Saturday, May 30, 2015

"GREEK" Style Skillet Potatoes

Betty and I had friends over for dinner last week.  We were looking for a potato dish that was different.  This is the one we used and it was really good.  I think everyone will enjoy
this.  It has several flavors that mix well.  I love feta cheese.  It really makes this dish special.

“Greek” Style Skillet Potatoes

         1 ½ - Tablespoons – Olive Oil
         4 – Cloves – Garlic (crushed)
         16 – Red Potatoes (washed & chunky cut)
         1/3 – Cup – Kalamata Olives (coarsely chopped)
         ½ - Red Pepper (seeded & chopped)
         2 – 3 – Scallions Greens (chopped)
         Fresh Thyme & Rosemary (stems removed & chopped)(to taste)
         1 ½ - Cups – Feta Cheese (crumbled)
         Sea Salt & Pepper (to taste)
1)                You can prepare part of this recipe ahead of time by pre-cooking red potatoes, about half  way,  the day before.
2)               Refrigerate potatoes over-night.
3)              In a large skillet, add olive oil, garlic, red pepper & scallions.
4)             Cook over medium heat for about 3 – 4 minutes.
5)             Add potatoes, thyme and rosemary, cook until potatoes are cooked through and slightly  browned.
6)             Season with salt and pepper, to taste.
7)             Just before serving, add feta, heat for 2 minutes.
8)            Add more fresh thyme and rosemary, to garnish.
9)              Serve warm.

HINT:  You can pre-cook the potatoes 2 different ways.  You can boil in a saucepan on top
the stove or you can microwave.  In both cases, cook only about half way through.  Cool potatoes 
and seal in a zip-lock bag and refrigerate until you plan to finish the dish.  
HINT 2:  You can also prepare a few other things the day before.  Chop the garlic, pepper, 
olives, and scallion tops.  Save in a zip-lock bag and refrigerate over night.  
HINT 3: The fresh herbs are better prepared the day you cook the dish.  As with most spices 
and herbs, the amount is to taste.  I personally like a lot.  They enhance the dish.         

Wednesday, April 22, 2015

Sometimes you have a little time to fix a special breakfast.  Here's 10 recipes to try.   You can change a few of the ingredients to make them your own or to include the things you like. 

Whatever you do, take some time to enjoy your meal with family or friends.

Breakfast Casseroles

Ham and Cheese Casserole with Bow-Ties

1 1/2 - tsp. - Sea Salt (divided)
8 - oz. - Bow-Tie Pasta
4 - Tbs. - Butter
1 - Garlic Clove (minced)
1/4 - Cup - All-Purpose Flour
1/8 - tsp. - Ground Black Pepper
2 - Cups - Skim Milk
1 1/4 - Cup - White Cheddar Cheese (shredded)
1 1/4 - Cup - Swiss Cheese (shredded)
4 - oz. - Cooked Ham (diced)

1)  Preheat oven to 350 degrees.
2)  Add 1 tsp. of sea salt to a large pot of water, and bring to a boil.
3)  Add bow-ties and cook for 10 minutes until pasta is al dente. Drain and set aside. 
4)  Place butter in a large saucepan over medium heat, and warm until melted.
5)  Add garlic and saute for 30 seconds.
6)  Whisk in flour, 1/2 tsp. of salt, and pepper, and cook, stirring   continuously, until a smooth sauce forms.
7)  Gradually add the milk to the mixture, still stirring constantly.
8)  Bring sauce to a boil and let cook for 1 minute. Stir in white Cheddar and Swiss cheese.
9)  Continue to cook, stirring occasionally, until the cheeses melt.
10) Remove cheese sauce from heat, and mix in the pasta and diced ham.
11) Pour casserole mixture into an 8x8" baking dish.
12) Bake for 20-25 minutes until cheese is bubbly and bow-tie ends are browned.

Ham and Cheese Bake

4 - Large Eggs
4 - Large Egg Whites
1 – Cup - Non-Fat Milk
2 - Tbs. - Dijon Mustard
1 - tsp. - Fresh Rosemary
1 – tsp. - Fresh Thyme
¼ - tsp. - Black Pepper
1 – Cup - Ham Steak (diced)
½ - Cup - Cheddar Cheese
½ - Cup – Cilantro (chopped)

1)  Preheat your oven to 375 degrees F.
2)  Mix eggs, egg whites and milk in medium bowl.
3)  Add mustard, rosemary, thyme, black pepper and ham.
4)  Mix well.
5)  Transfer to 7-by-11-inch baking dish.
6)  Bake for 40 to 45 minutes.
7)  Sprinkle with cheese.
8)  Bake for 10 minutes or until cheese has melted.
9)  Garnish with cilantro before serving.

