Our Favorite Potato Salad

I don't know about you, but I've never been a fan of traditional potato salad. The thick fattening mayo laden dressings, left to just sit out in the hot sun at picnics; this girl doesn't feel like getting food poisoning today. No thank you. That is why I absolutely LOVE this version of potato salad. Its amazingly flavorful and addicting, but its low in fat and there is no mayo in sight. Its loaded with delicious herbs too. Yes please. 

Ingredients: 

3 pounds small red potatoes

2 small garlic cloves, minced

2 tablespoons white wine

2 tablespoons chicken stock

2 tablespoons fresh lemon juice

1/2 tsp dijon mustard

1/2 cup olive oil

1 shallot, finely diced

2 tablespoons fresh tarragon, chopped

1 tablespoon fresh parsley, chopped

Boil your potatoes in salted water for about 10 minutes until just tender. Remove from the heat and drain the potatoes and let them sit in the hot pot for another 10 minutes. When cooled, cut the potatoes into quarters or halves depending on their size, you want them to be just about bite size. Mix together the remaining ingredients and cover your potatoes with the dressing. Place the potatoes in the fridge for a couple of hours to let the flavors deepen, better yet even overnight if you have time. 

I always try to remember to double this recipe when I make it, because its a given I will want to have some prior to serving my family, and I will always want left overs of this too. Hope you enjoy it just as much as we do!

Enjoy! 

Hella Good Potato Leek Soup

My mother-in-law has so many wonderful dishes in her repertoire. Her leek and potato soup has to be my absolute favorite. I could drink gallons of this like a diesel truck drinks fuel. If I could fill a swimming pool with this soup, I totally would. Its creamy and full of amazing comfort flavors. I just keep saying "this is sooooo delicious!" the entire time I'm eating this. It's the perfect cozy fall soup. 

Ingredients: 

3 tablespoons butter

2 slices bacon, chopped

2 large leeks, (the white part only) chopped

2 pounds potatoes, peeled and chopped

4 cups chicken stock

2 bay leaves

4 sprigs of thyme 

15-20 peppercorns (can sub pepper to taste)

1/2 cup white wine

1 cup heavy cream (can sub whole milk)

Directions:

In a heavy pan, melt your butter and add your bacon. Cook bacon until crisp and all the fat is rendered off into the pan. Add your leeks and potatoes to the pan and cook until your leeks are soft. Add your wine, stock, bay leaves, & thyme.  Tie your peppercorns in a cheesecloth bundle with the green parts of the leek and add that to the pot too. Simmer until the potatoes are very soft. You can then blend the soup with an emersion blender until its creamy with just a few chunks. Remove from heat and cool slightly before adding your cream (so your cream doesn't curdle) or temper your cream before adding it to the hot soup. Reheat slowly and salt and pepper to taste. 

Serve with bread, or the Nelson favorite is to pair this soup with crab. 

I've said it once, but I will say it a million times. This soup is sooooooo good. Creamy, full of comforting flavors, and the perfect velvety texture. Make this today and I dare you not to fall in love with it. Actually, I double dare you. 

Shepards Pie ala Man Made

My first guest post! Dinner was made by my husband tonight. He made Shepards Pie and it was so much better than the one I usually make! So I made him post his recipe here. Enjoy! 

12 oz ground beef (85-90% lean)

1/2 pound fresh green beens, chopped

1/2 large onion, diced

1/2 bag of frozen peas corn and carrots

1 package of a good brown gravy mix

1 3/4 cup of water

1/2 cup red wine

3-4 pounds of potatoes

Fresh rosemary

1-3 bay leaves

and dried thyme

Rosemary mashed potatoes:

Boil and mash 3-4 pounds of potatoes.  Add 1/2 stick of butter and about a cup of milk.  You want to make these potatoes slightly on the wet side so add however much more milk you need to. Add 1 tbs finely diced fresh rosemary and salt and pepper to taste.

Filling:

Add 3 tbs of olive oil to a hot pan.  Add 1/2 dice onion and cook for a few minutes.  Add ground beef and brown thououghly.  Add red wine and reduce for a few minutes and then add the water.  Add the gravey mix and the fresh green beans and the frozen veggies.  Add the bay leaves and thyme and bring to a simmer. Summer down until green beans are cooked perfectly and the gravey has thickeners up-20 to 25 minutes.

Add the cooked filling to a 9x13 casserole pan and add the mashed potatoes to the top. Bake at 350 for 20 minutes.  Turn oven to broil and broil for 3 minutes to add a little color to the dish. 

Roasted red potato fries

Roasted potatoes have always seemed like a hassle to me. They take forever and usually end up sticking to the pan and making a mess. Well I finally found a way to do them quickly and deliciously in just 20 minutes! (I know, Q was shocked too.) 

Cut up your potatoes in wedges

Douse equal parts olive oil and balsamic vinegar 

Salt and pepper

Cover with fresh herbs 

Bake on cookie sheet at 450 to 20 minutes and your done!

Crispy golden goodness. Didn't even need fry sauce.