Crispy Skillet Breakfast Potatoes

Crispy on the outside, tender on the inside :) A quick microwave step at the beginning is the trick to these perfect breakfast potatoes!

Sour Cream and Soda Biscuits

Rich, light, delicious, and most importantly easy! Perfect for breakfast or a companion to dinner! Very similar to the biscuits served at The Mercantile in Pawhuska, Oklahoma!

2 cups Bisquick (240 grams) (I prefer Heart Smart Bisquick made with canola oil)

1/2 cup sour cream (120 grams)

1/3 cup soda (Sprite, 7up, Sierra Mist, or  Ginger Ale  type; I just keep the mini cans on hand for this)

1/4 cup butter, melted

Preheat the oven to 450. Stir sour cream and bisquick until well mixed in and crumbly, using a long fork or a wooden spoon. Pour in soda and stir until it forms a ball. Dust the counter with bisquick and knead the dough a few times until it comes together, may need to add a T or two of bisquick to the dough if it is sticky. Spread approximately 1 tablespoon of the melted butter over the bottom of an 8x8 pan with a pastry brush (may need a larger pan for option 2 below*) 

Next Step 2 Options:

1. Press dough into the buttered 8 x 8 pan, spreading it out evenly. Then cut the dough with a sharp knife into 9 even squares. 

2. OR you can roll out the dough, cut into circles, and place them in the buttered pan.*  

Spread remaining 3 tablespoons of melted butter over the biscuit dough with a pastry brush. Bake at 450 for 12-15 minutes or until golden brown on top. Serve immediately!

Note on Bisquick: It should be stored in the refrigerator or freezer, once opened, and it will last for months! I keep it in the freezer so I always have some on hand :)

Adapted from The Recipe Critic https://therecipecritic.com/7-up-biscuits/

Lemony Garlic Butter Herb Basmati Rice (Electric Pressure Cooker)

Hands down my favorite food is rice and this is the latest recipe that I'm obsessed with. I love rice so much that for me it's a main dish :) I serve this with a side of chili or black beans and a sweet potato or salad. Please use basmati rice for this recipe! It's tender and stays separated. Other rice varieties will not turn out as well.

1.5 cups basmati rice

2 cups chicken broth (or 2 cups water + 2 teaspoons better than bouillon)

4 T salted butter (or half butter, half olive oil)

½ tablespoon dried oregano

½ tablespoon dried basil

2 cloves garlic

1/2 teaspoon salt

zest of one lemon + 2 T lemon juice

Spray pot with nonstick cooking spray. Add rest of ingredients. Cook on high pressure for 8 minutes. Natural release for 5-10 minutes, then release any remaining pressure. Fluff well and mash and mix in garlic cloves if still intact. Additional salt/pepper and or lemon juice to taste if desired. 

*if you don’t have lemon zest, just add lemon juice

Pineapple Rice (Electric Pressure Cooker)

 Ingredients

• 1 cup diced fresh pineapple or canned (dice 5 slices from a can of slices, half of the can)

• 1 cup pineapple juice (or just empty 1- 20oz can of crushed pineapple with juice)

• 1 cup water +1 teaspoon better than bouillon (or 1 cup chicken broth)

• 1 T lime juice

• 4 T butter

• ½ teaspoon salt

• 1 teaspoon dried cilantro

• 1.5 cups jasmine rice

Preparation

1. Spray inside bottom of pot with nonstick cooking spray. 

2. Combine ingredients in electric pressure cooker. Cook for 8 minutes at high pressure then use natural release for 10 minutes. 

3. Fluff with wooden utensil and serve. 

Tips

I buy a large can of pineapple juice and pour 1 cup into glass jars, cover them with lids or cling wrap and freeze for easy use in this recipe. Also, 1 cup of diced pineapple is about ½ of a can of the pineapple rings. I like to cut my pieces from rings so I can make the pieces very small. 

Stovetop Tips:

If cooking on stovetop I would add 1 additional cup of water or broth, bring to boil, reduce to simmer, cover and cook for 20 minutes until rice is tender and most of liquid is absorbed. 

