Parmesan Potato Puffs

Parmesan Potato Puffs

Pan-fried potato puffs with my secret fry sauce for dipping. They have lightly crisp outsides that give way to soft middles that melt in your mouth. Along with Parmesan cheese, they’re lightly seasoned with paprika, garlic and onion powder.

Pan-frying is a must. See those pale, insipid looking things in the back? I baked them, because inevitably, I knew you’d ask. They came out flat, dense and unappetizing. It was hard to believe they were even made from the same mixture, so different they were from the fried ones.

Frying magically poufs them up and out giving them light and creamy interiors with beautiful browned outsides, exactly how I imagine something called a “puff” ought to be like. The insides remind me a little of tater tots, but the outsides don’t have quite the same crunch. They’re crunchy enough, just not tater tot crunchy.

Now for my favorite fry dip, my go-to that I’ve been making forever. Barbecue sauce and mayonnaise, equal parts mixed together. Nothing fancy. It’s creamy, tangy, rich and addictive. Good on fries, onion rings, crispy chicken of any kind, and burgers.

You can serve these as a side or appetizer. For appetizers make them a little ahead of time and keep them warm in a low oven.

Potato Puffs with Parmesan

Parmesan Potato Puffs

Rating: 51

Prep Time: 30 minutes

Yield: serves 4 as a side

Parmesan Potato Puffs

Pan-fried potato puffs with my secret fry sauce for dipping. They have lightly crisp outsides that give way to soft middles that melt in your mouth. Along with Parmesan cheese, they're lightly seasoned with paprika, garlic and onion powder.

Ingredients:

2 pounds Russet potatoes, peeled and cubed
1 egg, beaten
1 tablespoon butter
1/3 cup grated Parmesan cheese
1/2 cup all-purpose flour
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
coarse salt
vegetable oil, for frying
dipping sauce:
1/4 cup barbecue sauce
1/4 cup mayonnaise

Instructions:

  1. Put the potatoes in a large saucepan and cover with water, set over high heat and bring to a boil. Turn heat down and maintain a simmer until they are fork tender.
  2. Drain them and put them back in the pan, set it over the heat, cook for a minute or two to dry up the excess water on them.
  3. Mash them with a potato masher or pass them through a ricer into a large bowl. Stir in the egg, butter, Parmesan, flour, paprika, onion powder and garlic powder. Season well with salt - about a heaping teaspoon.
  4. Lightly flour your hands and roll into 1 to 1 + 1/2-inch sized balls.
  5. Heat about 1/2 inch of vegetable oil in a large nonstick skillet or Dutch oven set over medium-high heat. Once it starts to shimmer add one of the potato puffs - the oil should bubble and sizzle immediately, if it doesn't let it heat up a little longer. Cook the puffs in batches, don't crowd them because they will pouf up a little as they cook.
  6. Cook about 2 minutes a side or until golden brown, then turn and repeat, then turn and repeat again if needed so you can get all sides of the puffs nice and golden brown. Add more oil to the pan as needed.
  7. Drain on a paper towel lined plate. Sprinkle with coarse salt.
  8. Serve hot or at room temperature with fry dip (just whisk equal parts barbecue sauce and mayonnaise together) or ketchup.

Notes:

Adapted from Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/parmesan-potato-puffs/

Nacho Cheese Chicken Chowder

Spicy Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeño peppers and sharp cheddar cheese for a play on nachos.

This hearty, stick-to-your-ribs soup also has fire-roasted red peppers, garlic, onion and celery plus half & half to help make it extra thick and creamy.

This has a third of a cup of diced jalapeños in it making it fairly spicy. The heat level can vary from pepper to pepper, some will be hotter than others. Feel free to adjust the amount if you think it will be too spicy – or not spicy enough.

You can use fresh or jarred jalapeños. Look for the jarred ones by the pickles or in the Spanish section of your market. You can usually find the roasted red peppers there too. I like having them on hand at all times so I can use just a few as needed.

It’s fairly obvious that I look for any opportunity to scoop up my soup with tortilla chips! I love the combination, and lately I’m all about soups with a Tex-mex influence. They give you a double punch of cozy warmness, once from the steamy-hot soup and again, later, from the spicy pop of heat the peppers give it.

