Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
My friend, Val, brought this to school for a luncheon, and it was fabulous. This is a nice potluck dish that you can just mix together and throw in the slow cooker. 


Ingredients

1 - 26-32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
¼ - cup onion, chopped fine
1½ - cups shredded cheddar cheese
½ - cup butter, melted
salt and pepper, to taste (about ¼ teaspoon each)
Directions

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine.

Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. 

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.
 
Makes 8-10 servings.
 
Recipe Source - Stockpiling Moms

Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 - 26-32 ounce bag frozen hash browns
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • ¼ - cup onion, chopped fine
  • 1½ - cups shredded cheddar cheese
  • ½ - cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!
- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ktToEJkk.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 - 26-32 ounce bag frozen hash browns
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • ¼ - cup onion, chopped fine
  • 1½ - cups shredded cheddar cheese
  • ½ - cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!
- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 - 26-32 ounce bag frozen hash browns
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • ¼ - cup onion, chopped fine
  • 1½ - cups shredded cheddar cheese
  • ½ - cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!
- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf

Ingredients

6 tbsp. unsalted butter
½ cup thinly sliced shallots
2 tbsp. fresh thyme leaves
1 clove garlic, minced
6 tbsp. all-purpose flour
Pan juices from roasted turkey
About 4½-5 cups chicken or turkey stock
½ cup apple cider
Salt and pepper

Directions

Melt the butter in a medium saucepan over medium-high heat. Add the shallots, thyme and garlic to the pan and sauté until the shallots are beginning to brown, about 6-8 minutes. Add the flour to the pan and cook, stirring often, until lightly browned, about 4-5 minutes.

Measure the pan juices from the turkey and add enough stock to total 5 cups. Gradually add the stock mixture into the pan with the butter mixture, whisking in each small addition before adding more. Once all of the liquid is incorporated, bring the mixture to a boil. Add in the cider and continue to boil until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Serve warm.

Recipe Source - Annie's Eats
This would be even better if you added some crumbled bacon to the mix!



Ingredients:

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
    • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

    1 tablespoon canola oil
    1 pkg (20 oz each) refrigerated shredded hash brown potatoes
    1/3 cup All Purpose Flour
    3 eggs, beaten
    1/3 cup grated yellow onion
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon ground black pepper

    Directions
    1. Heat oil in large heavy skillet over medium-high heat. Meanwhile, combine potatoes and flour in large bowl; set aside. Combine eggs, onion, salt, garlic powder and pepper in another bowl. Add egg mixture to potato mixture; mix well.
    2. Place potato mixture evenly in skillet. Cover skillet with aluminum foil; cook 10 minutes or until mixture is set and bottom is golden brown.
    3. Place large plate over skillet. Holding skillet and plate, turn skillet over, inverting pancake onto plate. Cut into wedges.
    Recipe modified from Ready, Set, Eat

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
    • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
    • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
    • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
    • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf
    A nice Mexican rice recipe that's not too overpowering.

    Ingredients:

    1 tbsp olive oil
    1 cup long grain rice, uncooked
    2 tbsp sweet yellow onion, finely diced
    2 cloves of garlic, minced
    Sea salt and freshly cracked pepper, to taste
    1/2 tsp cumin
    Dash of cayenne pepper
    1/2 cup tomato sauce
    1 3/4 cup chicken broth
    3 tbsp fresh cilantro, finely chopped

    Directions:

    Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce, chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils. Reduce to low and cover with a lid. Cook for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.
    Add the remaining cilantro and fluff with a fork. Serve immediately. Enjoy.

    Adapted recipe  by For the Love of Cooking.net
    Original recipe by Favorite Family Recipes
    Yes, I know this is a strange thing to post as a recipe. But, I usually don't cook baked potatoes in the microwave - I bake them in the oven (at 425 degrees for about an hour). This is more of a reminder for me when I do want to make one quickly.

    Wash and dry medium sized potatoes. Pierce with a fork in several places.  Arrange on a paper towel at least one inch apart. Microwave on high as directed below. Turn potatoes once halfway through cooking time. Cook until potatoes just begin to feel soft when pressed. Wrap in foil. Let stand 5 minutes

    1 medium potato - 3 to 5 minutes
    2 medium potatoes - 6 to 8 minutes
    3 medium potatoes - 9 to 11 minutes
    4 medium potatoes - 12 to 14 minutes
    My friend Yvonne shared this recipe with me. I altered the original recipe a little to make it a smidge healthier, and they were still very yummy. I didn't have any green onions when I made them to take the picture, but I would definitely encourage you use them.



