Spicy NYC Diner-Style Home Fries

Image via Wikipedia

Source: chefpriyanka.wordpress.com

I like diner food. I think NYC has the best diner food- yes, I am biased. But, seriously take me to a a diner in another state that is better than a NYC diner. Yah, it probably doesn’t exist, hehe. In any case, we were in the mood for some diner-style food, and didn’t really want to drive to the local diner (which is 5 minutes away, I know laziness at its peak!). So I decided to make some homefries- crispy on one side, salty, and loaded with onions. Of course, I added a little spice, but it was pretty much pimped-out diner-style potatoes. Did I mention they’re healthy, vegetarian and vegan? Yup!

Diner-Style Homefries:

• 1 idaho potatoes- washed
• 1 medium white onion- thick diced
• 1 tbsp garlic powder
• 1/2 tbsp onion powder
• cayenne pepper- to taste
• salt-to taste
• coarse black pepper- few grinds
• PAM original flavor
• 1/2 tbsp olive oil (I use extra virgin)
• 2-3 tbsp cilantro- finely chopped (optional)

Ghetto style boiled potatoes.

1. Wrap each potato in plastic wrap and microwave for about 4 minutes each until 4 tender. Set aside to cool. Dice into medium-sized cubes (same size as onions preferably).

2. Meanwhile in a large non-stick skillet spray with PAM and pour oil and set over medium flame. Add onions and saute for 2 minutes. Add spices and saute until fragrant and onions are soft- about 5-7 minutes. Add potatoes and combine with spices and onions. Saute for about 8 minutes, with 5 minutes covered. This is when the potatoes will get crispy on one side- increase/decrease flame accordingly. I had it on medium-high flame. Uncover, taste for salt and spices. Place in serving dish and top with chopped cilantro (if desired). Serve with favorite breakfast meal!

Serves 2-4 people

Want more yummy Breakfast Options?

Taco Omelette

Zesty Stuffed Bagel

Healthy Egg n’Cheese Sandwich

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Chiles Rellenos (Stuffed Peppers) Recipe

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Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa.  A Cast Iron standard, great appetizer or side dish.  Healthier and better than the deep-fried version.

Anaheim peppers are always particularly prolific for us.  I prepared these for the freezer by cutting them in half, removing the stems and seeds, and blanching them in boiling water for no more than 30 seconds.  Then I froze them in ziplock bags.  They freeze wonderfully and our guests really appreciated a fresh-tasting pepper in the middle of winter.  I usually also freeze some peppers already chopped up, this way they take less space in the freezer and are ready to throw into whatever I’m cooking.

Ingredients

• 6-10 Anaheim peppers, cut in half and seeded.  Ours were blanched and frozen last summer.
• Small jar of salsa.  Ours was canned last summer but store bought or fresh made will also work.
• 1 can of any kind of beans.  I’ve used white, black, or garbanzos.
• 1 cup grated cheddar cheese.

Mix salsa, beans and cheese.  Spoon into the center of the peppers.  Bake at 350 for 10 minutes or until cheese is melted and peppers are heated through.

– Katie

Source: http://castironidaho.com/2011/03/14/chiles-rellenos-stuffed-peppers/

 

 

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Crispy Oven Fried Chicken Recipe

Image via CrunchBase

Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

Youtube Cooking Tags:

• cooking
• cook
• recipes
• recipe
• chicken
• oven
• fried
• delicious
• entrees
• chef
• jean
• pierre

 

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Southern Fried Chicken Burger Video Recipe

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How I make a delicious southern fried chicken style burger.

Ingredients:

Sesame seed roll
Chicken breast
Flour
Salt
Pepper
Cayenne pepper
Paprika
Onion powder
Garlic powder
Buttermilk
Egg for wash
Salads
Condiments
Oil for frying

I hope you enjoy!

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Betty’s Deep-Fried Potato Wedges Recipe

In this video, Betty demonstrates how to make Deep-Fried Potato Wedges. These are Russett potatoes that are boiled in water and chilled overnight, and then cut into wedges for deep-frying.

Ingredients (makes 30 potato wedges):

5 medium-sized potatoes, unpeeled (I used Russett potatoes.)
salted water for boiling potatoes
peanut oil for frying potatoes
sea salt, to taste

In a large pot, place unpeeled potatoes in water that has been salted with 1 teaspoon of salt (or to taste). Bring to a boil and boil for about 25 minutes, or until tender, but not mushy, when tested with a fork. Drain, and cool to room temperature. Place in the refrigerator and chill overnight. To prepare the potatoes, cut each one in half lengthwise. Putting the flat side against the cutting board, slice each potato-half into three equal wedges, for a total of thirty wedges. Heat peanut oil to 350 degrees (F). Carefully place potato wedges into hot oil, in batches. The potato wedges will become brown and crisp very quickly, and they are already cooked in the center. Remove the browned potato wedges to a platter that is covered with paper toweling to drain. When drained, place the Deep-Fried Potato Wedges on a nice serving plate and serve immediately with ketchup. These are great with hamburgers, hot dogs, steaks, really just about anything! Enjoy!!! –Betty 

