Fish and Chips

I love fish and chips (or chips and fish). I never really thought much about making it at home. I have made fried fish before, but not battered like you get at a restaurant. I watched an episode of Alton Browns Good Eats and watched him make it, and it looked SO EASY! And it was easy, and it was seriously delicious, like restaurant delicious. The key I believe is the beer. Now I do not drink any alcohol, so buying a can of beer at the grocery store was very awkward and uncomfortable. Then of course I had to show my ID, the whole process was very shameful. It was so worth it though so I am totally going to do it again!

Fish and Chips 

For the fries:

1 gallon safflower oil
4 large Russet potatoes
Kosher salt

For the batter:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

Directions

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Oven Baked Parmesan Seasoned Fries

I love finding new fry recipes (almost as much as I love finding new macaroni and cheese recipes). This is a great one because it is baked and because it is more than just your standard salted fry! Who doesn't love a good fry recipe? Oh, and try mixing up a little mayo and ketchup together (fry sauce, you know the stuff) to dip, sooo good.

Oven Baked Parmesan Seasoned Fries
from Playing with Sugar
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivalent of approximately 3 medium potatoes.

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Holiday Dinners: Thanksgiving

So I am a few weeks late... what's new? If you want, this would also be a great Christmas or New Years meal, or you can plan ahead for next year.

This year we smoked our turkey. My husband bought a smoker for his birthday, and we have been enjoying it immensely. In fact, I plan to do a post all about it someday, when I get around to it. Anyway, it was amazing but I am not going to post the recipe because only a handful of people actually have a smoker, and I have many other recipes to share instead. And yes, that is bacon draped over the top. Bacon seemed to be the theme of our dinner this year. Oh, and just for the record, I have never made my turkey. My husband does it every year and he is awesome at it.

Appetizers

So I have this sick obsession with food. It was only our family for Thanksgiving, and I bought way too much. I probably went a little over board on the appetizers this year, but they were oh so good.

This year I did a cheese tray, with grapes, crackers and crusty bread. I looked up online to see which cheeses were the best, and most sites suggested to get three or four different types and to get a hard cheese, a soft cheese and a semi-soft cheese. We used sharp cheddar, tintern cheddar with chives, smoked Gouda and taleggio.

Along with that I made in antipasto platter with salami, prosciutto,  ham, turkey, baby swiss cheese, black olives, and mini pickles.

Also, crab dip and 7 layer dip which are definitely my go to appetizers. Also we threw in some veggies and dip!

A new one we tried this year is homemade hummus. It was super easy, and really good. I even through in some red pepper spread that we had to add some more flavor.

5-Minute Hummus

1 15-ounce can of chickpeas, rinsed
1 clove garlic
1/4 c olive oil
2 tbsp fresh lemon juice
2 tbsp tahini (sesame seed paste) optional- (I used sesame seed oil)
1 tsp ground cumin
kosher salt
1/4 tsp paprika

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Main Course

As I mentioned, we had the smoked turkey, with a gravy made out of the drippings.  I also made my go to butterhorn rolls and added a yummy honey butter recipe to go with!

Honey Butter

2 sticks butter, soft
1/2 c honey
1/2 c marshmellow fluff

Whip all together with an electric mixer and serve at room temp.

And here are the side dishes. All were super delicious, even the stuffing. I hate stuffing, but this was actually pretty good! And in place of cranberry sauce, I made a package of cranberry jello!


Blue Cheesy Potatoes

5 potatoes, peeled and boiled
1 c crumbled blue cheese
2 cloves garlic
1/2 tsp worcestershire sauce
4 strips bacon, crumbled
2 tbsp butter
milk

Boil Potatoes and garlic until soft (about 10 min). Mash Potatoes with blue cheese, Worcestershire sauce, crumbled bacon and butter. Add milk for desired consistency.

