Vegan Cheese

Ingredients

• 2 C. potatoes, diced large
• 1 C. carrots, diced large
• 1/2 C. water
• 1/3 C. olive oil
• 2 tsp. salt
• 1 Tbsp. lemon juice
• 1/2 C. nutritional yeast flakes
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• dash of cayenne
• 1/2 tsp. McKay's chicken-style seasoning, vegan

Instructions

1. Boil the potatoes and carrots until soft.
2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
3. Store in refrigerator for up to a week.

VELVEETA Potato Bites

Ingredients

• 2 lb. baking potatoes, peeled, cut into chunks
• 2 green onions, thinly sliced
• 1 egg, beaten
• 1/4 tsp. black pepper
• 1/4 lb. VELVEETA, cut into 24 cubes
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1-1/2 cups TACO BELL® Thick & Chunky Salsa

Instructions

1. Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
2. Heat oven to 400ºF. Empty coating mix into pie plate. 
3. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. 
4. Place on rimmed baking sheet sprayed with cooking spray.
5. Bake 14 to 16 min. or until heated through. Serve with salsa.

Grilled Yellow Potatoes with Mustard Sauce

Ingredients

• 3 pounds yellow potatoes, such as Yukon Gold
• ¾ cup extra virgin olive oil, divided
• 1 tablespoon fresh rosemary
• 5 tablespoons fresh Italian flat leaf parsley, divided
• 1 teaspoon kosher salt or sea salt, divided
• ¼ cup champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard

Instructions

1. Preheat grill to a medium heat.
2. Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes. Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
3. While the potatoes are cooling, place ½ cup of olive oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor and blend until a liquidy paste forms.
4. Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
5. Gill for 15 minutes turning a few times until fully cooked through and nicely browned. If the oil makes the grill flame up, move them to a higher rack until the flames settle down.
6. While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of olive oil, remaining ½ teaspoon salt and both mustards until blended. Chop the remaining parsley and set aside.
7. As soon as the potatoes come off the grill, toss lightly with the dressing and sprinkle remaining two tablespoons of parsley over the top.

Loaded Twice Baked Potatoes

Ingredients

• 2 russet potatoes, medium sized, baked
• 4 slices bacon, chopped into ½ inch dice and cooked
• 2 Tbls unsalted butter
• 1 Cup shredded cheese of your choice
• 2 Tbls sour cream, plus more for topping
• 2 scallions, sliced
• salt and pepper to taste

Instructions

1. After your potatoes are baked, let them cool on the counter for about 20 minutes.
2. Take a knife and slice them down the center long ways and scoop out the insides, keeping the skin intact.
3. Place insides of potato in a bowl, add half of the bacon, all of the butter, 2 Tbls of sour cream, half of the cheese and salt and pepper to taste.
4. Place this filling back into the potatoes skins, top with the remaining cheese and put back into the oven at 375 degrees until the cheese has melted and it has warmed through. About 5-10 minutes.
5. Top them off with more sour cream, the remaining bacon and scallions.

SLOW COOKER PEACH SALSA PORK ROAST WITH SWEET POTATOES

INGREDIENTS

1. 1 (2 to 2-1/2 pound) boneless pork roast
2. kosher salt and cracked black pepper
3. 1 tablespoon peanut, canola, vegetable, or olive oil
4. 5 small peeled sweet potatoes, cut into 1-inch chunks
5. 2 cups peach salsa 

How To Serve:

1. Hot cooked rice
2. Chopped cilantro or parsley
3. Chopped green onions

Optional:- Spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce.

INSTRUCTIONS

1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
2. Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

How To Serve:

1. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.

ONE POT SPANISH CHICKEN AND POTATOES

INGREDIENTS

• ½ cup olive oil
• 1 large yellow onion, sliced (1 cup)
• 3 cloves garlic
• 5 ripe tomatoes, cut in half
• ½ of a large eggplant, skin removed and diced (2-3 cups)
• 1½ teaspoon salt
• 1½ lbs. chicken breast meat
• 1 large Russet potato, sliced
• salt and pepper to taste
• 1 teaspoon all purpose seasoning 
• ½ cup fresh parsley leaves
• crusty bread or rice for serving

INSTRUCTIONS

1. How to make Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
2. Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
3. Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
4. Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.