When the weather warms up, I start thinking about lighter foods. The soups and roasts that hit the spot on frigid New England winter days are forgotten in favor of lighter summer fare like fruit, everything grilled and salads. Dinner becomes an art of combining no-cook dishes (can’t heat up the kitchen!) combined with whatever is coming off the grill.

Honestly, I love our foods of summer — the creative salads, smoky grilled meats and tasty seafood. I think it might be my favorite eating season (you can have a favorite eating season, right?).

What I also love is the contrasts of foods in summertime — the sweet fruits served alongside savory dishes. The cool veggies with warm grilled whatever. You get it.

And this Warm Salad with Grilled New Potatoes is all about the contrasts. There’s the crisp veggies and lettuce with the creamy grilled potatoes. There’s the hot potatoes and cool dressing and salad. And of course, the sweet tomatoes and sharp blue cheese. It’s divine.

Making the potatoes is so simple. This is ideally made with new potatoes — little red potatoes that are about one-inch in diameter. But larger red potatoes can be used too (just cut them into a 1-inch dice). You simply combine the potatoes with a drizzle of olive oil and a sprinkle of salt and pepper in a foil packet. And then you grill them until they are all soft and tender.

Once that’s done, you assemble your salad on plates. Because of the potatoes, this is a pretty filling salad. But if your family has a big appetite, you could also serve it with grilled chicken.

Drizzle it with your favorite vinaigrette … and it’s ready to be enjoyed.

 Have you had potatoes on a salad like this?

PS – Did you know that Betty Crocker (who sponsored this post) now sells fresh potatoes in the produce section? Betty Crocker Fresh Potatoes come in red, yellow, white and russet varieties. The red potatoes would be perfect in this dish.

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Disclosure: I am being compensated by Betty Crocker for creating this recipe. All opinions are my own.

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Thanksgiving is a mere days away now, and if you are like me, you probably know what you are making. But I am going to urge you to rethink your mashed potatoes — seriously.

For me, they tend to be almost an afterthought — the thing I make because I have to. But mashed potatoes? They really don’t need to be an afterthought. In fact, they can be truly spectacular without a lot of effort — like in this easy (yes, easy) Cheddar Mashed Potatoes with Bacon and Apples dish. More on that in a second.

First, I need to tell you something. I’m going to be on television this week. See, recently, I was invited to a taping of The Chew.

And guess where I sat?

The tasting table.

It was amazing (that’s me on the far right in the red).

Have you heard of The Chew? It’s a daytime show on ABC with hosts Clinton Kelly, Michael Symon, Mario Batali, Carla Hall and Daphne Oz. They show’s main focus is food — with a little lifestyle content thrown in for good measure. I’ve been watching it for a while now, mostly because the hosts always seem like they are having so much fun.

There’s something contagious about an energy like that. Turns out … It’s all real too.

The cast and crew were obviously having such a good time together — they are all just so happy. Between takes, everyone (and I mean everyone) bopped to the music, chatted happily and snacked on no-longer-needed dishes — all while also working on getting things ready for the next scene. It makes me want to watch even more.

If you ever have the opportunity to go to a taping, I highly recommend it.

As for the tasting table? It was amazing to sit there. I was so close to all the action and got to chat a little with the hosts between segments. I also got to sample some of the dishes they made on the show. Look for me smiling, clapping and enjoying.

As part of this assignment, I was asked to transform a recipe a little into my own style. When I saw Nigella Lawson’s Cheddar Mashed Potatoes with Bacon and Apples on the list, it was a no-brainer. I mean cheddar! And bacon! And apples? Well, it still sounded awesome.

And it is — sweet, salty, rich, creamy potatoes. These are no afterthought and since they aren’t too complicated to make, they are totally doable for Thanksgiving too.

I altered the recipe in three ways: first, I changed the potato cooking method so that they would cook in a mere 15-20 minutes instead of the original 40 minutes. But cutting the potatoes into smaller pieces, they cook a lot faster — something I prefer when making a holiday dish. Also, that timing thing simplifies this recipe so it won’t make you pull your hair out while creating it. Second, I omitted the onions it called for, changed mild cheddar to extra sharp (a personal favorite) and added a little dry mustard to really bring out the flavor of the cheddar. And finally I cut down on the portions this makes to feed my family of four.

