I was making some kick ass pork chops the other night for dinner and was trying to decide what I wanted to make with them. We had already done air fryer fries, mashed potatoes, baked potatoes, boiled potatoes and so on over the past few weeks so I wanted to change it up a bit.
I finally decided on Potato Skins because we hadn’t had them in ages and they are always a great choice. The fact they are so easy to make is just a bonus in my books!
Last week I wanted to do something different with the zucchini I bought to have with dinner one night. Zucchini boats seemed like a great idea. Both Chris and Dillon love zucchini, whether it be in bread, grilled or whatever so keeping it interesting means making it in different ways.
I was making ham and pineapple the other night for “the boys,” and was thinking about what I would make with it. I don’t know why, but as soon as I think about making ham, I think about scalloped potatoes, so that’s what I made. They just seem to be The side dish that goes with it.
While no one really likes the “old fashioned” way of making scalloped potatoes…. making it by layering the sliced potatoes with onions and flour and then adding dabs of butter and pouring milk over top before cooking. I always found that so tasteless and that sort of defeats the purpose of cooking for me!
Adding some cheese and lots of garlic makes way more sense and practically disappears off the plates!
For Sunday dinner I made a nice Herb & Garlic Pork Tenderloin and had to decide what I wanted to make to have with it alongside the requisite vegetable. I knew I wanted to make some sort of potato side dish but I couldn’t decide on what. I thought about scalloped potatoes, I thought about mashed potatoes but I wanted to do something different. I ended up making these potato “stacks,” loosely based on different versions I saw online. Because the potatoes are sliced so thin they cook relatively fast and you end up with a garlicky, cheesy stack of delicious potatoes that look way fancier than how easy they are to make.
Somehow I ended up with butternut squash plants when I purchased my vegetable plants in the spring. I honestly had no idea what they were because the little tag was missing. I decided to plant them anyway and see what, if anything, they would grow into. Low and behold, I managed to grow a couple of squash…. well, it was actually more than a few but I had run over part of the plant with the riding lawn tractor and destroyed a few other that had started 😦
While I personally don’t like squash of any kind, I still thought I would give it another try in case my tastes had changed… they haven’t… but surprisingly the one person I didn’t think would even try it, let alone eat all of it (Dillon) cleaned his plate lol!
When Chris and I were watching Amazing Race Canada the other night they were in P.E.I. One of the challenges was to unscramble the words of a menu. Salt & vinegar French fries was one of the scrambled words. The fries sounded interesting but I wondered what they would taste like as roasted potatoes… I have to say…. they were absolutely delicious!
I read different versions of the French fries recipe and came up with this recipe for roasted salt and vinegar potatoes!
I was surprised by how much the vinegar flavour came through after roasting the potatoes. They ended up being very flavourful with a crispy outside and soft inside… definitely one of those kitchen “experiments” I will be making over and over again!