Cracked, Not Crushed

I am not the most delicate cook in the world; and I'm the first to admit this. Depending on what I'm making, the kitchen can begin to look like a cyclone hit it, but that usually means something scrumptious  is on it's way! But there are times when a soft touch is required for a dish to turn out perfectly, and this recipe is an example of that. 

A couple weeks back I had a bag of baby red potatoes sitting in the cripser, and no idea what I wanted to do with them. Why did I have them then? Because they were on sale for $.99/lb. at the store, and I'm not one to pass up a bargain, especially in the produce section! 

So I was having them for supper, I just didn't know how. I thought about roasting them, after all, my oven is capable again, but it was busy cooking a beautiful beef roast, and I didn't want to increase the temperature and ruin my "low and slow" method. My mind started wandering...boiled, grilled, fried...and I decided why not a combo? 

These are like taking your basic boiled or roasted baby potato and "mooshing" them together into a new, delicious side dish. Change them up by adding your favorite herbs. Just remember, you simply need to crack them...don't press too hard leading to a crushed potato mess. If you're in the mood to crush something, make mashed instead, those are a great stress reliever!

Sometimes a soft touch in the kitchen is absolutely required. From a temperamental souffle, to these yummy potatoes, it can lead to very good things!

Cracked Red Potatoes

2 lbs. baby red potatoes

1/2 c. olive oil

Dried Rosemary

Dried Parsley

Salt and Pepper

Bring a large pot of water to boil. Cook potatoes just until fork tender, about 7 minutes. Drain well. Lay out on a cookie sheet. Using a fork slightly crush each one to flatten it out. Be gentle, and don't' be surprised if you loose a little potato along the way. Brush tops with olive oil and sprinkle with rosemary, parsley, salt and pepper. Heat a large non-stick skillet over medium heat. Place potatoes (in batches) oiled side down. Brush other side with oil and season. Fry for 3-4 minutes on each side until golden brown and crisp. 

Shared on The Country Cook Sept. 13, 2013

Potatoes at Very Good Recipes

I am not the most delicate cook in the world; and I'm the first to admit this. Depending on what I'm making, the kitchen can begin to look like a cyclone hit it, but that usually means something scrumptious  is on it's way! But there are times when a soft touch is required for a dish to turn out perfectly, and this recipe is an example of that. 

A couple weeks back I had a bag of baby red potatoes sitting in the cripser, and no idea what I wanted to do with them. Why did I have them then? Because they were on sale for $.99/lb. at the store, and I'm not one to pass up a bargain, especially in the produce section! 

So I was having them for supper, I just didn't know how. I thought about roasting them, after all, my oven is capable again, but it was busy cooking a beautiful beef roast, and I didn't want to increase the temperature and ruin my "low and slow" method. My mind started wandering...boiled, grilled, fried...and I decided why not a combo? 

These are like taking your basic boiled or roasted baby potato and "mooshing" them together into a new, delicious side dish. Change them up by adding your favorite herbs. Just remember, you simply need to crack them...don't press too hard leading to a crushed potato mess. If you're in the mood to crush something, make mashed instead, those are a great stress reliever!

Sometimes a soft touch in the kitchen is absolutely required. From a temperamental souffle, to these yummy potatoes, it can lead to very good things!

Cracked Red Potatoes

2 lbs. baby red potatoes

1/2 c. olive oil

Dried Rosemary

Dried Parsley

Salt and Pepper

Bring a large pot of water to boil. Cook potatoes just until fork tender, about 7 minutes. Drain well. Lay out on a cookie sheet. Using a fork slightly crush each one to flatten it out. Be gentle, and don't' be surprised if you loose a little potato along the way. Brush tops with olive oil and sprinkle with rosemary, parsley, salt and pepper. Heat a large non-stick skillet over medium heat. Place potatoes (in batches) oiled side down. Brush other side with oil and season. Fry for 3-4 minutes on each side until golden brown and crisp. 