The Chew airs weekdays on ABC at 1 pm EST, 12 pm PST/CST. And be sure to tune in on Wednesday, November 21 — You can see me at the tasting table (I’m wearing red!). Also, I was asked to mention that The Chew is your home for holiday ideas … For more recipe and craft ideas check out ABC.com/thechew.

Visit BlogHer.com to find links to see what the other bloggers created.

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Disclosure: I was compensated for my time, supplies and creating this recipe and post. However, as always, all opinions are my own.

The post Stress-Free Thanksgiving: Decadent Cheddar Mashed Potatoes with Bacon and Apples appeared first on Sarah's Cucina Bella.

My friends can tell when stress is getting to me without asking. Apparently, I recede a little. Chat less. Update my Facebook and Twitter less. A general quieting of my online presence. And they’ve told me on more than one occasion over the last few weeks that they’ve been seeing these things recently. I was surprised, but only because I didn’t realize how obvious it was. Of course, they are right.

January was a hard month for my career. February was a hard month for my bank account. And now it’s March. The good news is things are looking up. Yesterday, the first edition of a new column I’m writing for SheKnows appeared. It’s called Chasing the Dream and is all about achieving those big life dreams we have for ourselves. I am over the moon with excitement about it. Other good things are happening behind the scenes too. It’s like the tide is changing, and it feels good even though I am still reeling from two tough months.

Some weeks, it would be super easy to dissolve into complaints and quips here. When life is harder, it’s so natural to focus on the worst thing happening. I could go on and on about malfunctioning fire alarms in the dead of night and about my internet being spotty in recent storms. I could tell you about the migraine I was fighting earlier today or my strong desire to just sleep, a definitive sign that I am under the weather. But I won’t. I will however tell you that real life happens to me the same as everyone else. If it ever seems otherwise, it’s only because this is my happy place — the place where I choose to focus on the positives. Here on Sarah’s Cucina Bella, I would rather celebrate the good food and good times.

And generally speaking, I think there is a lot to be said for focusing on the positives. Norman Vincent Peale was really onto something with his writings on the power of positive thinking. It’s that positivity that has really helped me during rough patches recently, allowing me to be present with the kids and also focus on forging ahead.

Did I mention good food? Yes? Because that helps too. Good food can brighten a dark moment. Like these fries. A friend recently tossed me the idea of dipping fries in curry sauce after having a similar dish in Boston. I was skeptical but tried it and was totally wowed.

Crispy Salt and Pepper Oven Fries with Curry Dipping Sauce might actually be closer to fry-crack though. When I make them, I literally cannot stop eating them. Good thing they are oven fries and relatively low-fat. And the little bit of cornstarch in the recipe makes the outsides so nice and crispy. Totally killer. I picked that tip up after reading about another blogger — The Art of Doing Stuff — using it in her sweet potato fries. So I tried it on my oven fries, using a really small amount and it worked wonders.

Though the fries are great on their own, it’s that dipping sauce that sends them over the edge. Curry simmer sauce is a sauce made from curry, coconut milk and other ingredients. It’s got this sweet-spicy thing going on that will have you double and triple dipping for more. Don’t worry, I won’t tell.

Crispy Salt and Pepper Oven Fries with Curry Dipping Sauce
serves 4

1 lb Yukon gold potatoes
1/2 tsp cornstarch
1 tsp kosher salt
1/2 tsp ground black pepper
Cooking oil spray

Dipping sauce: curry simmer sauce (found in the Asian foods aisle; NOT curry paste)

Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil or parchment paper.

Wash the potatoes. Then, cut them into 1/2-inch thick fry shapes. Put the cut potatoes into a resealable bag. Sprinkle with the cornstarch, salt and pepper and then seal the bag. Shake vigorously until the fries are well-coated.

Pour the fries onto the prepared baking sheet, arranging in a single layer. Spray with cooking oil spray.

Bake the fries for 30 minutes, flipping once or twice, until golden.

Serve with curry simmer sauce for dipping

This recipe was created for BettyCrocker.com and is shared here with permission. Visit the recipe page on Betty Crocker.com for more tips and tricks.

