Crispy Salt and Vinegar Potatoes

My most favorite potato chips ever are Salt and Vinegar flavored. I can eat a whole bag while my mouth puckers from the vinegar and lick my fingers to get every bit of goodness. These potatoes give the same flavor without all the chemicals or deep frying.  

Serving Size  : 4 
  2 pounds  baby Yukon Gold potatoes -- halved, quartered if large
  1 cup  plus 2 tablespoons distilled white vinegar
  1 Tablespoon  kosher salt -- plus more
  2 Tablespoons  unsalted butter
     Freshly ground black pepper
  2 Tablespoons  chopped fresh chives
      Flaky sea salt (such as Maldon)

Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium
saucepan; add water to cover by 1". Bring to a boil, reduce heat, and
simmer until potatoes are tender, 20-25 minutes; drain and pat dry. 

Heat butter in a large skillet over medium high heat. Add potatoes; season
with kosher salt and pepper. Cook, tossing occasionally, until golden
brown and crisp, 8-10 minutes. Drizzle with remaining 2 tablespoons
vinegar. Serve topped with chives and sea salt.

Source: Bon Appetit  May 2014
http://www.epicurious.com/recipes/food/views/crispy-salt-and-vinegar-potatoes-51234270

Gingery Pea Slaw

A delicious and different side dish that will go with anything. I have used both snap and snow peas for this recipe and like to use a mix of the two. The snow peas are sweeter, but the snap peas have little peas that fall into the salad. Be sure to pull off the 'string' on the pea pods.

Recipe By: Lindsay Hunt

Serving Size: 4 

8 oz.  snap peas -- trimmed and sliced

2 scallions -- sliced

1/2 red jalapeno -- chopped

3 Tbsp.  Fresh cilantro -- chopped

1 Tbsp.  fresh ginger -- grated

1 Tbsp.  fresh lime juice

1 Tbsp.  rice vinegar

1 Tbsp.  canola oil

2 tsp.  soy sauce

   Kosher salt

   Freshly ground black pepper

Combine snap peas, scallions, red jalapeno, fresh cilantro, fresh ginger,

fresh lime juice, rice vinegar, canola oil, and soy sauce.

Season with Kosher salt and freshly ground black pepper. Serve with seared

salmon.

Source: Country Living

Another winner! Buffalo Chicken Sub

  Another winner! Buffalo Chicken Sub
Simple enough for lunch. Make ahead for a quick meal. Every bite had a different accent. This left our mouths with a warm, lovely burn just like our favorite buffalo chicken wings.

Recipe By     :Judy Kim via Delish.com
Serving Size : 4  

4 Tbsp.  butter
1/2 c.  hot sauce -- such as Frank's Red Hot
1 egg
1/2  cup crumbled blue cheese -- plus more for garnish
1/2 tsp.  kosher salt
1 c.  celery -- chopped
1/2 cup onion -- chopped
1/2 cup parsley -- chopped
2 garlic cloves -- minced
1/2 cup breadcrumbs
1 lb.  ground chicken
4 sub rolls
1 avocado -- pitted and sliced
2 cups  arugula or your favorite greens

Preheat oven to 425 degrees F. Line a casserole dish with parchment paper,
set aside. 

In a small sauce pan over low heat add butter and 1/2 cup hot sauce. Whisk
until butter is melted and fully incorporated. Remove from heat and set
aside.

In a medium mixing bowl add egg, remaining hot sauce, blue cheese, and 1/2
teaspoon salt; whisk together with a fork. Add celery, onion, parsley,
garlic, and breadcrumbs; mix together. Add chicken and mix with your hands
until just combined. Don't over mix.

Form 1 1/2" meatballs and place in the prepared casserole dish. Meatballs
should be touching. Spoon half the buffalo sauce mixture evenly over the
meatballs. Bake until golden brown, 15 to 17 minutes.

Reheat buffalo sauce over low heat. Assemble sandwiches; place meatballs
on fresh rolls and top with spoonful of buffalo sauce and sprinkle of blue
cheese. Add slices of avocado and arugula and serve immediately.

Chicken Parm Burger

Simple and quick, this burger is dressed up by using fresh mozzarella and basil. The sauce soaks into the bun- you're gonna need a fork!

Recipe By: Lauren Miyashiro

    via Delish.com  Sept. 2016

Serving Size  : 4 

 1 lb.  ground chicken

 2 garlic cloves -- minced

  1/4 c.  chopped parsley

  1/4 c.  Parmesan -- divided

  1/2 c.  italian breadcrumbs

      kosher salt

      freshly ground black pepper

  1 Tbsp.  vegetable oil

  2 c.  marinara

  4 slices  fresh mozzarella

     Torn basil -- for serving

  4 hamburger buns -- toasted

In a medium bowl, combine ground chicken, garlic, parsley, parmesan, and

breadcrumbs. Season to taste with salt and pepper and stir with a wooden

spoon until evenly mixed. Form the mixture into 4 patties.

In a large skillet, heat vegetable oil over medium-high heat. Place the

patties in the skillet and cook until golden brown on one side, about 4 to

5 minutes.

Flip the patties, then immediately pour marinara around them in the pan.

Bring marinara to a simmer, reducing the heat to medium if the sauce is

bubbling too rapidly. Top each patty with cheese then cover pan and cook

until the cheese melts and the chicken burger is cooked through, about 3

to 5 minutes more.

Spoon extra sauce onto the bottom halves of the burger buns and place

burgers on top. Garnish with basil and top with remaining bun halves.

Serve immediately.