Air Fryer Roasted Potatoes

I discovered this simple recipe the other day and made it to go along with our pork tenderloin. Very easy, super tasty, and it's really nice to not have to heat up the kitchen with the oven! Adapted from here.

Air Fryer Roasted Potatoes

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1 lb. Yukon gold baby potatoes or red potatoes, cut into 1” pieces
2 Tbsp. olive oil
1/2 Tbsp. Italian seasoning
3 cloves garlic minced
salt & pepper
1/4 c. shredded parmesan cheese
chopped parsley for garnish

In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and parmesan.
Add to the basket of your air fryer. Cook at 400°F for 10 min.
Toss the potatoes in the basket and continue to cook for 8-10 min. or until tender and crisp.
Garnish with chopped parsley.

Serves 4.

White Chocolate Grill Copycat Israeli Couscous

I found this recipe a while back after having an amazing parmesan crusted steak with this couscous on the side at the White Chocolate Grill. While I enjoy most things on the menu, this is my favorite and we don't make it over there very often. It makes quite a bit, so I often find myself sharing with Aimee and Brian (who also happen to love it!).

White Chocolate Grill Copycat Israeli Couscous

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4 c. of Israeli couscous
1/2 c. shelled pistachios
1/2 c. golden raisins
3 radishes (julienned to the best of your ability)
6 large fresh basil leaves (about 1/3 c. after chopped)
1 sprig of fresh parsley (about 4 Tbsp.)
1/4 c. minced red onion
2 Tbsp. mayonnaise (I like the kind made with olive oil)
2 Tbsp. champagne or apple cider vinegar
1 Tbsp. honey
S & P to taste

Cook the couscous to the box directions, then cooled to at least room temp.
Chop the pistachios slightly (you want larger chunks).
Julienne the radishes to the best of your ability, mince the parsley and red onion, then chiffonade the basil.
Mix the mayonnaise, vinegar and honey. For a smoother mixture, mix the mayo and honey first, then add the vinegar 1 Tbsp. at a time and whisk thoroughly between.
Just before you serve, mix all ingredients together, reserving some pistachios and basil leaves to garnish.

Margene’s Famous Potato Salad (Instant Pot)

Slowly but surely, I'm trying to make more use of my Instant Pot. I made Mom's Potato Salad over the weekend, and kept track of quantities (since her recipe doesn't have any amounts in it). Even if you don't use an Instant Pot to cook the potatoes and boil the eggs, the specifics in this recipe might help with your efforts. I cooked the potatoes and eggs in the Instant Pot, according to a recipe at Pressure Cooking Today.

Margene’s Famous Potato Salad (Instant Pot)

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5-6 large russet potatoes
5 eggs
1.5 c. water
1 celery heart
1 cucumber
4-5 large dill pickles
6-8 green onions, (just the white & light green part)
12-14 oz. Miracle Whip
2 Tbsp. yellow deli mustard
paprika

Clean potatoes, then peel and cube.
Add water to Instant Pot.
Add cubed potatoes to the IP steamer basket and place the eggs on top.
Lock the lid in place, select High Pressure, 4 minutes cook time, and start.
When the timer beeps, turn off the IP and do a quick pressure release.
When the release is done, carefully remove the lid and the steamer basket.
Place the eggs in an ice water bath to cool.
Place the potatoes in a large mixing bowl to cool.
Prep celery, cucumber, pickles, and onions (don’t worry about getting anything too finely chopped – chunky works well), and add them to the mixing bowl.
Peel and chop 4 eggs into small bowl, set aside. Peel and slice 5th egg and save for garnish.
Mix large bowl ingredients with Miracle Whip and mustard, until well combined.
Add in chopped egg, and gently mix.
Transfer to serving/storage bowl.
Garnish with sliced egg, and sprinkle with paprika.
Tastes best if you chill 4+ hours prior to serving.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

This easy dinner received RAVE reviews from both boys... and it made great leftovers the next day!  (I adapted this recipe from here.)

