Grandma's Baked Mashed Potatoes
5lbs potatoes, peeled
16 oz. cream cheese
16 oz. sour cream
1 stick butter, cubed
2 tsp salt, paprika
Boil potatoes in salted water until soft enough to gently split with a fork. Drain water, set aside.
Mix cream cheese and sour cream together in large bowl, add potatoes, mix and mash until desired consistency (we like it just a little chunky). Transfer to baking dish that allows at least 1 inch of room on the top.
Distribute butter evenly on the top of potatoes, pressing each cube in slightly, sprinkle generously with paprika, bake 40 minutes at 350. Serves many!
19.11.08
5.11.08
A TASTE FOR TAPAS
Pan Con Tomat
6 slices Rustic Country Bread, white or whole-wheat
3 cloves of garlic, halved
1 1/2 teaspoon extra-virgin olive oil
3 Campari tomatoes, halved
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Place sliced bread on baking sheet and place in broiler for 4 minutes or until desired brown is achieved.
Remove bread from broiler. Immediately rub one side of bread with cut-side of a clove of garlic and drizzle with olive oil. Rub cut side of a tomato half on the same side of the bread. Season with salt and pepper and serve immediately.
Clever Tip: You need 1 clove of garlic and 1 small campari or plum tomato per 2 slices of country bread.
Fried Calamari
1 pound frozen calamari rings, defrosted and drained well
1 cup all purpose flour
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Heat oil in a heavy bottom skillet to 375 degrees.
Mix flour, salt, pepper, paprika in a shallow bowl. Dredge calamari rings in mixture and shake off excess. Transfer calamari to the oil and fry, until golden brown, 4 to 5 minutes. Fry in batches.
Remove calamari from skillet and place on a paper towel-lined plate to absorb excess oil. Repeat process until all calamari rings are fried. Serve warm with rosemary aioli.
Rosemary Aioli
1 cup mayonnaise
4 garlic cloves, minced or 1/2 teaspoon minced garlic
1 1/2tablespoons fresh lemon juice, or the juice of 1/2 small lemon
3 teaspoons fresh rosemary, finely chopped
2 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
Whisk all ingredients together until smooth. Serve at room temperature. Can be covered and kept in the refrigerator for up to 5 days.
Shrimp in Green Sauce
8 cloves of garlic, peeled
1/4 cup extra virgin olive oil
5 scallions, trimmed and chopped
3 jalapeno chiles, seeded and chopped
1 cup flat leaf parsley, stems removed
2 lbs large shrimp, peeled
1/3 cup Chardonnay
1/8 teaspoon salt, more to taste
1/8 teaspoon fresh ground black pepper, more to taste
Preheat oven to 500 degrees.
In a food processor combine garlic and oil and blend until smooth, Add the scallions, jalapeno, and parsley and pulse until the mixture is minced.
Place cleaned shrimp in a large roasting pan and season with salt and pepper on both sides. Pour mixture from food processor over shrimp. Roast, stirring once, until shrimp are pink and the liquid is hot and bubbly, about 10=15 minutes. Toss with the shrimp, salt, pepper.
Serve Immediately.
6 slices Rustic Country Bread, white or whole-wheat
3 cloves of garlic, halved
1 1/2 teaspoon extra-virgin olive oil
3 Campari tomatoes, halved
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Place sliced bread on baking sheet and place in broiler for 4 minutes or until desired brown is achieved.
Remove bread from broiler. Immediately rub one side of bread with cut-side of a clove of garlic and drizzle with olive oil. Rub cut side of a tomato half on the same side of the bread. Season with salt and pepper and serve immediately.
Clever Tip: You need 1 clove of garlic and 1 small campari or plum tomato per 2 slices of country bread.
Fried Calamari
1 pound frozen calamari rings, defrosted and drained well
1 cup all purpose flour
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Heat oil in a heavy bottom skillet to 375 degrees.
Mix flour, salt, pepper, paprika in a shallow bowl. Dredge calamari rings in mixture and shake off excess. Transfer calamari to the oil and fry, until golden brown, 4 to 5 minutes. Fry in batches.
Remove calamari from skillet and place on a paper towel-lined plate to absorb excess oil. Repeat process until all calamari rings are fried. Serve warm with rosemary aioli.
Rosemary Aioli
1 cup mayonnaise
4 garlic cloves, minced or 1/2 teaspoon minced garlic
1 1/2tablespoons fresh lemon juice, or the juice of 1/2 small lemon
3 teaspoons fresh rosemary, finely chopped
2 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
Whisk all ingredients together until smooth. Serve at room temperature. Can be covered and kept in the refrigerator for up to 5 days.
Shrimp in Green Sauce
8 cloves of garlic, peeled
1/4 cup extra virgin olive oil
5 scallions, trimmed and chopped
3 jalapeno chiles, seeded and chopped
1 cup flat leaf parsley, stems removed
2 lbs large shrimp, peeled
1/3 cup Chardonnay
1/8 teaspoon salt, more to taste
1/8 teaspoon fresh ground black pepper, more to taste
Preheat oven to 500 degrees.
