Antiquing and Crock Pot Potatoes

April 20th, 2017

Crock Pot Potato Wedges

One of the harbingers of Spring for me is my get together with blogging buddy Penny of Enjoying the Simple Things.  While we were shopping my crock pot was ready and waiting to offer these herb flecked potato wedges to accompany David’s grilled meat and a quickly tossed salad.

Antique shopping

Our first stop on our antiquing outing is always The Screen Door.  It is one of our favorite antique malls for unique finds.  This wire wall hanging was tempting, but we passed on it.

Antique shopping

We saw this Chateauneuf du-pape bucket at another place.  I am now thinking that I should have bought this.  I can just see it filled with greenery or fresh or dried flowers.

Fig Pappardelle

Shopping works up at appetite and we always have lunch on the patio of Fig, our favorite French bistro. I ordered the very un-French Pappardelle Bolognese.  It was creamy and studded with delicious sausage.

Fig Salmon

Penny ordered the salmon with potatoes and fresh peas drizzled with a mustard cream sauce.  Fig does the best job with salmon.  It is always flaky and cooked to perfection.

Crock Pot Potato Wedges

It was good to come home to these tender and tasty potato wedges.  This recipe is good for a crowd too.  I love recipes that cook themselves so I can concentrate on other parts of a meal.

CROCK POT POTATO WEDGES (The Magical Slow Cooker)

  • 3 lbs. small red potatoes (about 8 cups after being cut)
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • ¼ cup parmesan
  • more parmesan for serving
  1. Wash and cut the potatoes into wedges. Add to the slow cooker. In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano. Pour this over the potatoes and stir. Sprinkle over the parmesan cheese.
  2. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
  3. Sprinkle with additional cheese for serving if desired.

Printable Recipe

Guinness Beef Stew

March 16th, 2017

Guiness Beef Stew

In a twist of fate, serving beef stew in sunny Florida turned out to be just the right thing to do.  With company coming, I wanted to make my Guinness Beef Stew in honor of St. Paddy’s Day but had reservations about serving stew in 80 degree temperatures.  On cue a cold front swept through and temperatures were in the 40’s and 50’s.  We ate this warming stew on the patio wearing sweaters.

Guiness Beef Stew

My Guinness Beef Stew is best cooked the day ahead so that you can remove the solid fats that come to the top.  This also allows the stew to develop greater flavor.  It incorporates Guinness Stout, Beef broth, carrots, celery, onions and the beef.  Cooked slowly the meat becomes very tender.  I usually serve this with mashed potatoes garnished with buttered breadcrumbs.

Guiness Beef Stew

Instead of Corned Beef and Cabbage for St. Patrick’s Day, you may want to try this Guinness Beef Stew.  Guinness is an Irish Stout developed by Arthur Guinness in his St. James Brewery in Dublin, Ireland.

We will be heading back to North Carolina over the weekend.  It has been a relaxing 6 weeks in New Smyrna Beach Florida.  We have enjoyed it so much that we will be returning next year.  Finding short term rental properties is challenging in this popular community.  We were lucky to find this charming Spanish styled bungalow for our next visit.  The owners are a delightful couple and we feel honored that they are willing to allow us to rent their vacation home.

NSB Rental Home

 

GUINNESS BEEF STEW

2 1/2 to 3 lbs chuck roast, cut into large cubes
3 Tbls olive oil
1 large onion, chopped
3 stalks of celery, chopped
3 large carrots, cut into large rounds
2 to 3 Tbls flour
1 16 oz can Guinness Stout
1 14.5 oz.can beef broth
1 bay leaf
1/2 tsp. thyme
Salt and Pepper to taste

Dry and salt and pepper the beef cubes.  Heat the oil in a large Dutch oven.  Brown the beef in batches until nicely browned.  Remove beef to plate.  Add the vegetables to the pot and cook over medium heat until softened.  Add the flour and cook for a few minutes.  Return the beef to the pot and pour in the Guinness Stout and the beef broth.  Add the flavorings and bring pot to a boil.  Cover with lid and place in a preheated 325 degree oven.

Braise the stew for 3 to 3 1/2 hours.  It can be served at this point, but it is better to let cool and then place in the refrigerator over night.  Remove the solid fats that have accumulated on the top.  Put the stew back into a preheated 325 degree oven and cook until heated through.  Serve with mashed potatoes or Colcannon.

Printable Recipe

Shrimp Bowls

March 12th, 2017

Shrimp Bowl

We picked up some fresh shrimp at the Farmers’ Market last week.  It was expensive.  I decided to use the shrimp sparingly over several meals. By combining it with rice and beans we hardly missed the quantity of shrimp with the quality of the overall dish.  This made a perfect luncheon meal.

Shrimp Bowl

The white bean mixture includes canned diced tomatoes and jarred pesto; easy to pull together.  I used left- over Caribbean rice, but you could use any type of rice that you would like.

Riverside Grill

I know it has been a while since I have published a blog post, but I have been spending very little time in the kitchen. There are so many great restaurants in New Smyrna Beach that we have been eating out quite often.  The above picture was taken with our friends Mark and Ruth at Riverside Grill on the Indian River (IntraCoastal Waterway). Most of the boats going under the drawbridge were headed South.  Winter doesn’t want to give up and it is going to be much colder even here next week; just in time for bike week.

I’m hoping to post a recipe for my Guinness Beef Stew in honor of St. Paddy’s Day soon.  I am making it for friends next week.

In the meantime, hope you enjoy this easy Shrimp Bowl recipe.

