Icebox Potato Rolls

Icebox Potato Rolls

(2½ doz.)

Ingredients:

1¼ lb. (3½ cups) Red Potatoes, peeled & cubed

¾ cup sugar

2 tsp. Salt

1 pkg. (1/4 oz.) Active Dry Yeast

5½ - 6 cups Bread Flour

1 cup Milk

½ cup Water

½ cup Shortening

3 large Fresh Eggs

1/3 cup Unsalted Butter, melted

Directions:

Place potatoes in a saucepan, cover with water and bring to a boil.  Cook uncovered for about 15 minutes or until tender.  Drain and put through a ricer (see note) back into saucepan.  You should have about 2 cups.  Cool slightly.  In a large bowl, mix sugar, salt, yeast and 2 cups of flour.  In a small saucepan, heat milk, water and shortening to 120 – 130 degrees.  Add this to the dry mixture using an electric mixer on medium speed for 2 minutes.  Now add the eggs and potatoes beating on high for 2 minutes.  Stir in enough flour to form a soft dough (it will be sticky).  Place the dough in a large greased bowl, cover with greased plastic wrap and put in refrigerator overnight.  Leaving dough in bowl, punch it down.  Take a tablespoon dipped in melted butter and scoop 3 dough balls into a greased muffin pan.  Repeat process until you have all the dough in muffin pans.  Remember to dip tablespoon in the butter each time.  Cover muffin pans with greased plastic wrap and place in a warm area for about 45 minutes or until doubled in size.  Brush tops of rolls with melted butter before placing in a pre-heated 375 degree oven for 12-15 minutes or until golden brown.  Cool in pans for 5 minutes then remove to a wire rack.  Serve warm or at room temperature.

Note:               If you don’t have a ricer, than just mash the potatoes as best you can.

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Garlic Potato Rolls

Garlic Potato Rolls

(1½ doz.)

 

Ingredients:

3 bulbs Fresh Garlic

8 oz. Cooked Potato (see note)

2 tbsp. Brown Sugar, packed

1 cup Warm (105-115 degrees) Milk

3- 3½ cups Bread Flour

2 tsp. Salt

1 pkg. Active Dry Yeast

1 large Fresh Egg

1 tbsp. Water

Directions:

Cut tops off the garlic bulbs and set on a piece of foil big enough to enclose.  Drizzle with a little olive oil, seal foil and place in a pre-heated 425 degree oven for about 25 minutes.  Remove, let cool and then squeeze the garlic out of their skins.  Mash garlic and place in a large bowl with the potato, brown sugar and milk.  Stir mixture together to make a paste.  In another bowl mix 2 cups of flour, salt and yeast.  Slowly add this mixture to the paste and combine well.  Now add in enough flour (1/4 cup at a time) until dough is soft and tacky mixing well each time.  Transfer the dough to a floured surface and knead for about 5 minutes or until dough firmer, smooth and elastic.  Shape into a ball and place in a large oiled bowl turning once to coat all sides.  Cover, place in a warm area and let rise about 1½ hours or until doubled in size.  Return dough to lightly floured surface, cover and let rest 10 minutes.  Divide dough into 18 equal portions and shape into balls.  Arrange balls on a 15x10x1 baking sheet lined with parchment paper.  Balls may be touching each other.  Cover and let rise in a warm place about 40 minutes or until doubled in size.  When ready, beat egg and water together and brush over rolls.  Place in a pre-heated 375 degree oven for 25 minutes.  Cover rolls with foil the last 10 minutes to prevent over browning.  Remove, cool and serve warm or at room temperature.

Note:               Peel and cube potatoes and place in a saucepan covered with water.  Bring to a boil and cook 15 minutes or until tender.  Drain and put through a ricer.  If you don’t have a ricer, just mash as best you can.  If you mash, dough may be lumpy.  This may make the rolls a little more chewy but still delicious.

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Try Potato Rolls for the Holidays

The Fall/Winter Holidays are coming up soon.  Something everyone serves with their holiday meals are rolls.  Whether you make them or buy them from your favorite bakery, they definitely help make the meal.  Not to mention great sandwiches with the leftovers.

This week I have a couple of recipes for dinner rolls.  These are a little different in that they are "Potato Rolls."  Yes, they require the use of some potato in the recipe.  One of the recipes makes a dozen and a half while the other makes 3 dozen rolls.  You can easily double the first recipe or half the second if you need different quantities.

