Category: RECIPES

GARLIC SMASHERS

6-8 small-medium YUKON potatoes, skin on, quartered

sea salt
white pepper
Juice of 1 lemon
1/2 – 1 stick butter, sliced thin
6 cloves garlic, minced
olive oil
  • Pre-heat oven to 350 degrees.
  • Scrub potatoes.
  • Generously spread olive oil on cookie sheet.
  • Group potatoes so they don’t overlap.
  • Sprinkle with lemon juice.
  • Sprinkle with salt and pepper. 
  • Sprinkle minced garlic over potato tops.
  • Slice butter thin and lay randomly along potato tops.
  • Bake 45 minutes.
  • With a potato masher, SMASH each potato.
  • Bake another 30 minutes or until tops are crispy.

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Cooking The Italian Way – Zucchini-Sausage Pizza

Posted by Joanne of Eats Well With Others
Zucchinis don’t understand the concept of personal space.
They grow and grow and grow.  Until they are sleeping next to you in your bed at night.  Whispering sweet nothings into your ear.  Trying to explain that, sorry, they have grown out of the garden and could you please move over and make a little room?
At times like these.  You know you have to take matters into your own hands. 
So roll up your sleeves.  Pull the yeast out of your fridge.  And get kneading.
It’s pizza time.
Pizza Dough
Makes 1 12-inch pie, adapted from The Minimalist 
3 cups all purpose flour
1 tablespoon yeast
2 teaspoon coarse sea salt
1 cup water
2 tablespoon roasted garlic-infused olive oil
1. In a small bowl, mix together the yeast with 1/4 cup lukewarm water.  Add a pinch of sugar.
2. In a large bowl, mix together the flour and sea salt.  Add in the olive oil, 3/4 cup lukewarm water, and yeast.  Stir with a wooden spoon until the dough gets too stiff, then incorporate the rest of the flour with your hands.  Knead for 5-10 minutes.  Cover with a damp cloth and let rise for 2 hours.
3. Flour the dough, form it into a ball and let it rise on a floured surface, covered with a damp cloth, for 20 minutes.  Stretch out on a pizza peel, parchment paper, or baking sheet.
Zucchini-Sausage Pizza
Serves 4, adapted from The Minimalist 
3 medium zucchini, sliced thinly
coarse sea salt
2 spicy Italian turkey sausage links, cases removed
1/4 cup parmesan cheese
freshly ground pepper
1. Preheat the oven to 500 degrees, with your baking stone already inside the oven (if using).
2. Mix the zucchini with the salt in a large bowl and let sit for 20 minutes.  In the meantime, heat a small nonstick skillet and saute the sausage, breaking it into crumbles with spatula as you go, until it is cooked through,
3. Rinse the zucchini and pat dry.  Layer the zucchini slices on your pizza dough.  Sprinkle the sausage on top, along with a tad bit of salt, some Parmesan cheese, and freshly ground pepper.
4. Bake for 15 minutes or until nicely browned.

Grilling Tip: Coarse Language

When it comes to grilling and fire roasting, sometimes being “less refined” is better. I like to use much more coarse ingredients in my rubs. I just think that the more intense heat of live fire cooking brings out the rich flavors of chunky ingredients that ground spices just can’t deliver.
Take for example this recipe for Cajun Pork Roast from the National Pork Board.

2-pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing.

The first time I ever made this, I just used powdered spices and it was very good. But since then, I began to adjust it using coarser ingredients. The slight adjustments make a much heartier and more flavorful dish.
3 tablespoons paprika
1/2 teaspoon cayenne pepper (use 1 teaspoon of red pepper flakes instead)
1 tablespoon garlic powder (use 1/2 Tbsp of garlic powder and 1/2 Tbsp of dried minced garlic)
2 teaspoons thyme (use fresh that was dried for a few days and then crumbled)
2 teaspoons oregano (use fresh that was dried for a few days and then crumbled)
1/2 teaspoon salt (use the most coarse grain you can find)
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg (fresh ground)
These little adjustments give you a rub that instead of being a dusty powder, looks like this…

It adds more texture…

And amplifies the flavors of the final dish.

So the next time you are grilling out, give this tip a try. Look at your dry rub ingredients and consider how you can make them “chunkier”. I think you’ll be glad you did.
[Please excuse this rehash of a dish I’ve made several times before. My outdoor kitchen is being demolished and rebuilt this week.]

