Smashed Baked Potatoes

Smashed Baked PotatoesI wasn’t originally intending to share this recipe on the blog.  (Thus the less than stellar photo)

It was just a simple, easy recipe that I came across and thought it was a perfect way to use up all those potatoes I had on hand that I got for a potato salad I never made.

But after having them I just had to share it with you.  Again, so easy  and so amazingly delicious I had to post it!

It was on a night we were grilling steak from a local butcher shop (we rarely have steak so it was a special meal!)

Obviously potatoes go very well with steak, but I didn’t want to just boil them. You do start out with boiling  but then you put them on the baking sheet smush them with a fork, season and bake.

My favorite thing about them was that the skins get nice and crispy and the potatoes so nicely cooked and seasoned make them heavenly.

I think this might be the only way I prepare potatoes ever again!

Enjoy!

Baked Smashed Potatoes
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Ingredients
  1. 12 red bliss potatoes (or your favorite small potato)
  2. olive oil
  3. salt and pepper (or other favorite seasoning)*
Instructions
  1. Bring a large pot of salted water to a boil. Add in potatoes.
  2. Cook until fork tender.
  3. Preheat oven to 450 degrees
  4. On a baking sheet, drizzle olive oil.
  5. Place potatoes on sheet and gently smash with a fork.
  6. Brush top of each potato with more olive oil.
  7. Sprinkle with salt and pepper or seasoning of choice.
  8. Bake in oven for 20-25 minutes until golden brown.
Notes
  1. *This recipe is so flexible you can really use any of your favorite seasonings or herbs. I used a steak seasoning mix and it was perfect.
From the Garden Table http://fromthegardentable.com/

S’Mores Truffles

S'Mores TrufflesDo I have a yummy little treat for you!

My family was invited to a friend’s 4th of July weekend. Her property sits on a little hill and is an absolutely fantastic spot for watching fireworks not only from our town but many surrounding towns too.

 I knew the kid’s would be making S’Mores around a fire but thought I would bring something that the adults could enjoy, especially if they didn’t want the sticky mess of making the actual thing.

Now, please don’t get me wrong, I love S’Mores and I don’t think anything can replace the real thing or the experience of making them around a fire with friends. But I thought these would be a fun treat to share.

and they we’re!

Enjoy!

S'Mores Truffles
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Ingredients
  1. 25 graham cracker sheets (appx. 3 packages)
  2. 1 container marshmallow fluff (7 oz)
  3. 2 oz cream cheese (softened)
  4. 16 oz bag of chocolate chips
  5. 1 tablespoon Crisco
Instructions
  1. In bowl of food processor, add graham crackers and process until fine crumbs are formed.
  2. Set aside 1/4 cup of crumbs for topping.
  3. Combine remaining crumbs, fluff and cream cheese in bowl and mix until well combined.
  4. Form mixture into 1 inch balls and place onto wax paper on a baking sheet.
  5. Place chocolate chips into a microwave safe bowl along with Crisco. Microwave in 30 second intervals (stirring in between each interval) until chocolate in melted.
  6. Dip balls into chocolate to cover and place back on waxed paper.
  7. Sprinkle with remaining crumbs and place in refrigerator for at least a half hour or until they are hardened.
Adapted from High Heels and Grills
From the Garden Table http://fromthegardentable.com/

Tomato Cucumber Herbed Spelt Salad

Tomato, Cucumber Herbed Spelt Salad

It’s hard to believe that the “Dog Days” of summer are here.  AND we just had our first weekend that we didn’t have any real plans. It was so nice!

Not that we weren’t busy around the house, but just not have to be anywhere and be able to catch up a little on “around the house” stuff was great.  My husband finally had a chance to really get going on prepping to paint the house (scraping, sanding, priming etc) and with a fridge and freezer full of berries and some upcoming big selling events for me, I got a lot of canning done.

Not to say there wasn’t a lot on the list that we didn’t get to, but what we got done was still very good.

Here in NH, from here well into late August is the hottest time of year, and what’s better on these hot days than a refreshing salad. Fresh, local produce abounds and I want to make the most of it before it’s gone.

This salad was a perfect way to do that.

 I have a favorite local restaurant called Pickity Place. To me, it is a truly magical place. Each month they set a menu, you choose between 2 entrees but the rest of the accompaniments are set using what is in season locally. They specialize in herbs and use their own from the extensive herbs gardens on site, which you can wander through as well. 

My husband and I visited last year on our anniversary and had an amazing salad that was very similar to this.  Neither of us had had spelt before and we truly enjoyed it.  I came home all excited to try to replicate the salad. I bought the spelt, looked at a few recipes and then, as time went by, I forgot.

Recently I came across this recipe and  had that “Oh yeah!” moment.  With all of my herbs just waiting to be used I jumped right on it this time.

There is so much goodness in this salad between the spelt, cucumbers, tomatoes and a whole cup of chopped herbs, it’s hard not feel healthier right after eating it.

Enjoy!

Tomato Cucumber Herbed Spelt Salad
Serves 4
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Ingredients
  1. 1 cup spelt, cooked
  2. 2 cups cherry tomatoes, halved
  3. 1 cup cucumber, diced
  4. 1/2 cup celery, diced
  5. 1 cup fresh herbs, chopped*
  6. 1 cup feta cheese, crumbled
  7. 2 tablespoons lemon juice
  8. 1 tablespoon balsamic vinegar
  9. 2 garlic cloves, minced
  10. salt and pepper to taste
  11. 1/4 cup extra virgin olive oil
Instructions
  1. In large bowl, combine spelt, tomatoes, cucumbers, celery, herbs and feta.
  2. Season with salt and pepper to taste.
  3. In separate small bowl, combine lemon juice, balsamic, garlic, salt, pepper and olive oil. Whisk well.
  4. Pour dressing over salad and mix.
  5. Refrigerate for at least 1 hour.
Notes
  1. *Just about any herbs that you enjoy can be used in this salad. You can use 1 or a combination of many. I used parsley, basil, dill and mint because that is what I had at hand.
From the Garden Table http://fromthegardentable.com/