Potato Cakes w/ Asparagus

This takes time....and patience....

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Ingredients:

- 4 Russet potatoes, boiled & peeled

- 3 eggs (2 hard boiled and 1 raw egg)

- 8 asparagus spears, blanched

- 2 TBSP green onion, chopped

- 1/2 yellow onion, diced

- 1 TBSP butter (for frying onions)

- 3 TBSP flour

- 1/2 cup Wondra flour (for coating) *you can use AP flour if you don't want to buy Wondra

- 2 TBSP vegetable oil

- sour cream, for serving (optional)

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1. Bring a pot of water to boil, add unpeeled potatoes and cook them until fork tender; about 20-25 minutes, and then let them cool off completely. I put them in the fridge to speed up the cooling process.

2. Fill a small saucepan with water, add 2 eggs, bring to a boil, then let cook for 10 minutes. Cool completely; I also place these in the fridge to speed it up.

3. The next steps happen rather quickly, so I like to have everything prepped and ready to go.

4. Chop your onion, trim your asparagus, peel your potatoes and hard-boiled eggs. Using a cheese grater, shred the potatoes and eggs into a bowl large enough to mix all the ingredients together. Get a bowl and fill with ICE COLD water to shock your asparagus. I use very cold tap water and also ice.

5. Add butter to a frying pan, once melted add chopped onions and fry them up until golden brown.

6. In a separate pot bring water to boil, enough to cover the aspragus (1.5-2"); once boiling blanch them in the hot water for 2 minutes then IMMEDIATELY shock them in the ice cold water to retain the color; then cut them into small bite-sized pieces.

7. Chop the green onion and add to the bowl. Then add your asparagus, fried onions, flour, raw egg, and salt & pepper, and mix everything together.

8. Form the mixture into little patties and set them aside (Tip: wet your hands occasionally so the cutlets don’t stick to your hands)

9. Add your Wondra (or AP flour) to a shallow bowl, coat the potato cakes on both sides.

10. Heat your oil on medium-high heat and then add the potatoes. Fry them on each side until golden brown and crispy. **Don't turn your heat up too high or you'll cook the outside too fast. If your frying pan cannot fit all the cutlets, make it batches; don't overcrowd the pan.

11. Serve with sour cream and more green onion. (optional)

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The BEST Apple Crisp

You'll never want to buy store bought, pre-packaged products again!

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Crumb Topping:

- 1/2 cup flour

- 1/4 cup old fashioned oats

- 1/2 cup LIGHT brown sugar

- 1/2 tsp baking powder

- 1/4 tsp cinnamon

- 1/3 cup (equals 5 1/3 TBSP) unsalted butter, cut into pieces

- dash of salt

Filling:

- 2 lbs (approx 5) apples (I use Golden Delicious or Jonathon)

- 3 TBSP melted butter

- 2 TBSP flour

- 1 TBSP lemon juice

- 3 TBSP milk

- 1/2 tsp vanilla

- 1/4 cup LIGHT brown sugar

- 1/2 tsp cinnamon

- dash of salt

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1. Preheat oven to 375 degrees.

2. In a medium bowl combine all of the topping ingredients. Using a pastry cutter, or your hands, mix butter into dry ingredients until a crumble mix forms. I typically use the pastry cutter to begin and then finish off with my hands to get a perfect crumble. Place that mix into the fridge while you make the filling.

3. In a small bowl melt the butter, then add the flour and whisk until well combined. Then add the lemon juice, milk and vanilla and whisk, combining well. Add the brown sugar, cinnamon and salt. It will look "lumpy". That's a good sign.

4. Peel, core and dice your apples. I prefer small diced apples, but slices work just as well.

5. Immediately pour the sauce over the apples before they begin to brown. Toss the apples with the sauce until covered well and pour into an 8x8 baking dish.

6. Sprinkle crumb topping evenly over the apples, use all of it!!

7. Bake for 30-35 minutes or until golden brown and bubbly.

* Allow to rest at least 15 minutes before serving.

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Garlic Parmesan Potatoes

Great side dish to have with steak or pork chops. These are quick and easy! They do require that you hand mash with a potato masher (or the bottom of a glass); they are my daughter's favorite side dish..she ALWAYS wants them.

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Ingredients:

--1.5 lb red potatoes

--1.5 tsp salt

--1/4 tsp pepper

--1 tsp garlic powder

--1/2 cup sour cream

--1/2 cup Parmesan cheese

--4 TBSP unsalted butter, cut into small pieces

--handful of chives, sliced

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1. Peel potatoes (leaving a small amount of skin on), dice into small pieces and place into a pot of salted water. Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes, until potatoes are fork tender.

2. While potatoes are cooking, mix sour cream, Parmesan cheese, butter, salt, pepper and garlic powder in a large mixing bowl.

3. When potatoes are done, strain them in a colander and add to the mixing bowl with the other ingredients. Using your potato masher, mash the potatoes but leave some small lumps.

4. Top with chives, serve immediately.