Artichoke Potato Gratin

While perusing the cheeses at the supermarket, I decided I really wanted some good provolone. So I got some yummy, fresh, full of taste provolone cheese sliced at the deli for sandwiches & at the same time, some extra for a gratin. I had these gorgeous baby yukon potatoes at home... And felt that artichokes would complete the flavor profile I wanted. I was right... so delish...

<3 Lishie
Artichoke Potato Gratin

• 1 lb baby yukon potatoes, washed, skin on
• 14 oz artichoke hearts, chopped
• S & P
• 1/4 lb provolone, thinly sliced
• 1/2 c chicken stock (or veggie stock)
• grated parmesan cheese to top
• 1-2 pats of butter

Preheat oven to 350 degrees.
Oil or butter a baking ramekin (I used a 3 Qt size)
Slice the potatoes thinly or use a mandoline (I used the latter). Place 1 layer of potato slices on the bottom of the baking dish. Sprinkle half the artichoke pieces over the potato layer. Add salt & pepper. Layer more potato slices. Top with provolone cheese... Another layer of potato slices, 2nd half of artichoke pieces, salt & pepper... Top & last layer of potato slices... Pour in the chicken stock.
Top off with a little grated parmesan cheese & butter pats.
Bake, covered with aluminum foil for 40 minutes. Take off foil, bake another 15 minutes till browned.Allow to cool for 15-20 minutes before cutting & serving.

Vegetable Lentil Soup

Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.

<3 Lishie

Vegetable Lentil Soup

• 1 TBSP olive oil
• 1 small onion, chopped
• 2 carrots, cleaned & chopped
• 2 cloves of garlic, either whole/crushed or minced
• 1 tsp herbs de provence
• s & p
• 1 TBSp tomato paste
• 2 small zucchini, chopped into half moon pieces
• 2 cups dried lentils
• 3-4 cups water or chicken stock
• fresh parsley, chopped
• fresh Parmesan

In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat&  simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.

Lemon Butter Chicken w/ Baby Red Potatoes

I figured today I'd post something savory so y'all didn't think that all I do is bake ;) ha! And everyone wants chicken dinner... This was tasty & easy in one little pot for a "school night".

<3 Lishie

Lemon Butter Chicken w/ Baby Red Potatoes

• 2 lbs chicken tenders

• 1/3 c flour
• 4-6 TBSp butter, divided
• 2 TBSp chopped shallots
• 1/2 lb baby red potatoes, halved
• 1 c chicken broth
• zest & juice of 1 lemon

Coat the chicken tenders lightly with flour. Heat a large saute pan over medium-high heat & add 2 TBSp butter. When butter is melted, add the chicken strips and cook, browning each side. Remove the chicken; set aside. Add shallots to the pan & cook a minute, then add potatoes. Allow the potatoes to cook a little & brown. Then add chicken broth to pan & bring to a boil. Add lemon juice & zest & simmer until mixture is reduced/thicker. Remove from heat & add remaining butter. Return chicken to pan and heat through.

Slow-Cooker Country Chicken Stew

Comfort food! That is what we need!!! Especially after all of the storms, etc. And wait? ANOTHER NorEaster is predicted for Thanksgiving week in NJ? You don't say. Sigh. I'll start praying now it won't wreak much havoc to our already damaged state.

I made this "Before the Darkness" as some of us are calling the hurricane period. I loved it. My mom & pop-in-law loved it. The tot loved it. I think the cat loved it too. Who did not? My hubby. Whatevahs. This.is.so.good. Chicken fall off the bone good. Make a big pot of it & relax....

<3 Lishie

Slow-Cooker Country Chicken Stew

• 1 1/2 lbs baby red potatoes
• 4-5 carrots, cleaned & cut into thirds
• 4-5 parsnips, cleaned & cut into thirds
• 4-5 celery ribs, cleaned & cut into thirds
• 1 medium onion, skinned & cut into quarters
• 2 lbs bone-in chicken thighs & drumsticks
• 1/2 c water
• 1 TBSp herbs de provence
• 1/2 tsp black pepper 
• 1 tsp sea salt or kosher salt
• 3 TBSp cornstarch
• 1/2 c milk

Prep slow cooker with cooking spray. Place potatoes, carrots, parsnips, celery & onion in slow cooker. Place chicken on top of vegetables. Mix water & seasonings in a small bowl until well blended. Pour over chicken & vegetables. Cover.
 

