Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes have been around for years, specially in the Midwestern states.  They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!

What are Hasselback Potatoes and where did they get their name you may wonder.  They were first served at a Swedish restaurant named Hasselbacken in 1953.  They are a type of baked potato that is tender on the inside and crispy on the outside.  They’re sort of like thin potato chips attached together at the potato base.  The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.

They are really easy to make, almost like making baked potatoes!  The hardest part may just be the slicing.  The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached.  I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.

For Hasselback Potatoes I prefer to use medium sized Russet Potatoes.  (I use the large sized Russets for regular baked potatoes.)  You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.

When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own.  I usually offer sour cream, shredded cheeses, chopped chives, and green onions.  But you can offer bacon bits and other toppings you like.

So without further delay here’s my recipe for Hasselback Potatoes!

Hasselback Potatoes

Ingredients:

4 – 6 Medium Sized Russet Potatoes

1 Stick Butter, melted

1/3 Cup Olive Oil

4 Cloves Fresh Garlic, minced

1 Tbs.  Chopped Fresh Parsley

Salt & Pepper

Cheddar Cheese slices – enough to fill potatoes between slices

1/2 Cup Parmesan Cheese, grated

Sour Cream

Chopped Chives and/or Green Onions

Bacon Bits

Other favorite toppings

Instructions:

Pre-heat oven to 450° F.

Line baking sheet with parchment paper.

Scrub each potato very well.  Make sure it’s clean and has no dust or dirt on it.  I use a green scotch pad to make sure each potato is very clean.  Pat dry with paper towels.

Place potato on a large spoon.  Slice potato from the top to when the knife touches the spoon edge.  Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.

Mix melted butter, olive oil, garlic, parsley, salt & pepper together.

Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.

Place potatoes on the prepared baking sheet and bake in the oven for 50 – 60 minutes.

Remove from oven and cool about 5 minutes.

Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well.

Bake in the oven until the cheese melts.

Move to serving dishes and top with desired toppings.

I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.

 

Hasselback Potatoes
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4 - 6 Medium Sized Russet Potatoes 1 Stick Butter, melted 1/3 Cup Olive Oil 4 Cloves Fresh Garlic, minced  1 Tbs.  Chopped Fresh Parsley Salt & Pepper Cheddar Cheese slices - enough to fill potatoes between slices 1/2 Cup Parmesan Cheese, grated Sour Cream Chopped Chives and/or Green Onions Bacon Bits Other favorite toppings
Hasselback Potatoes
Print Recipe
4 - 6 Medium Sized Russet Potatoes 1 Stick Butter, melted 1/3 Cup Olive Oil 4 Cloves Fresh Garlic, minced  1 Tbs.  Chopped Fresh Parsley Salt & Pepper Cheddar Cheese slices - enough to fill potatoes between slices 1/2 Cup Parmesan Cheese, grated Sour Cream Chopped Chives and/or Green Onions Bacon Bits Other favorite toppings
Instructions
  1. Pre-heat oven to 450° F. 
  2. Line baking sheet with parchment paper.
  3. Scrub each potato very well.  Make sure it's clean and has no dust or dirt on it.  I use a green scotch pad to make sure each potato is very clean.  Pat dry with paper towels.
  4. Place potato on a large spoon.  Slice potato from the top to when the knife touches the spoon edge.  Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
  5. Mix melted butter, olive oil, garlic, parsley, salt & pepper together.
  6. Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.
  7. Place potatoes on the prepared baking sheet and bake in the oven for 50 - 60 minutes. 
  8. Remove from oven and cool about 5 minutes. 
  9. Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well. 
  10. Bake in the oven until the cheese melts. 
  11. Move to serving dishes and top with desired toppings.  
Recipe Notes

I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.

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Healthy & Yummy Zucchini Stir Fry

Healthy & Yummy Zucchini Stir Fry

Veggie Stir Fry

In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week.  One of my favorites is this Zucchini Stir Fry.

It’s amazing how filling and tasty a simple meal of healthy veggies can be.  This week I made this dinner of zucchini, spinach, and tomatoes.  It was delicious, my husband loved it.  You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.

You can also serve this dish as an appetizer or side dish.  It’s so good!  It goes great with barbecued and roasted meats.

