Crushed Potatoes with Buttermilk Dressing

My potato preference is RED.  Russets are the only close second and I only use them for mashing.  I love reds boiled or baked.  So this recipe combines the boiled and the baked (more specifically, broiled....this gives them lovely, crispy edges).

I absolutely love these potatoes.  Again, the creaminess of the reds, the crispiness of the skins, and that only Ranch Dressing recipe you'll ever use.  Perfection.  Originally posted on September 5, 2013.

Given my love of new potatoes and a contrast of textures, I could KICK myself for not having found this earlier or figured it out on my own!  These potatoes are fabulous!  and oh-so-easy.

This is all you need to do:  Boil as many new potatoes as you'd like, until they are cooked through.

Place the potatoes on a baking sheet lined with parchment paper (I used a stoneware cookie sheet which doesn't need to be lined).  Smash with a fork.  Drizzle thin streams of olive oil over the potatoes and then sprinkle with S&P.

Place under a broiler until the potatoes are crisp and browned on the outside.  The recipe I read said to broil them for 15 minutes....mine were ready in 7-8 minutes.

Top with buttermilk dressing (dressing below) and chopped scallions or chives and S&P to taste.

BUTTERMILK DRESSING

3/4 cup mayo

1/2 cup buttermilk

1 tsp dried parsley flakes

1 tsp dried minced onion 

1/2 tsp salt

coarsely ground pepper to taste

1 tsp minced garlic

Mix all ingredients.  Cover and refrigerate for at least two hours to allow flavors to blend. Cover and refrigerate remaining dressing.

For buttermilk parmesan dressing:  Add 1/3 cup grated parmesan cheese and 1/2 tsp paprika, smoked paprika for something extra-special.

Recipe Source: www.asouthern-soul.blogspot.com 

Perfect Iced Coffee

I'm not a big hot coffee drinker (although I do enjoy espresso-based hot drinks).  But I do love taste and smell of coffee.  And I definitely am more of an ice-based drink, be it coffee, tea, or soda.  But holy smokes!  Iced coffees are so expensive.  I don't know how they get away with it.

So when I found these easier-than-thou directions, I made it.  And haven't stopped since.  There is always a pitcher in the fridge.  I like to add some Splenda and flavored coffee creamer.  It's like chocolate milk for grown-ups. Originally posted on January 1, 2012.

Happy New Year's everyone!!!  2012....hard for me to believe.  I remember the big change for the 19xx's to the 20xx's and kind of felt like a time traveler.  Surreal.   And here we are 12 years later.  Who'd a thunk it?

Anyway....here's a great, easy beginning to this new year.  I ran across this recipe on the Pioneer Woman blog.  I rarely drink hot coffee, and when I do, I like the espresso-based drinks.  But here's an inexpensive, easy drink to make that I'm gonna guess will last quite a while in your frig.  I halved her recipe since Jim wouldn't touch the stuff, and I figure I could have cut it down even further and still have plenty to last me a while.  And the beauty of this recipe is that after making the coffee base, you can add just about anything to it: any milk (skim, 2%, whole), half-and-half or fat-free half-and-half, or even the flavored coffee creamers or flavored syrups.  Maybe some sugar or Splenda if you like.  For a Vietnamese-style iced coffee, use 2-3 Tbsp of sweetened condensed milk with a splash of half-and-half.  Yummy, and an inth of the cost at your local barrister's shoppe.

PERFECT ICED COFFEE

1 pound ground coffee (good, rich roast) (11.3 oz)
8 quarts cold water (180.8 oz/5.65 qt if using a 11.3 oz package)

Optional:
Milk 
Half-and-half
Sweetened condensed milk
Flavored syrups
Flavored coffee creamers
Sugar or sugar-substitute


In a large container, mix ground coffee with water.  Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container.  Pour coffee/water mixture through the strainer, allowing all liquid to run through.  Discard grounds.  Place coffee liquid in the fridge and allow to cool.  Use as needed.
 
