Jalapeno Mashed Potatoes

This is one of our favorites. Peter used to make these for me as a side to our yummy salmon dinners. At some point I took over and started making them myself. In Houston we could find this dressing but I have not been able to find it in Denver. I did come across this variation recently and we were back on for our favorite spicy mashed potatoes.

I like to use one large russet potato and one small russet potato. I find that they make the perfect portion for two people.



Jalapeno Mashed Potatoes
2 russet potatoes, peeled and quartered
3 tablespoons jalapeno ranch dressing
1 tablespoon heavy whipping cream
3 tablespoons butter
cracked white pepper (can substitute black pepper)
kosher salt
jalapeno pepper, sliced thin (optional)

Boil the potatoes in a large pot for about 20 minutes. Use a fork to test the potatoes, When tender, drain and put back into pot. Add the butter and use a potato masher to mash the potatoes. Mix in the dressing, whipping cream, salt and pepper. Top with fresh jalapeno slices.

French Fries

A few months ago I tried making oven baked parmesan fries. They were only so-so and this time I decided to try making the real deal crispy fried french fries.

I did a simple google search and this recipe had amazing reviews! I made these the other night when we had hamburgers. I thought they were pretty good but Peter raved about them so I decided they needed their own post!

Crispy French Fries
yields 2 servings

10 ounces russet potatoes, peeled

1/4 cup all-purpose flour

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

1/4 teaspoon salt

1/4 teaspoon paprika

2 tablespoons water, or as needed

1/4 cup vegetable oil for frying

Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.

Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Pommes Anna

My mother-in-law gave me a mandolin for Christmas and I have been wanting to use it ever since. I was recently watching an episode of Secrets of a Restaurant Chef and Anne made Pommes Anna as a steak sidedish. I thought this was a perfect opportunity to use my new kitchen gadget!

I didn't follow her recipe exactly but it was pretty close. The potatoes turned out great! They were perfectly cooked and had a hint of cheese that made them out of this world! I will definitely be making this again!



Pommes Anna
2 large russet potatoes, peeled
3 tablespoons unsalted butter
1/2 cup parmesan cheese, grated


Preheat oven to 350 degrees.

In a small saucepan, melt the butter and set aside.

Using a mandolin on its lowest setting, slice the potatoes as thinly as possible. Lay the slices out on a paper towel and pat dry. In a small oven proof skillet, start to arrange one layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the melted butter over the sliced potatoes. Repeat 5 more times, making 6 layers. Drizzle each layer with a bit of the butter and sprinkle the layers with parmesan cheese.

Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.

Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated parmesan cheese and serve.

Filet of Beef and Corn Casserole

After Thanksgiving I decided that turkey, while very tasty, was not what I wanted to prepare for Christmas dinner. Peter wanted duck but I wasn't convinced so I settled on a filet of beef. I had to do some research because I wanted to make sure I didn't screw it up! I found this recipe on the Food Network site. It was a HUGE hit! I also made the gorgonzola sauce. Peter loved it but I wasn't very impressed. I may try another sauce next time.
I discovered this yummy casserole a few years ago on The Food Network. It was right around Thanksgiving so I took this side dish over to our family celebration in Alvin. Everyone said they loved it and I really hope they weren't lying to me!

I don't make this often, it's better suited for caloric blowout holidays, but it sure is tasty! You can skip the cheddar cheese if you're watching your figure.

Filet of Beef

1 whole filet of beef (4 to 5 pounds), trimmed and tied

2 tablespoons unsalted butter at room temperature

1 tablespoon salt

1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Corn Casserole
1 box corn muffin mix
1 small yellow onion, chopped
1 package frozen broccoli
2 cloves garlic, chopped
8 ounces cottage cheese
2 cups cheddar cheese, shredded (optional)
1/2 cup milk
1 stick unsalted butter
1 teaspoon salt

Preheat oven to 375 degrees. In a medium bowl, combine the corn muffin mix, milk, garlic and cottage cheese.

In a large oven safe skillet, melt the butter ovr medium heat. Saute the onions and broccoli until tender. Pour the corn muffin mixture over the veggies, sprinkle with cheddar cheese and bake in oven for 30 minutes. Slice, serve warm.

Luby's Macaroni and Cheese

Oh, how I love Luby's. I spent many a Sunday afternoon ordering the following:

Lu Ann Platter
Fried Chicken
DOUBLE Macaroni and Cheese
Red Jell-O
Cloverleaf Roll
Lemonade

Now, I know that is not a necessarily a healthy meal but it was THE meal of my childhood and sometimes a girl needs a little reminder of the state from which she hails.

