Wednesday, April 16, 2014

Tuscan Fried Potatoes

Simple and tasty....these potatoes are the perfect side and you can make them on your stove or on your grill.  I boiled the potatoes for 20 minutes to get a head start but it's not necessary.







Tuscan Fried Potatoes

4 potatoes, boiled for 20 minutes with skin intact or peeled and diced
2 tbsp extra virgin olive oil
1 small sweet pepper, sliced
2 cloves garlic, minced
1 tsp rubbed sage
1 tsp parsley
salt and freshly ground pepper to taste

Heat a large skillet with the olive oil.  When hot, add in the potatoes.  When halfway cooked add in the pepper, garlic and spices.  Cook until the potatoes are nice and crispy.

Tuesday, April 15, 2014

Easter Egg Nests

I've made this Easter treat before but I tweaked the recipe this time to make the nest a little more chocolate.  The best thing about the recipe is that you make it all in one pan so clean up is a snap.






Easter Egg Nests

Melt together in a large saucepan ~

1/4 cup butter
1/4 cup cashew butter (or peanut)
1/3 cup semi-sweet chocolate chips

Stir in until melted ~

4 cups mini marshmallows

Fold in  ~

6 oz chow mein noodles

Scoop out 16 nests onto parchment lined baking sheets.  

Grass topping ~

1/4 cup coconut
2 drops green food coloring

Mix together in a plastic bag.  Use a pinch on top of each of the nests and top with 2-3 eggs.  I used M & M Milk Chocolate Eggs.

Monday, April 14, 2014

Italian Roasted Tomatoes

Wow.  Am I glad that I had extra tomatoes on hand to play with in the kitchen.  The aroma of these baking is like a pizza but without the bread.








Italian Roasted Tomatoes

2 tomatoes, sliced 1/4" thick
extra virgin olive oil
1/2 cup mozzarella cheese, grated
1/3 cup Romano Pecorino cheese, grated  
Sea salt and freshly ground pepper to taste
dried oregano

Place the tomato slices on a non-stick aluminum foil or parchment lined baking sheet.  Drizzle the slices with olive oil and season them with salt and pepper.  Layer the mozzarella and Romano cheeses on top of the tomatoes.  Sprinkle a little oregano on top of each slice.  Bake for 20 minutes at 400°.

Sunday, April 13, 2014

Bacon Wrapped Turkey Tenderloins With Pan Gravy

Bacon makes everything better.  Well...I haven't tried chocolate covered bacon yet but I will to determine if that's completely true.  It did add a nice flavor to the turkey tenderloins and helped keep them moist.








Bacon Wrapped Turkey Tenderloins

2 turkey tenderloins, cut in half
4 slices thick cut bacon (I used apple smoked)
Sea salt & freshly ground pepper
2 tbsp extra virgin olive oil

Wrap the bacon slices around the tenderloins and secure with a toothpick.  Heat a frying pan with the olive oil and then brown the tenderloins.  Place in a non-stick lined pan and finish baking at 350° until the internal temperature of the tenderloin is 165°.   Keep the frying pan with the oils and bits intact for the gravy.

Turkey pan gravy

1 cup chicken broth (or turkey if you have it)
2 tbsp flour
1 clove garlic, grated
1 tsp rubbed sage
1/2 tsp sea salt
1/2 tsp freshly ground pepper

Add the broth into the pan with the turkey drippings.  Whisk in the flour and seasonings over medium heat.  Continue stirring until the gravy thickens.  Pour over the turkey before serving or for a potato side dish.

Saturday, April 12, 2014

Bunny Trail Snack Mix

Easter is coming and it's time to make cute snacks to compliment your table or to bag for treats.









Bunny Trail Snack Mix

4 cups popped popcorn
2 cups yogurt covered pretzels
2 cups Rice Chex
1 cup golden raisins
11 oz Ghirardelli Classic White baking chips
1 tsp canola oil
2 cups Easter Peanut M&M's

Slowly melt baking chips with canola oil in a small sauce pan.  Place the popcorn, pretzels, Rice Chex and raisins on a large parchment lined baking sheet.  Drizzle the melted chip mixture over the top.  Allow to set and break apart.  Stir in M & M's.  Store in a sealed container.

Monday, April 7, 2014

BBQ Cheesy Meatloaf

It's Monday and I needed something to put together fast since it's beautiful outside and the yard is calling my name.  I wanted to try something new so here it is ~







BBQ Cheesy Meatloaf

1 # extra lean ground beef
1 large egg
1/4 cup ricotta cheese

1 cup Smoked Cheddar, shredded
1/4 cup onions, diced
1 tbsp extra virgin olive oil
1 tbsp parsley
1 tsp salt
1/2 tsp freshly ground pepper
1/2 bread crumbs

1/4 cup barbeque sauce
In a small pan, heat the olive oil.  Add in onions and cook until translucent.  Let cool slightly.  In a medium bowl, add in all of the ingredients.  My method for combining is getting both hands in and mixing until it's all combined evenly.  Shape and place in a greased loaf pan.  Spread 1/4 cup of your favorite barbeque sauce on top.  Bake at 325° until the internal temperature of the meatloaf is 155°.  Remove from oven and pan.  Cover and let sit 10 minutes before serving.

Sunday, April 6, 2014

Crispy Gruyère Chicken Breasts

Lots of flavor and an easy chicken dinner for a weeknight or on the weekend.  Crispy thanks to the Panko bread crumbs and a slightly sweet and smoky taste from the cheese.







Crispy Gruyère Chicken Breasts

2 chicken breast, pounded to 1/4" thicken
1 cup Panko bread crumbs
1/2 cup Smoked Gruyère cheese, shredded
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tbsp parsley
1/2 cup milk

Pour the milk in a bowl.  Combine the Panko, cheese, salt, pepper and parsley on a dinner plate.  Dip the chicken breasts in the milk and then press both sides of the chicken breasts on the plate of Panko mixture and then place on an aluminum foil lined baking sheet (I used the non-stick type).  Bake for 20 minutes at 350°.