Quick and Easy Pan Fried Smashed Potatoes

October 11, 2009 By
Smashed Potatoes - Final Product

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

  • 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp fresh parsley, chopped

Directions:

  1. Placed a cooled potato on a piece of paper towel.

    Smashed Potatoes - Step 1

    Smashed Potatoes - Step 1

  2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
    Smashed Potatoes - Step 2

    Smashed Potatoes - Step 2A

    Smashed Potatoes - Step 3

    Smashed Potatoes - Step 2B

  3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.

    Smashed Potatoes - Step 4

    Smashed Potatoes - Step 4

  4. Add parsley and serve.

2 Servings.

Filed Under: American, Potatoes, Sides Tagged With: , ,

Easy Pot Roast

August 18, 2009 By
  • 1-2 lb. beef chuck underblade roast
  • 1 pkg. Lipton onion soup mix ( dry )
  • 3 carrots halved and cut into 3 sections
  • 6 potatoes cut into chunks
  • 1 jar pearl onions not marinated
  • 2 stalks celery cut into 3 sections
  • salt & pepper to taste

Preheat oven to 275 F.  Place roast in a 9”x13”x2” pan.  Sprinkle onion soup mix over the roast, rubbing the mix into the meat.  Salt and pepper to taste.  Cover pan with aluminum foil and bake for 4 hours.  After the 4 hours, uncover roast and add all vegetables.  Recover with foil and bake another 2 hours.

3-4 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
18 August 2009 New Orleans Jambalaya

New Orleans Jambalaya

August 18, 2009 By

Jambalaya is one of those super comforting dishes that’s simple to make and where there are some many variations. Jambalaya is a popular Louisiana dish with French and Spanish influences that consists primarily of seasoned rice with meat and vegetables.

My favorite version is simple and featured chicken and andouille sausage. I sometimes also add shrimps or crawfish.

Ingredients:

  • 8 bone-in chicken thighs
  • 1 tsp. each salt and pepper
  • ¼ cup vegetable oil
  • 12 ounces andouille sausage cut into ½-inch-thick slices
  • 1 ½ cups chopped onions
  • 1 tsp. plus 1 Tbsp. paprika
  • ¾ cup chopped celery
  • ¾ cup chopped red bell peppers (could use green)
  • ½ Tbsp. chopped garlic
  • 1-11.5 ounce can tomato juice (1 ½ cups)
  • 1 cup chicken broth
  • 1 tsp. all-purpose cajun seasonings
  • 1 ½ cups uncooked long grain rice
  • ½ cup scallions

Directions:

  1. Season chicken with salt & pepper.
  2. Heat oil in a large skillet over high heat. Add chicken and brown on all sides. Add sausage and cook until browned. Remove chicken and sausage from pot; set aside.
  3. Reduce heat to medium-high, add 1 tsp. paprika, onions, celery, peppers, and garlic; sauté 3-5 minutes (add a bit of oil if mixture seems dry). Return chicken and sausage to pan. Add tomato juice, chicken broth, 1 Tbsp. paprika and seasoning blend. Bring mixture to a boil. Add rice and stir to distribute evenly. Return to boil, cover, reduce heat to medium-low and simmer 10 minutes. Remove cover and stir so that you turn rice from top to bottom. Cover and continue simmering 15 minutes. 
  4. Add scallions and serve.

8 Servings.

Filed Under: American, Chicken, Entrees Tagged With: , , ,

Beef Chili for a Crowd

August 18, 2009 By
Beef Chili for a Crowd

Beef Chili for a Crowd

This simple and delicious chili recipe makes enough to feed an army…or at least 15 of your friends at your next party.

  • 5 lb. ground beef
  • 1 large onion diced
  • 2 Tbs. chopped garlic
  • 4 – 28 ounce cans whole tomatoes, hand-crushed
  • small can kidney beans
  • 2 packages Shelby’s Chili Mix, spice packets only
  • 1/3 cup chili powder
  • 2 ounces Worcestershire sauce

Sauté onion, and garlic on high heat for 5 minutes.  Add beef and cook until cooked through and no longer pink, about 8 minutes.  Add Worcestershire sauce.  Sauté until completely gray in color.  Add spices and blend well.  Add beans and tomatoes.  Cook on low heat for 1-2 hours.

15 Servings.

Filed Under: American, Beef, Entrees Tagged With: , , ,

Kentucky-Style Fried Chicken

August 18, 2009 By
  • 2 packages Knorr tomato basil soup
  • 3 cups flour
  • salt
  • 2 packages Goodseason Italian dressing
  • 1 Tbs. Paprika
  • 3 Lbs. Chicken pieces

Put all ingredients in a plastic bag and shake well.  Immerse chicken in mixture and bake in a 350 F. oven for 40 minutes.

