Browsing "Vegetables"
May 23, 2016 - Corn, Crockpot, Vegetables    Comments Off on Slow Cooker Corn on the Cob

Slow Cooker Corn on the Cob

Slow Cooker Corn on the Cob
 
Ingredients
  • Ears of Corn
  • Olive oil
  • Salt
  • Pepper
  • Optional Seasonings
Instructions
  1. Place a corn ear in the center of a sheet of foil, brush it all over with olive oil, and sprinkle with freshly ground pepper and salt
  2. Add any optional seasonings
  3. Tightly wrap the corn ear in the foil
  4. Place the foil wrapped cobs of corn, seam side up, inside the slow cooker and cover
  5. Cook for 2-3 hours on high or 4-5 hours on low
Notes
Optional Seasoning Idea
Lime juice + chili powder + cumin

 

May 20, 2016 - Potatoes, Vegetables    Comments Off on Braised Baby Potatoes

Braised Baby Potatoes

Braised Baby Potatoes
 
Ingredients
  • 1 lb baby Yukon Gold Potatoes
  • salt & pepper
  • 1 cup chicken stock (not broth)
  • 1-2 TBSP butter
Instructions
  1. Place the potatoes in a skillet (roughly to fit all the potatoes) and season them with salt & pepper.
  2. Add chicken stock to the pan, until chicken stock is about ½ the way up the potatoes.
  3. Add the butter.
  4. Cover the skillet and cook on medium to medium-high heat until they are almost tender, about 8 minutes.
  5. Remove the lid and allow the stock to evaporate, about another 5 minutes.
  6. Once the stock has evaporated, press down on each potato with a ladle or large spoon, creating a small crack in each. Do not mash.
  7. Cook for a couple of minutes, and then flip.
  8. Allow them to brown on both sides, about another 5 minutes.
  9. Re-season with salt & pepper if necessary.

 

May 20, 2016 - Potatoes, Vegetables    Comments Off on Roasted Baby Potato Wedges

Roasted Baby Potato Wedges

Roasted Baby Potato Wedges
 
Ingredients
  • 2 pounds Baby Red Potatoes
  • ¼ cups Olive Oil
  • 1-½ teaspoon Seasoned Salt
Instructions
  1. Preheat oven to 450F
  2. Wash and quarter each potato into wedges.
  3. Place into plastic zip bag.
  4. Pour in olive oil and seasoning.
  5. Close bag and mix ingredients by turning bag until everything is well combined.
  6. Empty potatoes onto a large rimmed baking sheet.
  7. Arrange potato wedges in a single layer with a cut side down.
  8. Sprinkle lightly with a bit more seasoned salt.
  9. Roast for 20 minutes.
  10. After 20 minutes, flip the potatoes so the other cut side is against the baking sheet.
  11. Roast for 20 more minutes.
  12. Potatoes should be nicely browned.

 

May 19, 2016 - Potatoes, Vegetables    Comments Off on Crispy Potato Roast

Crispy Potato Roast

Crispy Potato Roast
 
Ingredients
  • 3 tablespoons butter, melted
  • 3 tablespoons extra-virgin olive oil
  • 4 pounds russet potatoes, peeled
  • Salt
  • ½ to 1 teaspoon red-pepper flakes
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine butter and oil.
  3. Brush bottom of a round 9-inch baking dish with some butter mixture.
  4. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  5. Arrange potato slices vertically in dish.
  6. Sprinkle with salt and red-pepper flakes; brush with remaining butter mixture.
  7. Bake 2 hours until potatoes are cooked through with a crisp top.

 

May 18, 2016 - Potatoes, Vegetables    Comments Off on Crash Hot Potatoes

Crash Hot Potatoes

Crash Hot Potatoes
 
Ingredients
  • 12 whole New Potatoes
  • 3 Tablespoons Olive Oil
  • Salt To Taste
  • Black Pepper To Taste
Instructions
  1. Bring a pot of salted water to a boil.
  2. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  3. On a sheet pan, generously drizzle olive oil.
  4. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  5. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
  6. Brush the tops of each crushed potato generously with more olive oil.
  7. Sprinkle potatoes with salt and black pepper
  8. Bake in a 450 degree oven for 20-25 minutes until golden brown.

 

May 15, 2016 - Meat, Potatoes, Sausage, Vegetables    Comments Off on Kielbasa and Potatoes

Kielbasa and Potatoes

Kielbasa and Potatoes
 
Ingredients
  • 14-16 oz. kielbasa
  • 4-5 potatoes
  • ½ tsp. paprika
  • ½ tsp minced garlic
  • ⅓ tsp. Kosher salt
  • ¼ tsp. oregano
Instructions
  1. Preheat skillet on med-high heat.
  2. Cut sausage into slices, and drop in the heated pan. Stir while frying.
  3. As kielbasa is browning, chop the potatoes.
  4. Once the sausage has browned up a bit, and released most of the grease, scoop it out and put aside. Be careful to leave grease in pan.
  5. Drop potatoes into the kielbasa grease to fry. Once they start to brown cut down heat to med-low, and add the remaining ingredients. Stir well.
  6. Once the potatoes have softened, add the kielbasa back into the pan mix in and all to reheat before serving.
Notes
You can microwave the potatoes until nearly done, then cut and fry with the kielbasa, to cut down on cooking time.

 

May 14, 2016 - Rice, Vegetables    Comments Off on Homemade Fried Rice

Homemade Fried Rice

Homemade Fried Rice
 
Ingredients
  • 1 quart White Rice
  • ½ cup Soy Sauce, low sodium
  • 2 tbs pure sesame oil
  • 1 cup total of frozen peas, corn & carrots mixed (let them thaw a bit)
  • Minced garlic
  • 2 eggs (scrambled)
  • 2 tbs Butter
  • Adobo/Seasoning
  • Pinch of Garlic Salt
Instructions
  1. Heat up the wok with pure sesame seed oil to coat it.
  2. In wok, Saute the cup of veggies for about 2 minutes on medium heat.
  3. Add minced garlic, cook for additional 2 minutes.
  4. Slide veggies over to one side.
  5. Whisk 2 eggs in small bowl and pour them on the empty side of the wok.
  6. Scramble eggs in wok and then mix in with the veggies.
  7. Add in adobo, garlic salt and butter and mix.
  8. Add cold white rice, and soy sauce.
  9. Mix well and heat on low until ready to serve.

 

May 14, 2016 - Corn, Vegetables    Comments Off on Corn on the Cob

Corn on the Cob

Corn on the Cob
 
Ingredients
  • Fresh corn on the cob
Instructions
  1. Fill a large pot half way with COLD water. There should be enough water in the pot so that when you add the corn, it is covered with water but not overflowing.
  2. Bring the pot of COLD water to a boil. Using a pair of tongs, carefully drop each ear of corn into the pot.
  3. Cover the pot and return the water to a boil.
  4. Boil the corn for 5-7 minutes or until done.

 

May 14, 2016 - Corn, Vegetables    Comments Off on Pan Roasted Corn

Pan Roasted Corn

Pan Roasted Corn
 
Ingredients
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pkg (16 oz each) frozen whole kernel corn
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
  2. Stir in chili powder, salt and pepper.