When I think of potato pancakes I actually visualize shredded potatoes held together to form a flat round shape. Until I saw these Corn Potato Pancakes from Idaho potato.

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)

Vegetable side dish is a must in all our dinner entrée. Sometimes though I run out of ideas on how to cook vegetables. Boiling or steaming is good and all but sometimes adding a few more notches is a good idea as well. Kinda like the bacon notches I did with the asparagus side dish a few months ago. From that idea, I made this spinach & onions with crispy garlic side dish sans the bacon and tomatoes.
INGREDIENTS:
1 bag of fresh spinach
1 onion, sliced in rings/rounds
4 cloves of garlic, chopped finely
3 tbsp of olive oil
2 tbsp of water
salt & …read more

This sausage fried rice is a lighter or shall I say “paler” version of the smoked sausage fried rice I made for my daughter’s birthday party. I didn’t do all the hassles of putting the rice in the fridge overnight nor did I use soy sauce to season it. Like I said, it’s a lighter version and with a twist in the end by adding napa cabbage into it.
INGREDIENTS:
3 cups of long grain rice, cooked
oil for cooking
1 egg, beaten
2 smoked sausage, sliced
1 small onion, chopped
3 cloves of garlic, chopped
1 tsp of salt
sprinkle of black pepper
5 pieces of nappa cabbage, …read more

Who doesn’t love fries? Kids and adults alike would devour fries whenever it’s served in front of them. You can make regular fries seasoned with salt and pepper in the end or dress it up with other seasonings and perhaps grated parmesan cheese on top. That’s exactly what I did here. The family loves it whenever I make Parmesan Cheese Fries. The sweet lemon pepper was from the Aromatica Organics seasoning packets that I am really loving these days.
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 …read more

While chucking the corn husks to put in the boiling water yesterday to serve as a side dish to the sweet lemon pepper chicken roast, I noticed how great looking the corn were. They were shining in their natural yellow color. They were in perfect shape and every kernel looked substantial.
I have bought and cooked corn, either white or yellow, throughout the Summer season but these last ones I’ve bought fresh for this season were probably the best corn I’ve bought this year.
They’re “meaty”, firm and like I said, the yellow color is a perfect shade of yellow. The taste …read more

Potatoes are not only one of my favorite side dishes, they’re also at the top of my list of favorite foods in general. There are so many things you can do with them, and so many different varieties available that, around my house at least, you won’t hear “potatoes again??” coming from anyone at dinner time!

One of my favorite ways to “dress up” mashed potatoes is with some easy additions. I add the usual milk and butter and depending on what we’re having I like to put in about a teaspoon or so of granulated garlic powder (I’ve tried adding …read more

To tell you the truth, the “double-baked” term is deceiving. See, I don’t actually bake these potatoes twice. There is an easy way to “bake” potatoes to make the potato filling soft for the final baking in the end. Let me tell you how it’s done the easy way.
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

I was craving for something cheesy as one of the side dishes for a grilled beef dinner and 2 things that keep popping in my head were cheese & potatoes. I initially thought on making double-baked potatoes with shredded cheese on top but I just wanted something simple and not much work to do. Potato Au Gratin came to mind at the nick of time.
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 …read more

Risotto is delicious. Potato Risotto from Idaho potato sounds very interesting on the other hand. The picture looks delicious, especially with the black truffles.
Ingredients:
* 2 Idaho Potatoes
* 1 Sprig thyme
* 1 Lemon, zest
* 1/2 cup Cream
* 3 Tbsp Butter
* 2 oz Grated parmigiano reggiano (risotto)
* 3 Tbsp Grated parmigiano reggiano (parmesan tuile)
* 1 tsp Extra virgin olive oil
* 1 tsp Cracked black pepper
* Salt & pepper to taste

So how does one grill and steam vegetables at the same time? Oh it’s really easy. There’s nothing to it. All you need is your veggies, seasoning, foil and fired up grill.
While grilling your meat for dinner, you can also grill-steam a pocket of vegetables to serve as a side dish.
Use a foil, as long as a cookie sheet pan. Lay it flat.
In a bowl, combine the veggies and seasonings. This time I used zucchini and yellow peppers. You can add other vegetables like broccoli, green peppers, mushrooms, green beans, and others. If you decide to add …read more