Spicy Corn-Bread Stuffing

For the Corn Bread
3 cups cornmeal
2 tbsp baking powder
2 tbsp sugar
2 tsp red pepper flakes
2½ tsp kosher salt
2 cups milk
½ cup canola oil
1 can (14¾ oz.) cream-style corn
1 cup grated sharp cheddar cheese
1 yellow onion, finely diced
½ cup diced green bell pepper

For the Herb Butter
1 cup (2 sticks) unsalted butter, softened
3 tbsp minced fresh sage
2 tbsp minced fresh thyme
2 tbsp minced fresh flat-leaf parsley
1 tsp minced fresh rosemary
½ tsp kosher salt
¼ tsp freshly ground black pepper

For the Stuffing
5 tbsp Herb Butter
2 yellow onions, finely diced
(about 2 cups)
3 stalks celery, finely diced
(about ¾ cup)
10 cups corn bread, cubed
2 large eggs, lightly beaten
¾ cup whole milk
1 cup chicken stock
1 tsp kosher salt
½ tsp freshly ground black pepper

For the Corn Bread

1 Preheat oven to 375 F. Grease a 13˝ x 9˝ x 2˝ baking dish, and warm in oven while you make batter. 2 In a large bowl, combine cornmeal, baking powder, sugar, red pepper flakes and salt. Stir in milk, oil and cream-style corn. Then add cheese, onion and green pepper. 3 Carefully remove warmed baking dish from oven, and pour batter into it. Return to oven and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool completely, then cube.

For the Herb Butter

and celery and sauté until translucent,In a small mixing bowl, combine butter with herbs, salt and pepper. Reserve 5 tbsp for stuffing mixture and use remainder for turkey. For the Stuffing 1 Preheat oven to 350ºF. In a medium skillet over medium heat, stirring occasionally, for about 10 to 15 minutes. Remove from heat and let cool completely. 2 In a large bowl, combine onion-and-celery mixture with corn bread, eggs, milk, chicken stock, salt and pepper. Mix well to combine, careful not to crush cubed corn bread. Refrigerate until ready to stuff turkey. 3 Grease an 8˝ x 8˝ baking dish. After filling turkey, place remaining stuffing in baking dish. Bake alongside turkey for last 35 to 40 minutes.

Green Beans With Bacon Vinaigrette

kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Baked Sweet and Savory Mashed Potatoes

3 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
1 tablespoon salt, divided
1 (29-ounce) can sweet potatoes in syrup, drained and mashed
1 (8-ounce) package 1/3-less-fat cream cheese, softened
6 bacon slices, cooked and crumbled
3/4 cup light sour cream
2/3 cup chicken broth
1/2 teaspoon pepper
Garnish: crumbled bacon

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 30 minutes or until tender. Drain.
Return potatoes to Dutch oven. Add sweet potatoes and cream cheese; mash until smooth with a potato masher. Stir in bacon, next 3 ingredients, and remaining 2 teaspoons salt. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Bake, uncovered, at 350° for 20 minutes. Garnish, if desired.


 

Chile Verde

This is another great family recipe. I am going to give credit to my husbands Aunt for this one, because frankly she deserves the credit! It is a hard recipe to master because there are not exact measurements. You kind of just throw it all together, and add more until it tastes good and looks right. So, I encourage you to branch out, test yourself and try it out! We served it with my favorite Spanish rice recipe from my friend Jamie. It is my favorite because it is the only Spanish rice that I have actually liked, so that's saying a lot!

Chile Verde

Pork Roast, cut up in small pieces
Small can of chopped jalapenos (or use fresh, that way you can control the heat)
Flour
Water
Tomato Sauce
Garlic Powder
Salt
Cumin

Brown pork roast in pan with oil and jalapenos. Sprinkle meat mixture with flour and cook slightly. Add water and stir until thickened. Add small amount of tomato sauce. Add garlic powder,salt and cumin to taste. Serve with flour tortillas, re-fried beans, and Spanish rice

*It should be a bit liquidy, so that you can scoop it up into a tortilla. I struggled making it this time, so the picture isn't good, it isn't liquid enough!

Spanish Rice

1 1/2 c rice
1 tbsp oil
3 c water
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 chicken bullion cubes
1 tbsp dried onion
1 small can tomato sauce

Fry rice in oil until browned. Add remaining ingredients, stir to mix. Bring to a boil and simmer for about 30 min.

