Posts Tagged ‘Sandy’

Roasted Potatoes

November 19, 2012

Submitted by Sandy

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Salt & Pepper Salmon

November 19, 2012

Submitted by Sandy

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.

Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Pumpkin Chocolate Chip Loaf

November 19, 2012

Submitted by Sandy
From the Purple Sage and other Pleasures

3 C flour
3 C sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp salt
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
1 C oil
4 eggs
2/3 C water
2 C canned pumpkin
1 12-oz pkg chocolate chips

Mix together all ingredients except pumpkin and chocolate chips. Blend well. Add pumpkin to mixture and then fold in chocolate chips.  Divide mixture between 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 325 degrees fro 1 hour, 15 minutes.

S’more Bars

April 8, 2012

Submitted by Sandy

(Makes 16 bars)

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
8-oz package Hershey’s mini milk chocolate bars or 5 Hershey’s milk chocolate bars (1.55 oz each)
3 cups miniature marshmallows

Heat oven to 350. Grease 8-inch square baking pan.

Beat butter & sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. Bake 15 minutes.

Sprinkle rough chopped chocolate bars over baked layer. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10-15 minutes or just until lightly browned. Cool completely in pan on wire rack.  Cut into bars.

Picnic Potato Salad

April 8, 2012

Submitted by Sandy

4 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup thinly sliced purple onions
1 cup celery strips (1 inch by 1/4 inch)
3 medium cucumbers seeded and sliced
2 cups good mayo
5 tablespoons Dijon mustard
1 cup chopped celery
hard boiled eggs

Boil potatoes in salt water until tender but firm. Drain. Place in bowl.  Roughly slice them.  Sprinkle hot potatoes with vinegar, oil, salt and pepper.  When cooled, add vegetables, mayo and mustard. Refrigerate over night. Garnish with eggs.

Tri-Color Beans

April 8, 2012

Sandy’s BBQ Bunco theme was not only visually spectacular, but delicious, too!

Submitted by Sandy

6 strips bacon
1 can each ranch beans, black beans and baked beans (with there liquid)
1-2 tablespoons honey or brown sugar, to taste
grated cheddar cheese

In a dutch oven, brown bacon. Break into small bits.  Add 3 cans of beans.  Add honey or sugar. Simmer for at least 1 hour. Before serving top with cheese. Cook until melted.

Stuffed Mushrooms

March 9, 2010

Submitted by Sandy


12 large mushrooms – clean, remove stems & outside
4 tablespoons butter
2 scallions, chopped really thin
1 large clove garlic
2 medium fresh tomatoes, remove seeds, diced
1/2 cup Italian style bread crumbs
parmesan cheese, grated
salt & pepper


Slice bottoms of mushroom flat. Finely chop stems. Melt butter. Saute stems, scallions and garlic for 5 minutes.  Add tomatoes, salt & pepper. Remove from heat, stir in bread crumbs. Fill mushroom caps with mixture. Dip in Parmesan. Broil about 10 minutes.