GRANNY’S TATER HAM & TATER SOUP

GRANNY’S TATER HAM & TATER SOUP
6 small potatoes, peeled and chopped
2 shallots, chopped
1 leek, chopped
2 large carrots, chopped small
1 stalk celery, chopped small
1 ham steak, fat trimmed and diced
5 cups HOMEMADE chicken stock
1/4 cup chopped FRESH Italian leaf parsley
FRESH ground sea salt and black pepper
1/3 cup butter
12 ounce can evaporated milk

• Melt butter in large saute or stock pot.
• Add carrots, shallots, leeks, potatoes and celery, sauteing 3-4 minutes.
• Add chicken stock and parsley.
• Season with FRESH ground sea salt and black pepper.
• Add stock and simmer until potatoes are tender.
• Add ham pieces and evaporated milk.
• Season to taste and simmer 10-15 minutes more.

NOTE: This recipe is also delicious and gives you a smoother texture if you mash or slightly puree the vegetables before adding the ham pieces.

LOADED FRIED MASHED POTATOES

 

LOADED FRIED MASHED POTATOES

Yields: 4

Avocado oil, for frying
2 1/2 cups mashed potatoes
1/2 cup shredded cheddar
1 LARGE egg, beaten
1 tablespoon finely chopped chives, plus more for garnish
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
All-purpose flour (optional)
Sour cream, for serving 

• In a large skillet over medium heat, add enough oil to fill pan a third of the way up.
• In a large bowl, stir potatoes, cheese, egg, chives, hot sauce, and salt until combined. If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.
• Working in batches (DO NOT CROWD PAN), scoop heaping tablespoons of mixture and drop into hot oil.
• Fry 2-3 minutes per side until golden on both sides.
  
• Top with sour cream and chives before serving.

NOTES: Everyone makes mashed potatoes slightly differently. If you make yours on the looser side just add a little flour to thicken them up so that they’ll fry better.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY 

3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

• Rinse and pat dry the chicken breasts.
• Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
• Heat oil in skillet over medium high heat.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Dredge chicken breasts in flour.
• Sear chicken breast on each side 2-3 minutes per side.
• Remove chicken from pan and keep warm.
• Add onions and garlic, sauteing 2-3 minutes.
• Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
• Stir in Mascarpone cheese until creamy.
• Add chicken breasts to sauce, turning to coat.
• Serve over fluffy mashed potatoes.

I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes. 

FLUFFY BUTTERED MASHED POTATOES  

6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

• Add 1 tablespoon of sea salt.
• Bring to a boil over HIGH heat.
• Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
• Drain the potatoes well in a colander and then return to the pan over LOW heat.
• Warm the half and half in the microwave for 45 seconds.
• Rice or mash potatoes with a masher until lumps are gone.
• Fold in half and half with a rubber spatula.
• Add butter 1 piece at a time, folding it gently into the potato mixture.
• Season to taste with remaining salt and pepper.

NOTES:

• Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
• Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.

CRISPY POTATO BALLS

CRISPY POTATO BALLS adapted from REE makes 3 dozen

1 1/2 cups COLD mashed potatoes
3 strips bacon, cooked crisp, cooled and crumbled
1/4 cup WONDRA flour 
1 LARGE egg 
1 tablespoon FRESH chopped parsley, plus more for garnish 
1/4 cup grated Parmesan, plus more for garnish 
1/2 cup shredded mozzarella 
FRESH ground sea salt and black pepper
1/4 + 3/4 cup dried breadcrumbs 
Peanut or Avocado oil, for frying 
Finishing salt 

• Mix together the Mashed Potatoes, flour, egg, parsley, 1/4 cup bread crumbs, bacon pieces, Parmesan cheese, mozzarella cheese and FRESH ground black pepper in a bowl.
• Place the 3/4 cup breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so I use clover hands to roll the balls.
• Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well.
• Put the bread crumbed balls on a plate.
• Cover and freeze for 45 minutes.
• Heat 2 inches of oil in a dutch oven to 375°.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. DO NOT CROWD THE PAN.
• Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.

