Cheesy Mustard Chicken and Rice

3 skinless chicken breast,1 large bag mahatma yellow rice,1 cup mahatma white rice,1 pound sharp kraft shredded cheese,mustard powder,salt,pepper,butter,and 1 big pot with water.

* Preparation

Boil chicken ,when almost done,remove,and put aside.as the water/stock is boiling add butter and both yellow and white rice,salt,pepper,and 1 teaspoon mustard powder.cover,simmer.as the rice is cooking,dice up chicken into medium chunks.add cut up chicken to rice,stir,cover...when rice is almost done,add 2-3 more teaspoons mustard powder and cheese. this is so easy,but it is so good.its quick,simple,and kids want more.the mustard powder with the cheese and big bites of chicken with lots of black pepper,yum,yum.

eatchicken.com

Louisiana Fried Chicken

Louisiana Fried Chicken

2 1/2 pounds chicken parts, rinsed and patted dry

1 cup buttermilk

3/4 cup flour

1/4 cup yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/2 teaspoon cayenne

1 1/2 teaspoons paprika

4 cups vegetable oil, for frying


* Pepper Sauce: (optional)

1 tablespoon butter

1 1/4 cups no-salt or low-sodium chicken broth

1 medium onion, finely chopped

1/2 green pepper, finely chopped

1/2 red pepper, finely chopped

2 tablespoons flour

1/4 teaspoon cayenne

1/4 teaspoon salt

* Preparation

Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.


In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.


In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.


In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350 degrees F. using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180 degrees F. on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.

eatchicken.com

Eclectic Recipes » Mozzarella Macaroni and Cheese

Eclectic Recipes » Mozzarella Macaroni and Cheese

Mozzarella Macaroni and Cheese

by ANGIE MCGOWAN on SEPTEMBER 25, 2012

Eclectic Recipes » Grilled Blueberry Lemon Pie

Eclectic Recipes » Grilled Blueberry Lemon Pie

Grilled Blueberry Lemon Pie

by ANGIE MCGOWAN on MAY 2, 2013

Eclectic Recipes » Stuffed Artichokes

Eclectic Recipes » Stuffed Artichokes

Stuffed Artichokes

by ANGIE MCGOWAN on DECEMBER 30, 2012

Eclectic Recipes » Easy Strawberry Basil Napoleons

Eclectic Recipes » Easy Strawberry Basil Napoleons

Easy Strawberry Basil Napoleons

by ANGIE MCGOWAN on JULY 17, 2013

Chipotle Pumpkin Chili

Eclectic Recipes » Chipotle Pumpkin Chili

Chipotle Pumpkin Chili

by ANGIE MCGOWAN on NOVEMBER 10, 2011

Egg Roll Cake

Egg Roll Cake

INGREDIENTS 180 g frozen whole egg 110 g sugar 80 g flour, sifted 20 g cornstarch 1 tbsp. milk Filling 1/2 cup fresh cream 20 g sugar vanilla extract The ingredient amounts above might need to be converted, please use this Online Conversion Tool. DIRECTIONS In a bowl, mix the whole egg with sugar and stir well. Add sifted flour and cornstarch. Add in milk and mix well. Pour the mixture in a mold and bake in the oven for 15 minutes at 150 degrees celsius. To make the filling, mix fresh cream, sugar and vanilla extract and allow mixture to cool. Spread the filling onto the baked sponge cake and roll it. usapeec.org

Maple Glazed Chicken - U.S.

Maple Glazed Chicken - U.S.

Servings: 6-8

INGREDIENTS 6-8 skinless and boneless chicken breasts and thighs 1/2 cup maple syrup 3 tbsp Dijon mustard 1 tsp ground dried sage Salt and ground pepper to taste 8-10 small new potatoes scrubbed (optional) 1 bag (16 ounces) frozen baby carrots 1 cup frozen pearl onions The ingredient amounts above might need to be converted, please use this Online Conversion Tool. DIRECTIONS 1. Preheat oven to 350 degrees F. 2. Arrange chicken in a lightly greased 13 by 9-inch baking dish. Cover and bake 20 minutes. 3. Meanwhile, in small bowl, combine maple syrup, mustard, sage, salt, and pepper. 4. Remove chicken from oven; add vegetables and baste with syrup mixture. 5. Return to oven; bake, uncovered, 1 hour longer, or until chicken is well glazed and cooked through, basting frequently with syrup mixture. Ready In: 95 minutes

