Well this recipe had me at Potatoes, bacon and garlic! These Bacon Hasselback Potatoes were so good, everyone loved them! My husband said that they would serve something like this in a fancy restaurant.
I was looking through my latest issue of the Food Network magazine, when I came across this recipe. I changed it up just slightly, I used Russet potatoes instead of Yukon Gold, and I only made 6 instead of 12. Which gave my potatoes more bacon and garlic butter topping per potato. I’m going to give you the recipe like it was written in the magazine but just know that it is versatile.
The ingredients are:
- 4 slices thick-cut bacon, each cut crosswise into 9 pieces
- Kosher salt
- 12 medium Yukon gold potatoes, peeled
- 1 stick unsalted butter (I used regular salted butter)
- Sea salt and freshly ground pepper
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh parsley (I didn’t have, so I didn’t use)
- 1 clove garlic. finely chopped
- Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
- Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet (I used a round stoneware baking dish); let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
- Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
- When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper (if needed).
Total time needed to make this is 3 hours so plan ahead!
As it states in the title of this blog, I am a very busy mom. I am always on the look-out for recipes that I could throw together in a hurry. This recipe is definitely one of those to have on hand for those busy nights. Soccer didn’t get over till 7:00 tonight and I did not want to feed my kids fast food…….. I was able to get this Rigatoni with Tomato Cream Sauce made for them in less than 30 minutes and they really liked it. My son had his friend over for dinner and he even asked for seconds. I will be making this again for sure!
The ingredients are:
- 16 oz. Rigatoni
- 2 Tablespoons Butter
- 1 clove Garlic, crushed
- 14 oz. canned, Italian style stewed tomatoes
- 1 Cup half and half
- 6 fresh basil leaves, torn
- salt and pepper to taste
- Saute garlic in butter. Add tomatoes. Break up tomatoes with a spoon while stirring. Cook for 10 minutes.
- In a separate pan boil half and half until reduced by half (5-10 minutes). Add tomato mixture. Add basil (I didn’t have fresh basil on hand so I sprinkled fresh parsley over the top), salt and pepper. Toss with rigatoni. (I didn’t end up using all of the rigatoni, next time I think I will double the sauce.)
We had a summer kick-off BBQ with the family last Sunday. Of course sun, swimming, and lots of yummy food was involved. I made these Grilled Shrimp And Sausage Skewers With Smoky Paprika Glaze. I found the recipe in an old Bon Appetit magazine (June 2010). Shrimp and sausage are great right? Well this smoky paprika glaze just threw it over the top. You could really taste the smokiness from the paprika and the fresh thyme and garlic. Not your typical kabob, so much flavor. Everyone loved this!
I adapted the ingredients slightly to our taste.
The ingredients are:
- 3/4 cup olive oil
- 4 large garlic cloves, pressed
- 2 Tablespoons chopped fresh thyme
- 5 teaspoons smoked paprika
- 1 teaspoon white wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 uncooked extra-large shrimp, peeled, deveined
- 12 1-inch long pieces kielbasa sausage
- 12 cherry tomatoes
- 12 2-layer sections of red onion wedges
Nonstick vegetable oil spray
6 long metal skewers or 3 long bendable ones
- Whisk oil, garlic, thyme, smoked paprika, vinegar, salt, and black pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
- Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. (Do Ahead: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.)
- Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
- Arrange skewers on platter. Serve with remaining bowl of glaze.
This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!
The ingredients are:
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 4-5 boneless skinless chicken breast halves
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1 Tablespoon butter, melted
- 2 large tomatoes, seeded and chopped
- 3 Tablespoons minced fresh basil
- 2 garlic cloves, minced
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
- Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
- Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Happy Cinco De Mayo Everyone! Today my day is going to be spent on a soccer field so my family got together last night. We had lots of yummy mexican food but most of all we spent precious moments together…. My grandfather tried to get on the trampoline with the kids and all of us women about had a heart attack thinking he was going to hurt himself. The kids thought it was great though (love you grandpa)!
One of the things I made for the night was this Oven-Baked Arroz Con Pollo. I got the recipe out of the Spring Phyllis Hoffman Celebrate magazine. This Oven-Baked Arroz Con Pollo was very good, full of rice, beans, corn, chicken, chiles and topped off with cheese!
The ingredients are:
- 2 cups chicken broth
- 1 cup water
- 3 cups rice
- 1 cup chopped yellow onion
- 1 cup frozen corn kernels
- 2 cloves garlic, minced
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- 2 cups salsa verde
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup whole milk (I used 2% milk)
- 2 cups sour cream
- 4 cups shredded chicken (I used an already made rotisserie chicken to save time)
- 1 (4.5-ounce) can chopped green chiles
- 1-1/2 cups shredded pepper jack cheese
- 1-1/2 cups shredded sharp cheddar cheese
- Preheat oven to 350 degrees.
- To prepare rice: In a large saucepan, combine broth and water. Bring to a simmer over medium-high heat. Add rice, onion, corn, and garlic. Return to a boil. Reduce heat to a simmer. Cover, and cook for 20 minutes, or until rice is tender. Stir in pinto beans and salsa verde. Spread in a single layer in a 13×9-inch baking dish.
- To prepare chicken: In a large saucepan, melt butter over medium heat, Add flour to melted butter, stirring until smooth. Cook for 2 to 3 minutes, or until light brown. Add milk, stirring until smooth. Cook for 4 to 5 minutes, or until thickened, stirring often. Add sour cream, stirring until smooth. Add chicken and chiles, stirring well. Spread in a single layer on top of prepared rice. Top with cheeses. Cover, and bake for 30 minutes. Remove cover, and bake for 10 to 15 minutes longer, or until cheese is lightly golden and edges are bubbly.
Here is another recipe out of my cookbook, How to Cook Everything by Mark Bittman. We all really enjoyed this shrimp recipe. The Cumin in this gave the shrimp a southwestern flare and I loved the chunks of garlic in it. The ingredients are:
- 1/2 cup extra-virgin olive oil
- 3 or 4 big cloves garlic, cut into slivers (I used 4, YUM!)
- 1 1/2 to 2 pounds shrimp, in the 20 to 30 per pound range, peeled, rinsed, and dried
- Salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- 1 1/2 teaspoons fresh spicy paprika (I had regular paprika so I used that)
- Minced fresh parsley leaves for garnish
- Preheat the broiler and adjust the rack so that it is as close to the heat source as possible.
- Very gently, in a large, broad ovenproof skillet or baking pan, warm the olive oil over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Put the garlic in the oil and cook for a few minutes, still over low heat, until it turns golden.
- Raise the heat to medium-high and add the shrimp, salt, pepper, cumin, and paprika. Stir to blend and immediately place under the broiler. Cook, shaking the pan once or twice and stirring if necessary, but generally leaving the shrimp undisturbed, until they are pink all over and the mixture is bubbly. This will take from 5 to 10 minutes, depending on the heat of your broiler. Garnish and serve immediately.