    Ingredients:
    4 large baking potatoes
    8 slices center cut bacon, cooked in the microwave or oven (drains fat better) and crumbled
    1 cup fat free sour cream
    1/4 cup skim milk
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup shredded 2% Milk Cheddar cheese, divided
    8 green onions, sliced, divided

    Directions:
    Preheat oven to 425 degrees. Wash potatoes and wrap in foil. Bake potatoes in preheated oven for 1 hour.

    When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins.

    To the potato flesh add sour cream, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk. Mix with a hand mixer until well blended and creamy.

    Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

    Bake for another 15 minutes at 350 degrees.
    Last year around Thanksgiving, I watched a lot of Thanksgiving cooking specials on Food Network. I'm not sure why, because I really don't watch a lot of television, but I did. And, it got me to experiment with some different recipes for my Thanksgiving dinner menu. I tried a new stuffing recipe (it was ok, but I prefer my mom's recipe, or even better yet, my stuffing roll), I roasted fresh Brussels sprouts, and I made a "fancy" roux for my gravy (and yes, I forgot to get photos of these items in my rush to get dinner on the table). Now, you know me, I don't usually make a lot of stuff that calls for butter or pan drippings, but I have to admit, this was the best gravy I've ever made. Before adding the roux (recipe below), I deglazed my pan with a little white wine, added in a little water, and heated it through. I then whisked in the cooled roux. Best gravy ever! Follow the directions exactly (adjust proportions to match your needs), and you'll have an amazing, lump-free gravy that your family will love.


    Ingredients:
    4 tablespoons of pan drippings and/or butter
    6 tablespoons flour

    Directions:
    Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

    Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

    Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

    Makes enough roux to thicken 1 pint of liquid.

    Recipe source - Alton Brown
    This is my mom's recipe for stuffing that she always uses to stuff the turkey on Thanksgiving. I modify it slightly by using turkey sausage (lower calorie), and I don't chop up the giblets and put them in the stuffing (just grosses me out). My family loves this stuffing and looks forward to eating it every year. I'll try to snap a photo in a couple of days. :)



    Ingredients:
    Heart, neck, gizzard, and liver of turkey (you'll find these in the giblet packet in your turkey)
    1 pound turkey sausage
    1 onion, diced
    1 cup celery, diced
    2 loaves of bread, toasted and diced (I use Sara Lee 45 Calories & Delightful 100% Whole Wheat with Honey - lower calorie and higher fiber than using white bread)
    2 eggs
    ½ teaspoon poultry seasoning
     
    Directions:

    Boil heart, neck, gizzard and liver in water until done (approx. 1 ½ hours). Take neck meat off the bone, and chop up the rest of the giblets very tiny or puree in the blender if you don't want "chunks" (NOTE: I leave this out - too gross for me.). Save the cooking liquid.

    Fry the following together until soft: sausage, chopped meat from above (which I omit), onion, celery.

    In a very large bowl, mix with your hands: bread, eggs, fried ingredients, poultry seasoning, and 1 cup leftover cooking liquid.

    Stuff body and neck of turkey with dressing mixture and cook turkey according to package directions.
    This is a nice side dish when grilling.



    Ingredients:
    1 pound new potatoes (about 2 per person)
    2 Tbsp. water
    2 tsp. canola oil
    3 Tbsp. Kraft Sun Dried Tomato Vinaigrette Dressing
    2 Tbsp. Grated Parmesan Cheese
    1 Tbsp. chopped fresh parsley

    Directions:
    Heat grill to medium heat.
    Place potatoes in center of 18-inch-long piece heavy-duty foil; drizzle with water and oil. Bring up foil sides.
    Double fold top and ends to seal packet, leaving room for heat circulation inside.
    Grill 18 to 20 min. or until potatoes are tender.
    Cut slits in foil to release steam. Open packet. Top potatoes with remaining ingredients.



    Recipe from Kraft
    Quinoa is a nice alternative to rice for a side dish. In this recipe, you could substitute slivered almonds for the pine nuts (pine nuts are kind of pricey) and flat leaf parsley for the cilantro.

