Hassleback Potatoes

Do you ever get bored making the same side dishes over and over and over again? I do! I tend to start not wanting to cook and have noticed that my kids tend to stop eating meals they almost always love when they crop up on our menu repeatedly. It's not that they don't love the meal, they're just bored with always eating the same thing. And while I like to keep our menu pretty varied and fresh, sometimes I go into default and make the same side dishes for that meal every time it pops up. Shake it up!!! It's what makes food so interesting!

The other day, we were grilling out. I had a tri tip out and ready to go, but since we just had one a few weeks before with a smoky chipotle rub, I decided to go just a bit simpler with this one. Just a sprinkle of salt and some herbs and on the grill it went. But, when I started to prep the same side dishes, I got bored with even trying to make dinner at all. That definitely calls for some side dish intervention!

I headed to pinterest and the first thing I saw that screamed, "MAKE ME!" was Hassleback potatoes. Accordian cut and pretty on the eyes, I found countless versions to try. But, to keep it simple and to compliment our meal, I went with just a bit of butter and Herbs de Provence and got a mouthwatering side dish that I seriously could have eaten all on it's own and been perfectly content. They're crispy on the outside, soft on the inside. Practically perfect in every way.

Here's my method:

4 medium sized russet potatoes, scrubbed very clean
2 Tbs olive oil
4 Tbs butter
1/2 tsp kosher salt
1/2 tsp Herbs de Provence

Preheat your oven to 425 and line a pan with foil or parchment (makes for easier clean up!)

Take a moment to slice a small bit off the bottom of your potatoes, for stability. Then slice them across almost all the way through, so it opens up like an accordion when you pull on it. Take the time to rub in the oil between each slice and add a bit of butter, too. Then rub the skins with the remaining butter and oil, so they'll crisp up while baking. Sprinkle on the salt and herbs and pop them in the oven for about 40-45 minutes.

You will NOT be disappointed!

Chicken Katsu

The very first thing I heard, upon arriving in Japan, was, "Japan will get inside you, take root, and change you forever.". Nothing could have been more true! There is something magical about that country that I can't quite do justice with mere words. But, the moment I stepped off the plane and walked out of the airport, I knew Japan had stolen my heart and would live within me for the rest of my days.

Why were we in Japan? Because the navy took us there. And for 3 amazing years, we soaked in the culture, the beauty, and the food. Oh, but do the Japanese know how to cook! I think what impressed me the most is how simple many of the dishes we grew to love actually were to prepare and how incredibly balanced many of their dishes are. It became my mission to learn as many as I could, so that once we went back to the U.S., I could still keep a piece of Japan with us.

Chicken katsu is one of our favorites. It is, at it's very core, simply fried chicken. It is often made with pork, which is called "Tonkatsu", which is even more amazing and should definitely be tried. It has an incredibly crispy coating, thanks to the use of Panko, is lightly seasoned and fried very quickly in hot oil. I rarely ever fry anything, but this is a dish for which I gladly make an exception. While on the surface, it doesn't seem to be a stand out dish, it is the katsu sauce that makes it sing. It is tart and intense, with a depth of flavor that really takes the chicken to a whole new level of awesomeness.

Here is my method:

Chicken Katsu

4 chicken breasts
salt and pepper
1/4 cup flour
1 egg
1 cup panko breadcrumbs
enough oil to come up about a 1/4-1/2 inch up your pan.

Start off by heating your oil, while you get everything prepared. Pound the chicken breasts to a flat and uniform thickness. I like to aim for just over 1/4 inch thick. Season with salt and pepper and then dredge in the flour, then the egg, and then the panko. Repeat until all the pieces are coated. Fry in the oil for 3-4 minutes per side, until the chicken is cooked through and the outside is a deep golden brown. remove from oil and allow to rest for about 5 minutes while you make your katsu sauce.

Katsu Sauce

1/4 cup worchestershire sauce
1 oz ketchup
1 Tbs soy sauce

Mix and serve over the chicken.

Shrimp Scampi Pasta

As a busy mom with multiple kids, I'd  be lying if I said we weren't a busy family. Some nights call for a quick and easy dinner and, though I realize this makes me sound like a snot, shrimp scampi pasta is one of those meals I plan on when I know we'll be running in 10 different directions until it's nearly time to eat. Rich, garlicky, with huge bursts of citrus, a comforting portion of pasta, and the satisfying crunch of panko. It is definitely one of my family's favorite meals and it carries the added bonus of being a super fast meal.

