Thursday, January 31, 2013

Time for Super Bowl Snacks: Make Your Own Spiral Chips & Onion Strings with the Turn of a Crank!


Try this fast, simple technique for seasoned, crispy potato strings & ribbons the next time you want a salty, tasty snack.

You can change up the seasonings to be more spicy to your liking.  This spiral slicer is one of two I own. The other is a smaller version with only two slicing options, but it is worth having in your gadget collection.
They both work on manual power....you have to hand crank.



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Paderno Spiral Slicer (see Amazon link below)

Place a washed potato onto the corer end to left of the machine.
Then slide the other end of the potato onto the gripper teeth  on the side with the turn handle.
One of three blades.

Thin slice blade; good for string potatoes or string onions that
can be battered and fried.

Today though, I am going to bake  these string potatoes.
Halfway through slicing I took the potato off to show you the core that
will be left after you have spiraled the potato.


The box shows the ways you can use this gadget with other blades
with different vegetables.

Thicker slices of the same potato.

I placed the two sized spiral slices in a bowl.
Added 1/4 cup olive oil and coated them.
 In a small bowl I added 1/4 tsp. chili powder,
1/8 tsp. black pepper, 1 tsp. kosher salt.
Add these seasonings to the oiled potatoes.

Line a cookie sheet with foil.
Spread the seasoned potatoes evenly (even the cores).

Bake for 20 - 25  minutes in a pre-heated 400 degree oven.

Comes apart for easy cleaning. Blades can be stored
right inside of the gadget..

Twenty minutes, golden brown.

Twenty five minutes, a little more brown and a little more crispy.

Serve warm with ketchup.




Saturday, January 19, 2013

How To Make Your Own Ground Chicken for Chicken Stuffed Peppers Mexican Style

My daughter, Cassandra (Bargain Birdie Blog), and I thought we'd put a twist on traditional Italian hamburger stuffed peppers by making them with ground chicken and some Mexican flavorings.

When checking the per pound price of ground turkey: $6.99 lb. and making your own ground chicken $1.99 lb. it makes sense to do this on your own. If you prefer ground turkey, and can get a good price on a whole turkey, have the supermarket butcher cut a turkey in half for you. Take the breast of each half, and freeze them along with the remaining turkey. Partially thaw breast when you are ready to make this recipe.

Gadgets used: Food Processor, Crock Pot, Cutting Board, Victorinox Knife, Kitchen shears, Fork Food Thermometer. (See links below to gadgets.)
Most of these gadgets are Cooks Illustrated approved.
If you don't have a good chef's knife, I highly recommend the Victorinox Knife. It will make your cutting chores enjoyable.

4 Partially frozen chicken breasts, trimmed of excess fat, skin.
2 14 oz cans of enchilada sauce
(or make your own from scratch or with powdered packets to equal 24 oz.)
2 10 oz cans of Original Rotel diced tomatoes
1/2 tsp. cumin (if you like it hotter, add 1 tsp.)
10 medium peppers washed, tops cut, center cleaned. (8 to stuff, 2 to dice) red, yellow or green.
1 egg
1/4 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper

Begin by cutting the partially frozen chicken breast into cubes. Add two cubed breasts to food processor  along with one of the diced peppers, pulse until the chicken looks a bit thicker than hamburger.
Remove and reserve in a large mixing bowl.  Add the other two cubed breasts and repeat.
Add the egg, bread crumbs, salt and pepper. Mix together. Use this mixture to stuff the peppers. You may have extra ground chicken, I made chicken patties and cooked them in a skillet. You could also make some mini meatballs and add them to the Crock Pot to cook with the stuffed peppers.

If you want to put your own spin on the seasonings, this is much like a meatloaf or meatball recipe, use what you think you like.

In your Crock Pot, add the enchilada sauce and the Rotel diced tomatoes and cumin. Place the peppers into the Crock Pot, cook on High for 3 hours or Low for 6 hours.
Serve with white rice.