The first one of Wednesday is "Garlic Potato Rolls" and uses roasted garlic in them.  You can roast the garlic a day or two before making the rolls.  Just seal up well and refrigerate.  Be sure to take the roasted garlic out and bring to room temperature before using in the recipe.

"Icebox Potato Rolls" will be the recipe on Thursday.  As the name implies, the dough is refrigerated overnight before forming into rolls and baking.  You get two different tastes from these recipes but both come through with the added potato flavor.  It's a taste I'm sure everyone will enjoy.

You can make these rolls a week or two ahead of time and then freeze.  Take them out of the freezer the night before or morning of your big meal depending on time of service.  You can serve them at room temperature or wrap them up in foil and heat up a bit so they are nice and warm at dinner time.

If these recipes don't interest you, maybe give some other recipe for dinner rolls a try.  It really adds a nice touch to any "Holiday Meal" you might serve.

I want to thank everyone that has been following my food blog.  This Thursday's recipe of "Icebox Potato Rolls" will be my "800th Post" on "Cabana Boy Cooks."  I wouldn't have been able to keep this up without your following and encouraging me on.  I truly hope that all of you have gotten something special out of my blog.  Again, "Thank You" all for your support.  Your comments and questions help me greatly too.

"Happy Cooking" and do try these recipes.  Please share them too.  I thank you for that and see you again next week.

Hasselback Style Skillet Potatoes

Hasselback Style Skillet Potatoes

(5-10 servings)

 

Ingredients:

5 large Russet Potatoes, cleaned well (see note)

1-2 tbsp. Olive Oil

5 tbsp. Unsalted Butter, melted

The following ingredients as needed to personal taste.

Garlic Powder

Italian Seasoning

Salt

Black Pepper

Grated Parmesan Cheese

Directions:

Take 2 wooden spoons and place potato in between longways.  Slice potato every ¼ inch or so from end to end.  The spoons keep you from slicing all the way through.  Oil the bottom and sides of a 12 inch cast-iron skillet and arrange potatoes inside.  Pour the melted butter over the potatoes evenly and then season each with the garlic powder, Italian seasoning, salt and pepper.  Cover skillet with foil and place in a pre-heated 375 degree oven for one hour.  Remove from oven and uncover.  Evenly sprinkle the cheese over potatoes and return to oven uncovered.  Bake an additional 15 to 20 minutes or until cheese has melted and potatoes have crisped up.  Serve whole potato or cut in half for more portions.

Note:               Depending on size of potatoes, it could take 4 to 6 to fill skillet.

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Cheesy Jalapeno Skillet Corn Bread

Cheesy Jalapeno Skillet Corn Bread

(8 servings)

 

Ingredients:

2 tbsp.  Unsalted Butter

4 tbsp. Canola Oil

1½ cups Red Onion, small dice

½ cup Fresh Poblano Chile Pepper, seeded & small dice

½ cup Fresh Anaheim Chile Pepper, seeded & small dice

½ cup Fresh Red Jalapeno Chile Pepper, seeded & small dice (use green if needed)

1 tbsp. & 2 tsp. Seasoning Mix (see note for recipe)

¾ cup Corn Flour

1¼ cup All-Purpose Flour

¾ cup Sugar

½ cup Cornmeal

1 tbsp. & 2 tsp. Baking Powder

1 large Fresh Egg, beaten

1½ cups Milk

5 tbsp. Unsalted Butter, melted & cooled to room temperature

1 cup Cheddar Cheese, grated & divided

1 cup Monterey Jack Cheese, grated & divided

Directions:

Make seasoning mixture first and set aside.  In a 12 inch cast-iron skillet over high heat, combine butter with 2 tbsp. of oil.  As soon as butter has melted add onions, all the chile peppers and 1 tbsp. plus 2 tsp. of seasoning mix.  Stir well and occasionally while it cooks until beginning to brown (6-8 minutes).  Remove from heat and set aside to cool to room temperature.  While vegetables are cooling, mix corn flour, all-purpose flour, sugar, cornmeal, baking powder and remaining seasoning mix in a large bowl.  Add the egg, milk, melted butter and a half cup of each cheese mixing until just combined.  Pour remaining oil into skillet making sure oil covers all the bottom.  Lift and tilt if needed to coat skillet bottom.  Heat oil to just starting to smoke (4-5 minutes).  Add the batter to the skillet (should sizzle right away).  Remove skillet from heat and sprinkle evenly with remaining grated cheeses.  Place in a pre-heated 350 oven for about 30 minutes or until a knife inserted in middle of corn bread comes out clean.  Remove to a wire rack to cool 10 minutes before serving.

