Turmeric Lime Roasted Potatoes #FWCon

Turmeric Lime Roasted Potatoes

“Pass the potatoes, please!” How many times have you heard that phrase? I heard it and said it, at Christmas dinners, Easter feasts, picnics, showers and even Sunday suppers.

Potatoes are a big part of my meals and celebrations. I can’t fathom a picnic without potato salad. Mashed potatoes always grace the Thanksgiving table.

So when I heard about a contest for creating a shareable family-style Idaho® potatoes dish, I had to enter! If you love potatoes as much as I do you should enter too!

Prizes
First place winner will receive:
$500 gift card
Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
The recipe also may be featured on the Idaho® Potato website.
Second place winner will receive:
$300 gift card
Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
The recipe may be featured at of the conference.
Third place winner will receive:
$200 gift card
Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.

I love roasted potatoes.  It’s fun to experiment with different coatings and flavors. Toss cut potatoes with a little oil and seasonings and I’m all set for a great side dish.

For the 2015 family-style contest, I wanted something a bit different. Turmeric Lime Roasted Potatoes fit the bill.

Turmeric Lime Roasted Potatoes bowl (550x550)

Turmeric Lime Roasted Potatoes collage

 

Turmeric Lime Roasted Potatoes

Yield: 6 servings

Ingredients

  • 4 large Idaho Potatoes, peeled and cut into 1-inch pieces about 2 1/2 pounds
  • 1 teaspoon coriander seed powder
  • 4 cloves roasted garlic, smashed
  • 2 Tablespoons olive oil
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 Tablespoons fresh squeezed Lime juice

Instructions

  1. Whisk together lime juice, oil and spices in a large bowl.
  2. Add potato pieces, toss to coat.
  3. Spread as a single layer on a sheet pan.
  4. Bake at 350 for 20-25 minutes turning occasionally. Roast until desired crispy outside is achieved, keeping inside tender.
  5. Serve.
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This potato contest is just one of the exciting things going on at The 2015 Food and Wine Conference .
food and wine 2015 banner

Last year we had a visit from Big Red!

Big Red

Expect to have fun while networking, attending workshops and sharing outstanding meals. You will learn more about our sponsors face to face. This event offers an opportunity to meet, greet and learn from successful food and wine industry professionals. That is golden.
Of course on your down time you can enjoy Rosen Shingle Creek!
rosen window

 

Learn more about the 2015 Idaho Potato Commission Recipe Contest and The Food and Wine Conference on the #FWCon website .
Want incentive? Use the code FWC15kerschc when ordering a 3 day pass for an instant $50.00 discount!

This recipe was entered in the 2015 Idaho Potato Commission Recipe Contest. As an Ambassador to the conference I will receive compensation each time my discount code is used. I received no further compensation. Opinions are my own.

Posted in #Fwcon, contest, potatoes, What's For Dinner? | Tagged , , , | 8 Comments

Foodie Friends Friday Linky Party #144

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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Continue reading

Posted in What's For Dinner? | 2 Comments

Tropical Foods #SundaySupper Preview

tropical sunset

This week Sunday Supper takes a trip to the tropics! We’re bringing you over 40 recipes to inspire you get your tropical menu on! Thanks Marlene from Nosh My Way for co-hosting this fun event!

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Wine Pairings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, What's For Dinner? | 2 Comments

Cardamom Coriander Chicken #RecipeRedux

Cardamom Coriander Chicken
This month Recipe Redux is doing some Spring Cleaning!


recipe redux

The Challenge

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”

That’s a tough one. I’m an impulse spice buyer. I hear about a new-to-me flavor and I want to give it a try. Problem is, my desire to create exceeds my free time allowed. So some spices get “shelved”.
That was the case with cardamom and ground coriander seeds. So for today’s recipe post, I chose to use both. I mixed both spices with a bit of salt, lemon juice and olive oil to make a rub.
Chicken breast sounded like a good protein to try out my new spice rub.
A quick pan saute and side of pesto coated muliti-grain angel hair and it was Cardamom Coriander Chicken dinner!

 

Cardamom Coriander Chicken plate (550x550)

cardamom coriander chicken

Cardamom Coriander Chicken

Ingredients

  • 4 4-ounce chicken breasts
  • rub
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon coriander seed powder
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 Tablespoon olive oil

Instructions

  1. Mix together rub ingredients.
  2. Coat both sides of chicken with rub.
  3. Heat skillet to medium high heat.
  4. Sear chicken on both sides. Reduce heat, cover and simmer until thoroughly cooked. (165 degrees).
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About Recipe Redux:

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

You can apply to join here .

Enjoy all these pantry finds recipes from Recipe Redux!


Posted in #RecipeReDux, chicken, What's For Dinner? | Tagged , | 3 Comments