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Grilled Fanned Potatoes

May 30, 2010 By The Recipe Mom Leave a Comment
potato

What You Need:

4 baking potatoes
2 onions, halved and sliced thin
4 tbsp of butter, cubed
1/4 C of celery, chopped fine
1 tsp salt
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp pepper

How to Make It:

Preheat the grill to medium high heat.
Slice the potatoes three quarters of the way through with slices that are 1/2 inch apart.
Fan out the potatoes carefully.
Lay each potato onto a piece of foil that will fold completely around the potato.
Place an onion slice between each slice in the potato.
Add a cube of butter into each potato slice.
Sprinkle the potatoes with the celery, salt, oregano, garlic powder and pepper.
Fold the foil tightly around each of the potatoes.
Lay the wrapped potatoes on the grill and cover the grill.
Grill for 40 minutes or until the potatoes are as tender as you like.

Makes 6 servings

These aren’t your everyday baked potatoes but they taste just as good. It’s the seasonings that makes them so delicious. To speed up the grilling time place the potatoes in the microwave for about 6 minutes to soften them slightly before slicing and adding all the extras.

Filed Under: Grilled, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Potato Oatmeal Wheat Yeast Rolls

November 24, 2009 By The Recipe Mom Leave a Comment
potato-rolls

potato-rollsWhat You Need:

1/2 C potatoes, peeled and cubed
1/2 C quick cooking oats
1/2 C of butter, room temperature and divided
2 (1/4 oz.) pkgs. active dry yeast
1 C of warm water (115 degrees)
2 eggs
2/3 C of sugar
1 t salt
4 C of bread flour, divided
1 C of whole wheat flour

How to Make It:

In a saucepan put the potatoes and just cover with water.
Over high heat bring the water is brought to a brisk boil.
Boil the potatoes until very tender about 8 minutes.
Drain the potatoes saving 3 TBSP of the cooking water.
In a mixing bowl put the oats and add the 3 TBSP of potato water stirring until the mixture is crumbly.
Mash the potatoes in a mixing bowl and add 6 TBSP of the butter
Stir in the oat mixture until blended together.
In a mixing bowl put the yeast and stir in the water until the yeast is dissolved.
Add the eggs, sugar, salt, 2 C of the bread four and the potatoes to the yeast, stirring to mix in well.
The remaining bread flour is added with just enough wheat flour to form stiff dough.
Lightly flour a flat surface and lay the bread dough onto the flour.
The dough is kneaded 6 minutes or until smooth and elastic.
Place the dough into a non metallic bowl that has been well greased.
Coat all sides of the dough with the oil by turning it over once.
Cover with plastic wrap and chill overnight.
The oven is set to preheat to 350 degrees F
Grease two 9 inch round pans.
Put the chilled dough on a lightly floured surface.
Separate the dough into 32 equal size balls.
Place the balls into the round pans with the sides touching.
Bake in the preheated oven 25 minutes or until golden brown.
Put the rolls on wire racks to cool then brush with the remaining butter.

Makes 32 rolls

The tops of these rolls can be sprinkled with garlic butter or cinnamon sugar.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , , , , , ,

Mashed Potato and Bacon Bread

November 13, 2009 By The Recipe Mom Leave a Comment
potatibread

potatibreadWhat You Need:

2 (1/4 oz.) pkgs. active dry yeast
1/2 C of warm water (115 degrees)
1 (12 oz.) can evaporated milk
2 C mashed potatoes with no butter or milk added
8 bacon strips, cooked and crumbled
1/4 C of butter, room temperature
2 eggs
3 T of sugar
2 T of dried minced onion
1 T caraway seeds
1 t of garlic salt
1 t regular salt
3 C of all purpose flour

How to Make It:

In a mixing bowl put the yeast and warm water and stir together until the yeast is dissolved.
Stir in the milk, potatoes, bacon, butter, eggs and sugar.
Blend in well the onion, caraway seeds, garlic salt and regular salt.
Beat in 3 C of the flour until completely combined and a soft dough forms.
Turn the dough on a lightly floured surface and knead for 8 minutes or until smooth and elastic.
Place the dough in a greased non metallic bowl and turn to coat.
Place in a warm dry place covered for 1 hour or until doubled in size.
Punch down the dough and put on a lightly floured surface.
Separate the dough into 2 equal size pieces.
Place the dough into two greased 2 qt casserole dishes.
Cover and let the dough rise for 45 minutes or until doubled in size.
Bake in a preheated 350 degree oven for 45 minutes or until golden brown.
Remove and cool on wire racks.

