Game Day Snacks: Sloppy Guiseppe Fries

It's the season for sitting around the TV and watching a great game.

A good football game or the World Series is a great excuse for me to whip up some game day snacks!  It's a must in my book. We were watching the World Series the other night and I felt the urge for something hearty and hot to snack on during the game.  Which led me to whip up something easy; Sloppy Guiseppe Fries!

Hot, meaty and cheesy....my kind of snack!

The best part of this dish is that it uses leftover Sloppy Guiseppe filling from the sandwiches I made the night before.  So all you really need to do it make oven fries, heat the meat filling and put it all together.  An easy 30 minute snack!

So if you are enjoying a great game and want a hearty snack try this dish.  The men and kids in your life will go wild over it!

Sloppy Guiseppe Fries

serves 2

2 medium russet potatoes
2 T. olive oil
1 T Italian seasoning
1 c. Sloppy Guiseppe filling
Garnishes:  shredded mozzarella cheese, diced tomatoes,

sour cream, chives

Preheat oven to 425 degrees.  Peel and cut the potatoes into this wedges.  Drizzle with olive oil and toss to coat.  Sprinkle Italian seasoning and spread out in to a single layer on a baking pan.  Cook until golden brown, about 30 minutes, turning the fries over half way through the cooking time.

Heat the meat filling in a microwave safe bowl on high for 2 minutes, or until hot. Remove fries from the oven and place on a platter.  Top with meat filling.  Add garnishes as desired.  Serve.

Farmhouse Scramble

Recently MGG and I were talking about trips our family's had taken when we were young.

One of my stories was about my dad driving us from California to Pawhuska, OK where my grandmother lived. We were good at taking long trips.  We often went camping all over the country every summer so our trips to Oklahoma were exciting.  

I recall that several times we would end up in Ponca City and viewed the bronze Pioneer Woman statue that was on display there.  Looking up at that tall woman and child made me feel the strength of the women that dared to move west, raising families, defending property and honor, while making a home to those she loved.

We would then travel on to Pawhuska to see my grandmother.  Pawhuska is a small town in Indian Territory, of which part of my heritage is from.   I always thought of her home as a sort of farm as she had geese, chickens, ducks, and dogs all around as well as vegetables growing (even though she actually lived in a large property in town).  My grandfather was the town sheriff and I loved visiting him down at the station.  

Grandma and Grandpa fooling around!

But what I remember the most is the breakfasts everyone would gather in the kitchen to make.  I would sit on a stool and watch the black cat clock on the wall with it's eyes and tail moving back and forth (remember those?)  Then the smells of bacon, eggs, and potatoes would hit me and I knew I was in for something special.

She would make something that I've dubbed as "Farmhouse Scramble".  Pretty much everything was all in one dish.  The onions, potatoes and eggs were all mixed together in a scramble. Some toast and sausage on the side...delicious!

It's always fun to reminisce about good times.  It's amazing what little details that you remember, and possibly some amazing food dishes too!

This is my take on grandma's Farmhouse Scramble.  You can add other vegetables if you like, to jazz it up to your family's taste.  It's that easy...but oh so good!

Farmhouse Scramble

Serves 2

3 Tbs olive oil

4 baby red potatoes, diced

¼ onion, diced

Salt & pepper

4 eggs

Splash of milk

2 Tbs cheddar cheese, shredded

Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.

Whisk together the eggs and milk in a medium bowl. Add the eggs to the potatoes and onions.  Cook, gently moving the mixture from side to center with a rubber spatula, scrambling the eggs.  Sprinkle on the cheese and cook until the eggs are set but still moist.  Serve.

Christmas Morning Breakfast Ideas

 

Breakfast Ideas Special Enough for Christmas Morning

Each year we gather around the tree and open presents first thing in the morning.  Since this can usually take a while, I usually wade through the mounds of wrapping paper toward the kitchen to make our Christmas Morning Breakfast around brunch time!

Traditionally I make my Jolly Breakfast Ring every year. (which I have yet to share...it's coming, promise!)  However, sometimes I do like to alternate and make some other quick yet festive dishes.

Here are a few of my favorites:

This is my new favorite pancake!  Holiday Pancakes are a variation of my ever so popular Farmstyle Buttermilk Pancakes with the addition of holiday spices like cinnamon and nutmeg.  Excellent for Christmas morning! (See below for the recipe)

 
This Italian Breakfast Sandwich will be quick and easy to put together in the morning.  A wonderful combination of flavors for an easy breakfast.

 
A pretty presentation and tasty treat for everyone, this Tropical Crescent Ring is very festive.  You can change out the fruit and nuts to fit the holiday...cranberries and pecans anyone?

 
This is a perfect breakfast as it is made in the slow cooker.  Toss the ingredients for my Apple and Granola Breakfast Cobbler in the slow cooker while you open presents.  In know time you'll have a hot and comforting breakfast. 




Rosti, perfect for a crowd.  Scrumptious and hearty this potato and tomato dish rocks!

