Posts Tagged ‘potatoes’

Broccoli and Cauliflower Quiche with Hash Brown Crust

Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.

Broccoli and Cauliflower Quiche with Hash Brown Crust 2

This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.

Broccoli and Cauliflower Quiche with Hash Brown Crust 1

One year ago: Hot Oat & Quinoa Cereal

Two years ago: Blueberry Oatmeal Bagels
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Review: Carapelli Olive Oil & Crispy Gnocchi

Olive oil is one of those things that I typically buy the generic store brand of. Mostly because it’s less expensive, and also because I generally cannot tell the difference unless using in a recipe where it is the main attraction. So when I received a bottle of Carapelli Extra Virgin Olive Oil to try out, I made sure to pick out recipes where I would be able to taste the difference.

carapelli-extra-virgin-olive-oil

The first thing I decided to make with my bottle of Carapelli Extra Virgin Olive Oil was herb infused olive oil. I got excited thinking about what I would cook with the infused oil once it was prepared, but to my disappointment it grew mold in the air-tight container stored in the refrigerator! Next time I’ll use a different method that doesn’t require leaving the herbs in the bottle. Thankfully I still had half a bottle remaining to try something else in the meantime.

After my failure to make infused olive oil, I decided to prepare something a little safer – homemade pesto. My basil plant had been growing out of control and it seemed fortuitous. This olive oil made me fall in love with my homemade pesto all over again. Pesto is definitely one of those things where the quality of the olive oil matters.

With the remaining small amount of olive oil, I decided to make crispy gnocchi by pan-frying cooked gnocchi in olive oil. This results in what you would expect – gnocchi with a crispy exterior. Served along with the Lighter Chicken Parmesan I shared yesterday, this meal was a hit!

Crispy Gnocchi

Two years ago: Butternut Squash Soup
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Individual Scalloped Potatoes with Bacon & Jalapeno

Last week I posted some delicious ribs and a few of you managed to drift your eyes off the picture of the ribs and into the background where little stacks of potatoes were displayed. After being told more than once that you needed to know what they were, I rescheduled my original post today in order to give you what you really want – scalloped potatoes! But not just any old scalloped potatoes, they are individualized and then some. Let me explain…

Sometimes you cannot hold back and you just have to go for it. These potatoes are an example of a lack of such restraint. Cheesy scalloped potatoes are already pretty awesome but why not add some bacon? Bacon goes great with cheese, after all. And heck, why not some jalapeno? Yea that happened and it was spectacular. These little scalloped potato stacks are also presented in a fun way by being cooked in a cupcake pan, forming individual portions. But don’t let that fool you into thinking these are portion controlled. If anything they are much too easy to eat, so you can go ahead and eat 2 or 3. Or 6, I won’t tell.

Individual Scalloped Potatoes

Two years ago: Sourdough Starter
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Potato, Squash and Goat Cheese Gratin

Oh July, why did you scamper off so quickly? I cannot believe July is almost over, and that today marks yet another episode of The Secret Recipe Club. This month I got to dig around Flying on Jess Fuel. I found lots of tempting recipes such as Key West Grilled Chicken Skewers and a Rainier Cherry Pie – that pie excited me because I love Rainier cherries but couldn’t bring myself to buy them in order to bake it as they were ridiculously priced at the time. I decided to go for a side dish recipe since I don’t make side dishes very often compared to other things. Of course then she posted a recipe for Zucchini Bread Pancakes after I already made this gratin recipe. Guess I will had to add it to my menu later on!

Potato side dishes are quite fabulous. You can cut them up and cook until they are crispy fries, mash them and enjoy a creamy spoonful, slice them and layer with cheese for a gooey experience, or just eat them by themselves with a little butter. Of course the possibilities don’t end there! This recipe incorporates some yellow squash along with the potatoes to not only make it a little healthier, but also add great summer flavor. And the goat cheese worked wonders as usual. It was tempting to add double the amount called for in the recipe because I knew it could do no wrong, but resisted. This gratin also went very well with balsamic chicken I had prepared in the crock pot.

Potato, Squash and Goat Cheese Gratin

Two years ago: Cream Cheese Chicken Enchiladas
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Potato Nachos

When I made these potato nachos, they made me think of my friend Christina because she believes that a potato is the best food on the planet. In fact, when I texted her to inform her of this and of what I was making for dinner she thought it sounded incredible. Now that I am posting the recipe I hope she makes it, because it’s also relatively quick and easy to prepare. Maybe she will cook it as the inaugural meal in her new apartment, since her kitchen will finally be bigger than a closet O:-)?

Potato Nachos

Two years ago: Chocolate Peanut Butter Cup Rice Krispies Treats
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Peanut Butter Burgers with Slim Jim Fries and Chocolate Malted Milkshakes

During my undergraduate career at Ohio State in Columbus, OH I met and became friends with a lot of people from the state of Ohio. However, despite this I never met anyone that ever heard of the famous peanutbutter from Bearden’s in West Cleveland. I even asked those whom I know are from that area and they were clueless. Apparently the next time I visit those friends we will have to fix that issue and hunt down that restaurant. In the meantime, I made it at home!

