Hasselback Potatoes

I first saw this method of cooking potatoes on the Rachael Ray show. Then I saw them on this blog that I follow and decided to give them a try. They look so fun, don't they? They were really tasty too! You should try it! Really!

Ingredients:

• 4 russet potatoes
• 4 garlic cloves
• 4 tablespoons unsalted butter
• coarse sea salt
• 3 tablespoons olive oil

Directions:

Preheat oven to 425 degrees F.

Thinly slice garlic cloves. Set aside.

Rinse and scrub potatoes well. We’re keeping the skin on so it’s gotta be clean.

Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes.

Cilantro Lime Rice

Holy Moly. I found this recipe on a blog a while back and knew I would have to try it. It sounded so yummy. I made it on Monday and it was, indeed, delicious. So light and fresh tasting. And healthy too. I got it from Gina's Skinny Recipes. I didn't take a picture because we had the missionaries over for dinner. I thought they might think I was crazy. Maybe I'll get a picture next time I make it. Oh yes, there will be a next time! Maybe even tomorrow night!

Thank you Gina! (whoever/wherever you are!)

Chipotle's "Skinny" Cilantro Lime Rice
Gina's Weight Watcher Recipes

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 4 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Red, White and Green Jell-o

I know all of you will remember this yummy desert that Mom use to make. This time of year you could substitute green jello for blue jello.

1 - 3oz pkg Lemon flavored Jell-O
1 - 3oz pkg Cherry, Raspberry, or Strawberry Jell-O
1 - 3oz pkg of Lime Jell-O
3 C. boiling Water
1 - 8oz pkg Cream Cheese, softened
1 - 8-1/4oz Crushed Pineapple with the syrup
1 C. Cool Whip, thawed
1/2 C. Mayonnaise
1-1/2 C/ Cold water

Dissolve each flavor of gelatin separately in 1 cup of boiling water. Gradually blend lemon gelatin mixture into softened cream cheese beating until smooth. Add pineapple and syrup and chill until slightly thickened. Blend in whipped topping and mayonnaise and chill until very thick.
Meanwhile, add 3/4 cup cold water to the red jello, pour into 9-inch square pan and chill until set but not firm. Add remaining cold water to the lime jello, chill until slightly thickened. Spoon lemon gelatin mixture over the red jello. Chill until set but not firm, top with lime jello. Chill until firm, at least 4 hours or overnight. Unmold and garnish with cut-up pineapple slices and maraschino cherries, if desired. Makes about 16 servings.

Orange Tapioca Jello Salad

An old family favorite. I made this for Easter. We took a big bowl to Grandma's party on Saturday and another big bowl to dinner at Jason's aunts house on Sunday. I love this stuff! It should be re-named: Orangie-Heaven in a bowl.

Ingredients:
3 cups water
1 sm pkg Orange Jell-O
1 sm pkg Cook'n Serve Vanilla Pudding
1 sm pkg Cook'n Serve Tapioca
1 can mandarin oranges (drained)
1 8oz container Cool Whip

Directions:
In medium saucepan stir together the first four ingredients. Bring to a boil. Boil 1 minute. Remove from heat and let cool. Add the mandarin oranges and Cool Whip and stir thoroughly. Chill for several hours before serving.

I've heard rumors that this recipe has been tried with different flavors. Although I've never tried it myself, I bet raspberry would be phenomenal!

Garlic Fries

3 cloves garlic, minced

2 tablespoons canola oil

3 large baking potatoes, 12 ounces each

1/2 teaspoon salt

1 tablespoon finely chopped fresh parsley leaves


Preheat the oven to 450 degrees F.
Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

**Sometimes I will just by a bag of steak fries from Wal-Mart. It seems to soak in the garlic taste more than real potatoes. I will also put mine in an oven safe bowl after they are cooked and top with cheese and put back in the oven for the cheese to melt.**

Corn on the Cob

We picked up some corn on the cob from the farm and I wanted a new way to cook it. I found this recipe on Recipezaar.com (one of my fave recipe sites, if you couldn't tell!). Anyway, it was absolutely delicious! I didn't put any additional butter or salt on it after it was cooked - it was perfect right out of the pot! Also, I halved the recipe because. I was only cooking 5 ears of corn and I don't own a pot big enough for all that milk and water!

Ingredients:

• 1 gallon water
• 1 quart milk
• 4 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon red pepper flakes (optional - I left this out since we didn't have any on hand - plus, I didn't think my kids would eat it.)
• 12 ears fresh corn, shucked and silk removed

Directions:

1. Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
2. Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
3. Remove the pot from the heat and let stand until needed.
4. Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.