Tag Archives: baked

Baked Mashed Potato Cakes

16 Sep

My boyfriend and I ate lunch at Stockholders, a restaurant in Weymouth, MA and had their potato cake appetizer. It was amazing. While I didn’t have the meat debris or horseradish, I did have bacon and made a quick side dish version. My boyfriend ate almost all of them. The only thing I might add would be sour cream or Greek yogurt (plain with some garlic chopped in it) to dollop on top.

What you need:

1 package of instant mashed potatoes

2 slices of bacon, chopped

1/2 cup of panko breadcrumbs

1/2 cup of shredded cheese (any variety) + some for sprinkling

1 scallion chopped (optional)

1 garlic clove, minced (optional)

1 tablespoon of butter

nonstick cooking spray

black pepper

Preheat the oven to 400 degrees. Make mashed potatoes according to directions. Melt butter into the potatoes. Sprinkle in the pepper, cheese, bacon and scallion. I used a 6- muffin tin, put a piece of foil over the top and outlined the circles to keep the cakes in place. Spray with nonstick spray. Form the mashed potatoes into cakes and press into panko breadcrumbs (both sides). The bag of potatoes I had made 6 perfect sized cakes. Bake for about 15 minutes until the panko starts to brown and then sprinkle with additional cheese.

They came right off the pan! Serve warm. C’est si yum!

CakesPotato Cakes

Easy Baked Stuffed Lobster

27 May

My boyfriend love lobster. He loves lobster rolls, plain lobster and of course baked stuffed lobster. The presentation alone of a baked stuffed lobster is pretty impressive. It also seems like a lot of work. You have to remove the lobster meat and then stuff it all back in with other seafood and stuffing? Come on…and then there’s the question, do you have to kill the lobster first??

In true semi-homemade form, I decided to attempt this without having to kill my own lobster, for my lobster.

lobster

What you need:

2 steamed lobsters from the store

1 garlic clove, minced

1/2 cup of crushed butter crackers (I used Ritz but you could use Club or generic butter cracker or oyster crackers)

Salt and Pepper

Juice of 1/2 a lemon

1 TBS of Italian seasoning

2 TBS of extra virgin olive oil

6 scallops <– Here is the thing about scallops, they can be expensive and I didn’t see any that looked really great (and I hate bay scallops) so I bought one of those packs of frozen bacon wrapped scallops. There were eight in the package and it worked perfectly.

Heat the oven to 400 degrees. Cook the bacon wrapped scallops for about 3/4 of the time on the package. You don’t want to overcook them and they are going back in the oven. When you take the scallops out, remove from the bacon and pour the bacon grease into you crushed cracker crumbs. I did not use the bacon for this. I ended up putting it back in the oven, cooking it crisp and giving a couple pieces to my pups, which they loved. The rest got thrown out but you could easily chop the bacon and put it in the stuffing.

Add herbs, half the extra virgin olive oil, salt and pepper, herbs and the scallops to the cracker crumbs.

Turn the oven on broil.

When that’s done, take your lobsters out and remove the tail meat but not the tail. I also recommend making sure you have claw crackers because I did not and ended up using scissors and the back of a knife as a hammer. This was not easy. I ended up removing the tail of one of them and then putting it back into the main shell to stuff (it worked). Take out the tamale, innards etc. I even rinsed it out so there was a “clear” space for the stuffing.

Put the lobster meat into the cracker/scallop mix. Stuff back into the lobster. Please note that had I had the claw crackers, I would have taken the claw meat out and added it to this stuffing.

Brush the remaining extra virgin olive oil over the lobster and the stuffing. Bake in the broiler for about 8 – 10 minutes until golden brown. Don’t overcook or it’ll dry out!

lobster

C’est si yum!

Baked Jalapeno Poppers

21 May

I love jalapeno poppers. They are so good and yet I imagine bad for you when you get them out of the box or in a bar. I was craving some and decided there must be a better way. If you search on Pinterest, tons of ideas come up, so I decided to try my own variation.

What you need:

4 fresh jalapenos, cut lengthwise

1/4 block of Velveeta cheese

1/4 cup of softened cream cheese

3/4 cup of panko breadcrumbs

4 slices of cooked bacon

1 bowl of water and a sink

Preheat oven to 375 degrees. To remove seeds, cut the tops off of the jalapenos and then cut them lengthwise. If you have gloves of some sort (latex or the plastic throw away variety) I would say you could use them. If not, just be sure to wash your hands after this part and don’t touch your eyes. Use a pairing knife to cut the white part and seeds out. For pesky seeds that wouldn’t come out, I put them in the bowl of water and got them out that way. I also put the sliced pieces in there as I went through the jalapenos.

Slice the Velveeta according to the size of the jalapeno slices. The stuffing part is up to you. Just pat the jalapeno dry and discard the water.

I stuffed each one differently and they all tasted delicious.

Option 1 – bacon pieces and cream cheese

Option 2 – bacon pieces, Velveeta and then cream cheese on top

Option 3 – bacon pieces and just Velveeta (if you do it this way, put the bacon in first)

Each of these options end the same way, in the panko. I did not use eggs or anything in this recipe. I simply pressed the cheese part and the back part of the jalapeno firmly into the panko. Place on a non-stick sprayed baking sheet and bake for about 10 – 15 minutes.

