Twice Baked Potatoes

 

Easy, comfort food from Ree Drummond. Makes enough for 8 meals. I package, freeze extra. Pull from the freezer night before serving and heat at 375-degrees till brown and hot through. This is first twiced baked that called for a thin coat of canola oil before baking; which did make a difference. Also recipe using a hand masher, to allow for smooth potato filling with some small chunks of goodness...

Ingredients:

• 8 russet baking potatoes, washed & dried
• canola oil
• 2 sticks unsalted butter
• 1 cup bacon, cooked and cut into small pieces (about 8 slices or 1 small package)
• 1 cup Cheddar cheese, shredded
• 1 cup sour cream
• 1 cup whole milk
• 2 teaspoons salt
• fresh ground pepper

Directions:

Preheat oven to 400-degrees.

Place potatoes on a large baking sheet and rub each potato with canola oil.

Bake 1-1 1/2 hours until cooked and soft.

Slice butter into pats and place in a large bowl. 

Cut each potato in half and scoop out the insides, being careful not to tear the shell. 

Mash potato filling and butter. Add salt.

Add the Cheddar, sour cream, milk, pepper and bacon and mix thoroughly.

Adjust seasonings. 

Fill each potato shell till heaping.

Heat uncovered at 350-degrees till brown on top and pipping hot in the center. About 20 minutes or so depending if potatoes are at room temperature or cold.

Orange and Olive Salad

 

Easy to put together, savory, citrus salad with a dramatic presentation. Serve at room temperature for best flavor.

Ingredients:

• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon shallot, minced
• 2 tablespoon fresh cilantro, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 3 tablespoons EVOO
• 4 large oranges
• 1/4 cup black olives, sliced
• 1/4 cup mint leaves, thinly sliced
• finishing salt

Directions:

Combine vinegar, honey, shallot, cilantro, paprika, cumin and oil. Whisk to combine and set aside.

Cut the ends off the oranges. Using a serrated knife,lice away the peel by curving the knife around the flesh. Turn the oranges on their side and slice into 1/4-inch rounds.

Arrange the orange slice on a rimmed serving platter, scatter the olives and mint over the top.

Drizzle the dressing over the top and season with finishing salt.

Jasmine Rice with Saffron and Ginger

 

This was originally Couscous, but alas gluten-free. I cooked the rice according to Perfect Baked Rice (blog:1/6/2024 label: rice). I used chicken stock in place of the water, reduced butter to 2 tablespoons and added the shallots. The rest of the ingredients I added to the hot, cooked rice, cooled and refrigerated to meld flavors. Reheat in microwave.

Ingredients:

• pinch of saffron, crushed
• 1/4 teaspoon cinnamon
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fresh parsley, minced
• 2 tablespoons fresh mint, minced
• salt and pepper to taste

Roasted Chicken with Caramelized Onion and Preserved Lemon

 

Our neighbors Alice and Larry treated us to a cooking class at Sur la Table. The dish is served with Couscous with Saffron and Ginger (which I made with Jasmine Rice with Saffron and Ginger blog: 09/22/2024 label: rice) and Orange and Olive Salad (blog: 09/22/2024 label: salad) 

Ingredients for spice rub:

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon cinnamon

Directions for Chicken:

Combine all the spices, salt and pepper. Rub into all sides of thighs and set aside.

Ingredients for Tagine:

• 2 tablespoons EVOO, divided
• 1 large yellow onion, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoon preserved lemon, rind only, minced
• 2 tablespoons harissa paste
• 1 teaspoon honey
• 1 1/2 cup chicken stock
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1/4 cup raisins, I like golden
• 1/4 cup cilantro, chopped
• 2 tablespoons parsley, chopped

Directions for Tagine:

Heat a large dutch oven with a lid over medium-high heat, add 1 tablespoon olive oil. 

Add sliced onions, cover and steam 3 minutes, stirring often to ensure even cooking. Reduce heat to medium and cook, stirring regularly, until dark brown and caramelized, about 8-10 minutes. 

Remove onion and set aside.

Add the remaining olive oil to the dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 3-4 minutes.

Add the garlic, ginger and preserved lemon and cook until fragrant, about 1 minute.

Add the caramelized onions, harissa, honey and chicken broth. At this point I cooled and refrigerated to allow flavors to meld.

When ready to cook, add the carrots and bring to a boil, reduce to a simmer and cook, covered until chicken is tender. About 25 minutes.

To serve: Add the raisins, herbs and simmer 3 more minutes. Taste and adjust seasonings.

