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.
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,
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!
A couple of weekends ago, Normy and his buds had a LAN party which means: Lame Ass Nerds party, but not really, That’s what I call it. I think it means Local Area Network, also known as WoW weekend or Diablo. Where a bunch of dudes get together and bring their PC’s or Laptops and compare who has the biggest and best computer, no not really but they do play computer nerd games together. (Sorry Normy, I had to say it).
I don’t mind it so much as I cook for them. I have cooked them food the last few times and I love it! So I feel it should be a tradition, so I will cook every time. So it’s all good that they nerd out every now and again.
This year the LAN Man party was at Kelli and Dan’s, so Kelli ordered cupcakes from me as well.
So Friday night I made the cupcakes while Normy was with the dudes.
So since I was on my own Friday I stopped at Whole Foods and got me some Sashimi Salmon for my dinner
I also got a cucumber too
and heirloom tomatoes
I LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE Heirloom Tomatoes! LOVE!
So I made me a salad too
So I took the cucumber that I took naughty pictures with and peeled it and sliced it up, like so…
Then I took the 2 heirloom tomatoes and washed them and took a picture
Then I sliced them and arranged the sliced cucumbers and tomatoes and put them on a plate. Then I squeezed the juice of one lemon over them and sprinkled salt and pepper over them and chopped up 4 green onions/scallions and sprinkled that over them too.
and you have a cucumber, Heirloom tomato salad
Then I sipped Champagne while I baked
A PERFECT Jamie Night!
I was up till about 3AM baking and cooking.
Then the next morning (Saturday) I got up and made Normy and me Breakfast (will post that recipe after this one) and then started cooking for the big dinner at Kelli and Dan’s.
Of course I made Pioneer Woman Recipes, because well they are THE BEST! and they make people and their tummy’s happy!
and I made two Pork Roasts because I had to feed 10 people!
The pork cooked all day
So then I ended up adding both to one pot to finish cooking. Which I should have done from the start, but didn’t think they would fit. But I only wanted to have to carry one pot to Kelli’s instead of two.
made the slaw in the morning so it could sit all day too
So I have been wanting to make Pioneer Woman’s Mac and Cheese and I thought this would be the perfect time to make it!
but not just Macaroni and cheese but Fancy Macaroni, it has BACON!
2 chicken drumsticks + 2 chicken thighs
kosher salt and freshly cracked pepper
1/3 cup white wine
1/3 cup olive oil
1/3 cup freshly grated Parmigiano Reggiano
2-3 cloves garlic, minced
a few sprigs fresh thyme
1. Preheat the oven to 450ºF.
Season chicken on both sides with salt and pepper.
2. In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese,
and the garlic.
Throw in the thyme sprigs and the chicken and toss all around to coat.
3. Turn chicken so that the skin is facing up and sprinkle with the remaining cheese.
Place in the oven for 30 minutes. Take a peak. If the skin is getting too brown, reduce the heat to 400ºF. Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.
I am about a month behind on my blog! I’m trying to catch up!
So 2 weeks ago on this day Sunday. I had a bunch of men in my house. It always seems to work out that way…There needs to be more ladies here! I need Vagina Time! (ha Some won’t get that, or will find it offensive. But My friend Fawn and I used to say I need Vagina time when we needed girl time).
So Normy was already for some FOOTBALL! Notice Bronco hat, Drink in hand, and laptop up with his stats, yes that means its business time…also known as football time…
So the first man named Russ showed up, He brought Beer…
2nd man showed up named James, he brought Basil…
Just a little…
So I put the men to work!
Pull basil leaves so that I can clean them! and making yummy recipes for yous!
The leaves need a bath…
Then once the basil has had its bath, it needs time to dry…
1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1/4 cup chopped green onions
1/4 cup grated Parmigiano-Reggiano
2 tablespoons finely chopped parsley leaves
3 tablespoons Creole mustard
4 tablespoons fresh lemon juice, (juice of 2 lemons), in all
2 eggs, in all
3 1/2 cups vegetable oil, in all
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1 1/2 cups fine bread crumbs, in all
1/4 cup all-purpose flour
3 teaspoons Creole seasoning, in all
1 tablespoon water
1/4 teaspoon white pepper
Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes.
In a medium mixing bowl, combine the
green onions, grated cheese,
parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
Fold the cooled sautéed vegetables into the crab mixture.
Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side.
Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning.
I topped the crab cake with a Remoulade Sauce:
1 cup mayonnaise
1/4 cup Creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
For the Remoulade sauce:
Mix all the ingredients in a small bowl. Serve with crab cakes
1 loaf of French Bread
5-6 Garlic cloves, (you could use 3-4, I just use a lot, because I LOVE Garlic) minced
2 tbsp Olive Oil
4 Tbsp of butter
Pre heat oven to 425 degrees
Slice Bread into 1 inch – 2 inch slices
Heat skillet to med-med high heat and, melt 4 Tbsp butter and about 2 Tbsp butter
When butter is melted add Minced garlic and sauté for 2 minutes, do not over cook garlic as it will get bitter or burn and it will continue cooking in the oven, you just want to cook it a little
Lay slices of bread on a sheet pan and spoon desired butter, garlic, Olive oil Goodness mixture of love on each slice.
Then take a chunk of the cheese and make sure it’s not grated, but a piece where you can take a vegetable peeler and peel slices of the cheese off onto bread and layer over garlic and butter mixture, enough to cover bread in cheese goodness.
Bake 7-10 minutes until edges of bread are golden brown…Then sink your teeth into the garlicky, butter, olive oily, bread, cheesy goodness
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.