These are inspired by a Jacques Pepin style potato.
3 lbs baby Yukon gold potatoes
1 Tbsp salt (more or less to taste)
freshly ground pepper to taste
about 3 cups chicken stock (I reconstitute a cup at a time)
3 Tbsp butter
Put the potatoes in a deep skillet and add salt and pepper. Cover potatoes halfway with chicken stock, add chunks of butter and cover with a lid. Cook the potatoes in the stock until almost tender. The time widely varies based on the size of the potatoes - I'd estimate at least 10 minutes if not 15. Remove the lid and allow the stock to evaporate as the potatoes continue to cook. Once the stock has evaporated, *pop* each potato using the back of a spoon. Don't smoosh them, just crack them open. Allow the potatoes to brown on each side for another 5 minutes, then re-season with salt and pepper if desired.
Serve and eat them :)
Jodi's Quiche Lorraine
one 9" pie crust
1/2 cup bacon, cooked, crumbled (about 8 slices)
1 cup shredded swiss cheese (4 oz)
4 eggs
1 1/2 cup cream
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne.
Heat oven to 375. Press crust into 9" pie plate. Cover with foil and bake 10 minutes. Take out and prepare filling. Place bacon and swiss on pie crust. Beat other ingredients together and pour into crust. Bake 30-40 minutes, cool for 10 minutes before cutting.
Serve with homemade ketchup.
1/2 cup bacon, cooked, crumbled (about 8 slices)
1 cup shredded swiss cheese (4 oz)
4 eggs
1 1/2 cup cream
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne.
Heat oven to 375. Press crust into 9" pie plate. Cover with foil and bake 10 minutes. Take out and prepare filling. Place bacon and swiss on pie crust. Beat other ingredients together and pour into crust. Bake 30-40 minutes, cool for 10 minutes before cutting.
Serve with homemade ketchup.
Sarah's Superbowl Dip
I know it's not Superbowl time right now! I'm going through all of my old recipes and pulling the ones I love. This is a perfect dip for any party/potluck.
1 lb chicken breast (or 2 cans cooked chicken)
1 large block velveeta
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 small can chopped olives
1 small can chopped green chiles
If you decide to use fresh chicken, boil it until done, then chop and shred it. While it's cooking, cube the velveeta into 1 inch chunks and put in a large crockpot. Add all other ingredients and let heat on low until melted (about 3 hours).
Serve with chips!
1 lb chicken breast (or 2 cans cooked chicken)
1 large block velveeta
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 small can chopped olives
1 small can chopped green chiles
If you decide to use fresh chicken, boil it until done, then chop and shred it. While it's cooking, cube the velveeta into 1 inch chunks and put in a large crockpot. Add all other ingredients and let heat on low until melted (about 3 hours).
Serve with chips!
BBQ Spice Rub
2 large garlic cloves
1/4 cup smoked paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt
Peel garlic and crush through garlic press into a small bowl. Add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.
1/4 cup smoked paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt
Peel garlic and crush through garlic press into a small bowl. Add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.
Mexican Flan
I saw this recipe on a mexican TV station while we were living in New Mexico. I was pregnant with Lily and this sounded SO delicious. It was, and still is. It's one of the easiest flans to make, and comes out great.
Carmel:
Carmel:
1 cup sugar
1 cup water
Filling:
1 can Evaporated Milk
1 can Sweetened Condensed Milk
1 can Media Crèma (table cream)
3 whole eggs
3 egg yolks
Prepare carmel by boiling water and sugar until syrup turns amber in color. Pour into glass/ceramic pie plate, coating bottom and sides evenly. While this is cooling, in blender, mix all filling ingredients until well blended. Then pour into carmel-coated pie plate.
Bake in water bath at 350* for 30 minutes, then 300* for another hour.
Jodi's Fridge Pickles
I remember my mom making these when I was younger. Our CSA blessed us with an abundance of veggies which I put into our fridge pickles.
3 large cucumbers
1 onion
1 Tbsp salt
2 tsp celery seed
1/4 cup granulated sugar
2 tsp celery seed
1/4 cup granulated sugar
1 cup white vinegar
Slice unpeeled cucumbers into a medium sized bowl (or like I did, into a quart mason jar). Finely chop the onion; add to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour.
In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar, stirring until dissolved. Allow to cool, then pour over cucumbers (after they have been sitting for 1 hour).
Mix well; cover and refrigerate for at least 24 hours before serving.
Electrolyte Drink Mix
In other words, make-your-own Pedialyte (or Gatorade). I discovered a variety of links online to make this, and found two favorite blends. Depending on what you have in your cupboard, either of these will help your little one (or not so little one) stay hydrated when sick.
EITHER: 1 packet of Koolade (any flavor) & 6 Tbsp warm honey
OR: 1 packet of Jello (any flavor)
2 quarts water, warm (just to help everything dissolve)
1 t baking soda
1 t salt
Mix everything together in a pitcher and store in the fridge for up to 7 days.
EITHER: 1 packet of Koolade (any flavor) & 6 Tbsp warm honey
OR: 1 packet of Jello (any flavor)
2 quarts water, warm (just to help everything dissolve)
1 t baking soda
1 t salt
Mix everything together in a pitcher and store in the fridge for up to 7 days.
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