Wednesday, September 10, 2014

Potachio Cheddar Cupcakes

1 1/2 cups flour (I use my gluten free blend)
3/4 tsp baking soda
1 1/8 tsp baking powder
1/8 tsp salt
1 cup sugar
5 TBS melted butter
2 eggs, beaten
1/2 cup milk
1/2 cup mashed potatoes, room temperature
1 lime, juiced (reserve zest)
1/2 cup shredded cheddar cheese (Use a good sharp cheese)
1/2 cup cilantro (reserve 1 TBS for frosting)
1 tsp vanilla
1/3 cup pistachio

4 ozs mascarpone cheese, room temperature
1/2 stick butter, room temperature
4 TBS leftover mashed potatoes, room temperature
1/2 cup shredded cheddar cheese
1/2 tsp vanilla
1 1/2-2 cups powdered sugar
1 lime, zest only
1/3 cup pistachios, chopped for topping

Gluten Free Flour Blend:
4 cups Rice Flour
1 1/3 cup potato starch or corn starch
2/3 cup tapioca flour
2 tsp xanthan gum
Directions:  Blend all ingredients well.  Store in air tight container.

1.  Preheat oven to 350 degrees.  Line a 12 ct cupcake tray with papers.  Lightly grease papers with cooking spray.
2.  In medium size bowl add flour, baking soda, baking powder and salt.  Stir and put aside
3.  In larger bowl cream together sugar and butter.  Add eggs, milk, potatoes, lime juice and cheese.  Whisk to blend.
4.  Add dry ingredients to wet.  Fold to blend.
5.  In medium size food processor add cilantro and vanilla.  Puree.  Put aside 1 TBS for frosting
6.  Add pistachios to processor, puree to make paste.  Add to mixture.  Fold to blend.
7.  Fill paper liners approx. 1/3 of the way.  Bake for 10-12 mins. or until done.  Poke toothpick or knife through center of cupcake to check if done.  If comes out wet continue to bake.  Remove from oven and let cool completely before frosting.
8.  Frosting:  In large bowl add (room temperature) mascarpone cheese, butter, potatoes, cheddar and vanilla. Whisk.  Add powdered sugar and lime zest.  Whisk or fold with large spoon to blend.  Then add puree.  Fold gentle but do not completely combine.  You want to create a two-tone effect for piping. 
9.  Frost cupcakes by using pastry bag or just spread with frosting knife.  Sprinkle pistachios on top.
Makes 12 cupcakes.

Tuesday, September 9, 2014

Crusted Pistachio Chicken with Potato and Zucchini Waffle Slidders

1/2 cup mashed potatoes (leftover)
2 large eggs, beaten
3 TBS brown sugar
1/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
3 cups zucchini, grated
1/4 cup fresh parsley, chopped
1 1/2 cups potato flour
1 cup ground oats
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp ground cloves
1/4 tsp salt
1 tart apple, sliced into thin rings

Chicken Ingredients:

2 large chicken breast, cut in half lengthwise and then again cut opposite directions (making 8 sliders)
1 cup potato flour
2 eggs, beaten
1 cup ground pistachios
1 lime, zested (reserve juice)
1/4 tsp salt
1/4 tsp course black pepper
1 cup cooking oil.

Brie Aioli:

5 ozs cream brie, softened
3 TBS mayonnaise
2 TBS fresh chopped parsley
1 TBS lime juice
1/8 tsp salt
1/8 tsp course black pepper

1.  Plug in a waffle iron.  I use one that makes round waffles that can be cut into quarters.
2.  In large bowl mix together potatoes, eggs, sugar, oil, buttermilk, vanilla, zucchini and parsley. Stir
3.  In separate bowl blend together potato flour, oats, baking powder, cinnamon, cloves and salt.
4.  Make waffles according to directions.  Break waffles into quarter pieces for slidders.  Put aside.
5.  Chicken:  Heat oil in large saute pan.  Set up dredging station by placing flour in a bowl.  Beat eggs and place in separate bowl.  Place pistachios in third bowl. Add salt, pepper and lime zest to pistachios.
6.  Season chicken with salt and pepper.  Dredge chicken into flour, then into egg, then into pistachio mixture.  Coat both sides.  Place chicken into hot oil.  Saute on med/high heat until brown.  Flip and saute remaining side until brown.  Approx. 5 mins on each side.
7.  Remove from pan and place on paper towels, cover to keep warm.  Repeat process for remaining chicken.
8.  Aioli:  In medium size bowl add all ingredients, stir well.
9.  Assemble waffle slidders by adding a piece of chicken to quarter of the waffle.  Add apple slice and dollop of brie aioli.  Top with another quarter piece of waffle.

