Posted in bacon, Potatoes, Side Dish

Oven Roasted Potatoes

Everything is better with BACON!

Recipe

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley
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Scrub potatoes and place in a large pot. (I peeled my potatoes) Fill pot with water until potatoes are covered by 2-3 inches of water.

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Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden,
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but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.

Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.

Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.

Place cut side down on prepared pan and sprinkle with coarse salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!
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Posted in Chicken, Dinner

Roasted Lemon Chicken Quarters

You know I love to cook.

But it seems that when I go to cook, I get more excited to take pictures of the process of what I cook and when I finish! Oh don’t get me wrong! LOVE to COOK! LOVE! But I love taking pictures for you all as well. To share on here and hope you read it and love my pictures! and inspire you to cook as well!

So this recipe is a Jamie Recipe, Made it up all by myself!

So start by preheating your oven to 250 degrees

Then take 4 chicken quarters and sprinkle top and bottom, under and skin side with lemon pepper spice, and black pepper (I did this all on taste)
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continue doing this with all 4 chicken quarters and place them in a big enough roasting pan, to where they will all fit.

Then get a couple of lemons and slice them thinly and lay them on the chicken quarters. About 3-4 to each chicken quarter
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Then take some chicken broth and basically coat the bottom of the roasting pan, so when it bakes it will create steam and help make the Chicken extra moist, plus add a little flavor too.

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I baked these low and slow for about 5 hours and they were fabulous
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Lots of juice in the pan and the lemons fell off while baking, delicious!

Take them from the pan and let them rest on a plate for a few before serving
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when lifting the chicken from the roasting pan to the plate some fell right off the bone
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dinner is served!
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Posted in Pasta, Side Dish

Orzo with Parmesan and Basil

Found this on Pinterest! Seems that is where I find alllllll my recipes these days!!

this recipe will be added to the go to recipes, as it is FABULOUS!

Recipe

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken or vegetable stock, low sodium is best
6 tbsp fresh basil
3/4 cup grated Parmesan cheese
Salt/pepper to taste
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Melt the butter over medium heat.
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Add the orzo
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and saute for a few minutes,
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until the orzo start to get golden brown.
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Add the broth
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and cover and simmer for 20 minutes, until all the broth has been absorbed.

Remove from the heat,
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add the basil
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and Parmesan cheese
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and salt/pepper to taste.
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Posted in Dinner, Salmon, Seafood

Orange-Glazed Salmon

Got this Recipe from a Cuisine at home Magazine/book.

I scanned the recipe so you could see…

But I will now type it up so that I may add my pictures to go with the recipe, so it makes better sense, and looks pretty!

3 Tbsp. Cajun Seasoning (salt-Free)
1 tsp. brown sugar
1/4 tsp. Kosher salt
4 boneless, skinless salmon fillets (6oz each, unless your name is Normy and you LOVE salmon, then you get 8oz each)
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2 Tbsp. vegetable oil
1/4 cup Orange Marmalade
1 Tbsp. Lime Juice
Lime Wedges
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Combine Cajun seasoning, sugar, and salt in a small bowl.
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Rub over all surfaces of fillets.
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Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes.

Blend marinade
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and lime juices;
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swirl in skillet until melted.
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carefully turn fish to glaze on all sides.
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The salmon is done when it begins to flake when tested with a fork.

Serve with Lime wedges.
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Posted in Asian, Chicken, Dinner, Salads

Asian Ginger Chicken Salad With Crispy Wontons

Recipe

Dressing:

2 tablespoons lime juice
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1/2 cup soy sauce
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1/2 cup canola oil
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2 tablespoons sesame oil
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1/3 cup plus 2 tablespoons light brown sugar
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3 heaping tablespoons freshly grated ginger
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2 minced garlic cloves or 2 teaspoons jarred minced garlic

2 boneless, skinless chicken breasts (I doubled my recipe and did 4 breasts)

12 wonton wraps

Nonstick cooking spray

Kosher salt

1 tablespoon sesame seeds

About 6-8 cups of chopped romaine lettuce

1 medium red onion, thinly sliced
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Place all ingredients for the dressing in a jar with a tight-fitting lid and shake well.
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Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.

Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.
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Grill chicken on a grill or in a grill pan until done. (I cooked mine in our cast iron skillet)
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Thinly slice.