In a food processor combine garlic and oil and blend until smooth, Add the scallions, jalapeno, and parsley and pulse until the mixture is minced.
Place cleaned shrimp in a large roasting pan and season with salt and pepper on both sides. Pour mixture from food processor over shrimp. Roast, stirring once, until shrimp are pink and the liquid is hot and bubbly, about 10=15 minutes. Toss with the shrimp, salt, pepper.
Serve Immediately.
22.10.08
TRICKS SOME TREATS
Pumpkin Patch Brownies
1 stick unsalted butter or margarine
1 cup unsweetened Dutch process cocoa powder
1 1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
Preheat oven to 325 degrees
Prepare 8 x 8 baking pan, butter pan and sprinkle with cocoa powder or line pan with parchment paper.
In a medium saucepan combine butter, cocoa, sugar and salt and place over low heat. Mix well until butter melts and the batter is smooth.
Remove pan from heat and allow mixture to cool for 2-3 minutes. Add to pan vanilla extract and eggs, one at a time. Mix well. Add flour and mix until the flour is no longer visible. Mix vigorously for a full minute, making sure batter is totally smooth, and pour into the baking pan.
Bake for 20-25 minutes, test readiness by sticking a toothpick into the middle of the brownies. If the brownies are ready the toothpick will come out clean.
Cut into 14 pieces and allow to cool before decorating.
Clever Tip: Use green or brown frosting for vines and leaves and pumpkin candies to make a patch, put frosting under each candy piece to secure. You will need cake a decorating tip and frosting bag/baggie.
Black Blood Martini
Mix equal parts black vodka and black cherry juice in shaker with ice. Pour. Enjoy.
1 stick unsalted butter or margarine
1 cup unsweetened Dutch process cocoa powder
1 1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
Preheat oven to 325 degrees
Prepare 8 x 8 baking pan, butter pan and sprinkle with cocoa powder or line pan with parchment paper.
In a medium saucepan combine butter, cocoa, sugar and salt and place over low heat. Mix well until butter melts and the batter is smooth.
Remove pan from heat and allow mixture to cool for 2-3 minutes. Add to pan vanilla extract and eggs, one at a time. Mix well. Add flour and mix until the flour is no longer visible. Mix vigorously for a full minute, making sure batter is totally smooth, and pour into the baking pan.
Bake for 20-25 minutes, test readiness by sticking a toothpick into the middle of the brownies. If the brownies are ready the toothpick will come out clean.
Cut into 14 pieces and allow to cool before decorating.
Clever Tip: Use green or brown frosting for vines and leaves and pumpkin candies to make a patch, put frosting under each candy piece to secure. You will need cake a decorating tip and frosting bag/baggie.
Black Blood Martini
Mix equal parts black vodka and black cherry juice in shaker with ice. Pour. Enjoy.
15.10.08
GETS IN THE GAME
Spinach/Artichoke Dip
1 Jar Marinated Artichokes, 6.25oz (drain well and rinsed)
1 Package Frozen Chopped Spinach, 10oz (thaw and drain well)
3 Cloves of Garlic
1/2 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
1/3 cup Half and Half
1/2 cup Lite Sour Cream
Preheat oven to 350 degrees
In food processor blend artichokes, garlic and Parmesan cheese until minced (mixture should not be creamy)
In a separate bowl add spinach, half and half, sour cream, and mozzarella, stir well. Stir into bowl ingredients from the food processor. Mixture should be medium thick.
Spray an oven proof shallow serving dish. Pour mixture into baking dish and bake for 20 - 25 minutes
Dip should bubble and the cheese should be melted through
Guacamole
2 ripe avocados
1 red onion, minced (about 1/2 cup)
1-2 Serrano chilies, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
2 cloves garlic, minced
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
Fresh ground pepper to taste
1/2 ripe tomato, seeds and pulp removed, chopped
Desired hot sauce to taste ( we recommend Cholula)
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (Do not discard the pit, it can be used later to keepfreshness of guac.)
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, garlic, salt and pepper and mash some more. Start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve
Cover with plastic wrap, with the pit and sprinkle with lime juice, refrigerate until ready.
Just before serving, remove pit, add the chopped tomato to the guacamole, mix.
Zucchini Fries
4 medium Zucchini, cut in 4 inch strips
1 1/4 cup Flour
Salt and Pepper
2 Eggs
1 1/2 tbsp Water
1 cup Parmesan Cheese
Vegetable Oil
Remove ends of zucchini, cut into shoestring strips about 4 inches long. Sprinkle with salt and roll in flour (1/4 cup). Shake off.
Beat eggs with water. Mix one cup flour and parmesan cheese in another bowl. Drop zucchini strips into egg mixture, then roll in flour and cheese mixture.
Heat vegetable oil in skillet or deep fryer. Drop a few handfuls of strips at a time once oil has reached 375F. Fry till golden. Drain on paper towels. Serve warm
Lobster Rolls
16 oz fully cooked lobster meat, dice
5 stalks of celery, finely dice
3 scallions
1 tablespoon fresh lemon juice
1 teaspoon pickle juice
½ teaspoon of dill
½ cup lite mayo
salt and black pepper, to taste
6 hotdog buns
½ stick of butter
1 cucumber, to garnish
In a food processor combine scallions, fresh lemon juice, pickle juice, dill, and mayo. Spoon mixture into a large bowl
Add lobster and celery to the mayonaisse mixture and coat evenly. Add salt and pepper to taste. Place lobster salad into the refrigerator and chill for at least an hour.
