Thanksgiving Potatoes

DISCLAIMER: FOR BEST RESULTS, THESE MUST BE MADE 2-3 DAYS IN ADVANCE!! This is my great-grandmother's recipe. Generations after her have sworn by these potatoes for their holiday cooking, and, in some cases, have retired their current recipe for this one. (There is a reason we only let these bad boys out but once a year. *Calories*!) All you need are a few simple tools and ingredients. There are two ways to cook these: crock pot or conventional oven baking. Depending on whose kitchen they'll ultimately end up in, or, available space in the oven, I'd consider both options. Anyway, enough babbling. Here you go.

potato ingredients

-5 pounds of potatoes (I like Gold Potatoes) -8oz of cream cheese -1 cup sour cream -2 tsp garlic salt -1/2 tsp pepper -1 cup of butter (cold!) -paprika (for aesthetic purposes only) Utensils: Large Crock pot OR giant baking dish, immersion blender (<- it works best, but whatever you use to mix will work) Secrets: 1. USE THE IMMERSION BLENDER :) (http://www.bedbathandbeyond.com/product.asp?SKU=200856) 2. I used Gold potatoes - to me, they have a better flavor than russet or red potatoes. (Obviously you should use what you prefer.)

making mashed potatoes

To get started, appropriately prepare your potatoes to be boiled. Since I used Gold potatoes, the skin is thin enough that I just cut them in half, or in thirds if the potatoes were big enough. I suppose you could do the same for red potatoes, especially if you like the taste of the skin. But Russet potatoes, one simply *must* peel, and then cut into appropriate chunks to be boiled in. OK, so boil your potatoes. For an hour, or until soft enough to be mashed up. Drain them. Put into a mixing dish, or, if you're going the crock pot route, put them in the crock pot. Beat the cream cheese and sour cream into the potatoes until they have that nice 'mashed potato' consistency. (Personal tip: I prefer to use my immersion blender for this- in the end the potatoes are actually fluffier due to the amazing power of that blender.) Anywho, beat/mix until your potatoes are just the right consistency (e.g., totally beaten and smooth). Now, apply the garlic salt and pepper. Sprinkle the top with paprika as well (this is merely for aesthetic purposes only). Then, take your butter and slice it up - dot the potatoes with the butter. It'll ooze into the potatoes over time. http://instagram.com/p/SPT6ZKkNDL LET THE MIXTURE SIT FOR UP 3 DAYS AS IT IS. COOK ON THANKSGIVING DAY!

cooking mashed potatoes

After your potatoes have soaked as they are for up to 3 days, they are ready for the final touches (e.g., being cooked). *If you're using a crock pot, cook them on low for 6 hours. Serve warm. (Saves space in the oven) *If you're using a baker, cover with foil and bake for 1 hour at 400F. Serves 12-15, and will go fast. Be careful, they're HOT!

Holiday Dessert Bread

Holiday Dessert Bread Idea

Had some boxed bread mixes that needed to be used, and a bunch of leftover pumpkin (pie) mix from baking a ton of pumpkin cupcakes. Also had a 40 of rum. Here's what I did with it .....

Holiday Dessert Bread Recipe

Take a box of bread mix. I had the chiquita banana bread mix and a cranberry bread mix. You're supposed to take the boxed mix, and mix in the respective fresh fruit, an egg and 1/2 cup of water. I instead, replaced the fruit with the respective quantity of pumpkin mix. Of course, add in the specified quantity of egg(s). Then, instead of 1/2 cup of water, add the same quantity of rum. For the cranberry bread, I used spiced rum, and it was great! Cook at specified time/temperature.... and then FROST with the following.....

Cream Cheese Frosting

8oz cream cheese, softened
1/2 c butter, softened
4 c confectioners sugar
1 tsp vanilla
2 tsp ground cinnamon

Cream Cheese Frosting - Directions

In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners sugar, vanilla, and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Holiday Dessert - Versatility!

You can really make these for any occasion. I sprinkled some themed sprinkles on the frosting, and turned one into a Halloween Dessert Bread, while the other was more of an autumn-theme given the prominent cranberry-pumpkin flavors. Highly recommend for any occasion, especially one in the Fall!

Squash blossoms .... on pizza!

Squash blossoms:

Pizza night with friends! Diana made the crust from scratch.