 

Source

Adapted from http://tatertotsandjello.com/2017/05/instant-pot-pineapple-lime-rice-8-minutes.html

Amish Style Soft Pretzel Dough (Pretzels or Rolls)

So easy but gorgeous and taste divine. Your family and friends will think you slaved all day!

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2 cups bread flour
2 cups self rising flour
¼ cup white sugar
1 teaspoon active dry yeast or 1/2 teaspoon rapid rise yeast
½ tablespoon salt
1 ¼ cup warm water
1 tablespoon oil

1.5 cups hot water + ¼ cup baking soda
Or ¾ cup hot water + 2 tablespoons baking soda
Amount of liquid depends on if you are dipping large pretzels or small knotted rolls. Water should be as hot as your fingers can handle. 

Melted butter (about ¼ cup)
Kosher salt

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Directions

Add dry ingredients to stand mixer fixed with dough hook. Stir on speed 1-2 while adding water and oil. Stir until ball forms and then continue to knead with dough hook for 2 minutes. Dough should be soft and slightly tacky but not sticky and should not stick to your hands when handling. Pull dough off hook and shape into a ball with your hands. Spray sides of bowl with nonstick cooking spray and replace dough into bowl. Cover and sit in warm area for at least 45 minutes, should double in size. 

Preheat oven to 450 degrees. Dissolve baking soda in hot water and pour into shallow bowl or dish. Cut dough into 12 pieces for pretzels or 16 pieces for knot rolls. Roll out each piece to arms length for pretzel or roll to about 6-8 inches for knot roll. Shape into pretzel or tie into knot and secure ends on the bottom for rolls. Immerse into baking soda water, and tap to let excess drip off. Lay on parchment or silicone baking mat lined cookie sheet. Bake at 450 for 6-7 minutes or until deep golden brown (7-8 minutes for rolls), checking to make sure that dough is fully cooked in the center. Remove from oven and immediately brush with melted butter and sprinkle with kosher salt. Serve immediately alone or with cheese or mustard dipping sauce. 

Tips:

Cannot skip the baking soda bath, that is key to the outside texture and turning golden brown.

Variation 1: sprinkle with cinnamon and sugar and serve with dipping glaze (powdered sugar mixed with milk)

Variation 2: top with garlic salt and parmesan cheese, serve with marinara. 

Adapted from https://thisweekfordinner.com/homemade-amish-pretzels/

Baked Zuchinni Fritters

Great way to use up the abundant summer squash! Good for breakfast, appetizer, side dish, or snack!

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12 oz shredded zucchini
1 teaspoon salt

1 large egg
1/2 cup panko or regular bread crumbs, Italian flavor if you have
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

little bit of water or milk for binding

fresh or dried parmesan for topping
sour cream, ranch, or tzatziki sauce for serving

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Spray parchment paper with nonstick cooking spray and place on a large baking sheet. Preheat oven to 400. Sprinkle shredded zucchini with salt and stir. Let sit for 5 minutes. Place in clean thin linen towel and wring out as much water as you can. Transfer to small mixing bowl and stir in remaining ingredients. Add a little milk or water if needed for binding. Form into 6-8 patties. Bake on the sprayed parchment paper at 400 for 20 minutes. Turn patties over and cook for additional 5 minutes or so, until golden brown. Sprinkle with dried parmesan cheese and fresh cracked pepper. Serve with tzatziki sauce or ranch.

Nutrition Facts
Servings: 6
Amount per serving
Calories	56
% Daily Value*
Total Fat 1.3g	2%
Saturated Fat 0.4g	2%
Cholesterol 27mg	9%
Sodium 469mg	20%
Total Carbohydrate 8.6g	3%
Dietary Fiber 1.1g	4%
Total Sugars 1.7g
Protein 2.8g
Vitamin D 3mcg	13%
Calcium 30mg	2%
Iron 1mg	4%
Potassium 178mg	4%

Spanish Rice

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2 tablespoons olive oil or canola

1 1/2 cups white rice (jasmine works well)

1 small onion, minced or grated*

2 chicken bouillon cubes, crushed

1 beef bouillon cube, crushed

1 8 oz. can tomato sauce + water up to 3 cups total volume

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Heat oil in large saucepan over medium to medium high heat. Add rice and onion. Brown rice and chopped onion until about half of the rice grains are turning light brown. Stir frequently to prevent burning/sticking. You don’t want to burn them but you want them pretty toasted. This is important for the final texture of the rice (slightly dry and not sticky). Add bouillon cubes and water/tomato sauce mixture and stir. Bring to boil, reduce to low simmer, cover, and cook for 18 - 25 minutes, or until most of the liquid is absorbed and the grains are tender. Fluff rice and serve.