You can’t go wrong.

Nacho Cheese and Chicken Soup

Nacho Cheese Chicken Chowder

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Serving Size: makes 6 servings

Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeno peppers and sharp cheddar cheese for a play on nachos.

Ingredients:

olive oil, for sauteing
2 stalks celery, diced
1 yellow onion, diced
1 fire-roasted red pepper (jarred), diced
4 cloves garlic, minced
1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
1/2 teaspoons dried thyme
coarse salt and fresh black pepper
1.25 pounds boneless chicken, cut into 1-inch pieces
4 cups low-sodium chicken broth
2 + 1/2 cups peeled and cubed russet potatoes
1 + 1/2 cups corn
2 tablespoons fresh chopped parsley
1 cup half & half
2 heaping cups shredded sharp white or yellow cheddar cheese
plain corn tortilla chips, for serving

Instructions:

  1. In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat. Add the celery, onion, red pepper, garlic, jalapeños and thyme. Season well with salt and pepper. Cook until tender about 5 minutes, stirring often.
  2. Season the chicken well with salt and pepper. Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken. Cook, turning to brown on all sides.
  3. Add the vegetables back in with the broth, potatoes, corn and parsley. Season with about 1 teaspoon coarse salt (or 1/2 teaspoon table/fine salt) and 1/8 teaspoon black pepper. Bring to a simmer and cook 30 minutes.
  4. Stir in the half & half and the cheese. Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens. Taste and season as needed before serving. Serve with tortilla chips.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/nacho-cheese-chicken-chowder/

Slow Cooker Beef Goulash Soup

Beef Goulash Soup

Crockpot goulash soup with ground beef, peppers, potatoes, tomatoes, cabbage and oodles of sweet paprika permeating every single delicious bite.

Traditional Hungarian goulash is a stew typically made with tough cuts of beef that rely on the collagen from the meat as a thickener rather than flour or roux. It can be made with potatoes, carrots, peppers, soup pasta, rice, cabbage and even sauerkraut.

One thing is a constant and that’s the sweet paprika. Without it all you have is an everyday, run-of-the-mill stew. Or soup. The slow cooker works wonders on developing and bringing out the best in the paprika making it mellow and moreish. Caraway seeds are common too but if you don’t have them on hand you probably won’t miss them.

My soup version uses lean ground beef along with potatoes and savoy cabbage. They make a great threesome. The starchy potatoes slightly thicken the rusty colored broth and along with the finely shredded cabbage give the soup some body.

This might not be as rib-sticking as the more traditional, meatier versions but it will warm you, body and soul, just the same.

That’s a promise.

Goulash Soup

Slow Cooker Beef Goulash Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow Cooker Beef Goulash Soup

Crockpot goulash soup with ground beef, peppers, potatoes, tomatoes, cabbage and oodles of sweet paprika permeating every single delicious bite.

Ingredients:

1 pound extra lean ground beef
olive oil, for sauteeing
1 large green bell pepper, diced
1 small yellow onion, diced
1/2 roasted red pepper, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
3 tablespoons sweet Hungarian paprika
1/2 teaspoon dried marjoram or thyme
1 teaspoon Worcestershire sauce
1 heaping teaspoon caraway seeds, lightly chopped
4 cups beef broth
1 can petite-diced tomatoes, with juices
2 cups diced potatoes
2 cups thinly shredded savoy cabbage
sour cream, for serving

Instructions:

  1. In a large skillet over medium heat brown the ground beef, breaking it apart as it cooks. Remove it to a 4 quart or larger crockpot.
  2. In the same skillet heat 2 - 3 tablespoons oil over medium heat and add the peppers, onion and garlic. Season well with salt and pepper. Cook, stirring often 5 minutes.
  3. Mix the paprika and marjoram into the vegetables, if the pan is dry add another tablespoon oil. Cook 2 - 3 minutes then add the Worcestershire sauce. Let it cook about 1 minute then remove to the pot.
  4. Add the caraway seeds, broth, tomatoes, potatoes and cabbage with about 1 teaspoon salt and 1/4 teaspoon black pepper.
  5. Cook on high about 5 hours or low 7 - 9 hours. Taste and season if needed before serving. Serve with a dollop of sour cream.