Corriander Turkey Tamal - Mexico

Corriander Turkey Tamal - Mexico

INGREDIENTS 500g shredded pre-cooked turkey breast 12 medium size green tomatoes 7 green chilies 1/2 medium size onion Salt and pepper 1 kg tamale flour 250g lard 2 tbsp baking powder 2 1/2 cups turkey broth Coriander Corn leaves, softened in warm water The ingredient amounts above might need to be converted, please use this Online Conversion Tool. DIRECTIONS 1. Prepare a green sauce with tomatoes, chilies, onion and garlic. Put these ingredients to boil for five minutes and blend them adding salt. 2. In the beater cream the lard until very white and light. Add tamale flour and turkey broth; continue beating until you obtain a soft mixture. Add the baking powder and salt. Beat gently until incorporating these ingredients. Add coriander leaves and incorporate by hand. 3. In a maize leaf spread a spoonful of the mixture and fill them with the cooked turkey, add a spoonful of green sauce. Wrap them and cook them in a steamer for an hour and a half. 4. Check that mixture is cooked and serve immediately with black beans. usapeec.org

Moroccan Roasted Chicken

Moroccan Roasted Chicken

A recipe that is fancy enough for the most festive of holiday gatherings, Moroccan Roasted Chicken raises the perfectly roasted chicken to a new flavor level. Preserved lemons are the key to this dish; this Middle Eastern specialty is easy to make at home and is a trendy addition to many recipes. Combine the lemons with traditional Middle Eastern spices, stuff under the skin and in the cavity of a whole chicken, and roast. A lovely sauce is made by combining vegetables in the pan drippings with mint and pomegranate. Serve this dish with rice or couscous and a green vegetable such as Brussels sprouts or broccoli for a complete meal.

Servings: 4 Nutritional Info: 720 calories 40g fat 10g saturated fat 28g carbohydrate

INGREDIENTS 1 whole chicken, about 4 pounds 1/2 preserved lemon* 3 tbsp olive oil 5 cloves garlic 1 tsp ground cumin 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp cayenne pepper 1 small onion, chopped roughly 1 carrot, peeled and chopped roughly 1 cinnamon stick 1 tbsp sugar 4 cups boiling water 1 bottle (16 oz) pomegranate juice 1 tbsp fresh mint, chopped The ingredient amounts above might need to be converted, please use this Online Conversion Tool. DIRECTIONS 1. Wash chicken and gently pull loose the skin. Set aside. 2. In food processor, combine preserved lemon, olive oil, garlic, cumin, ginger, cinnamon, allspice and cayenne pepper. Grind to smooth paste. Rub marinade under chicken skin and inside cavity. 3. Place chicken in refrigerator and marinate at least 2 hours, or overnight. 4. Preheat oven to 500 F. 5. In large roasting pan, combine onion, carrot, cinnamon stick, sugar and boiling water. 6. Place chicken in pan and cook in preheated oven 25 minutes. Reduce heat to 350 and turn chicken over; cook another 20 minutes. 7. Turn chicken over again and cook 20 minutes; turn chicken final time and cook additional 20 minutes. Baste chicken with pan juices during each turn. 8. While chicken is cooking, place pomegranate juice in small saucepan and bring to boil over medium heat. Cook until reduced to about 1/4 cup. 9. Remove chicken to cutting board and let rest for 15 minutes. Place drippings from pan in medium saucepan; add reduced pomegranate juice and bring to a boil. Reduce heat and cook 15 minutes to thicken. Stir in mint. 10. *To make preserved lemons, cut 4 large lemons into 8 wedges each. In mixing bowl, toss with 2/3 cup salt and 1 cup fresh lemon juice. Transfer to large glass jar and cover with tight-fitting lid. Let lemons stand at room temperature for one week, shaking jar each day. Add olive oil to cover lemons and store, covered and refrigerated, up to 6 months. usapeec.org

Chicken Spring Rolls with Two Sauces

Chicken Spring Rolls with Two Sauces

Chicken and Vegetable Spring Rolls with Sauces is a pretty, make-ahead dish that features fresh Asian flavors. Pre-cooked chicken strips are combined with packaged lettuce leaves, cilantro, mint, scallions, mushrooms and rice noodles, and then wrapped in a sheet of wet rice paper. The rolls can be served individually on a bed of watercress greens, or cut and presented as an hors d’oeurve. Offer guests a choice of two spicy Asian dipping sauces. Serve these chicken spring rolls as a unique appetizer before a wok dish or any other Asian meal.

