Tag: potatoes

Pugliese Chicken and Potatoes

My daughter in Venice

Another recipe found on cookingwithnonna.com. My BF made this one for me and I tried to replicate it this weekend. My version was not as good as his but my son said the chicken was cooked perfectly. I used boneless, skinless chicken breast instead of the bone-in chicken so I put the potato mixture in first and cooked the chicken with a little less time. The flavors of the herbs, olives, tomatoes, and wine are delicious. I will keep trying this one until I achieve perfection.

Igredients:

1 1/2 pounds skinless, bone-in chicken thighs and drumsticks

3 Idaho potatoes, cut into 2 inch pieces

1/2 cup extra virgin olive oil

1 cup Gaeta olives or mixed olives, pitted

4 cloves garlic

1 cup cherry tomatoes, sliced

4 sprigs of fresh thyme

2 sprigs of fresh rosemary

2 TBS dried oregano

salt and pepper to taste

1/2 cup dry white wine

Directions:

Preheat oven to 400F degrees. Combine all ingredients except the wine into a bowl and mix. Pour into a 9X13 baking dish and pour wine over mixture.

Bake for 60-75 minutes until the meat pulls away from the bone.

Twice Baked Potatoes

 

This is a modified recipe from Horne of the Moon Cookbook, a vegetarian restaurant in Vermont. It is simple, but not as simple as a baked potato. Well worth the extra effort. I am not listing the amount of each ingredient because it varies depending on how many potatoes you cook. Just keep tasting the mix.

Ingredients:

  • Large russet potatoes (however many you care to serve).
  • Butter
  • Sour cream
  • Cheddar cheese, grated
  • Salt
  • Pepper
  • Paprika

Directions:

Preheat oven to 425 degrees. Bake potatoes until tender when pierced with a fork (1-1 1/4 hours). Cut the top of each potato so that the inside can be easily scooped out. Scoop out insides and place in a bowl. Mash with butter, lower over temp to 400, add sour cream, cheese, salt and pepper to taste. Fill the potato shells and sprinkle each with paprika. Bake for 15 minutes and serve.

 

Crispy Cod Sandwiches with Red Cabbage & Apple Slaw and Roasted Potato Wedges from Blue Apron

 

 

I received a gift card from Blue Apron from a family member (thank you Pat and Fred), and I decided to give it a try for a week. 2 dishes and only one was a keeper that I will continue to make on my own. My assessment of Blue Apron was, although convenient and everything was fresh, it is over priced if you don’t have a coupon. Above pictured is the 2 meals I received from Blue Apron, pork dish is not reflected here because we didn’t really like it. Here is the recipes we all enjoyed:

Ingredients:

  • 4 cod fillets
  • 4 potato buns
  • 2 carrots
  • 2 scallions
  • 1 apple
  • 1 lb. red cabbage
  • 2 russet potatoes
  • 3 TBS sweet pickle relish
  • 2 TBS red wine vinegar
  • 1/4 cup Old Bay Seasoning (they provided their own spices, but this one is a great substitute since I don’t know what was in there’s)
  • 1/3 cup mayonnaise
  • 1/4 cup sugar
  • Olive oil
  • Salt
  • Pepper

Directions:

Preheat the oven to 475 degrees. Cut the potatoes into 1 inch wedges. Remove and discard the core of the cabbage, thinly slice. Core the apple and cut into matchsticks. Cut off and discard the root ends of the scallions, thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater, place in a bowl with 1/4 of the vinegar, season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes

Place the potato wedges on a sheet pan, drizzle with olive oil, season with salt and pepper, toss and arrange skin sides down, roast for 28-30 minutes.

While potatoes are roasting make the slaw: combine sugar and  remaining vinegar and whisk until dissolves. Add cabbage and apple, stir thoroughly, season with salt and pepper, set aside to marinate for at least 10 minutes.