Here is my method:

3/4 pound of linguine
3/4 pound of shimp
4 cloves garlic, minced
2 tbs olive oil
2 tbs butter, unsalted
1/8 tsp crushed red pepper, optional
salt and pepper, to taste
2 lemons, zested and juiced
2 tbs flat Italian parsley, minced
1/4 cup panko bread crumbs

Cook the pasta according to package directions. While you're boiling your water, heat the olive oil and the butter in a large skillet and saute your garlic for a few minutes, until it's golden brown. Don't burn it!!! That tastes nasty. Once it looks all pretty, toss in the crushed red pepper and the shrimp and cook a few minutes per side, until they're pretty and pink. Add the lemon zest and the lemon juice. Toss in the linguine, parsley, salt and pepper, and the panko and toss until everything is combined well. Serve and enjoy!

Raspberry Rhubarb Cobbler

I don't know who invented cobbler, but I'd really love to just give them a giant hug and tell them that my belly is their very best friend. It is simple to throw together, has tons of "Whoa" factor, and it tastes farking amazing! And, best of all, it's versatile! I had tons of raspberries and rhubarb on hand, which may seem like an unconventional combo to some. But, I promise it is an amazingly complex, gorgeously ruby-hued party in your mouth. 

Now, I've had cobbler several different ways. Biscuit topped concoctions are fantastic. My mom even makes a version with cake mix she calls "Dump Cake". Also fantastic. But, if you asked me which one I love the most, it's a simple batter crust cobbler. Why? Because, my friend, creating one is like performing the coolest of magic tricks, but better, because you get to eat cobbler at the finale. 

Though a true magician never reveals his or her secrets, I will share this with you, because it's just to yummy to keep to myself. It starts with a simple cast iron skillet and a stick of butter. Who doesn't love butter, am I right? Then, after melting that butter in a hot oven in that skillet, you pour it straight into your batter. Then you dump that magical browned butter batter smack back into that skillet. You throw your fruit on top (Yes, I said on top!) and chuck that bad boy back in the oven and wait for the magic to happen. At some point, while baking, that magical batter is going to puff up and the fruit will sink in and you'll be left with this amazing crispy, chewy crust surrounding a decadent warm fruit compote in the middle. See? Magic!

Here is my method: 

2 cups of raspberries

2 cup of rhubarb, cut into half inch, bite size pieces

1/4 cup sugar

1/2 cup unsalted butter

1 cup all purpose flour

1 cup milk

3/4-1 cup sugar

2 tsp baking powder

1/2 tsp kosher salt

1/4 tsp cinnamon

Preheat your oven to 350 degrees and put a stick of butter into 10 inch cast iron skillet (you can use a 9x12 casserole) and let it melt. Takes maybe 5 minutes. While the butter is melting, toss the berries and rhubarb in a bowl and sprinkle with 1/4 cup sugar and allow it to macerate. 

In a medium bowl, mix the flour, sugar, baking powder, salt, and cinnamon together in a bowl to combine. Then mix in the milk until there are no lumps. When the butter is melted, remove the pan from the oven and carefully pour it into the batter. Mix well and pour that gorgeous batter back into your skillet. Sprinkle on the fruit, as evenly as you can, and pop it back into the oven. Bake 45-50 minutes, or until down. Allow it to cool and serve with vanilla ice cream. 

Smoky Chipotle Tri Tip

When we were in San Diego, we grilled all year round. It was GLORIOUS! Even in the winter, the weather is still nice enough to spend copious amounts of time outside. It wasn't until we moved to Japan that we had to face facts that grilling out was really more of a "Summer" activity. And, now that we're in Texas, we are once again faced with grilling out being a seasonal event and we're taking full advantage while it's here.

My husband has a deep love affair with red meat. He is the type of guy who could eat burgers every day and never get bored. I won't lie, I love a nice cut of red meat from time to time. But, given the choice, I usually opt for chicken or fish. And while he enjoys both, if he feels we've gone to long without his beloved, I whip up his all time favorite dish. Smoky Chipotle Tri Tip. Rich in spices with just the right amount of heat and a smoky sweetness. This, paired with a bright salad, is the ultimate in perfect summer meals.