Servings: 8 Nutritional Info: 200 calories 3g fat 1g saturated fat 30g carbohydrate

INGREDIENTS Chicken Spring Rolls: 1 package (10 oz) fully cooked chicken breast strips 1/2 package (10 oz) thin Asian rice noodles 1 package (6 oz) bagged salad lettuce, with carrots 1 bunch cilantro leaves 1 bunch mint leaves 2 tbsp scallions, chopped 1 package sliced mushrooms 8 sheets (8 inch) round dried rice paper (available in Asian section of supermarket) Spicy Tomato Chili Sauce: 1/2 cup bottled Asian chili-garlic sauce (or sweet and sour sauce) 1 cup ketchup 2 tbsp white wine vinegar 1 1/2 tsp Worchestershire sauce Peanut-Hoisin Sauce: 1/4 cup sugar 2 tbsp hot water 2 tbsp rice wine vinegar 1 tbsp Asian fish sauce 2 tbsp lime juice 1 tsp bottled Asian chili-garlic sauce (or sweet and sour sauce) 2 tbsp coconut milk 2 tbsp creamy peanut butter The ingredient amounts above might need to be converted, please use this Online Conversion Tool. DIRECTIONS Chicken Spring Rolls: 1. Prepare rice noodles according to package directions; drain and set aside. 2. Working with one sheet of rice paper at a time, completely immerse a sheet of rice paper in hot water for a few seconds. Remove from water; lay flat on work surface. 3. On one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles. 4. Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket. 5. Serve on 8 small plates over additional lettuce leaves, with Spicy Tomato Chili Sauce and Peanut-Hoisin Sauce (recipes follow). Spicy Tomato Chili Sauce: 1. Combine all ingredients in saucepan over medium heat. 2. Reduce heat to low; simmer 15-20 minutes. 3. Strain sauce through fine sieve. Allow to cool completely. Peanut-Hoisin Sauce: 1. In medium bowl, dissolve sugar in hot water. 2. Add remaining ingredients except peanut butter; mix well with whisk. 3. Add peanut butter and whisk until well blended and smooth.

Asparagus and Crab Salad

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Asparagus and Crab Salad
This salad makes a delicious main course for lunch or dinner.
Dressing:
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil
Salad:
2 cups cut-up fresh or frozen Michigan asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup 1/2-inch pieces cantaloupe
1 cup sliced seedless cucumber
For Dressing, combine all ingredients; mix well. Set aside.
For Salad, steam or microwave asparagus until tender-crisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.
Makes 4 to 6 servings.
Note: Substitute 1-1/2 cups cubed, cooked chicken for the crab, if desired.

Michigan Asparagus Advisory Board

Pesto Chicken Pasta

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Pesto Chicken Pasta
This one-dish meal makes dinnertime easy.
8 ounces uncooked farfalle (bow tie) pasta
2 cups cut-up fresh or frozen Michigan asparagus
3 cups (12 ounces) cubed, cooked chicken
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons freshly shredded or grated Romano cheese
Cook pasta according to package directions; rinse and drain.
Steam or microwave asparagus until tender crisp. Drain. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese. Refrigerate leftovers; they make a great lunch.
Makes 6 servings.
Note: 1 (14.5-ounce) can Michigan asparagus cuts and tips, well drained, can be substituted for fresh or frozen asparagus in this recipe. Heat asparagus for 1 to 2 minutes in a microwave before combing with cooked pasta.

Michigan Asparagus Advisory Board

Smoked Salmon Latkes

INGREDIENTS:

Sauce:

• 1 pint sour cream
• 1 tablespoon Old Bay Seasoning (or any other good crab boil seasoning)

In a small bowl, combine sour cream and seasoning.  Set aside.

Latkes

• 1 ½ lbs. Washington Russet potatoes
• 5 oz. smoked salmon, finely chopped
• 1 small white onion, peeled and grated
• ½ cup flour
• 1 egg yolk
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• Vegetable oil

DIRECTIONS

1. Scrub potatoes under cold running water.  Shred with large holes of box grater or food processor.  Turn the shreds into a strainer set over a bowl.  Press potatoes firmly.  Reserve liquid in bowl.  Let liquid stand several minutes.  Pour off top clean layer and reserve cloudy starch remaining.
2. Rinse squeezed potatoes with a cold water.  Drain in a colander.
3. In large bowl, combine all latke ingredients, including the reserved starch, and mix well.  Form into silver dollar-sized cakes, squeezing to form the cakes.  Arrange cakes on a paper towel covered cookie sheet.  Pat dry with paper towels.
4. In large skillet over high heat, hear enough oil to cover ¼ inch over bottom of pan until very hot.  Add cakes and cook until well browned.  Turn and cook second side.  Serve 3 cakes per portion.  Spoon sour cream sauce over.

Nutritional Analysis per serving:  414 calories, 12 g protein, 26 g fat (57% calories from fat), 33 g carbohydrate, 90 mg cholesterol, 3 g fiber, 1579 mg sodium.

Washington State Potato Commission

Sloppy Joes in Potato Jackets

Ban the bun and give Sloppy Joes a try in a baked potato!