    Ingredients:
    1 t canola oil
    1 C  quinoa, rinsed (unless the package says it does not need to be rinsed)
    1 3/4 cup Imagine organic low sodium chicken stock
    1/4 cup pine nuts, toasted in a dry pan
    1/2 cup sliced green onion
    2 T finely chopped cilantro

    Directions:

    Check the package to see if the quinoa needs to be rinsed, and if it does put quinoa in a fine-mesh strainer and rinse with cold water until no more foam appears; let quinoa drain at least 5 minutes.

    Heat the oil in a heavy pot with a tight-fitting lid. Add quinoa and saute for 3-4 minutes, or until the quinoa starts to smell toasted. Add the chicken or vegetable stock, being careful if the stock sputters up from the hot pan. Bring the mixture to a boil; then lower heat to a simmer and let the quinoa cook covered for 15 minutes (or until all the liquid is absorbed.)

    While quinoa cooks, toast the pine nuts in a dry frying pan over high heat, just until the nuts smell toasted. (This will only take 1-2 minutes if the heat is high; don't let the pine nuts get too brown or they will taste bitter.)

    When quinoa is done, let stand covered for 5 minutes. While quinoa stands, slice green onions and chop cilantro (or parsley.) After 5 minutes, fluff quinoa with a fork. Stir in toasted pine nuts, sliced green onions, and chopped cilantro. Serve hot or warm.

    Serving Size: Makes 4 servings



    Recipe adapted slightly from Kayln's Kitchen


    These beans are much lower in sodium than canned beans. And, anything with "cowboy" in the name has to be good! :)


    Ingredients:
    3 cups dried pinto beans, washed (1 20 oz package)
    4 slices raw center cut bacon, chopped
    1 onion, minced
    4 cloves garlic, minced
    4 cups Imagine Organic Low Sodium Chicken Broth
    1 (14.5 ounce) can no salt added diced tomatoes
    1 (4 oz) can chopped green chiles


    Directions:

    Place beans in slow cooker and cover with chicken broth. Add bacon, onion, garlic and chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours, or until beans are fork tender. In the bowl of a blender, process tomatoes and chiles with juices. Add to beans.

    Makes 16 1/2 cup servings


    Quinoa is a great great to use in place of rice in side dishes. It is full of protein and fiber, and it tastes great.




    Ingredients:
    1 teaspoon olive oil
    1 cup diced onion
    1/4 cup diced celery
    1 teaspoon minced garlic
    1 cup quinoa, rinsed well
    2 cups Imagine low sodium organic chicken broth
    2 cups fresh spinach, chopped
    1/2 cup chopped mushrooms
    1/4 cup reduced fat Parmesan topping
    1/4 teaspoon ground black pepper

    Directions:
    In a saucepan, heat the oil over medium heat. Add the onion and celery and cook for 5 minutes, or until soft and translucent. Add the garlic and quinoa and cook for about 1 minute longer, stirring occasionally. Do not brown the garlic. Add the broth and bring to a boil.

    Reduce the heat to low, cover and simmer for about 12 minutes; the mixture will be brothy and the quinoa almost done. Stir in the spinach and mushrooms and simmer for 2 minutes longer, or until the quinoa turns transparent. Add the cheese. Season with the salt and pepper. Serve hot.

    Makes 6 (about 3/4 cup) servings

    I had never had quinoa before tonight, but I kept it mentioned all over the place in food blogs and on running websites. So, I figured I would give it a try. Our family loved it! This was a nice side to use in place of rice. I actually cooked it in my rice cooker instead of on the stove, and it worked great.






    Ingredients:
    1 cup Quinoa
    2 cups water
    1/2 package Hidden Valley Ranch Salad Dressing Mix

    Directions:
    Place 1 cup quinoa, dressing mix and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

    I love Brussels sprouts, but have never cooked fresh ones. I think I'm going to add these to my Thanksgiving lineup.

    Ingredients
    1 1/2 pound fresh Brussels sprouts, cut in halves
    3 T olive oil
    salt and pepper
    white wine vinegar
    honey

    Directions
    Toss 1 1/2 pounds halved Brussels sprouts with olive oil. Season with salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey if desired.
    I was watching Throwdown with Bobby Flay last night (way to go, Pioneer Woman!), and I thought his dressing looked amazing, so I think I'm going to give it a try. I'll let you know what I think after Thanksgiving.

