Baked Oven Fries
Ingredients:
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
Directions:
Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
02 March 2011
26 January 2011
Homemade Ranch with Buttermilk
This is as close as I've found to the dressing Cafe Rio uses. If you have something better please let me know. Super yummy with the enchiladas posted below. Do not forget the lime!
1 Packet of Buttermilk Ranch Mix
1/2 bunch cilantro, chopped
2 C. Mayo
2 C. Buttermilk
2 cloves garlic
1 jalapeno
2-4 tomatillos, quartered
1/2-1 tsp. lime juice
Place jalapeno and garlic in food processor and chop. Add cilantro and tomatillos and chop. Add ranch, mayo, buttermilk, and lime juice and blend.
1 Packet of Buttermilk Ranch Mix
1/2 bunch cilantro, chopped
2 C. Mayo
2 C. Buttermilk
2 cloves garlic
1 jalapeno
2-4 tomatillos, quartered
1/2-1 tsp. lime juice
Place jalapeno and garlic in food processor and chop. Add cilantro and tomatillos and chop. Add ranch, mayo, buttermilk, and lime juice and blend.
Chicken Enchiladas
This is a pretty simple recipe for delicious chicken enchiladas. They're easy because there's not a lot of chopping and the marinade makes them super flavorful. They're also a great freezer meal. I usually get about eleven or twelve enchiladas so I have a batch for dinner that night and two for the freezer. Fantastic!
5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half. I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce
Directions:
1. Cut chicken into cubes. Place in a medium bowl with marinade and refrigerate for at least 30 min. I use mesquite and generally let it marinate overnight.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet over medium heat. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring mixture to a boil. Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet and chop when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture. Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce. Cover with remaining shredded cheese and sprinkle remaining green onion over cheese. Bake uncovered for 25 min., or until cheese is melted and bubbling.
5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half. I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce
Directions:
1. Cut chicken into cubes. Place in a medium bowl with marinade and refrigerate for at least 30 min. I use mesquite and generally let it marinate overnight.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet over medium heat. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring mixture to a boil. Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet and chop when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture. Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce. Cover with remaining shredded cheese and sprinkle remaining green onion over cheese. Bake uncovered for 25 min., or until cheese is melted and bubbling.
27 October 2010
Delicate Sugar Cookies
My Favorite Sugar Cookies
*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).
*Makes 2-3 dozen sugar cookies (about 2-3 inch size)
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.
Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Recipe Source: method adapted slightly from Good Things Catered
Whipped Cream Cheese Frosting
*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.
*Makes about 4 cups of frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.
*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).
*Makes 2-3 dozen sugar cookies (about 2-3 inch size)
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.
Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Recipe Source: method adapted slightly from Good Things Catered
Whipped Cream Cheese Frosting
*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.
*Makes about 4 cups of frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.
21 October 2010
Apple Pancakes and Cider Syrup
I am completely in love with this recipe. The pancakes are so hearty and the syrup really enhances the apple flavor. Although I think they would also be yummy with regular maple syrup. It only makes six, so if you want more or are feeding a crowd, increase the recipe.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 teaspoons sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup finely chopped peeled apple
- 1/4 cup raisins
- 2/3 cup buttermilk
- 1 egg, separated
- 2 teaspoons butter, melted
- 1/4 teaspoon vanilla extract
SYRUP:- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2/3 cup apple cider or juice
- 1 cinnamon stick (1-1/2 inches)
- Dash ground nutmeg
- Additional butter, optional
Directions
- In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
- Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
- Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).
13 October 2010
Chicken Tikka Masala
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper**
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream (I didn't have cream, so I used half-and-half)
1/4 cup chopped cilantro
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper**
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts
- Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream (I didn't have cream, so I used half-and-half)
1/4 cup chopped cilantro
- Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice. I used jasmine rice and it was perfect.
Naan
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk
- In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
- Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
- Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
- Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across. Make sure they are pressed fairly thin.
- Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
- Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)
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