This burger is proof that I have a deep love for peanut butter and will put it on just about anything. Yes you heard me. Peanut butter melting on top of a burger was as glorious and a gooey peanut butter cookie fresh out of the oven – at least to me. But the burger is only a part of an entire meal. It is the star but there are other necessary players in order to complete this belly-fulfilling-journey. Emphasis on the FILLING.

Peanutburger

What’s a burger without fries? I personally prefer my fries to be crispy and often order my fries to be double fried at restaurants, but these slim fries are baked which means they are a little healthier and easier to control how crispy they get. Of course being slim fries they got crispy faster than thick fries would, which was also fine by me! Definitely a good fry recipe for all kinds of burgers.

Fries

Last but not least there’s the milkshake. Paired with a peanut butter burger it’s a no-brainer to choose chocolate. Unless you are me and tend to not enjoy chocolate shakes. However, in this situation paired with the peanut butter, it was perfect. Especially with the malted powder, which I used vanilla instead of chocolate just due to my personal preferences. I did drizzle some fudge sauce over the top but I think it would’ve been prettier if I had put a dollop of whipped cream on top first.

Chocolate Malted Milkshake

Overall, this was a fantasticly indulgent meal and much needed fat-kid food to sooth my recent stress levels. Would I put peanut butter on my burger again? You bet I would! Maybe next time I will get daring and do it with cheese too.

One year ago: German Chocolate S’mores Gooey Cake Bars

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Baby Potatoes with Tomato Corn Saute

Happy Fourth of July! I hope everyone gets to see some fireworks today and enjoy the outdoors. I will be spending most of my day at the lab, but plan to catch some festivities after work. In case you are like me and need something quick to whip up for a party later today, these potatoes are for you.Just boil some baby potatoes and toss with corn, tomatoes, cilantro and some other seasonings and you have the perfect side dish to go along with those grilled meats. When I made this, it was served with some sliced sausage which I threw on top for the photo.

But that’s not all! You may have noticed the appearance of ZipList “Save Recipe” buttons popping up on my recent recipes. That is because I am now partnered with them and am slowly adding that button to every previously posted and new recipe on my blog. Hope you like the new feature!

Baby Potatoes with Tomato Corn Saute

One year ago: Blueberry Cheesecake Popsicles

Two years ago: POM-Berry Ice Pops
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Brown Sugar Baked Fries

Dishwashers are a perk when it comes to kitchens and made sure mine had one when I moved 4 years ago. However, I would probably get more use out of my dishwasher if it were cabinet space. Cooking for one, I don’t generally build up enough dirty dishes to fill it, since I like to hand wash my pots and pans, before I need something that’s been sitting in it for the past 5 days. Oddly enough, I have used it as a drying rack for items that I hand washed. But being obsessed with fun baking bans and kitchen gadgets while residing in a tiny kitchen means storage space is much more desirable.

But I digress. Let’s talk about fries that require not fancy pans or gadgets to make. Brown sugar fries? Yes, I was skeptical at first too but their crispy-ness and slightly sweet yet salty flavors will win over even the most judgmental fry-person. And they are baked in the oven! Who knew such beautiful fries could be made without a deep frier? These tasty fries would pair quite well with any burger, but I enjoyed them alongside an edamame burger.

Brown Sugar Baked Fries

One year ago: Pineapple Burgers
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Baked Eggs with Crispy Hash Brown Crust

After two days staying home sick I am finally out of the house again. No I am not feeling all that much better, but I don’t think I am contagious anymore and I was getting pretty bored at home (did I mention I don’t have cable or internet or smart phone?). I brought data results and research papers home with me to work on my own, but I find I am more in the mind-set to write sciencey things when I am at my desk at lab. So even though I do not have any bench work to do, I am at lab to get those nerd-brain-juices flowing.

The one benefit to staying home was cooking breakfast for myself (at noon when I finally dragged myself out of my sick bed). You should start one of your mornings this week/weekend with this fun breakfast because it has a crispy hash brown crust topped with eggs and cheese. It’s like a breakfast skillet pie! This recipe can also easily be doubled or tripled for a family-sized breakfast, just remember to use a bigger skillet.

Baked Eggs with Crispy Hash Brown Crust

One year ago: Cheesy Cat Treats

Two years ago: Funfetti Cake Batter Smoothie
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Hoisin Glazed Corned Beef with Colcannon

Yesterday I had friends over for my annual St. Patrick’s Day feast. I served corned beef with the usual suspects of potatoes, carrots, onions and cabbage and friends brought bought over Hot Reuben Dip, Soft Guinness Pretzels, grasshopper brownies, and even homemade BBQ! Of course I also served my Hidden Pot o’ Gold Cupcakes.

Every year I try out a new glaze for my corned beef and this year since I had two slow cookers full of corned beef I decided to try two different glazes. One was Guinness glazed and the other (which I am sharing with you) was Hoisin glazed and they were both fabulously delicious. Everyone had their own favorite or couldn’t decide between the two, but my favorite was the hoisin glazed.

I also tried something new with the potatoes from one of the crock pots, something called Colcannon which is Irish mashed potatoes. The original recipe had the potatoes and cabbage cooked separately, but I went ahead and used the ones that had slow cooked right along with the corned beef in order to get that extra flavor.

Hoisin Glazed Corned Beef

Two years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.
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