The post Crispy Salt and Pepper Oven Fries with Curry Dipping Sauce appeared first on Sarah's Cucina Bella.

There’s snow in the forecast this week. Snow. As in that dreaded white stuff that drove me to the brink of insanity last winter. So, yes, snow. In October. I really hope the forecast is wrong. It’s just too soon.

Did I mention that I donated all my winter coats to charity at the end of the winter? They were too big, so I made the decision that it was time for something fresh. But I haven’t bought a new one yet. So there’s that too.

If there was ever a time that there might be a need for comfort food, now is it. And mashed potatoes? They are total comfort food on the grand scale. Add some smoked gouda and a bit of garlic to the mix and you have decadent comfort food. Is there any better kind?

The gouda – smoked gouda, to be precise – adds so much to these potatoes. The pleasant earthy smokiness, like the lingering scent open burning in the fall (it’s not a bad thing, I swear), gives them both creaminess and that smoky flavor. There’s no need for gravy or butter — they’re perfect on their own. And the garlic? It plays a happy supporting role — not overtaking the flavor, but rounding it out.

Bliss in a bite.

I served these with Apricot-Glazed Sage and Garlic Pork Tenderloin, but they’d also be good with roasted chicken or a juicy steak.

Smoked Gouda and Garlic Mashed Potatoes
serves 6-8

2 lbs yukon gold potatoes
3 cloves garlic, peeled
1/2 cup milk
1 cup shredded smoked gouda
salt and pepper, to taste

Fill a pot with water and salt well. Bring to a boil.

Meanwhile, wash and scrub the potatoes. Then cube them. I usually go for smaller cubes so that they cook faster. Add the potatoes and garlic cloves to the boiling water and cook until the potatoes are tender (for 1/2-inch cubes, about 20-25 minutes). Drain well.

Return the potatoes to the pot and mash them with a potato masher or ricer. Stir in the milk and then sprinkle with the gouda. Let it sit for a minute. Then stir to combine. Season well with salt and pepper.

Serve immediately.

The post Smoked Gouda and Garlic Mashed Potatoes appeared first on Sarah's Cucina Bella.

Pillow-y gnocchi. Sweet roasted butternut squash. A buttery creamy sage sauce. We’ve been eating variations of this dish for weeks now, but tonight … tonight it was beyond perfect. It was blissful. The thing that made all the difference? Adding a ladle-full of gnocchi water to the sauce, something that I discovered after reading Aviva Goldfarb’s recipe for Gnocchi with Butternut Squash, Sage and Walnuts.

I love the way roasting the seasoned butternut squash brings out its inherent sweetness. It’s a nice contrast to the buttery sauce that turns downright creamy when you add a little of the starchy gnocchi water to it.

Well, Paige and I thought so at least … Will wasn’t a fan. I am not sure that he liked sage, which is fine since the boy eats just about everything. It’s okay if he doesn’t like one herb. Right?

In any case, if you like sage and you like butternut squash, you will love this dish. It’s quintessential fall.

Of course, we are hurtling towards winter now. As my kids and I were walking through Target the other day, I tsk tsk’d at the Christmas decorations infringing on the Halloween candy and costume space. I mean we are still a week away from Halloween. Then comes Thanksgiving. And only after that does Christmas arrive. Come on, people!

Except, in some ways, you kind of have to at least put a little thought into the holidays now … budgeting, for instance, is something I do at the end of October. Though I likely won’t shop until after Thanksgiving, I need to know what I am spending so that I save specifically for that. And yes, I know it’s crazy that I wait to shop. But it’s my tradition.

And then there is the whole Christmas cards thing (or holiday cards — whatever you send). Personally, if I don’t order them early, then I won’t send them. I need time to write, address and stamp (the stamps are the biggest part for me) my cards to get them out in time.  That’s why I always try to order them in around the end of October or early November. It gives me that time.

Shutterfly recently contacted me, asking me to share their 2011 card collections with my readers … and how could I resist? This whole project means two things for me: I actually have my cards already created and ordered AND I get to help you do the same.

