These are perfect for using your leftover mashed potatoes, but you could use freshly mashed they just don't have a really good stablility but definately works too.
1 1/2 c. mashed potatoes (season with salt, pepper, and butter if not already seasoned)
1/4 c. finely diced ham
1 T green onion finely sliced (you could use fresh chives or none at all if you don't like onion)
1 1/2 tsp parsley
1 egg, beaten
Breading
1 c. breadcrumbs (i used panko which I like best)
if using non seasoned crumbs add:
2 T italian seasoning
1 1/2 tsp black pepper
1/4 c parmesean cheese(add even if you have seasoned crumbs)
1 egg, beaten
In large bowl combine the potatoes, ham, green onion, parsley and about half to three quarters of the first egg. Add the rest to your other one. Stir until all combined. Then using a scoop or large spoon shape a ball out of the potato mixture. Then coat in the other egg and transfer to the breadcrumbs and cover and pat gently into it to stick. place them on a plate or sheet pan and freeze or refrigerate for 10 mins or so and then deep fry in 350 degree oil for about 3 to 5 mins until golden. They are soooo good!
Monday, September 28, 2009
Tuesday, September 8, 2009
Peach Cobbler
After having a dream about going out late at night trying to steal the nice old man's peaches (he lives around the corner) I decided I needed to buy my own peaches and make cobbler since his peaches have been taunting me for two weeks now. I made this yesterday, and yum!
4 c. peeled, sliced peaches
2 c. sugar
1/2 c. water
1 1/2 c. flour
3/4 tsp salt
1 3/4 tsp baking powder
1/2-3/4 c. milk
1/2 c. butter
cinnamon
In large saucepan put peaches, 1 cup sugar, and water together, stir and bring to boil. Once it's boiling reduce to a simmer and let simmer for 10 mins. While you wait on the peaches heat the oven to 350 degrees, then in your pan, it needs to be at least a 3 qt pan I used the 9X13 pan. Cube your butter into even pieces and place in pan and put in oven to let the butter melt. Pull it out once it's competely melted. In large bowl add the rest of the sugar, flour, salt and baking powder and sift and combine. Then add the milk add 1/2 c. first and if it isnt' completely mixed and still dry, add more milk to make it easier to use. It will be a thick paste but don't add more than 3/4 c. milk. Then carefully spread your flour/sugar paste over the butter, DO NOT MIX!! Spray your spatula with cooking oil to help spread. then carefully spoon the peaches over the top and gently pour the sugar syrup over the peaches. Then sprinkle as much cinnamon as you want over the top. Bake at 350 for 35-45 mins.
4 c. peeled, sliced peaches
2 c. sugar
1/2 c. water
1 1/2 c. flour
3/4 tsp salt
1 3/4 tsp baking powder
1/2-3/4 c. milk
1/2 c. butter
cinnamon
In large saucepan put peaches, 1 cup sugar, and water together, stir and bring to boil. Once it's boiling reduce to a simmer and let simmer for 10 mins. While you wait on the peaches heat the oven to 350 degrees, then in your pan, it needs to be at least a 3 qt pan I used the 9X13 pan. Cube your butter into even pieces and place in pan and put in oven to let the butter melt. Pull it out once it's competely melted. In large bowl add the rest of the sugar, flour, salt and baking powder and sift and combine. Then add the milk add 1/2 c. first and if it isnt' completely mixed and still dry, add more milk to make it easier to use. It will be a thick paste but don't add more than 3/4 c. milk. Then carefully spread your flour/sugar paste over the butter, DO NOT MIX!! Spray your spatula with cooking oil to help spread. then carefully spoon the peaches over the top and gently pour the sugar syrup over the peaches. Then sprinkle as much cinnamon as you want over the top. Bake at 350 for 35-45 mins.
Friday, August 14, 2009
Marinades
Well when Mark and Britteny came back from Germany a few weeks ago, we were eating dinner at my parents house and my dad was all worried the food wouldn't be cooked since he had to go to the store....gasp!! I had to remind him I am trained somewhat in this area ( 2 years of school so far) Anyway he was very worried about me marinating the chicken and was pulling out all the gross packed stuff that you add oil and vinegar to. Yeah, I know how to make my own without all the salt, but for some reason I am not to be trusted in my dad's beloved kitchen. So here I am proving that I can make several marinades and so can everyone else. You just need certain ingredients and then whatever you want.
The first thing is you need an oil of some kind, any will do, but extra virgin oilve oil is the best, then something acidic, and then whatever seasonings you want.
