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Crispy Smashed Potatoes

Crispy Smashed Potatoes
(Courtesy of Cooks Illustrated, altered slightly by me)

Ingredients:
Small red bliss potatoes or small gold potatoes (However many you want per person)
Extra virgin olive oil
Kosher salt and black pepper
Garlic powder
Parsley
Thyme

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Put potatoes on a baking sheet and pour 3/4 cup of water into the pan and wrap tightly with tin foil. Cook on bottom rack until soft (paring knife slips in and out easily) about 25-30 minutes. (This will depend on how big your potatoes are). Remove foil and cool for 10 minutes. If any water remains, blog dry with paper towel.

2. Drizzle some olive oil over potatoes and roll to coat them. Space potatoes evenly on baking sheet and place a second baking sheet on top and press down on the potatoes, flattening the potatoes (or just splitting them open). Drizzle a little more olive oil over the top of the potatoes again and season each potato with a little garlic powder, salt, pepper, parsley and thyme.

3. Put the potatoes back into the oven on the top rack for 15 minutes. Then transfer the potatoes to the bottom rack and continue to roast until well browned (20-30 minutes longer).

Serve immediately.

Coconut Lime Chewy Sugar Cookies

Coconut Lime Chewy Sugar Cookies
(Recipe courtesy of Cooks Illustrated)

Ingredients:
2 1/4 cups all purpose flour
1/2 cup sweetened shredded coconut, chopped fine
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar (plus extra for rolling)
2 ounces cream cheese, cut into 8 pieces
1 tsp lime zest
6 Tbsp (3/4 stick) unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 Tbsp milk
2 tsp fresh lime juice

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk flour, coconut, baking soda, baking powder and salt together in medium bowl. Set aside.
3. Place 1 1/2 cups sugar, cream cheese and lime zest in large bowl.
4. Pour warm butter over sugar and cream cheese and whisk to combine. (Some lumps of cream cheese will remain but will smooth out later).
5. Whisk in oil until incorporated. Add egg, milk and lime juice. Continue to whisk until smooth.
6. Add flour mixture and mix with rubber spatula until soft dough forms.
7. Divide dough into 24 equal pieces (about 2 Tbsp each).
8. Using hands, roll dough into balls. Roll balls into sugar to coat and space evenly on baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops with sugar.
9. Bake 1 tray at a time until edges are set and just beginning to brown, 11-13 minutes, rotating tray after 7 minutes.
10. Cool cookies on baking sheets 5 minutes. Transfer cookies to wire rack and cool to room temperature.

Cabbage and Ramen Noodle Salad

Cabbage and Ramen Noodle Salad

Ingredients:

Salad:
1 small head cabbage, chopped
1 handful of green onions, chopped
1/2 cup slivered almonds, toasted
The noodles from 1 package oriental ramen

*Optional: Chicken, sunflower seeds, sesame seeds, chives instead of onions, etc.*

Dressing:
3 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 cup olive oil
Seasoning packet from oriental ramen noodles
Salt & Pepper to taste
Season salt to taste
*I also added a little smoked paprika and it was delicious!*

Dressing:
Mix together all the ingredients and set aside.

Salad:
Chop cabbage into bite size pieces and put into large bowl. Add green onions and nuts. Break up noodles into bite size pieces and add to salad.

Toss with dressing and serve immediately

Marinated Steaks

I'm always looking for new ways to cook steaks for my husband to change things up a bit. I found a recipe for a marinade and changed it up a little bit. He said it tasted good and it was something he'd want again (which is saying something, because he's quite a picky eater).




Marinade for Steak (or whatever you want!)
(This makes probably about 2 cups of marinade)

Ingredients:
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 1/2 Tbsp garlic powder
1 1/2 Tbsp dried basil
1 Tbsp dried parsley
1 tsp pepper
1 tsp kosher salt
4 large cloves fresh garlic, minced
pinch cayenne pepper

Poke steaks with fork all over on both sides. Put into large ziplock bag and cover with marinade. Place in refrigerator for 1-24 hours. Cook, serve and enjoy!

Chewy Chai Spice Sugar Cookies

Chewy Chai-Spice Sugar Cookies
(Recipe courtesy of Cooks Illustrated)

Ingredients:
2 1/4 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
Pinch of black pepper
1 1/2 cups sugar (plus extra for rolling)
2 ounces cream cheese, cut into 8 pieces
6 Tbsp (3/4 stick) unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 Tbsp milk
2 tsp vanilla

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder and salt together in medium bowl. Set aside.
3. Place 1 1/2 cups sugar, cream cheese, cinnamon, ginger, cardamom, cloves and black pepper in large bowl.
4. Pour warm butter over sugar and cream cheese and whisk to combine. (Some lumps of cream cheese will remain but will smooth out later).
5. Whisk in oil until incorporated. Add egg, milk and vanilla. Continue to whisk until smooth.
6. Add flour mixture and mix with rubber spatula until soft dough forms.
7. Divide dough into 24 equal pieces (about 2 Tbsp each).
8. Using hands, roll dough into balls. Roll balls into sugar to coat and space evenly on baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops with sugar.
9. Bake 1 tray at a time until edges are set and just beginning to brown, 11-13 minutes, rotating tray after 7 minutes.
10. Cool cookies on baking sheets 5 minutes. Transfer cookies to wire rack and cool to room temperature.

Roasted Garlic & Roasted Red Pepper Risotto

Roasted Garlic & Roasted Red Pepper Risotto

Ingredients:
1 Tbsp butter
2 cups Arborio rice
1/2 an onion, diced
8 cups water (with chicken bouillon cubes or chicken base) or Chicken Stock
2 Red bell peppers, roasted and diced. (for roasting instructions...click here)
1 head garlic
Olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper to taste

Heat oven to 350.
Cut the top off the head of garlic. Put in tinfoil and drizzle with olive oil and season with salt and pepper. Ball up the tin foil and put garlic in oven until the rice is finished cooking.

In a saucepan bring 8 cups of stock (or water with base or bouillon cubes) to boil. Keep at a simmer the entire time. In a large skillet or frying pan with tall sides heat 1 Tbsp butter until melted. Add onion and saute for 1-2 minutes. Add rice. Stir until coated. Now it's time for the cooking process.

Add about 1 ladle full of hot broth to the rice at a time stirring until the rice absorbs it all. Once it is all absorbed add another ladle until rice is cooked, but not mushy. You will probably have some liquid left over. Once the rice is fully cooked, pull the garlic out of the oven. Squish the sides and all the cloves should come out easily. They should have a nutty aroma and be golden brown. Roughly chop them and add to the rice. Add the red peppers and stir to combine. Add Parmesan cheese and season with salt and pepper to taste. If the rice gets a little too stiff, add a little more stock to loosen it up a little.

Serve and enjoy!