Seasoned Baked Potatoes(Short cuts)

Par-boiled, Sliced, Seasoned & Ready to bake !


Quick and Perfect every time ...


use Idaho potatoes ...wash well and par boil ...do not over cook ....

oil a cookie sheet ,slice potatoes 1/2 inch thick and season with salt,pepper,garlic powder,onion powder,oregano and paprika or (Cayenne pepper if you like a little spice)... (rosemarie is delish in this dish as well ..just remember when using fresh herbs they will burn so just sprinkle over the potatoes 1 minute prior to taking them out of the oven ) Dried herbs will not burn so you can season before baking .

sprinkle a little olive oil over the top

bake in a preheated 450 - 475 degree oven for 10 to 15 minutes...till crispy and a golden brown.

You can boil them days in advance and store in the fridge for quick side dishes or for the holidays ... Slice and bake them as you need them .

HOT DIGGITY CHILI

MY HOT DIGGITY CHILI


STEP 1

1 to 1 1/2 lb. ground beef
1Sm onion chopped
1 red bell pepper chopped
3 hot green chilies finely chopped
3 garlic cloves finely chopped
1 chopped carrot
1/2 cup chopped celery
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STEP 2


1 bag dried kidney beans ( rinsed )

1 lrg can tomato puree plus 2 cans of water (using the tomatoe cans to measure )


seasoning ... 4 heaping TBSP cumin powder
2 TBSP Garam masala
1 TBSP hot chili powder
1 tsp garlic powder
salt & pepper to taste
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I do this in my pressure cooker ....
brown beef w/ 1 tablespoon corn oil , stirring and mashing the meat once browned add remainder of the ingredients in STEP 1 ..cook for 5 to 10 minutes

add all the rest of the ingredients and bring to a boil ... lower to medium heat and place cover when the pot starts to whistle time it for 15 minutes and turn it off but leave it on the burner ....wait for 30 minutes and then open the pot ... check if the seasoning is okay and serve.

Can be served with some rice but I love it just as is .

** if cooking in a regular pot ... you may want to soak your beans over night and simmer the chili for about 1 1/2 to 2 hrs.

Fruit Salad

Fruit Salad, Its all about color .

I try to use any fruit that is in season at the time .
This one consists of watermelon, pear, peach, cantaloupe,
casaba melon, grapes, banana, plum, and juice from
1/2 a lemon . When you use the seasonal fruits it
will be  sweeter on the mouth and easier on the pocket.

This is one way to get everyone to eat more fruit because when
they see all the different colors it appeals to them so much more.

Roasted peanuts

My husband came home with a bag of fresh peanuts today . I dry roasted them in a heavy skillet over medium heat for 15 to 20 minutes while turning them constantly , sprinkled salt and a touch of chili pepper and YUMMY !!

canolie filled cake w/ coffee cream icing

This recipe is for Christina :)


I take short cuts so I use store bought cake mixes to save time in the kitchen .


to make a 9 inch round cake
 
1 cake mix... I try to use one with a pudding in the mix or extra moist but any one will work great. ... follow the box for directions ... you can bake your cake days in advance and wrap it in plastic and keep in the fridge . depending on how many layers you want ... you can divide the batter and  bake them in separate pans so you don`t have to try to slice an even layer .


For the filling... ( enough to make 2 layers )

2 lbs riccotta cheese
1 cup confectionary sugar ( I don`t like mine to sweet ... add another 1/4 cup sugar if you like it sweet)
1 tsp vanilla extract
1 cup semisweet chocolate chips

.... in your mixer add riccotta cheese , sugar, vanilla ...mix well  turn off the mixer and add the chocolate chips and stir in with a rubber  spatula .  ... spread onto your layers of cake . 


for the topping....

1 sm container heavy whipping cream 
an equal amount of milk
4 tsp instant pudding mix(chocolate)
3 tsp of instant expresso coffee

whip everything together till you can stand a spoon upright without it tipping over ... don`t over whip or you will have butter .

spread over the top and sides of cake and decorate any way you like