4 Servings.

Filed Under: American, Chicken, Entrees Tagged With: , ,

Hot Crab Salad Sandwiches

August 18, 2009 By
  • 1-  6-ounce can fancy lump crabmeat
  • 1 cup (4 ounces) Muenster cheese
  • 4 Tbs. green onion, chopped
  • 2 Tbs. mayonnaise
  • 1 tsp. Worcestershire sauce
  • 2 English muffins, split

Combine crabmeat, 1/2 cup cheese, 3 Tbs. green onions, mayonnaise, and Worcestershire sauce in medium bowl; blend.  Season with pepper.  Preheat broiler.  Arrange muffins split side up on baking sheet.  Broil until starting to color, about 1 minute.  Mount 1/4 of the crabmeat mixture on each muffin half.  Top with remaining cheese and green onions.  Broil until filling is heated and cheese melts, about 2 minutes.

4 Servings.

Filed Under: American, Entrees, Seafood Tagged With: , ,

Slow Cooker French Dip Sandwiches

August 18, 2009 By
  • 1 beef chuck roast (3 pounds), trimmed
  • 2 cups water
  • 1/2 cup soy sauce
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 bay leaf
  • 4 whole peppercorn
  • 8 French rolls, split

Place roast in slow cooker.  Add water, soy sauce and seasonings.  Cover and cook on high for 5-6 hours or until beef is tender.  Remove meat from broth; shred with fork and keep warm.  Strain broth; skim off fat.  Pour broth into small cups for dipping.  Serve beef on rolls.

Serves 8.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , , ,

Boston Baked Beans and Brisket

August 17, 2009 By
  • 1 pound dried navy or kidney beans
  • 3 pounds brisket of beef
  • 1 onion, sliced
  • 1 tbs. prepared mustard
  • 1 tbs. salt
  • ¼ cup brown sugar
  • ¼ cup molasses

Wash beans and pick over, discarding stones.  Place in bowl and cover with cold water.  Let soak overnight.

Next morning, drain beans and place in saucepan.  Cover with fresh water.  Heat slowly and cook just below boiling point until skins burst, about 30 minutes.

When done, drain beans and place them in large 6-quart casserole with lid.  Add brisket of beef and onions.

Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket.  Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: ,

Barbequed Brisket

August 17, 2009 By
  • 1 beef brisket ( 3-4 lb.)
  • 1-1/4 cups water, divided
  • ½ cup chopped onion
  • 3 garlic cloves minced
  • 1 tbs. oil
  • 1 cup ketchup
  • 3 taps red wine vinegar
  • 2 tbs. lemon juice
  • 2 tbs. brown sugar
  • 1 tbs. Worcestershire sauce
  • 2 tsp. cornstarch
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. liquid smoke

Place brisket in a large Dutch oven.  Add ½ cup water.  Cover and bake at 275F for 2 hours.  Meanwhile, in a medium saucepan, sauté onion and garlic in oil until tender.  Add ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper, and remaining water.  Simmer, uncovered, for 1 hour, stirring occasionally.  Add liquid smoke; mix well.  Drain drippings from Dutch oven.  Pour sauce over meat.  Cover and bake 1-2 hours longer.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
17 August 2009 Hot Spinach, Artichoke and Cheese Dip

Hot Spinach, Artichoke and Cheese Dip

August 17, 2009 By

Who doesn’t love spinach and artichoke dip? Every time I serve this dish or see it served at parties, there are never any leftovers.

This version is cooked on the stove top without any baking time (unless you want a crusty top), so it’s not only delicious, it’s simple to prepare.

Ingredients:

  • 1-10 ounce package frozen chopped spinach, defrosted
  • 4 canned artichoke hearts, well drained
  • 5 Tbsp. butter
  • ¼ cup minced onions
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. flour
  • 2 cups heavy cream
  • 4 ounces (1 cup) shredded Mozzarella
  • 6 ounces (1 1/2 cups) shredded Parmesan

Directions:

  1. Drain, then squeeze as much moisture out of the spinach as possible. Break up the clumped spinach and place in a large bowl.
  2. Chop the artichoke coarsely and combine with spinach. Set aside.
  3. In a heavy saucepan, melt the butter over medium heat. Add the onions and sauté 3 minutes. Add the shallots, garlic, nutmeg, salt, pepper and continue cooking 2 minutes.
  4. Sprinkle the flour evenly over the sautéed mixture. Lower the heat to medium-low and cook 2 minutes. Slowly add the cream, stirring constantly, until slightly thickened, then let simmer 5 minutes.
  5. Add mozzarella, a little at a time, stirring until thoroughly melted. Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning. Remove from heat and let cool, 10 minutes.
  6. Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.

Filed Under: American, Appetizers, Cheese, Starters, Vegetables Tagged With: , , ,
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