Makes 4 servings

INGREDIENTS:

• 4 Washington Russet potatoes
• 2 teaspoons olive oil
• ½ cup finely chopped onion
• ½ cup finely chopped green bell pepper
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• ¾ teaspoon ground cumin
• 12 oz. 93% lean ground beef
• 2/3 cup ketchup
• 1 tablespoon packed light brown sugar
• 2 teaspoons Worcestershire sauce

DIRECTIONS

1. Preheat oven to 400°.
2. Scrub potatoes with vegetable brush under cold running water.  Rub lightly with oil, if desired.  Pierce each potato several times with a fork.  Bake until tender when pierced with a fork, about 50 to 60 minutes.  Set aside.
3. In large nonstick skillet over medium-high heat, heat oil.  Add onion, bell pepper and garlic and cook, stirring occasionally, until vegetables are slightly softened, about 4 to 5 minutes.  Stir in chili powder and cumin.  Cook until fragrant, about 15 seconds.  Add the beef and cook, stirring and breaking into smaller pieces with a wooden spoon, until no longer pink and the meat starts to brown, about 4 to 5 minutes.  Stir in the ketchup, sugar and Worcestershire sauce.  Cook, stirring occasionally, until slightly thickened and the beef is cooked through, about 3 to 4 minutes. 
4. Cut or pierce tops of the baked potatoes lengthwise and then make a short cut crosswise.  Squeeze the ends and push toward center to open.  Top each with one-fourth of the beef mixture.

Nutritional Analysis per serving:  38 calories, 22 g protein, 59 g carbohydrates, 9 g fat, 3 g saturated fat (20% o calories from at), 4 mg cholesterol,  g fiber, 39 mg sodium

Washington State Potato Commission

Tex-Mex Breakfast Burrito

Here’s a full meal to keep you going all morning long—and for less than 300 calories

Makes 2 servings*

INGREDIENTS:

• 8 oz. Washington Russet potato (about 1 large)
• 4 slices, 30% less fat center-cut bacon
• ½ cup egg substitute
• 1 burrito-size flour tortilla (9 to 10 inches)
• ¼ Hass avocado, peeled and sliced
• 2 tablespoons prepared chunky salsa
• 2 teaspoons light sour cream
  

DIRECTIONS

1. Scrub potato with vegetable brush under cold running water.  Cut into ¼-inch thick slices.  Place in large saucepan and cold water to cover.  Over high heat, bring to boiling.  Reduce heat to medium.  Cover and simmer until potatoes are tender, about 8 to 10 minutes.  Drain.
2. In a medium nonstick skillet over medium-high heat, cook bacon until crisp.  Lift out of skillet and drain on paper towels.  Set aside.  Return skillet to heat and add egg substitute.  Cook stirring occasionally, until scrambled and cooked through, about 2 minutes.
3. Warm tortilla according to package directions.  Place tortilla on plate or work surface.  Put bacon across the center in a straight line.  Top with avocado slices, potato slices and scrambled eggs.  Spoon salsa over filling from one end to the other.  Fold bottom of the tortilla over most of filling then fold over the sides, overlapping the ends, and roll.  Cut in half and top each half with 1 teaspoon of the sour cream.

*You can easily double or triple this recipe for a group.

Nutritional Analysis per serving:  273 calories, 14 g protein, 35 g carbohydrates, 9 g fat 3 g saturated fat (9% of calories from fat), 17 mg cholesterol, 3 g fiber, 672 mg sodium.

Washington State Potato Commission

 Sweet Onion, Ham and Cheddar Scalloped Potatoes

INGREDIENTS:

• 2 tablespoons clarified butter
• 1 medium sweet onion cut in julienne strips
• 2 teaspoons salt, divided + 1 teaspoon salt
• 1 teaspoon pepper, divided + ½ teaspoon ground white pepper
• 1 lb. lean ham, cut in julienne strips
• 3 lbs.  Washington Russet potatoes, peeled and sliced 1/8-inch thick
• 3 ½ cups heavy cream, divided (or enough to cover potatoes, peeled and sliced 1/8-inch thick
• 9 slices Cheddar cheese (about 6 ounces total)

DIRECTIONS

1. Preheat oven to 350°
2. In a large heavy skillet over medium heat, melt butter. Add onions and cook, stirring, until onions are translucent.  Add 1 teaspoon of the salt and ½ teaspoon of the pepper.  Do not brown.
3. Add the ham, 2 ½ cups of the heavy cream and potato slices, stirring occasionally to avoid browning and let potatoes cook evenly.
4. Add enough of the remaining heavy cream to cover the potatoes.  Continue cooking, stirring occasionally, until potatoes are al dente or cooked halfway through, about 10 to 15 minutes.
5. Season with remaining salt and white pepper to taste.   
6. Transfer mixture to large casserole or baking dish, filling no more than 2 inches deep.  Cover with sliced cheese and bake until cheese if lightly browned and potatoes are fork-tender, about 20 minutes
7. Remove from oven and let stand for 5 to 8 minutes before serving.

