Tag: Salt and pepper

ROASTED TOMATOES, PROSCIUTTO, MOZZARELLA & RED ONION

THIS IS A YUMMY LITTLE APPY TO MAKE!
1. SLICE TOMATOES AND DRIZZLE WITH OLIVE OIL OR MACNUT OIL, SALT AND PEPPER. ROAST AT 375 FOR ABOUT 25 MINS.

2. SLICE MOZZARELLA AND LAY ON PLATTER.
3. TOP EACH WITH A PIECE OF PROSCIUTTO.
4. OPTIONAL: TOP WITH SMALL SLICE OF RED ONION.
5. TOP WITH A ROASTED TOMATO.
6. ADD ANOTHER DRIZZLE OF OIL, SALT AND PEPPER.

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Hasselback Potatoes

A wonderful looking baked potato with Parmesan seasoned crispy crust which goes well with a fancier meal. This looks like a very special side dish, but is actually easy to make. It’s time to fancy up those potatoes.

Hasselback potatoes have been around a lot on the blogs since the pictures look oh so good. Here’s my take.

A hasselback potato is basically a baked potato that has been cut into slices seasoned to taste and baked. I chose garlic and Parmesan but just salt and pepper would do.

Rating

Low 4 or high three. My wife was the three. She wanted my Parmesan Garlic Baked Potatoes

Notes: I have adequate knife skills but I’m not good enough to just cut the potato like this. I came up with using a metal skewer to stop me from going all the way through. It worked great.

Preheat the oven to 400 degree convection or 425 conventional.

Scrub the potatoes well and insert a metal baking skewer along the flattest side of the potato about 1/4 inch from the bottom. You will have a little at both ends without a skewer.

Cut 1/4 inch slices using the skewer as a guide not to go all the way through.You will need to freehand the ends without the skewer.

Melt 1 T butter per potato in a microwave. Add salt, pepper and other seasoning too taste. Now that was not very helpful was it… Well I used 1 t of my 7:2:2 seasoning per potato. That is a ratio of kosher salt/course pepper/granular garlic. If you don’t have that then use 3/4 t of kosher salt and 1/4 t each of pepper and garlic powder. Use a brush and bush the butter mixture into the potato.

Now go through the potato again and using about 1 to 1 1/2 T of finely grated Parmesan sprinkle into the slices.

Brush remaining butter/spice mix on the potato and sprinkle any remaining Parmesan on top.

Bake for 45-50 minutes until crispy brown and 210 degrees internal temp.

Hasselback Potatoes

by DrDan at 101 Cooking for Two August-25-2013

Learn how to make a Hasselback baked potato with Parmesan seasoned crispy crust.

Ingredients

2 or as many as you want russet potatoes
1 T per potato butter
Salt, pepper and spices to taste
1 T per potato finely grated Parmesan cheese (optional)

Instructions

1) Preheat the oven to 400 degree convection or 425 conventional. 2) Scrub the potatoes well and insert a metal baking skewer along the flattest side of the potato about 1/4 inch from the bottom. You will have a little at both ends without a skewer. 3) Cut 1/4 inch slices using the skewer as a guide not to go all the way through.You will need to freehand the ends without the skewer. 4) Melt 1 T butter per potato in a microwave. Add salt, pepper and other seasoning too taste. 5) Use a brush and bush the butter mixture into the potato. 6) Now go through the potato again and using about 1 to 1 1/2 T of finely grated Parmesan sprinkle into the slices. 7) Brush remaining butter/spice mix on the potato and sprinkle any remaining Parmesan on top. 8) Bake for 45-50 minutes until crispy brown and 210 degrees internal temp.

Details

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 2

Updated

August 25 2013

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Olive Orange Chicken

Good news! Even if you detest olives, you will love this sauce. It’s true, just ask my hubby!!! He would never eat an olive but loves this dish. The trick is to remove the olives before serving..unless you are like me and adore olives. Then, by all means, pile them onto your plate!!! Thisolive orange chicken is a winner!!!!

Olive Orange Chicken

1 package chicken thighs

cornstarch for dredging

olive oil

salt/pepper

1 cup chicken broth (homemade is best)

1 orange, half zested and all of it squeezed for its juice (I like to try different fancy kinds of oranges from Whole Foods)

1 onion, diced

1/2 cup olives

1 tablespoon heavy cream (optional)

Dredge chicken thighs in cornstarch, season with salt/pepper and pan fry in batches to brown in a deep pot. Remove to plate.
To the oil, add your onion and season with salt and pepper cooking a few mins.
Add chicken broth to deglaze pan and orange juice, scraping up the yummy bits. Pour in the olives and again season with salt/pepper if needed. Return chicken to pot and cover for 30 mins on a simmer. Remove cover and cook 30 more minutes.
Remove chicken and shred it off the bone.
To the sauce, add the cream and then I like to run the sauce through a strainer. Pour sauce over the chicken and if using the olives, take them out of the strainer and place on top of the chicken.

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