Archive for the ‘Potatoes’ Category

New Segment: What’s For Dinner

January 4, 2010

Below is a post from my other blog, but I thought it would be cruel to not include it on the actual food blog.

So many of you know that I started out my blogging career by writing a food blog. Shortly before Alex deployed, the food blog went the way of cassette players {if you don’t get my metaphor, that means I abandoned it}.

I had intentions of picking it back up after the dreaded deployment date, but then I found myself eating things like cereal or Easy Mac for dinner every night. Not exactly blogable stuff there, ya know what I mean? I was somewhat baffled by how I could go from LOVING to cook to debating whether it was even worth it to get out the skillet to fry an egg for dinner. How does this happen?

Pretty much the moment my husband set foot back on American soil, my desire to cook shot back up again. That’s when I realized that my love for cooking is 100% tied to him. Cooking for me isn’t fun unless you have someone to share it with.

Perhaps it’s sad and somewhat pathetic that I can’t find the joy in it on my own. I’m sure feminists the world over are rolling in their graves right now, but I like serving my man. :::Gasp!:::

So to make a long story short, the food blogging urge has hit me again like a mack truck. Not to mention, I have this super cool new camera that takes amaaaaaaaazing pictures, even when the lighting is bad. It’s a picture perfect scenario to start blogging about food again, I tell you!

Therefore, I’m going to start featuring a new segment called “What’s For Dinner?” {Creative, huh? That’s why I’m in marketing….the creativity just oozes out of me.}

I love reading about what people eat. It just fascinates me. I can’t really explain it, but it inspires me to read what other people eat for dinner every night. I recently read a book called The Gastronomy of Marriage in which Michelle Maisto writes about what she and her husband ate for dinner during their engagement, and how food affected their relationship. Sounds boring, right? But it’s not, at least not to me! I highly recommend the book if you’re A) newly married or about to be married or B) if you’re a foodie.

But now we’re getting off topic. {I ramble too much…SUM IT UP, ASHLEY} I’m starting a new segment in which I will attempt to blog about what we eat each night in our house. The good, the bad and the ugly. Even if it’s Easy Mac….or Taco Bell. I can’t promise that I will be able to commit to blogging every day, but if I have to skip days I will at least try to mention what we had on the days that I missed. {This may be a very bad idea}

So below is my first official “What’s For Dinner?” post. I hope you enjoy it. And please leave a comment to let me know what you think!

What’s For Dinner? 1/3/2009
Chicken Cordon Blue w/ Ranch Roasted Potatoes

This was what I like to call an Oh-Crap-Meal where you have nothing planned and no time to grocery shop. So I scrounged around and came up with this meal, which actually turned out really nicely!

No real recipe here, but I’ll try to walk you through it: Pound out chicken breasts to thin them out a bit. Spread some Laughing Cow Light Swiss Cheese on the chicken (I used one wedge per breast). Then place two slices of deli ham on each breast. Roll the chicken up and then secure with toothpicks. Roll the chicken around in Egg Beaters (or a beaten egg or two) and then coat in Panko (or regular) breadcrumbs (I did this shake ‘n bake style in a Ziploc bag). Place the coated chicken rolls on a rack placed on top of a baking sheet and then bake at 400 degrees until done (I think mine took about 20-25 minutes).

For the Ranch Roasted Potatoes, cut up some red potatoes into bite size pieces and place in a large bowl. Drizzle some oil over the potatoes (about 1 tablespoon?) and then sprinkle Ranch Dressing Mix (out of a packet) and s&p on them to taste. Toss the potatoes around in the bowl to evenly distribute the flavoring. Spray a baking sheet with Pam and then put the potatoes on it. Spread out in a single layer on the sheet and then bake at 400 degrees for about 15-20 minutes, flipping them once during cooking.

Voila! That’s all it takes for a cheesy, crispy, ranchy dinner. Yum!