Mini Cauliflower and Cheese Soufflés

Butter, for coating pans
1/3 – Cup - Finely-Shredded Parmesan Cheese
4 - oz. - Low-Fat Cream Cheese (softened)
1 - Garlic Clove (minced)
¾ - tsp. - Dried Oregano
1/8 - tsp. - Dried Thyme
1/8 - tsp. - Dried Dill Weed
1/8 - tsp. - Dried Basil
8 - oz. - Cauliflower Florets (cooked and cooled)
3 - Large Eggs
1/2 - tsp. - Sea Salt
1/4 - tsp. - Ground Black Pepper
5 - Large Egg Whites

1)  Preheat oven to 375 degrees.
2)  Use the butter to lightly grease four 8 oz. ramekins, and press the shredded Parmesan onto the bottom and sides of the ramekins to coat.
3)  Refrigerate ramekins until souffle’ mixture is ready.
4)   In a medium bowl, mix together the cream cheese, garlic, oregano, thyme, dill weed, and basil until fully combined.
5)   Place the prepared cream cheese, cauliflower, 3 eggs, salt, and pepper into a food processor or blender, and puree until smooth.
6)   Transfer puree to a bowl and freeze for 15 minutes.
7)   While puree is in freezer, use an electric mixer to whip the egg whites until fluffy.
8)   Gradually fold the egg whites into the cauliflower puree.
9)   Divide the souffle mixture evenly among the ramekins.
10)  Bake for 25-30 minutes until souffle tops are a light golden brown.

Cheesy Frittata On-The-Go

12 - Large Egg Whites
1/3 – Cup - Milk
2 – Cup - Shredded Cheddar Cheese
Sea Salt (to taste)
Ground Black Pepper (to taste)

1)  Preheat the oven to 375 degrees. Grease 2 muffin tins with nonstick cooking spray.
2)  In a large bowl, whisk, together the egg whites, milk, cheddar cheese, salt, and pepper until combined.
3)  Pour batter into the muffin tins, filling each cup up to 3/4 full.
4)  Bake for approximately 18-24 minutes or until frittatas are set in the middle and a toothpick inserted in the center of one comes out clean.
5)  Season tops of frittatas with salt and pepper as needed before serving.

Potatoes Dauphinois’

1 - Tbs. - Unsalted Butter (room temperature)
10 - oz. - Low-Fat Cream Cheese (room temperature)
1 1/2 – Cups - 2% Milk
1 - Garlic Clove (smashed)
2 ½ - pounds - Russet Baking Potatoes (peeled and thinly sliced)
1 - tsp. - Sea Salt
1/4 - tsp. - Ground Black Pepper
1/2 – Cup - Gruyere Cheese (divided)

1)   Preheat oven to 400 degrees.
2)   Use the butter to grease a 9" round casserole dish.
3)   In a large saucepan over medium-low heat, mix together the cream cheese, milk, and garlic to form a sauce.
4)   Bring sauce to a simmer. 
5)   Add potatoes, salt, and pepper, and continue simmering, stirring occasionally, until potatoes are tender. 
6)   Use a slotted spoon to transfer and layer half of the potato slices in the prepared casserole dish. 
7)   Sprinkle the potatoes with half of the gruyere cheese.
8)   Spoon the remaining potatoes into the dish. 
9)   Pour in as much sauce as needed to cover the potatoes. 
10)  Sprinkle with remaining cheese.
11)  Place the baking dish onto a rimmed baking sheet.
12)  Bake for 40-45 minutes until golden-brown.

Italian Style Frittata

2 - Tbs. - Butter
2 - Tbs. - Onion (diced)
1/2 – Cup - Baby Spinach (minced)
1/2 – Cup - Prosciutto (chopped, plus additional torn slices for garnish)
4 - Eggs
3 - Tbs. – Half and Half
2 - Tbs. - Ricotta Cheese
Sea Salt (to taste)
Ground Black Pepper (to taste)
3 - Fresh Basil Leaves (chopped, plus additional for garnish)
1 - Plum Tomato (sliced)

1)  Preheat oven to 400 degrees. Spray a 9" cast-iron skillet with nonstick cooking spray.
2)  Melt butter in skillet over medium-high heat.
3)  Add onions and spinach to skillet, and cook until tender.
4)  Stir in prosciutto and set aside.
5)  In a large mixing bowl, beat together the eggs, half & half, ricotta, salt, and pepper. 
6)  Pour egg mixture into skillet.
7)  Cook the eggs, using a spatula to gently push them towards the center of the skillet.
8)  When eggs are almost set, stud frittata with tomato slices and sprinkle with basil leaves.
9)  Place skillet in oven and bake for 10 minutes, or until eggs are fully set.
10)  Gently run spatula around and under the frittata to remove from skillet and place onto serving dish.
11) Garnish with torn prosciutto slices and chopped basil leaves before serving.