*I like to chop my onion really small in a food processor or grate them with a cheese grater so I get the flavor but mask the texture. 

Indian Curry and Yellow Basmati Rice

Chicken can be substitute for cubed tofu. Spices can be found at Asian and Latin American stores for much cheaper than a regular grocery store. Serves 4-6 people

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1 tablespoon oil

1 small onion, roughly chopped

1 tablespoon freshly grated ginger (or 1 tsp dried ground ginger)

1 jalapeno seeded and roughly chopped

1 teaspoon minced garlic

2 teaspoons garam masala

1 teaspoon cardamom

1 teaspoon chili powder

1/2 teaspoon ground coriander

2 cups chicken broth

1 can tomato paste

1/2 cup coconut milk (or cream or evaporated milk)

3 medium chicken breasts, cubed

1/2 teaspoon salt

pepper to taste

3 tablespoons white sugar

3 tablespoons butter

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Heat oil over medium heat in a deep skillet. Add onion, ginger, and jalapeno. Stir frequently and cook until onions are tender and clear, at least 5 minutes. Add remaining spices and cook for 1 minute stirring constantly. Scrape entire contents into a blender.

Add chicken broth and tomato paste to blender and blend until smooth, at least 1 minute. Pour back into pan. Add coconut milk and bring to low simmer. Add chicken, salt and pepper, and sugar. Cover and stir occasionally until chicken is cooked and sauce starts to thicken. Add butter and stir until melted. Adjust sugar and salt to taste. Serve over yellow basmati rice (see recipe below) or any preferred rice.

Variation: Replace half of chicken with fresh cubed pineapple.

Time Saver: Use a heaping tablespoon of jarred minced jalapeno instead of a fresh jalapeno.

adapted from Mel's Kitchen Cafe

Yellow Basmati Rice

Pairs well with any Indian curry or just as a flavorful side dish.

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2 tablespoons butter

1 teaspoon turmeric

1/2 tablespoon minced garlic

1/4 teaspoon ground cumin

1/8 teaspoon cinnamon

1/2 teaspoon salt

1.5 cups basmati rice

3 cups chicken broth

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Heat the butter, turmeric, garlic, cumin, cinnamon, and salt in a large sauce pan over medium heat. Stir and heat until the butter has melted.

Add the rice to the pot. Stir constantly and cook over medium heat for 2 minutes to slightly toast the rice and spices.

Add 3 cups of chicken broth. Place a lid on top, increase the heat to medium high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to a low simmer (with the lid in place) for 15-20 minutes or until most of liquid is absorbed and the grains are tender. Check at 15 minutes. Remove from heat, fluff with fork, salt to taste, and serve.

Adapted from budgetbytes.com.

(Rice recipe updated 9-19-16, reduced amount of rice to 1.5 cups)

Crispy Oven Baked Fries

1 1/2 pound light russet potatoes (cut into french fries)

3 tablespoons canola oil

pepper

salt (kosher or seasoned)

dried parmesan cheese

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Preheat oven to 475 and adjust oven rack to approximately 5 inches below the top heating element. Soak french fries in bowl of HOT tap water for 10 minutes. Drain water and dry potatoes thoroughly with clean dish towels. 

Spread 2 tablespoons of oil over large cookie sheet (12 x 16 inches). Toss the french fries in the remaining 1 tablespoon of oil and season with salt and pepper. Spread potatoes onto the baking sheet making sure the fries are in a single layer and not on top of each other. 

