Den loves mashed potatoes done this way so much that he wants a big batch each time I make them as he will snack on them warmed in the micro-wave.
Scrub and quarter (leave the skins on these darling) a mixture of russet, yukon gold and red potatoes, cover with cold water in a large heavy stock pot with a bit of salt, I use about a teaspoon of salt and I usually have 5 smaller red potatoes and yukon gold and 4 reg. sized russets, not the baker size. Add 1/4 of a small head of cabbage roughly sliced) Cover and bring to a boil, simmer until the potatoes are fork tender, just like you are making mashed from scratch.
Pour off the water. Add in the following:
1/2 stick of Butter (use the real thing, it tastes so much better)
1/2 C. sour cream or cream cheese (one or the other)
1 C. grated yellow cheese (cheddar, long horn, colby or even a mix of colby and Montery Jack will do you proud)
1 tsp. salt or more if you are a salt lover
1/2 tsp. fresh ground pepper or to taste
Evaporated Milk or Half and Half
Using the old fashioned potato masher give your arm a work out. Your are not making Whipped Potatoes here, there will be some lumps in this and that is perfectly OK. Save the milk or cream until the very end as you just put in enough to make it the consistancy that you like.
These mashed potatoes will be rich and tasty and you can put gravy on them but I am saying that they won't need it. You decide.
I will tell you when the house isn't closed up for the winter and I am using the grill I like to take a whole bulb of garlic and lop off the top, exposing the tops of the cloves. I use 2 sheets of broiler foil large enough to gather up over the top of the whole thing and twist tight. But before I close it up, I drizzle a bit of EVOO over those exposed cloves. I seal it up tight and set it on a medium grill with indirect heat, close the lit and smell up the neighborhood for about 30 minutes to 45 minutes max. Remove and allow to cool slightly so you can handle it safely. When you are making your mashed potatoes open you now roasted garlic and turn it exposed cloves sides down over the pot of potatoes and gently squeeze out the roasted garlic (if you have never roasted garlic, it is like onion in that it takes on a sweetness and becomes like a paste that is wonderful on toast points or crackers, if you friends don't mind, and in any number of dishes) being careful not to drop any of the garlic skins into the potatoes. You just mix this into the potatoes with the butter, cheese and cream. It is wonderful.
Friday, February 27, 2009
Linda's Warm Chicken Pasta w/ Roasted Veggies
Linda's Warm Chicken Pasta w/ Roasted Veggies
Set you oven at 350F
On a non-stick sprayed baking sheet spread the following:
1 pkg Franciscan frozen veggies (carrots, cauliflower, broccoli, and red bell pepper)
1/2 C chopped celery ( this is something I like to keep in the freezer as well, all ready to put into soups and such
1/2 C chopped onion ( same here, in the freezer, cuts down on the prep time)
Sprinkle liberally but don't over do it with Lawry's, fresh ground sea salt and fresh ground pepper.
Drizzle with EVOO (extra virgin olive oil)
Roast for 30-45 minutes, until you like the color on the edges but don't dry the veggies out.
In the mean time:
2 C diced roasted chicken
1/3 C minced black olives
1/2 pound of cooked penne pasta or what ever shape you like
If the chicken is cold then mix this all up and heat in a micro-wave safe dish for 2 minutes on high.
When your veggies are done, carefully add them to the chicken mixture.
1/2 C more or less of Good Season or other Italian dressing that you like. Add this to the bowl and mix it all well.
Return the bowl, covered, to the micro-wave and heat on high for another 2 minutes.
Stir well and serve adding you favorite cheese, Feta would be great but Den kind of liked Parmesan.
Set you oven at 350F
On a non-stick sprayed baking sheet spread the following:
1 pkg Franciscan frozen veggies (carrots, cauliflower, broccoli, and red bell pepper)
1/2 C chopped celery ( this is something I like to keep in the freezer as well, all ready to put into soups and such
1/2 C chopped onion ( same here, in the freezer, cuts down on the prep time)
Sprinkle liberally but don't over do it with Lawry's, fresh ground sea salt and fresh ground pepper.
Drizzle with EVOO (extra virgin olive oil)
Roast for 30-45 minutes, until you like the color on the edges but don't dry the veggies out.
