Homemade Potato Chips

|
By
|
2 comments

Homemade Potato Chips

We don’t eat that much junk food in our house, but one thing I do enjoy once in a while is a good kettle-cooked potato chip. There’s just something about that salty crunch that I love with a good hot dog or cheeseburger! I’m surprised it took me this long to make them at home – as they were so easy and so much better than the stuff from the bag.

I used my mandoline to slice the potatoes, but you could certainly thinly slice them using a knife. The slicing attachment on your food processor would also be another great option. I used the technique that I do with my oven fries, and soaked the sliced potatoes in a bit of salted water first – to remove some of the starch, as well as add a bit of flavor. Then made sure to dry them really well before adding them to the hot oil – you don’t want a splatter scenario!

After a quick fry and then drain on paper towels to remove the excess grease, I season them with some sea salt and a bit of cajun seasoning for a little kick. I also frequently do Old Bay to make a homemade version of a Maryland favorite – crab chips! Salt and vinegar is another one of my favorites, so a version of those is definitely next on my hit list.

If you’ve never made your own potato chips at home, these warm weather months are the perfect time to do it. It makes that outdoor lunch or dinner a little bit more special – and the flavor and crunch is unparalleled. Give it a try!

Homemade Potato Chips

4 Russet potatoes, sliced paper thin
3 Tbsp kosher salt
4 cups hot water
1 quart vegetable or canola oil, for frying
Additional salt
Cajun seasoning or Old Bay, optional

Combine the kosher salt and hot water in a large bowl and mix until the salt has completely dissolved. Add the sliced potatoes to the water and let soak for 10 minutes. Remove from the water and place on paper towels or a clean kitchen towel to let dry for 5 minutes.

Meanwhile, heat oil in a large dutch oven to 350 degrees. Fry potato slices in small batches turning occasionaly. Once they start turning golden, remove and drain on paper towels. Season immediately with additional salt and spice mix if desired. Continue with remaining potato slices until all are fried.

Once cooled, they can be stored in an airtight container or releasable plastic bag for 1 day.

Cheese Manicotti

|
By
|
4 comments

Cheese Manicotti

I’ve been making this version of cheese manicotti for so many years, it’s hard to believe I haven’t gotten around to sharing it with you guys! While many baked pasta dishes can take all day long to prepare – between making the sauce, cooking the pasta, and layering the pasta before baking – this one only takes a few minutes. And the flavor is unparalleled.

The key is using no-bake lasagna noodles to make the manicotti. No stuffing tubes required! The cheese mixture is simply spread on some lasagna noodles that have been softened using a bit of boiling water, rolled up and placed in the baking dish, then topped with a simple tomato sauce that takes just a few moments to bring together. With the addition of fresh basil, the sauce is really delicious too – light and bright in flavor.

This was the first time I’d made it using homemade ricotta, and it really took it to the next level. So, if you have an extra few minutes – I’d highly recommend taking the time to make your own, but it’s certainly not required. I like to serve with a nice green salad and some crunchy garlic bread for a traditional Italian meal that the whole family loves. It’s a favorite in our home, and I know it will be in yours as well!

Cheese Manicotti

For the sauce:
2 (28 oz) cans diced tomatoes (in juice)
2 Tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes, optional
1 tsp kosher salt
2 Tbsp fresh basil, chopped

For the manicotti:
3 cups ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
10 ounces shredded mozzarella cheese (about 2 1/2 cups)
2 large eggs, lightly beaten
1 tsp kosher table salt
½ teaspoon ground black pepper
2 Tbsp chopped fresh parsley leaves (or 2½ teaspoons dried parsley)
2 tsp chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I like Barilla)

Adjust oven rack to middle position and heat oven to 375 degrees.

Add tomatoes to the bowl of a food processor and pulse about 5 times, until tomatoes are broken down but still slightly chunky.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, 2 cups mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a spoon or small rubber spatula, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan and 1/2 cup mozzarella. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

Source: adapted from Cook’s Illustrated, January 2007

Roasted Garlic Smashed Potatoes

|
By
|
1 comment

Roasted Garlic Smashed Potatoes

Guys, this is one of my favorite side dishes of all time – and frankly I can’t believe it’s taken me this long to share it here on the blog. Slow roasted garlic, butter, fresh parsley, and tender red potatoes mashed up into a delicious heap of goodness.

It’s a nice change of pace from the traditional mashed potatoes and gravy, and the flavor is just wonderful. It takes a little bit more time and forethought, as you have to roast the garlic ahead of time before mashing the potatoes – but trust me, it’s worth it! Roasting the garlic, as opposed to just using garlic powder, really mellows and deepens the flavor – so it doesn’t have that harsh bite that many garlic mashed potatoes have.

