We are having one set of the Missionary Elders for supper tonight (Friday as I write this). As you know I always love to spoil the missionaries.  I know how hard they work.  

Have you ever bought ready made garlic cheese bread at the shops?  I have and it is gross.  Sorry if I have offended anyone. I seriously doubt they even use real butter in it.  It smells garlicky, yes, but also hugely artificial!   I much prefer my own homemade Herbed Garlic Cheese Bread.


There is nothing artificial here.  It is nothing but pure ingredients.  Butter.  Freshly grated Parmesan Cheese . . .  not the already grated.  Grating your own is far superior.


Fresh garlic cloves . . .  peeled and minced.  I add three for a large loaf, but if you want more you could certainly add more.  I think three is the perfect mount however.

When I make it at this time of year I take advantage of the fresh herbs growing in the garden.  But of course if you cannot get the fresh herbs you can use dried, just cut the amounts in half.



You can use any kind of loaf with this really, but I like a nice crusty French loaf.  Not a baguette, but a full sized loaf. You can also use a sour dough loaf.   This is an organic French loaf.





With just enough butter, just enough garlic, just enough herbs and just enough cheese. You can't go wrong.

Make no mistake about it, the potato is my favourite vegetable.  It has been ever so.  Not sure why.  I just know I could live without chocolate if I had to, but I cannot go very long without a potato!  No carb only works for me for a short time.  I always end up caving in to the humble potato.


I saw this recipe for Bloomin' Baked Potatoes on a food blog called The Gunny Sack the other day and they looked pretty good.  Not low fat, of course, but meh . . .  sometimes you just have to live, right?




Thinking about all those cuts I was reminded of another recipe that make for potato wedges.  In that one you brush the potatoes with a spicy and flavourful butter glaze while they are baking.  I felt that this would give the potatoes a lot more flavour than just olive oil . . .  which is probably good, but I was looking for more.


And so I brushed them with some of that butter glaze from my original recipe which runs down into the cuts while they are baking and helps to crisp up and create some lovely golden flavourful edges.


Once they are all golden and crisp edged, I removed them from the oven and sprinkled on some old cheddar and crisp bacon which I had crumbled.  I returned them to the oven for a minute or so just to melt the cheese.



1 spring onion, trimmed and finely chopped

 
Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with some aluminium foil.  Whisk together the butter, ketchup, mustard, paprika, salt and black pepper.  Cut the potatoes in half lengthwise.  Using a amall and very sharp flexible paring knife, cut rings into the cut side of the potatoes, all the way around and leaving 1/3 inch in between each ring. You will probably only get 3, maybe four depending on the size of your potatoes.  Flip the potatoes over and make cuts all the way around the edges of the potatoes, again about 1/3 inch apart and leaving the centres intact. 

Place cut side up into a baking dish.  Spread with half of the butter mixture.  Cover with foil and bake in the heated oven for 15 minutes.  Uncover and spread with the remaining half of the butter mixture and bake for an additional 15 to 20 minutes, basting them with the drippings every five minutes until fork tender and crisp edged.  Sprinkle with the cheese and bacon bits and return to the oven just long enough to melt the cheese.  Serve hot with a dollop of sour cream and some chopped spring onion.



I really hope you will give these a go.  Fabulous served with BBQ meats, chicken and fish, and with a salad on the side.  Scrumptious doesn't begin to describe them! Bon Appetit!

My little old ladies soup was more of a chowder in flavour, but rich and creamy.  This has more of a Tex Mex savour to it, but is also rich and creamy.

I am a HUGE fan of potato salad, especially this time of year!  Its so perfect for the summer and for all those get-togethers we plan during these warmer months.  It makes the perfect carry along and picnic dish.  I confess . . .  I have even been known to eat it for breakfast!


I am also always looking for something different to do as far as salads go.  I have a motto, and it is this . . .  "There is no such thing as a boring salad!" 


 This salad is so far from boring that it is sure to become a family favourite, with two types of potatoes . . .  white and sweet . . .  and the surprise ingredient . . .  a tiny bit of butternut squash!


Add to that a punchy cider vinegar dressing with onion and zesty dry mustard along with the flavour and crunch of celery seed.  (I love celery seeds!)



With plenty of chopped parsley, this is a fabulous salad that will have everyone scrambling for seconds. Perfect with your grilled chicken and pork dishes, as well as salmon, this is sure to become everyone's favourite.  I guarantee you will be asked to bring it along to your next cookout!


a handful of chopped toasted walnuts (about 1/4 cup)


Cook the butternut squash cubes in a pot of boiling water until just tender, 3 to 5 minutes.  Drain well and allow to cool.


Gently mix both potatoes and the butternut squash in a large bowl wth the parsley. Fold in the dried cranberries, onion and chopped walnuts. Cover and chill.  Serve at room temperature.


I am koo koo for dried cranberries and nuts in anything, but I have to tell you they are quite simply beautiful in this delicious potato salad.  Somewhat reminiscent of a harvest type of salad that you might want to eat closer to the holidays, but don't wait til then.  Make and eat this now!   Heck, make and eat this all year round!  Bon Appetit!

 Happy Fourth of July to all my American readers and friends!