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Friday Recipe Exchange: A Little Bit of Everything

Oven potato chips

I debated about a recipe exchange this week, it’s been a busy, snowy week and I was contemplating curling up with a good book until spring. But then I made these great oven baked chips and thought, I must share.

There was lots of cooking this week, for a change, so the recipe exchange will be, as JefferyW often posts, be made up of tidbits.

Starting with a new chocolaty Nutella Brownie, recipe here, that also happens to be gluten-free.

JeffreyW made some great looking Buffalo Chicken, photos and recipe here.

Chuck roasts were on sale, so I made a Slow-Cooker Pot Roast, full dinner menu and recipes here.

And for the pet lovers, a really quick Bixby Update is here. To say he is trying my patience would be kind. Puppies.

What’s on your plate this weekend? We’re digging out from about 20 inches of snow, but the sun is shining, so that’s a plus. How about you?

Tonight’s featured recipe happened because I was at the store and grabbing a bag of frozen french fries (don’t judge) and saw they had bags of oven potato chips. I thought that sounded good and easy to make, so I passed the bag by and instead made my own.

They are similar to my Potato Wedges, but because they are sliced thinner, they are really crispy on the outside with a creamy center. I will be making them again. I used russets because that’s what I had on hand and it was snowing, so that’s what I used. I think they worked great for these.

Garlic and cayenne are optional, but don’t skimp on the salt and pepper. You can also use alternate spices or herbs, like rosemary, thyme, marjoram or parsley flakes. Maybe some chopped chives just before you take them out of the oven.

Oven Potato Chips

  • 2 to 4 large potatoes
  • light olive or vegetable oil
  • salt and pepper
  • garlic powder
  • cayenne pepper

baking sheet, mandoline or grater

Wash and scrub potatoes and slice into thick slices. Mix oil with salt, pepper, garlic powder and dash of cayenne pepper. Toss with potato slices and arrange on well oiled baking sheet.

Bake at 450 degrees, turn at about the 10 minute mark, or when browned on the bottom and continue to bake until nicely browned on the other side, approximately another 10 minutes. Watch carefully and remove any slices that are thinner and brown more quickly.

You can brush with more oil if needed as they bake. Serve piping hot.

I served these with my Cheese Stuffed Burgers and a side salad for a nice dinner.

That’s it for this week. Have a great weekend, hope everyone is dug out – TaMara

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Friday Recipe Exchange: Not Just For Mardi Gras

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We are prepping for the big storm (ok, not New England BIG, but looking at 8-16 inches of big wet flakes) and I almost forgot it was Friday. Since it was Fat Tuesday/Mardi Gras this week, that always puts me in the mood for some Louisiana-style recipes and a trip to Lucille’s restaurant for their beans and rice (and boy am I going to miss living within walking distance when I finally move – and I am so tired of house hunting).

When I can’t get there, I make my own Washday Beans and Rice, recipe and full dinner menu here.

A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).

Looking for something fancier? How about Trout Amandine with Creole Meuniere Sauce (recipe here).

What’s on your menu for the weekend? I’ll be scanning travel sites looking for somewhere warm to vacation!

Tonight’s featured recipe (pictured above) is from JeffreyW:

Shrimp and Andouille in a Creole Mustard Sauce

  • 1 pound uncooked peeled deveined large shrimp
  • 1 tablespoon Creole or Cajun seasoning (recipe below)
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup low-salt chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Creole Seasoning

  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight container.

Makes about 10 oz.

Bixby hit 115 lbs this week and I’m thinking that raising a Great Dane puppy should be considered an Olympic sport. He exhausts me and then is so damn cute, I’m ready for another day of puppyhood. I’ll see if I can get him to do a diary update later this weekend. That’s it for this week.  Stay warm – TaMara

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Blueberry Coffee Cake

Blueberry Coffee CakeDid a little cleaning and cooking today. Recipe is here.

Should have a Bixby update today or tomorrow.

