Monday, September 30, 2013
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies from The Corner Kitchen chosen by Kristin at Life is So-Kool
Creamy Tomato Tortellini Soup
Creamy Tomato Tortellini Soup from www.keyingredient.com chosen by Kristin at Life is So-Kool
French Silk Pie
French Silk Pie from the Pioneer Woman blog chosen by Katie at Come Hell or High Waters
Turkey, Mushroom, and Spinach Lasagna
Turkey, Mushroom, and Spinach Lasagna from See Aimee Cook chosen by Catherine at Bailey Dailies
October 2013 Menu
1. Turkey, Mushroom, and Spinach Lasagna from See Aimee Cook chosen by Catherine at Bailey Dailies
2. French Silk Pie from the Pioneer Woman blog chosen by Katie at Come Hell or High Waters
3. Creamy Tomato Tortellini Soup from www.keyingredient.com chosen by Kristin at Life is So-Kool
4. Pumpkin Whoopie Pies from The Corner Kitchen chosen by Kristin at Life is So-Kool
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. French Silk Pie from the Pioneer Woman blog chosen by Katie at Come Hell or High Waters
3. Creamy Tomato Tortellini Soup from www.keyingredient.com chosen by Kristin at Life is So-Kool
4. Pumpkin Whoopie Pies from The Corner Kitchen chosen by Kristin at Life is So-Kool
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Sunday, September 1, 2013
Lizzie's Strawberry Cupcakes
Lizzie's Strawberry Cupcakes from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Jack's Brunswick Stew
Jack's Brunswick Stew from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Jo Jo Potatoes
Jo Jo Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
3 medium russet potatoes (about 8 ounces each), scrubbed
5 tablespoons vegetable oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Cut each potato lengthwise into 6 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain potatoes well. Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.
2. Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish. Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere. Transfer to platter and repeat with remaining potatoes. Let sit 15 minutes.
3. Remove hot baking sheet from oven and brush with remaining oil. Arrange potatoes, cut side down, in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes. Serve.
Serves 4 to 6.
3 medium russet potatoes (about 8 ounces each), scrubbed
5 tablespoons vegetable oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Cut each potato lengthwise into 6 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain potatoes well. Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.
2. Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish. Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere. Transfer to platter and repeat with remaining potatoes. Let sit 15 minutes.
3. Remove hot baking sheet from oven and brush with remaining oil. Arrange potatoes, cut side down, in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes. Serve.
Serves 4 to 6.
Skillet Rosemary Chicken
Skillet Rosemary Chicken from Food Network Magazine chosen by Jennifer at Come Rain or Come Shine
September 2013 Menu
1. Skillet Rosemary Chicken from Food Network Magazine chosen by Jennifer at Come Rain or Come Shine
2. Jo Jo Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
3. Jack's Brunswick Stew from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
4. Lizzie's Strawberry Cupcakes from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Jo Jo Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
3. Jack's Brunswick Stew from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
4. Lizzie's Strawberry Cupcakes from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
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