Chipotle Shrimp with Broiled Asparagus

I love finding new recipes for shrimp. Our family can really put down the shrimp, so I always make sure to make a lot! This recipe is great because it can be easily doubled, and it is very easy. I served it with crusty bread and broiled asparagus.

Chipotle Shrimp
from May 2009 Real Simple


1 1/2 lbs shrimp peeled and deveined
1/2 tsp ground chipotle chilies or chicle powder
salt and pepper to taste
(since we are mass producing jalapenos from our garden, I also threw in a couple seeded and chopped jalapenos)

Heat a large skillet over medium high heat. Cook the shrimp until opaque throughout, 2-3 minutes per side.


Broiled Asparagus

1 lb asparagus, trimmed
salt and pepper
olive oil for brushing

Turn oven on the a low broil (if you don't have that option, just turn the broiler on and reduce the cooking time). Lay trimmed (just cut off the ends) asparagus on a baking sheet, and brush with olive oil. Them, sprinkle with salt and pepper. Set in broiler for 5-8 minutes, watching closely. Remove when asparagus tips begin to blacken.

Garden Week: Avocado, Cucumber Tomato Salad

This is a very simple salad recipe I have from my mother-in-law. We love to make it during the summer with garden tomatoes (and this year with garden cucumbers from our neighbors). It is quick, easy, and delicious!

Avocado Cucumber Tomato Salad

1/4 tsp grated lemon zest
1/4 c lemon juice
1 TBSP white wine vinegar
1 c vegetable oil
1 1/2 lbs vine ripened tomatoes, chopped
2 cucumbers peeled, seeded and chopped
3 avocados, chopped

In a bowl whisk together zest, lemon juice, vinegar, salt and pepper to taste. Then whisk in oil, whisking until dressing is a milky liquid.  Put tomatoes, cucumbers and avocados in 3 separate bowls and toss with dressing. serve separately or on a platter divided into sections. Can be prepared 2 hours ahead and chilled.

I actually just mix everything together, and it works great that way too!

Garden Week: Fried Zucchini

This is the best fried zucchini hands down.

Fried Zucchini

1 3/4 c parmesan
1 1/2 c panko bread crumbs
3/4 tsp salt
2 eggs
3 medium zucchini peeled, and cut into rings or strips

Pour enough oil into a large frying pan to reach a depth of 2 inchs (or use a deep fat fryer). Heat oil over med heat to 350 degrees.

Stir 1 1/2 cups parmesan, the panko and salt in a medium bowl. Whisk the eggs in another bowl. Working in batches dip the zucchini in the eggs, let excess drip, and then coat the zucchini in the panko mixture, patting to adhere completly.

When oil is hot, fry the zucchini in batches until they are golden brown, about 3 minutes. Transfer to paper towels to drain.

Garden Week: Lemony Green Beans

We had a very successful green bean plant this year. It is probably my favorite thing we planted. Whenever I harvested, we ate them up right away. Other then eating the raw dipped in ranch, my other favorite was to cook them with lemon! It is so light and fresh, it tastes like summer!

Lemony Green Beans

about 1/2 pound of fresh green beans, trimmed
zest of one lemon
tsp of fresh lemon juice
1/2 tsp lemon pepper
2 tbsp olive oil

Trim the green beans by cutting the ends off (and removing strings if needed). Bring a large pot of water to a boil. When rapidly boiling, throw in the trimmed greens beans for 5 minutes. Meanwhile prepare an ice water bath =(fill a large bowl with cold water and ice). A soon as the 5 minutes are up, drain the green beans and toss into the ice bath. In a large skillet, heat 2 tbsp of olive oil of medium heat. Throw in green beans, lemon zest, lemon juice and lemon pepper. Saute until beans begin to brown just a little. Remove from heat and season with salt to taste.

Kick off to Garden Week: Cheese Stuffed Peppers Wrapped in Bacon

This week (and maybe longer) I am going to share some recipes to use up those pesky garden vegetables that keep showing up. I know I always run out of ideas on how to use or preserve my garden veggies, so hopefully this will help you out too!

