honey Balsamic Vinaigrette

Strawberries

Roasted Asparagus Salad with Strawberries

Honey Lime Fruit Kebabs

May 6, 2014 by Kay 2 Comments

Honey Lime Fruit Kebabs will become a fast favorite for kids and adults alike. The perfect way to incorporate more fruit into your day.

Hey Everybody! Happy Hump Day!

My idea for posting this recipe today is two fold. First, it’s a great way to involve kids in helping in the kitchen and second, Honey Lime Fruit Kebabs would be a great addition to a Mother’s Day Breakfast or Brunch. Even better, let the kids make the Honey Lime Fruit Kebabs for Mom, she will love it!

I will admit, I don’t get enough fruit in my daily diet. Honey Lime Fruit Kebabs really make me want to eat more fruit. I like the combination of fruit and the honey lime glaze is just down right delicious.

Enjoy!

Honey Lime Fruit Kebabs

Rating: 41

Yield: 12 to 15 Skewers

Honey Lime Fruit Kebabs

Ingredients

1 pint strawberries
1 pineapple, peeled and cored
1 lb. grapes
Wooden skewers
3 tbsp. honey
2 small or 1 large lime
½ tsp. poppy seeds

Instructions

Wash the strawberries and cut the tops off. If the strawberries are very large, cut them in half, otherwise leave them whole.
Cut the pineapple into large chunks.
Wash the grapes and remove them from the stems.
Take the wooden skewers and line them with the fresh fruit, in any order you like. Set the skewers aside.
In a bowl, add the honey, the zest of the limes, the juice of the limes and the poppy seeds. Stir to combine.
Drizzle the honey mixture over the fruit kebabs and serve.

http://www.lovefoodwillshare.com/honey-lime-fruit-kebabs/