Zucchini Fruitcake
1/4 cup plus 8 tablespoons rum, divided use
2 cups chopped dried and candied fruit (dates, apricots, figs, cherries)
2 cups raisins (light and dark)
1 cup dried currants
2 cups brown sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon salt
2 cups shredded zucchini
2 cups chopped walnuts
Combine dried fruit in pan with the 1/4 cup rum. Cook over low heat covered until fruit is tender and liquid absorbed.
Combine brown sugar, oil, eggs and vanilla. Beat until well blended.
In other bowl thoroughly mix together flour, baking soda, baking powder, spices and salt. Stir into creamed mixture. With spoon, the fruit mixture, zucchini and walnuts. Spoon batter into greased and floured bread pans. ("I use four small loaf pans, but the original recipe called for 2 bread pans. Adjust the time to the size of pans." Sandy Brinks)
Bake at 325 degrees F for 1 hour and 10 minutes or until pick inserted in middle is clean.
Spoon the remaining 8 tablespoons rum divided evenly over breads after taking out of oven. Let cool in pans on rack. When completely cool wrap well and freeze or keep in refrigerator 2 weeks to age.
Sunday, December 10, 2017
A sap run is the sweet goodbye of winter. It is the fruit of the equal marriage of the sun and frost.
White Fruitcake
Ingredients
• 5 whole eggs
• 1⁄2 lb butter, salted
• 1 cup sugar
• 1 3⁄4-2 cups sifted all-purpose flour
• 1 lb candied cherry, chopped
• 1 lb candied pineapple, chopped
• 4 cups broken pecans
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
Directions
1. cream butter well, add sugar, and cream until fluffy.
2. beat eggs well and add, blend with creamed mixture.
3. chop fruit and nuts and mix with a small amount of the flour.
4. sift remaining flour.
5. fold into creamed mixture.
6. add flavoring.
7. fold in fruits and nuts.
8. line a tube pan or loaf pans with greased wax paper.
9. pour in batter.
10. put in a cold oven and bake at 200 degrees for 3 hours.
11. loaf pans for 2 1/2 hours.
12. cool in pan on rack.
13. or bake at 300 degrees until done, about 1 1/2 hours, or until it shrinks from the pan.
14. This cake can be frozen, it makes just a little less than 5 pounds.
Ingredients
• 5 whole eggs
• 1⁄2 lb butter, salted
• 1 cup sugar
• 1 3⁄4-2 cups sifted all-purpose flour
• 1 lb candied cherry, chopped
• 1 lb candied pineapple, chopped
• 4 cups broken pecans
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
Directions
1. cream butter well, add sugar, and cream until fluffy.
2. beat eggs well and add, blend with creamed mixture.
3. chop fruit and nuts and mix with a small amount of the flour.
4. sift remaining flour.
5. fold into creamed mixture.
6. add flavoring.
7. fold in fruits and nuts.
8. line a tube pan or loaf pans with greased wax paper.
9. pour in batter.
10. put in a cold oven and bake at 200 degrees for 3 hours.
11. loaf pans for 2 1/2 hours.
12. cool in pan on rack.
13. or bake at 300 degrees until done, about 1 1/2 hours, or until it shrinks from the pan.
14. This cake can be frozen, it makes just a little less than 5 pounds.
Sunday, November 12, 2017
Do not bite at the bait of pleasure, till you know there is no hook beneath it.
Cranberry Brie Bites
Ingredients
• 1 tube crescent dough
• Cooking spray, for pan
• Flour, for rolling out dough
• 8 oz. wheel Brie
• 1 c. whole berry cranberry sauce
• 1/2 c. chopped pecans
• 6 sprigs of thyme, cut into 1" pieces.
Directions
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
3. Bake until the crescent is golden, about 15 minutes.
4. Serve warm.
Ingredients
• 1 tube crescent dough
• Cooking spray, for pan
• Flour, for rolling out dough
• 8 oz. wheel Brie
• 1 c. whole berry cranberry sauce
• 1/2 c. chopped pecans
• 6 sprigs of thyme, cut into 1" pieces.
Directions
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
3. Bake until the crescent is golden, about 15 minutes.
4. Serve warm.
Friday, August 18, 2017
There's a fine line between patriotism and corn
Jalapeño Corn Bread
Ingredients
1 3/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/4 c. sugar
1/4 tsp. salt
3 tsp. baking powder
1 can cream-style corn
1 c. buttermilk
2/3 c. vegetable oil
2 eggs
4 oz. can chopped green chilies or 3-4 chopped jalapeños
1 1/2 - 2 cups shredded cheddar cheese
Instructions
Combine all dry ingredients in a large bowl.
