One of my joys on Sunday mornings is to read the Seattle Times while sipping on my green tea with pomegranate, and listening to beautiful classical music. Their magazines never fail to provide me with recipes for tasty treats I can pass on to YOU!!! Here is their quote: "A bag of crunchy, golden potato tots and a waffle iron team up to make this clever brunch dish."
(serves 4)
1 (32 oz.) bag potato tots
Coconut* oil non-stick cooking spray
Kosher* salt
Freshly* ground black pepper
12 thin slices wild-caught* smoked salmon
1 cup sour cream
1/4 cup capers, rinsed*
1/4 cup diced red onion
1/4 cup sliced green onion
4 lemon* crowns*
Preheat oven to 200. Thaw the tots. Preheat an 8" waffle iron to med.-high. Preheat oven to 350. Spary waffle iron with non-stick spray. Spread with 2 cups tots; sprinkle with S&P. Close; cook 5 min. or until nearly crisp. Open waffle iron; fill in any holes with more tots. Close; cook 3 min. or until golden and crispy. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining tots. Top waffles with salmon, sour cream, capers, and both onions. Garnish plates with lemon crowns.
"What lies behind us and what lies ahead of us are tiny matters compared to what lies within us." ~ Ralph Waldo Emerson
To the KING!!
Love,
MM
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