Fried Smashed Potatoes

Ingredients

12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
1 teaspoon salt
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions

Place potatoes in a large saucepan and cover with at least 1 inch of water. 

Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. 

Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. 

Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. 

Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. 

Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. 

In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.

Green Bean Almondine with Garlic & Blue Cheese

Ingredients

3 heads garlic minced
1 tablespoon olive oil
salt and ground pepper to taste
1 pound fresh green beans trimmed
1 teaspoon butter
1/3 cup sliced almonds
1 tablespoon olive oil
1 pinch cayenne pepper or more to taste
2 ounces blue cheese crumbled

Instructions

Preheat oven to 375 degrees F. 

Line a baking dish with aluminum foil.

Cut top 1/3 of garlic heads, exposing the cloves. Place garlic in the prepared baking dish cut side up. Pour olive oil over the garlic and season with salt. Fold up foil and seal to create a tight packet.

Bake in the preheated oven until a paring knife inserts easily into the center of a garlic clove, about 1 hour; set aside to cool. Once cool, remove each garlic clove from the skin. Reserve remaining oil oil.

Increase oven temperature to 400 degrees F.

Bring a large pot of salted water to a boil; add green beans and cook until bright green and nearly tender, 4 to 6 minutes.

Drain beans and transfer to a large bowl of ice water to cool completely; drain well and set aside.

Melt butter in a large skillet over medium heat. Add almonds; cook and stir until lightly browned, 3 to 4 minutes.

Toss green beans, roasted garlic and reserve olive oil, toasted almonds, and 1 table spoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper.

Transfer to a shallow baking dish and top with blue cheese. Bake until cheese is melted and beans are fully tender, about 15 minutes.

Shortcut Shepherd's Pie

Ingredients

1 tablespoon vegetable oil, plus more if needed
1 1/2 pounds 85 percent lean ground beef
1 onion, diced small
2 cloves garlic, grated or minced
2 fresh thyme sprigs or pinch dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups beef stock
1 tablespoon Worcestershire sauce
1 1/2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
10 ounces frozen mixed peas and carrots
1 pound frozen mini or regular potato tots (about 4 cups)
1/2 cup shredded sharp yellow Cheddar

Directions

Preheat the oven to 425 degrees F. 

Heat a large skillet over high heat for 2 minutes, then add the oil. When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside.

Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots.

Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.

Five Spice Pork Kabobs

 

Ingredients

2 tablespoons of ketchup
1 tablespoon of soy sauce
2 teaspoons of packed brown sugar
1 teaspoon of Chinese five-spice powder
1 1/2 pounds of pork tenderloin
8 bamboo or metal skewers (soak bamboo skewers in water to prevent scorching)
1/4 cup of peanuts
1/4 cup of cilantro sprigs

Lime wedges (optional)

Directions

For sauce, in a small bowl combine ketchup, soy sauce, brown sugar, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.

Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with peanuts and cilantro. If desired, serve lime wedges alongside.

Gluten Free Flourless Chocolate Cake

Ingredients:

4 (1 ounce) squares semisweet
chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Country Style Hash Browns

Ingredients

1 Package Ore-Ida® Shredded Hash Brown Potatoes
1/2 Cup Ore-Ida® Chopped Onions
1 Cream of Chicken Soup
1 Cup Sour Cream
1/2 Teaspoon Salt
1 1/2 Cups Pepper Jack Cheese Shredded
1/3 Cup Roasted Red Peppers, chopped
1 Cup Bread Crumbs
2 Tablespoons Butter Melted
Diced ham (optional)

Directions

Heat oven to 350°. Coat 11x7 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, Onions, cheese and red peppers and diced ham until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.

Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.

Creamy Bacon Corn Chowder

Ingredients

2 can(s) corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz

2 can(s) cream corn, 14-16 oz

2 can(s) evaporated milk, 12 oz each

1 lb bacon, cooked and crumbled

2 large carrots, chopped

1 large onion, chopped

6 large potatoes, chopped

3 Tbsp butter or margarine

6 c water or chicken broth

salt and pepper to taste

 

Directions

1. Place everything except for the evaporated milk and butter or margarine into the crockpot

2. Add just enough water or chicken stock to cover the ingredients.

3. Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.

4. When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.

5. If Chowder is too thick for you, add a bit more water or chicken broth.

6. Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.

7. For a larger group, this recipe can be doubled.