Pioneer Woman Potatoes

As obvious as it is that I enjoy cooking (first item submitted  for evidence: I started a cooking blog), there are definitely lots of occasions when I'd rather send my husband outside to throw some meat on the grill while I catch up on episodes of "How I Met Your Mother" and/or any of the Real Housewives who hail from California (there's just something more interesting about those west coast women).  

This weekend, we were hosting some family for Sunday night dinner and I was searching for a side to accompany the chicken skewers that my grill-master was busy preparing outside.  Awhile back I had come across a Pioneer Woman recipe for smashed potatoes that sounded really good and gave you a great potato side dish without all the cheese, butter and sour cream.... Not that I'm saying it's necessarily a healthy dish...but it's delicious and I find it much easier to justify to myself :)

So, here it is: Crash Hot Potatoes via Ree Drummond aka The Pioneer Woman

Pin: 
http://m.pinterest.com/pin/103793966384903520/

Or Direct to Pioneer Woman:

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes- I used Russet's because it's what I had)
• 3 Tablespoons Olive Oil
•  Kosher Salt To Taste
•  Black Pepper To Taste
•  Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (about 30 mins)

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. ( I like to remove some of the skin from the middle of the potato after I mash them- see my pic of my mashed potatoes before removing the center skins.)

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

This recipe is super easy and a great option in case you felt like buying one of those big bags of a small variety potato at Sam's was a brilliant idea...not that anyone ever buys things in bulk that they don't need...I'm sure that I've never done that...you either? Good, glad we're not "those people".

Hope you enjoy these potatoes and please thank Pioneer Woman for being consistently awesome when it comes to the kitchen. 

My Famous Breakfast Roll

Not to metaphorically "toot my own horn", but I thought I would share a recipe that I've become somewhat known for by friends and family who I cook breakfast for. This was one of my first ever pins on Pinterest, and it was so good, I have tweaked it and made a go-to for all occasions where breakfast is served...

Here's a link to the original pin
http://pinterest.com/pin/103793966381568285/

So, here are the ingredients:
Eggs, Scrambled (apprx. 12)
Bacon, Cooked (approx. 8 slices)
1 packages Crescent Rolls (Pillsbury preferred)
Shredded Cheddar Cheese (about 1/2 cup)

Here's what you do:
Scramble and season your eggs (my favorite is to season with some Tony's cajun seasoning while the eggs are scrambling in the skillet), cook and drain your bacon.
On a cookie sheet topped with a piece of parchment paper, unroll your crescent rolls and separate each roll, arrange them in a circle,  like a wreath with the widest ends in the center (sorry I didn't get a photo of this, but you can find great photos form the original pinner's site here http://bacontimewiththehungryhypo.blogspot.com/2011/02/beautiful-bacon-egg-cheese-wreath.html )
They will overlap in the middle and leave about a 3 inch whole in the center.

Next, lay one piece of bacon on each crescent roll. Cover the center with your scrambled eggs and sprinkle with about about half of your cheese.  Next, take the narrow ends of your crescents and fold them toward in toward the center of your egg mix. This will make a somewhat enclosed wreath of tastiness- it should look like the pictures below.

Last, sprinkle the rest of the cheese on top of your wreath (you can add other toppings here like jalapenos for a spicy kick, parsley for some color etc.)

Pop this in an oven preheated to 375 degrees for about 14-17 mins checking often. (follow the cooking instructions on the crescent roll can) It is done when the rolls are golden brown and the cheese is gooey and melty (yes, those are real words when related to the melting of cheese).

This recipe never fails to impress (unless you cook it too long, or burn the bacon, or don't know how to scramble eggs...all of which I do not assume responsibility for. Please take those things up with your mother.)

Hope you enjoy!