Potato Skins

One of the things on my 100 Foods I Want to Make is potato skins. This dish was no doubt made popular by all the casual dining chain restaurants that have taken the place of home cooked food in Middle America. I can maybe see some housewife in the 50s creating this dish out of boredom with having mashed potatoes over and over again, but I doubt it. I get a feeling that this dish might have been popular at bars, where the skins of the potatoes would have been left over from making french fries. But I am no food anthropologist, so that is just my uneducated guess.

The Good Husband loves 'tater skins and it is one of the only dishes where he will eat sour cream (he doesn't know I put sour cream in the mashed potatoes. Don't tell him, ok?). So here is my first attempt at making them.
'Tater Skins
Ingredients:
4 large Russet potatoes, scrubbed
6 strips of bacon
3/4 cups of shredded cheese, I used CoJack cheese
1/2 cup of sour cream
2 green onions, sliced, I didn't have any so I skipped this

Directions:
~Scrub the potatoes and cut them into thick slices. Bake on a large baking sheet in a preheated 350 degree oven for 20 minutes until the slices are almost tender.

~While the potatoes bake, brown the bacon, remove, cool and break into crumbles.

~Remove the potatoes from the oven and in a large skillet over medium high heat, heat 2 tablespoons of canola oil. Place the potato slices in the pan and fry until golden brown on each side.

~Remove the potato slices from the pan and allow them to drain on a plate lined with several paper towels.

~Place the crisp potatoes back on the baking sheet and top with the cheese and bacon. Bake for 5 minutes or until the cheese is melted.

~Serve with sour cream.

recipe by: The Good Wife

Trip to the Farmer's Market 3

The season has changed and so has the Farmer's Market. Gone are the beautiful ears of sweet corn and the juicy cantaloupe, replaced by mums and pumpkins. The crowd has gotten smaller too. The bountiful summer harvest that lent itself so well to light, cool dinners has been replaced by products that lend themselves to hearty, warm meals.

I couldn't resist the homemade egg noodles of a first-time vendor. Until I can make my own, these noodles will be great in chicken and noodles. I also bought some Illinois wine. I had wanted some Chardonnay but they were all out. Since I am not the biggest fan of reds, I thought the Blush would be a good choice.
With the exception of the noodles, my haul provided for a great simple supper. I made Crash Hot Potatoes by the Pioneer Woman, green beans and Parmesan Crusted Chicken (recipe to follow), followed by a nice glass of wine. The wine turned out to be a good choice. It was nice and mild but not too sweet with nice undertones of berries.Parmesan Crusted Chicken
Ingredients:
2 chicken breasts
1 cup of flour
1 egg
1/4 cup of milk
1 cup of Italian seasoned bread crumbs
1/2 cup Parmesan cheese

Directions:
~Form an assembly line to bread the chicken with three large, shallow bowls. In the first bowl, place the flour and add salt and pepper to taste. In the middle bowl, add the egg and milk and whisk to combine. In the last bowl, add the bread crumbs and the cheese.

~To bread the chicken, dredge it in the flour first, making sure you shake off the excess flour, but also making sure all sides are covered. Next, pass the chicken through the egg mixture, making sure all sides are covered. Hold the chicken over the bowl to allow the excess egg mixture to fall off. Finally place the chicken in the bowl with the bread crumbs and cheese. Press the chicken lightly into the bread crumbs and turn it to coat fully.

~In a large non-stick skillet over medium high heat, heat 2 tablespoons of oil and gently place the chicken in the pan. Cook for 3-4 minutes per side or until each side is a nice golden brown. Turn the heat down to medium and allow the chicken to cook for another 5 minutes per side or until the chicken is cooked through.

~Serve warm. You can also top with a drizzle of extra virgin olive oil and some Parmesan cheese.

recipe by: The Good Wife

Cowboy Sushi

I know that foods differ by region, ethnicity and family. This is one of those dishes that seem to be a regional favorite and family specific. This little delight is something I was introduced to the first time I went to a family reunion for The Good Husband.

