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Monthly Archives: October 2012

Pioneer Woman Smashed Potatoes

Every Saturday morning, I faithfully watch the Pioneer Woman on the Food Channel.  Last week, the menu sounded so good, it became my menu for Sunday dinner. 

We had ribeye steaks on the grill, fresh corn, my favorite salad (posted earlier), restaraunt smashed potatoes and a hot loaf of Harmon’s country french bread dipped in balsalmic vinegar and oil.  For dessert I made her Sparkle cake (not my favorite–I am going to tweek it a little and try again)

So today I am going to share the potatoes, they were amazing.  Of course they should be with butter, sour cream, chees and bacon.  You cannot beat that combo.  I am using one of her pictures, as I cannot remember what camera or phone I took the last minute picture of them before they were devoured by the family.  Hopefully this is not against the law or something.  Her pictures are as amazing as her food.  How does she not weigh 300 pounds.

 

Ingredients

  • 5 whole Large Red Potatoes
  • 1 stick Butter, Softened And Cut Into Pieces
  • 5 slices Bacon, Cooked And Crumbled
  • 2 whole Green Onions, Sliced
  • 3/4 cups Sour Cream
  • Salt To Taste (add Plenty!)
  • Freshly Ground Black Pepper To Taste (ditto!)
  • 3/4 cups French Fried Onions, More For Topping

Preparation Instructions

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

 

 

 
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Posted by on October 21, 2012 in Recipes

 

Conference Weekend and Omelette Bar!!!

I love General Conference!!  I love the talks, the music, the time of year, attending church in my pj’s and breakfast.  We always have breakfast for dinner between sessions of conference. I want to just relax and enjoy every minute of it, so I do not want to be cooking a big Sunday dinner. 

Our usual is blender pancakes with maple butter and breakfast pizza ( I will post those recipes later today) but this year we went with an omelete bar, fresh fruit, hashbrowns and sausage.  It was a big hit!!!

First I must say that I love my fritta pan from Williams and Sonoma.  This makes making omelettes so easy

OMELETTE BAR

I tried to make these a little healthier by using half whole eggs and half egg white.  You could do all whole eggs or all eggs whites or a combination of your choice. 

I beat the eggs until pale yellow and thick.  I then beat the egg whites until they were stiff.  Fold the egg whites into the beaten eggs.  Season with salt and pepper

Heat both halves of the pan over medium heat and grease with Pam.  Pour about3/4 cup of egg mixture into one half of the pan.  Cook for a few minutes.

I had all of the fillings prepared ahead and each person filled a small bowl with their choices and brought them to the stove as I cooked their omelette.  This would not work for a large group as it takes a minute to cook these.  This was perfect for the 5 of us.  I think I would have two pans going for a larger group.

I used the following fillings: ham, bacon, onions, peppers, mushrooms, tomatoes, avocados, green onions, spinach and cheese.  You could use any fillings that you choose.  I had raw onions and peppers and then also sauteed some for a little different taste.  These were so good!!!

After cooking the egg for a few minutes, add filling. Cover with the other side of the pan and cook until set in the middle.  Flip pan over and cook until browned on both sides.  Slide out of pan and serve.

I had extra cheese, sour cream and salsa to add at the end.

These were amazing!!!!!!!,

 
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Posted by on October 21, 2012 in My Favorite Things, Recipes

 

The Ultimate French Fries

If there is one food that I would ask for if I was on death row, or if I could have any food in the world, or if there is a food that I associate with one of greatest days in my life, it would be french fries. Not just any french fries but really good homemade ones with sea salt and malt vinegar.  ( I do like McDonalds fries, I am ashamed to admit) 

French fries bring back some of my favorite memories.  I remember when I was in nursing school, my good friend and I would go the the Prairie Schooner ( which was a much smaller restaurant back then and was located on 25th street.  We would go there several times a week to study and order a large order of thier amazing french fries.  The next memory was when I was pregnant with Kallie and so sick.  The only thing that sounded good was french fries from a restaurant on Washington Blvd. called Sandy’s.  Dave made a late night run many a night.  Then there was the night that Jordan was born.  After all the family left and it was just me and Jordan, my nurse came in with a huge order of hot french fries. I had been so sick for so long and these tasted so good.  So here was me holding my beautiful baby girl in one hand and hot fries and a diet coke in the other.  Somewhere I heard that you are never as close to heaven as when you have a baby, and that night, I knew it for sure!!!  I also have such fond memories of eating fish and chips sitting on the beach at Alki Point in Seattle.  This was a frequent family outing for us kids.  So all and all french fries elicit all of the wonderful feelings that I have collected through the years.

INGREDIENTS

5 POUNDS RUSSET POTATOES
VEGETABLE OIL FOR FRYING
SEA SALT

PEEL AND RINSE POTATOES, THEN CUT THEM INTO STICKS BY CUTTING THE POTATO IN FOUR OR FIVE VERTICAL PIECES, THEN CUTTING EACH PIECE INTO STICKS.  PLACE THEM IN A LARGE BOWL AND COVER WITH COLD WATER, THEN ALLOW THEM TO SOAK FOR TOW OR THREE HOURS.  WHEN YOU’RE READY TO MAKE THE FRIES, DRAIN OFF THE WATER AND LAY THEM ON TWO BAKING SHEET LINED WITH PAPER TOWELS.  BLOT THEM WITH THE PAPER TOWELS TO DRY THEM.  HEAT A FEW INCHES OF OIL IN A HEAVY POT TO 300 DEGREES  ( I USE MY DEEP FRYER. IN 3 OR 4 BATCHES, COOK THE POTATOES FOR ABOUT 4 TO 5 MINUTE PER BATCH, OR UNTIL THE POTATOES ARE SOFT.  THEY SHOULD NOT BE BROWN AT ALL. REMOVE EACH BATCH AND DRAIN ON NEW PAPER TOWELS. ONCE ALL ARE COOKED, HEAT THE OIL TO 400 DEGREES.  WHEN THE OIL IS HOT, START FRYING THE POTATOES IN BATCHES AGAIN, COOKING UNTIL THEY ARE GOLDEN BROWN.  REMOVE THE FRIES AND DRAIN AGAIN.  SPRINKLE WITH SEA SALT OR SEASONING SALT.  THESE ARE GREAT SERVED WITH MALT VINEGAR.  IT REMINDS ME OF FISH AND CHIPS AT ALKAI POINT IN SEATTLE.