In the mean time:
2 C diced roasted chicken
1/3 C minced black olives
1/2 pound of cooked penne pasta or what ever shape you like
If the chicken is cold then mix this all up and heat in a micro-wave safe dish for 2 minutes on high.
When your veggies are done, carefully add them to the chicken mixture.
1/2 C more or less of Good Season or other Italian dressing that you like. Add this to the bowl and mix it all well.
Return the bowl, covered, to the micro-wave and heat on high for another 2 minutes.
Stir well and serve adding you favorite cheese, Feta would be great but Den kind of liked Parmesan.
Linda's Tequila Lime Chicken Breast
Tequila Lime Chicken Breast
4 skinless/boneless chicken breast portions (I have told you how to do this before, where you beat the meat flat and cut each half in half again to make 4 portions of 1 breast of chicken)
Brush with EVOO and cover with Lowery's Tequila Lime marinate. Refrigerate covered for 30 minutes. Grill on indirect heat, turning frequently, until the juices run clean. Be careful as this really doesn't take long at all, just a couple of minutes to cook.
There is a powdered type of Tequila Lime flavoring that you can get at some specialty stores as well. I often see it at Cabelas and we use it often.
Chicken breast done this way is really great cut into strips and put on a salad. Great sandwich and tastes great with a salad and rice.
All of these are full of loads of flavor, great nutrition and are fairly low in the things that you are looking to avoid.
4 skinless/boneless chicken breast portions (I have told you how to do this before, where you beat the meat flat and cut each half in half again to make 4 portions of 1 breast of chicken)
Brush with EVOO and cover with Lowery's Tequila Lime marinate. Refrigerate covered for 30 minutes. Grill on indirect heat, turning frequently, until the juices run clean. Be careful as this really doesn't take long at all, just a couple of minutes to cook.
There is a powdered type of Tequila Lime flavoring that you can get at some specialty stores as well. I often see it at Cabelas and we use it often.
Chicken breast done this way is really great cut into strips and put on a salad. Great sandwich and tastes great with a salad and rice.
All of these are full of loads of flavor, great nutrition and are fairly low in the things that you are looking to avoid.
Steak Done Linda's Way
Steak Done Linda's Way
Heat the grill for indirect cooking, if gas just use the back and front burners and leave the center one off. If charcoal, make a place where you are not directly over the charcoal, a space large enough to cook your potato and your onion.
1 medium to large Idaho Russet scrubbed and lightly oiled with EVOO and pierced several times
Push a metal skewer through it, it helps to oil the skewer before so it cleans more easily later. Set that aside while you prepare the onion.
Peal and trim a good sized onion. Trim it so that there is a flat place on the top and the bottom.
Make two sheets of heavy foil, one on top of the other and form a cup in the center to set the onion in. On top of the onion place a pat (1/2 tbsp) butter and 1 bullion cube. Draw the foil layer up over the top and twist it tightly, you don't want to lose any of these juices. If there isn't a flat enough shape to allow the bundle to sit with it's topknot up fix it so that it is.
Put the potato and the wrapped onion in an indirect heat position on the grill. Both will be done at about the same time. So when you spud is ready so is the onion. Remove both and keep warm while you fix the steak.
Get your grill good and hot. No indirect on this process. I am going to sear in the juices.
1 steak(T-bone, porterhouse, rib eye, what ever) cut between 3/4 and 1 inch thick
Brush it with EVOO
Sprinkle Garlic Powder lightly over the oiled sides and put directly over the hot part of the grill. It will sizzle so pretty and smell, OH, Heavens!!!!!. Leave it there for the count of 10 and turn it over and count 10 one more time.
Place on a warm plate with the potato. Take the onion packet in your left hand and hold it directly above the steak. Using you steak knife pierce the bottom of the foil packet releasing the now cooked onion and it's buttery juices all over that wonderful steak.
Now is the best part cut you first mouth watering bite, close you eyes and sink into that wonderful taste.
Heat the grill for indirect cooking, if gas just use the back and front burners and leave the center one off. If charcoal, make a place where you are not directly over the charcoal, a space large enough to cook your potato and your onion.