If you can't tell what it is, it is cream cheese, Budding Beef and pickles. My family served something similar but our version was cream cheese, salami and green onion. This is a popular appetizer 'round our family and I have seen uncles fight over the last pickle.

This is a relatively new dish to me and no one seemed to have a name for it. I have heard it called "the pickle dish" and even "oh, you know, those things". So I figured since this might be the only time this dish has been on a food blog, I will give myself the honor of naming it.

I give you: Cowboy Sushi!

Ingredients:
6 large whole kosher dill pickles
3 packages Buddig Beef
1 package (8 oz) cream cheese, softened

Directions:
~Spread a thin layer of cream cheese over one slice of beef. Top with another slice of beef and spread cream cheese over the second layer.

~Roll the two slices of beef around one whole pickle.

~Repeat steps one and two so that the pickle ends up with four layers of beef and cream cheese.

~Slice the pickle into thick slices and serve cold.

~Repeat all the steps until all the pickles are covered.

If your family has something similar and you call it something else, please email me and let me know. One of the things I love about cooking is that every family and region has their own version of basic dishes. I get a feeling The Good Family is not the only one to enjoy this cowboy sushi.


recipe by: The Good Wife

Ingreident of the Week . . . Ground Beef

This week's ingredient is a basic staple in most kitchens, I would assume, save for my favorite veggie Annie. Ground beef is usually cheap if you get the full fat mix. We try to get lean ground beef so it is slightly healthier.

But what can you do with ground beef besides hamburgers and meatloaf? Well thanks to some uber-Christian, homeschooling, procreation friendly Southern family, the world has been introduced to Tater Tot Casserole (TTC). But in The Good Wife's house, we knew of this culinary delight long before the Duggars popped out number 1.

See, The Good Husband was raised by The Good Grandma. TGG is in her 80s and was raised during the Great Depression. So she knew how to eat on the cheap (as well as live on the cheap. You should hear her tell the story about how her Dad only made one dollar a week and because the fee for licence plates was .25, they had to drive on back roads and only go to town at night because they couldn't afford to pay the quarter). She also had 8 kids and had to feed a family on the cheap. Out of necessity TTC was born.

TTC, along with a collection of family recipes, was given to me when I got married. This version is "Sloppy TTC" since instead of using cream of mushroom soup with the ground beef, I used sloppy joe sauce.

"Sloppy" Tater Tot Casserole
Ingredients:
1 lb ground beef
1 lb ground turkey
Salt, pepper and grill seasoning to taste
1 15-ounce can tomato sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 can corn kernels
1 can cut green beans
1 medium bag tater tots
2 cups shredded cheese

Directions:
~Brown meat in a large skillet over medium high heat. Drain off fat and season with salt, pepper and grill seasoning.

~Add the tomato sauce, brown sugar, onion powder, garlic powder, chili powder and Worcestershire sauce. Cook until bubbly and thickened. Drain and add the can of corn and green beans.

~Pour mixture in the bottom of a 13x9 casserole dish. Layer the tater tots on top.

~Bake uncovered for 35 minutes at 425 degrees. Remove from oven, top with the cheese and bake for another 10 minutes.

recipe modified from: The Good Grandma

Now that the days are getting shorter and cooler, a big bowl of chili really hits the spot. For every person that cooks there is a different chili recipe. This is actually one TGH taught me and it never fails. It is simple and easy to make.

Chili
Ingredients:
2 lbs ground beef
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
3 teaspoons chili powder
1 46 oz can V8 juice
1 can light red kidney beans
1 can dark red chili beans
1 small can mushrooms, sliced

Directions:
~Brown the beef in a large, deep stock pot. Drain off fat.

~Add all of the following ingredients. Do not drain the liquid off the beans or the mushrooms. Bring to a boil and simmer uncovered for 20 minutes.

~Serve with oyster crackers, cheese and/or sour cream.

recipe by: The Good Husband

Happy Birthday to Me Cookies

It's my birthday today so I made some cookies!

