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February is National Potato Lovers Month! To celebrate I made my favorite roasted potato recipe. These are easy to make and are a great side dish with almost any meal. Crispy and delicious, you’ll keep going back for more.
2 lbs potatoes (any kind will work, I like red or yukon gold)
Drizzle of olive oil
1 tablespoon Montreal Steak Seasoning
Parmesan cheese (optional)
Heat oven to 400 degrees.
Cut potatoes in thin slices and spread in a single layer on a baking sheet. (I use a stone which I feel works best). Drizzle with olive oil and steak seasoning.
Bake for about 20 minutes, or until potatoes are nice and crispy.
Soup is a great winter warmer! The freezing weather here in PA had me looking for new ways to make soup. I came across this satisfying recipe on SparkRecipes.com. This is a great option for a quick easy week night dinner and easily adapted to vegetarian.
3 Italian sausages with casings removed
1 onion, diced
1 red pepper, diced
4 garlic cloves, pressed
4 cups chicken or vegetable broth
1 can petite diced tomatoes, undrained
1 package, 9 ounces, refrigerated tortellini
1 bag, 6 ounces, baby spinach, coarsely chopped
1 can cannellini beans
2 tablespoons fresh chopped basil, or 1 teaspoon dried basil or Italian seasoning
Salt and pepper to taste
Fresh parmesan cheese (optional)
Heat dutch oven over medium high heat and add sausage and crumble into small pieces. Cook until no longer pink. Add onion, red pepper, and garlic, saute for 3 minutes.
Add broth and diced tomatoes and bring to a boil.
Add tortellini and return to boil. Reduce heat and simmer, uncovered, until tortellini is cooked. About 6 to 8 minutes. Stir occasionally.
Add spinach, beans, basil, salt and pepper. Cook until spinach is wilted, about 3 minutes.
Looking for something different for lunch? This chicken salad full of fruit and nuts will keep you feeling full. It tastes great on rye and pumpernickel bread, on a bed of lettuce, with crackers for a snack, or how I like to eat it, right off a spoon!
2 large chicken breasts, boiled and shredded, or a rotisserie chicken shredded
2 celery stalks, chopped
1/4 cup red or white onion, diced
1 apple, diced
1/2 cup dried cranberries
1/4 cup walnuts or sliced almonds
1/4 cup plain Greek yogurt
2 tablespoons mayo, I used the kind with olive oil
1/2 a lemon
Salt and pepper to taste
Boil chicken breast in water and some salt and pepper until cooked through. About 20 minutes depending on the size of the chicken. Cool and shred the chicken with 2 forks. A rotisserie chicken from the grocery store would work too.
In a large bowl mix chicken, celery, onion, apple, cranberries, nuts, yogurt, mayo, and lemon juice. The yogurt and mayo can be adjusted to taste. Salt and pepper to taste. The longer the chicken salad marinades the better it tastes.
Nothing says Sunday morning more than scrambled eggs. The search for the perfect scrambled eggs took me to this Gordon Ramsay recipe. It’s actually more of a technique rather than a recipe. Paired with a side of sautéed veggies not only makes delicious, but adds nutritional value to start your day.
2 large eggs (I love farm fresh brown eggs)
1 small pad of butter (just a little for some flavor)
1 tablespoon scallions
Heat pan over medium heat. Break eggs right into the pan. Stir with a rubber spatula until mixed. It is kind of like making a risotto, stir, stir, stir. Once the eggs begin to set remove from heat and you guessed it, stir. Add butter and return to heat. Keep removing and putting pan back to heat eggs. Not sure why this works, but that’s what Gordon Ramsay did and they tasted great! Once eggs are cooked add the scallions.
Serve up with a side of your favorite sautéed veggies. I had some spinach, broccoli, and red peppers that needed to be used up!
I’ve never been a huge fan of sweet potatoes…Boy did this recipe change my mind. These aren’t just good, they’re amazing, oh and they’re healthy too!
2 or 3 medium sweet potatoes
1 can of black beans, rinsed and drained
1 can of corn, drained, I like shoepeg, or fresh off the cob is the best
1 small onion, diced
1/2 cup red pepper, diced
1 small jalapeño, diced (if you like spicy)
1 clove of garlic, pressed
1 teaspoon chili powder
sprinkle of cumin
1 ounce light cream cheese
1/4 cup of greek yogurt or sour cream
salt and pepper to taste
handful of chopped fresh cilantro
1/2 cup of cheese, I used cheddar, you could use Monterey Jack, Colby… anything really
Preheat oven to 350 degrees and baked sweet potatoes for about an hour, until soft. Check by poking with a fork.
Heat a skillet (cast iron is the best) over medium high heat. Do not add any oil or butter, and add corn to pan. Sprinkle with chili powder, cumin, salt and pepper. Do not stir. Let the corn roast for a few minutes before stirring. Roast for about 10 minutes until nice and brown. Set aside in a bowl with black beans.
Heat a tablespoon of oil and saute onions, peppers, and garlic. Set aside.
Remove sweet potatoes from the oven and let cool for a few minutes. Cut sweet potatoes in half and scoop out flesh. Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using a hand mixer.
Careful mix black beans, roasted corn, sauteed onions, peppers, garlic, and cilantro into the sweet potato mix.
Scoop the filling into sweet potato skins. Top with cheese and broil for 5 minutes, until cheese is nice and bubbly. I had filling leftover, so I put it in a casserole dish, topped with cheese and baked.