Amazing!! Oven Roasted Potato Salad with Blue Cheese
Oven Roasted Potato Salad with Blue Cheese adapted from Bobby Flay
(6 side dish servings)
16 small new red potatoes, unpeeled
¼ c. red-wine vinegar
2 tsp honey
1 small shallot, finely chopped
2 tsp Dijon-style mustard
½ c. olive oil, plus extra for brushing
Salt and pepper
½ c. crumbled blue cheese
1 cup arugula, roughly chopped
2 scallions, thinly sliced
In a large pot of salted water, boil potatoes until just cooked through but not soft, 10 to 15 minutes depending on size. Drain immediately.
Preheat oven to 425°. Cut potatoes into ¼ -inch thick slices, brush both sides with oil and sprinkle generously with salt and pepper. Place on a baking sheet (2 sheets if needed) in a single layer and bake for 15 minutes or until the outsides get crispy, turning once.
Meanwhile, in a glass jar, combine vinegar, honey, shallot, mustard, and olive oil and shake until combined. Arrange arugula on a platter. Top with potatoes, scallions and blue cheese. Drizzle vinaigrette over top, toss lightly and serve. This salad can be served hot or cold. If serving cold, drizzle vinaigrette over top just before serving.
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I wanted to make my kids something quick and that they would enjoy. I was getting home late from work and though this would be good. This was definately a winner. Between the 4 kids, I got 2 dinners and a lunch out of it. They wanted me to make more, but I wanted to experience with a couple of other recipes which I will post later. Enjoy!!
Cowboy Casseroleadapted from a recipe at Taste of Home
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 bag preferred choice frozen vegetables (cooked)
2 can condensed cream of chicken, celery or mushroom soup
2 cups cheddar cheese, shredded
1 cup milk
4 tablespoons sour cream (I didnt have any the first time, so I left it out, it was still very good)
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
In a large skillet cook the onion, chopped garlic and beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn or mixed vegetables (I used Green Giant steamers and cooked them in the mic first) and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
