Hey, there.

Hey, there. Remember me? I remember you. I think of you often, but things and stuff and more things keep getting in the way of me reaching out with a new blog post. But, here I am, trying to give this a go again.

So, what is on my plate? Over the course of the past year or so, Hubs and I have developed a Sunday Brunch ritual. I am not a morning person, and unless traveling, we have never done breakfast together. But, on Sundays, Hubs' schedule usually lightens up a bit and he comes home after completing the morning feeding chores at the farm. It opens a perfect opportunity to share breakfasty foods that normally get neglected.

Today's menu was Smoked Salmon and Spinach Quiche with a hash brown crust, fruit salad (that was just odds and ends of this and that I threw together), Blueberry Muffins from Dessert for Two's Comfort and Joy cookbook, fresh squeezed orange juice (because I had a bowl of oranges on the counter starting to get hard), and iced coffee.

The star ingredient in the quiche was salmon that I had prepared in the smoker a few weeks ago. Every couple of months, I smoke whole salmon fillets, portion, wrap, and freeze to add to quiches and other egg dishes, pasta, dips, and just as an alternative to lox with cream cheese and bagels. This isn't the cold-smoked or cured salmon of lox; it is hot-smoked and cooked through. It flakes just like your dinner entree salmon fillet, but it has a delicious smoked flavor. You should be able to find similar salmon pieces near where the lox and fake crab are sold at your grocery. If not, check out some specialty markets, they have smoked salmon in a can similar to tuna. It works for this, as well.

I am not a hash brown fan, but this crust paired with the eggs and salmon is pure perfection. It is so delicious that there isn't even any cheese in this quiche. Now, if you are a purist that demands a quiche have cheese, throw some in. This time, though, I am going to pass.

Oh! And you know how I told you just a few minutes ago that Hubs' schedule eases up on Sunday? Well, the exception to that is planting season...and the second exception to that is haying season...and after that there is harvest. And, you guessed it, it is planting season. So, all of that brunch got packed up today and taken to the field. Hubs took a quick break and ate on the tailgate of my car, and we still got to brunch together.

I packed the OJ, coffee, and fruit in wide-mouth Mason jars. A pro tip would be to not pack the butter for the muffins with the warm muffins. It can melt into the dish towel before you get to the field. My cast iron pan kept the quiche warm during the journey. It wasn't piping hot, but quiche is good even at room temperature​.

So... that's what I have today: brunch. Even in all the hectic mess that has consumed my time, brunch has pretty much been a constant​, and it seems like a good place to get back to On My Plate.

Smoked Salmon and Spinach Quiche

(with a hash brown crust)

(Adapted from Country Cleaver)

2 Russet Potatoes, baked

2 tablespoons unsalted butter

1 tablespoon olive oil

4 ounces smoked salmon (NOT Lox)

1 cup fresh baby spinach

3-4 thin slices red onion, pulled into rings

6 eggs

1/4 cup heavy cream

2 tablespoons flour

Salt and Pepper

Preheat oven to 350°F.
In a large skillet melt butter and olive oil over medium heat.
Shred the baked potatoes (can be baked a day ahead of time, or done in the microwave just before needed...your choice)
Add the shredded potatoes to the melted butter and oil.
Season with salt and pepper.
Spread potatoes out into a thin, even layer and allow to crisp on one side.
When browned and crispy, flip with a spatula to brown the other side.
Meanwhile, coat a medium cast iron skillet with cooking spray.
When fully cooked, press potatoes into the cast iron skillet to form a crust on the bottom and up the sides of the pan.
Arrange a layer of flaked salmon in the bottom of the crust.
Next, add half of the spinach and some rings of red onion.
Then, another layer of salmon and more spinach and onions.
Beat the eggs with the cream and flour.
Season with salt and pepper. (Watch the amount of salt that is already in he salmon.)
Pour egg mixture over the salmon and spinach in the crust.
Bake for 40-45 minutes, until set and cooked through. (Serves 6.)

Losing My Mind

There are days that I think I am undeniably losing my mind.

If I don't add it to a list, I will not make the purchase at the store. If I have to walk into another room or up and down the stairs, I probably won't remember what I wanted to do when I get there. If I start cooking something that needs to simmer, I had better set the timer to check on it later, or it will probably boil dry from neglect. I had to turn the alerts on my washer and dryer back on because even though I seem to constantly be doing laundry, without a reminder, the last load of the day will sit in the machine until it stinks with gross dampness. I probably won't remember your name when I see you; so if I seem stuck up or aloof, I am sorry. In the middle of conversation, a word will leave me completely and totally and I will stammer like an idiot. And, to top it all off, one day not that long ago, I couldn't figure out how to shut off the water in our basement shower. I swear that it took me five minutes of frantically cranking the handles one way or another with the water changing from hot to cold, but never stopping.

The recent push for public awareness of Alzheimer's and other dementia does raise my level of hypochondria. There is a history of some issues on one side of my family, and my husband's family is living with the heartbreaking challenge of a member's diagnosis. I worry that my slips could be some early onset warning signs.

And then, there are times when my forgetfulness is delicious.

While vacationing, one of our lunches was at a bistro with Golden Beet Borscht as the soup of the day. Served with a simple quiche and a fresh tossed salad, that soup was light and delicate, but still flavorful. I knew it was something that I wanted to recreate when I returned home, and after finding a recipe to play with, I began cooking.

I sauteed onions and garlic, added potatoes, beets, cabbage, and zucchini, and simmered all the vegetables in stock. Turmeric boosted the color while dill and lemon brought a brightness. A dollop of sour cream on top was a departure from the bistro's borscht, but was a great contrast for the rich, earthy vegetables. My pot of soup was exquisite, and I proudly thought that I had nailed it.

Then, I looked back at the photos snapped during that trip and see that the bistro's golden beet borscht was creamy. It was still a brothy and light soup, not thick like a chowder, but absolutely creamy. Perhaps instead of that dollop of sour cream on the finished soup, a splash of heavy cream was swirled through the entire pot? It was decidedly not like mine. I had not nailed it.

My soup isn't, after all, a recreation of what we savored on vacation. My memory has, yet again, failed me. However, it failed me in a very delicious way.

