Smoky Potato Pancakes

It seemed like a lot of work went into making these (I didn’t make them, Tyler did!)  They are great though and I think you can definitely tweak them to best suit your preference.  We’d actually never cooked with leeks before!  First time for everything, and I think we’ll be using them more in the future.   Honestly who couldn’t like a dish topped with smoky bacon? ?

Smoky Potato Pancakes (from Cooking Light)

Ingredients

• 2  center-cut hickory-smoked bacon slices
• 2  cups  chopped onion
• 1  cup  thinly sliced leek
• 3  garlic cloves, chopped
• 1 1/2  pounds  shredded peeled baking potato (about 2 large)
• 1/3  cup  (1 1/2 ounces) shredded sharp cheddar cheese
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2  large eggs
• Cooking spray
• 1/4  cup  reduced-fat sour cream

1. Preheat oven to 425°.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.

3. Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray. Bake at 425° for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.

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Spinach with Garlic Vinaigrette

This is a very simple side salad that would be great paired with a wide variety of meals.  It’s too bad spinach has such a bad rap, it is delish!

Spinach with Garlic Vinaigrette (from Cooking Light)

Ingredients:

• 1 1/2  tablespoons  extra-virgin olive oil
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 2  garlic cloves, minced
• 6  cups  baby spinach leaves (about 6 ounces)
• 1/4  cup  vertically sliced red onion

Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

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Mushroom-Herb Mac n Cheese

I’ve stayed out of the kitchen as much as possible since starting my new job in June, but I finally got up the energy and inspiration to make dinner this weekend, and try a new recipe to boot.  Tyler was happy to have a break I’m sure (and I’m happy to have a break from doing the dishes!)  I bookmarked this recipe months ago and found it sitting there waiting patiently in my Google Reader the other day.  We love cheese and mushrooms so we knew we’d love it.  And love it we did!  Next time I will probably try a different herb mix, or cut back on them a bit as I felt like they overpowered the flavor of the cheese when all was said and done.  The recipe is definitely a keeper though, and it felt good to be in front of the stove again.

Mushroom Herb Mac and Cheese (from Annie’s Eats and Brown Eyed Baker)

Ingredients:
1 lb. pasta shapes
6 tbsp. unsalted butter, divided
1 lb. cremini (baby bella mushrooms), roughly chopped
1/4 cup chopped red onion (HyVee was out of shallots, boo)
2-3 cloves garlic, finely minced
Salt and pepper, to taste
1 tbsp. white wine vinegar
3 tbsp. all-purpose flour
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups whole milk
6 oz. (1½ cups) shredded Gruyere cheese, divided
6 oz. (1½ cups) shredded white cheddar cheese, divided
½ cup panko breadcrumbs

Directions:
Grease a 9 x 13″ baking dish.  Bring a large pot of salted water to a boil.  Cook the pasta according to the package directions, just until al dente.  Drain the pasta, return to the pot, and set aside.

Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.  Add the chopped mushrooms and onion to the pan and sauté until the mushrooms are tender and almost all of the liquid has evaporated from the pan, about 5-7 minutes.  Stir in the garlic and sauté about 1 minute more, just until fragrant.  Remove the pan from the heat, season the mixture with salt and pepper, and mix in the white wine vinegar.  Set aside.

In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat.  Once the butter is completely melted, whisk in the flour to form a paste.  Cook for 1-2 minutes, stirring constantly, until golden.  Stir in the fresh herbs and cook for 30 seconds, just until fragrant.  Whisk in the milk and cook the mixture, stirring frequently, until the mixture simmers and begins to thicken.  Once the mixture has thickened, remove from the heat.  Whisk in the shredded Gruyere and cheddar cheeses until completely melted and smooth.

Pour the cheese sauce over the cooked pasta.  Add the mushroom and shallot mixture to the pot as well.  Toss well to thoroughly combine.  Transfer the mixture to the prepared baking dish.  In a small bowl combine the panko breadcrumbs with the remaining 1 tablespoon of butter, melted.  Toss with fork to coat the crumbs evenly.  Sprinkle the breadcrumbs evenly over the pasta in the baking dish.

Bake for 15-20 minutes, until browned and bubbly.  Let stand 10 minutes before serving.

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Eggplant, Zucchini, and Tomato Tian

This recipe caught my eye in the recent issue of Cooking Light.  However I forgot how much I dislike eggplant, so next time I will leave it out.  It upsets my stomach and the texture just weirds me out.  This was a great dish though.  I can’t wait to make it again later this summer when we can use zucchini and tomatoes from our garden.  We used herbs from our garden this time, definitely a money saver when you only need a couple of tablespoons!

Eggplant, Zucchini, and Tomato Tian (from Cooking Light)

Ingredients:

• 1  pound  eggplant, cut diagonally into 1/4-inch-thick slices
• 1  pound  zucchini, cut diagonally into 1/4-inch-thick slices
• Cooking spray
• 1  pound  large beefsteak tomatoes, seeded, and cut into 1/4-inch-thick slices
• 1 1/2  tablespoons  extra-virgin olive oil, divided
• 1/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 4  ounces  French bread baguette
• 1  cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  teaspoons  chopped fresh oregano
• 1 1/2  teaspoons  chopped fresh thyme (I used dried)
• 2  garlic cloves, minced
• 1/4  cup  fat-free, less-sodium chicken broth

1. Preheat oven to 375°.

2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

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Snap Peas

One of the best things in the produce department this time of year is the abundance of fresh and crisp snap peas.  I intended to grow these myself but didn’t get our garden set up in time this year.  I could eat these every day!  This isn’t really a recipe, I just sauteed them for about 5 minutes in some butter, salt, and pepper.  Delish!  I always trim off the ends too, makes them easier to eat.  We have also boiled them for a couple of minutes, dunked them in cold water, and then tossed them in this sesame pasta salad, it is an excellent addition!  I wish they were always in season.

