Monday, February 3, 2014

Potato Skins




I think I found a great, easy potato skin recipe!  We just love these!  They were great on Super Bowl Sunday!!


Ingredients
6-8 small/medium Russet or Yukon Gold potatoes
Grapeseed oil
salt
3-4 slices bacon, cooked and crumbled
1/2 cup cheese, shredded (cheddar, colby jack etc.)
Sour cream
green onions, sliced


  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper and rub potatoes with oil.
  3. Bake for 45 minutes - 1 hour until cooked.
  4. When potatoes are done, allow to cool a bit and slice horizontally.  
  5. Hollow out potatoes and save potatoes for another use.  Leave about 1/4 inch of potato to skin.
  6. Increase heat to oven to 450 degrees.
  7. Place baking rack on cookie sheet or roasting pan. 
  8. Rub oil on potatoes and season with salt.  Place on rack skin side up.
  9. Cook 5-10 minutes and then flip.  Cook 5-10 minutes more and remove from oven.
  10. Increase to broil setting.
  11. Sprinkle potatoes with bacon and cheese. 
  12. Broil about 2 minutes, until cheese melts.
  13. Sprinkle with sour cream and green onions and serve!

Friday, October 4, 2013

Yummy Kale Chips


I think I have figured it out!  Perfect Kale chips!  We love them, and even my kids (especially Rachel who is 1), eats them up!

Ingredients
1 bunch kale (or bagged, chopped kale)
1-2 Tbsp olive or grapeseed oil
sea salt, for sprinkling


  1. Preheat oven to 275 degrees.
  2. Chop kale to 1-1 1/2 inch pieces.
  3. Toss with oil and salt.  Use less than you would think of salt, the kale really shrinks while cooking and intensifies the flavor.
  4. Line baking sheet with parchment paper (easy cleanup).
  5. Bake for 20-25 minutes until reaches your desired crispiness (cooked through, slight brown on edges).  And stir halfway through.
Last time I made this I cooked them, and then after they were done just turned off the oven and they stayed warm as I finished dinner.

Wednesday, April 10, 2013

Garlic Ginger Soy Turkey Tenderloin and Roasted Veggies

Ingredients
1 turkey tenderloin (come 2 to a package) or small pork tenderloin
1 1/2 tbsp brown sugar, divided
4 tsp soy sauce
1 tsp minced fresh ginger
1 1/2 tsp minced garlic (3 cloves)
1/2 tbsp cornstarch
1/2 cup chicken broth
salt and pepper
Sliced veggies to roast (carrots, parsnips, onions, etc.)
1 tbsp olive oil

  1. Preheat oven to 375 degrees.
  2. Place turkey in baking dish lined with foil or parchment.
  3. In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.  
  4. Set half of mixture aside and sprinkle remaining over turkey.
  5. Toss veggies with oil, salt and pepper.
  6. Place veggies on jellyroll pan lined with foil or parchment.
  7. Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender.  Allow meat to stand 5 minutes before cutting.
  8. While turkey is cooking, combine cornstarch and broth in small saucepan.  Mix until smooth.  Add reserved soy sauce mixture, and remaining brown sugar (1/2 tbsp) and soy sauce (1 tsp).  Bring to boil, cook and stir about 2 minutes until thickened and serve on turkey. 
I served this with some quinoa.  The sauce was delicious over it all.  May try it with a pork tenderloin next time.   Serves 2-3.

Monday, January 23, 2012

Slow Cooker Potato Soup


Well, winter makes me want soup, even if we are having a warm spell of the 70s this week!  Here is a super easy one, that used up lots of my staples!

Ingredients
2 1/2 lbs potatoes, washed, peeled and cubed (I used russet)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 tsp crushed red pepper
1 quart chicken broth (4 cups)
1 block (8 ounces) cream cheese
Soup toppings:  sour cream, bacon, ham, chives, green onions, cheese, etc.

