Baked Fries

Potatoes are just delicious no matter how you prepare them, but I think this recipe just takes them over the top.

There is really not much of a recipe for them other than the fact that they need to be scrubbed really well, then sliced and after that cut into strips.

The strips need to be either tossed with oil or sprayed with oil

and then seasoned with freshly ground pepper

and kosher salt.

Also they need to be baked in a preheated oven at 400 F

for about 35 to 55 minutes or until they look golden.
To prevent any sticking to the baking sheet just line it with parchment paper.

Remember that wax paper burns.
The plate will be waiting !!

Serve them with ketchup

or mustard.
Or BBQ sauce.

 

 Look at those golden potatoes !

You can also cut them in thicker pieces.

Alton Brown's Green Bean Casserole

As most of you probably know by know, I am not a big fan of casseroles - one of the reasons being that I only cook for my husband and I and generally casseroles feed 4 or more.
And in most cases, we aren't necessarily big fans of leftovers either.
Oh well.

Alton Brown, however, is my cooking guru and being that I love onions, mushrooms and green beans and have never tried a green bean casserole - I definitely had to give it a try.
Loved the taste and will make it again.
Have you tried it ?

Ingredients

For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. 
Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. 
Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. 
Toss the onions 2 to 3 times during cooking. 
Once done, remove from the oven and set aside until ready to use. 
Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. 
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. 
Add the beans and blanch for 5 minutes. 
Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. 
Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. 
Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. 
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. 
Sprinkle the flour over the mixture and stir to combine. 
Cook for 1 minute. 
Add the broth and simmer for 1 minute. 
Decrease the heat to medium-low and add the half-and-half. 
Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. 
Top with the remaining onions. 
Place into the oven and bake until bubbly, approximately 15 minutes. 

Remove and serve immediately.

I served mine with some simple fried boneless, skinless chicken thigh.

Beef and Rice with a Salad

They say that Italians like to keep their meals as simple as possible and for the most part it seems to be true...unless you're thinking of lasagna where the ingredients can be very many and the cooking process can get quite complicated.

I usually like to keep the appearance of my meals simple and at times quite separate the ingredients of the meal on the plate....as you can see if you look over the recipes posted.
This recipe for beef tenderloin and rice is no different and the salad

is quite uncomplicated as well.

Ingredients:

Steak:
2 palm size pieces of beef tenderloin cut into pieces
1 TBSP oil
salt
pepper

Rice:
1/2 cup rice
salt
pepper
any other seasoning you might like for your rice
3/4 cup water or chicken stock if you have as it has (more) flavor

Salad:
spinach
salad leaves
cherry tomatoes
dressing of your choice
mozzarella

Directions:
For the salad, combine all ingredients and serve in a medium size bowl.

For the rice, combine all ingredients and steam in your steamer for 30 minutes or until it reaches your preferred tenderness.
For the steak, in a small skillet

heat the oil on medium and cook the seasoned steak pieces

for about 3 to 5 minutes per side, then pair with the rice and serve.
Make sure you use a see-through glass lid.

At first you will notice that if the heat is not high, the meat will almost boil...

and if that happens, not to worry as the juices will concentrate

as the meat cooks...

and all the bits of flavor will cling to the meat towards the end of the cooking process.

Enjoy !

Chicken Marsala

Because I always like to try new dishes and learn about new techniques, I thought it was now time for a Chicken Marsala recipe.
And here it is to be shared with you all....and HERE is where I got the inspiration from.
Unlike the original inspiration source, I used regular mushrooms, some red onion and also added some Panko bread crumbs to the flour before dredging the meat in it.
Also I chose to place everything on a bed of vermicelli pasta, which is exactly like the Angel Hair Pasta, a thinner variety of spaghetti.
Dessert was yogurt, strawberry flavor.

As a change of subject, my little sister got married to her college sweetheart Saturday, September the 25th 2010 and here are some pictures.
Enjoy !