So, I’ve spent the past few days looking through the many styles of cards available. There are all varieties of cards: whimsical, religious, classic … and I found myself drawn to the simple classic ones with sweet sentiments like “Joy” or “Rejoice.” But with so many choices, it was so hard to choose one (thank goodness for the compare feature — I marked the ones that I liked and went back to decide which one was best). Finally, I decided to go ultra-simple “We Believe” design that I just loved. It reminds me of our favorite holiday movie, The Polar Express.

Now that I’ve ordered, all I need to do is get them addressed, stamped and mailed. With any luck, they will be on time this year.

Roasted Butternut Squash and Sage Gnocchi
serves 4
with a little help from Aviva Goldfarb

2 cups cubed butternut squash (1/2-inch dice)
olive oil cooking spray
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Hungarian paprika
kosher salt, to taste
1 17.5-oz package gnocchi
2 tbsp unsalted butter
1 tbsp olive oil
1 shallot, finely chopped
2 tbsp finely chopped fresh sage
freshly grated Romano

Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash on the baking sheet. Spray with olive oil cooking spray. Then sprinkle with cinnamon, ginger, paprika and salt. Stir well to combine. Bake for 25 minutes. Stir and toss. Then cook for another 10 minutes or so, until tender and golden brown.

While the butternut squash is cooking, boil water for the gnocchi and cook as directed on the package.

Also, while the squash is cooking, heat the butter and olive oil in a medium saucepan. Once the butter is completely melted and bubbling in the oil, add the shallot and sage. Stir well. Cook, stirring occasionally, until the shallot begins to brown — about 5 minutes. Add a ladle-full of water from the gnocchi. Stir well and remove from heat.

Pour the cooked gnocchi into the saucepan with the butter mixture. Toss well to combine. Sprinkle with a liberal amount of freshly grated Romano and toss again. Stir in the roasted butternut squash and season with salt, to taste.

Serve immediately.

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Disclosure: Shutterfly provided me with a coupon code for myself and three readers in exchange for this post. That didn’t influence the content at all. In fact, I have been ordering cards and photos from Shutterfly independently for years. NOTE: Giveaway closed. Thanks!

Also, I was asked to include this line: Are you a blogger? Want a chance at 25 free cards this holiday season? Register here: http://goo.gl/DDw7Q

The post Roasted Butternut Squash and Sage Gnocchi appeared first on Sarah's Cucina Bella.

If I could use one word to describe the planting of our garden this year, it would be quiet. In previous years, it’s been a fast and furious effort involving the whole family. Beds were added and a fence installed. Shawn even made a special gate for the garden last year. But this year, it’s been a slow and quiet process. We haven’t added any more planting space or moved the fence. And it’s fine — for now.

In terms of preparing the garden for planting, that’s been mostly on me — with a bit of help from the kids. I’ve turned the soil, added compost and dealt with garden pests. (I hate bugs. All of them. Seriously, seriously hate them! *cringe*) And planting? It’s been a slow and quiet process as well. Weeks of rain have delayed the progress. Much like farms in the area, our plants went in late this year due to the weather and some are still waiting. Parts are looking withered, and I don’t know if they will survive. But the tomato plants are thriving. So are the herbs, and the broccoli.

This planting season has been so different, but I guess that’s to be expected. Over the past few years, I have learned that no two growing seasons are alike. Two years ago, we struggled with a month of rain in June that gave way to late blight. The blight meant that there were virtually no fresh tomatoes all over the northeast. That was hard, since tomatoes are the crown jewel of summer crops here. Last year, the season was so early that by the time we tried to pick strawberries in late June, there were nearly none left. This year, the strawberries are right on time … but we’re holding our breath a bit to see what the up and down weather will mean for gardens and farms this year. No one is quite sure yet.

For now, I am happy the herbs are doing well.

I called these Summer’s First Harvest, but this really isn’t my first harvest this season. I’ve used a little mint (which I grow on the edge of the property where it’s free to be as invasive as it likes). And I’ve picked a few herbs here and there. But these Herbed Grilled Red Potatoes are the first dish where my homegrown herbs really star this year. It’s a spectacular thing to be able to walk into the backyard with scissors and come back with enough herbs for a dish that hits the table about 30 minutes later.

