Savory Supper

Three Cheese Chicken Alfredo Bake

2012-01-10T11:51:00.001-08:00

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Pesto Sauce

2011-03-07T13:35:00.000-08:00

3 cloves garlic
2 cups fresh basil leaves
3 tablespoons walnuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

Add the garlic to the blender and mince. Next, add the basil leaves, walnuts, a dash of salt and pepper, and the Parmesan cheese to the blender and mix. Add olive oil and mix until all the ingredients are pureed. This can be frozen in ice cube containers for later use. 1-2 cubes per serving depending on how strong you like your pesto. This is really good with some angel hair pasta, fresh tomatoes and mushrooms, and chicken.

Overnight Wheat Rolls

2011-03-07T13:21:00.000-08:00

I found this recipe here and it is great! I can't believe how easy it was and the finished product is sooooo good!

1 and 1/2 cups room temperature water

1 and 1/2 teaspoons active dry yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon dried minced onion

1 and 1/2 cups wheat flour

1 and 1/2 cups all purpose flour, plus more for shaping

Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.

Eggnog Cream Pie

2010-11-29T13:14:00.000-08:00

1 graham cracker pie crust
1 package instant vanilla pudding mix
1 cup milk
1/2 cup eggnog
1/4 tsp nutmeg
1/2 tsp vanilla extract
cool whip

Mix the pudding mix, milk, eggnog, nutmeg, vanilla extract, and 2 big spoonfuls of cool whip in a bowl until smooth. Pour into pie crust and refrigerate for 1 hour. Top with cool whip and enjoy!

Pumpkin Cookies

2010-11-02T07:46:00.000-07:00

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY's 100% Pure Pumpkin
1 egg
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended. Beat pumpkin, egg and vanilla extract
until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 minutes. Cool on baking sheets for 2 minutes, then remove to cool completely.

Chocolate-Peanut Butter Candy Cookies

2010-10-26T15:34:00.000-07:00

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1/2 tsp vanilla

1 egg

1 1/4 cup flour

1/4 cup unsweetened baking cocoa

1 tsp baking soda

1/4 tsp salt

1 1/4 cups Reeses Pieces

Preheat oven to 350 degrees. Lightly grease cookie sheets.

In a large bowl, beat sugars and butter with mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies.(I usually add 1 cup of candy to dough and reserve the rest to add on top so they look pretty!)

Carne Asada Burrito with Guacamole and Pico De Gallo

2010-06-17T09:33:00.000-07:00

I found this recipe here and it is awesome!

Ingredients: Meat

2lbs. flap meat or tri tip

1 small onion ( small dice )

1/2 lemon ( just the juice )
1/4 cup cilantro

pepper to taste

Method:
Cut meat into about 1/4 inch cubes. Season with pepper ( the easy way to know how much pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon
juice, cilantro and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De Gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeño pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure
to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot
don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.

Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:
Scoop avocado into large bowl. Add salt, pepper and lemon juice. Mash until you have the consistency of
chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Put it in a clean bowl and flatten it to a smooth surface. Pour a thin layer of lemon juice or water over the top.
When you are ready to use it again, pour all of the liquid off of the top and give it a stir. You will be able to
keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method:
Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and
heating them for 10-15 minutes in a 350 degree oven.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about
1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla
just below the center of it and away from the sides ( you do not have to add olive oil between every batch,
only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it
up.
Note: It is better to batch cook the meat to get the desired sear.

Hot sauce

For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a

little salt and an extra 1/2 jalapeño… run it all through a blender until liquefied and that should give you a nice

little “fresh” hot sauce.

Dutch Apple Pie

2010-05-26T11:04:00.000-07:00

This recipe is amazing! The key is using tart apples, like granny smiths or pink ladies. Don't worry, the paper bag will not catch on fire, you will not open the oven to find flames. You just get a perfectly cooked, delicious apple pie.