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Friday Recipe Exchange: Valentine’s Sweets

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I am not anti-Valentine’s Day, just don’t like all the expectations around it. In my mind, the best thing you can do is spend time in the kitchen together, followed by a movie or favorite show marathon. I’ve been wooed with the whole restaurant (crowded, rushed staff), flowers (overpriced), and chocolates (oh, who am I kidding, chocolate is never bad) and it was never as much fun as staying home and cooking something delicious.

Now don’t get me wrong – take me out for a hot air balloon ride, helicopter over the beach, or an impromptu night away, and I’m not going to complain and say, hey, let’s stay home instead. But most of the time, I’m good with some chocolate covered strawberries and a good grilled steak.

With that in mind, I’ve picked out some favorite sweet treats you can make and share:

JeffreyW and Mrs. J made an awesome batch of Chocolate Éclairs (pictured above), complete with slideshow (here) and video (here).

I love a good Molten Chocolate Cake, recipe here.

Quick, easy and cute, Peanut Butter Kiss Cookies are always a hit, recipe here.

I have a complete Valentine’s Dinner here, if you need ideas.

What’s on your plate for the weekend? How about Valentine’s Day, it’s a week off, but got any plans?

Tonight’s featured recipe is a foolproof and yummy cake that’s quick and easy – the perfect way to end a nice Valentine’s dinner:

Mocha Cake

This is a pudding cake – which is basically an extra-large lava cake.  And to make it even tastier, I substitute coffee for the boiling water.   It doesn’t get any simpler than this.

  • 1 cup flour
  • ¾ cup sugar
  • ¼ cup unsweetened cocoa
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 3 tbsp oil
  • 1 tsp vanilla

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  • 1/3 cup sugar
  • 2 tbsp unsweetened cocoa
  • 1 cup very hot coffee**
  • 8×8 inch baking dish, lightly oiled

Preheat oven to 350°

This is a pudding style cake, so you don’t want to over bake it. You’ll serve it warm and directly from the pan. When you cut into it, a thick, gooey chocolate center will be revealed.

From the top list: combine flour, sugar, cocoa, baking powder & salt. Combine milk, oil, & vanilla, mix well and add to flour mixture. Stir well. Pour batter into baking dish.

From the bottom list: combine sugar & cocoa and sprinkle over batter. Pour hot coffee over batter – DO NOT stir. Bake for 30 minutes or until center springs back when touched, do not over bake.

** for a stronger coffee flavor, double the ground coffee to water ratio when brewing, or use espresso.

That’s it for this week. I won’t be around next weekend, so no recipe exchange, so have a Happy Valentine’s Day. I’ll try and get a Bixby update over the weekend, he’s a little pill, really coming into his own strong personality. Did I mention, strong?  – TaMara

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What to Eat When Watching Your Favorite Elvis Movies

Elvis would have been 80 yesterday, so lots of Elvis going on. I searched out some of his favorite recipes for the Recipe Exchange this week. Let’s start with the obvious:

PB&B

  • 3 large ripe bananas
  • 1-1/2 cups peanut butter
  • 8 slices white bread
  • 1/2 cup  butter

Peel and mash the bananas in a medium bowl. Combine the peanut butter with the bananas and mix well.

Toast the bread lightly and spread the mixture on three of the slices; top with the remaining three slices.

Melt the butter in a large skillet and slowly brown the sandwiches on both sides until golden brown.

Not your style, how about a black-eyed pea dip to go with your tortilla chips?

From the Graceland’s Table: Recipes Fit for the King of Rock and Roll Cookbook:

“JUST PRETEND” HARVARD TEXAS CAVIAR

  • 1 16-ounce can black-eyed peas, drained and rinsed
  • 1 16-ounce can black-eyed peas with jalapenos, drained and rinsed
  • 1 green bell pepper, cored, seeded and chopped
  • 1 onion, chopped
  • 2 avocados, chopped
  • 2 tomatoes, chopped
  • 1 10 3/4-ounce can tomato soup
  • 1/2 cup white vinegar
  • 1/4 cup salad oil
  • Dash of Worcestershire sauce
  • 1 cup sugar
  • 1 teaspoon mustard

For complete recipe and many more, follow the link to here.

