These easy, crispy, garlic and rosemary potatoes will become your new go-to side dish. Adapted from The Pioneer Woman.
Ingredients20 baby russets or any young potato (the smaller ones work best)1/4 cup olive oil3 cloves garlic, minced1 tablespoon rosemary (dried or fresh)1 teaspoon salt1/2 teaspoon pepper
- Preheat oven to 450 F.
- Boil potatoes in salted water for 20 minutes or until fork-tender. Run under cold water and let cool.
- Combine the olive oil, salt, pepper, garlic, and rosemary in a small bowl. Using a pastry brush, oil a foil-lined baking sheet.
- Using a potato smasher, or fork, or something heavy with a flat bottom, smash the potatoes into a flat pancake. (I prefer smashing on my cutting board, then transferring with the help of a spatula.)
- Place the smashed potatoes on the baking sheet and brush with the oil mixture.
- Bake 15 minutes, flip and bake for another 10 minutes.
One Medium Cabbage (or two bags of cole slaw mix/sliced cabbage)
One Medium Onion ( I prefer Vadalia)
One Cup of Sugar
Two cups of vinegar (I like apple cider style)
Two additional teaspoons sugar
One teaspoon salt
One teaspoon Celary Seed
One teaspoon dry mustard
Three quarter cup oil
1) Thinly slice or shred cabbage
2) Thinly slice onion
3) Alternate layers of cabbage, onion, and sugar in large jar
4) Combine all other ingredients into saucepan, bring to boil and pour into the jar all at once, do not stir
5) Close lid loosely, let cool a bit before tightening
6) Put in fridge and let stand for a few days before serving, it lasts a long time and gets better and better
1/4 cup fresh-grated Parmesan cheese
1/2 cup bread crumbs*
3 tablespoons olive oil, divided
1 teaspoon paprika
Coarse salt, to taste
2 teaspoons fresh parsley, minced
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish.
Peel the potatoes. Place the peeled potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll).
Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact.
As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch that can impede fanning. Dry potatoes well before baking.
NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon olive oil, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with the remaining 2 tablespoons olive oil and pat the bread crumb mixture on top of each potato. Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes. Remove from the oven.
To serve, sprinkle parsley over the tops of the baked potatoes.
Makes 8 servings.
1) Clean the shrimp, behead and shell. (I use small/mediums)
2) In a bowl add shrimp, Tony’s, salt, and brown sugar
3) Mix well
4) Add cold water to cover, stir and refrigerate for a few hours.
5) Crank up the smoker, average temp at 250 degrees f, I use apple or cherry wood.
Water pan should be about half full.
6) Put shrimp on a disposable tight meshed “grill topper” on the top rack. Or you can use
aluminum foil with holes poked in it to allow drainage into the water pan..
7) Smoke covered for about 20 minutes, or until they look right and have the proper texture. The only way to test for this is trying one at a time with a toothpick after then get pink. You will know when they are right. To be honest, we usually eat them directly off of the grill but they can also be used as the base for a smoked shrimp dip.
8) I don’t use any sauces with these because the flavor is so good by itself, enjoy.
This is as closest recipe I can find to the Orange Pie they serve at JB’s Fish Camp in New Smyrna Beach, Florida. If anyone has their recipe I would love to get my oven mitted hands on it!
Florida Key Orange Pie
1 cup Heavy cream
1/4 cup Cold water
1 package Unflavored gelatin
6 ounces frozen orange juice concentrate
8 ounces cream cheese, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
2 tablespoons Grand Marnier (You can buy miniatures at the liqueur store), I am told that Cointreau works too.
9 to 10-inch graham cracker crust
orange slices for garnish (I cheat and use mandarin)
1. Put the cream into a small saucepan over high heat.
Just before it comes to a boil, put the cold water
into a blender and sprinkle in the gelatin, where
it should stand for a minute or so.
2. Add the boiling cream to the blender, process on low until all of
the gelatin has dissolved (2-3 min.).
3. Add the concentrated orange juice, cream cheese, sugar,
vanilla, and Grand Marnier; process until it is all
4. Place in freezer and chill in blender jar for 15 to 20 minutes,
blend a bit more then pour into the pie crust and chill in refridgerator
until it firms up.