Note:               Seasoning Mix Recipe: 2¼ tsp. salt, 1¼ tsp. ground dried New Mexico chili peppers, 1 tsp. Onion Powder, 1 tsp. Paprika, 1 tsp. ground dried chipotle chile peppers, ¾ tsp. ground cumin and ¾ tsp. garlic powder.  Mix in a small bowl.  Makes enough for this recipe.

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You need a Cast-Iron Skillet in your Kitchen

"Cast-Iron Skillet" is a needed mainstay in your kitchen.  Really it wouldn't hurt to have several cast-iron pieces at your disposal.  If you haven't every seem one, please go to a store selling kitchen equipment and check them out.  They are heavy but very versatile.

You can cook with them on top of the stove, in the oven or use outdoors.  They are the best piece of equipment to cook "Fried Chicken" in hands down.  There are great for making bacon and eggs in the morning to using for that "Swiss Steak" recipe I posted last week.  They work well for starting a dish on the stovetop and finishing it in the oven.

Once seasoned, a cast-iron piece of cookware is basically non-stick.  Many people are afraid of them because they think a lot of care is required to maintain them.  That is really not true.

Now the best ones to buy are used pieces.  These are already seasoned unless they had a terrible owner who abused them.  But new ones are easy to season too.  All you need to do is rub the surface all over with vegetable oil.  Then place it in a pre-heated 200 degree oven for 3 or 4 hours.  Be sure to put a sheet pan on the shelf under it to catch any oil dripping off.  When it is cool enough to handle, wipe it off with paper towels and store it away from moisture.  If you have a gas oven with a pilot light, you can't find a better place to store them.

Once you have used your cast-iron piece, it will need to be cleaned.  Be sparingly with the soap and don't use harsh abrasives on them.  If you do need to, then re-season it by the method above again.  Usually, water and washcloth will wipe them clean.  Be sure to dry it completely and quickly and they will rust.  The best way to dry them is place it on a stovetop burner on low and let it up and dry.  This will take a few minutes to do.  Once it has cooled down, put in a dry place.

Well "Happy Cooking" until next week and please spread the link to anyone you know.  Thanks.

Salisbury Steak

Salisbury Steak

(4 servings)

 

Ingredients:

2 tbsp. Canola Oil

1 medium Yellow Onion, chopped

1 ½ lb. Ground Chuck (80/20)

1 cup Fresh Bread Crumbs

1 tsp. Seasoned Salt

1 tsp. Black Pepper

½ tsp. Garlic Powder

1 tbsp. Worcestershire Sauce

1 large Fresh Egg

1 pkg. (8 oz.) Sliced Mushrooms (your choice)

¼ cup All-Purpose Flour

2 cans (14 oz.) Beef Broth

Directions:

In a large skillet over medium-high heat, add half the oil.  When shimmering, add onion and sauté until soft (about 6 minutes).  Spoon half the onions into a large mixing bowl and the other half into a smaller bowl and set aside.  To the large bowl add the ground chuck, bread crumbs, seasoning, Worcestershire sauce and egg.  Mix to combine and form into 4 oval patties.  Heat the rest of the oil in skillet and browned the beef patties on both sides (about 4-5 minutes per side).  Remove to a platter and drain off grease leaving 2 tbsp.  Next add the mushrooms and cook for about 5 minutes.  Add the reserved onions and flour mixing well to combine and cooking about 2 minutes.  Slowly add the beef broth while stirring and bring to a boil.  Return patties to the pan, reduce heat to a simmer and cook until sauce has thickened and patties are cooked through (about 10 minutes).  Best served with mashed potatoes or egg noodles to help enjoy the sauce.

Note:               If you don’t like mushrooms, they can be left out of recipe.