I tried this recipe last week but it just didn't turn out they way it should. I gave it another try and it was right on! I think that the first time the water wasn't hot enough. This time after I removed the macaroni, I put the pot back on the burner and brought the water to a boil, again. I placed my mixing bowl right next to the stove and slowly added the boiling water, while whisking in the cheese. It was much creamier this time. I also like to put the dish under the broiler for a minute or two, just to give it that crusty, brown top.

Now I don't have to worry about convincing Luby's management to expand into Colorado...

Luby's Macaroni and Cheese
2 cups dry elbow macaroni
2 tablespoons dry nonfat milk powder
2 tablespoonsall-purpose flour
1 tablespoon butter, melted
1 1/2 cups boiling water
3 cups mild cheddar cheese, shredded (not pre-shredded)
1/4 teaspoon salt

Preheat oven to 350 degrees. Cook macaroni to package instructions. Remove from pot, keeping pasta water. Return the pot to high heat and boil.

In a large bowl, mix the milk powder, flour and melted butter. Gradually add the boiling water, whisking constantly. Add 1 1/2 cups of the cheese and keep whisking. Beat until smooth and creamy. Stir in macaroni, 1 cup of the cheese and salt. Transfer to greased baking dish. Top with remaining cheese, cover with foil and bake for 25 minutes.

Optional: place baking dish under high broiler until golden brown.

Roasted Chicken and Brussel Sprouts

Recently I was reading Anthony Bourdain's Medium Raw. He writes,

"Everyone should be able to roast a chicken. And they should be able to do it well."

I read that and immediately realized that I did not know how to roast a chicken. What would Anthony think???

My original idea was to roast a whole chicken but I chickened out (haha) and decided to start with roasting chicken breast. I found this easy looking recipe and went for it. OMG, best chicken ever! I cannot express just how much I love this roasted chicken. It is perfection.

A few years ago I wouldn't have touched a brussel sprout. No way, no how. All of that changed when I tried the brussel sprouts at Beaver's back in Houston. That was also the night I tried turnips for the first time but I will save those for another post. I prepared brussel sprouts that next week and they were a huge hit! Now they are firmly in the rotation and if we go too long without having them Peter will kindly let me know.

I like to buy the pre-trimmed brussel sprouts in a bag but you can certainly purchase them on the stem.

I will blog about the macaroni and cheese later...I need to tinker with the recipe.

Roasted Chicken
2 skin-on chicken breasts
1 head garlic, unpeeled
2 sprigs rosemary
2 slices crusty bread
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 1/2 tablespoons water
salt
pepper

Preheat oven to 425 degrees. Heat the olive oil over medium heat in an oven-proof skillet. Once again, I like cast iron but any oven-proof skillet will do. Season the chicken with salt and pepper, cook skin down for fives minutes or until browned. Flip chicken, top with the garlic and 2 sprigs of rosemary. Transfer to oven and bake for 15-20 minutes, until moist. Remove from oven and let chicken rest on a cutting board.

Add the white wine vinegar to skillet and scrape the brown bits. Add the water and simmer for 2 minutes.

Place the bread on a platter and top with the chicken. Pour the white wine sauce over the chicken and bread.

Brussel Sprouts
1 bag brussel sprouts, rinsed and trimmed
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
sea salt
black pepper

Bring three cups of water to a boil. Add the brussel sprouts and boil on high for 8 minutes. Remove and drain. After cooling, cut each brussel sprout in half.

In a large saute pan add the olive oil and garlic over medium heat. When you start to smell the garlic (before it browns, about 1 minute) add the halved brussel sprouts. Saute in pan until the brussel sprouts begin to brown. Salt and pepper to taste. Serve warm.

Shrimp Tacos and Spicy Corn

I came up with these during the early days of my relationship with Peter. I was off for the summer and he invited me over to his place for an afternoon by the pool and then an early dinner. I was trying to impress so I offered to make dinner. As soon as I got off the phone I panicked because I had not been to the grocery store and quite honestly, had no idea what to make anyway. These were the days when I thought heating black beans out of a can was cooking. I managed to find all of the ingredients, minus the shrimp so I made a quick trip to the store, and just kind of winged it. I love that I can prepare the spread overnight and then the next day I can make dinner in less than twenty minutes. Peter and I really enjoy these tacos and they have been in the rotation ever since that lovely summer afternoon.

We have always eaten the tacos with a side of black beans with cilantro and lime. Tonight I wanted to try something new. I had some leftover corn from Thanksgiving so I went searching online for a yummy corn sidedish. I found inspiration here and there. I made a few adjustments and I think it turned out really well!

