homemade parm tator tots

Ingredients
2 pounds marble potatoes (any baby potato will do)
Kosher salt
3 tablespoons olive oil
1/2 cup grated Parmesan
Cracked black pepper
Greek Ranch dressing, recipe follows
Greek Ranch:
1 cup 2-percent Greek yogurt
2 tablespoons buttermilk
1 tablespoon chopped fresh dill
1 teaspoon granulated garlic
1/2 to 1 teaspoon honey
Kosher salt and cracked black pepper
Directions
Preheat the oven to 425 degrees F.

In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.

Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.

Greek Ranch:
In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.

Another good sloppy joe recipe

Ingredients
2 tablespoons vegetable oil
1 1/4 pound ground turkey
1 carrot, grated
1/2 yellow onion, diced
One 6-ounce can pineapple juice
2 tablespoons tomato paste
1 cup chicken stock
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper
8 whole wheat buns, buttered and toasted
Bread and butter pickles
Directions
Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes. Remove the turkey from the pan and set it aside in a bowl or plate. Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes. Add the tomato paste and cook for 2 minutes. Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice. Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes. Add the cooked turkey to the sauce and stir to combine. Cook for 6 to 8 minutes, to warm through. Season with salt and pepper.

Scoop the sloppy lo mixture evenly onto the buns and top with the pickles. Serve with 14 napkins, preferably near a bathtub.

Lime Cilantro Rice-Chipotle style

Ingredients:

1 teaspoon vegetable oil or 1 teaspoon butter
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

Directions:

1 In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2 Add rice and lime juice, stir for 1 minute.


3 Add water and salt, bring to a full rolling boil.


4 At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.


5 Add in the cilantro and fluff rice with a fork.