Tomato – Potato Tart

1 - 17.3 oz. – Package - Puff Pastry Sheets (thawed)
2 - Tbs. - Butter
2 - Onions (sliced)
1 1/2 – Cups - Red Potatoes (cooked and diced)
1 - Garlic Clove (finely chopped)
Sea Salt (to taste)
Ground Black Pepper (to taste)
1 – Cup - Cherry Tomatoes (chopped)
1 1/2 – Cups - Shredded Gruyere Cheese

1)  Preheat the oven to 425 degrees. Line a 9-10" round casserole dish with parchment paper.
2)  Roll out a sheet of puff pastry into the prepared casserole dish, trimming to fit. Prick puff pastry sheet lightly with a fork.
3)  Bake for 10 minutes or until the bottom of the pastry starts to brown.
4)  In a large, non-stick skillet over medium-high heat, warm the butter until melted. 
5)Add onions and sauté until tender.
6)  Increase the heat to high, and add the potatoes to brown.
7)  Add the garlic and continue cooking for 1 minute.
8)  Season with salt and pepper, and let cool.
9)  In a large bowl, combine the tomatoes with the potato mixture.
10)  Pour the mixture into the puff pastry crust, and sprinkle the gruyere atop the tomatoes and potatoes to coat.
11) Bake for about 20 minutes or until cheese is bubbling and crust is golden brown.

Bacon and Onion Casserole

½ - lb. - Bacon
4 – Tbs. - Butter
1 - 9" - Pie Crust
1 - Cup - Shredded Cheddar Cheese
4 - Eggs
1 - Cup - Milk
2 - Green Onions (sliced)
3 – tsp. - Dry Mustard
¼ - tsp. - Sea Salt

1)   Preheat oven to 450 degrees.
2)   Cook bacon thoroughly and until crispy, then break into small pieces.
3)   Melt butter then pour carefully into the pie crust. 
4)   Sprinkle cheese on top of the butter.
5)   Beat eggs well then mix milk and onions and continue beating for 1 minute.
6)   Pour all ingredients into the pie crust and sprinkle bacon on top of the mixture.
7)   Bake for 30 minutes.

Zucchini and Carrot Bake
9 - Large Eggs
2 - Small Zucchini (peeled and shredded)
2 - Medium Carrots (scrubbed and grated)
1 1/2 - tsp. – Sea Salt
3/4 - tsp. - Ground Black Pepper

1)  Preheat oven to 350 degrees.
2)  Grease 3 6-oz ramekins (small oven-proof bowls) with nonstick cooking spray.
3)  In a large bowl, mix togetherthe eggs, zucchini, carrots, salt, and pepper.
4)  Evenly distribute the egg mixture between the ramekins.
5)  Bake for 40 minutes or lightly browned, and serve.

Tomato and Bacon Casserole

2 - Eggs
2 - Large Tomatoes (sliced)
8 – oz. - Sour Cream
2 – Tbs. - Flour
1 ½ - Cups - Shredded Cheddar Cheese
6 - Slices Cooked Bacon (crumbled)
2 - Potatoes (sliced thinly)

1)  Beat eggs. 
2)  Mix sour cream and flour into the egg mixture and continue beating until all ingredients are combined. 
3)  Place tomatoes into a shallow baking dish. 
4)  Pour half of the cheese and bacon on top of tomatoes. 
5)  Pour half of the egg mix on top of the cheese and bacon. 
6)  Repeat layering once more. 
7)  Arrange potatoes on the rim of the dish. 
8)  Bake for 25 minutes (or until golden brown) at 350 degrees.

I'll be posting again soon.  I have more Crock-Pot recipes, as well as,  a few others I want to share with you.
As always, if you have any recipes you need help with, send me an email and I'll do whatever I can.  Don't forget to go back to the beginning to check out some of my earlier postings.  Until next time......