As you can see, I love potatoes, and I love to eat them. Potatoes are my favorite food. Dinner would not be satisfying to me without my potatoes. If I ever had an addiction, this would be it. I am glad to share my praises about this “wonderful humble spud”.
I never leave the table hungry after eating potatoes, particularly home fries, with cut-up onions. Yummy! One of the secrets to the good flavor is to parboil the potatoes before frying them. When finished, drain the potatoes and let them sit for about half an hour. Next step, cut up the potatoes, leaving the skins on, to enhance the great potato flavor. Season the potatoes with salt and pepper. Heat an inch of oil in a cast iron skillet and add the potatoes. Cook until they are brown on all sides and serve
For protein, you can add meat to the potatoes: corned beef, kielbasi, ham, cut-up hot dogs, or sausage. I’ve even added cheese to the potatoes when they are finished cooking, and let it melt all across the top, and then serve.
Another form of potato is homemade potato salad. No store brand for me (more on healthy options at www.foodpath.org. Even though making potato salad can be time consuming, the results in the long run are worth it.
Parboil your potatoes and cook some hard boiled eggs. Cut up celery into small pieces. Cool potatoes for a half an hour. Add the potatoes to celery, with cut up hard boiled eggs. Season with salt, pepper, lemon pepper seasoning. Add mayonnaise, mix, sprinkle with paprika and you are finished.
I have to make a big batch of potato salad because I eat more than I should while making it for the family.
Watch out, I have to stop myself from having more than one bowl of this
Boil eight peeled potatoes until almost soft. drain water, mash up slightly,add one can of chicken broth, butter and milk (three cups) and chives. Maybe add some cheese in, if you like.
Love That Cheese
Since I can remember,I’ve always had a craving for cheese. My craving and love for cheese knows no bounds. The sharper and tangier, the better. I love Swiss cheese, but not just any kind. Forget the domestic, I have to have a strong, imported taste to my Swiss cheese. A sandwich with a couple slices of imported Swiss, on rye bread with Dijon mustardwill do the job.
Extra Sharp, Sharp Cheese is another favorite. It is a”cheddar beyond cheddar” taste. Try it in macaroni and cheese, grilled cheese, cheese omelet(I like veggie cheese omelet)Of course the standard cheeseburger is made tangier with the flavor of an extra sharp cheese taste. Eating it alone as a quick snack is a great picker upper.
Blue cheese is great too, but why not go out out and have English Stilton cheese. Stilton is blue cheese mixed with cheddar. The best of both cheese worlds.
Last, but not least, a cheese favorite that I only indulge in once a year. MY Christmas BRIE.It comes in different flavors – mild, medium and strong. I bet you knew I would pick the strong flavored Brie, with mushroom overtones. There is an addicting flavor in the smokey mushroom type.
Some Recipes I Enjoy
Hot Ham and Cheese Sandwiches
Instead of a grilled cheese sandwich, try ham and cheese grilled together. I fry mine in oil instead of butter. Pre-fry the ham to warm it up and make a sandwich with the cheese and ham. Grill on both sides until cheese is melted. Add a couple slice of tomato and enjoy.
An Old Favorite
Fried Bologna Sandwiches
Fry the bologna in oil until it crisps, add cooked onion amd melt cheese on top of the bologna and onions. Put it all on two slices of bread and enjoy.
Salad at Chipotle and Pork and Potato Salad Dinner