Taste of Our Home Tuesday: Ranch Roasted Potatoes

We do a lot of grilling in the summer and I am always on the lookout for different ways to cook potatoes.  I found this recipe on Pinterest off of Six Sister's Stuff.  I liked how easy it was so we gave it a try.  They were delicious!!    

 

Ingredients:
2 pounds red potatoes, quartered
1/4 cup vegetable oil (I have also used olive oil)
1 (1 oz) packet dry Ranch dressing mix

Directions:
Preheat oven to 450 degrees. Place potatoes in a resealable plastic bag and add oil. Toss to coat all the potatoes in the oil and then add the dry salad dressing mix in the bag. Toss once again to coat all the potatoes in dressing mix until well coated. Bake on a baking sheet covered with foil for 35 minutes or until potatoes are brown and crisp.

Taste of Our Home Tuesday: Warm Bean Dip

We have a vacation I was trying to get ready for yesterday and nearly forgot my post!

I made this bean dip when Justin's family came over one evening.  It was super easy and quick to do and had a great flavor.  We ate the leftovers wrapped up in tortillas with some chicken later on in the week.  Enjoy! 

Ingredients: 

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

 

Directions:

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Taste of Our Home Tuesday on Thursday: Fried Pickles

The other evening Justin decided he was going to make chicken strips.  We had some Cajun chicken fry mix in the cabinet that he breaded the chicken in.  I thought fried pickles sounded good, so instead of making a different batter, we just used the same one.  They were very good!  I found a baked fried pickle recipe on Pinterest that I included as well. 

Ingredients
Pickles spears or slices (We went with spears)
Cajun Injector Chicken Fry Mix
2 eggs beaten
Oil for frying

Directions
Heat oil to fry in.  Whisk eggs together.  Dip a pickle spear in egg, then the batter and repeat again; egg, batter.  Place in the oil and fry.  Repeat the process with each pickle.  After the pickles are lightly browned on both sides, remove from the oil and let drain on a paper towel or coffee filter.  Enjoy!


A healthier version baking instead of frying:

Ingredients
1 jar pickle slices
2 eggs
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs

Directions
Turn oven broiler on high.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Taste of Home Tuesday: Grandma's Potato Salad

This potato salad was delicious.  A lot of time potato salads are bland, but the Miracle Whip, vinegar, and sugar gave this one some kick.  The onions and salt also help the flavor.  (Mom's is still the best!  I've never had any as flavorful as hers.) 

I halved the recipe so we wouldn't be eating potato salad for the next month.  This would be a great potluck dish!

Prep: 45 min. + cooling     Cook: 15 min. + chilling    Yield: 24 Servings
INGREDIENTS:
6 pounds medium red potatoes
Water

DRESSING:
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip

SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-cooked eggs, sliced
Paprika

Directions
Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.
In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.
To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).

Taste of Home Tuesday: Garlic-Chive Baked Fries

We had fish with our fries the other night.  The fries had a very good flavor, but they weren't quite as crisp as I would have liked.  Justin says I didn't get them spread out far enough which also made them take forever to bake.  I would like to try them again because their flavor was very good.

Ingredients

4 medium russet potatoes
1 tablespoon olive oil
4 teaspoons dried minced chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions
Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
Bake at 450° for 20-25 minutes or until lightly browned, turning once. Yield: 4 servings.

Taste of Home Tuesday: Parmesan Potatoes Au Gratin

Ingredients
2 cups grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds red potatoes, very thinly sliced
2-1/2 cups heavy whipping cream

Directions
Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.
Cover and bake at 325° for 65 minutes. Increase temperature to 375°. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.

These potatoes were very good!  Make sure you have the entire time to bake them.  I was running late and there was company coming for dinner so I had to put them into a larger pan and bake them at a much higher heat.  I have an attachment that goes on my Kitchen Aid mixer that slices things very thin.  I think the thinner the better for this dish.  Enjoy! 

Taste of Home Tuesday: Chive & Onion Hash Brown Potatoes

Ingredients
1-1/2 cups half-and-half cream
1 cup spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed

Directions
In a small saucepan, combine the first five ingredients. Cook and stir over medium heat until blended; transfer to a large bowl. Add potatoes; mix well.
In a greased 13-in. x 9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and a third of the cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
Cover and bake at 375° for 35 minutes. Uncover; bake 10-20 minutes longer or until edges begin to brown. Let stand for 10 minutes before cutting. Sprinkle with remaining chives. Yield: 12 servings.

Justin and my parents were the guinea pigs for this recipe.  I halved it because 4 of us did not need a 9x13 pan of potatoes.  They were very good (or so they said:)).  The Swiss cheese was different for us in cheesy potatoes, but I thought it was a "good different".  I will definitely be making these again!

Taste of Home Tuesday: Three-Cheese Creamed Spinach

Ingredients
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups spreadable chive and onion cream cheese
1 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup butter, cubed
1/4 teaspoon pepper

Directions
In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through. Yield: 6 servings.

Justin and I tried this over Thanksgiving as a dip.  We used wheat thins and tortilla chips.  I think I preferred the chips.  It was a pretty tasty dip that was good hot or cold. 

Taste of Home Tuesday: Cajun Potato Wedges

Ingredients
3 medium potatoes (1-1/2 pounds)
1 tablespoon olive oil
2 to 3 teaspoons Cajun seasoning

Directions
Cut each potato lengthwise into eight wedges; place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil. Sprinkle with Cajun seasoning; toss to coat.

Bake at 450° for 20-25 minutes or until tender, turning once. Yield: 4 servings.
 
Our Cajun seasoning is pretty spicy, so our fries were fairly hot.  Justin called them stout, this means that my mouth was about to burn off.:)  I might try a different seasoning next time.

Taste of Home Tuesday: Roasted Red Potato Salad

Ingredients
2 pounds small red potatoes, quartered
1/4 cup olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1 can (4 ounces) chopped green chilies
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 can (15-1/4 ounces) whole kernel corn, drained
1 small red onion, finely chopped
1 small sweet red pepper, finely chopped
1/3 cup minced fresh cilantro

Directions
Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.

For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.

In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Serve immediately. Yield: 8 servings.

These potatoes were good.  Justin will tell you not as good as cheesy potatoes, but what could ever beat cheesy potatoes??  I did  not have any smoked paprika on hand and just used the regular.  I'm curious what the other would have tasted like.  (I didn't read my recipe well enough before we went shopping...oops!)  This is a great side dish for when you're grilling.

Taste of Home Tuesday: Creamy Noodles

Ingredients
8 ounces uncooked thin spaghetti
3 garlic cloves, minced
3 tablespoons butter, divided
6 ounces fat-free cream cheese, cubed
3 tablespoons reduced-fat sour cream
3 tablespoons fat-free milk
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon white pepper
4-1/2 teaspoons minced fresh parsley

Directions
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, saute garlic in 1 tablespoon butter for 1 minute. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat.
Drain spaghetti; toss with cream sauce. Sprinkle with parsley. Yield: 6 servings.

I was asked to make a side to take to a family cookout we were headed to. I wanted to find something different then the same ole' same ole'. I found the above recipe on the Taste of Home website and decided to try it. It was pretty good, I'll probably make it again sometime.