Crispy Onion Roasted Potatoes

We got slammed with a wintry mess here in North Carolina yesterday. It snowed throughout the day, accumulating about 6 inches, then turned into sleet and freezing rain. Needless to say, the state is in a complete shutdown. Major power outages everywhere, massive pile-ups and abandoned cars on the roadways, and snarling traffic for those caught in the midst of the storm. And, as if all that isn’t bad enough for this area, another storm is headed our way late this morning and expected to continue into the night. Up north, this would just be another winter day, but for the south, this is crippling weather. In the aftermath of yesterday’s storm, today is eerily quiet, no vehicles moving, no people moving. It’s like being stranded in a ghost town.

There’s nothing like oven roasting to bring warming comfort during blustery weather. It used to be that the only time we would ever have roasted potatoes was when I was preparing a pot roast, or roasted chicken, basically anytime I could just throw a combo of veggies in the baking dish along with the meat. Somehow, it just never occurred to me that I didn’t need a one pot meal, in order to enjoy a good side dish of crispy, roasted potatoes. Maybe it's because I always associated roasted potatoes with gravy; or I considered it to be too time consuming; or (more likely) I was just being a creature of habit. This recipe for Lipton Onion-Roasted Potatoes has been around for a long time and, in my opinion, continues to be the best, because it is practically foolproof. Actually, it has been slightly modified from the original version, making the best even better. If you don’t like onion soup mix; any of Lipton’s other dry soup mixes can be substituted (such as Herb with Garlic) to achieve the same magnificent crispy spuds. Warm up the kitchen and your soul with a satisfying, classic family favorite.

 

Preheat oven to 400° F.  (It will also work at 375° F. if you need to adjust temp to accommodate other food items in the oven.) 

Peel potatoes; cut into large chunks.

In large (gallon-size) resealable plastic bag (or large oven roasting bag), combine potatoes, dry soup mix, olive oil, soy sauce and garlic powder. 

Shake (or roll bag around on countertop) to evenly coat potatoes with mixture.

For quicker roasting, I prefer using a broiler roasting pan; but any 13x9-inch baking dish will do fine. Spray baking dish with non-stick cooking spray. Pour potato mixture onto baking dish. Arrange potatoes, so they are evenly spread around. 

Season potatoes with thyme, parsley and black pepper. (I don’t suggest adding salt; as soup mix and soy sauce have sufficient sodium content. Add salt later, if needed. You can always add more, but you can’t take it off.)

Bake, uncovered, stirring occasionally. Check potatoes every 15 to 20 minutes, and shift them around, if necessary, so the potatoes on the outer edges of the pan don’t burn. Halfway through cooking time, flip as many potatoes as you can, for a nice even brown. Potatoes should be tender and golden brown in 1 hour to 1-1/4 hours. If cooking at 375° F., allow an additional 15 to 30 minutes.

These were cooked at 375° F. (as I had a meat loaf in the oven also), and they still turned out perfect!

CRISPY ONION ROASTED POTATOES
Source: Lipton
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
• 1/2 cup    olive oil   
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme, or to taste
• 1 teaspoon dried parsley flakes, or to taste
• 1/4 teaspoon ground black pepper

   
DIRECTIONS:
 
1. Preheat oven to 400° F. (or 375° if you want to cook slower and longer).
2. In large zip-lock or oven roasting bag, toss dry soup mix, potatoes, olive oil, soy sauce and garlic
    powder. Roll bag around to evenly coat potatoes.
3. In 13 x 9-inch baking or broiler roasting pan, arrange potatoes.  Sprinkle with thyme, black pepper and
    dried parsley.
4. Bake at 400°, uncovered, stirring occasionally, 1 hour to 1-1/4 hours, or until potatoes are tender and
    golden brown.  Sometimes, I prefer baking at 375°, especially if I need to share the oven with other
    food items. Just allow additional cooking time, 1-1/4 to 1-1/2 hours if using a lower temperature.

Servings: 4

Strawberry Puree Poke Cake

With Valentine’s Day approaching, I thought I would share a perfect dessert for all the sweethearts in your life, young and old. This cake puts a fresh and fun spin on the ordinary poke cake. Jell-O isn’t even an ingredient. Instead, the holes are infused with pureed strawberries. Whenever I would ask my kids what kind of cake they wanted for their birthday, this was always their first choice. I did make one change to the original recipe (to really amp up the flavor); I “double” the amount of strawberries. Duncan Hines calls it a Strawberry Refrigerator Cake (a rather nondescript name); but with my modification, I prefer to call it a Strawberry Puree Poke Cake. Stunningly beautiful and totally scrumptious, with a flavor reminiscent of strawberry shortcake. The cake is incredibly moist; the frosting is light and airy; and the taste is sheer bliss! Experience love at first slice! XOXOXO 

Missing from photo: You'll need another 8-ounce tub of Cool Whip (actually half of a tub)

Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. (Or, spray with Baker’s Joy.)