I am going to start out the week with my favorite and original recipe:

Bacon Wrapped Cheese Stuffed Peppers

hot peppers (we have used jalapenos and Anaheim peppers for these)
cheese (cheddar, mozzarella, pepper jack, anything goes)
bacon

Cut stem plus a little of the top off peppers and then using a paring knife and remove seeds. Try to do everything from the hole where you cut the stem off and try not to break the pepper open because you may loose some of the delicious cheese in the cooking process. Proceed by stuffing cheese (cubed or shredded) down the hole. Then  you want to take your bacon and tightly wrap around the pepper, securing with toothpicks. Broil in your oven on low until cheese is melted and bacon is nice and crispy. You can also do these on the bbq, but the bacon fat may catch on fire and burn up your peppers, which is no good.

Oven Steak Fries with Basil Aioli

As I promised, the only redeeming food from "possibly the worst meal ever" was the oven steak fries with basil aioli*. I first found the basil aioli recipe in the July 2010 issue of real Simple. We have a tiny little basil plant that does pretty well (it is the only one in 5 years that I haven't killed), so I love finding new ways to use it. The basil aioli sounded great, so of course I needed fries to dip in it!

At our house my husband is the fry maker, he makes the best french fries! Whenever I attempt it, they come out limp and soggy. So, when I make fries, I like to stick to the oven versions. Lo and behold I found the perfect recipe on my go to site OurBestBites.com.They were cooked and seasoned just right. They went perfect with the basil aioli.

*Aioli is a fancy name for mayo

Basil Aioli

chopped basil leaves
fresh lemon juice
mayonaise

Mix all ingredients together (amounts by taste preference)

Oven Steak Fries
from Our Best Bites

4 medium Russet potatoes, washed

2 Tbsp. olive oil

For Orignal Recipe Fries (just call yourself The Colonel), you'll also need...

1/2 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

For Garlic Pepper Fries, you'll need, in addition to the olive oil and potatoes...

1/2 tsp. freshly-ground black pepper

2 1/4 tsp. garlic salt

1/4 tsp. parsley

Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well. Cut potatoes into 8 wedges each.

Add potato wedges to seasonings and toss to coat.

Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won't stick and it will also ensures they're cooked evenly.

Bake at 400 for about 40 minutes.

Almost-Famous Chicken Lettuce Wraps

The Food Network Magazine has this awesome section in every issue where they share a "secret" recipe. So far it has always been a dish from a restaurant I love. In the June 2010 issue, it was a knock-off recipe for PF Chang's Chicken Lettuce Wraps! The best part is that the recipe come pretty close to the real thing, and it is simple to make!

I apologize for the pictures. It was late and I was hungry.

Almost-Famous Chicken Lettuce Wraps

For the Chicken:

    * 1 large egg white
    * 1 tablespoon cornstarch
    * 1 tablespoon Chinese rice wine or dry sherry
    * 1 1/2 pounds skinless, boneless chicken breasts, diced
    *

For the Stir-Fry Sauce:

    * 2 tablespoons oyster sauce
    * 1 tablespoon hoisin sauce
    * 1 tablespoon low-sodium soy sauce
    * 1 tablespoon Chinese rice wine or dry sherry
    * 1 teaspoon toasted sesame oil
    * 2 teaspoons cornstarch
    *

For the Noodles:

    * 2 bundles cellophane noodles
    * Peanut oil, for frying
    *

For the Stir-Fry:

    * 4 tablespoons peanut oil
    * 3 cloves garlic, minced
    * 1 teaspoon minced peeled ginger
    * 1 jalapeno pepper, seeded and minced
    * 4 scallions; 2 minced, 2 cut into 1-inch pieces
    * Kosher salt
    * 1/4 teaspoon sugar
    * 1/2 pound shiitake mushrooms,stemmed and diced
    * 3/4 cup diced water chestnuts
    * Small lettuce leaves, for serving
    * Soy sauce, chili paste and/or hot mustard, for serving

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.

Holiday Dinners: Father's Day

There are two times a year when I over do it on the food planning: Father's Day and my husbands birthday. I tend to plan way too many dishes and I spend the whole day cooking! Someday, maybe I will finally figure it out. So this is my father's day 2010 meal, all cooked by me, minus the steak because I don't do steaks.

