Bake

Make-Ahead Potato Leek Egg Bake
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Make-Ahead Potato Leek Egg Bake

Fortunately last Tuesday after my mindful steps class at the senior center there were eggs and bread out for the taking each egg package had 10 eggs so this dish was sent by the universe. That same morning Lyn found this in the Globe and asked if I would make it, it was well worth it the little effort it took.

Butter for dish
2 medium (1 pound) Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces
Salt and pepper, to taste
2 tablespoons butter
2 medium leeks, thinly sliced and well rinsed
1 package (5.2 ounces) Boursin cheese
¼ cup chopped fresh chives Note: For some reason no one had fresh chives so I used scallion greens
10 eggs
1 tablespoon flour
1 cup heavy cream
1 tablespoon olive oil
½ cup freshly grated Parmesan
½ cup panko or other unflavored dry white breadcrumbs
1 tablespoon chopped fresh thyme
  1. Butter a 9-inch square baking dish.
  2. In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover by at least 1-inch. Bring to a boil, lower the heat slightly, and simmer the potatoes for 10 minutes, or until they are tender when pierced with the tip of a knife. Drain the potatoes in a colander and transfer to a bowl.
  3. In a skillet over medium heat, melt the 2 tablespoons butter. Add the leeks and a pinch of salt. Cook, stirring often, for 3 minutes, or until the leeks are becoming translucent. Remove from the heat.
  4. Add the leeks to the potatoes with the Boursin and chives. Stir gently.
  5. In a bowl, whisk the eggs, flour, cream, and a pinch each of salt and pepper.
  6. Transfer the potato mixture to the baking dish. Pour the egg mixture over the potatoes. Cover and refrigerate overnight or for up to 2 days.
  7. Set the oven at 375 degrees. Set the baking dish on a rimmed baking sheet.
  8. In a bowl, mix the olive oil, Parmesan, panko or dry breadcrumbs, and thyme. Sprinkle the mixture over the top of the eggs.
  9. Transfer the dish to the oven and bake for 30 to 40 minutes, or until the eggs are set in the center. Turn on the broiler. Broil the dish for 2 to 3 minutes, or until the panko is golden brown. Watch the dish carefully so it does not burn.
  10. Remove the dish from the oven and let it rest in a warm place for 5 minutes. Cut into squares for serving.

Karoline Boehm Goodnick

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Reign on Mashie-Topped Meatloaf Cupcakes – Week 12
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Reign on Mashie-Topped Meatloaf Cupcakes – Week 12

Someone asked me if I am a huge football fan is that why I do these weekly game day recipes? Yes I am a fan but I also am a fan of my son and patriotslife.com   the blog he is involved in. I would do it for CelticsLife.com  but I just can’t come up with that many recipes, beside the schedule would kill me or I would be 900 Lbs.,  anyway……

Meat and potatoes a man’s meal, a football man’s meal, a meal that will satisfy any half time hunger.

cows                                                                   Potato

Now grab that pastry bag or a plastic bag, stuff it with mash potatoes and start decorating the top of your meatloaf cupcakes. What you’re unsure of your manliness, afraid of a little Dolphin treatment in the living room? We all know that when watching a football game we live by a different set of rules.

Ingredients

Meatloaf

Ground Beef

  • 1 1/4 lbs. extra-lean ground beef (4% fat or less)
  • 1 cup finely chopped green bell pepper
  • 3/4 cup finely chopped onion
  • 1/2 cup fat-free liquid egg substitute or egg whites
  • 1/2 cup quick-cooking oats
  • 1/4 cup ketchup
  • 2 tsp. garlic powder
  • 1/2 tsp. each salt and black pepper


Mashies

Mashed Potaotes

  • 20 oz. (about 3 medium) white potatoes, peeled and cubed
  • 2 1/2 tbsp. light sour cream
  • 1 1/2 tbsp. light whipped butter or light buttery spread
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/8 tsp. paprika
  • Optional seasoning: black pepper

Preparation

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

2. In a large bowl, combine all meatloaf ingredients. Thoroughly mix.

3. Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.

4. Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.

5. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.

6. Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!

HG Tip! Use a piping bag to distribute the mashies. You can even create your own makeshift piping bag! Just transfer mashies to a plastic bag, and squeeze them down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!

Serving Size: 2 meatloaf cupcakes – Steve says: Ya right, these are poppers .

