What To Cook Tonight

Potato skins

17 Oct

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Whenever I make potatoes I do this now.

It is my guilty treat for spending all this time in the kitchen.

Wash your potatoes well about eight white potatoes

You can use whatever kind you like even sweet potatoes but I do put a little brown sugar and cayenne pepper on those.

Use your knife and take about 1/4 inch of skin and potato to make a nice slice.

Put all the pieces on a baking dish and sprinkle with salt and pepper and two to three tablespoons olive oil.

Do not overlap the potatoes or else they won’t crisp up.

Bake in a preheated 450 degree oven for about fifteen minutes till they are crisp and brown.

These are so good .

Serve with sour cream, ketchup, yogurt or make potato skin nachos.

I LOVE these.

Chocolate Banana Bread

16 Oct

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I love this recipe.

I found it online from Once Upon A Chef.

She has some fabulous recipes.

I loved it because I hate to melt chocolate and this recipe uses real unsweetened cocoa powder not Dutch processed.

1 1/4 cups flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1 stick unsalted, room temperature butter

1 cup sugar

2 large eggs

2 to 4 bananas about one cup

1/2 cup sour cream or yogurt

1 teaspoon vanilla

1/2 cup semi sweet or dark chocolate chips.

Preheat the oven to 350 degrees

Grease a 9 x 5 pan with cooking spray

Combine the flour, salt, baking soda and cocoa till it is mixed well

Beat the butter and sugar till it is pale and fluffy

Add the eggs, one at a time

Add the vanilla

Add the dry ingredients

Add the bananas and sour cream

Beat till everything is combined well about 2 minutes

Fold in the chips

Pour into the pan and bake for 70 minutes.

I used two disposable aluminum pans to make two smaller breads.

I just changed the recipe a little because I always do that.

I have never made anything from Jennifer Segal but I am now a loyal follower.

Comments Leave a Comment
Categories dessert, Uncategorized
Author cmangoff

Potato Leek Soup

12 Oct

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I went to a farm stand.

I cant resist all the fabulous fresh fruits and vegetables.

They had the cleanest leeks ever.

Soup came to my mind immediately and I had some milk I wanted to finish.

This takes so little time and is so worth it.

One bunch of leeks usually 3 or 4

4 tablespoons unsalted butter

6 cloves garlic

8 peeled potatoes but cut about 1/4 inch of flesh with the skin and save in a baking pan.

Cut the rest of the potato into cubes

48 ounces of chicken broth

3 teaspoons chicken consommé

3 cups milk

2 bay leaves

1/2 teaspoon dried thyme

1 cup 1/2 and 1/2 or heavy cream

1/2 teaspoon black pepper

Melt the butter in a 2 quart pot

Slice the leeks up to the dark green but save the dark green and use it for a stir fry.

Wash them well and keep on rinsing till all the sand is out.

Drain the leeks and spin dry in your salad spinner.

Add them to the butter with the garlic

Let this all cook on medium till the leeks and garlic are soft

Add the chicken stock and bay leaf and bring to a boil

Reduce to medium low heat and add the milk, thyme and powdered consommé.

Let everything come to simmer for about 15 minutes

Take out the bay leaves

Add the cream and pepper

Whip with your immersion blender just until everything is well blended and smooth.

Keep on low heat till you are ready to serve

Garnish with the baked potato skins and fresh chives

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Categories soup, Uncategorized
Author cmangoff

Stuffed Acorn Squash

3 Oct

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I love to stuff food with more food.

The acorn squash looked so good I had to buy some.

The only bad thing about acorn squash is cutting it.

Put a towel on your cutting board so the squash doesn’t slip.

Wash and wipe the squash.

Get a large knife and carefully cut them in half.

Scrape all the seeds out.

Set them aside to roast later.

Brown one pound of sweet Italian sausage

Dice three potatoes. I keep the skin on.

Dice one large onion

Mince 1/2 jalapeno,

2 big handfuls of baby spinach

4 slices American cheese

Maple syrup to drizzle

Cook the sausage, out of their casing to make bite size pieces, till brown.

Take out of the pan and set aside.

Add the onions, potatoes and peppers to the same pan and cook till everything is soft and the potatoes are cooked threw.

Add the spinach

Season with 1/2 teaspoon of salt

Add the sausage and mix together

Place one slice of cheese in each squash

Divide the filling equally into each squash

Drizzle the maple syrup only over the squash not the filling.

Place on a piece of foil and put in a roasting pan

Fill the pan with just enough water to come half way up the squash.

Bake at 350 degrees for one hour.

If the top of the squash is getting too brown cover with foil.

Test with a fork to see if the squash is soft.

If it is soft it is done.

These can be made the day before and refrigerated till you want to cook them.

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Categories vegetables
Author cmangoff

Franks Fabulous Fried Egg Sandwich

27 Sep

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Since I was a young girl the bottle of Franks Red Hot sauce has been on our table.

My family used it on everything and I mean everything.

One of my favorite meals is eggs with Franks.

My Dads eggs looked totally red with all the sauce he added.

Two eggs fried in oil or butter

I like my eggs turned over.

Add as much Franks as you like

One or two slices of soft bread

One slice of cheese

Thats it!

The best sandwich ever for breakfast, lunch or dinner.

Comments Leave a Comment
Categories breakfast, eggs, Uncategorized
Author cmangoff

Lobster BLT Salad

25 Sep

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Okay, I found another store that had the lobster on sale.

What a great week!

I was feeling fat after I ate a delicious, fabulous, gigantic lobster BLT sandwich so I made the salad for my sister to make me feel less guilty.

2 handfuls baby arugula

2 handfuls baby spinach

2 thin slices of sweet onion

Tomato salad that consists of 10 grape tomatoes, 6 baby pieces of mozzarella, 10 pieces of cubed Italian bread, sprinkle with oregano, garlic powder and salt. Drizzle with olive oil.

1/2 cubed avocado

1/2 sliced cucumber

2 lobster tails cut into bite size pieces

2 slices of cooked crisp bacon cut into bite size pieces

4 to 6 tablespoons lemon dressing

Get a fork and start eating.

Yesterday I toasted two slices of challah bread and smeared them with butter on one side and mayo on the other. The bacon, lobster, tomato, arugula, avocado and onion followed.