Crispy Smashed Potatoes

Ingredients:
12-15 red baby potatoes
Kosher Salt

3 tbsp Butter
1/4 cup Olive oil 

Sour cream

Shredded cheese

Fresh chives, chopped

Directions:
Boil potatoes until fork tender about 30 minutes. Drain and allow them to cool down.
Preheat oven to 450º. Line baking sheet with foil, melt butter in the pan while oven preheats. Mark sure the butter covers the foil.
Smash potatoes with flat side of mallet to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt.

Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer. Serve sour cream and chives. Enjoy!

Adapted from a Fine Cooking 

Spicy Chili with All The Fixin's

Ingredients:

2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

3 can Rotel tomato with chilies

1 box Carroll Shelby’s chili kit

24 oz tomato sauce

3 cups water

15 oz can Kidney beans optional

Sour cream

Shredded cheese

Jalapeno

Directions:

Brown the ground beef, green pepper and onion. Drain off most of the fat.

Add box chili pepper packet, half the cayenne, and ¾ of the salt. Then add the tomato sauce, Rotel tomato, and water. Bring to a boil and simmer for an hour. Add the beans 5-10 minutes before done. Top with sour, cheese and jalapenos. Serve with grilled cheese. Enjoys!

Beef Stroganoff

Ingredients:
3 pounds stew meat
1 tsp salt
2 Dash of ground pepper
2 small onions, thinly sliced

1 Bay leaf
½ tsp. garlic salt
2 ½ tbsp Worcestershire sauce

3 cups beef stock
2 tbsp ketchup

½ cup red wine

½ cup sour cream

Roux mixture:

2/3 cup flour

7 tbsp Apple juice

7 tbsp red wine

 Egg noodles

Directions:

Add stew meat to Crockpot and toss with salt and pepper, top with sliced onions.

In a mixing bowl combine beef stock, Worcestershire sauce, ketchup, garlic salt, and ½ cup red wine and whisk well. Pour mixture over meat and add bay leaf.

Cook in Crockpot on high for 5 hours, then on low for an hour. When cooked, make the roux by whisking 2/3 cup flour with the apple juice and the wine.

Remove the meat and onion to a plate, and then whisk the roux into the Crockpot.

Place meat back in the Crockpot and cook on high for 30-45 minutes. Stir couple of times.

Then stir in ½ cup sour cream. Cook egg noodles according to package. Serve over egg noodles. Serve with roll and green beans. Enjoy!

Family Cooking: Skyline Chili

Family Cooking: Skyline Chili: "Skyline Chili over Spaghetti I love to make this because it can be frozen and it will keep for months. So those nights you don't feel lik..."

Salisbury Steak

Ingredients:

2 pounds ground beef

1 onion, chopped 

1 tbsp garlic, minced

4 tbsp butter

4 eggs

8 ounces bread crumbs

1 tsp parsley, Dried

½ tsp steak seasoning

2 ounces butter

4 tbsp flour

1 tsp Worcestershire sauce

26 oz Beef stock

½cup red wine

½ cup water

1 small onions, sliced thin

Directions

Sauté onions and garlic in 1 tablespoon butter until translucent and let cool.

Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and steak seasoning.

Form into medium patties, place in the freezer for about 15 minutes.

Sauté patties in the remaining 2 tablespoons of butter until golden brown on both sides set aside in an Electric Skillet.

Deglaze the skillet with ¼ cup of red wine.      

In the same skillet melt 4 tbsp of butter and add flour and cook over low heat for 1 minute stirring until wet sand consistency. Add beef stock 1/3 at a time whisking and bringing to simmer, making sure there are no lumps. Add the rest of the wine and stir.

Place patties back in a skillet and spoon gravy over patties, add sliced onions and Worcestershire sauce. Cook at 200 degree oven for 45 minutes flip patties once (turn degree down if needed).  Serve with mashed potato and green beans.

Enjoy!

Chicken Supreme

Ingredients:

3 Chicken Breast, cut in halves

6 Tbsp Butter

4 Tbsp Good dry Italian salad dressing mix

2 cans Cheddar Cheese soup

1 ½ cups white wine

12 oz cream cheese, broken into pieces

¼ cup green onions, chopped

1 tsp chicken stock (powder) with half cup hot water

1 ½ tsp paprika

½ tsp Rotisserie chicken seasoning

½ tsp dried parsley

½ tsp garlic, mined

½ Tbsp cream sherry
1/2 tsp fresh ground black pepper

Box of Pasta

Freshly shredded Parmesan 

For sinful version
1 can cream of chicken soup
4 oz more cream cheese
1/2 cup more white wine
1/4 cup more green onions, chopped
1/2 tbsp more cream sherry

Directions:

Cut chicken and wash. Place chicken and other ingredients in large Crockpot and mix.

