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Posts Tagged ‘potatoes’

I think potatoes are my favourite side. I could eat them with almost any dinner! I especially love roasted potatoes…and while these were good, and I might make them again – I am still on the hunt for the perfect recipe. I also need to work on my execution of course, but these just didn’t turn out crispy and fluffy for me. Too much oil? In the oven too long? Just not sure – but at least the flavour was great, so I’ll share the recipe with you! The chicken turned out pretty well too!

Let’s start with the potatoes.

starring tonight...

starring tonight...

Not much going on here, but potatoes don’t need much help! I used really rich, yellow-flesh potatoes, and I’m wondering if that might be why they didn’t turn out nice and fluffy. Regular baking potatoes usually work pretty well, but I do like the flavour of these baby ones. (Plus they were starting to go bad and I had to use them up, haha…)

chop them up

chop them up

Give the potatoes a quick chop – I did halves or quarters on these little ones. Keep the pieces roughly the same size, and they’ll all bake up nicely at the same time.

ready to go

ready to go

Toss them with the oil in a baking dish, then add the other ingredients and do a second toss. I like to make sure I get everything evenly distributed. Then get the dish in the oven, and start on the chicken!

getting ready

getting ready

Pretty simple stuff with the chicken too. I don’t generally drink wine, so I don’t often have it on hand – but I do like to cook with it!

start browning

start browning

First, you’ll want to brown your chicken. I was rushing it, so I haven’t done a very good job here – you definitely want more colour on it than that!

measure up

measure up

I probably didn’t need a full cup, but the trouble with not drinking wine is that I hate to waste so much of a bottle just for one meal – and it doesn’t keep well either! So I tend to go overboard when I do use it, haha.

bubbles!!

bubbles!!

You’re using the wine here pretty much just to deglaze the pan – but personally, I use non-stick pans with a touch of oil or butter, so I don’t often have much left stuck to the pan when I’m done! Oh well. Go for it anyway!

everybody's in

Now we sit and wait…the hardest part at 7pm when you just want to eat already, haha. Make sure you give the poatoes several good stirs, especially if you’ve got them in a dish like this, not on a baking sheet. The more air that each side is exposed to, the crispier they get!

mmm potatoes

mmm potatoes

And they’re done! Now for the chicken…

chicken's ready

chicken's ready

Keep in mind, I flipped these twice. Each time I did so, I added a little more salt and pepper. I think that worked pretty well, but I would like to find a way to thicken up the wine and turn it into a nice glaze or sauce. It was very flavourful and tasted great – but you couldn’t spoon it over the chicken because it just ran all over the plate! I hate that, haha. So next time I do this, I’ll experiment on thickening the sauce and let you know if I have any success.

dinner is served

dinner is served

Have I reminded you lately that presentation is not my thing? It’s not. Besides, if I started fussing with the way the food LOOKED on the plate, I would never hear the end of it. The RT prefers to eat, not admire. Oh, and I’ll give you three guesses as to what’s on our wedding registry…yes, yes. Wine glasses. Lol!

And the recipes! Both came from cooks.com, and include my changes. I made temperature and time adjustments on each, so that I could bake them in the oven at the same time. If you do these seperately, you can do the chicken at 400 degrees, and the potatoes at 450!

Lemon Baked Chicken

1 tbsp butter
1 tbsp olive oil
3-4 boneless, skinless chicken breasts
1 cup dry white wine
1/2 tsp thyme
4 tbsp lemon juice
(I like my lemon! Let’s be honest, I probably used more than 4 tbsp!)

1. Heat oven to 425 degrees F. In a frying pan, heat the butter and oil over moderately high heat and let it foam. Add the chicken when the foam subsides, and saute it, turning repeatedly until golden. Transfer to baking dish.

2. Add the wine and thyme to the pan and bring to boil. Scrape up any brown bits and pour over the chicken. Season with salt and pepper, sprinkle with lemon juice. Bake for 30-35 minutes.

Garlic-Roasted Potatoes

3/4 lb. red and yellow potatoes
1-2 tbsp olive oil
salt and pepper
6 garlic cloves, or to taste
1 tsp rosemary

1. Heat oven to 425 degrees F. Cut potatoes into halves or quarters, keeping the cuts about the same size.
2. Toss potatoes, garlic, oil and rosemary in a baking dish. Season with salt and pepper. Roast until potatoes are tender and crusty, stirring often, for about 45 minutes.

