(no measurements version)
Large cookie sheet
3 or 4 large russet potatoes
around a 1/4 cup of vegetable oil
Shredded cheddar
sour cream
favorite spices
First preheat oven to 375 degrees. Wash the potatoes really well, then slice lengthwise into 1/4 slabs. Lay each slab onto cookie sheet until sheet is covered. Do not overlap slabs. Drizzle on oil and add a little more if you feel like it. Sprinkle on your favorite spices. I used Nature's Season salt, powdered garlic, oregano, fresh ground pepper, and a light sprinkling of dill weed. Bake until sides look a little crispy. Check the bottom of one of the slabs to see if it is lightly browned. If you want it darker bake a little longer. Sprinkle shredded cheese on top and bake until cheese is gooey and bubbly. The slabs can be a little greasy so blot them on a paper towel. Put a small dollop of sour cream on each slab and serve. You can also top it with bacon bits, green onion, or lay a fresh basil leaf on top. Make sure you smile and say "Heart attack anyone?" when you do.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Monday, March 2, 2009
Potato Slabs
Potato soup
During the Spring you still get cold rains and they make you want to huddle up at home. Also during Spring I like to add bits of green in everything I cook and my soups are no exception. This recipe includes the steps to make a simple roux. Roux is one of those hard things to explain you have to go by what you see and what you feel when you stir. If you are new to rouxs this might not turn out right but it is still good practice. Just don't let it burn. This takes a lot of work but it is worth it.
Potato Soup
10 medium sized potatoes (I prefer Yukon golds for their color)
3 quarts of chicken broth
1 lb of smoked sausage, or ham, chopped
1 package of frozen broccoli (optional)
2 medium onions chopped
4 tbsp butter
8 - 10 tbsp flour
3 cups of cold milk
1 tsp of season salt
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tbsp salt
Peel and chop potatoes into large bite size pieces. Boil potatoes with chicken broth, add more water if needed to cover potatoes, and add salt. Boil until slightly tender but still firm in the centers. While potatoes are boiling sautee onions.
When potatoes are done start roux in a heavy pot. Combine 8 tbsp flour and seasonings. Melt butter and add flour mixture, stirring constantly. Stir until thick and kinda bubbly, if you think you need a little more flour then please do. You want your roux mixture to be about the texture of wet concrete. Slowly add cold milk constantly stirring. Slowly turn up the heat until liquid starts a light boil. Keep stirring and allow to lightly boil for one minute. You want to keep stirring to prevent from breaking the sauce, causing lumps, and possible burning your sauce.
Stir in part of the liquid from boiled potatoes; then add onions, broccoli, sausage, and potatoes. Pour in more of remaining potato liquid until contents of soup is covered with an inch of liquid. Stir throughly then allow to simmer for one hour. Stir soup often and turn down heat if soup starts to stick to bottom of pot.
When the soup is done you will have a great velvety and hearty soup. You can sprinkle on cheddar cheese, serve with your favorite bread, or serve in a bread bowl. I love potato soup, I like to curl up in a chair with my green blanket, and cuddle the warm bowl while I eat. Enjoy!
Potato Soup
10 medium sized potatoes (I prefer Yukon golds for their color)
3 quarts of chicken broth
1 lb of smoked sausage, or ham, chopped
1 package of frozen broccoli (optional)
2 medium onions chopped
4 tbsp butter
8 - 10 tbsp flour
3 cups of cold milk
1 tsp of season salt
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tbsp salt
Peel and chop potatoes into large bite size pieces. Boil potatoes with chicken broth, add more water if needed to cover potatoes, and add salt. Boil until slightly tender but still firm in the centers. While potatoes are boiling sautee onions.
When potatoes are done start roux in a heavy pot. Combine 8 tbsp flour and seasonings. Melt butter and add flour mixture, stirring constantly. Stir until thick and kinda bubbly, if you think you need a little more flour then please do. You want your roux mixture to be about the texture of wet concrete. Slowly add cold milk constantly stirring. Slowly turn up the heat until liquid starts a light boil. Keep stirring and allow to lightly boil for one minute. You want to keep stirring to prevent from breaking the sauce, causing lumps, and possible burning your sauce.
Stir in part of the liquid from boiled potatoes; then add onions, broccoli, sausage, and potatoes. Pour in more of remaining potato liquid until contents of soup is covered with an inch of liquid. Stir throughly then allow to simmer for one hour. Stir soup often and turn down heat if soup starts to stick to bottom of pot.
When the soup is done you will have a great velvety and hearty soup. You can sprinkle on cheddar cheese, serve with your favorite bread, or serve in a bread bowl. I love potato soup, I like to curl up in a chair with my green blanket, and cuddle the warm bowl while I eat. Enjoy!
Friday, February 27, 2009
Mashed-potao Stuffed Chicken
1/2 cup of cold left over mashed potatoes per chicken breast
bone in chicken breast halves
1/8 of cheese for each chicken breast
olive oil
Preheat oven to 400 degrees. Mix together potatoes and cheese.
Carefully use your fingers to separate the skin from the meat of each chicken breast. Using your fingers push the mashed potatoes up under the skin of the chicken breast. Place stuffed chicken in roasting pan and drizzle with olive oil and season the chicken with seasoning of your choice.
Cover with foil and bake for 30 till 40 minutes, till juices run clear. When done uncover chicken and return to oven. Let bake a little longer till tops are brown.
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