Posts
24 small red potatoes (about 2.5 lbs)
1/4 c butter, cubed
1/2 c shredded Parmesan cheese, divided
1/2 c crumbed cooked bacon, divided
2/3 c sour cream
1 egg, beaten
1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1. Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
3. In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tbsp each of cheese and bacon fro garnish; add remaining cheese and bacon to potatoes. Stir in sour cream, egg, salt, and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
4. Place in an ungreased cookie sheet. Bake at 375˚ for 12-18 minutes or until a thermometer reads 160˚.
Friday, February 5
Enchiladas
1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
2 tbsp dry sherry
2 tsp minced peeled fresh ginger
3 1/2 tsp cornstarch
Coarse salt
1/2 c chicken broth
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
1 tbsp plus 2 tsp vegetable oil
2 garlic cloves, chopped
2/3 c unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
Cooked white rice, for serving
Directions:
1. In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside.
2. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
3. To same skillet , add 1 tsp oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.
8 slices bacon, crispy cooked and crumbled
2 c bite-size pieces lettuce
1 1/2 c cheddar cheese
1 large tomato, chopped
1/3 c mayo or salad dressing
6 flour tortillas (8 inch diameter)
1. Toss all ingredients except tortillas.
2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end on bottom.
2 tbsp plus 2 tsp extra-virgin olive oil
3 1/2 lbs beef brisket, cut into 3 inch pieces
Coarse salt and ground pepper
8 shallots, halved
6 garlic cloves, smashed and peeled
3 c dry red wine
1. Preheat oven to 350˚F. In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 tsp oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
2. Add wine and simmer rapidly until reduce by three-fourths, about 15 minutes. Return beef to spot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c water
5 1/2 lb pot roast
4 to 5 medium potatoes cut into chunks
1 c baby carrots
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.
2. Cook on high 3 to 4 ours or low 8 to 9 hours.
No comments:
Post a Comment