Cheesy Mashed Potato Cakes

Cheesy Mashed Potato Cakes

Recipe adapted from here

INGREDIENTS:

• 2 cups mashed potatoes
• 1/3 cup freshly grated white sharp cheddar cheese
• 1 tablespoon all-purpose flour
• 1 cup bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, slightly beaten
• 2 tablespoons butter
• 3 tablespoon extra-virgin olive oil

DIRECTIONS:

1. In a shallow dish, combine bread crumbs with salt and pepper.
2. In a large bowl, combine mashed potatoes, cheese, and flour until the cheese and flour are well distributed.
3. Form the potatoes into flat cakes.
4. Dip one cake into the beaten egg plus 2 tablespoons tap water until coated, making sure to shake off any excess egg. Dredge the cake in the seasoned breadcrumbs on both sides until covered. Shake off any excess breadcrumbs. Set side. Repeat this process until all cakes have been dipped in egg and dredged in breadcrumbs.
5. In a large skillet, heat the butter and olive oil. Place the cakes in the skillet and pan-fry for about 2-3 minutes, until the cakes are golden brown. Turn the cakes over carefully and cook for an additional 2-3 minutes.
6. Remove the cakes from the skillet and drain on a plate lined with a paper towel. Serve immediately or keep warm and crisp in an oven set at 200°F until ready to serve.

-Alyssa

Balsamic BBQ Chicken & Homemade Balsamic Sauce

This BBQ sauce is the same as the recipe found in another blog entry.

Chicken with Balsamic BBQ Sauce
Giada's original recipe can be found HERE (courtesy of Food Network).


INGREDIENTS:

• 5 pieces of chicken, combination legs and thighs
• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS:

1. In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.
2. Preheat the oven to 375 degrees F. 
3. Wash and trim the chicken of excess fat. Season the chicken with salt and pepper. Place the chicken skin-side down in a shallow baking dish and bake for 25 minutes. Remove the baking dish from the oven and flip the chicken to the other side. Brush BBQ sauce over the tops of the chicken. Return the baking dish to the oven and bake for another 15-20 minutes.

*For larger crowds*
x4 INGREDIENTS:

• 3 cups balsamic vinaigrette
• 3 cups ketchup
• 1 1/3 cups brown sugar
• 4 cloves garlic, minced
• 4 tablespoons Worcestershire sauce
• 4 tablespoons Dijon mustard
• 2 1/2 teaspoons salt
• 2 teaspoons freshly ground pepper

-Alyssa

Chewy Molasses Chocolate Chip Cookies

Molasses Chocolate Chip Cookies
Recipe adapted from Joy the Baker


INGREDIENTS:

• 2 sticks unsalted butter 
• 2 cups plus 2 Tablespoons bread flour 
• 1 teaspoon kosher salt 
• 1 teaspoon baking soda 
• 1 1/2 cups granulated sugar 
• 3 tablespoons molasses, not blackstrap 
• 1 egg 
• 1 egg yolk 
• 1 1/2 teaspoons vanilla extract 
• 2 cups dark chocolate chips or chunks 
• sea salt for sprinkling on top of cookies just before baking 

DIRECTIONS:

1. Heat oven to 350 degrees F. 
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. 
3. In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain. 
4. Pour the melted butter in the mixer’s work bowl. Add the homemade brown sugar. Cream the butter and sugar on medium speed for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. 
5. Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt. It really brings out the chocolate flavor. 
6. Bake for 10-12 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. 

-Alyssa

Tuna Tartare

Accidentally added chives instead of scallions and a tad too much salt...beware!

Tuna Tartare

Recipe from Ina Garten's Barefoot Contessa: Family Style

INGREDIENTS:

• 3/4 pound very fresh tuna steak
• 4 tablespoons olive oil
• grated zest of 1 lime
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon wasabi powder
• 1 1/2 teaspoons soy sauce
• 6 dashes Tabasco sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup minced scallions, white and green parts (about 2 scallions)
• 2 teaspoons minced fresh jalapeno pepper, seeds removed
• 1 rip Hass acocado
• 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS:

1. Cut the tuna into 1/4-inch dice and place it in a medium bowl.  
2. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper.  Pour over the tuna, add the scallions and jalapeno, and mix well.
3. Cut the avocado in half, remove the seed, and peel.  Cut the avocado into 1/4 inch dice.  Carefully mix the avocado into the tuna mixture.  Add the toasted sesame seeds if using.  Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend.  Season to taste.  Serve on crackers.

