Veggies & Starches

Loaded Hasselback Potato Bites

by Shawnda on December 29, 2013

in Appetizers,Sides,Veggies & Starches

Loaded Hasselback Potato Bites

How are you spending New Year’s Eve?

We typically celebrate with our closest couple friends, a big spread of appetizers, and good wine. What more could a person ask for? And because you can’t take the country out of the girl, we’ll probably light a bunch of *^%# on fire. Outside the city limits, of course. Because no adult wants to start their 2014 with a firework citation shaming.

And in keeping with tradition, I’ll promptly swear off booze and carbs on New Year’s Day.

But until then? Carbs.

Loaded Hasselback Potato Bites

One of my contributions to the big New Year’s Eve munchies buffet is Loaded Hasselback Potato Bites – a one-bite (two if you’re on a first date… no… still just one ;) ) miniature of the full-sized version.

And they couldn’t be any easier to make. Hasselback half a bag of tiny yukon potatoes. Bake. Slather in Private Selection Roasted Garlic & Herb butter. Sprinkle with your favorite baked potato toppings.

Eat three.

Try to resist the sweet siren song of the leftover buttery bites calling from the kitchen.

Fail.

There’ll be plenty of time to shun carbs later.

Loaded Hasselback Potato Bites

The team behind Private Selection sent me a pack of their new Finishing Butters to play around with this month, including the made-for-potatoes Roasted Garlic & Herb butter.

Private Selection has provided a set of their fantastic Finishing Butters and a $100 Gift Card to one lucky reader! To enter the giveaway, so head over here to enter!

And if I don’t see you before then – have a safe, Merry, happy, and hangover free New Year’s!

Loaded Hasselback Potato Bites

Miniature hasselback potatoes loaded with your favorite baked potato toppings.

Ingredients

  • 1 lb tiny yukon potatoes
  • Olive oil
  • Salt
  • Roasted Garlic & Herb Butter
  • Light sour cream
  • Shredded cheddar cheese
  • Crumbled bacon
  • Sliced green onions

Instructions

  1. Preheat oven to 400.
  2. Line a baking pan with foil.
  3. Using a paring knife, make several cuts about 2/3 of the way through each potato and place the potatoes on the baking sheet.
  4. Rub with olive oil and sprinkle with salt.
  5. Bake for ~20 minutes, until potatoes are tender.
  6. Slather with copious amounts of Roasted Garlic & Herb Butter.
  7. Let cool 10 minutes and then top with your favorite loaded baked potato toppings.
  8. Serve warm or room temp.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

FacebookTwitterTumblrShare

{ 12 comments }

Roasted Cauliflower with Sage Browned Butter and Prosciutto

Let me tell you about the Thanksgiving Side Dish That Wasn’t.

No matter how many times you’ve hosted or cooked for 279 people at your house for a party or a holiday dinner, you aren’t immune from forgetting something. Realizing that the bag of ice you bought is now nothing more than a puddle underneath the shopping cart in the HEB parking lot is always my favorite.

Or the 2 boxes of cream cheese that slipped out of the bag and under the passenger seat when you had to slam on your brakes to avoid fusing your car with the car of a clueless driver because – SERIOUSLY, THE WET STUFF IS RAIN AND IT DOES SOMETIMES FALL FROM THE SKY IN TEXAS.

Roasted Cauliflower with Sage Browned Butter and Prosciutto

This year, that something was the cauliflower.

It was going to be slow-roasted in the oven until the bottoms caramelized and the very tips of the florets turned brown and crunchy. It was going to be tossed in a straight-from-heaven browned butter cooked with fresh sage – ’tis the Season, SAGE IN EVERYTHING! – and thin strips of prosciutto. It was going to be topped with some fresh grated Parmesan before passed around the table.

And every bite topped with those crispy bits of sage leaves and prosciutto was going to be met with oohs and aahs and mmms and rmgphrmnhgphs.

Roasted Cauliflower with Sage Browned Butter and Prosciutto

Instead, the cauliflower was left in the barren vegetable drawer in the fridge. Which worked out fabulously because when we got back from Thanksgiving #2 in northeast Texas, it was the only food left in the house.

The Thanksgiving Side Dish That Wasn’t turned into The More For Us Sunday Dinner.

Roasted Cauliflower with Sage Brown Butter & Prosciutto

Toss roasted, caramelized cauliflower with browned butter flavored with fresh sage and prosciutto for a quick but impressive veggie side dish.

Ingredients

  • Olive oil
  • 2 heads cauliflower, cut into small florets
  • Salt
  • Pepper
  • 4 Tbsp butter
  • 4 sage leaves, thinly sliced
  • 4 slices prosciutto, thinly sliced
  • Grated Parmesan, for serving

Instructions

  1. Preheat oven to 400.
  2. Lightly grease 2 large baking pans with olive oil and divide the cauliflower between pans, spreading out into a single layer (or just bake half at a time, if you're short a baking sheet).
  3. Lightly brush or spray with olive oil and roast for 30 minutes, until nicely browned.
  4. In a small sauce pan, heat the butter over medium heat until it begins to brown.
  5. Scrape the browned bits off the bottom of the pan, add the sage leaves and prosciutto.
  6. The mixture will bubble up - swirl, remove from heat, and let sit for 2-3 minutes.
  7. Transfer the cauliflower to a large serving platter - or onto a single baking sheet - and drizzle with the sage butter. Toss to coat.
  8. Season with additional salt and pepper and serve topped with grated parmesan.