Buttery Red Snapper with Smashed Potatoes

August 5, 2008

We spent this past weekend at the beach in Galveston, Texas hanging out with my family. It was a great weekend and perfect weather. Our beach house neighbors asked us if any of us would like to take their freshly caught Gulf Red Snapper filets because they wouldn’t be able to take it on the plane home with them. Alex and I jumped on that right away! Free fresh fish…fine by me!!

I had dog eared this recipe from Everyday with Rachael Ray May 2008 magazine a while back and thought our new fresh red snapper would be the perfect way to make it. Last night I was feeling a little under the weather though so Alex took over the reins on this one and it turned out wonderfully! We both loved this preparation of the fish and the potatoes. The tomato-scallion butter is delicious too and would be great on chicken.

Buttery Halibut with Smashed Potatoes

Source: Everyday with Rachael Ray May 2008

Serves: 4  Prep: 15 min  Cook 20 min.

  • 6 Tbsp butter, 3 Tbsp softened
  • 1 sun-dried tomato packed in olive oil, finely chopped
  • 1 Tbsp finely chopped scallion
  • 1 tsp finely chopped garlic
  • Salt and pepper
  • 1 lb small new potatoes
  • 1 Tbsp whole milk
  • Four 6- to 8-ounce halibut (or Red Snapper) fillets
  • 2 Tbsp flour

1. In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.

2. In a large saucepan, add the potatoes and enough salted water to cover. Cover and bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, then smash the potatoes with 1 tablespoon butter and 1 tablespoon whole milk; season with salt pepper.

3. Season the fish with salt and pepper, then coat lightly with the flour. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.

4. Transfer the fish to 4 serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.

Crash Hot Potatoes

June 15, 2008

I saw this delicious little side dish on Pioneer Woman’s blog and thought it sounded like a great way to change up the typical baked or mashed potato side dish. She says they originate in Australia, hence the odd name “Crash Hot Potatoes”. I don’t care if the name is weird or not though because these things are DELISH! They are relatively simple but oh so flavorful and crispy. These will be a repeat side dish in our house for sure! If you’d like to see how their made just go to her website (link above). There’s no real “recipe”…it’s more just a method. I pretty much followed her instructions exactly.

Greek Burgers with Yogurt Sauce

June 13, 2008

These burgers were yummy. I highly recommend them. Below is the recipe for the burgers, oven fries, and yogurt sauce exactly as written by Jesse. That’s about all I have to say. 🙂

Greek Burgers
Source: Everyday Gourmet

1 pound of ground beef
2 cloves of garlic, grated
2 tablespoons of Greek Dressing
1 teaspoon of oregano
1/4 teaspoon of salt
1 teaspoon of garlic and herb Mrs. Dash
1 tablespoon of minced basil
1/2 teaspoon of pepper
1/2 cup of Feta cheese

In a bowl add beef, grated garlic, basil, dressing ( or olive oil if you don’t have this dressing- although I would cut the amount by half) and all of the dry seasonings. Mix gently until combined. Then crumble in feta cheese and mix until just incorporated. Loosely form your mixture into a ball and score it into 4 even sized pieces, this will help to make even sized burgers. When forming your burger patties, remember to slightly indent the center of the burger, this will help with even cooking.

I like to store these in the fridge while I prepare the oven fries. I find that keeping the cheese in the patties cold until it is time to cook creates less of a mess in your pan.

To cook, preheat pan to a medium high heat ( I like a nice brown crust on my burgers) and cook on each side for about 6-7 minutes covered, depending on how thick your burger is. My burgers were thicker so I allowed for all 7 minutes per side.

Garlic Oven Fries

4 Yukon Gold potatoes ( small- medium sized)
1 teaspoon of Oregano
1 teaspoon of garlic powder
1 teaspoon of garlic and herb Mrs. Dash
1/2 teaspoon of pepper
2 Tablespoons of Olive Oil

Preheat oven to 450

So that these aren’t as huge as say a potato wedge, I like to cut the potatoes first in half, then cut the half in half again, so that you have 4 thick round slices of potato. Then I cut them into thin slices from there. Toss with olive oil and seasoning and allow to sit while your pan heats up.