5. Garnish with orange slices, strawberry slices, or use your imagination.
Dill Dip in a bread bowl
8 oz. cream cheese (softened)
8 oz. sour cream
2 tsp. dried dill weed
2 tblsp. finely chopped
1/2 tsp. salt.
Mix above ingredients together with a mixer and spoon into hollowed out rye bread bowl. Can add a little milk if it gets too hard before serving. I order the bread bowl from Publix a day in advance, unseeded rye, 2 lbs.
Ingredients – Casserole
3 cups sweet potatos, baked and mashed (I use two large cans of yams, drain liquid)
1/2 teaspoon vanilla
1/2 cup margarine or butter, melted
1 cup sugar
2 eggs, beaten
1/2 cup milk
Ingredients – Topping
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans
In a large mixing bowl, beat together first 6 ingredients. Pour into a lightly greased 9 x 13 inch or two 9 x 9 x 9-inch baking pans. In a processor fitted with steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly. Mix in nuts and sprinkle topping mixture over sweet potatoes. At this point, dish can be refrigerated, covered. Bake uncovered in preheated 350-degree oven for 45 to 50 minutes, until browned and bubbly. Sprinkle marshmallows on top during final 15 minutes of baking.
I wanted to take the casserole to a work luncheon, but the recipe above needed an oven. Crockpot to the rescue!
Ingredients – Casserole
Two 40 ounce cans of yams, drain liquid
1/2 cup butter, melted
3 tablespoons white sugar
3 tablespoons brown sugar
2 tablespoons orange juice
3 eggs, beaten
3/4 cup milk
Ingredients – Topping
1 cup chopped pecans
1/2 cup brown sugar
3 tablespoons all purpose flour
3 tablespoons butter, melted
1) Lightly grease a slow cooker, or use a slow cooker bag.
2) In a large bowl blend sweet potatos, 1/3 cup butter, white sugar, and 2 tablespoons brown sugar. Beat in orage juice, eggs, and milk. Transfer this mixture to the prepared crock pot.
3) In a small bowl combine pecans, 1/3 cup brown sugar, flour, and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cook on high for 3-4 hours, top with marshmallows for final 15 minutes of cooking.
4 Ounces Smoked Salmon (King or Silver) remove bones if any.
1/4 Medium White Onion
1/2 Teaspoon Lemon Juice
1/4 Teaspoon Pepper
1) 8 Ounce package of Cream Cheese, Room Temperature
3/4 Cup Mayonnaise
1 Teaspoon of Horseradish
1 Teaspoon of Scallion Greens, Thinly Sliced
Puree Salmon, Onion, Lemon Juice, and Pepper, until smooth.
Cut up Cream Cheese and add to Salmon. Add Mayonnaise,
Horseradish, and process, until well blended.
1 cup mandarin oranges
1 cup chunk pinapple
1 cup miniature Marshmallows
1 cup coconut
1 cup sour cream
Mix together and chill overnight.
- 1 cup kosher salt
- 1 cup brown sugar
- 1/2 cup maple syrup
- 2 quarts apple juice (or cider)
- 1 or 2 quarts water (depends how many breasts I’m smoking, Use enough to allow the breast(s) to be fully submerged in the liquid
Mix the brine well. Soak the turkey in the brine for at least 16 hours (I do around 24 sometimes a little more) in a non metal container covered in the fridge. I use a large plastic Tupperware bowl or a real big zip lock bag. You can put the bird in the brine frozen and allow it to thaw in the brine.
I smoke on an propane smoker set to medium with apple wood chucks for the smoke. You can also use charcoal, personal preference.
Pull the bird out of the brine. Rinse off with water. Pat dry with paper towel and place on the top rack. Toss on a hand full of apple wood chunks on the coals . Then put the top on the grill. I’ll add more wood as needed to try and keep a nice light flow of smoke coming out. I’ll turn the bird 180 degrees about an hour and a half into the cook to assure even cooking.
An 8 pound breast usually gets done between 2.5 to 3 hours with temps between 230F & 280F. On average it takes me just about 21 minutes a pound. This has been pretty well with every turkey breast I’ve ever smoked. A whole turkey could vary a bit. Pull off of grill when done, which is around 175F. Wait at least 10 minutes before carving.