When I was working on this side dish, I wanted to make it easy as can be. So, I skipped the mincing of the herbs. Instead, they are rinsed and left wet, which allows them to steam in the center of a pile of potatoes inside a foil packet. They lend fresh summery flavor to the sweet, tender, buttery red potatoes. But it only takes less than five minutes to toss this all together and about 25 minutes to cook. It couldn’t be easier.

Shawn wished they had the crusty outside of roasted potatoes. This just isn’t that type of potato dish though. They’re fork tender with bits of caramel-colored richness, making them easy for kids to eat with little help. I didn’t have to cut them up for my 3- and 5-year-old, which was great. And the flavor? It can’t be beat. I love the way the herb flavors permeate the potatoes like wisps and whispers. They don’t overpower the natural sweetness of the red potatoes, but rather complement it.

What are you grilling up these days?

Herbed Grilled Red Potatoes
serves 4

1 1/2 lb small red potatoes
2 large sprigs parsley
2 sprigs thyme, divided (break the little steams off from each other)
1 sprig sage
1 tbsp olive oil
salt and pepper, to taste
sea salt, for finishing

Heat the grill on high heat.

While the grill is warming up, wash and cut the potatoes into one-inch chunks. Set out a long (18-20 inches) sheet of aluminum foil. Pile half of the red potatoes on top.

Wash the herbs in cool water, and shake lightly to remove some (but not all) of the water. Arrange the herbs in a single layer on top of the potatoes. Top with the remaining half of potatoes.

Drizzle the olive oil over the potatoes, then season with salt and pepper. Cover with a second sheet of aluminum foil, and fold and press the edges to seal.

Reduce the grill temperature to medium and place the foil pack on the grill. Grill for 10 minutes. Then, carefully (without piercing the foil) flip the foil packet. Grill for another 10 minutes.

Remove from the grill. Let sit for a few minutes and then very carefully cut open. Beware! Hot steam will escape, so be really super careful.

Serve immediately with a sprinkle of sea salt.

The post Herbed Grilled Red Potatoes appeared first on Sarah's Cucina Bella.

Earlier this week, a farm in our town started their preliminary work for the growing season. They begin by readying their greenhouse and planting seeds for their crops (and they sell some of the started plants too). In a month or so, the first crops will be planted in the fields, and their garden center will be hopping with hopeful people with fanciful dreams of amazing gardens.

As I look outside at our disheveled gardens, I am struck with how much work will have to happen before we can grow anything this year. Rocks from our gravel driveway were pushed far onto our lawn this winter. They need to be moved back again. Leaves, long forgotten under the snow, wait to be raked up and moved to our compost pile. My fenced garden of raised beds for growing veggies needs to be cleaned up, fertilized and planned. And will this be the year that I turn the grassy paths in it to gravel ones? I’m not sure.

And all this has to happen fast — between rainy days and chilly winds — so that it’s all picked up before the first blades of grass and rapidly growing weeds start appearing. It’s a race against Mother Nature, and I’m cold and sore just thinking of it.

I never really thought much about growing seasons and yard prep and all that until I had kids. It’s amazing how those sweet little people can make you so much more mindful about everything — where your food comes from, how you eat and living kindly with nature.

While I am in the beginning stages of planning for spring, it’s still soup season. And heck, when it’s cold like it still is (even on lovely sunny days like today), soup is just about the best thing ever — warm, comforting and belly-filling.

This Potato Broccoli Cheddar Soup is a perfect late winter soup. It’s creamy, though it contains no cream, and flavorful, though the ingredients list is relatively short and simple. One of the greatest discoveries I ever made about soup making was that pureeing potatoes in a soup can give it that lovely creamy texture without the added fat of stirring in heavy cream.

The flavor reminds me of a broccoli and cheddar baked potato (which is especially good if you love broccoli … and broccoli and cheddar baked potatoes … like I do), except it’s in a comforting, warm soup.

Here I’ve topped it with some chopped roasted red peppers and Westminster Oyster Crackers. The cool, sweet peppers and crunchy, almost buttery crackers are a fabulous compliment to the soup.

A few months back, I received a box of these crackers in the mail, and was instantly smitten. Oyster crackers and I have a long relationship, dating back to my days in Catholic elementary school. I used to sneak them during band practice (I played the clarinet. Poorly. Um, yea. Might have helped if I didn’t eat during practice, I suppose).

