Smashed Potatoes

These smashed potatoes are a healthy and crispy way of eating potatoes.

I like using a thin red skin potato.  They are easy to work with and come in the perfect

size, for serving. Just pop them in the oven and within minutes they are done.

Top them with vinegar, lemon or lime juice at the end with a sprinkle of fresh cilantro.

You will want to make these for breakfast or serve as a nice side dish.

Ingredients:

8 red skin potatoes, medium

2 TBS butter, melted

3 TBS red wine vinegar, or lime

3 TBS cilantro leaves, chopped fine

Directions:

1.  Pierce potatoes with a sharp knife.  One pierce on top and one on the bottom.  (By doing this you are

allowing steam to escape.  Otherwise, they will explode).

2.  Place on a microwave-safe plate.  Cook on high for approx. 6-8 mins (depending on microwave)

Test by poking the knife through the potato.  The knife should go all the way through.  

3.  Preheat oven to 450 degrees.

4.  Remove from the microwave and slice potatoes in half.  Cover the potato with a sheet of wax paper or plastic baggie.  With a small plate or bowl press down on each potato to flatten (approx. 1/8-1/4 inch).  Place on a greased baking sheet.  Brush melted butter on each potato half.  Season with salt and pepper.  

Bake in the oven for approx. 15-20 mins, until they become crispy.  

5.  Remove potatoes from the oven.  Drizzle vinegar over the top of potatoes.  Serve with cilantro

 

Gluten Free Breaded Chicken Thighs

Ingredients:

8 boneless skinless chicken thighs

1 cup mojo citrus marinade

fry oil

1 cup gluten-free flour

2 eggs, beaten

2 cups gluten-free seasoned bread crumbs

Directions:

1.  Season chicken with salt and pepper.  Lay chicken flat in a zip lock bag.  Add mojo marinade.  Place bag on a dish, preferably with a rim so the sealed end can rest on, to prevent leakage.  Refrigerate for 4 hrs or overnight.  

2.  Remove chicken from bag and pat dry with paper towels.

3.  Add your favorite fry oil to a skillet.  Heat on med/high temperature.  

4.  Set up three bowls at your work station.  Place flour, eggs, and crumbs into each separate bowls.  Dredge each piece of chicken into flour, then into the beaten egg, then into bread crumbs, covering completely with each ingredient.

Place coated chicken into the hot oil.  Fry on both sides until golden brown.  Add to a baking sheet or dish.  

5.  Preheat oven to 350 degrees.  Bake chicken for approx. 10-15 mins depending on the thickness of chicken.  Season with sea salt.

Tips:  Separate family packed chicken and place the desired amount into freezer bags.  

Add approx 1 cup of Mojo marinade to bags.  Fold up sealed end and tape to bag to prevent leaking.  Place flat in the freezer.  Thaw in the refrigerator when ready to use.

To Spice things up:  Add a few drops of hot sauce to the beaten eggs.  

Italian Wedding Soup

The term "wedding soup" comes from the Italian language phrase "minestra." 

(married soup).  It is referenced to the flavor produced by the combination marriage of

greens and meat.  This is a simple but delicious soup with escarole greens cooked

in chicken broth with tiny meatballs.

Meatball Ingredients:

2 cloves garlic, minced

1/2 tsp onion powder

1 TBS parsley, dry

1 egg, beaten

1/4 cup bread crumbs, seasoned

2 TBS grated cheese

1 lb lean ground beef (or any ground meat)

Soup Ingredients:

8 cups broth

2 cups onions, chopped

3 cloves garlic, minced

1 head escarole, rinsed and chopped

2 eggs 

3 TBS grated cheese

Directions:

1.  Add all ingredients, except the meat, into a medium-size bowl.  Mix well with a spoon.  Let sit for approx. 5 mins until bread crumbs become moist.  Add ground beef to the bowl.  Season with salt and pepper.  With a spoon or with your hands, fold together to incorporate.  With a small cookie scoop (about 1 TBS), start making meatballs.  Roll each ball in the palm of your hand to make it perfectly round.  Put aside.

2.  In a large stockpot, add broth, onions, and garlic.  Heat on med/high heat.  Chop escarole into bite-size pieces.  Place in a large strainer and rinse well.   Add to the pot.  Cook for 20 mins or until escarole is soft.  Drop meatballs into the stockpot with the soup.  Gently stir and cook for 8-10 mins.  

3.  In a small mixing bowl, beat the eggs.  Add the grated cheese and stir together.  Pour all of the egg/cheese mixtures into the soup.  Stir and cook for 5 mins.