Golden Beet Borscht

(Adapted from Blue Apron)

1-2 tablespoons olive oil

kosher salt

freshly ground black pepper

1 small onion, diced

2 cloves garlic, minced

1 teaspoon turmeric

2 medium golden beets, peeled and cubed

1 pound Yukon Gold potatoes, peeled and cubed

1/4 head of cabbage, thinly sliced

6 cups vegetable stock

1 small zucchini, cubed 

juice of one lemon

1-2 tablespoons fresh dill, chopped (plus more for garnish)

1 1/2 tablespoons honey

4 tablespoons sour cream

Heat olive oil in a large pot.
Add the onion and season with salt and pepper. Cook, stirring often, until softened.
Add the garlic and heat just until fragrant.
Add the turmeric and cook, stirring, until toasted.
Add the beets and, again, season with salt and pepper. (May need to add a little more oil at the point to keep ingredients from burning.)
Cook, covered, but stirring often, until slightly softened.
Remove the lid and add the vegetable stock, potatoes, and cabbage. Bring the soup to a boil, then reduce heat to medium and simmer, stirring occasionally for about 10-15 minutes, until potatoes are tender.
Add the zucchini, lemon juice, dill, and honey and simmer a few minutes more until zucchini is slightly softened.
Remove from heat and serve each bowl topped with a dollop of sour cream and additional dill for garnish. (Serves 4)

Labor Day

There is nothing like revealing you have a blog to a new person to finally get your butt in gear with a new post. So...here goes...

On Labor Day, I hosted a get-together with friends that could have easily been called a Harvest Party. There was Vinegar Marinated Potato Salad made with potatoes from one friend's garden and fresh eggs from another friend's backyard chickens. A couple other friends picked sweet corn to share with me, and I tossed it together with radishes, jalapenos, and flat leaf parsley from my own garden to make Fresh Corn and Radish Salad. And, after my distress over my zucchini plants not producing, not one, but 3 friends left zucchini on my front porch, some of which became Lemon Blueberry Zucchini Cake.

As we waited for the the charcoal to be perfect for grilling brats, we sipped on white sangria made with the ripe and juicy Colorado peaches flooding the area and snacked on appetizers of a slightly altered recipe of Spinach Meatballs tossed in some recently canned marinara sauce (also from a friend's tomatoes), cherry and yellow pear tomatoes from my garden, fresh mozzarella balls (from Costco), and toasted garlic baguette. And, those brats? They were smothered in my very first attempt at homemade sauerkraut made from a volleyball-sized head of cabbage that yet another friend left on my porch. (I have great front porch fairies, don't I?)

It was a great night, even if we were forced to abandon the fire pit and move the party indoors when a few sprinkles became a downpour. Hubs and I are blessed with good fortune and great friends.

Labor Day may traditionally signify the beginning of fall, but I am going to hold onto summer as long as possible. Even after that party menu, I still have a few ears of sweet corn left and some of those garden potatoes. My garden is lacking substantial tomatoes for canning, but is still producing lots of cherry and yellow pear tomatoes. There is, also, always basil growing until the frost takes what I haven't preserved for winter. This all means that Potato and Corn Salad is the perfect late summer salad to make an appearance On My Plate.

Potato and Corn Salad

(adapted from Cooking Light)

2 cups small yellow potatoes, halved

3 cups fresh corn kernels

2 cups assorted cherry and yellow pear tomatoes, halved

1 1/2 cups red bell pepper, chopped

1/4 cup minced shallots

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1/2 cup fresh basil leaves, torn

Cook potatoes in salted boiling water until tender. Drain and chill.
In a large bowl, whisk together shallots, vinegar, mustard and olive oil. Season with salt and pepper to taste.
Add potatoes, corn, tomatoes, and bell pepper to the bowl and toss with the dressing.
Sprinkle with the basil. (Serves 4)

Put an Egg on It

Everything is better with an egg on it.

Burgers? Absolutely.

Chili? Positively.

Salads? Completely.

Pancakes? Utterly.

Enchiladas? Definitely.

Fried Rice? Doubtlessly.

Biscuits and Gravy? Decidedly.

Asparagus? Categorically.

Plain old toast? Surely.

Pizza? Really.

There isn't much that I wouldn't put an egg on, and back in May at South Dakota Magazine, I shared Potato and Spinach Hash with Fried Eggs. As I said in that post, hash is a perfect pairing for eggs, and hash can take on many forms.

While I love potatoes and spinach, potatoes fried with onions and zucchini also makes a delicious base for the ever wonderful egg. I can't wait to cut into that runny yolk and let it stream over the vegetables like a delicious golden sauce. Everything truly is elevated when you put an egg on it.

Zucchini and Potato Hash with an Egg

(adapted from Everyday Food)

2 medium potatoes, sliced thinly

1/2 medium onion, sliced thinly

1 small zucchini, sliced thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 eggs, sunny side up

In a large cast iron skillet, heat the oil.
Add the potatoes and onion and season with salt and pepper.
Cook, stirring frequently, until the potatoes are starting to brown and onions are softening.
Add the zucchini and cook, stirring frequently, until zucchini is tender.
Divide vegetables between 4 plates and top with the fried egg. 
Season with salt and pepper to taste and serve immediately. (Serves 4)

The Odd Couple

I like grape jelly and bacon sandwiches. My husband likes saltines along side a bowl of ice cream. Chocolatey hot cocoa is perfect with a hint of the heat of cayenne added to the mug. A friend lists a bacon cheeseburger with peanut butter, grapes tossed in dry jello, and apple pie with cheddar cheese among his favorites. Another food blogger mentions pizza and mashed potatoes as her odd couple of food.

It seems that everyone has their own peculiar food pairings. Pickles and ice cream are not just for pregnant ladies. However, when I noticed a simple soup recipe that contained both cauliflower and potatoes, it seemed odd to me. I had never considered pairing these two white vegetables as the backbone of a soup, but it works.

Onions, garlic, and roasted red peppers flavor the broth along with woody rosemary. Kale ups the earthy factor and makes this a hearty, filling soup. Cauliflower and Potato Soup is finished with the tang of a grating of Parmesan as this odd couple of food warms you from the inside out.

