It’s week two in our Idaho Potato quest to try and take over the world! I’ve been watching The Animaniacs on Netflix lately. Sorry. If you recall, last week I shared my exciting news that I teamed up with Idaho Potato to bring you a handful of new and exciting potato recipes in the month of July! It’s basically a partnership dream come true. Last week was a Wedge Salad with roasted Idaho potatoes on top. A salad with potatoes on it should be illegal, but thankfully for you and I, it’s not. So let’s make it now and let’s eat it all the time. Let’s also be thankful that such things exist. This week, however, I’m taking one of my family’s favorite Peruvian dishes (Papa a la Huancaina) and turning into something new and exciting. These Idaho Potato Empanadas a la Huancaina are the perfect party appetizer. They’re great warm, room temperature or cold and can be made in advance. Go ahead and be the hostess with the mostess. Show off your skills and your love of food with this delicious appetizer or snack. I’ll warn you now though and tell you that these are incredibly addicting. Don’t fight it. My noe piece of advice is, don’t fight it.
Just a friendly reminder that I’m also hosting a GIVEAWAY each week in the month of July for a signed copy of my book The Slider Effect along with a special prize. We’re on week two as well, and you have until tomorrow to enter for a chance to win. Head on over to these S’mores Eclairs to get all of the details! Also, if you’re in San Francisco or Bay Area, I’m currently in SF and will be at the Williams-Sonoma in Union Square this Saturday July 16th at 12pm doing a demo and signing copies of my book. I’d love to see you there! Stop by, grab a book and enjoy some free sliders. I’ll be showing you how to make my favorite slider from the book, Fried Zucchini Sliders and I promise it’ll be a real party. I hope to see you there! If anything, enjoy these empanadas because they’re out of this world and they’re calling out your name.
…
