For some reason Kent and I have been discussing these kind of potatoes. It seems ever since we started talking about them I have seen tons of recipes. I chose a Food Network recipe, courtesy of Ree Drummond. Kent wanted to know why they were called Hasselback potatoes. This dish originated in Sweden. It takes its name from Hasselbacken, the Stockholm restaurant where it was first served. These seasoned potatoes turned out crisp on the outside and tender on the inside. Set aside some of the butter/chive mix to brush on just before serving. Simple and Delicious!
6 Russet Baking Potatoes
8 Tablespoons, softened butter
1/2 cup olive oil
1/3 cup chives, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
- Preheat oven 450 degrees.
- Stir together the softened butter, olive oil, chopped chives, salt and pepper in a small bowl. Set aside.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks (I used wooden spoons). Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Line baking sheet with parchment paper, place potatoes on baking sheet and brush on the butter mixture. Make sure to get in between all the slices. (I also brushed on every 15 minutes to be sure the butter/chive mix would get in between those many layers.)
- Bake until tender and crisp, 55 to 60 minutes.
Went to Syracuse over the weekend. Mom’s FAVORITE meal is Chicken Riggies. We went to Nestico’s, a restaurant in North Syracuse and she was able to get her Chicken Riggies. Mom and I had a nice conversation and enjoyed our lunch together. Kent and I got back yesterday. I was loading up my photos and saw this one; Reminded me of our lunch together. I took this photo to send to Eric while we were eating lunch. She hates to have her picture taken but she sure looks smug about her Chicken Riggies! I had a meatball sandwich. I still can’t find a restaurant that makes meatballs as good as mine. ;) I decided to make some Chicken Riggies for my lunch tomorrow. I updated my recipe and this one is a winner. (By the way, I didn’t have any Rigatoni so I ended up using Mostaciolli.) Martin and Sean had some tonight and really enjoyed this Central New York, local Italian pasta dish. Hope you will give it a try!
1 – 1 1/2 pounds chicken breasts or thighs, cut into bite size pieces (I use chicken thighs)
1 28 ounce can whole tomatoes (you could use diced or crushed, too)
1/2 cup hot cherry peppers, chopped
1 medium onion, chopped
1 green bell peppers, chopped 1 inch pieces
1 large roasted red pepper, chopped 1 inch pieces
5 cloves garlic, crush
2 Tablespoons Olive Oil
4 Tablespoons butter
1/4 cup heavy cream
1 cup grated Parmesan Reggiano (or whatever Italian hard cheese you enjoy)
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 # Rigatoni (cook the Rigatoni while you are simmering the sauce. You can use another pasta too.)
- MARINATE CHICKEN Combine chicken, 3 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper-lock bag and refrigerate 30 minutes or up to 1 hour.
- Heat 2 tablespoon olive oil in Dutch oven over medium-high heat, add chicken. Cook until chicken is browned, 4-5 minutes. Remove from Dutch oven and set aside.
- In Dutch oven add 4 Tablespoons butter. When butter is melted, add onions, roasted red and green bell peppers, 1 teaspoon salt and saute until onions are translucent, about 6-8 minutes Add garlic and stir into vegetables.
- Add tomatoes, chicken, hot cherry peppers, and 1/2 teaspoon pepper and bring to boil. Crush the tomatoes. (You could crush with your hands before adding to pot). Reduce heat to medium low and simmer, stirring occasionally, until sauce is thickened, 10 to 15 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot.
- Add rigatoni to the sauce, add cheese and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
Now is that Simple and Delicious?! I would say so!! Buon Appetito!!
Our entire family love these egg rolls. They take time to make but they are totally worth it. You just have to get everything chopped and measured out before starting that frying pan. Once you do that, it takes no time. Updated the recipe to our family liking. It seems the more I do a recipe there are changes I make that work for us.
This truly is simple and delicious!
Pork Egg Rolls
1 # ground pork
1 Tablespoon soy sauce
1 teaspoon corn starch
1/4 teaspoon sugar
1 teaspoon sesame oil
1 large head (20 ounces) of cabbage, shredded
1 Tablespoon cooking oil
2-3 cloves garlic, minced
1 teaspoon grated fresh ginger
2 Tablespoon Rice Vinegar
3 Tablespoons soy sauce
2 teaspoon sesame oil
1/2 teaspoon salt
Freshly ground pepper
I used Spring Roll Wrappers. You can get them in the produce department of your grocery store. Room temperature is best.
Cornstarch Slurry: 2 Tablespoons cornstarch, 2 Tablespoons cold water
Peanut Oil for frying. (You can use vegetable oil. Peanut Oil is best as it can be used for high temperatures. Doesn’t hit that smoking point🙂 )
- Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes (or longer if you want).
- In the meantime, shred the cabbage and the carrots. I used a mandoline to shred the cabbage and my grater for the carrots. You could use a food processor too. Whatever works for you!
- Heat a wok or large frying pan over high heat until hot. Add the cooking oil and swirl to coat. Add the garlic and ginger, fry until fragrant. Add the pork and fry until no longer pink. Add the cabbage & carrots and stir fry for 1-2 minutes, until vegetables are softened.
