Butter and Parm Squished Potatoes
Recipe courtesy of Rachel Ray
- 1 pounds baby red (my pick) or Yukon gold potatoes
- 2 or so cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup shredded Parmesan cheese
Put the potatoes in a medium pot in a single layer.
Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil.
Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.
Remove the lid, raise the heat and reduce the stock.
When the stock evaporates, squish potatoes to flatten them a bit with a solid flat surface (like the bottom of a mug or small plate).
Crisp the potatoes a few minutes on each side.
Stir in the butter and cheese and toss.
So, I’m the first person to admit we all need a little eating in AND a little eating out and since I’m a bit of a (self-proclaimed) foodie there was no chance I’d get too many posts in without a recipe or restaurant review. With that said, one is just the beginning…
Easy and Meaty Sausage and Mozzarella Meatballs
Recipe courtesy of Rachel Ray and revamped to fit me :)
- 1 pounds Italian turkey sausage, bulk if available
- 6 bocconicina balls (bite size fresh mozzarella in water)
Preheat oven to 400 degrees F.
Remove 6 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl.
Combine the meat into a single mound then score it into 2 sections. Each section will yield 3 large sausage meatballs.
To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls.
Coat balls with a drizzle of olive oil.
Bake 18 to 20 minutes until cooked through and evenly browned.
Serve with your favorite sauce (ya know? Fresh and Easy tomato alfredo, ya that one).
Bonus: side dish coming tomorrow