Crash Hot Potatoes by The Pioneer Woman

I saw this recipe by The Pioneer Woman and decided it would be the perfect side for some tri tip that I wanted to grill on Saturday for dinner.  They were so yummy, and easy!!  They did take a little longer than I was hoping to cook/bake but that's because we were all starving and ready to eat.  

Crash Hot Potatoes

Prep Time:   30 Minutes

Cook Time:  25 Minutes

Difficulty:  Easy

Servings: 6

 

Ingredients

• 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  *I used dried Parsley

Preparation Instructions

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.


**Note:  We decided next time we would sprinkle some crispy bacon on the top as well. Yum!

Chicken Tortilla Soup

 1 TBS Olive Oil
2-4 cloves garlic
1 Onion
2 large diced carrots
4 Small chicken breasts
2 cans Chicken Broth (gluten and dairy free)
1 Cup Water
2 tsp Cumin
2 tsp Chili Powder
1 can black beans (drained and rinsed)
1 can corn
1 can diced tomatoes
1 can diced green chilis
Salt and pepper to tast

Garnish with Fresh lime, cilantro, tortilla chips and Chipotle Guacamole

Cook Chicken on high heat in oil and garlic.  Add onion and carrots and saute until onion is translucent.  Add remaining ingredients and simmer for 30 minutes. 

Recipe by Keri Stolworthy

Chipotle Guacamole

2 small Hass Avacado
2 tsp. fresh lime juice
1/4 cup diced onion
1/2 cup chopped fresh cilantro
1/4 tsp. salt

Add lime juice to diced avocado and smash with fork till desired consistency (I like it a little chunky).  Add diced onion, fresh cilantro and salt.  Great with taco's, burgers, Chicken tortilla soup or by itself with chips!

Chicken Tortilla Soup

 1 TBS Olive Oil
2-4 cloves garlic
1 Onion
2 large diced carrots
4 Small chicken breasts
2 cans Chicken Broth (gluten and dairy free)
1 Cup Water
2 tsp Cumin
2 tsp Chili Powder
1 can black beans (drained and rinsed)
1 can corn
1 can diced tomatoes
1 can diced green chilis
Salt and pepper to tast

Garnish with Fresh lime, cilantro, tortilla chips and Chipotle Guacamole

Cook Chicken on high heat in oil and garlic.  Add onion and carrots and saute until onion is translucent.  Add remaining ingredients and simmer for 30 minutes. 

Recipe by Keri Stolworthy

Teryaki Chicken

3 Boneless Chicken Breast
1/3 cup San J Teryaki Sauce
2 TBS Honey
2 cloves garlic
1 TBS olive oil

Cut chicken breast in strips.  Heat up some olive oil and garlic in pan over high heat.  Put chicken in pan and salt and pepper.  Drizzle Teryaki Sauce on chicken and add honey.  Use tongs to turn chicken until cooked through (approx 6 minutes).  Reduce heat and let the sauce thicken.  Serve with fried rice.

Fried Rice

1lb bacon - cooked crisp
1 green pepper, diced
1 onion, diced
2 cloves garlic
6 eggs
2-4 TBS Soy Sauce (we use GF San J)
1 1/2 cup uncooked rice - cooked.

Cook bacon until nice and crisp.  Remove and put on paper towel to drain.  Remove all but 2 TBS bacon grease.  Saute pepper and onion in grease.  Remove onions and pepper. Scramble eggs with with the garlic until done.  Add in bacon, onions, pepper and rice.  Add 2-4 TBS of soy sauce depending on your taste.  Yum!  Serve with Teryaki Chicken.