Rosemary Manchego Red Potatoes

Rosemary Manchego Red Potatoes | ericajulson.com

I love baked potatoes.

They’re comfort food to me.

We ate them all the time growing up, usually topped simply with butter, salt, and pepper (and sometimes sour cream).

These days, I’m all about upgrading the humble baked potato.

There’s so much more than a simply baked russet! Red waxy potatoes are deliciously creamy when baked, as are potatoes of all colors of the rainbow.

This newest spin highlights the earthy flavor of the potato with fresh rosemary and creamy manchego cheese.

I love how red potatoes are a little smaller than russets. They’re the perfect portion 🙂

Their creamy texture & delicate skin makes them super easy to eat, & they pair perfectly with minimalist toppings.

So, manchego cheese is pretty awesome.

It’s a semi firm Spanish cheese which got its name because it was traditionally made from the milk of sheep who grazed on the plains of La Mancha.

Ooo the plains of La Mancha!

LocationLa_Mancha

Anyways, I love it because it has a yummy creamy mild taste & melts perfectly.

For these baked potatoes, I simply topped them with a pat of butter, wisps of manchego cheese, minced fresh rosemary, and a sprinkle of fresh cracked black pepper and flaky maldon sea salt.

The result: a simple side dish that tastes oh so gourmet.

Simple Rosemary Red Potatoes | ericajulson.com

Rosemary Manchego Red Potatoes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Ingredients
  • As many small red potatoes as you’d like
  • A drizzle of olive or grapeseed oil if you’re cooking them in the oven
  • Pats of salted butter preferably grass fed
  • Shredded Manchego cheese, for sprinkling
  • Minced fresh rosemary, for sprinkling
  • Fresh cracked black pepper
  • Flaky Maldon sea salt
Instructions
  1. Cook the potatoes to your liking. The fast way is to prick them with a fork & cook them in the microwave using the “potato” setting. The longer way is to rub them with olive oil & bake in the oven at 400 degrees Fahrenheit for roughly 45 minutes, or until a knife can be inserted smoothly into the center with no resistance. The time will vary depending on the size of your potato.
  2. The microwave will produce soft potatoes, while the oven will give the potatoes a crispy flaky skin. I like both ways, it just depends what you’re in the mood for, and how much time you have!
  3. Once the potatoes are cooked, use a knife to cut an “X” shape into them & open them up. Use a fork to mash them flat on your plate. The potatoes should have a star-like shape.
  4. Once the potato is flattened, spread a pat of butter over the top of each & let it melt into all the crevices. Sprinkle with plenty of shredded Manchego cheese & fresh minced rosemary. Season well with fresh cracked black pepper & flaky Maldon sea salt. Enjoy immediately!

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Herbed Garlic Bread

herbed garlic bread | ericajulson.com

Every family has their go-to garlic bread recipe.

And there’s totally two different garlic bread camps.

  1. The soft, fluffy buttery garlic bread that is baked wrapped in foil, with the two halves of the loaf tightly wrapped together to steam & meld the flavors.
  2. The crispy, crunchy garlic bread that is baked open faced, to develop a nice crust & golden bubbly top.

I don’t know about you, but I fall into the crispy camp 🙂

There’s truly nothing better than warm buttery garlic bread with a soft center and crunchy flaky crust.

While there’s nothing wrong with the classic butter + garlic combination, I’ve recently been obsessed with this herbed variety.

When preparing the buttery garlic spread, you simply add a small handful of fresh parsley & basil. This creates a vibrant green delicious spread that takes garlic bread to a whole new level.

The herbs add a kick of flavor and freshness that traditional garlic breads lack.

Try this herbed variety next time you’re baking some garlic bread. And don’t be surprised if it turns into your new family favorite!

Herbed Garlic Bread
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 8
Ingredients
  • 1 stick unsalted butter, softened
  • 1/3 cup mixed herbs I used half basil, half parsley, packed
  • 6 cloves garlic, peeled
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 large sourdough or French bread load
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a small food processor, blend together the butter, herbs, garlic, salt, and olive oil until evenly combined.
  3. Cut the loaf of bread in half, lengthwise. Spread half of the herbed butter mixture on each side.
  4. Place the loaves in the oven, buttered side up, directly on the oven racks (this makes for a crispier crust). Cook for about 15 minutes, or until golden and bubbly.
  5. Remove from the oven, let cool slightly, and cut into slices.

