BAKED FRIES WITH GARLIC SAUCE

BAKED FRIES WITH GARLIC SAUCE

Baked Fries with Garlic Sauce and Oregano. Baked potato wedges served with garlic hummus tahini Oregano sauce. These Garlic Fries are super addictive and just like the deep fried Mediterranean Garlic Fries. Add vegan feta if you like. Vegan Gluten-free Soy-free Snack Recipe.

Every time I am around Bellevue, I remember how much I like the food at Garlic crush and pick up a falafel sandwich and their garlic fries sans feta. They are fries, all fried, crisp and hot dripping with this garlicky tangy dressing. Its one of those once a while indulgence like fried Samosas.

Most days we pick up the just fries for the road. I have no clue why I always get hungry as soon as I am in the car. Even if it is right after a heavy lunch. 5 Minutes into the drive, I will get an urge to munch. It probably runs in the family. Or so Mom says. I cannot imagine how she handled 3 constantly munching kids while driving them around :).

I decided to so something about that craving with a baked version. I feel much happier eating this and my tummy thanks me too! for several reasons including homemade is always better/fresher. These baked garlic fries take just a few minutes to throw together. Chop up potatoes, toss in oil and bake. Cook some chopped garlic to golden. Blend the sauce + garlic and keep ready. Dress (the fries) and impress. For variation, use baked sweet potatoes or root vegetables.

BAKED FRIES WITH GARLIC SAUCE
BAKED FRIES WITH GARLIC SAUCE

INGREDIENTS
For the Fries:

  • 2 large russet potatoes cut into thin wedges or fat match sticks
  • 2 to 3 tsp starch like arrowroot or flour
  • 1 tbsp oil
  • salt, pepper to taste
  • ½ tsp garlic powder
  • ½ tsp or more dried oregano, or use fresh

Garlic Tahini Hummus Sauce:

  • 2 tsp oil
  • 5 cloves of garlic, minced/finely chopped
  • 3 Tbsp hummus (or use cooked chickpeas + lemon juice)
  • 3 Tbsp tahini
  • 2 to 3 tsp lemon juice
  • ½ tsp garlic powder
  • salt to taste (1/4 to ½ tsp)
  • ½ tsp dried oregano
  • ¼ tsp or more dried dill or parsley
  • 2 to 3 Tbsp water as needed to thin
  • 1 tbsp chopped fresh parsley or oregano for garnish

INSTRUCTIONS

  1. Bake the fries: Preheat the oven to 425 degrees F. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
  2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
  3. Spread the potatoes on parchment lined baking sheet with atleast a ¼ inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
  4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt.

You can find complete recipes of this BAKED FRIES WITH GARLIC SAUCE in veganricha.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

APPLE FRITTERS

APPLE FRITTERS

Yes, Apple Fritters!

If you’re gluten free you already have the two GF ingredients necessary to make these sweet little fried doughnuts: just rice flour and potato starch (or corn starch).

After realizing how easy it is to make gluten free Apple Fritters that look, taste, and feel just like ordinary ones I’m shocked I don’t see them in stores or at farmer’s markets.

Of course they’re best served warm.  I kept them in a bowl on the counter (probably should have covered them but never got to it) and they were still delicious the next day.

APPLE FRITTERS
APPLE FRITTERS

Ingredients

  • 1¾ cup white rice flour
  • ¼ cup potato starch
  • ⅓ cup granulated sugar
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • ¾ cups milk (whole milk preferred)
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter, melted
  • 2 cups peeled & diced apples (approx 2-3 medium apples)
  • peanut or canola oil for frying

GLAZE:

  • 1½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup milk

Instructions

  1. In large mixing bowl combine first 10 ingredients (that’s rice flour to melted butter). Whisk well to combine. Stir in chopped apples.
  2. Heat a couple of inches of oil over medium to medium-low heat or use a fry daddy (that’s my preferred method). When you drop a little sample of batter you want it to sizzle and rise to the top. If it doesn’t sizzle and rise the oil is not hot enough, if it burns quickly the oil is too hot.

You can find complete recipes of this APPLE FRITTERS in recreatinghappiness.com

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com

MUSHROOM AND WILD RICE SOUP

MUSHROOM AND WILD RICE SOUP

You know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”

“Nope.”

“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!

MUSHROOM AND WILD RICE SOUP
MUSHROOM AND WILD RICE SOUP

INGREDIENTS:

  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 10 ounces mushrooms, thinly sliced (I use baby bella)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 to 3 cloves garlic, minced
  • 1/4 cup marsala (you can substitute with white wine)
  • 1 medium russet potato, peeled and diced
  • 2 tablespoons all purpose flour
  • 4 sprigs fresh thyme
  • 1 small bay leaf
  • 6 cups vegetable or chicken broth
  • 3/4 cup uncooked wild rice (see Notes)
  • 12 ounce package Mori-Nu Soft Silken tofu

INSTRUCTIONS:

  1. Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

You can find complete recipes of this MUSHROOM AND WILD RICE SOUP in tasteloveandnourish.com

VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING

VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING

This Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!