So, these Westminster Oyster Crackers. They impressed me. First, there was the flavor and texture — an almost buttery flavor, and a satisfying puffy crunch. Then there was the ingredients list, which is simple and 100 percent pronounceable. They contain ingredients I have not only heard of, but own! So, we’ve been munching on these for a few months now — as snacks, in soups, etc. The kids love taking them for snack time at school.

It’s still chilly here, so this soup is perfect. With the crackers and roasted red peppers, of course.

Potato Broccoli Cheddar Soup
serves 4

2 tbsp olive oil
1 large sweet onion, chopped
1 1/2 lbs russet potatoes, scrubbed and cubed
3 cloves garlic, crushed
1 lb broccoli, cut into 1″ pieces (including the stem!)
4 cups low sodium (or no salt) chicken stock
1 1/2 cups shredded sharp cheddar cheese
salt and pepper, to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook for 4-5 minutes, until translucent. Add the garlic, and continue cooking, stirring occasionally, until the onions begin to brown.

Stir the potatoes and broccoli into the pot and cook for 1 minute. Add the chicken stock and stir it all up. Cover and cook for 30 minutes over medium heat (or until the broccoli and potatoes are tender).

Remove the soup from the heat, and use an immersion blender to blend the soup until it’s mostly smooth (a few chunks are a good thing). Stir in the cheddar a little at a time, until melted. Taste and salt and pepper, as needed.

Serve immediately.

NOTE: The soup thickens as it cools, so if you have leftovers add a little extra chicken stock or broth to the soup when reheating for a looser consistency.

Giveaway!

Entries Closed. Congrats to Jacquie, the winner of the prize pack!

Westminster Crackers was kind enough to offer a fabulous prize pack for one of my readers. Seriously, I am jealous — it’s really awesome, and would be a great addition to any soup lover’s kitchen.

Here’s what one lucky winner will get:

• Samples of Westminster Crackers (oyster, rounds and squares)
• Set of 4 soup crocks from Sur La Table
• Soup Socks from Sur La Table
• Ladle from Sur La Table

To enter, leave a comment on this post, sharing what your very favorite soup is, before March 25 at 11:59 p.m. A winner will be chosen by March 27 and notified via email. Be sure to include an email address so that I can contact you.

Bonus entries (up to 3):

After you’ve commented, you can earn up to three bonus entries (one/task):

• Like Sarah’s Cucina Bella on Facebook (and leave a separate comment on this post saying that you did)
• Twitter about the contest (and leave a separate comment on this post saying you did)
• Give Sarah’s Cucina Bella a thumbs up on Babble’s Top 100 Food Mom Bloggers list (currently listed on Page 3) (and leave a separate comment on this post saying that you did)

DISCLOSURE: Westminster Crackers provided me with samples of their crackers. They are also providing the prize pack. I was not monetarily compensated for this post, and receiving the samples and prize pack didn’t influence my opinions in anyway.

The post Potato Broccoli Cheddar Soup and a Soup Lovers Giveaway appeared first on Sarah's Cucina Bella.

St. Patrick’s Day is next week, so it’s almost time to break out the Harp beer and slice the corned beef. Not kidding.

When Foodily asked me what we’ll be eating on St. Patrick’s Day, I giggled. As much as I am a firm believer in authentic foods, I am also a full-fledged, card-carrying, head-over-heels fan of corned beef and cabbage. And while that’s not really Irish per se, I have been eating it for St. Patrick’s Day since I was a wee little thing.

You bet your britches we’ll be having that this year too.

When it comes to purchasing corned beef, I prefer a flat-cut of it (instead of the more marbled point cut). I love marbling as much as the next girl, but in corned beef, leaner and more evenly sized slices are my preference — and you get that with the flat cut. As for the veggies in the dish, of course there has to be cabbage, which I love. Additionally, I always toss in potato chunks (red or Yukon gold) and carrot pieces.

So, here’s my Foodily St. Patrick’s Day menu. Let me call your attention to the cheesecake. Wow, it sounds amazing, right?