Cilantro-Lime (I'm not doing measurments for this, just make as much as you need depending on how much you are making)
extra virgin olive oil
lime juice
fresh chopped cilantro leaves
cumin
tiny pinch of red pepper flake
black pepper
oregano
Lemon-herb
evoo (annoying rachael ray saying)
lemon juice
fresh or dried of each
thyme
rosemary
oregano
garlic
black pepper
Steak (mike's favorite)
soy sauce
wochesshire(can't spell it)
chopped green onions
little brown sugar
ginger
pinch red pepper flake
Bob's philly beef
soy sauce
fresh garlic minced
red pepper flake
Oven fried chicken
buttermilk
franks red hot (any buffalo sauce)
soak chicken over night or all day
then bread in break crumbs, but i add
oregano, thyme
rosemary
cumin
chili powder
parm cheese
Once you have the method down it's so easy here some ideas of the two main ingredients
evoo
canola oil
soy sauce
woschestshire?
lemon juice
lime juice
pineapple juice
vinegar (any kind)
buttermilk
sour cream
The first thing is you need an oil of some kind, any will do, but extra virgin oilve oil is the best, then something acidic, and then whatever seasonings you want.
Cilantro-Lime (I'm not doing measurments for this, just make as much as you need depending on how much you are making)
extra virgin olive oil
lime juice
fresh chopped cilantro leaves
cumin
tiny pinch of red pepper flake
black pepper
oregano
Lemon-herb
evoo (annoying rachael ray saying)
lemon juice
fresh or dried of each
thyme
rosemary
oregano
garlic
black pepper
Steak (mike's favorite)
soy sauce
wochesshire(can't spell it)
chopped green onions
little brown sugar
ginger
pinch red pepper flake
Bob's philly beef
soy sauce
fresh garlic minced
red pepper flake
Oven fried chicken
buttermilk
franks red hot (any buffalo sauce)
soak chicken over night or all day
then bread in break crumbs, but i add
oregano, thyme
rosemary
cumin
chili powder
parm cheese
Once you have the method down it's so easy here some ideas of the two main ingredients
evoo
canola oil
soy sauce
woschestshire?
lemon juice
lime juice
pineapple juice
vinegar (any kind)
buttermilk
sour cream
Wednesday, July 1, 2009
Spicy grilled shrimp
In honor of summer and the yummy smell of the grill grilling this shrimp on kabob skewers is super yummy...I made it for my demo on monday, and I didn't want to be like everyone else and do a scampi or alfredo.
Shrimp, as many as you like, raw, cleaned, and deveined
1/2 c. buffalo sauce (franks red hot is what I used)
2 T. rice wine vinegar (any will be fine)
2 tsp. lime juice
1 T. wochesshire( i don't know how to spell it)
( you may need more if doing a lot of shrimp)
Pour half of the mixture over the shrimp in a bowl and let sitfor 15-20 min
Meanwhile heat up the grill and clean it well and spray or oil it to prevent sticking
Skewer the shrimp on the kabobs(if you don't have any it's okay, it's just easier to turn then over
Place the shrimp skerwers on the grill and brush shrimp with rest of the mixture. It will only take 2 to 4 min to grill the first side, once it's pink and starting to curl turn over and brush the other side with the mix. this side will only cokk for another 1 to 3 min. Do not over cook they will get tought and icky. Grilled veggies will go nicely, especially if you marinate them in extra virgion olive oil, salt, pepper, and just a little bit of the hot buffalo sauce. Then grill them until tender. zucchini and yellow squash is good, cut them on a bias so there is a bigger surface area to grill.
Shrimp, as many as you like, raw, cleaned, and deveined
1/2 c. buffalo sauce (franks red hot is what I used)
2 T. rice wine vinegar (any will be fine)
2 tsp. lime juice
1 T. wochesshire( i don't know how to spell it)
( you may need more if doing a lot of shrimp)
Pour half of the mixture over the shrimp in a bowl and let sitfor 15-20 min
Meanwhile heat up the grill and clean it well and spray or oil it to prevent sticking
Skewer the shrimp on the kabobs(if you don't have any it's okay, it's just easier to turn then over
Place the shrimp skerwers on the grill and brush shrimp with rest of the mixture. It will only take 2 to 4 min to grill the first side, once it's pink and starting to curl turn over and brush the other side with the mix. this side will only cokk for another 1 to 3 min. Do not over cook they will get tought and icky. Grilled veggies will go nicely, especially if you marinate them in extra virgion olive oil, salt, pepper, and just a little bit of the hot buffalo sauce. Then grill them until tender. zucchini and yellow squash is good, cut them on a bias so there is a bigger surface area to grill.
Saturday, June 27, 2009
Cream Cheese
Lately at school I keep making things with cream cheese and adding yummy stuff for a spread. Along with many other things I love cream cheese on everything! Maybe that's why I can't loose any weight, but with cream cheese around who can? Any way here are a few ideas to add to cream cheese and use it as a spread on torillas for wraps, bagel sandwiches or just about anything else, I've replaced mayo and mustard with these.