Holiday Pancakes

Adapted from Aunt Grace’s Farmstyle Buttermilk Pancakes

1 c flour

2 T sugar

1 t baking powder

1/2 t baking soda

½ t cinnamon

¼ t ground nutmeg

1/2 t salt

1 c buttermilk

2 T vegetable oil

1 egg

In a medium bowl, add flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.  Stir to combine.  Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg. 

Add to dry ingredients and mix together until just moistened.  Batter will be lumpy.

On a pre-heated cast iron skillet, ladle batter onto skillet for each pancake.  Cook until golden brown and holes begin to appear on top.  Turn on the second side and cook until golden brown.

  

Roasted Potatoes & Green Beans

 

Fresh in season vegetables are calling out to me!

I love going to the farmer's market and picking out fresh fruit and vegetables to use in a fabulous dish.  My problem is that I get so flustered from all the gorgeous looking items that I tend to want to over buy.  I mean really over buy, to the point I can't carry it out of the market to the car!

Talking to our local farmers is so interesting.  You can learn a lot about fresh veggies and how they are grown, picked at their peak, and even what their favorite cooking techniques are.  I found some wonderful green beans, potatoes, eggplant, and squash at one farmers stand.  I could just smell all the freshness around me and knew I had to have some for a quick dinner for MGG and me.  

Sometimes the simplest way to cook something is the best.  Roasting vegetables is easy, hands off, and brings out great flavor in your ingredients.  Add a little garlic to the mix and  you turn plain roasted green bean from ho-hum to fabulous!
Try it, you'll be pleased.

I made this dish to accompany my Chicken Cutlets with Almond Butter and it was just perfect.  Elegant yet simple.  Flavorful yet subtle.  

You decide...and make sure to let me know.

Roasted Potatoes & Green Beans

Serves 4

Time 30 min

1 lb red potatoes quartered

3 T olive oil, divided

2 cloves garlic minced, divided

Salt

8 oz fresh green beans, trimmed and halved

Preheat oven to 450 degrees.

Toss the potatoes with 1 ½ tablespoons of olive oil, and 1 clove of minced garlic.  Season with salt.  Spread in single layer on baking sheet.  Roast for 15 minutes.

Toss green beans with remaining olive oil and garlic.  Season with salt.  Add green beans to the baking sheet along with the potatoes.  Roast for 10 minutes.  Toss green beans and potatoes together before serving.

Grecian Style Steak with Lemon Pepper Potatoes

Let's go Greek

Food that is!

And, just in time for your Memorial Weekend cookout!

Why not put a little international flavors into your menu for next week.  Designing your menu around a certain region's food and flavors will put zip and tastiness in your tummy!  

I've been making quite a few Grecian inspired dishes lately.  I just finished a series of cooking classes that had a whole day dedicated to Greek or "Greek inspired" cuisine.  The food is made with the freshest ingredients.  A lot of the dishes are put together without cooking, which is perfect.  From store to table with little preparation.  Others are cooked with ingredients that you will recognize and put together simply to form iconic Greek flavors.

First up, is a wonderful steak dish accompanied by perfectly roasted potatoes.  The steaks can be made on the grill (indoor or outdoor) if you plan to get your grill on this weekend!  Or, they can be cooked simply in a skillet.  Either works fine. Choose your favorite cut of meat and start from there.  I chose filet mignons because they are lean and tender (and they are my fav...).  I also cooked them in a nice cast iron skillet on the stove.  A must have workhorse in my kitchen.  However, a nice stainless steel or non stick skillet will do in a pinch.

The side of roasted potatoes top this meal off well.  You'll love the flavors of lemon and pepper on the potatoes.  They make the usual "roasted potato" into something special.  

 All in all this is a simple dish to make for the a crowd or the family.  It's quick and easy to put together, and will only take about 30 minutes start to finish.  Don't you just love that?

I'll be bringing some other Greek dishes throughout the week, so stayed tuned.  Opa!  





Grecian Style Steak with Lemon Pepper Potatoes

Serves 2
Time:30 Minutes

1 tsp lemon pepper
2  filet mignons
1 T olive oil
2 T lemon juice
2 T crumbled feta cheese
1 T chopped kalamata olives
2/3 lb of baby golden yellow potatoes, diced
1 T olive oil
2 tsp lemon pepper
1 tsp lemon zest
 
Set steaks out 30 minutes prior to cooing.  Preheat oven to 450 degrees.  Sprinkle lemon pepper onto both sides of the steaks.

Place potatoes in a bowl.  Drizzle with olive oil, toss to coat.  Sprinkle with lemon pepper, tossing to evenly coat.  Place potatoes on a baking sheet spread out evenly.  Cook for 20 minutes stirring halfway through.  Remove from oven and sprinkle with lemon zest.  Serve along with steaks.


Meanwhile, add oil to a large skillet; over medium heat.  Allow to heat up until the oil shimmers.  Add steaks and cook 10 to 14 minutes or to desired degree of doneness, turning once. Remove from skillet and drizzle with lemon juice.  Top each steak with cheese and olives.