Cauliflower and Potato Soup

(adapted from Rachael Ray)

3 tablespoons olive oil

2 cups potatoes, peeled and cut into 1/2-inch dice

1 large onion, chopped

5 cloves garlic, minced

3 tablespoons fresh rosemary, finely chopped

kosher salt

freshly ground black pepper

1 head cauliflower, cut into florets

2 jarred roasted red peppers, chopped

6 cups chicken broth

1 small bunch kale, leaves cut from stems and chopped

freshly grated Parmesan cheese

Heat the oil in a soup pot over medium-heat. 
Add potatoes, onion, garlic, and rosemary to the pan.
Season with salt and pepper.
Cook, stirring frequently, until the onions are translucent and potatoes are softened slightly.
Add the cauliflower and toss to coat with seasonings.
Cook for a few minutes.
Stir in the peppers and broth; bring to a boil.
Add the kale a bit at a time, letting each portion wilt before adding the next.
Simmer about 5-10 more minutes.
Serve soup topped with grated Parmesan cheese.
Serves 4.

54 Degrees and Light Rain

A good blogger would be sharing something to inspire you for Memorial Day and the unofficial kick-off of summer.

I am not a good blogger.

My mind is stuck in 54 degrees and light rain. Those are my current weather conditions. Therefore, I am not craving homemade popsicles, salads for potlucks, or grilled hunks of meat. I want comfort food.

Gray days do this to me. My lawn is mowed; vibrant, blooming flowers are potted; the garden is planted; I have some colorful new Adirondack chairs for the patio; there is a brand new bag of charcoal for the grill. But, I just want to curl up on the sofa with a quilt and devour a plate of stick-to-your-ribs coziness.

Cod with Corn Gravy and Sour Cream and Chive Potatoes

(adapted from Everyday with Rachael Ray)

4 large potatoes, peeled and cut into large chunks

2 1/2 tablespoons olive oil

6 slices bacon, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

3 sprigs thyme

3 ears fresh corn, cut from cob

1/4 red bell pepper, finely chopped

kosher salt

freshly ground black pepper

2 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 cup sour cream

3 tablespoons fresh chives, snipped

4 cod filets (or any firm white fish)

In a large pot of salted water, bring the potatoes to a boil.
Cook until tender, 12-15 minutes.
Drain and return to dry pot.
Meanwhile, heat 1/2 tablespoon of olive oil in a medium skillet.
Add the bacon and cook until crisp.
Remove from pan and drain on paper toweling.
Add the onion, celery to the bacon drippings, and cook until tender.
Add the corn and bell pepper and season with salt and pepper.
Add the flour and cook, stirring constantly to coat the veggies, for about 2-3 minutes.
Add the chicken stock, milk, and thyme.
Stir to incorporate the floured vegetables.
Simmer until gravy is thickened and slightly reduced.
Stir in the bacon.
Mash the sour cream and chives into the potatoes.
Season with salt and pepper; keep warm.
In a large non-stick skillet, heat the remaining 2 tablespoons of olive oil.
Season the fish with salt and pepper and cook until golden, turning once.
Serve the cod topped with the corn gravy and potatoes on the side. (Serves 4)

Making Do

A couple of weeks ago, we had the season's last round of shearing at the farm. When we originally scheduled the mid-March arrival of the shearing crew, I anticipated cool temperatures, perhaps even winter weather. A big pot of turkey and wild rice soup sounded good to me. Mother Nature had other ideas. The forecast for the day of backbreaking work was 80 degrees and sunny. That isn't rich and creamy soup weather; my menu needed an overhaul.

I decided to pull a pork loin from the freezer and roast it. Sliced thinly and served on sandwich buns with sliced onions, homemade pickles, mustard, and barbeque sauce, the pork sandwiches would be a better match for the early summer-like temperatures. Side dishes of coleslaw, potato salad, and baked beans would round out the meal, and only those with an aversion to cream cheese (I didn't know such people were in existence until recently.) would pass up a big slice of Spiced Zucchini Bars with Cream Cheese Frosting for dessert. That seemed like a simple menu I could make in my sleep and would still be nourishing and satisfying for the hardworking crew. *jinx* I should never say something is going to be simple. Never.

It was the evening before shearing day. I had my menu written out with lists of to-dos. I had been to the grocery store, and thought I was ready to prep for feeding my starving army. Then, I realized that I was out of mustard. Mustard. A staple. Something that I sometimes crave and often have 4 or 5 types on hand. I did not have enough plain yellow mustard to make my "standard" potato salad.

Now, most of you probably just send your Hubs to the store to grab any last minute items you might have forgotten. I have often done that, too. However, it isn't always that easy for us. Our little town no longer has a grocery store. The gas station/convenience store carries a few staples, but for real groceries, we have to travel to one of the neighboring towns, and those grocery stores close at 9pm (or sometimes, earlier). The only 24-hour shopping in my neck of the woods takes place online, and while I love cruising Zappos for a pair of shoes at midnight, that doesn't help much when I need mustard at 10pm.

Hubs offered to drive out to the farm and snag that partial bottle from the fridge. I thought about calling neighbors and begging for their yellow bottles of what seemed at the moment to be gold. But then, I remembered a recipe from an old church cookbook. There was no need for midnight raids for mustard. I could "make do" without it.

This potato salad marinates the boiled potatoes in a tart vinegar and sugar mixture overnight. The next day, the spuds are drained and tossed with boiled eggs, celery, onion, and mayo. A little celery seed, salt, and pepper seasons the dish, and there you have a tangy potato salad that doesn't need mustard. It's a great salad, and unless you tell them, nobody will know that you were just "making do."

Vinegar Marinated Potato Salad

10 pounds potatoes (I use small red-skinned potatoes and don't peel.)

2 cups water 

2 cups white vinegar
1/2 - 3/4 cup sugar
1 bunch green onions, sliced 

3-4 stalks celery, chopped

6 hard-boiled eggs, diced 

kosher salt

freshly ground black pepper

1 tablespoon celery seeds
2 cups mayonnaise 

Cube potatoes into bite-sized portions and place in a large pot.
Add water to cover and bring to a boil.
Cook until tender but still firm, about 15 minutes.
Drain and allow to cool.
In a saucepan combine water, vinegar and sugar.
Bring to a boil and cook for one minute.
Remove from heat and pour over potatoes (be sure to use a non-reactive bowl for marinating).
Cover and chill for at least 12 hours.
Drain excess marinade.
Add onions, eggs, salt, pepper, celery seed and mayonnaise.
Mix gently, but thoroughly to combine ingredients and coat salad with dressing.
Serve chilled. (Serves 20)

We Work Hard For Our Money

Many, many years ago when Hubs and I "bought out" his parents, I officially became a farm wife. At that time, the buyout didn't include what one traditionally thinks of purchasing. The leased farm land couldn't be transferred (other than adding our names to the lease agreement). The house was still my in-law's possession, and remains the family home today. The livestock exchange was also a little questionable, as that particular year, my husband had already purchased and owned most of lambs on the farm. What we accepted with that buyout was debt. A lot of it. There had been many ugly years, and with my in-laws advancing age, the banks weren't looking favorably upon them.