Seared Rosemary Mint Lamb Chops

These Lamb Chops are first marinated in a citrus mojo overnight.

They are then grilled for a quick char.  The chops are then finished off

on a cast iron skillet with butter in a delicious garlic, rosemary, and mint pesto.

Ingredients:

8 Lamb chops

2 TBS olive oil

2 TBS butter

Rosemary/Mint Pesto:  (Add all ingredients to a medium-size processor, blend)

2 cloves garlic

4 TBS rosemary

4 TBS fresh mint leaves

1/8 tsp salt

1/8 tsp pepper

3-4 TBS olive oil

Directions:

1.  Heat grill.  Brush olive oil on each side of chops.  Season with salt and pepper.  Sear on the grill 

for approx. 5 mins on each side.  

2.  Heat a cast-iron skillet on the grill.  Melt the butter in the skillet.  Add the pesto to the skillet, stir.  

Add the lamb chops to the skillet to finish cooking.  Approx. 2 mins on each side.  Move chops around inside of skillet to coat with the pesto.  

Serve with rice or mashed potatoes.

Makes 4 servings.

Bacon Wrapped Pepper Jack Grilled Cheese with Cilantro Mayo

8 slices Italian Bread cut approx. 1/2 inch thick
8 slices pepper jack cheese, folded in half
4 large slices fresh tomatoes, sliced approx. 1/8 inch thick
1 lb bacon (longer strips works best)
4 pieces of lettuce leaves
1/4 cup mayo
1/4 cup fresh cilantro, chopped
salt and pepper, to taste
Directions:

1.  Lay out four pieces of toasted Italian bread.  Spread with sauce.
2.  Layer folded piece of pepper jack cheese, a slice of tomato then remaining slice of pepper jack cheese.  Top with remaining slice of bread.
3.  Take bacon strips and wrap around the sandwich, completely covering and tucking in edges.  Each sandwich will use approx. 5-6 slices of bacon.
4.  Place sandwiches carefully in heated skillet.  Grill until brown.  With tongs, flip and grill opposite side.  Stand sandwiches on sides and grill on all sides until brown.  Repeat the process until the sandwich is completely brown and crispy.  If the sandwich does not sit by itself, sandwiches can rest against another for support.
5.  Place on paper towel sheets to absorb excess grease.
6.  Cut in half and place in the center of lettuce leaf to serve.
Makes 4 sandwiches

To make the sauce:  Mix together mayo and cilantro.  Season with salt and pepper, to taste.

Shrimp Sauce

I made this sauce for Shrimp Fried Rice.  It was originally created (Kid Friendly) with my
Granddaughter Lily, years ago.  We started with mayo, mustard, and ketchup.  We used the sauce on burgers, hot dogs, or chicken tenders.  When the Grandkids aren't around I add a few more ingredients to spice it up.

Ingredients:

1 cup mayo
2 TBS Dijon mustard
1 TBS ketchup
1 TBS horseradish
1 clove garlic, minced
1 tsp lime juice, or lemon
1 tsp sugar
1/8 tsp salt
1/8 - 1/4 tsp cayenne pepper, optional

Directions:
1.  Mix all ingredients in a bowl.  It is best to let sit overnight.  Re-mix before serving.

Shrimp Fried Rice

Ingredients:
1 TBS olive oil
5 TBS butter, divided
1 1/2 cups onions, chopped
4 cloves garlic, minced
2 - 12 oz bags frozen peas and carrots mix (thawed)
4 large eggs, beaten
1 lb shrimp, peeled and deveined (tails off)
8 -10 TBS soy sauce
6 tsp oyster sauce
1 TBS ginger, minced
1 TBS lemongrass, minced 
2 TBS toasted sesame oil
8 cups cooked rice, cooled
1/2 cup scallions, chopped

Directions:
1.  In a large skillet heat oil and 1 TBS butter on med/high heat.  Add onion, stir and cook for 5 mins. Add garlic, stir and cook for 3 mins.
2.  Add peas and carrots, stir and heat for 5 mins.
3.  Spread vegetables to the inside/outer edge of the skillet making a hole in the center.  Add remaining butter, melt.  (adjust temperature, if needed).  Scramble the beaten eggs in the center of the skillet.  When the eggs are cooked move to the outside edge of the pan.  Add the shrimp to the center of the skillet and cook approx 4 mins on each side or until pink.  Stir in the soy sauce, oyster sauce, ginger, and sesame oil.
3.  Fold in rice until well blended.  Season with salt and pepper, to your liking.  Fry the rice for 5 mins.  Turn off the burner and fold in scallions.