Notes:

Inspired by Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-beef-goulash-soup/

Classic Beef Stew with Baby Potatoes

Baby Potato Beef Stew

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It’s a classic stew like the one my Moms made my entire life. The very same one I would never eat. The picky eater in me would fish out the potatoes and maybe some of the carrots, depending on my mood, and leave the rest.

I didn’t know back then that it is one of the most comforting things in the world to eat, especially on a cold winter’s day or when you’ve indulged in too many rich foods and desserts and your body is craving a hot, nourishing yet simple meal.

The kind of meal that makes your house smell like a home and warms you from the inside out.

Now I know.

Baby New Potato Beef Stew

Classic Beef Stew with Baby Potatoes

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 6 servings

Classic Beef Stew with Baby Potatoes

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It's a classic stew like the one my Moms made my entire life.

Ingredients:

olive oil, for sauteing
1 + 1/2 pounds round cubes for stew
coarse salt and fresh black pepper
1/2 cup all-purpose flour
1 tablespoon worcestershire sauce
1 large yellow onion, diced
4 cloves garlic, thinly sliced
4 large carrots, sliced into coins
3 stalks celery, sliced
1 teaspoon dried thyme
1 tablespoon fresh chopped parsley
1 bay leaf
1 sprig fresh rosemary
4 cups beef broth
1 + 1/2 pounds new red potatoes, sliced in half if large

Instructions:

  1. In a large Dutch oven or soup pot heat enough oil to coat the bottom of the pot over medium heat.
  2. Season the meat well with salt and pepper then dredge each piece with flour. Cook, turning to brown on all sides without cooking through to the center.
  3. Add the worcestershire, the onion, garlic, carrots, celery, thyme, parsley, bay leaf, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, tossing often.
  4. Add the beef broth and the potatoes. Bring to a simmer 45 minutes to 1 hour, stirring often, tasting and seasoning as needed. Cook until the meat is tender and the potatoes are soft.
  5. Remove and discard the bay leaf and rosemary sprig before serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/classic-beef-stew-with-baby-potatoes/

Hasselback Potato Gratin

Hasselback Potato  Gratin

This is a super decadent potato gratin made with Emmentaler, parmesan, garlic, thyme and half & half. Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other. Not only does it make for an impressive presentation but the edges get nice and crispy while the insides stay soft and buttery.

The “hasselback” in this gratin refers to a method of cooking potatoes where they’re thinly sliced but not cut all the way through so that the potato resembles a fan. They bake up with crispy edges and soft, creamy middles just like in this gratin.

You can use a mandolin to slice the potatoes or you can do it by hand. I actually prefer doing it by hand even though I have a mandolin. It helps me hone my knife skills and I really love chopping up vegetables. It’s my ‘thinking’ time.

The sliced potatoes are tossed in the half & half that’s been mixed with both cheeses, minced garlic and thyme before being stood up like little soldiers in the pan. They bake for half the time covered with aluminum foil and then it’s taken off so the top can get nice and golden brown.

You can use any good quality Swiss cheese – not the kind in your dairy section where the processed cheese is kept but the type you find in the artisan cheese section.

Russet potatoes are best for this and I recommend using organic. The organic Russet potatoes I buy are the most perfect things on Earth. They don’t get eyes on them and last a lot longer than non-organic making them worth the few extra dollars. I can’t tell you how many sacks of potatoes I’ve thrown out because they’ve gone bad or were overrun with eyes.

This is a great side dish for entertaining or bringing to a potluck!

Or just because. My favorite reason of all.

Hasselback Gratin

Hasselback Potato Gratin

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Hasselback Potato Gratin

This is a decadent potato gratin with Emmentaler, parmesan, garlic, thyme and half & half. Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other.

