Spud Pockets…

A friend of mine, who is a professional chef, once said that when it comes to great recipes the simpler the better. Ain’t that the truth.  Over the course of the past six weeks my husband and I have been in the midst of a sell/buy process, selling our home of 15 years and downsizing to a condo. With downsizing comes a myriad of emotions but in the end it is quite cathartic as well as hugely stressful.

Spud Pocket IngredientsDuring this time I’ve not had the opportunity to uphold my goal of one new recipe a week, but I am back in the swing and will definitely try to post regularly, although I still cannot guarantee once a week. I do promise to get back to my routine, I just can’t determine when as of yet.

So, getting back to simpler is better, as you can imagine during a process like this you resort to very basic and quick meals. Often meals consisted of “eating out” but that gets to be a bit much after a while as well. So my challenge was to try to figure out how to make something fast but not just the same old thing. So I did a little experimentation with this recipe and my husband loved it. So let’s talk spud pockets…

Lesson Learned 1 – Simple is always the best: This recipe couldn’t be any simpler – potatoes, green onion, heavy cream, butter, fresh chopped parsley – that’s it! You could add some smoked paprika for additional color and flavor, but I haven’t unpacked my herbs and spices yet so I had to forgo the paprika. You would not believe how tender and flavorful the potatoes turn out.

spud pocketsLesson Learned 2 – Use whatever kind of potatoes you have on hand: When I went to the grocery store the red potatoes looked fantastic. So instead of using a russet potato I used red potatoes. I liked the fact that the skin added some nice color to the dish as well.

Lesson Learned 3 – Keep the potatoes in the oven longer if you want crispy bottoms: I made these potatoes two days in the row. The first day I kept the potatoes in the oven for 50 minutes, the second day for 65. Keeping them in for 65 minutes gave them a nice crispy bottom. Make sure you spray your foil with cooking spray to help get them out of the foil pocket. Even with the spray you may have to scrape a few out, but that nice crunch on the bottom of the potato is well worth it.

spud pocketsLesson Learned 4 – Use two sheets of foil so the pocket is reinforced: – I took two sheets of foil and placed one sheet on top of the other. Then I put the potato mixture in the center, crimped the two longer ends together and rolled the smaller sides upward. There was no leaking in the oven this way. And the smells that came out of the oven were divine!

Lesson Learned 5 – This is a very economical recipe: One large red potato is more than enough for two people. I happened to have some heavy cream in the refrigerator so I used that. You could use milk or half and half, but the heavy cream really gives more depth of flavor.  One bundle of green onions made four pockets and you only need a small dollop of butter on top of each. I had a small bundle of fresh parsley and I used only about a quarter of it for four servings. A little goes a long way.

I’m telling you this recipe could not be any easier. You just chop the potatoes into half inch cubes, dice the green onions (use the green parts too) and parsley. Combine them all together, put the potatoes on a piece of reinforced foil (I used two sheets of foil), add a dollop of butter, a splash of heavy cream, some salt and pepper and that’s it! If you want a quick recipe that is sure to please, this is the one for you. You can also serve these rustic style right in the foil. Either way this is an easy go-to recipe. Enjoy!

Spud Pockets

SPUD POCKETS...

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:

2 large potatoes, cut into 1/2 inch cubes

1 bundle of green onions, chopped

4 Tbs. chopped fresh parsley

8 Tbs. heavy cream, 1-2 per pocket

2 Tbs. butter, 1/2 Tbs. per pocket

Salt and freshly cracked black pepper, to taste

Light sprinkle of smokey paprika per pocket, optional

Olive oil cooking spray

DIRECTIONS:

Preheat the oven to 400 degrees. In a large bowl combine the cubed potatoes, onions and parsley. Evenly distribute the mixture onto reinforced aluminum foil (two sheets, one on top of the other, per pocket- make sure to spray the foil with cooking spray first). Pull the sides up on the foil. Splash heavy cream over the potatoes. Put a pat of butter over each bundle. Close the foil by taking the large ends together and turning them over on each other to crimp them. Then pull up each smaller side and crimp the foil upward and toward the center of the bundle.

