This is so fast and easy you'll wonder why you didn't do it sooner. Apple sauce goes great with chicken and pork chops, and it's also good warm on cold mornings. This recipe will only make enough to pour on the meat; for simple consumption, simply double/triple the recipe.
-2 Large sweet apples (I'll bet Honeycrisps would be good!)
-1/2 cup sugar
-Water - a cup
1 tsp. salt
-Peel and core the apples.
-Cut them into slices, then chop the slices in evenly-sized chunks.
-Put the apples into a pan with a lid; add water and cook on medium-high until tender.
-When tender, remove from heat.
-Using a potato smasher, smash the apples until the sauce is nice and smooth, or leave a few small chunks if that's more desired.
-Pour in the sugar and water; stir in.
-Taste. Is it good? Add sugar if necessary. You can use it hot or let it cool down and use it later. You can even make a bigger pot of it and then freeze some of it for future use.
Monday, May 2, 2011
Mike's Yummy Potato Chips
This is so easy and sooooooo good! He hasn't made them in a while, but I remember them.
You can slice these potatoes a tiny bit thicker and serve them hot with butter, sour cream and chives, like an entrée.
You will need:
EVOO
Potatoes
Salt (and pepper?)
A frying pan
A spatula or tongs
A potato peeler
A stack of paper towels on a plate, to put them on after cooking
A sharp knife
-Peel the potatoes if you want to.
-Cut them in half across the length; not with the length.
-Take the potato peeler and peel slices off the part that was the middle of the potato. The big flat part, sheer that down.
-To prevent them from turning grey, peel them into a bowl of cold lemon water or vinegar water to wait while you finish the slicing.
1.) In a large frying pan, cover the bottom with extra virgin olive oil so it's about 1/8th-inch deep.
2.) Heat the oil over medium-high heat and don't leave it. Test for readiness by putting a tiny piece of potato in and see if it fries or just sits there. Hot oil has a sheen that "dances" across the oil surface when it's hot. This is a sign to use it now!
3.) When the oil is hot, add potatoes one at a time, placing them so they will not touch each other. You can put like six or seven in at the same time.
4.) When the potato begins to turn golden brown, turn it over to cook the other side. The second side goes much faster than the first side did. When it's reached a desirable doneness, fish them out and lay them on the paper towels to drain and then put more in. DON'T let your oil stand on the heat without any food cooking in it.
5.) When all the potato slices are done, remove the oil from the heat immediately.
6.) Salt them now if you wish. Pepper and garlic powder go good on them, too.
Another good idea at this point is to throw a good handful of shredded Parmesan cheese on and then toss them. Think of all the good things you can put on them; chili powder, onion powder, coarse sea salt; be creative. :)
Serve them in a big pre-warmed bowl with all the trimmings for baked potatoes. These make great snacks, side dishes, or breakfasts.
You can slice these potatoes a tiny bit thicker and serve them hot with butter, sour cream and chives, like an entrée.
You will need:
EVOO
Potatoes
Salt (and pepper?)
A frying pan
A spatula or tongs
A potato peeler
A stack of paper towels on a plate, to put them on after cooking
A sharp knife
-Peel the potatoes if you want to.
-Cut them in half across the length; not with the length.
-Take the potato peeler and peel slices off the part that was the middle of the potato. The big flat part, sheer that down.
-To prevent them from turning grey, peel them into a bowl of cold lemon water or vinegar water to wait while you finish the slicing.
1.) In a large frying pan, cover the bottom with extra virgin olive oil so it's about 1/8th-inch deep.
2.) Heat the oil over medium-high heat and don't leave it. Test for readiness by putting a tiny piece of potato in and see if it fries or just sits there. Hot oil has a sheen that "dances" across the oil surface when it's hot. This is a sign to use it now!
3.) When the oil is hot, add potatoes one at a time, placing them so they will not touch each other. You can put like six or seven in at the same time.
4.) When the potato begins to turn golden brown, turn it over to cook the other side. The second side goes much faster than the first side did. When it's reached a desirable doneness, fish them out and lay them on the paper towels to drain and then put more in. DON'T let your oil stand on the heat without any food cooking in it.
5.) When all the potato slices are done, remove the oil from the heat immediately.
6.) Salt them now if you wish. Pepper and garlic powder go good on them, too.
Another good idea at this point is to throw a good handful of shredded Parmesan cheese on and then toss them. Think of all the good things you can put on them; chili powder, onion powder, coarse sea salt; be creative. :)
Serve them in a big pre-warmed bowl with all the trimmings for baked potatoes. These make great snacks, side dishes, or breakfasts.
Bacon Fried Cabbage
This one is a family favorite!
You will need:
A head of cabbage, any kind you like
A pound of bacon, sliced
Salt n Pepper to taste
Garlic powder or minced fresh garlic
First, cut the cabbage head in half and remove the core.
Slice the cabbage into strips about one inch wide.
Cut the cabbage strips into squares by cutting across the strips.
Set aside.
In the largest pot with a lid, fry each piece of bacon until crispy; reserve the fat.
Drain the bacon on paper towels.
Pour the cabbage into the pan and stir it to coat the cabbage with bacon fat.
Fry, stirring occasionally. As the cabbage cooks it will wilt.
Toss in the garlic - if fresh it shouldn't cook too long or it gets bitter.
Chop bacon into small pieces.
When all the cabbage has been fried, turn burner off.
Dish the cabbage into plates or large bowels, and top each bowl with the crispy bacon crumbs.
Serve with hot rolls or biscuits.
Serves 4-6; four if people love it, six if they don't.
Try to serve with bright colors of foods, so the meal looks enticing.
Mmmmmmm! Enjoy!
You will need:
A head of cabbage, any kind you like
A pound of bacon, sliced
Salt n Pepper to taste
Garlic powder or minced fresh garlic
First, cut the cabbage head in half and remove the core.
Slice the cabbage into strips about one inch wide.
Cut the cabbage strips into squares by cutting across the strips.
Set aside.
In the largest pot with a lid, fry each piece of bacon until crispy; reserve the fat.
Drain the bacon on paper towels.
Pour the cabbage into the pan and stir it to coat the cabbage with bacon fat.
Fry, stirring occasionally. As the cabbage cooks it will wilt.
Toss in the garlic - if fresh it shouldn't cook too long or it gets bitter.
Chop bacon into small pieces.
When all the cabbage has been fried, turn burner off.
Dish the cabbage into plates or large bowels, and top each bowl with the crispy bacon crumbs.
Serve with hot rolls or biscuits.
Serves 4-6; four if people love it, six if they don't.
Try to serve with bright colors of foods, so the meal looks enticing.
Mmmmmmm! Enjoy!
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