Bake for 10 minutes, then turn and stir fries with spatula. Repeat. Then repeat every 5 minutes until desired crispness is achieved. Total baking time should be between 25 and 35 minutes. Season fries with additional salt and dried parmesan cheese. Serve immediately.

Adapted from here. Main changes were reduction in amount of oil and change in location of oven rack.

Creamed Corn

16 ounces frozen corn (premium quality)

3/4 cup evaporated milk

1 teaspoon salt

2 teaspoons white sugar

pinch white pepper

1 tablespoon butter

1 tablespoon flour (dissolved in cold water)

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Combine all ingredients except for flour in saucepan. Heat to low boil, stirring frequently, until corn is fully cooked. Slowly stir in flour/water mixture and keep stirring until the sauce starts to thicken. Remove from heat and serve. Note: 3/4 cup evaporated milk is half of the can. I usually freeze the other half and use it the next time I make this recipe.

Quick Refrigerator Dill Pickles ("Claussen Like")

I finally optimized my quick pickle recipe this summer and they are very close to a Claussen refrigerator pickle. You can use canning jars or clean recycled jars (i.e. jam, pickles, salsa). For maximum crunch, it is best to make your pickles within 24 hours of picking the cucumbers. This is a great beginner "canning project". 

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6-12 pickling cucumbers (depends on size)

6-8 clean pint jars and lids (or similar size)

1 teaspoon minced garlic (per jar)

1/2 teaspoon dill seed (per jar)

1/4 teaspoon mustard seeds (per jar)

pinch crushed red pepper flakes (per jar)

pinch black peppercorns (per jar)

6 cups filtered water

2 cups white vinegar (5% acidity)

1/3 cup pickling salt

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Wash cucumbers, removing all thorns. Cut ends off cucumbers and cut into spears or slices. Set aside. Add spices to bottom of each jar. Fill jars with sliced cucumbers (depending on the size of the cucumber you should be able to fit 1-2 cucumbers per jar). Combine water, vinegar, and salt into large pot. Bring to boil. Ladle or pour the boiling brine into each jar until cucumbers are covered. Wipe the rims of each jar with a damp towel. Place lid on top and screw on band until finger tight. Let jars sit on counter for 10 minutes. Place jars in fridge. Pickles will be ready to eat in 2-4 days and should last for at least a month in the fridge.

Crispy Baked Breaded Eggplant

eggplant

three parts panko bread crumbs

one part dried parmesan cheese

Italian seasoning (about 1 tablespoon per cup)

egg

water

olive oil

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Cut eggplant into 1/2 inch thick slices. Salt the slices on both sides and lay out on a large cookie sheet. Cover the eggplant slices with another cookie sheet and some heavy books. Let sit for 20 minutes. Preheat oven to 475. Mix bread crumbs, parmesan, and Italian seasoning in shallow dish. Prepare baking sheet by greasing with a thin layer of olive oil. Mix egg with one teaspoon cold water in a shallow dish. Give the slices a quick rinse in cold water and pat dry well with towels. Dip eggplant slices in egg, letting any excess drip, and dip in bread crumb mixture, pressing crumbs onto each side. Set on greased cookie sheet. Bake for 15 minutes, or until golden brown, then turn slices over and bake for an additional 5-10 minutes or until golden brown on the second side. Serve hot with ranch dip.

Adapted from http://www.injennieskitchen.com/2012/08/crispy-baked-eggplant/ and http://fountainavenuekitchen.com/crispy-baked-eggplant/

My Secrets to Great Mashed Potatoes

There are two points at which you can stop if you want to do some preparations in advance of your dinner. You can stop after you peel and cut them and keep the potatoes in a bowl covered with cold water in the fridge until you are ready to cook them (up to 24 hours) or you can stop after you drain the cooked potatoes and keep them in a covered bowl in the fridge until you are ready to return them to a pot to heat them up again and add the butter.

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5 pounds potatoes

1 stick butter

milk

sour cream (optional)

salt and pepper

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Bring large pot of salted water to full rolling boil. You want the potatoes to have lots of room and water to boil in. While waiting for the water to boil, peel the potatoes. Then cut small potatoes into 4 pieces, medium potatoes into 6 pieces, and large potatoes into 8 pieces. Transfer to colander and rinse with cold water to remove any dirt.