For the Crust:
1 1/2 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup olive oil
2 Tbsp. milk
Combine all the ingredients in a bowl. Mix well and pat into the bottom and sides of a pie pan. (Don't roll the dough out.)

For the Apple Filling:
5-6 apples, peeled and sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sugar
2 Tbsp. flour
2 tsp. almond extract
Combine all ingredients except the apples in a bowl. Mix well, then toss the apples in the mixture. Put the apple filling into the unbaked pie crust.

For the Crumb Topping:
1/2 cup flour
1/2 cup butter
1 cup sugar
Use a pastry blender to cut the butter into the four and sugar, mix until crumbly. Cover the apple filling with the crumb topping.

Yes, you really do put the pie inside a brown paper bag. Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips. Place the bag on the lowest shelf in the oven. Bake at 350 for 90 minutes. Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes. Serve with vanilla ice cream. So good!

Pepperoni Salad

2010-05-26T10:56:00.000-07:00

We have this pasta salad for lunch at work sometimes and it is one of my favorite recipes! You have to use the name-brand dressing, or it just isn't the same......

1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
1 tomato, diced
1 green pepper, diced
½ c. olives, sliced
¼ c. parmesan cheese
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

Corn on the Cob

2010-05-25T14:51:00.000-07:00

I know, I know, it's corn on the cob right? All you have to do is boil it right? Well, I have found that what
you put in the water when you boil the corn can make a huge difference! So, here's my secret to yummy corn
on the cob.

Lotsa water (Lotsa is a very technical measurement.... :0))
Lemon juice
Sugar

DON'T add salt to the water. This only makes your corn kernals tough.... I usually use a large stock pot,
and I probably use about 1/4 cup of lemon juice and about 2 Tablespoons of sugar. Let the water come to a
rolling boil, add the corn on the cob, and only cook the corn for 2-3 minutes. Take it out of the water. It will
be so good, you won't even need any butter! Enjoy!

Slow-Cooker Salsa Chicken

2010-05-17T16:50:00.000-07:00

Because I am a working woman, I use my slow-cooker a lot! This recipe is so good and so easy. Since my husband and I are big fans of Mexican cuisine, I usually have all these ingredients on hand. This recipe is one of our favorites.

4 boneless, skinless chicken breasts
1/2 package taco seasoning
16 oz salsa (2 cups)
1 can green chilies
1 can cream of chicken soup
1 can black beans
1 can corn
1/2 8oz package cream cheese

Place the chicken in the slow-cooker. Sprinkle the taco seasoning over the chicken. Add the soup, salsa, chilies, black beans, and corn. Cook on low for 8-10 hours. Add the cream cheese for the last 1/2 hour. This is good served over rice, on a burrito, or on nachos. If you want a little more heat, try adding a jalapeno, or some extra chili powder.

The Potato Pouch

2010-05-14T08:22:00.000-07:00

I just got this in the mail a couple of weeks ago. I am loving it!
I can make 3-4 baked potatoes in my microwave in about 8 minutes. (My microwave takes longer than the suggested time on the bag)
The potatoes come out moist, soft, and yummy!

This is perfect for a busy lady like me!

Manapua

2010-05-06T09:53:00.000-07:00

This is another one of my husband's favorite recipes from Hawaii.
It takes a little time to make, but these buns are worth the wait!

Ingredients

Bun dough:

1 package dry yeast

3 tablespoons lukewarm water

2 cups warm water

1-1/2 tablespoons cooking oil or shortening

1/4 cup sugar

3/4 teaspoon salt

6 cups sifted flour

1/2 tablespoon sesame oil

Filling:

1 cup water

2 tablespoons cornstarch

2 tablespoons sugar

1/2 teaspoon salt

1 pound char siu, diced (see recipe below)

Few drops red food coloring, optional

Directions

To prepare bun dough:

Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens.

To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved.

Cool. Add yeast mixture.

Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid.

Begin kneading.

Add remaining liquid to make a very heavy dough.

Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.

Remove dough from bowl and rinse out bowl.

Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.

Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room.

Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor.

Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.

