Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts

Tuesday, February 10, 2009

Cowboy Potatoes

This is a yummy recipe that I got from my sister, Susan. Last year I couldn't find my copy of the recipe so I called Susan and asked her if she could read it to over the phone. She had no idea what I was talking about! She had never even heard of Idaho Potato Delight. As I describe it to her she did know what I was talking about but they call it Cowboy Potatoes. That name fits it better so I'm slowly working that name into my family's repertoire.



5 - 6 potatoes, baked
green onions, chopped
1 lb ground beef
mushrooms, sliced
1 pkg dry onion mix
cheddar cheese, grated
1/4 - 1/2 cup water
sour cream

Bake potatoes at 400 degrees for 1 hour. Meanwhile brown ground beed.
Add onion soup mix and water; let simmer. To serve: Split baked potato, top with hamburger, sour cream, onions, mushrooms and cheese.

Friday, May 2, 2008

Dairy Keen's Fried Chicken

Dairy Keen's* Fried Chicken
Serves: 6
6 skinless, boneless chicken breasts
1 pint buttermilk
2 teaspoons salt
1 teaspoon tabasco sauce
1 cup flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon garlic
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Rinse and trim chicken. In a large zip-lock bag, add buttermilk, salt and tabasco sauce. Add Chicken. "Mush" bag so that all the chicken has some buttermilk on it. Refrigerate for at least 45 minutes or up to 6 hours. In a bowl, mix flour, salt, pepper paprika, seasoning salt, garlic powder and baking powder. Remove the chicken from the buttermilk, one piece at a time; place in flour mixture. Coat both sides of chicken. In a large, very heavy pan, bring oil to 350 degrees. Drop chicken gently into oil. Do not crowd chicken in pan. Fry until browned; then bake 15 minutes longer in oven.

*Dairy Keen is a local "burger joint" that has a model train that travels overhead through hand painted murals of the beautiful Heber Valley. Kids love it! A few years ago they rebuilt the whole structure to look like a train depot. It's very charming, plus the food is good. I especially love their fresh raspberry shakes - they are to die for.

*My personal note about the chicken. This is the recipe served at Dairy Keen. I didn't get a picture because the original recipe said to put the chicken in a bag with the flour. I did that and it mushed together and didn't stick very well to the chicken. The chicken was so delicious that I am going try again, but this time I'm going to put the flour in a pan and dip each piece individually. The chicken was very moist and had a nice flavor.

Wednesday, April 30, 2008

Apple-Onion Pot Roast and Garlic Potato Wedges

Taste of Home's Light & Tasty Annual Recipes 2003 Cookbook
This cookbook has several pages featuring 27 different meal plans. I used one of those for the dinner pictured below. I thought these potatoes were the perfect coupling for the roast. Another thing I like about this cookbook is that most of the recipes have pictures to go with.
Apple and Onion Beef Pot Roast
Serves: 8
1 boneless beef sirloin tip steak (2 - 3 pounds)
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large, tart apple
1 large onion
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon Kitchen Bouquet Browning and Seasoning Sauce
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or on high for 3-4 hours, or until meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Transfer liquid from slow cooker into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.

*Note - Candleman said this was the best pot roast he has ever tasted. Served it to my mother and brother and sister-in-law and they all raved about it, too. Since this recipe doesn't make enough gravy for potatoes, the Garlic Potato Wedges were a perfect side dish.

Garlic Potato Wedges
Serves: 8
4 pounds small red potatoes, cut into wedges
1/3 cup olive oil
16 peeled garlic clove
2 tablespoons minced fresh rosemary
or 2 tsp dried rosemary, crushed
1 teaspoon salt
1/3 cup cider vinegar
4 teaspoons dijon style mustard
3 teaspoons sugar
1/4 teaspoon pepper
1/3 cup chopped green onions
In a large bowl, combine the potatoes, 1 tablespoon of the oil, garlic, rosemary and salt. Pour into 15-in x 10-in x1-in baking pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees for 25-30* min or until potatoes are tender, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Pour over the potatoes and toss to coat. Sprinkle with onions.

*Note - I cooked the potatoes for 35 - 40 min. These potatoes are a nice change from boiled, baked or mashed. I will be making these again; along with the roast.