New York Steaks seared and broiled to perfection by my awesome husband, topped with Gorgonzola cheese sauce


Gorgonzola Cheese Sauce

3 tablespoons butter

2 tablespoons crumbled Gorgonzola

cheese

1 green onion, minced

1 clove garlic, minced

fresh ground black pepper to taste

In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy.

With side dishes of: Not-Too-Sweet Baked Beans, Chantilly Potatoes, Corn on the Cob, and Butterhorn Rolls.

Not-Too-Sweet Baked Beans

From: Our Best Bites

1 15 1/2-oz. can Great Northern beans

1 15 1/2-oz. can navy beans

1 15 1/2-oz. can baby butter beans

1 15 1/2-oz. can pinto beans

2 14 1/2-oz. cans stewed tomatoes

1/3 c. molasses

2 Tbsp. light brown sugar

2 Tbsp. prepared mustard

1 tsp. Kosher salt

1/2 tsp. Tabasco or other hot sauce

6 oz. bacon (1/2 of an average-sized package), divided

1 medium onion, thinly sliced

Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it's cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.

Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.

When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1" pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.

Slow Cooker Instructions:

Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.

Chantilly Potatoes
from: My Kitchen Cafe


3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don't have to be evenly flat on top - you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking. When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don't let them burn!). Let rest for about 5 minutes before serving.

Almond Crusted Mahi Mahi with Zucchini Coins

I know I have mentioned this already, but we love seafood at our house. I have been trying to  branch out from the same-old same-old, so when I saw Mahi Mahi on sale at the store I knew I had to get it.

I have never cooked Mahi Mahi before, so I went to my go to guy: Alton Brown. The original recipe calls for Macadamia Nuts, but I didn't have them, so I used almonds instead. It turned out great, and I think I need to buy Mahi Mahi more often. This is a great light summer recipe too!

I paired the Mahi Mahi with zucchini coins pan fried in olive oil, salt and pepper.

Almond Crusted Mahi Mahi
adapted from Alton Brown

5 ounces (about 1 1/4 cups) coarsely ground almonds
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving. 

Mother's Day Dinner: Baby Back Ribs and Yukon Gold Garlic Mash

I love it when my husband cooks. I think he is a way better chef then I am, and he could probably earn awards someday. So, whenever I get the chance, I make him cook for me. For mother's day I knew exactly what I wanted: BBQ ribs and his to die for homemade bbq sauce. Unfortunately, I cannot share the bbq sauce recipe, I have been told it is officially a family secret. However I will share the ribs recipe, along with an alternative bbq sauce.  I think my husband does magic when he cooks because when people try and recreate his recipes, they never seem to come out as good. Never the less, here is the recipe, and good luck! Oh, and my husband found this recipe on the all mighty cougarboard.com... those BYU fans sure know how to cook!

Oh, and my Father-in-Laws ribs might be just as good...or maybe better. It must run in the family.

Baby Back Ribs

Dry Rub:
2 tbsp chili powder
2 tbsp seasoned salt
2 tbsp black pepper
2 tsp Cayenne pepper
3 cloves of garlic

This will make enough dry rub for 2 or three baby back racks. Combine the above ingredients thoroughly and run into each rack. To make this easy on  yourself, put the racks in the middle of a sheet of foil before putting on the rub. This way, when the rub is all over the rack, you can just wrap it up tight in the foil, and no mess! Have the ribs sit in the fridge over night.

When you are ready to cook, place the ribs in a baking dish on top of a wire rakc, and cover the whole thing in foil. Bake the ribs at 350 for 3 hours or at 300 for 4 hours if you are like me and accidentally buy spare ribs.

During the final hour make the following sauce (again, not as good as my husband sauce, but still good)

2 c ketchup
1/2 c lemon juice
1/2 c brown sugar
1 tsp mustard
1/2 c diced onion
1/4 c butter
1/4 c Worcestershire sauce
1 clove garlic, minced
1/4 tsp salt
1/8 hot pepper sauce (or more if you like it spicy)

Combine in a sauce pan and simmer uncovered for 20 min, then set aside.

Once the ribs are done baking, put them on a medium heated grill, applying each side generously with the bbq sauce. Grill each side for 10 min or so.