Ingredients:

1 - 2 tablespoons butter
1 cup finely grated Gruyère or Comté cheese (or any good quality Swiss)
1/2 cup finely grated Parmigiano Reggiano
2 cups half & half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon dried
coarse salt and freshly ground black pepper
2 1/2 - 3 pounds organic russet potatoes, peeled and sliced 1/8th-inch thick

Instructions:

  1. Preheat oven to 400°F. Butter a 2-quart casserole pan with butter.
  2. In a large bowl mix both the cheeses together than remove about 1/3 of it and set aside. Mix the half & half, garlic, thyme, a generous teaspoon salt and 1/4 teaspoon black pepper into the cheese.
  3. Add the sliced potatoes and toss using your hands making sure every slice is coated. Makes small stacks out of the potatoes and stand them in the pan starting at one edge and working around the perimeter then into the center last.
  4. Pour the remaining half & half left in the bowl over the potatoes. Season the top with more salt and pepper.
  5. Cover tightly with aluminum foil and bake 20 minutes. Remove the foil and sprinkle the top with the cheese you set aside. Bake 40 more minutes until the top is golden and the potatoes are fork tender.
  6. Remove from oven and let set 5 minutes before serving.

Notes:

Adapted from Serious Eats

Click here for step-by-step pictures and more tips for making this.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/hasselback-potato-gratin/

Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

The potato puffs are baked in a cupcake pan until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.

Ingredients:

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

Instructions:

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Notes:

Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/

Southwestern Roasted Potatoes

Southwestern Roasted Potatoes

There’s nothing like a little Southwestern twist to spice up roasted potatoes! These are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color.

I use a large, rimmed Wilton cookie sheet (not the thick, aluminum type) and let the potatoes cook undisturbed for about 25 minutes before turning them. This is how I achieve that sought after crusty browning that everyone is always asking me about.

When I have time I also soak them in water for a half hour to an hour ahead of time. Supposedly that will help them crisp up easier and will make the centers lighter and fluffier. I don’t always take this extra step – it’s completely up to you. The difference isn’t huge but who can argue with a little extra crispiness? I’ll do whatever it takes.

I’ve seen roasted potato recipes where the potatoes are cooked up soft without much color/crispness to them. Those have a time and a place like alongside roasted chicken but that’s not what we’re going for here. We want something like a french fry. If a french fry came in hunks instead of strips and was thrown into the oven instead of a fryer. We want crispy outsides and soft centers.

Lately, I’ve been favoring Yukon Gold potatoes. No other quite compares to their creamy, buttery-yellow flesh and outstanding taste. You can use any good baking potato. I also like red potatoes and russets.

Spread the potatoes out in one layer and don’t be afraid to oil them and the baking sheet up real good. You don’t want them to stick because that lovely crusty side will stick to the pan and get ripped to shreds when you turn them. What looks like a lot of oil at the beginning will quickly get soaked up by the dry spices.

One last thing before I go – preheat your oven and let it come up to temperature before putting the potatoes in. A hot oven is imperative for success.

Let the roasting begin. Tis’ the season.

Southwest Roasted Potatoes

Southwestern Roasted Potatoes

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Southwestern Roasted Potatoes

There's nothing like a little Southwestern twist to spice up roasted potatoes! These are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color.

Ingredients:

2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
coarse salt and fresh black pepper

Instructions:

  1. Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour.
  2. Preheat the oven to 425 degrees F. Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
  3. Drain the potatoes, rinse them and pat dry with paper towels. Place them on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil into the potatoes with your hands.
  4. In a small bowl mix the chile powder, paprika, cumin and red pepper flakes. Sprinkle it over the potatoes and then massage it into the potatoes with your hands. Spread them out in one layer and season well with salt and pepper.
  5. Bake 25 - 30 minutes. Remove the pan from the oven and turn the potatoes over. Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender.
  6. Serve immediately with more salt and pepper if needed. They're also good with a little sour cream for dipping.

Notes:

Adapted from America's Test Kitchen

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-potatoes/

Oven-Fried Fish and Parmesan Chips

Oven Fried Fish and Chips

Panko coated cod baked until golden brown and flaky along side Parmesan oven fries and the easiest lemon tartar sauce you will ever make. This recipe is a shoe-in for those times when you want fish and chips on the fly without all the mess of frying…. 

Read More »