Category Archives: vegetables

Basic Corn Salad

It’s Summer and the living is easy –and the corn is delicious.  There are times I buy fresh corn but don’t feel like serving it on the cob even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature. It’s a most perfect side dish. It doesn’t get more basic or easier than this recipe.

Happy 4th of July!

Enjoy the rest of the summer and keep on Cooking with Candi.

Ingredients:

5-6 ears of corn , schucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor

*add a few small cut up grape tomatoes for another variety on this

Directions:

In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

How simple and easy is this?IMG_5739

Tomato Time Pasta

photo 2 (3)photo 4 (2)photo 5 (3)Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.

I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available.  I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me,  nothing.   These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good.  Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.

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Ingredients:

1 lb. spaghetti , I like long spaghetti for this but whatever kind you like is good– I used a whole box but you can use however much you’d like

4 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and minced. If you’d prefer you can slice thinly

1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.

2 pints of cherry tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.

app. 20 leaves of fresh basil, I just cut them up into small slivers

Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end

freshly grated parmesan at your discretion

Directions:

Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty.

Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden brown, about 2 minutes. Be careful don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5  minutes. I let the tomatoes simmer in the pan for about 15 minutes. Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit.

Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water).  Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil and if you’d like add cheese. I let everyone add their own cheese at the table.

Remove the pan from the heat and plate it up.

Yum! and even more delicious the next day.

Summer Corn Salad with Feta

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I am flat on my ass after having partial knee replacement surgery . I have plenty of free time to peruse through my own blog and re post some really wonderful summer time recipes. This is a delicious and easy one which sometimes gets overlooked because I always make my Fresh Corn Salad but this is a bit different because it has Feta Cheese and some thinly sliced radishes. I suggest you try both of these wonderful recipes — super easy and super delicious for summertime cooking at it’s finest.

. This is what I did. You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.

Ingredients:

4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way

1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a  lots of flavor–just saying…..

3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book

1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil–Extra Virgin is the way to go

1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide

1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s

1/2 cup crumbled Feta— I used a 6oz. container

Directions:

Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature.  I put salad together early in the morning and refrigerated all day. You can make it and serve it right away  but it will be better after flavors marinate a bit. I still cannot believe that I forgot to put this wonderful side dish out!!!!!!! It happens to the best of us.

Enjoy!

Avocado Salad with Corn and Tomatoes –Fresh and Delicious

DSCN0190 DSCN0195 DSCN0194 DSCN0199It’ s June so let’s break out all the delicious summer food. This is a most perfect summer salad and it is a vegetarian delight . It is totally vegan. I am not a vegan but totally love this salad with all it’s fresh flavors . I had 2 beautiful ripe avocados on hand and all the ingredients for this yummy salad.  I had some fresh corn so I just brought the water to a boil threw it in and when it turned yellow took it out and threw it in a bowl of ice water to stop the cooking.   Of course I love  jalapenos , use your own discretion and this would be amazing without as well but it was kick ass with them.  You can make the salad ahead and let juices meld but don’t add the avocados till you’re ready to serve.  You can give them a little squeeze of fresh lime juice so they won’t turn brown so fast.  I like to serve salad at room temperature, you just don’t get the flavors when it’s too cold. It will keep in fridge for a few days, but you’ll have to take out the leftover avocado since it will turn brown. I cut this salad in 1/2 for the 2 of us. This easily will serve 6 as a side. By the way Joel took a bite but too much healthy stuff going on in here for his liking, although he’s gotten better he’s not quite up to this yet, it’s OK because there was more for me with leftovers.

I was inspired for this recipe from the Barefoot Contessa recipe for Guacamole Salad. The corn was my idea.

Ingredients:

2 cobs of fresh corn ( cook and then shuck corn off the cob) if no fresh corn available use frozen . I use frozen when I have to and 1 small bag is usually sufficient. The frozen corn will defrost very quickly so just take it out and when you mix in with other ingredients it will start to completely thaw by the time you’re ready to serve. You want to serve at room temperature anyway.

1 pint grape tomatoes , halved

1 yellow bell pepper, seeded and diced into small pieces ( app. 1/2 “)

1 15 oz. can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced fresh jalapeno peppers, seeded ( app. 2 small jalapenos) use at your own discretion . Remove Seeds

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice ( 2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced fresh garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled and cut into small cubes.

Directions:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper. Pour over the vegetables. Toss well. In the meanwhile cook the corn , bring water to a boil throw in for a few minutes to turn bright yellow, then I throw in a bowl of ice water for a few minutes to stop the cooking and lock in flavor and color. Then remove corn from cob. I let the salad sit for about an hour before adding avocados into the salad. Just fold avocados into the salad when you’re ready to serve. Check for seasoning and serve at room temperature.