For me I made some chocolate chip pecan cookies and for The Good Husband, I made some peanut butter cookies. He needs some love too and I can never just make something for me only. And besides, nothing is more fun than making - and eating - fresh, warm cookies.

Chocolate Chip Pecan Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 1/2 cup chopped pecans

Directions:
~Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

~Bake at 375 degrees for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

recipe by: Nestle Toll House

Peanut Butter Cookies
Ingredients:
3/4 cup Creamy Peanut Butter
1/2 cup butter, softened
1 1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Directions:
~Combine peanut butter, butter, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

~Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

~Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

~Bake at 375ºF for 7 to 8 minutes or until set and just beginning to brown.

recipe by: JIF Peanut Butter

Meat and 'taters or How to Cook a Perfect Steak

The Good Husband is solidly a meat and 'taters guy. Before we lived together (yes, we lived in sin for about 3 years before we got married, *gasp*. Good thing we are both atheists LOL) I rarely ate meat or potatoes. My former life is a culinary shame since I was forced to either eat on the cheap (ramen noodles and hot dogs) or at restaurants.

Along with eggs and 'taters, meat and 'taters is one of those dishes that I had to learn to prefect over time. I still run into some bumps every now and then and I am trying my hand at different cuts of meat, but I think I have the overall concept down.

This beautiful plate is what we had for dinner on Sunday. I usually reserve Sunday for making meals that seem nicer. We do have mashed potatoes and steak during the week, but this gorgeous cut of New York Strip just screamed "Sunday Dinner" to me.

So, after years of practice and more than a few burnt steaks, I offer my tips for the perfect steak.

~First, make sure the steaks are room temperature. Let them sit out for at least 30 minutes before you cook them. This allows the fibers in the meat to relax so the meat won't curl up on you.

~Make sure your pan in hot, as in smoking hot. This does NOT mean, however, to have the heat on high. Place the pan on medium high heat and let it sit there for about ten minutes or until the pan really starts to smoke. On my stove, it is about a 7 on the dial. I like to use a cast iron pan, but a grill pan would be great as well. I have also used my hard anodized pan as well and it can create a great sear.

~Brush the steaks with oil (I use canola) and sprinkle with salt and pepper. Place the seasoned side down in the pan and season the other side.

~The steaks and the pan WILL SMOKE. Having a good exhaust fan will help get most of the smoke out. But if you are lacking a good fan, you might have to open the windows or risk setting off the smoke alarm, like I do every other time I cook steak.

This is the biggest point of contention in our house. TGH hates the amount of smoke I create when I make steaks. He was not used to having steaks cooked on the stove top and our lack of good ventilation drives him nuts. But a little suffering is worth it when he finally has a bite of good steak. So, just be prepared for a little smoke. It will clear out and you will be happy with the quality of your steak.

~Do NOT move your steaks once they are in the pan. By not moving them you allow for the meat to sear, trapping the juice inside. If you are using a grill pan, you will have great grill lines on the steak. Flip them over once. That is the only movement allowed.

Now, you can either cook the steaks completely on the stove top for finish them off in the oven. If you choose to finish them on the stove top, I would turn the heat down slightly and cook them for about 7 to 8 minutes per side for a nice medium rare. The steaks I used were about 1 1/2 inches thick, thicker than what I am used to. But they looked so good at the local butchers that I couldn't pass them up. Thanks Mr. Henry! So cooking time should increase about 1 minute per side.

Or you can finish them off in the oven. TGH likes this version better since it cuts down on the smoke in the house. Just preheat the oven to 350 degrees and cook the steaks for about 6 minutes for medium rare.

~Let the meat rest! Letting the meat rest - anywhere from 5 to 10 minutes - allows the juices to redistribute throughout the meat, making sure than when you cut into it, all the juices won't run out and the rest of the meat is bone dry. Also resting the meat allows you time to make a killer pan gravy from the drippings.