To make iced coffee, pack a glass full of ice cubes.  Fill glass 2/3 full with coffee liquid.  Add healthy splash of half-and-half or dairy of choice.  Perhaps add 2-3 Tbsp sweetened condensed milk (or plain sugar) and stir to combine.  Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Hawaiian Haystacks

I ran across this recipe on Pinterest.  Apparently it is a throwback to either the 60's, 70's, or 80's, depending on whom you speak with.  Not that it ever hit our house in Oklahoma way back then.  But I guess it was a staple in many homes and there were as many variations as, well, there were homes.

From what I understand, haystacks were made with a gravy consisting of cream of chicken soup, milk, sour cream, or some variation.  So when I found this re-vamped recipe making your own luscious creamy, garlic sauce, I decided to give it a try.  It is simple and quick to make and packed with flavor.  

HAWAIIAN HAYSTACKS (4-6 servings)

2 boneless, skinless chicken breasts, cut into bite-sized pieces (or leftover cooked chicken, shredded or cubed)
3 Tbsp butter
1/2 onion (about 1/2 cup), finely chopped
3 cloves garlic, finely minced (I might add extra, depending on the size of the cloves)
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk (I used 1%)
1 cup chicken broth

Cooked rice

Topping suggestions:
sliced black olives
chopped tomatoes
shredded cheese
green onions
mandarin oranges
chow mein noodles
sliced almonds
diced sweet peppers
pineapple tidbits
water chestnuts
celery

In a large skillet, melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don't add it to the skillet now, you'll add it later).  Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5-6 minutes.  Add the garlic and cook for about one more minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine.  Cook over medium heat for one minute, this helps get rid of the starchy, flour taste.  Slowly whisk in the milk and chicken broth.  Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat.  Add the S&P.  If you are using leftover cooked chicken, add it now.  Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your choice of toppings. 

Baked Brown Rice

I always cook my rice in a rice cooker.  Easy-peasy.  Throw in rice and water or stock to the proper line, turn it on and then ding, it's ready.

So I'm not really sure why I decided to follow these easy-peasy directions.  But it really impressed Jim.  Several times he said how good it was.  Rice?  Really?  I do love this starch staple but, well, it's rice!

So if you don't have a rice cooker or even if you do (and use it as often as I use mine), you gotta try this.  It's no-fail.

BAKED BROWN RICE (makes about 3 1/2 cups cooked rice)

Note: This recipe doubles beautifully for a 9X13-inch pan.

• 
  
• 1 1/2 cups brown rice
• 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
• 
  
• Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
• 
  
• Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Recipe Source: http://www.melskitchencafe.com/baked-brown-rice/

Shrimp and Pasta with Creamy Goat Cheese Sauce

I was doing a search the other day using some ingredients I had in the fridge that needed to be used.  I came across this one and what a find!!!

This wonderful concoction of shrimp, mushrooms, and luscious goat cheese came out better than I could have ever expected.  The original recipe says to use all goat cheese or a combination of goat cheese and cream cheese.  I was short a bit on the goat cheese so I did add a bit of cream cheese.  Since it was a pretty small amount, it really didn't lessen that wonderful flavor.  But if you are a goat cheese lover like myself, definitely use it as the primary flavoring.

SHRIMP and PASTA with CREAMY GOAT CHEESE SAUCE (6 servings)

1 lb pasta
2 Tbsp EVOO
16 oz sliced mushrooms
1 lb shrimp, peeled and deveined
1 Tbsp EVOO
2 cloves fresh garlic, minced
pinch each of kosher salt and red pepper flakes
2 Tbsp chopped sun-dried tomatoes
1/2 cup dry white wine
1/2 cup chicken stock
4 oz goat cheese (or a combination of goat cheese and cream cheese)
1 Tbsp butter
chopped fresh basil, optional

Boil pasta in water until al dente.  Reserve some of the pasta water.

In a ziplock bag, combine shrimp through tomatoes and marinade in fridge for an hour.  