Veggie Frittata for Mothers Day

This frittata is a delicious addition to any brunch and oh so perfect for Mother’s Day.  This is pretty delicious and a crowd pleaser. There is some prep involved so I cut up all the veggies the night before and leave them in little baggies in the fridge. I was ready to go the next day. Enjoy your Mothers Day from our house to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

It is finally Spring! Spring has sprung and all that. Since it is really Spring it just makes you want to lighten up the menu a bit and my mind immediately goes to asparagus!  This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out , I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me tonite and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!  I used the shrimp.  I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy. This recipe was inspired by Giada de Laurentis .

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly)

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes about 5 minutes. Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Chicken Stew in One Pot

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit my taste.

*should serve 4-6 nicely with 4 nice size chicken breasts

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

*hot sauce like Cholula is great served on the table so people can adjust seasonings on their own

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

Potato – Zucchini Latkes for Chanukah

It’s almost Chanukah if you can believe it!  These tasty little pancakes are perfect for the holiday and really any day.   Most perfect of all is that you can cook them, freeze them and have them for whenever you want. They make a great appetizer or side dish. My experience with latkes is that they never really taste as good as when you first fry them, but that’s such an impossible task with people waiting to eat and having fifty million other things to do. Latkes are the ultimate comfort food. This is just a little twist on the traditional potato latke .  Usually about 2 – 2 1/2 inches in diameter is the right size, but it’s up to you. Not sure where this recipe hails from. The original from my Grandmother, but the zucchini was added later. My grandmother didn’t own a food processor and it’s a game changer, just makes it so much simpler to do.  I loved my Grandmother’s latkes and not quite sure what she did to make them so delicious but I try my best.

Happy Chanukah!

If you’re not into the zucchini thing just add 2 more potatoes and omit the zucchini.

Delicious served with applesauce , that’s how we do it here.

Ingredients:

6 russet potatoes, peeled and quartered (for food processor)

2 zucchini, cut into large chunks (for food processor)

1 spanish onion, peeled, and cut into quarters (for food processor)

4 eggs, beaten

1 – 2 teaspoons kosher salt ( more to taste) tasting is key here , potatoes can be very bland

1/2 teaspoon freshly ground black pepper

2/3 cup matzoh meal or bread crumbs ( if you’re making for Passover it’s perfect with matzoh meal)

Vegetable oil for frying

*applesauce for dipping ( optional) this is what we use

* sour cream ( optional) if you like

Directions:

Using the grater blade for the food processor, grate the onions, potatoes, and zucchini. A little trick to these latkes is to drain out as much of the liquid as possible, so I literally squeeze out every drop of liquid with my hands. I let each vegetable sit in a colander to drain as I grate the next one.

In a separate bowl, beat together the eggs, salt and pepper. Add it to the potato mixture and combine well. Next, add the matzoh meal or bread crumbs.  Taste for salt (start with 1 teaspoon and add more if needed, this is very important for flavor.

Heat oil in a large, heavy skillet or cast iron skillet, over a high flame. You want the oil very hot. I test the oil with a drop of water–when it sizzles, it is ready to fry. I put about 2 inches of oil in the pan, you may need to add more as you start frying. Form pancakes about 2 inches in diameter, place (very) carefully into the oil, and when the edges start to crisp up, turn them over and continue cooking until golden. If you like them flat and crispier, then flatten them out with a spatula while cooking and start with a little less.

*I like the oil to be clean as I fry a lot, so if it starts to run down I usually pour it out, wipe pan with paper towel and add fresh new oil. This is only in the event the oil starts to get very dark from the potatoes. It may not be necessary but sometimes it is. They will just fry up better.

Let the pancakes cool off, and serve plain or with sour cream or applesauce on the side. If you are freezing them, let cool completely first, then I usually use a Hefty Ziploc freezer bag. Mark them with the date, and take them out the night before you need them. They should stay for at least a month in freezer, and probably longer.

*to re-heat I like to use the oven at 350 degrees on a cookie sheet for about 15 mins. depending on how thick they are. Spray the cookie sheet with Pam Spray and you may want to flip them over 1/2 way through. Make sure they are heated throughout. Serve with some of that homemade applesauce on my blog. Enjoy!

Aunt Pammy’s Chipotle Sweet Potatoes

 

Fully Baked Chipotle Sweet Potatoes

This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution.  I highly suggest it if you like spicy because it is! It definitely packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor !  If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now.  This is certainly a new take on Sweet Potatoes because they aren’t sweet.  I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy.  Thanks Aunt Pammy.

Ingredients:

5 lbs.Yams or Sweet Potatoes

Kosher Salt –about 1/4 cup give or take a little . You’ll have to taste, start with less and add more as needed

Heavy Cream ( about 1 1/2 quarts)

Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets

Directions:

Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.

Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.

Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together

Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)

Place in 375 degree preheated oven for 45 minutes to an hour depending on your oven.

Potatoes should be somewhat set and browned on top when ready.

Enjoy! and Happy Thanksgiving

Creamy Mashed Potatoes

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner . They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) .  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 10 – 12 people , just perfect for a holiday dinner.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*