Someone had to step up if the business my husband had returned from college to help with was to have any hope of making it. My mother and father-in-law had sacrificed their lives to hard work, but times weren't always kind to them. I worried that their circumstance would be the future for Hubs and myself.

Thankfully, times have been good to us. Along side his parents, Hubs has worked brutally long hours. We have all saved and scrimped and did without at times, and it has paid off. That initial debt is long gone, and while new operating loans are acquired each year, we are able to make the payments, have made improvements, and live comfortably. Farming isn't glamorous, but we are some of the lucky ones for which working hard for your money does pay the bills.

And, what do I do throughout this process, other than worry we will be the next victim of a poor economy? I cook. I am not a farm wife that spends hours in the corrals with the livestock or days in the hay fields, although I could, if needed. What I do is cook. I make sure that the men (and women) that are breaking their backs 365 days a year, freezing their butts off in the winter, and melting into puddles of soup in the summer have nourishing food to fuel their work. That is my job, and how I work hard to support our business, our livelihood.

I don't think there is a farm wife alive that hasn't made some kind of hash-brown potato casserole. Cheese, frozen hash-browns, cream of something soup. There are as many recipes in church cookbooks, scribbled on the back of envelopes, and on spattered recipe cards as their are fence posts in this state. Everyone has their own method, but they all pretty much taste the same. Cheesy (in a good way). Warm. Comforting. Hearty. Just the kind of thing you want to eat when you work hard for your money.

Cheesy Hash-Brown Casserole

(adapted from the Armour Centennial Cookbook)

1/2 cup butter

1 can cream of chicken soup

1 cup milk

1 pint sour cream

1/2 - 1 cup green onions, chopped

9 cups frozen hashbrowns (I like to use a combination of half shredded {Mr. Del's} and half southern-style cubed {Ortega}.)

2-3 cups shredded cheddar cheese

2 tablespoons butter

1 cup corn flakes, crushed

Preheat oven to 350 degrees.

Add 1/2 cup of butter in a 9x13 baking dish and place in the oven to melt.

Meanwhile, combine canned soup, milk, sour cream, and chopped green onions in a medium bowl.

When the butter has melted in the baking dish, remove from oven and swirl pan to coat all sides.

Add half of the hash browns to the pan, top with half of the soup mixture, and then half of the shredded cheese.

Repeat layers in the baking dish with remaining ingredients.

Melt the final 2 tablespoons of butter and add the crushed corn flakes. Toss to coat.

Sprinkle the buttered corn flakes over the top of the final cheese layer.

Bake 45 minutes until potatoes are tender and cheese is melty. (Serves 12)

Don't Give Your Wife a Vacuum Cleaner for her Birthday

Let's face it. In the married world, you show an interest in something and suddenly it becomes fair game for gift giving occasions. However, just because I like my rugs to be dog hair free, doesn't mean that I will be doing the squealing happy dance over unwrapping a vacuum cleaner on my birthday. Thankfully, my Hubs has (kinda) got this. There are times when appliances have been draped in paper and ribbon, but usually they were appliances that I specifically requested. I have over the years pointed out a beautiful Cuisinart food processor when wandering before Christmas and then found it under the tree, picked out my own Kitchenaid mixer as a birthday gift after months of agonizing about the color and other features, and been delightedly surprised by a waffle iron under the tree. Yes, I did say "delightedly surprised by a waffle iron under the tree." It was an awesome gift that totally did take me off guard.

We hadn't been married long and had a ritual of pancakes on most Sunday mornings. (It is sad that chores at the farm have long since killed this tradition.) Almost every time that we made pancakes together, I lamented that I missed waffles. I had grown up on waffles made in an ancient waffle iron with a cloth-wrapped electrical cord. I loved butter and syrup in every one of the little squares. I was gleeful of the crisp crust and tender center of the waffles. Pancakes were good, but they weren't waffles. With the gift of a waffle maker, I could make beautiful waffles.

The other day, I was flipping through recipes I had torn from magazines and rediscovered a Rachael Ray treat. Potato, Sausage, and Cheese Waffles are not the light, fluffy, crispy waffles of my childhood, but are a super hearty meal. I have made them a couple times, and I must stress that you need to use FLAVORFUL ingredients. I liked the results much better when I grated a sharp cheddar and used a garlicky, fennelly Italian sausage versus the time I threw them together with breakfast sausage and shredded cheddar from a bag. Both plates of waffles were good, but using superb ingredients that could stand well on their own did make a HUGE flavor difference.

Hubs was ambivalent about the Ketchup Maple Syrup, but I really liked the citrus-like bite that the tomato added to the sweet syrup. I thought it was a perfect balance to the potato waffles. (Don't you add ketchup to your hash browns?) But, if you are leery, just drizzle on your favorite maple syrup. Either way, Potato, Sausage, and Cheese Waffles are something that I would like on my birthday. (hint. hint.)

 

Potato, Sausage, and Cheese Waffles

(adapted from Every Day with Rachael Ray Magazine)

1 link FLAVORFUL Italian sausage, casing discarded ...or try some of Jimmy Dean's Spicy Sausage

1 baking potato, grated and excess water squeezed out

4 tablespoons butter

1 3/4 cups flour

1 tablespoon baking powder

1/2 cup shredded sharp cheddar cheese

1 tablespoon chopped flat-leaf parsley

1 1/4 teaspoons salt

1 1/4 teaspoons pepper

2 cups milk

2 large eggs, lightly beaten

In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork until crumbled.
Add the potato and butter, lower the heat and simmer until the butter is melted and potatoes are tender, about 5 minutes.
Remove from the heat and let cool, about 10 minutes. 
In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper.
Stir in the milk and eggs until smooth.
Stir in the sausage-potato mixture.
Using a waffle maker, cook the waffles according to the manufacturer’s directions. (Makes 8-10 waffles depending on waffle maker)

Ketchup Maple Syrup

1/2 cup ketchup

1/4 cup maple syrup

Whisk to combine ingredients.
Heat in microwave 20-30 seconds.
Serve warm over waffles.