Cook 8 hours on low or 4 hours on high.
 

Last hour of cooking- combine the cornstarch & milk in a small bowl until smooth. Stir into sauce in slow cooker. Cover & cook 15 minutes longer on high or until sauce is thickened.

Serve over egg noodles.

Parmesan~Potato Gratin

This makes for a delicious, warming side for any dish! Try it with the baked paprika drumsticks- they can be made at the same time. Time saving indeed!
<3 Lishie

Parmesan~Potato Gratin

• 2 large potatoes, cleaned & peeled
• 1 c ricotta cheese
• 1 c shedded parmesan cheese
• 1 tsp herbs (can use anything here herbs de provence, oregano, basil, etc.)

Grease a small, oven-proof casserole dish. Mix the cheeses & herbs in a small bowl. Using a mandoline OR slicing extremely thinly, create thin potato slices.
Begin layering- potato slices, spread cheese, potato slices, spread cheese, etc., ending in the cheese. Sprinkle more parmesan on top.
Bake at 400 degrees for 30 minutes or until the top is browned.

Healthier Potato, Broccoli & Cheddar Soup

Autumn has set in & I was home with a sick tot all weekend- poor babe! We crafted, read, played & I was exhausted. No outside time makes me sad so we went out & splashed in some rain puddles a bit then came back in to this yummy dinner.

<3 Lishie

Healthier Potato, Broccoli & Cheddar Soup

• 3-4 large potatoes, washed, peeled, cubed
• 1 large, diced onion
• 1 head of broccoli florets
• milk (I used skim!)
• 1-2 cups lowfat shredded cheddar cheese
• salt & pepper, to taste
• chives, chopped & more shredded cheddar to top

Add the cubed potato, onion & broccoli to the pot & salt the veg. Fill the pot with water to just above the veg. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.Drain & return the veg to the pot. Using a potato masher, coarsely crush the veg. Add the cheddar cheese & enough milk to thin to desired thickness. Add S & P & top with more cheddar & chives.

Grilled Kabobs

I have been sick for the last few days (no fun!) but am thankful for my support system. My hubby has been handling dinner very well, even wrapping up the food I am unable to eat! One night, he made these. They were pretty darn good. Apparently, the produce guy said that the new potatoes were awesome on kabobs on the grill. Always listen when someone who normally doesn't talk, gets excited because they want to TELL you something good! And he did. <3 Lishie

• Fully cooked chicken sausage with apple (Johnsonville now has them!) cut into bite-sized pieces

• new potatoes, skins left on, cleaned & halved or quartered

• bell peppers, cut in nice, square pieces (similar-size to the sausage & potatoes)

Soak the bamboo skewers in water for 30 minutes (prevents scorching), then assemble.

Grill!!!!!!

Recipe Swap~ "BBQ" essentials

This week was to be a BBQ extravaganza! Too bad Mother Nature didn't get my meal plan... It rained. But that didn't stop me from making some yummy dishes with BBQ flavors & sides. And the newest recipe swap subject on my What's Cooking/Nest National Board was "BBQ" essentials. So perfect. I was absolutely delighted when I received Sarah's (from A Taste of Home Cooking) pick, All- American Potato Salad. First of all, I love her blog. Second of all, Sarah is gracious enough to host these swaps & third, the recipe is originally from Cook's Country Magazine. Win-win all around!!! Oh, can I add a fourth?! I LOVE mayonnaise-based potato salad. LOVE.

(That is Honey-Lime Chicken on the side.)

Now usually my pop-in-law makes his famous potato salad for all of our family get-togethers. It is delicious. And when he does, it is hysterical because half of us love the addition of the boiled egg & the other half hate it.  I actually do love it but my hubby, yeah, he is in the other contingent. Since I was making this just for our little family, I left out the optional egg... Can I say, this was a tiny treat for me to make my own potato salad for once? I loved this side & when I make my own again, will use this recipe. But I defer to my pop-in-law's potato salad for bigger family affairs (wish I knew his secret!)