I think I know my husband pretty well. I know what he likes, what he dislikes, what to NEVER say to him, etc... One thing I didn't know was that he hates corn. Whaaaaat??? I had no idea. He made a funny face when I put the corn on his plate but I knew he would be nice and at least try it. He ate the tacos first and then slowly reached for the fork and put the teeniest bit of corn in his mouth. I was waiting for a "sorry babe, I just don't like corn" but he took another bite, then a bigger one and then a whole forkful. That corn was gone in under a minute. I felt victorious! I asked him if there was anything else he thought he hated that I could possibly cook for him and hopefully change his mind. He "hates" eggplant so watch for an eggplant post in the near future. I welcome the challenge.

Shrimp Tacos
1 pound EZ peel shrimp, cleaned, deveined
1/2 medium white onion, chopped
1/2 bunch cilantro, cleaned and chopped
1 clove garlic
1 small lime
4 whole wheat tortillas
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil

Combine the onion, cilantro, garlic, juice from one half of the lime and the extra virgin olive oil in a mini food processor. Pulse until a pesto like substance forms. Add more extra virgin olive oil if necessary. In a large storage container completely coat the shrimp in the spread. Store in the refrigerator for at least two hours. You can also let them sit overnight.

Divide the remaining tablespoon of butter into fourths. On medium heat drop one on the fourths of butter in the pan and coat both sides of the tortilla in butter. Then leave the tortilla in the pan until in begins to puff, turn over and repeat on the other side. Repeat for each tortilla. Keep warm in a basket or tortilla warmer.

In a large saute pan heat the remaining tablespoon of butter on medium heat. Add the shrimp and cilantro spread to the pan. Cook until the shrimp are pink. This should only take a few minutes. Stuff each tortilla with 4-6 shrimp, depending on size of the shrimp and top with any remaining spread. Serve warm.

Spicy Corn
1 cup frozen corn
1/2 red pepper, diced
1 teaspoon lime juice
1/4 cup cilantro, chopped
1 clove garlic
1/4 cup white onion, diced
1 teaspoon hot sauce (Peter's favorite)
1 teaspoon chili powder
1 teaspoon olive oil

Combine all of the ingredients, except the oil. Add the oil to a small saucepan over medium heat. Saute the corn mixture in the oil for 5-6 minutes. Serve warm.

Steak and Truffled Potatoes

About a year ago, P and I decided to start a new Friday date night tradition. No phones, no computers, just good wine, conversation and steak...plus the occasional Dateline episode. Our last few months in Houston we ate out a lot as we were trying to hit all of our favorite restaurants before we left town. Our first month in Denver we were trying new neighborhood restaurants. Now we are settled in and back to our fun at-home date nights.

A little over two years ago my dear friend Megan got married in Crested Butte. Her best friend (now sister-in-law and good friend of mine) Abby and I flew out early to relax and help with last-minute wedding preparations. One night in town, we discovered a super yummy french fry appetizer at a local sushi restaurant. It quickly became clear why they called them "Crack Fries." That was the night I fell in love with white truffle oil.

I recently decided to bite the bullet and purchase my very own bottle of white truffle oil. Good gracious! I had no idea how expensive it would be but it is worth every penny. I experimented with a few and there was a clear winner: Boscovivo White Truffle Oil. It is kind of hard to find (lucky for me the little grocery store downstairs carries it) but this one I picked up at Whole Foods is also very good.

I tried this excellent mashed potato recipe from So Tasty, So Yummy. I loved them so much I served them at our housewarming party and then again at Thanksgiving last week. Yummmmm...truffle oil.

The date night menu always consists of the following:

• A bottle (or two) of good wine, usually a Pinot Noir
• Some sort of appetizer, cheese, crackers, what have you
• Two big steaks
• Mashed potatoes or sweet potato fries
• Green veggie
• Good conversation, laughs

Perfection :)

Steak
2 steaks (I used rib eyes)
1 tablespoon olive oil
1 tablespoon unsalted butter
sea salt
black pepper

Preheat oven to 375 degrees. In large, oven safe pan melt the butter and olive oil over medium heat until very hot.

Season both sides of steak with salt and pepper. Sear in pan 3-4 minutes on either side, or until browned. Place pan in oven and cook until desired doneness. Use a meat thermometer to check temperature. Let sit 5-10 minutes before serving.


Truffled Potatoes
2 medium russet potatoes, peeled and cut into 1 inch pieces
1 tablespoon butter
1 tablespoon cream
2-3 tablespoons white truffle oil
salt and pepper

Preheat the oven to 400 degrees. Boil the potatoes in salted water until fork tender. Warm the butter and cream. Drain the potatoes and transfer to a bowl. With a hand mixer, whip the cream and butter into the potatoes. Stir in the truffle oil, salt and pepper to taste. Divide the potatoes between two oven safe ramekins. Bake for 30 minutes until the tops begin to get golden brown.