 

Christmas Music: 12 Pains of Christmas, Bob Rivers

It’s just not Christmas until I hear this song. I’m in the kitchen putting together what I can for dinner tomorrow night. House is clean (-ish) and I’ll have to get some actual office work done tonight, but it’s all falling together.

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Christmas Eve Recipes: Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

  • 12 oz bag fresh or frozen whole cranberries
  • 3 crisp red apples, peeled, cored and sliced 1-inch thick
  • ground ginger to taste
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 1/4 cup apple cider vinegar
  • 3/4 to 1 cup granulated sugar*
  • 1 cup water

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

*I started with a full cup of sugar and it was much too sweet, so I added another 6 oz of cranberries to bring the tartness back. So I reduced the sugar in the recipe to 3/4 cup. If it’s too tart, you can always add more sugar. Because not everyone has 5 bags of frozen cranberries in their freezer to adjust with if there is too much sugar. ;-)

For the entire Christmas Eve menu, click here.

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Side Dishes: French Onion Casserole

 

final casserole

When I was home for Thanksgiving, I learned that I had missed out on this casserole. My sister-in-law, Tracie, had taken it to the big family get-together the weekend before. There was not a bite leftover by the end, so I am assuming it was a success. It sure sounds good.

I thought it would be nice to post it in time for this month’s various holiday get-togethers.

French Onion Casserole

  • 2-3 tbsp of butter
  • 3 large sweet onions (or 4 medium yellow onions),thinly sliced
  • 8 oz shredded Swiss Cheese
  • 1 can condensed cream of chicken soup (substitute mushroom soup for vegetarian)
  • 2/3 cups milk
  • 1 tsp soy sauce
  • pepper
  • 8 slices of French bread

skillet, shallow 2 qt casserole or baking dish (glass)

Melt butter in skillet over medium heat and add onions. Sauté until onions are translucent, a little caramelization is ok.

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In baking dish, layer onions, 2/3 of the cheese and pepper to taste.

Onions

 

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In skillet, heat milk, soup and soy sauce, stirring to blend well.

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Pour soup mixture over casserole and fold in gently to mix.

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Top with bread slices.

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Bake at 350 degrees, uncovered for 15 minutes, bread should be brown and toasted. If not, turn oven to broil to crisp the bread (watch closely).

almost there

Remove casserole, return oven temperature to 350. Push bread slices into sauce, top with remaining cheese, return to oven and bake an additional 15 -20 minutes until cheese is melted.

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Yum

Final 1

 

I think Tracie should blog here more often. Looks great and love all the photos. – TaMara

Christmas balls

Dinner Menu: Oven Baked Chicken and Garlic Baked Potatoes

Oven Baked Chicken

I’ve had this in my files to post for a while, so I thought it would make a good full dinner menu. I had run across two different techniques to improve on oven-baked chicken and decided to combine them to see what would happen. I will not make it any other way going forward.

The first thing that is different, you add the flour to the egg mixture, making a bit of a batter. Dip the chicken in it and coat completely. Hold up and let excess drip off, back into the bowl. Then place the chicken piece into the breadcrumb mixture.

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Take a spoon and generously spoon bread mixture over the entire chicken. Using a fork, press the breadcrumbs into the egg wash. Turn it over gently and repeat on the other side. Place on a baking sheet (I like to use parchment paper for ease of clean up).

Baked Chicken Prep

Bake according to directions below. This technique  works well with boneless or bone-in and any meat you would dredge in flour or breadcrumbs. It coats piece evenly, creates a tighter seal and you lose less of the breading. By adding flour to the egg mixture the batter keeps the chicken very most and creates a great, crunchy crust.

On the board tonight:

  1. Oven Fried Chicken
  2. Broccoli
  3. Garlic Baked Potatoes
  4. Sliced Pears

Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs, beaten
  • 2 tbsp flour
  • 1 tbsp olive oil
  • ¼ cup water**
  • 1/8 tsp ea. salt & pepper (or to taste)

large mouth bowl, large plate and baking sheet lined with foil or parchment

Wash and pat dry chicken. In large bowl, add water, eggs, flour, oil, salt and pepper and mix well. Spread breadcrumbs and panko evenly on large plate. I often use extra seasoning in the breadcrumbs – garlic powder, onion powder, dried basil and oregano, lots of pepper.