-Derek

White Chicken Enchiladas

White Chicken Enchiladas
Recipe from The Pioneer Woman Cooks Food from my Frontier


INGREDIENTS:

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 2-3 hot chiles, such as jalapenos
• 1 large onion, diced
• 1 jalapeno, seeded and finely diced
• 1 tablespoon canola oil
• 2 1/2 cups shredded cooked chicken
• 3 cups low-sodium chicken broth, plus more as needed
• 1 1/2 cups heavy cream
• 1 teaspoon paprika
• dash of salt
• 4 tablespoons (1/2 stick) butter
• 1/3 cup all-purpose flour
•  2 1/2 cups grated Monterey Jack cheese
• 1 cup sour cream, plus more for serving
• 16 small corn tortillas
• fresh cilantro, for serving
• salsa or picante sauce, for serving

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Begin by roasting the bell peppers and chiles on a grill (or directly under the broiler) until the skin is mostly black.
3. Throw the chiles into a plastic storage bag and seal it.  Let them steam inside the bag for 30 minutes or so.
4. Core and seed the peppers, then scrape off the black skin.
5. Chop them up, then set them aside.
6. In a large skillet over medium heat, saute the onion and jalapeno in the canola oil until the onion is translucent, 2-3 minutes.
7. Throw in the chicken, then stir in 1 cup of the chicken broth.  Add 1 cup of heavy cream and 1/2 teaspoon paprika with the salt.  Then add half of the chopped peppers, and stir the mixture around to cook for a couple minutes.
8. IN a separate skillet over medium-high heat, melt the butter.  Sprinkle in the flour and whisk it together to combine.  Cook, whisking constantly, for 1 minute.  
9. Pour in the remaining 2 cups of chicken broth, stirring constantly.  Stir and cook until the mixture is smooth, 1-2 minutes.  Pour in the remaining 1/2 cup heavy cream with 1/2 teaspoon paprika and 1 1/2 cups grated cheese.
10. Finally, stir in the sour cream and the rest of the chopped peppers.  If the sauce needs thinning, splash as much broth as needed.  Give the sauce a taste and add salt if needed.
11. Warm the tortillas in the microwave until they are very soft.
12. Place a small amount of the chicken mixture and a small amount of cheese in the center of a tortilla.  Fold over the edges and place it seam side down in a baking pan.  Repeat with all the tortillas.
13. Pour the sauce over the top of the pan and sprinkle with the remaining 1 cup grated cheese.  Bake for 20-25 minutes or until bubbly.  Serve with sour cream, salsa, and chopped cilantro.  I also made Ree Drummond's Corn Casserole to serve as a side dish.

-Alyssa

Ribs and Baby Broccoli

BBQ St. Louis Pork Ribs -- baked for 1 hour and finished on the grill

Stir-fried Baby Broccoli with garlic and soy sauce

YUM.

-Alyssa & Derek

Roasted Tomatoes

Roasted Tomatoes
Recipe adapted from Giada de Laurentiis 


INGREDIENTS:

• 12 tomatoes, sliced in 1/2 lengthwise
• 1/4 cup EVOO
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Panko breadcrumbs
• 3/4 cup finely crumbled Gorgonzola or grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Use a spoon to remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
3. In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for at least 10 minutes.
4. In a small bowl mix together the bread crumbs and cheese.
5. Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining EVOO. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
6. Sprinkle with the tomatoes with chopped parsley and serve immediately.

