And if that doesn’t, remember that there are many ways to prepare healthy and nutritious meals with potatoes.  Check out the Potato Goodness Channel on Youtube for many creative ways to prepare this delectable veggie!

Here’s my favorite, Quick and Healthy Ways Potato Shortcuts. Enjoy!

Post from: Blisstree

Quick and Healthy Potato Recipes

Ingredients:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes), or, used leftover mashed potatoes.
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.

2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.

3. Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).

4. Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

On the 1st ingredient I indicated that we could probably use leftover mashed potatoes instead of making a new batch. So this corn and potato pancakes recipe is something to think off when you have leftover mashed potatoes from dinner.

I’m going to plan a Friday’s dinner with mashed potatoes and use the leftovers for our Family’s Saturday Brunch. This would be great with eggs and bacon. Hey, I think it’s also a good side dish for any meat dishes.

(Image/Recipe Used W/ Permission : Idaho potato)

Post from: Blisstree

Corn & Potato Pancakes

(Image © Dexie J Wharton)

INGREDIENTS:
4 large potatoes, peeled, sliced in strips
4 tbsp olive oil
half a pack of Aromatica Organics sweet lemon pepper
1/2 cup (+ a little bit more) of grated Parmesan cheese

Preheat oven to 355. Season the potatoes with 2 tbsp of olive oil, sweet lemon pepper seasoning and grated Parmesan cheese. Toss the fries using your hands to coat evenly.

Drizzle the remaining 2 tbsp of olive oil onto a baking sheet. Place the potatoes on the top. Bake it in the oven for 20-25 minutes.

Serve with chicken strips or fish.

Post from: Blisstree

Sweet Lemon Pepper Parmesan Cheese Fries

September is also the bearer of several food holidays! I couldn’t figure out where most of these originate, and chances are good that even though they say “national” holidays they’re usually not. That doesn’t make them any less worthy of being recognized and celebrated, though! September is:

National Biscuit Month:

~ Biscuit Recipes.net
~ Alton’s Southern Biscuits
~ Simple Baking Powder Biscuits
~ Parmesan Biscuits
~ Caramel Biscuit Bites

Better Breakfast Month:

~ Breakfast Recipes
~ Vegan Breakfast Recipes
~ Breakfast and Brunch Recipes
~ Slow Cooker Breakfast Recipes
~ Healthy Breakfast Ideas

National Chicken Month:

~ Eat Chicken
~ We Love Chicken
~ Boneless Chicken Recipes
~ Barbecue Chicken Recipes
~ Slow Cooker Chicken Recipes

National Honey Month:

~ Honey.com
~ Honey Recipes
~ Honey Dijon Chicken Salad
~ Honey Whole Wheat Bread
~ Honey Cake
~ Honey Gelato

National Mushroom Month:

~ Mushroom Council
~ Mushroom Recipes
~ Wild Mushroom Recipes
~ Gourmet Mushroom Recipes
~ Vegetarian Mushroom Recipes

National Potato Month:

~ Potato Patch Recipes
~ Dad’s Potato Salad
~ Simple Mashed Potatoes
~ Vegetarian Potato Recipes
~ Slow Cooker Potato Recipes

National Rice Month:

~ Rice Gourmet
~ Rice Recipes
~ Simple Rice Pudding
~ Mexican Rice Recipes
~ Vegetarian Rice Dishes
~ Slow Cooker Rice Recipes

[image: flickr]

Post from: Blisstree

September Is…

Anyone could make this delicious breakfast spread just by looking at the picture above but just in case I’ll share the directions. Check them out after the fold.

INGREDIENTS: SCRAMBLED EGGS WITH TOMATOES
5-6 eggs
1/8 cup of milk
1 tsp garlic powder
sprinkle of salt and pepper
1 large tomato, sliced
butter for cooking
1 cup of shredded cheddar cheese

Beat the eggs with milk, garlic powder, salt and pepper.

Melt butter in a pan. Add the tomatoes and cook for about 2 minutes. Pour the egg mixture. Let it sit for a few seconds then stir. Let it cook for a bit. Sprinkle the shredded cheddar cheese and stir until for a minute or so.

INGREDIENTS: RED POTATOES WITH HERBS
5-6 medium red potatoes, cubed
1 tsp garlic powder
sprinkle of salt and pepper
sprinkle of dried Italian seasoning
butter for cooking

Melt butter in a non-stick pan. Add the cubed potatoes. Season with garlic powder, Italian seasoning, salt and pepper. Stir as often as you can. Just cook until the potatoes are fork-tender.

Serve with coffee or orange juice. You can add bacon on the side too if you prefer.

(Images : Dexie J Wharton)

Post from: Blisstree

Weekend Brunch: Potatoes and Scrambled Eggs

(Image © Dexie Wharton)

INGREDIENTS
3 large baking potatoes
1 cup shredded cheddar cheese
1 spoonful of butter
1 tsp garlic powder
sprinkle of salt and pepper
sour cream for topping

Preheat the oven to 355°

Poke the large baking potatoes with fork on both sides. Put them in the microwave and cook for 7 minutes. After that, turn the potatoes over then cook for another 7 minutes.