(That is Honey-Lime Chicken on the side.)

All- American Potato Salad
Slightly adapted from 
Cook's Country Magazine

Through A Taste of Home Cooking

• 2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes (*I used baby Yukon golds, skins on, halved)
• 1½ tsp salt, divided
• 3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
• 1 Tbs yellow mustard
• ¼ tsp pepper
• ½ tsp celery seed
• ½ c mayonnaise
• ¼ c sour cream
• ½ small red onion, chopped finely
• 1 rib celery, chopped finely
• 2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)
•  fresh parsley, chopped (optional topping)

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, & simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice & mustard together in small bowl, drizzle pickle juice mixture over potatoes, & toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion & celery in a large bowl. Toss in cooled potatoes, cover,&  refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving. Top with chopped parsley.

Corned Beef Hash Omelette

Need more leftover inspiration?! I have it!!!

It is said, the most basic dish to cook is the omelette, to really know how to cook. But it is so easy, it only takes a tiny bit of patience & the basic omelette is so versatile! Add anything to it & you have a full meal!

I took leftover corned beef, potatoes & cabbage & put it to good use... breakfast!

<3 Lishie

Corned Beef Hash Omelette

• 1 pat of butter 
• 2 eggs per person (or egg white equivalent)
• 1 tsp of milk (per each 2 eggs)
• 1 c Corned Beef Hash

Whisk your eggs and milk. Season with salt. In a non-stick skillet, melt butter over low heat. Pour in egg mixture. As the omelet cooks, tilt the pan & gently "pull" in the edges in toward the center with a spatula. Shake pan gently to distribute the uncooked portion.


Once the omelette looks nearly cooked, add the corned beef hash into the center & fold the egg over the mixture to form a half moon. 
*Lishie tip~ I'm hesitant to add salt to the already salty corned beef... but do so if it is your taste! 

Corned Beef Hash

Ohhh all of that leftover corned beef, potatoes, cabbage... What to do?! Plenty!!! Fresh corned beef hash is delicious & versatile. Have it for breakfast, brunch, lunch or dinner. It's so good. 


Enjoy!
<3 Lishie

Corned Beef Hash

• 1-2 TbSp oil (I use canola)
• 1 medium onion, finely chopped
• 2-3 c finely chopped, cooked corned beef
• 2-3 c chopped cooked potatoes, preferably Yukon gold
• any leftover cabbage, chopped
• fresh parsley, chopped
• pepper, to taste

On medium, heat oil in a skillet . Add the onion & cook until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high & using a spatula or back of a wooden spoon,  press down on the mixture. Do not stir! Allow the skillet to sizzle, "hash" to brown. Peak under- if browned, fold-flip over sections in the pan to brown the other side. Press down again. Continue to cook in this manner until the potatoes & corned beef are nicely browned.Remove from heat & sprinkle with the chopped parsley. Add pepper, to taste.



*Lishie tip~ I'm hesitant to add salt to the already salty corned beef... but do so if it is your taste! 

Corned Beef, Cabbage & Potatoes

Happy St. Patrick's Day! I am Irish but we do not go all out for the holiday. We do however, celebrate with food, family & our town's parade. I love me some bag-pipes! My hubby is Italian so we have the best of both worlds. Funny though, corned beef is more of an American phenom adapted from the Jewish immigrants & that makes me happy too!


Whatever your background, corned beef is delish & easy! Give it a try with this no fail recipe. And watch out for the little leprachauns. More importantly, keep a lookout for their gold! And if you are like me, the rainbow IS the gold ;) 
Enjoy!
<3 Lishie

Corned Beef, Cabbage & Potatoes

• corned beef, in brine
• 4 quarts water for beef brisket 
• 2, 12-oz bottles Guinness beer
• 1 cabbage, cut into 6 wedges with root attached
• 9 medium potatoes, halved 
• 3 small onions

Remove beef from brine. Rinse under cold water to remove any spices that may have stuck to it. Place into a large pot & add enough fresh water to cover the beef. Add in the in the Stout (Guinness). Bring to a low boil & then place it on a gentle simmer, place the lid on it &  cook for 5 hours. The last hour of cooking, add the cabbage, potatoes, & onions. Re-lid it &  let simmer until the vegetables are tender.