Yogurt Chicken

Yogurt Chicken
Original recipe by Ree Drummond


INGREDIENTS:

• 2 cups plain, unflavored yogurt 
• 2 cloves (to 3 cloves) garlic 
• parsley, to taste 
• juice of 1 lemon 
• chicken legs (or thighs, etc.) 
• salt to taste 
• 2 cups panko bread crumbs 
• butter (1/2 tablespoon for each piece of chicken) 

DIRECTIONS:

1. Rinse chicken and pat it dry.  Per 4 pieces of chicken, sprinkle a mix of a teaspoon of each: kosher salt, black ground pepper, and Italian seasoning.  Refrigerate for 2 hours.
2. Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine.
3. In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly.
4. Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.
5. Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350º oven for 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven.  Serve warm.

-Alyssa

Banana Bread(s)

My new Cuisinart Hand Mixer from Derek. :)

'Tis lovely and works way better than my past mixers from Ocean State Job Lot.

Banana Bread

Recipe from For the Love of Cooking

INGREDIENTS:

• 1/2 cup of butter, softened
• 3/4 cup of brown sugar
• 2 eggs
• 2 1/3 cups of mashed overripe bananas (I used 4)
• 1 tsp vanilla
• 2 cups of flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp fresh nutmeg, grated 

DIRECTIONS:

1. Preheat the oven to 350 degrees then coat a 9x5 loaf pan with cooking spray.
2. In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
3. In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.
4. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with butter. Enjoy!

P.S.

>> I have an awkward, shallow loaf pan that is 9 x 2.5"-- therefore, I had to keep an eye on the baking time.  For my 2 loaves, I baked them for 50 minutes each at 350 degrees F.

>>Since I split my batter in half to accommodate for my awkward^ pan, I added 1/3 cup blueberries and 1/2 tablespoon lemon zest to my 2nd batter before baking.

Batter #1

Batter #2

-Alyssa

Twice Baked New Potatoes

Twice Baked New Potatoes
Recipe by Ree Drummond


INGREDIENTS:

• 12 new potatoes
• 2 tablespoons olive oil
• 1 1/2 cups grated Monterey Jack cheese
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon finely minced fresh chives
• 1 clove garlic, pressed
• Salt and pepper

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
3. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
4. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
5. Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

-Alyssa

Fried Chicken Tacos and Fresh Corn Casserole

Ree Drummond's Chicken Tacos

Obviously the above picture does not include a "fried" chicken taco because the temperature and splattering of the SUPER HOT oil was too intense for me-- I chickened out.  Recipe was still yummy, but if you're not frying, I would use flour tortillas instead of corn.

Ree Drummond's Fresh Corn Casserole

Fresh Corn Casserole

INGREDIENTS:

• 8 ears Of Corn (Still In The Husk)
• 2/3 cups Heavy Cream
• 3 Tablespoons Butter (salted)
• 1/2 teaspoon Salt To Taste
• Ground Pepper To Taste
• Preparation Instructions

DIRECTIONS:
Remove the corn from the husks.  Slice off the kernels of corn and put in large bowl.  With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove the kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well.  Pour mixture into a baking dish.  Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through and bubbly.

-Alyssa

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad
Original recipe from an old Duxbury High School Fundraiser


INGREDIENTS:

• 1/2 lb bacon, fried and broken up
• 2 bunches broccoli (flowerets only)
• 1 head cauliflower (flowerets only)
• 1 cup freshly grated sharp white cheddar cheese
• 1/2 red onion, finely chopped
• 1 cup, plus 2 tablespoons mayonnaise
• 1/4 cup, plus 1 tablespoon granulated sugar
• 2 1/2 tablespoons white vinegar

DIRECTIONS:
Place broccoli, cauliflower, bacon, onion, and cheese in a large mixing bowl; toss.  In a separate bowl, use a fork to combine mayonnaise, sugar, and vinegar.  Add mayo dressing to the broccoli mixture and toss until dressing is mixed well.  Refrigerate for 2 hours before serving.

