GLAZED MEATLOAF and LUSCIOUS POTATO CASSEROLE and PEAS WITH SPRING ONIONS AND MINT

A friend recently had surgery, and I offered to bring her and her family dinner. She requested meatloaf, and I baked brownies to finish off the meal.

GLAZED MEATLOAF

750 grams of ground beef
1 1/2 cups of fresh breadcrumbs (I didn't add these the second time I made this dish, and I liked it better without)
2 eggs, lightly beaten
1 onion, finely chopped
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
GLAZE
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon barbecue sauce

Heat oven to 375F.
Grease a loaf pan.
Combine all meatloaf ingredients in a large bowl, mix well.
Press herbed ground beef mixture evenly into prepared pan.
Bake for 50 minutes to an hour, or until firm.
Drain away any fat, stand meatloaf in pan for 10 minutes, turn onto an oven tray. Combine all glaze ingredients in a bowl, mix well. Brush glaze over meatloaf, bake for about 10 minutes, or until well browned.
Allow meatloaf to stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

LUSCIOUS POTATO CASSEROLE

1/4 cup butter
8 ounces cream cheese
1 cup sour cream
1/3 cup chopped green onion
1/2 teaspoon minced garlic
2 teaspoons salt
pepper to taste
1/2 to 1 package of frozen hash browns
2 cups shredded cheese
2 tablespoons butter

Melt 1/4 cup butter in a saucepan over low heat, stir until melted.
Remove from the heat, stir in the cream cheese, sour cream, green onion, minced garlic, salt and pepper. Add hash browns and shredded cheese, mixing gently. Pour into a buttered 2 quart casserole dish, dot with 2 tablespoons of butter. Bake at 350F for 50 minutes.
Enjoy! Please share recipedoodle with your family and friends!

Recipe adapted from The Morning News, June 2006

PEAS WITH SPRING ONIONS AND MINT

4 cups of frozen peas
1 1/2 tablespoons olive oil
3 spring onions, sliced 1/4 inch thick
salt
3 tablespoons unsalted butter
1/3 cup fresh mint leaves
freshly ground black pepper

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat. Stir in the mint, season with salt and pepper and serve.
Enjoy! Please share recipedoodle with your family and friends!

Recipe adapted from Food & Wine, April 2012
www.foodandwine.com/‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it's our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our "instant" tent - which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › ... › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient ... - Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

MASHED POTATO CHOCOLATE CAKE

While looking into the history of April Fools Day, I learned that pranks should not be pulled after 12 noon on the 1st, or it will bring bad luck to the perpetrator. I had never heard that before, nor that the day supposedly began in the 1500's when the Gregorian calendar came into use. Previously New Years was celebrated on April 1st, and people who ventured to celebrate on the wrong date were teased as "April Fools" (snopes.com http://www.snopes.com/holidays/aprilfools/origins.asp).
Thankfully I pulled my prank early in the day, with this chocolate cake that includes mashed potatoes. I didn't tell the kids what was in their treat until afterwards, for fear they wouldn't try it. There weren't any complaints though, and they all cleaned their plates, so the cake must have tasted like dessert and not dinner. 

MASHED POTATO CHOCOLATE CAKE

2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
2 ounces chocolate, melted
1 teaspoon vanilla extract
1 cup prepared instant mashed potatoes
3/4 cup buttermilk
confectioners' sugar, for dusting

Heat oven to 375F.
Grease and flour a 9 by 13 baking dish, set aside.
Sift together flour, cocoa powder, baking soda and salt, set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in melted chocolate, vanilla and mashed potato. Beat in flour mixture alternately with buttermilk, mixing just until incorporated.
Pour batter into prepared pan and bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Dust with confectioners' sugar before serving.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, April 2009
www.arkansasonline.com/news/features/food/

POTATO SNOWBALL POPPERS

Here in Northwest Arkansas it is supposed to be Spring, however it seems the snow flurries keep on coming. I thought these were fun for a wintry evening and although I served them as part of dinner,  they would be wonderful as an appetizer too - perfect to pop in your mouth.