Thanksgiving is just around the corner and I’ve already gotten my Gluten Free Vegan Pumpkin Pie recipe ready, my GF Vegan Meatloaf recipe done and waiting, and my Vegan GF Shepherd’s Pie begging to be eaten. It’s now time for a divine vegan and gluten free sweet potato side dish. Two words: mind-blown.

It would be an injustice not to describe how you can make a perfectly healthy, delicious, comforting and low calorie sweet potato casserole. Yeah, I’m talking about this exact delicious Vegan Sweet Potato Casserole with Maple Pecan Topping friends.

Let’s start with the base. Delicious sweet potato that you’ve cubed, boiled and mashed. We all know that sweet potato in and of itself is a delicious and healthy starch, so my plan was to keep the defining nutritious qualities of this beautiful vegetable and highlight it in this casserole rather than hide it.

Next, I added some natural sweeteners to the mashed sweet potato, some almond milk, some vegan butter and some delicious fall seasonings of cinnamon and all spice.

Next? We scoop it into the casserole dish and set aside. If you made the maple pecan topping while the sweet potato was boiling, just sprinkle it on top right now. If not, let’s get right to it. We have pecans, almond flour, maple syrup and vegan butter coming together in a deliciously sweet crumble topping that will have to picking sweet bits and pieces off of the top of the casserole. The topping is gluten free and vegan, and is so delicious that I need to make it again on another recipe!

 

VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING
VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING

Ingredients

Maple Pecan Topping

  • 3 tablespoon maple syrup
  • 6 tablespoons almond flour
  • 1 1/2 tablespoon melted vegan butter
  • 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

  • 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened almond milk
  • 6 tablespoons coconut oil or olive oil
  • 6 tablespoons vegan butter, room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

Maple Pecan Topping

  1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

You can find complete recipes of this VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING in jessicainthekitchen.com

Garlic Herb Roasted Potatoes

Garlic Herb Roasted Potatoes

Garlic Herb Roasted Potatoes – the easiest and delicious roasted potatoes with olive oil, butter, garlic, herb and lemon. No deep-frying easy recipe!

Everyone loves potatoes, I mean, who doesn’t like potatoes? Even the pickiest eaters like potatoes, case-in-point: my 4-year old son. While we all love fried potatoes such as chips and fries, the reality is that most people hate deep-frying at home. Deep-frying can be so messy, it wastes a lot of oil, the splatter, but most of all, many people are dreadful of deep-frying and the aftermath such as clean-up.

But there are so many ways of preparing potatoes and baking/roasting is definitely one of the easiest options. Recently, I got a bag of small baby potatoes for another recipe and have some leftover sitting on the counter top. I decided to make them into this amazing garlic herb roasted potatoes, a recipe I learned from Gratinee.

The potatoes are sliced like hasselback potatoes, roasted with olive oil, garlic, butter, parsley, thyme and lemon. It’s really very easy and the only seasonings you will need are black pepper and salt. Easy peasy, and after an hour in the oven, magic happens and you have the most amazing, tender, aromatic, and absolutely flavorful roasted potatoes. Gratinee‘s recipe also included roasted chicken, which I should try another time.

Garlic Herb Roasted Potatoes
Garlic Herb Roasted Potatoes

Ingredients:

  • 1 1/2 pounds baby (small) or fingerling potatoes
  • 1/4 cup olive oil
  • 2 tablespoons melted butter
  • 2 heads garlic, top trimmed
  • 1/2 tablespoon chopped parsley leaves
  • 1/2 lemon, cut into wedges
  • 5-6 sprigs thymes
  • Scant 1/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Method:

  1. Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.

You can find complete recipes of this Garlic Herb Roasted Potatoes Recipe in rasamalaysia.com

SLOW COOKER BUFFALO CHICKEN STUFFED SWEET POTATO

SLOW COOKER BUFFALO CHICKEN STUFFED SWEET POTATO

A hearty slow cooker recipe for all you buffalo chicken fanatics.

Here’s a recipe for you to add to you dinner or supper menu this week. The mix of heat from the Sriracha with coolness from the homemade ranch creates one insanely delicious combination. It gets better because this slow cooker buffalo chicken recipe uses simple and clean ingredients and it’s quick to prepare. You’ll need about 10 minutes of prep time to make the homemade buffalo sauce, throw the ingredients in a slow cooker and to whip up the homemade ranch. When you come back in 4-6 hours all you’ll have left to do is bake (or grill) the sweet taters and shred the chicken. Pretty easy, huh? No need to complicate things here. We’ve got places to go and things to see.

If you love buffalo chicken wings like my husband, this recipe is for you!

