Red Potatoes & Truffle Oil.

I have been a fan of truffle oil for a long time and admittedly, have enjoyed it many (too many) times on really delicious french fries.  I'd never cooked with it myself though.  Last week my favorite grocery store sampled potatoes fried in black truffle oil. I bought a bottle on the spot and went home to create my own recipe. There were no leftovers.

• 1 pound baby red potatoes, halved
• 2 sprigs fresh rosemary
• sea salt & fresh cracked black pepper
• 1 T black truffle oil
• freshly grated asiago cheese

Bring a pot of water to a boil; add potatoes and cook just until tender. Drain potatoes and transfer to a skillet prepared with cooking spray.  Sprinkle potatoes with rosemary, salt & pepper, and cook 4 to 5 minutes, until potatoes just start to brown.  Add truffle oil and continue cooking 3 more minutes.  Transfer to a serving bowl and generously add freshly grated asiago cheese.  Toss gently and enjoy!

Avocado Egg Salad.

I love hard boiled eggs so when I found out I was selected as part of the Foodbuzz Tastemaker Program to receive coupons for Land O Lakes eggs, I knew I'd create a recipe using hard boiled eggs.  I decided to use my fresh, hormone-free eggs to make this satisfying twist on egg salad.

• 8 Land O Lakes eggs, hard boiled & peeled
• 2 avocados
• 1/2 red onion, chopped
• 1 T dijon mustard
• 1 T rice vinegar
• 1 tsp dried parsley
• good bread (for sandwiches)
• lettuce

Slice eggs in half. Scoop the yolk from three eggs into a bowl and set aside. Coarsely chop the whites from those three eggs plus the other five whole eggs and place in a bowl.  Peel and coarsely chop the two avocados. Add half of an avocado to the bowl containing the egg yolks and mash together.  Put the other one and a half avocados in the bowl with the chopped eggs; add chopped onion.  Gently mix chopped eggs, onion & avocado and set aside.  To the mashed egg yolk & avocado mixture, add mustard, vinegar, & parley.  Mix well. Gently fold this mixture into the chopped egg, avocado & onion.  Serve on a bed of lettuce or as a sandwich and enjoy!

Sugar Snap Pea & Shrimp Soup.

As part of the Foodbuzz Tastemaker Program, I received a coupon for Green Giant frozen vegetables.  I set out to use my Green Giant vegetables as an integral part of the meal, not simply as a side dish.  Fresh fruits and vegetables feature prominently in my menus; my use of frozen vegetables has primarily been as side dishes, so I challenged myself to incorporate the frozen vegetable into the main dish.  I decided to use Green Giant Valley Fresh Steamers Sugar Snap Peas as the key vegetable in this tangy, healthy, and quick soup.

• 1 package of thin rice noodles
• 64 ounces low fat, low sodium chicken broth
• 1 package sliced fresh mushrooms
• 1 bunch green onions, chopped
• 16 ounces frozen shrimp, 50-60 count
• 1 bag Green Valley Fresh Steamers Sugar Snap Peas
• 1 Tbsp sesame oil
• 1 tsp  Green Jalapeño Tabasco Sauce
• ½ cup cilantro, chopped
• 1 lime, cut into wedges

Prepare rice noodles according to package directions. Set aside.  Bring chicken broth, mushrooms, and onions to a simmer. Cook for 4 minutes.  Add frozen shrimp. Simmer 3 minutes.  Stir in Green Giant Sugar Snap Peas, sesame oil, Tabasco, and cilantro. Simmer 3-5 more minutes, until shrimp and snap peas are heated through.

Add rice noodles to individual bowls.  Ladle broth over noodles.  Squeeze fresh lime on soup. For a spicy kick, add more green Tabasco and enjoy!

Potatoes & Sausage.

This was comfort food, all the way around.  I had some baby potatoes I wanted to use and had a craving for something a little salty. This is what resulted.

• 15 baby potatoes, in a variety of colors
• 3 Italian turkey brats, casing removed
• 6 green onions, chopped, including the green parts
• 1 tsp olive oil
• freshly grated ginger (optional)
• sea salt

Slice potatoes in half.  Boil until tender.  While potatoes are boiling, cook sausage in a small skillet, until browned and crumbly.  When potatoes and sausage are both cooked, transfer to a larger skillet.  Drizzle oil down the side of the pan and toss potatoes and sausage.  Cook about 5 minutes, until potatoes brown slightly.  Stir in green onions and cook 1 more minute.  Serve with grated ginger and a sprinkle of sea salt on top.

Vegetable & Sausage Saute.

This meal went together quickly and disappeared just as fast. Serve with fresh bread or brown rice and a salad.

• 1 package fully cooked chicken sausage, sliced
• 1/2 red onion, chopped
• 1 bell pepper, sliced
• 8-10 mushrooms, sliced
• 4 oz sun-dried tomatoes, in oil
• 1/2 tsp garlic powder
• 1/4 tsp chili powder

Saute sausage and onion over medium heat until onion is soft, about 5 minutes.  Add pepper strips and mushrooms.  Cook another 5 minutes, tossing several times.  Add tomatoes and seasonings. Stir. Cover and cook 3 minutes more, until everything is heated through.  Peppers should still be brightly colored and slightly firm.  Serve and enjoy.

Chicken Corn Vegetable Soup.

I set out to make chicken corn chowder, but without the heavy, creamy consistency. This recipe will go through several more iterations before it's exactly what I am after, but this is a very good start. The chief taste-tester in my kitchen had only positive reviews.

• 2 T butter
• 1/2 medium red onion, diced
• 1 red pepper, diced
• 64 ounces chicken broth
• 4 stalks celery, diced
• 2 cups frozen corn kernels
• 1/4 to 1/2 cup chopped cilantro
• 3 cups shredded cooked chicken
• 1 cup salsa
• 2 T heavy cream
• lime juice

Melt butter in stock pot or large soup pan.  Saute onion & red pepper until soft.  Add chicken broth and celery. Bring to a boil. Simmer for 5 minutes.  Add corn, clilantro, and chicken. Simmer another 5 minutes.  Stir in salsa. Simmer for 5 minutes. Stir in cream. Serve with a splash of lime juice.

Lemon Dill Potato Salad.

Challenged to create a unique potato salad, I came up with this little recipe. Yum.

• 8-10 Yukon Gold potatoes
• 1/4 cup chopped green onion
• 1/2 cup chopped red onion
• 1 1/2 cups chopped celery
• 1/4 cup olive oil
• 3 Tbsp lemon juice
• sea salt & pepper
• 1 Tbsp chopped fresh dill

Peel potatoes and cut in half. Cook in boiling water until tender.  Cool.  Slice potatoes crosswise.  Gently toss with onion and celery.  Mix oil and lemon juice and pour over potato mixture.  Gently toss with dill. Add salt & pepper to taste. Chill before serving.