Hasselback Potatoes

Hasselback Potato~ This is an easy and delicious way to make a potato look fancy.

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp. Butter
 Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Serve with Teryaki marinated steak, I use Soy Vay marinade and Chinese Fried Garlic, marinated over night.

 

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Easy Asparagus

I love asparagus! It is the greatest way to alkalize your blood level, delicious and healthy! I snap the ends off. Place in a bowl, sprinkle with EVOO and Provencal salt and Provencal herbs.

Roast in the oven at 375 F until tender.

Easy Garlic Bread

Butter dense chewy bread. Sprinkle garlic powder or add pressed garlic to butter, top with Parmesan Cheese.

Toast under broiler until crispy brown, keep a close eye on it, browns fast!

Candied Orange and Whole Berry Cranberry Sauce

One of my favorite side dishes to make for Thanksgiving is Cranberry Sauce. I like to make it during other times of the year, because it is an Easy Recipe. This year I am kicking it up a notch and adding ginger and Candied Orange Peels, (see my recipe under index). Ingredients that you will need are cranberries, Candied Orange Peel, one orange for juice, ginger, sugar, butter and allspice.

Peel and grate ginger.

2 tablespoons butter and  2 teaspoons ginger.

In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds.

Rinse cranberries in a colander. Drain.

Add cranberries and sugar to butter and ginger.

Squeeze the juice of one orange, 2/3 cup orange juice.

Add orange juice to cranberries.

Add 1/4 cup chopped candied orange peel to cranberry mixture

Stir in Candied Orange Peel and  Ground Allspice

Simmer uncovered about 4 minutes or until cranberries burst and sauce is slightly thickened, stirring occasionally. Transfer mixture to a glass bowl . Cover and chill for 4 hours.

Ingredients:

• 2 teaspoons grated fresh ginger
• 2 tablespoons butter
• 1 12 ounce package fresh or frozen cranberries ( 3 cups)
• 3/4 cup sugar
• 2/3 cup orange juice
• 1/4 cup candied orange peel
• 1/8 teaspoon ground   allspice

Directions:

1. In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds. Add cranberries, sugar, orange juice, candied orange peel, and allspice. Bring to boiling, reduce heat. Simmer uncovered, about 4 minutes or until cranberries pop and sauce is slightly thickened, stirring occasionally.
2. Transfer cranberry mixture. Cover and chill for 4 hours.  (Sauce continues to thicken during chilling.) Before serving, let stand for 30 minutes at room temperature. Makes about 2-1/2 cups.
3. Make ahead- Transfer mixture to an airtight container. Cover and chill for up to 3 days.

Recipe adapted from Better Homes and Gardens.This recipe has been shared with these wonderful blogs:

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Easy Smoked Turkey, Cheese and Mushroom Puff Pastry

When I hear the words puff pastry, I think of a Napoleon, a sweet dish, but this pastry puff is a savory dish and it is oh so easy. It is a perfect appetizer to make when you really want to impress your guests. The great thing is that you can use your imagination and add any ingredients you like. Today, I am using Smoked Turkey, Brie, Provolone, Mushrooms and Dijon Mustard. This is a wonderful recipe that I found  from," From Isabelle at Home".

Defrost the puffed pastry and then roll it out on a floured board. After rolling it out, place on parchment paper or a Silpat. Spread 2 tablespoons of Dijon mustard, then  place a layer of turkey, a layer of cheese and then top it off with mushrooms. Roll out the second sheet of  pastry dough.

Brush the beaten egg on the edges of the pastry dough.

Lay the second layer of pastry dough on top. Brush with the egg mixture. Cut the pastry to fit 10"x 12". Cut slits to allow steam to escape. In honor of it being the Breast Cancer Awareness Month, I have made the ribbon symbol representing this with extra dough.

Voila!! After baking at 450 for 15- 20 minutes.

Let cool for about 5 minutes.

Resist cutting a huge piece while everyone is waiting like I did!

Transfer to a cutting board.

Make any design, ribbon,  stars, clouds...

Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.

Transfer to a serving platter.

Simple and delicious. Bon Appetite!

Ingredients

• 1 package ( 2 sheets) Frozen Puff Pastry, defrosted
• 2 tablespoons Dijon Mustard
• 1/4 pound Smoked Turkey
• 1/4 pound Brie and slice of Provolone
• 1/4 can Mushrooms,drained
• 1 egg beaten plus 1 tablespoon water, for the egg wash

 Method

1. Preheat oven to 450 degrees.
2. Place a piece of parchment paper or a Silpat on a large baking sheet.
3. Lay one sheet of puff pastry on a floured board and roll out to 10 x 12 inches. Place it on a prepared baking sheet and brush the center with mustard, leave a 1" border. Place a layer of turkey, then a layer of cheese and a layer of mushrooms.
4. Place the second sheet of puff pastry on the floured board and roll out to 10 by 12 inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges, press together. Brush the top with egg wash, cut slits on top.
5. Bake for 15-20 minutes until puffed and golden brown. Allow to cool for a couple minutes, serve warm. 

Serves 4
Recipe adapted from From Isabelle at Home and Ina Garten.

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