#39 :: Cacio e Pepe Potatoes

I'm learning so many new ways to make potatoes! Before there was fried, baked or mashed. That's it. Now I have options! There are red potatoes, gold potatoes, baking potatoes, sweet potatoes.....I'm incorporating flavors like bacon, garlic, cheese, pepper, or onions.... We might never eat a potato the same way again!

Ingredients

• 2 pounds baby Yukon gold potatoes
• 1/2 cup chicken stock or milk
• 1 tub grated Pecorino Romano
• Salt and freshly ground black pepper

Directions

Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.

When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.



Makes 4 servings.

Recipe from 30 Minute Meals on Food Network.

Star Rating: 4.5 out of 5 stars

#36 :: Green Vegetable Omelet

This is something we came up with on our own, just trying to use up the produce before it spoils! I wasn't sure how it would turn out, but when we were finished and took the first bite, I looked at Jamie and said "It's official....we can COOK!" It turned out delicious! I'm really surprising myself!


Jamie cooked our eggs on the griddle -- he loves using that instead of a pan!

Ingredients

• 1 zucchini, diced
• 1 green pepper, diced
• 1 bunch of green onions, chopped
• 1 garlic clove, finely chopped
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 6 eggs
• 1/4 cup bacon, crumbled
• 1/2 cup sour cream
• 1/2 cup shredded cheese (we used an Italian blend of Parmesan, Asiago, Provolone and Romano)
  
• 1/4 tsp. thyme
• Salt & pepper to taste
• Reserved shredded cheese (for topping)
  

Directions

In a medium pan saute the zucchini, green bell pepper, green onions and garlic in the olive oil & butter. Season with thyme, salt and pepper.

In a large bowl, beat the eggs. Fold in the sour cream. Add the bacon and shredded cheese, then season with salt & pepper. Add in the sauteed vegetables. Cook the egg mixture in a large skillet {or, if you're like Jamie, a griddle} on medium/high heat until eggs are scrambled. Serve immediately with a little extra shredded cheese sprinkled on top.



Makes 4 servings.

Recipe from Amy & Jamie.

Star Rating: 4.5 out of 5