We love french fries in our house, but for whatever reason I rarely ever think about picking them up when I'm at the grocery store. Maybe it's because unconsciously I know that if I buy them and bring them into the house, they will be eaten? And really, looking at the nutritional information for the new Ore-Ida Olive Oil and Sea Salt Country Style French Fries (which we LOVED), they are not bad at all when it comes to calories, meaning I'm going to have to remember to buy these more often!
This month we were fortunate to work with Ore-Ida and so I gave their new Olive Oil and Sea Salt Country Style French Fries a try, pairing them with a roast and vegetables that I had thrown into the crock-pot earlier in the day.
All I can say is WOW! They were so nice and crunchy, there was no 'frozen french fry' taste to them, and they were not overly salted (despite a review on the Ore-Ida website that says otherwise). With a little of the homemade gravy poured over them, they were a wonderful accompaniment to our dinner and better yet, they took no time at all!
And then there are the holidays and the requisite Cheesy Hash Brown Potato Casserole. This is something I make every Christmas, and usually only at Christmas because its so good and so rich that it's a treat for our family. Well it wasn't Christmas, but this month I made a batch of the Cheesy Hash Brown Potato Casserole using Ore-Ida's hash brown potatoes and I paired it with a roasted lemon chicken and some fresh broccoli (which didn't make the picture below).
I made the recipe as is, except for substituting the corn flakes for the new Nabisco Premium Rosemary and Olive Oil Saltine Crackers (which btw, were yummy!). You definitely need a crunch factor on the cheesy potatoes to offset the creamy and cheesiness of the dish, but oh they are so good!
And for our last Ore-Ida dish this month, I paired it with Johnsonville Breakfast Sausage to make a quick and tasty Muffin Cup! With a bottom crust of Ore-Ida Hash Browns, some cheese and some sausage that I had browned and sprinkled in each muffin tin, along with some eggs that had been beaten and poured over each cup and baked, this made for a quick breakfast.
I made about a dozen of these cups and what wasn't eaten for breakfast was easily stored in an airtight container and reheated in the microwave the next morning.
Definitely make sure you are using a non-stick muffin cups though! I used some cooking spray thinking this would be enough to prevent the cups from sticking and I was dead wrong :( They were more difficult to remove from the tins (and not nearly as pretty), but they were still yummy all the same.
These muffin cups are really versatile as well. You can use up any leftover veggies you may have laying around in the refrigerator as well as any sort of cheese. I used shredded cheddar in these, but I'm thinking the next time I make these I'm going to try shredded parmesan cheese and perhaps some spinach and artichoke hearts.
For more recipes like these, visit AllRecipes!!!