Black Bean Enchiladas

Looking for a quick semi homemade meal? Look no further! I was able to put this meal together in about 15 minutes and then leave it to cook later that day. Corn tortillas will break - but don't worry, you are covering them in sauce and cheese so any broken tortillas will blend in.

From the original recipe...what changes did I make?

• Reduce cheese from 24 ounces of cheese to 8 ounces of cheese because I'm a not a huge fan of cheese. You can easily add more if you prefer but I thought it was plenty cheesy.
• I used Wegmans organic black beans because they use less salt. 
• I couldn't find Wegmans enchilada sauce so I used a can of El Paso enchilada sauce.

According to reviewers if you don't have a Wegmans nearby you can use black bean soup and doctor it up with some Mexican inspired spices, onion, and peppers. 

I think adding chopped spinach to the black bean mix, topping with cilantro, or adding in shredded chicken would also make this quite tasty!

Black Bean Enchiladas

adapted from Wegmans
makes 12 enchiladas 

2 cans (15 oz each) Black Beans (I used organic to reduce the sodium)
16 oz container Wegmans Caribbean Black Bean Soup
2-3 cups of Shredded Mexican Cheese
10 oz can of Red Enchilada Sauce
1 bunch of green onions, thinly sliced

Directions

• Preheat oven to 350 degrees. 
• Add 1 can beans to large bowl; mash into paste. Add remaining beans, soup, and 1/2 cheese; stir to combine. Set aside.
• Heat tortillas in microwave for 30 seconds so they are soft and pliable. 
• Spread 1/4 cup sauce on bottom of a 9x13-inch casserole dish. 
• Spread 1/4 cup bean mixture in the center of each tortilla. Gently roll up; place seam-side down in casserole dish. Arrange in 2 rows of 6 in each casserole dish. 
• Pour remaining sauce over enchiladas and top with remaining shredded cheese.
• Bake, covered with foil, 25 min; remove foil. 
• Bake 5-10 min until sauce bubbles. 
• Remove from oven; let rest 5-10 min before serving. Garnish with green onions.

Slow Cooked Asian Chuck Roast

It is a new year and I am going to again say that I'm going to post once a week! I'd like to try one new recipe each week. I have a few recipes tagged and I'm really looking forward to what comes next!

This week I made a Slow Cooked Asian Chuck Roast which is a Wegmans recipe. 

A few changes:

- Used a dutch oven instead of crock pot

- Used prepared dried noodles instead of the frozen Udon noodles

- Instead of pan searing flour I used flour with a pinch of salt and white pepper

- Canned baby corn instead of frozen since it wasn't at the grocery store

- Fresh broccoli instead of frozen since that is what I had at home

The Thai stock smells amazing! It is a great way to add flavor without needing a purchase lot of ingredients. I have 2 cups left so I need to figure out how to use the rest of it! I'm thinking noodle soup!

The BBQ sauce had a bit of kick too it but it actually was sweet when it had all cooked out.

Slow Cooked Asian Chuck Roast

Adapted from Wegmans

serves 4

Ingredients
2 1/2 - 3 lbs Boneless Beef Chuck Roast
2 Tbsp Olive Oil
1 bottle (20 oz) Asian-Style BBQ Sauce
2 cups Thai Culinary Stock
1 can Baby Corn, sliced in 1/2-inch rounds
16 oz (1 package) Broccoli
Chinese Noodles, prepared per pkg directions

Directions
Dust meat with flour; pat off excess. Heat oil in large braising pan on med-high, until oil faintly smokes. Add meat. Brown, turning to brown all sides, 3-4 min per side. (move to slow cooker if using). Stir in BBQ sauce and stock.

Cook meat in slow-cooker 4-5 hours on high or 7-9 hours on low or in dutch oven for 2-3 hours. Remove just the meat and transfer to clean platter.

Add corn and broccoli to slow-cooker on high; stir to combine. Cover; cook 5-15 min, or until vegetables are thoroughly heated. Stir in noodles; transfer to serving platter and top with meat.

Argentinian Beef Empanadas

Like all dumplings these are a labor of love! This took a while but the end product?! Flaky, light, and delish!!! I will be making these again. They freeze/reheat well too! I used the tomato sauce can with both ends cut off as my cookie cutter.