1 medium to large Idaho Russet scrubbed and lightly oiled with EVOO and pierced several times
Push a metal skewer through it, it helps to oil the skewer before so it cleans more easily later. Set that aside while you prepare the onion.
Peal and trim a good sized onion. Trim it so that there is a flat place on the top and the bottom.
Make two sheets of heavy foil, one on top of the other and form a cup in the center to set the onion in. On top of the onion place a pat (1/2 tbsp) butter and 1 bullion cube. Draw the foil layer up over the top and twist it tightly, you don't want to lose any of these juices. If there isn't a flat enough shape to allow the bundle to sit with it's topknot up fix it so that it is.
Put the potato and the wrapped onion in an indirect heat position on the grill. Both will be done at about the same time. So when you spud is ready so is the onion. Remove both and keep warm while you fix the steak.
Get your grill good and hot. No indirect on this process. I am going to sear in the juices.
1 steak(T-bone, porterhouse, rib eye, what ever) cut between 3/4 and 1 inch thick
Brush it with EVOO
Sprinkle Garlic Powder lightly over the oiled sides and put directly over the hot part of the grill. It will sizzle so pretty and smell, OH, Heavens!!!!!. Leave it there for the count of 10 and turn it over and count 10 one more time.
Place on a warm plate with the potato. Take the onion packet in your left hand and hold it directly above the steak. Using you steak knife pierce the bottom of the foil packet releasing the now cooked onion and it's buttery juices all over that wonderful steak.
Now is the best part cut you first mouth watering bite, close you eyes and sink into that wonderful taste.
Sauce For Salmon
Sauce for Salmon
2 Tbsp. EVOO
1/2 med. onion chopped
1 tsp. minced garlic
salt and pepper
1 tbsp balsamic vinegar
1/2 C. dry white wine
In a heavy skillet sauté the onion and garlic until tender. Season to taste. Add in to wine and turn the heat down low and allow the sauce to reduce by about half. Remove from the heat.
2 Tbsp. EVOO
1/2 med. onion chopped
1 tsp. minced garlic
salt and pepper
1 tbsp balsamic vinegar
1/2 C. dry white wine
In a heavy skillet sauté the onion and garlic until tender. Season to taste. Add in to wine and turn the heat down low and allow the sauce to reduce by about half. Remove from the heat.
Linda' Salmon On The Grill
Salmon On The Grill
2 to 4 Salmon portions
Get the grill hot but you are going to want to do this with indirect heat. If you are using charcoal move the bricketts to the outer edge of the grill, leaving the center free of direct heat. If you are using gas, this works best on a 3 burner grill so you can turn off the center burner and leave the front and back ones on medium heat.
Brush the salmon portions with EVOO and season with salt and pepper. Carefully place the portions meat side down on the grill for 2-3 minutes, close the cover. Open the cover at the end of this time and with your grill tools use the one that you would turn burgers with and very gently pick up each portion and with the help of your grill fork burn each portion skin side down. Baste each portion with the prepared sauce. Close the cover and continue cooking for about 7 minutes, basting every couple of minutes. The salmon is done when the meat is easily flaked.
Remove from the grill to a heated platter and serve immediately.
We like the ratatue and salmon together and often have rice as the starch.
Oh, Den and I very often will poach salmon in the micro-wave. Den loves salmon just about any way I fix it. To poach it, I put the salmon portions in a micro wave safe dish, skin side down. Pour enough dry white wine over the meat to cover it. Add 1 tablespoon of EVOO and 1 1/2 teaspoons of tarragon over the top of it all. Cover with Press and Seal and micro wave on high for 8 minutes max. Remove from the wine and serve immediately.
2 to 4 Salmon portions
Get the grill hot but you are going to want to do this with indirect heat. If you are using charcoal move the bricketts to the outer edge of the grill, leaving the center free of direct heat. If you are using gas, this works best on a 3 burner grill so you can turn off the center burner and leave the front and back ones on medium heat.