Shared on The Country Cook Sept. 13, 2013

Potatoes at Very Good Recipes

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Just A Little Greek

Do you have a food or a dish that each time you eat it you feel...how shall I say it..."fancy"? You don't know why but it just makes you feel like you aren't sitting in your pajamas in front of the television eating it, but instead in a very sophisticated setting with crystal water glasses. For me that food is olive tapenade.

For those of you who have never had it, let me explain. Olive Tapenade is a dish consisting of pureed or finely chopped olives, anchovies, capers and oil. It comes from the French word for capers and is usually eaten as an appetizer in the South of France, but is also seen in Italian and Mediterranean cuisine.

I first had it a few years ago as a spread on baguette bread, and it was love at first bite. I'm not surprised. I love both olives and capers; and their briny, salty flavor. But until that moment, it was always something I had thought of as a delicacy and therefore, it retains this image in my mind every time I eat it. Not to mention, I just love the stuff!!

So you can imagine how thrilled I was when I found a burger recipe using it as an ingredient, not just a "topper". These burgers may be small, but they pack a punch of big flavor. Perfect for a party or family meal, they are also super simple. Plus, they are made with ground turkey, so you can feel good about having three!

If you have never had olive tapenade, I encourage you to try this recipe one because they are delicious; but also because there is enough in a jar you will have some left over and it's the perfect snack with some crackers or pita chips!

Greek Turkey Sliders Adapted from Betty Crocker
1 lb. ground turkey
1/3 c. olive tapenade
6 tsp. dried parsley, divided
1/2 c. plain Greek Yogurt
1/2 c. sour cream
1/2 c. cucumber, peeled and chopped
8 slider buns
16 thin slices cucumber
Salt and Pepper to taste

In a medium bowl combine turkey, olive tapenade, 4 tsp. parsley, salt and pepper. Mix well using hands and form into 8 small patties, about 1/2 inch thick. Spray grill pan with cooking spray and cook patties for about 5 minutes per side. In a small bowl combine yogurt, sour cream, chopped cucumber, 2 tsp. parsley, salt and pepper. Mix well. When burgers are done, spread sauce on bottom of bun, add 2 slices of cucumber and burger. Top with bun and serve.

Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Greek at Very Good Recipes
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Do you have a food or a dish that each time you eat it you feel...how shall I say it..."fancy"? You don't know why but it just makes you feel like you aren't sitting in your pajamas in front of the television eating it, but instead in a very sophisticated setting with crystal water glasses. For me that food is olive tapenade.

For those of you who have never had it, let me explain. Olive Tapenade is a dish consisting of pureed or finely chopped olives, anchovies, capers and oil. It comes from the French word for capers and is usually eaten as an appetizer in the South of France, but is also seen in Italian and Mediterranean cuisine.

I first had it a few years ago as a spread on baguette bread, and it was love at first bite. I'm not surprised. I love both olives and capers; and their briny, salty flavor. But until that moment, it was always something I had thought of as a delicacy and therefore, it retains this image in my mind every time I eat it. Not to mention, I just love the stuff!!

So you can imagine how thrilled I was when I found a burger recipe using it as an ingredient, not just a "topper". These burgers may be small, but they pack a punch of big flavor. Perfect for a party or family meal, they are also super simple. Plus, they are made with ground turkey, so you can feel good about having three!

If you have never had olive tapenade, I encourage you to try this recipe one because they are delicious; but also because there is enough in a jar you will have some left over and it's the perfect snack with some crackers or pita chips!

Greek Turkey Sliders Adapted from Betty Crocker
1 lb. ground turkey
1/3 c. olive tapenade
6 tsp. dried parsley, divided
1/2 c. plain Greek Yogurt
1/2 c. sour cream
1/2 c. cucumber, peeled and chopped
8 slider buns
16 thin slices cucumber
Salt and Pepper to taste

In a medium bowl combine turkey, olive tapenade, 4 tsp. parsley, salt and pepper. Mix well using hands and form into 8 small patties, about 1/2 inch thick. Spray grill pan with cooking spray and cook patties for about 5 minutes per side. In a small bowl combine yogurt, sour cream, chopped cucumber, 2 tsp. parsley, salt and pepper. Mix well. When burgers are done, spread sauce on bottom of bun, add 2 slices of cucumber and burger. Top with bun and serve.

Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Greek at Very Good Recipes
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Back In Time

Right after the beginning of the New Year, a dear friend asked me if I had any "foodie resolutions". Well, as a general rule I don't make New Year's resolutions. Personally I think they are just asking for us to feel let down, disappointed in ourselves and guilty when we break them. But she did get me to thinking about what I could do here on EMM as a resolution type of thing. Two years ago I vowed to make at least 1 new recipe per week for the entire year, and I DID! Some weeks even more than one. But to be honest I don't think I could do that again if I tried. Our schedules weren't nearly as busy back then as they are now, and some weeks I just need to rely on old stand bys to make sure there is food on the table each night. So after a little thought I decided on a foodie resolution that will not only help out all of my readers but also me. See, there are quite a few recipes I blogged back when only my mom and husband read EMM; so why not go back and "re-blog" some of those? That way, they are like new recipes to all of you but still things that I don't necessarily need to "test" before I feel comfortable sharing them. They are already blog approved, just hidden in the vault as I like to call it.

So to start off this 2013 resolution, I chose one of my favorite recipes of the bunch. This is simple yet delicious. Easy yet elegant. And 100% delicious. If you are a fan of artichokes and lemon, this will excite you as much as it does me. Plus, I love the fact it uses boneless chicken thighs because they are one of the most affordable cuts of chicken in the store!

I hope this experiment of going back in time on EMM turns out as fun and tasty as I plan, and this recipe is the perfect way to begin!

Chicken with Artichokes and Lemon
1 1/2 lb. boneless, skinless chicken thighs, patted dry (about 6 pieces)
1/4 c. all purpose flour
2 TBS vegetable oil
1 c. chicken broth
2 cans artichoke hearts in water, drained
1 lemon, thinly sliced
1/2 tsp dried thyme
1 tsp. dried parsley
1 TBS butter
Salt and Pepper to taste
Garlic Salt to taste

Sprinkle chicken with garlic salt, salt and pepper. Lightly dredge both sides in flour. Warm oil in a large skillet over medium high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total. Add broth, and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10-15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2-3 minutes longer. Transfer chicken, artichokes and lemons to platter. Add butter to skillet. Bring to a boil. Reduce heat and stir in thyme and parsley. Cook 1-2 minutes until slightly thickened and "shiny". Pour sauce over chicken.

Shared on The Country Cook Jan. 18, 2013
Shared on Make Ahead Meals Jan. 21, 2013
Shared on Mandy's Recipe Box Jan. 22, 2013

Artichokes at Very Good Recipes
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Right after the beginning of the New Year, a dear friend asked me if I had any "foodie resolutions". Well, as a general rule I don't make New Year's resolutions. Personally I think they are just asking for us to feel let down, disappointed in ourselves and guilty when we break them. But she did get me to thinking about what I could do here on EMM as a resolution type of thing. Two years ago I vowed to make at least 1 new recipe per week for the entire year, and I DID! Some weeks even more than one. But to be honest I don't think I could do that again if I tried. Our schedules weren't nearly as busy back then as they are now, and some weeks I just need to rely on old stand bys to make sure there is food on the table each night. So after a little thought I decided on a foodie resolution that will not only help out all of my readers but also me. See, there are quite a few recipes I blogged back when only my mom and husband read EMM; so why not go back and "re-blog" some of those? That way, they are like new recipes to all of you but still things that I don't necessarily need to "test" before I feel comfortable sharing them. They are already blog approved, just hidden in the vault as I like to call it.

So to start off this 2013 resolution, I chose one of my favorite recipes of the bunch. This is simple yet delicious. Easy yet elegant. And 100% delicious. If you are a fan of artichokes and lemon, this will excite you as much as it does me. Plus, I love the fact it uses boneless chicken thighs because they are one of the most affordable cuts of chicken in the store!

I hope this experiment of going back in time on EMM turns out as fun and tasty as I plan, and this recipe is the perfect way to begin!

