Crockpot Hasselback Potatoes

Crockpot Hasselback Potatoes

 Ingredients

6 medium Potatoes

3 rashes of Bacon or Ham (Or Both)

1 cup shredded Cheese

Chives

Sour Cream

I actually used slices of ham to put in between the potatoes and slices of cheese. Then I topped with cheese and chopped bacon.

Instructions

Slice to near base of potatoes

Insert bacon and cheese between slices

 Line slow cooker with baking paper

Place bacon filled potatoes into slow cooker

Sprinkle cheese all over tops of potato

Place a tea towel under lid of slow cooker to absorb moisture

Cook on high for 3 to 4 hours Dish is cooked when potatoes are tender and cheese is melted and crisp.

No pre-cooking of potatoes or bacon is needed nor is browning afterwards. 

Then top with fresh herbs, green onion, chives or sour cream 

Note: Putting a tea towel under the lid absorbs condensation that gets formed; so it makes things that are supposed to be crispy like bacon crisp, and it makes cakes and breads not soggy.

Kicked-Up Albondiga Soup

Kicked-Up Albondiga Soup

Ingredients
For the Meatballs:
1 pound ground chuck
½ cup jasmine rice or long-grain white rice
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons garlic powder
½ teaspoon pepper
1 teaspoon salt
1 chipotle, minced
1 egg

For the Soup:
2 Roma tomatoes, diced
1 small poblano pepper, diced
1 medium zucchini, diced (about 3 cups)
1 small white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
1/3 cup cilantro, chopped and more for garnish
Juice of 1 lime
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon oregano
Salt and pepper to taste
8 cups low-sodium chicken broth

Directions:
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. In a dutch oven pot, heat 3 tablespoons of olive oil to medium heat. Add the onions, poblano, and serrano pepper, season lightly with salt and pepper, cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime juice, and chicken broth. Bring up to a boil.
3. While the soup comes to a boil, crush the oregano, cumin seeds and coriander seeds with a mortar and pestle, add to soup, stir well. Remove the meatball mix from refrigerator and make 30 small meatball while the soup comes to a boil. When soup is boiling, reduce heat just slightly and carefully drop in the meatballs. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
4. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, green onions and more fresh cilantro. Serve with warm corn tortillas.

Apricot and Nut Cookies with Amaretto Icing

Apricot and Nut Cookies with Amaretto Icing

Ingredients

Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
Icing:
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

Arancini (Rice Balls) with Marinara Sauce
Ingredients:

2 cups cooked white rice, cooled
½ cup grated Parmesan
3 eggs, separated
8 small cubes fresh mozzarella
1 cup Italian-style breadcrumbs
Oil, for frying
1 cup store-bought or homemade marinara sauce
 
Directions:

Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.

Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.

Serve the arancini warm with a side of warm marinara sauce. 

Goat Milk Fettuccine with Spicy Corn Fritters, Cherry Tomatoes, Sweet Nectarine, and Basil

Goat Milk Fettuccine with Spicy Corn Fritters, Cherry Tomatoes, Sweet Nectarine, and Basil

Ingredients

Corn Fritters
1 jalapeno, seeded + minced
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon chili powder
1/4 teaspoon salt + pepper
1/2 cup milk (any % you prefer)
1 1/4 cups sweet yellow corn, about 2 ears
1/3 cup fresh basil, chopped
canola oil, for frying
Fettuccine
1 pound fettuccine
4 tablespoons butter
4 ounces cream cheese, softened
4 ounces goats cheese
2-3 cups whole goats milk (may also sub whole milk or cream in a pinch)
1 cup manchego cheese, shredded
salt and pepper, to taste
pinch of nutmeg
pinch of crushed red pepper
1/4 cup fresh basil, chopped
2 ripe nectarines, sliced thin, for topping (optional)
fresh cherry tomatoes, basil and parsley, for serving

Instructions

To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.

Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.

To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools.

Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Yum!