    Ingredients
    1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
    1/2 pound shiitake mushrooms, stems removed, coarsely chopped
    1/2 pound oyster mushrooms, coarsely chopped
    1/2 pound cremini mushrooms, thinly sliced
    4 tablespoons canola oil, divided
    Salt and freshly ground black pepper
    3/4 pound slab bacon, cut into 1/2-inch dice
    1 large Spanish onion, finely diced
    5 cloves garlic, finely chopped
    3 to 5 cups homemade chicken stock or low sodium canned chicken broth
    2 large eggs, lightly beaten
    3 tablespoons finely chopped fresh sage
    2 tablespoons finely chopped fresh thyme leaves
    1/2 cup chopped fresh flat-leaf parsley

    Directions
    Preheat the oven to 350 degrees F.

    Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

    Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.

    While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

    Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

    Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer.

    Remove from the oven and let cool for 10 minutes before serving.

    Recipe Source - Bobby Flay
    These were really tasty fries. My son absolutely loved them.
















    Ingredients:
    3 yukon gold potatoes, cut into thin strips
    1 tablespoon grated Parmesan cheese
    1 tablespoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon paprika
    1/4 teaspoon black pepper  
     
    Directions:
    1.Heat oven to 450°.
    2.Cook on parchment paper, and spray it with cooking spray.
    3.Combine all dry ingredients and combine with potatoes, tossing to coat.
    4.Drizzle with oil, tossing again to coat.
    5.Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.



    Recipe adapted from - Colie's Kitchen

















    Ingredients:
    4 red potatoes (or 8 new potatoes)
    1 Tablespoon olive oil
    2 Tablespoons bread crumbs
    1 Tablespoon Parmesan cheese
    Various seasonings (i.e.salt, garlic powder, onion powder, and parsley)

    Directions:
    Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

    Recipe Source - The Sisters Cafe
    These were surprisingly tasty and loved by the whole family. 
















    Ingredients:
    12 red potatoes
    1-2 Tbsp olive oil
    Salt (I used sea salt) and pepper to taste

    Directions:
    Boil the red potatoes whole, about 25-30 minutes. After the potatoes have cooked through while boiling, set them out onto a kitchen towel and let them sit for 10-15 minutes. Preheat your grill.  After the potatoes have cooled down some, take the kitchen towel and put it over the potato and gently press down, cracking the skin, but not so hard that the potato falls out.  Place in a Pyrex dish.  Brush with olive oil and season with salt and pepper.

    Remove potatoes from the Pyrex dish and place them on the grill. Grill the pressed red potatoes for 5-6 minutes per side.
    Make 2-3 per person.

    Recipe Source - $5 Dinners
    I know that most people don't need a recipe for something as simple as deviled eggs, but I like to have my recipes in one place so they are easy for me to use. :)

















    Ingredients

    12 eggs
    4 tablespoons mayonnaise
    2 teaspoons yellow mustard

    Paprika, for dusting

    Directions

    Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Drain water and fill pot with cold water to cool eggs. Once eggs are cool, remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo and mustard to yolks and mash together with a fork until creamy and smooth. Place egg mixture in a resealable plastic bag, cut the corner of the bag, and pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
















    Ingredients:
    1 1/2 lb. potatoes, peeled and quartered
    4 T. butter or margarine
    1 c. shredded cheddar cheese
    1/2 c. flour
    1 egg, beaten
    1 t. salt
    1/2 t. garlic powder
    1/2 t. black pepper
    1 c. breadcrumbs

    Directions:
    1. Place the potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the pot. Let sit for 2-3 minutes, just to absorb any liquid still left on the potatoes.
    2. Add the butter or margarine to the pot and mash with the potatoes. Transfer the mashed potatoes to a large mixing bowl.
    3. Add the cheese, flour, egg and seasonings to the mixing bowl. Stir to combine well.
    4. Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll the balls into the breadcrumbs until covered completely and place on a baking sheet. Repeat until done.
    5. Drizzle the potato bites with some melted butter or spritz with baking spray. Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.

    This recipe should make about 3 dozen potato bites, depending on the size.
    To freeze the potato bites, flash freeze on a large dish or baking sheet until firm, then transfer to a plastic freezer bag.

    Recipe Source - Cooking During Stolen Moments