I’m lucky. I try out new things and my family goes along with it. I bought some quail eggs at the farm market and made breakfast for my family. I shredded some potatoes and onions, partially cooked them, then put them into ramekins and put some quail eggs over top then finished baking them. This was my father’s day surprise breakfast for the family.
Here’s my opinion of quail eggs – they’re small, really small; about 6 eggs equal one regular egg if that. The shells are cute and speckled with different brown hues. The membrane that is right under the egg is thicker than a regular egg. At first I would crack it, then run a knife just under the egg and try not to poke the yolk. By the time I was finished, I was sticking my finger through the membrane successfully without breaking the yolk.
I probably would buy quail eggs again to do something fun with my food, but functionally it left me wanting more for less work. I can see making small scotch eggs, or as a garnish to a salad. You can do …Diana
I’m trying to load all you hard working folks up with some quick and easy recipes that have funneled my way. Sometimes when there’s a big gathering of people who want to eat while sitting in front of the tube, you want something that’s not going to take all day to prepare, and maybe food that can be eaten with your fingers. Here are some from the Idaho Potato Commission.
Idaho® Potato Pesto Bites Recipe courtesy of Bonnie Cooper, Carrollton,GA Photo courtesy of Idaho Potato Commission
Beat mid-meal hunger with these nutritional, bite-sized snacks sure to satisfy your appetite. Yield: 8 servings Estimated Cost per Serving*: $1.15 Ingredients:
- cooking spray
- 2 pounds Idaho® potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/3 cup prepared pesto
- 1 8-ounce package reduced fat cream cheese, softened
- 1/3 cup oil-packed, sun dried …
Yep, that’s it, I cooked a dinner that my son gave me a huge thumbs up on. I used the Crockpot to thoroughly cook the chicken in a sauce, then pulled out the bones, gristle and other desirable parts, shredded the chicken left and let it simmer for a little bit. This would make a great Superbowl or family gathering crockpot dish. I peeled all the skin off the chicken and cut off any fat I found. It’s not a heavy barbecue sauce. I used a rub on the chicken (Denny Mike’s Pixie Dust) and then made my own sauce. My assistant peeled potatoes, sprinkled on some olive oil and herbs and baked it in the oven. I also diced up some peeled hubbard squash threw on a pat of butter and sprinkled on dried sage and microwaved it.
When you prepare the chicken in advance (like the night before?), the rest of the meal will come together in a half hour or so without too much work. The squash can also be prepped in advance. I peel and cut apart my squash, then dice it up and put it into vacuum seal bags (vacuum sealed of course) so that I …Diana
We’ve given out our mashed potato recipes before along with some other Thanksgiving Potato recipes. The potato board wants to make your life a little easier and hey, we all like shortcuts, right? Here’s a video showing you how to make mashed potatoes in the microwave.Diana
Is there another name for yellow squash? I only know it as yellow squash, but it’s so tasty I think it deserves a nicer name. Since it’s major harvest and put up time, soccer season, football and band season, I find my dinners are rather lackluster and repetitive. I have lots of stuff, but my inspiration is waning as I think about my days and evenings ahead. Last night though, I had my Yellow Squash and Potatoes out, trying to decide what to do and then it hit me – Lemon Grass and Basil are just sitting in the herb beds waiting to be used. Well not so much the basil since the Japanese beetles have been munching away at it, but I’ve flicked them into the soapy water bath. Best way to take care of those things is with a bowl of soapy water. I do tend to use a lot of the same ingredients over and over, because they come from our garden. I keep expecting my son to say – No Not Chard AGAIN!!! and run off screaming into the night, but so far he hasn’t.
Anyway, this tasty side dish was divine with our steak …Diana
I made Cheddar Potatoes and Broccoli to go along with our Bison Burgers. We are potato fans and summer is a good time to get fresh grown local potatoes. We had leftover fresh broccoli from my son’s party to throw in with it. I par-boiled the broccoli and potatoes together to soften them up. I like to do that so that the potatoes cook in the oil for a shorter amount of time.
- Red Potatoes (about 8), cut into halves or quarters
- Broccoli heads pulled apart so they are about the same size as the potatoes
- 2 tbs olive oil
- 2 cloves garlic - chopped (more if you really like garlic)
- 1 medium onion – diced
- 1/2 cup of shredded cheddar
Parboil broccoli and potatoes – drain and set aside. In …Diana
Tonight’s dinner was inspired by the cabbage we are growing in our garden. We have plenty of it, and now we’ll have to come up with plenty of recipes to try it all out. What’s cool about picking cabbage. I read in my gardening book that if you leave a portion of the stem and leaves, newer smaller cabbage heads will branch off. I picked a head of cabbage leaving behind the steam and big leaves and lo and behold, four smaller heads are growing there now.
I thought red potatoes and cabbage would be delicious together along with a little apple cider vinegar to add a some tartness. It was an easy side dish with a really good flavor and I will definitely make it again.
- 8 – 10 red potatoes
- 1/2 head of cabbage, diced – bigger pieces
- 1 medium or 2 small onions, diced
- 2 Flank …
I’m a mix of different not so recent immigrants and if I can incorporate some recipes from our heritage into the foods we eat, I will. This soup is called Irish Colcannon and Thyme Leaf Soup. My great grandparents came over in the late 19th century from Armagh & Donegal. Let me tell you I was thrilled the day a copy of my great grandfather’s naturalization papers arrived in the mail. Researching your family background is a really cool fun thing to do. My kids said they thought the soup might be something similar to what the potato farmers might have eaten. Anyway, I found this recipe in my Cooking Light – March 2007 issue and it’s really delicious. If you change the broth from chicken to vegetable, it can be a hearty vegetarian meal as well.
- 2 tbs butter – divided
- 2 1/2 cups diced peeled baking potato – about 4 ounces
- 1/2 tsp salt divided
- 1/2 tsp freshly ground black pepper, …
I wanted to post this last night, but I was too busy watching the Superbowl (and taking nap – don’t tell anyone but I slept through some of it). My husband went to a brother’s home to watch the Steelers play. I made some Parmesan Potatoes Au Gratin for him to bring and share with everyone( which was really only two other people). My son had school today so we stayed home and monitored the game from home without all the ruckus. This is a really good side dish, easy to make, and the garlic and parmesan is very fragrant. I have a mandolin that I use to slice the potatoes to a medium thickness and onions into really thin even slices. You can substitute Romano for Parmesan in this dish or do a mix of both. I know it was good because my husband brought home the dish – totally sparking clean. Sharon & John – we know what you have in your fridge.
- 6-8 medium potatoes sliced medium thickness
I didn’t do a lot of cooking this week that was memorable, in fact, it was probably just this. Tomorrow is Father’s Day, and if my husband can assemble his new present, we will be a grillin. If we can keep the heat out of the air conditioning, that will be nice. I look forward to trying new things out and I might even let him use the grill once in a while.
Here’s a really filling meal, easy to fix, and delicious. I started out with two flank steaks and divided the meat up into 4 servings – these aren’t Philly cheese steaks, but they are my version of a steak sandwich. The side is a smashed potato & chard. The Emmental cheese with salami added a little bit of smoky cheese flavor and was really good with both the steak and the potatoes. So without further adieu – Steak Sandwich and Chard Taters.