This dinner roll recipe was given to me by a very good friend. She got the original recipe from a magazine, but tweaked it a bit to her liking. She said this one recipe alone was worth all the years she paid to subscribe to the magazine - lol.Read More
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I’ve said it before and I’ll say it again, sometimes the most simple recipes end up being the best. Let’s take these itty bitty potatoes for example.Read More
This is my take on a famous "brand name recipe" from years ago. A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table. She always made it with spaghetti, but feel free to use any pasta you like. This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.
Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.
Note: the cheese should be ground. If your cheese is grated, process it in a mini food processor until it resembles coarse meal.
Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing. The pasta should be cooked, rinsed with cold water, and drained - the vegetables should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).
Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the vegetables and dressing. Toss well and serve cold.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Copycat Supreme Pasta Salad
makes 8 servings
1/4 cup ground romano cheese (or parmesan)
1 tablespoon sesame seeds
1 tablespoon paprika
1 teaspoon kosher salt
1 teaspoon celery seed
1 teaspoon poppy seeds
1/2 teaspoon garlic powder
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 pound pasta, cooked, rinsed with cold water, and drained
1 cup diced green bell peppers
1 cup diced cucumbers
2 cups diced ripe tomatoes
8 ounces italian salad dressing
In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.
In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.
I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both. It's excellent served as a side dish, but it's equally good into an omelet.
I was so taken by the beauty of my rainbow chard, I forgot to take a number of the prep photos for this recipe, but be sure to wash the produce well and spin it pretty dry in a salad spinner (I think I use mine just about every day!). This recipe involves a lot of chopping too, but a good sharp chef's knife will make fast work of it.
Start with a bunch of swiss chard, stems and leaves separated. Cut the tender leaves into ribbons and chop the stems into 1/2-inch lengths - you can see how I separate the stems from the leaves here in my recipe for Swiss Chard with Bacon and Garlic.
In a large skillet, saute 4 stips of thick bacon, cut into small pieces (called "lardon" in the biz). When the bacon is done just the way you like it, remove it from the skillet, but leave all the drippings in the pan.
Over medium heat, saute the chopped chard stems with a pinch of kosher salt in the bacon drippings until softened, about 4 minutes.
Add the leek rings with another pinch of kosher salt (be sure to wash well - leeks can have a lot of sandy grit hiding between the leaves). Saute for another 4 or 5 minutes until the rings have separated and become tender.
Add the chard leaves that have been cut into ribbons. Stir for about a minute until the leaves wilt.
Return the cooked bacon to the pan.
Add a tablespoon of sriracha....
And 1/4 teaspoon of red wine vinegar. Stir until mixed well and serve.
Spicy Leeks and Swiss Chard
makes 4 servings
4 slices thick cut bacon, cut into lardon (small strips)
swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately
4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings
kosher salt to taste
1/2 teaspoon red wine vinegar
1 tablespoon sriracha
In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.
Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.
Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.
Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.
Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well. Serve immediately.
I got a spiralizer for Christmas and I have to say, I'm in love with it. Zucchini noodles (zoodles) are so much fun to make (and eat)... and I love all the interesting ways there are to serve them. Today I covered raw zucchini noodles with a stunning pink pesto made with garlic, beets, and almond meal. You don't really taste the beets in this pesto, but you do taste a lot of garlic. Actually, the pesto was so delicious, I found myself blissfully devouring every last bit that I could scrape out of the blender jar. This recipe is a keeper for sure!
Start by spiralizing 2 zucchini (this is the spiralizer I have).
I promise, once you start cranking out the zoodles, you'll be hooked.
These zoodles are served at room temperature so pour the beet pesto on the zoodles and combine. That's it - you're about 10 minutes away from having a garlic flavor bomb explode in your mouth.
Oh my, I wish you could taste this amazing dish. I really hope you'll give it a try soon.
Zoodles with Beet Pesto
makes 6 servings
2 medium zucchini, washed
1 cup cooked red beets, peeled
1/2 cup extra virgin olive oil
1/4 cup almond meal
3 tablespoons red wine vinegar
2 tablespoons warm water
2 cloves garlic, peeled
kosher salt and pepper to taste
Spiralize zucchini into spaghetti-like zoodles; set aside.
In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.
Taste carefully and add kosher salt and pepper to taste; stir well.
Pour beet pesto over raw zucchini zoodles and serve immediately.
Note: The pesto can be made ahead of time, but don't toss with the zoodles until just before serving (doing so will make the sauce watery).
To Cook Beets: Trim stems and leaves. Cover beets with water and boil for 50-60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged). Remove beets from water. When cool enough to handle, use a paper towel to remove and discard skin. Wear disposable gloves to keep your hands from getting stained.
inspired by heatherchristo.com
I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value. These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water.
Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan. This recipe is really delicious and worthy of being served at any holiday meal.
Start by sauteing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.
Continue sauteing until the onions and pancetta begin to caramelize.
Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!
Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano. Enjoy!
Brussels Sprouts with Pancetta and Parmesan
makes 4-6 servings
1 pound roasted Brussels sprouts (recipe here)
1 medium yellow onion, diced
8 ounces diced pancetta
2 tablespoons water
1 teaspoon red wine vinegar
In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.
Add water to deglaze pan; remove from heat and stir in red wine vinegar.
Pour contents of pan over roasted sprouts and top with shaved parmesan.
If you like the flavor of caramelized onions, you'll go bonkers for these Amish Onion Patties - they're crunchy and completely addictive. Serve them piping hot with cold sour cream on the side for dipping - then sit back and wait for the oohs and aahs.
Measure out all the ingredients needed.
Place the dry ingredients in a medium mixing bowl.
Whisk them together.