 

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Energy-Boosting Superfood Smoothie Bowls

Smoothie Bowl Edit

smoothiebowl2

Smoothie bowls are ALL the rage lately! #smoothiebowl has over 127,000 photos on Instagram, and #acaibowl has almost 200,000!

They can be whipped up in just a few minutes, and are refreshing and satisfying on a hot summer morning. I personally love them after a good morning sweat session. You can feel the nourishing power spreading throughout your whole body!

What is a smoothie bowl?

It’s basically an extra thick smoothie, poured into a bowl and topped with all your favorite mix-ins. You eat it with a spoon, so it’s super satisfying and feels more like a meal than your typical smoothie-in-a-glass.

Making the smoothie:

Simply whip up a thicker version of your favorite smoothie! There are a few ways to easily thicken it up:

– add a bunch of ice cubes

– use frozen fruit and/or bananas

– add a little less liquid than usual

– add protein powder or yogurt to bump up the creaminess

 

Some of my favorite smoothie combos are:

– frozen strawberries, banana, orange juice, and ice

– frozen mango, frozen blueberries, banana, yogurt, spinach, and milk

– pineapple, kiwi, cucumber, kale, avocado, and water

 

Topping with superfoods:

My favorite part about smoothie bowls is topping it with a bajillion yummy goodies.

The toppings are where you can really bump up the nutrient power of your smoothie and take things to a whole nother level.

Here are some the best options:

– Fresh sliced fruit or berries: Yes, I know, you already put fruit in your smoothie, but having solid bites of banana, blueberries, strawberries, raspberries etc. really makes the smoothie bowl special. It feels much more like a meal, and the fresh fruit only highlights the original flavors of the smoothie.

Seeds: Try ground flax seed to add plant-based omega-3’s, hemp hearts for a yummy nutty flavor and vegetarian complete protein, or chia seeds for omega-3’s and extra fiber.

Nuts: I love crushed walnuts in my smoothie bowls, but macadamia nuts, slivered almonds, or toasted pecans also add a great crunch. Plus, by adding healthy fats to your smoothie, your body will absorb more of the fat-soluble nutrients like carotenes from fruits and veggies and vitamin K from leafy greens.

Bee pollen: You can purchase local bee pollen from farms in your area. These little tiny yellow, orange, and purple colored balls of pollen and bee secretions are rich in protein, carbs, and antioxidants, and are a great smoothie bowl addition. Bee pollen may have anti-allergenic, anti-microbial, and anti-inflammatory effects. Please be aware that allergic reactions to bee pollen ingestion have been reported, so be careful if you are highly sensitive! Also talk to your doctor about possible medication interactions, as an interaction with warfarin has been suspected.

Matcha: Matcha is powdered green tea leaves. It a beautiful vibrant green color, and adds a powerful hit of polyphenols, other antioxidants, and caffeine. Bonus! Green tea extract may lower blood glucose levels in those who are borderline diabetic. Awesome!

– Goji berries: Goji berries are the new dried-fruit favorite. They’re absolutely delicious, and pack a potent antioxidant punch. Taking goji berries has even been shown to boost the effectiveness of the flu vaccine in chinese men! Again, if you have a history of food allergies, be careful when trying goji berries, as allergic reactions have been reported.

– Maca root powder: Maca is a root vegetable in the cruciferous family, and like all cruciferous veggies, contains glucosinolates, which have powerful anti-cancer effects. Traditional cultures tout its energizing and aphrodisiac effects 😉 Maca can have a strong flavor, so try it out and see what you think!

Cacao: If you want to add a chocolate punch to your smoothie, sprinkle it with cacao powder or cacao nibs. It’s filled with antioxidants to keep your body running at its prime, and tastes divinely decadent.You get the rich taste of dark chocolate without the added sugar. Yum!

– Muesli: This simple blend of rolled oats and dried fruit is a healthier alternative to granola. It has all the same yummy staple ingredients, but no added sugars. It adds bulk and fiber to your smoothie, keeping you fuller much longer.

If smoothie bowls sound exciting, but you’re pressed for time in the morning, I recommend creating smoothie packs in your freezer. Place 1 banana, some fresh or frozen berries, and greens, like spinach or kale, into a freezer bag. Freeze a few bags worth over the weekend, then just dump the contents in your blender in the morning, add a few ice cubes and some liquid, and you have an instant smoothie with almost no clean up. You can even make them in mason jars or tupperware and take them on the go if you’re short on time. Smoothie bowls are really the best!

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

smoothiebowlpinterest