Boil potatoes, in a rolling boil, for approximately 10-20 minutes. Start checking them at 10 minutes and every 2-5 minutes after to prevent overcooking. Potatoes are done when very easily pierced with a fork but not mushy or completely falling apart. Drain water off potatoes.

Return potatoes to dry pot and return to burner on low heat. Add butter (I usually use about 1 stick of butter for 5 pounds of potatoes) and continue stirring to melt butter and to evaporate excess water from the potatoes. You want the moisture to come from the butter and milk, not from the water. When potatoes start falling apart and getting a little dry and powdery you can turn off the heat and start adding milk and continue stirring and mashing. Continue adding small amounts of milk (and or sour cream) while stirring and mashing until desired consistency is reached. Salt and pepper to taste.

Use a hand masher for 80-90% of the mashing. Then transfer potatoes to a large plastic bowl and use a hand mixer (on medium to high) and whip them for about 30 second to fluff them up and remove any big lumps. Overmixing with the electric mixer will result in a glue like texture. Transfer to serving dish and enjoy! 

Baked Tomatoes

My favorite summertime meal when our garden tomatoes are in abundance! Also works well for tomatoes from the store that aren't fully ripe and juicy, it will literally transform them!

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8 medium or large tomatoes

olive oil

garlic salt

Italian seasoning

dried Italian bread crumbs

dried parmesan cheese

fresh cracked pepper

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Preheat oven to 425. Cut top 1/4 of tomatoes off and discard and a tiny slice off the bottom if they don't sit flat. Remove very center core of each tomato and discard. Place in lightly greased baking dish. Brush tops with olive oil. Sprinkle garlic salt, Italian seasoning, and fresh cracked pepper on top of each tomato. Bake for 45 minutes to 1 hour until very soft and starting to brown. Remove from oven and sprinkle bread crumbs and parmesan cheese on top. Bake for an additional 5 minutes or broil for 2 minutes. Serve immediately over a bed of pasta. 

Slow Cooker Cornbread Souffle

I adapted this recipe from multiple sources. It took me a few tries to optimize this recipe but I think I finally figured it out.  This is a really rich recipe that is not exactly low in calorie, which is why it's so delicious. However, it's perfect for a holiday dinner or a church potluck. I actually took this to a church potluck this weekend and everyone raved about it and it was gone before we left.

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2 eggs, beaten

1 package cream cheese, 8oz, softened to room temperature

2 boxes Jiffy cornbread mixes (8.5 oz boxes)

1 can creamed corn

1 can corn, drained (or approximately 2 cups frozen corn)

1 cup milk

1/2 cup butter (1 stick), melted

1/2 cup sugar

1 teaspoon seasoned salt

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Combine eggs and cream cheese until smooth. Add remaining ingredients and pour into a greased slow cooker. Cook on low for 3-5 hours or on high for 2-4 hours. You will have to optimize this recipe the first time you make it for your slow cooker because you want to be careful not to over cook it and different slow cookers will vary. Check it periodically. You want to cook it just until a knife barely comes clean when inserted into the center so that it will still be moist and delicate. 

Joey's Mama's Coleslaw

A friend in college who was from the south gave me his mom's recipe for coleslaw. It's the best and so easy to make. Many people have asked me for this recipe when I bring it to a potluck. I like to chop the cabbage and carrots in my food processor rather than shred them. I think the chopped texture is better. It looks and tastes similar to the coleslaw at Chick-fil-A. Perfect for complementing your 4th of July barbecue. Makes about 4 servings.

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1/2 head of cabbage
1medium carrot (or equivalent in baby carrots)
1/2 cup mayo
2-4 T sugar (depending on how sweet you like it)
1/2 T of sweet relish
1/2 T of dried parsely flakes

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Cut cabbage into large chunks and peel carrot. Put in food processor and chop to small pieces. Mix dressing and add a little bit at a time and stir. Depending on how big your head of cabbage is, and how dry or wet you like your coleslaw, you may need more or less dressing so adjust accordingly. Store in fridge and eat within a day or two.