Smashed Potato Bites

Let's celebrate the little joys of this week, shall we?

1. We have made it to Friday. {Hooray!}
2. I have a new cutting board after the untimely demise of the one we've had since my bridal shower 5 years ago.
3. This.
4. Ten of my photos were accepted to FoodGawker this week. TEN! I attribute 98% of this to the fact that their new uploading/cropping function has made it so much easier to submit pictures. And maybe about 2% to my pictures not sucking quite so much anymore. Baby steps.
5. I've survived Day 2 of no caffeine in the morning {without attacking anyone}.

I've been wanting to switch to decaf/herbal tea in the morning for a long time, but the times I've tried before haven't been completely successful. Have you ever had a caffeine withdrawal headache? Yeah, it's not pretty. I tried the no caffeine thing once during my days as an elementary school teacher. I highly advise against working with 30 loud little people so very early in the morning without caffeine as a buffer.

Though I limit myself to just one cup in the morning {none throughout the day} I've still managed to become hooked on that early morning jolt. I'm once again determined to find a new routine that brings me as much joy as my morning cup, minus the buzz. In preparation, I went on a little tea shopping spree, buying some yummy-sounding decaf flavors by Stash Tea. I cannot wait for them to arrive. {Hurry up. Did I mention impatience is another side effect of caffeine withdrawal?}

So far, so good, I guess. Aside from feeling like I'm in a zombie-like state in the afternoons, all is going well. Except, of course, for the fact that it's very hard to motivate oneself to do anything but stare at the wall during those first few hours of the morning. Or that post-lunch lull. Or while you're supposed to be working on new recipes in the late afternoon.

That might explain why I'm calling these a "recipe." Please forgive me. Actually, make these first and take a bite, and then forgive me. Because though they are not a mind-blowing technique or cutting edge flavor combo, they are good. So, so good.

Dainty little potatoes are boiled until they're softened, then smashed {you know, to relieve some of that aggression} and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest dish you'll want to make over and over again.

Those of you who have weaned yourself from the death-grip of caffeine, please tell me how you've accomplished this feat. I beg of you. And tell me it gets better. {Even if you're lying.} Otherwise, prepare yourself for my next post: How to boil water.

Help.

Smashed Potato Bites

10 small new potatoes {either the red kind or the white kind}
1/3 cup olive oil
1 large clove garlic, smashed
Sea salt
Fresh Basil {or your favorite herb}, finely chopped

1. Preheat oven to 450 degrees. Place the potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat, then reduce heat slightly and simmer for about 20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.

2. Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup {I use a measuring cup with a spout for easy pouring} and cook for about 40 seconds on high or until the garlic is fragrant.

3. Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass. Don't smash too hard, you want it to somewhat maintain its shape.

4. Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle with sea salt.

5. Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges. Remove from oven and top with fresh chopped herbs.

Serve hot.

Tin Foil Shrimp Boil!

Has summer arrived where you live?

It's here in South Florida. How do we know when it makes its appearance here in the Sunshine State?

There are a few tell-tale signs:

- The namesake "sunshine" disappears every afternoon like clockwork and is replaced with sudden rainstorms and torrential downpours instead. Magically, they only happen when you're far from cover and forgot your umbrella.

- Your perfectly straightened hair is curly within 3 minutes of stepping out the door.

- All pools within a 10 mile radius are filled to the brim with groups of extremely wound-up children. {And a thin, oily film from sunscreen & tanning oil. BLEH.}

- You can walk in to restaurants that would usually overflowing at other times of the year. Expensive hotels begin to offer ridiculously cheap special rates.

- Walking outside immediately reminds you of a sauna... without the benefit of being able to shed your clothes.

- Jeans = NO.

- The mere suggestion of a potential storm sends people into a tizzy and clears store shelves of bottled water, batteries, and candles in an instant.

Ahh.... Florida summers. ;)

Sure it's hot, and sticky, and you barely want to move without the promise of a cold rum drink being at your desired destination...but we still love it. {Though we can't wait until it's over just as quickly as it's here.}

I love the thought of cookouts and summer gatherings, especially when the recipes are low-effort crowd pleasers like this fun version of an old fashioned Shrimp Boil.