SHRIMP BOWLS

3 Tablespoons olive oil, divided
1 shallot, thinly sliced
1 can diced tomatoes
salt and pepper to taste
1 15 oz. can cannellini beans, drained
1/4 cup jarred pesto sauce
8 oz. shrimp, peeled and deveined

Cooked rice of your choice

Heat 2 Tablespoons oil in a large skillet over medium heat and cook until shallot is softened.  Add tomatoes with their juices and salt and pepper to taste.  Cook until sauce thickens slightly, about 5 minutes.  Reduce heat to low, add beans and the pesto sauce.  Cook until heated through.  Remove bean mixture to a bowl.

Heat remaining 1 tablespoon oil in skillet over medium high heat.  Add shrimp and cook, stirring often until shrimp os cooked through, about 3 minutes.

Add cooked rice to 2 bowls, top with bean mixture and place cooked shrimp over all.  Serves 2.

Printable Recipe

Florida Events

March 2nd, 2017

NSB Dinner

We have been very busy in our rental house in New Smyrna Beach.  As it turns out, we have had lots of get togethers with friends and family.  High School friends were here at the same time that we were.  We hosted a dinner for ten before we all headed to town (within walking distance) for music and dancing.  It felt like being in high school again accept for my aching back the next morning.  I planned a very simple dinner for the crowd.  Everything can be done ahead of time, except the rice.  We had my friend Barbara’s Chicken Poppy Seed Casserole, two do ahead salads; Corn, celery and roasted red pepper salad and 3 bean salad, Zatarain’s Caribbean Rice mix, and Ina Garten’s Chocolate Chunk Blondies.

NSB Peanuts

Flagler Avenue is a happening place with numerous restaurants and music venues.

Pizza, vegie and sausage

On another occasion we drove to Sanford to have dinner with David’s Finnish relatives.  It is a long story, but in brief, David’s Mother grew up in the Upper Peninsula of Michigan.  Her parents had immigrated there from Finland.  David had very little contact with the extended family until a few years ago when our friend Ruth brought him together with his cousin Don.  The family now spend time in Florida.  It means a lot to David to have this connection.

We were treated to delicious pizzas cooked on the grill by grill master Jon.  The above pizza has sausage, bacon and roasted vegies.

Pizza, Barbecued ChickenThis is Jon’s speciality pizza.  It is a Barbecued Chicken Pizza with red onions, goat cheese and cilantro. It was fun watching him maneuver the pizzas around with his giant pizza peel.

Finnish FamilyWe enjoyed our evening spending time with wonderful family and friends.

Bread Board 2

 

On another matter, I am happy to say that my friend Penny, of the blog Enjoying the Simple Things, has started an Etsy Shop selling her Artisan made European French Style Bread Boards.  She and her husband are making these beautiful boards and the workmanship and quality are outstanding.  They also sell for a lot less than others I have seen online.  Here is the link to her Etsy Shop.

Also there are links above for the rice and Chocolate Chunk Blondies.  Here is the recipe for the Chicken Poppy Seed Casserole.

BARBARA’S CHICKEN POPPY SEED CASSEROLE

6 Chicken Breasts – Cooked and Cubed
8 oz. Crushed Ritz Crackers
1 1/2 sticks Butter
1 1/2 Tablespoon Poppy Seeds
2 cans Cream of Chicken Soup
8 oz. Sour Cream

Melt butter and mix with crackers and poppy seeds.  In another bowl, mix soup and sour cream.  Add chicken to this.

Line greased 9×13 inch dish with 1/2 of the cracker mixture.  Pour chicken mixture over and top with remaining crackers.  Bake at 350 degrees for 35 to 40 minutes.

Printable Recipe

Chicken Kofta with Pomegranate Rice

February 12th, 2017

Chicken Kofta with Pomegranate Rice

We are now officially Florida residents for the next 6 weeks.  The rental house is small, but the kitchen is updated and very functional.

NSB Kitchen

I am always seeking out new recipes.  From a stack of magazines in the cottage, I found this recipe for Chicken Kofta with Pomegranate Rice in an issue of Real Simple.  When I travel to rental houses, I prefer to bring herbs and spices. The basket you see next to the refrigerator holds all of my favorites from home. These Middle Eastern ground chicken patties call for cumin and cinnamon; a great flavor combination.

Chicken Kofta with Pomagranate Rice

The chicken is served with yellow rice with pomegranate seeds, cooling cucumber slices and a lemon infused yogurt sauce.  We enjoyed this on the backyard patio.  The ocean is just two blocks away.

NSB 1

We love this small beach community.

CHICKEN KOFTA WITH POMEGRANATE RICE ( Real Simple Magazine )

2/3 cup plain Greek yogurt
1/4 teaspoon kosher salt
1 lb. ground chicken
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
1 garlic clove, minced
1 Tbsp.extra-virgin olive oil
1 Tbsp. water
1 tsp. fresh lemon juice
4 cups cooked yellow rice
1/2 cup pomegranate seeds
1/2 cup sliced English cucumbers

Stir together the yogurt and salt.  Combine the chicken, cumin, cinnamon, garlic, and 2 tablespoons of the yogurt mixture in a medium bow.  Shape into 8 (3-inch long) oval patties.

Heat the oil in a large skillet over medium.  Cook the patties, turning occasionally, until golden brown and cooked through, about 12 minutes.

Stir the water and lemon juice into the remaining yogurt mixture.  Toss together the rice and pomegranate seeds.  Sere the patties with rice; top with the yogurt sauce and cucumber.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.