Mashie-Topped-Meatloaf-Cupcakes
This recipe was from hungry-girl.com
For further inspiration, Hungry Girl just released her official “Top Ate” reasons to love potatoes:
  1. Potatoes are seriously satisfying! A study of nearly 40 common foods found that potatoes deliver the most satisfaction.
  2. A 5.3-ounce skin-on spud (the size of a computer mouse) has 45% the daily value of vitamin C and only 110 fat-free calories. Potatoes also have fiber.
  3. Dining out? Top a plain baked potato with salad-bar goodies like broccoli & salsa.
  4. White veggies are underrated and provide key nutrients we need. In fact, potatoes have even more potassium than bananas.
  5. Gluten-free alert: Potatoes are a great alternative to pasta and bread. You can even make lasagna with spud slices instead of noodles, Lillien adds.
  6. Russets, reds, purples, fingerlings, yellows, whites & petites… So many possibilities!
  7. HG Lisa’s favorite way to eat a potato? Twice-baked, stuffed with light cheese and veggies.
  8. Potatoes are ALWAYS in season. “Put ’em on your grocery list today,” she says.

Thanks hungry girl even more reason to eat a manly potato.

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Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis
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Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Ingredients:

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced onion
  • 1 1/4 lbs. raw lean ground turkey (7% fat or less)
  • 3/4 cup canned crushed tomatoes
  • 1/3 cup seeded and finely chopped jalapeño peppers
  • 1/4 cup quick-cooking oats
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
  • 1/4 cup frozen sweet corn kernels, thawed
  • 1/4 cup canned black beans, drained and rinsed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 3 tbsp. ketchup
  • 1/4 cup shredded reduced-fat Mexican-blend cheese
  • Optional toppings: salsa, fat-free or light sour cream, hot sauce

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How:

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.

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Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.

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Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.

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Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.

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Eat up!

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From http://www.hungry-girl.com/

Spicy Oven-Baked Fish and Sweet Potato Chips
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Spicy Oven-Baked Fish and Sweet Potato Chips

Lyn got to choose 2 of her meals that are not from her strict diet this week, she reached her half way goal and that is what they do for you at that point. Let you taste real food as she calls it. Heck, it is working, every week she losses a pound or more and that is the good way it stays off. Now I like her just the way she is but get a Yes Dear look if I say something. Anyway she chose Pan Seared Sea Scallops but whole foods also had Haddock on sale and while surfing the net she found this recipe. As I am not that adventurous when it comes to fish, Haddock should be fish and chips, swordfish and tuna steaks should be grilled, salmon well there are a lot of ways that my palate  has been introduced to  so when she showed me this recipe I said why not give it a try on Sunday. It was our pregame meal which turned out to be disappointing, the game not the meal this was light, flaky and just right.

Spicy Oven-Baked Fish and Sweet Potato Chips

From BHG.com

Makes: 4 servings

Prep 20 minutes Bake 425° 20 minutes to 25 minutes

Ingredients:

  • 1 pound fresh or frozen white fish fillets, about 1/2-inch thick
  • nonstick cooking spray
  • 1 pound sweet potatoes, cut into ¼ to ½ inch sticks
  • 1 tablespoon olive oil
  • 1 teaspoon Old Bay seasoning or seafood seasoning
  • ¾ teaspoon salt
  • ½ teaspoon chili powder
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • Lemon wedges and fresh parsley (optional)
  • We added homemade Tatar sauce

How:

  1. Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
  2. Preheat oven to 425 degrees F. Line a large baking sheet with foil; lightly coat with nonstick cooking spray; set aside.
  3. For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, Old Bay seasoning, 1/2 tsp. chili powder and 1/2 tsp. salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
  4. Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, 2 tsp. chili powder, paprika, 1/4 tsp. each salt and pepper. Add melted butter; stir until combined.
  5. Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.

Cut fish, prepare milk flour and bread crumbs

Cut fish, prepare milk flour and bread crumbs. Place the sweet potato fries in oven on 1/2 cookie sheet.

ready to cook 2

Dip in Milk, Flour back to Flour and then coat with bread crumbs

add the fish

Add the fish to the other half of cookie sheet and return to oven.

done

20-25 minutes until fries are golden brown and fish flakes with fork

Spicy Oven-Baked Fish and Sweet Potato Chips

Serve it up

Other recipes from stevesacooking.com you might find interesting

Almond-Crusted Salmon

Dijon Myer Lemon Glazed Wild Salmon

Almond-Crusted Salmon

Grilled Salmon with Herb Crust

Big Fat Cod potato pancakes

Stuffed Eggplant Milanese Con Formaggio
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Stuffed Eggplant Milanese Con Formaggio

This is a great dish and I had been craving something warming and when I saw eggplants on sale I grabbed one. After preparing I looked at Lyn and said that was a lot of work. She smiled and said it is an act of love. It was well worth it and I better freeze some quickly I already found a way to have it make my plate three times now.

Since Lyn is still on her special strict diet I have to fend for myself, so I had a small eggplants and I cut the ingredient in half.

