It’s great to wake up late after staying up celebrating the new year. I know that’s how I feel at Kathey Jo’s Kitchen! The promise of a fresh start for everybody is hanging over everyone’s hungover head like a halo. You’re probably mentally preparing yourself for getting back to the gym, eating healthy again, and preparing yourself for the inevitable failure at both. But, I think with the upcoming year, I truly believe that you can do it. If you’re like me, then you know that New Year’s Day is your first cheat day of the year. It’s a scientific fact. Therefore, indulge to your heart’s content with the recipes I’m sharing with my friends here at Kathey Jo’s below.
A Pitcher Full of Bloody Mary
Prep Time: 5mins
Yield: 6
Ingredients
- 1 cup well chilled vodka
- 32 ounces vegetable juice cocktail
- 8 -10 drops hot pepper sauce
- 1 chipotle chile in adobo, finely chopped
- 1 -3 teaspoon adobo sauce
- celery (to garnish)
- lemon (to garnish)
Directions
- Mix vodka, vegetable juice, hot pepper sauce, chipotle, and adobo sauce with ice in pitcher.
- Serve by pouring into glasses.
- Garnish with celery and lemon slices.
H2 title
Prep Time: 1hr
Yield: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 lbs. potatoes, cut into small cubes, about 5-6 cups (1/4-1/2 inch)
- 1⁄2 teaspoon salt (to taste)
- 1 1⁄2-2 cups onions, chopped small
- 1 teaspoon dried basil (optional)
- 1⁄2 teaspoon dried thyme (optional)
- 1 cup diced bell pepper
- 1 -2 tablespoon garlic, chopped
- Fresh ground black pepper
- Optional toppings: hot pepper sauce, minced scallion (or chives), salsa, sour cream
Directions
- If you like, scrub potatoes and cut into 1/2″ cubes. Place in pan with water to cover and bring to a boil. Cook until tender, then drain and set aside. Store them in fresh water in a tightly covered container in the refrigerator if you’re only prepping. Drain and dry completely before using. You don’t need to bring to room temperature.
- Place a 10″ skillet or sauté pan over medium heat on stovetop. After a few minutes, add 1 tbsp. of the olive oil (or enough to cover the bottom of the pan), wait about 10 seconds, then swirl to coat pan. Turn the heat up to medium high and add half the potatoes, spreading them into a single layer in the hot oil. Let cook a few minutes, then turn down the heat to medium and let cook, without stirring for 5-8 minutes. Resist stirring.
- Sprinkle in about 1/8 teaspoon of the salt and turn the potatoes over, using a metal spatula. Cook until brown and crispy on the underside before turning. Spread into a single layer and cook without stirring for another 5-10 minutes, or until golden brown. Scrape from the bottom to loosen the potatoes, and toss them around in the pan. Cook for another minute or two, then move them to a bowl, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbsp. or so of the oil and another 1/8 teaspoons salt.
- After cooking the potatoes, scrape out the pan and wipe down. Return pan to heat and when hot, add remaining tbsp. of oil. You can also melt in a little margarine or butter if you like. Wait 10 seconds, then swirl to coat bottom of pan.
- Add the onions and sauté over medium heat for 5-10 minutes, or until it becomes very soft. Sprinkle in the remaining 1/4 teaspoons salt, along with herbs, bell peppers, and garlic. Continue to cook, stirring often, for another 5 minutes or so.
- Return the potatoes to the pan and stir them into the onion mixture. Sauté over medium heat for another 5-10 minutes (more if needed), or until everything is done to your liking.
- Taste to adjust the salt, and grind in some fresh black pepper.
- Serve hot or warm, with your favorite toppings.