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Lemon Cilantro Potato Salad

I bookmarked this recipe last week as a good side dish for our Easter dinner.  It was just the 2 of us for Easter this year so we grilled steaks and asparagus and enjoyed this potato salad with it.  Very easy to make and so delicious!  Very light and flavorful.

Lemon Cilantro Potato Salad (from Beantown Baker)

Ingredients:

2 lb (6 to 8 medium) Red Bliss potatoes, scrubbed
Kosher salt
1/2 cup extra virgin olive oil
1/2 tsp finely grated lemon zest
3 Tbsp fresh lemon juice
freshly ground black pepper
1/2 cup lightly packed chopped fresh cilantro
2 scallions (white and green parts), thinly sliced, or 1 shallot, minced

Preparation:

Put the potatoes in a large pot of well-salted water. Bring to a boil and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain and let cool slightly. While the potatoes are still warm, slice them about 1/4 inch thick (no need to peel).

Put half of the potatoes in a large serving bowl. In a small bowl, whisk the oil, lemon zest, and juice, 1 tsp kosher salt, and several grinds of pepper.

Drizzle half of the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing, and toss gently with a large spatula to combine well.

Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature.

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Mashed Potatoes with Chives

This was a simple enough mashed potato recipe that turned out great!  I hate peeling potatoes but it was worth it for this side dish!  I can’t wait to grow chives in our garden this summer.

Mashed Potatoes with Chives (from Cooking Light)

Ingredients

• 2  pounds  Yukon gold potatoes, peeled
• 1/2  cup  whole milk
• 3  tablespoons  butter
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 2  tablespoons  chopped fresh chives

Preparation

Place potatoes in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender; drain.

Combine whole milk and butter in a small saucepan, and cook over medium-high heat until butter melts. Remove milk mixture from heat.

Return potatoes to pan; mash with a potato masher to desired consistency. Add milk mixture, salt, and pepper, stirring until well combined. Stir in chopped fresh chives.

Approximately 4 WW points per serving.

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Au Gratin

Tyler bookmarked this recipe in this month’s Cooking Light and I was skeptical, but it won me over!  I don’t usually eat sweet potatoes or squash because they are so….sweet.  However, drench them in swiss cheese and I’m a big fan!  This recipe took some time to pull together, but it was worth the wait!

Sweet Potato and Butternut Gratin (from Cooking Light)

Ingredients

2  tablespoons  butter

1  ounce  pancetta, chopped

1/4  cup  chopped shallots

2  garlic cloves, minced

1.38  ounces  all-purpose flour, divided (about 5 tablespoons)

1  teaspoon  chopped fresh thyme

2  cups  2% reduced-fat milk

3/4  cup  (3 ounces) grated fresh Parmigiano-Reggiano cheese

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

1/8  teaspoon  ground red pepper

1  pound  baking potato, peeled and cut into 1/8-inch-thick slices

8  ounces  sweet potato, peeled and cut into 1/8-inch-thick slices

8  ounces  butternut squash, peeled and cut into 1/8-inch-thick slices

Cooking spray

1/3  cup  (1 1/2 ounces) shredded Gruyère cheese

Preparation

1. Preheat oven to 375°.

2. Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.

3. Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake at 375° for 40 minutes.

4. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

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Grilled Asparagus

Last week I was coping with horrible fall allergies, unable to smell or taste anything.  Of course Tyler had already planned the meals for the week and done the shopping.  He made several new recipes and while I gobbled the food up, I couldn’t actually taste it!  However, I’m pretty sure this asparagus was very good  At least that’s what Tyler tells me!

Asparagus and Prosciutto with Lemon Vinaigrette (from Weber’s Way to Grill)

Ingredients:

2 tablespoons apple cider vinegar
1 tablespoon finely diced shallot
2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 1/2 pounds asparagus
1/2 teaspoon kosher salt
4 thin slices prosciutto, about 2 ounces total

Directions:

1. Prepare the grill for direct cooking over medium heat.

2. In a small bowl whisk the vinegar, shallot, lemon zest, and mustard. Slowly drizzle and whisk in the oil until it is emulsified. Season with the salt and pepper.

3. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. If desired, use a vegetable peeler to peel off the outer skin from the bottom half of each spear. Spread the asparagus on a large plate. Drizzle with a few tablespoons of the vinaigrette and season evenly with the salt.

4. Brush the cooking grates clean. Grill the asparagus and the prosciutto over direct medium heat, with the lid closed as much as possible, until the asparagus is tender and the prosciutto is crisp, turning once or twice. The asparagus will take 6 to 8 minutes and the prosciutto will take 1 to 2 minutes.

5. Arrange the asparagus on a platter, spoon on the vinaigrette, and crumble the crispy prosciutto on top.

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Crash hot potatoes

This recipe was in my “to try” folder for over a year at least!  I finally pulled it out to try on Labor Day.  They were yummy, although squishing them with a fork made them kind of fall apart (maybe I boiled them too long?)  They were tasty though.  I used red potatoes and chives, and I added cheese, because everything is better with cheese!

recipe from The Pioneer Woman

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