In The Kitchen
If you’ve got kids, and I do, you know one of their favorite foods is Tater-Tots… ALL KINDS of Tater-tots. We offer some favorite suggestions this month, good for the young and not-so young. And, assuming we’re all getting summer-ready, we also offer two salads that use the season’s finest, and are calorie conscious. We throw in an easy dessert just to tempt your soul. LOL!!! Enjoy them all, these recipes, that is… Bon Appetit!
Mexican Tot-chos
Toss 28 oz. frozen potato tots with 2 tsp. chili powder; bake. Top with 2 C. shredded Mexican cheese blend and continue baking until melted. Top with pico de gallo, sliced black olives, guacamole and sour cream.
Bagel and Smoked Salmon Tot-chos
Bake 28oz. tots. Top with 4 oz. torn smoked salmon, ¼ c. shaved red onion, 2 Tbsp. chopped dill and 1 Tbsp. everything bagel seasoning. For the sauce, puree 2/3 C. sour cream with 2 chopped scallions, 1 tsp. white vinegar, ¼ tsp. onion powder and a pinch of salt.
Crispy Buffalo Potatoes
On baking sheet, toss 3 baking potatoes, cut into ½-inch wedges with 2 Tbsp. olive oil, salt & pepper. Roast at 450F for 40 minutes. Turn until golden brown. In a bowl, mix 3 Tbsp. melted butter with 2 Tbsp. hot sauce. Toss with potatoes. Season to taste.
Spinach Salad with Warm Maple Dressing
Dressing
1/3 C. avocado oil
3 Tbsp. balsamic vinegar
11/2 Tbsp. pure maple syrup
¾ tsp. Dijon mustard
½ tsp. honey
¼ tsp. salt
¼ tsp black pepper
Salad
¼ C. sliced almonds
1 (5-oz.) bunch spinach, stemmed and roughly chopped
½ C. thinly sliced, unpeeled Honeycrisp apple
¼ C. fresh blueberries
1oz. feta cheese, crumbled
Salt & pepper to taste
Dressing:
Combine oil, vinegar, maple syrup, mustard, honey, salt & pepper in a lidded glass jar. Process with blender until well combined or in sealed jar, shaking vigorously.
Salad:
Heat a small skillet over medium heat. Add almonds, cooking until toasted and golden. Remove from heat.
Toss together spinach, apple, blueberries, feta cheese and toasted almonds in large heatproof bowl.
Add dressing to skillet. Heat over medium heat until it just begins to simmer. Pour about 6 Tbsp. Warm dressing over salad, and toss. Season to taste. Serve salad with remaining dressing.
(Dressing can be made in advance and stored in refrigerator. Heat dressing before serving.)
Grilled Chicken & Raspberry-Spinach Salad
1 C. raspberry fruit spread
¼ C. red wine vinegar
2 Tbsp. olive oil
4 boneless, skinless chicken breasts, about 1 lb.
8 C. torn fresh spinach
10oz. red raspberries
1/2 C. thinly sliced red onion
14 C. sliced almonds, toasted
In a small bowl, stir together fruit spread, vinegar & olive oil. Reserve 1/3 C. for glaze on chicken. Set aside balance.
Brush chicken breasts with glaze and broil. Cook one side for about 5 minutes, turn over. Brush second side with glaze and complete broiling until chicken is cooked.
On 4 dinner plates, arrange spinach, raspberries, onion and almonds. Cut each broiled breast and arrange on top of salad. Drizzle with remaining fruit spread/glaze mixture.
Neapolitan Pound Cake
1 frozen pound cake (10-12oz.) thawed
1 pint Neapolitan brick ice cream
1 C. hot fudge sauce or topping
Slice pound cake into 4 horizontal layers. Cut each flavor of ice cream into 2 slices. Place chocolate ice cream slices on bottom layer, top with cake layer and vanilla ice cream. Repeat for strawberry ice cream. Freeze cake, cut and serve with sauce. E-Z-P-Z!!