Stir in cheese and coat well.
Next, combine all wet ingredients.
Add wet ingredients to the cornmeal mixture and stir just until moistened.
Spray large iron skillet with Pam.
Bake at 425 degrees for 35-40 minutes until done.
Ingredients
1 3/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/4 c. sugar
1/4 tsp. salt
3 tsp. baking powder
1 can cream-style corn
1 c. buttermilk
2/3 c. vegetable oil
2 eggs
4 oz. can chopped green chilies or 3-4 chopped jalapeños
1 1/2 - 2 cups shredded cheddar cheese
Instructions
Combine all dry ingredients in a large bowl.
Stir in cheese and coat well.
Next, combine all wet ingredients.
Add wet ingredients to the cornmeal mixture and stir just until moistened.
Spray large iron skillet with Pam.
Bake at 425 degrees for 35-40 minutes until done.
Monday, August 14, 2017
Beans have a soul
Slow Cooker Cowboy Casserole
Ingredients
1½ pounds ground turkey, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese
Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.
Ingredients
1½ pounds ground turkey, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese
Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.
Thursday, July 27, 2017
When someone asks if you'd like cake or pie, why not say you want cake and pie?
Mock Pecan Pie
1 1/4 cups brown sugar, packed
3/4 cup old-fashioned rolled oats
3/4 cup milk
1/2 cup sugar
3 large eggs, beaten
3 tablespoons unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 unbaked pie shell
Vanilla ice cream, optional
Preheat oven to 350°F and line a pie dish with unbaked pie crust.
In a large bowl, stir together brown sugar, oats, sugar, and salt, then stir in milk, beaten eggs, butter, and vanilla extract.
Continue stirring until fully combined.
Pour mixture into pie shell, then place in oven.
Bake for 45-50 minutes, or until pie is cooked through.
Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.
1 1/4 cups brown sugar, packed
3/4 cup old-fashioned rolled oats
3/4 cup milk
1/2 cup sugar
3 large eggs, beaten
3 tablespoons unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 unbaked pie shell
Vanilla ice cream, optional
Preheat oven to 350°F and line a pie dish with unbaked pie crust.
In a large bowl, stir together brown sugar, oats, sugar, and salt, then stir in milk, beaten eggs, butter, and vanilla extract.
Continue stirring until fully combined.
Pour mixture into pie shell, then place in oven.
Bake for 45-50 minutes, or until pie is cooked through.
Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.
Friday, July 7, 2017
The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.
Hasselback Chicken - Cajun with Pepper Jack & Spinach
Ingredients:
2 boneless, skinless chicken breast halves, about 1 1/2 lb
4 oz pepper jack cheese, sliced into thin 1/4 inch slices
1/2 c cooked spinach (frozen and thawed or sauteed fresh)
1 tbsp seasoned bread crumbs
1/2 tbsp Cajun seasoning
Salt, to taste
Pepper, to taste
Directions:
Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts widthwise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
Stuff the spinach and pepper jack slices in the slits of the chicken. I've found that it's easier to place the cheese in before the spinach.
Combine the bread crumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken.
Place each chicken breast on its own lightly greased sheet of tin foil and make a "bowl" loosely surrounding each chicken breast. This keeps the juices contained.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
Ingredients:
2 boneless, skinless chicken breast halves, about 1 1/2 lb
4 oz pepper jack cheese, sliced into thin 1/4 inch slices
1/2 c cooked spinach (frozen and thawed or sauteed fresh)
1 tbsp seasoned bread crumbs
1/2 tbsp Cajun seasoning
Salt, to taste
Pepper, to taste
Directions:
Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts widthwise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
Stuff the spinach and pepper jack slices in the slits of the chicken. I've found that it's easier to place the cheese in before the spinach.
Combine the bread crumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken.
Place each chicken breast on its own lightly greased sheet of tin foil and make a "bowl" loosely surrounding each chicken breast. This keeps the juices contained.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
Thursday, June 1, 2017
Brilliantly lit from stem to stern, she looked like a sagging birthday cake
Gingerbread Cake
Recipe from 1942 Kitchen Craft advertising
2 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp ground cloves
1 cup sugar
1 cup salad oil
1 cup molasses
1 cup boiling water
2 eggs
Sift flour, measure; sift again with baking soda, salt and spices.