Argentinian Beef Empanadas

Adapted from: Turntable Kitchen
Makes approximately 16 5 inch empanadas

For the dough:
4 1/2 cups of flour
3 teaspoons of salt
2 stick of cold unsalted butter, diced
2 large egg
2/3 cup of ice water
2 tablespoon of distilled white vinegar

For the filling:
1 pound of lean ground beef
2 tablespoon of smoked paprika
2 tablespoon of ground cumin
1 red bell pepper, seeded and diced
1 large onion, finely chopped (or 6 tbsp dried onion minced)
4 tablespoon of capers
olive oil
2 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (1 6oz can tomato paste)
salt and pepper, to taste

1 egg, gently beaten with a fork (for the egg wash)

1. Combine Butter, Salt, and Flour in the food processor until reaching a sandy texture.
2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Pulse into the dry mix until just combined.
3. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.
4. To make the filling, heat approximately olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften. Add the pepper and continue cooking. Next, add the diced tomatoes with their juices and let cook for a few minutes.
5. Add the beef, use the spoon to crush it up in the frying pan. Stir in the spices and capers. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the hard boiled egg and let it cool.
6. Preheat your oven to 425 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick. Cut out roughly 4 inch round circles in the dough then use your fingers to spread it to about a 5 or 6 inch circle. Place 3 heaping tablespoons of filling in the center and fold the circle into a half moon. Pinch and fold the edges to seal them and place onto a prepared baking sheet. Continue to do this with the remaining dough and filling.
7. Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes (until golden brown). You can freeze formed empanadas in a freezer bag and also refrigerate uneaten empanadas.

Stacked Roasted Vegetable Enchiladas

This was incredible!! It did take a bit longer then expected because roasting the veggies takes a while. But this would be awesome for veggies that are starting to turn or if you were hanging out one day with a bit of the extra time. I would probably roast the veggies one day and then assemble/cook the next day.

Picture didn't come out so well because I didn't wait for it to slightly cool before cutting :)

Stacked Roasted Vegetable Enchiladas
Adapted from Two Peas and Their Pod

Serves 5-6

Ingredients:
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 cup corn
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced (optional)
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce (canned el paso)
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese (Mexican cheese)

Directions:
1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Chickpea Curry

Quick and easy meatless meal for you!

Chickpea Curry

Adapted from The Pioneer Woman

Serves 3

2 cups Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk

2 cups shelled edamame
1 Tablespoon Honey, More To Taste
1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
Lime Wedges, For Serving (optional)
Cilantro Leaves, For Garnish

Cook rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat.

Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. 

Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. 

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 

Add the edamame, coconut milk, honey and a squirt of sriracha. 

Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. 

Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.

BBQ Chicken

Catching up on some posts with this snowy snowy weather!!

BBQ  was a crowd pleasing surprise! I baked the chicken in the oven as we are having a big snow storm but the kids asked for me to make it again! Yay! I couldn't find my brine recipe I used over the summer so I made this one up. When you brine chicken it will keep it more moist especially when it needs to cook for a while, this made such a difference!

Normally I'm all about my silpat mat, but for this it didn't work as planned and I'd recommend using tin foil to line your cookie sheet instead.

I served this with our other family favorites: White Rice and Oven Roasted Broccoli!

BBQ Chicken
Brine
2 tbsp brown sugar
1 cup apple juice
1 cup warm water
2 tsp salt
2 tsp soy sauce

4 Chicken breasts, cleaned and butterflied
BBQ Sauce

Combine all the ingredients for the brine. Soak the chicken for 2-4 hours. I let the chicken defrost while it soaked in the brine.

Grill Directions
Preheat grill on high
Remove chicken from brine and shake to remove some of the water.

Oven Directions
Preheat oven 400F.
Remove chicken from brine and shake to remove some of the water.
Place chicken on foil lined cookie sheet.
Bake 15 minutes.
Remove from oven, cover in bbq sauce, bake 7 more minutes.
Remove from oven, flip, cover in bbq sauce, bake 7 more minutes
Continue until chicken is cooked thru
When chicken is cooked, one file time... flip, cover in bbq sauce, broil on high for about 5 minutes.

Homemade French Fries

"These taste like real french fries!!" The kids were pretty impressed that I was able to turn potatoes into french fries at home.

Super easy and a relatively healthy side dish. The silpat mat helps make the fries extra crispy.

Often these are served with Mr. Tom's Chicken and Oven Roasted Broccoli.

French Fries

1 potato = 1 to 2 people

Directions

Preheat oven to 400F. 

Peel raw potatoes. Slice them up. Thinner will cook faster.

Put sliced potatoes on silpat/foil/parchment lined cookie sheet.

Drizzle with olive oil and your choice of seasonings. I do a little garlic powder, salt, and pepper. Toss to coat all the potato pieces. If it was for adults I would add some cayanne or oregano.

