Potato Nests With Peas Food

POTATO SALAD WITH PEAS

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

GARLIC-HERB POTATO NESTS

Steps:

• In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.

NEW POTATOES & PEAS

Steps:

• Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
• Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
• Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
• Stir in drained vegetables.
• Garnish with fresh chives when serving.

POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
• Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
• Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
• Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
• When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
• When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
• Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

CREAMED POTATOES AND PEAS

Steps:

• Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them--you don't want them to be too soft. Drain into a colander and set aside.
• In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
• Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
• Stir in heavy cream until you've reached a good gravy consistency.
• Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
• Add potatoes and frozen peas and stir everything gently to coat. Serve warm.

POTATO NESTS

Steps:

• Heat oven to 450.
• Combine potatoes and egg in a large bowl.
• Use hands to mix well.
• Coat regular muffin pan with nonstick cooking spray.
• Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
• Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
• Bake for 20 minutes or until potatoes are golden brown.
• Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
• Wait 5 minutes before removing from pan.
• Top with sour cream and bacon and serve.

BIRD NESTS

Steps:

• Prepare mashed potatoes according to package directions. Remove from the stove and let cool slightly while making the meat mixture as follows:.
• In a large frying pan, cook each slice of bacon on both sides until crispy. Remove from the pan, place on a paper towel and let cool, Remove all but 1 tablespoon of the bacon fat in the pan. Next, brown and crumble the ground turkey or beef in the bacon fat until no longer pink. Drain off the liquid and add the following to the meat: the 1/2 cup water, 1 package taco seasoning mix - minus 1 tablespoon, and 1 cup shredded carrots. Bring to a boil, then turn down the heat to a simmer, cover and let cook approximately 5 minutes or until the carrots are tender. Drain all of the liquid from the pan, then add 1/2 of the crumbled bacon, the drained sundried tomotoes and 3/4 cup each of the cheddar and goat cheese. Mix well. Set on the lowest heat to keep mixture warm and proceed to make the nests.
• To Make the Bird Nests: On 2 cookie sheets, place 4 six-inch squares of foil on each cookie sheet. Using a paper towel, grease each foil piece lightly with the olive oil drained from the sundried tomotoes. Fill a gallon-sized ZipLoc bag with half of the prepared Simply Potatoes Traditional Mashed Potatoes, close and seal the bag while removing as much air from the bag as possible. Cut off one lower corner of the bag to leave an opening of approximately 1/2" and squeeze the mashed potatoes onto each piece of foil in a spiral - starting in the center - to create a base of potatoes about 4" in diameter. Add one more outer circle of potatoes to create an outer wall for each nest. Repeat with the second batch of mashed potatoes to create a total of 8 nests. Lightly sprinkle the remaining 1 tablespoon of taco mix on top of each potato nest with your fingers. Spoon the meat mixture into the center of each nest and top each nest with some of the reserved cheddar cheese, goat cheese and remaining crumbled bacon. Remove each nest from the baking sheet using a spatula placed under each piece of foil. Serve with a green salad and enjoy!