Sunday, December 21, 2014

Roasted Red Skin Potatoes



I enjoy a good steak. Why am I talking about steak when I should be talking about potatoes? Because what goes good with steak? Potatoes. Season and bake these and add a little sour cream for a great side dish with steak (or any meat for that matter).
 
 
Roasted Red Skin Potatoes
 
5 small red skin potatoes
2 Tbsp. butter
Salt, pepper, and rosemary
 
Spray a small casserole dish with non stick spray (spray a lot, they have a tendency to stick)
 
Rinse then cut potatoes into quarters
 
Add potatoes and butter
 
Season
 
Bake uncovered at 400F for 30-45 minutes or until brown
(About halfway through I usually move the dish around to make sure the butters being fair to all potatoes)

Bagels and Lox


 
My husband and I like to eat Bagels and Lox the morning of Christmas. With Christmas right around the corner I thought this would be a great time to share. This isn't really a recipe but more of an "items needed" to create bagels and lox for breakfast. So here's what you need:
 
 
Bagels and Lox
 
Toasted bagels
Cream cheese
Capers
1 package smoked salmon (I prefer pastrami style)
Sliced Onions
Optional: Hard boiled eggs
 
Now all you have to do is spread cream cheese on your bagel, top with salmon, capers, and onions and enjoy!
 

Sunday, November 2, 2014

Loaded Criss-Cross Potatoes

 

 
I was going to make twice baked potatoes which are one of my fave side dishes, but honestly I didn't feel like going through all of the work. So I decided to take some shortcuts and make loaded criss-cross potatoes instead. Loaded criss-cross potatoes are kind of like a mix between potato skins and twice baked potatoes. Just add a spoonful or sour cream and some salt and enjoy!
 
Loaded Criss-Cross Potatoes
 
3 medium to large Idaho potatoes
4 pieces cooked, crumbled bacon
1/2 cup sliced green onion
2 cups shredded cheddar cheese
1 Tbsp. butter
 
 
Rinse, then cut potatoes lengthwise
 
Taking a sharp knife cut diagonally making about 4 lines across the potato, then turn the potato cutting diagonally the other direction to create a criss-cross pattern. (You shouldn't be cutting all the way through, only about less than half way through the potato half).
 
Melt butter and brush on top of the potatoes
 
Add desired seasonings (salt, pepper, paprika, etc.)
 
Preheat oven to 400F
 
Bake potato halves for about 35-40 minutes or until brown and cooked thoroughly
 
Remove from oven and top with cheese, bacon, and green onion
 
Place bake in oven for about 10 minutes or until cheese is melted
 
 


Garlic Bread Pizza

Its simple: take a loaf of garlic bread, make it into a pizza. How could that not be an amazing idea?  This gem may be a heart attack on a plate, but it is worth every calorie. Add whatever toppings you would like and enjoy the fatty goodness!
 
Garlic Bread Pizza
 
One loaf frozen garlic bread (you know the kind with 2 loaves)
1 small container pizza sauce
1 small package pepperoni
1 small can of mushrooms
1 cup sliced red onion
8 oz. shredded mozzarella cheese
 
 
Thaw garlic bread and place on a cookie sheet lined with aluminum foil
 
Preheat oven to 350F
 
Spread 1/2 cup pizza sauce on each loaf of garlic bread
 
Top with mozzarella cheese (there's no exact amount here, get as crazy as you want)
 
Then add pepperonis, mushrooms, and onion
 
Bake for 15-20 minutes or until garlic bread is crispy and cheese is melted

 
 

Tuesday, September 23, 2014

Grilled Foil Wrapped Potatoes


We love to grill and we are the kind of people that want to grill the entire meal; bread, vegetables, and all. One of my favorite sides when grilling is foil potatoes. They are good, easy and go well with any meat. Top them off with a little sour cream and some green onion and enjoy! 

Grilled Foil Wrapped Potatoes

Medium-large potato
1/2 cup thickly sliced yellow onion
1/2 Tbsp. butter
Dash of salt and pepper

Wash potatoes and then cut 4 evenly spaced deep slits in the potato (they need to be deep enough to fit the onion, but shouldn't go all the way through) 

Stuff the onion slices into the slits

Top with butter, and salt and pepper

Wrap potato up tightly in the foil with the seam at the top

Grill seam side up at 400F for about 35-45 minutes or until potato is tender

Friday, September 5, 2014

Turkey and Hummus Wrap

Hummus is my new obsession. Not only does it taste good, but it's also good for you (hence the obsession!). And just recently I found out how amazing hummus is on wraps. This wrap is a good, healthy choice compared to some other high calorie options, and not to mention easy.

 
Turkey and Hummus Wrap
 
1 Tomato basil low carb wrap
5 slices deli turkey breast
1 Tbsp. shredded cheddar cheese
2 Tbsp. pine nut hummus
1/2 cup shredded lettuce
 
Spread hummus on wrap and top with cheese, turkey, lettuce
 
Roll up and enjoy!
 



