Salt Crusted Potatoes

Recipe Source: thehungryhousewife.blogspot.com

Last night we tried out dad's chicken recipe.  It was a hit!  We all loved it, and we'll definitely be having it again.  To go along with the chicken, we tried out salt crusted potatoes.  This is a new technique that I hadn't tried before.  It's usually used with meats and fishes.  It worked really well, didn't take a lot of time, and tasted great! 

1 1/2 pounds Baby Potatoes (We used baby red potatoes.)
3 cups Kosher Salt
3 egg Whites
1 1/2 Tbsp Rosemary
1/2 Tbsp Thyme
1 Tbsp Whole Peppercorns
6 garlic cloves, peeled (I used garlic powder.)
4 Tbsp Butter, melted


Preheat oven to 400.

In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.
In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.
Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.
Bake uncovered for 1 hour.

The salt crust will be very hard. Use a meat tenderizer to break through it. Dig out the potatoes and dust off any excess salt.

Toss the potatoes in the melted butter and season with salt, parmesan cheese, or anything else you'd like.
Enjoy!

Fish Tacos

Recipe Source: http://fortheloveofcooking-recipes.blogspot.com/

I know, I know, I already lost a lot of you from the title.  BUT if you are a fan of seafood, you HAVE to try this one.  It's delicious, and we LOVED it!! 

Fish Marinade:

4 fillets of halibut, cod or tilapia (We used tilapia.)
Zest of one lime
2-3 tbsp fresh cilantro, chopped
2 tsp olive oil

Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.


Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil

Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky.  (I used my grill pan because I have been looking for any excuse to use it, and it is nonstick, so I didn't use oil.)


Cilantro and Lime Cole Slaw Salad:

3 cups bagged cole slaw mix with carrots
1-2 limes, juiced or 3 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt and pepper to taste

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.


Sour Cream Sauce:

1 cup sour cream
2-3 tsp of your favorite hot sauce (depends how spicy you like it!)

Stir until combined thoroughly.


Other Ingredients:

Flour tortillas
Cotija cheese, grated (I couldn't find cotija cheese at the store, so I used monterey jack.)
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole (We didn't have any, so we skipped it, and it was still delicious!)

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft and pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole and sour cream sauce. Enjoy.

Apple Cheddar Turkey Burgers

Recipe Source: sarainthekitchen.blogspot.com and Allrecipes

I realize some of you may be apprehensive about turkey burgers, but let me assure you, these are so good!  Even the boys cheered when they found out we were having these last night.  And the burgers are not the same without the sauce, so if you make these, don't skip the sauce!!

1.5 lbs ground turkey (do NOT get 99% fat free, 93% and below is fine)
2 tbsp breadcrumbs
2 tbsp chopped onion (I used green onion, but both work)
1 egg lightly beaten
2 tbsp fresh parsley (I substituted dry parsley)
1 clove garlic, minced (I substited garlic powder)
1/2 tsp salt
1/8 tsp black pepper
1 apple cut into thin slices
Sharp cheddar cheese
1/2 cup jellied cranberry sauce
1/4 cup grainy mustard (I used regular old yellow mustard)
Hamburger buns
Lettuce and tomato slices

Combine turkey, bread crumbs, onion, egg, parsley, garlic, salt, and pepper.  Form into patties. (I got eight out of this amount.)  In a large skillet (The first time I made these, I used the skillet.  The second time I used a grill pan, and both worked great.), heat the oil, then add patties and cook for 6 min. on each side, then top each with 3 slices apple and 2 slices cheese. Tent foil over the skillet and cook 1-2 min. longer until cheese melts. Mix cranberry sauce and mustard together and slather onto tops of rolls. Pile with lettuce, bacon (if desired), and patties and replace bottoms of rolls.

Thick and Chewy Chocolate Chip Bars

Recipe source: mykitchencafe.blogspot.com

Again Saturday we were shut in because of the snow storm, and we were all getting a little cabin fever (even though we probably wouldn't have gone anywhere anyway...)   So the boys and I made a treat.  These were so yummy.  

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)



Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Spinach Artichoke Dip

I am so excited to finally post a recipe on this blog!!! I have been wanting to for a while now but haven't had a picture to post with the recipe, and now I do!!!!

