Butterlicious Smashed Butter Babies™

Butterlicious Smashed Butter Babies™

Ingredients

1 1/2 pounds Butter Babies™ potatoes, thoroughly washed
Large pinch of salt
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon chopped fresh herbs (rosemary, thyme, or chives)
Salt and pepper, to taste

Steps

Preheat oven to 450 degrees.

Place potatoes and large pinch of salt in saucepan and cover with water. Bring to a boil, then reduce heat to simmer 15-20 minutes until just fork tender. Drain potatoes.

Line large, rimmed, baking sheet with parchment paper or aluminum foil for easy cleanup. Brush or drizzle olive oil on pan. Place potatoes in 3 rows lengthwise. Using bottom of drinking glass or potato masher, flatten each potato to about 1/2 inch thick. Brush or drizzle each potato with olive oil, sprinkle on garlic and herbs, then season with salt and pepper. Bake 15-20 minutes until golden brown.

Serve immediately.

Source: Frieda’s Inc.

Chive and Black Garlic Cream Cheese Spread

Chive & Black Garlic Cream Cheese Spread

Original recipe and photo by Cookistry

ingredients

8 ounces cream cheese (optional: light cream cheese), at room temperature
1 tablespoon milk (optional: low-fat milk)
1 tablespoon thinly sliced fresh chives
2 cloves black garlic, minced

steps

Combine cream cheese and milk in small bowl, mashing until smooth. Add more milk, if needed, to bring to spreading consistency. Add chives and garlic. Mix well to combine. Taste, then add more chives, if desired. Serve right away, or chilled, on crackers or crostini. Cookistry recommends covering and chilling overnight so flavors can better blend together.

Analyzed for 16 1-tablespoon servings. Calories 50, Total Fat 5g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 15mg, Sodium 50mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 1g, Protein 1g

Analyzed with light cream cheese and low-fat milk. Calories 30, Total Fat 2g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 50mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 1g, Protein 1g

Stokes Purple® Sweet Potato Medallions with Chipotle Cream

Stokes Purple® Sweet Potato Medallions with Chipotle Cream

ingredients

5 Stokes Purple® sweet potatoes, of uniform size and washed
1 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons adobo sauce (from 7-ounce can of chipotle chile in adobo sauce)
1 chipotle chile (from can), chopped
1 teaspoon salt
2 small shallots, diced
1 bunch fresh chives, finely chopped

steps

Preheat oven to 350 degrees.

Wrap each potato in foil. Bake 2 hours. Allow cooked potatoes to cool, but do not unwrap. Once cooled, place wrapped potatoes in refrigerator overnight.

Unwrap and peel potatoes. Skin should come off easily. Slice potatoes into 1/2-inch medallions.

To make chipotle cream, in blender container, combine sour cream, mustard, adobo sauce, chile, salt, and shallots. Blend until smooth.

To serve, arrange potato slices slightly overlapping each other on platter. Drizzle chipotle cream over slices and sprinkle with chopped chives.

Source: Frieda’s Inc.

Analyzed to serve 5. Calories 240, Total Fat 8g, Saturated Fat 4.5g, Trans Fat 0g, Cholesterol 20mg, Sodium 560mg, Total Carbohydrate 37g, Dietary Fiber 5g, Sugars 6g, Protein 3g, Vitamin A 10%, Vitamin C 30%, Calcium 10%

Mayonnaise Verde

Ingredients:

1 tablespoon lemon or lime juice
1 large egg
3 tablespoons olive oil or salad oil
1 teaspoon Dijon mustard or regular mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup salad oil
1 cup Frieda’s Fresh Watercress leaves and stems, or parsley sprigs
2 tablespoons Frieda’s Fresh Basil leaves, coarsely chopped
2 tablespoons Frieda’s Fresh Dill, Tarragon, or Thyme, coarsely chopped
1 tablespoon chopped Frieda’s Fresh Chives

Steps

In blender container or food processor bowl with blade place the lemon or lime juice, egg, the 3 tablespoons oil, mustard, salt, and pepper. Cover and blend till smooth. With blender/processor running, pour remaining oil in a thin stream over mixture, till all is well blended (mixture will thicken as more oil is added). Stop machine.  Add remaining ingredients; process again till well blended. Taste for seasoning. Makes   about 1 2/3 cups mayonnaise. Use in egg or tuna salad, as a tasty dip for raw vegetables, over cold cooked poultry or fish for an elegant entree, in tossed salads, or as the tasty base for a chicken or BLT sandwich.