Some of the ingredients


Diced pepper reserved, to be added to the chicken mixture,


Garbage bowl with discarded chicken fat, leaving perfectly trimmed chicken.


Partially frozen chicken chunks.


Partially frozen chicken breasts almost ready to be cubed.


The consistency you are looking for .


Eight chicken stuffed peppers with some chicken leftover.


Eight medium stuffed peppers fit perfectly in the large, oval shaped Crock Pot.
Halfway through cooking time, I rolled each pepper over on it's side to absorb some of the sauce flavors.


Chicken patties in Calphalon non stick. I did use a light spray of  Pam.


Started cooking the patties on med-high heat to get them browned, then turned heat to medium.
I used a kitchen fork thermometer to test for doneness in both the patties and peppers.



Chicken stuffed peppers, with rice and sauce.
They are delicious!



               














Sunday, January 13, 2013

Great Football or Anytime Snack - Hamburg Sliders


Sliders: fun to make, delicious to eat!

My daughter has this slider making set, a gadget I don't yet have. We made the sliders for dinner one evening. It was not as cut and dry as plopping a hamburger patty on the grill, but was fun none the less.

The gadget comes with a biscuit cutter type gadget that you can use to shape the burger. It is also used to cut  a standard hamburger bun down to slider size.  The extra bun we used to feed the ducks in her nearby lake, but you could also use it to make breadcrumbs or bread pudding.


Sliders: fun to make, delicious to eat!

My daughter has this slider making set, a gadget I don't yet have. We made the sliders for dinner one evening. It was not as cut and dry as plopping a hamburger patty on the grill, but was fun none the less.

The gadget comes with a biscuit cutter type gadget that you can use to shape the burger. It is also used to cut  a standard hamburger bun down to slider size.  The extra bun we used to feed the ducks in her nearby lake, but you could also use it to make breadcrumbs or bread pudding.

If you use a stove top griddle, be sure it is almost completely flat because the gadget will not sit flat on the griddle if it has a rim around the edge.










Here is a good burger recipe from allrecipes:


INGREDIENTS:
2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
DIRECTIONS:
1.Preheat grill for high heat.
2.In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
3.Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.









Saturday, January 5, 2013

Christmas Ham Becomes New Year's Quiche

If you have any ham left over from Christmas or New Year, this quiche recipe is a good way to use some of it up.

I made a traditional pie plate quiche and used a gift I bought my daughter to make a couple mini pies.(Progressive International 4 pc dough press set)


Creamy Quiche Lorraine


4 eggs
1 cup sour cream
1/2 cup bacon (cooked & crumbled)  I used leftover ham
3/4 teaspoon salt (optional)
3/4 teaspoon Worcestershire sauce
1 dash pepper
1 1/2 cups cheddar cheese (shredded)
1 (9 inch) pie shells (We like the Pillsbury unroll & bake variety)


Directions:
Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate.Cool completely.

Beat the eggs and add all other ingredients.
Pour into the cooled pie shell.
Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).
Let cool for 5-10 minutes to finish 'setting', and then serve.
This quiche freezes well.

Read more at: http://www.food.com/recipe/creamy-quiche-lorraine-wow-em-101619?oc=linkback



Ingredients (ham is shown below)
Beat eggs in bow, Magic Bullet or blender.

Trim & chop leftover ham into bite size pieces,
add to egg mixture along with shredded cheese & spices.


Prebake the pie crust. Then pour eggs, cheese & ham mixture into the crust.
Bake 325 for 35 - 40 min.


Finished product: Baked Ham Quiche
With the other pie crust dough, I made these
cute little ham and cheese pockets
The other side of the pie maker is used to press
into the dough to make the circle.
Place the dough circle inside the press,
add some shredded cheese and some bite size
pieces of ham, wet the edges with water,
fold over and gently press.
Remove and bake for 10 - 12 minutes at 350 degrees.
Delicious hand pockets as shown below!