Monday, April 30, 2012

Cast Iron Fried Potatoes

I am a huge fan of cooking in a cast iron pan. One of my favorite things to cook happens to be fried potatoes in a cast iron pan. Something about the way the pan is seasoned, it doesn't take as much oil and the potates taste better than when I would cook then in a tephlon pan. Which really is only for eggs, right? When I make baked potatoes I always make extra knowing that the next morning I will have fried potatoes. Leftover baked potatoes makes the best fried potatoes. That is the secret to how your favorite diners do it. Now I know I have covered this before, but the last time I took it from the raw potato. And frankly it's potatoes....lets revisit it :)

First you need a cast iron pan and you dont have to buy it at some fancy shop. You can buy it at walmart or where ever as long as you take care of it. NO SOAP.....NO DISHWASHER....I am serious here! I catch The Fireman all the time trying to put soap in my cast iron pans and it always results in a huge fight. The oil is meant to stay in the pan. Just clean out the food.

Now take last night's potatoes and slice them into chunks
heat a couple of TB oil in your pan over medium high. These babies will cook fast so do not plan on walking away to play with the puppy or read the paper.
Add the potato and some chopped onion if you have some, if not don't worry, they will taste amazing without it too
Season with this or whatever you like
Keep turning until every side is brown
Serve and eat!!

Friday, April 27, 2012

3 envelope Pot Roast Sliders

This is another great recipe compliments of Deep South Dish. This pot roast is something my Gram would have made. I am sure of it. It is reminiscent of the flavors she loved and is easy to boot. You will love this. I made this for Super Bowl for The Ballplayer and I but it was even better the next day when I heated it up for The Fireman and I for lunch. The 3 envelopes make a gravy au jus that is just to die for. This is a keeper!!!

3 envelope Pot Roast Sliders
recipe adapted from Deep South Dish

1 Beef pot roast
1 onion soup mix (such as Lipton)
1 Brown Gravy Mix
1Italian Dressing Mix
1/2-1 cup water (I think I used a cup because I had a big roast or wanted a lot of gravy)
Just mix the 3 envelopes with the water
Mix it up well
I browned my meat. I did not salt and pepper since the envelopes would be full of salt
Place your browned beef in crock pot
Cover with your "gravy mixture"
Careful to get all of it
Cover and cook about 6 hours on low or until it pulls apart with a fork
It's been 6 hours and this baby barely made it in one piece to the cutting board
Shred and return to the gravy in the crock pot
I am using Sourdough rolls
DINNER!!!
Thanks Deep South Dish!! This is a keeper!!!

Wednesday, April 25, 2012

Mango Salsa Chicken

Mango Salsa Chicken

It's amazing where you get inspiration for dinner. Mine was at a baseball game last fall. I filed away the idea on my phone and am just now getting to it. This comes from a great family. We've played ball together for years. Their son is a little younger than The Ballplayer. The family is a riot. This is all the daughter, M.A.'s concoction. M.A. told me that she cooks chicken in mango salsa and the family loves it. In fact it's one of the moms favorites so I had to file away (partly because my forgetful mind WILL forget and partly because I WILL forget) so here I am trying to recreate a meal on one sentence. Thanks M.A.!!

Mango Salsa Chicken

4 chicken breasts (mine are skinless)
Mango Peach Salsa (from the fresh salsa case)
Salt, pepper (Cajun seasoning)
1 TB butter
1 TB olive oil

Preheat oven to 375

I decided in the afternoon that I needed to test the product to see if it was safe for the family...yep its safe. Good thing I bought two containers of this salsa.
Really it is this easy for dinner
combine 1 TB oil and 1 TB butter in a cast iron pan over medium high heat
I'm seasoning my breasts with some Cajun seasoning but that's because after tasting the salsa I realized it sides on sweet.

I'm browning in my cast iron pan but I am sure you could toss in the oven unbrowned or in a crockpot for the afternoon
You are only browning not cooking, these babies will cook in the oven
Dump the salsa over the chicken


Transfer cast iron pan to the oven till chicken is cooked completely. For me it was about 20 minutes.
Rice pilaf or rice to serve on and green onions or parsley to garnish

Monday, April 23, 2012

Almond Icebox Rounds

It is almost embarrassing how long it takes me to post recipes. I made these little gems for my Christmas baking. I added these to my baking list, and list I mean a two page list that The Tortured Teenager and I plowed through in one day with the help of two ovens and some well choreographed planning. I found these on Better Homes and Gardens website. I am sure it was on AOL's front page or something because I never go to BHG website but I am a sucker for a butter cookie and even more of a sucker for an almond cookie. These were very fast to make. I put the dough together in no time and then refrigerated, sliced and had baked and cooled before you know it. These are a keeper.