Here is my method:

1 Tri Tip, about 2-3 pounds
2 Tbs light brown sugar
1 Tbs chili powder
1 tsp cumin
3/4 tsp granulated garlic
3/4 tsp kosher salt
1/2 tsp black pepper
1/8 tsp chipotle pepper

Mix all the spices together with the brown sugar and rub it into the tri tip. Allow it to sit about 20 minutes, to take the chill off the meat. Throw it on the grill and cook about 10-15 minutes on medium heat. Then flip and cook another 5-7 minutes. Take it off the grill and allow it to rest another 10-15 minutes so the juices can redistribute throughout the meat. Slice against the grain and serve.

Layered Cinnamon Biscuits

My family LOVES cinnamon rolls. What's not to love, right? Chewy, sweet, spicy, and decadent. You really just can't be sad when eating one. Who else remembers gravitating toward the cinnamon roll counter at the mall and drooling over the freshly baked rolls? Hell, I still gravitate there, on the rare occasions we ever get to a mall. They're a treat I have always associated with Fall or special occasions, or trips to the mall for a new school wardrobe.

Cinnamon rolls are a very commonly requested treat around here. And, though I do love them, I don't always have time to make them and I really don't like the ones in the tubes at the store. So, I devised a cheat and created a flaky layered biscuit with just the right amount of spicy cinnamon sweetness. My husband and kids refer to them as "Cinnabiscuits". They're really just a sweet take on a traditional buttermilk biscuit and are smothered with a salty-sweet vanilla glaze that will just make your mouth water.

Here's my method:

**For the biscuits**

2 cups all purpose flour
1 Tbs sugar
4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp baking soda
2 Tbs lard or shortening
2 Tbs unsalted butter, cold
1 cup cold buttermilk
1 egg
2 Tbs cinnamon sugar**

**For the glaze**

2 Tbs salted butter, melted
1/2 cup powdered sugar
1-2 Tbs whole milk
1/2 tsp vanilla

Preheat your oven to 425 and line a baking sheet with parchment. Crack the egg into the buttermilk, whisk and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon together. Cut in the lard and the butter until you get a texture of fine crumbs. Using a fork, stir in the buttermilk mixture until you get a shaggy dough. Turn out onto a lightly floured surface and knead a few times. Pat it down into a rectangle about a 1/2 inch thick. Sprinkle the top with half the cinnamon sugar and fold into the thirds. Pat it flat again to about 1/2-3/4 inch thick and sprinkle with the remaining half of the cinnamon sugar. Fold into thirds and pat it out to about 3/4 inch thick. Cut as many as you can and line them up on your baking sheet so they're close, but not quite touching. Bake about 15-18 minutes. When they're done, spread on a bit of glaze and devour.

Ranch Dressing

I have always been a "Ranch Dressing" girl. It was my mother's favorite and copious amounts were kept in our house for a multitude of applications. Salads, veggie dip, spread on a burger, dip for fries, hot wings, you name it, I've probably at least thought about putting ranch on it. It is one of my all-time favorite comfort foods. Creamy, rich, with just the right amount of bite. I could bathe in it. No, seriously, I could.

Because I love this stuff so very much, I'm insanely picky. If we're out to eat, I always ask for a ranch salad, because restaurants always have the best tasting ranch dressing. Why? Because they make it from scratch, people! Ditch the bottle and try this, just once and you'll never buy a bottle again!

Here is my method:

2/3 cup sour cream
1/4 cup mayo
1/2 cup buttermilk
1 clove garlic
1/4 cup parsley**, chopped
1/3 cup chives**, chopped
salt
pepper

Take just a moment to sprinkle a bit of salt on the garlic clove and use a fork to mash it to a paste. Combine the sour cream, mayo, garlic paste, parsley, and chives in a bowl and mix well. Add in buttermilk until you get the consistency you want. If it seems a bit thick, just add more buttermilk. Add salt and pepper to taste and then tuck it in the fridge for a few hours to let the flavors really come together.

**Use fresh herbs, they really do make the difference. You can buy both at the store, already cut and washed and ready to use. I prefer to grow my own, making this a far more economical choice than buying bottles of pre-made dressing.