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Swiss Steak

Swiss Steak

(4-6 servings)

 

Ingredients:

2 lb. Beef Round Steak (see note)

2 tsp. Kosher Salt

1 tsp. Black Pepper

¾ cup All-Purpose Flour

¼ cup Canola Oil

1 large Onion, thinly sliced

2 cloves Garlic, minced

2 stalks Celery, chopped

2 large Carrots, chopped

1 tbsp. Tomato Paste

1 can (14.5 oz.) Diced Tomatoes

1 tsp. Smoked Paprika

1 tsp. Dried Oregano

1 tbsp. Worcestershire Sauce

1½ cups Beef Broth

Directions:

Follow note below with the steak.  Combine salt, pepper and flour in a low sided bowl or pan.  Dredge each piece of steak in the mixture and then pound with a meat tenderizing mallet.  If you have a needle tenderizing device, you can use it instead.  Once tenderized, dredge pieces again.  Using half the oil, heat a Dutch oven over medium-high heat.  Add the meat several pieces at a time and brown well in each side (about 2 minutes per side).  Remove steaks to a platter and repeat until done.  Add more oil if needed.  Now add the onion, garlic, celery and carrots to pot.  Sauté for about 2 minutes and add tomato paste stirring to combine.  Next, add remaining ingredients and mixture well with items already in the pot.  Add back in the pieces of steak submerging them in the mixture.  Cover the Dutch oven with a lid and place in a pre-heated 325 degree oven for 1½ to 2 hours on a middle rack.  Or until meat is tender and starting to fall apart.  This dish goes well with mashed potatoes or egg noodles because of the sauce.

Note:               Buy ½ inch to ¾ inch thick steak.  Cut into 8 portions before flouring and pounding to tenderize.  You could make it easier by buying minute steaks.  Then you would only have to flour meat before continuing with recipe.  No pounding needed for the minute steaks as they are already tenderized.

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Old Comfort Entrees for the Fall

As the weather starts to cool down for the fall season of the year, we tend to eat a little heartier.  The majority of what we call or think of as "Comfort Food" is consumed during the fall and winter seasons.  They tend to be dishes that are done in the oven, slowly on the stovetop or now a days in slow cookers.  They were cooked in pressure cookers too when I was young.  Today the pressure cooker has become popular again and more versatile.

I remember growing up eating the two recipes I'm posting this week.  Although the ones this week are a little different then the those my mother made us for dinner.  The two I picked for this week are "Swiss Steak" and "Salisbury Steak" and you'd have trouble finding them on menus today.

The first uses a tougher cut of meat that needs to be tenderized a little before cooking.  You can buy them that way or do it yourself.  It is started on the stovetop but finished in the oven and is falling apart by the time it reaches the table.

The second one uses ground beef and are made into patties similar to hamburger patties but are formed into oval shapes.  They are browned first and then cooked and served in a sauce.  The sauce usually comes as a mushroom sauce but can be made without the mushrooms.

I have a good number of these comfort food recipes on my food blog already.  Just go to the recipe tabs above and check them out.

There are also about a dozen "Comfort Food" recipes in my cookbook "More than Your First Cookbook" to try.  Stroganoff, goulash, beef burgundy, meatloaf, lasagna and mac & cheese are just a few of them.  There are locations listed above where you can buy my cookbook if you live in those towns.  But it is also available through a tab above to order online.  Remember online you can get the cookbook in "Print" or "As a Download" for your devices.

Be sure to check that out and don't forget they make great "Gifts" too.  So until next week, "Happy Cooking" and please share my food blog link with others.  Thank you.

Baked Huevos Rancheros (GF)

Baked Huevos Rancheros (GF)

(8-12 servings)

 

Ingredients:

12 corn tortillas

1 can (15 oz.) Red Enchilada Sauce (see note)

1 can (15 oz.) Black Beans, rinsed & drained (see note)

1 cup Shredded Cheddar-Jack Cheese, divided (see note)

10-12 large Fresh Eggs

Toppings:

Fresh Cilantro, chopped

Fresh Avocado, sliced

Sour Cream (see note)

Salsa (see note)

 

Directions:

First fry the tortillas until crisp, drain on paper towels and then break into pieces.  Grease a 10x15 baking dish and layer half of tortilla pieces on bottom of dish.  Top with half the enchilada sauce followed by half the cheese.  Then spread all the beans over the cheese.  Repeat tortilla layer, enchilada sauce layer and finish with remaining cheese.  Now carefully break eggs over top of the cheese layer and season with salt and pepper.  Place the dish in a pre-heated 375 degree oven for 20 to 30 minutes.  Be sure whites are set and yolks are still runny.  Watch closely starting at the 20 minute mark as you don’t want to overcook the yolks.  Sprinkle cilantro over top and serve with avocado, sour cream and salsa on the side.