To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved.

Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.

To stuff and steam buns:

Heat a steamer with plenty of water.

Cut 12 (3-inch) squares of waxed paper and coat 1 side with 1/2 second coat of nonstick cooking spray.

Punch down dough and divide into 12 pieces.

Roll each into a ball.

Flatten into a circle about 6 inches in diameter.

Make the dough as thin as you can and try to keep the edges thinner than the center.

Place the circle of dough in the palm of your hand.

Spoon in a couple of tablespoons of filling, cupping the dough around it.

Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.

Place the completed manapua on a square of greased waxed paper.

Allow to plump up into a globe with a taut exterior.

Place in steamer on their squares of paper about 1 to 2 inches apart.

Cover and steam vigorously for 15 minutes.

If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid.

This will prevent steam from dropping onto manapua.

If using a bamboo steamer, this is not necessary.

Remove steamer from heat, let stand 5 minutes, then open.

Serve hot.

Note: To bake manapua, brush top of buns with a little canola oil and bake 20 to 25 minutes at 350 degrees.

Otai

2010-05-04T20:18:00.000-07:00

My husband lived in Hawaii for 2 years and he loves this Tongan treat!

Ingredients :

* Half a watermelon
* Pineapple
* Apples
* Sugar
* Water
* Coconut

Method :

Step 1 : Grate watermelon from skin into a bowl, remove seeds.

Step 2 : Grate apples and pineapple into the bowl.

Step 3 : Pour in coconut milk or cream, mixing.

Step 4 : Add cold water.

Step 5 : Sweeten with sugar and refrigerate.

Indoor Smores

2010-05-03T10:33:00.000-07:00

Don't have some hot coals handy?? These yummy smores come out of the oven just as good as their
outdoor counterparts.

Ingredients

4 graham crackers
2 milk chocolate candy bars
12 marshmallows

Directions

Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

Almond-Honey Granola Bars

2010-04-29T08:27:00.000-07:00

Make your own granola bars at home! This recipe can be easily adapted to your preferences. Mix and match nuts and fruit to create your favorite breakfast bar or lunch snack! You can store these in an airtight container for up to 1 week or freeze for up to 1 month.

Ingredients

1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal
1/3 cup currants, dried cranberries, or substitute
1/3 cup chopped dried apricots
1/3 cup chopped golden raisins
1/4 cup crunchy peanut butter or almond butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preparation

Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
Spread oats, almonds, sunflower seeds, sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants (or cranberries), apricots and raisins; toss to combine.
Combine peanut butter or almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 16 bars.

Fruit Salsa and Cinnamon Chips

2010-04-28T15:07:00.000-07:00

Wow! I just found this recipe and yum, yum, yum..... Did I mention, yum?

Ingredients:

2 apples
2 kiwis, peeled and diced
peaches
pineapple
2 bananas
strawberries
2 tablespoons white sugar
lime or lemon juice
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Directions:
1. In a large bowl, cut all fruit up into tiny pieces and add a little bit of lime or lemon juice for flavoring. Then add sugar. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 10 to 13 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Best Biscuits

2010-04-22T09:48:00.000-07:00

This is an easy, good recipe for biscuits. Whether you are making biscuits and gravy,
or combining these with some warm soup, or whatever else you can think of,
these will hit the spot!

1 3/4 cup flour
4 Tbsp sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup of butter
2/3 cup milk

Mix flour, sugar, baking powder, and salt.
Soften butter and cut it in.
Add milk, stirring with a fork only until flour is moistened
Turn out on floured surface and knead for 20 seconds
Roll out dough to 1/2" thickness.
Cut out biscuits and place on ungreased sheet

Bake at 425 for 9 minutes

Easy Chili Recipe

2010-04-20T11:04:00.000-07:00

This is a great fast chili recipe. Ranch beans are one of my favorite things, so adding them to this recipe makes it great.