Nutritional Analysis per serving:  825 calories, 29 g protein, 59 g fat (65% calories from fat), 47 g carbohydrate, 233 mg cholesterol, 3 g fiber, 1754 mg sodium

Washington State Potato Commission

Twice-Baked Russian Banana Fingerling Potatoes with Smoked Salmon and Ikura

INGREDIENTS:

Makes 12 appetizer servings

• 6 medium Washington Russian Banana fingerling potatoes
• Olive oil
• Sea Salt
• 3 tablespoons Mascarpone cheese
• 3 tablespoons diced cold smoked salmon
• 2 tablespoons chopped chives
• Ground white pepper
• 1 oz. Ikura (preserved salmon roe)
• Chive tips

DIRECTIONS

1. Preheat oven to 375°.
2. Toss the potatoes with olive oil and sea salt to taste.  Bake until tender, about 20 minutes.
3. Split potatoes in half lengthwise.  Scoop out the centers of each half, being careful not to damage the skin.  With a fork, combine and mash the potato centers with Mascarpone cheese, salmon and chives.  Season to taste with sea salt and pepper.  
4. Fill potato halves with filling and bake until light golden brown, about 12 to 15 minutes.
5. Garnish each potato with ½ teaspoon Ikura and chive tips.
6. Serve immediately.

Nutritional Analysis per serving:  137 calories, 4 g protein, 3 g fat (20% calories from fat), 25 g carbohydrate, 900 mg cholesterol, 2 g fiber, 62 mg sodium

Washington State Potato Commission

Warm Washington Potato Salad

• 1 ½ lbs. Washington Red or Yukon Gold new potatoes
• ½ cup julienne strips Walla Walla Sweet onion
• 2 medium Portobello mushrooms, stems removed
• 1 tablespoon olive oil

Mushroom Marinade

• ¼ cup olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon red wine vinegar
• ¼ teaspoon chopped fresh thyme
• ¼ teaspoon chopped fresh rosemary

Salad Dressing

• 1/3 cup olive oil, more as needed
• ¼ cup stone ground or whole grain Dijon mustard
• Sea salt and fresh ground black pepper to taste

INGREDIENTS:

DIRECTIONS

1. Scrub potatoes under cold running water, steam potatoes until tender.  Cool and slice.
2. In a large non-reactive bowl, combine and whisk the marinade ingredients.  Add the mushrooms and marinate 30 minutes.
3. Remove the mushrooms from the marinade and grill or bake until cooked through.  The mushrooms should be dark in color and have a deep rich flavor.  Slice mushrooms.
4. In skillet over medium heat, heat the 1 tablespoon olive oil.  Add sweet onion strips and cook and stir until deep golden in color.
5. In a small bowl, whisk salad dressing ingredients together.
6. In a large non-reactive bowl, combine potatoes, mushrooms and onions. Cover with the dressing.  Adjust seasoning with salt and pepper.  The mixture should be well covered with the dressing, but should not appear oily.

Nutritional Analysis per serving:  398 calories, 5 g protein, 29 g fat (65% calories from fat)

Washington State Potato Commission

Roasted Tomato Mashed Potatoes

This rich and rosy variation on mashed potatoes could soon become part of your repertoire.

Makes 6 servings

INGREDIENTS:

• 4 plum tomatoes, abut 8 oz., halved lengthwise
• ½ teaspoon olive oil
• 2 lbs. Washington Russet potatoes
• ¼ cup nonfat milk
• 3 tablespoons unsalted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. Preheat oven to 300°.  Coat a baking sheet with cooking spray.
2. On prepared baking sheet, arrange tomato halves, cut side up.  Bake in center of the oven until tomatoes are very soft and just hold their shape, about 1 hour.  Let cool 5 minutes then transfer to a food processor or blender.  Add olive oil and puree.  Set aside.
3. Meanwhile, scrub potatoes with a vegetable brush under cold running water. Peel.  Cut into 1-inch pieces.  Place potatoes in medium saucepan and enough cold water to cover.  Over medium high heat, bring to boiling. Reduce heat to medium.  Cover and simmer until potatoes are vey tender, about 12 to15 minutes.  Drain.  Return potatoes to saucepan and add tomato mixture milk, butter, salt and pepper.  Mash until smooth.

Nutritional Analysis preserving:  183 calories, 4 g protein, 29 g carbohydrates, 6 g fat, 4 g saturated fat (29% o calories from fat), 15 mg cholesterol 2 g fiber, 208 mg sodium.

