Cottage-Fried Potatoes

3 tbsp butter
2 cloves garlic, minced
3 medium potatoes (1 pound), peeled, thinly sliced
1 small onion, sliced
1/4 tsp salt
1/8 tsp black pepper

In a large skillet melt butter over medium heat. Add garlic, layer potatoes and onion in skillet. Sprinkle with salt and black pepper. Cook, covered, for 8 minutes, turning occasianlly. Uncover, cook for another 12 minutes until potatoes are tender and light brown.

"Creative Bistro Chef" Mashed Potatoes

Creative Bistro Chefs have elevated humble mashed potatoes to stylish, sough-after sides. I followed one of their "make-it-mine" mashed potato reciepes, and my own version of this classic comfort food was a success.

6 medium potatoes, peeled, cut into chunks
1/4 cup butter
1/2 tsp salt
1/4 tsp black pepper
1 tsp seasoning blend
1 cup evaporated milk
crumbled crip-cooked bacon
shredded cheese
sliced green onion

In a large saucepan cook potatoes in lightly salted boiling water, covered, until tender; drain. Beat with an electri mixer on low speed. Add butter, salt, pepper and seasoning. Gradually beat in milk to make mashed potatoes fluffy. Blend in bacon, green onion and cheese.

Cheesy Potato Gratin

I was so thrilled to try this receipe since potato + gratin is the best. And it turned out pretty amazing! We love the taste of slight crispy on the potatoes.

4 medium potatoes (1.5 pounds), thinly sliced
1/3 cup sliced green onions (3)
4 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
1.5 cups shredded cheese
1 cup whipping cream

    Preheat oven to 350 degrees. Grease a 2-quart baking dish. Layer half of the sliced potatoes and half of the green onions in the dish. Sprinkle with half of the garlic, salt, black pepper. Sprinkle with half of the cheese. Repeat layers. Pour whipping cream over top.
    Bake, covered, for 70 minutes. Uncover, bake for another 20 minutes until potatoes are golden brown.   
   Let stand for 10 minutes before serving.

Potato Salad

2 pounds potatoes (6 medium), diced
1/4 tsp salt
1&1/4 cups mayonnaise
1 tbsp yellow mustard
1/2 tsp salt
1/4 tsp black pepper
1/3 cup chopped onion
1/2 cup chopped sweet or dill pickles, or pickle relish
6 hard-cooked eggs, chopped

    In a saucepan place potatoes, 1/4 tsp salt and enough water to cover, bring to boil, reduce heat, simmer until tender. Drain well, let cool.
    Meanwhile, in a large bowl stir together mayonnaise, mustard, salt and pepper. Stir in onions, pickles. Add potatoes and eggs. Toss to coat. Cover and chill. When serving, sprinkle with paprika if desired.

Stuffed Mushroom

Add this to your Thankgiving meal list :) Easy and quick!

20 (2-inch in diameter) fresh mushrooms, or 10 (3-inch in diameter)
1/2 cup seasoned fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup sour cream
2 cloves garlic, minced
2 tbsp snipped Italian parsley
1/4 tsp black pepper

    Preheat oven to 425 degrees. Grease a 15*10*1-inch baking pan. Clean mushrooms, romove stems from mushrooms. Place mushroom caps side up in the baking pan, set aside.
    In a bowl stir together bread crumbs, Parmesan cheese, sour cream, garlic, parsley, and pepper. Spoon mixture into mushroom caps. Bake, uncovered, for 17 to 20 minutes.

Bacon & Bok Choy / Cabbage Saute

We have a lot of bok choy and cabbages in our garden that need to be eaten. Right on time I saw supermom Ginny's recipe on her blog "bacon & bok choy". I tried and we loved it! Also the recipe inspired me to try bacon with cabbage saute. They were perfect too! Totally reminds me of Chinese stir-fry. I love fresh vegetables from garden!

1 head bok choy or cabbage coarsely cut
1/3-1/2 Lb bacon, chopped
1 onion, chopped
1 clove garlic, minced
salt to taste
mushroom, sliced (optional)

Saute bacon, onion, garlic, (mushroom) until cooked, add bok choy or cabbage, cook until limp. Add salt.
So simple, and so yummy!
I also added sweet peas since we have them from garden. Only better :)

Tuna deviled eggs

    Since I was a child, hard-cooked egg is one of the food I hate to eat. I remember my parents tried many ways to feed me eggs, but they never succeeded....
    The first time I saw deviled eggs was on an Easter Day two years ago when I was in New Paltz, New York. A church family made many hard-cooked eggs for kids to color. Then they made deviled eggs. I was amazed. I thought, if I was fed flavored hard-cooked eggs, I would never hate to eat them. Anyway, I love deviled eggs. I learned to make it from New Cookbook. The only thing is that I am still wondering where the name came from.... Anyone has the answer?

Tuna Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 tsp yellow mustard
1 tsp lemon juice
1/4 cup flaked tuna
1 tbsp pickle relish
paprika and parsley if desired
   
    Halve hard-cooked eggs lenghwise and remove yolks. Set whites aside. Place yolks in a bowl, mash with fork. Add mayonnaise, mustard, lemon juice, tuna, relish,  mix well. Season with saly and black pepper if desired. Stuff egg white halves with yolk mixture. Cover and chill until serving time. Garnish with paprika and parsley.