Garlic Roasted Potatoes [RECIPE]

Garlic Roasted Potatoes

Coated with herbs and garlic, these roasted potatoes will wish you’d made more than just one batch! (Photo by Jathan Fink, Jadeworks Entertainment)

Potatoes. There’s countless ways to make them, but one of my favorite ways has to be to roast these bad boys. It’s a quick and easy recipe, and best of all they cook in the oven while you work on getting the main dish ready on the stove top. Talk about multitasking! Read more of this post

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie [RECIPE]

Shepherd's Pie

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie (Photo by Jonathan Lovekin)

In his autobiography, Rolling Stones guitarist Keith Richards tells of cooking two things at home: bangers and mash (sausage and mashed potatoes), and shepherd’s pie. Here, I have co-opted his idea of doubling up on the onions by adding a bonus layer of chopped, raw onions between the cooked onion–meat mixture and the potatoes. Save on dishes by sautéing the meat mixture in the same oven-safe, deep skillet you will bake the pie in. Alternatively, sauté the meat in a skillet and assemble the pie in a separate casserole dish. Read more of this post

Potato Pancakes [RECIPE]

Potato Pancakes

Potato pancakes are a delicious and savory way to repurpose your leftovers.
(Photo by Jathan Fink, Jadeworks Entertainment)

Did you make up a huge batch of mashed potatoes to go with your favorite fall feast? If you find that you’re left with extras afterward, don’t toss them out! Save them and use them to make these potato pancakes for breakfast instead. They’re so delicious you may find yourself intentionally making heaps of potatoes in the future, just so you’ll have enough leftovers to fry these up again. Drizzled with ketchup, sour cream, or salsa, they’re the perfect substitute for hash browns and taste yummy alongside scrambled eggs or a hefty omelet. Read more of this post

Heather’s Sunday Brunch Potato Salad

Heather's Sunday Brunch Potato Salad

Heather’s Sunday Brunch Potato Salad (Photo by Jathan Fink, Jadeworks Entertainment)

There’s something comforting about cool, fresh potato salad on a hot summer day. Heather prepares a batch for me every time I get a hankering for it, which is pretty much every time I start craving fried chicken. Both are good cold and are quite portable and thus ideal for a picnic. Top the meal off with your favorite cobbler, and your family will look forward to picnics for years to come! Read more of this post

Breakfast Week: Spanish Frittata

Spanish Frittata with orange slices, juice and hot sauce

A Spanish Frittata is a simple, nutritious and hearty breakfast packed with protein.

As I work with the children I tutor at a local elementary school, one thing I’ve discovered is that they oftentimes go to school without having a healthy, well-balanced breakfast. A lot of adults do the same thing. In both cases, starting the day without breakfast contributes to low blood sugar, minimal energy, frequent headaches, and other maladies that can be easily avoided. So this week, we’re going to present some easy and delicious breakfast recipes that you can make whether you’re staying at home or heading out the door, proving there’s just no good reason to skip breakfast!

We love this new take on the classic Spanish Tortilla. It pairs the classic recipe with new ingredients that turns it into a frittata that is portable and delicious. Eat it warm, or serve it cold. Either way, it is filled with nutritious goodies your family will love!

PREP: 10 minutes
COOK: 10 minutes

INGREDIENTS
  • 3 small Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 jalapeno, seeded and chopped
  • 5 eggs, whisked
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • Cheddar cheese, shredded (optional)
  • Hot sauce (optional)

DIRECTIONS
  1. Preheat broiler.
  2. In a large sauce pan, bring 1 quart of water to a boil. Stir in potatoes and cook for 5 minutes, boiling rapidly. Drain and set aside.
  3. Meanwhile, heat olive oil in an 8-inch cast iron skillet over medium heat. Add the onion, garlic and jalapeno, stir. Cook until softened, about 3 minutes.
  4. While the vegetables are sautéing, combine eggs, red pepper flakes, salt and pepper in a large bowl and whisk until smooth.
  5. Add the potatoes to skillet and stir. Spread vegetables evenly around the bottom of the pan. Pour the egg mixture over the vegetables and tilt skillet until egg is evenly distributed.
  6. Put the skillet under the broiler until eggs puff up like a soufflé, about 2 minutes. Edges of the frittata should be golden.
  7. Remove skillet from oven. Using a knife, loosen frittata from edges of pan and cut into four servings. Serve immediately and top with cheese and/or hot sauce, if desired.
  8. YIELDS: 4 servings

    © 2011 Jadeworks Entertainment.