Trim the ends off of hot dogs buns and place on a foiled baking sheet. Butter the inside of each roll and place in the broiler for 2-3 minutes to toast.
Place buns on a serving dish and spoon lobster salad into the buns and serve with dill sliced pickles and sliced cucumbers
Pizza Subs
6 oz. pkg mushrooms, cleaned, sliced
1 large white onion, peeled, sliced
6 standard sub rolls
2 cups shredded mozzarella cheese
1 jar tomato sauce (we recommend Rao’s)
1/4 cup olive oil
Pre-heat oven to 400 degrees
In a large non-stick sauce pan, sautee mushrooms and onions until fully cooked and tender, about 8 minutes and set aside.
Split sub rolls but do not separate, and brush inside with olive oil. Bake for 5 minutes cut side up.
Remove sub rolls from oven and spoon about 4 tbsp of tomato sauce on each side of
Roll. Divide mushroom onion mix equally among the rolls and top with shredded mozzarella cheese.
Return to oven and bake until cheese is browned, about 10 minutes.
Makes 6 (or 12 single). Serve open faced.
1 Jar Marinated Artichokes, 6.25oz (drain well and rinsed)
1 Package Frozen Chopped Spinach, 10oz (thaw and drain well)
3 Cloves of Garlic
1/2 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
1/3 cup Half and Half
1/2 cup Lite Sour Cream
Preheat oven to 350 degrees
In food processor blend artichokes, garlic and Parmesan cheese until minced (mixture should not be creamy)
In a separate bowl add spinach, half and half, sour cream, and mozzarella, stir well. Stir into bowl ingredients from the food processor. Mixture should be medium thick.
Spray an oven proof shallow serving dish. Pour mixture into baking dish and bake for 20 - 25 minutes
Dip should bubble and the cheese should be melted through
Guacamole
2 ripe avocados
1 red onion, minced (about 1/2 cup)
1-2 Serrano chilies, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
2 cloves garlic, minced
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
Fresh ground pepper to taste
1/2 ripe tomato, seeds and pulp removed, chopped
Desired hot sauce to taste ( we recommend Cholula)
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (Do not discard the pit, it can be used later to keepfreshness of guac.)
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, garlic, salt and pepper and mash some more. Start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve
Cover with plastic wrap, with the pit and sprinkle with lime juice, refrigerate until ready.
Just before serving, remove pit, add the chopped tomato to the guacamole, mix.
Zucchini Fries
4 medium Zucchini, cut in 4 inch strips
1 1/4 cup Flour
Salt and Pepper
2 Eggs
1 1/2 tbsp Water
1 cup Parmesan Cheese
Vegetable Oil
Remove ends of zucchini, cut into shoestring strips about 4 inches long. Sprinkle with salt and roll in flour (1/4 cup). Shake off.
Beat eggs with water. Mix one cup flour and parmesan cheese in another bowl. Drop zucchini strips into egg mixture, then roll in flour and cheese mixture.
Heat vegetable oil in skillet or deep fryer. Drop a few handfuls of strips at a time once oil has reached 375F. Fry till golden. Drain on paper towels. Serve warm
Lobster Rolls
16 oz fully cooked lobster meat, dice
5 stalks of celery, finely dice
3 scallions
1 tablespoon fresh lemon juice
1 teaspoon pickle juice
½ teaspoon of dill
½ cup lite mayo
salt and black pepper, to taste
6 hotdog buns
½ stick of butter
1 cucumber, to garnish
In a food processor combine scallions, fresh lemon juice, pickle juice, dill, and mayo. Spoon mixture into a large bowl
Add lobster and celery to the mayonaisse mixture and coat evenly. Add salt and pepper to taste. Place lobster salad into the refrigerator and chill for at least an hour.
Trim the ends off of hot dogs buns and place on a foiled baking sheet. Butter the inside of each roll and place in the broiler for 2-3 minutes to toast.
Place buns on a serving dish and spoon lobster salad into the buns and serve with dill sliced pickles and sliced cucumbers
Pizza Subs
6 oz. pkg mushrooms, cleaned, sliced
1 large white onion, peeled, sliced
6 standard sub rolls
2 cups shredded mozzarella cheese
1 jar tomato sauce (we recommend Rao’s)
1/4 cup olive oil
Pre-heat oven to 400 degrees
In a large non-stick sauce pan, sautee mushrooms and onions until fully cooked and tender, about 8 minutes and set aside.
Split sub rolls but do not separate, and brush inside with olive oil. Bake for 5 minutes cut side up.
Remove sub rolls from oven and spoon about 4 tbsp of tomato sauce on each side of
Roll. Divide mushroom onion mix equally among the rolls and top with shredded mozzarella cheese.
Return to oven and bake until cheese is browned, about 10 minutes.
Makes 6 (or 12 single). Serve open faced.
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