Ingredients:

1 large organic zucchini, cut into 2″- 3″ strips

1 cup fresh organic spinach

1/2 cup organic cherry tomatoes, halved

1 tbls. organic coconut oil

1 tbls. minced garlic

1 tsp. cayenne red pepper

Sea Salt to taste

Directions:

1.  Heat oil over medium heat

2.  Add garlic, sauté until it turns golden, stir constantly

3.  Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly

4.  Add tomatoes, cook until juices start to come out, stir constantly

5.  Add spinach, cook until leaves wilt and turn bright green, stir contantly

6.  Add pepper and salt

Serve while warm.

Healthy & Yummy Veggie Stir Fry
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Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Healthy & Yummy Veggie Stir Fry
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil over medium heat
  2. Add garlic, sautee until it turns golden, stir constantly
  3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
  4. Add tomatoes, cook until juices start to come out, stir constantly
  5. Add spinach, cook until leaves wilt and turn bright green, stir contantly
  6. Add pepper and salt
  7. Serve while warm.
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Hawaiian Chicken Long Rice

Hawaiian Chicken Long Rice

Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish.  It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.

Chicken long rice uses clear bean thread noodles.  Those are noodles made with mung bean starch and are thin and clear.  They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles.  You can buy them at any Asian Market.

The dish is pretty much the same as its Filipino counterpart called Sotanghon.  Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food.  Best of all it’s super simple to make.  It’s great on chilly or rainy days and wonderful when you have a slight cold.  Try it out next time you’ve a yen for Chicken Soup!

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Chicken Long Rice

Ingredients:

5-6 Chicken thighs with bone and skin

Water

1 Tbs. Oil

1 Tbs. Fresh grated ginger root

1 Tbs. minced garlic

1 Cup Chicken Stock

1 Tsp. Salt

2 Tbs. Soy Sauce

1 Package Bean Thread Noodles

1/4 Cup chopped green onions

2 cloves garlic thinly sliced (optional)

1/2 Tbs. Oil (optional)

Directions:

Heat oil in a stock pot.

Saute garlic and chicken thighs until thighs start to turn yellow.

Add enough water in the pot to cover the chicken with water.

Add chicken stock, ginger, and salt.

Simmer until chicken is very well cooked and falling off the bone.

Remove chicken skin and bones.  Discard skin and bone.  Shred chicken meat into large pieces and return to pot.

Add noodles, soy sauce, and 3/4 of the chopped green onions.

Stir and cook until noodles are soft and transparent.

*Optional – fry garlic slices in 1/2 tbs. oil until they turn brown.  Drain on paper towels.

Remove from heat and garnish with remaining with remaining green onion. Garnish with fried garlic.

 

 

 


Hawaiian Chicken Long Rice
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Hawaiian Chicken Long Rice
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Easy Homemade Enchilada Sauce

Easy Homemade Enchilada Sauce

I love Mexican food but Enchiladas were never one of my favorites.  I tried to love it, but something about it just wasn’t working for me.  It took me a while, but I finally realized what wasn’t working was the canned Enchilada Sauces I found at the grocery store.

Sure there are several brands out there, in fact it got quite confusing.  But no matter which sauce I bought it simply didn’t taste good to me or for that matter the rest of the family didn’t find them that great either.  They much preferred the Enchilada Sauce they would order from the Mexican restaurant.  There aren’t that many really good Mexican restaurants in Honolulu so I had to find a way to make homemade Enchiladas just as good as the ones we found at the few restaurants we like.  And since we didn’t care for the canned sauce then clearly the only option was homemade sauce.

So I started trying to figure out just how to make Enchilada Sauce and the first thing I learned is that there are not tomatoes in any way shape or form in Enchilada Sauce.  I  was surprised and so was everyone in the family!  That’s right no tomatoes in Enchilada Sauce!  Of course I’m talking about the RED Enchilada Sauce, I’ve yet to make the green variety.  But I will and once I get it right I’ll share that too!

So what’s in Enchilada Sauce you ask?  Chicken or Veggie Stock (the veggie stock is great if you want a vegan version), Roux, and spices.  That’s it!  And to make it even better it’s super easy to make, it takes less than half an hour!  I make a pot of it and store the sauce in jars in the fridge.  The longer it sits in the fridge the better the sauce tastes.  So now my fridge is always stocked with homemade Enchilada Sauce along with my  Marinara Sauce!  I spend a morning once a month to re-stock, that way I’ll always have my favorite 2 sauces on hand.

