Potatoes – Cookerati

whee!

Quail Eggs Over Taters

June 23, 2011 - Written by Diana

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 …

Idaho Potato Quick and Easy Superbowl Recipes

February 2, 2010 - Written by 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 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 …
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Crockpot Barbecued Chicken Dinner – Excellent Rating From My Son
January 15, 2010 - Written by Diana
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 …
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Microwave Mashed Potatoes
November 20, 2009 - Written by 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.

Lemongrass-Basil Yellow Squash and Potatoes
September 1, 2009 - Written by 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 …
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Cheddar Potatoes and Broccoli
July 27, 2009 - Written by 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.

Ingredients:
- 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
- Parsley
- 1/2 cup of shredded cheddar
- Salt
- Pepper
Directions:

Parboil broccoli and potatoes – drain and set aside. In …
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Red Potatoes and Cabbage
July 4, 2009 - Written by 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.

Ingredients :
- 8 – 10 red potatoes
- 1/2 head of cabbage, diced – bigger pieces
- 1 medium or 2 small onions, diced