Pan~Sized Potato Pancake

3 Comments

Awhile back, I saw someone make this recipe on the Food Network and thought that it looked easy.  Well, me being me, I promptly forgot about it.  Until  today.  Trying to decide on a side dish for steak, all my neurons were firing and I remembered this recipe.  It’s fairly easy ~ the hardest thing is flipping it out of the pan to turn it over.  As long as you are careful, it should go OK.  I cut mine with a pizza cutter and it worked perfectly.

I found that the 2 tbsps of oil and butter was a bit too much for me so I would cut that down a bit the next time I make this.

Pan~Sized Potato Pancake

2 tbsps vegetable oil
2 tbsps butter
2 large russet potatoes, peeled and grated
Kosher salt and freshly ground black pepper
2 tbsps chopped fresh parsley, optional

In a nonstick 10 inch pan, heat the butter and oil together over medium heat.

Press the potatoes into the pan and season with the salt and pepper. Let this cook undisturbed for about 8 to10 minutes.

Carefully flip the pancake onto a plate and slide it back in the pan so the uncooked side is down. Season this side with salt and pepper. Cook this side for another 8 to 10 minutes or until pancake is cooked through and browned.

Cut into wedges, sprinkle with parsley if desired and serve.

Makes 4 servings.

Happy Cooking!

Mushroom Pasta

4 Comments

Every week, I try to make one meatless dinner.  It’s not that easy since DH is a veggie hater.  He likes so few veggies that I have a tendency to make the same thing over and over.  This recipe was a hit ~ probably because the mushrooms, I used baby bellas and regular white, were meaty and there were so many.

Mushroom Pasta

6 ounces penne pasta (or use your favorite)
16 ozs fresh mushrooms, sliced
1 tbsp olive oil
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp minced fresh basil
1/4 tsp salt
1/2 cup shredded Mozzarella cheese (I used about 1 cup)

Cook pasta according to the box. Meanwhile, in a large skillet, saute the mushrooms in the olive oil for about 5-6 minutes. Add the undrained tomatoes, basil, and salt and cook an stir for another 5 minutes.

Drain the pasta and add it to the skillet. Stir in the cheese and let it cook until the cheese melts.

Makes 4 servings.

Happy Cooking!

Shrimp and Orzo

2 Comments

Shrimp is on sale in my area almost every week making it cheaper to eat shrimp than chicken sometimes.  As long as it’s on sale, we have it about once a week or so.  Because of that, I have loads of shrimp recipes.

This particular recipe I found on epicurious and found it to be a really nice and different way of making shrimp scampi.  It also meets my easy criteria.

Shrimp & orzo CW

Shrimp and Orzo

3/4 cup orzo
4 tbsp butter, divided
2 tbsps olive oil
2 garlic cloves, minced
1 pound raw shrimp, peeled, deveined, tails removed
1 bunch of green onions, sliced thinly
1/3 cup of dry white wine

Cook orzo to al dente according to package directions.

While orzo is cooking, melt 2 tbsps of the butter with the olive oil in a large skillet over medium-high heat. Add minced garlic to pan and saute for 10 to 15 seconds. Add shrimp and saute for about 2 minutes. Add green onions and continue sauteeing until shrimp are pink and just about cooked through, about 1 minute or so. Add the wine and cook until wine boils, about 1 minute. Mix in remaining 2 tbsps butter and season with salt and pepper.

Drain the orzo and put into a serving dish. Pour shrimp mixture over the top and serve.

Makes 4 servings.

Shrimp & orzo CW 2

Happy Cooking!

My Signature

Greek-Style Baby Potatoes

1 Comment

By now, everyone knows I LOVE potatoes in all forms.  This recipe is simple and delicious and would go with just about any main dish.  This recipe uses those really, really small potatoes that come in a 1 1/2 or 2 pound mesh bag.  I used the baby yukons but you can use any kind you like.

Baby Potatoes

Greek-Style Baby Potatoes

1 tbsp butter
1 tbsp olive oil
1 1/2 lbs baby potatoes (any kind) cut in half, if very small can leave whole
2 tbsps minced fresh oregano
1 tbsp lemon zest
2 tbsps freshly squeezed lemon juice
1 tbsp minced fresh garlic
1 tsp salt
pepper to taste

Heat the butter and oil over medium heat in a large skillet. Add potatoes in a single layer and cook until browned about 5 minutes. Turn the potatoes over and brown the other side.

Turn down the heat and cook until the potatoes are tender.

In a small bowl, mix the rest of the ingredients. When potatoes are tender and cooked through, add the garlic mixture to the pan and continue cooking until heated through.

Makes 4 to 6 servings.

Happy Cooking!

My Signature

Potatoes in White Wine

1 Comment

These potatoes are really delicious and a little different.  They are easy to make and go with just about any main dish. The addition of some minced garlic would be good if you like garlic.

White wine potatoes added

Potatoes in White Wine

1 1/2 lbs red or white new potatoes
4 tbps butter
2/3 cup dry white wine
3 tbsps chopped fresh parsley
1 tbsp chopped fresh dill
salt and pepper to taste

Boil unpeeled potatoes in water until tender, about 10 minutes.

Melt 2 tbsps butter in a large skillet over medium heat and add potatoes. Roll potatoes in skillet until light brown. Add wine and rest of butter. Raise the temperature and cook, stirring constantly, until wine is reduced and the sauce thickens.

Sprinkle with salt, pepper, parsley, and dill. Stir potatoes gently until potatoes are coated with herbs.

Makes 4 servings.

White wine potatoes added 2

Happy Cooking!

My Signature

Balsamic Chicken with Thyme

6 Comments

A quick and easy recipe that’s great for a weeknight!  I’ve made this for company a few times and everyone has always liked it.

I try and get boneless chicken breasts that are the same size so that it all cooks up at the same time.  While the sauce is reducing, I always put the chicken back in to soak up some of that great flavor.

balsamic-chicken-added

Balsamic Chicken with Thyme

1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon pepper
4 boneless chicken breasts
2 tablespoons olive oil
1 large red onion, cut in half lengthwise,sliced thinly
1 cup chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon thyme

Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.

In a large heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 15 minutes or until browned and cooked through and no pink remains. Remove to a plate; cover to keep warm.

Add onion to skillet and saute 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. If the onion isn’t soft after cooking 7 minutes, add a little more broth and continue cooking until it is.

To serve: Place chicken on serving plates and spoon on onions and sauce.

Makes 4 servings.

VIEW PRINTABLE RECIPE HERE!

balsamic-chicken-added-2

Happy Cooking!

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