Roasted Carrot And Herb Spread

Here's an extra-special nibble ready to take center stage on your appetizer table. 

Ingredients:

2        pounds baby-cut carrots

1        large sweet potato, peeled and cut into 1-inch pieces

1        medium onion, cut into 8 wedges and separated

1/4     cup olive or vegetable oil

2        tablespoons chopped fresh or 1 teaspoon dried thyme leaves

2        cloves garlic, finely chopped

3/4     teaspoon salt

1/4     teaspoon freshly ground pepper

          Baguette slices or crackers, if desired

Directions:

• 1 Heat oven to 350ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• 2 Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
• 3 Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.

Source:  bettycrocker.com

Loaded Chicken And Potatoes

Ingredients:

• 1 lb boneless chicken breasts, cubed (1″)
• 6-8 medium skin on red potatoes, cut in 1/2″ cubes
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

Topping:

• 2 c fiesta blend cheese
• 1 c crumbled bacon
• 1 c diced green onion

Directions:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.Serve With: extra hot sauce and/or ranch dressing or sour cream!

Source:  singingthroughtherain.net

Loaded Pub Fries

Serves: 4-6 servings

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients:

• 12 slices bacon, cooked crisp (reserve 1 tablespoon bacon fat)
• 2 pounds all-purpose potatoes
• 1 tablespoon melted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces Manchego cheese, shredded
• 2 medium scallions diced
• Sour cream for garnish

Directions:

1. Cook bacon crisp and rough chop. Set aside. Reserve one tablespoon of the bacon fat.
2. Preheat oven to 425 degrees.
3. Cut potatoes into wedges. Since all-purpose potatoes vary in size, try to keep the wedges uniform. You may get 8 wedges from one but 16 from another. Place potatoes in large bowl and add bacon fat, melted butter, salt, garlic powder and smoked paprika. Toss well to coat.
4. Pour out potatoes onto a sheet pan in a single layer and roast for 15 minutes. Flip and roast for another 10-15 minutes or until browned and cooked through.
5. Mound the potatoes into four piles. Cover each pile with the Machego cheese, then bacon then the cheddar cheese. Place the pan back in the over for 2-3 minutes to melt the cheese. Alternatively, keep the fries in a single layer and cover with both cheese types and bacon and again place back in oven for 2-3 minutes to melt cheese.
6. If serving individual servings, place each portion on a small plate, sprinkle with scallions and place a dollop of sour cream on top. If serving family style, slide fries onto platter, sprinkle with scallions and place several dollops of sour cream on top.

Source:  afamilyfeast.com

Crispy Potato Roast

This is a dish that is super impressive-looking and would really wow at a dinner party!

Ingredients:  

3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Directions:

Preheat oven to 375 degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.

Slice the potatoes as thin as possible crosswise.  Arrange potatoes vertically in the baking dish.  Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.  Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes).  Brush with the remaining butter and oil mixture.

Bake for 1 hour and 25 minutes uncovered.  If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices.  Also, a butter knife can be used to separate some of the slices if there are some sticking together too much.

While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.

Remove potatoes from oven.

Add pancetta by scattering around throughout the potatoes.  Lay the thyme sprigs on top of potatoes.

Bake for an additional 35 minutes.  Remove from oven.

Sprinkle on a little more kosher salt.  Serve immediately.  Sour cream is a great accompaniment to the potatoes.
 
Source:  joyouslydomestic.com

Crispy Oven Roasted Parmesan Potatoes

Ingredients:

• 6 Medium Potatoes, peeled
• 1 1/2 cups of Beef or Chicken Broth
• 2 Tablespoons of butter
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 Tablespoons Olive Oil
• 1/3 cup Parmesan cheese, freshly grated

Directions:

1. Preheat oven to 400 degrees F.
2. Cut the potatoes in 1 inch cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated.
3. In a medium pot, pour the broth & butter together, bring to a simmer.
4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender.
5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer.
6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated.
7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp.
8. Flip once with a spatula during cooking to ensure even crisping.
9. Remove the potatoes from the oven, season to taste & serve hot.

Source: myincrediblerecipes.com

Loaded Mashed Potatoes

Ingredients:

5 lbs red gold potatoes, peeled and quartered
4 tablespoons butter
1 (12 oz) pkg sour cream
milk
1 pkg bacon, crispy fried and chopped
1 (8 oz) pkg white cheddar cheese, shredded
1/4 cup green onions, diced
1/2 tbsp salt
2 tsp pepper

Directions:

In large stockpot, cook potatoes in enough salted water to cover until tender.

Drain and return to stockpot.

Add butter and sour cream; beat with an electric mixer until smooth.

Add a little milk, if needed.

Stir in cheese, bacon, salt, pepper and onions. (Reserve enough cheese, bacon and onions to garnish the potatoes when finished)

Once all ingredients are mixed, fold into serving bowl and garnish with remaining cheese, bacon, and onions.

Serve immediately

Source:  texasrecipes