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Bombe fritte ( Italian doughnuts recipe)

Italian doughnuts just in time for Carnival and Mardi Gras! From GialloZafferano, Italy’s #1 food website.
Welcome to the GialloZafferano kitchen. I’m Sonia and today for Carnevale, we’ll be making Bombe Fritte. I know you can eat them throughout the year, but why not make them specially for this celebration? Let’s see what we’ll need to make them.
• 5 cups of flour
• 7 tablespoons of butter
• 1 and 1 quarter tablespoons of yeast
• 1 lemon
• A pinch of salt • A teaspoon of vanilla extract
• 5 tbsp of sugar and enough to coat the finished pastries
• 1 cup of milk
• Peanut oil for frying the dough
Let’s make our bombe fritte
First of all heat your milk until it’s warm. Add the salt to the sugar and then dissolve both completely into the milk. When you hear that the sugar is dissolved, pour half of the milk into a small bowl and add the yeast. Stir to dissolve the yeast, and when the yeast looks like it’s dissolved for the most part, add this liquid to 1 cup of flour. Now mix to form a paste, and then cover the bowl with plastic wrap and leave the mixture to rise for at least an hour to an hour and a half in a warm place. The mixture should double in size.
Here we are. After an hour, the paste has doubled in size. Now, pour in the rest of the flour, the grated zest from the lemon, the butter softened at room temperature, and little by little, the rest of the milk into which you can mix the vanilla. Knead everything together well until you find that you have a dough that’s very smooth. Then cover the dough again and leave it to rise for about 2 hours or until the dough has doubled in size.
After two hours, the dough has doubled in size. Now all we need is to roll it out. Sprinkle a worktop with some flour, and roll out the dough to a thickness of about a half an inch.
After rolling out the dough, it’s time to cut out the forms. Try to cut the circles as close to each other as possible, because the dough cannot be rekneaded. When you cut the circles, place them on a floured tea towel. Continue until you’ve gone through all the dough. Keep the remaining bits of dough and fry them as well.
Here are our circles of dough. I’ve laid them evenly spaced out on a floured tea towel because they’ll need to rise for another half hour. The extra bits are here, they’re not pretty but they’ll taste fine. I used a circular cutter of about 3 and ¼ inches in diameter, which resulted in 16 discs. Now, wait for them to rise and then it’s time to fry them.
Here we are frying our pastries. Fry your dough at a temperature of 340 — maximum 350 degrees F. You can test the temperature of the oil by frying the extra bits first. Here are the first batch of bombe. Now let both sides of the dough gently get golden and after, let them dry on a few sheets of kitchen roll. Then all we need is to top them with sugar.
And here are our bombe fritte. Of course I’ve splashed a bit of oil on my apron, but looking at these treats it was certainly worth it. From Sonia at GialloZafferano, Happy Carnevale, enjoy your bombe fritte, and see you next video recipe.

 

Betty’s Deep-Fried Mashed Potato Balls

In this video, Betty demonstrates how to make Deep-Fried Mashed Potato Balls. This is a great accompaniment to any dish you would serve with potatoes.

Ingredients:

2 cups cold mashed potatoes (You may use leftover mashed potatoes, or you can make and chill a package of instant mashed potatoes–any flavor; it will make about 2 cups.)
2 well-beaten eggs (I started with one egg in the video, but had to add another to do the whole amount of mashed potatoes.)
freshly ground sea salt, to taste (You may use regular table salt.)
seasoned pepper, to taste (You may use regular ground black pepper or freshly ground peppercorns.)
½ cup cornstarch
1 cup fine, dry breadcrumbs (I used the plain variety, but you may use a flavored type, if you like.)
peanut oil for deep-frying
a sprig of parsley for garnish

Grind sea salt into beaten eggs, to taste. Sprinkle beaten eggs with seasoned pepper, and set aside. Place ½ cup cornstarch in a shallow dish; also place 1 cup fine, dry bread crumbs in another shallow dish. Begin making your Deep-Fried Mashed Potato Balls by first forming a coating the balls: Take enough of the cold mashed potatoes into your hands to roll it into a 1-inch ball. Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated. Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine). When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen. When ready to deep-fry the balls, put a little more than an inch of peanut oil in a heavy pot over medium heat. Let the oil get to about 350 degree (F). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle. You will be able to tend about 5 or 6 balls at a time. These do not need to be turned or moved, but they should be watched for brownness. When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain. Repeat this process until all coated potato balls have been deep-fried. Transfer the drained mashed potato balls to a nice serving plate, and garnish with a sprig of parsley. Serve immediately, because they are best when hot! I hope you enjoy this recipe! It is easy and fun, and it is a procedure that I came up with that I wanted to share with you! Love, Betty ♥