Cook on high for 3 hours, then on low for about an hour.

Cook Pasta according to package directions and transfer onto individual serving bowl.

Then ladle over Pasta and top with freshly shredded parmesan. Serve with green bean.

 Enjoy!

Wintery Cottage Ham with Green Beans and Red Potatoes

Ingredient:

2 ½ pounds small red potatoes, unpeeled and quarter

2 Pounds fresh green beans  

6 to 8 ounces blue grass cottage ham

2 large onion, largely diced

2 cloves garlic, thinly sliced

1/2 tsp salt

½ tsp pepper

¼ tsp garlic powder

2 bay leaves

5 tbsp butter

3 cups chicken broth

1 cup water

Preparation:

Cut the ends off each green bean and wash.

Wash and cut potatoes into quarter chunks. Then cut ham into 4 pieces.

Layer crock-pot with ham, onion, sliced garlic, potatoes and green beans, sprinkling each layer with a little salt and pepper. Tuck the bay leaves among the potatoes, and then pour chicken broth and water over all. Cut butter in to pieces and arrange on top and garlic powder.

Cook on HIGH for 5 hours and low for 2 hour, until potatoes are tender.

Discard bay leaves and spoon into a serving bowl.

Serve with rolls. Enjoy!

Parmesan Crusted Chicken Breast with Lemon Chardonnay Butter Sauce and Fresh Basil

Ingredient:

2 cups chicken broth 

1 tsp salt 

4 large boneless, skinless breasts

4 eggs, beaten 

1 cup all purpose flour 

2 cup Japanese breadcrumbs (panko) 

2 cup shredded Parmesan 

1 tsp salt 

1 tsp fresh ground black pepper 

Lemon Chardonnay Butter Sauce:
½ cup butter (salted)
½ cup Chardonnay wine
4 Tbsp fresh lemon juice
1 1/3 tsp sugar
2 Dash salt
2 2/3 cups heavy cream
Light olive oil 

Garnish:
1 cup shredded parmesan
8 teaspoons minced sundried tomatoes
½ cup thinly sliced fresh basil

Directions:
Brine for chicken:

Dissolve salt with chicken broth in a medium bowl.

Cover chicken breasts with wax paper and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breasts in half. Add flattened chicken to brine. Cover and chill for 4 hours. After chicken has marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid.

Beat eggs in a medium bowl. Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, coat each fillet with flour, then dip into beaten egg, and follow by dipping into the Parmesan mixture, coating breast well.

Let the breaded fillets chill for a bit on a plate in your fridge while preparing the chardonnay butter sauce.

Lemon Chardonnay Butter Sauce:

Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on medium low heat for 10 to 12 minutes, until mixture thickens.

Preheat oven to 200
Add oil to cover the bottom of a large skillet, heating over medium low heat until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per side or until brown. Remove fillets to a paper pan with rack in oven until ready to serve.

Serve each filet with a couple teaspoons of butter sauce spooned over the top. Top each filet with a tablespoon of parmesan cheese followed by 1 heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil. Serve with garlic potato wedges, broccoli and a lemon wedges. Enjoy!

Buffalo Chicken Tenders with Blue Cheese

Ingredients:

2 cups Panko Bread crumbs

2 cups all purpose flour

4 tsp salt

1 tsp ground black pepper

½ tsp cayenne pepper

½ tsp paprika

½ tsp onion powder

½ tsp garlic powder

2 eggs

1 cup milk

4 boneless skinless chicken breast fillets

6 cup vegetable oil (the amount required by your fryer)

Buffalo Sauce

1 cup frank’s red hot original cayenne pepper sauce

½ cup salted butter

4 tbsp water

2 tsp cayenne pepper (red pepper)

2 tsp paprika

2 tsp sugar

¼ tsp garlic powder

Blue cheese

Celery sticks

Directions:

Make the sauce by combining the ingredients in a small saucepan over medium heat. When sauce begins to bubble, reduce the heat and simmer for 3 minutes, remove from heat and cover, set aside.

Combine panko bread crumbs, flour, and spices in a large bowl. In another bowl, whisk together egg and milk.

Slice chicken breast in to six pieces. Dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

Arrange coated chicken on a plate and chill for 15 minutes.

Preheat vegetable oil in a deep fryer to 375 degrees, then preheat oven 200°.

When the chicken is done chill, drop each piece into the hot oil, fry for 5-6 minutes or until each piece is browned. Keep chicken warm in the oven until all piece are done.

Place the chicken pieces into a large bowl. Pour the sauce over the chicken and coat each piece of chicken with sauce.Enjoy!