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Tag Archives: chives

Twice Cooked Potatoes

I love potatoes.  I love potatoes pretty much any way they can possibly be prepared.  For the last dinner party, I made twice cooked potatoes.  It gave them a little different texture than just oven roasting.  Potatoes served in any manner is also a really easy and economical dish to serve for a group.  Also, using baby potatoes cuts down the prep work for you, which is always a plus!

Baby red potatoes (figure on 2-4 per person depending on the size of the potato, and the guest I suppose!)

Salt

Pepper

Olive Oil

Garlic Garlic seasoning from Tastefully Simple

Parmesan Cheese

Chives

Wash the skins of the potatoes and place in a large pot.  Cover the potatoes with water, about 1 or 2 inches above the potatoes.  Salt the water.  Bring the water to a boil and let cook until the potatoes are just before they are fork tender.  You don’t want them to be completely tender, because they will continue to cook.  Once they get to that stage, drain them.  Line 1 or 2 jelly roll pans with foil.  Place the potatoes in a single layer on the pan and lightly crush and flatten.  It doesn’t have to be pancake flat, just enough so it’s not rolling around.  Drizzle with olive oil to help them crisp and brown.  Season the potatoes.  Place in the oven (at 400 degrees) to get nice and crispy, about 15 more minutes.  I topped the potatoes with Parmesan cheese and chives before serving.

Your options are really unlimited with how you want to season or “dress” the potatoes.  You could sprinkle them with cheddar, bacon and chives or parmesan cheese or sour cream or caramelized onions once they are cooked (see really offers variety!).

I’d love your feedback!  What toppings have you/ will you be trying on these potatoes?

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Herbed Cream Cheese Log

I found this recipe in my trusty “Finger Foods” cook book.  I made it for a friends house warming/ graduation party over the weekend.  It was very tasty.  I was pleasantly surprised with how easy actually making the log was, but if you want to go with an even easier appetizer you could mix in the parsley, tarragon and dill with the cream cheese form a ball and roll in the chives.  The log did make a very presentation though!

2 blocks cream cheese

2 1/2 tablespoons lemon juice

1 clove garlic

1 container fresh chives

2 tablespoons fresh parsley

2 tablespoons fresh tarragon

2 teaspoons dill (I used dried, but fresh would be better)

Make a paste with the garlic.  I used minced garlic and then pulled a knife sideways across the garlic until it breaks down.  This helps spread the flavor throughout the whole thing and eliminate a potent bite.

Mix the cream cheese (dong this at room temperature is best), lemon juice and garlic with an electric mixer.

Cover a jelly roll pan with tin foil.

Snip the chives in small pieces and spread evenly over the foil.  Spread the cream cheese over the chives.  I ended up using my hands, because it kept sticking to the spatula and knife.  Chop the parsley and tarragon.  Sprinkle the herbs (including the dill) across the top of the cream cheese.

Pull the short end of the foil up and fold the cheese a few inches in.  Keep rolling into a log with the help of the foil.  Use your fingers to smooth any sections.  Once you reach the other end and it’s a lovely log.  Cover and refrigerate for several hours or over night.

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Cheddar Cheese, Bacon and Chive Dip

We had a little reunion of sorts a couple of weeks ago with some friends from college, so I made a dip to take over to munch on before we went out for the night.  It was really simple, and though I used light where I could, this can not be classified in any way shape or form as figure friendly.  But hey, isn’t that what Friday nights are for?!

1 block 1/3 less fat cream cheese

1/2 cup light sour cream

1/2 cup mayonnaise

2 TBS Onion Onion! seasoning from Tastefully Simple

1/2 cup shredded cheddar cheese

4 slices cooked bacon

1/2 TBS fresh chives

Cook the bacon, then chop.  Mix the ingredients all together and chill.  The longer the dip has to chill the better it will be, because all of the flavors will really meld.  Would be great served with Tastefully Simple’s beer bread (which I also made), tortilla chips, chips, crackers…  really limitless!

Corn Bread Mini Muffins

I wanted to plan the menu with a bit of a southern flair, so corn bread muffins were an obvious decision!  I kept it pretty simple by using a package of just about ready to go corn bread from Trader Joe’s

1 package Trader Joe’s corn bread (prepared according to instructions on the box)

3 slices cooked bacon

1/2 – 3/4 cup cheddar cheese

1/2 TBS fresh chives

2 TBS canned corn

I prepared the corn bread according to the package directions then added about 2 TBS of canned corn (which I crushed a bit with the back of a ladle), a handful of shredded cheddar cheese, 3 slices of bacon, crumbled, and about 1/2 TBS of fresh sliced chives.

I used mini muffin pans, and scooped each opening about half full.  If you are going to use the mini muffin pans, reduce the cooking time down to about 15 minutes.

Very yummy!