Serve with rye bread & golden mustard. YUM!


*For the slowcooker, add the beef with the liquids & the lid (of course) on low for 5 hours. Add in the veg at the last hour as well. 

Recipe SWAP~ Potatoes!

Have I said just how much I LOVE the recipe swaps Sarah from ATaste of Home Cooking hosts? They are so fun & help me with my creativity. This time around Potatoes was the theme. I LOVE potatoes. My hubby? not as much a fan as I but he still enjoys them. I gave my Rosemary-Lemon Smashed New Potatoes & received Christen's, from "Cooking with Christen", Corn, Leek & Potato Chowder. YUMMMM!!!!

But... the hubby doesn't like corn chowder, or any thick soup for that matter. I was ready to make the soup for myself, then got worried I wouldn't have time to eat the leftovers. So, I thought, how can I use ALL of the ingredients in a way that stays true to Christen's initial intent? At first, I thought corn-cakes but then inspiration hit me in the form of a side for hub's steak! And this was born:

Baked Corn, Leeks & Cheesy Potatoes

• 1 cup sliced leek
• 2 cups frozen hash brown potatoes
• 8 oz. can of “no salt added" corn
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup fat-free milk
• 1 cup reduced-fat ricotta
• 1 cup pre-shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.

Heat a large saucepan coated with cooking spray.  Over medium heat, cook the leeks for about two minutes.  Add the potatoes, corn, salt & pepper and cook another three minutes, stirring occasionally. 

Remove from heat & mix in the milk, ricotta & cheddar cheese. Pour into a baking dish. Bake for 25-30 minutes or until the top is browned. Serve.

Thank you so much to Sarah for hosting again! And Christen, thank you for a yummy recipe!!!! I will also be making the soup for ME... I LOVE chowder!
<3 Lishie

Mini~Breakfast

What to do when your hubby wants one thing & you, another? Make something easy, fast & mini... I love tiny things, all compartmentalized. I am sure you have seen these little breakfast "nests" around. They are so simple to make & just delish...


This makes an adorable & sweet Valentine's breakfast! Serve with a soy sausage patty. No, really... Morningside farms sausage patties are amazing! Ask my hubby!


<3 Lishie


Egg & Hash Brown Nests
Makes 6 nests

• 3 cups frozen hash browns, defrosted 
• 3 eggs
• 1/2 cup grated cheddar cheese

Preheat oven to 350 degrees. Spray a 6 muffin tin.


Line each muffin hole with the hash browns; bottoms & sides. Whisk the eggs & cheddar together. Pour some of the egg mixture into each "nest".


Bake for 25 minutes (or until done).

Potato Rounds

Do you not love my football stadium baking dish?!

We had a small get together for Super Bowl, just family but it was fun, especially for Gabriel. He may just be a Giants fan, what, with his hand0me-down MANNING 10 Jersey, we shall see (although mommy is a Dolphins fan & daddy, Broncos). Whatever team he wants is fine! He sure looked adorable. 


We had a nice offering of food- my homemade pigs in a blanket, sliders & these cheesy & bacon-y potato rounds. My pop-in-law made his famous potato salad (YUM) & mom-in-law made cole slaw & two different types of wings. No matter what you ate, I hope you had a great night! We did!!!

The fans watch from the sidelines :) 

<3 Lishie


Potato Rounds

• 4 baking potatoes, peeled &cut into 1/2 inch slices
• • Cooking Spray 
• • 8 slices bacon - cooked and crumbled
• 8 oz shredded Cheddar cheese
• 1/2 c chopped scallions

Preheat oven to 400 degrees.


Spray the baking sheet with cooking spray- place the potato slices onto sheet & spray the slices. Bake for 30 minutes, turning once.


When potatoes are ready, top with bacon, cheese & scallions, then return the baking sheet to the oven until the cheese has melted.

Cottage Pie

So most call this a Shepherd's Pie but it's really called Cottage Pie. The difference? A Shepherd's Pie is only made with lamb or mutton... all other meat pies (except fish) are the Cottage variety. Call it what you'd like... I call it DeLish! My hubby doesn't like it (something about the carrots, peas & meat touching ;) ) so I make mine in individual baking dishes or ramekins which works perfectly for me.