MASHED POTATOES
5 pounds RED OR Yukon gold potatoes
3/4 cup salted butter
8 ounces cream cheese, softened 
1/2 cup half-and-half OR buttermilk
FRESH ground sea salt and black pepper

• Peel and cut the potatoes into pieces of approximately the same size.
• Bring a large pot of water to a simmer and add the potatoes.
• Bring to a boil and cook until a fork easily slides into the potatoes with no resistance.
• Drain the potatoes in a large colander.
• Place them back into the dry pot and mash the potatoes, allowing all the steam to escape.
• Add the butter, cream cheese and milk and cream together.
• Season to taste.

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

• Adjust rack to top position.
• Preheat oven to 425°.
• Lightly oil a baking sheet.
• Pat chicken dry and season with FRESH ground black pepper.
• Place on prepared baking sheet.
• Evenly spread a thin layer of mayonnaise onto tops of chicken.
• Melt butter in a medium microwave safe bowl.
• Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
• Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
• Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

• Place potatoes in a large pot with enough salted water to cover by 2 inches.
• Bring to a boil and cook until tender, 15-20 minutes.
• Drain and return potatoes to pot.
• Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
• Mash until smooth and creamy, adding heavy cream as needed.
• Stir in half the bacon and half the chives.
• Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

• Divide chicken and potatoes between plates.
• Top potatoes with remaining bacon and remaining chives.
• Serve immediately.

POTATO SOUFFLES

For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

POTATO SOUFFLES
1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

• Preheat oven to 375°.
• Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
• Sprinkle 1 tablespoon of Parmesan in each.
• In a pot of salted boiling water cook potato until fork tender.
• Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
• Using a ricer mash potatoes into a medium mixing bowl.
• Add unsalted butter and creme fraiche, mixing until well blended.
• Stir in parsley, salt, pepper and egg yolks.
• Beat egg whites until foamy
• Add cream of tartar and beat until stiff peaks form.
• Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
• Divide potato mixture between the ramekins.
• Bake 30-35 minutes until tops are puffed and golden.

PARMESAN POTATO BAKE

 

PARMESAN POTATO BAKE
6 LARGE red potatoes
FRESH ground sea salt and black pepper, to taste
3 tablespoons grated Parmesan cheese
1 tablespoons FINELY minced Italian parsley
4 tablespoons butter, melted
1 tablespoons avocado oil
3/4 cup shredded Parmesan cheese

• Preheat oven to 450°.
• Slice potatoes with a mandolin on a medium thin blade.
• Toss potatoes with melted butter, grated Parmesan, parsley and FRESH ground sea salt and black pepper until well coated.
• In a 10 inch cast iron skillet heat avocado oil and make sure the entire skillet is coated with the oil.
• Layer potatoes and shredded Parmesan cheese 3 times.
• Transfer pan to oven for 30 minutes.
• Turn off oven and cover with foil, leaving pan in oven for another 30 minutes.
• When ready to serve, invert onto serving plate and cut into wedges.

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI
2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

• Preheat the oven to 450 degrees F.
• Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
• Melt the butter in a large sauté pan over medium heat.
• Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
• Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
• Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
• Spread the caramelized onions evenly over the top.
• Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
• Turn the heat to medium under the sauté pan.
• Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
• Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
• Cover the baking sheet with foil and bake for 15 minutes.
• Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
• Let the cool for 15 minutes before serving.

MELTING POTATOES

MELTING POTATOES are a Pinterest idea worth trying!  Despite all the wonderful recipe pictures on pinterest, I have tried some less than stellar recipes and am usually of the mind, ‘if it looks to good to be true…”, but this recipe actually works and lives up to the beautiful pictures.

MELTING POTATOES
2 pounds YUKON gold potatoes
4 tablespoons unsalted butter, melted
2 tablespoons FRESH chopped thyme
FRESH ground sea salt and black pepper
1 cup chicken stock
3-4 cloves garlic, FINELY minced

• Preheat oven to 500° with the rack in upper-middle position.
• Slice potatoes into THICK 1 inch rounds.
  whisk the thyme. salt and pepper into the melted butter.
• Toss the potato rounds in the melted butter mixture.
• Arrange the potato pieces in a single layer in a METAL* baking dish.
• Bake for 15 minutes.
• Flip potatoes and bake 15 minutes more.
• Whisk together the chicken stock and garlic.
• Add chicken stock mixture to pan around potatoes and return to the oven for 15 minutes more or until the stock is mostly absorbed.
• Transfer potatoes to serving platter and top with remaining stock liquid.
• Serve immediately.

