Welcome to another Foodie Friends Friday Linky Party! This week we are looking for your favorite potato recipes!
before we start, let’s congratulate last week’s winners!
HOST FAVORITES
I received samples from Kerrygold to create a lighter version of a favorite recipe. This post is entered in a contest where I have a chance to win Kerrygold products. I was not compensated for writing this post. Opinions are my own.
I love cheese but sometimes cheese dishes turn out so rich and filling. When Kerrygold challenged food bloggers to create a lighter version of a favorite dish, my wheels started turning.
We’re taught as cooks that flavor is in the fat. Don’t trim off too much fat before cooking meat. Then there is healthy fat, saturated fat, unsaturated fat and reduced-fat. How do you choose? I feel the key is in moderation.
For my recipe I chose reduced-fat Dubliner. When I first tried the original Dubliner I couldn’t pinpoint the flavor. Kerrygold considers Dubliner to be their flagship cheese and for good reason. Dubliner has a unique taste that blends the best of 3 flavor profiles: mature cheddar’s touch of sweetness with the nutty taste Swiss and savory Parmesan.
All these different cheese characteristics work with scallops. Think of Mornay, alfredo and simple cheddar cheese sauce dishes.
Reduced-fat cheese doesn’t mean less flavor. It made a creamy sauce that delicately coated the scallops and rice without being clumpy, just smooth and velvety.
Notice the cute cow on package?
That cow in the pasture scene symbolizes what Kerrygold is about. Wholesome butter and cheese made in Ireland with milk from grass-fed cows that are never given growth hormones. The cows are raised on small family farms; average herd size is 60.
To back up reduced-fat cheese popularity, Roisin Hennerty, Vice President of the Irish Dairy Board in the U.S. adds,“Adult snacking is very much on trend. Together, natural reduced-fat and light cheese comprise the fastest growing segment in the cheese category in the U.S.”
Clarence, our resident cow gave this recipe his stamp of approval. Something tells me it had a lot to do with the Dubliner!
scallops and spinach simmers
Each month our favorite salad bar-tender, Wendy from The Weekend Gourmet hosts The Salad Bar Group.
This month we’re featuring salads made with grains.
Last April during Sample Whole Grains Day, I posed the “Switch to Whole Grains Day” challenge to the students at the college where I work.
Students were asked to switch their bread choice to 12 grain or whole grain wheat. Many students already choose whole grain bread on a daily basis. For those students, I asked them to take the challenge one step farther.
I made a Wheatberry Salad and asked students to chose it as their side dish instead of potato chips.
I thanked the many students that stepped up to the challenge. I realize wheatberries are not for everyone. I did get many compliments on the salad. For those students that tried the wheatberries but did not like the salad, I say a special thanks for tasting and being honest about the outcome. There are so many fantastic whole grains on the market today that I am sure you can find one to enjoy.
We serve a variety of whole grain dishes for student meals and are always welcome to ideas.
Here is the recipe I used and shared for those interested in trying wheatberry salad at home for themselves.
Method
Place the wheatberries and broth in a saucepan and bring to a boil. Reduce heat and continue cooking until wheatberries are softened but still chewy (about 45 minutes). Drain.
While wheatberries cook, mix together in a medium-sized bowl 2 tablespoons of the oil, vegetables and vinegar.
Add cooked drained wheat berries and as much of remaining oil as needed to coat and moisten berries.
Marinade salad for a minimum of 30 minutes before serving.
Applesauce makes this spice cake moist. It melts in your mouth. I know sometimes these types of cakes can turn out dry. Not this one. If you want a dessert choice besides chocolate (yes I really said that) a cinnamon flavored cake with pecans is worth a try.
I made this for Valentine’s Day because I just made a chocolate cherry cake for a dessert challenge. Good as that cake was, I wanted something different. Try it and let me know if you like an applesauce pecan spice cake as much as a chocolate one!
The cake batter should fill the pan about halfway.
This cake goes so well with a steaming cup of coffee. Or tea, hot chocolate or wine if you prefer. 😉
See the “heart” shape? Come on you can see it!
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