<3 Lishie

Cottage Pie

• 2 TBSp canola oil
• 1 small onion, diced
• 3 carrots, cleaned & diced
• 2 garlic cloves, minced
• 1 TBSp dried seasoning (I used rosemary)
• S & P
• 1 lb. ground beef
• 1/2 cup peas (frozen, but I used fresh)
• 1 cup beef broth
• 4 russet potatoes, cleaned, skinned, cubed
• 3-4 TBSp butter
• Splash of milk or cream
• 1/4 cup parmesan cheese, grated
• chives, to top

Heat the oil in a saute pan on medium-high. Add in the onion & carrots. Allow to cook a little, stirring occasionally.

Meanwhile, set the potato pieces in a sauce pan, then add enough water to cover the raw potatoes. Set the saucepan on high; bring to a boil.

When the onions are translucent & the carrots have softened, add the garlic & seasonings. Combine, the veg & seasoning. Add the ground beef. Stir, mix, combine the ground beef with the veg for a couple of minutes. Add the peas here. Pour in the beef broth & allow to simmer until the broth is reduced & the meat is no longer pink. Transfer to a sprayed & prepped baking dish.

Preheat the oven to 350.

Check on the potatoes...  When the potatoes are soft enough to slide right off a fork after being prodded, they are ready. Drain them, then add the potatoes back into the sauce pan. Add the butter. Mash the potatoes to the consistency you like, adding the milk. At the end, add the parmesan cheese. Spread the mashed potatoes over the meat & veg mixture in the baking dish. Sprinkle with more parmesan cheese.

Place the cottage pie in the oven for 20-25 minutes until the top is browned.  Top with chives if desired. Serve & enjoy!

Baked Gnocchi

Here's a really easy meal that is prepped so fast, anyone can make this...

Baked Gnocchi~

Just pick up the fresh gnocchi in the refrigerated section. I used individual, oven-safe ramekins (but you could use a larger one)... Divide the gnocchi amongst the little bowls. Pour some tomato sauce (a 14 oz. can) to cover the gnocchi. Sprinkle garlic powder, dried oregano, fresh basil (chiffonade) &/or parsley over the sauce. Then top with shredded mozzarella & provolone... Sprinkle grated parmesan on top... Bake @ 350 F for 20-25 minutes or until the cheese is melted, browning.

Quick, easy, yummy... DeLish!
<3 Lishie
*Gnocchi are Italian potato dumplings, heartier than pasta...

Patatas Bravas

Everyone seems to love tapas, Spanish appetizers. Well, I sure do! And I love Spanish food. (See my Delish Spanish Torta!) These potatoes were delicious in Spain & truly easy to capture the authenticate taste at home.These can be a side or an appetizer. The name of the recipe roughly translates into "fierce" or "angry" potatoes. But I promise you, you won't be angry after eating them!

Enjoy!

<3 Lishie

Spanish Roasted Potatoes with Tomato Sauce

Slightly adapted from Simply Recipes

• 2 pounds potatoes peeled, cut into 1 to 1 1/2-inch chunks
• Olive oil
• Salt
• 1/2 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1/2 cup white wine (can substitute stock)
• 2 TBSp tomato paste
• A 14-ounce can of crushed tomatoes
• 2 tsp Tabasco or other hot sauce
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp salt
• 1 tsp sugar

Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil & salt well. Arrange in one layer in a casserole pan or rimmed baking tray & roast until browned, about 50 minutes.

While the potatoes are roasting, make the sauce. Heat 2 TBSp of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic & sauté another 2 minutes.  

Add the white wine to the pan & turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste & stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well & reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast.

When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes. 

Serve with the remaining tomato sauce as an appetizer or side dish.