Tuesday, September 2, 2014

How to blanch tomatoes


Okay, so you are trying to make your own salsa, or your own spaghetti sauce, or you just come across a recipe that asks you to skin tomatoes. Skin tomatoes?!? Those were my thoughts before I learned how to blanch them. You skin tomatoes by blanching them. Please don't attempt to take a peeler to them, this thought crossed my mind as well because it seems legit, but that's not the way people. Blanch, then peel, that is how its done.

How to blanch tomatoes

Rinse tomatoes then cut the core out of the top with a sharp knife (do this in a circular motion at the top, removing the core and stem).

Cut two slits forming an x in the bottom of the tomato at the base

Fill a large pot with water and 1 Tbsp. salt

Bring to a boil

Add tomatoes and blanch for 3-5 minutes or until skin starts to peel

Remove tomatoes from the boiling water and add tomatoes to a large bowl filled with ice filled cold water (this stops the cooking process)

Let sit in the chilled water for 10-15 minutes

Remove from water and peel (the skin will come right off as you peel it away)



Monday, September 1, 2014

Cream Cheesy Chicken Enchiladas


I was in the mood for Mexican and as much as I LOVE chicken enchiladas at Mexican restaurants, I was yet to make them myself. I combined a few different recipes and came up with these chicken enchiladas. Anything that involves a block of cream cheese already has my vote and for my first time making these I can definitely say I will be making them again!
 

Cream Cheesy Chicken Enchiladas
3 cups shredded chicken
8oz. block cream cheese
1 small can diced chili peppers
1 tsp. Mexican chili spice
1 tsp. salt and pepper
8 oz. shredded cheddar cheese
1 large can enchilada sauce
10 soft taco size flour tortillas
1 1.4 oz. package of fajita seasoning

 
Season chicken with salt, pepper, and Mexican chili spice

Cook thoroughly and then shred

Meanwhile, cut cream cheese block into ½ inch cubes

Add cream cheese cubes, fajita seasoning, 4 oz. shredded cheese, ½ can of chili peppers (no need to drain) and chicken to a bowl and mix

Pour ½ cup enchilada sauce on the bottom of a greased casserole dish (you need a large one!)

Scoop  ½ cup of the chicken cheese filling into each tortilla then roll up tightly

Place seam side down in the casserole dish

Top with remaining enchilada sauce, then chili peppers, and top with remaining cheese

Bake covered in a 375F oven for 25 minutes

Uncover and continue to bake for an additional 10-15 minutes

Top with sour cream and hot sauce and enjoy!


New look, same great taste!

I have been making some changes to What's a salad fork and it's still a work in progress but I hope you like the new look!

Tuesday, April 29, 2014

Rotini Mozzarella Pasta Salad



I got this recipe idea from a grocery store near my house. They make a similar pasta salad that my husband loves, but the problem is that its pretty expensive. So I decided I would come up with a similar recipe and make it the way I like it for a lot cheaper. I recommend letting it sit for at least a day because it is a lot better a day or two later. This recipe makes a lot, around 10 servings. Its a great pasta salad for barbeques or potlucks.



Rotini Mozzarella Pasta Salad

1 block mozzarella cheese
1 small container cherry tomatoes
1 small can black olives (sliced)
1 small container of green olives (sliced)
1 head fresh broccoli
1 ½ cups Italian dressing
 2 Tbsp. olive oil
1 tsp  salad supreme seasoning
½ tsp salt and pepper
12 oz. multi-colored rotini pasta

Cut entire block of mozzarella cheese into large cubes, set aside

Boil water 

Add noodles and cook until tender but not too soft. (A little firm but cooked more than al dente)

Drain and rinse in cold water, set aside

Rip off broccoli florets and add to pasta

Add half of the container of cherry tomatoes to pasta

Drain black/green olives and add half of each can of olives to the pasta

Add 1 cup Italian dressing, 1 Tbsp. olive oil, salad seasoning and salt and pepper (save the remainder of Italian dressing and olive oil for later)

Toss

Refrigerate covered 12 hours

Add remaining Italian dressing and olive oil and toss

Refrigerate covered another 6-12 hours

(Running short on time? Leave it in the refrigerator uncovered for as long as possible.) 




Tuesday, April 15, 2014

Pan Fried Zucchini Parmesan

 
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After adding a lot of my favorite recipes to this blog, I am surprised I forgot about this one! This recipe was passed down to me from my mother in law and is a Petersen favorite. I make a vegetable side dish with all of our dinners (you need those 8 servings a day right!), so I like finding new ways to "jazz" up vegetables for dinner, and this recipe does just that. If you like zucchini and are looking for a good, easy, zucchini recipe, this is a great side dish for dinner for two, or if you are having a dinner party.


