• Zuppa Toscana without Cream Recipe
    Potatoes,  Soup

    Zuppa Toscana Without Cream

    There’s  a certain Italian restaurant chain (you may be familiar with Olive Garden…) that made Zuppa Toscana soup famous.  This used to be my husband’s favorite when we would go to Olive Garden (I always opted for the Pasta e Fagioli soup myself).  We haven’t been there for years now. Its an emotional thing for me.  We often used to go with my mom, but when she became ill several years ago with a heartbreaking progressive illness and could no longer dine out, I just couldn’t go back anymore. There were just too many memories. Mom passed away 3 months ago, and I don’t think I’ll ever be able to…

  • Lemon Roasted Greek Potatoes Recipe
    Potatoes

    Lemon Roasted Greek Potatoes

    8 oz chicken broth 1/2 tsp oregano and/ or do a pinch of thyme 1 tsp garlic 1/4 c lemon juice 1/6 c olive oil (2 Tbsp + 2 Tsp.) 1/2 tsp sea salt 1.5 lb yukon gold potat0es (or use russet if you are in a pinch) Peel potatoes and cut them in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Combine all other ingredients in a gallon size”zipper” bag, and shake to combine. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours. Preheat oven to 400 degrees. Put the potatoes and…

  • twice baked stuffed potatoes recipe
    Potatoes

    Ultimate Twice Baked Stuffed Potatoes

    4 large baking potatoes 8 slices bacon 1 cup sour cream 1/4 to 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Bake potatoes in preheated oven. I like to partially cook the potatoes in the microwave first before transferring them to my toaster oven at a minimum of 450 degrees or higher (could even set to broil) to crisp up the skins while cutting down cooking time . Meanwhile, cook bacon. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the…

  • Best potato salad recipe
    Potatoes,  Side Dishes

    Best Potato Salad Ever

      Best ever potato salad recipe – no fooling. Courtesy of my mother-in-law. 3 large potatoes, cooked and cut into cubes 2 stalks celery, finely chopped ½  c. green peas, cooked and cooled 2 hard boiled eggs, peeled and finely chopped 1 small cooking onion, finely chopped 1 dill pickle, finely chopped 1 tbsp. (heaping) sweet relish 1 tbsp.(heaping) mayonnaise 2 tbsp. Italian dressing pinch salt pinch pepper In a large bowl combine cooked, cubed potatoes, chopped celery,  peas, chopped egg, chopped onion, and chopped pickle.  Toss well.  Add relish, mayonnaise, Italian dressing, salt and pepper.  Mix thoroughly and serve.   Serves 4-6

  • Elegant fondant potatoes
    Potatoes,  Side Dishes

    Fondant Potatoes

    Crispy crust on the outside, tender and creamy goodness on the inside. Elegant fondant potatoes create “perfect textures and contrasts between the creamy potato center and the crusty edges. The key here is to use russet potatoes; it’s a texture thing. You’ll cut them into cylinders. Next you’ll brown the tops and bottoms in a hot, hot skillet before adding butter and thyme—and finish the potatoes by roasting them in chicken stock in the oven”.  These are elegant – perfect for a special dinner. Recipe by: Chef John I first made these in July 2013, for a romantic dinner with my husband outside on our terrace on a beautiful summer…