Jalapeno popper

You want the jalapenos to be tender but watch to make sure the inside does not ooze out. None of this bat ch did. They were delicious and only took about 30 minutes total time to make (including baking). The most time-consuming part was the seed removal.

C’est si yum!

Broccoli, Sausage and Cheese Egg Muffins

17 Apr

I am a lover of breakfast. When I’m up and running out the door I don’t exactly have time for the big breakfast I love i.e. eggs, grits, toast and/or English muffin and maybe bacon or sausage. I read Lauren Conrad’s post about Busy Girl Breakfasts and figured why not give it a try.

I didn’t do a full pan of muffins since it was an experiment.

What you need:

3 eggs

1/4 cup of any variety of shredded cheese

2 sausage links (I used low fat)

2 tsp herbs de provence

Salt and Pepper

3/4 cup of broccoli (if you want less you could do less)

1 TBS of skim milk

Non-stick spray

Splash of water

Preheat the oven to 370 degrees. Combine all ingredients in a bowl. I used silicone cupcake liners. Spray the liners with non-stick spray. Fill each about 3/4 full because they rise. Bake for 20 minutes or until they seem set. I haven’t had these next day yet but I’ll see how they are as an on the go breakfast! C’est si yum!

photo 1-2egg muffins

Finished

Baked Cauliflower Bites

14 Apr

I know that I made cauliflower bites in my cupcake maker a while back but I made an updated version tonight and they are delicious! I’d made a cauliflower puree in my food processor and decided I wanted something different.

Here’s what I did for the puree:

3/4 head of cauliflower (it was a huge cauliflower. If you have a normal size one, you could use one whole head of cauliflower), shredded

1 garlic clove, minced

1/2 tablespoon of extra virgin olive oil

Salt and Pepper

1/2 tablespoon of herbs de Provence or Italian seasoning

3/4 cup of low sodium chicken broth

non-stick cooking spray

Spray the saute pan with non-stick cooking spray.  Swirl the extra virgin olive oil and add the garlic. Remember not to let it burn! Add the cauliflower. Season with salt, pepper and spice mix. Saute and then as it seems tender, pour in the broth.

Break down the cauliflower in a food processor and let cool.

Puree

For the bites:

3/4 cup of panko breadcrumbs

1/2 cup of shredded Parmesan cheese

cauliflower puree (the above makes almost 2 cups, pureed)

1 egg white (if you have closer to 2 + cups, use two egg whites)

Preheat oven to 385 degrees. Combine all ingredients in a bowl. I got suckered in to buying a Quick Whisk yesterday so I used this to whip the egg whites a bit. Don’t overbeat them! I have this fun macaroon pan that I have actually never used to make macaroons in that was perfect for this. I baked these for about 12 minutes on one side, then flipped them over and baked them again for another 5-8 so it got crispy on each side. These would go great with some sort of Greek yogurt dip or sour cream.

bites1 bites2

C’est si yum!!

 

Easy Five Ingredient Pork

11 Mar

Another adventure cooking in my boyfriend’s kitchen. I found some seemingly standard condiments in the fridge and voila! Easy baked pork chops with just four ingredients (minus salt and pepper).

What you need (what I used):

3 Medium-sized Pork Chops

1/4 Cup of Soy Sauce (I used low sodium)

1/2 Cup of Ketchup

1/2 Tablespoon of Jerk Seasoning (or any spice seasoning you can find)

Salt and Pepper

1 Beer

Four Ingredients

Preheat the oven to 325 degrees. I don’t really know if setting it low and raising it made a difference but I started at 325 degrees and went up to 375 degrees after the meat had been in the oven for about 30 minutes. Spray a baking sheet with non-stick cooking spray. I used enough foil to tent over the meat and keep the juices from making a mess in the pan (I hate doing dishes). I seasoned with salt, pepper and the jerk seasoning and placed them seasoned side down on the foil. I mixed the ketchup and soy sauce in a bowl and spread that over the meat. Pour about half the beer over the meat and tent the foil (use a beer you like to drink and drink the rest). Cook at 325 for about 20 – 25 minutes, flip the meat over and then turn the heat to 375 for another 25 – 30 minutes or until the meat is cooked through and tender. Serve with your favorite side. C’est si yum!  

Crispy Chickpeas

15 Jan

Maybe chickpeas aka garbanzo beans are an acquired taste. I like hummus and I love falafel but chickpeas by themselves are not my cup of tea. I made these crispy chickpeas after reading an article that said they were crunchy and yum. Maybe yum for some but not for me.

Here’s what you need –

2 cans garbanzo beans, drained and dried

Salt and pepper

1 tsp garlic salt

Extra Virgin Olive Oil

Preheat oven to 400 degrees. Lay dried chickpeas on a non-stick sprayed baking sheet. Drizzle and season chickpeas with salt, pepper and garlic salt. You could add whatever herbs you want also. One recipe I read had Parmesan cheese on them also. Bake for about 40 minutes. If they are still mushy in the middle then don’t eat them yet! They are crunchy but not something I will make again!

C’est si Yum! (for some)