Tuesday, March 30, 2010

Potatoes Supreme

Made with lots of butter and I love to eat them so I thought I better post them here. Plus, I have been a slacker about contributing anyway. Since I remembered to take pictures this time and they don't look too disgusting, I thought I should share. Zach's mom gets mad at me when I make them because she says they are too fattening, but I say that I a sure sign that they are delicious! Basically, it is just mashed potatoes that you throw lots of good stuff into and then bake.

Here are the basic instructions:
  • Peel and Cube about 6 medium potatoes. Boil them until tender and then mash.
  • Then add some variation of the following: 2 cups sour cream, as much butter as you like, tsp. salt, 1/4 tsp. pepper, 2 cups cheese, 1/2 to 1 cup of green onions, and sprinkle with Paprika
  • Put in a casserole dish and then top with 2 cups crushed corn flakes and drizzle 1/4 cup melted butter over the top.
  • Bake at 350 degrees for 30 minutes.
My little masher.
Final product before the oven.

Monday, March 29, 2010

What are you faithful followers making for Easter?

I think I might have to make this after I saw it on the Catholic Cuisine website:

Strawberry Coconut Tres Leches Trifle

Tuesday, March 23, 2010

Roasted Winter Vegetables

Maybe this is old news, but I just recently discovered how delicious carrots, parsnips, potatoes, yams, and butternut squash are cut up and roasted in olive oil and salt and pepper.  You can cook them in any combination (carrots and parsnips are delicious together), just make sure the veggies are cut in similar sizes so they will cook at the same speed.  My picture features potatoes and sweet potatoes, so I've included the recipe for that, but whatever you have on hand will be delicious.

2 sweet potatoes, peeled and cut in 11/2 in cubes
2 baking potatoes, peeled and cut in 1 1/2 in cubes
3 tablespoons olive oil
1/2 tbsp kosher salt (or to taste)
1 1/2 tsp freshly ground black pepper

Preheat oven to 425 degrees.

Prepare your vegetables, minding that they will shrink while cooking, so don't make the pieces too small.  Place the cut pieces on a sheet pan.  Add the olive oil, salt, and pepper and toss well.

Roast for about 25-35 minutes, depending on the size of your vegetables (1 1/2 in cubes usually take 25 min), and turning once half way until golden and crisp.  Serve hot.

Sunday, March 07, 2010

Fish Tacos

I got this recipe from Trader Joe's.  They were giving a sample of these the other day and they were delicious.  So delicious that I bought the ingredients and made them two days in a row.  So go ahead and enjoy your Lenten penance with some Fish Tacos on Friday.  This serves 4.

Battered Fish Nuggets (I highly recommend TJ's, but if you don't have one nearby, you could always use fish sticks or even popcorn shrimp.  Eyeball the measurement, as in how many nuggets/fish sticks will fill you up for a serving)
2 cups cabbage, shredded
1/4 cup purple onion, finely diced (this measures out to about a 1/4 an onion.  Feel free to skip this step if you don't like purple onions or don't have one on hand.  It still tasted great when I made my second round without this)
Taco shells or corn tortillas
1/4 cup sour cream
1/4 cup salsa verde

Prepare the fish as directed.

Meanwhile mix the dressing by combining the sour cream, salsa verde and purple onion.  Stir in the cabbage. 

Cut or tear apart the fish, fill your tacos or tortillas with your ingredients and enjoy!