Carefully add cut potatoes to same boiling water greens beans were cooked in. Cook potatoes in boiling water for around 15 minutes, depending on size. Once tender, drain and rinse with cold water.
Kids Can: In large mixing bowl, combine mayonnaise, lemon juice and olive oil. Stir the mayonnaise mixture to combine. Add all of the rest of the ingredients to the bowl and lightly stir to combine all flavors. Taste and adjust seasoning with salt and pepper. Keep potato salad cold in the refrigerator and stir before serving on favorite greens.
Roasted Campfire PocketsYield: 4 servings20 Florida fingerling potatoes, sliced thin1 large onion, sliced2 bell peppers, sliced2 cups mushrooms, sliced2 tablespoons fresh herbs, chopped fine (basil, oregano, thyme, rosemary)2 tablespoons olive oil Sea salt and fresh ground pepper to taste4 skinless, boneless chicken breasts
Preheat an outdoor grill for medium-high heat, or an oven at 375 degrees F. In medium sized mixing bowl combine potatoes, onion, bell peppers, mushrooms, herbs and olive oil. Stir ingredients to combine and season lightly with salt and pepper.
Make 4 12 x 12-inch squares of aluminum foil and lay them out to be stuffed. Place a chicken breast in the middle of each foil square, and lightly season with salt and pepper. Evenly distribute vegetable mixture on top of each chicken breast. Fold each packet so that a tight seal is formed and all the food is contained.
Grill packets, or bake them in the oven, for 20 to 30 minutes until internal temperature of chicken reaches 165 degrees F. Remove packets from heat and let cool slightly. Open packets carefully as hot steam may rush out.
Kids Can: Help slice veggies and stuff their pockets with their favorites.
Homemade Potato ChipsYield: 4 servings4 medium Florida fingerling potatoes, unpeeled (mixed colors)1 tablespoon olive oil Pan release spray Sea salt and fresh ground pepper to taste Additional seasonings (see below)
Special equipment needed: French mandolin
Preheat oven to 425 degrees F.
Rinse and dry potatoes. Slice potatoes as thin as possible with a mandolin.
Place sliced potatoes in medium sized mixing bowl and rinse several times with warm water. Lightly squeeze and dry potatoes.
Kids Can: Place sliced potatoes back in a dry mixing bowl and add olive oil. Toss potatoes to make sure they are evenly coated with the oil, using a little more oil if needed.
Lightly spray a cookie sheet with pan release spray. Lay sliced potatoes in a single layer on cookie sheet. Place cookie sheet in oven and bake for 15 to 20 minutes or until golden brown and crispy.
Remove cookie sheet from oven and let cool slightly. Use a thin spatula to remove potato chips from cookie sheet into a mixing bowl.
Kids Can: While they are still warm, season chips with their choice of seasoning.
Potato Chip Seasonings
--Your favorite dried spice mix (Greek, Cajun, BBQ)
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