Spicy Sweet Potato Hash and Eggs I love one pan meals. No particular reason as I really kinda like doing dishes, but doing it all in one pan just feels great. You know? This spicy sweet potato hash recipe is a favorite of mine. Not only perfect in the morning, but it is also as a quick dinner. Ingredients 2 Large Sweet Potatoes 2 Serrano Peppers 1 Small Red Onion 3 Cloves Garlic 6 Eggs Olive Oil Salt, to taste Pepper, to taste Printable View Yield: 3 servings Total Time 50 minutes Recipe Type: Breakfast 1. 2. 3. 4. 5. 6. 7. How amazing does this look? This recipe originally appeared on KQED’s Bay Area Bites.
Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4
Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff As an awkward adolescent I was many, many things. I was the proud owner of many silk shirts. Purple being my favorite. Paisley vests too… they went over top of the shirts. An avid, obsessive fan of Elizabeth and Jessica Wakefield. A spiral-bound notebook hoarder, in which I would write tons of tween novels involving porch swings and hidden lakes and boys named Todd who wore rolled-up jean shorts. The owner or three consecutive horrific perms. Know what else I was? Then again… what casserole with potato chips wouldn’t rock someone’s world? So you know… I loved these potatoes until I ate a school lunch one day. Too bad they were the most disgusting food to ever cross my lips. And that there ended my love affair with potatoes. ‘Til now. When I shared my Instagram-obsessed weekend fun with you on Sunday, I included a lil’ pic of these potatoes that my uncle made. Hello potatoes… you complete me… again. Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff 1/2 vidalia onion, chopped
PESTO PIZZA WITH ROASTED GARLIC &POTATOES Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?” Tasting the ‘You Say Potato’ slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me. Over a decade later, I finally got around to trying it at home. Inspired by the You Say Potato Slice at Escape from New York Pizza, San Francisco As the addition of potatoes are what really sets this pizza apart, it is important to make sure they are cooked and seasoned properly before they go on top of the pie. Place a pizza stone in the lower third of the oven and preheat to 500°. Makes enough for 2 pizzas Roasted or Confit Garlic In this recipe I like to confit the garlic cloves as opposed to roast them whole in an effort maintain the integrity of the garlic. Preheat the oven to 300.
Best. Chicken. Ever. - GOODEness Gracious I am on a cooking kick and therefore a food bloggin’ kick this weekend. So, I finally documented my very favorite chicken recipe EVER. Bottle o’ Beer Chicken Thighs from one of my favorite Weber cookbooks. FYI-Weber status: LOVE the cookbooks, hate the restaurant and never owned the grill. Now, ya might notice that their picture looks a tad different than mine…Why you might ask??? HOLD IT– now, I know there are some tea-totalers out there. Then you take a hand full of green onions and chop them up. Toss the onions in the bowl with the beer. Now ya got some happy onions Add some Kosher Salt. Then add some minced garlic And then a couple splashes Worcestershire shherrecherer sauce…. who the HECK can say that word anyhow. And then a splash of hot sauce Note for the “heat weak” like myself: Don’t accidentally add too much hot sauce trying to get the perfect camera shot. Then add about 1/4 cup of mustard. Then grab your chicken. I choose to use Boneless Skinless Thighs. and wait. Me, not so much.
Pan-Roasted Shrimp with Wisconsin Aged Parmesan with Chef Michael Symon Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)1 clove garlic, mincedKosher salt and ground black pepperJuice of 2 lemons1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp1/2 cup grape tomatoes, halved1 cup freshly cooked or canned white beans, such as cannellini1 cup (about 4 ounces) Wisconsin Parmesan Cheese, cut in small dice1/4 cup fresh dill, chopped1 pound large shrimp, peeled and deveined Cooking Directions: Place shallots and garlic in mixing bowl. Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add warm shrimp to prepared mixture and toss. Hash Brown Wrapped Eggs It's been hard for me to switch gears from the whole "Stuffed" concept. It's too late to get this guy into the book, so here it is, Stuffed DVD special features! This is a play on a scotch egg, but also a Peruvian dish called papas rellenas. The key is perfectly soft boiling the eggs so that the yolk stays soft and comes running out when you cut into it. Roast the potatoes until tender. Mix with some flour, salt, herbs, and spices. Soft boil some eggs using this method. The potato mixture is mashed and ready. With well floured hands and surface, spread out some potato and roll it around your egg. Perfect. Fry em up until browned all around. Just another potato... With a suprise inside! Wait for it... Pop a little sriracha on this thing and it will be the best breakfast you have had in months!
Chicken Parmingana This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. Now it’s ready to cook! And butter. Mmmm. Oh!
Strawberry Cream Cheese Bread We are in the middle of strawberry season and I love it! There are so many recipes on Pinterest that I can’t wait to try. This was one of the recipes I have been dying to make and it turned out really good. The recipe has cream cheese in it, making it yummy and moist! This bread was a little tricky but the trickiness was worth it because the bread was delicious! What made it hard, was it overflowed a bit while baking. Ingredients: 1/2 cup butter, softened1 cup sugar4 ounces cream cheese, softened2 eggs1 teaspoon vanilla extract2 cups flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon Kosher salt1/2 cup buttermilk1 1/2 cups strawberries, rinse, dried and chopped Directions: 1.
Garlic Knots When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1.
Churro Bites Share on Pinterest Please tell me you’ve all tried a churro… a real churro? Not the long, freeze and bake churros they sale at theme parks, ball games or the mall. I mean freshly fried, made from scratch kind of churros. Churros can be made with or without eggs. Share on Pinterest Share on Pinterest Ingredients 1/2 cup milk 1/2 cup water 3 Tbsp butter, diced 2 tsp granulated sugar 1/4 tsp + 1/8 tsp salt 1/2 tsp vanilla extract 1 cup all-purpose flour vegetable oil, for frying Cinnamon Sugar Coating 1/2 cup granulated sugar 2 tsp ground cinnamon Directions Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).
Mozzarella stuffed garlic roll recipe - Norfolk Cooking There is nothing better than eating a fresh garlic knot straight from the oven. Its crispy exterior glistening with a slathering of garlic and melted butter coupled with the rolls soft and chewy interior – it’s delicious. Typically, garlic knots have a sprinkling of parmesan cheese over the top of the rolls; however the Norfolk Cooking Examiner wanted to experiment using more cheese. In addition to cheese on top, she stuffed the garlic rolls full of mozzarella cheese. When the rolls are baked, the cheese inside becomes molten and occasionally leaks out forming a brown cheesy crust. The inside of a mozzarella stuffed garlic roll Garlic knots that are found in Italian restaurants usually use pizza dough to form the rolls. Mozzarella Stuffed Garlic Rolls – makes about 20 Preheat an oven to 400 degrees. Begin by finely mincing the garlic and kosher salt. On a lightly floured surface, pound the 1 inch dough pieces out into a thin circle; it should be 3 inches wide.