Semi Homemade Poutine

One word.  Addicting.

Yes, now when my MIL/FIL come over and I ask what would you like me to make for dinner (this is not dinner, but could be ;))...the response has been poutine! A delicious beef gravy over crispy fries with fresh cheese curds and rosemary.  Yep, that's it!  Love this Canadian dish!

So I cheat on the fries....just get 1-2 bags of frozen (extra crispy) fries and bake to your likeness (aka extra crispy, especially if you don't want your fries to be soggy)

Cheese Curds:  I buy regular fresh/local cheddar cheese curds. Some come in different flavors etc.

Rosemary:  Take off stem and use whole or chop.

Gravy:
2-3 cups of beef broth
2-3 TB flour
2-3 TB butter
In a small saucepan over low/medium heat, make a roux with the flour and butter.  When a browned, smooth thick paste add the broth and whisk until smooth and has thickened. Add fresh diced rosemary leaves and heat through. Salt and pepper to taste.

In a dish (I used my cast iron pan) layer fries and cheese curds.  Top with gravy.  

Bake until curds are melted and bubbling.  Enjoy every bite!

Mini Twice Baked Red Potatoes

These are so much better than any other, because you can pop them right in your mouth!  Great  appetizer for any gathering!

1 bag of mini red potatoes

1/4 cup sour cream

1/4 cup butter

1/4-1/2 cup milk

1/2 cup cheddar cheese

1/3 cup bacon crumbles (I cheated and got them from the prepared food bar at wegmans!)

1TB scallions

salt and pepper to taste

Preheat oven to 400 degrees.
Wash potatoes and place in tin foil.  Bake for 1 hour or until soft..
Cut a little more than half of the potato; 3/4 of the potato will be stuff the other 1/4 will just be used for the filling.  Use a knife to score the potato so it is easy to scrap out the potato.  Place baked potato in a bowl with mix with fixings.

Mix all ingredients in bowl, put in a bag and pipe filling into the potato haves.  Bake at 400 degrees for 20 minutes or until browned on top.  Enjoy!

They were so good, once they came out of the oven I didn't even get a picture they went so fast!

Smashed Potato Salad

A new spin on the classic potato salad!

1lb small red potatoes
1 red bell pepper, chopped
scallions; chopped
1lb bacon; chopped (baked @ 415 degrees for 20 min. or until crispy)
1/2 cup sour cream
1/2 cup mayo
salt and pepper

Cut potatoes in quarters.  Boil until a fork smoothly comes out.  Reserve 1/2 of potatoes.  With half of the boiled potatoes in the pot, add the sour cream, mayo, salt, and pepper.  Mash it all up together.  Once you have it to a good mash/smash, add the other half of potatoes, scallions, red pepper and bacon.  Chill and serve :)

Sprinkle Extra Bacon on top for an extra crunch!

Enjoy:)

Potato, Bacon and Grilled Corn Salad

Bacon makes everything better!

8-10 large red potatoes; cut into eighths 
2 corn on the cob
12 oz. applewood smoked bacon


Dressing:
fresh parsley
1-2 TB Dijon mustard
1-2 Tb. red wine vinegar
olive oil
salt and pepper


Boil Potatoes.  When potatoes are cooked through let  cool before adding rest of ingredients. Meanwhile, cook bacon on a cast iron grill.  Place on plate with paper towel to soak up grease.   Chop into small pieces.  Keep fat in grill pan and grill corn in bacon fat (YUM!).  Cut corn off of cob.


In a food processor add all ingredients for dressing.  Puree.  

Add all ingredients, expect for bacon, together in a large serving bowl.  Add bacon on top.  Garnish with extra parsley.


Enjoy :)

Potato Salad with Cilantro Lime Pesto

1 bag of small red potatoes

green beans

2 medium tomatoes

1 lime

1 bunch cilantro

olive oil

1 shallot

salt and pepper

1 tsp. honey

Cook potatoes, blanch green beans in water for last minute potatoes are cooking.  Let cool for 20 min.
While cooling, in a food processor add: shallot, 1/4 cup olive oil (or a little less), salt, pepper, a good hand full of cilantro, honey and the juice of 1 lime.  Mix until smooth!
Cut up tomatoes into small bite size pieces.  In a large bowl, add potatoes, green bean, tomatoes and mix well with pesto.