Toppings included:

Classico marinara

bell peppers

pepperoni

mozarella balls

basil

green onions

squash blossoms (can also be fried, see below)

fried squash blossoms

Using a knife, slice squash blossoms open from top to bottom.
Line a pan with olive oil. Add squash blossoms and cook until crisp.
Yumtacular.

If anyone wants Diana's crust recipe, leave a comment below and I'll see if I can arm wrestle her for it. ;)

stiry fry - this time, with tofu...

Husband's reaction pre-dinner: "this isn't real food".
Husband's reaction post-dinner: "meh, wasn't bad". haha :)

stir fry

Why? Well, the tofu was just about to expire. and we still have tons of fresh produce from farmer's market (AKA my parents' garden) to eat up. So here goes...

Stir fry ingredients

-extra firm Tofu
-olive oil
-curry powder
-tarragon
-1 bag of stir fry veggies
-cut up fresh produce (in today's case, bell peppers!)
-bok choy (2 little things for 1 person)

Stir fry recipe

Bake tofu

HERE GOES!

bake the tofu:
-using a tofu press, "press" the water out of the tofu. (or in my case, use a plate and squish carefully so as not to totally mince it)
-marinate tofu in olive oil. For best flavor, do so overnight. (definitely did not have that kind of time or planning).
-for toaster oven: line pan with foil, take olive oil soaked tofu and bake on 425 for 20-25 min. season with whatever. I used lawry's seasoned salt, but TJs 21 seasoning salute usually does the trick
-flip tofu halfway thru to make it crispy on each side.
-when done set aside.

cook the vegetables

-a dab of olive oil in a wok or grill pan
-throw 'em in and cook!
-season with the curry powder and tarragon
-cook until crisp

cook the bok choy

-when veggies are done serve them onto their respective plates.
-usng the same oil, throw in bok choy. Remember: this is like cooking spinach- FAST.
-cook on high until bok choy is wilted.


SERVE the stir fry:
-place tofu on top of finished vegetables
-top with bok choy

Grilled Buffalo Kebabs - summertime fun

Grilled Buffalo

Just came back from Farmer's Market (AKA my parents' garden). Have a metric ton of fresh summer produce to eat. Oh, and the buffalo in the fridge needs to be eaten. Today.

Here's what we did:
-cubed buffalo meat
-shishkebab sticks
-cut up bell peppers (1 green, 1 red)
-cherry tomatoes
-garlic oil
-local seasoning

Grilling Buffalo

Buffalo is VERY LEAN and will dry out very quickly. Therefore, cook it in half the time as if it were a sirloin cut, and keep a watchful eye on it.

Chicken Tagine - summertime version

Lemon Chicken Recipe - with Basil and Garlic

It's summer, and things tend to grow in the summertime! Had an abundance of basil and cherry tomatoes, and chicken that needed to be used....tonight. Rather than BBQ, I opted for some Chicken Tagine!

How to make:

Start by lining the tagine with the sauce, and placing the raw chicken on top .

lemon basil sauce - (PRE cook)

• 1/4 cup juiced lemon
• 8 peeled garlic cloves
• 1/4 cup fresh basil (I use double b/c my hubby likes it *strong*)
• 1/3 cup olive oil

Cook on low (setting 2) for 35 minutes on the stove top. Cook the side dishes while you wait!

Roasted cherry tomatoes AND CHEESY BREAD

Here's some really awesome roasted garlic bread. Cut it up on place on toaster oven like so (see below). The bread slices on the left are simply lined with EVOO. The ones on the right have sliced cheddar and a pinch of garlic salt (Lawry's is king).


Cherry tomatoes are amazing in summertime, especially since they grow so well during the summer. Line the foil with olive oil and simply roast in convection oven for 10 minutes on 400. Melt in the mouth.

Roasted garlic potatoes

I like the golden potatoes, but red or russett work well.

1. Cut/dice 2 potatoes (or the desired quantity)
2. Line tray with foil
3. add olive oil
4. sprinkle garlic salt
5. cook on 425 for 25 min or until desired crispiness is reached

Lemon Basil Sauce - Topping

Take the chicken out of the tagine when it's done cooking. Set on plate.

Using your immersion blender, apply it to the cooked basil-garlic-olive oil mixture in the tagine until it's nice and frothy. About 30 seconds. Pour over chicken. Sauce tastes great over the potatoes too.

lemon basil chicken - the finished product!