New and Review Potatoes

Old Potato Recipe – New Potato Recipe
Balsamic Roasted Red Potatoes – adapted
Ingredients:
2 tablespoons olive
2 pounds small red potatoes, sliced 1/2 inch thick
1 tablespoon finely chopped green onion
1 teaspoon dried thyme 1 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Method:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
These came out beautifully golden brown.
Fully Loaded Potato Muffins
2 baking potatoes
2 oz sharp cheddar cheese
2 oz sour cream
1/2 onion, chopped
1 teaspoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce (without fish)
1/4 cup Baco Bits
Method:
  • Clean and bake potatoes at 350 degrees for 1 hours.
  • Cut potatoes in half and remove the potato from the skins.
  • Put potato aside.
  • Preheat your oven to 375 degrees.
  • Chop onion and saute with 1 tablespoon butter until golden brown.
  • Grate the cheese and add 3/4 cup of it to the cold potato along with the sour cream.
  • Add onions and Baco Bits to the potato, with the salt, pepper and Worcestershire sauce.
  • Spoon the potato filling into the muffin tins.
  • Sprinkle the remaining cheese over potatoes.
  • Bake for 20 to 30 minutes.
Come on over to My Sweet and Savory and Comfy Cook.

Simple Saturday: One of the best pizzas ever!

Hi friends, long time no see. It’s me, Martha (MM) here to bring you today’s simple meal.
Most of you know I love to cook, but with my super busy schedule I’m very much into meals that are quick and easy while still delicious. As a result I’ve also become a master of meal stretching – cooking a little extra and planning creatively with leftovers. Not only does it make for quick meal preparation, but it’s also very frugal, nothing goes to waste in my house.
Today’s featured pizza was a quick throw-together pizza made using up small amounts of leftovers. I had no idea how it was going to turn out. Trust me, I am not kidding when I say it’s one of the very best pizzas I’ve ever had in my life – and I am extremely picky about my pizza! This one is definitely going onto my “family favorites” list, it’s really that good!

I used a very basic homemade pizza dough or you could use store bought or even premade pizza crusts. This was perfect on a thin crust – quick tip, be sure to let pizza dough come to room temp before trying to work with it.
  • Spread dough thinly and evenly on a large greased cookie sheet (or pizza stone).
  • Spread a light layer of pesto (homemade or from a jar, either will work fine)
  • Top with a thin layer of mozzarella cheese
  • Add a light sprinkle of sharp cheddar cheese
  • Add a layer of finely chopped chicken breast
  • Add some very thinly sliced and then rough chopped tomatoes
  • Top with partially cooked crumbled bacon (or use the precooked bacon like I did 🙂
Bake at 425 for about 10 minutes, cut, enjoy! Seriously one of the most delicious pizzas ever – try it!
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BACON BALSAMIC GREEN BEANS & CARROTS

BACON BALSAMIC GREEN BEANS & CARROTS

3 large carrots, cleaned and sliced (about 2 cups)
1 pound green beans, trimmed and cut bite sized (about 2 cups)
1 bunch green onions, sliced
3 tablespoons almond slivers
4 slices thick bacon, chopped
1/4 cup brown sugar
1/4 cup balsamic vinegar
  • Cook the carrots and green beans in boiling water for 3-5 minutes until crisp tender.
  • Rinse in cold water to stop the cooking process.
  • Drain and set aside.
  • In a hot skillet brown bacon until crisp.
  • Remove with slotted spoon to drain on a papertowel.
  • Add green onions and saute’ until tender.
  • Add almonds and saute a minute more.
  • Remove almonds and onions with slotted spoon to drain on papertowel also.
  • Add brown sugar and vinegar to skillet and blend well until sugar is well dissolved.
  • Add green beans, carrots, onions, almonds and bacon.
  • Toss until well coated.

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PEACH BBQ RIBS

3 pounds cut spareribs

1 can Peach Comstock*

1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**

Juice of 1 lemon

salt and pepper 

1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 

  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.

BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY

This was from another scrap of recipe I found in gram’s things.  I don’t know if she ever made it, but pork chops and beer in the same sentence got hubby’s interest and so we had some fun experimenting with this recipe.
BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY
4-6 thick boneless pork chops
1 small onion, cut into thin rings
1 stalk celery, chopped
3 tablespoons flour
salt and pepper to taste
2 tablespoons butter
2/3 cup water
1 beer ~ your favorite flavor
  • In a large skillet, melt butter.
  • Brown pork chops, generously salting and peppering.
  • Remove pork chops, keep warm.
  • Saute’ onion and celery until soft and translucent.
  • Add flour, stirring until golden.
  • Add water, stirring until well blended.
  • Add beer and simmer until begins to thicken.
  • Add pork chops back in and heat through.