Washington State potato Commission

Purple Potato Patties with Grilled Octopus

INGREDIENTS:

Makes 4 servings

• 1 ½ lbs cooked octopus leg (or uncooked boneless chicken breast or pork loin chops)
• ¼ cup extra virgin olive oil
• 2 tablespoons lime juice
• 2 teaspoons chopped cilantro
• ½ teaspoon minced jalapeño
• ¼ teaspoon ground cumin
• 1 ½ lbs. Washington purple potatoes
• ¼ cup sour cream
• 1/3 cup extra virgin olive oil
• 1 tablespoon chopped Italian parsley
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• 1 tablespoon olive oil

DIRECTIONS

1. Cut the cooked octopus leg into chunks.  In a non-reactive pan or zip top plastic bag combine the ¼ cup olive oil, lime juice, cilantro, jalapeño and cumin.  Add octopus (or chicken breast or pork shops) and stir to coat completely.  Refrigerate at least 1 hour or overnight.
2. Scrub potatoes with vegetable brush under cold running water.  Place potatoes in large saucepan and add enough cold water to cover completely.  Heat to boiling, and then reduce heat to simmer.  Cover and cook until just tender, about 10 to 15 minutes.  Let cool briefly.  Peel. 
3. In large bowl combine potatoes, sour cream, parsley, salt and pepper and mash with a fork until mixed but still a little lumpy.  Form into 4 patties, each about 1 inch thick.  Set aside. 
4. Preheat a grill or cast iron grill pan.  Lift octopus from marinade and grill on preheated grill until well browned on all sides.  Place on plate, cover with foil and keep warm in 250° oven.  In a large skillet over medium-high heat, heat the 1 tablespoon olive oil.  Add patties and reduce heat to medium.  Cook until lightly browned, about 4 minutes.  Turn and brown the second side, about 4 minutes.  Place one potato patty on each plate and top with pieces of grilled octopus.

Nutritional Analysis per serving:  761 calories, 55 g protein, 37 g carbohydrates, 42 g fat (51% of calories from fat), 170 mg cholesterol, 2 g fiber, 1282 mg sodium.

Washington State Potato Commission

Potato, Prosciutto, Apple and Arugula Pizza

Here's a full meal pizza for guests with grown-up tastes.

Makes 6 servings.

INGREDIENTS:

• 1 lb. Washington Russet potatoes
• 1 (15oz.) tube refrigerated pizza dough (or 1 lb. thawed frozen or refrigerated pizza dough)
• 2 tablespoons grated Parmesan cheese
• 3/8 teaspoon salt, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 oz. prosciutto, chopped
• 1 Granny Smith apple, peeled, cored, cut into 1/4 –inch dice*
• 1 jalapeño pepper, seeded and finely chopped
• 3 cups baby arugula
• 2 teaspoons fresh lemon juice

*Peel and chop the apple or, if you wish, leave the peel on and cut slices.

DIRECTIONS

1. Preheat oven to 450°.  Coat a 12 or 14-inch pizza pan with cooking spray.
2. Scrub potatoes with vegetable brush under cold running water.  Peel.  Cut into ¼-inch thick slices.  Place in large saucepan and add cold water to cover.  Over high heat, bring to boiling.  Reduce heat to medium.  Cover and simmer until potatoes are tender but still hold their shape, about 7 to 8 minutes.  Drain.  Rinse under cold water and drain again.
3. Stretch the pizza dough to fit the prepared pizza pan.  Arrange potato slices in a single layer on the dough, starting from the outside edge.  Sprinkle with cheese and ¼ teaspoon of the salt.  Top with prosciutto, apple and jalapeño.  Drizzle with 4 teaspoons of the oil.  Bake 20 minutes or until edges of crust are golden brown.  Remove from the oven.
4. Toss arugula with the remaining 2 teaspoons oil, 1/8 teaspoon salt and lemon juice.  Top pizza with arugula.  Cut into 6 wedges and serve.

Nutritional Analysis per serving:  290 calories, 9 g protein, 49 g carbohydrates, 9 g fat (25% of calories from fat), 5 mg cholesterol, 3 g fiber, 541 mg sodium.

