Cilantro Potato Salad

How many of us are stuck using the same ol' recipes, because we know that they're good?? Guilty. Well step out of the box people and try some of this glorious goodness! Being from Idaho, I love potatoes. Tony calls me Mrs. Potato Head. (Like he can talk, he's Mr. Potato Head) I think it would be wrong for me not to love potatoes-disrespectful to my state, maybe? Well anyways, potato salad is one of those dishes that I never even consider trying a new recipe for. The one I use is an old family favorite, and its delicious. But potato salad with cilantro?! Yes! The flavor of this salad is A-MAZING. A perfect and tangy twist on the classic potato salad. So next time you're going on a picnic, or family party, or anything-remember what I said before. Step out of the box! Try something new and unusual, you won't be disappointed!

Cilantro Potato Salad

With a Cherry on Top

Ingredients:

• 1 lb. red potatoes, quartered
• 1/3 c. red onion, chopped finely
• 1/3 c. celery, chopped finely
• 1 tsp. garlic, minced
• 1 c. Mayonnaise
• 1 Tbsp. Dijon mustard
• 1 lemon, juiced
• 1/2 c. cilantro, chopped
• Salt and pepper, to taste

Directions:

• In a large saucepan, bring potatoes to a boil and cook until tender; drain and let sit until cool.
• In a large bowl, mix together the onion, celery, garlic, mayo, mustard, and lemon juice. Add in the potatoes and toss to coat. Gently mix in the cilantro and season with salt and pepper to taste.
• Chill, covered, for 1 hour before serving.

Ranch Potatoes

So I STILL have NO kitchen!!! I never realized what a HUGE project we took on! We calculated how much we have left to do, and we made a pact (yes, we even shook on it) that we would be completely finished and I would be cooking in my own kitchen by next Saturday. WOO HOO! I can hardly even imagine. But let me tell you, our kitchen is looking amazing if I say so myself! So anyways, I decided to cook some dinner at my mom's house tonight, I hate that I've started to consider cooking warming something up in the microwave!!

Easy Ranch Potatoes

Ingredients:

• 9-10 small red potatoes, cubed
• 1 package ranch dressing mix
• 1/4 c. vegetable oil (or less, but without the oil the potatoes will burn)

Directions:

• Place potatoes in a bag. Add oil and shake to coat. Add mix and shake until the potatoes are evenly coated. Spread on ungreased cookie sheet and bake at 350 for 30-40 minutes.

Brussel Sprouts w/ Bacon & Golden Raisins

I've been MIA for a while now, its hard to cook while you're inbetween houses! I was *supposed* to be packing all morning, which I did for a while...but I had to get myself in the kitchen and make us some lunch while I had a spare minute! This was delicious, and it would make a great side dish to any meal!

Brussel Sprouts with Bacon and Golden Raisins

Real Simple-Best Recipes

Ingredients:

• 1/2 c. cider vinegar
• 1/2 c. golden raisins
• 2 lbs. small Brussels sprouts, trimmed and halved
• 2 Tbsp. olive oil
• Kosher salt and pepper
• 6 slices bacon
• 1 small red onion, cut into thin half-moons

Directions:

1. Heat oven to 425 degrees. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
2. On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 tsp. each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 Tbsp. of the drippings.
4. Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.

Mexican Fried Corn

I love cilantro. I could eat it on almost anything. Yes, I love it that much. So when I stumbled upon this recipe for a jazzed up corn dish that also included my favorite-cilantro, I had to try it! And what better day than Cinco de Mayo? This dish had an amazing flavor to it! I'm normally kind of iffy about cumin, but it accompanied the cilantro and creamy corn so perfectly! We will no longer eat "regular" ol' corn at this house!

Mexican Fried Corn
With a Cherry on Top

Ingredients:

• 2 Tbsp. butter
• 1 small onion, diced (About 1/4 c.)
• 3 c. corn
• 3/4 c. milk
• 1/2 c. cilantro, chopped
• 1 1/2 tsp. cumin
• salt and pepper, to taste

Directions:

1. In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent.
2. Add in corn, remaining butter, and milk. Cook until heated through and corn becomes creamy. Add cilantro, cumin, and salt and pepper. Mix in well, and serve immediately.

Roasted Garlic Potatoes

Being from Idaho, I think it would be wrong if I didn't enjoy potatoes so much! My husband calls me Mrs. Potato Head....because I seriously enjoy any form of the delicious vegetable, almost more than life itself. So of course, I love me some good fries! These fries had an amazing flavor and were cooked to crisp perfection!! YUM!

Roasted Garlic Potatoes

recipe from What's Cookin', Chicago?

Originally adapted from Tyler Florence

• 2 lb. small Yukon Gold or russet potatoes, cut into "fries"


• 2 Tbsp. olive oil


• 2 cloves garlic, minced


• 1 Tbsp. fresh parsley, minced


• Kosher salt & freshly ground black pepper
  

Roast for 30 minutes at 350, or until crispy.