So I swiped this recipe from a recipe blog that a friend of mine has and I made some changes of my own, and I LOVE it, soooo good :)

Spinach Artichoke Dip

1- package of fresh or frozen spinach

1- 15oz can of quartered artichoke hearts (drained)

1 bunch fresh green onions

1-4 oz can mild green chilies

1 cup grated parmesan cheese (or more its up to you!)

1/2 cup mayonnaise

1-8 oz package cream cheese

1 tsp hot sauce (optional, it doesn't make it spicy just gives it a little zest)

Shredded Mozzarella cheese ( I use alot but the amount is up to you)

Preheat oven to 350 degrees

Chop spinach, artichoke hearts, and green onions, and combine with chilies, parmesan, mayo, softened cream cheese, and hot sauce (optional) in a large mixing bowl.

Spoon into a 9" baking dish, and sprinkle mozzarella cheese over the top.

Bake 45 min (sometimes it spills over so I put a baking sheet underneath)

Hope you enjoy this, we certainly do because its easy and delicious, the best combination!!!

Love you guys!!!

Great Chicken Recipe

Hey, I saw this on "Dinner and a Movie" and it works really great and is pretty calorie conscious, too. Give it a try. Dad

1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 cup plain low fat yogurt
1 tbsp. lemon juice
1 tsp. worchestershire sauce
Dash of garlic powder
3 chicken breast halves, skin removed
3/4 cup crushed cornflakes

Blend all ingredients except chicken and cornflakes; mix well. Pour yogurt mixture over chicken and let set in refridgerator overnight. Next day coat each piece of chicken in cornflake crumbs. Place in a shallow non-stick baking dish. Bake at 350 for 45-60 minutes or until golden brown. Baste once during baking.

Enjoy!

Chewy Soft Pretzels

Recipe source: mykitchencafe.blogspot.com

Friday we had a winter storm dumping on us, so it felt like a good day to bake a treat and be around the nice warm oven. This recipe was really fun and yummy. Russell was still at school, and Keyan and Halle were still napping, so Trey ended up being my helper. He is ALWAYS asking if he can help, so it was nice to have him there.

At this point, he was more interested in turning the measuring spoons into some sort of ship...

Rolling the dough into ropes...

Dough:


2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup (7 to 8 ounces) warm water*


Topping:

1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted  (I used spray butter, and it worked and tasted great.)


Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Nacho Beef Bake

Recipe source: Healthy Cooking magazine

This is seriously one of my favorite dinners to make.  We LOVE this one.  It's fast and easy, it's yummy, and the kids don't complain!  They like it, too. :-)   One other thing is it is great if you are watching what you eat.  You can eat this, feel good about what you're eating and still feel good in your tummy, too.

*1 lb ground beef (I use ground turkey.  Better for calories, and you can't tell the diff.)
*1 can (15 ounces) black beans, rinsed and drained
*1/2 cup water
*1 envelope taco seasoning
*2 tubes (8 ounces each) refrigerated crescent rolls (I only used one here, and it was still great.  Also, you can now get the Pillsbury crescent creations that are a sheet of crescent dough that does not have the perforations for the rolls.)
*1 cup (8 ounces) reduced-fat sour cream
*1 cup (4 ounces) shredded cheddar
*4 ounces baked nacho cheese Doritos (about 2 cups), crushed
*Shredded lettuce
*Chopped tomatoes
*Sliced olives
*Chopped green onion
*Chopped red or yellow bell pepper
*Whatever else you like on tacos/burritos :-)

1. In a large skillet, cook beef or turkey.  Drain, if necessary.  Add beans, water, and taco seasoning; mash slightly.  Cook and stir for a few minutes.  Set aside.
2. Unroll crescent dough and press onto bottom and up sides of a 13x9 dish coated with cooking spray; seal seams and perforations if necessary.  Spoon beef/turkey mixture over dough.  Spread sour cream over beef mixture; sprinkle with cheese and chips. 
3. Bake, uncovered, at 375 degrees for 18-22 minutes or until cheese is melted.  Top with lettuce, tomatoes, etc. Serve immediately.