Bake for 45-65 minutes (you will get nice crispy bottoms if you cook them for 65 minutes). Remove the potatoes from the foil packet and serve immediately.

spud pockets

Serving suggestion: Filet of beef with steamed vegetables and spud pockets.

Serving suggestion: Filet of beef with steamed vegetables and spud pockets.

Garlic Butter Roasted Carrots…

This recipe could not be any more basic but it produces a side dish rich in flavor. Whenever you caramelize something it produces a sweetness that is awesomely delicious. And because this blog is dedicated to those beginning to feel their way around the kitchen, this recipe is perfect because it produces spectacular results with very little effort. If you’re looking for something to boost your confidence in the kitchen, this one’s is for you!

So let’s talk garlic butter roasted carrots…

Lesson Learned 1 – Use lots of garlic: I used 4 big cloves of garlic in this recipe and you can even add more if you want. Just be aware that the garlic will turn dark in the oven but that’s ok. It will still infuse the carrots with great garlic flavor.

Saute the cloves in the butter for a good 3-4 minutes and just when you start to see some slight browning on the edges, remove the mixture from the heat and pour it over the carrots. Make sure the carrots are evenly coated with the butter/garlic mixture. Use your hands if you have to to make sure they’re coated all over.

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Lesson Learned 2 – Cut the carrots in one inch chunks on the diagonal: One inch chunks work well for this roasting time. Cutting them on the diagonal makes them look prettier.

Lesson Learned 3 – Make sure you flip the carrots during the roasting process: You want to make sure the carrots caramelize on all sides so check them after 15-20 minutes and flip them over so the other side can caramelize as well.

When I first took these carrots out of the oven I thought perhaps I had browned them too much. I was wrong. These carrots had such a wonderful sweet flavor and the darkened areas were rich and sweet. The main thing to remember is to flip them so they caramelize on both sides.

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I have to say I could not believe how sweet and delicious these carrots were. This is a great recipe for when you want to impress but also want something insanely easy. Enjoy!

Garlic Butter Roasted Carrots

  • Servings: 4-6
  • Difficulty: Easy
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INGREDIENTS:

4-6 large carrots, cut in 1 inch lengths on the diagonal

5 Tbs. butter

4-5 cloves of garlic, minced

Salt and pepper to taste

Flat leaf parsley for garnish

DIRECTIONS:

Preheat oven to 400 degrees. In a saucepan melt the butter. Add the garlic and cook for 3 – 4 minutes being careful not to burn the garlic.

Put the carrots in a large bowl and add the butter/garlic mixture. Toss until all the carrots are completely covered.

Spread the carrots out on a prepared baking sheet (I covered my sheet with aluminum foil and sprayed it lightly with olive oil cooking spray), making sure they are not crowded and that all the butter/garlic mixture is poured onto the sheet.

Roast for 30 – 40 minutes making sure to flip them half way through the roasting process. Remove the carrots from oven and salt and pepper to taste. Garnish with flat leaf parsley and serve. Enjoy!

Garlic Butter Carrots

Cinnamon Roll Cake…

I like to dabble with baking, trying new and interesting ways of creating sweet delectable treats. And let me tell you, where that’s concerned this recipe takes the cake (pun intended)! Every bite of this cake tastes exactly like a cinnamon roll. It is unbelievably good. I took some of this to work and one of my co-workers said it was an absolutely wicked treat. You must try this one.

So let’s talk about making this cake..

Lesson Learned 1 – The ingredients for the cake are a bit untraditional: Most cake recipes use a combination of baking soda and baking powder, usually a teaspoonful or less of each, as leavening agents for the batter. This particular cake recipe uses 4 teaspoons of baking powder and no baking soda. It seems like a lot of baking powder, but what that amount actually does is create a yeasty bread-like quality for the cake. You can see in the picture below the bubbles created by using the large amount of baking powder. It was interesting to see its affect on the batter. And when you think about it, cinnamon rolls tend to have a texture that’s more like bread than cake, so using the larger amount of baking powder to create that consistency makes sense.

