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PERFECT HASSELBACK SWEET POTATOES

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PERFECT HASSELBACK SWEET POTATOES

Potatoes – great.
Sweet Potatoes – greater.
Hasselback Sweet Potatoes with curry and cumin – unfrickingbelievable.


Makes 2 potatoes

INGREDIENTS

  • 2 medium size sweet potatoes
  • ¼ cup butter
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon Kosher salt
  • ¼ cup sour cream
  • 1 tablespoon chopped cilantro

DIRECTIONS

  1. Preheat oven to 425 degrees
  2. Cut a slice from bottom of potato so it will sit flat and set between two chopsticks 
  3. Using a sharp knife, make cuts across the potato (the short way) down to the sticks 1/8 to 1/4 inch which will prevent you from cutting all the way through the potatoes
  4. Repeat with 2nd potato and place on parchment lined baking sheet
  5. Melt butter in small saucepan, add red pepper flakes, cumin, curry and salt - mix well
  6. Brush potatoes with the butter mixture, getting in between the layers
  7. Bake 50 min-1hour or until potatoes are tender on the inside and crispy on the outside
  8. Add a little sour cream and garnish with cilantro to serve.

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One Pot Mac n Cheese

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One Pot Mac n Cheese

No mess, no fuss - but bacon, garlic and all fricking delicious


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Swedish Meatballs

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Swedish Meatballs

Gave my niece and nephew these (they have new twins and no time for anything but diapering, feeding & cuddling) and they immediately asked for the recipe. These meatballs are really good and really quick. 


INGREDIENTS

  • 2 tablespoons butter, divided
  • Approx 1 pound cooked, frozen meatballs (I used beef, but pork would be great too) and the small ones are best I think
  • 2 tablespoons flour
  • 1 cupbeef stock, or chicken or turkey
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • ½ tablespoon Worcestershire
  • ½ teaspoon garlic powder
  • Kosher salt & fresh ground pepper
  • ¼ cup fresh parsley, chopped

DIRECTIONS

  • Melt 1 tablespoon of the butter and the olive oil in a large skillet over medium heat and put in the meatballs- cook until nicely browned, 3-5 minutes then removeto a bowl & set aside
  • Add remaining butter to the pan, and when it melts sprinkle over the flour
  • Use a whisk to stir well until you have a smooth paste and then add broth, stirring to make sure you get all the flour from the bottom of the pan
  • When it’s smooth add the cream, mustard, Worcestershire and garlic powder
  • Let it simmer a few minutes until it thickens and season to taste with salt & pepper
  • Put back in the meatballs, allow them to warm through then mix in the parsley right before serving
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