By Teri Cayton The Parsons Advocate
Almost half the year gone already and it seems as if all it has done is rain. I will have to have a local farmer bale my yard if it doesn’t dry out soon. Rain or shine, snow or sleet did not stop Mom from mowing. If the grass even looked like it had grown, she was out there going at it.
She was so proud of our little place and I will have to say it was one of the better-looking places in town at the time, now not so much, but I digress. Momma Said, “Do what you can while you can and let God sort out what is left after you are gone.”
She even specified where she wanted to be buried because they kept the grass mowed and the weed-eating done to make it look as best as possible. She was a fanatic when it came to her yard. I think of her every time I smell freshly mowed grass. I got my obsession from her when it comes to my lawn, I like to have it looking good and I try my best. Momma Said, “Like mother like daughter when it comes to me and her.”
I know there are mothers everywhere that have made an impact on their children but I feel as if she is still molding me. I missed a lot of things that she had to teach me but I did not stop learning. I still look back on things she said and did and realize that I am doing those things and not even thinking about it. I will still be learning from her until the day I meet her in Heaven.
Jalapeño Popper Smashed Potatoes
INGREDIENTS For the Smashed Potatoes
- 1 1⁄2 pounds baby red potatoes, washed but unpeeled
- 1⁄4 cup (1/2 stick) unsalted butter, melted
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 2 medium jalapeno peppers, seeded, finely diced
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
For the Dip
- 1 cup sour cream
- 1 tablespoon dry ranch seasoning mix
- 1 tablespoon jalapeños, minced (optional)
INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Add the potatoes to a large pot of salted water. Bring to a boil for 15-20 minutes or until easily pierced with a fork. Drain and air dry for 5 minutes.
- Place the slightly cooled potatoes on the prepared baking sheet. Use the bottom of a clean, sturdy glass to smash to about 1/4-inch thick. Let air dry for an additional 5 minutes.
- Brush the potatoes with melted butter. Season with salt, garlic powder, and pepper. Bake for 20 minutes. Then, carefully flip and bake for another 20 minutes.
- Remove from the oven and top with the diced jalapeno peppers and crumbled bacon. Evenly distribute the cheese on top. Bake for another 3-5 minutes to melt the cheese.
- Combine the sour cream, ranch seasoning, and jalapeno powder in a bowl. Mix well.
- Serve the jalapeño popper smashed potatoes with the spicy ranch dip on the side.