- Add the rice wine, soy sauce, sesame oil, salt and pepper. Continue to stir fry for 1-2 minutes.
- Remove filling to a rimmed baking sheet and spread to cool. Set up so juices can drain to one end of the cookie sheet. Let cool for at least 15 minutes.
- Remove all the juices. Now, let’s wrap!
- With the point of the wrap, pointing away from you, place 1/4-1/2 cup of the mixture in center of the lower edge of the wrapper. (I use 1/2 cup – we like them a little larger. It works great) rub point edges with the slurry and complete rolling to tip.
- Deep fry in the oil of your choice in large frying pan or Dutch oven until golden brown.
- Simple & Delicious!
I roasted a chicken this weekend. I thought it would be nice to make a chicken salad. Kent and I really enjoy this for a quick meal. Kent likes it on a roll, I like it in a bowl!! Also, I happen to enjoy the chives if I have them on hand. Kent is not a fan. If you don’t want to roast a chicken, go to the store and pick up a rotisserie chicken. Simple and Delicious!
4 cups of chicken, chopped into bite size pieces
4 hard boiled eggs, chopped
2 celery stalks, diced
1 carrot, diced
1 Tablespoon capers
10 – black olives, sliced
1 Tablespoon chives, chopped (sometimes I use them and sometimes I don’t)
2/3 cup mayonnaise (You could use Miracle Whip or olive oil. I like mayo!)
1 Tablespoon Dijon mustard (You can use whatever mustard you like. I think the yellow works best for this. That’s just my opinion, for what it is worth)
Freshly ground pepper
Salt to your taste (capers and olives give enough saltiness for us)
1. Add all ingredients in medium sized bowl
2. Mix until combined. Refrigerate.
3. Serve on a roll, lettuce leaf or in a bowl!
How simple is that? Great for a quick and easy lunch or dinner. Enjoy!!
Get some corn on the cob this weekend and make this Simple and Delicious chowder! I bought way too many ears last week. Decided to use them up with this recipe I found on Chowhound!
2 ounces bacon, diced small (I used 3 ounces)
1 medium onion, diced small
3 cups fresh corn or frozen corn (I used fresh. It was about 8 ears. It was about 4 cups of corn. Sliced kernels off cob.)
3 cups whole milk
1 pound russet potatoes, diced medium (bite size pieces. I had small salad potatoes and those worked fine.)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon ground pepper, more as needed
1/2 cup heavy cream
Finely chopped chives, for serving (I did not have any chives. Still DELISH!)
- Place the bacon in a large, heavy bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 7-10minutes. Remove with a slotted spoon to a small paper towel lined plate and set aside.
- Add the onion too the bacon fat left in the pan, season with salt and pepper and stir to combine. Cook, stirring occasionally until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a food processor or blender and blend until smooth, set aside.
- Increase the heat to medium high, add the corn milk puree, remaining corn and 2 cups of the milk, potatoes and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickend slightly, about 10 minutes.
- Add the cream and stir to combine. Return to a simmer. Taste and season with salt and pepper, as needed. I added the bacon into the chowder. You could just top with bacon bits in your bowl or not use at all. Garnish with chives (if you have them!).
That’s it. If you don’t want to make this weekend. Slice the corn off the cob, place in freezer bags, place in freezer and use when the mood hits you on a nice fall or winter day. Bring a little late summer into your October or January day!!
I saw this recipe sitting in my ‘folder of recipes that I will do someday’. Bet you have one of those folders too! There are a lot of good recipes in that folder. It was a nice, rainy Saturday with a tiny hint of autumn in the air. I made fresh tomato sauce last weekend with a enough left over to replace the can of tomatoes in this recipe. I also love olives and capers. Simple and Delicious!
(compliments Cook Country)
2 Tablespoons butter
1 small onion, diced
4 anchovy fillets (You could use anchovy paste, also. I added more olives. I am not an anchovy fan. If you want suggestions for substitution of anchovies, check here. If you love anchovies, then you are all set!)
1/2 teaspoon red pepper flakes
Salt and Pepper
1/4 teaspoon dried oregano
2 garlic cloves, minced
1 – 28 ounce can crushed tomatoes
1/4 teaspoon sugar
1/4 cup kalamata olives, chopped (Since I did not have anchovies I used 1 cup chopped olives. I used Kalamata, green and black.)
3 Tablespoons capers, rinsed and minced (I forgot this step. The capers I had were quite small so no need to mince.)
1 Tablespoon olive oil
- Melt butter in medium saucepan over medium low heat.
- Add onion, anchovies (or extra olives), pepper flakes, 1/2 teaspoon salt, and oregano and cook, stirring occasionally, until onion is golden brown, 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and sugar, increase heat to high and bring to simmer.
- Reduce heat to medium low and simmer until thickened slightly, about 10 minutes.
- Off heat, stir in olives, capers, and oil. Season with salt and pepper to taste, and serve over pasta.
This is a quick recipe to do during the week. Mangiare bene!