Tyler Florence from the Food Network shared a great tip for oven fries. Allow your pan to preheat in your oven so that it is smoking hot, remove the pan from the oven and carefully toss on your fries. They will sizzle and form a crust right away,  get it back in the oven and toss fries with spatula or tongs every 5 minutes for 20 minutes. When you take your fries out, sprinkle them with salt.

Greek Yogurt Dipping Sauce

1/2 cup of Plain yogurt
1 teaspoon of oregano
1 tablespoon of Ken’s Greek Dressing
1 teaspoon of lemon juice.

Mix and enjoy.

Buttermilk Mashed Potatoes

June 12, 2008

(See previous post for Smothered Pork Chops for a picture of these potatoes.)

I wanted to serve the Smothered Pork Chops with potatoes of some sort and I had leftover buttermilk on hand. Did a quick Google search and voila! A recipe for Buttermilk Mashed Potatoes on Epicurious. They were absolutely delicious. I actually ended up throwing away half my pork chop but chowing down on these potatoes. The buttermilk gives them such a creamy texture without adding all the fat and calories of whole milk, cream, or sour cream. Plus, it gives them an interesting tangy flavor similar to what sour cream would. I will definitely make these again.

Buttermilk Mashed Potatoes

Source: Epicurious

Ingredients:

1 1/4 pounds thin-skinned potatoes, such as Yellow Finns or Yukon Golds, peeled and cut into 2-inch chunks if large
1 1/2 teaspoons kosher salt
3/4 cup buttermilk, warmed (not hot)
1 tablespoon unsalted butter
Freshly ground black pepper

Preparation:

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork,about 45 minutes. Drain, reserving 1/4 cup of the cooking water.

Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

Scalloped Potatoes

May 13, 2008

Potatoes

(Sorry for the terrible picture…I was in a hurry to eat.) This past weekend we had the pleasure of having our first house guests since moving in to our new house, and they just happened to be my in-laws! Unfortunately they live up in Kansas and Alex and I don’t make it there as often as we would like so when we do get to have them come visit it’s a big deal! Alex and I wanted to put together a feast for them so Alex was in charge of grilling ribs and beer-can chicken and I was in charge of sides. I did a quick search on my Google Reader for a potato dish and this Scalloped Potato recipe popped up on Sweet, Savory, Southern blog. I love this blog because she reminds me a lot of myself with her Southern comfort food. I knew it would be a winner and it definitely was! They weren’t quite as creamy as they are in her picture but that was completely my fault. I upped the number of potatoes to make sure I had enough for all 4 of us and then just kind of guessed as to how much more cream and stock to add. Well, it ended up being way too much cream and stock and it wouldn’t thicken. So then I poured off a bunch of the liquid and ended up pouring off too much of it! Ugh!!! I’m not that smart sometimes. Anyway, if you make the recipe as written and don’t screw it up like I did I’m sure it will be even MORE delicious than ours were! I also think next time I will throw in some fresh rosemary from my herb garden!

Scalloped Potatoes

Source: Sweet, Savory, Southern

5-6 red potatoes, washed and thinly sliced
2 cloves garlic, minced
1/2 a large onion, chopped
2 Tbsp butter
1 cup chicken broth
1 cup heavy cream (or whole milk)
1 Tbsp italian seasoning
1 1/2 cups shredded cheddar cheese or blend of cheeses
1 tsp salt
1 tsp pepper

Begin by preheating the oven to 400 degrees. In a dutch oven or other heavy pan melt 2 Tbsp butter over medium heat. Add the chopped onion and cook 3-4 minutes until the onion cooks down a little. Add the garlic and italian seasoning and cook about a minute. Next add the chicken broth, milk, salt and pepper. Place the sliced potatoes into the pan, cover and let simmer about 10 minutes, until the potatoes are slightly tender. Top with the cheese and place the pan into the oven for about 15 minutes. Let sit 10 min before serving.