Place the lettuce and onions in a bowl and add the chicken. Break up about 3/4 of the wontons and add to the salad. Drizzle with the dressing and toss to coat. Serve with remaining unbroken wontons.
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Posted in Cake, Dessert, Sweets

French Lemon-Poppy Pound Cake

Two years ago on this day: Banana Crumb Muffins

One year ago on this day: Fresh Fruit tart with vanilla pastry cream

Sesame crusted seared ahi tuna

 

Recipe

2 Cups Cake Flour
¾ tsp Baking Powder
½ tsp Sea Salt or Kosher Salt
½ Cup + 3 Tbsp (1 3/8 sticks/156 grams) Unsalted Butter, melted and cooled to slightly warm
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¼ Cup (60 grams) Heavy Cream
3 Tbsp Lemon Zest
1 Tbsp Fresh Lemon Juice
3 Tbsp Poppy Seeds
4 Large Free-Range Eggs
1 ¼ cups Granulated Sugar

For the Lemon Glaze
½ Cup Powdered/Confectioners’ Sugar
1-2 Tbsp Fresh Lemon Juice
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Center a rack in the oven and preheat the oven to 350˚F/180˚C. Butter a 9 x 5 inch loaf pan, or line the bottom and sides with parchment paper.

In a medium bowl, sift together the flour,
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baking powder,
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and salt.
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Set aside.

In a large bowl, whisk together the butter,
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cream,
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lemon zest,
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lemon juice,
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and poppy seeds.
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The mixture should have the consistency of a thick liquid.
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If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.

Using a stand mixer fitted with the whip attachment (or a handheld mixer) beat together the eggs
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and granulated sugar
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on medium speed for 4 to 5 minutes, or until light and fluffy and lemon colored. (If you use a handheld mixer, this same step will take 8 to 10 minutes.)
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Using a rubber spatula, gently fold the flour mixture into the egg mixture
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just until combined.
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Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it.
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Then fold in the remaining egg-flour mixture just until thoroughly combined.
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Pour the batter into the prepared pan.
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Bake for 1 hour to 1 hour and 10 minutes,
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or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for at least 30 minutes.

To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the confectioners’ sugar
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and enough of the lemon juice to make an easily spreadable, smooth glaze.

When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spread or spoon the glaze over the top of the still-warm cake, letting the glaze dribble down the sides.
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The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.

Posted in Things I like Thursday

Things I like Thursday….

So it’s that time again, things I like Thursday!

So lets see what I found this week that I liked and felt that it was worth mentioning!

Found this blog: http://thebeeroness.com/ All her recipes call for beer!

thinking this will be my go to blog for recipes when Football season comes along.

This recipe looked fabulous and think I will make it next week, as Normy loves Vodka!

spaghetti with vodka cream sauce

Spaghetti with Tomato Vodka Cream Sauce

 

add this to places I would like to go to list!

Looks like a blast!

Let’s see, I would file this next thing I like under things I LOVE!

San Marzano tomatoes! I think I have made MANY comments before how much I LOVE THEM!

If you want good canned tomatoes, use these! #1 in my book!

Will make your marinara sauce so MUCH BETTER!

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This would be things I am craving lately, Fried Okra

I need to make this recipe like now! I have ALWAYS wanted to make homemade fried Okra!
Newest drink that I am liking right now Lime-a-rita!
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It gives you a nice buzz
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Try one, you won’t be disappointed! Good on a hot summers day!

 

The newest thing I am liking for my hairs right now is this stuff:

smells SO good and helps with fly aways and my hair just loves it! Makes it soft and makes it look better and did I mention that it smells oh so good! The girl who does my hair recommended it, and uses it and I LOVE IT! You should try it!

 

This would be Things I want and need Ravioli cutter

and

Grill Pan

Need the ravioli cutter because well I lovemaking homemade ravioli and how fun would that cutter be??? Also need the grill pan, because me and the Norman don’t have a grill and well we really don’t have room for a grill on our little balcony. So thinking this would be the next best thing! I like those grill marks, makes for pretty pictures!

 

Saw this picture on Pinterest Barbecue Pork Burgers  and it just looked so gooooood.  Add this under things I want to make…

 

This made me think of Normy…

 

another blog I am loving right now http://www.alexandracooks.com/

I’ve made a couple of recipes from her blog and they are fabulous. I love her pictures!

Made this:

simple pasta salad It’s fabulous!

 

One of my all time favorite quotes/sayings…

 

This salad looks fabulous

 

I need this dress for my anniversary coming up on August 8th!

 

Another saying I love. oh SO true!

 

yep it’s 11:42PM right now and I am working on this post forThursday, so I will be regretting staying up this late tomorrow morning

 

The Pictures on this blog http://userealbutter.com/ Are amazing to me…

and I love sushi!

 

I love ecards!

 

My dream, my wish, my hope…

 

Love this! Oh SO TRUE!

Happy Thursday!