Onion Seasoned Potatoes

These were the easiest in the world to make and Shane loved them and wants to have them at least once a week.

You need:
4 medium potatoes cut into chunks
1 envelope of Lipton Onion Soup Mix
1/3 cup of olive oil

Preheat the oven to 425 degrees.  Line a casserole dish in tin foil for easy clean up.  In a mixing bowl, mix olive oil and dry soup mix.  Toss potatoes in mixture until coated and spread out into the casserole dish.  Cook for 35 minutes or until browned and tender.

RECIPE #34 - HASSELBACK POTATOES

OK - I wanted to make these because they looked pretty.  But they taste great too.  Recipe is from Seasaltwithfood.

Ingredients:
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

What You Do:
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

RECIPE #25 - HOMEMADE MACARONI AND CHEESE

Ingredients:

2 cups of cooked macaroni, drained

2 Tablespoons butter

2 Tablespoons flour

1/2  tsp Salt

1/2 cup milk

1 1/2 cups of shredded sharp cheddar cheese

8 oz of sour cream

Preheat over to 450 degrees. Cook and drain macaroni, set aside. In a sauce pan, melt butter.  Add milk and cheese.  Cook over low heat until blended.  Stir in sour cream.  Add macaroni and mix well.  Remove from heat.  Add 2 Tablespoons of flour and mix well.  Pour into a casserole dish.  Top with shredded cheese.  Cook until cheese is melted on top and the casserole is bubbly, about 20 minutes.

RECIPE # 13 - YUCCA

Let me guess....the first question is "What is yucca?".  I asked the same thing.  It is a root vegetable similar to a potato.  It seems to be very popular with Hispanic and Cuban culture.  You can buy it fresh but we decided to buy ours frozen, the GOYA brand.

We placed the frozen yucca in water and boiled for about 30 minutes until tender with a fork.  We drained it and placed it in a casserole dish.  Then comes the yummy part.  There were a few recipes online but I really did mine by taste, since a friend made it last week and I knew what it was supposed to taste like.

In a sauce pan, I mixed sliced onion, sliced green olives, jarred roasted red bell peppers, a few tablespoons of vinegar, the juice of a lime, and about a cup of olive oil.  I let it cook until the onions were tender and then poured it over the yucca.  I then covered that in foil and placed in the oven at 350 degrees for about 20 minutes.  I took it out and stirred it around about half way through.  It was really good with pork!

RECIPE #10 - SCALLOPED POTATOES

3 pounds of red potatoes, sliced thin
1 cup of milk
1 8oz carton of sour cream
2 cups of shredded cheddar cheese
1 8 oz package of cream cheese
Salt and pepper to taste

Preheat oven to 350 degrees. Slice potatoes thin and layer in a casserole dish.  In a medium sauce pan, mix milk, cream cheese, salt and pepper, and sour cream.  Stir constantly until blended.  Add shredded cheese and stir until melted.  Pour mixture over potatoes.  Spinkle a small amount of cheese on top.  Place in oven and bake for 1 hour.

***Addendum - After baking for the hour, the potatoes were still not as tender as I would like.  I did a recipe re-do and used a 1 pound bag of frozen hashbrowns in place of the potatoes.  I also added finely chopped scallons.  It was fantastic!