  1. Place potatoes, onion and garlic in 4 quart slow cooker.
  2. Add seasonings and broth.  Stir to combine.
  3. Cook on low for 8 hours or high for 4-5 hours.  
  4. Add cream cheese for last hour and place on high to melt.
  5. Prior to serving you can leave chunky, or can mash with potato masher or immersion blender.
  6. Serve with desired toppings.
Yummy, creamy and makes lots.  Easily can be doubled - I froze some for a later meal!

Friday, December 9, 2011

Swiss Chicken Casserole



Our friends the Whitaker's made this for us when Nate was born!  I loved it!  And my friend Kim put it on her blog, so here is my take!  And Nate and I took it to 2 families this week who have welcomed little boys into their families!  Hope they enjoyed it as much as we did!

Ingredients
6 boneless, skinless, chicken breasts
Salt and freshly ground black pepper
1 package fresh thyme (well, you only need about 6 sprigs, can also use a few dried pinches)
6 slices swiss cheese
1 10 ounce can cream of chicken soup
1 cup sour cream
1 stick of butter, melted
1 14 ounce bag stuffing mix (I used Pepperidge Farm cubed)
1-2 tbsp olive or grape seed oil

  1. Preheat oven to 350 degrees.
  2. Place the chicken in a greased 9x13 casserole dish.  I split this in half, so I used a smaller pan and froze the rest in a foil pan.
  3. Season with the salt and pepper. 
  4. Strip the thyme leaves from the stalks and sprinkle over the chicken (or place a couple on pinches on each). I used about one stalk per chicken breast.
  5. Place a slice of swiss cheese over each chicken breast. 
  6. Mix the soup and sour cream together, and spread over the cheese.
  7. In a large bowl, combine the melted butter and stuffing, stir to coat.  My stuffing still looked dry, so I added a tablespoon of grape seed oil.
  8. Sprinkle stuffing evenly over the chicken.
  9. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes more. This will crisp up the top of the stuffing, and turn it a nice golden brown.


A great meal to have on a cold night!  And all you need is some veggies or cranberry sauce to go with it!

Saturday, December 3, 2011

slow cooker meatballs...


want a yummy appetizer?  and super easy?  people have told me that they come to our halloween party just for these!  delicious!!

Ingredients
2-3 lbs precooked meatballs, thawed (smaller size better, from Sam's or Costco)
1 can cranberry sauce (jellied or berry)
1 jar chili sauce

  1. Place all items in slow cooker and mix.
  2. Place on high for 30 minutes to 1 hour to get everything blended.
  3. Place on low for 2-3 more hours, until heated to you liking.
Super yummy, super easy!  And don't worry, there won't be leftovers!

Saturday, September 17, 2011

individual spinach quiche cups


My rosary mom's group came over a couple weeks ago.  I wanted to make something that was yummy and healthy.  Found this recipe, make a few tweaks, and here it is!

Ingredients
1 tbsp olive oil
1/2 cup onion, chopped
2 - 10 ounce packages frozen spinach, thawed
3/4 cup egg substitute (or 4 additional eggs)
4 eggs
1/2 cup red bell pepper, chopped
salt and pepper
dash nutmeg
  1. Preheat oven to 350 degrees.
  2. Heat oil in pan over medium.  
  3. Add onions and cook until clear.
  4. While onions are cooking, wring out moisture from spinach.
  5. Add spinach and cook a couple of minutes, until heated through.  Season with salt, pepper and nutmeg.
  6. Line muffin tray with baking cups.  Spray cups with cooking spray.
  7. Allow spinach mixture to cool a bit, and wring out again (you don't want soggy quiche).
  8. Combine egg substitute, egg, peppers, spinach and onions in bowl.
  9. Divide evenly in baking cups.  Should make 12 quiches.
  10. Bake for 20 minutes or until knife inserted comes out clean.
  11. Serve warm or cool, or freeze for later use.