Fridge Friday: Episode 20

It may be 7:44 P.M., but it is still Friday, Fridge Friday. Want to see what is in my fridge?

Do you see that sweet corn over on the left side of the fridge? I had grand plans to grill it and serve it up beside some steaks with chili-lime butter, but that isn't going to work this week. Hubs had some dental work done yesterday and really isn't up to corn on the cob...or steaks. Thankfully, the weather is cool. *rant*Really? Did I just say THANKFULLY the weather is cool IN JUNE? Where IS summer?*end rant* Anyway, with these cooler temps comes the opportunity to extend soup season for the tender mouth of my Hubs.

Yes, I do realize that my last submission to this much neglected blog was also a Fridge Friday post featuring a soup with corn as a star ingredient. I am sorry for the repetition. Rest assured that Potato-Corn Crab Chowder is an entirely different soup from Corn and Bean Soup. Both are hearty and benefit greatly from the pop of sweetness of freshly-cut-from-the-cob corn. However, the similarities end there. Creamy, rich, bursting with new potatoes and delightful lumps of crab, Potato-Corn Crab Chowder is really one of my favorite soups. I must warn you not to skimp on the crab; use only the real deal. (I know. In the Midwest, it isn't always easy to get the real thing for seafood, but DO IT. You won't regret it.)

Potato-Corn Crab Chowder

4 tablespoons butter

1 cup onion, chopped

2-3 cloves garlic, minced

3 cups potatoes, cubed

1-2 cups corn kernels (cut from 2-3 ears of fresh corn, or use frozen)

3 tablespoons flour

2 cups chicken broth

2 cups milk (I often substitute half-and-half, or part heavy cream for some of the milk.)

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 (14 ounce) can creamed corn

1-2 cups lump crab meat

cayenne pepper (to taste...some like it with a kick, other do not)

2-4 tablespoons fresh parsley, chopped

Melt butter in a large, heavy pot.
Saute onion in melted butter until tender.
Add garlic and cook until fragrant.
Add potatoes and corn kernels; stir to combine.
Sprinkle in flour, cook for 1 minute stirring constantly.
Add broth, milk, and creamed corn; season with pepper and nutmeg.
Bring to a simmer over medium heat, stirring frequently.
Cover and reduce heat to low to simmer for about 20 minutes, or until potatoes are tender.
Stir in crab meat and parsley, cook 5 minutes to heat through. (Serves 6-8)

What a Hassle

Know what my current hassle is? Keeping the floors clean. We have two dogs. Cute. Adorable. Mindlessly barking. Mini Dachshunds. (why in the world can I never spell that word correctly on the first try?) Ace and Sissy love us unconditionally. But, they also track in so much crud that my floors are NEVER EVER clean. I sweep. I mop. I Swiffer. I dust. (Thankfully, no vacuuming, as we have all hardwoods...well, except the stairs...but, I do those with a handvac.) And, always there is dirt and mud and yuck on the floors. Little puppy paw footprints trail through the house. (At least I know where they have been, I guess.) Trying to keep the floors clean can be such a hassle.

Know what isn't a hassle? Hasselback Potatoes. These pretty, roasted potatoes may look like a lot of trouble, but honestly, the prep is quite simple. I plopped my scrubbed russets down on the cutting board between two chopsticks to use as a guide to not cut clear through the potato as I sliced. Tucking thin slices of garlic and slivers of butter between the layers insures a delightfully flavored, creamy flesh while the skins crisp up beautifully. These potatoes are the best of both the crispy almost-potato-chip world and hearty baked potatoes. It is absolutely not a hassle to have Hasselback Potatoes On My Plate.

 

Hasselback Potatoes

(adapted from Seasaltwithfood)

4 potatoes (I used medium-sized Russets.)

3-4 cloves garlic, thinly sliced

4 tablespoons butter, sliced super thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

Preheat the oven to 425.
Put the potato on a cutting board, flat side down, between two chopsticks.
Starting from one end of the potato, cut almost all the way through (using the chopsticks as a guide to stop cutting) at about 3 to 4 mm intervals.
Arrange the potatoes on a baking sheet.
Insert the garlic in between every other layer.
Insert butter between the opposite layers.
Drizzle with olive oil.
Sprinkle with salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. (Serves 4)

Recapping

The last few weeks have been crazy busy. My little mind has been struggling to keep up with everything that has been going on. Here's a quick recap of just some of the things taking up my time and energy:

• Snow, ice, and a wind...but in February and March, that is to be expected on the prairie. Old Man Winter often shows us one last hurrah before spring takes over.
• A husband that was away for most of a week...which is totally awesome for him, because he so seldom does get time away from the farm.
• Full-time cooking duty at the farm (because the regular cook, my Hubs, was away). 
• Hubs' birthday...which we spent apart because he was out of town, and I was trying to pick up some of the slack at the farm.
• Clean-up of some nasty messes...plaster dust here at home, because I FINALLY got back into the demolition for the renovation of my den/office (Do you really know how hard it is to clean up plaster dust? It permeates everything and floats in the air for days.) and mold at the farm because we learned that the new windows and siding on the house there have made things a little too air-tight.
• Road trips for supplies...with a little sushi and Mexican food thrown in.
• A cooking class featuring Indian foods. I had hoped that the elusive secret ingredient of a favorite Butter Chicken recipe would be revealed, but alas, the search continues.
• Planning for the return of the shearing crew; having the schedule changed; and changed again; and changed yet again...I STILL don't know for sure when they will be here, but part of my menus are in place for when they do arrive.
• Hosting a birthday dinner for my father-in-law's 80th birthday. (Menu of Chicken Fried Chicken, Garlic Smashed Potatoes, Buttermilk Gravy, Corn in Butter Sauce, Biscuits, Tossed Salad, and Strawberry Shortcake for dessert.)
• Organizing an Open House reception and family gathering for said birthday (with the help of my sister-in-laws and their families).
• Major surgery for my sister-in-law...which, thankfully, went well.

Of course, along with all of that there is the normal course of life that on a good day often overwhelms me. (I think that my middle name might be Slacker.) Needless to say, there hasn't been much new or interesting On My Plate.

