Jul 6, 2020 | Appetizers, Recipes
Patatas Bravas is a favorite Spanish Tapa. Tapas of course are small portions of Spanish food that’s usually served with cocktails at bars or as appetizers. Or several types of Tapas can be cobbled together to make a meal. I love Tapas! It’s a great way to sample different types of Spanish food in one sitting.
Patatas Bravas is one of my favorites. It’s a simple dish of fried or baked potato wedges or cubes in a spicy sauce. I always order it when we’re in Barcelona or any other Spanish town or city. But traveling may prove to be difficult this year and we won’t be going on our usual Med Cruise or other European vacations. That’s why I’ve been making some of our favorite foods at home. After all eating local foods is a big part of traveling!
Lately I’ve been on a Spanish food kick and Patatas Bravas has been on top of my to make list. Everyone in my house loves it that it’s now become a family favorite. I serve it as an appetizer and as a side dish, either way it’s delicious!
Most places serve it with a mayonnaise based Garlic Aioli, but I like it without. You can make a simple Aioli by mixing together mayo, garlic powder, and lemon juice. Salt and pepper to taste and garnish with fresh chopped chives.
Patatas Bravas
Ingredients:
6-8 Yukon Gold Potatoes – peeled and cut into wedges
2 Tbs. Olive Oil
1 Tsp. Minced Garlic
2 Tbs. Smoked Paprika
2 Tsp. Chili Powder
2 Tsp. Ground Cumin
1/2 Tsp. Salt
1/4 Tsp. Ground Black Pepper
1/2 Tsp. Crushed Red Pepper flakes
Directions:
Place potato wedges in a large pot and cover with water.
Bring water to boil and reduce heat.
Cook uncovered for about 8-10 minutes or until just tender. (you don’t want them too soft, they will fall apart)
Drain and pat potatoes dry with paper towel.
Place in bowl.
Toss potatoes in Olive Oil and Garlic until evenly coated.
In a small bowl combine the rest of the spices and sprinkle over potatoes.
Toss potatoes in spice mix until evenly coated.
Place potatoes on a baking sheet, spread out in a single layer.
Bake in pre-heated 375 degree oven for about 25 minutes or until crispy. Stir potatoes about half way thru baking time.
Serve warm with or with out Aioli.
Jun 26, 2020 | Appetizers, Recipes
Torta can be different things depending on the type of cuisine and if the dish is sweet or savory. It can refer to a cake or tart in several countries including Italy, Spain, Eastern Europe and the Middle East. In Mexico it’s a sandwich. In both Spain and the Philippines it can be an omelette. Confusing, I know.
Well since today I want to make Tapas the word Torta will refer to a Spanish Omelette. Tapas play a big part in Spanish social life. Tapas refer to appetizers or small sized dishes that are served as snacks with beer, wine, or cocktails. Sort of what in Hawaii we call pupus. I love having Tapas, it gives you a chance to sample many different things at a time. When we’re in Spain we usually start the evening at a cafe where I can order a refreshing pitcher of Sangria and an array of Tapas. Many times we make a whole meal out of all the Tapas we order.
At home I sometimes make an assortment of Tapas and call it dinner or I can put together a “Tapas Board” for casual entertaining. Tapas can be just about anything, as long as it’s a small portion.
One of my favorite Tapas is Torta, that Spanish Omelette. It’s probably one of the easiest omelettes to make, but unlike most breakfast omelettes where the filling is folded into scrambled eggs Torta fillings are actually cooked into the egg and it comes out looking like a pie which is then cut into wedges for serving. Served with fresh bread it’s delicious.
Here’s how to make Torta at home. It’s really easy and you probably have all the ingredients in your kitchen. Remember you can serve it as an appetizer or make a larger version and serve it for breakfast or lunch. You can even make it into a sandwich, placed in a baguette it’s delicious and filling!
This article contains affiliate links
Torta
Ingredients:
1 Potato – peeled and sliced very thin (I use a mandolin to slice it)
1/2 Onion thinly sliced
Olive Oil
2 Eggs beaten
Directions:
Heat about 1 tsp. Olive Oil in a frying pan.
Add onions and potatoes. Cook over medium heat, stirring constantly so it doesn’t burn.
Cook until onions start to caramelize or turn brown and the potatoes are soft.
Beat Eggs in a small bowl and add potato and onion mixture. Stir well.
Add more Olive Oil to frying pan. I use a 7″ pan to make this omelette if I’m making it for Tapas.
Pour egg mixture into pan.