Bake 25-45 minutes. The difference will be how thick the potatoes were cut and how crispy you want the fries. Fries are done when you pierce with a fork and the potato is tender.

Enjoy!

Beef Stew

Here is a yummy (and easy) slow cooker beef stew recipe! I found the recipe off All Recipes. I selected it based off the over 2000 reviews. Because this was a meal that included kids (and they will refuse to eat a meal based on seeing certain ingredients) I blitzed the onions and celery in the food processor so that there were no visuals. Keep the potatoes and the carrots in the larger chunk sizes so that way they aren't mush after cooking for so long.

I prepped and assembled the meal the night before and kept it in the fridge. I woke up on Saturday morning, plugged in the slow cooker, then we ran our errands and attended our sporting events. We came back to a delish and warm stew!

I also made a loaf this dutch oven bread.

My dad's tomato based beef stew recipe can be found here!

Slow Cooker Beef Stew
Serves 6-8

3 - 4 pounds beef stew meat, cut into 1 inch cubes
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp oregano
1 heaping tsp paprika
1 heaping tsp garlic powder
2 bay leaf
2 tsp Worcestershire sauce
1 tsp of gravy master
1 onion, chopped
2 stalks celery, sliced
4 potatoes, large dice
4 carrots, sliced thick
2 cups beef broth

12 oz frozen peas

Put all the ingredients (minus broth and peas) in the slow cooker and stir together so everything is coated. Then add the beef broth and give another stir. Everything will be a soupy mess.
Cover and cook on low for 10-12 hours or on high for 4-6 hours.

About 20 minutes before serving add the bag of frozen peas.

Tamale Pie

I found this recipe in a magazine the other day, not sure what one though... but here is my adaption of Tamale Pie!

I used a can of kidney beans because that was what I had on hand. I felt it had the perfect amount of kick to it.

I didn't really taste the cheese, so I think it would be fine to omit next time. Or I'd put the cheese on as a layer between the cornbread and the meat instead of mixing it in.

As is, there was a lot of liquid in the meat so next time I would add in 1-3 tbsp of flour to the meat and let it simmer for 5 minutes. The addition of the flour will make a gravy.

Tamale Pie
serves 4

Jiff Corn Bread Mix (needs 1/3 cup milk + 1 egg)
1 lb ground turkey
2 cloves garlic
1 1/2 tbsp onion powder (or 1 medium onion)
1 1/2 tbsp Homemade Taco Seasoning
2 tsp cumin

1 cup cheese

1/2 cup salsa
1 med tomato or 1 can of diced tomatoes
1 can corn
1 can beans (pinto, black, kidney, etc), drained
1-3 tbsp of flour (depends on how much liquid is in the pan)
1/2 cup green peppers (optional)

Preheat oven to 400F.
Combine corn bread mix according to the package and put to the side.
Brown meat, add onions and garlic.
Add other spices and peppers, stir to combine.
Mix in the cheese, salsa, corn, beans, and tomatoes. Add in flour if the mixture is liquid-y, the liquid doesn't absorb when cooking.
Put in oven safe dish and spread the cornbread batter on top. Cook 15-20 minutes.

Chicken Piccata

Are you ready for some restaurant style chicken piccata? In less than 30 minutes I couldn't believe that I made!  I read a bunch of recipes to determine how I would go about creating this dish.  I looked at Giada de Laurentiis's recipe and this blog.  

This tasted just like from the restaurant and was very straightforward to make.  This will be added to the regular meal rotations, as these are regularly stocked ingredients.

I tried to butterfly the chicken breast, but it wouldn't cut evenly. We had several smaller pieces that I tried to make flatter, but I didn't really understand what I was doing... Next time I will be patient and cut the chicken right. The flour parmesean breading was tasty and was nicely golden once I added in more oil. Before I added more oil the chicken was cooking but not getting any color or looking very moist.

I wanted to have some sort of green vegetable in the dish so I tossed in some arugula leaves at the very end so it would wilt.  This part took maybe 2-3 minutes as leafy greens can overcook very quickly.

I was reviewing recipes and they recommend using either a white wine sauce or chicken broth for making the lemon sauce.  Originally, I was going to use the chicken stock, but at the last minute, I went for the white wine sauce.  It was a great choice!

orig from 5/30/2013
updated 4/3/2015

Enjoy!