Parmesan Chicken and Spicy Vegetables

I adapted this easy chicken recipe from So Tasty, So Yummy a few weeks ago when I needed a quick dinner idea. This was a big hit and is now one of my go-to favorites. I changed it up a little bit because I didn't have any parsley and I was out of bread crumbs. The first time I toasted a small piece of rye bread and smashed it to make the crumbs. This time I used a piece of crusty sourdough from Whole Foods. P let me know that the crumbs were better this time so I guess I will be using sourdough from now on!

The spicy vegetables are super easy and one my favorite side dishes but I love anything with a little kick! I prefer buying frozen broccoli (I don't know why, it just feels right) but fresh will obviously work too.

Baked Parmesan Chicken
2 chicken breasts, pounded thin
1 tablespoon milk
1 tablespoon butter, melted
4 tablespoons breadcrumbs
1 tablespoon parmesan cheese, grated

Preheat oven to 400 degrees. Toss chicken and milk in bowl to coat. Add remaining ingredients to a plastic bag, toss chicken with the breadcrumb mixture. In a lightly greased baking dish, lay out the two chicken breasts, pressing any additional breadcrumb mixture on top. Bake for 30-40 minutes, until chicken is cooked through.

Spicy Vegetables
1 cup broccoli (frozen)
1 small red bell pepper, sliced
1 cup whole baby bella mushrooms
1 tablespoon red pepper flakes
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil

In a large saute pan, heat the olive oil over medium heat and add the broccoli. Saute until no longer frozen then add the bell peppers and red pepper flakes. Add the sesame oil. Saute vegetables until fragrant but not limp.

Baked Salmon, Sweet Potato Fries and Haricot Verts

When my husband and I first started dating he was the cook in this relationship. I had always wanted to feel comfortable in the kitchen but I didn't grow up cooking and it all seemed so overwhelming to me! P showed me how to make this simple salmon dish and I took over from there. It quickly became our go-to dinner during busy weeknights. I tried a variety of side dishes until a little experimenting led to a yummy sweet potato surprise. A short while later I added the green beans and the rest was history!

Until recently I wouldn't have gone anywhere near a green bean...just ask my college roommate. The thought of green beans out of a can (that was the only kind I knew) made me shudder. Then about a year ago I dined at Hubbell and Hudson in The Woodlands, Texas. Someone at the table ordered a side of haricot verts and I was hooked. I had no idea green beans could be that yummy! I quickly discovered them at Whole Foods and they soon became part of the dinner rotation in our house. I think I like them more than P does but that's ok with me!

I feel like I have come a long way since that first salmon dinner night but this will always remind me of when our relationship was new. We don't eat this dish as much as we used to, which was VERY often for a while, but P says this is still one of his favorites!

Baked Salmon
2 Atlantic salmon filets- about 6 oz each, skin on
1 tablespoon extra virgin olive oil
1 small lemon- sliced
1 tablespoon unsalted butter
sea salt
cracked black pepper

Tear off one sheet of aluminum foil, about 10 inches wide. Use half of the tablespoon of olive oil to grease the foil and the other half to grease the salmon skin. Lay the salmon side-by-side skin down on the foil. Create a "boat" around the salmon, turning the sides up (about and inch and a half on each side) and twisting the foil but do not cover the top of the salmon.

Preheat oven to 425 degrees. Place the salmon boat on a broiling pan on the center rack. Set the timer for 8 minutes.

Remove the salmon after 8 minutes, top with butter and two lemon slices. Place salmon back in the oven and set the timer for 6 minutes.

Check the salmon after 6 minutes. An instant read thermometer should read about 115 degrees. Lift the aluminum foil sides to cover the salmon and set aside for about five minutes.

After five minutes remove foil, sprinkle sea salt and cracked pepper, serve and enjoy!


Sweet Potato Fries
2 medium sweet potatoes
2 tablespoons vegetable oil
sea salt
cracked black pepper

Preheat oven to 475 degrees. Line baking pan with greased aluminum foil.

Wash sweet potatoes, do not peel. Cut into strips that are about 1/2 inch wide on each side.

Place sliced sweet potatoes in a bowl. Add the vegetable oil, salt and pepper. Mix with the sweet potatoes until completely coated with oil. Spread the sweet potatoes onto the baking pan in a single layer.

Cook for 30-35 minutes, until tips of the sweet potatoes begin to brown. Serve warm.

Easy Green Beans
1/2 package (about 6 oz) haricot verts, rinsed
2 cloves garlic, sliced thin
1 tablespoon olive oil
salt
pepper

Add 2 tablespoons of water to the bottom of a small bowl and place green beans on top. Microwave on high for 2 minutes. Remove, drain water from bowl.

Heat olive oil in a large pan over medium heat and add garlic. Let simmer for about two minutes and then add green beans. Saute for 5-7 minutes before green beans become too soft. Serve warm.