Prepare, bake and cool according to package directions (15 minutes).

Using handle of a wooden spoon (sprayed with non-stick cooking spray), poke holes 1-inch apart in top of cake. (Or substitute a drinking straw to poke holes.)

Puree thawed strawberries, with juice, in blender. 

 Spoon evenly over top of cake, allowing mixture to soak into holes. 

Because you are using 2 packages of strawberries, you will have a layer of puree on top of cake. Let the cake sit for 15 to 30 minutes, and most (but not all) of that additional puree will soak into the holes. 

Prepare pudding mix according to package directions, but only using 1 cup milk. 

Fold whipped topping into pudding mixture. 

Carefully, scoop dollops of whipped topping on top of cake. Then, gently, spread evenly, trying to avoid puree bleeding through into whipped topping. Optional: If you want a thicker, more prominent frosting, you can always blend in 1 (8-ounce) package of softened cream cheese with the pudding, then fold in the whipped topping. Because this tastes so much like strawberry shortcake, I prefer the lighter version, without the cream cheese. 

Garnish with fresh strawberries, if desired. Refrigerate at least 4 hours before serving! (I know it will be tough, but you gotta wait.)

STRAWBERRY PUREE POKE CAKE
Source: Duncan Hines
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 box Duncan Hines Strawberry Supreme Cake Mix
• 2  packages (10-ounces each) Bird’s Eye sweetened, frozen sliced strawberries, thawed

Topping:

• 1 (3.4-ounce) box Vanilla instant pudding & pie filling (preferably French Vanilla)   
• 1 cup milk
• 2 cups frozen non-dairy whipped topping (1-1/2 tubs, 8-ounces each)
• Fresh strawberries, for garnish

DIRECTIONS:

Preheat oven to 350°F. Grease and flour 13x9-inch pan.

Cake:

Prepare, bake and cool according to package directions (15 minutes).
Poke holes 1-inch apart in top of cake using handle from wooden spoon.
Puree thawed strawberries "with juice" in blender. Spoon evenly over top of cake, allowing mixture to
soak into holes.

Topping:

Prepare pudding mix according to package directions using only 1 cup milk. Fold whipped topping into
pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

Servings: 12
Yield: One 13"x9" Cake
Preparation Time: 20 minutes

Southwest Chicken Burritos

 

There’s always a package of tortillas in our pantry. It makes for a quick and easy meal anytime of the day. Just wrap and roll with any ingredients of your choosing and satisfy the heartiest of appetites. All of our local Mexican restaurants include rice as a tortilla filling. As a matter of fact, that was a big topic of discussion when my son last visited. Here, they call them California Burritos. My son strongly objects to that name. He says true California Burritos don’t have rice in them, they have French fries in them instead. So, needless to say, he was not impressed with our food culture here in North Carolina. I think I’d rather have rice in my burrito. Call me old-fashioned, but I prefer my French fries on the side. Maybe my son won’t object as much if I call this a Southwest Burrito. These burritos are filled with spicy rice, diced tomatoes and green chilies, chicken (marinated in a blend of Southwest seasoning, lime juice, cilantro and green onions), red bell peppers, black beans, lots of cheese and a few dollops of sour cream, to give the filling a nice creamy texture. Then, they are toasted in a skillet, to give them a warm, crispy exterior, while the cheese and sour cream melds into one deliciously gooey center.  Normally, I would have included corn in the filling, but I intentionally left it out, as I served this for dinner along with my Tex-Mex Corn Chowder. 

Ingredients for Emeril's Southwest Seasoning

Prepare Southwest Seasoning: In small resealable plastic bag (or air-tight container) combine all ingredients. Shake well to combine.

Ingredients for burrito. Missing from photo - olive oil.

Trim excess fat from chicken. Cut chicken into thin strips, then cut cross-wise into small cubes. Place cubes in large bowl (or large resealable plastic bag). 

Add olive oil, Southwest seasoning, lime juice, cilantro and green onions. 

Marinate in refrigerator for at least one hour; the longer the more flavorful.

Meanwhile, prepare rice according to package directions, using the Ro-tel tomatoes. Remove from heat; place in large bowl and set aside.

Chop red bell pepper.

Pour chicken contents in large skillet. Add chopped red peppers. 

Cook until chicken starts to brown and liquid has burned off. 

Warm black beans, over low heat, in small saucepan.

Add cooked chicken and red bell peppers to prepared rice. Add warmed beans. Stir well to combine.

Sprinkle generous amount of cheese over tortillas, leaving 1/2-inch border around edges. Place 4 or 5 dollops (about 1/2 Tablespoon each) of sour cream on top of cheese. 

Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, burrito style. Spray the rolled tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 burritos, seam-side down, in pan and cook until golden brown and crisp, about 2 to 3 minutes per side. 

  
Transfer to a plate and repeat with remaining burritos. Serve warm.

SOUTHWEST CHICKEN BURRITOS
Source: Adapted from Mel’s Kitchen Café
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box Zatarain’s Spanish rice (or omit black beans and substitute Zatarain’s Rice with Red Beans)
• 1 can (10-ounces) Ro-tel diced tomatoes with green chilis
• 2 pounds chicken, boneless, skinless (about 3 breasts)
• 2 Tablespoons olive oil
• 2 Tablespoons Emeril’s Southwest seasoning (recipe follows)
• Juice of 1 lime
• 1/3 cup fresh cilantro, chopped
• 1/4 cup sliced green onions
• 1 can (15-ounces) black beans, rinsed and drained
• 1 cup diced red bell pepper (about 3/4 of a pepper)
• Sour cream
• 2 to 3 cups shredded cheese (Monterey jack, Colby jack, or cheddar)
• 6 to 8 burrito-sized flour tortillas

Emeril’s Southwest Seasoning:

• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 2 Tablespoons paprika
• 1 teaspoon black pepper
• 1 Tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 Tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1-1/2 teaspoons salt
• 1 Tablespoon dried oregano

DIRECTIONS:

1. Prepare Southwest Seasoning: In small resealable plastic bag (or air-tight container) combine all
    ingredients. Shake well to combine.
2. Cut chicken into thin strips, then cut cross-wise into small cubes. Place cubes in large bowl (or
    large resealable plastic bag). Add olive oil, Southwest seasoning, lime juice, cilantro and green
    onions. Marinate in refrigerator for at least one hour.
3. Meanwhile, prepare rice according to package directions, using the Ro-tel tomatoes. Remove
    from heat; place in large bowl and set aside.
4. Pour chicken contents in large skillet. Add chopped red peppers. Cook until chicken starts to
    brown and liquid has burned off.
5. Warm black beans in small saucepan.
6. Add cooked chicken and red bell peppers to prepared rice. Add warmed beans. Stir well to
    combine.
7. Sprinkle generous amount of cheese over tortillas, leaving 1/2-inch border around edges. Place 4
    or 5 dollops (about 1/2 Tablespoon each) of sour cream on top of cheese. Arrange chicken and
    rice mixture down the center of each tortilla. Roll stuffed tortillas, burrito style. Spray the tortillas all
    over with cooking spray.
8. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 burritos, seam-
    side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to
    a plate and repeat with remaining burritos. Serve warm.

Tex-Mex Corn Chowder

If you’re looking for a quick and easy soup to take the chill off, this one should hit the spot. Love corn chowder, but want something a little more unexpected? Serve it up Tex-Mex style. What I love most about this chowder is how versatile it is. Want more heat? Use a spicier picante sauce, or add some chili peppers. Want to make it a meal, rather than a side dish? Add some cooked chicken and serve with cornbread. You can even add black beans to make it even heartier. I made it without the additions, because I was serving it alongside a Southwest burrito, which already had those extra ingredients. (I’ll post that recipe tomorrow.) You can easily adapt this recipe to the crock pot. Combine everything except cream cheese and milk in the crock pot, cook for several hours, then add the cream cheese mixture and milk about 1 hour before ready to serve. This even freezes well, in case you want to make a double batch to serve at a later time. This recipe has it all:  ease in preparation, versatility, unexpected taste, creamy texture and a nice little kick. Don’t worry about the heat being too much for the kids. If you use mild picante sauce, the heat will be subtle enough for the little ones. With more snow expected in the forecast, this may just be the perfect week to serve up a bowl of this Tex-Mex Corn Chowder.

Too many onions in photo; 1 or 2 small onions will be ample

Chop onions.

In a large saucepan, over medium heat, sauté onions in butter. You may want to cut back on the onions, as there is already quite a bit in the salsa. I ended up using 2 very small onions, but even 1 small would have sufficed. 

Stir in cornstarch, chili powder, and cumin. 

Add corn, picante sauce and chicken stock (or broth). Bring to a boil. Remove from heat.

Place cream cheese in a small bowl. Measure out about 1/2 cup of hot soup mixture and ladle over the cream cheese. 

Using a spoon (or fork), stir well to soften and blend. (You want to temper the cream cheese before adding to the soup, to avoid any unappetizing curdling.)

Add cream cheese mixture saucepan of soup. Next, add milk. Stir until well blended. If necessary, thicken more with a small mixture of cornstarch and milk. 

Heat over low heat, stirring often, until cheese is fully melted. Do not let mixture come to a boil. Serve immediately. Garnish with a dollop of sour cream and cilantro, if desired.