One night, I did toss together some Spinach Twice-Baked Potatoes. This is a bit of a recap too, as I have already included the recipe here on the blog with the menu for my Prime Rib Dinner. However, this time, I stirred chopped fresh spinach in with the warm, mashed potato filling. Potatoes and spinach pair so well together, and I personally love this easy way to add a nutritional boost to a meal. No, I am not claiming that twice-baked potatoes are a health food, but in my opinion, the leafy, green, nutritionally-dense spinach balances a little of the butter, sour cream, and cheese. And, balance (even slightly flawed balance) is good...especially when things are crazy busy.

Spinach Twice-Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed OR 2 cups chopped fresh spinach
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until baked through.
Cut each potato in half, lengthwise, and scoop flesh into large bowl.
Place the potato shells on a baking sheet.
If using frozen, squeeze the spinach to drain the water; it needs to be fairly dry.

If using fresh, chop the spinach.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne. (I leave mine a little chunky, as Hubs prefers smashed to mashed.)
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

Fridge Friday: Episode 17

I almost didn't do a post today. My fridge is so stuffed and disorganized that I didn't really want to share it for Fridge Friday. Also, I have no freaking clue what is going to be On My Plate for dinner. But, I sucked it up and decided to give it a go anyway.

That big box of spinach between the cauliflower and the beets on the bottom shelf? That helped make dinner a couple nights ago. Spinach and Potato Gratin was an excellent pairing with some salmon simply broiled with salt, pepper, olive oil, and a squeeze of lemon (and a side salad). The creamy, comforting potatoes made a sauce for swirling fork fulls of salmon through. Yummy. Too yummy not to share, even if the photo is kinda fugly. I think that I should have left the dish under the broiler for just a few more minutes to toast the Parmesan to a golden brown (instead of just melting). That might have made a better photo, but I really don't think the Spinach and Potato Gratin could have been any better On My Plate.

Spinach and Potato Gratin

Did you remember that the recipes are now printable? Just click the title above to get a handy new page.

4-6 medium red potatoes

10-12 ounces fresh baby spinach

2 tablespoons melted butter

kosher salt

fresh ground black pepper

1/2 cup heavy cream

1/16 teaspoon freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350.

Scrub potatoes and slice (skins on) into 1/4 inch rounds. (I use my mandoline slicer...but, but watch your fingers.)

Arrange 1/3 of the sliced potatoes in the bottom of a greased casserole dish.

Layer 1/2 of the fresh spinach on top. (I press it down a little.)

Brush with melted butter and season with salt and pepper.

Arrange a second layer of 1/3 of the potatoes on top of the seasoned spinach. (Again, I press down to try to get tighter layers.)

Repeat layering with the remaining spinach.

Brush, again, with melted butter and season with salt and pepper.

Layer the last of the potatoes on top of the spinach, again. (And...yes, again, press down to tighten the layers.)

Brush with the last of the melted butter and season to taste with the salt and pepper. (Beware of over salting and peppering with the repeated layers. However, the dish really needs the flavor at each layer, so don't skimp.)

Whisk the nutmeg and the cream together.

Pour over the potato and spinach layers in the casserole dish.

Cover (this is where a casserole with a glass lid is really handy) and bake for 40-50 minutes, or until potatoes are tender and cream is bubbling up around the layers.

Remove lid or foil and sprinkle the Parmesan cheese on top.

Heat oven to broil and carefully melt the cheese to toasty goodness.

Or, alternatively, leave the oven set at 350 and just slide the dish back in until the Parm is melted. (Serves 4-6)

Soup of the Day

Today is snow and blowy outside, and I feel it begging for a pot of soup. Slow simmered, filling the whole house with heady aromas and the kitchen with warmth, soup is good for the soul. I love to wrap my hands around a mug of tomato soup as I dip my grilled cheese, crush corn chips into my chili soup, and slurp my noodle soups hungrily. Soup is good food.

I really love simple soups with ingredients usually on hand. They don't require real planning and seem to almost throw themselves into the pot to simmer. Sausage and Leek Soup is one of those simple soups. If you don't have leeks, sweet onion will work, but do try the leeks some time. The mild, garlicky flavor is amazing. Combined with the smokey kielbasa, and a few other vegetables, this soup really doesn't need much to become a comforting bowl of goodness. So simple. Sausage and Leek Soup is the soup to melt away the chill of the day. 

Sausage and Leek Soup

(adapted from Gourmet)

4 medium leeks, halved lengthwise and then chopped

1 large carrot, chopped

1 celery rib, chopped

1/2 cup butter

8 cups chicken broth

2 medium potatoes

5 tablespoons flour

1 cup sliced kielbasa

2 teaspoons fresh marjoram, chopped

fresh cracked pepper, to taste

Wash leeks in a large bowl of cold water, lift out and drain well in a colander.
Cook carrot and celery in 1/4 cup of the butter in a large, heavy pot, stirring occasionally, until softened.
Add the leeks and cook, stirring, until softened.
Add the broth and bring to a boil.
Reduce heat and simmer 15 minutes.
While stock simmers, peel potatoes and cube.
Melt remaining 1/4 cup butter in small heavy saucepan over low heat.
Add flour and whisk to form roux.
Remove from heat and add 2 cups of simmering broth, whisking vigorously.
Stir flour mixture into remaining broth and return to a simmer.
Add potatoes, kielbasa, and marjoram.
Simmer soup until potatoes are tender, about 10-15 minutes.
Season with pepper to taste. (Serves 6)

Beet It

They Told Him Don't You Ever Come Around Here

Don't Wanna See Your Face, You Better Disappear

The Fire's In Their Eyes And Their Words Are Really Clear

So Beat It, Just Beat It
(Michael Jackson - lyrics "Beat It")

I know someone that probably wishes this song was about beets. She hates this red-fleshed, root vegetable with an intense passion that most reserve for politicians with bad hair. She would love to never see their face, and hopes that they disappear. For her, beets could beat it.

As for me, up until about a year ago, I was indifferent to beets. I had honestly never tried more than just a pickled slice served up as garnish on a restaurant plate. They were foreign to me. It wasn't that I didn't want them to come around. It wasn't that I didn't want to see their face, or for them to disappear. I just didn't know them.