NOTES:

• Do NOT use a glass baking dish! At this temperature it may shatter.
• Do NOT use a LOWER temperature so you can use a glass baking dish. You need the higher temperature to create the deep golden, crispy outside of the potatoes.

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE
ITALIAN DEVIL CHICKEN
1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

• Whisk together the avocado oil, lemon juice, garlic and hot sauce.
• Season chicken tenders generously with FRESH ground salt and pepper.
• Add chicken pieces to a shallow dish and pour marinade over top.
• Cover and chill 4-8 hours or overnight.

• Melt butter in skillet over medium heat.
• Drain marinade off chicken pieces.
• Dredge chicken pieces in flour and add to skillet.
• Sear chicken pieces 2-3 minutes each side until golden and cooked through.
• Remove chicken pieces and keep warm while preparing sauce.

SAUCE
4 ounces tomato pesto
1 cup Marsala wine

• In the same skillet add wine being sure to scrape up all the browned bits.
• Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
• Serve sauce over chicken pieces.

TOMATO POTATO CASSEROLE
potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

• Spray baking dish with non-stick cooking spray.
• Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
• Sprinkle with basil leaves, to taste.
• Season each layer to taste.
• Repeat layers ending with the Parmesan cheese.
• Sprinkle oil over cheese layer evenly.
• Pour water over top.
• Bake covered for 30 minutes.
• Bake for another 30 minutes or until tender and cheese is golden.

DUCHESS POTATO CASSEROLE

Duchess potatoes in the traditional sense can be a lot of work to make them look right so this casserole is a real time saving alternative that looks just as pretty!
DUCHESS POTATO CASSEROLE
3 1/2 pounds Yukon gold potatoes, peeled and sliced 1/2 inch thick
2/3 cup half and half
1 LARGE egg separated plus 2 egg yolks
10 tablespoons unsalted butter, melted
Pinch of ground nutmeg
1 3/4 teaspoons FRESH ground sea salt
Pinch of FRESH ground black pepper

• Preheat oven to 375°.
• Grease a 13×9 baking dish.
• Place potatoes in a large saucepan covered 1 inch by cold water. Bring to a simmer over medium-high heat and simmer 20 minutes or until tender.
• Drain potatoes.
• Whisk together the half and half, egg yolks, salt, pepper and nutmeg. Set aside.

• Rice the potatoes into the sauce pan.
• Stir in 8 tablespoons of the melted butter.
• Stir in half and half mixture.
• Transfer the potatoes to the prepared baking dish and spread into an even layer.
• Combine the egg white with the remaining 2 tablespoons of melted butter and pinch of salt.
• Pour over potato mixture, spread smooth. At this point you can draw a pattern or just leave plain.
• Bake 45-50 minutes until golden brown. Rotate baking dish half way through.
• Cool 10 minutes before serving.

PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I've been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too - only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 

          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank's Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

• Whisk together the flours in a shallow dish for dredging.
• Whisk egg whites and Frank's Chile Lime Hot Sauce in another shallow dish.
• Heat pan with butter or oil over medium high.
• Pat dry chicken breasts.
• Generously salt and pepper each breast.
• Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
• Place chicken in heated pan searing the first side for about 5 minutes.
• Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

• Melt butter over medium high heat.
• Whisk in rice flour until smooth and golden.
• Add chicken broth and green chile sauce alternately, whisking until well blended.
• Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
• Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

• Preheat oven to 425°.
• Cut the top off of the potatoes.
• Use a small, thin, flexible knife to cut rings around the inside of the potato.
• Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
• Carefully flip the potato back over and place in baking dish.
• Brush the whole potato with avocado oil and sprinkle with sea salt.
• Bake for 30 minutes of baking. 
• Pour melted butter into potatoes and brush all around the top.
• Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
• Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

• Toss tomatoes with all the ingredients.
• Chill.
• Enjoy.

NOTE: **I use a copper non-stick pan and don't need much oil at all so adjust for your cooking pan.

PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I'm really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

• Preheat oven to 425 degrees.
• Whisk together brown sugar and pineapple juice.
• Blend in preserves.
• generously salt and pepper the pork loin.
• Spread a small layer of the glaze on the bottom of the roasting pan.
• Lay the pork loin on top and spread the remaining glaze on top and along the sides.
• Baste as necessary
• Bake 45-60 minutes or until meat thermometer reads 170 degrees.

DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

• Cut eggs in half and scoop out yolks. 
• In a mixing bowl mash the yolks to a fine consistency. 
• Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
•  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

• Clean and bake carrots until slightly mushy.
• Cool, Slice lengthwise and set aside.
• While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
• Simmer apricots until mushy - about an hour.
• Add butter, brown sugar and walnuts to apricot mixture.
• In a 13x9 greased baking dish layer carrots and apricot mixture twice.
• Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc...)
2 cups grated sharp cheddar
Wondra Flour

• Preheat oven to 350 degrees.
• Peel and thinly slice potatoes.
• Grease 9x13 baking dish.
• In a large sauce pan, melt the butter.
• Gradually add the whipping cream and spices. Blend well.
• Gradually add the flour until the mixture thickens, but it is still pourable!
• Mix the cheeses all together.
• Layer the potatoes, cheese and cream mixture ending with cheese on top.
• Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

• In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
• In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
• Add yeast mixture and blend well.
• Add the well beaten eggs and half the flour. Mix until well blended.
• Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
• With vegetable oil, wipe the inside of another bowl.
• Place dough in bowl and turn once.
• Cover with wax paper and a towel.
• Let rest in a warm place until double in size.

• Punch down and divide into 2 balls.
• Put one on the pastry board and one back in the bowl.
• Let rest 10 minutes.
• While resting prepare the filling ingredients.

• Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
• Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
• Spread half the raisins over that.
• Roll tightly jelly roll style and cut into 18 rolls.
• Place rolls in greased pans 1/4 to 1/2 inches apart.
• Cover with wax paper and a towel.
• Let rise again until double in size.
• Bake 15-20 minutes at 350 degrees.
• While baking prepare the icing.

• When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

• Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

• Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

• Blend together well.
• Enjoy!   

PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

PORK SCHNITZEL
6-8 thin pork cutlets
1 cup Panko crumbs
1/2 cup Wondra flour
Coarse sea salt to taste
Fresh ground pepper to taste
1 teaspoon cayenne pepper
2 large eggs, beaten
4 tablespoons butter

• Stir together the flour salt, pepper and cayenne.
• Melt butter in large skillet over medium high heat.
• Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
• Brown to golden on each side.

PLUM SHALLOT CHUTNEY
1 jar Smuckers Red Plum Jam
1 large shallot, sliced thin

• In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

GRANDMA DOLL'S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

• Grate potatoes in a large mixing bowl.
• Add eggs, onion, pickles and relish, mixing to blend well.
• Add mustard and mayonnaise to taste and desired consistency.
• Add seasonings to taste.

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank's Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

• Arrange pork chops flat in a baking dish. 
• Salt and pepper to taste.
• Whisk together the oil, Frank's, juice, garlic and honey.
• Pour over pork chops and turn to coat.
• Cover chops and refrigerate (4-8), turning every 30 minutes.

• Toss Potatoes with Avocado oil and parsley.
• Arrange in baking dish.
• Generously salt and pepper.
• Roast until fork tender.

• Prepare grill to medium high heat.
• Place chops on grill and close lid.
• Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
• During last 2 minutes coat each side with honey.
• Remove from grill and let rest 5 minutes.

RAINBOW POTATO PANCAKES

RAINBOW POTATO PANCAKES serves 4

2 1/2 pounds, washed, unpeeled and shredded*
1 medium carrot, peeled and shredded*
1/2 cup finely diced red pepper
1 small bunch green onions, sliced thin
2 large eggs, lightly beaten
2 1/2 tablespoons Wondra
1 1/2 teaspoons sea salt
fresh ground black pepper, taste
avocado oil or butter
sour cream
applesauce

• Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
• Pull all four corners together and wring the cloth to rid the veggies of ALL water.
• In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
• Sprinkle flour, salt and pepper over top.
• Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
• On a large griddle heat butter to melted over medium high heat.
• using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
• Fry until golden and then flip cooking second side until golden.
• Keep warm while cooking in batches.
• Serve with sour cream and applesauce.