Combine sugar, salad oil and molasses; add boiling water; stir until well mixed.
Add dry ingredients gradually, beating well after each addition.
Add well-beaten eggs.
Bake in well-greased square pan (8x8x2) in moderate oven (350˚F) 40 minutes or until gingerbread is done.
** Use a bigger pan, this is a big cake
Recipe from 1942 Kitchen Craft advertising
2 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp ground cloves
1 cup sugar
1 cup salad oil
1 cup molasses
1 cup boiling water
2 eggs
Sift flour, measure; sift again with baking soda, salt and spices.
Combine sugar, salad oil and molasses; add boiling water; stir until well mixed.
Add dry ingredients gradually, beating well after each addition.
Add well-beaten eggs.
Bake in well-greased square pan (8x8x2) in moderate oven (350˚F) 40 minutes or until gingerbread is done.
** Use a bigger pan, this is a big cake
Sunday, March 19, 2017
Shakespeare is for everybody, not just for toffs with a cauliflower down their tights
Hoisin Chicken Cabbage Tacos
1 large head savoy cabbage
2 cooked chicken breast halves – or – 1 rotisserie chicken, meat removed from the bones and shredded with a fork
1 jar hoisin sauce
1 lime
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots or 1 cup baby carrots
1 fresno chili, ribs and seeds removed, thinly sliced
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes or aleppo pepper
Instructions
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling.
In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the shredded chicken in a bowl, add half the hoisin mixture, and stir to combine.
Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro.
Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes.
1 large head savoy cabbage
2 cooked chicken breast halves – or – 1 rotisserie chicken, meat removed from the bones and shredded with a fork
1 jar hoisin sauce
1 lime
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots or 1 cup baby carrots
1 fresno chili, ribs and seeds removed, thinly sliced
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes or aleppo pepper
Instructions
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling.
In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the shredded chicken in a bowl, add half the hoisin mixture, and stir to combine.
Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro.
Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes.
The visionary starts with a clean sheet of paper, and re-imagines the world
Sheet Pan Chicken Fajitas
Serves 4
Ingredients
1 large onion, cut into thick slices
2 bell peppers in any color, cut into thick slices
1 pound boneless, skinless chicken breast, cut into 1″ slices
McCormick’s Taco Seasoning
flour or corn tortillas
whatever toppings you like: guacamole, pico de gallo, cilantro, shredded cheese, lime wedges, sour cream, beans, rice, or shredded lettuce
Instructions
Preheat oven to 375. On a parchment-lined sheet pan, toss onion, bell pepper, and chicken with a drizzle of olive oil and 1/2 pack McCormick Taco Seasoning. Spread out in an even layer.
Bake for 20 – 25 minutes, until chicken is cooked through and veggies are tender. Wrap tortillas in foil, and place in oven for last 5 minutes to warm.
Serve with a platter of toppings so everyone can build their own. Eat!
Serves 4
Ingredients
1 large onion, cut into thick slices
2 bell peppers in any color, cut into thick slices
1 pound boneless, skinless chicken breast, cut into 1″ slices
McCormick’s Taco Seasoning
flour or corn tortillas
whatever toppings you like: guacamole, pico de gallo, cilantro, shredded cheese, lime wedges, sour cream, beans, rice, or shredded lettuce
Instructions
Preheat oven to 375. On a parchment-lined sheet pan, toss onion, bell pepper, and chicken with a drizzle of olive oil and 1/2 pack McCormick Taco Seasoning. Spread out in an even layer.
Bake for 20 – 25 minutes, until chicken is cooked through and veggies are tender. Wrap tortillas in foil, and place in oven for last 5 minutes to warm.
Serve with a platter of toppings so everyone can build their own. Eat!
I don't have aluminum foil on my windows anymore
Baked Salmon and Asparagus in Foil
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Directions
Preheat oven to 400 degrees.
Cut four sheets of aluminum foil about 14-inch long.
Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.
Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.
Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Directions
Preheat oven to 400 degrees.
Cut four sheets of aluminum foil about 14-inch long.
Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.
Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.
Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Tuesday, March 14, 2017
The buffalo isn't as dangerous as everyone makes him out to be. Statistics prove that in the United States more Americans are killed in automobile accidents than are killed by buffalo.
