Horseradish Potato Salad

I've been loving horseradish on everything lately, so when I found this recipe on Smitten Kitchen, I couldn't wait to try it out! This was pretty good and great to make when you don't want your grandma's regular tater salad!

Ingredients (I halved, but full recipe is below)

* 3 pounds small (2-inch) potatoes, your choice of variety

* 1/4 cup red onion, chopped (I omitted)

* 1 tablespoon white-wine vinegar

* 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)

* 2 tablespoons fresh dill, finely chopped

* 1/4 cup chopped fresh chives (I used dried)

* 1 tablespoon dijon mustard (I omitted)

* 3 tablespoons prepared horseradish

* 1 teaspoon salt

* 1/2 teaspoon black pepper

Directions

1. Boil the potatoes until fork tender, cool them to room temperature and quarter them.

2. In a large bowl, mix the remaining ingredients and fold over the potatoes.

3. Adjust seasoning to taste and either serve immediately or refrigerate.

Buffalo Potato Wedges

Taters are one of the only veggies that my husband will eat, so when I found this recipe, I knew I had to make it for my buffalo sauce loving man! Recipe from here.

Ingredients (for 2)

* Appx 2-3 medium size potatoes

* 1 tbsp olive oil

* Salt, pepper, and garlic powder, to taste

* 1/8 cup butter

* 1/8 cup hot pepper sauce (less if you can't stand the heat)

* Ranch or blue cheese dressing, for dipping

Directions

1. Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil.

2. Sprinkle with salt, pepper, and garlic powder.
3. Bake at 375 degrees for 30 minutes until tender.
4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
5. Serve with salad dressing for dipping.

Balsamic Potatoes

I originally intended to make this recipe from Messily Ever After, but I decided to simplify a little bit and only use the ingredients I happened to have in the house. This was really easy to make and pretty good! Plus the light balsamic vinaigrette with the fat-free feta cheese made it pretty healthy!

Ingredients (for one serving)

* 2-3 medium size red potatoes, cut into wedges

* 1 tbsp water

* 2 tbsp chopped fresh basil (my fresh basil had gone bad, so I used dried)

* 1/4 cup light balsamic vinaigrette dressing

* Fat-free feta cheese crumbles (I used basil tomato flavor)

Directions

1. Place potato wedges in a large microwave-safe bowl; add 1 tablespoon water.

2. Cover with plastic wrap, vent (do not allow plastic wrap to touch food). Microwave on high 5-6 minutes, or until tender; drain.

3. Stir in vinaigrette and basil. Top each serving with cheese.

Oven Roasted Potatoes

A big thanks to Molly for posting this recipe she found on allrecipes.com! These were so simple and tasty. I only used 2 taters and just eyeballed the measurements below - turned out great!

Ingredients

* 1/8 cup olive oil

* 1 tablespoon minced garlic (I used 4 cloves)

* 1/2 teaspoon dried basil (I used fresh b/c I had it on hand)

* 1/2 teaspoon dried marjoram

* 1/2 teaspoon dried dill weed

* 1/2 teaspoon dried thyme

* 1/2 teaspoon dried oregano

* 1/2 teaspoon dried parsley

* 1/2 teaspoon crushed red pepper flakes

* 1/2 teaspoon salt

* 4 large potatoes, peeled and cubed (I left peels on)

Directions

1. Preheat oven to 475 degrees.

2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Redskin Potato Salad

I found this recipe on allrecipes.com - super easy, super yummy, and perfect for our first 75 degree sunny day in TN this year :)

(I halved the recipe since Keith won't eat this, but the full recipe is posted below.)

Ingredients

* 2 pounds clean, scrubbed new red potatoes
* 6 eggs
* 1 pound bacon (I used up some crumbled bacon we had)
* 1 onion, finely chopped
* 1 stalk celery, finely chopped (omitted)
* 2 cups mayonnaise
* salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (or just use crumbled bacon like I did!)
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Loaded Baked Potato

I'll be honest... this was my first time making a baked potato! Why have I never done this before? It's SO easy and so yummy! I used this basic recipe from the FN website. Enjoy!

Ingredients

* Large russet potatoes (one per person)
* Canola oil to coat

* Kosher salt

Directions

1. Heat oven to 350 degrees.

2. Wash potatoes thoroughly, dry, and use a fork to poke about a dozen times all over the spud.

3. Place potatoes in a bowl and coat lightly with oil.

4. Sprinkle with kosher salt and place potatoes directly on rack in middle of oven.

5. Place a baking sheet on the lower oven rack to catch any drippings.

6. Bake for about an hour or until skin feels crisp but flesh beneath feels soft.

7. Serve by creating a dotted line from end to end with your fork, then crack open the spud by squeezing the ends toward one another. It will pop right open. Watch out for steam.

8. Top with your favorite toppings. We used fat-free sour cream, fat-free shredded cheddar cheese, chives, and low-fat bacon bits. (Hey, we tried to make it healthy!)

Mom's Cheesy Potatoes

My mom has been making this since I was little. It's one of my favorite dishes ever!! We served it as a side for Thanksgiving. Yum!

