Homemade Crispy Potato Tots (Tater Tots) Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots. I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Serve for breakfast, lunch, dinner or even an afternoon snack. I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves. One Year Ago: Sweet Dinner Rolls with Honey Butter
Homemade French Fries « Naturally Ella Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!) More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related Tried and True Tender Cornbread Remember that slow cooked sweet potato chili? Goodness, I hope so. Well, bake this yellow number to go alongside it. Salty winking at sweet. Nooked, crannied, and unabashedly crumbly. She’s buttery all on her own, but trust me, even lovelier glazed with honey. 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder½ teaspoon baking soda 3/4 teaspoon salt ¼ cup butter (½ stick), melted2 eggs 1 cup buttermilk Preheat the oven to 400 degrees F. Tagged as: baking, cornbread, cornmeal
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description
Pizza Monkey Bread Recipe Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline. But it’s 100% worth it and so freaking delicious! Imagine a pull apart pizza with herbs and cheese and a warm pizza dipping sauce. I’ve seen Monkey Bread made from scratch or with pre-made biscuit dough from the market. Stick these suckers in mini bundt pans and into the oven they go! Ingredients 2 1/4 tsp active dry yeast1 cup warm water1 tsp sugar2 cups Bread flour1 cup AP flour2 tsp salt1/2 cup Butter, melted2/3 cup Pecorino Romano cheese, grated3 tbsp fresh parsley, chopped5 Scallions, chopped10 Basil Leaves, chopped5 cloves garlic, mincedSalt and Pepper1 cup Marinara or Pizza sauce Instructions Preheat oven to 400 degrees F.In a medium bowl, combine the Bread flour, AP flour and salt.
recipe: buffalo chicken ring I love all things made with Frank’s Red Hot (or any hot sauce, really. But especially Frank’s Red Hot) I also love cheese. And crescent rolls. And ranch dressing. So this recipe? Is basically my dream come true. First, you make a funky circle-type thing with the crescent rolls. Then chop some celery. Then mix some cream cheese with half a packet of ranch dressing mix (more if you’d like, but half is probably plenty) Next is the chicken. And then: HOT SAUCE. Mix it all together: the cream cheese mixture, the chicken, the celery, and the hot sauce. Now comes the art portion of our project. Then slowly go around the circle, wrapping the chicken mixture in the dough. (It doesn’t have to look this pretty. Bake it for 15-20 minutes at 375 degrees or until the crescent rolls are starting to brown. Now here is where I caution you: LET IT SIT FOR A LITTLE WHILE AND COOL BEFORE MOVING IT. Serve the chicken ring with ranch and hot sauce for dipping.
Parmesan Spread This stuff is addictive when you slather it on crusty slices of Italian bread. It uses ingredients that are the basis of so much of my cooking – fresh Parmesan, garlic, basil and olive oil. You’d think I was Italian or something! I’m not but many years ago my husband swore that with enough garlic and olive oil I’d become Italian. My skin’s not olive yet but, after 25 years, I’ve become an honorary Italian. Parmesan Cheese, one big brickGarlic, 6 to 8 cloves depending on how garlicky you want itOlive OilCrushed Red PepperFresh Basil Leaves Crush and peel the garlic. Cut the cheese into cubes or chunks. Whirl the garlic in the food processor until it’s just barely chopped. Pulse until the cheese is coarsely crumbled. Gradually pour in a bit of olive oil and pulse until it’s mixed. Add a handful of basil leaves and a dash or two of crushed red pepper. Refrigerate for a couple of hours or overnight before serving. Serve as an appetizer with crackers or sliced Italian bread.
Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin
Smoky Chipotle Parmesan French Fries | cooking on the weekends I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries? é2012 Cooking On The Weekends/BlazingBright, Inc.
Traditional and Asian-Inspired Kale Chips Are an Affordable, Healthy, and Irresistible Snack Email Traditional “Cheesy” Kale Chips 1 bunch kale 2-3 Tbsp olive oil ¼ cup nutritional yeast 1 1/2 tsp apple cider vinegar 2 tsp dried herbs, such as basil Wash & Mix Wash your kale well, then break into pieces (I like to make them slightly larger than bite-sized so that they don’t crumble when being stored). Dehydrate Spread kale pieces onto dehydrator trays. Pages: 1 2
Sweet Potato Biscuits with Honey Cinnamon Butter Have you given up on making biscuits? Do they seem like too much trouble for the end result? I was kinda in that boat. I made these for the first time last fall to go with some Thanksgiving leftovers. And to make a good thing even better, they always turn out great! And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Gather Up:2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 ¼ cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar For the Honey Cinnamon Butter:1 stick butter, room temperature 3 tablespoons honey ¼ teaspoon cinnamon Pinch kosher salt Mix together the sweet potatoes, butter and milk until well blended. Shape the dough into a ball and knead about 10 times on a well-floured surface. Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter. Bake on a greased pan in a 400 degree oven 15 – 20 minutes, until just turning golden brown. Serve warm with the butter.