Thursday, July 22, 2010

Refried potatoes

This was supposed to be a recipe for potato patties, but they didn't hold together too well - fortunately, it makes a really yummy mashed potato side :)

Refried Potatoes

5 lbs yukon gold potatoes, cubed
1 8oz package cream cheese
4 tbsp butter
1/2 onion, grated
generous dash pepper
olive oil

Peel and boil potatoes until crumbly (about 10-15 minutes). In bowl of mixer, place potatoes, cream cheese, butter, onion and pepper. Mix on low speed until creamy. Chill thoroughly. Heat oil in large frying pan over medium heat. Place potatoes in pan, spread evenly, and fry until bottom turns golden. Flip potatoes and fry until bottom is golden. Stir and serve.

Peach Pie

One of my favorite summer desserts

Peach Pie

1 unbaked double-crust pie crust
6 cups peaches, peeled and sliced (about 5-6 large peaches)
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp flour

Combine peaches, sugar, cinnamon, nutmeg and flour. Pour into prepared pie shell. Top with lattice crust. Bake at 425 for 30-40 minutes. Allow to cool before cutting or pie will be soupy.

Chicken Stew

Hoping to get into more slow cooker cooking since I'm spending way too much time in the kitchen lately. Here's a recent favorite.

Chicken Stew

2 boneless skinless chicken breasts, cubed or shredded
1 medium onion, chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 cup green peas
1 cup brown rice (or 1/2 cup brown rice + 1/2 cup wild rice)
4 cups chicken or vegetable broth
1/4 cup white wine
1 tsp thyme
1/2 tsp rosemary
1/2 tsp marjoram
dash savory
dash pepper
1 can cream of mushroom soup

Add chicken, rice and veggies to slow cooker. Cover with broth and wine. Top with spices. Cook on low for 7 hours or high for 4 hours. In the last 30 minutes, add cream of mushroom soup and stir well.

*When I'm in a hurry, I'll often add a bag of frozen mixed veggies instead of carrot, celery and peas.

Summer Squah Sautee

Summer Squash Sauté

2 yellow summer squash
2 zucchini squash
1 medium onion, chopped
2 tsp Mrs. Dash
olive oil

Wash squash well. Do not peel. Slice thinly. Heat olive oil in large pan over medium heat. Add onion and sliced squash. Top with Mrs. Dash. Sauté until brown and tender (about 12 minutes).