Tag: Preheat

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

by Pam on December 4, 2013

I was craving a baked potato for lunch so I decided to make one. I steamed some broccoli then sautéed it in a bit of olive oil with crushed red pepper flakes. I topped the potato with sour cream, the spicy broccoli, and sharp cheddar cheese. It was so hearty, satisfying, cheesy, and delicious. It was a fantastic lunch but it would also be a terrific side dish to chicken, pork, beef, or fish. I think I might be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Yield: 1

Total Time: 1 hour 10 min.

Ingredients:

1 russet potato
1 cup of broccoli florets
1 tsp olive oil
Pinch of crushed red pepper flakes
1 tsp butter
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom^[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon^[2] and the tossed salad with the Creamy Cilantro Dressing^[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

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Sweet Honey Cornbread

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

References

^{^} The Gourmand Mom (thegourmandmom.com)
^{^} Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
^{^} Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Toasted Coconut and Blueberry Muffins

by Pam on April 9, 2013

I made these muffins for my kids and husband on Sunday morning. They were super quick and easy to make and they smelled amazing while they baked in the oven. These muffins were the perfect way to use up my tart blueberries that I had in the refrigerator. The kids ABSOLUTELY loved the muffins and so did my husband. They didn’t last long and the kids have already asked for another batch. I’d say that makes this recipe a keeper!

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast 1/2 cup of coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.

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Toasted Coconut and Blueberry Muffins

Yield: 11 big muffins (or 12 smaller ones)

Prep Time: 10 min.

Cook Time: 18- 20 min.

Ingredients:

1 1/2 cups of white flour
1/2 cup of whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup sweetened coconut, toasted
1/2 cup of sweetened coconut
1 egg, beaten
4 tablespoons butter, melted and slightly cooled
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries (divided)

Directions:

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe in the Food 52 Cookbook

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)