Brush the salmon portions with EVOO and season with salt and pepper. Carefully place the portions meat side down on the grill for 2-3 minutes, close the cover. Open the cover at the end of this time and with your grill tools use the one that you would turn burgers with and very gently pick up each portion and with the help of your grill fork burn each portion skin side down. Baste each portion with the prepared sauce. Close the cover and continue cooking for about 7 minutes, basting every couple of minutes. The salmon is done when the meat is easily flaked.
Remove from the grill to a heated platter and serve immediately.
We like the ratatue and salmon together and often have rice as the starch.
Oh, Den and I very often will poach salmon in the micro-wave. Den loves salmon just about any way I fix it. To poach it, I put the salmon portions in a micro wave safe dish, skin side down. Pour enough dry white wine over the meat to cover it. Add 1 tablespoon of EVOO and 1 1/2 teaspoons of tarragon over the top of it all. Cover with Press and Seal and micro wave on high for 8 minutes max. Remove from the wine and serve immediately.
Linda's Ratatulli
1 each of the following Veggies
1 egg plant, washed, ends removed and you can pare it if you like. Cut into bite sized chunks and lightly salted (set this one aside while you do the "su chef"work on the rest of this)
1 medium sized or 2 smaller zucinine washed and ends removed, cut into bite sized chunks
1 medium red bell pepper, washed, seeded and cut into bite sized chunks
1 medium onion, pared, and chopped, you can use scallions, that would be fine as well
1 or 2 large garlic cloves
1 or 2 small carrots cut in small pieces
1/2 # portabella or button mushrooms, washed and cut up
2 medium ripe tomatoes (if you have to buy those mealy things at the store let them set on the counter for a day or so and they well get to be more health looking) washed and if you need them to be skinned and cut in to wedges
EVOO as needed
Lawry's or veggie seasoning
I usually do this during the summer but I have seen egg plant in the grocery store lately and the rest of it so I would say go for it. We do this many times during the week during the summer months. Den like it warmed over and will make a meal of it if given the chance.
In a large skillet over medium heat with a couple of tablespoons of EVOO, start out with those veggies that take the longest to cook, like the carrots if you wanted them, the garlic, onion to get the flavors started. Add in the pepper and the mushrooms followed by the zucinine and lastly the egg plant, rinsed of the salt if you like. Stir this well as the each layer of flavor is added. Be gentle, you aren't looking to mash the tender pieces. Season as you like, we like Lawry's and we also like McCormick's veggie seasoning or even Emerl's Essence. You can cover loosely if you want the flavors to sweat a bit but nothing too tight. Keep it light. If it starts to dry out at all add a bit more EVOO.
When the veggies are fork tender, you are ready to eat.
1 egg plant, washed, ends removed and you can pare it if you like. Cut into bite sized chunks and lightly salted (set this one aside while you do the "su chef"work on the rest of this)
1 medium sized or 2 smaller zucinine washed and ends removed, cut into bite sized chunks
1 medium red bell pepper, washed, seeded and cut into bite sized chunks
1 medium onion, pared, and chopped, you can use scallions, that would be fine as well
1 or 2 large garlic cloves
1 or 2 small carrots cut in small pieces
1/2 # portabella or button mushrooms, washed and cut up
2 medium ripe tomatoes (if you have to buy those mealy things at the store let them set on the counter for a day or so and they well get to be more health looking) washed and if you need them to be skinned and cut in to wedges
EVOO as needed
Lawry's or veggie seasoning
I usually do this during the summer but I have seen egg plant in the grocery store lately and the rest of it so I would say go for it. We do this many times during the week during the summer months. Den like it warmed over and will make a meal of it if given the chance.
In a large skillet over medium heat with a couple of tablespoons of EVOO, start out with those veggies that take the longest to cook, like the carrots if you wanted them, the garlic, onion to get the flavors started. Add in the pepper and the mushrooms followed by the zucinine and lastly the egg plant, rinsed of the salt if you like. Stir this well as the each layer of flavor is added. Be gentle, you aren't looking to mash the tender pieces. Season as you like, we like Lawry's and we also like McCormick's veggie seasoning or even Emerl's Essence. You can cover loosely if you want the flavors to sweat a bit but nothing too tight. Keep it light. If it starts to dry out at all add a bit more EVOO.
When the veggies are fork tender, you are ready to eat.
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