GARLIC CHEESE SCALLOPED POTATOES

GARLIC CHEESE SCALLOPED POTATOES
3 pounds gold potatoes, washed and sliced thin
1 small bunch green onions, sliced thin
4 ounces green chiles, drained WELL
4 cloves garlic, minced
3 tablespoons butter, sliced thin
1/2 cup grated medium cheddar cheese
1/2 cup grated Skellig sweet cheddar cheese

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• Toss cheeses together.
• Layer the bottom with about 1/3 each of the potatoes, green onions, garlic, green chilies and butter slices.  Salt and pepper. Sprinkle with 1/4 of the cheese between each layer and then on top of final layer.
• Repeat with 2 additional layers.

2 tablespoons butte
2 tablespoons flour
1 cup whole milk, room temperature
1/2 teaspoon sea salt
1/2 teaspoon paprika

• In a small saucepan over medium heat, melt butter.
• Whisk in the flour cooking until golden.
• Gradually whisk in the milk until smooth and free of lumps and starting to thicken.
• Add salt and paprika until incorporated.
• Slowly pour over potatoes allowing the liquid to ooze into all the layers.

• Cover and bake 30 minutes.
• Uncover and bake an additional 30 minutes or until potatoes are fork tender and tops are crisp and brown.

ITALIAN BAKED POTATOES

ITALIAN BAKED POTATOES
3/4 pound ground chuck
4 Russet potatoes, scrubbed, buttered* and baked
1 small Vidalia onion, chopped
2 cloves garlic, minced
1 tablespoon Avocado oil
1 1/2 cups of your favorite marinara sauce (my recipe below)
1/2 cup Mascarpone cheese
1/2 cup grated Parmesan Cheese

• In a large skillet heat oil.
• Add onion and garlic, sauteing until garlic is fragrant.
• Add beef, cooking until browned and completely broken up.
• Drain off all fat.
• Return meat to pan. 
• Add marinara sauce, blending well and heating through.
• Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
• Serve over hot potatoes, salt and peppering to taste.

 *I rub butter on the outside of the skins to make them a little more flavorful.

MARINARA SAUCE
2 large cans Contadina crushed tomatoes
1 can Contadina tomato sauce
1 tablespoon Avocado oil
3 teaspoons crushed garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
1 teaspoon white pepper1 small white onion, chopped
1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler's beef granules
2 carrots, cut into really small pieces
3 tablespoons Classico tomato pesto

• Heat avocado oil in large saute'/small stock pan.
• Add onions, carrots and garlic.
• Mash carrots to a mush.
• Add the salt and pepper.
• Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
• Bring to a simmer for several hours stirring frequently.
• Pour over prepared pasta and toss well.
• Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

7 UP STEAK & AUTUMN POTATO GRATIN

7 UP STEAK
2 pounds chuck roast
1 cup 7 UP 
1 envelope Lipton Onion Soup
1 can cream of mushroom soup 

• Preheat oven to 275 degrees.
• Spray baking dish with non-stick spray.
• Lay steaks in the bottom of the dish.
• Sprinkle the Lipton onion soup evenly over the steaks.
• Spread cream of mushroom soup over top of dry soup.
• Pour 7 UP over the soups.
• Cover with foil and bake for 4 hours without peeking!
• Remove from oven and let rest undisturbed for 15-20 minutes.

AUTUMN POTATO GRATIN
4 medium YUKON potatoes, thinly sliced
1 small butternut squash, peeled, halved, seeded and sliced thin
2 large carrots, cut into thin slivers
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
1 1/2 cups whipping cream
Wondra flour

• Preheat oven to 350 degrees.
• Grease a 3 quart baking dish.
• Layer potatoes, squash and carrots.
• Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
• Pour whipping cream evenly over layers and top with remaining cheese.
• Bake covered for 90 minutes.
• Uncover and bake 30 minutes more.
• Let stand 15 minutes before serving.

CAMPFIRE POTATOES

Amounts are proportionate and per taste.

Slice some yukon gold potatoes and Vidalia onions.

Generously sprinkle with salt and pepper.

Toss with melted butter until well coated.

Using heavy duty foil cut out generous sized squares per person.

Squirt a generous amount of yellow mustard all around.

Sprinkle with grated cheddar cheese and crumbled crisp bacon.

Seal well.

Seal well and toss on grill for 25-30 minutes.