Little Apron Strings

Lemon Roasted Fingerling Potatoes

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Lemon Roasted Fingerling Potatoes, a side dish from his complete seven-day menu.

Ingredients:

Serves 4–6

• 1 pound fingerling potatoes
• 1/2 Meyer lemons , cut into quarter wedges
• 1 sprig rosemary , leaves only
• 2 sprigs thyme , leaves only
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil

Wash and split finger potatoes lengthwise. Toss in olive oil together with rosemary, thyme and lemon wedges in a flat roasting tray. Season with salt and freshly ground pepper, then roast under the rotisserie chicken for 25 to 30 minutes until golden brown. Stir occasionally to coat in chicken drippings and cook evenly. Season one more time with salt and pepper before serving.

Broccoli Slaw with Cranberries

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Broccoli Slaw with Cranberries, a pork shoulder topping from his complete seven-day menu.

Ingredients:

Serves 4

Slaw:

• 1 bag ready-cut broccoli slaw mix or 2 heads broccoli , heads removed, stems julienned
• 2 carrots , julienned
• 1/2 red onion , julienned
• 1/2 cup dried cranberries

Dressing:

• 1 cup low-fat mayonnaise
• 1 cup low-fat sour cream
• 1 Tbsp. lemon juice
• 1 tsp. honey
• Kosher salt and freshly ground black pepper
• 2 Tbsp. chopped fresh flat-leaf parsley
• Extra-virgin olive oil

Combine ingredients in a mixing bowl and whisk until well combined. When just ready to eat, dress vegetables with dressing and finish with a drizzle of olive oil. Scatter dried cranberries over the top to finish. Use as topping for Tyler Florence's Slow-Cooked BBQ Pork Shoulder Sandwich

Sweet Potato Wedges

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Sweet Potato Wedges, a family-friendly side dish from his complete seven-day menu.

Ingredients:

Serves 4–6

• 2 large sweet potatoes , scrubbed and cut into wedges
• Extra-virgin olive oil
• 2 Tbsp. Cajun spice mix

Preheat oven to 400° and place a cookie sheet into the oven. In a large mixing bowl, toss sweet potatoes in olive oil to evenly coat. Toss onto the hot cookie sheet and spread out into one even layer. Bake for 20 minutes, then use a spatula to turn. Bake for a further 20 minutes until crispy and golden. Dust with Cajun spices and serve with thick slices of slow-cooked pork shoulder.

Favorite Macaroni and Cheese

- 1c elbow macaroni (dry)

- 1/4 c chopped onion

- 1T. butter

- 1T. flour

- dash of pepper

- 1 1/4c milk

- 1 1/2c cheese (the trick is to use white american cheese from the deli counter, you will need 6 oz.)

Cook noodles according to package directions. Sautee' onions in butter until tender, remove from heat and add flour, pepper and milk. Return to medium heat and stir just until bubble and slightly thick. Turn to low heat and add cheese, stir until melted. Pour noodles in a casserole dish, pour cheese sauce over noodles. Bake at 350 for 20-30 min. or until bubbly and edges are brown.

This has become a family favorite recipe. I know for sure it is Natalie's favorite!

Creamed Potatoes

4 lbs. Russet Potatoes

1/4 Cup Butter

1 ounce Cream Cheese

1/3 - 2/3 cup Evaporated Milk

Directions:

Boil potatoes as you would if you were making regular mashed potatoes. Drain and pour in bowl. Add Butter, Cream Cheese and desired amount of Evaporated Milk.