So with that lesson behind us, on to Sunday Dinner or Meat and 'taters.

1 recipe steak (see above) I used thick cut New York Strip
1 recipe mashed 'taters (following) with pan gravy (following)
1 veggie side dish (I used canned seasoned green beans)

Mashed 'Taters
Ingredients:
6 large red potatoes, scrubbed, skins on, rough cubed
3 tablespoons unsalted butter
8 oz sour cream
Splash of milk (optional)
Salt to taste

Directions:
~In large stockpot add potatoes and enough water to cover. Once the water boils, add 1 tablespoon salt.

~Reduce heat and simmer, covered 15 to 20 minutes or until fork tender.

~Drain and add potatoes back into the warm pot to evaporate any left over water.

~In mixing bowl mash the potatoes with a potato masher or electric mixer, breaking the potatoes into large pieces. Add 3 Tbsp. butter and continue to mash until all of the butter is melted.

~Add the sour cream and mash until all of the sour cream is incorporated and most of the lumps are broken up. If the potatoes are too thick, add a splash of milk. Add salt to taste. Serve with pan gravy.

Pan Gravy
Ingredients:
Pan drippings from steak
2 tablespoons butter
2 tablespoons flour
2 cups of beef stock
1 teaspoon onion powder
Salt and pepper to taste

Directions:
~Using the same pan you cooked the steaks in, place the skillet on medium low heat.

~Add the butter to the pan, allowing it to melt completely. Add the flour to the pan, and using a whisk, combine the flour and butter, cooking for 1 minute.

~In the meanwhile, combine the beef stock and the onion powder.

~Whisking continuously, add the beef stock slowly to the pan until the liquid and roux (the butter and flour mixture) is combined. Increase the heat and continue to whisk, making a figure eight pattern in the pan. This will prevent the gravy from both burning and clumping. Add the salt and pepper to taste.

Whisking and slowly pouring the beef stock is the key to lump free gravy. If you find you are have problems with making a lump free gravy, I suggest that you add only ONE cup of the beef stock at first and whisk to break up any lumps. Once the gravy is lump free, add the rest of the stock, careful to never stop whisking.

~When the gravy starts to bubble and there are no lumps, pour into a gravy boat and serve over mashed potatoes.

recipes by: The Good Wife

Sausage Pancake Sandwiches

Eggs and 'taters gets tiresome sometimes and pancakes are a good, easy solution to the eggs and 'taters blah. I normally like just pancakes covered in butter and syrup but every now and then I love a good sausage and pancake sandwich. I wish I could make some kind of lovely sausage pancake corndog like thing, but when I want breakfast I don't want to wait. Since I normally sleep in on Sunday, most of our breakfasts are technically bunch anyway, so the last thing I need is to fool around with some kind of pancake and sausage on a stick.

So in order to compromise between my desire to have breakfast on a stick and the hurried need to eat right away, I made sausage pancake sandwiches.

Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
3 tablespoons cooking oil

Directions:
~In a large bowl combine flour, sugar, baking powder and salt.

~In another bowl combine egg, buttermilk, vanilla extract and oil.

~Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

~To make a pancake, ladle 3 tablespoons of the batter into a hot, greased griddle or large skillet. Cook over medium heat for 1 to 2 minutes or until bubbles form on the surface of the pancake. Flip the pancake over and cook for another 1 to 2 minutes.

To make the sandwiches:
~Layer one cooked sausage patty between two hot pancakes and top with a drizzle of syrup.

recipe modified from: Better Homes and Gardens

Napa Cabbage Salad

I first time had this salad at The Good Aunt's house. One bite and I fell in love. The salad was like nothing I had ever had before. The ramen noodles added a nice buttery crunch to the cool crisp cabbage. I had to get the recipe. Ingredients:
1 head napa cabbage
1 bunch minced green onions (I omitted the green onions)
1/3 cup butter
2 (3 ounce) packages ramen noodles, broken
2 tablespoons sesame seeds (I omitted sesame seeds but added 1/2 tablespoon sesame oil)
1 cup slivered almonds (I used sunflower seeds instead)
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Directions:
~Shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

~Melt the butter in a large skillet over medium low heat. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. (I used just the noodles and sunflower seeds). DO NOT USE THE RAMEN SEASONING PACKET. Toast the noodles and seeds until the are golden brown, careful to not burn them. Stir frequently.