I like to add parsley, for a little pop of color and bright flavor, but it’s great with other herbs as well – I’ve used some chopped rosemary and thyme in the past, and both were wonderful. This side dish would be great on your Easter table, paired with ham or turkey. Or, it’s always my go-to side to serve with a homey traditional dish like meatloaf. It’s a favorite in my family, and I know it will be one in yours as well.

Roasted Garlic Smashed Potatoes

10-15 cloves garlic (about 1/4 cup), peeled
2 tsp olive oil
2 lbs red potatoes, washed and scrubbed
4 Tbsp butter
1/4 cup half and half
2 Tbsp chopped fresh parsley
kosher salt
freshly ground black pepper

Preheat oven to 425 degrees.

Place garlic cloves in a shallow ramekin or baking dish with the olive oil. Toss to coat. Place in oven and roast for about 30 minutes, until garlic is golden brown. Remove from oven and turn off heat. When cool enough to handle, chop into relatively small pieces and set aside.

While garlic is roasting, prepare the potatoes. Fill a large dutch oven or saucepan with water, add 1 Tbsp of kosher salt and stir to combine. Using a potato peeler, remove about half of the skin from each potato. I usually take the strip off of the center, leaving some skin at the top and bottom. Cut potatoes in half vertically and place in the pot of water.

Place over high heat and bring to a boil. Once boiling, reduce heat to medium and cook until potatoes are easily pierced with a knife – about 20 minutes. Remove to a colander and drain, then return to the pot and let sit on the stove, uncovered, for a few minutes to dry out.

Place the butter and half and half in a microwave-safe dish. Place in microwave and warm until butter is just melted – about 45 seconds.

Add the roasted garlic, as well as the melted butter mixture to the potatoes. Using a potato masher or pastry cutter, gently smash up the potatoes. You want them cohesive, but still a little but chunky. Add about 1 tsp of kosher salt, and 1/2 tsp black pepper, as well as the chopped parsley. Using a rubber spatula, mix to combine. Season to taste with additonal salt and pepper if necessary before serving.

Bean and Cheese Enchiladas

|
By
|
5 comments

Bean & Cheese Enchiladas

If I had to choose a favorite cuisine, it would be Mexican. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Sadly, our only local Mexican restaurant closed it’s doors a few months ago – which means we have to drive 40 minutes north or south to go out…and that’s really sucked this time around as far as pregnancy cravings are concerned.

I already have a few really good enchilada recipes up my sleeve, but sometimes you just need something super-quick and easy. That’s where these bean and cheese enchiladas come in. I almost always have all the ingredients on hand to make them, they come together quickly, and they’re filling and delicious.

If you’re worried about spice, don’t be – they aren’t spicy. The green chilies are very mild, but add a nice bite of flavor. I wrote the recipe using canned pinto beans, but I’ve been soaking my own beans lately and doing it the “old-fashioned” way. If you’re down with that – you’ll need about 3 cups of dried beans. I’ll cook them with a smoked ham hock, ham base, or some bacon for a little extra flavor. But,  rest assured they’re great with canned beans too! Also, take a few minutes and make your own enchilada sauce. It literally takes less than 5 minutes to throw together, and the results are so much more delicious (and economical!) than the stuff from the can. Just saying…

They’re gooey and delicious with the use of flour tortillas and plenty of cheese. We all really loved them, Andrew declaring that they’re his second favorite enchiladas – right behind the beef. Which is really saying something considering that my chicken version was the favorite meal in the house for quite a few years!

Bean and Cheese Enchiladas

1 Tbsp olive oil
1 small onion, diced
2 (15 oz) cans pinto beans, drained and rinsed
4 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup chicken or vegetable broth
1 (4 oz) can diced green chilies
12 small flour tortillas
8 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1 batch enchilada sauce, or your favorite store-bought brand
kosher salt
sour cream
fresh cilantro, for garnish

Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with non-stick spray and set aside.

Combine shredded cheeses in small bowl and toss to combine. Remove 1 cup of the cheese mixture and set aside for topping enchiladas before baking.

Place olive oil in large skillet and bring to medium high heat. Add onion and cook until translucent, about 3 minutes. Add the beans and continue to cook for another 3 minutes. Add the garlic and tomato paste and combine mash around to coat the beans in the paste, let cook until starting to brown – about 3 minutes more.

Add the chicken broth and stir to combine. Bring to boil and reduce temperature to low. Cook uncovered until most of the liquid has reduced. Add the can of green chilies and stir to combine. Remove from heat and season to taste with salt.

To assemble tortillas, place about 1/4 cup bean and 3 Tbsp shredded cheese into each tortilla. Roll up and place in the baking dish. Repeat with remaining tortillas, filling, and cheese.

Top enchiladas with the enchilada sauce, as well as the reserved cheddar cheese. Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes, remove foil, and bake for 15 minutes more until cheese is melted and started to brown.

Remove from oven and cool for 10 minutes before cutting and serving. Garnish with sour cream and fresh chopped cilantro.