I’m not typically a potatoes person. They always taste good but sometimes they just seem boring. However, have you ever heard of Fingerling Potatoes? They are the cutest little potatoes you ever did see! If a baked potato and a french fry had a baby it would be a fingerling potato. They are my new go-to side dish when hosting dinner. They pair perfectly with a juicy steak. Below is my favorite way of cooking these little guys.
CRISPY FINGERLING POTATOES RECIPE
- 1.5 pounds fingerling potatoes, scrubbed, halved lengthwise
- 1/4 cup lemon juice
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1/3 cup chopped fresh parsley
- flaky sea salt
- large cast iron skillet
Combine potatoes, lemon juice, kosher salt, and 2 tablespoons of butter in a large cast iron skillet. Add cold water just to cover potatoes. Bring to a boil over medium-high heat and cook until potatoes are tender, around 20-25 minutes. Increase heat and boil rapidly until most of the water is absorbed and pan is almost dry (there will be a sheen of butterfat).
Transfer about half of the potatoes to a plate and arrange remaining potatoes in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, around 5-10 minutes.
Using a spatula, scrape skillet co cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 tablespoon of butter, and repeat browning process with reserved potatoes. After scraping skillet to release second batch of potatoes, return first batch, along with parsley and remaining tablespoon of butter to skillet and toss until potatoes are well coated. Sprinkle with sea salt before serving.
This is one of my go-to dishes when I need to take a side dish somewhere. It’s so simple to make. Minimal ingredients, easy to transport, and absolutely delicious. You can easily triple, double, quadruple the recipe to make larger quantities. It is also a great side dish to make when you are hosting a dinner. It gives you plenty of time to focus on cooking other dishes.
ROASTED SWEET POTATOES
- 6 Sweet Potatoes
- 1/2 cup Olive Oil
- 3 tablespoons Rosemary
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
Preheat oven to 450 degrees. Wash and scrub potatoes in water. Peel skin with a carrot peeler. Chop potatoes into chunks. Line baking sheet with foil. Place potatoes on baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Bake for 35-45 minutes until tender and browned. You may need to flip potatoes once during baking time so potatoes roast evenly.
I love to cook, but firing up the oven on these 100 degree summer days make me cringe. I opt for creating more salads for summertime dinners. The great thing about salads is you can change up your ingredients and it is basically always going to turn out good. You can’t go wrong with salad ingredients. To spice up my barbecue chicken salad, I like to add in yummy cheeses like feta or goat cheese, make homemade ranch dressing and homemade croutons. Very simple things that add an extra touch. Today I am sharing with you my crouton recipe. Enjoy!
2 slices of artisan bread
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
salt & pepper to taste
Pre-heat oven to 425 degrees. Cut bread into chunks. Melt butter in microwave for around 15 seconds. Stir in garlic powder, parsley and a dash of salt & pepper to melted butter. Dredge bread pieces in butter melted until thoroughly soaked. Place bread on foil lined baking sheet. Bake for around 20 minutes or until crispy.
I love these simple, 3-ingredient skewers. A perfect cool, sweet bite on a hot summer day. They make a great appetizer, side dish, or dessert to take to a party and are pretty easy to transport. Bonus: they look pretty!
WATERMELON FETA BLACKBERRY SKEWERS RECIPE
- 9 watermelon pieces cut into squares
- 1 block of feta cheese
- 9 fresh blackberries
- 9 toothpicks or skewers
Cut block of feta into 9 square pieces. Assemble skewer with one piece of watermelon, one piece of feta, and top with one blackberry. Pierce with toothpick or skewer. Repeat.
I saw Rachel Ray make a similar recipe for these egg rolls and thought I would give them a try – but being fresh off the plane from California, I thought I would give them a try with a mexican twist. The neat part about these egg rolls is you use regular sandwich bread for the wrap! Most of us don’t keep egg roll wraps handy, but we all have a loaf of bread in the pantry. I am all about recipes that utilize items you already have without having to buy extra. You cut the edges of the bread and roll out to a thin square. Can it get any easier than that? Recipe is below, feel free to ask questions in the comments.
Mexican Egg Roll Recipe
Makes 8 Servings
- 8 slices of bread
- 1 cup vegetable oil
- 1/2 cup black beans
- 1/4 cup chopped red onion
- 1/4 cup chopped tomato
- 1/4 cup chopped bell pepper (any color will do, I used orange)
- 1 tablespoon taco seasoning
- 1/4 cup shredded cheddar cheese
Salsa Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 1/2 cup salsa
Cut edges off each slice of bread. Roll into 8 flat pieces. Sauté black beans and vegetables in a small saucepan with a little olive oil over medium-low heat. Add taco seasoning. Stir until thoroughly heated and remove. Place a spoonful of bean mixture on each flattened piece of bread. Top with a pinch of cheese. Fold piece of bread over, forming pocket. Seal the edges together. Heat the vegetable oil on medium heat in a large sauce pan. Once oil starts popping, place egg rolls in the oil. After a few minutes, using tongs, flip egg rolls. After a few minutes, remove from saucepan and place onto a paper towel to absorb oil. Mix ranch dressing and salsa together for the Salsa Ranch dipping sauce.