Red Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled

1/4 tsp ground black pepper

1 TBS olive or vegetable oil

4 oz chive and onion cream cheese spread

2 garlic cloves, pressed

3 TBS sour cream

1/2 tsp salt 

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half so that they can sit up straight. Carefully scoop out a small amount of pulp from each potato half using a corer.

In medium size bowl combine oil, garlic, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on medium size sheet pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In a small bowl, combine cream cheese spread and sour cream; whisk until smooth. Fill with cream cheese mixture evenly into hollowed potato halves.  (If you want it to look pretty you can use a pastry bag and pipe in the cream cheese mixture.) Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Spinach Salad with Poppy Seed Dressing

This recipe is one that I get asked about all the time.  The dressing is a favorite and really adds to the flavor of this super yummy salad!

Salad

6 ounces baby spinach, rinsed

1/3 cup of red onion, julienned

1/3 cup of thinly sliced button mushrooms

4 ounces of Swiss cheese, julienned

1/3 cup cooked and crumbled bacon

1/4 cup candied almond slices

For the salad combine all of the above ingredients.  To make the candied almonds put the almonds and 1 TBS of sugar in a small saute pan over medium low heat.  Stir continually until the sugar turns to a liquid substance and the almonds are lightly browned.  Remove from pan and cool.  For the bacon I cook around 4 pieces of bacon and then crumble.

Dressing

3/4 TBS poppy seeds

1/3 cup white vinegar

3/4 cup oil

1/3 cup sugar

1/4 cup grated onion

3/4 tsp salt

2 TBS prepared mustard

In a small bowl combine the poppy seeds and vinegar.  Slowly whisk in the oil.  If you add the oil to fast your dressing will separate.  Once you have done this add the rest of the ingredients and stir well.  Refrigerate until you are ready to use. You can toss the dressing with the salad but if you may have some left over serve on the side so that it does not get soggy.

Potato Salad

Ingredients

• 3 pounds small red potatoes
• Kosher salt
• 1/2 cup mayonnaise
• 1/2 cup salad dressing
• 1 TBS apple cider vinegar
• 2 tablespoons mustard
• 3 chopped green onions
• 1/2 cup chopped fresh dill
• 1/4 cup chopped celery
• 4 hard boiled egg
• paprika

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, salad dressing, mustard, apple cider vinegar, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Dice 3 of the hard boiled eggs and add them to the bowl.  Leave one egg to slice and lay on top. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and green onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Arrange remaining sliced eggs on top of the salad and sprinkle with paprika.  Serve cold or at room temperature.

Oven Steak Fries

• 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
• 1/4 cup extra-virgin olive oil
• Kosher Salt
• Pepper
• 2 tablespoons chopped parsley
• 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil, 3/4 teaspoon salt and 1/2 tsp pepper in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. During the last few minutes of roasting, sprinkle with parsley and cheese.

Parmesan Roasted Red Potates

These potatoes are great for a fun side dish.  They are super flavorful and yummy!!  

3 pounds of size B red potatoes

1 TBS olive oil

3 TBS butter

2 tsp salt

1 tsp pepper

4 garlic cloves, Minced

1/2 cup freshly grated Parmesan Cheese

Clean the red potatoes and cube into 1 inch cubes.  Put into a large bowl that has a lid.  Add olive oil, salt, pepper and garlic.  Put lid on and shake well.  Put potatoes in a single layer on a large sheet pan.  Cut up butter and sprinkle over potatoes.  Roast potatoes at 400 degrees for 30 minutes or until tender.  Sprinkle with cheese and roast another 3-5 minutes.  Serve.  

Sesame Stir Fried Green Beans

This side dish is one of my all time favorite dishes.  It is so easy and very delicious!

1/2 pound green beans

2 TBS olive oil

1 tsp Lawry's seasoning

1/2 tsp salt 

1/2 tsp pepper

In a large stock pot bring water to boil.  Add beans and blanch about 4-5 minutes or until tender.  Drain and put into ice water to stop the cooking process.  Take out of ice water and drain on kitchen towel.  Get as much water off the beans as possible.  In a large skillet heat your oil until smoking and add your drained and cooled beans.  Add seasonings and stir fry for about 4-5 minutes.