Beans are the perfect introduction to the Instant Pot. If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation. Tomatillo Poblano White Beans are my new favorite thing. I made them a few weeks ago when there was some football game. Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans. I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top. It was so dang good!!!
We are eating more vegetables these days. Also, we are eating healthier. At least, we are trying to eat healthier (when I’m not eating cookies). I love vegetables, I honestly prefer them over meat most of the time. However, they can be boring if you never jazz them up. Otherwise, we’d eat them without complaint. A little spice can go a long way. For example – curry powder.
If you are looking for a new way to serve potatoes, this is it! I made these a few days ago with the intention of saving them for dinner that night. I have news for you, they didn’t survive the afternoon. We ate a few and then we ate more. We even ate them cold because they were delicious. Normally, the phrase “crash & burn” has a negative connotation to it, but not in this case. These little spuds are smashed (flattened) and roasted until super crispy then bathed in a spicy cinnamon malt vinegar sauce. Hence, the name Crash & Burn Potatoes.
This post is sponsored by Idaho® Potatoes, all opinions are mine!
Last month, I was invited to join Idaho® Potatoes on their Harvest Tour 2016. What a privilege! I had never been to Idaho before and to be honest, I wasn’t exactly sure what to expect. I had arrived a few days before the rest of the bloggers to stay the weekend in Boise with L and her husband D. The 48 hours spent in Boise felt like twice as long because L had planned so many incredible things for us. We had the most incredible time in Boise and I seriously can’t wait to go back. If you’ve never been, GO. I know most people would think “Really?!” “Boise?!” Yes. Boise. The food was on par, we rode bikes everywhere we went and had some fantastic wines. I may have to do a follow up post on Boise, because I loved it so much. I’m sure that it had much to do with L, her outstanding itinerary and her wonderful husband who is such a love.
Onto the HARVEST TOUR!!!!
Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes? They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.
When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato. She had a good question and I figured if she was wondering that, someone else would be too. Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around? Not very often, I’m guessing. Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them. All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed: THEY WORK BETTER! I kid you not, the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.
I wanted to flavor these biscuits with some kind of herb and dill was my first choice. If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.
Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist. They are a smidge denser than regular biscuits, but are by no means heavy. They are my new “go-to” biscuit. They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough. I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon! I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!
- 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
- 7 ounces all-purpose flour (about 1 ½ cups)
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- 2 large eggs + 1 yolk
- ½ cup light cream + 2 tablespoons for brushing on top
- 1 ½ sticks cold unsalted butter, diced
- 1 tablespoon dill
- Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
- In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
- In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
- Mix for a few seconds until it is combined.
- Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
- Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
- Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
- Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.
Thank you for spending a little time with me today 🙂
I met Rebecca Lindamood a few years ago at a food blog conference in Orlando. One day, we were talking about trading goods with each other (local food for local food). A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep. I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect. I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list. Think of the juiciest, “grapiest”, most luscious grape you’ve ever had. Now multiply that by 10. That’s Rebecca’s grape pie filling.
When there was talk of this book happening, I was beyond thrilled for my friend. Her food is amazing and creative. It is beautiful and yet, practical. As a former cook and Mom of 5 boys, she knows a thing or two about feeding people. I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning. I’ve made chutneys and jams, pie fillings and pickles, chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it. Here’s where Rebecca saves the day: there is a corresponding recipe for all of the things you’ve just canned!!! I can’t even begin to explain my excitement about that!
After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! -Rebecca Lindamood
If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion. Or just because it’s Tuesday. I can’t recommend it enough. It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well. The recipes are unique and so varied! Everything from the aforementioned grape pie filling to cardamom extract. Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce! Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later! The entire book is like this!!! Can you tell how much I love that? It’s brilliant!
My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures. This book has me on my way to achieving that dream. Thank you Rebecca, for reintroducing me to my love of canning.
Here is an affiliate link to Amazon to make getting your book even easier!
It’s the unofficial start to summer and you know what that means: dining alfresco! Whether it be picnics, backyard BBQ’s or lunch hours outside on a bench while soaking up a little sunshine, this grain salad with it’s rainbow of colors has you covered.
It’s the perfect time of year to enjoy nature’s bounty of fresh vegetables. If you are trying to eat a little cleaner and healthier, grain salads are for you! The satisfying chewiness of whole grains, the crunch of fresh veggies, the freshness of herbs and the zing of red wine vinegar make this salad a home run.
The three most dreaded words in my vocabulary “Bathing Suit Season”. It’s not that I have an issue wearing one, I hate shopping for them. Come on, Girls out there… Please tell me you have my back. It could nearly be classified as torture. I have to psych myself up for the task, give myself a little pep talk and promise myself a reward if I get it accomplished in record time.
When life gives you lemons, make a vinaigrette ~ Me.
The point is, we are eating ALOT of salads these days. We always eat salad, but lately we are eating enough greens for a small village. We have a few favorites, like this Butternut Arugula Salad, but I like to change it up fairly often. One of the best ways to do that is with the dressing. Last year, we were at a family reunion and I was lucky enough to score 2 lbs of raw honey from a cousin who has bees. That honey is incredible and makes the best vinaigrettes! Making your own vinaigrette at home takes about 5 minutes and one of the advantages in doing it yourself is total control over the ingredients. You know exactly what is in there. No red dye #5, no high-fructose corn syrup, no need for a PhD to decipher ingredients! Just squeeze a few lemons, add in a little honey, blitz it & stir in whole grain mustard. Easy Peasy, Lemony Squeezy.
This vinaigrette is good for more than just salad, I use it in a summer pasta salad (post coming soon) and it’s a great marinade for chicken! This recipe makes about 3 cups of dressing and it will keep in an airtight container in the fridge for 5 – 7 days. Five minutes of work for a vinaigrette you can use all week! That’s a pretty good deal.
- 6 fl. oz. freshly squeezed lemon juice (about 4 big lemons)
- 6 TB raw honey
- 1 TB whole grain mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
- 1 1/2 cups canola or grapeseed oil
- Combine lemon juice, honey, salt and pepper in a deep bowl or container. I like to use quart containers (Tall deli containers or large soup containers from takeout)
- With an immersion blender (or regular blender), combine all ingredients for about 15 seconds and SLOWLY drizzle in olive oil, then canola oil.
- The texture and color will begin to lighten as it emulsifies.
- You will see oil on top and then suddenly, it will be a perfectly blended dressing that holds together instead of looking separated.
- When dressing is nice and thick, add in whole grain mustard and give it one last blast with the immersion blender to combine everything & Voila! Dressing, Done!
Winter is on it’s way out, Spring is right around the corner and it’s time to change up the menu, moving from hearty stews and roasts to lighter fare and my clients are no exception. Although we live in a warm climate year-round, when the temperatures start climbing, no one wants a pot roast.
In this installment of #Client Food Fridays, we will put together this quinoa salad in about 20 minutes! How’s that for quick? Did it mention it’s delicious & healthy too? Winner!