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Tuesday, August 28, 2012

Easy French Fried Potatoes

Most people make french fries the old way, by frying them in oil twice in different heats.
I put sliced potatoes in a pot of cold oil,
turns on the heat, and let them get up to
a crispy on the ooutside and creamy on the inside.
This method of cooking them sounds too simple to work,
but as the temperature of the oil rises,
the potatoes cook from the outer layer in until the
the french fries are crunchy outside and creamy inside.

Directions:Br> Peel a few fresh large russet potatoes,
cut into long french-fry sticks of your size.
Rinse in cold water; shake off cold water.
Pat potato sticks dry with paper towels.
Transfer potatoes to a large deep heavy pot,
Pour in cannola or vegetable oil to cover potatoes by 1".
Place pot over medium heat. Cook for 15 minutes.
Continue cooking until potatoes are very tender,
Increase heat to medium-high and cook until golden.
Remove potatoes from il using a slotted spoon and
transfer fries to paper towels to drain.
Season with salt to taste and serve warm.

Sunday, August 26, 2012

Sauteed Zucchini and Tomatoes

Fresh from the garden into the pot
this is a simple to make side dish.
Tastes great hot or at room temperature.

1 fresh zuchini squash, cubed
6 fresh plum tomatoes, diced
2 tablespoons olive oil
2 fresh garlic cloves, minced
dried oregano to taste
salt and pepper to taste

Heat olive oil in a large saute pan,
add in garlic, onion and saute 2 minutes.
Add in zuchini squash and tomatoes,
stir every so often until heated through.
Season with oregano, salt and pepper.

Friday, August 17, 2012

Soy Sauce Marinated Chicken

Years ago I went to a Chinese restaraunt that served
the most amazing tasting chicken wings I ever had.
At the time I should have asked for their recipe,
but I didn't and now the restaraunt has closed.
It was so good tasting that even after thirty years,
I want to re create that great taste on chicken wings.
I think the main ingredient in the marinade was a
soy sauce with sweeteners and spices added into it.
Here is what I came up with, it is as close as I can get
to the best tasting chicken wings you'll ever have!

24 chicken wings
4 cups water
6 ounces soy sauce
1/2 teaspoon red cayenne pepper
1/2 teaspoon ground black peper
1/2 cup brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Place chicken wings in a bowl,
add marinade ingredients and cover
with plastic wrap to refrigerate
for at least an hour or overnight.
Remove chicken wings to cook, grill, broil,
or deep fry them to a juicy and tasty finish.

Thursday, August 16, 2012

Chicken Fried Eggs

Soft cooked boiled eggs batter dipped
and served on a bed of baby lettuce.
The yolk runs nice into the greens.
This is so good tasting, try this soon.

4 cups water
10 large eggs
1 cup flour
2 large eggs
2 tablespoons water
1 cup dried bread crumbs
1/4 cup oil for frying
salad greens of your choice

Bring water to a boil and add in eggs,
turn off heat and simmer for four minutes.
Drain water and let eggs cool enough to peel.
Make a breading station by placing flour
in one bowl, beaten egg and water in another,
and dried bread crumbs in a third bowl.
Carefully peel eggs and dip each egg in flour,
then in egg wash and then coat in bread crumbs.
Heat oil in a saute pan and brown eggs on all sides.
Remove eggs and plate on a bed of salad greens.

Salsa Sour Cream & Yogurt Dip

This spicy dip is so good with tortilla chips.
Used on baked potatoes and even scrambled eggs.
Made with no-fat Greek yogurt and low fat sour cream,
it's kind of a healthy and good for you to eat dip.

1 cup plain no-fat Greek yogurt
1 cup low fat sour cream
1 cup jarred spicy tomato salsa

Combine yogurt, sour cream and salsa
in a mixing bowl until nice and creamy.
Add in prepared horseradish if you like.

Wednesday, August 15, 2012

Avocado Tuna Salad

I've wanted to combine fresh avocado into
a canned tuna salad recipe for a long time.
This salad tastes fresh and has a kick to it.
Not hot, just a little vinegar from the mustard.
This salad should be refrigerated and served cold.
Serve on a bed of fresh lettuce or in a sandwich.

1 fresh ripe avocado
10 ounces canned tuna, drained
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped red onion
2 tablespoons mayonaise
dash of salt and pepper
dash of prepared mustard

Peel carrots an celery then dice.
Peel and dice red onion.
In a mixing bowl combine carrots,
celery, onion, mayonaise and mustard.
Season with salt and pepper to taste.

Friday, August 10, 2012

Poached Potato Perogies

Call me crazy or lazy if you will.
I took some frozen potato perogies
and cooked them up in a dish of water
using the high power of a micrwave oven.
One minute each made for a tasty looking
almost like a poached egg potato perogie.
I can see possabilities of serving these
along side real poached eggs for a taste treat.

For each poache perogie:
1 frozen potato and cheese perogie
2 tablespoons cold water

Place one frozen perogie in a glass dish,
add in water and microwave for one minute.
Drain water an place poached perogie on plate.
Repeat process with other servings of perogies.

Serve them plain, with butter or cooked bacon.
Sour cream and/or applesauce on the side.

Saturday, August 4, 2012

BKT Sandwich

I know what your thinking a typo huh?
BKT sandwich should be a BLT Sandwich.
But no, I replaced the lettuce with Kale!
Tastes great and scores a hit with the kids.

Make a BLT sandwich and use not iceberg lettuce,
but add some green and crunchy fresh Kale.
Your welcome!