Almond Icebox Rounds
recipe adapted from Better Homes and Gardens


1 cup butter, softened
1 3 ounce package cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 cups all-purpose flour
3/4 cup slivered almonds, toasted and chopped
2/3 cup sliced almonds, chopped













In a large mixing bowl, combine butter and cream cheese until smooth. Add sugar, salt, vanilla, and almond extract. Mix until combined. Add in as much of the flour a cup at a time as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
I had to cut my nuts up
Divide dough in half. Shape each half into a log. Roll each log of dough in 2/3 cup almonds. Wrap each log in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.

Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.
Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned.

Friday, April 20, 2012

Hole in The Wall

Yesterday I made Eggs in a Muffin Tin, and while cutting out the circles for the muffin tin you are left with what is perfect for this recipe, Hole in a Wall. I grew up on this. I have heard it called every different name from Eggs in a Basket to Toad in a Hole to Eggs in a Blanket. But in our home it is and will always be Hole in a Wall. This is so easy that you will find your kids or even husband requesting it time and time again. I love this because you can cook the eggs to everyone's preference, as above The Ballplayer prefers his overhard and I would like mine runny inside which kills my kids.

This recipe will make four Hole in the Walls

4 eggs
4 pieces of bread (my family prefers whole wheat)
butter
salt and pepper
coffee (that is just for me...it's early here)
So I like real butter in the pan, just a TB to melt
Take your bread and cut out circles with a glass. I did this yesterday making another recipe. Then butter ONE side of the bread. I am using some soft margarine for that. It is early here and I am too tired and not awake to soften butter. I havent even had my coffee yet.
Let the 1 TB of butter melt in a non stick skillet over medium high heat
put the non buttered side down
crack an egg in the center of the bread
let it set up
smells so good
flip and cook to your preference
Breakfast for The Ballplayer

Wednesday, April 18, 2012

Muffin Tin Eggs

Muffin Tin Eggs

I have have seen these all over the internet lately. First, introduced by my friend SL who made them for breakfast the first morning back from Christmas break. She tortured us with the pictures on Facebook. The Fireman says I'm addicted to Facebook. (nut uh!!) I stored the idea away, thinking it was too long or too much work for a weekday. The Ballplayer gets out of the house too early for this recipe. I kept seeing this on pinterest. Have you been on pinterest? I don't think The Fireman has seen pinterest yet or he'd realize I'm mildly addicted to the pictures. Each time I saw the egg dish I remembered "oh I need to try that.." so finally this weekend I tried to recreate it. Needless to say, we had it for breakfast, and then lunch. Breakfast was good but overcooked which The Ballplayer was happy with but I prefer the yolk to be creamy. But that didn't stop me from eating it at breakfast. Another change I made the second go around was to butter the Tins. Don't get me wrong the bread tastes just fine with the non stick no calorie spray that won't stick to my hips but it's Sunday morning and I've been good all week and want to feel like the little cupcake is an indulgence. It's only a little butter. The last change is to sprinkle cheese on top of the egg. Now if you really read my blog you know The Ballplayer is anti cheese 90% of the time. Sometimes he surprises me and asks for cheese (full moon?) but I have to insist the cheese stay in this recipe for him. Or he eats the egg a little less done. The oven created a crust on the egg. The cheese protected it. He could peel the cheese off. Give it a try.

Muffin Tin Eggs

you can make this for as many or little as you please. I am making four to start

4 eggs
4 pieces bread (I am using whole wheat because my family prefers it)
4 pieces of bacon
1/2 cup of cheese
cooking spray
Muffin tin
Start by cooking your bacon but not all the way through. This way hard for me. I so wanted to cook it completely
Spray your muffin tins. Honestly, you would be better with buttering your bread but we will discuss that later. For now just spray your tins. This is just the Paula Dean in me talking. Butter rules.
Take a glass and cut out a circle in the bread. The Ballplayer got all excited thinking I was making Hole in The Walls. Not today Grasshopper. Save your bread with the whole cut in it for Hole in the Walls. I will post that next. They happen to be The Ballplayer's all time Favorite Breakfast. You crack an egg in the center of that bread. Its a great breakfast, but its not todays breakfast.
All my circles are cut. The circles are for today
Saving the Bread with cut outs for tomorrows Hole in the Wall
Press the Bread circles into the muffin tin
Put a little cheese in the bread. You will notice that only mine is getting cheese. The Ballplayer is snubbing cheese this morning. Cheese Hater. More for me!

This bacon is really over cooked for the recipe but oh well, I just couldnt undercook it
Wrap the bacon in the cups. That is why you want it undercooked, it will mold easier, plus it cooks in the oven more
Now carefully crack an egg into the bacon and salt and pepper
Cook 10-17 minutes at 350 degrees. Keep an eye on it. I wanted it more runny. These are more over hard.

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