Cod Recipe - complete summer dinner in 15 minutes TOPS

cod fish recipe - for 2 people

-2 cod fillets
-1 tsp of olive oil
-a pinch of lemon pepper

Line the fish with a minimal amount of olive oil. sprinkle with lemon pepper. Grill on Foreman grill for 5 minutes. (10 if frozen) Remove when done.

Summertime side dish

It's tomato season. Slice up one of them ruby red boys and add rosemary to each slice (see photo below).

In the meantime a pre-seasoned bag of microwaveable vegetables always does the trick. Follow necessary instructions to heat and serve (should only take 5 minutes).

Grilled Cod

Here it is. And, it only took 15 minutes.

kebab grill ... with only 3 ingredients (!)

My folks' farms are in full production so they passed along this produce. "Grown with Love!" Yay.

Kebab Recipe

-1 LB of meat (cut into cubes)

-olive oil

-2 fresh vegetables

-skewers

-booze of your choice

Kebab grill

After spending the day on the beach in the sun, going to the grocery store isn't an option. That is what we had in the fridge, so that is what we cooked.

The meat was actually a 'london broil' cut, and we only needed 1 bell pepper. Drizzled olive oil on there, let it sit for 30-min. Had some great 'local' seasoning laying around, so DPT dusted that on there.

The meat wasn't as thick, so it was cooked on med-high for about 12 min. Was monitored and lightly dusted with seasonings.

Went very nicely with the Pinot. Only thing I would do differently is soak up the skewers for an hour in water beforehand.

itty bitty hats

Material: something really soft from JoAnns that I forgot I had.

Looming

Hardware: 1 round loom (6in diameter) + knit hook + a knitting needle (really huge for yarn). You can purchase an all-inclusive kit at Michaels (with instructions) for under $10.

easy baby beanie knitting pattern

What you do:
Follow instructions for looming. When the work gets to be desired length (4" for this one), 'finish' the work so it comes off the loom. Cut the yarn so there's 6" loose and pull the top tight. Tie a double knot at the top and finish it off in your preferred way. (I just tied a few double knots and took the 'kn-eedle' and sewed the remainder into the top).

This gift is for a baby boy that is due in October!

Creamy cream-less chicken w/ grilled Cauliflower & roasted basil potatoes

Tonight's finished product:
No cream was used. Just garlic :)

Baked Lemon Chicken with Rosemary and Garlic

Baked Lemon Chicken Recipe

Prep a casserole dish with the following mixture
(garlic cloves, spice mixture (totals 1/4 cup: 50% oregano, (50% oregano leaves, 30% paprika, 20% fresh rosemary), juice of 2 lemons, juice of 1 lime.... I added an extra lemon wedged b/c it was going bad. Mix it all together!

Add seasoned chicken (however you like- I use steak seasonings). Cook covered for 45 minutes on 425. If you brown beforehand, cut that time in half!

Stovetop: Lightly glaze a grill pan with olive oil. Throw on something simple, like TJ's 21 Seasoning Salute. Stir to make sure all seasonings get in the cauliflower. Cook on Med for about 25 minutes- until desired texture is reached- somewhat soft.

Now for the prized potatoes! Dice up 2 GOLD potatoes. (they're just better!) Line pan with foil- barely glaze with olive oil to avoid stick-age. Sprinkle McCormick's garlic salt w/ parsley. Then add dried basil (usually we do Rosemary but for the sake of redundancy, I did Basil. Thyme, Dill, Tarragon or Oregano or Italian Seasonings would also work). Bake this bad boy in the toaster oven on 425 for 25 minutes.

Now that everything is done cooking, add chicken to plate (along with potatoes and cauliflower). Using your hand blender, puree the cooked garlic mixture in the casserole dish until totally pureed into a gravy. Pour it on chicken, add the cauliflower and potatoes to plate as well.

Viola!

40 clove garlic chicken. Thank you, immersion blender

40 clove garlic chicken

Tonight's problem: There are 2 huge chicken breasts in the refridgerator that need to be cooked *tonight* (or else...)
Tonight's solution: a rendition of 40-clove garlic chicken!

This picture is from Sunset Magazine- mine looked slightly different, but followed a similar enough recipe.

 

Sprinkle some onion pepper on breasts- brown chicken breasts on med heat 30 secs on each side.

Set aside.