A couple of other friends convinced me to give beets a try, and I am so glad that I did. One of my current favorite sides for meatloaf is Roasted Potatoes and Beets. Conventional methods for roasting beets leave them whole until after cooking, but I peel and cube the beets to roughly the same size as my potatoes. The red beets stain my tender, buttery Yukon Gold potatoes a little pink as I toss them together with the olive oil and seasonings, and both crisp on the outside with an almost caramelized crust. Hubs dips his in the ketchup along side the meatloaf. I like a dollop of sour cream and an extra grind of fresh cracked black pepper. Either way, I don't want beets to beat it. I want Roasted Potatoes and Beets to come around On My Plate.

Roasted Potatoes and Beets

1 -2 beets, peeled and cut into 1/2" - 3/4" cubes

3-4 potatoes, scrubbed and cut into 1/2" - 3/4" cubes (or an equal amount of baby potatoes halved)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

Preheat oven to 400 degrees.
Line a sheet pan with foil (for easy clean up).
Toss beets and potatoes with olive oil, salt, and pepper on sheet pan.
Cover with foil and roast for 15-20 minutes.
Remove foil, stir vegetables, and roast for 15 more minutes until crispy on outside and tender on inside. (Serves 2-4)

Fridge Friday: Episode 11

Is it Friday? Yes, by golly, it is. Maybe it is time to roll out another Fridge Friday post. It seems my last contribution to this feature was back in August, but I am not going to apologize for the neglect. I have a life that I live. I love blogging, but it doesn't always fit in that life. 

But, sometimes, like today, it fits. It might be late in the evening, but I have some time and some energy and throwing a few more photos and a recipe up on the blog seems like the thing to do. So...check out my fridge...

What do you see? Brussels sprouts, spinach, eggplant, bacon, yogurt, butter, milk, wine, pickles, peppers, Pumpkin Spice creamer? Can you tell that there are green beans in the bottom right produce drawer?

This fall has been unseasonably warm with temperatures in the 70s and 80s, but the recent dip back to the more normal 40s has me craving soups. One of the soups that I have made basically since I was first married is a Potato, Bacon, and Green Bean Chowder. Forgive me, for does include a can of creamed soup. I have considered altering the recipe to eliminate what is a culinary no-no for some, but why? I don't cook with cream soups often. A can now and then isn't going to be the death of me (or anyone). Most importantly, it tastes good. Really. The soup is rich, hearty, and comforting. It is the perfect thing to warm up a damp, cold, November Friday.

(And, if you really miss me when I don't make it to the blog, become a fan of On My Plate on Facebook. Just "like" the page and you can have (almost) daily little bits of my babbling in your news feed.)

Potato, Bacon, and Green Bean Chowder

10 slices bacon, chopped

1 cup onion, chopped

2 cups potatoes, cubed (I use baby reds and leave the skins on.)

3 cups water

1 1/2 cups fresh green beans, cut into 1-inch pieces

1 can cream of chicken soup

1 cup sour cream

1 3/4 cups milk

1/2 teaspoon pepper

2 tablespoons parsley, chopped

In a large dutch oven or stock pot, fry bacon until crisp.
Add onion and saute until translucent.
Pour off fat (sometimes, I don't do this...yes I KNOW how bad for me that is, but there is so much FLAVOR in bacon fat.)
Add potatoes and water.
Bring to a boil; cover and simmer for 10 minutes.
Add the green beans and simmer for about 5 more minutes until the beans are tender-crisp and the potatoes are fork tender.
Stir in soup and sour cream. (I once used French Onion chip dip when I didn't have sour cream...divine, if slightly scary substitution.)
Gradually add the milk. (If you poured off the bacon fat, you might consider subbing cream for a portion of the milk...or not.)
Season with pepper (and salt, if you feel the need. I think the canned soup has enough salt.)
Add parsley.
Heat to serving temperature.
Do no boil. (Serves 6)

Roasting

Temperatures are in the high 90s and even boiling into the 100s these days. Humidity levels make us feel like we are breathing water. We are roasting, literally. And, even though I should be focusing on cool, no-cook meals to keep our energy levels up for all of the farm work, yard work, roofing, painting, glazing, and sweating we do each day, I am roasting dinner. 

I know that it isn't very environmentally conscious to turn down the A/C to Brrr! and the oven up to Hot!Hot!Hot!, but I can't help myself. The call of Honey Mustard Pork Tenderloin is too strong. The sweet, but savory glaze baked onto the moist and tender pork and paired with hearty potatoes and almost candied carrots sing a siren song that I can't resist regardless of the summer heat. I am roasting, and Honey Mustard Pork Tenderloin is On My Plate.

Honey Mustard Pork Tenderloin

2 cups baby carrots

12 baby red potatoes, halved

1/2 cup spicy brown mustard

1/4 cup honey

1 tablespoon mayonnaise

1 tablespoon garlic pepper

2 tablespoons olive oil

1 pork tenderloin (12-16 ounces)

Preheat oven to 425F.
Bring carrots and potatoes to a boil in a large saucepan; cook until just about fork tender, but not soft.
Drain and set aside.
Meanwhile, combine mustard, honey, mayonnaise, oil, and garlic pepper in a bowl.
In a roasting pan, coat the pork with half of the mustard mixture.
Toss the carrots and potatoes with the other half of the mustard mixture and spoon around the pork in pan. 
Roast uncovered for 35-45 minutes, or until meat thermometers reads 160 degrees.
Stir the vegetables once while cooking. (Serves 4)

Party on the Patio

There is no more perfect meal than one shared on the patio in the summer. I heart our patio. The hand-built table, the pots and pots of flowers and greenery, the Adirondack chairs for relaxing; it all is incredibly soothing, yet exhilarating for me. Who wants to be shut up in the house when the sun is shining?

Father's Day was the perfect opportunity for a party on the patio. My father-in-law and his sister were our guests as we grilled New York strip steaks and served them up with a fresh, tossed garden salad, my Cheesy Creamed Spinach, and the Pioneer Woman's Crash Hot Potatoes. I know that I just linked to her detailed and wonderfully written, step-by-step directions, but what the heck, I will post them here, too. I actually always call them Smashed Hot Potatoes (not sure why...except they are smashed) and will add them to my index under that name just so that it is easier for my rattled brain to find the recipe when I want to confirm the roasting time. Really, once you give them a whirl that is all you need the recipe for, to confirm the roasting time (if you are as forgetful as I am). Smashed Hot Potatoes are so easy that I never have to tear myself away from the patio and the glorious outdoors for long to have them to land On My Plate.