Carefully take the potatoes out of the microwave. Slice the top off of the potatoes. Gently scoop the potato off of the skin, transferring them into a large bowl. Try not to break the skin. No need to scrape all the way through.

Add the butter, 1/2 half of the shredded cheddar cheese, garlic powder, and salt & pepper. Mash everything together. Scoop the mashed potato mixture back into the potato skins. As careful and as tight as you can. Sprinkle the remaining shredded cheese on top of the filled potato skins.

Lay the potatoes on a sheet pan. Bake it in the oven for about 8-10 minutes. Top each potatoes with sour cream and more shredded cheddar cheese if you want.

A great side dish to any chicken, pork, or seafood dishes.

Post from: Blisstree

The Easy Way To Make Double-Baked Potatoes

INGREDIENTS :
5-6 white potatoes, peeled and quartered
water for boiling
sprinkle of garlic powder
2 spoonfuls of butter
salt & pepper
less of 1/2 block of cream cheese
a squirt of milk

Mashed Potatoes With Cream Cheese (Image © Dexie Wharton)

Boil the potatoes until soft. Drain the water.

Transfer the softened potatoes in a mixing bowl, add milk, butter, garlic powder, cream cheese, milk, salt and pepper.

Mash everything together with a potato masher until smooth and creamy. Don’t mash too much and don’t add too much milk to avoid pasty texture.

Adding cream cheese gave the mashed potatoes a creamier and richer texture and taste.

Serve as a side dish to any chicken, pork chops, beef roast or grilled seafood meals.

Post from: Blisstree

Mashed Potatoes W/ Cream Cheese

Buffalo Potatoes

Ingredients:

* 4 large Idaho® potatoes, peeled, each cut in 6 wedges
* 1/4 cup olive oil
* 1/2 cup dry Parmesan cheese
* 1 cup instant flaked mashed potatoes
* 2 teaspoons Old Bay Seasoning
* 1 pinch cayenne pepper
* Cooking spray
* 1 teaspoon salt

1. Blanch potato wedges in salted water. Drain. While hot, toss with 1/4 cup olive oil.
2. In bowl, mix cheese, flaked potatoes, Old Bay Seasoning and pepper. Toss with warm potatoes to coat well.
3. Spread potatoes on pan sprayed with coating.
4. Bake at 450° F, 18 – 20 minutes or until cooked through.
5. Season with salt.
6. Serve with Marinara, Bolognese or Blue cheese sauce, if desired.

You know, I’ve used potato flakes to bread pork chops and boneless chicken breasts but it never occurred to me to use it in potatoes as well. Sounds really intriguing, no? Well, I hope you like and enjoy the Buffalo Potatoes once you make them.

(Image/Source : Idaho potatoes)

Post from: Blisstree

Buffalo Potatoes

Ensalada Rusa

Ingredients:

o 2 lb Idaho potatoes
o 1/2 cup Diced carrots
o 1/2 cup Frozen peas
o 3/4 Diced red pepper
o 1 lb Albacore tuna packed in spring water
o 1/4 cup Shredded boiled eggs
o 1 1/2 cup Mayonnaise
o 1/2 tsp White pepper
o Salt to taste

Garnish
o 3/4 cup Diced red tomatoes
o 2 Tbsp Freshly chopped parsley

1. Boil potatoes with skin on in salted water until hilly cooked (about 15 minutes). Cool to room temperature, then remove skin. Set aside.
2. Blanch carrots, peas and red peppers in salt water until al dente. Chill immediately. Set aside.
3. Drain tuna; place on clean towel. Wring out excess water. Set aside.
4. Place potatoes in a large bowl and mash with a fork until all large chunks are gone. Add tuna, vegetables, eggs, mayonnaise and white pepper. Gently combine ingredients with large spoon. Add salt to taste. Place bowl in refrigerator to chill.

Adding carrots, peas, and red peppers would be quite a challenge for my family who actually prefers the basic style. But like I said, it’s always goo to try new things. I think this would be fine since there’s no relish in it. We don’t like relish in our potato salad .

(Image/Source : Idaho Potato)

Post from: Blisstree

Ensalada Rusa

Potato Au Gratin (Image © Dexie Wharton)

INGREDIENTS :
3-4 medium potatoes, peeled and sliced thinly in rounds
1 1/2 cup of buttermilk (regular milk is fine)
1 cup of water
salt and pepper
Italian seasoning
generous amount of shredded cheddar cheese

Preheat oven to 355°.

In a medium size casserole dish pan, layer the potato slices neatly.

In a bowl, combine the buttermilk, water, salt and pepper together. Pour it over the potatoes. Add the cheese. Gently stir the whole mixture just to incorporate everything together. Lightly sprinkle with Italian seasoning on top.

Bake it in the oven for about 35 minutes or until golden brown.

Post from: Blisstree

A Very Simple Potato Au Gratin