 

Chicken Piccata
Serves 2

~2 cups dried pasta
2 boneless, skinless chicken breast halves
3 Tbsp grated Parmesan cheese
1/3 cup flour
Fresh cracked pepper
4 Tbsp olive oil

1/2 Tbsp butter
1/2 cup white wine or chicken broth
3 Tbsp lemon juice (or a w hole lemon if you want)
1/4 cup brined capers
Arugula/Spinach

Start to boil the water for the pasta. Cook pasta according to directions.
Heat olive oil in a large skillet on medium high heat.
Cut the chicken breast halves horizontally. Pound flat or butterfly them to about 1/4-inch thickness. 
Mix together the flour, pepper, and grated Parmesan. 
Dredge chicken pieces in the flour mixture, until well coated.
Add the chicken pieces, brown well on each side, about 3 - 5 minutes per side, depending on thickness. Remove the chicken from the pan and reserve to a plate. 
Add the white wine, lemon juice, and capers to the frying pan used for the chicken. 
Reduce the sauce, generally I let it cook until the pasta is done.
Melt in the butter, wilt arugula/spinach. 
Add the drained pasta to the sauce. Plate the pasta and add chicken on the top!

Salsa Poached Chicken

I was looking for a new chicken dish to go along with the leftover rice, limes, cilantro, etc. I was inspired by the Salsa Poached Chicken recipe from here.

This took about 15 minutes to cook as I had sliced the meat up prior to poaching. I think next time I would use a similar technique... but saute the chicken in the pan with the salsa to see if it still brings all the taste with even less time. But poaching it in the salsa had great flavor for such a short cooking time.

I did add in some lime to the salsa while cooking the chicken to try and help tie the meal together.

I served the chicken with cilantro lime rice, homemade yogurt, and fresh tortillas.

Enjoy!

Salsa Poached Chicken
Serves 4-6

4 boneless skinless chicken breasts, sliced
1 cup salsa
1/4 cup chopped onion
Water

Add chopped onions to a pot with a lid with about 1 tbl olive oil until slightly opaque. Add the salsa, chicken breasts, and water to cover the chicken, place lid on pot.  Reduce heat to low and simmer for about 30 min or until chicken is cooked.

Remove chicken from pot and set on a cutting board until cool enough to handle. With two forks, shred the chicken breast and place shredded chicken breast into the pot with the fresh salsa mixture.

Citrus Bow Tie Pasta

Warm weather is upon us! This is a light and fresh meal that takes only as long as the pasta takes to cook!

While the pasta is cooking you can slice and chop up the rest of the ingredients. When the pasta is done toss it all together, and dinner is ready!

What did I change? Overall I kept with the main recipe, I just made changes to my preferences. I sliced a couple cherry tomatoes since I'm not a huge fan of raw tomatoes. Since we had cilantro from other recipes, I used some more of that. Parsley is also an option however. You can swap the lemon juice for lime juice as well. I didn't mix the feta into the entire bowl since I'm not a fan, but it was pretty sprinkled on top of the food.

This is great served warm or cold. This will be ok for leftovers the next day, but won't last much longer than that. Once the avocado is turning brown - toss it!

Next time I might try using sundried tomatoes instead of fresh or even try some basil and fresh mozzarella!

Citrus Bow Tie Pasta

recipe adapted from Whole Foods
Serves 2

1/2 pound bow tie pasta
1 ripe avocado, peeled and cubed  

4 green onions, both green and white parts, chopped
3/4 cup crumbled feta cheese (optional)
a couple diced cherry tomatoes
1/2 cup packed chopped cilantro
1/4 cup freshly squeezed lemon
1/3 cup olive oil

3 cloves garlic
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Cook pasta in boiling salted water according to package directions. Drain, but do not rinse the pasta. Place hot pasta in a large mixing bowl. Add avocado, green onions, feta, tomatoes and cilantro. Whisk together lemon juice and olive oil and drizzle over the warm pasta. Toss to combine. Season with salt and pepper and serve warm or cold.

Roasted Eggplant Bites

Eggplant! One of my favorite veggies, but it can be cooked so horribly wrong. I also was curious about baking it instead of frying the pieces up.

Verdict? Baking / Roasting the eggplant was great! However, it was very pale and didn't look very appetizing. Next time I will sprinkle some olive oil over the top to see if that helps to make it look more golden.

I like the Panko breadcrumbs because they are bigger and flakier, the spices in the mix were just to taste, about a tsp of each. I sprinkled the minced garlic over the top of the breaded eggplant prior to roasting it. You can use a tsp or so of garlic powder mixed in the breadcrumbs as an option too.

It also could be topped with a slice of tomato or some tomato sauce and then some fresh mozzerella cheese and some basil for an appetizer... Anyone want to come over for dinner so I have an excuse to make some?

