Archive for category Snacks/Appetizers/Sides

Skillet Basil Potatoes

This is a Campbell’s recipes.

  • 1 tablespoon butter
  • 1 small onion, chopped up
  • 1/2 teaspoon basil
  • 1 can cream of celery soup
  • 1/2 cup shredded cheese
  • 1/4 cup water
  • 1 1/4 pound of cooked potatoes
  1. Melt the butter in a skillet over medium heat. Add the onion and basil and cook for a couple of minutes.
  2. Add the soup, cheese and water. Reduce heat to low. Heat until cheese is melted, stirring often. Add potatoes and heat through.
    Basil Skillet Potatoes

Verdict: This recipe was a cheesy delicious dish! And easy to make.


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Cheesy Homemade Tater Tots

I found this recipe on another food blog.

  • 4 Russet potatoes, peeled and chopped
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1 egg
  • 1 cup flour
  • 1/2 cup sharp cheddar cheese, grated
  • Salt and pepper
  • 2 cups of panko breadcrumbs
  1. Boil potatoes 10-15 minutes until tender.
  2. Using a fork, add milk and butter and mash up potatoes. Let them cool. Beat the egg, before adding it, flour, cheese and salt and pepper to the potatoes.
  3. Drop a few teaspoons of potatoes (we may have made them too big) into the panko and roll them around the crumbs to shape.
  4. (We didn’t deep fry them like the original recipe, but fried them in a pan of oil until browned.)

Cheesy Tater Tots

Verdict: I am not sure where these went wrong. Ours never kept the shape we rolled them into, instead spreading out in the pan. I know we made them too big, but I don’t know if the mashed potatoes had the right consistency to hold together. On the other hand, when we tasted them, they had a weird paste like after taste that seems to have come from too much flour. It was an odd tasting dish.

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Tomato and Cheese Stuffed Zucchini

I found this recipe in a magazine called Inspire.

  • 2 zucchini
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1 tomato, diced
  • 1/2 teaspoon each of salt and pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/3 cup grated cheddar cheese
  1. Preheat oven to 350F.
  2. Trim end of zucchini, peel and cut lengthwise in half. Scoop out the insides of the zucchini to make a trench in each half. Place zucchini halves on a parchment paper lined baking sheet, sprinkle with garlic powder and set aside.
  3. Heat oil in a skillet. Add onion and sauté until onions are translucent. Stir in the scooped out zucchini parts, tomato, salt and pepper. Cook a few minutes then add oregano and thyme.
  4. Spoon mixture evenly over zucchini halves and sprinkle with cheese. Bake 20 minutes.

Tomato Stuffed Zucchini

Verdict: This was a very easy, very tasty recipe. I loved the cheese, zucchini and tomato taste, even though it seemed the piece I ate had very little onion taste.

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Lemon Potatoes with Garlic and Oregano

I am pretty sure I found this recipe online somewhere, but I am not sure where.

  • 3 lbs Yukon gold or baking potatoes, cut into 1 1/2 inch pieces
  • 1/2 cup of olive oil or canola oil
  • 4 garlic cloves, crushed or thinly sliced
  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt
  • Pepper to taste
  • 1/2 cup beef or chicken stock (we used chicken)
  • 1/3 cup lemon juice
  1. Preheat oven to 400F.
  2. Spread potatoes in a single layer in 13×9 inch baking dish. Pour oil over them and add garlic, oregano, salt and pepper and toss to coat. Bake for 15 minutes.
  3. Add the stock, toss, and bake 10 more minutes.
  4. Add the lemon juice, toss and bake 10-15 more minutes.

Lemon Garlic Potatoes

Verdict: Given the title of the recipe, I expected the garlic taste to be a lot more present in the dish. As it was, the lemon taste overpowered everything and, while I like lemon in some dishes, for me it just didn’t work here.

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Panko Crusted Cheese

I found this recipe in a magazine called Inspire that they sometimes hand out for free at a grocery store I shop at.

  • 1 wheel of ripened soft cheese around 150g (we used Brie)
  • 1/2 cup tempura batter
  • 1/4 teaspoon each salt and pepper
  • 3/4 cup Panko
  • Oil for deep frying

1. Line a baking sheet with parchment paper. Cut cheese in half to create two flat circles. Cut each circle into 8 wedges. Place wedges on prepared baking sheet and freeze 1 hour (we didn’t freeze that long, which I think was a mistake; don’t skimp on freezing time!).

2. Preheat oven to 305F (we didn’t end up baking ours because they were kind of melting because we didn’t freeze long enough).

3. Prepare tempura batter according to package. Season with salt and pepper. Place panko crumbs in a shallow bowl.

4. Heat a large skillet with 1 inch of oil over medium-high heat.

5. Working in batches, dip each piece of cheese in tempura batter and then into panko, coating evenly. Carefully place the panko crusted cheese in hot oil and fry until golden brown, about 2 minutes. Remove cheese from oil and place on a paper lined plate. Transfer cheese back onto baking sheet and place in oven for 3-5 minutes, until cheese starts to bubble (we didn’t do this last step as the panko crust looked pretty browned and the cheese was melting and we didn’t think cooking it more was a smart idea).

Panko Crusted Cheese

Verdict: Despite the panic that the cheese was melting away, these ended up being good. I liked the panko crust and they are definitely the best cheese stick (or wedge) that we have made. I will definitely be trying this one again.

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Individual Potato Gratins

This is a Food Network recipe.

  • Vegetable spray
  • 2 large russet potatoes, peeled and thinly sliced
  • 1/2 cup grated Swiss cheese
  • 2 green onions, finely chopped
  • Salt and pepper to taste
  • 3/4 cup heavy cream

1. Preheat oven to 375F.

2. Spray 8 muffin tins (we used the larger ones so we did 6) with vegetable spray. Layer potato slices, cheese and onion into each muffin cup (we did 3 layers) Season with salt and pepper. Pour 2 tablespoons of heavy cream into each muffin cup.

3. Cover with foil and bake 30 to 40 min, removing foil halfway through baking time. (The original recipe said to invert them onto serving dish, but because we used a larger muffin mould, we were able to get our out with a large spoon.)

Potato Gratin

Verdict:  These were good. It was a nice combination of cheese and potatoes. I think, if I were to make these again, I would replace the green onions, which I don’t think added a lot – with bacon.

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Potato Skins

I found this recipe in the French language Metro newspaper.

  • 4 medium potatoes
  • 1 1/2 tablespoon vegetable oil
  • 1 1/4 cup shredded mozzarella cheese
  • 2 shallots, chopped
  • 3 tablespoons cooked and crumbled bacon

1. Preheat oven’s broiler.

2. Wash potatoes. Prick with knife. Cook in microwave 8 to 9 minutes or until done (we baked ours in the oven).

3. Cut each potato in two, lengthwise. Scoop out the majority of the insides, leaving a small amount.

4. Oil the potato (inside and out). Place them on a baking sheet.

5. Evenly distribute cheese, shallots and bacon over the 8 pieces.

6. Broil 1 to 2 min.

Potato Skins

Verdict: These were very easy to make and very good. But, then again, how can potatoes, cheese and bacon go wrong? Perfect side dish to a hamburger!


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