One of my favorite part of any holiday is the leftovers, and St. Patrick’s Day (at my house) means corned beef begging to be used. And what is corned beef perfect for? Hash, of course! This corned beef hash can be whipped up in about 15 minutes and is fabulous with a poached egg (or sunny side up, if you prefer).

To make the hash, you start by finely dicing the leftover corned beef and potatoes.

Then you mix it all up.

Then you fry it up. And voila! You have a fabulous Homemade Corned Beef Hash.

What will you be eating this St. Patrick’s Day?

Corned Beef Hash
serves 2

4 ounces leftover corned beef
4 ounces leftover boiled potatoes
1 tbsp olive oil

Heat a medium skillet over medium heat.

While the skillet is heating, dice the corned beef and potatoes into a 1/4-inch dice. Add them boil to a mixing bowl and stir to mix ‘em up.

Once the skillet is hot, pour the olive oil in. Give it about a minute to heat up, swirling it around the pan while you wait. Then, add the corned beef and potatoes to the pan. They should give a good sizzle when they hit it.

Cook, flipping once or twice with a good metal spatula, until golden brown — about 6-8 minutes.

Serve immediately. This hash is awesome with a poached egg on top.

Disclosure: I am a paid brand ambassador for Foodily, however the opinions expressed are my own.

The post Homemade Corned Beef Hash (And Eating on St. Patrick’s Day) appeared first on Sarah's Cucina Bella.

Like most people, I learned to love pierogies thanks to the frozen section of the grocery store. They were easy to heat up and eat fast, which made them all the more desirable. I never even thought of how the potato and cheese filled pasta was made, until I was working at the newspaper years ago and heard about a local group’s pierogi making party.

Even then, I never thought I would make them myself.

But I did decide to try making pierogies. Now, these probably aren’t as amazing as a polish grandmother’s time honored recipe, but they are easy, delicious and even better than the frozen ones that I fell in love with years ago.

The filling is a mix of potato from a baked potato (save the skins for potato skins!), cheddar, salt, pepper and milk. The pasta outside? Premade round wraps from the grocery store. You can find these in the produce section near the wonton wrappers. They are pasta, and are super easy to use.

Have you taken the Family Meals Survey 2011 yet? If not, please do! I am researching the topic for some writing assignments, and would love your input. It only takes a few minutes. Thank you!!

Easy Homemade Pierogies
serves 4

1 1/2 lbs russet potatoes, baked and cooled
6 oz grated sharp cheddar cheese
1/4 tsp kosher salt
1/4 tsp ground pepper
2 tbsp nonfat milk
1 package round wraps (found in the produce section — they are used for gzoya, dumplings and pasta)

Cut the potatoes in half. Use a spoon to scoop the flesh into the bowl of a stand mixer (potato skins can be reserved for a fun appetizer!). Add the cheddar cheese, salt and pepper.

Run the stand mixer on low for 30 seconds and them medium for 1 minute. Add the milk and mix on medium speed until combined.

Fill a small bowl with a little water. Using one round wrap at a time, place a scant teaspoon of filling in the center of the wrap. Dip your finger in water and moisten the edge of the wrap all the way around. Press closed in a half-moon shape, tightly sealing with your fingers as you go.

Bring a large pot of salted water to a boil. Add the pierogies and boil for 5-6 minutes, until the pasta is translucent and cooked through. Remove with a slotted spoon and plate immediately.

Serve with your preferred sauce such as salsa or marinara.

The post Easy Homemade Pierogies appeared first on Sarah's Cucina Bella.

Whenever anyone asks what my favorite recipe is, my recipe Potato Leek Soup is one of the first to come to mind. It’s ridiculously easy — just a few ingredients — and it can be made pretty swiftly with minimal hands-on work. And while simple, this unassuming soup is flavorful and warm — perfect for a chilly New England winter day.

Also, this soup is super waist friendly — it’s under 300 calories per serving, and they are generous servings. Nothing to feel guilty about here. (NOTE: I use SparkRecipes.com to calculate calories, and according to that one serving is 260.9 calories.)

To make this a meal, make a big green salad with veggies to serve with it. Crusty bread is a good side too.

Have a great weekend.

Psst! This recipe originally debuted on Sarah’s Cucina Bella in September 2008 with a not-so-tasty photo.

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