Zesty Breakfast Potatoes

breakfast

Quick Post: My family loves these and they would go perfectly with leftover Thanksgiving ham. We enjoyed these in breakfast burritos with scrambled eggs and bacon, these tortillas,  and this pico de gallo. Thanks for reading, enjoy!

Zesty Breakfast Potatoes – adapted from Viking

  • 1 – 2 pounds Russett potatoes, par-cooked and diced into bite-sized chunks
  • 1 teaspoons garlic powder
  • 1 teaspoons onion poweder
  • 1 teaspoons paprika
  • 1 teaspoons ground cumin
  • 1/4 teaspoon cayenne
  • Fresh cracked black pepper to taste
  • Kosher salt to taste
  • 1/4 cup olive oil

Directions –

Quick Method for par-cooking potatoes – Scrub them clean, dry them then poke holes all over with a fork. Wrap each potato in a wet paper towel and place them on a plate in a circular fashion. Microwave on your “baked potato” setting if you have one – but only for a few minutes.

Preheat oven to 450 degrees.

Combine the spices and the olive oil in a small bowl. Place the potatoes in a bowl and toss with the spice-oil mixture.  Spread on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

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Turkey, Bacon and Avocado Sandwich and Baked Fries

If you need a recipe for leftover turkey, look no further! This is was such a tasty sandwich, and these baked fries are a new favorite! They were crispy on the outside and perfectly tender on the inside. My family didn’t even notice or care that they weren’t fried. Thanks for reading, enjoy! 🙂

Roast Turkey, Avocado and Bacon – adapted from Food Network

  • Roasted, sliced turkey breast
  • Bacon, cooked and drained
  • Avocado
  • Tomato
  • Fontina cheese, sliced

Directions – 

1. To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, and season with salt and pepper. Add avocado slices, crispy bacon slices, tomato and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.

2. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

fries

Baked Oven Fries – adapted from Annie’s Eats 

  • 1 1/2 to 2 pounds russet potatoes, peeled and cut into wedges
  • 5 TBSP vegetable, canola or peanut oil, divided
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Directions –

1. Preheat oven to 475 degrees. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 TBSP of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. Set aside.

2. Drain the potatoes. Spread the wedges out on layers of paper towels and pat dry. Wipe out the empty bowl and return the potatoes to the bowl and toss with the remaining oil. Arrange the wedges on the prepared baking sheet in a single layer. Cover tightly with aluminum foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes and becoming golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a spatula and tongs, flip each potato keeping them in a single layer. Continue baking until the fries are golden and crisp, 5-15 minutes. Rotate the pan as needed to ensure even browning.

3. When the fires are finished baking, transfer them to a paper towel lined plate to drain. Season with additional salt and pepper to taste. Serve warm.

New England Clam Chowder

Quick Post: Yesterday I had a brilliant idea – clam chowder in a bread bowl. I have never eaten clam chowder this way, but I knew that it would be worth making. This was rich, flavorful and a definite keeper! We enjoyed eating the bread bowl after because it soaked up so much of the broth, which also made the bread easier to eat (it’s pretty chewy – but perfect for this kind of soup). December is the best excuse for making this kind of meal 😉 So are all the other cookies and carb heavy recipes I have shamelessly eaten lately! Thanks for reading, enjoy!
New England Clam Chowder – adapted from Food Network
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
  • 3 tablespoons AP flour
  • 2 cups chicken stock
  • 2 (10-ounce) cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • sprigs of thyme
  • 1 pound Idaho potatoes, cut into 1/2 – inch cubes
  • Salt and freshly ground black pepper

Directions –

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.