POTATO SNOWBALL POPPERS

20 baby potatoes
salt and white pepper
3/4 cup sour cream
3 tablespoons horseradish

Heat the oven to 350F.
Cut a small sliver off the bottom of potatoes, as needed, for them to stand flat when filled. Place the potatoes in a medium pot, add enough cold water to cover by 1 inch and add a generous sprinkle of salt. Bring to a boil and cook until fork tender, 10 to 12 minutes. Drain and let the potatoes sit until cool enough to handle.
Hollow out each potato, using a measuring spoon, reserving the scooped flesh in a medium bowl. Add the sour cream and the horseradish to the bowl and smash with a fork or potato masher, season with salt and white pepper.
Spoon the mashed potato mixture back into the hollowed out potatoes.
Bake on a baking sheet until heated through, about 10 to 15 minutes.
Enjoy!

Recipe adapted from Every Day with Rachael Ray, December 2012
www.rachaelraymag.com/

EGG PASTA WITH CABBAGE, POTATO AND BACON

St Patrick is one of the most recognized patron Saints of Ireland, and is celebrated on March 17th - the anniversary of his death in 461. It is believed that he brought Christianity to the Irish people, and "perhaps the most well known legend is that he explained the Holy Trinity (Father, Son and Holy Spirit) using the three leaves of a native Irish clover, the shamrock" (from History.com http://www.history.com/topics/st-patricks-day).
Early Irish immigrants to America introduced the tradition of corned beef and cabbage, this wonderful recipe substitutes bacon for the corned beef and includes another Irish staple, potatoes.

EGG PASTA WITH CABBAGE, POTATO AND BACON

6 ounces of bacon (I used Canadian bacon)
1 medium onion, diced
4 cups of cabbage, cored and sliced thin
1 teaspoon of sugar
olive oil, as needed
1 1/2 to 2 large potatoes, peeled and diced into 1/2 inch pieces
3/4 pound of egg tagliatelle
salt and black pepper to taste

Bring a large pot of salted water to a boil.
Set a large pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate.
Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and a pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes.
As cabbage breaks down, it should be lightly coated in drippings. If its dry, add a swirl of oil.
Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Saute until flavors meld, about 3 to 5 minutes.
Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture and bacon. Season with salt and freshly cracked pepper. Enjoy!

Recipe adapted from The Wall Street Journal, February 2012
www.wallstreetjournal.com/

SPICY CHICKEN AND CORN CHOWDER and ROASTED CAULIFLOWER POTATO SOUP

I am hoping we have seen the last of the really cold winter weather - I'm ready for Spring and the joys of a warmer season.
However, I will definitely make the best of the remaining chill in the air and enjoy the pleasures that come with it - lighting the fire in the dining room and eating dinner in front of its warm glow, and cooking hearty fare.
These soups aren't too heavy, but have enough depth and vigor to stand up to the still cool weather.

SPICY CHICKEN AND CORN CHOWDER

2 cups chicken stock
2 chicken breasts
6 slices of bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 cans corn
1 jalapeño, stemmed, seeded and finely chopped
salt and freshly ground black pepper
1/4 teaspoon ground red pepper
1/2 cup half and half
cilantro

In a saucepan, bring the chicken broth to a boil. Add chicken and just enough water to cover, simmer, covered until chicken is cooked through, about 15 minutes.
Transfer chicken to a plate and reserve broth. Chop chicken into bite sized pieces, set aside.
Cook bacon, onion and garlic in a pot over medium heat, until the bacon is crisp and vegetables are tender, about 7 minutes.
Add corn, jalapeño, salt, pepper and red pepper to taste, and reserved chicken broth and cook a further 8 to 10 minutes. Stir in half and half, chicken and bacon and cook just until heated through, about 5 minutes.
Serve topped with cilantro.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
ww.nwaonline.com/.../2012/.../icebox-cake-recipe-still-provides-chi...

ROASTED CAULIFLOWER POTATO SOUP

1 head cauliflower, core removed and cut into florets
2 potatoes, peeled and cubed
2 1/2 tablespoons olive oil, divided
salt and freshly ground black pepper
1/2 cup chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried thyme
3 1/2 cups chicken stock
1/2 cup cream
2 cups sharp cheddar cheese
1/2 cup buffalo sauce
blue cheese crumbles

Heat oven to 400F. Prepare a rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
Meanwhile, in a saucepan over medium heat, saute shallot in remaining 1/2 tablespoon olive oil until soft, about 3 to 4 minutes. Add garlic and thyme, cooking until fragrant, about 30 seconds.
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce (I made this soup for the whole family, so left the buffalo sauce on the side). Stir until cheese is melted and soup is warmed through.
Sprinkle with blue cheese crumbles and drizzle a little buffalo sauce on top for an extra kick.
Enjoy!

