Chicken Pot Pie

Mar 21, 2015 by

Forget those frozen Chicken pot pies. Making them yourself is not that hard. Before you know it you be making on a regular base.

 

Ingredients
  • 4 tablespoons butter
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrot, chopped
  • 2 tbsp flour
  • 2½ cups milk
  • 1 tbsp “Better Than Bullion” chicken base
  • 2 cups chicken, cooked and shredded
  • ½ cup frozen peas
  • ¼ tsp white pepper
  • ½ teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork
Instructions
  1. Let the puff pastry thaw, so it’s easy to unfold.
  2. Preheat oven to 400 degrees. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk.
  3.   Add 1 tsp better then bouillon, add the thyme and white pepper. Bring to a boil. Turn heat to low then add the chicken and peas. I forgot to make a pic adding the peas 😉
  4. Pour chicken mixture into a 9 x 9 baking dish. Cut puff pastry into 12 equal strips. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.  Cool for 5 minutes before serving.

 

Chicken Pot Pie

15 minPrep Time

30 minCook Time

45 minTotal Time

Yields 6

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 4 tablespoons butter
  • 1/4 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 2 tbsp flour
  • 2 1/2 cups milk
  • 1 teaspoon "Better Than Bullion" chicken base
  • 2 cups chicken, cooked and shredded
  • 1/2 cup frozen peas
  • 1/4 tsp white pepper
  • 1/2 teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork

Instructions

  1. Preheat oven to 400 degrees. Let the puff pastry thaw, so it's easy to unfold.
  2. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk add 1 tsp better then bouillon. Bring to a boil. Turn heat to low then add the chicken and peas.
  3. Pour chicken mixture into a 9 x 9 baking dish.
  4. Cut puff pastry into 12 equal strips.
  5. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  6. Using a pastry brush, brush egg onto the top of the puff pastry.
  7. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
  8. Cool for 5 minutes before serving.
Recipe Type: Comfort Food
7.6.4
166
http://arrisje.com/chicken-pot-pie/

 

read more

Related Posts

Share This

Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.

15 minPrep Time

80 minCook Time

1 hr, 35 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

    For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • 3/4 cup diced red pepper
  • 3/4 cup diced onion
  • 1/4 raisins
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 1/2 cup water
  • salt and pepper to taste
  • For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans

Instructions

  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 2/3. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.
Recipe Type: Salad
7.6.4
165
http://arrisje.com/curried-chicken-salad-with-peach-chutney/

 

read more

Related Posts

Share This

Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.

Celery Root Salad

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

5 minPrep Time

10 minCook Time

15 minTotal Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 celery root
  • 1/2 tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper

Instructions

  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Cuisine: Dutch | Recipe Type: Side Dish/Appetizer
7.6.4
162
http://arrisje.com/celery-root-salad/


 

read more

Related Posts

Share This

Pickled Purple Onion

Dec 23, 2014 by

These Pickled Purple Onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.

Ingredients
  • 1 Purple onion
  • ½ cup sugar
  • ½ tsp sea salt
  • ½ tbsp cumin seeds
  • ½ cup red wine vinegar
  • ¼ cup water
Instructions
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn off the heat and let it cool down. Store in the refrigerator.

Pickeled Purple Onion

These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.

5 minPrep Time

1 minCook Time

6 minTotal Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 Purple onion
  • 1/2 cup sugar
  • 1/2 tsp sea salt
  • 1/2 tbsp cumin seeds
  • 1/2 cup red wine vinegar
  • 1/4 cup water

Instructions

  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn it off and let it cool down. Store in the refrigerator.
Cuisine: American | Recipe Type: Condiment
7.6.4
157
http://arrisje.com/pickled-purple-onion/

 

read more

Related Posts

Share This

Sundried Tomatoes

Dec 21, 2014 by

There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn’t matter how you dry them, you still call them Sundried tomatoes.

Ingredients
  • Roma Tomatoes
  • salt optional
Instructions
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don’t forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.

Sundried Tomatoes

There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn't matter how you dry them you still call them Sundried tomatoes.

5 minPrep Time

48 hrCook Time

48 hr, 5 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • Roma Tomatoes
  • salt optional

Instructions

  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don't forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.
Cuisine: Universal | Recipe Type: Vegetable
7.6.4
155
http://arrisje.com/sundried-tomatoes/

 

read more

Related Posts

Share This

VegiRoni Salad

Jul 13, 2014 by

 

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  4. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

VegiRoni Salad

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.

20 minPrep Time

20 minTotal Time

Yields 8

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1/2 lb elbow macaroni, cooked al dente (7min)
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 cup finely chopped bell pepper
  • 1 tbsp celery seed
  • 1/2 tbsp of black pepper
  • 1 cup of Hellmans mayo
  • 1 cup of prepared pico de gallo
  • For the pice de gallo
  • 1 mango
  • 1/3 cup chopped cilantro (if you donâ??t like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
  3. vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  4. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  5. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.
Cuisine: American | Recipe Type: Salad
7.6.4
151
http://arrisje.com/vegironi-salad/

 

 

read more

Related Posts

Share This

Stuffed Eggplant

Jul 13, 2014 by

 

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants

5 minPrep Time

20 minCook Time

25 minTotal Time

Yields 2

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
7.6.4
150
http://arrisje.com/stuffed-eggplant/

 

read more

Related Posts

Share This

Goat Cheese Salad

May 25, 2014 by

This Goat Cheese Salad Recipe I got from my sister Martha. Simple and tasty.