Add the milk.
Mix well until no lumps remain.
Add the onions.
Stir the onions until they're completely coated with the batter.
Heat some peanut or canola oil in a 10-inch cast iron skillet.
You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.
Portion patties using 1/4-cup measure. Fry until the first side is brown. I like 'em really brown.
Carefully turn them over and repeat on the other side.
Remove from hot oil when done. I find a flat whisk (like this one) is perfect for this job.
Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.
Serve immediately with sour cream and chives. Enjoy!
Amish Onion Patties
makes 6 (3-inch diameter patties)
6 tablespoons all purpose flour
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornmeal
1 teaspoon baking powder
3/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
6 tablespoons milk
1 1/4 cup finely minced onion
peanut or canola oil for frying
optional garnish: sour cream and chopped chives
In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.
Add milk and stir until no lumps remain; stir in onions.
In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.
Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.
Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.
Repeat steps 4 and 5 with remaining batter; serve immediately.
Here's my take on an Alton Brown recipe that normally requires using 400F oven for nearly an hour. The outside temp here is sweltering and the last thing I want to do is turn my oven on so here's my revised stove-top version. This delicious salad is perfect served at room temperature making it a great option for picnics and potlucks. Enjoy!
Start by sauteeing the edamame and corn in a large, nonstick skillet until they both start to get lots of caramelized brown spots. Stir frequently to prevent burning.
By the way, I used frozen edamame and corn - they thawed quickly in the skillet.
When the veggies have lots of caramelized spots, remove them from the heat and transfer them to a large bowl.
I'm tell you what, that toasty corn flavor is key in the finished salad. So, so good!
Now cut up the sweetest tomatoes you can find. I found this colorful variety at the farmer's market and they are bursting with fresh summer flavor.
You'll also need some chopped fresh basil and scallions (white and green parts).
The very last thing that goes into this simple salad is red wine vinegar. It does something magical so definitely don't skip it. Now toss everything well and it's ready to serve.
Serve at room temperature and enjoy!
Edamame Summer Salad
makes 8 servings
2 cups frozen or thawed edamame beans
1 cup fresh or frozen corn kernels
1 tablespoon olive oil
1 clove garlic, crushed
3/4 teaspoon kosher salt (or half fine salt)
1/2 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1/4 cup sliced scallions (white and green parts)
1/4 cup chopped fresh basil
1 tablespoon red wine vinegar
In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.
Add remaining ingredients and stir well; serve at room temperature.
adapted from Good Eats
Got cooked potatoes leftover from your St. Patrick's Day celebration? Break out your cast iron skillet and make these delicious, crispy home fries.
Anytime I cook red potatoes, I like to make extra just so I can turn them into home fries the next day. Who doesn't love home fries? Here's how I make them - I cut them in half, then cube them.
I preheat a cast iron skillet and add a little olive oil and butter.
When the pan is nice and hot, I add the potatoes, being careful to get as much cut surface contact with the hot pan. Don't mess around moving the potatoes - they'll release from the pan naturally when a nice crust forms on that cut surface.
Like this! Now you can start tossing and stirring the potatoes until they're crispy all over. A minute or so before serving, add the salt, pepper, granulated onion, granulated garlic, and sliced scallions - stir well until fragrant (30-60 seconds). Serve immediately.
Try not to eat the entire batch before they make it to the table. Enjoy!
Crispy Home Fries
makes 4 servings
1 pound cooked red potatoes, cubed
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
2 scallions, sliced
Preheat a cast iron skillet over medium high heat.
Melt butter in olive oil; add potatoes, cut side down and don't move them until the surface touching the skillet is brown and crispy.
Stir potatoes frequently until crispy all over.
Add salt, pepper, granulated onion, granulated garlic, and scallions; toss and stir until fragrant, 30-60 seconds. Serve immediately.
Frisee is a leafy green related to endive and chicory that has a slightly bitter flavor. It's high is manganese and beta carotene, and it's super high in vitamin k. I've long been a fan of its flavor, but not so much a fan of its texture, until I paired it with hot bacon dressing. The heat of the dressing wilts and softens the frisee, and the sweet, tangy dressing compliments the bitter greens beautifully. I hope you'll give this recipe a try. Here's how it's made.
Start with frisee that has been washed, dried, and torn. I was able to find both green and red frisee at my grocery store and I love the mix of colors so here I've put 6 ounces in a large bowl.
Next, I browned 6 ounces of thick bacon over medium heat. I cut the bacon into bite-size pieces and cooked it, stirring frequently, until it was nice and toasty and most of the fat was rendered.
Remove the cooked bacon from the rendered bacon fat (drippings); reserve the fat.
While the rendered fat is still hot, make the dressing.
Measure out some rendered bacon fat. You probably won't use all the fat from the pan so pour the leftovers into a jar and store it in the fridge - we use it to saute vegetables, make eggs, etc.
Add red wine vinegar. Oh how I love this stuff.
Add salt, pepper, and a touch of sugar.
Whisk everything together until the salt and sugar dissolve, then pour over the frisee and add the cooked bacon. Toss well and serve immediately.
This salad is best served warm, so only make as much as you plan to serve in one sitting.
Frisee with Hot Bacon Dressing
makes 4 servings
- 6 ounces frisee, washed, dried, and torn
- 6 ounces thickly sliced bacon, cut into bite-size pieces
- 2 tablespoons hot rendered bacon fat
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place frisee in a large bowl.
- In a skillet over medium heat, brown bacon; remove from pan and reserve rendered fat.
- In a small mixing bowl, whisk together rendered bacon fat, red wine vinegar, sugar, salt, and pepper; pour over frisee, add cooked bacon, toss well, and serve immediately.