Pan Fried Zucchini Parmesan


4 whole zucchinis
2 tbs vegetable oil
2 tbs butter
1 cup sliced yellow onion
1 Tbs parmesan cheese
 Dash of salt, pepper and garlic powder




Cut ends off of zucchini and discard

Slice zucchini into ½ inch slices and place in a bowl

Slice 1 cup yellow onion and add to the bowl

Add butter and salt, pepper, and garlic powder

Toss

Meanwhile add oil to a deep frying pan and then preheat

Once the pan is hot empty the contents of the bowl into the pan

Cook on medium to low heat until zucchini is soft and brown

Top with  Parmesan cheese 

Serve and enjoy!

(Makes about 4 servings)


Sunday, March 16, 2014

Bacon, Broccoli, and Cauliflower Salad



This broccoli, bacon, and cauliflower salad is a nice change of pace from traditional salad. Its great for barbeques, and is a great side for holiday dinners.
 
Bacon, Broccoli and Cauliflower Salad


2 cups fresh broccoli florets
2 cups fresh cauliflower florets
¼ cup sharp shredded cheddar cheese
½ lb. cooked, crumbled bacon
½ cup ranch dressing
Dash of salt and pepper

 
Combine all ingredients, mix well and serve

(letting it sit for 6-12 hours just makes it better!)



Homemade Chicken Noodle Soup

 
I have been on a soup making kick lately, and since chicken noodle soup is my favorite soup, I decided I would figure out how to make it. Being my first time I wanted to make it as easy as possible, so instead of using a whole chicken, I used chicken thighs instead. It turned out great and my husband isn't a huge fan of chicken noodle soup and he loved it, so I'll take that as a big compliment. 
 
Homemade Chicken Noodle Soup

8 bone- in chicken thighs
1 cup carrots
1 cup celery
1 cup yellow onion
½ cup frozen peas
2 1/2 quarts chicken stock
1 bay leaf
4 garlic cloves
Dash of salt, pepper, parsley and Italian seasoning
2 cups extra wide egg noodles
1 Tbsp. vegetable oil

 

Remove skin and fat from chicken thighs and rinse thoroughly

Dice carrots, celery, and onion into large pieces

Mince garlic

Add 1 Tbsp. vegetable oil to a large soup pot or Dutch oven

Add vegetables and top with garlic and seasonings

Sauté about 3-5 minutes or until vegetables begin to soften

Move vegetables to the side of the pot and add chicken thighs

Cook 3-5 minutes per side to get a golden brown (if you don’t have a lot of room in the pot and it doesn’t brown, it’s no biggie)

Add chicken stock

Add 1 bay leaf

Bring to a boil and then reduce heat and simmer covered for about 40 minutes or until chicken is ready to shred

Remove chicken from the pot and shred using 2 forks (discard any bones and fat)

Place shredded chicken back into the pot and simmer another 10-20 minutes

Meanwhile, cook egg noodles until al dente (tip: the noodles shouldn’t be crunchy, but they should have a firmness too them, unlike fully cooked noodles)

Add noodles to the soup and mix

Simmer another 10 minutes

Drain soup through a colander using a large bowl underneath to catch the broth

Set the colander containing the chicken and vegetables aside

Place the broth in the refrigerator uncovered for 30 minutes

Taking a spoon skim the fat from the top of the broth

Combine all ingredients back together, heat and serve


Tuesday, February 18, 2014

Pulled Pork on Texas Toast

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While watching the news the other morning they were showing a restaurant that made pulled pork sandwiches. I love to cook and I love to eat, so that's all it took to be convinced that I had to make pulled pork. After gearing up with propane and Texas toast, I was ready to make some slow cooked pulled pork. I have made it before and usually feel like I have to have an excuse to make it because it takes so long, but I figured seeing it on TV and having it make my mouth water was excuse enough. It's definitely one of those meats that has me going back to the refrigerator at odd hours of the night to sample more. Serve on Texas toast, hamburger buns, or just by itself. Either way, its all good!

Pulled Pork on Texas Toast

4 lb. bone-in pork shoulder
2/3 cup ketchup
½ cup brown sugar
½ cup apple cider vinegar
1 Tbsp. fresh minced garlic
Salt & Pepper
Seasoning salt

 

Rub garlic onto pork shoulder covering all sides

Season with salt, pepper and a little seasoning salt

Preheat grill to 500F

Place pork shoulder on grill 5 minutes per side to sear

Place pork shoulder in a crock pot with ½ cup water and cook on low-medium for 1 hour

Meanwhile mix ketchup, brown sugar, and apple cider vinegar

Drain fat and water from pork shoulder

Smother with sauce

Continue to cook on low for 10 hours

Remove bone and then shred pork using two forks

Mix with sauce and cook an additional 30 minutes

Serve on texas toast (add a dab of BBQ sauce if preferred)