Monday, July 12, 2010

One Pot Potatoes

Andrew's mom made a recipe not to long ago that she had seen on Rachel Ray and they were DELICIOUS! They were so good that I was craving them (2) days later and without a recipe just made something up to resemble what she had prepared for us! THANKS PAM for the idea for these easy & delicious potatoes! Here is my rendition: (and did I mention you cook them in ONE pot meaning only one dish to clean??!!)

One Pot Potatoes:
  • Yukon Gold or Red Potatoes (I do (2) per person)
  • Chicken Broth
  • Butter
  • Italian Blend of Cheeses (Romano, Parm, Asiago, ect...)
Place potatoes in appropriate sized skillet. Salt & Pepper Potatoes. Cover Potatoes about 3/4s with Chicken Broth. Add a dollop of butter and cover with a lid. Cook potatoes on Medium until almost tender (15-20 min). You can stick a fork in them to tell if they are almost done). Remove lid and continue cooking potatoes to let the chicken broth evaporate. Once almost evaporated pop each potato with a ladle or measuring cup to squash them down. Let cook 2-3 minutes and then flip with spatula. Squash potatoes back down in pan and sprinkle desired amount of cheese on top. Turn burner off and put lid back on potatoes so cheese melts.

Four-Alarm Dip

My mom always used to make this dip for us and I would devour almost the whole bowl myself I think! It is so EASY and so DELICIOUS.

Four Alarm Dip
  • (2) 8 oz Blocks of Cream Cheese (softened)
  • (2) cans of diced green chilis
  • (1) Jar of Salsa (I usually get Medium)
  • (2) Tomatoes Diced
Mix all ingredients together in a glass bowl. Microwave on high (2) minutes. Stir. Microwave again 1.5 minutes. Stir. Serve warm with tortilla chips.

Bourbon Peach Cobbler

I can only say WOW... this was so good I ate it for dessert last night and breakfast this morning!!!


  • 8 peaches, peeled and sliced, about 6 to 8 cups
  • 1/4 cup bourbon (i didn't have bourbon so I used whiskey!)
  • 3/4 cup sugar, plus more for dusting
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing


Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Lime and Cilantro Coleslaw

I LOVE cilantro!! (Andrew... not so much) When I saw this recipe in the food network magazine I knew I needed to try it out! It is very light and summery.. and Andrew even ate a helping!

Lime and Cilantro Coleslaw
  • 1 Head of Savoy Cabbage
  • 4 Scallions
  • 1/2 bunch of fresh cilantro, torn
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tablespoons Sugar
  • 2 limes
  • salt & pepper
Shave Cabbage with a sharp knife so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.

Make dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt & pepper and finish with a squeeze of lime juice. Pour the dressing of the cabbage and toss to combine.

Steakhouse Kabobs

Andrew got a George Foreman "StandUp" Grill so we have been having a GREAT time trying out new recipes on this!

Steakhouse Kabobs
  • (2) Beef Sirloin Steaks cubed
  • Onion (cut into chunks)
  • Boiled Red Potatoes (small ones)
  • Mushroom Caps
  • Cherry Tomatoes
  • 1/4 C. Worcestershire Sauce
  • 1/4 C. Soy Sauce
  • 1/4 C. Olive Oil
  • Salt
  • Pepper
  • Freshly Chopped Parsley
  • Thyme
Mix together all marinade ingredients. Skewer the Beef, Onion, Tomatoes, Mushroom, and Potato on skewers. (don't forget to coat in PAM!) Lay full skewers in 9 x 13 dish. Pour marinade over skewers. Marinate for 2+ hours rotating to coat meat & vegetables. Grill to desired temperature and continue to coat with marinade as cooking.