Classic Irish Dishes for St. Patrick's Day

The luck o' the Irish is among us!

This is the biggest drinking day of the year they say...but it's also filled with so many wonderful food items that are typically Irish, and some that aren't. 

I recall a potluck at work one year to celebrate St. Patrick's Day we made the theme "GREEN".  Anything goes.  We had green bagels, green chips, guacamole, green enchiladas, you name it, if it was green, it was there.  So much fun!

I've cooked quite a few "classic" Irish dishes over the years, and some that aren't so classic.  Today I'd love to share them with you again to inspire you to make something special this weekend to celebrate the holiday.

St. Patrick's Day Cheddar Biscuits
Pioneer Spotted Dog
Chocolate Bailey's Milkshake
Potato Cakes
Irish Stew

 I'm getting hungry...

Erin go bragh!
Happy St. Patrick's Day!

Cheesy Potato Soup (Cooking for Two)

I just bought a new slow cooker.  A cute little 2 1/2 qt one.  One for just me and my man.  Small little intimate meals.

Actually that sounds nice and all but I bought with the thought of soups in mind.  Love soups, and during this cold spell we can't shake, they are great to warm your soul.  So while we are out running around during the day I can have a great soup waiting for us when we get home.  Soups on!

So I been cooking soups quite a bit lately experimenting with my new toy.  I typically like clear broth soups.  I just love the flavor of broths.  That didn't last long when I came across this crockpot recipe for Cheesy Potato Soup (Cooking for Two) in a Pillsbury.com email. How perfect is that?  A new tool and a new soup for it's debut.  Something about the fact that there is CHEESE in this potato soup appealed to me.  Sounds like a loaded baked potato with the bacon on the top.  Who wouldn't like that?

So as it turned out this soup was fantastic.  Creamy, cheesy, comfort food.  Perfect on a cold night with some hot rolls and a salad.  So if you are looking for a simple comfort food dish...look below for the recipe.  Oh, and if you want to feed more people, just double the recipe and use the standard 4 or 5 qt crockpot.

Cheers to my new 2 1/2 qt crockpot!  I'll be putting the large one away for another day.

Cheesy Potato Soup (Cooking for Two)

By Pillsbury

serves 3

2 slices bacon

¾ cup chopped onion

2 ½ cups diced peeled russet potatoes (about 3 small)

¼ cup chopped celery

2 cups Progresso® chicken broth (from a 32-oz carton)

¼ teaspoon salt

1/8 teaspoon pepper

¼ cup all-purpose flour

¾ cup half-and-half

1 cup shredded Cheddar cheese (from an 8 oz bag)

In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray 3- to 3 1/2-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Twice-Baked Potato Pizza

We have some big games coming up on TV soon. 

How many of you watch the Super Bowl?

Do you like to watch the game, or do you just like to see the commercials, and the half time show?

Either way, it is always fun to gather friends and family around and munch on yummy food.  Any excuse to cook and eat right?

This recipe is what I call “manly” food.  It just has that bar food feel to it.  Perfect for a party on the big game day. 

 

I was in the store the other day and saw a new item.  It was Progresso’s Recipe Starters.  Have you seen them yet.  They are actually soups, with a thick consistency that you can use as a base for other recipes.  There were several choices to choose from so I grabbed the Three Cheese cooking sauce and another one and off I went.  Now, what to make with this Three Cheese cooking sauce?  I scanned the recipes suggested on www.pillsbury.com and found several.  The one that caught my eye, because it was so different, was the Twice Baked Potato Pizza.  I can’t recall that I’ve ever had a potato on a pizza before.  Again, I’m a traditionalist, but I’m breaking free.

So I decided to try this out.  It’s really a pizza of sorts, but also tastes like potato skins.  Quite easy to make using a refrigerated pizza crust, and pre-sliced potatoes.  You don’t end up using all the three cheese sauce so you will have some left to use in another recipe.  I was thinking cheese biscuits…

 

All in all this was a tasty treat!  One that any guy would love, and perfect to serve a crowd.  I will certainly have this on my list of items to make come Super Bowl Sunday.  Hope you will too!

Twice-Baked Potato Pizza

adapted from: www.pillsbury.com

1  can (13.8 oz) refrigerated pizza crust

1  can (18 oz) Progresso Recipe Starters creamy three cheese cooking sauce

2  cups refrigerated homestyle potato slices (from 20-oz bag such as Simply Potatoes)

6 bacon slices cooked and crumbled 

1 ½  cups cheddar cheese, shredded

Garnishes:  (if desired)

Diced seeded tomatoes

Sliced green onions

Heat oven to 425°F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 5 minutes or until light golden brown.

Spread 1/2 cup plus 2 tablespoons of the cooking sauce evenly over partially baked crust (using more sauce will make crust soggy). Arrange potato slices in single layer over sauce. Sprinkle with bacon and cheese. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle with tomatoes and green onions. Serve.