Take 40 whole garlic cloves and throw them in a casserole baker (preferably with a lid!). Add spice mixture (50% oregano leaves, 30% paprika, 20% thyme- spices combined should total 1/4 cup), juice of 2 lemons, juice of 1 lime, and 1/4 cup olive oil.  Mix all ingredients together. Take browned chicken and place on garlic clove/spice mixture, cover with lid. Cook at 425 for 45 minutes.

Baked Chicken - what to do when it's done

When done take out chicken & set onto serving plages. Take immersion blender and blend garlic clove mixture together-makes a thick, creamy gravy (!!) Pour over chicken & enjoy (my husband sure did)

Side dish recommendations:
Steamed spinach (in chicken broth), or
Rice Pilaf, or
Roasted Zucchinis (quarter zucchini, dip a finger in olive oil and run olive on top of zucchini- sprinkle with mccormick garlic salt and roast in toaster oven for 10 minutes on 425)

Chimichurri Swordfish Trader Joe's Style

http://pinterest.com/seastar620/

 

Swordfish w/ Chimichurri (Trader Joe's style)

Aint gonna lie- it was amazing.

Took a pack of Trader Joe's Swordfish- grilled it in garlic oil in my grill pan. Sprinkled McCormick Garlic Salt on both sides (lightly). Cook for 10min or so (until sides are totally white). When finished turn off heat. Pour chimichurri over it. let simmer/cook in chimichurri for 2-3 minutes. Gives it a nice crunch.

My Trader Joe's Cheese Bread

Asagio cheese bread rolls. Cut in half. lightly dust with butter. sprinkle your favorite yellow cheese on there to your liking. Add 2 sprinkles of McCormick garlic salt. Toast in toaster oven for 1-2 minutes. Done.

Green Beans

The ultimate cheat- buy 'em in a can (french cut style) and when done sprinkle Trader Joe's 21 Seasoning Salute.

Nautical recreation in winter

"Lemony Fresh"

still life
8x10
oil

Snow @ the beach!

Enjoy the following Hipstamatics from my friend Glen at Specialty Color Services

 

Found this one somewhere on the interweb (probably facebook?)

Great pics (not mine, random interweb findings)

German food - German inspiration!

The following dinner was inspired by these two questions: "What is in the fridge that will rot by the end of the week?" and "How can I make more space in my cupboard?"

German culture food

.....because nothing was left in the fridge :)
This German-inspired dinner is dedicated to my friend Ina, in Hamburg.

German food - ingredient list

Here are the critical foodstuffs that framed my decision for tonight's meal:
-1 lb of Buffalo chuck roast (had been defrosting in fridge for 4 days)
-Fresh, green thyme that had been sitting in a moist paper towel for a week
-a misplaced box of spaetzle (b/c the "correct" shelf is currently full)
-a bag of celery that only has a few days left
-A packet of Sweinebraten mix (there are too many packets of German food mixes on the spice rack-which by the way, is the same gift from you, Steph!)
-leftover scallions from last night's dinner

Typical German food

Sweinebraten is a German pork roast, however my parents gave me a ton of buffalo (and it's taking up half the freezer) so I'm making a buffalo roast. HERE GOES!

German Food - Schweinebraten

Brown 2 spoonfuls of scallions in garlic-olive oil, in my Le Creuset dutch oven on med-low. Sprinkle some garlic on the meat-brown both sides & remove from heat. Add 1.5 cups of water (per packet mix instructions). NOW: Since this aint no pork dish, I'll add a spoonful of beef broth for flavor. And heck, even a bay leaf. Stir stir stir, bring to boil.... aha!

Add browned meat to pot. NOW: the husband is a big fan of vegetables. So, like ye olde pot roast I'm going to put in some vegetables! In goes chopped celery, and chopped carrots for kicks. (Avoiding potatoes b/c the accompanying side dish is quite evil...)

Now for some extra flavor: gotta get rid of this thyme! In it goes. Hey, we have a rosemary hedge outside and some fresh parsely.... (If you know my husband, he can't pass up anything rosemary). SO in it all goes.

Add packet of Sweinebraten mix-stir stir stir... let's cook this for 45 min. or so on med-low.

German food - Spaetzle

Spaetzle is cooked like gnocchi: in salt water or broth. Yours truly chose salt water.

Drain out spaetzle into baking dish and reserve 1/8 cup of "pasta water" in pot-. Add the rest of the scallions to "pasta water", added some coursely ground peppercorns for flavor. boil for a minute. Add to spaetzle in the dish- stir it all around really well.