~In a small saucepan, heat vinegar, oil, sugar, and soy sauce (and sesame oil if using). Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

~Sprinkle the top of the salad with the noodle mixture and then pour the dressing over. Allow to sit for 15-30 minutes before serving. If you are not serving right away, then do not top the dressed salad with the noodle mixture or it will get soggy.

This is a nice light summer supper or a good side dish to Sweet and Sour Chicken or other Asian dish. I need to work on my shredding. The cabbage shreds were a little thick and I think I used too much of the white, ends of the Napa. But this salad hit the spot.

Ingredient of the Week . . . Chicken

I know I took a break from the Ingredient of the Week but I promise that I am back on track! This week's ingredient is chicken.

One of my goals with this blog is to build on my cooking skills. Right now I am average, slightly above. I lack a lot of creative thinking in the kitchen and I am not that comfortable with anything above simple cooking. I hope that as this blog grows, so will my creativity in the kitchen. I hope to one day look back at these simple dishes and beam with pride with how much I have accomplished.

So I like to think of this early part of the blog as the foundation of my skills. These dishes are the ones I know how to make now and make with confidence. I hope they will provide for a great launching pad as I continue my experiments in the kitchen.

And now on to two simple chicken dishes.

We eat chicken at least once a week and if there is anything that can become boring and bland over time it is chicken. It is such a same too since I love chicken. I would raise chickens if I could, but those little bastards are mean when they are alive so I prefer to deal with them on my cutting board only.

Simple Chicken Pot Pie
Ingredients:
1 can refrigerated biscuits (yes, don't judge. The Good Husband hasn't been broken from his pre-made biscuit addiction)
1 large onion, chopped (I use onion powder, about 3 teaspoons)
3 stalks celery (leaves too), chopped
3 large carrots, chopped
2 large potatoes, cubed (I didn't have any potatoes this time and I was a little sad about that)
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup milk
2 1/2 cups chopped, cooked chicken

Directions:
~In a large saucepan cook onion (if using fresh), celery, carrots and potatoes in butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper, turning to coat the veggies. Now is the time to add the onion powder if you are using it. Add the chicken broth and the milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, peas, green beans and peas. Pour into a 2-quart rectangular baking dish.

~Arrange biscuits over the top of the dish.

~Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown.

~Let stand for 20 minutes before serving.

This chicken pot pie recipe is loaded with veggies so it makes for a hearty meal. I also like to add a bit more flour to the sauce so that it will thicken up nicely. I hate watery gravies and sauces.

recipe modified from: Better Homes and Gardens




Popcorn Chicken
Ingredients:
2-3 cups flour
1 egg plus 1 egg yolk
1/2 cup milk
2 lbs chicken breasts (I use boneless, skinless for this)
salt
pepper
seasoned salt
canola oil

Directions:
~Cut chicken into bite size pieces. Sprinkle with salt, pepper and seasoned salt to taste. You can also add other seasonings such as rosemary, thyme or poultry seasoning.

~Combine the whole egg and egg yolk with the milk and mix to combine. Add the chicken and allow it to soak for 10-15 minutes.

~Shake off excess liquid and add the chicken, in small batches, to the flour, tossing to coat. (I use 2 large bowls for this).

~Drop chicken into hot (375 degree oil) and fry for 6 minutes per small batch. I like to use my deep fryer for this since I am scared to death to actually use a big pot of hot oil on the stove.

~Serve with honey mustard, hot sauce, blue cheese dressing, ranch dressing, BBQ sauce or ketchup.

recipe by: The Good Wife