Zinfandel BBQ Sauce

 

This was a recipe our friends, Sue and Steve Carlson shared. They served with grilled Tri Tip. The sauce would be great on just about any cut of meat.

Ingredients:

• 2 tablespoon olive oil
• 1 teaspoon mince fresh garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 1/2 cup Zinfandel
• 1/2 cup ketchup
• 1 tablespoon red wine vinegar
• 2 tablespoons soy sauce

Directions:

Whisk together all the ingredients in a saucepan. Bring to a simmer and reduce for 5 minutes.

Baked Pork Chops

 

From Food Network; simple, juicy and on table in a snap. I served with Zinfandel BBQ Sauce (blog 09/22/2024 label: sauces). Because I am gluten-free, I placed the breading on just the pork chop tops; as the gluten-free panko just falls off the bottoms. If you are using regular panko breading will stick on bottoms and sides much better! Note to self: I brown the gluten-free panko with olive oil and Italian seasonings ahead of time and have ready in the refrigerator. Just add the Parmesan.

Ingredients:

• 1 1/2 cup panko (I use less as just applying to the chops' tops)
• 3 tablespoons grated Parmesan cheese
• 5 tablespoons vegetable oil
• 2 teaspoons dried Italian seasoning
• salt and pepper, to taste
• 4 bone-in 3/4-inch pork chops (about 2 1/4 pounds)

Directions:

Preheat the oven to 450-degrees.

Combine the panko, oil, Parmesan, Italian seasonings and 3/4 teaspoon each salt and pepper.

Toss the pork chops with 1 tablespoons water in a bowl. 

Place prepared panko in a large bag, add the chops and shake to coat. Press firmly into the meat.

Place the pork chops onto a wire rack set on a baking sheet.

Bake until golden brown and internal temperature registers 145-degrees with an instant read thermometer. About 20 minutes.

Serve with BBQ Sauce.

Summer Garden Pasta

 

Another Ina Garten yummy recipe. This serves 4. Cherry tomatoes and basil how can you go wrong... Need to plan ahead for this one.

Ingredients:

• 1 overflowing pint cherry tomatoes, halved
• 2 tablespoons Good EVOO
• 3 cloves minced fresh garlic
• 9 leaves fresh basil, julienned
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces angel hair pasta, cooked according to package directions
• freshly grated parmesan, for serving

Directions:

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt and pepper. Cover and set aside at room temperature for about 4 hours.

Cook the angel hair pasta, drain and add to the bowl of cherry tomatoes. 

Garnish with parmesan and extra basil.

Zucchini Lasagna

 

This recipe is from Instagram.  The Modern Nonna. I followed the recipe, except I did not roll up the zucchini strips, but laid them flat. Aspen Moon Farm is my go to farm stand in Hygiene. Quality, organic and expensive! The recipe makes a 9x13-inch pan full of goodness.

Ingredients:

• 8-9 zucchini, cut in thirds or fourths lengthwise, depending on how large
• salt and pepper
• EVOO
• 1 jar Rao Marinara
• 1 container whole milk ricotta cheese
• 1/2 cup grated fresh parmesan cheese
• 2 eggs, beaten
• 1/4- 1/3 cup fresh basil, cut up
• 2 cups or so shredded mozzarella cheese

Directions:

Preheat oven to 400-degrees.

Place zucchini strips in a single layer on a baking sheet, brush with EVOO and sprinkle with salt and pepper. Bake 15 minutes. Remove and set aside.

Lightly grease a 9x13-inch baking pan with canola oil.

Combine the beaten egg, basil, parmesan cheese to the ricotta cheese.

Add a thin layer of marinara to the bottom of the baking pan.

Place the zucchini slices on top of marinara, top with 1/2 of the ricotta mixture. Repeat with marinara, zucchini, ricotta and finally rest of marinara. Top with shredded mozzarella.

Bake for 20 minutes uncovered. Allow to sit before cutting into serving portions.

Celery Salad

 

From life's ambrosia.com Light, crisp and refreshing salad and great way to use up celery in your frig. I served along side a baby spring lettuce salad. So good! 4 servings

Ingredients:

• 4 large celery stalks with leaves ends trimmed, sliced into bite size pieces
• 1/4 cup thinly sliced red onion, soak in cold water for 15 minutes, drain
• 2 tablespoons EVOO
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste
• parmesan cheese, grated for serving

Directions:

Combine all ingredients, except parmesan cheese in a bowl. When ready to serve, sprinkle with parmesan cheese.