Thursday, March 17, 2016

Roasted Smashed Potatoes

These potatoes are crispy on the outside and amazingly tender on the inside...a great twist on the classic baked potato.  They are the perfect side dish for any meal and easy to prepare. 
  • 1 1/2 pounds small new potatoes (yellow or white potatoes work best)
  • 3 Tablespoons olive oil (use garlic-infused olive oil for added flavour)
  • coarse salt, to taste
  • black pepper, to taste 
  • 1 Tablespoon fresh herbs, minced (chives, rosemary, dill or whatever is growing in your garden)
  1. In a large pot, bring potatoes to a boil in salted water. Reduce heat and simmer until tender (about 15 minutes).
  2. Drain potatoes and cool slightly.
  3. Place on prepared baking sheet (lined with parchment or foil and brushed with olive oil).
  4. Gently flatten potatoes with the back of a lifter/spatula or a potato masher.
  5. Drizzle or brush tops with olive oil and season with salt and pepper.
  6. Sprinkle with fresh herbs.
  7. Roast in a 450° oven for 20 minutes or until golden brown and crisp. 
  8. Serve just as they are or top with sour cream and your favorite potato toppings.
Serves 4

Thursday, March 10, 2016

Impossible French Apple Pie

As I explained last week when I posted Impossible Taco Pie....'impossible pies' are simply a combination of simple ingredients (usually including Bisquick) which are poured into a pie plate, and then form a magic crust during the baking process. Very easy. And delicious.  Today I am posting a sweet version of the impossible pie...and again I am using the biscuit mix recipe featured on this blog.

  • 5-6 cups tart apples, peeled and sliced (such as Granny Smith)
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup 'biscuit mix' (or Bisquick)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon butter, softened
Streusel Topping:
  • 1/2 cup biscuit mix (or Bisquick)
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  1. Place apple slices in greased 9-inch pie plate. 
  2. Combine eggs, milk, sugar, baking mix, spices and softened butter in blender.  Blend until smooth...about 15 seconds. Pour over apple mixture in pie plate.
  3. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.  
  4. Bake at 350°F for 45 minutes or until knife inserted in center comes out clean.  
  5. Serve warm with ice-cream or whipped cream.

Serves 8.  

And that is my 'throwback Thursday' contribution...a recipe from yesteryear!

Sunday, March 6, 2016

Impossible Taco Pie

Do you remember the 'impossible pies' that were all the rage many years ago?  These could be sweet or savory...and were a combination of simple ingredients (usually including Bisquick) which were mixed together and poured into a pie plate, and would form a magic crust during the baking process. At the time, I had a basic biscuit recipe that I used as the base for many of these 'impossible pies'. I've recently tried a few of those recipes using the biscuit mix recipe on this blog with great results.  I'm sharing the first one with you today...on this 'throwback Thursday'!

  • 1 pound ground lean beef
  • 1 medium onion, chopped
  • 1 envelope Taco seasoning mix
  • 1/2 cup salsa (we prefer hot)
  • 1 - 12 oz /340 ml can sweet corn, drained
  • 1/2 cup red or green sweet peppers, chopped
  • 3/4 cup 'basic mix' (or Bisquick)
  • 1 1/4 cup milk
  • 3 eggs
  • 1 cup Monterey Jack or Cheddar cheese, grated
  1. Preheat oven to 400 degrees F.
  2. Brown ground beef and onion in a heavy skillet; drain off any fat. Stir in taco seasoning.
  3. Add salsa, corn and peppers and simmer for a minute or two.
  4. Spread in bottom of greased deep dish pie plate or 10" cast iron skillet.
  5. In a small bowl, combine the baking mix, eggs and milk. Beat well to combine and pour over meat mixture in pie plate.
  6. Bake for 30 minutes or until knife inserted at the center of the pie comes out clean.
  7. Top with cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.
  8. Serve with shredded lettuce, tomatoes and a dollop of sour cream. 
  9. Serves 4-6

What are your memories of the 'impossible pies' of yesteryear? I'll be posting another version next week.