|Photo by Lee Sherman|
Have you ever made smashed potatoes? They’re like baked potatoes, but smashed a little and toasted in the oven. But not smashed like mashed potatoes.
Did you know there was a mashed potato sliding scale of smashed-ness? Potatoes are serious business.
Ree’s Crash Hot Potatoes are FABULOUS. I love all the fresh rosemary she uses! I have a different variation to show you today with a hefty drizzle of garlic brown butter. You’ll love it.
Also, anything that helps me avoid bringing a giant pot of water to boil (and then draining said pot) is a high priority in my life, so I use my Instant Pot and a mere cup of water to cook my potatoes.
Here, I’ll show you.
Start off with three pounds of baby potatoes. Probably the smallest ones you can find, less than 2 1/2 inches thick. I saw these little reds and golds at Trader Joe’s and had to have them.
Prep your Instant Pot with a cup of water and place the wire rack in the bottom. Then pile in the potatoes. The nice thing about this recipe is that you can scale it up or down really easily depending on how much food you need.
Although I always scale up. Having leftovers saves my life. (And these potatoes are great in a leftover breakfast hash!)
While the potatoes are cooking, you can make the amazing garlic brown butter. It’s not hard. You basically melt butter in a skillet until it gets slightly golden brown and add some minced garlic and a pinch of pepper flakes.
After the potatoes are cooked, transfer them to a big rimmed baking sheet.
Next, take another baking sheet and put it on top of the potatoes, like you’re going to nest the pans together.
This is the fun part. Push REALLY hard on the pan to smash the potatoes underneath. You could enlist the nearest 4-year-old to do it, too. They like that sort of thing.
I like to mess them up a little more with a fork to give them more surface area for crisping up later.
Now take that garlic brown butter and drizzle some of it over the potatoes. Mmm.
Pop it back into the oven under the broiler until the tops are more golden and crispy.
Drizzle the rest of the butter on top and serve them up with your favorite potato toppings or just eat them alone. That brown butter with the crispy garlic bits are fantastic.
This is such a cozy side dish and a fun alternative to traditional baked or mashed potatoes! You can find the full recipe and instructions below.
Importance: The S 3inch is small size, crated the dumpling food size prefer for child or women
Lay a sheet of dough or pasta over the Dumpling Maker, add your favorite filling, then flip up to cut, seal and crimp the edges, creating a perfect little packet pie in seconds! Ideal for ravioli, pie,pierogi, dumplings, turnovers, pot sticker,mini spinach pies, bite-size calzones and more.
Material: 18/10 Stainless Steel
Package: 1* Ravioli mold
Dimensions: 5inch(L) x 3.5inch(W) x 1inch(H) ( Including the two handles)
Product Weight: 2.60 ounces
Shipping Weight: 3.37 ounces
Use fresh pasta dough and your favorite fillings to create homemade raviolis, pierogies, and dumplings with this simple half-circle ravioli mold. Made of 18/10 stainless steel, this mold maker will have you moving quickly through batch after batch.
With the Sharp edge outside could be cut the suitable size dough piece easily. Put the dough on the upper side, then you can add your favourite filling and close the ravioli moulds,lightly press down the Crimped edge to seal the dough tight.better brush the rim with egg yolk for safe closing.
Crafted of the finest 18/10 stainless steel that’s dishwasher safe.
Perfect Semicircle designed handles easy to hold and press.
Importance:This Mini size 3 inch better created the usage for children or women!
Your party is sure to be a success with the elegant brushed stainless Cuisinart Electric Fondue Set!
The 3-quart nonstick pot will accommodate all of your favorite fondue recipes, including chocolate, cheese, broth or oil. So call the family, or invite friends over to relax with a variety of great-tasting fondues, then enjoy easy, dishwasher safe cleanup.
Eight individual fondue forks
Qt. Stainless steel bowl with
nonstick interior Brushed stainless steel housing
Adjustable temperature control probe
Dishwasher-safe fondue pot
1000 watts of power
Adjustable temperature probe with eight settings
Eight fondue forks
Stainless steel fork ring
Limited 3-year warranty
The fun of fondue gets a sleek and convenient makeover with the Cuisinart Electric Fondue Pot. Designed for use with oil, broth, chocolate, or cheese, the set combines powerful electric heat with easy temperature control and handsome but tidy construction. The 3-quart stainless-steel bowl is lined with nonstick coating for keeping heated foods from sticking, and the stand, bowl, ring, and temperature probe all assemble and disassemble easily. A combination of finishes—brushed on the bowl and ring, mirror on the stand and handles—gives the unit a contemporary flair. Heat up is efficient here–getting oil to 375 degrees F takes between 10 and 15 minutes. Best of all, you can change the temperature setting with a simple turn of the dial to adjust for different ingredients or the passage of time. For clean up, run the entire set (temperature probe and cord removed, of course) through the dishwasher. A set of eight color-coded fondue forks is also included. Fully assembled, the fondue maker stands 6-1/4 inches high; the bowl is 8-1/4 inches in diameter at the opening.