Roasted eggplant served with a side of pasta

Roasted Breaded Eggplant Bites
1 egg plant, med size
1 egg
Panko bread crumbs (1-2 cups?)
Red pepper flakes (1 tsp)
Oregano (1 tsp) or Italian seasoning
Garlic, minced or powdered

Slice eggplant about 1/4 inch thick.  No I have never measured this.
Liberally sprinkle salt on the eggplant and let it sit in a strainer in the sink for about 30 minutes. Rinse.

Preheat oven to 400F
In one bowl scramble an egg and with a splash of water. In another bowl, combine breadcrumbs, red pepper flakes, oregano, and garlic.
Dip eggplant in the egg, let it excess egg drip off.  Dip in breadcrumb mix and then place on cookie sheet.
Put in oven for 15-20 minutes.

Remove and top with sauce and cheese and a side of pasta! Or just eat it right off the tray!

Double Crunch Honey Chicken

Life changing? I think so. I have seen this recipe from Rock Recipes on Pinterest for months and it always catches my eye. So tonight, was the night.

Crispy crunchy fried chicken and wow was it good. The flour mix has a nice Asian kick to it. If you don't like heat use less of the paprika and cayanne pepper.

I used 4 pieces of thigh meat because I think it is tastier than chicken breast. I omitted the sage because it was expensive. I eye balled the quantities of ingredients for the Honey Garlic Sauce. Served it with brown rice and stir fried broccoli.

I would like to try the double flour dipping method for making eggplant. Maybe use oregano and Italian seasoning and serve with pasta or something to that idea. 

Flatten the meat between two pieces of plastic wrap

Dredge the chicken in the
flour/spice mix

Dip it in egg, then flour mix again.
Then fry it in some hot oil

Let drain on a rack/paper towel.
Do you see how crispy that is??

Top with sauce, serve with broccoli and brown rice

Crunchy Chicken with Honey Garlic Sauce

Serves 2

Chicken:
2 large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet (or a can or rolling pin); pound the meat to an even 1/2 inch thickness. Or slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Breading:
1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tbsp paprika
1/2 tsp cayenne pepper

Combine in a bowl

Egg wash:
1 egg
4 tbsp water

To Assemble and Cook:
Season the chicken with salt and pepper, and then dip the meat in the breading mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a quarter inch of oil (I used vegetable) covering the bottom. When oil is hot (I do a test crumb to see if it bubbles) fry them gently for about 4 or 5 minutes per side until golden brown and crispy. These will cook very quickly since they are so thin.

Drain on a wire rack for a couple of minutes.

While cooking the chicken make the Honey Garlic sauce.

Honey Garlic Sauce
2 tbsp olive oil
1 heaping tsp of garlic powder

1 cup of honey

¼ cup soy sauce

1 tsp ground black pepper

In a medium saucepan combine ingredients and let simmer over medium heat for about 5 minutes or until warmed and combined.

 

Hasselbeck Potatoes

Birthday Dinner!! Fancy sliced baked potatoes! I kept seeing this potato style on Pinterest and have been looking for a good excuse to try it! Apparently these are called Hasselback Potatoes (or Accordion Potatoes) and are the Swedish version of a baked potato!

I combined a recipe from several blogs and from Sunny Anderson on Food Network. I omitted the Parmesan cheese but feel free to sprinkle some on!

I did one baked potato per person. I would double the sauce recipe (listed below) because I wanted a bit more flavor. I would take the rest of the sauce and pour it on after baking or pour more on before cooking. I baked mine at 350 for a little over an hour but they don't get as crispy.

Other options include swapping out the butter for more olive oil to make it a bit healthier!


Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Freeblueberry cobbler!

Potatoes!

Used a chopstick to help with the cuts. I also cut at an angle.

Pretty cut potatoes :)

Greased and seasoned!

Slightly crispy and all cooked!

Fried left over potatoes in bacon grease for breakfast

Hasselback Potatoes  

6 potatoes, medium size

3-5 garlic cloves, thin sliced or 1 ½ tsp garlic powder (2 tsp)

4 tbsp unsalted butter, melted

3 tbsp olive oil

¼ paprika

¼ onion powder

¼ Salt and pepper

1 tsp oregano

Heat oven to 425F. 

Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. Be careful not to slice all the way through. Use the back of a spoon to ensure you don’t cut all the way through. 

Combine olive oil, butter, garlic, salt, smoked paprika and onion powder and mozzarella cheese in a small bowl. 

Place the potatoes on a baking sheet. 

Carefully insert pinches of this mixture in between the slits of the potatoes. 

Rub the outsides of the potatoes with residual oil. 

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy