Roasted Smashed Potatoes

You can always find new ways to cook red potatoes right? Especially if you are like me and buy the 10lb bag from Costco and it takes a month to use them all.

Roasted Smashed Potatoes (approx time - 90 minutes)

(This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter. It is important to make sure the potatoes are cooked through so that they will smash.)

2 pounds small red potatoes
6 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme (optional)-i prefer granulated garlic on potatoes)
salt and pepper

1. Adjust oven racks to top and bottom positions and heat oven to 500.
2. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet and wrap tightly with aluminum foil.
3. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25-30 minutes.
4. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
5. Drizzle 3 tablespoons oil over potatoes and roll to coat.
6. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
7. Sprinkle with thyme or garlic, season with salt and pepper and drizzle evenly the remaining 3 tablespoons of olive oil.
8. Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Delish!

Grilled Pizza

Here is a recipe for whole wheat pizza dough that is good. I have made quite a few bad ones to know that this one works. Make the dough the day before you plan to use it - this is critical to ensure correct flavor development.

Whole Wheat Pizza Dough
adapted from America's Test Kitchen
Go Ahead and look up their original recipe "Thin-Crust Pizza" you'll probably find it on someone's blog.

3 cups (16 1/2 ounces) whole wheat flour (I used fresh milled so I weighed it and added about another 1/4 cup)
2 teaspoons sugar (I didn't substitute this time with Sucanat since it was such a small amount)
1/2 teaspoon of instant yeast
1 1/3 cups ice water (more if using fresh milled flour)
1 tablespoon oil, plus more for the counter (I use EVOO)
1 1/2 teaspoons table salt

Instructions

1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

At this point you can decide to grill the pizza, which I recommend and use a pizza stone or follow the directions below for baking it.

4. TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

We had a grand evening with Paul & Sherrie.

Homemade Marshmallows for dessert

Cookie smores -(what a good idea Sherrie!)

We are so blessed!

Multi-Grain Pumpkin Waffles

These are actually really good. This is a definite repeat recipe for me.
Here it is...another winner from Heavenly Homemakers

Multi-Grain Pumpkin Waffles or Pancakes 

1 cup sorghum or barley flour

1 cup buckwheat flour
1/3 cup millet flour
1/3 cup brown rice flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup pumpkin puree 
4 tablespoons melted butter or coconut oil
4 tablespoons maple syrup or sucanat
1 teaspoon vanilla extract
2 eggs
2 cups milk (or coconut milk if you’re going for dairy free also)

Whisk together dry ingredients.  Beat the wet into the dry ingredients to combine.   Cook the batter in a waffle iron – greasing well between each batch.  Or, add a few extra tablespoons of milk and cook the batter into pancakes.

I usually have leftovers whenever I make waffles. They freeze well. Just put them directly into the toaster until perfectly fresh and warm again.

Ways to save Money

Hi friends, here is a resource I found that may help you in your grocery shopping.
Azure Standard

They are an online retailer and reasonably priced in everything. It's like shopping online at a natural food store. 

(They don't operate like Amazon where you can order whenever and get it in two days because you didn't plan well and you needed it yesterday. -oops did I just expose myself?)

Azure Standard is based in Duluth, OR and they make deliveries in alot of states on a monthly basis. There is a minimum $50 order. The few items I price checked were way cheaper than my local stores - even Amazon. They carry great brands too.

Have Fun! If they delivered in my area I would be a big customer.

Chicken Fajitas

I found this recipe on Taste of Home. It is actually really good. I didn't take any pics though.

Chicken Fajitas

• 4 tablespoons Extra Virgin oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons Kosher salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 corn or flour tortillas, warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

• In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

• In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

• Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

• Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Dancing Dinner

Well, you know how it can be...sitting at dinner telling your children to "just sit still and eat!"
Tonight I thought - if you can't beat 'em then join 'em, and it was quite fun. :)

Mexican Monday Goodness

I recently started cooking Mexican two nights a week instead of one. I personally love Mexican and would eat the same thing all the time; but I am searching for ways to make it even more appealing for my husband. I have two recipes to share with you - My easy Spanish rice and Black Bean Salsa.

I really like rice. I mean I'm one of those strange people who will enjoy eating a bowl of totally plain rice. Therefore I am a bit picky about the texture of my rice. I will not eat mushy rice (which it seems most spanish rice turns out mushy.) Here is my quick and simple version.

Easy Spanish Rice
1 1/2 cups long grain brown rice
half of a small onion diced
3 cups chicken stock (I use the the "better than bouillon chicken base" from Costco)
2 Tbls tomato paste
Extra Virgin Olive Oil

1. Toast rice and diced onion with oil in a saute pan with a lid.

2. Mix tomato paste with your chicken stock and carefully add to the pan.

3. Bring to a boil

4. Cover and simmer for approximately 45 minutes.

Here is another recipe I found today and made it as a quick appetizer. According to the source it can be served as a meal.

Black Bean Salsa

1 can black beans drained and rinsed
1 can corn (get the can that lists only corn and water in the ingredients)
1 small onion chopped fine
Limes
Blue Corn Chips

In a large bowl mix all ingredients.
Squeeze lime juice all over.
Season with salt and pepper and whatever else your creative juices want to add.

Even squirt some fresh salsa on it.

Enjoy with Blue Corn chips.