Buffalo Chicken Calzones
Ingredients
1 rotisserie chicken, shredded (about 3 cups)
1 cup hot Buffalo sauce
1 cup ranch dressing
Pre-made pizza dough
2-3 cups mozzarella cheese, shredded
Olive oil
Ranch or blue cheese dressing, for serving
Preparation
1. Preheat oven to 400˚F/200˚C.
2. In a medium mixing bowl, combine shredded chicken with hot sauce and ranch.
3. Cut the pizza dough into 4 equal pieces (or roll it all out to make one large calzone!). Roll/stretch out each piece into rounds.
4. Sprinkle half of each dough round with mozzarella cheese.
5. Portion a few tablespoons of the chicken over the cheese on each. Top with additional mozzarella.
6. Fold the dough over itself to make a half circle and pinch closed. Transfer to a greased baking sheet.
7. Brush each with a light coating of olive oil.
8. Using a sharp knife cut 2-3 thin strips on the top of each calzone to allow steam to escape while cooking
9. Bake in a preheated oven for 20-25 minutes, or until golden.
10. Cool slightly, serve with a side of blue cheese or ranch dressing.
11. Enjoy!
Ingredients
1 rotisserie chicken, shredded (about 3 cups)
1 cup hot Buffalo sauce
1 cup ranch dressing
Pre-made pizza dough
2-3 cups mozzarella cheese, shredded
Olive oil
Ranch or blue cheese dressing, for serving
Preparation
1. Preheat oven to 400˚F/200˚C.
2. In a medium mixing bowl, combine shredded chicken with hot sauce and ranch.
3. Cut the pizza dough into 4 equal pieces (or roll it all out to make one large calzone!). Roll/stretch out each piece into rounds.
4. Sprinkle half of each dough round with mozzarella cheese.
5. Portion a few tablespoons of the chicken over the cheese on each. Top with additional mozzarella.
6. Fold the dough over itself to make a half circle and pinch closed. Transfer to a greased baking sheet.
7. Brush each with a light coating of olive oil.
8. Using a sharp knife cut 2-3 thin strips on the top of each calzone to allow steam to escape while cooking
9. Bake in a preheated oven for 20-25 minutes, or until golden.
10. Cool slightly, serve with a side of blue cheese or ranch dressing.
11. Enjoy!
Friday, March 3, 2017
Fishing is boring, unless you catch an actual fish, and then it is disgusting.
Mediterranean Cod Packets
1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives
Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
1 pound small Yukon gold potatoes, sliced about inch thick
1 small onion, sliced
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt
4 skinless center-cut wild cod fillets (about 6 ounces each)
1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Freshly ground pepper
1 teaspoon chopped fresh thyme
1/4 cup pitted kalamata olives, coarsely chopped
1 15-ounce can cherry tomatoes
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh chives
Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
Saturday, January 7, 2017
It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad.
Loaded Breakfast Skillet
3 russet potatoes, rinsed and scrubbed clean
4 strips bacon, cut into 1" pieces
1 onion, chopped
1/4 c. water
2 cloves garlic
2 green onions, sliced
1/2 tsp. smoked paprika
kosher salt
Freshly ground black pepper
4 eggs
1 c. shredded Cheddar
Directions
Chop potatoes into small cubes, about 3/4"-thick.
Place a large nonstick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel–lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn the heat back to medium and add onion to the skillet. Sauté, stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.)
Cook until the potatoes are tender, about 20 minutes, checking the potatoes occasionally. If they start to brown too quickly, remove the lid and add more water.
When the potatoes are tender, remove lid and stir in garlic, green onions, and paprika.
Season with salt and pepper to taste.
Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet.
Crack an egg into each hole and season each egg with salt and pepper.
Sprinkle cheese and cooked bacon bits over the entire skillet.
Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
Serve warm.
3 russet potatoes, rinsed and scrubbed clean
4 strips bacon, cut into 1" pieces
1 onion, chopped
1/4 c. water
2 cloves garlic
2 green onions, sliced
1/2 tsp. smoked paprika
kosher salt
Freshly ground black pepper
4 eggs
1 c. shredded Cheddar
Directions
Chop potatoes into small cubes, about 3/4"-thick.
Place a large nonstick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel–lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn the heat back to medium and add onion to the skillet. Sauté, stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.)
Cook until the potatoes are tender, about 20 minutes, checking the potatoes occasionally. If they start to brown too quickly, remove the lid and add more water.
When the potatoes are tender, remove lid and stir in garlic, green onions, and paprika.
Season with salt and pepper to taste.
Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet.
Crack an egg into each hole and season each egg with salt and pepper.
Sprinkle cheese and cooked bacon bits over the entire skillet.
Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
Serve warm.
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