Washington State Potato Commission

Potato, Onion and Asparagus Frittata

INGREDIENTS:

Makes 4 to 6 servings

• 1 medium yellow onion, peeled and thinly sliced
• ½ cup olive oil, divided
• 2 medium Washington Yukon Gold potatoes, thinly sliced
• Salt and ground black pepper to taste
• 1 lb. asparagus, woody stems removed, peeled and cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 6 large eggs
• ½ cup low-fat milk
• ¼ cup freshly grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350°.
2. In a large skillet over medium high heat, cook sliced onions in 2 tablespoons of the olive oil, stirring occasionally, until onions are golden brown and caramelized.  Set aside.
3. In a large mixing bowl, toss sliced potatoes with ¼ cup of olive oil.  Season with salt and pepper.  Arrange potatoes in a single layer on a cookie sheet and bake until browned and crusty, about 30 to 35 minutes, turning potatoes after15 minutes to ensure even browning.  Remove from oven.
4. In large oven-proof skillet over medium-high heat, heat 2 tablespoons of the olive oil.  Add the peeled asparagus and cook stirring until asparagus just begins to brown, about 2 to 3 minutes.  Add butter and continue to cook until asparagus is just tender.  Season with salt and pepper.  Add roasted potatoes and onions to skillet and cook until all ingredients are hot, adding another tablespoon or two of olive oil if necessary.
5. In a small mixing bowl, beat the eggs, milk and cheese together.
6. Pour egg mixture into the skillet.  As the eggs begin to set, use a rubber heat-proof  spatula to lift the outside edges so uncooked egg can get to bottom of pan.  When mixture begins to set at edges, place pan in upper third of oven and bake about 20 minutes or until frittata becomes very puffed and golden brown.  Cut into wedges to serve.

Nutritional Analysis per serving: 472 calories, 16 g protein, 33 g fat (62% calories from fat), 30 g carbohydrates, 268 mg cholesterol, 4 g fiber, 281 mg sodium.

Washington State potato Commission

Potato Pancakes with Herbs and Fennel

INGREDIENTS:

Makes 4 servings

• 1 ¼ lbs. Washington Russet potatoes
• 3 egg yolks
• ¼ cup flour
• ½ teaspoon baking powder
• ¼ cup finely chopped fennel
• 1 tablespoon finely chopped shallot
• ¾ teaspoon orange zest
• ½ teaspoon finely chopped fresh thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• ¼ cup clarified butter

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Peel potatoes.  Grate potatoes with box grater or with food processor.  Put grated potatoes in colander and rinse under cold running water for about 1 minute.  Drain well, then turn out onto paper towels and pat to dry. 
2. In large mixing bowl, beat egg yolks.  Add potatoes, flour and baking powder and mix well.  Stir in fennel, shallots, orange zest, thyme, salt and pepper.  In large skillet over medium heat, heat oil and butter together. 
3. Working in batches and using a ½ cup measure for each pancake, drop potato mixture into skillet.  Flatten slightly with back of spoon and cook until golden brown, about 5 minutes.  Turn and brown on second side. 
4. Place cooked cakes on paper towels and keep warm in 250° oven while preparing remaining cakes.  Serve warm or cold with smoked salmon, crème fraiche, cream cheese or other favorite topping.

Nutritional Analysis per serving:  439 calories, 5.3 g protein, 34 g carbohydrates, 31 g fat (64% of calories from fat), 197 mg cholesterol, 3 g fiber, 627 mg sodium.

Washington State Potato Commission

Potato Pancakes with Smoked Salmon

INGREDIENTS:

Makes 16 servings

• 1 lb. Washington russet potatoes
• ½ cup finely chopped onion
• 2 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon ground pepper
• 2 eggs, beaten
• Vegetable oil, as needed
• 4 oz. smoked salmon, chopped or sliced
• ½ cup dairy sour cream
• 2 tablespoons minced chives or green onion

DIRECTIONS

1. Pare and shred potatoes; squeeze out most moisture using a cheesecloth, if necessary.
2. Combine potatoes and onions; toss with flour.  Add salt, pepper and eggs; mix well.
3. Lightly oil griddle or non-stick skillet.  Portion a heaping tablespoon of potato mixture onto hot griddle or skillet and spread to abut 2-inch round for each pancake.  Cook over medium heat about 5 minutes or until brown on one side.  Turn and cook 2 to 5 minutes longer or until browned on second side.  
4. Keep warm until service.  Top each pancake with smoked salmon, sour cream and chives.

Nutritional Analysis per serving:  72 calories, 3 g protein 4 g fat, 7 g carbohydrates, 31 g cholesterol, 0.7 g fiber, 226 mg sodium.