TEX MEX CORN CHOWDER
Source: All Recipes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 to 1-1/2 cups chopped onion
• 2 Tablespoons butter
• 1 Tablespoon cornstarch, plus more if needed to thicken
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 package (16-ounces) frozen corn kernels, thawed   
• 2 cups thick and chunky picante sauce, mild or medium
• 1 can (14.5-ounces) chicken broth, or 14 ounces of chicken stock
• 8 ounces cream cheese, softened
• 1 cup milk
• Sour cream, for garnish (optional)
• Cilantro, for garnish (optional)

   
DIRECTIONS.

1. In a large saucepan, over medium heat, sauté onions in butter. Stir in cornstarch, chili powder, and
    cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Put cream cheese in small bowl. Gradually add 1/2 cup hot mixture to cream cheese. Stir until
    blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. If necessary, thicken
    more with a small mixture of cornstarch and milk. Heat over low heat, stirring constantly until cheese
    is melted. Do not let mixture come to a boil. Serve immediately. Garnish with sour cream and cilantro
    if desired.

Yield: 6 servings
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Pina Colada Cupcakes

Today I’ve got the winter blues, so I’m warming myself up by thinking tropical. And, what’s more tropical than a piña colada. No, not the drink. If you like piña coladas (with or without the rain), then I’m about to give you a taste of paradise, in the form of cupcakes. These are made from scratch, but so worth the "minimal" extra effort involved. This is probably one of the most popular desserts I have ever made in my life (and that’s a lo-o-o-ng time). These moist and flavorful treats are packed with pineapple and coconut; and the creamy coconut frosting is enhanced with a hint of spiced dark rum. I don’t know about you, but I just love cakes that mimic the flavors of my favorite cocktails. Ahhh, I’m imagining a nice warm ocean breeze right about now. Back to reality. Unfortunately, our furry little groundhog friend predicted 6 more weeks of winter. Since when is a rodent a meteorologist? So, while I wait another “4 weeks” for spring, I’m going to sit back in my beach chair and savor one of these little tropical delights. Anyone want to join me?

Once again, I must apologize for not including as many photos in this blog post as I usually do. This recipe was in my archived folder; and when I first started this blog, I only planned on including pics of the ingredients and final outcome (not procedural photos). I since realized that procedural photos would be beneficial, as well. However, please don't hesitate to ask me a question in the comments section, or email me, if my instructions leave any doubt.

Preheat oven to 350° F. Line cupcake pan(s) with liners.

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened, and a light cream color, about 2 minutes.

Reduce speed to low, mix in the oil, vanilla and pineapple extracts until blended.

Add in the pineapple and sour cream and mix until combined. Add the flour mixture, a little at a time, until blended together.

Fill paper-lined cupcake wells about 2/3 full. Bake for about 22 minutes, or until top springs back when touched.

Remove from pan; and cool on wire rack. While cupcakes are cooling, prepare frosting.

For frosting: Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar, 1 cup at a time. Blend on low speed until combined. Add the rum (or substitute heavy cream or milk for non-alcoholic version). Beat until fluffy, about 1 minute.
 
For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1-1/2 cups sweetened flaked coconut on a baking sheet and bake at 375°F. about 4 or 5 minutes). 

Frost cupcakes with frosting. Decorate with fresh pineapple, maraschino cherries or paper umbrellas, if desired.

PINA COLADA CUPCAKES
Source:  Glorious Treats
Posted by: www.meldingmagic.com


INGREDIENTS:

Pineapple Cupcakes:

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1-3/4 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract
• 3/4 cup sour cream
• 1-1/2 cups canned crushed pineapple, drained slightly (about 1 Tablespoon, enough to drain excess juice  from top of can)   

Coconut Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
• 1-1/2 teaspoons coconut extract
• 4 cups powdered sugar
• 1 Tablespoon Dark rum (spiced) - OR - substitute heavy cream or milk (for non-alcoholic version)

  
DIRECTIONS:

Pineapple Cupcakes:

1. Preheat oven to 350° F.
2. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly
    thickened and a light cream color, about 2 minutes.
4. On low speed, mix in the oil, vanilla and pineapple extract until blended.
5. Add in the pineapple and sour cream and mix until combined.
6. Add the flour mixture, a little at a time, until blended together.
7. Line cupcake pan(s) with liners and fill about 2/3 full.
8. Bake cupcakes for about 22 minutes, or until top springs back when touched.
9. Remove from pan and cool on wire rack. Frost with Coconut Cream Cheese Frosting (directions
    below). Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas, if desired.

Recipe yields 24-28 cupcakes.


Frosting:

1. Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well
    combined, about 30 seconds.
2. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed
    until combined.
3. Add the rum (or heavy cream/milk for non-alcoholic version).
4. Beat until fluffy, about 1 minute.
5. For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut: Spread about
   1-1/2 cups sweetened flaked coconut on a baking sheet and bake at 375° F. for 4 to 5 minutes).