Bubbles In The Batter

Another somewhat non traditional aspect to making the batter is adding the melted butter. Once you’ve combined all the ingredients together, you slowly add the melted butter into the batter. It is important to add it slowly so that the butter fully incorporates. I poured a little in at a time, mixed it in, and repeated that process until all the melted butter was fully incorporated into the batter. It gave the batter the luxurious consistency you see below.

The Cake Batter

Before adding the melted butter the cake batter will look a little lumpy. As you slowly add the melted butter the lumps will disappear.

Lesson Learned 2 – The cinnamon topping will be thick in consistency: A lot of cinnamon cake recipes have more of a streusel-like mixture that you incorporate into cake batter. The topping for this cake is thicker and more frosting-like as you can see from the picture below.

The Cinnamon Topping

When preparing this mixture it’s very important the butter be as soft as possible without melting it. I put the butter in the microwave and kept nuking it in 10 second increments until it was slightly runny along the edges. You can see from the picture below how soft the butter was before I mixed it with the other topping ingredients.

The Topping Ingredients

Lesson Learned 3 – How to combine the cinnamon and cake batter: Many recipes similar to this require sprinkling the topping on the batter and using a knife to swirl it down into the cake. You don’t need to do that with this recipe. All you need to do is dollop the cinnamon mixture on top and use a knife and spread it around. The cinnamon will permeate the batter while it bakes. Try to spread the mixture as close to the edges as possible. That way the end pieces will have some cinnamon in them as well.
Swirled Cinnamon Mixture

Dollop The Cinnamon On Top Of The Batter

Lesson Learned 4 – Add the glaze when the cake is still warm: Most of the time you wait for a cake to cool before you add glaze. With this recipe you add the glaze while the cake is still slightly warm. That way it seeps into the cake as well as stays on top. I prefer to make thicker glazes for this type of recipe so I combine heavy cream and milk with the vanilla and powdered sugar to get a rich, thick glaze.

Thick Rich Glaze

I hope you decide to try this recipe. It is sinfully delicious and keeps well in an air tight container. I got two thumbs up on this on this one from my co-workers and my husband!

Cinnamon Roll Cake…

  • Servings: 20-24 Squares
  • Difficulty: Easy
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INGREDIENTS:
CAKE BATTER:

Cinnamon Roll Cake

3 cups flour (plus 2 Tbs. high altitude)

4 tsp. baking powder

1/2 tsp. salt

1 cup sugar (7/8 cup high altitude)

1 1/2 cups milk

3 tsp. vanilla extract

2 extra large eggs

1/2 cup butter, melted.

CINNAMON TOPPING MIXTURE:

1 cup firmly packed brown sugar

2 Tbs. flour

2 heaping Tbs. cinnamon

1 cup very soft butter

GLAZE:

2 cups powdered sugar

5 Tbs. heavy cream

2-3 Tbs. Milk

1 tsp. vanilla

DIRECTIONS:

Preheat the oven to 350 degrees. Mix together all of the ingredients for the cinnamon topping and set aside.

In a large mixing bowl, mix together all of the cake batter ingredients except the melted butter. After everything is combined, slowly add the melted butter in small amounts making sure it is thoroughly combined before adding more. Continue with this process until all of the melted butter is incorporated into the batter.

Spray a 9 x 13 dish with cooking spray. Add the batter to the dish and smooth until evenly distributed. Dollop portions of the cinnamon mixture on top of the batter. Using a smooth edged knife, swirl the cinnamon mixture all over the top of the batter getting the mixture as close to the edges of the pan as possible.

Bake for 45-50 minutes.

Mix together all of the glaze ingredients. While the cake is still slightly warm, pour the glaze all over the top of the cake. The cake keeps best when stored in an airtight container.

The Cake Right Out Of The Oven

The Cake Right Out Of The Oven

Cinnamon Roll Cake

Cinnamon Roll Cake