You can use this Enchilada Sauce on anything you want.  Pour it over your favorite meats and roll in tortillas for delicious enchiladas or use it in a casserole.  I use it on my Keto friendly Chicken or Steak Enchiladas, they come out great.  Whatever you use it on it will turn out delicious!

Enchilada Sauce

Ingredients:

4 Tbs. Olive Oil

1/4 Cup Flour

1/2 Cup Chili Powder

1 Tbs. Garlic Powder

1 Tbs. Cumin Powder

1 Tbs. Dried Oregano

1 Quart Chicken or Vegetable Stock

Salt to taste

Directions:

Heat Olive Oil in a medium saucepan

Whisk in flour to make a blond roux, be careful not to burn the flour

Whisk in the spices except the salt

Slowly pour in the stock while whisking to blend the spices and roux in to it

Add salt to taste

Simmer for about 10 minutes or until slightly thickened

Use with your favorite meats or veggies or pour into jars and store in the fridge.

This recipe will make enough to fill 1 quart jar and almost 1 pint jar.  If storing sauce pour into jars and cool before covering with a tight lid and placing in the fridge.

 

Easy Homemade Enchilada Sauce
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Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Ingredients
Servings: Pints
Instructions
  1. Heat Olive Oil in a medium saucepan
  2. Whisk in flour to make a blond roux, be careful not to burn the flour
  3. Whisk in the spices except the salt
  4. Slowly pour in the stock while whisking to blend the spices and roux in to it
  5. Add salt to taste
  6. Simmer for about 10 minutes or until slightly thickened
  7. Use with your favorite meats or veggies or pour into jars and store in the fridge.
Recipe Notes

This recipe will make about 5 pints.  That's enough to fill 1 Quart size jar and almost 1 pint size jar.  Cool before covering tightly and storing in the fridge.

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Grilled Cheeseburgers

Grilled Cheeseburgers

Level: Easy

Total: 25 min

Active: 25 min

Yield: 6

Ingredients

2 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

Vegetable oil, for the grill grates and buns

6 slices American or Cheddar cheese

 

6 seeded hamburger buns, split

Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving

Directions

1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.

2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.


Grilled Cheeseburgers
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Grilled Cheeseburgers
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Pickled Green Tomatoes

Pickled Green Tomatoes

My husband always talks about how his mother used to pickle green tomatoes when he was growing up in the Middle East.  He said pickled green tomatoes are delicious.

I’m sure they.  It’s also a great way to use the loads of tomatoes we grown in our backyard.  So here’s how we pickle green tomatoes.  First off you’ll want to make sure you pick them while they’re green.  It doesn’t really matter what type of tomato, we use cherry tomatoes as well as the large varieties, just as long as they’re still green and not ripe.

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Pickled Green Tomatoes

Supplies:

Mason Jars with Lids – I use the 64 oz. jars but you can use any size you like

Large Stock Pot – I use my Le Creuset 20 Qt. Stock Pot

Tongs or Jar Lifters

Baking Sheet

Ingredients:

Green Tomatoes – cut cherry tomatoes in half, large tomatoes can be cut in half or quarters

2 Large Jalapeno Peppers cut in half  (optional)

4 Small hot peppers whole (optional)

1 Lemon – quartered

2 Cups White Vinegar

2 Cups Water

1/4 Cup Salt

Procedure:

Wash and dry Green tomatoes and peppers – set aside.

Wash jars and lids with soap and water.

Boil a large pot of water.

Submerge jars and lids in boiling water for 5 minutes.

Remove jars and lids from water and drain.

Place jars upside down on paper towels and let dry.

When jars are dry place them right side up on baking sheet.

Pre-heat oven to 350 degrees.

Place jars in oven for 10 minutes. (Not lids).

Turn off oven but leave jars inside.

Boil water, vinegar, and salt in pot and boil until salt dissolves.  Turn off heat.

Remove jar or jars from oven and arrange tomatoes, peppers, and lemon inside quickly.  Jars and water mixture must both be  hot.

Pour liquid over tomatoes.

Cover with plastic wrap and let cool down.

When they have cooled down put lids on and store in a cool dark place for about 6 weeks for tomatoes to pickle.

Once you’ve opened the jar store in the fridge.  I will keep for about 2 months.

Use them however you use pickles.

 


Pickled Green Tomatoes
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Pickled Green Tomatoes
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Servings:
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