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You probably only want to eat these once a year. 300 calories and 15 grams of fat per serving. And you’re going to want seconds.

mmm potatoes

mmm potatoes

Take four of your favourite potatoes (I can’t claim a favourite, I love ’em all…this time around I used Yukon Gold), peel them, and chop them for boiling.

waiting to boil

waiting to boil

Boil for 15 minutes or so.

please do not drool in the potatoes

please do not drool in the potatoes

MAKE THEM AMAZING. In other words, add a bunch of stuff, mash them up a bit, and then get out your mixer and WHIP them. Yes. Yes. I don’t have a picture of this because let’s face it, I just wanted to get on eating those things, okay?

don't mind the burned chicken

don't mind the burned chicken

And that’s all there is, well…next time it could have used a salad. Maybe then I wouldn’t be so inclined to eat more potatoes. Oh, and I won’t bore you with that chicken. Looks awful, eh? Tastes awful too. That was a failure. And unfortunately there were six other drumsticks and thighs in the oven, so it was an awful waste too. Don’t try that one at home. And you won’t, either, because I’m not giving you the recipe. But I will give you the recipe for those potatoes! Go make them. I don’t care what you’re having for dinner, sour cream & onion potatoes will go right along with it. You’ll make it happen.

The recipe is from Company’s Coming – Choosing Sides…with a few of my changes included.

3 or 4 medium potatoes, peeled and cut up
2 Tbsp butter
3/4 cup finely chopped onion
(I just increased the amount of chives quite a bit instead of the onion, because I love chives on potato like nothing else. If you do the same, you won’t need the 2 Tbsp butter mentioned above either.)
3/4 cup sour cream
(I used light sour cream. You feel less guilty for it when you realize you’ve just shoveled away two whole potatoes in like…two minutes.)
1/3 cup grated sharp cheddar cheese
2 tsp dried chives
1/2 tsp salt
1/8 tsp pepper
(or more to taste, of course)

1. Pour water into a saucepan to just cover potatoes. Cover and bring to a boil. Reduce heat to medium. Boil gently for 12-15 minutes, or until tender.
2. Meanwhile, heat butter in small frying pan on medium. Add onion. Cook for 5-10 minutes, stirring often, until softened.
3. Drain potatoes, and mash. Add onion, sour cream, grated cheese, chives, salt, and pepper. Mix until smooth and light.

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Ultimate Shepherd’s Pie

I love shepherd’s pie. I was really feeling like having it for dinner last week, but I had never made it for myself before (well, unless you count my “attempt” at a frozen version – read about that experience here). So I flipped through my two favourite recipe books looking for a recipe. Surprisingly, I didn’t fine one! But of course, I got one easily enough online…and it turned out to be the best shepherd’s pie I’ve ever had!

It all starts with my favourite ingredient – potato.

oh my favourite

oh my favourite

That being said, I hate peeling them. Anyway, there’s more peeling and chopping ahead, so might as well get on with it.

carrots, onion & garlic

carrots, onion & garlic

Now you’re ready to throw the potatoes in to boil, and start sauteing the vegetables.

everything's on

everything's on

After a few minutes of sauteing the veg, add the ground beef. I usually cook beef first, but this seemed to work fine, and I knew it would be baked after. Otherwise I’m pretty careful at making sure the beef is totally brown before adding additional ingredients.

ground beef joins in

ground beef joins in

Check your potatoes around this time…they should be done boiling after about 15-20 minutes or so. Drain and return them to the pot.

potatoes about to be mashed

potatoes about to be mashed

Before you get to mashing those things and making them about a million times better with some certain ingredients, do a couple more steps with your meat mixture. Add in the Worcestershire sauce and peas (as the recipe called for, or corn if you’re like me and are not a big fan of peas).

it's smelling pretty good at this point

it's smelling pretty good at this point

Ok, back to the potato. Here’s where it gets good! Add some chives, milk, butter, and CREAM CHEESE. Yes, it makes these potatoes awesome! All I had on hand was herb & garlic cream cheese and I think it might have been even better than plain. It’s only a couple tablespoons worth, but next time I think I’m going to double it 😉

it's hard to mash with a plastic spoon

it's hard to mash with a plastic spoon

Yeah, I think I actually threw my back out trying to mash like this. Trust me, I’ve since bought a proper masher!