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 0.5” thick (I used 3 thick Costco chops, that I sliced in half to get 6 thinner chops)
1 pkg. dry Ranch Dressing Seasoning
2 cans Cream of Chicken Soup (I used Healthy Request for the lower sodium)

(Instead of the suggested Parmesan Mashed Potatoes below, I just made my traditional mashed potatoes... but I used peeled and cubed yellow potatoes, 3 tsp. minced garlic from a jar, 1/2 c. Costco shredded Parmigiano-Reggiano cheese, 3 Tbsp. butter, 1/4 c. milk, and 1/3 c. light sour cream... and I used my hand mixer to whip them up.)

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (see below)
1-1.5 c. milk
1 Tbsp. salt, or to taste
fresh cracked black pepper to taste

Place pork chops, ranch seasoning and soup into a crock pot on low heat for 5.5-6 hours.

About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to a bowl and use an electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Garnish with a little parsley on top.

Serves 6.

Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Best Baked Potatoes

I know baked potatoes aren't rocket science, but I always seem to forget these basic, little tricks... so I thought I'd better immortalize them here.

Best Baked Potatoes

SALT THE SKINS - Wash and poke holes in the russet potatoes, and then generously rub them with kosher salt (all over the skins).  This will create a delicious, crispy skin.

FLUFF IT - Bake the potatoes at 400F for 1 hr.  While each potato is still hot, cover your hand in an oven mitt, pick up the potato and smash it on a cutting board (just to break up the fibers inside).

Pico de Gallo

Because it's that good, it deserves its own post!  (Plus, it'll be easier to find later.)

Pico de Gallo

1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.

Sundried Tomato Pasta Salad

This is the pasta salad we had at the family gathering on June 26, 2010.  I happened to really like it, don't know about everyone else...  :)
(Recipe found on Pioneer Woman.)

Sundried Tomato Pasta Salad


DRESSING:
     1 jar sundried tomatoes (7 oz.)
     4 cloves garlic
     3 Tbsp. red wine vinegar
     1 c. extra virgin olive oil
     salt & pepper, to taste

SALAD:
     16 oz. corkscrew pasta (rotini/spiral)
     1 jar Kalamata or assorted olives
     1 pint ripe cherry tomatoes (cut in halves)
     10 leaves fresh basil (10-15 leaves), chopped or julienne
     1.5 c. Parmesan cheese, freshly grated

Preparation Instructions

DRESSING:

In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil, until all mixed together.  (Ingredients might still separate a bit.)

PASTA:

Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta; add olives and toss together.
Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve chilled on a big platter or in a big bowl, with an extra sprinkling of Parmesan cheese.

Margene's Special Shrimp Salad

This is the salad Mom would always make when we had fancy dinners... you remember, the ones with round steak for the kids.  ;)

Margene's Special Shrimp Salad

2 c. cooked sm. shell macaroni
2 Tbsp. diced onion 
1.5 c. chopped celery
1/4 c. red pimento (optional - I never had any to add to the salad)
1 sm. can shrimp
3-4 shredded carrots
salt & pepper

Dressing:
2/3 c. Miracle Whip
1 tsp. mustard
1 Tbsp. lemon juice

Mix altogether and chill.

Margene's Famous Potato Salad

This is mom's recipe as she gave it... this variation of the recipe has some ratios and other details in it.

Margene's Famous Potato Salad

Potatoes

Celery
Cucumber
Dill Pickle
Green Onion
Miracle Whip
Mustard
Hard-Boiled Eggs
Paprika

Boil some potatoes, then peel and dice.
Add chopped: celery, cucumber, dill pickle, green onion
Mix with Miracle Whip and mustard.
When well mixed, add chopped egg.
Garnish with a sliced egg and paprika sprinkled on top.
Chill.

Instant Pot version here.

Roasted Rosemary & Garlic New Potatoes

Roasted Rosemary & Garlic New Potatoes

1/4 cup olive oil
2 cloves garlic, chopped  (I use minced garlic that I keep in the fridge - about 1-2 Tbsp.)
1 Tbsp. fresh rosemary leaves  (I use dried rosemary - just under 1 Tbsp.)
2 lbs. small red potatoes, rinsed and quartered
Salt to taste

Preheat oven to 425 degrees.
In large bowl, combine olive oil, garlic, and rosemary.
Add potatoes and toss until well coated; season with salt.
In large, shallow roasting pan, arrange potatoes in a single layer.
Roast, stirring occasionally, for 40 minutes, or until potatoes are crisp tender.