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HOMEMADE DING DONGS, HO~HO’S or what we like to call CHOCOLATE HEAVENS

3 squares unsweetened chocolate

1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup butter, softened
2 Jumbo eggs
1 cup whole milk
1/2 cup apple juice
2 teaspoons orange juice
2 cups flour
1 jar marshmallow cream
1 cup heavy whipping cream
1 bag milk chocolate chips
  • Heat oven to 325 degrees.
  • Generously grease a 9×13 pan.
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the apple juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the butter with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool thoroughly and then invert onto platter.
  • Cut into desired shapes and sizes.
  • Slice each in half.
  • Spread marshmallow cream over bottom half and replace tops.
  • In a small sauce pan melt chocolate.
  • Whisk in heavy cream and heat until thickened.
  • Pour over tops of cakes.
  • Cool.

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Try a New Recipe: Crepes

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Bonjour!!!

As this recipe posts, my family and I will be flying over the ocean, on our way to….
PARIS!!!
We’ll arrive today just before noon, Paris time, which means only one thing: It will be Time To Eat!!! I’m very excited. But I just want you to know, I’m not kRaZy enough to post recipes while I’m actually in France, so these next few weeks I’ve done my best to come up with some recipes for French-ish food we love.
When I return, I’ll fill you in on all our luscious culinary adventures. (and it’s possible I’ll sneak in a comment or two while I’m abroad, but don’t count on it!)
So let’s start with crepes. I am looking forward to eating some of these for sure. We love crepes! They are easy to make, and so delicious. This recipe makes quite a lot of them.

We serve ours with several different toppings, depending on what we’ve got: sliced strawberries, peaches, cottage cheese, Mexican crema (table cream), maple syrup, and bananas sauteed in butter, brown sugar and a splash of rum.


Crepes
1 cup milk
6 eggs
1 stick butter, melted
1 cup flour

In blender, mix milk and eggs, mix in flour, then blend in melted butter. Cook on greased medium hot crepe pan. Pour about 1/3 cup batter quickly onto hot crepe pan, quickly tilting pan to cover the entire surface. Cook on one side until beginning to brown, then quickly flip and cook for a few more seconds. This is a fast process that you will need to practice to get the hang of, and the first few crepes never, ever turn out quite right. Just keep after it, and they’ll start to turn out. Serve right away, or you can refrigerate or freeze them for another time.

CHICKEN ENCHILADAS SUIZA

CHICKEN ENCHILADAS SUIZA

2 pounds boneless chicken breasts (or bone in if your prefer)** SEE NOTES
1 teaspoon garlic salt
1 teaspoon white pepper
1/2 cup sour cream
4 ounce can chopped green chiles, drained well
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
10 ounce can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
tortillas

  • Place chicken in stock pot with enough water to cover, salt and pepper.
  • Bring to a low rolling boil until chicken is cooked through.
  • Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

 

  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

ASSEMBLY

  • I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with.
  • Lightly spread a thin layer of sour cream on each tortilla.
  • Divide the chicken mixture amongst all the tortillas and roll them securely.
  • Place each one seam side down, side by side in a lightly sprayed rectangular baking dish.
  • Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with re-fried beans.

NOTES: Rotisserie chicken pieces make an awesome substitution and decrease your prep time 😀

Originally posted 2-5-2010
Updated 7-25-2022

SALMON FILLETS with TANGY MUSTARD SAUCE

Sorry no pictures – just posting the recipe for a new friend!
4 tablespoons extra-virgin olive oil 
4 tablespoons FRESH minced tarragon
Four 6-ounce salmon fillets with skin
Salt and freshly ground pepper
2/3 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons creamy prepared horseradish
  • Pre-heat oven to 350 degrees.
  • In a bowl, mix 2 tablespoons of the olive oil with 2 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper.
  • Spray baking dish lightly with PURE.
  • Bake salmon fillets for 15-20 minutes or until just barely done (varies with thickness).
  • Meanwhile, in a small bowl, whisk together the whipping cream, mustard, horseradish, the remaining olive oil and tarragon. Season to taste with salt and pepper.
  • Spoon over the salmon and return to oven for 5 minutes.

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