Tag: baking sheet

Roasted, Smashed, and Loaded Potatoes

by Pam on October 23, 2013

I was recently sent some Rooster^[1] potatoes and I was excited to give them a try. These Rooster^[2] potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. ^[3]^[4]

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

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Roasted, Smashed, and Loaded Potatoes

Yield: 4

Prep Time: 10 min.

Total Time: 35-40 min.

Ingredients:

6 Rooster potatoes, par boiled
1 tbsp olive oil (drizzled evenly on top of all potatoes
Sea salt and freshly cracked pepper, to taste
Butter, to taste
Sharp cheddar, shredded
Sour cream, to taste
1 slice of bacon, cooked & crumbled
1 green onion, sliced

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Rooster (albertbartlett.com)
^{^} Rooster (www.facebook.com)
^{^} Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

by Pam on April 2, 2013

I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe^[1]. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas^[2].

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

Print^[3]

Save^[4]

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

1 1/2 pounds wild salmon, skin on, bones removed
Zest of 1 lemon
3-4 cloves of garlic, minced
2 tbsp fresh dill, minced
2 tbsp fresh parsley, minced
1 tsp fresh tarragon, minced
1 tbsp olive oil
1-2 tbsp fresh lemon juice
Sea salt and freshly ground pepper, to taste

Directions:

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Right Recipe

References

^{^} The Right Recipe (therightrecipe.org)
^{^} Lemony Sugar Snap Peas (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Quick Cherry Turnovers

by Pam on September 13, 2012

I was recently sent the new Taste of Home Best Loved Recipes^[1] cookbook. It is full of 1,485 different recipes that range from elegant and gourmet to comforting and simple. I have had a great time looking through this cookbook, reading the recipes, and looking at the tempting photos. I wanted to make my kids a special after school snack but I didn’t feel like going to the grocery store so I looked through this book to see what I could find. I found this turnover recipe that was quick, easy, and best of all, I had all the ingredients on hand… you can’t beat that. They were fun to make and they gave my kids the biggest smile when they walked through the door and saw these warm turnovers waiting for them. I think I might just be a pretty cool mom in their eyes today. Thanks for the great cookbook Taste of Home^[2]!

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle the frosting over the warm turnovers.

These cherry turnovers are best when served immediately. Enjoy.

Print^[3]

Quick Cherry Turnovers

Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

Turnovers:

1 tube of crescent rolls
1 cup of cherry pie filling

Frosting:

1/2 cup of powdered sugar
1-2 tbsp milk
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle over the warm turnovers. Serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Taste of Home Best Loved Recipes

References

^{^} Taste of Home Best Loved Recipes (www.facebook.com)
^{^} Taste of Home (www.tasteofhome.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)