The first time Steve & I ever had anything like a shrimp boil was during college football season when we were tailgating with friends in Louisiana. They had a giant pot cooking with all kinds of seafood goodies. And we were in love with the idea.

We attempted having our own shrimp boil a few years later during one of our tailgates, but found that our equipment was lacking... we were barely able to get a "Shrimp Simmer" let alone a "Shrimp Boil" with our puny grill. Wah, wah, waaaaah.

Had I given it some thought, I would have traded in that giant pot for these convenient little foil packets! I recently made these in the oven at home {I know it's hot, but that's what air conditioning is for folks!}, but you could definitely throw them on the grill just as easily for an outdoor party. The best part is that you can make these ahead and have them ready to go once your guests arrive.

I'm all for anything that makes for less work on a hot summer day... I'm saving my energy for muddling mojitos! ;)

Tin Foil Shrimp Boil

4 small pieces of corn, either fresh or frozen*
4 small red potatoes, quartered
4 pre-cooked all natural chicken sausage links, cut into chunks {I use  Casual Gourmet brand}
32 pieces of uncooked shrimp {peeled if you'd like, but isn't necessary}
Olive Oil
Old Bay Seasoning
1/4 cup white wine {divided} - or beer, or chicken broth as alternative
Lemon Wedges for serving

1. Preheat the oven to 400 degrees.

2. In the center of a 12x17 inch piece of foil, place corn, potatoes, sausage pieces, and shrimp.

3. Drizzle lightly with olive oil and liberally sprinkle with Old Bay Seasoning.

4. Fold the foil over the contents, then repeat on the other side, lifting and sealing one of the sides tightly. Leave the other side unsealed and pour about 1 tablespoon of white wine into the packet. Seal tightly and place on a sheet pan. Repeat with the other 3 packets.

5. Bake for about 25-30 minutes. Carefully {the steam will be hot!} unfold one packet to check potatoes for doneness.

6. Serve in packets with a lemon wedge.

*I cooked the frozen corn beforehand by boiling until tender.

Thanksgiving Special Edition: Sides & Sweets, Part 2

The holidays are just about the only time of year when you can get away with calling a dish made up of about 80% cheese, butter, or cream a "vegetable".

As much as I love buttery mashed potatoes and Cream of Mushroom-laiden green bean casserole, I also like to explore other ways to make "veggies" a part of the Thanksgiving menu.

Today, I'm sharing two more easy recipes that will update your side dish recipe collection. {If you missed yesterday's post, make sure to check out the Sausage, Kale, & Butternut Squash Stuffing/Dressing and Lemon-Scented Broccoli Souffle!}

The hardest part about either is the chopping & prepping, so I suggest that you get ahead of the game and pre-chop your veggies so that putting it all together the day of is a cinch. {This is a good time to bribe family members to "help out" in the kitchen! Note: Let the kiddos sit this one out, these veggies are hard to chop & require extra motor function to manage. We want all little fingers in tact for dinner!}

If you're looking for an elegant way to serve potatoes, this Provencal Potato Gratin is just the thing. It's one of those dishes that makes you look like you actually know what you're doing without having to go through too much trouble. {Aren't those the best?}

If you have a mandolin, it will make the slicing part of the prep much easier... but since I'm anti-absolutely necessary tools in my already-too-small kitchen, I don't own one. So I sliced {carefully} by hand and it only took me a few minutes more than it probably would have with fancy tools.

The dish is extremely flavorful, with tender potatoes, basil, and slightly sweet, tangy roasted tomatoes on top. And it's pretty, to boot!

One of my families favorite Thanksgiving dishes is Sweet Potato Casserole, which we all know is code for "dessert during dinner". This year, I'm suggesting a twist on the old favorite: Caramel Apple & Sweet Potato Casserole.