Recipe adapted from Noble Pig
http://noblepig.com/2013/01/cheesy-buffalo-roasted-cauliflower-potato-soup/

CHEESE, BACON AND POTATO PIE

Everyone in my family loved this - even my oldest son who tends to look at any new food with suspicion. He peered at it closely and poked it a bit with his fork - once his initial examination was done he tried a bite, then finished his entire piece, then asked for another.

We had planned to pick out our christmas tree then go out for dinner, but it was such a drizzly, miserable evening, we decided to postpone.
Since I was cooking for an event the next day, while attempting to develop an award winning cocktail, I thought I might as well cook my family a bit of dinner too.

Not bad for a dinner thrown together at the very last second.

CHEESE, BACON AND POTATO PIE

12 ounces of turkey bacon

1 1/2 cups cheddar cheese

1/2 cup fontina cheese

1 onion

1 potato

6 eggs

Heat oven to 350F. Butter a 9 inch pie plate.

Cut bacon into pieces, fry until well cooked and crisp, set aside.

Grate cheese and peel and finely chop onion. Peel and grate potato.

In a large bowl, beat eggs. Add bacon, cheese, onion and potato, stir.

Pour mixture into prepared dish, and bake for 35 to 40 minutes, or until eggs are cooked.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2005

www.arkansas.com/dining/recipes/

FLORENTINE POTATO GRATIN

Oh my goodness! This is one of my very favorite dishes! I love the rich, gooey, creaminess of the gratin combined with the earthiness of the spinach.

I wanted to make a special dinner to celebrate my Uncles birthday - and came up with a menu that reflected how fabulous we think he is - a beautiful beef tenderloin with a roquefort mushroom sauce and these incredible florentine potatoes, followed by a vanilla cake with strawberry cream cheese frosting.

While I cooked, the kids set the table, and recruited our honored guest to put a blanket on his back, call himself Sprinkles and gallop around the front yard as our family pony. An all around wonderful evening!

FLORENTINE POTATO GRATIN

4 to 5 potatoes
6 cups water
1 tablespoon salt
1 (12 ounce) package frozen chopped spinach, thawed
3/4 teaspoon white pepper
8 bacon slices, cooked and chopped
6 to 8 ounces of cream cheese, softened
3/4 cup sour cream
1 1/2 cups shredded sharp cheddar cheese

Bring potatoes, water and salt to a boil in a large saucepan over medium high heat, reduce heat and simmer 8 minutes or until potatoes are tender. Drain and set aside.
Drain spinach well, pressing between paper towels.
Spread half of potatoes in a lightly greased baking dish, sprinkle evenly with half of pepper. Spread spinach over potatoes, sprinkle with bacon. Top with remaining potatoes and remaining pepper.
Stir together cream cheese and sour cream. Dollop cream cheese mixture evenly over potatoes, sprinkle with shredded cheese.
Bake at 400F for 25 to 30 minutes or until golden and bubbly.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com › Food › Recipes

POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH DRESSING

I wanted something quick and healthy as a side for a week night meal, and found this great recipe. It was something I could make with what we had on hand, and paired well with the chicken dish we were having for dinner.

POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH DRESSING

2 pounds of potatoes, unpeeled and cut into bite sized pieces
2 teaspoons salt, divided
1/4 cup plain greek yogurt
1/4 cup buttermilk
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
3/4 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 garlic clove, minced
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup finely chopped onion (I left this out)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill

Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water.
Combine remaining 1 teaspoon salt, yogurt, buttermilk, mustard, lemon juice, black pepper, honey and garlic, in a large bowl, stirring well with a whisk.
Add the potatoes, bell pepper, celery, onion (if using) parsley, chives and dill, to the yogurt mixture, and toss gently to coat.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/