While the slaw marinates, make the sauce: combine mayo, relish and white bottoms of scallions, season with salt and pepper.

Once the potatoes have roasted for at least 10 minutes, place the Old Bay Seasoning on a plate, pat the cod fillets dry, season with salt and pepper, coat with seasoning, tapping off excess. In a large , non stick pain, heat 1 TBS olive oil on medium high, add cod fillets and cook 5-7 minutes on one side, flip and cook 2-3 minutes on reverse side, or until lightly browned. Leave browned bits in the pan as you transfer fish to a plate and set aside in a warm place.

Add the buns, cut side down, to the pan you used to cook the fish, toast for 1-2 minutes, or until lightly browned

Spread a layer of sauce on the buns with the cooked fish and marinated carrots

Serve with potatoes and slaw and garnish with green tops of scallions

 

 

 

Potatoes Au Gratin (Gratin Dauphinoise)

Breast of Chicken with Duxelles Stuffing

This is another recipe that I tried in my professional chef app; The Culinary Institute of America’s textbook.  Potatoes with cream, cheese, and butter; how could you go wrong? The recipe calls for a 10 serving dish but you can cut it all in half if you don’t want to make 3 pounds of potatoes.

Ingredients:

  • 3 lb chef’s potatoes
  • 5 garlic cloves
  • 1 quart (4 cups) milk
  • freshly grated nutmeg, as needed
  • salt, as needed
  • 12 fl oz (1 1/2 cup) heavy cream
  • 4 oz (1/2 cup) butter, cut into small pieces
  • 1 cup Parmesan cheese, grated (I added this, it is not in the original recipe in textbook)

Directions:

Scrub, peel, and thinly slice the potatoes using a mandoline or electric slicer. If you have to use a knife like me it will work. Put the garlic in a medium saucepan with the milk and bring to a boil. Season the milk with nutmeg, salt, and pepper and add sliced potatoes. Bring the milk to a simmer and cook potatoes until halfway cooked, 8-10 minutes, taking care that the milk does not boil over. Discard the garlic.

Transfer  the potatoes and milk to a buttered pan, pour cream over the top, dot with butter and sprinkle the Parmesan cheese on top.

Bake at 375 degrees until golden brown and milk has been absorbed, about 45 minutes.

Allow the potatoes to rest for 10 to 15 minutes before serving.

Dawn’s Tri-tip Marinade and Seasoned Red Potatoes

 

 

My best friend, Dawn, was watching my children one day so that I could go to work and I came home to this delicious meal. My response was “when can you move in?” She is a fantastic cook and creates delicious meals without recipes. These are both her creations and as far as measurements, you will have to add to taste.

Dawn’s Tri-tip Marinade

Ingredients:

  • Montreal steak seasoning
  • Olive oil
  • Soy sauce
  • Worcestershire sauce
  • Red wine vinegar

Directions:

Cut tri-tip into 1 inch slices and marinade for a couple hours in fridge. Grill or bake to preference.

Seasoned Red Potatoes

Ingredients:

  • 1 lb red potatoes
  • Olive oil
  • Dried thyme, rosemary, salt and pepper or anything that you fancy for seasoning
  • Seasoning salt

Directions:

Cut potatoes into bite size  pieces. Put in bowl and stir in olive oil and seasoning to taste. Spread in one layer on cookie sheet and sprinkle seasoning salt on top. Roast for 30 minutes at 450 degrees. Broil last few minute to crisp and brown tops.

Roasted Red Potatoes

 

Try this simple potato dish that has been a favorite of my parents the few times I’ve cooked it for them. The skins of the potatoes are left on leaving all the flavor and the cheese gets crunchy on top.

Ingredients:

  • 1 pound small red potatoes
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper

Directions:
Cut the potatoes into 1/4 inch thick slices. Toss with oil. Place in a single layer in a greased pan. Sprinkle with salt, pepper, and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender.

%d bloggers like this: