Basil Parmesan Potatoes

These are a huge hit in my house.  My girls ask for these on a weekly basis.  The best part of this recipe is that it's super easy to make. 

Here's what you'll need:

approx. 1 1/2 - 2  unpeeled and washed potatoes for each person

basil

Olive Oil

Salt and Pepper

Minced Garlic

Parmesan Cheese, Shredded

Cut potatoes into bite size pieces, and wash.  Place them into a large non stick pan.  

Add olive oil, 1 tablespoon basil, a half cup of parmesan cheese, salt and pepper to taste, and a teaspoon of minced garlic.  Thoroughly mix together and cook on medium heat.  

Cook in frying pan, until potatoes begin to get brown on most sides.  I usually cook mine for about a half hour, as everyone in our house likes them to be on the crunchy side.  Most times, I will turn to high heat for the last few minutes to really get crispy.  

Serve hot as a side dish.  

**Note:  Don't place too many potatoes in the pan, as they will not get crispy.  If you're cooking a large amount, make sure you have a very large pan.  You do not want to "Crowd" the potatoes.  

Avocado, Beet & Olive Oil Salsa Recipe

Avocado, Beet & Olive Oil Salsa

I've had the opportunity to try out the Carapelli Olive Oil and have to say it's one of the better olive oils that I have had.  Here's another great recipe from Carapelli.  

Serves 4

Collect

¼ cup Carapelli Premium 100% Extra Virgin Olive Oil, plus more for coating

1 avocado

½ lime zest and juice

½ cup roasted red beets, peeled and juice reserved

2 tbsp red wine vinegar

1 tbsp soy sauce

¼ cup scallions, thinly sliced

¼ cup charred green chilies (like hatch, pablano or jalepeno)

Salt and pepper to taste

Assemble

In a mixing bowl, whisk together soy sauce, vinegar, beet juice, and Carapelli Premium 100% Extra Virgin Olive Oil.

Toss the avocado with lime zest and juice, and a gratuitous sprinkling of salt. Be as generous as you’d like – there’s always room for more zest at a party. Combine all the ingredients, and toss and taste for seasoning. Enjoy this salsa with tacos, crispy nachos, or simply add some lettuce for a tasty salad.

June is National Mango Month! ( Refreshing Mango Salsa Recipe!)

Did you know that June was National Mango Month?  Until recently, I was not aware either, so not to worry!  

In honor of National Mango Month, we put together this incredible recipe to top your burgers with!  Not only will you find this to be absolutely mouth watering, but I'm pretty sure you'll also find it quite refreshing!  

Here we go!

Mango Salsa Topped Goat Cheese Burgers

This is a great addition to any cookout!

Here's what you'll need:

(Your grilled burgers of course!)

Herb Goat Cheese

1 Mango, diced

1/2 cup diced pineapple

1/2 cup diced red onion

about a 1/8 cup chopped cilantro

1/2 cup diced green pepper

Combine mango, pineapple, onion, cilantro, and pepper into a mixing bowl, and mix until everything is thoroughly combined.

Top cooked burger with herb goat cheese, then top with your mango salsa 

This literally takes just minutes to prepare, and can be done well ahead of time.  This salsa is also a great addition to plain cottage cheese!  

The New Loaded Baked Potato!

I am addicted to Pinterest lately.  I like to think that Pinterest was created for people like me, you know the ones that get bored so quickly with the same old meals, day in and day out, yeah, those people.  Recently I have been noticing a lot of potato dishes.  I got the bug, I had to try it.  

This was so easy and fun to make, that I can't wait to make them again!  These were the perfect combination of crispy and soft.  

On a side note, I can't wait to make these in the mini baby potato version, what a great little appetizer they would make!

Here's what you'll need:

Baking Potatoes

Chives

Sour Cream

Bacon

salt and pepper to taste

Cheddar Cheese

Butter

First you'll want to peel and wash your potatoes, I went ahead and prepared one for each person, which turned out to be more than enough, as these potatoes were on the large side.  *Note peeling the potato isn't necessary, I just happen to like them better when they are peeled. 

To make things a little easier, I placed a wooden spoon on each side of the potato, so I wouldn't accidentally cut all the way through one.  You'll want to make your cuts approx a quart inch thick.

(Excuse the poor lighting, I really need to get some better food lighting in my kitchen for pictures.)  

I washed the potatoes for a second time once they were all cut, which I think helps them to separate a little better when baking.  

Next place into a baking dish, and lightly drizzle the tops of each potato with Olive Oil.  

Next I took some fresh cut chives from our garden and cut some pieces off over the tops of the potatoes.  

You'll want to save some for the garnish once they come out of the oven.

Next you'll want to place a small thin pat of butter on each one.  Due to the large size of these potatoes, I used 2 thin pats on each potato.  Add your bacon crumbs.  Because I was a little short on time, I used Real Bacon Bits.  If you have the time, cut bacon into small pieces and cook on the stove top until they can be crumbled. If you don't have the time, the real bacon bits tasted just fine!  

Bake in a 400 degree oven for about 40 minutes.  Take them out of the oven and sprinkle the cheddar cheese onto each one, and cook for another 5 minutes, allowing the cheese to thoroughly melt.  

Once you take them out of the oven, pipe a little sour cream onto the top of each one, and sprinkle with a little fresh chive.  ( I place a large spoonful of sour cream into a sandwich baggie, cut the tip off, and squeeze onto the top of each on, making the application super easy!)

Enjoy!