Heat 2 Tbsp of oil over medium-high heat in a saute pan and cook mushrooms until they release their liquid and are browned.  Set aside.  

In the now empty pan, turn heat to high and deglaze with wine, scraping up any browned bits.  Add chicken stock and reduce the liquids by half.  Slowly stir in the goat cheese until melted and smooth.  Add the butter at the end, and melt.  Add the mushrooms and shrimp back to the sauce and warm through.

When just about finished, add the drained pasta and basil (if using) and toss to combine.  Add a little of the reserved pasta water if the sauce is too thick or doesn't cling to the pasta.

Recipe Source: http://www.epicurious.com/recipes/member/views/shrimp-and-pasta-with-creamy-goat-cheese-sauce-50028037

Coconut Curry Pork (Crock Pot)

Oh My!!!  This turned out so good!  If you like a dish with coconut milk, curry, and lime, you'll do no wrong making this.

I had picked up a 3-pound pork loin a while ago when it was on sale.  Since there are just the two of us, I cut it into three 1-pound portions and put it in the freezer.  So for the recipe below, I used a 1-pound portion and then halved the rest of the recipe.

You could certainly substitute chicken, but you'd need to adjust the cooking time to get tender, shred-able meat.

I served this over rice with some roasted broccoli and sliced mango.  Perfect.

COCONUT CURRY PORK (Crock Pot) (6-8 servings)

• 2 1/2 to 3 pounds pork roast
• 1 large red pepper, diced (about 1 cup)
• 1/2 cup diced onion
• 14-ounce can light coconut milk
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon curry powder (see note above)
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons fresh lime juice
• Chopped, fresh cilantro
• 
  
• Spray the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the pork, red pepper, and onion. In a bowl or liquid measuring cup, whisk together the coconut milk, garlic, brown sugar, curry powder, ginger, salt, and pepper. Pour the sauce into the slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours (exact time will depend on the size of your pork roast).
• 
  
• When the pork is tender, use two forks and coarsely shred the pork in the slow cooker into pieces. Mix the cornstarch and lime juice together in a small bowl and stir into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the sauce is slightly thickened.
• 
  
• Serve over cooked potatoes, rice or quinoa.

Recipe Source: http://www.melskitchencafe.com/slow-cooker-coconut-curry-pork/

Kale Chips

OK, you may think I'm way behind on food trends but honestly, I really have tried this trendy treat some time ago with abysmal results.  I even ordered them in a restaurant with less than a stellar review.  So, quite frankly, I wrote these off as an aberration.  

And then a few weeks ago a ran across a new food blog (for me) in which one of the recipes was for kale chips.  I just so happened to have a bunch of kale which was going to be put down the garbage disposal so I decided to try them one more time.  And then I discovered the three major mistakes I had made:

1. Too much oil.
2. Too high of a temperature.
3. Too thick layering of the kale.

So this is what I did:

Bunch of kale (don't buy the chopped-up stuff.....buy the full bunch of kale).  Remove the thick spine, leaving only the leaves
EVOO
Kosher (or sea) salt

Preheat oven to 300 degrees.

Put the leaves in a large mixing bowl.  Lightly drizzle olive oil over the chips and then massage the oil into all the crooks and nannies of the leaves.  Sprinkle salt over leaves.

Layer the leaves single layer on a baking sheet.

Bake for 10 minutes and then rotate pan.  Bake another 10-13 minutes.  Remove tray from oven and let the chips stay on the hot pan for a few minutes to further crisp.

A few notes:  See the link below for a beef-up version of these chips.  Also, these will remarkably stay crisp in an airtight container (I use Lock&Locks).  This may be because when I made them before I used too much oil and stacked the leaves instead of laying them in a single layer.  BIG difference.

Recipe Source:  http://www.healthy-liv.com/perfectly-crispy-seasoned-kale-chips/

P.S.  These chips will leave little green bits twixt your teeth.  In other words, these are not good before first-date or job interview choices.