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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Smoked Paprika, Tomato and Yogurt Potatoes

“A nice little twist for a potato side dish.”



INGREDIENTS:
1 pound small red or fingerling potatoes, cut into bite sized pieces
4 tablespoons olive oil
Sea salt and ground pepper
2 cups plain Greek yogurt
4 tablespoons smoked paprika
3 tablespoons chives, chopped
4 Roma tomatoes, cored, seeded and chopped
1/4 teaspoon hot pepper sauce (optional)

PREPARATION:
Preheat oven to 375 degrees F

1.      Rinse potatoes.  Cut into bite sized pieces and toss with olive oil.

2.      Place in glass baking dish, season with sea salt and pepper and bake for 20 minutes.

3.      While the potatoes are baking, mix Greek yogurt, paprika, chives, tomatoes and hot sauce.

4.      Pour mixture into a large skillet and simmer on medium for 15 minutes.

5.      Remove potatoes from oven.  With a spatula, scoop potatoes into the skillet.  Mix well and simmer for an additional 5 minutes.

6.      Serve and enjoy!

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