Grate gouda cheese- sprinkle all cheese onto spaetzle & scallions. Add panko bread crumbs to the top. (mine were 'plain'- so I threw on a bit of italian herb spice for flavor). Cook on 375 for 25 minutes. You won't regret it.

German food - the verdicts:

Meat gravy turned out fantastically thick and flavorful.
Gravy goes especially well with spaetzle.

Spaetzle with gouda cheese is freaking awesome.

2 green dinners: >20 minutes, >$20

That's salmon- it came in a frozen packet pre-marinated. Toppings are tomatoes, onions, mangos, a few interesting things. Grill pan on Med-Low: no longer than 15minutes!

Greens- broccolini & spinach.
Add olive oil (enough to coat the pan), add 1 teaspoon of chopped scallions, brown.
Add broccolini ,cook/stir around 5 minutes on med.
Add spinach cook for 2 minutes. Add 1/2 cup chicken broth, cook for 5.
Garnish with parmesan cheese


brown basmati rice- cook in rice cooker until done. Garnish with TJ's 21 Seasoning Salute

Saute steak-seasoned (sliced) chicken breast in a wok
Add dried garlic, cumin.
Add vegetables of choice: today's choices include Chop Suey, broccoli & carrot slices.
(i.e., whatever I could find in the fridge that was green)
Cook on med-low.
Add sauce: 1 cup chix broth, 2 juiced key limes, 1 tsp cornstarch & a few drops of soy sauce
bring to boil let simmer for no longer than 10 minutes.

And if your man gives you lip always remember:

Good night!! ;)

Too much basil & frozen fish.....?

Yep- what's a girl to do... Found a bag of Rockfish in the back of the freezer, and the fresh basil from Nana's backyard is slowly turning brown (that'll happen when she sends close to a pound of it...!)

Hello Tagine, it's time to get creative:
juiced two lemons (Thank you 4th mother)
halved 6 key limes (Thank you Grandma J)
1/4 cup of olive oil
1 teaspon of red chili flakes
6 whole garlic cloves
as much fresh basil as possible (Thank you Nana)
the frozen fish we're trying to get rid of...! Place in Tagine....


Now, this is fish, so let's cook this for no longer than 30 min. on 'simmer'. (lest it dry out)

Oh yeah, forgot about the 2 baby bok choys that are starting to wilt. Hello, Kasha Pilaf:

used a bag of steamable broccoli & carrots (diced), added cut up bok choy
cook broccoli and carrots until good and sauteed
add 2 cups chix broth, cook for 1 min
add 1 cup kasha
put bok choy on top
Cook for 20 min on low (follow box directions)

NOTE: don't let Kasha undercook, lest it turn into mush; don't overcook it either, lest it turn into popcorn.

Tagine Recipe - lemon basil garlic chicken

Tagine recipe - a burst of flavor baking can never deliver!

Thanks to the Tagine I never bake- it's just not necessary with such an amazing device, especially when I've got frozen solid poultry that we're somehow supposed to eat within the next hour. In fact, frozen chicken comes out even better with this bad boy- no need to defrost!

Show all

Chicken tagine recipe

Tonight's dinner was a succulent Lemon-Basil-Garlic Chicken.

Requirements:

1 tagine

2 lemons from a tree (not the kind that go 'poof' when you cut them)

5 whole cloves of garlic

a shit-ton of fresh basil (OR, 4 sprigs fresh rosemary)

2 chicken breasts (preferably frozen!)

optional: 1/4 cup olive oil

How to do it:

squeeze/juice your lemons

add all the basil (or rosemary), creating a "bed" for chicken to cook on top of

add chicken. bury garlic in there somewhere.

cook on 'low' for 1 hour.

The best part: remove chicken from tagine. take your immersion blender, and blend everything together, creating a 'gravy' or 'dip'. Use as a side-dip for your chicken (or top off on chicken)

Some favorite side dishes include:

Steamed Spinach (4 cups of spinach steamed in 1 cup of chicken broth is awesome, and good for 2 people)

Seasoned garlic potatoes: 2 totally diced up GOLD potatoes; olive oil, garlic salt & dried herb (either basil or rosemary, whichever you didn't use above) & COAT potatoes-shake in ziploc bag or toss in bowl- cook on foil lined cookie sheet in oven or toaster oven, at 425 for 20 minutes (or until golden color).

A family favorite.