Makes 8 slidders

Corned Beef and Sauerkraut Potato Salad

This is my Corned Beef and Sauerkraut Potato Salad.  Seasoned with pickling spices and tangy Thousand Island Dressing, tossed with chucks of Swiss Cheese and Red Potatoes.  Smok'in in crispy bacon for a satisfying and comfort pleasure.

This recipe is too yummy to pass up. 
You can use leftover corned beef or deli corned beef.
2 lbs red potatoes.  Cubed, cooked until soft then drained
12 ounces bacon.  Sautéed, removed from pan (reserve 1/4 cup bacon fat)
1/2 large sweet onion, chopped
2 cloves garlic, chopped
1 tsp pickling spice
3 TBS cider vinegar
1/2 cup white sugar (or according to taste)
14.5 ounce can sauerkraut, rinsed and drained
1 lb corned beef, cubed
1/4 cup Thousand Island Dressing
1 lb Swiss cheese, cubed
1/2 cup fresh parsley, chopped
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1.  Cook potatoes in large pot until soft, drain.
2.  In large non stick skillet over med/high heat sauté bacon until crispy on both sides.  Remove from skillet.  Cover until ready to use.  Remove all but 1/4 cup bacon fat from skillet.
3.  Add onion to skillet.  Stir.  Sautee until soft.  Approx. 5-7 mins.
4.  Add garlic and pickling spice.  Stir.  Sautee for 2-3 mins.
5.  Add vinegar and sugar.  Stir until sugar is dissolved.  Approx. 2 mins
6.  Add sauerkraut, corned beef and dressing.  Stir to combine. 
7.  Toss in Swiss Cheese and parsley.  Season with salt and pepper.  Serve  warm
Makes approx. 5-6 servings

Zydeco Coconut Potato Soup with Grilled Cajun Shrimp


12 ozs bacon, fried
2 cups celery, chopped
2 cups onion, chopped
1 cup bell peppers, chopped (assorted colors)
1 parsnip, peeled and diced
5 med red potatoes, cubed small
2 large garlic cloves, chopped
2 ears corn, kernels removed
1/4 cup white wine
1 stick butter
1 cup chicken broth
1 can coconut cream
5 sprigs thyme
1/4 cup fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp paprika
8 oz sharp cheddar cheese, shredded
1/2 tsp salt
1/2 tsp course black pepper
1 lb large shrimp, peeled and deveined


1.  In large skillet on medium heat saute bacon.  When crispy, remove and cover to keep warm.
2.  In same skillet using bacon grease add celery, onions, peppers, parsnip and potatoes.  Saute until veggies become soft. (approx. 15 mins).  Add garlic and corn.  Saute for additional 5 mins.
3.  Deglaze pan with wine, stir and cook out for 5 mins.  Lower temperature if too high.
4.  Add butter, let melt.  Stir.  Add chicken broth and coconut cream, stir.  Add thyme, parsley, cayenne pepper and paprika.  Let simmer med/low bringing back up to temperature.
5.  Add cheddar cheese, stir.  Turn temperature down to low and simmer until cheese melts. Approx. for 5 mins.
6.   In large bowl add shrimp, 1/8 tsp cayenne pepper, 1/8 tsp paprika and 2 TBS olive oil.  Toss.  Grill shrimp on non stick skillet or pan grill until done.  Approx. 3-4 mins per side.  Remove.
7.  Taste soup, season with salt and pepper to liking.  Make sure all veggies are soft.
8.  Serve soup with grilled shrimp.  Garnish with additional herbs and/or fresh peppers.

Serves 4-6