And then the Yukon Gold garlic Mash that I made...

Yukon Gold Garlic Mash

   *  2 pounds small Yukon gold potatoes
    * 1 1/4 to 1 1/2 cups milk
    * 4 tablespoons unsalted butter, cut up
    * 2 large cloves of garlic, grated
    * Salt and black pepper, to taste
    * 1 tablespoon finely snipped fresh chives

Bring a pot of water to a boil. Wash potatoes and halve. Add to boiling water and cook until very tender, about 25 minutes. Drain, return to the pot and shake over low heat for 10 seconds to dry out. When cool, remove and discard the skins. Mash potatoes in a bowl. Warm the milk with the butter and grated garlic in a small saucepan over low heat. Mix into the potatoes until smooth. Season with salt and pepper and stir in the chives. Serve immediately.

Wiener Schnitzel and Semolina Dumpling Soup with Steamed Artichokes

And no, I am not talking about the hot dog joint. This is an authentic German recipe! Okay, I am not sure how authentic it really is, but this a recipe from my father-in-law (and mother-in-law), who has a German brother-in-law and served a mission for our church in Austria. Anyway, we love this recipe, and I love it even more because I make my husband make it. To me it seems a little involved, but my husband can pretty much have it all made in about 30 minutes. If you aren't up for the wiener schnitzel, make the semolina dumpling soup on its own! It is great on those cold days, or those sick days too.

Wiener Schnitzel

Boneless Pork Chops (one for each person)
Eggs beaten
Panko bread crumbs (regular work too)
Flour
Salt and pepper
Oil

Pound out the boneless pork chops until they very thin. Season with salt and pepper. Heat about 3 inches of oil in a large pan to 375 (or you can use a deep fat fryer, but you'll have to clean it out after your done). Dip the pork chops into the flour, then the beaten eggs, and then the bread crumbs. Fry for about 1-2 minutes each side and then let drain on paper towels. When eating, drizzle with lemon juice.

Semolina Dumpling Soup
4 tbsp butter
2 eggs
1/2 tsp salt
12 tbsp semolina flour
2 tbsp cold water
8 cups chicken broth (I like to use chicken bullion)

Mealt butter and then stir in all other ingredients one at a time. Allow the dough to rest for 20 min. If it seems too stiff, add water, or too runny, and more semolina.
Scoop out dumplings with a small spoon and drop gently into boiling chicken broth, and then simmer several minutes.

Steamed Artichoke

If needed, cut stem off artichoke. Place into a basket steamer and steam for 45 minutes to an hour. Rip off leaves and dip in melted butter or mayonnaise.

Scalloped Potatoes With Creme Fraiche

We had our first official BBQ of the Spring last night! It was delicious: New York Steaks, grilled asparagus, berry salad and scalloped potatoes with creme fraiche. I have been really excited to try out the scalloped potato recipe because it has creme fraiche in it and for some reason it makes me feel like I am cooking fancy. Maybe it is because I only hear about creme fraiche on Food Network (which is where I found this recipe). The scalloped potatoes are wonderful, and much lighter then a typical scalloped potato recipe because there is no cheese in it!

Creme Fraiche looks a little like ricotta cheese in look and texture and tastes a little like sour cream. You can find it in the fancy cheese section of any grocery store, near the deli. It is great to cook with (as opposed to sour cream) because it does not curdle.

Scalloped Potatoes With Creme Fraiche

    *  2 cloves garlic, smashed
    * 3 tablespoons unsalted butter
    * 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
    * 3 cups half-and-half
    * 1/2 cup creme fraiche
    * 2 tablespoons all-purpose flour
    * 2 teaspoons chopped fresh thyme
    * 1/8 to 1/4 teaspoon ground mace
    * Kosher salt and freshly ground pepper
    * 1/4 cup chopped chives

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

Lemon Rice

This is a new recipe my husband found. It is a great side dish when serving seafood. We had it with our salmon this week and it was delicious. This is definitely a keeper.