Lemon Chicken Thighs with Chive Risotto Cakes

Lemon Chicken Thighs
Adapted from Ina Garten's Lemon Chicken Breasts recipe

INGREDIENTS

• 1/4 cup EVOO
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice (1 1/2 lemon)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 5 chicken thighs
• 1 lemon

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 40 minutes, until the chicken is done and the skin is lightly browned.  Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

Chive Risotto Cakes

Original recipe from this blog and Ina Garten

INGREDIENTS

• kosher salt 
• 1 cup uncooked arborio rice 
• 1/2 cup greek yogurt 
• 2 extra-large eggs 
• 3 tablespoons minced fresh chives 
• 1 1/2 cup cups grated italian fontina cheese (5 ounces) 
• 1/2 teaspoon freshly ground black pepper 
• 3/4 cup panko (japanese dried bread flakes) 

DIRECTIONS

1. Bring a large pot of water to a boil and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 1/4 teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3. When ready to cook, preheat the oven to 250 degrees F.
4. Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch tick.
5. Place 4-6 patties in the panko, turning once to coat.
6. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

-Alyssa

Shrimp Scampi

Recipe by Ina Garten

Shrimp Scampi

INGREDIENTS

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

DIRECTIONS

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

-Derek

7-Layer Dip

Recipe was doubled for this photo.

7-Layer Dip
Recipe by Ree Drummond


INGREDIENTS

• 1 can refried beans 
• hot sauce, to taste 
• 1 can diced green chilies 
• 1/4 teaspoon ground cumin
• 3/4 cups grated sharp cheddar cheese 
• 1 cup sour cream 
• 1 cup guacamole (recipe found here) 
• 3/4 cups monterey jack cheese 
• 1/2 can whole black olives 
• 1 cup pico de gallo (recipe found here)

DIRECTIONS

1. Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of hot sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.
2. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, carefully plop and spread the sour cream.  Then, add the guacamole layer, followed by a layer of monterey jack cheese.  Next, roughly chop the olives and sprinkle on top.  Finally, add a generous layer of pico de gallo.  Serve with tortilla chips.  

-Alyssa

Happy Early Birthday to Me :)

birthday surprises :)

Thanks, everyone!

homemade wine tags

inspire a game

-Alyssa

If you ain't dippin', you must be trippin'!

Da Dip Competition

The Contestants

7-Layer Dip

Blue Cheese Dip

'Merican Onion Dip

Buffalo-buffalo-buffalo-buffalo-buffalo-buffalo-buffalo-buffalo Dip

Spin-Art Dip

Smoked Salmon and Crab Dip

Shrimptastic Dip

Holy Guacamole!

Voting Time 

Grab a sharpie and a ballot...

and the winner is...

by 1 vote-- Derek's Blue Cheese Dip!

Thank you to all the contestants!  

It was so much fun, and everything was delicioso!

-Alyssa & Derek

Pico de Gallo and Guacamole

In Spanish, "Pico de Gallo" means the "beak of a rooster."

Pico de Gallo

Recipe by Ree Drummond (The Pioneer Woman)

INGREDIENTS:

• 5 whole plum (Roma) tomatoes
• 1/2  large onion
• 3 whole jalapeno peppers
• 1/2 cup fresh cilantro
• 1 lime
• salt 

DIRECTIONS:

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico).  Chop up the cilantro, and place all ingredients together in a bowl; stir together.  Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole

also by The Pioneer Woman

INGREDIENTS:

• 3 ripe avocados
• 3/4 cup pico de gallo
• 1 lime
• salt

DIRECTIONS:
Halve the avocados lengthwise and remove the pits.  Use a spoon to scrape the fruit out.  Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add the pico de gallo.  Fold together, and squeeze the juice of half of a lime over the top.  Stir.

-Alyssa

Birthday White Wine Sangria

White Wine Sangria

INGREDIENTS

• 2 peaches
• 1 green apple
• 2 liters of white wine (i.e. Sauvignon Blanc, Pinot Grigio)
• 1 bottle dry champagne
• 1 cup peach liquor
• juice of 1 lime
• juice of 1/2 lemon

DIRECTIONS

1. In a large pitcher, add the white wine and peach liquor.
2. Slice the peaches and apple; then add to the pitcher.  Add the lemon and lime juices.
3. Stir with a long wooden spoon, seal, and keep in the refrigerator for 24 hours.
4. Right before serving, add the bottle of champagne to the pitcher. Stir with wooden spoon. Serve over ice.

-Alyssa