Party Potatos

There are many versions of this party pleaser. I modified my sister Stephenie's version to my personal tastes. The variations are endless with this one, have fun and experiment.

Ingredients
Serves 8-12

1 bag cubed frozen hash browns
1 stick butter, melted
1 bag shredded cheddar cheese
1 lb sour cream
1 can cream of celery soup
1 bunch green onions, chopped
garlic powder, to taste
paprika, to taste
fresh ground black pepper, to taste

Combine all ingredients into a suitable baking dish, mixing evenly. Bake on 400 until the top of the potatoes looks brown and slightly crispy. Serve warm.

*I live in a studio, which includes on powerful but tiny, mini stove. I can only bake one item at a time unfortunately. In a pinch since I was also baking off my bean dip, I cooked the one from yesterday in the microwave (cheating I know). I cooked this on high for about 6 minutes, stirred and then cooked again for another 6 minutes. While it did not come out of the oven golden brown and beautiful, it was a definite BBQ favorite...You can always modify and tweak the recipes and process as you see fit...

The Tiny but Mighty Stove!

Bean Dip

Using chili beans that you can only buy in the Midwest ( My mom mailed me an entire box of Brooks Hot Chili Bans) I resurrected this party time favorite for my Seattle friends...It is always a hit, and so simple to prepare.

Ingredients
Servings 8-20

1 16oz can hot chili beans
1 32oz can re-fried beans
1 16oz jar Pace Picante Salsa, or your favorite salsa
1 bunch green onion
1bag shredded cheese. I prefer cheddar

Spread re-fried beans into the bottom of rectangular baking pan. Top re-fried beans with chili beans and salsa, evenly spreading the two. Finish off with shredded cheddar (or your favorite cheese) and diced green onions to taste. Personally I think the more the better when it comes to green onions.

Bake on 400 for approx 15-25 minutes, or until the cheese is melted and slightly browned. Serve warm with tortilla chips...And hopefully a Margarita!

Picnic Pasta Salad

This version of pasta salad was a staple of family get BBQ's when I was growing up. Ingredients can vary but the back bone of rainbow pasta, salad seasoning, and your favorite Italian salad dressing always tied it together. Use my version as a base to create your own Picnic Pasta Salad.

Ingredients
Serves 4

1/2 box rainbow Rotini, cooked and chilled
1/3 red bell pepper, diced
1/3 green bell pepper, diced
1/3 yellow bell pepper, diced
1/3 orange bell pepper, diced
1/3 cucumber, peeled and diced
15 cherry tomatoes, halved
1/3 small head of broccoli, segmented into tiny florets
Kraft Italian Red Pepper Vinnegrette, or your favorite Italian style dressing, to taste
Johnny's Salad Elegance Seasoning, to taste

Combine all ingredients in to a large bowl and combine. I always start modestly with both the dressing and the salad seasoning, you can always add more. Once combined chill until serving. The dressing normally settles at the bottom of the bowl, so be sure to stir the salad before serving.

Minestrone Soup

Minestrone soup is a common Italian soup made with fresh seasonal vegetable along with the addition of beans and pasta. This soup can be made a variety of ways to suit each persons tastes. It is simple yet hearty. My version is always vegetarian and varies with the seasons.

Ingredients
Serves 4-6

32oz box of your favorite stock/ broth. I prefer to use a vegetarian "No Chicken, Chicken Stock
1 can petite diced tomatoes
Handful of frozen corn
Handful of frozen peas
1 small zucchini, chopped
1 carrot, diced
1 celery stalk, diced
1/4 red pepper, diced
1 cup cooked Ditalini pasta, or whatever you prefer
1/2 small white onion diced
2-3 kale leafs, chopped thin


Spices to taste:
paprika
parsley
black pepper
garlic paste
onion powder
thyme
sea salt
1 generous squirt of ketchup (trust me on this one)

Combine all ingredients with the exception of the pasta and heat until it comes to a boil. Once it boils turn down to a simmer for about 45-60 minutes or until the vegetables are tender. Add pasta before serving so they do not become overly starchy in the soup. 

Serve with fresh grated Parmesan cheese and crusty bread.

Cinnamon Rolls with Cream Cheese Icing

Who doesn't love a cinnamon roll? I have experimented with various recipes and had one kitchen fire to put together my version of this brunch time favorite. 

Dough
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package quick rise yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

Filling 
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter, softened

Cream Cheese Icing 
1/4 cup, 1 stick, softened butter 
4 oz cream cheese, room temperature
1 1/2 cups powdered sugar 
1 tsp of pure vanilla or vanilla extract 

Preheat oven to 350F. 

Heat the milk on medium heat until it bubbles, remove from heat. Mix in butter; stir until melted. Set aside to cool.

Combine 2 1/4 cup flour, yeast, sugar and salt in a large mixing bowl.  Add water,egg and milk; combine. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When combined turn onto a lightly floured surface and knead until smooth, about 5 minutes.If the dough is too sticky sprinkle lightly with flour to help absorb excess moisture. 

