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personalrecipes [2025/09/10 17:29] – external edit 127.0.0.1personalrecipes [2025/11/17 19:14] (current) – agnes
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 Mashed Potato Crust: Mashed Potato Crust:
  
-4-6 Yukon Gold Potato +  * 4-6 Yukon Gold Potato 
- +  * Spices: I used Tandoori, Garlic Salt, Balti, Berbere, Sweet Curry and Chili Powder. 
-Spices: I used Tandoori, Garlic Salt, Balti, Berbere, Sweet Curry and Chili Powder. +  * Lemon Greek Yogurt - 1 1/2 Tbsp 
- +  * 2 tbsp half/half 
-Lemon Greek Yogurt - 1 1/2 Tbsp +  * 1/2 stick butter 
- +  * 2 squirts of Chili Garlic Cholula 
-2 tbsp half/half +  * Fresh basil, cut up into lil pieces 
- +  * For the rest: 
-1/2 stick butter +  * 1 cup carrots, diced 
- +  * 1 cup peas 
-2 squirts of Chili Garlic Cholula +  * alfredo sauce - whatever your desired amount is 
- +  * More of aforementioned spices (I only used tandoori and berbere in the filling) 
-Fresh basil, cut up into lil pieces +  * Shredded mexican blend cheese
- +
-For the rest: +
- +
-1 cup carrots, diced +
- +
-1 cup peas +
- +
-alfredo sauce - whatever your desired amount is +
- +
-More of aforementioned spices (I only used tandoori and berbere in the filling) +
- +
-Shredded mexican blend cheese+
  
 I first began by nearly setting the house on fire. Then I cut and boiled my potatoes. I didn't peel them because I am an idiot. Anyway. I then mashed them, adding the spices at first (the amount you add is really up to your soul but I went heavy on the garlic salt because I had no fresh garlic, and heavy on the tandoori and berbere as well because I love spice. I was more reserved with the balti, chili powder and sweet curry.) I first began by nearly setting the house on fire. Then I cut and boiled my potatoes. I didn't peel them because I am an idiot. Anyway. I then mashed them, adding the spices at first (the amount you add is really up to your soul but I went heavy on the garlic salt because I had no fresh garlic, and heavy on the tandoori and berbere as well because I love spice. I was more reserved with the balti, chili powder and sweet curry.)
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 Ingredients:   Ingredients:  
-Frozen tater tots brand of your choice   +  * Frozen tater tots brand of your choice   
-2oz cream cheese   +  * 2oz cream cheese   
-1 1/2 cup shredded Mexican cheese blend   +  * 1 1/2 cup shredded Mexican cheese blend   
-1/2 cup mozarella cheese   +  * 1/2 cup mozarella cheese   
-1/2 jar alfredo sauce   +  * 1/2 jar alfredo sauce   
-2 cups pasta - shells or macaroni   +  * 2 cups pasta - shells or macaroni   
-Chili powder   +  * Chili powder   
-Garlic powder   +  * Garlic powder   
-3 slices of muenster cheese  +  * 3 slices of muenster cheese  
      
 Spread frozen tater tots across the bottom of a medium-large dish. Spread cream cheese generously over the top. Set aside for now.   Spread frozen tater tots across the bottom of a medium-large dish. Spread cream cheese generously over the top. Set aside for now.  
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 Ingredients:   Ingredients:  
-½ cup diced cucumber   +  * ½ cup diced cucumber   
-2 tbsp cream cheese (or however much is needed to spread across tortilla of choice)   +  * 2 tbsp cream cheese (or however much is needed to spread across tortilla of choice)   
-1 tortilla of choice (i use mission gluten free)   +  * 1 tortilla of choice (i use mission gluten free)   
-¼ large avocado, sliced   +  * ¼ large avocado, sliced   
-¼ cup of mixed kale and spinach   +  * ¼ cup of mixed kale and spinach   
-¼ cup finely diced tomatoes   +  * ¼ cup finely diced tomatoes   
-sea salt  +  * sea salt  
      
 Take tortilla and spread it out. Spread cream cheese across tortilla. Splay kale and spinach over cream cheese. Add avocado slices, then add diced cucumber and tomatoes. Sprinkle sea salt over the top. Roll tightly. Wrap in plastic wrap or tinfoil and refrigerate for at least 45 min. When time has passed, remove plastic wrap. Cut into 1 inch pieces and secure pinwheel curls with toothpicks, and serve. Take tortilla and spread it out. Spread cream cheese across tortilla. Splay kale and spinach over cream cheese. Add avocado slices, then add diced cucumber and tomatoes. Sprinkle sea salt over the top. Roll tightly. Wrap in plastic wrap or tinfoil and refrigerate for at least 45 min. When time has passed, remove plastic wrap. Cut into 1 inch pieces and secure pinwheel curls with toothpicks, and serve.
 +
 +===== Lemon/Orange Roasted Potatoes =====
 +
 +Made for Fic in a Box 2025 as part of what was intended to be a larger recipe book for a pinch hit, but the PH disappeared and I never finished the other recipes....
 +
 +Ingredients:
 +  * 3 potatoes, I used Yukon Gold, cut into wedges
 +  * 2 lemons, juice freshly squeezed
 +  * 2-3 Garlic cloves, minced
 +  * 1 tbsp dried Oregano
 +  * 1 tsp sea salt
 +  * 1 tbsp minced fresh parsley
 +  * ¾ cup extra virgin olive oil
 +  * 1 tsp black pepper
 +  * 1sp lemon zest
 +  * ¾ cup broth (veggie or chicken; I used chicken)
 +  * 
 +Cut your potatoes into medium-sized wedges. In a small bowl, create your seasoning mixture with the oregano, sea salt, parsley, black pepper, and minced garlic mixture. Zest the lemon peel over the potatoes, then juice lemons and orange into a bowl. In that bowl, mix the olive oil, lemon juice, orange juice, and broth, then cover the potatoes with this mixture. 
 +
 +Many recipes call for this to be roasted for about an hour and a half, but this is my version of the potatoes that are used as a side dish, so I roasted them for about one hour and ten minutes and it worked fine. Roast at 375.
 +
 +===== Misc =====
 +
 +===== Calming Bath Additive Recipe =====
 +
 +This is not food, do NOT eat this, I just didn't know where else to put this recipe :P
 +
 +  * 3 TBSP epsom salts
 +  * 4 drops lavender essential oil
 +  * 2-3 drops tea tree oil
 +  * 1 tbsp coconut oil
 +  * Optional: 1 cup green tea, separate
 +
 +Mix epsom salts and various oils into a paste. Then put it in the bath with green tea, and relax...