Notes

Yields: Servings vary - it will go fast!

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

FacebookTwitterTumblrShare

{ 4 comments }

Garlic & Orange Roasted Green Beans

I’m pretty good at a handful of things. And throwing a bunch of green beans seeds into the dirt and mostly remembering to water them when Mother Nature won’t is near the top.

This is the barely-a-recipe recipe that we’ve been using to put a dent in the 2-pounds-a-week green beans that have been coming out of the garden this spring.

Garlic & Orange Roasted Green Beans

It’s the best kind of barely-a-recipe recipe, too. Drizzle, shake bake, eat. There’s nothing complicated or fancy or lengthy about it.

So it’s a whole lot like this post, only with more dirty dishes. And slightly less shaking.

Garlic & Orange Roasted Green Beans

Make the most of your green bean crop by roasting them with citrus and garlic.

Ingredients

  • ~ 1 lb fresh green beans, trimmed
  • 2 cloves garlic, minced
  • Olive oil
  • Juice of 1 small orange
  • Soy sauce or coconut aminos
  • Salt

Instructions

  1. Preheat the oven to 400.
  2. Place the green beans on a baking sheet (line it with foil first if you didn't forget that you were out so you didn't buy any this week).
  3. Drizzle with olive oil, add the minced garlic and a pinch of salt and then shake to coat and mix.
  4. Drizzle the orange juice and a few dashes of soy sauce (or coconut aminos) over top.
  5. Bake for 10 minutes, shake the pan or toss with tongs, and then bake for another 5-10, until the beans begin to caramelize.
  6. Remove from oven and at least TRY not to eat them ALL straight from the pan.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 9 comments }

BBQ Pulled Chicken Stuffed Baked Sweet Potato

We’ve eaten some pretty good stuff over the last almost three Whole30 weeks (hello, fire-sale King Crab legs!) but our favorite meal (besides the crab) has been this a baked sweet potato half topped with barbecue “pulled” chicken, served along side something green.

And not just because it’s an incredibly budget-friendly meal… but that helped, because I totally end-of-the-world hoarded me some crab legs last week. It’s delicious, insanely filling, and we haven’t minded eating it for lunch and dinner several times.

Jason, he’s a barbecue sauce junkie. You know how you use sriracha? How 6-year olds use ketchup? And how I use ranch? That’s how he uses barbecue sauce. And because his favorite sauce is thick and wonderfully overloaded with way too much brown sugar and molasses, he hasn’t eaten any of it lately.

Now, don’t get me wrong. The Whole30-approved barbecue sauce that I made isn’t the barbecue sauce we’re used to. I thought I was going to have to toss the whole batch at first but it was much better the next day. I’ve since discovered if you add a few dates to simmer in the sauce and then blend it in the blender, it’s even fine the first day.

And if you’re not Whole30-ing it up, just use your favorite barbecue sauce.

BBQ Chicken Stuffed Baked Sweet Potatoes

Tangy pulled barbecue chicken tops a baked sweet potato.

Ingredients

  • 1 medium sweet potato, halved
  • Olive or coconut oil
  • 1 chicken breast, cooked and shredded
  • Green onions, for serving
  • Chopped red onions, for serving
  • For the barbecue sauce
  • 1 Tbsp olive oil
  • 3 cloves minced garlic
  • 15 oz can tomato sauce (or tomato puree - it is thicker and reduces cooking time)
  • 3-5 small dates
  • 1/2 cup unsweetened apple sauce (the individual cups are perfectly portioned)
  • 1/4 cup cider vinegar
  • 1/4 cup coconut aminos
  • 1 Tbsp creole mustard
  • 1 tsp Tobasco
  • 2 tsp chili powder (I used half chipotle, half regular)
  • 1 tsp paprika

Instructions

  1. Preheat the oven to 425.
  2. Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.
  3. While the potatoes are baking, heat oil in a medium saucepan over medium heat.
  4. Cook garlic just until it begins to brown.
  5. Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine.
  6. Whisk in the mustard, tobasco, chili powder, paprika, and cloves.
  7. Bring to a boil, reduce to a simmer, and cook for ~30 minutes (10-15 if using tomato puree).
  8. Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir.
  9. Will keep at least a week in a jar in the fridge.
  10. Toss the shredded chicken with a few generous spoonfuls of sauce.
  11. Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride; sauce adapted from It Starts With Food

Estimated time: 45 minutes

FacebookTwitterTumblrShare

{ 26 comments }