Prepare first

Ingredients

  • 1 –  28 oz. can Pastene kitchen ready crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 2 tablespoons Olive oil

How: Place oil in pot mix the seasoning in and heat slightly mix in the add the sauce bring boil and then to simmer

marinara sauce

Eggplant

Ingredients

  • 1 medium eggplant
  • ½ cup flour
  • 2 eggs Beaton with 1 teaspoon grated cheese and ¼ teaspoon Bell seasoning.
  • Salt and pepper to taste
  • Olive Oil for Frying (about 1 cup) add as needed.
  • ½ lbs. of provolone and mozzarella cheeses

How: Slice the eggplant ¼ inch thick. Lay out on paper towel and sprinkle with salt. After the moisture comes to the surface (little water bubbles) pat dry with paper towel. Flip and repeat. This takes a while we went shopping. There are other methods to draw out the moisture you can Google them.

Dip eggplant in flour, shake off excess and then into egg mixture to cover and shake of excess. Slowly brown on both sides. Set aside.

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Stuffing for eggplant

Ingredients

  • 3 cups Italian seasoned breadcrumbs
  • 3 table spoons grated cheese
  • 2 teaspoons chopped parsley
  • 4 eggs
  • ¼ teaspoon bell seasoning
  • Salt and pepper

How: Mix together and mix in ¼ cup hot water to moisten.

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Prepare the casserole

Cover the bottom or baking dish with sauce

Make first layer of eggplant

Spoon the stuffing over the eggplant

Spoon a little of the sauce

Place ½  of provolone and ¼ slice of mozzarella cheeses on top

Layer the rest of the eggplant

Cover with provolone cheese and sprinkle with grated cheese

Pour marinara sauce to fill casserole. Cover tightly with tin foil. Bake in 350 oven for 45 minutes.

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Spinach, Cheddar and Rice Pie.
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Spinach, Cheddar and Rice Pie.

Continuing theme a night dinner plan it was vegetarian night again. We have fallen very nicely into the flow and I don’t have to peek at the calendar as much to figure out what tonight brings theme wise.

We love the taste of spinach and cheese but can’t say that I have tried this combination. The best thing was that I came home from work and the house smelled soooooo good. Lyn worked from home and had everything ready for me including a nice glass of wine with cheese and crackers. How lucky am I!

 Ingredients

  • 3 Tbsp. olive oil
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 10 oz. package frozen chopped spinach, thawed , and squeezed dry
  • 3 cups cooked brown rice (small grain)
  • 1 cup diced extra sharp cheddar cheese
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. salt
  • 4 large eggs
  • ¼ cup nonfat milk (we use lactose free)
  • 1 roasted red pepper cut in strips

How

Make sure your wife is working from home 🙂

Preheat the oven to 4250. Generously coat a 9 inch pie pan with cooking spray.

Heat oil in large skillet over medium heat.

Add Onion and cook. Stirring frequently until beginning to brown, about 5 minutes. Add garlic and cook 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Note: We thought after that some red-hot pepper flakes would be a nice touch if you wanted a little more heat.

Whisk eggs and milk in medium bowl then stir in rice mixture. Transfer to the pie pan and smooth the top with a spatula and arrange the roasted red pepper on top.

Bake the pie until lightly browned in spots about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Spinach, Cheddar and Rice Pie   Spinach, Cheddar and Rice Pie

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Healthy Breakfast Scones

My wife is a scone head and when Laurel made these for her she begged for the recipe.

This recipe is from What’s Cooking? Healthy Cooking Blog by Lola Dee-Lite is highly recomended.

Healthy Breakfast Scones

Makes 12 small scones

Ingredients

  • 2 TB softened butter
  • 1/2 cup flax meal
  • 1 cup, plus 2 TB whole wheat flour
  • 1 cup whole oats (not instant)
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 2 TB organic brown sugar
  • 1/4 cup dried fruit of your choice-raisins, cherries, cranberries, blueberries, etc
  • 3/4 cup chopped walnuts or pecans
  • 1 cup unsweetened applesauce
  • 1 tsp. good vanilla

Heat oven to 375. Combine butter, flax meal, and 1 cup flour in a bowl with a fork or pastry blender tool, working in the butter, until completely blended into a course meal.

Add in oats, brown sugar, cinnamon and baking powder, combining thoroughly. Mix in fruit and nuts. Next, add in vanilla and applesauce, gently stirring until moistened and combined. If too moist add in additional 2 Tb flour. Using a bit of flour on hands as needed, form scones into 12 golf ball sized portions, flattening them a bit so they are not too thick. Bake on a cookie sheet lined with parchment paper or nonstick spray for about 20 minutes, or until baked through and slightly brown on bottom. These scones are best served warm, and can be reheated in the microwave. Store cooled scones in airtight container at room temperature. They will last a few days, or freeze them for longer term storage. Serve warm just as they are, or spread with butter, cream cheese or jam.