Wednesday, January 31, 2018

Sweet Potato Fries

INGREDIENTS
2  large sweet potatoes, peeled
3  tablespoons olive oil
1  teaspoon garlic powder
1  teaspoon paprika
1  teaspoon salt
½  teaspoon black pepper

PREPARATION
Heat the oven to 400.
Cut the sweet potatoes into french fry shape, place in ziplock bag or bowl.
Add toss them with the oil and seasonings.
Put parchment paper on 2 rimmed cookie sheets.
Spread the sliced potatoes on the parchment paper
Bake about 15 minutes or until crispy on the bottom, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Nikki’s Chicken Noodle Soup

-Saute 1 chopped onion and 3 cloves chopped garlic in 2 Tbsp butter.
-*Add 1 small chicken breast – cook with garlic and onion.
-When onion is beginning to be translucent, remove chicken to cutting board.
-Add to onion and garlic:
10 cups water
3 chicken buoillion cubes
4 chopped potatoes
5 chopped carrots
½ tsp oregano
½ tsp basil
1 ½ tsp Lawry’s seasoning
¼ tsp pepper (or white pepper)
-Cut or shred chicken and add to pot (*instead of cooking the chicken earlier, you can just add rotissery chicken at this point).
-While it is simmering, make noodles.

-Mix 1 egg, 2 Tbsp water, 1 cup flour and some garlic salt. Just until mixed. Add extra water if dry.
-Roll them out thin and cut them with a pizza cutter.
-Drop into soup. Bring to a boil to cook them faster or keep it on a simmer to cook them slower…

If you want it thicker, add some cornstarch to a little bit of water, mix it up and add it to the soup.

Thursday, January 11, 2018

Jackie's Cheeseball

1 package cream cheese
1/4 cup cheese (sharp cheddar)
1/4 cup diced Little Smokies (or ham)
1/4 cup diced green onions
2 tsp worcestershire sauce
Cover in nuts or cheese

These are approximate amounts. Add more if it doesn't have enough flavor.

Cornbread in the Making...

Originally used the NYT recipe but I like it sweeter and the syrup brought depth to the flavor but was too obviously a maple flavor. I will try these alterations next time:

1½ (¾ cup)sticks salted butter
¼ cup maple syrup (from ½ cup)
½ cup brown sugar or sugar (added)
2½ cups buttermilk
3 large eggs
1 or 1½ cups yellow cornmeal, fine or medium-coarse grind
1 cup all-purpose flour
1½ tablespoons baking powder
1½ teaspoons kosher salt
½ teaspoon baking soda


PREPARATION
1. Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
2. Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/
https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread?regi=1&join_cooking_newsletter=false&register=email&auth=register-email

Farmer's Breakfast Skillet with Bacon and Eggs

I just copied and pasted this recipe because it is so delicious. Thank you Diana Rattray, wherever/whoever you are!

This farmers' breakfast is a whole breakfast for four in one skillet.

There are lots of different vegetables you can add to this dish. Mushrooms could be sauteed ahead of time and then added with the eggs. Finely chopped bell peppers could be sauteed with the potatoes. They would give the dish extra color and flavor.

5 strips bacon, chopped
2 tablespoons finely chopped onion
3 medium cooked potatoes, cubed
6 eggs, beaten
salt and pepper to taste
1/2 cup shredded mild Cheddar cheese

How to Make It
In a large, heavy skillet, cook bacon until crisp; remove to paper towels to drain.
In drippings, cook onion and potatoes until browned, about 5 minutes. Pour the beaten eggs into the skillet.
Cook, stirring gently, until the eggs are set and cooked through.
Season with salt and pepper; sprinkle with the bacon and shredded cheese.
Let stand a minute or two, just until cheese melts.
Serves 4.

Variations
Add chopped green onion tops to the potatoes about 1 minute before you add the eggs.
Add a few tablespoons of chopped bell peppers along with the onion.
Instead of bacon, brown about 8 ounces of diced ham in the skillet. Sprinkle it over the top of the egg and potatoes along with the shredded cheese.
Instead of bacon, brown about 8 ounces of bulk pork sausage in the skillet. Sprinkle over the top of the egg and potato mixture with the cheese.

Donelle's Grandma's Cheese Ball

2 packs of 8 oz cream cheese, soften
1/4 c green bell pepper, chopped fine
1/4 c green onion, chopped fine
small can crushed pineapple, drained
1 tsp seasoning salt
3/4 c pecans, chopped

Combine everything (except pecans) and let sit in fridge a few hours.

Mold into a ball and roll in chopped pecans. Serve with crackers.