Leek & Potato Soup

I love leeks. And I love potatoes. You know where this love note is going... I especially LOVE  leek & potato soup! This Saveur Magazine recipe is so simple yet delicious. Warning, I drain the water so I get a really thick soup. I like it that way- you may want to thin it out. I add grated parmesan but the suggested fresh chives would also be good. This is a hearty & easy soup for a very rainy, wet Autumn working night! <3 Lishie

Leek & Potato Soup

from Saveur Magazine

• 3 russet potatoes, peeled and sliced or diced
• 5 leeks, trimmed, cleaned, then thinly sliced, including 
•    the tender green part
• Salt
• 4–6 tbsp. whipping cream

Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat & simmer, partially covered, until vegetables are tender, 40–50 minutes.

Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls. 

*Here I added a little freshly grated parmesan cheese. YUM!

Sweet Potato Ravioli with Brown Butter

 I love wonton wrappers. They are so versatile, from dumplings to spring rolls to wonton soup... to dessert. It's fresh pasta ready for you to whip up something good... And oh.my.goodness these were delicious. So dainty & so filling. A teensy bit time consuming but once you get into a rhythm of creating the ravs, it is done in a flash! YUM.

Sweet potatoes & Fall... a great pairing!

Sweet Potato Ravioli with Basil Brown Butter

• 1-2 large sweet potatoes
• 1/4 teaspoon ground cinnamon
• pinch of ground nutmeg
• 1 TBSp fresh basil, chiffonade
• 24 wonton wrappers
• S & P
• 3 tablespoons butter

Decide how you want to make the sweet potatoes- bake, microwave, boil or steam?:

~If baking, wash the skins, then wrap in aluminum foil. Bake at 400 degrees until soft inside. If microwaving, poke holes in the potato with a fork, then place microwave on baked potato setting. Both ways, after cooked, scoop out the cooked potato from the skins into a bowl.

~If boiling or steaming, clean & peel the potatoes & chop into even 2" pieces. Add salt to the water if boiling & cook till soft enough that a butter knife slips out. Steam for the safe amount of time. Mash the cooked potato in a bowl with a fork or masher.

Add the cinnamon, nutmeg & basil to the potato mash. Combine with a fork.

Take two wonton wrappers... Place one down & add a tablespoon of potato mixture. Dip your finger in water & using that finger, trace around the tablespoonful of potato on the wonton. Place a second wonton wrapper on top & gently seal by pressing your finger all along the outside. Continue to make all of the ravioli this way.

Meanwhile, set a roomy post of 6 quarts of water to boil. Once water is boiling add ravioli to the pot for 2 minutes each wrapper, adding & taking them out with a slotted spoon or "spider".

In a separate sauce pan, on medium-low, heat the butter gently until it turns a golden brown. Do not allow to burn! 

Pour butter over cooked ravioli. Garnish with basil leaves. 

Enjoy!

<3 Lishie

PS- STAY TUNED FOR A GIVEAWAY TOMORROW!!!

Lemon~Rosemary~Garlic Smashed New Potatoes

Are you ever just in the mood for a certain food or flavor combination? That is how I felt tonight. I wanted lemon~rosemary... My hubby was grilling sirloin steak, I had a mushroom salad already prepped... & beautiful new potatoes. Hmmmm what to do? Aha!:


Lemon~Rosemary~Garlic Smashed New Potatoes

• 1 lb. new potatoes, washed & cleaned
• 4 garlic cloves, whole, peeled & smashed
• 2 TBSp extra virgin Olive Oil
• 1 TBSp Lemon Juice
• 1/4 tsp Lemon Zest
• 1/4 tsp Kosher Salt
• 1/4 tsp pepper
• 1 & 1/2 tsp dried Rosemary (or 1 tsp fresh, chopped small)

Place the potatoes, skins on, in a small pot along with the garlic cloves. Add water until the potatoes are immersed. Turn the stove  on high & bring to a boil. 


Meanwhile whisk together the olive oil, lemon juice & zest, s & p, & rosemary.


After the little spuds have been boiling for about 25 minutes (stick a butter knife in- if the potato falls off with little or no resistance, the potatoes are done! Better to have a little resistance because the spuds will continue cooking in the hot water.) Drain the water & place the potatoes & garlic cloves together in a mixing bowl. Using the back of a large spoon, "smash" each potato & garlic clove, leaving nice, large lumps. Drizzle the lemon oil dressing over all of the smash & toss with the spoon. 


Enjoy!
<3 Lishie