Tag Archives: potatoes

Bronzing and Oven Roasting- 4 Recipes for A Quick Meal

  • Bronzed Chicken Breassts
  • The finished meal in less than 30 minutes!

I don’t want to cook! So here are my go-to recipes for a fast and easy meal that has great flavor. Bronzing was developed by Chef Paul Prudhomme as a substitute for his blackening technique which cannot be done in a home kitchen due to the smoke and high heat. I use all his Magic Seasonings depending on the type of meat I cook. Some seasonings are hard to find, so I have included the recipe for Poultry Seasoning. It is good to make up and keep on hand, especially for days like this! Enjoy

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*Bronzed Chicken Breasts

Chef Paul Prudhomme invented the technique of blackened fishB a method not suitable for indoor home cooking since it produces so much smoke. His bronzing methods are just as delicious

Ingredients

  • 1 stick butter melted
  • 8 boneless skinless, chicken breast halves, well chilled
  • about 1 tablespoon plus 2 teaspoons Cajun Magic Poultry Magic in all

Instructions

  • Heat heavy griddle or large, heavy aluminum illet to 350 F, about 7 minutes over medium heat (2 inch flame) on gas stove, about 23 minutes over medium to medium-low heat on an electric stove. Or use an electric skillet.
  • Dip chicken in melted butter and sprinkle generously with about 2 teaspoon Poultry Magic. Lay chicken on hot griddle or skillet surface. Cook chicken until underside is bronze in color, 4 to 5 minutes. (Watch and you=ll see white line coming up sides as chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Turn chicken and cook until done, about 4 to 5 minutes more. Serve immediately

Notes

Variation: Bronzed Trout- use fresh trout fillets or other firm-fleshed fish, about 2 inch thick at thickest part. Use Cajun Magic Seafood Magic
for seasoning.
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Poultry Seasoning

Recipe for Magic Poultry Seasoning
Course Main Course
Cuisine Cajun
Keyword Magic Seasoning
Author Paul Prudhomme

Ingredients

  • 2 tablespoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika

Instructions

  • Mix all seasonings together and store in a spice container.

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Oven Roasted Potatoes-No need to peel the potatoes!

Course Side Dish
Cuisine American
Keyword sweet potatoes
Servings 4

Equipment

  • baking sheet

Ingredients

  • 3 tablespoons olive oil
  • 3 to 4 cloves garlic minced
  • 4 medium baking potatoes cut into 1 inch pieces
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese optional

Instructions

  • Combine first 5 ingredients in a 13x9x2 inch metal baking pan; toss gently to coat. Bake at 500 F for 25 minutes or until potatoes are tender, stirring every 10 minutes. Sprinkle with cheese; bake 5 additional minutes.
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Oven Roasted Broccoli

Course Side Dish
Cuisine American
Keyword broccoli
Servings 4

Equipment

  • baking sheet

Ingredients

  • 1 ½ pound broccoli florets
  • 1/3 cup Parmesan cheese
  • ¼ cup olive oil
  • 3 teaspoons minced garlic
  • ½ – ¾ teaspoon kosher salt
  • 1/4 teaspoon red chili flakes

Instructions

  • Preheat oven to 425 F. Lay broccoli florets onto a baking sheet covered with foil.
  • Season the broccoli with 1/4 cup Olive Oil, 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, and 1/4 tsp. Red Chili Flakes. Put into the oven for about 20-25 minutes.
  • Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and return to the oven until the cheese melts.
  • Remove from the oven and serve – super simple, easy, and delicious!

Notes

Some times i add an onion.

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    Scalloped Potatoes

    Scalloped Potatoes have always been one of my favorites but I rarely made them because they were so labor intensive. But this recipe is relatively easy compared to making a sauce for other versions. Caramelizing onions takes a while but can be done early while working in the kitchen. A bunch can be cooked and stored in the freezer for a variety of uses.

    There is no sauce to make in this recipe. The heavy cream and Parmesan cheese will make its own sauce while the potatoes cook. The result is creamy potato slices with a flavorful cream sauce. You must try this recipe. Enjoy!

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    Scalloped Potatoes

    Course Side Dish
    Cuisine American
    Keyword heavy cream, onions, Parmesan cheese, potatoes
    Cook Time 1 hour 10 minutes
    Servings 8
    Author stevens1951

    Equipment

    • 9×13 baking dish

    Ingredients

    • 3 pounds white potatoes peeled and thinly sliced
    • 1 medium onion sliced 1/4 inch thick
    • 1/2 stick butter
    • 1 quart heavy cream
    • 1 cup Parmesan cheese grated
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper

    Instructions

    • Heat butter in a small skillet over medium heat. Add onions and slowly cook until caramel color, stirring often.
    • Butter a 9×13 baking pan. Layer 1/2 of the sliced potatoes in the bottom of the pan. Spread on the caramelized onions. Layer rest of potatoes on top.
    • In a bowl, mix cream, Parmesan cheese, salt and pepper. Pour over potatoes.
    • Cover with foil and bake for 45 minutes at 350 degrees F. Uncover and bake at 400 degrees F for 25 minutes until done.

    Notes

    Potatoes are sliced quickly in a food processor using the slicing blade.

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      Thanksgiving Menu- Decadent Mashed Potatoes and Green Bean Au Gratin

      We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!

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      Decadent Mashed Potatoes

      Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins

      Ingredients

      • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
      • 1/2 tablespoon salt
      • 1 3 ounce pkg cream cheese softened
      • 1/2 cup sour cream
      • 1/4 cup butter softened
      • 2 tablespoons whole milk warm
      • salt and pepper to taste

      Instructions

      • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.

      As you know, I am not a fan of canned soups.  So Green Bean Casserole is not a highlight of our Thanksgiving meal.  Then I found the recipe for Green Beans Au Gratin.  It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish.  Yes, it is a little more trouble but it is worth it,  Enjoy!

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      Green Beans Au Gratin

      Source:  Southern Living 1980 Annual Recipes, page 116.

      Ingredients

      • 1 pound fresh green beans or 2 cans green beans, drained
      • 1/4 cup butter
      • 1/4 cup all purpose flour
      • 1 teaspoon salt
      • 1/8 teaspoon dry mustard
      • 1 1/2 cups milk
      • 1/2 cups swiss cheese shredded
      • 1 1/2 tablespoons Parmesan cheese grated
      • Paprika
      • 1/2 cup slivered almonds
      • or canned onion rings as topping

      Instructions

      • Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly.  Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside.  Or open 2 cans of green beans, drain and set aside.
      • Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
      • Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
      • Place in a 350 degree oven and bake until bubbly.

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