Monday, January 15, 2018

Crispy Smashed Potatoes

2 lbs. Yukon Gold potatoes
2-3 Tbsp. olive oil
Salt & pepper to taste
Garlic powder to taste

Place potatoes (peels on) in a large pot and add water to cover.  Bring the water to a boil over high heat, then reduce heat to simmer for 20-25 minutes, until the potatoes are fork-tender.  Drain and cool for 10 minutes.

Preheat oven to 450.  Place potatoes on a large lightly greased baking sheet.  With the base of a mug or metal measuring cup, smash each potato until it's somewhat flattened.  The potatoes will be about 1/2 inch thick after smashing.  Some potatoes may break apart, but this is normal.

Drizzle each potato with about 1 tsp. olive oil and sprinkle with a generous amount of salt and pepper.  Finally, sprinkle on some garlic powder.

Roast potatoes for 25-30 minutes until crispy, golden, and browned on the bottom.  Remove and serve with avocado aioli.

Avocado Garlic Aioli:
1 large clove garlic
1 large ripe avocado
1 1/2 tsp. lemon juice
1/4 cup. mayo
Salt & pepper to taste

In a food processor, pulse garlic until minced.  Add remaining ingredients and process until smooth.

Tuesday, December 12, 2017

Chicken Wild Rice Soup

1 cup uncooked wild rice
1 lb. raw chicken breasts
2 cups chopped celery, carrots & onions
6 cups chicken broth
1 tsp. poultry seasoning*
½ cup butter
¾ cup flour
2 cups whole milk
2 Tbsp. cooking wine (optional)
Up to 2 cups additional milk or water

Place rice, chicken, celery, carrots, onions, broth and seasoning in slow cooker.  Cover and cook on low for 7-8 hours.  Remove chicken, allow to cool slightly then shred.  Return to slow cooker.

Before serving, melt butter in a medium sauce pan.  Add flour and whisk for 1 minute.  Slowly whisk in milk until thick and creamy.  Stir in wine.  Add to slow cooker and stir to combine.  Add extra water or milk to adjust consistency as needed.  Season with salt and pepper.

*Poultry Seasoning Recipe:
2 tsp. sage
1 ½ tsp. thyme
1 tsp. marjoram
¾ tsp. rosemary
½ tsp. nutmeg
½ tsp. pepper

Monday, December 11, 2017

Sugar Cookies

3 cups butter
27 oz sugar
3 eggs
2 egg yolk
1 cup & 2 TBS milk
3 tsp vanilla
27.5 oz flour (2x)
6 tsp baking powder
1/4 tsp salt

Beat butter and sugar in bowl. Add in eggs, milk, vanilla, till blended. Add 1st 27.5 oz of flour and baking powder and salt. Mix. Add second 27.5 oz of flour. Mix. It will be sticky but don't add any extra flour(trust me it's perfect as is). Divide dough in 4 and Wrap in plastic wrap and Refrigerate.

Refrigerate till hard and cool. Set out to thaw before rolling. Use about 1/4 cup flour per dough pack as you roll out the dough. Use enough flour so it's just barely not sticky. Use cookie cutter for desired shape. Bake 280 for 16- 20 minutes or until bottom of cookie is cooked through. Bake time totally depends on size of cookie so just keep an eye on them.

1.5 cup butter
32 oz cream cheese
6 tsp vanilla
64 oz  powdered sugar

Beat butter on high till sticks to side of bowl, add cream cheese, beat till sticks to sides. Scrap sides of bowl, add vanilla. Add powdered sugar. Once mixed beat on high for 2 minutes.

Wednesday, August 16, 2017


8 quarts (30-40) roma tomatoes, peeled and pulsed in blender
3 cups celery
3 cups onion
3 green peppers
2 yellow peppers
2 jalepeno peppers
8 garlic buttons
1/2 cup red wine vinegar
3 Tbsp. salt
1 tsp. pepper
1/2 tsp. oregano
2 Tbsp. sugar

Blanch tomatoes and peel.  Pulse all vegetables in food processor until fine but not pureed.  Simmer 4-5 hours and bottle in quart canning jars.

Makes 12-14 pints.

Wednesday, August 2, 2017

Grape Salad

12 cups grapes (red, green or both) washed and dried
12 oz. cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla

Combine ingredients and sprinkle brown sugar and chopped pecans on top.

Saturday, July 29, 2017

Cous Cous Salad

1/2 cup mayo
1/2 cup buttermilk
Dash red wine vinegar
1/2 one shallot
1 cup fresh basil
Salt & pepper to taste

Chopped salad greens
1 cup corn
1/2 cup craisins
Fresh Parmesan to taste
1 package roasted garlic & olive oil couscous
Roasted pumpkin seeds

Blend dressing ingredients; set aside.  Make Couscous according to directions on box and cool.  Mix salad ingredients and toss with dressing.

Thursday, July 20, 2017

Mini Chicken Chimichangas

1 8-oz package cream cheese, softened
1 Tbsp. taco seasoning
2 cups shredded Pepper Jack cheese
3 cups shredded cooked chicken (rotisserie works well)
16-20 flour tortillas
1 Tbsp. butter, melted
toppings: sour cream , guacamole, and pico de gallo

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).

In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

Bake for 15-20 minutes or until chimichangas are golden brown and crispy.  Top with desired toppings such as sour cream, guacamole, and pico de gallo.