first layer

first layer

Now it’s time to start layering in the baking dish…meat goes in first, and then the potatoes.

potatoes on, time to bake

potatoes on, time to bake

I ended up a little short on the potato…it called for four, but the ones I had were pretty big so I only used three. I think I should have used all of them.

can't wait to eat

can't wait to eat

And that’s it! Best Shepherd’s Pie ever. Also a quick note – you won’t be seeing much more of those ugly green plates. We did a little more kitchen shopping recently (which included a dishwasher….HOORAY!) and got some much nicer plates. They’ll be showing up soon!

Now, for the recipe – it’s over here at 1001recipe.com. I’ve written it out as well and included my modifications.

1 lb ground beef or lamb
1/2 cup frozen green peas
(I substituted corn)
1/4 cup chopped carrot
1 medium onion, chopped
1 garlic clove, diced
2 Tbsp Worcestershire sauce, or your favourite steak sauce
(I increased this to 4 Tbsp to increase the flavour – I would definitely recommend doing so, 2 Tbsp won’t add much)
4 potatoes, peeled and chopped for boiling
1 Tbsp onion spring, chopped
(I am guessing this is the same as green onion. I didn’t have any fresh, so I used dried chives – worked great)
1-2 Tbsp cream cheese
(I used herb & garlic flavoured, it was excellent)
1-2 Tbsp milk
2-3 Tbsp butter
1 Tbsp vegetable oil
salt & pepper to taste

Preheat oven to 400 F.

1. Boil potatoes in salted water for 15 min or till tender.

2. Meanwhile, saute chopped onion, carrots and garlic with vegetable oil in a frying pan for 5 min.

3. Add ground meat and saute for 10 min until no longer pink. Add salt, pepper and Worcestershire sauce and cook for 5 more min. Add frozen peas and cook 2-3 more min.

4. Mash hot potatoes and melt butter with them. Add milk, chopped onion springs and cream cheese. Use a spoon to mix them well. Season with salt and pepper to taste.

5. Transfer meat to a baking dish and cover with mashed potatoes.

6. Cook in 400 F preheated oven for 30 min until crisp on top.

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 No, seriously! These smell SO GOOD. I made these chili oven fries and aside from burning them (this is getting to become a habit), they turned out pretty good.

sliced potatoes

sliced potatoes

Potatoes are my favourite food…but I think I sliced these too thin, might have been why they burned so badly.

chili mix

chili mix

Oil, chili powder, cinnamon & salt.

appetizing, right? lol

appetizing, right? lol

I think there’s a bit too much oil in this mix, but chili powder and cinnamon is SO good together – I never would have guessed that.

tinfoil mishap

tinfoil mishap

While I put the fries in to bake, I managed to drop the tinfoil roll and unravel it…sigh.

ok, so the before..

ok, so the before

...and the after

...and the after

It said to bake for 40 minutes and this is what they looked like after about 25. They were still a bit mushy and not fluffy, and definitely too crisp on the outside. I would guess that means the oven is too hot, but the recipe called for 450F. So next time I’m going to slice them a lot thicker, hopefully that helps. They tasted good though!

final plate

final plate

And that was it…I just did Shake & Bake chicken with boiled asparagus in a lemon-almond sauce. Will not be making that again!! It was way too lemony and didn’t thicken well and just was all-around gross. Plus next time I’m going to steam the asparagus, I don’t like boiled vegetables. So we won’t bother with the recipe for that one (anyone got a better asparagus recipe?) but here’s the Chili Oven Fries!

3 Tbsp cooking oil
1 Tbsp chili powder
1.5 tsp ground cinnamon
1.5 tsp salt
2.5 kg/5 medium unpeeled yellow potatoes (I like Yukon Gold, and used only two large potatoes…so next time I’ll use less oil)

1. Combine oil, chili powder, cinnamon and salt in a large bowl.
2. Cut potatoes lengthwise into 1/2 inch thick slices and cut lengthwise again to make the fries. Toss in spice mixture until coated. Spread evenly on ungreased baking sheet. Bake in a 450F oven for 40 minutes, turning once.

(This one is from Company’s Coming Choosing Sides)

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