After it’s carved if I don’t plan on eating right away I’ll throw it in a crock pot on low with a small amount of water in the bottom. It helps keep it warm, moist, and actually enhances the sweet smoky flavor of the bird. You can smoke the bird a day in advance, refrigerate over night and use the crock pot the next day to warm, works great for work luncheons.
Thanks to my neighbor Jackie for sharing her recipe with the world!
1 (5-ounce) can evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
12 large marshmallows
2 cups white chocolate morsels (we tested with Nestlé)
¼ cup grated Key lime rind (about 4 limes)
2 tablespoons Key lime juice
Line an 8” x 8 square pan with aluminum foil; grease foil with butter.
Combine first 3 ingredients in a large heavy saucepan over medium heat. Bring to a boil; boil 8 minutes, stirring constantly. Remove from heat. Add marshmallows and remaining 3 ingredients to milk mixture; stir until marshmallows and morsels are melted and mixture is smooth. Pour fudge into prepared pan. Cool completely. Cut into 1” squares. Yield about 1 pound.
Note: If you can’t find Key lime juice, use the same amount of fresh squeezed lime juice, The fudge will be slightly sweeter and less tart.
Every year my Mom makes me fudge for my birthday instead of cake. Thanks to her for sharing her recipe.
2/3 cup evaporated milk
3 cups granulated sugar
3/4 cup stick margerine
12 ounce package semi sweet or dark chocolate chips
7 ounce jar of marshmallow crème
1 teaspoon vanilla
1 cup chopped nuts (Optional)
Lightly butter a 13X9 inch pan and line with foil, set aside.
In a heavy-ish pan, combine sugar, margarine and evaporated milk. Bring to rolling boil while stirring continually and continue to boil over medium heat for 5 minutes.
Remove from heat and add chocolate chips. Mix until chocolate is melted.
Add marshmallow crème, vanilla and nuts (optional). Stir briskly until all the marshmallow melts.
Pour into the foil lined pan and allow to cool on a wire rack. Can be refrigerated at this point. When ready to cut into square turn out on cutting surface and peel off the foil. Cut with long knife, or electric knife like Alton Brown. The fudge can be wrapped tightly and frozen.
1/2 c. cornstarch
1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/3 c. milk
1/3 c. water
Combine cornstarch, flour, baking powder and salt in bowl. Blend in milk and water. Enough batter for 2 dozen mushrooms. Heat oil to 350 degrees. Dip cleaned mushrooms into batter to coat, then into hot oil until golden brown. Serve while still warm.
1 lb. ground beef, browned and drained
1 lb. ground turkey, browned and drained
3 bell peppers, chopped
2 onions, chopped
4 garlic cloves, minced
2 14 1/2-oz. cans chicken, or vegetable, broth
15 1/2-oz. can butter beans, rinsed and drained
15-oz. can black-eyed peas, rinsed and drained
15-oz. can garbanzo beans, rinsed and drained
15-oz. can navy beans, rinsed and drained
4-oz. can chopped green chilies
2 Tbsp. chili powder
3 tsp. ground cumin
2 tsp. dried oregano
2 tsp. paprika
1 ½ – 2 tsp. salt
1/2 tsp. pepper
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8- 10 hours.
3. Serves 10-12
6 2-ounce pieces fresh halibut, boned and skinned
1 cup tempura flour
1-1 ½ cups of regular beer or non-alcoholic beer
Sprinkle 2 tablespoons of the tempura flour on a plate and set aside.
Mix the remaining flour with the beer, creating a batter similar in
consistency to waffle or pancake batter.
Bring the deep fryer to 350 degrees. Dredge the halibut in
the tempura flour on the plate, then dip into batter. Using tongs,
dip each piece of halibut into the fryer, one at a time, holding the
halibut below the surface of the oil for 5 seconds before releasing.
Cook for 4-5 minutes, turn and cook until golden brown.
Serve with French fries and coleslaw.
Mom makes a fantastic chocolate pudding cake that is out of this world. Since I moved away I have to make it myself!