Makes 2 loaves

Preparation Time: approximately 20 minutes
Rising Time: approximately 1 hour 40 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 2 hours 45 minutes

This bread is tender and moist because of the potatoes. This bread will go fast. Don’t forget the butter and jam to top it off.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,

Grilled Carrot and Onion Salad

August 6, 2009 By The Recipe Mom Leave a Comment
carrotfork

carrotforkWhat You Need:

1 3/4 lbs. potatoes, peeled and cut into sticks
3 tbsp of olive oil
1/2 tsp salt
1/4 tsp pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 tbsp of mayonnaise
2 tbsp of plain yogurt
2 tbsp of white wine vinegar
1 tsp Dijon style mustard

How to Cook It:

In a saucepan put the potato sticks and cover with water.
Bring the water to a rolling boil over medium heat.
Cover the pan, reduce the heat to low and steam the potatoes 12 minutes or until tender.
Drain the potatoes well and place them in a mixing bow.
Cover the potatoes with the 2 tbsp of olive oil.
Set the grill to medium hot heat.
Season the potatoes evenly with the salt and pepper.
In a separate bowl put the carrots and onions and drizzle with the remaining oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Remove the potatoes and place them back in the bowl.
The carrots and onions are grilled 4 minutes or until tender, turning occasionally.
Mix the carrots and onions in with the potatoes.
Whisk together the mayonnaise, yogurt, vinegar and mustard in a small bowl until mixed well.
Pour the dressing over the vegetables and toss until well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Soups and Salads Tagged With: , , , , , , ,

Spicy Cheese Potatoes in a Shell

July 23, 2009 By The Recipe Mom Leave a Comment
potatoesbowlcounter1

potatoesbowlcounter1What You Need:

3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 tbsp fresh cilantro, minced
1/4 tsp salt
1/4 tsp pepper
12 (6 inch) corn tortillas
1 tbsp olive oil

How to Make It:

Heat the grill to medium temperature.
Prick each potato several times with a fork and wrap individually in foil.
Transfer the potatoes, green peppers and jalapeno pepper to the grill grate.
Turning often roast the vegetables for 10 minutes or until both peppers are charred.
Take the peppers off the grill and place in plastic bags, seal and steam for 10 minutes.
Close the grill lid and continue roasting the potatoes 40 minutes, or until tender turning every 10 minutes.
Remove the peels from the peppers and any discard any remaining seeds.
Finely chop the peppers and place them in a bowl.
Take the potatoes from the grill and allow them to cool enough to handle.
Unwrap each potato and cut in half, scooping out the potato pulp.
Stir the pulp in with the peppers.
Stir the cheese, egg and cilantro into the potato mixture.
Sprinkle the salt and pepper over the mixture and blend it in well.
Fill each corn tortilla with 2 tbsp of the potato mixture.
Brush the outside of the shells with the olive oil.
Grill the tortillas for 3 minutes per side or until crispy being carefully not to lose any of the filling while turning.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , ,

Have My Heart Potato Pancakes

February 13, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (14 oz) can chicken broth
1/2 t pepper
1 green onion, chopped
1 1/2 C instant potato flakes

How to Make It:

Pour the broth into a saucepan over medium high heat.
Stir in the pepper well.
Bring the broth to a brisk boil then remove from the heat.
Gently stir in the green onion.
Pour the potato flakes into the pan and let them stand until they have absorbed all the broth liquid.
Lay a heart shaped cookie cutter in a skillet over medium heat.
Fill the cookie cutter with the potato mixture.
Cook 5 minutes then flip and continue cooking 3 minutes or until browned.

Serving Size: 4

Make these heart potato cakes extra special for your Valentine by adding a spoon of applesauce with red hot candies on the top of each one.

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Filed Under: Breads and Muffins, One Dish Meals, Uncategorized Tagged With: , , , , , , ,

Cupid’s Paprika Potato Wedges

February 11, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 large baking potatoes
1/4 C canola oil
2 t paprika
1 t salt
1/2 t pepper
2 T Parmesan cheese, grated

How to Make It:

Place the oven temperature on 425 degrees and allow the oven to heat while preparing the potatoes.
Line a baking pan with foil then spray the foil with a non stick cooking spray.
Wash the potatoes under cold water then pat dry.
Cut each potato into 8 even size wedges.
Place the oil, paprika, salt and pepper into a sealable plastic bag.
Seal and shake to mix the ingredients together.
Add the potatoes and reseal.
Shake until all the potatoes are covered well.
Remove the potatoes and place skin side down in the prepared baking pan.
Sprinkle the Parmesan cheese over all the potatoes.
Bake 35 minutes or until the potatoes are fork tender.

Serving Size: 6

These potato wedges make a great side dish for any Valentine’s Day lunch. Serve them with a little sour cream or salsa and your loved ones will be in seventh heaven.

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Filed Under: Side Dishes, Uncategorized Tagged With: , , , , , , ,