Cook over medium low heat – you must cook this slowly to avoid burning the omelette. Do not touch the omelette while it’s still liquidy. The omelette will take on the shape of the pan.
Cook until the center is just about dry, it will still a bit soft in the center.
Gently separate the sides of the omelette from the pan.
Using 2 spatulas gently flip the omelette over.
Cook for about a minute then slip on to a serving dish.
Slice into wedges and serve.
Jan 23, 2020 | Appetizers, Cookies, Cakes & Pies, Desserts, Recipes
I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.
Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?
Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)
These pretzels are a variation of my Basic Pretzel Recipe. I just added the cheese and garlic!
By the way these pretzels do not require blanching in a baking soda bath. You use an egg wash and it’ll have the same look and texture as store bought!
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Instructions
Fit your standing mixer with the dough hook.
Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
In a large bowl stir together 3 cups flour and salt.
Add flour mixture to the water yeast mix.
Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
Add cheese, parsley, and garlic powder. Combine well.
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Preheat oven to 425degrees
Turn dough onto lightly floured surface and knead for about a minute.
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Using a sharp knife cut ball in half.
Take first half and cut in half again so you have 2 smaller sections
Cut each section in half to make 4 sections
Repeat with second half. You should end up with 8 sections of dough.
Roll each section into a 25” rope. Make rope thickness as even as possible.
Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
Form all sections into pretzel shapes.
Whisk egg and water together in a shallow bowl.
Dip both sides of each pretzel into egg wash.
Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
Bake 10 minutes, rotating baking sheets half way thru cooking time.
Melt butter and brush onto each pretzel then sprinkle with sea salt.
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Remove from oven and cool on racks.
Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
Recipe Notes
If you like to dip your pretzels, these Cheesy Garlic Pretzel are yummy dipped in my Basic Marinara Sauce. They’re an awesome combination!
Jan 21, 2020 | Appetizers, Recipes, Snacks
It’s Taco Tuesday and at my house that calls for a batch of Homemade Fresh Salsa. I know there are lots of bottled salsa out there, but seriously? Bottled salsa can’t compare to homemade!
In my husband’s family there’s a serious Salsa recipe competition! Each of my in-laws guard their “secret” salsa recipe; and each one claiming boasting rights to the best Salsa in town. Having tried their salsas I must admit the male darned good salsa! Who has the best, that’s hard to say without offending anyone!
Now having watched them make their salsa over the years I’ve been able to piece together my own version that of course is just as good!
Making homemade salsa isn’t very hard it just takes a bit of time and effort, but the end result is so worth it!
I usually mix up enough to fill 2 quart size Mason jars. This will keep in the fridge about a week or so, not that we have it for that long. We love using it on tacos, nachos, and even in fresh pita bread. It’s seriously that delish!
So here’s how to make Fresh Salsa, try it and you’ll never buy another bottle of it again!
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Instructions
Grill onions, garlic, and jalapeños on grill or roast in oven until soft and cooked.
Chop cooked onions, garlic, and jalapeños.
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Place diced tomatoes in a blender and pulse a few times. You don’t want it puréed just slightly chopped so it’s still chunky.
In a large bowl combine all the ingredients and still well.
Serve right away or store in the fridge for up to 2 weeks.
Dec 24, 2019 | Appetizers, Christmas, Corner, Recipes, Snacks
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
It can get a bit hectic around the holidays as you try to find the perfect gifts for your niece and nephews, the must-have sweater vests for your baby corgis, while hosting the biggest dinner party with friends and family in your closet-sized kitchen.
That’s why these oyster crackers are everything.
It’s perfect for any occasion, but it comes in particularly handy during the holiday season. It’s quick, easy and practically effortlessly made in the slow cooker with the help of my favorite ingredient of all –
Hidden Valley The Original Ranch Dips Mix. Toss that right in with garlic and freshly grated Parmesan with melted butter.
The combination is absolutely heavenly.
Now you can easily find this ingredient at Walmart – the perfect resource for all of your holiday entertaining, and you can transport these addicting crackers in these Glad Food Storage Containers. Just toss it right in, throw on the lid and you’re set.
See, I told you. Easy! You can even make this ahead of time, although you’ll probably end up eating all of the crackers before you make it to your boss’ holiday party!
INGREDIENTS:
- 2 (8-ounce) packages oyster crackers
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 4 cloves garlic, minced
- 1/4 teaspoon dried dill
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
- 1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
- Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
- Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan and let cool completely.
- Serve, garnished with parsley, if desired.
(This post has affiliate links)
Slow Cooker Parmesan Ranch Oyster Crackers
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
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Slow Cooker Parmesan Ranch Oyster Crackers
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
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