Chicken with Artichokes and Lemon
1 1/2 lb. boneless, skinless chicken thighs, patted dry (about 6 pieces)
1/4 c. all purpose flour
2 TBS vegetable oil
1 c. chicken broth
2 cans artichoke hearts in water, drained
1 lemon, thinly sliced
1/2 tsp dried thyme
1 tsp. dried parsley
1 TBS butter
Salt and Pepper to taste
Garlic Salt to taste

Sprinkle chicken with garlic salt, salt and pepper. Lightly dredge both sides in flour. Warm oil in a large skillet over medium high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total. Add broth, and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10-15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2-3 minutes longer. Transfer chicken, artichokes and lemons to platter. Add butter to skillet. Bring to a boil. Reduce heat and stir in thyme and parsley. Cook 1-2 minutes until slightly thickened and "shiny". Pour sauce over chicken.

Shared on The Country Cook Jan. 18, 2013
Shared on Make Ahead Meals Jan. 21, 2013
Shared on Mandy's Recipe Box Jan. 22, 2013

Artichokes at Very Good Recipes
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By This Time Next Week

Yesterday when I shared my new Baked Mushroom Chicken with you, I said I would also be revealing the perfect side dish to go alongside it today. Well, here it is. Ironically enough, it came from the same source as the chicken, and even though they were not published together, these were meant to star together. And I'm guessing that even if you didn't see that chicken recipe, like me you are always in the need of another great side dish. And I'm also guessing by this time next week, you are going to be ready for something different than the normal holiday flare we've been enjoying since Thanksgiving. Don't get me wrong, I adore all the yummy things that served over and over this time of year, but by the time new year hits, we are ready to see other delicious items on our table. This recipe is great because it reminds me of those boxed mixes we've all used, and is truly just as easy. It has great flavor, but would also take flavor well too. Meaning you could serve this with almost anything, and it would taste great. By this time next week (for many of us anyway) the presents will all be unwrapped, the Advent calendars will be empty, and another Christmas will be behind us. But that doesn't mean we can't have scrumptious things to look forward to coming out of our kitchens!

Noodle Rice Pilaf From Taste of Home
1 c. uncooked long grain rice
1/2 c. fine egg noodles, broken (I like Inn Maid)
2 3/4 c. chicken broth
4 TBS butter
2 tsp dried parsley

In a large saucepan on medium heat melt butter. Add rice and pasta. Cook and stir until slightly browned, 3-4 minutes. Add broth. Bring to a boil. Reduce and simmer for 20-25 minutes, covered until liquid absorbed and rice is tender. Stir in parsley.

Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Rice at Very Good Recipes
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Yesterday when I shared my new Baked Mushroom Chicken with you, I said I would also be revealing the perfect side dish to go alongside it today. Well, here it is. Ironically enough, it came from the same source as the chicken, and even though they were not published together, these were meant to star together. And I'm guessing that even if you didn't see that chicken recipe, like me you are always in the need of another great side dish. And I'm also guessing by this time next week, you are going to be ready for something different than the normal holiday flare we've been enjoying since Thanksgiving. Don't get me wrong, I adore all the yummy things that served over and over this time of year, but by the time new year hits, we are ready to see other delicious items on our table. This recipe is great because it reminds me of those boxed mixes we've all used, and is truly just as easy. It has great flavor, but would also take flavor well too. Meaning you could serve this with almost anything, and it would taste great. By this time next week (for many of us anyway) the presents will all be unwrapped, the Advent calendars will be empty, and another Christmas will be behind us. But that doesn't mean we can't have scrumptious things to look forward to coming out of our kitchens!

Noodle Rice Pilaf From Taste of Home
1 c. uncooked long grain rice
1/2 c. fine egg noodles, broken (I like Inn Maid)
2 3/4 c. chicken broth
4 TBS butter
2 tsp dried parsley

In a large saucepan on medium heat melt butter. Add rice and pasta. Cook and stir until slightly browned, 3-4 minutes. Add broth. Bring to a boil. Reduce and simmer for 20-25 minutes, covered until liquid absorbed and rice is tender. Stir in parsley.

Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Rice at Very Good Recipes
Pin It

reade more... Résuméabuiyad