Take chicken pieces one at a time and dredge in the egg mixture, coating completely, dredge in bread crumbs until lightly coated on all sides. See technique above. Place on baking sheet. Bake  at 400 degrees for 45 minutes, or until temp registers 160 degrees. I usually cover for 10 or 15 minutes with foil at the beginning to avoid burning the crust. For even crisper chicken, place a wire baking rack on the baking sheet and cook chicken on that. I don’t have one big enough, so I haven’t tried it.

** add more if needed

Baked Potatoes with Roasted Garlic Butter

  • 4 large baking potatoes, scrubbed and dried
  • olive oil
  • Salt
  • 2 to 4 metal skewers

Spread

  • 1 or 2 large head of garlic
  •  olive oil
  • 1 to 2 sprigs of rosemary, minced
  • 4 to 8 tbsp of butter

Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 400 degrees for 30-45 minutes, until tender when pierced with a fork.

Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one). You can cook this while you are prepping the chicken and potatoes, then reduce heat.

Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.

Shopping List:

  • 2 bone-in chicken breasts, 2 bone-in thighs, 2 legs (or additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs
  • 1 large head Broccoli
  • 4 large baking potatoes
  • 4 large pears
  • parchment paper (my preference) or foil
  • 2 heads of garlic

Also: rosemary sprigs, olive oil, salt, pepper, and butter

 

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Friday Recipe Exchange: Preparing for Thanksgiving

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Cornbread Stuffing Photo by JeffreyW

Bixby and I are hitting the road for the holiday, as long as the weather stays nice. I’m planning on arriving early so I can help with prep, because I like love to cook. Bixby is growing fast and you can see his latest photo here, along with a quick update. I hope he does as well in the car as he did last trip.

Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I compiled some favorite recipes for tonight’s recipe exchange.

JefferyW makes Cornbread Stuffing,  part 1 here and part 2 here.

Roasted Butternut Apple Soup makes a great starter, recipe here.

I think I’m going to volunteer for mashed potato duty this year so I can make these again, a lost recipe found, Hearty Garlic Mashed Potatoes, link here. I made them years ago and then completely forgot about the recipe.

And this recipe is the reason I think I get invited to many holiday gatherings, my Cranberry Upside Down Cake, click here.

Since my brother is cooking again this year, we’ll probably have deep fried turkey, which is ok by me, as long as I’m not cooking it. I have a real fear of deep frying anything, which is why all the deep fried recipes on the blog are from JeffreyW. I will still cook a turkey, though, because, leftovers. This year I’m going to try the braising method from America’s Test Kitchen’s Braised Turkey technique, link here, minus the brining.

Not sure how you want to cook your turkey this year? I’ve listed some ideas from people smarter than I am: turkey four different ways, here.

What’s on the menu for your Thanksgiving this year? Do you have a must-have recipe for your holiday dinner?

I’m not a fan of traditional candied sweet potatoes, so tonight’s featured recipes are some non-traditional styles of recipes for sweet potatoes.

Cajun Sweet Potatoes

  • 4 large sweet potatoes, peeled and cubed
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1/4 cup butter,  melted
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 2 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

Covered casserole dish, well-greased

Steamer and saucepan

In saucepan, add water, steamer and sweet potatoes. Steam until you can easily stick a fork in them. They don’t need to be completely soft. About 10-15 minutes. Add sweet potatoes to casserole dish. Combine oil, butter and spices. Pour evenly over potatoes. Cover and bake at 375 degrees for 25-30 minutes until potatoes are soft. You can adjust cooking time if you prefer your firmer or softer potatoes.

Sweet Potatoes w/Apples

  • 2 large sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add ingredients to casserole dish. Stir gently and bake at 375 degrees for 40-50 minutes, uncovered, until apples and potatoes are very soft. Cover if it begins to brown too much

That’s it for this week. No recipe exchange next week I hope you have a safe and happy Thanksgiving.   – TaMara

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