Sweet potato & apple cubes are tossed in a homemade cider caramel sauce and baked until tender. While this version certainly leaves some of that classic sugariness in tact, I feel like it's more of a subtle sweetness that brings out the flavor of both the apples and the sweet potatoes. The savory breadcrumbs on top keep it balanced and interesting with an added crunch.

Alright, so now I've given you FOUR new side dishes to try out this year... all worthy of precious dinner plate real estate.

But now that we've been good and eaten our supper, it's time for dessert! Make sure to stop by tomorrow for some sweet Turkey Day treats!

Provencal Potato Gratin
adapted from Food Network

4 large clove garlic, smashed

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, sliced

1 red pepper, peeled, seeded and diced

1/4 cup dry white wine

2 pounds Yukon gold potatoes (about 4 to 5), peeled

1 cup water

1/2 cup fresh basil leaves, chopped

4-5 plum tomatoes

Kosher salt and freshly ground black pepper

1/3 cup grated Parmesan

 

1. Preheat the oven to 350 degrees. Prepare a casserole dish by rubbing with a cut garlic clove and coating with about a tablespoon of olive oil. Set aside.

 

2. Slice potatoes to about 1/8 inch thickness, and tomatoes to about 1/4 inch thickness with a mandolin or sharp knife. {Watch those fingers!} Set aside.

 

3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add onion, pepper, and garlic, as well as salt & pepper to taste, and saute until tender about 4-5 minutes. Add white wine and simmer until reduced by about half.

 

4. Add sliced potatoes and water to pan. Cook for about 2-3 minutes until the liquid is slightly thickened.

 

5. Stir in basil.

 

6. Pour potato mixture into prepared dish, layering evenly, and sprinkle with salt. Carefully arrange tomato slices {in a pretty shingled pattern} over top of potatoes. Sprinkle with salt and pepper and drizzle with about a tablespoon of olive oil.

 

7.  Bake, uncovered, for about 1 1/2 hours or until potatoes are tender.

 
8. Remove from oven and sprinkle with parmesan cheese. Bake for another 10-12 minutes until bubbly and beginning to turn golden brown.

Cool for 10 minutes before serving,  or serve at room temperature.

Caramel Apple Sweet Potato Casserole
adapted from Rachael Ray Magazine

1/2 cup sugar
1/2 cup apple cider, such as Zeigler's
5 tablespoons butter

Salt and pepper

2 pounds sweet potatoes, peeled and cut into 1-inch cubes {approx. 6 cups}

1 pound tart apples, peeled and cut into 1-inch cubes {approx. 2 cups}

3 cups whole wheat or favorite crusty bread {I used homemade}, cubed 

Chopped fresh parsley, for garnish {optional}

 

1. Preheat oven to 400 degrees. Coat a 9x13 inch dish with cooking spray. Set aside.

 

2. Place sugar in a heavy bottomed pot and, withouth stirring, cook over medium high heat until it begins to melt. Once the edges begin to brown, stir slightly with a wooden spoon until a deep amber caramel forms. {Be careful, this part can burn very quickly.}

 

3. Remove from heat and add cider, 2 tablespoons of butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. The mixture will bubble & steam; the caramel will harden temporarily. {Use precaution, this mixture is very hot and caramel burns are no fun!}

 

4. Return pot to burner over medium heat and stir until caramel dissolves into a sauce. Cook until mixture is slightly reduced and thickened, about 4 minutes. Set aside to cool.

 

5. Combine chopped sweet potatoes and apples in a large bowl. Pour cooled caramel sauce over top and toss to coat. Pour into prepared dish. Cover tightly with foil and bake for about 40-50 minutes, uncovering an stirring about half way through cooking time until potatoes and apples are fork tender.

 

6. Meanwhile, melt remaining butter in a large skillet and add cubed bread, stirring gently to coat all bread cubes. Cook for about 5-7 minutes until bread is toasted and golden in parts.

 

7. Remove casserole from oven and sprinkle toasted bread cubes over top. Return to oven for an additional 10 minutes.

 

8. Garnish with chopped parsley if desired.