Ingredients

* 1.5 lbs Ore Ida frozen has browns (thawed)

* 1 can Campbell's cream of mushroom soup (I use cream of onion b/c I hate mushrooms)

* 3/4 lb sour cream (I use about 1 lb... mmm)

* 8 oz shredded sharp cheddar cheese

* 1 stick melted butter

Directions

1. Preheat oven to 350 degrees

2. Mix first 4 ingredients in large bowl, but only half of the cheese. (I forgot to leave half the cheese out and mixed it all in. Oops.)

3. Mix in melted butter.

4. (Add in bacon bits if you want. I didn't this time.)

5. Scoop mixture into 9x13 pan. Sprinkle remaining cheese on top.

6. Bake for one hour.

Blue Cheese Stuffed Buffalo Chicken & Garlic Fries

Since I loooooooved the Laughing Cow Chicken recipe so much, I decided to try a buffalo version tonight. This was really tasty and nice and spicy, just how we like it! :) We made garlic fries from Venice's blog to go with it - those were delicious as well!

BLUE CHEESE STUFFED BUFFALO CHICKEN

Ingredients

* 2 chicken breasts, cut in half horizontally 3/4 of the way through (so you can stuff the inside)
* Appx 1/3 cup blue cheese crumbles
* Seasoning to taste (we used "Extra Spicy" Mrs. Dash seasoning)
* 1/4 cup dried bread crumbs
* Frank's Red Hot sauce to marinate

Directions

1. Marinate chicken breasts in hot sauce for at least a couple hours - we did ours for about 4 hours.

2. Pre-heat oven to 400 degrees.
3. Open each chicken breast up and sprinkle blue cheese crumbles and seasoning inside the middle. Fold chicken back over to original shape.
4. Dip chicken in bread crumbs to coat. Place on baking sheet.
5. Bake for 25-30 minutes or until chicken is cooked through.

*** The bottoms of the chicken did get a little soggy, so I guess the solution would be to bake the chicken on some sort of rack or maybe try turning them over halfway through.

GARLIC FRIES

Ingredients

* 2-3 potatoes for two people

* Garlic powder

* Salt and pepper (we used seasoned salt)

* EVOO

Directions

1. Pre-heat oven to 350 degrees.

2. Cut potatoes into french fry strips. Toss with EVOO, salt, pepper, garlic (and any other seasonings you like!)

3. Bake in oven for 30-45 minutes or until crispy.

Sweet Potato Fries

I saw this recipe online somewhere a few days ago and I knew that you were supposed to use sweet potatoes, salt/seasoning, and olive oil. So I browsed around a couple websites and pretty much figured out what to do and just kind of went with it. How hard could it be?

Ingredients

* 2 medium/large sweet potatoes (for 2 people)

* Garlic salt/sea salt/garlic steak seasoning (we used all three separately in different sections)

* Olive oil

Directions

1. Slice sweet potatoes into a fry shape. You can either make them the "string" shape of fry or the "steak fry" shape. We did a little of both.

2. Toss in olive oil and then lay flat on a baking sheet.

3. Sprinkle seasonings of your choice all over fries. I have also read that paprika would be good. We just used a little bit of everything that we had in the house.

4. Bake at 400 degrees for 35-45 minutes, depending on how soft/crispy you like them and how thinly you sliced them. Flip them over halfway through.

I read online that sweet potatoes will never actually get that crispy, but using the olive oil and baking at a higher temperature can help. We only baked for about 35 minutes @ 400 and they probably could have used another 10 minutes or so. Oh well, next time!

These were really yummy and we'll definitely be making them again. (We ate them with grilled chicken breast with feta cheese on top.)

Shelly's Famous Potatoes

I got this recipe from one of the most awesome knotties in the world - mcvay! (LovesToNom) This dish was delicious! We made a non-pepper/onion version for Keith and he loved it as well. Yum!

(Serves 4)

Ingredients

* 5 cups chopped red potatoes (about 5 large) (I used russet potatoes)

* 1/2 cup diced red bell pepper (I omitted b/c grocery store was out)

* 1/3 cup diced green bell pepper

* 1/2 cup diced sweet onion

* 1 teaspoon garlic salt

* 1/2 tablespoon montreal steak seasoning (I used chicken seasoning.. tastes the same)

* 4+ tablespoons butter or margarine

* (I also added bacon bits and sour cream)

* Aluminum foil

Directions

1. Lay out about 2 feet of non-stick foil or non-stick sprayed regular foil.
2. Wash & scrub red potatoes clean. Chop up potatoes into bite sized pieces and place in single layer onto center of foil.
3. Dice peppers and onion and sprinkle onto potatoes, toss with hands if necessary.

4. Place little chunks of butter or margarine over top, space out as necessary.
5. Sprinkle garlic salt and steak seasoning evenly over mixture (amount may be adjusted to taste).
6. Fold foil up over the mixture, covering everything. Take another piece of foil and wrap in opposite direction to make sure the packet is leak-proof.
7. Buy awesome new Kenmore grill :)

8. Place on grill at medium heat (about 350-400 degrees) for 35-45 minutes (flip over packet halfway through cooking), depending on your grill and your potato firmness preference.

9. Cut open foil pouch and serve, careful of the steam!
10. If desired, add additional toppings here (bacon bits, sour cream, etc.) Enjoy!
**Note: If there is not enough butter or you cook the potatoes too long they will stick/burn to the foil.

We served the taters with grilled chicken breast. So delicious!