I consider this a ‘man-friendly’ recipe. While this isn’t a chicken wing recipe per se, it most definitely will satisfy that ongoing craving for ‘wing sauce’. And even if you’re not a buffalo chicken wing fan (like me), I think you’ll be pleasantly surprised in how much you like this recipe too. It’s gotta be the addition of the sweet potatoes and ranch! Speaking of sweet potatoes. If you’d rather serve the slow cooker buffalo chicken in a lettuce wrap, in our favorite tortillas, on gluten-free bread or maybe a baked potato – by all means, go for it! Whatever floats your boat my friend (yes, I did just say that).

SLOW COOKER BUFFALO CHICKEN STUFFED SWEET POTATO
SLOW COOKER BUFFALO CHICKEN STUFFED SWEET POTATO

INGREDIENTS

  • ½ lb. boneless skinless chicken breast
  • ½ lb. boneless skinless chicken thighs
  • ⅓ cup hot pepper sauce (such as Frank’s Red Hot)
  • 2 Tbsp. ghee (may sub coconut oil)
  • 1 Tbsp. coconut aminos
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne (optional – adds more heat)
  • 4 small baked sweet potatoes (about 7 oz. each uncooked)
  • Homemade ranch dressing (optional)

INSTRUCTIONS

  1. Place chicken in a slow cooker set on low.
  2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.
  3. Pour sauce into slow cooker.
  4. Cook for 4-6 hour on low or until chicken is tender.

You can find complete recipes of this SLOW COOKER BUFFALO CHICKEN STUFFED SWEET POTATO in therealfoodrds.com

Black Bean and Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas

This weekend was seriously a blast. For anyone who actually knows Kevin and I, you know that we’re both pretty old souls. It’s a miracle if we’re out past 10pm and an even bigger miracle if we were doing something more exciting than just going to dinner. This Friday we put on our big boy pants and forced ourselves out of the house at 9:30pm. Yes, we LEFT the house at 9:30pm.

We’ve been slowly trying to work our way through Austin, one restaurant and one must-do at a time, but we hadn’t been on the East side much yet, so Friday we ventured over there! I’m kind of a crazy planner lady so it’s rare that we leave the house without a plan, but this time we did. We knew we wanted to go somewhere with music (which is pretty much everywhere in Austin) and we knew we didn’t need food (because we had just eaten these glorious quesadillas). So, we just started driving around with our windows open so when we heard some music we liked we could pull over! Our travels eventually led us to the White Horse and we had an awesome time listening to a bluesy, honky tonk female artist and watching all the 2 steppin’ people. I even found out they teach free 2 step lessons on certain days of the week so we’re definitely going to hit that up!

These Black Bean and Sweet Potato Quesadillas have made their appearance 4-5 times in the last two months. We can’t get enough of them and Kev has told multiple people that he likes them better than quesadillas with meat! I’ve also made them in enchilada form and that’s a great option too. I absolutely love sweet potatoes, but they always have to be spiced and on the savory spectrum. If you bring sweet potatoes with marshmallows and pecans to Thanksgiving dinner, I’ll gobble them up, but I consider them a delicious dessert, not a side dish. These amply spiced savory quesadillas, however, have made it onto my recipe repeat list, which is quite an accomplishment as I don’t generally like remaking recipes very often.

Black Bean and Sweet Potato Quesadillas
Black Bean and Sweet Potato Quesadillas

INGREDIENTS
Quesadillas

  • 2 tablespoons olive oil
  • 1 large sweet potato (about 3 cups chopped)
  • 1 15 oz can black beans, drained
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ⅓ cup salsa verde
  • 4 oz cream cheese
  • Salt and pepper to taste
  • 8 whole wheat tortillas
  • 1 cup cheese (cheddar, colby jack, or monterey jack)

Toppings

  • ¼ cup finely chopped red onion
  • Sour cream
  • Avocado
  • Limes

INSTRUCTIONS

  1. Peel and chop sweet potato into small bite sized pieces.
  2. Heat olive oil in large skillet over medium high heat and add sweet potato.
  3. Saute for 5-10 minutes with lid on until potatoes can be easily pierced with a fork. Add black beans and spices.
  4. Add salsa verde and cream cheese and stir mixture until cream cheese is fully melted.
  5. Preheat oven to 450 degrees and spray large baking sheet with cooking spray.

You can find complete recipes of this BLACK BEAN AND SWEET POTATO QUESADILLAS in kitschencat.com

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Ingredients

  • 8 SERVINGS
  • 2½ pounds new or baby Yukon Gold potatoes, scrubbed
  • 4 large eggs, room temperature
  • 1 teaspoon mustard seeds
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 1 teaspoon honey
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup parsley leaves with tender stems
  • 3 tablespoons coarsely chopped dill pickles
  • 2 tablespoons chopped fresh chives

Preparation

  1. Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
  2. Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
  3. Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
  4. Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

You can find complete recipes of this Potato Salad With 7-Minute Eggs And Mustard Vinaigrette in bonappetit.com