These are so cute and fun to serve french fries in.  They can be purchased at this website  Breadbaskets.com

They also have the cutest baskets for sandwiches or burgers.  How cute are these.

These fries are great with Malt vinegar.  Either season with sea salt or seasoning salt.  You can make homemade fry sauce by mixing ketchup and mayo.

There is anothe great recipe for fry sauce that has a little more of a kick to it.  This is like the fry sauce that was served with the fries at Jakes

2 parts Mayo
1 part Ketchup
1 part BBQ sauce
Mix

 
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Posted by on October 8, 2012 in Recipes

 

THE MAN COLD

It is that time of year for colds and flu.  This is one of my all time favorite videos ever.  I must confess that the boys in my life are nothing like this and are not complainers when they get sick, but I still love it.  I know there are many of you out there that deal  with the “MAN COLD”

 

 
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Posted by on October 2, 2012 in Uncategorized

 

White Chicken Chili

Now that we have learned the basics for making great shredded chicken, I thought I would share this recipe for White Chicken Chili,  It is really tasty and this is the perfect time for soup and homemade bread.  One of the things I love about fall.-  This recipe originally came from my niece, Laurel.  I love her blog.  But there is one thing about having 4 children in a very short time, her posts of her amaing recipes have slowed down–probably along with her time and energy. It is amazing how kids can do that.  But then they are just as happy to get stove top mac and cheese as a recipe that you have slaved over all day.  Then they grow up and are never around to enjoy a meal you make.

Enough of that, although old, I still serve a purpose ( dumb and dumber — I know I didn’t get it right again)

I’m borrowing her picture also, since I forgot to snap a picture when I made this last!!  Thanks Laurel, I have tried and loved many of your recipes.  We are kindred spirits–boy I am really quoting the movies tonight and I think I got this one right–Anne of Green Gables.

WHITE CHICKEN CHILI

5 cloves garlic, minced

1 small can chopped green chile’s

juice of 1-2 limes

2 tsp. cumin

1 tsp. ground coriander

1 Tbsp. chili powder

salt/pepper to taste

3 cans white beans, drained and rinsed

1 can black beans, drained and rinsed

4 cans chicken broth

1/2 cup chopped cilantro, plus more

hot sauce (optional)

shredded Jack cheese

lime wedges

tortilla chips

directions:

Shred cooked chicken.  Chop onions, saute in heavy pan with green chiles, until soft.  Add garlic, saute a few minutes.  Add dry spices, stirring until evenly distributed.  Add chicken broth, beans, corn, lime juice, cilantro and chicken.  Add hot sauce if chili powder isn’t hot enough for you (or a few dashes of cayenne).

Simmer gently for a few hours.  Toss in a handful of shredded Jack cheese, that no one should know is there.  Add a bit of cilantro and more lime juice right before serving.

Serve with jack cheese, lime wedges, cilantro, avacado and tortilla chips.

 
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Posted by on October 2, 2012 in Recipes

 

Shredded Chicken–A How To

Do you have any idea how many fabulous recipes call for shredded chicken.  Well I went to the website America’s Test Kitchen and did a search of shredded chicken and can I just say there was not time to read them all, but there were so many I wanted to try.  I love shredded chicken, but sometimes I can make it and it is very tasty and moist and the next time it resembles the chicken jerky dog treats from Costco, that my dogs will not eat.  Talking about treats for dogs–we were talking about that.  We purchased some gourmet treats at Pet Smart that looked like little chocolate cupcakes with sprinkles.  Paid $5 for a little container.  Well Charlie spit them out and Layne only ate them when he realized there wasn’t anything else.  May I say that I have very spoiled dogs.  Layne will not even eat a turkey subway sandwhich unless it is broken up in pieces for him.  What have I done.

Well back to the chicken.  I found this how to recipe on Kitchen Cafe, that she found on America’s test Kitchen

 

INGREDIENTS:

1 tablespoon olive oil

4 (about 2 pounds) boneless, skinless chicken breasts

Salt and pepper

3/4 cup water or low-sodium chicken broth

DIRECTIONS:

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Makes 3-4 cups of cooked, shredded chicken

This chicken is so moist and flavorful.  This is a lifechanger–well maybe not a life changer, but that phrase is used alot and I kind of wanted to go along with the trend.  Let’s just say that this will make life so much easier to have bags of this on hand,  I am freezing it in small ziplocks so that I can pull it out of the freezer and use only what I need.

Chicken enchiladas, taco soup, chicken chili, tortilla soup, chicken noodle soup, chinese chicken salad, chicken salad, the list goes on and on. 

I love to take a baggie to work with some good lettuce mix, some craisins, a sliced green apple and a good fruity vinagrette.  The one that I have posted is a great one.

 
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Posted by on October 2, 2012 in Recipes

 
 
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