We've had a lot of red potatoes hanging around lately, and our favorite way to eat them is to roast them in the oven with spices. My sister Summer was in town from Arizona over the weekend, so they came out for dinner Saturday night to celebrate Connor's birthday (or just hang out with the rest of my cute bunch). She and my mom begged for our potato "recipe." Well, we don't have one, we just make it up as we go, but here are the basics:
Preheat oven to 350-400 (we're really specific around here)
Peel & dice as many red potatoes as you want (we did 5 & served 9 people--big potatoes)
Coat a glass 9x13 pan with olive oil
Place potatoes in pan
Drizzle potatoes with olive oil
Sprinkle potatoes with seasonings as desired (e.g. pepper, seasoned salt, garlic salt, red pepper, garlic, oregano--we don't usually use this, etc.)
Cook for 45-60 minutes (stirring 2-3 times during that period) --or-- cook potatoes in the microwave to a semi-soft state before placing in pan & then cook for 20 minutes (still stirring once or twice)
ENJOY!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, November 4, 2008
Monday, July 28, 2008
Recipes
This is a breakfast casserole recipe I promised to post and forgot about. We had this for Aspen's blessing and it was delicious! The best part is that it can (and must) be made the night before and then just cooked the day of. So easy! Thanks for the recipe grandma.
Egg Casserole
4 slices sour dough bread, buttered
2 c. cheddar cheese, shredded
2 c. Jack cheese, shredded
1 can (4 oz.) diced green chiles
6 eggs
2 c. milk
1/8 t. pepper
1/2 t. salt
1/8 t. garlic powder
1/2 t. paprika
1/4 t. oregano
1/8 t. dry mustard
Place bread buttered side down in 7 1/2" x 11 1/2" dish or pan. Cover bread with cheese and chiles. Beat the eggs & milk & add the seasonings (pepper, salt, garlic powder, paprika, oregano, dry mustard)--beat until blended. Pour egg mixture over bread, cheese, and chiles. Cover and refrigerate overnight. Bake in preheated oven at 325 for 50 minutes or until liquid is set.
ENJOY!
Egg Casserole
4 slices sour dough bread, buttered
2 c. cheddar cheese, shredded
2 c. Jack cheese, shredded
1 can (4 oz.) diced green chiles
6 eggs
2 c. milk
1/8 t. pepper
1/2 t. salt
1/8 t. garlic powder
1/2 t. paprika
1/4 t. oregano
1/8 t. dry mustard
Place bread buttered side down in 7 1/2" x 11 1/2" dish or pan. Cover bread with cheese and chiles. Beat the eggs & milk & add the seasonings (pepper, salt, garlic powder, paprika, oregano, dry mustard)--beat until blended. Pour egg mixture over bread, cheese, and chiles. Cover and refrigerate overnight. Bake in preheated oven at 325 for 50 minutes or until liquid is set.
ENJOY!
Monday, July 21, 2008
Recipes
So I promised some friends I'd add a few more recipes to my list. Today I'm putting on the angel food cake recipe and a southwest chicken salad I've enjoyed recently.
Angel Food Cake
12 eggs
1 1/4 c. confectioner's sugar
1 c. flour
1 1/2 t. cream of tartar
1 1/2 t. vanilla extract
1/2 t. almond extract (I haven't ever used this and it still tastes fine)
1/4 t. salt
1 c. sugar
Put egg whites in a bowl and let stand for 30 minutes. Meanwhile, sift the confectioner's sugar & flour 3 times. Then add cream of tartar, vanilla & almond extracts, & salt to the egg whites and beat on high. Gradually add sugar and beat until dissolved and stiff peaks form. Fold in flour 1/4 c. at a time. Spoon into an ungreased pan. Cut with a knife to remove air. Bake at 350 for 40-45 minutes.
Southwest Chicken Salad
1/4 c. lime juice (I've also used lemon juice)
1/4 c. olive oil
1/4 t. salt
1 clove garlic, minced
3 T chopped cilantro (I've used parsley, which also works well)
1/2 t. chili powder
1/2 t. ground cumin
4 c. shredded romaine lettuce
4 cooked skinless, boneless chicken breast halves, cut into strips
1 (15 oz.) can black beans, drained and rinsed
1/2 small red onion, sliced into rings (or strips, or diced)
1 large tomato, chopped
1/2 c. grated Parmesan cheese
6 oz. tortilla chips
In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover and shake until well blended.
Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.
ENJOY!
Angel Food Cake
12 eggs
1 1/4 c. confectioner's sugar
1 c. flour
1 1/2 t. cream of tartar
1 1/2 t. vanilla extract
1/2 t. almond extract (I haven't ever used this and it still tastes fine)
1/4 t. salt
1 c. sugar
Put egg whites in a bowl and let stand for 30 minutes. Meanwhile, sift the confectioner's sugar & flour 3 times. Then add cream of tartar, vanilla & almond extracts, & salt to the egg whites and beat on high. Gradually add sugar and beat until dissolved and stiff peaks form. Fold in flour 1/4 c. at a time. Spoon into an ungreased pan. Cut with a knife to remove air. Bake at 350 for 40-45 minutes.
Southwest Chicken Salad
1/4 c. lime juice (I've also used lemon juice)
1/4 c. olive oil
1/4 t. salt
1 clove garlic, minced
3 T chopped cilantro (I've used parsley, which also works well)
1/2 t. chili powder
1/2 t. ground cumin
4 c. shredded romaine lettuce
4 cooked skinless, boneless chicken breast halves, cut into strips
1 (15 oz.) can black beans, drained and rinsed
1/2 small red onion, sliced into rings (or strips, or diced)
1 large tomato, chopped
1/2 c. grated Parmesan cheese
6 oz. tortilla chips
In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover and shake until well blended.
Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.
ENJOY!
Tuesday, May 20, 2008
Recipes
So I had questions about the recipes I mentioned from our "Anniversary Celebration" and thought I'd post them here.
Hobo dinners are basically tin foil dinners. We spread out 5 sheets of tin foil on the counter, then opened a can of cream of mushroom soup and mixed it with a little water so it was nice and creamy. Devin divided this between the five tin foil sheets. Then we peeled and cubed potatoes and carrots. I then took a pound of hamburger and divided it into meatball-size pieces and we divided these up between the five sheets of tin foil. Then we sprinkled them with salt and pepper and finally opened another can of cream of mushroom soup, mixed it with a little water, and poured some on top of each dinner. Instead of cooking them on a campfire, I put them in the oven at 350 degrees for an hour or so (until I could start to smell them). They were perfect! Such a technical recipe, huh?
Molten Chocolate Cakes
4 squares semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed whipped topping
Preheat oven to 425 F. Butter four custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping (I also like to top them with sprinkled powdered sugar and/or ice cream).
Makes 8 servings, 1 half molten cake each (or 4 servings if you're a pig like my family and like to eat the whole thing).
Make-ahead: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.
Blueberry Muffins
1/2 cup old-fashioned oats
1/2 cup orange juice
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil, and sugar until blended. Combine the flour, baking powder, salt, and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields about 1 dozen. NOTE: If using frozen blueberries, do not thaw before adding to the batter.
ENJOY!
Hobo dinners are basically tin foil dinners. We spread out 5 sheets of tin foil on the counter, then opened a can of cream of mushroom soup and mixed it with a little water so it was nice and creamy. Devin divided this between the five tin foil sheets. Then we peeled and cubed potatoes and carrots. I then took a pound of hamburger and divided it into meatball-size pieces and we divided these up between the five sheets of tin foil. Then we sprinkled them with salt and pepper and finally opened another can of cream of mushroom soup, mixed it with a little water, and poured some on top of each dinner. Instead of cooking them on a campfire, I put them in the oven at 350 degrees for an hour or so (until I could start to smell them). They were perfect! Such a technical recipe, huh?
Molten Chocolate Cakes
4 squares semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed whipped topping
Preheat oven to 425 F. Butter four custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping (I also like to top them with sprinkled powdered sugar and/or ice cream).
Makes 8 servings, 1 half molten cake each (or 4 servings if you're a pig like my family and like to eat the whole thing).
Make-ahead: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.
Blueberry Muffins
1/2 cup old-fashioned oats
1/2 cup orange juice
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil, and sugar until blended. Combine the flour, baking powder, salt, and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields about 1 dozen. NOTE: If using frozen blueberries, do not thaw before adding to the batter.
ENJOY!
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