1 Cup self rising flour
1 3/4 cup sugar, divided
4 tblsp cocoa, divided
1/2 cup milk
2 tblsp margarine, melted
1 tsp vanilla
1 1/2 cup hot water
Combine flour, 3/4 cup sugar and 2 tblsp cocoa; stir in milk, butter and vanilla and mix well. Pour batter into 9″ square pan.
Combine 1 cup sugar, 2 tblsp cocoa and salt, mix well and sprinkle evenly over batter.
Pour water over evenly, DO NOT MIX.
Bake at 350 for 30 minutes. Best when warm with whipped cream.
I found a recipe for Asparagus Swiss Quiche on AllRecipes.com and made some modifications to it. It is awesome!
INGREDIENTS (Serves 6):
10 Slices of diced bacon
1 pound of fresh asparagus
1.5 cup shredded Swiss cheese
3/4 cup chopped onion
2 tablespoon of flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) Unbaked pastry shell
3/4 cup half and half
3/4 Container of sliced mushrooms
Cook bacon until crisp, drain and dice (You can also buy the real bacon bits and save some time.
Sauté diced onion in butter until caramelized.
Trim and cut asparagus into 1 to 2 inch pieces. Place in pan, cover with water and boil for a short time. You will need to keep checking for “crisp-tender”. Drain and cool with fresh water to halt the cooking process. Do not overcook!
Place cooled bacon, asparagus, mushrooms, onion, flour, spices, and cheese in a bowl and mix gently. Dump into the pastry shell when will mixed.
Beat eggs and cream together in a bowl then pour over mixture in shell.
Bake in 400 degree oven for about 40 minutes, or until toothpick comes out clean when inserted into center. It will look like the picture above. Drizzle with margarine while cooling a bit, slice and serve. This is also great heated up in the microwave as leftovers.
I just love the Ahi Tuna appetizer at P.F. Chang’s but I hate spending the money there for it. So I made up my own recipe, and I love it! Watch a YouTube video of me
showing how it is made.
Good fresh hunk of Tuna, sashimi or ahi. Make sure it is bright red with no odor
1/4 cup White sesame seeds
1/8 cup Black sesame seeds
1/8 teaspoon Chinese five spice powder
1/8 teaspoon Wasabi powder
1/16 teaspoon Powdered Ginger
Cut the tuna into portions, try to make them rectangular in size for even sear
Put the dry ingredients in a grinder and pulse them to break the shells of the sesame seeds, don’t over process, you want it to look like the picture above.
Heat a tablespoon of sesame seed in a wok on high.
Spread the dry ingredients out on a plate and coat all four sides of the tuna.
Put the tuna in the wok for 30 seconds per side (will vary depending on the heat of the oil, watch the uncoated ends for the amount of sear you want.
Take out and blot well with paper towel to get rid of the excess oil.
Refrigerate until cool then slice ~3/16 inch thick.
Serve cold with Peanut Satay Sauce and Hoisin Sauce on the side for dipping. Sliced ginger makes a good accompaniment.
Enjoy, but heed all the normal warnings for eating raw seafood.
(As close as I could come to the PF Chang’s version)
This is a great side dish to go with the tuna dish above.
INGREDIENTS for 4 servings:
1 pound asparagus spears
1 teaspoon sugar
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/4 cup chicken broth
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
2 tablespoons toasted sesame seeds (see below)
Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Mix sugar, chili paste and sesame oil.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add asparagus and 1 teaspoon garlic; stir-fry 1 minute. Add broth; cover and cook 2 minutes. Remove asparagus from wok; drain. Wash and thoroughly dry wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add 1 teaspoon garlic and the chili paste mixture; stir-fry 1 minute. Add asparagus; stir-fry 1 minute. Stir in sesame seed (see Appetizers & Cold Dishes: Toasted Sesame Seeds).
TOASTED SESAME SEEDS
For stovetop toasting, use a wide frying pan. Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant.
For oven toasting, preheat the oven to 325 degrees Fahrenheit. Spread the seeds out on a baking sheet. Bake until the seeds brown and become fragrant.
For both methods, allow the toasted seeds to cool.
Store in a covered jar at room temperature.
It takes me between 3 and 5 minutes to toast sesame seeds on the stovetop, or about 15 minutes using the oven.