Cover the dough with a damp cloth and let rise for 10 minutes. Use this time to mix together brown sugar, cinnamon, softened margarine; set aside. 

Roll dough into an approx.12x9 inch rectangle. Spread dough evenly with filling. Roll dough into a tube and pinch seam to seal. Cut into 12 equal size pieces and place into a lightly greased muffin tin. Cover and let rise until doubled, about 30 minutes. 

Bake for 15- 20 minutes, or until browned. Remove from muffin tins to cool. Rolls can be iced while they are still warm, or you can wait until they are completely cooled. 

For the Cream Cheese Icing combine on high-medium speed butter, cream cheese, and vanilla. Once combine and smooth slowly start to add powdered sugar 1/2 cup at a time until everything is incorporated. Any extra icing can be stored in the fridge for about a week. 

The dough can be made in advance and frozen for future use. Once the dough has been cut into individual pieces place into a waxed paper lined tray or container.  Cover the top of the pieces with waxed paper as well. Seal try or container well with plastic wrap and freeze. When you are are ready to bake pull from freezer and let thaw and rise for about 30-40 minutes or until they are soft to the touch. They are now ready to bake.

Disclaimer: I baked the first batch off while still slightly frozen and got burned bottoms. If baking them off while frozen I would lower the temp to allow for a longer bake time. 

Saturday Night Fiesta

Mexican cuisine and Mexican inspired cuisine is by far my most favorite type of food to cook and to try when I am out and about. Last night I used some of my favorite flavors to create an excellent Saturday Night Fiesta. I served Potato & Chorizo Enchiladas with my Chilled Quinoa Salad and festively prepared zucchini.

Potato & Chorizo Enchiladas 

Ingredients
Serves 2-4 
12 oz ground pork chorizo
2 peeled and boiled potatoes
Shredded Monterrey Jack and Cheddar cheese, amount varies to your preference.
12 corn tortillas
1 8oz can of your favorite red or green salsa. I prefer green, and oftentimes use Heredera Salsa Verde.


Boil two peeled potatoes until tender. Remove from pan too cool. Once they are cool enough to handle chop into medium sized cubes.

Cook chorizo on medium heat until it resembles cooked ground beef, about 10-12 minutes. Once cooked add potatoes and combine. It is alright if some of the potatoes mash during stirring. Remove from heat to cool.

Heat a small skillet with oil. Once oil has heated quickly fry 12 corn tortillas. Place between paper towels to absorb excess oil and to allow them to cool.

Pour about 1/3 can of salsa onto a plate or into a shallow bowl. Take a tortilla and dip both sides into the salsa coating it. Place on food safe surface and spoon the potato-chorizo mixture onto the tortilla. Add cheese to taste and then roll into a tube. Place seem down into a baking pan. Continue filling your tortillas until your pan is full. Sprinkle with cheese to taste.

Bake on 375F until cheese is melted and browned. Pour remaining salsa over enchiladas and bake for another 3-5 minutes. Remove from oven.

Pan Seared Zucchini with Grape Tomatoes

Ingredients
Serves 2

1 chopped zucchini

10 grape tomatoes halved

garlic, salt, pepper, onion powder, to taste

3 tbs salsa verde

olive oil

Heat skillet and add a small amount of olive oil. 

Add zucchini and sear until tender, add spices, tomatoes, and salsa verde and combine. 

Cook this quickly on medium to high heat, just enough to make the zucchini tender but no mushy.  

Garnish with chopped cilantro and avocado slices!

Key Lime Tart, as adapted from Grayston Bakery Cookbook

The Greyston Cookbook has provided me with amazing recipes and plenty of inspiration ever since it was given to me as a gift several years ago. I made the Key Lime Tar for the first time last night and it was amazing!

Serves 8-10

For the Crust

1 ¼ cups graham cracker crumbs, about 10 whole grahams

¼ cup shaved almonds

2 tbs sugar

¼ tsp salt

6 tbs melted butter

For the Filling

3, eggs separated

1 can, 14oz, sweetened condensed milk

2/3 fresh squeeze lime juice

1 tbs grated lime zest

Pinch of salt

Preparing the Crust

Preheat oven to 350F

Combine all dry ingredients in food processor. Add melted butter and combing until mixture is moist. 

Transfer mixture into a 9" tart pan with removable bottom. Firmly and evenly press mixture onto bottom of pan, and up the sides. 

Bake crust for 10 minutes. Remove from oven and let cool. 

Preparing the Filling

Beat egg yolks until thick. Add sweetened condensed milk, lime juice, and zest. Mix until well combined. 

In a separate bowl beat egg whites on medium-high speed until stiff peaks are formed. Carefully fold mixture in batches into the lime batter. Take your time so you do not loose the fluffy nature of the egg whites.  

Transfer mixture into the crust and bake for 15 to 20 minutes, or until filling is barely set. Remove from oven to cool. Then transfer to fridge until the tart is ready to be served. 

I decorated this tart with fresh raspberries for a nice contrast of flavors and colors.