Sandies are a style of shortbread cookie that is known for its crumbly, sandy texture. More often than not, these cookies are made with a good amount of ground nuts to create that texture. Pecan Sandies are the most recognizable cookie of this style, but these Chocolate Almond Sandies are a delicious option for chocoholics and shortbread-lovers looking for something a little different!
The cookies start with a simple shortbread dough that is made with flour, almond flour (aka ground almonds) and plenty of unsweetened cocoa powder. The almond flour and cocoa powder help to tenderize the dough, producing that sandy texture. With such a generous amount of cocoa, the dough itself has a wonderfully bittersweet flavor to it. To enhance the crispness of the cookies and add a touch of additional sweetness, I rolled the cookies in sugar before baking. The subtle sugar crust balances out the chocolate perfectly and makes the cookies even more memorable.
These cookies have a long, low baking time that helps them dry out as they cook. They should be set around the edges – meaning that they are firm to the touch and not too soft if you touch them – when they are done. The cookies will crisp up as they cool. If you under-bake the cookies, they will have a softer and more brownie-like texture to them, thanks to all the cocoa powder in the dough.
The finished cookies are absolutely delicious, with a wonderfully crisp texture and a deep chocolate flavor. They are easy to make and keep well, too. You may also notice that this recipe doesn’t contain any eggs, making it an excellent option if you happen to be low on baking supplies during the holiday season or are baking for those with dietary restrictions.
Chocolate Almond Sandies
1 cup butter, room temperature
1 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 cup almond flour (almond meal)
1 1/2 cups all purpose flour
sugar, for topping
Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat butter until softened. At low speed, blend in confectioners’ sugar, cocoa powder, salt and almond flour until smooth. Gradually blend in the flour until completely incorporated.
Shape dough into 1-inch balls. Place sugar in a shallow bowl and roll each cookie in sugar.
Arrange balls on prepared baking sheet. Use the heel of your hand to flatten each one until it is approximately 1/4-inch thick.
Bake for 20 minutes, until the edges of the cookies are firmly set. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Makes 2 1/2 dozen cookies.
I tried and tried to think of something bad to say about this recipe…but I haven’t come up with anything yet! Everything—from the seasoned roasted chicken to the tender autumnal veggies, to the luscious balsamic glaze to the crispy toast it’s served with—is just lovely. Winner, winner, chicken dinner and all that jazz. Here’s how to make it!
Start by preheating the oven to 375.
Brussels sprouts! I love them! Trim them and cut them in half. (And truth be told, I lop off the bottom and cut them in half first, which makes it easier to pull off the damaged outer leaves.) Or…yes. You can just buy them already trimmed and halved. What is the world coming to?
Throw a bunch of garlic cloves into the skillet (if the skillet seems too hot/smoky, you can reduce the heat to medium-low.) Stir them and cook them for a couple of minutes, making sure they don’t burn.
While the chicken and veggies finish cooking in the oven, toast some good sliced bread in a skillet with lots of butter. Set them aside and tell your family it won’t be long, and that they can stop banking their forks and their heads on the dinner table. (Hypothetically speaking.)
Pull the skillet out of the oven—yum! I wrestled with whether to do 400 degrees or 375; I think at 400, the veggies might get a little more of that roasted color on the outside…but just follow your heart! Ha.
Then drizzle on balsamic glaze (it’s sold in squeeze bottles in supermarkets now) and sprinkle with pomegranate seeds. The balsamic glaze adds a little sweetness and acidic bite, which really wakes everything up. Delicious! And you can have fun with this: Use sweet potatoes, turnips, and other root vegetables…or you can go rogue and add bell peppers, broccoli, mushrooms, whatever you like.
The Cuisinart DFP-14BKSY custom food Processor has an extra-large feed tube that holds whole fruits and vegetables. Features a 14-Cup work bowl, 4mm stainless steel medium slicing disc, stainless steel shredding disc, and chopping/mixing blade. Includes a spatula and recipe book.
Persimmons are perhaps the most beautiful fruit of the fall, but have you ever wondered if they have a purpose other than table decoration? These classic persimmon cookies are filled with raisins, walnuts, and warm spices and are the exactly what I crave this time of year. This post was originally published in November of 2008…
Just fill it with baking soda and let her do the work.
Helps keep your fridge smelling fresh for months.
Eliminates odors so foods taste fresher longer.
Reusable and dishwasher safe, convenient to use.
Lovely figure shape, pleasing to the eye.
1*Chilly Mama Freezer Deodorizer
1*Package Box with instruction printed on