Sometimes you just want to put something on and then forget about it while it does its own thing.. well slow roasted dippy messy, not alot of meat on them ribs fit the bill.
3 to 4 pds worth of Lamb Riblits-take out the night before and allowed to thaw in the fridge
3 Tbsp of oil or so to brown the ribs in, a frying pan on med heat.
Then move ribs and all drippings from the frying pan to the roaster or to a crock pot.
At that time, you can add
1 clove of garlic-minced
1/2 cup of vinager (any kind will work but apple or white wine are very nice)
1 cup of tomato paste
1 cup of water
1 tbsp of worcesterhire sauce
1/4 cup of brown sugar (packed)
1 small onion minced
half a tsp of salt/pepper
Put all the rest back into your frying pan and simmer for 15 min then pour over the ribs and bake in the over at 350 for about 2 hours or into a crock pot on low for four to six hours till the meat is falling off the bone.
A thank you out to Will for letting me know that for whatever reason the first posting didn’t work properly, thankfully I had a draft version still saved so didn’t have to write it out again.. very sorry folks that it came out the first time incomplete.
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!
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
Chopped Chives and/or Green Onions
Other favorite toppings
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.
If I’ve learned anything from the recent recent lock downs due to the deadly virus it’s to make family meals using whatever is on hand.
For many of us lock downs are soon to be a thing of the past if your state hasn’t reopened already. But the treat of more lock downs may still loom in our future. Such is our new normal, at least until a vaccine or a cure can be found. In my opinion that’s a big reason to not forget the lessons we learned thus far.
I’m fortunate enough to live in Hawaii, a state which hasn’t seen the devastation COVID-19 has wielded across the other 48 states that we refer to as the mainland. I’m not sure if it was our politicians’ prompt stay at home order which began on March 23, our health department’s mandatory 14 day quarantine of incoming travelers, our small population with less high density areas, or our isolated location which kept us from the widespread suffering experienced by the other states. I’m prone to think it was a combination of all these factors. But whatever the case maybe the virus was no more real or frightening for us on the islands as it was for our fellow citizens on the mainland.
Our fears heightened by 24/7 news reports and social media posts spurred many citizens to stand in long lines in search of toilet paper, hand sanitizer, and disinfectants just like our mainland counter parts. Fortunately for our family we didn’t wait in long lines searching for basic necessities. My daughter whose family lives in Northern Italy had been in lock down since February, she had urged us to stock up on food and other necessities weeks before US cases and deaths piled up. She had warned that it was only a matter of time before we faced the same issues they faced in Europe. Luckily we listened. We had shopped in early March, doubling and sometimes tripling what we normally purchased. Another plus was having an extra freezer and pantry.
Before the lock down began and we were stocking up our homes and kitchens we had decided that the plan was to have enough of everything so that during the lock down we just had to replenish a few things such as fresh fruits and veggies. During the lock down we’d have lists of what we ran out of which made our grocery trips faster and more efficient; we’d also wait until the list was pretty long before heading to the store.
Because we shopped less frequently and when we did shop not everything on the list was always available, we did run short of a few things. Which is why some of our favorite dishes had to be altered to make use of what we had on hand.
One of the easiest dishes to adapt to ingredients you have on hand is stew. I never really had to plan on making stew, I’ve pretty much use ingredients I found in my fridge and pantry. And in a pandemic stews are one of the best comfort foods to serve.
So during the lock down I made Hunters’ Stew. I call it that because I basically “hunt” for ingredients in my kitchen and toss them together to make my stew. So here’s my hunters’ stew “recipe”, feel free to substitute ingredients based on your tastes and what’s on hand.
Meat – beef, chicken, lamb, or no meat at all – cut meat into large chunks
Veggies – any combination of veggies such as potatoes, carrots, celery, okra, etc.
Flour for dredging
Salt & Pepper
2 Tbs. Oil
Garlic – fresh or powder
Oregano, basil, thyme, bay leaf, or Italian seasoning
Stock or broth – use the same broth as your meat – if you’re making beef stew then use beef broth, etc.
2 Cans tomato sauce or crushed tomatoes (you can even use tomato paste if that’s all you have – if you use paste you may have to use more liquid)
Heat oil in a large pot.
Mix salt, pepper, flour together.
Coat meat in flour mixture, shake off excess flour and place in pot.
Cook until all sides of meat are browned.
Add garlic and other spices.
Add broth and veggies and stir well.
Lower heat to simmer.
Cook covered until potatoes are cooked.
Add tomato sauce or crushed tomatoes.
Cover and simmer until meat is tender.
Store leftovers in the fridge.
Reheated left over stew is usually tastier than fresh stew!
Looking for something easy and delicious to make for dinner tonight? How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?
It’s very simple to make using ingredients you probably have in your kitchen. It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!
I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry. I can whip this up in less than a half hour and my family loves it.
Chicken & Spinach in Creamy Tomato Basil Sauce
2 Lbs. Boneless Skinless Chicken Thighs
2 Tbs. Olive Oil
Salt & Pepper
1 Cup Tomato Sauce
1 Tbs. Fresh Garlic, minced
1/2 Cup Heavy Whipping Cream
1 Cup Fresh Spinach Leaves
5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)
Fresh Grated Parmesan Cheese for Topping
Pasta or your preferred starch
Pat chicken dry with paper towel and sprinkle both sides with salt & pepper
Heat Olive Oil in a large skillet
When oil is hot add chicken and cook until both sides are seared about 5 minutes per side
Remove chicken to a plate and set aside
In your now empty skillet add tomato sauce, garlic, and cream
Bring to a boil then reduce heat to low to simmer sauce
Stir in Spinach and cook until wilted
Stir in Basil leaves
Return chicken to skillet and raise heat to medium
Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh
Remove from heat and sprinkle with Parmesan Cheese. Serve with a side of pasta or your starch of choice.
I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic. Sprinkled with parmesan it’s very tasty!
Have you ever tried an Asian style fried chicken? It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.
But whatever you call it the taste is very similar and the recipes are pretty much the same. And of course it’s delicious! It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside. In short it’s perfect!
Serve it hot over a bed of hot steamed rice or a stack of noodles. A crisp fresh salad of greens makes a great addition. Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.
For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge. Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.
My family loves this delicious chicken dish I’m sure yours will too!