Washington State Potato Commission

Potato Lasagna with Caramelized Onions

INGREDIENTS:

• 4 lbs. Washington Russet potatoes
• 2 cups thin, slice Walla Walla sweet onions
• ¼ cup clarified butter, divided
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• Sour Cream Sauce
• ½ cup grated Parmigiano-Romano cheese

Sour Cream Sauce:

• ¾ cup chicken broth
• 1/3 cup whipping cream
• 1 small whole bay leaf
• 1 ½ tablespoons butter
• 1 ½ tablespoons flour
• 3 tablespoons sour cream
• Dash sea or kosher salt
• Dash white pepper

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Peel and cut into thin slices.  Place slices in large pot with cold water to cover. 
2. Over medium high heat, heat to boiling, then simmer just until tender, about 5 minutes.  Drain well.   In large skillet over medium-high heat, heat 2 tablespoons of the clarified butter.  Add onion slices and cook stirring occasionally, until very tender, about 10 to 15 minutes.  Set aside.
3. Preheat oven to 400°.  Brush bottom and sides of 9x13-inch baking pan or dish with 1 tablespoon of the clarified butter.  Layer ¼ of the sliced potatoes over bottom of pan.  Season with 1/3 of the salt and 1/3 of the pepper.  Spread on 1/3 of the caramelized onions, then 1/3 of the Sour Cream Sauce and 1/3 of the Parimigiano-Reggiano cheese.  Repeat layers, ending with potato slices, reserving 2 tablespoons Parmigiano-Reggiano. 
4. Drizzle top with remaining clarified butter.  Cover with foil and bake 20 minutes.  Remove foil and top with reserved cheese.  Bake 10 to 15 minutes longer.  Let stand about 10 minutes, and then cut into squares to serve.

Sour Cream Sauce:

1. In microwaveable container, microwave stock, cream and bay leaf until hot, about 1 to 1 ½ minutes.  In saucepan over medium heat, melt butter.  Stir in flour and cook and stir about 3 to 4 minutes to cook roux. Do not scorch.  Slowly whisk hot broth mixture into roux.  Simmer, stirring frequently, until thick and creamy, about 5 to 10 minutes.  Remove from heat.  Remove bay leaf.  Blend in sour cream and seasonings.

Nutritional Analysis per serving:  362 calories, 7 g protein, 49 g carbohydrates, 15 g fat (39% of calories from fat), 47 mg cholesterol, 5 g fiber, 743 mg sodium.

Washington State Potato Commission

Potato Crusted Fresh Alaska Halibut

INGREDIENTS:

Makes 6 servings

• 6 (6 or 8 oz.) fresh halibut fillets (or other firm white fish, such as lingcod)
• 1 cup dry white wine
• ½ teaspoon kosher salt
• 3 medium Washington Yukon Gold potatoes
• 1 quart boiling water
• 1 cup fine dry bread crumbs
• 2 tablespoons butter, melted
• Kosher Salt
• Sour Cream Topping
• 1 tablespoon chopped parsley
• Crispy Sweet Potato Garnish

Crispy Sweet Potato Garnish:

• 1 large sweet potato
• 1 quart boiling water
• 2 tablespoons melted butter
• Kosher salt

DIRECTIONS

1. Preheat oven to 375°.  In large bowl or plastic bag, combine white wine and salt.  Add halibut fillets and marinate 30 minutes.  Meanwhile, scrub potatoes with a vegetable brush under cold running water.  Using a mandoline, slicer or knife, cut unpeeled potatoes into very thin slices, about 1/16 to 1/8 inch thick.  Cut slices into quarters.  Place slices in large bowl and add boiling water, Let stand a few minutes to precook slightly. Then drain and let cool for easier handling.  Set aside.
2. Place bread crumbs on a plate.  Lift halibut from marinade.  Coat halibut with crumbs.  Arrange halibut in single layer in oiled shallow baking dish.  Add enough water to make ¼ inch deep in baking dish.  Spread tops of fillets with Sour Cream Topping.  Arrange potato slices over sauced halibut, covering completely.  Drizzle with the melted butter and sprinkle lightly with kosher salt.  Bake until potatoes are golden and fish is tender when pierced with a fork, or reaches 145°, about 10 to 15 minutes.  Top each serving with chopped parsley and sprinkle with Crispy Sweet Potato garnish.
3. Sour Cream Topping:  combine 2 cups mayonnaise, ½ cup sour cream, ¼ cup finely chopped red onion and 1 tablespoon chopped dill.

Crispy Sweet Potato Garnish:  (You can grate and blanch the sweet potatoes several hours or a day ahead.  Cover and refrigerate until ready to cook.) 

1. Preheat oven to 375°.  Peel sweet potato and grate with large hole on box grater or food processor.  In large pot, heat water to boiling.  Add grated sweet potato and blanch for 30 seconds.  Drain well.  Spread cooled sweet potato in thin layer over greased baking sheet. Drizzle with melted butter.  Bake until crispy, about 10 minutes, stirring occasionally to brown evenly.  Sprinkle with Kosher salt.

Nutritional Analysis per serving:  1068 calories, 41 g protein, 45 g carbohydrates, 76 g fat (65% of calories from fat), 110 mg cholesterol, 4 g fiber, 868 mg sodium.

Washington State Potato Commission