Note:               You need to be sure that all commercial products are gluten-free before using them.  Not all brands of a product are gluten-free.  Some examples in this recipe include shredded cheese, sour cream, enchilada sauce and salsa.

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Sausage Muffin Cups (GF)

Sausage Muffin Cups (GF)

(12 servings)

 

Ingredients:

1 box (12 each) Little Sizzler’s Original Sausage Links (see note)

6 large Fresh Eggs, lightly beaten

2 cups Shredded Gluten-Free Cheese (see note)

¼ cup Red Bell Pepper, finely chopped

3 cups Frozen Ore-Ida Shredded Hash Browns (see note)

3 tbsp. Unsalted Butter, melted

1/8 tsp. Salt

1/8 tsp. Black Pepper

¼ cup Fresh Chives, finely snipped

Directions:

Cook sausage according to package directions, then set aside and cut each link into 5 pieces before adding to muffin cups.  In a medium bowl, combine eggs, cheese and red peppers.  Then set aside.  In another bowl, combine hash browns, butter, salt and pepper.  Grease a 12 cup muffin pan.  Divide mixture equally between the 12 muffin cups of the pan.  Press mixture up walls and across the bottom before placing in a pre-heated 400 degree oven for 12 minutes.  Remove muffin pan from oven and place 5 pieces of cooked sausage in each muffin cup.  Now spoon egg mixture evenly into the 12 muffin cups and top with a sprinkling of chives.  Place back in oven for 13 to 15 minutes or until set.  Serve at once.

Note:               You have to look for Gluten-Free products because all packaged brands are not gluten-free.  Hormel’s Original little sizzlers and ore-ida’s shredded hash browns are labeled gluten-free.  Using shredded cheese, there are several brands that are mostly gluten-free.  But you need to check each type of shredded cheese to be sure.

Note:               You could substitute bacon or ham for the sausage links too.

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Gluten-Free Breakfast Recipes

I have a couple of "Gluten-Free" breakfast recipes for you this week.  "Breakfast Muffin Cups (GF)" is the recipe for Wednesday and "Huevos Rancheros (GF)" on Thursday.  Thought you might like a little variety in your breakfast choices.  Do remember that these recipes can be made and eaten for lunch or dinner too.

Just want to remind everyone that in making gluten-free recipes, you still need to watch brands and labels on packaged items used in these recipes.  It will surprise you that many labels you read don't mention gluten in the product.  If you are not sure on product, call the company.  There is usually a phone number or e-mail address on the package somewhere.

Also, not all brands of a product you find gluten-free will be too.  I suggest you stick to brands you know are gluten-free and don't substitute another brand unless you're sure.  A couple of examples in these recipes this week include the hash browns, sausage and cheese.

"Happy Cooking" and enjoy these recipes.  Please let others know of my food blog link.  Remember that I do "Gluten-Free" post every 4 weeks.  My next gluten-free posts will include recipes for a "Honey Oat Bread (GF)" and "Homemade Mac & Cheese (GF)" for you to try.

Pumpkin Pudding Cake

Pumpkin Pudding Cake

(12 servings)

 

Ingredients:

3 large Fresh Eggs, beaten

1 cup Sugar

1 tsp. Cinnamon

1 can (32 oz.) Pumpkin

½ tsp. Ground Ginger

¼ tsp. Ground Cloves

1 can (14 oz.) Evaporated Milk

1 box (2-layer) Cake Mix (white or yellow)

1 stick Unsalted Butter, melted

1 cup Walnuts or Pecans, chopped

as needed for topping Whipped Cream or Ice Cream

Directions:

Whisk together the eggs, sugar, cinnamon, pumpkin, ginger, cloves, and milk in a large bowl.  Pour batter into a greased or sprayed 9x13 baking dish.  Sprinkle cake mix evenly over the batter.  Drizzle melted butter over the cake mix. Then top with chopped nuts.  Place baking dish in a pre-heated 350 degree oven for one hour.  Serve warm or cold with whipped cream or ice cream on top.

Note:               The ginger is optional based on ones taste for it.

Ideas for Future Efforts

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