Jalapeno
depending on how hot you like things you can take 1 or 3 jalapenos and roast them.. this is really easy especially if you have a gas burner or an outside grill. Just place them over the fire and let them burn til they are black. You will need to rotate them around until everything is burned. Then put them in a ziplock bag and seal it. Lert them sit until they are cool enough to to handle. Then under cold runningwater peel all of the burnt skin off. And then depending again on your spicy tolerance you can either dice them into very small pieces with the seeds, or if you are like me, cut a slit down the side and take them out. Then dice, the smaller the better then with room temp cream cheese just mix them in together. I Then spread this on a spinach tortilla with ham, lettuce, tomatoes, bell peppers, and banana peppers. It was muy delicioso. I also think adding cooked and crumbled bacon and shredded cheddar to this would be amazing.
Bacon
Lets face it bacon make everything better. I Cooked and crumbled bacon and mixed it with cream cheese and then used it to stuff a chicken breast then baked it.
Cranberry
A turkey and cranberry cream cheese sandwhich on a a bagel or tortilla is amazing especially with toasted or candied pecans. Just was fresh cranberries and puree them into a paste and then mix it with the cream cheese. If you were like me and the jellied cranberry sauce that keeps the shape of the can gave you the icks this is definately a better option. Cause turkey and cranberry are truely a yummy combo
Cinnamon and Honey
Just add a teaspoon or two of cinnamon and a tablespoon or two of honey and blend it. Such a good spread for something sweet.
Jalapeno
depending on how hot you like things you can take 1 or 3 jalapenos and roast them.. this is really easy especially if you have a gas burner or an outside grill. Just place them over the fire and let them burn til they are black. You will need to rotate them around until everything is burned. Then put them in a ziplock bag and seal it. Lert them sit until they are cool enough to to handle. Then under cold runningwater peel all of the burnt skin off. And then depending again on your spicy tolerance you can either dice them into very small pieces with the seeds, or if you are like me, cut a slit down the side and take them out. Then dice, the smaller the better then with room temp cream cheese just mix them in together. I Then spread this on a spinach tortilla with ham, lettuce, tomatoes, bell peppers, and banana peppers. It was muy delicioso. I also think adding cooked and crumbled bacon and shredded cheddar to this would be amazing.
Bacon
Lets face it bacon make everything better. I Cooked and crumbled bacon and mixed it with cream cheese and then used it to stuff a chicken breast then baked it.
Cranberry
A turkey and cranberry cream cheese sandwhich on a a bagel or tortilla is amazing especially with toasted or candied pecans. Just was fresh cranberries and puree them into a paste and then mix it with the cream cheese. If you were like me and the jellied cranberry sauce that keeps the shape of the can gave you the icks this is definately a better option. Cause turkey and cranberry are truely a yummy combo
Cinnamon and Honey
Just add a teaspoon or two of cinnamon and a tablespoon or two of honey and blend it. Such a good spread for something sweet.
Saturday, June 20, 2009
Sour Cream muffins with steusel topping
In honor of Ashley's birthday I am making her these yummy sour cream mini muffins with steusel topping! The sour cream in them make them so so yummy
2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 c. melted butter
8 ounces or 1 c. sour cream
1 tsp vanilla
Steusel Topping
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. butter, cubed
In large bowl combine flour, sugar, cinnamon and salt. Cut in the butter with pastry cutter, or a fork, you could also use a whisk attachment in a mixture. just cut until crumbly and makes a ball when you sqeeze a handful.
IN large bowl mix together flour, sugar, and baking soda. In a different bowl lightly beat the egg, then add butter, sour cream and vanilla and mix well. Then add sour cream mixture to flour mixture and just combine until moistened. Lumpy is ok. Top each muffin with as much streusel as you want, I personally love it so I coat them. Bake at 375 for 10-12 min or until lightly golden and toothpick comes clean.
They don't have to be mini muffins!
2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 c. melted butter
8 ounces or 1 c. sour cream
1 tsp vanilla
Steusel Topping
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. butter, cubed
In large bowl combine flour, sugar, cinnamon and salt. Cut in the butter with pastry cutter, or a fork, you could also use a whisk attachment in a mixture. just cut until crumbly and makes a ball when you sqeeze a handful.
IN large bowl mix together flour, sugar, and baking soda. In a different bowl lightly beat the egg, then add butter, sour cream and vanilla and mix well. Then add sour cream mixture to flour mixture and just combine until moistened. Lumpy is ok. Top each muffin with as much streusel as you want, I personally love it so I coat them. Bake at 375 for 10-12 min or until lightly golden and toothpick comes clean.
They don't have to be mini muffins!
Tuesday, June 16, 2009
Creamy Chicken and Rice Soup
I made this with some leftovers and it was very yummy.
1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning
In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.
1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning
In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.
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