Ingredients

For the Balsamic Vinaigrettes
1/4 cup extra virgin olive oil
1/4 cup balasamic vinegar
1 tbsp honey
1 tsp dijon mustard
1 large crushed garlic
1/4 tsp pepper
For the Bacon Wrapped Goat Cheese
Goat Cheese
Bacon strips
For the salad
In this case I used Spinach but you can use any you like, like Arugula
boiled eggs
Roma tomatoes
Pine Nuts or Walnuts

Instructions

1.   Combine all the ingredients for the balsamic vinegarette in a small jar and shake it. You can keep this for a while

2.   In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.

3.    Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.

4.    Boil the water,  with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.

 

Goat Cheese Salad

5 minPrep Time

7 minCook Time

12 minTotal Time

Yields 2

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

    For the Balsamic Vinaigrettes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balasamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 large crushed garlic
  • 1/4 tsp pepper
  • For the Bacon Wrapped Goat Cheese
  • Goat Cheese
  • Bacon strips
  • For the salad
  • In this case I used Spinach but you can use any you like, like Arugula
  • boiled eggs
  • Roma tomatoes
  • Pine Nuts or Walnuts

Instructions

  1. Combine all the ingredients for the balsamic vinaigrette in a small jar and shake it. You can keep this for a while
  2. In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.
  3. Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.
  4. Boil the water, with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
  5. Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, Roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.
Recipe Type: salad
7.6.4
146
http://arrisje.com/goat-cheese-salad/

read more

Related Posts

Share This

Fiesta Bean Salad

May 2, 2014 by

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it’s best to make it a day ahead so it gives it some time to marinate.

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.fiesta bean marinadefiesta bean marinade
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.fiesta bean salad storyboard1
  3. Cut up the vegetables and add to the beans.storyboard fiesta beanfiesta beans salad storyboard5
  4. Mix well and chill.

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it's best to make it a day ahead so it gives it some time to marinate.

5 minPrep Time

5 minCook Time

10 minTotal Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.
  3. Cut up the vegetables and add to the beans.
  4. Mix well and chill.
Cuisine: American | Recipe Type: Salad

Notes

Fiesta Bean Salad is one of those dishes that taste better the day after. So my suggestion to you is make it a day ahead.

7.6.4
132
http://arrisje.com/fiesta-bean-salad/

read more

Related Posts

Tags

Share This

Roasted Potatoes 2

Mar 18, 2014 by

Yes I know, you are thinking another roasted potato recipe??? Yes another one a little bit more prep but for sure really tasty.

Ingredients

  • 8 potatoes of your choice
  • 8 slices of bacon
  • 1 onion sliced
  • 2 tbsp olive oil (enough to cover your baking tray)
  • 1/2 cup of cheese of your choice for me it’s Parmesan cheese
  • salt and pepper

Instructions

1. Peel slice and wash the potatoes. Add 1/2 tsp of salt to the potatoes and cook till semi done. With that I mean not all the way done, they need to be a bit firm. Mine takes about 10-12 minutes it depends what kind of potatoes you use.

2.  While the potatoes are cooking slice the bacon and the onion.  Fry the bacon in a separate pan.

3.  Preheat the oven to 425F. Pour the olive oil on your baking pan, I used a cookie sheet. You have to have enough oil to cover the whole dish. After you have cooked the potatoes drain the water. Add the sliced potatoes to your baking dish and top off with the onion, pepper and salt . Bake for about 30 minutes. Check if they start to brown if so turn them over. If need to add some more olive oil. Add the fried bacon and the cheese, bake for another 10 minutes.


Roasted Potatoes 2
Recipe Image
Save RecipeSave Recipe

Ingredients

  • 8 potatoes of your choice
  • 8 slices of bacon
  • 1 onion sliced
  • 2 tbsp olive oil (enough to cover your baking tray)
  • 1/2 cup of cheese of your choice for me it's parmesan
  • salt and pepper

Instructions

  1. Peel slice and wash the potatoes. Add 1/2 tsp of salt to the potatoes and cook till semi done. With that I mean not all the way done, they need to be a bit firm. Mine takes about 10-12 minutes it depends what kind of potatoes you use.
  2. While the potatoes are cooking slice the bacon and the onion Fry the bacon in a separate pan.
  3. Preheat the oven to 425F. Pour the olive oil on your baking pan, I used a cookie sheet. You have to have enough oil to cover the whole dish. After you have cooked the potatoes drain the water. Add the sliced potatoes to your baking dish and top off with the onion, pepper and salt . Bake for about 30 minutes. Check if they start to brown if so turn them over. Add the fried bacon and the cheese and bake for another 10 minutes.
7.6.4
145
http://arrisje.com/roasted-potatoes-2/

 

read more

Related Posts

Share This

BBQ Black Beans

Sep 26, 2013 by

Black beans are a type of small legume with a glossy black shell they are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans. Black beans provide special support for digestive tract benefits, benefits for bloodsugar regulation and cardiovascular benefits.

Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.

BBQ Black Beans

10 minPrep Time

30 minCook Time

40 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.
7.6.4
100
http://arrisje.com/bbq-black-beans/

 

read more

Related Posts

Tags

Share This

Baked Beans

Aug 3, 2013 by

Beans are a rich source of soluble fiber, the same gummy fiber found in oat products. The fiber acts in the body to lower cholesterol and blood sugar. Although there are more than 14,000 specimens in the legume family, only 22 are grown for human consumption. One of our oldest foods, beans were eaten often by the ancient Greeks, who would hold a “bean feast” to honor Apollo. Dry beans are a high source of protein second only to animal protein. Although beans were once called “poor man’s meat,” they have recently undergone a renaissance of popularity, thanks to health-conscious consumers who enjoy this economical source of versatile and delicious nutrition.

Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees

Baked Beans

10 minPrep Time

45 minCook Time

55 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees.
7.6.4
134
http://arrisje.com/baked-beans/

 

read more

Related Posts

Tags

Share This