roasting

Hello, August, it’s so nice to see you! Did you know that August is the only month without a holiday? (Unless you count my birthday!) Good thing there are plenty of food holidays to get us through the last full month of summer. There’s National Chocolate Chip Cookie Day (that was yesterday, folks), National Root Beer Float Day (tomorrow), National S’mores Day (10th), National Rum Day (16th), and National ‘Bacon Lovers’ Day (20th) to name a few.. okay a lot.

But we’re not celebrating any of those, today.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you, and today we’re celebrating potatoes! (National Potato Day is August 19th.)

Potatoes are probably the most versatile item in the produce department. Not only are there a wide variety of flavors, textures, and colors to choose from, there are countless of ways to prepare them! An excellent choice from our host Kathleen of Fearlessly Creative Mammas. Be sure to scroll past my recipe for a great selection of new and fun ways to prepare your next spud.

Chipotle Lime Roasted Potatoes

Ingredients:

1 1/2 lb fingerling potato medley, halved
4 tsp extra virgin olive oil, divided use
1-2 tbsp diced chipotle in adobo with sauce
1 tsp minced garlic (I used Gourmet Garden stir-in garlic paste)
zest 1-2 limes
juice 1-2 limes
fresh cilantro (I used Gourmet Garden lightly dried cilantro)

Steps:

Preheat oven to 400 degrees F.
Toss the potatoes in 2 tsp olive oil and season with salt. Place on a rimmed baking sheet and roast 30-35 minutes, or until fork tender.
In a small bowl whisk together chipotle in adobo, 2 tsp olive oil, garlic, and the zest and juice of limes. Season to taste with salt.
Toss roasted potatoes in as much dressing and fresh cilantro as desired. Serve warm.

*This recipe is adapted from Meredith at http://www.insockmonkeyslippers.com/summer-braise-chipolte-and-lime-roasted-potatoes-giveaway*

Be sure to check out the rest of these potato recipes:

Latvian Spiced Dill French Fries from Fearlessly Creative Mammas

Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla

Horseradish Potato Au Gratin from From Gate to Plate

Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life

Slow Cooker Loaded Potato Soup from Making Miracles

Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table

Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine

Japanese Moon Gazing Potatoes from Ninja Baker

Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm

Sweet Potato Spiced Swirl Bread from Baking in Pyjamas

Loaded Pierogi from Cooking With Carlee

Bloody Mary Potato Salad from Cindy’s Recipes and Writings

Colcannon with Kale from Cherishing a Sweet Life

Jersey Royals with Mint from Food Lust People Love

Naked Ladies with their Legs Crossed from Passion Kneaded

Shredded Potato Crusted Chicken from The Freshman Cook

Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

Yesterday was my brother-in-law’s birthday. Unfortunately I already had a commitment of Secret Recipe Club to reveal on his actual birthday so instead we’re celebrating a day late, or shall I say instead that we’re simply extending the celebration!?

B graduated from Auburn last year and has since taken a job in Nashville and is loving his new life in the real world. Even if it means he doesn’t get to play Ultimate Frisbee as often as he’d like. B is very active and outgoing, he is very generous and kind. His rough, athletic exterior is balanced out by a sweet and soft heart. He really is a perfect gentleman. Hopefully I’ve thoroughly embarrassed him!

Wedding Photography by Cher Hanna

B did slack on providing me a dish to post for his birthday so I had to choose for him, with the help from his mother. She suggested Thanksgiving Brussels Sprouts, but as that recipe is already posted (although it definitely needs an updated photograph), I decided to create my own recipe for one of his favorite vegetables. Being very athletic, B and his girlfriend like to watch their calories and eat a well balanced diet rich in fruits and vegetables.

B and Kat, I hope you give this one a shot and tell me how I did!

Spicy Ranch Brussels Sprouts

Ingredients:

1 lb Brussels sprouts, cleaned and halved
2 tbsp canola oil
1 3/4 tsp ranch seasoning
1/2 tsp paprika
dash cayenne, to taste
salt and pepper, to taste

Steps:

Preheat oven to 350 degrees F.
In a bowl coat Brussels sprouts in canola oil. Season with ranch, paprika, cayenne, and S+P.
Place in a loaf pan in a single layer and bake 11 minutes. Flip sprouts and bake an additional 11 minutes until al dente.