The post SMASHED POTATOES appeared first on Florida Girl Cooks.
]]>Smashed Potatoes
Ingredients
Baby Golden Potatoes (about 20)
1/2 cup extra-virgin olive oil
1/2 tsp. sage
1/2 cup kosher salt
freshly ground black pepper
Prepare
Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
Preheat oven to 450F.
Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
Serve immediately.
- Baby golden potatoes (about 20)
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. sage
- 1/2 cup kosher salt
- freshly ground black pepper
- Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
- Preheat oven to 450F.
- Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
- Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
- Serve immediately.
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]]>The post LITTLENECK CLAMS appeared first on Florida Girl Cooks.
]]>One of my struggles is falling back into a routine with cooking and staying on making healthy meals and within a decent time so we can all get to sleep at a decent hour. Publix has nice snazzy ways to make meals that are prepared and all you have to do is cook them. This recipe was one that I cam across by the seafood section. We’ve also ben trying to eat more seafood at home and less red meat and poultry. All I had to do was to pick up some littleneck clams and voila! I the rest of the ingredients at home and was able to whip this up in a flash and still enjoy some time with my sons. That’s what matters most to me, is to be able to spend time with those I love and be present in their lives.
Littleneck Clams
Ingredients
1 tablespoon unsalted butter
1 tablespoon garlic, chopped
3 lb littleneck clams, rinsed
1 (14.5-oz) can chicken broth
1 cup white wine
Prepare
1. Preheat large sauté pan on medium. Place butter in pan, then
add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.
2. Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.
- 2 tablespoons unsalted butter
- 2 tablespoon garlic, chopped
- 3 lb littleneck clams, rinsed
- 1 (14.5-oz) can chicken broth
- 1 cup white wine
- Preheat large sauté pan on medium. Place butter in pan, then
- add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.
- Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.
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]]>The post CHICKEN POT PIE appeared first on Florida Girl Cooks.
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Chicken Pot Pie
Ingredients
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry
Prepare
1. Preheat oven to 425°.
2. Cut the two chicken breasts into four cutlets.
3. Season all sides of the chicken with salt, pepper, and drizzle with olive oil.
4. Place chicken on a baking sheet and roast for 28-30 minutes.
5. Chop potatoes and carrots and in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
6. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
7. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
8. Stir in chicken, peas, corn and potato mixture; remove from heat.
9. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 10. Unroll remaining pastry, cut out a cute shape from the center to allow for venting; place over filling. Trim, seal and flute edges. Cut additional slits in tops if desired.
11. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
** Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 packages (14.1 ounces each) refrigerated pie pastry
- Preheat oven to 425°.
- Cut the two chicken breasts into four cutlets.
- Season all sides of the chicken with salt, pepper, and drizzle with olive oil.
- Place chicken on a baking sheet and roast for 28-30 minutes.
- Chop potatoes and carrots and in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
- Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
- Stir in chicken, peas, corn and potato mixture; remove from heat.
- Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry, cut out a cute shape from the center to allow for venting; place over filling. Trim, seal and flute edges. Cut additional slits in tops if desired.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
- ** Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
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]]>The post CRANBERRY-PECAN CHICKEN SALAD SANDWICH appeared first on Florida Girl Cooks.
]]>Cranberry-Pecan Chicken Salad Sandwich
Ingredients
2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
Himalayan salt
fresh cracked black pepper
Prepare
1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
- 2 chicken breasts (bone-in, skin-on)
- 1/4 cup pecans, toasted and roughly chopped
- 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
- 1/2 cup dried cranberries, roughly chopped
- 1.5 tablespoons shallot, minced
- 1/3 cup Greek yogurt
- 2 tablespoons light mayo (I use Duke’s but use your favorite)
- 2 tablespoons apple cider vinegar (or champagne vinegar)
- 1 tablespoon rosemary, minced
- Himalayan salt
- fresh cracked black pepper
- Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
- Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
- Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
- In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
- Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
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]]>The post SUPER SLOPPY JOES appeared first on Florida Girl Cooks.
]]>There are so many quick and easy recipes in this book that are perfect for those days when you come home tired from work and are in need of some quick-to-fix comfort food. One of my signature dishes that everyone requests is actually from this book…Super Sloppy Joes. I’ve had Sloppy Joes before and after trying this recipe and I tell you none come close to Rachael’s.
So after a long day, for that football game you’re heading to, or for a family get together…this is sure to please anyone and everyone even if they say they’re not big fans of Sloppy Joes. 
Also, if Rachael Ray’s recipes entice you then so will her many kitchen products. I happen to own her 5 and 7 inch santoku knives by Furi and besides having a comfortable rubber grip for safe and quick chopping, they slice like a dream! I also have her Froggi mezzaluna for chopping up smaller veggies and such.
Super Sloppy Joes
Ingredients
1 tbsp evoo
1 1/4 pounds of lean ground beef
1/4 cup brown sugar
2 1/2 tsp of Montreal Steak Seasoning
1 medium red onion
1 small red bell pepper
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
4 sesame seed burger buns
butter of choice
sliced pickles
Prepare
1. Allow ground beef to thaw.
2. Heat a large stainless steel skillet on medium high.
3. Add evoo followed by the ground beef to the skillet, making sure to spread it around to break it up.
4. Combine brown sugar and steak seasoning.
5. Add onion and red pepper.
6. Reduce to medium heat and cook for 5 minutes.
7. Add red wine vinegar, stirring breifly to reduce.
8. Add Worcestershire, tomato sauce, and tomato paste while stirring to combine.
9. Reduce to a simmer on low and cook 5 minutes longer.
10. Toast the buns until just golden in color.
11. Butter the insides of the buns and scoop up some YUM-O Super Sloppy Joe onto them.
12. Serve with sliced pickels and/or tomatoes if desired.
- 1 tbsp evoo
- 1 1/4 pounds of lean ground beef
- 1/4 cup brown sugar
- 2 1/2 tsp of Montreal Steak Seasoning
- 1 medium red onion
- 1 small red bell pepper
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 cups tomato sauce
- 2 tbsp tomato paste
- 4 sesame seed burger buns
- butter of choice
- sliced pickles
- Allow ground beef to thaw.
- Heat a large stainless steel skillet on medium high.
- Add evoo followed by the ground beef to the skillet, making sure to spread it around to break it up.
- Combine brown sugar and steak seasoning.
- Add onion and red pepper.
- Reduce to medium heat and cook for 5 minutes.
- Add red wine vinegar, stirring breifly to reduce.
- Add Worcestershire, tomato sauce, and tomato paste while stirring to combine.
- Reduce to a simmer on low and cook 5 minutes longer.
- Toast the buns until just golden in color.
- Butter the insides of the buns and scoop up some YUM-O Super Sloppy Joe onto them.
- Serve with sliced pickels and/or tomatoes if desired.
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