Smashed Hot Potatoes

12 whole new potatoes

3 tablespoons olive oil

Kosher salt

fresh ground black pepper

finely chopped rosemary

Place potatoes in a large pot and cover with water.
Generously add salt.
Boil until fork-tender.
Drizzle olive oil on a sheet pan.
Arrange cooked potatoes on the cookie sheet with plenty of room between each potato.
With a potato masher, press down on each potato until it mashes, but is still held together by the skin.
Sprinkle potatoes with salt, pepper, and rosemary.
Bake at 450 degrees for 20-25 minutes, until golden brown. (Serves 4-6)

P.S. I am trying out an option for having printable recipes from the blog. Just click on the name of the recipe, and it will take you to a page for easy printing. Please let me know what you think, and if the option works for you. Thanks! :-)

Makeover

Last year, we had an issue with the old house plaster ceiling in my closet. It decided that after almost 100 years of being a ceiling, it was tired of hanging out up above the room and found its way to the floor...crumbling over my clothes...and shoes...and handbags...and everything else I had stashed in that black hole known as my closet. I was forced to sort and wash everything as I pulled it from the debris. Clean-up involved arranging my wardrobe in half-hazard piles in the spare rooms. Plans were made for the ceiling repair. Paint and plaster were purchased. Organizers were researched. Then, just like everything else in my life, stuff happened. Hubs got busy with farm things; other commitments took all our time. My closet was a bare, empty ruin waiting for some much needed attention...and waiting, and waiting. For the past year, I have gotten dressed by pulling items of clothing from an ugly mess of tottering stacks in weird locations around the house. Don't peek in my windows in the morning. You may likely see me running from one end of the house to the other in various states of dress or undress with random articles of clothing in hand searching for the piece that I really want (or that actually fits my expanding frame~sigh).

Now, somehow, in the middle of the repairs and mess after the hail storm, we found some time to get back to work on my neglected closet. The plaster has been smoothed and sanded. And after an evening with oil-based primer in the non-ventilated space led to some very unpleasant nausea and dizziness, we have beautiful, white walls and a ceiling eager for paint. (Neither Hubs, nor I, have plans to become huffers after that experience.) The closet makeover makes me realize that so much of the clothing that I have been fighting with for a year needs to go. Why do I need 12 black skirts when I always wear the same one? Am I ever really going to be thin enough to want to wear those white pants again? Let's face it. I won't be sporting that hot pink sweater ever. Really. My wardrobe needs a makeover before it is returned to my *hopefully soon* renovated closet.

On My Plate, I recently gave one of our tried and true menus a makeover. Chicken Fried Chicken with mashed potatoes and gravy is an ultimate comfort meal for us. We don't indulge in the sinfully good, fried luxury often, but when we do, we go all out. Tenderized chicken is dipped in buttermilk, seasoned flour, and buttery cracker crumbs before bathing in hot oil until crispy, but melt-in-your-mouth tender. The mashed potatoes are made with butter and cream. Thick, milky gravy covers the entire plate. It is pure heaven...or pure sin, depending on your dietary frame of mind.

I didn't think that our comfort food needed a makeover. There were no falling ceilings to prompt a radical change On My Plate. I just happened to see a recipe request in an old Bon Appetit. A Seattle restaurant serves up a plate of fried chicken with Roasted Poblano Mashed Potatoes and Chorizo-Thyme Gravy. It seemed like the perfect makeover for my Chicken Fried Chicken. I love food with a little heat, and while my traditional menu was comforting, spice would be a great flavor addition.

I kept the prep for my Chicken Fried Chicken the same. I also followed the printed recipe for the Roasted Poblano Mashed Potatoes. It was with the Chorizo-Thyme Gravy that I made a few adjustments. I believe that the restaurant used the Mexican type of chorizo which is a loose, ground, seasoned sausage. They cooked and crumbled it before creating the roux as the base for the gravy. I haven't had positive experiences with that type of chorizo. I considered subbing some other spicy ground sausage, but had some Spanish-style chorizo on hand and went with that cured, firm sausage instead. Diced finely and heated with the onions, it imparted a smokey aura to the milky gravy. It was a perfect makeover that landed Chicken Fried Chicken and Roasted Poblano Mashed Potatoes with Chorizo-Thyme Gravy On My Plate. 

Chicken Fried Chicken

4 boneless skinless chicken breasts

1/2 cup flour

1/4-1/2 teaspoon fresh ground black pepper

3/4-1 cup buttermilk

1-2 cup finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)

3 tablespoons peanut oil (or canola oil)

Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension...especially if you haven't had a real closet in almost a year.) 
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Submerge chicken breasts, one at a time, into the buttermilk
Dredge in seasoned flour.
Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)

Roasted Poblano Mashed Potatoes

2 large, fresh poblano chiles

4 pounds unpeeled red-skinned potatoes, cut into 1 1/2-inch pieces

1 cup half and half

1/2 cup butter (the real deal, no *shudder* margarine)

1 cup sour cream

Preheat the oven to 500F.
Place the whole peppers on a sheet pan in the oven for 10-15 minutes, roast until the skins are completely wrinkled and the peppers are charred, turning them occasionally. 
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; chop coarsely.
Cook potatoes in a large pot of boiling water until tender, about 14 minutes.
Drain well; transfer to large bowl.
Meanwhile, heat cream and butter in heavy small pot over medium heat until butter is melted.
Add warm butter mixture to potatoes; mash. (We like "smashed" potatoes with some chunks.)
Stir in sour cream and chopped chiles.
Cover with foil to keep warm. (Serves 4-6)

Chorizo-Thyme Gravy

1 tablespoon olive oil

1.5-2 ounces finely diced Spanish-style smoked Chorizo sausage

1/2 cup finely diced onion

1-2 tablespoons flour

1 1/2 teaspoons Worcestershire sauce

2 cups heavy cream

1 cup milk

1 tablespoon chopped fresh thyme

1 tablespoon chopped serrano chile (optional, we didn't have it on hand and left it out this time)

Heat oil in large saucepan over medium-high heat.
Add chorizo and onion; saute until onion is translucent.
Add flour and Worcestershire; cook 2 minutes, stirring often.
Add cream and milk; reduce heat to medium and simmer 6 minutes, stirring constantly.
Mix in thyme and serrano (if using).
Stir until gravy coats the back of spoon, about 2 minutes. 
Season with salt and pepper. (Serves 4-6)