Here's what you need:

2 lb. ground beef
2 cans of Ranch Style beans
1 med. onion
1 can stewed tomatoes (can use whole peeled tomatoes if that's what you've got)
4 tsp. chili powder
1 1/2 Tbsp. of Lawry's seasoning salt
1 tsp. black pepper (fresh ground if you have it)
Optional: fresh chopped jalepeno or dried jalepeno

Ready...this is easy!

Cook your ground meat and chopped onion in a large stockpot over med-high heat. When it's no longer pink, drain the grease off the meat (Easy to do if you have a stock pot with a straining lid)
Return to burner and add your ranch style beans and tomatoes, keep one of your cans to add water. I think three cans of water is perfect, but if you like it "soupier" or thicker, adjust according to your taste.) Add your three cans of water, chili powder, seasoning salt, and optional, if you like it hot add a fresh chopped jalapeno seeds and all or even dried jalapeno seasoning.
Lower heat to medium/low and simmer for at least 30 minutes to let the flavors combine. The longer the better, just add some extra water if you're going to simmer for more than an hour.

One of my favorite blogs

2010-04-19T08:10:00.000-07:00

Today I am directing you to another blog that I just love. It's called Making it My Own.
Mostly very cute and fun crafts, but she just posted a yummy fish taco recipe that I
wanted to share. Also, check out her avocado bean dip. This is a definite winner!

So go check it out!

I love it!

2010-04-16T11:49:00.000-07:00

I told you earlier how I ordered these. I absolutely love them! It is so great to put all my dishes in the dishwasher and throw my scrubber in there as well! It comes out clean and fresh and ready to be used again. I highly recommend trying some yourself. (No, I'm not getting paid to tell you this, I just tried this product and I like it!)

Eating the Left-Overs

2010-04-16T11:39:00.000-07:00

Does your fridge ever get to lookin' like this? It seems that whenever we have company, our fridge FILLS up with left-overs. This happens because I feel bad feeding my visitors left-overs, so I cook something different every night for dinner. I always cook way to much because I want everyone to get their fill and not have to fight over the last (insert any yummy food item here).

We just had some friends go home after a week-long visit, so it's time to eat all that food that had accumulated in the fridge. I had cooked a roast on Sunday, so I sliced it up for Au Jus sandwiches. I added a green salad and some mashed potatoes. Easy, breezy, beautiful left-overs. :0)

Honey Crusted Chicken

2010-04-15T12:00:00.000-07:00

Easy, yummy, and quick..... 3 things that make a recipe good...

Ingredients

8 saltine crackers, each about 2 inches square

1 teaspoon paprika

2 boneless, skinless chicken breasts, each 4 ounces

4 teaspoons honey

Directions

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Banana Oatmeal Hot Cakes

2010-04-15T11:46:00.000-07:00

I just found this recipe and it sounds amazing! Can't wait to try it!

Ingredients

1/2 cup maple syrup

1/2 cinnamon stick

3 whole cloves

1/2 cup old-fashioned rolled oats

1 cup water

2 tablespoons firmly packed light brown sugar

2 tablespoons canola oil

1/2 cup whole-wheat (whole-meal) flour

1/2 cup all-purpose (plain) flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup 1 percent low-fat milk

1/4 cup fat-free plain yogurt

1 banana, peeled and mashed

1 egg, lightly beaten

Directions

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Fried Potatoes

2010-04-12T13:38:00.000-07:00

We have some friends that come over for dinner quite often. The husband always asks for my fried potatoes. I am an Idaho girl, so I like to think I can cook some mean potatoes. Actually, I don't really know what's so special about this particular side dish, but since he seems to be so infatuated with it, I thought I would share the process.

Peel and cut 5-6 potatoes into smaller pieces (about 1 inch)
Put 3-4 tablespoons oil into pan
Place potatoes in pan
Add seasonings of your choice. (I like to add garlic powder, salt, pepper, and onion powder)
Add a little water to the pan after the potatoes start to sizzle. (It helps the spuds get nice and soft)
Continue cooking until potatoes are soft. Enjoy!