Lemon Rice

1 cup water
1 cup chicken broth
2 tablespoons lemon juice, freshly squeezed
2 teaspoons butter or margarine
1 cup uncooked rice, long grain
1/4 teaspoon dried basil
1/8-1/4 teaspoon grated lemon, zest of
1 1/4 teaspoons lemon pepper seasoning

Combine all ingredients EXCEPT lemon pepper in saucepan. Bring to a boil, then reduce heat.
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed. Sprinkle with lemon pepper before serving

Chesapeake Butter

This is the last recipe from our Valentine's Day Dinner. This recipe is from the January/February issue of Food Network Magazine (yes I am in love). In this specific issue, there was a whole section on different types of potato skins. It was so hard to choose which one, but since we were already consuming mass amounts of butter for our Valentine's Day dinner, I decided to continue the tradition and try out the Chesapeake Butter Potato Skins. I loved this recipe because the skins were the perfect amount of crunchiness, not tough and chewy like some potato skins can be. I am very excited to try out the 36 other recipes someday!

Chesapeake Butter Potato Skins

4 large russet baking potatoes
melted butter
Old Bay Seasoning
grated Parmesan
chopped chives

Pierce the potatoes with a fork.  Bake directly on the oven rack at 350 for 1 hour (or until tender). Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4 inch shell. Brush both sides with melted butter and season with salt and pepper. Bake skin side up at 450 until crisp, about 15 minutes. Then brush skins with butter again, and turn skin side down. Sprinkle with Old Bay seasoning, grated Parmesan and chopped chives and then stick in the oven for a few more minutes (until cheese looks melty).

Buttery Peas with Thyme

I really struggle with vegetable side dishes. I am one to make a great meal, and then serve it with a side of steamed broccoli, peas, or corn. Nothing fancy, and if you are lucky, I will even put butter on them. When I saw this recipe on My Kitchen Cafe, I was so excited. We love peas at our house, but I love the thought of doing something different with them. These are great tasting and easy to make.

Buttery Peas with Thyme
2 tablespoons butter
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper

In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Recipe Source: from My Kitchen Cafe/originally adapted from The Best Skillet Recipes by Cook's Illustrated

Ground Hog Burgers or Not-So-Sloppy-Joes and Homemade Fries

Happy Groundhogs day! My kids really get into holidays (okay maybe I really get into holidays) so we have had a themed day in celebration of Groundhogs Day! For breakfast we had ground hog-in-a-hole. You make these by buttering both sides of a piece of bread, cutting out a circle, laying it all on a frying pan at medium heat, cracking an egg in it, let it cook, flip, and let it finish cooking. We usually call these egg-in-a-hole, but we changed the name just for today.

Then, my son pointed out we had all brown food today, because for lunch we had peanut butter and jelly sandwiches on whole wheat bread. For dinner, I had planned on making the Not-So-Sloppy-Joes, and mid day I realized I needed to change the name to Ground Hog Burgers! The funny thing about this is my son really thought it was groundhog meat, and he still ate it!

For dessert I made our traditional ground hog in dirt, which was basically the dirt recipe below this post, with a picture of a ground hog taped to the spoon.

With our Groundhog Burgers aka Not-So-Sloppy-Joes, we also made our homemade fries, so I will incude the recipe for that too.

Not-So-Sloppy-Joes

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1 red bell pepper, finely chopped
• 1 pound ground beef
• 1 6-ounce can tomato paste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cinnamon
• 1 teaspoon kosher salt
• 4 hamburger buns, toasted
• 1/2 cup grated Cheddar
• 1/2 cup sour cream

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. 
2. Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes. 
3. Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream.

* I would leave out the cumin and cinnamon next time, and replace it with galic powder, it was a little too sweet for my liking. I also did not use the sour cream.   

Homemade Fries

4 or 5 russet potatoes

hot oil heated to 375, deep enough to completely cover the fries

steak seasoning

Slice up your potatoes in desired fry shape. Drop into oil for 3 minutes. Remove fries and drain on paper towels. Let the oil heat back up and the fries cool down. When oil is back up to 375, cook fries again for 4 more minutes. Remove onto paper towels and sprinkle with steak seasoning. Double frying the fries will make them nice and crispy. Now if only In-and-Out would learn this lesson...