Serves 4.

Classic Orange Jello Salad

This might be a no-brainer to some, but I wanted to include it, seeing as how it's a family favorite and all...

Classic Orange Jello Salad

1 small pkg orange jello
1 cup boiling water
1 cup orange juice
1 can mandarin oranges, drained

Mix the boiling water into jello powder, until dissolved (approximately 2 minutes).
Stir in orange juice.
Pour in mandarin oranges and stir to spread evenly through liquid.
Chill at least 4 hours until set.

Crash Hot Potatoes

These are perfect with steak or barbeque chicken!

Crash Hot Potatoes
by Pioneer Woman

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Oven-Roasted Green Beans

This easy side dish adds color to the meal, and you can roast it at the last minute while you finish setting the table.

Oven-Roasted Green Beans
(from Cooking Light magazine)

12 servings (serving size: about 2/3 cup)

2 pounds green beans, trimmed
4 teaspoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 425 degrees F.
Place a jelly-roll pan in oven for 10 minutes.
Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat.
Arrange green bean mixture in a single layer on preheated baking sheet.
Bake at 425 degrees for 8 minutes or until crisp-tender.

Easy Green Beans

Easy Green Beans

Fresh green beans
Olive oil
Minced garlic
Fresh ginger

Toss fresh green beans with olive oil, minced garlic, and fresh ginger.
Bake at 350 for about 20 minutes.

Margene’s Sweet Potatoes

Margene’s Sweet Potatoes

1 sweet potato per person (buy long column-like ones, rather than fat, round ones)
Butter
Brown sugar
Marshmallows

Peel and slice them about ½ - ¾ in. thick.
Boil them in water until just fork tender. Don’t over cook them or they become mushy. Drain them.
Put them in a baking dish. Put pats of butter/margarine all over them, and sprinkle brown sugar over the top. (Make a syrup.)
Warm in the oven.
Just before serving, sprinkle marshmallows over the top, and toast them in the oven at about 400 degrees or more. Keep an eye on them!

Margene’s Funeral Potatoes

Margene’s Funeral Potatoes

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1 32-oz. pkg. shredded froz. potatoes, thawed (hash browns)

½ c. melted butter
1 can cream of chicken soup, undiluted
12 oz. grated cheddar cheese (I use less, maybe 8-10 oz.)
1 sm. onion, chopped
1 8-oz. sour cream
2 c. crushed corn flakes

Place potatoes in 9x13 baking dish.
Saute onion in butter until translucent.
Then stir in can of soup, cheese and sour cream. Mix well.
Pour over potatoes.
Top with crushed corn flakes.
Bake at 350 degrees for 45 minutes.

(You could divide this between 2-3 baking dishes & freeze some for another time. I would suggest lining your dish with foil and then preparing the recipe. Leave the corn flakes off to add before you bake at a later date. After it is frozen, you can take it out of your dish, wrap it tightly in foil. Then slip it in a freezer bag. Then remove the foil before you let it thaw. Slip it back into the baking dish & let it thaw, add the crushed corn flakes, then bake.)

Margene’s Crown Jewel Dessert

Mom's classic, plain-Jello holiday salad.

Margene’s Crown Jewel Dessert

1 pkg. (3 oz.) each Jello Orange, Cherry, and Lime
(I just used 2 red ones and 1 green one) {I like this recipe for Thanksgiving, using orange, yellow, & green}
4 c. boiling water
1 ½ c. cold water
1 pkg. (3 oz.) Jello Lemon
¼ c. sugar
½ c. pineapple juice
1 (8 oz.) container Cool Whip

Prepare the 3 flavors of gelatin separately, using 1 c. boiling water and ½ c. cold water for each.
Pour each flavor into an 8-inch square or cake pan.
Chill until firm, or overnight.
Then combine the lemon gelatin, sugar, and remaining 1 c. boiling water; stir until gelatin and sugar are dissolved.
Stir in pineapple juice.
Chill until slightly thickened.
Blend the Cool Whip into the slightly thickened lemon jello.
Cut the firm jellos into ½-inch cubes.
Fold in gelatin cubes. Pour into bowl.
Chill at least 5 hours, or overnight.