JEFF'S CHEESY CRISPY VACATION POTATOES
This is for my best buddy Jeff. He's the kind of friend I'd do anything for and when we're together, there's no break in the laughter. I've known him since my radio days in New Orleans, but only recently began cooking for him, and these are his potatoes. One time I made them on vacation and ever since it's his number one request from me in the kitchen. Think of a potato gratin that is tender throughout, but also has a bit of crunch from a golden pan fry. Add gooey cheese and pico de gallo and it's kind of like a potato pizza born in Texas, though it was first made for Jeff on Eleuthera in the Bahamas. Make it for your best friend and continue the chain.
Provided by Sunny Anderson
Categories side-dish
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- 1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
- 2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
- 3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.
- 4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.
POTATO SOUP
I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.
Provided by msouth
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, heat to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add remaining ingredients.
JEFF'S POTATO SOUP
Chicken gravy mix, cumin and Cajun seasoning give this hearty and comforting soup a distinctive flavor.-Jeff Gill, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted.
Nutrition Facts :
JEFF'S SLOPPY JOES
This is a spicier version of sloppy Joes. Try adding some hot pepper sauce for even more 'kick'! Serve on your favorite style bun.
Provided by Jeff Davis
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, green bell pepper, celery and oregano. Saute for 5 minutes, or until onion is tender. Transfer this mixture to a plate and reserve for later.
- In the same skillet over medium high heat, combine the ground beef and sausage and saute for 10 minutes, or until well browned. Add reserved onion mixture, chili sauce, vinegar, Worcestershire sauce and brown sugar and mix well. Season with salt and pepper to taste.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 8.9 g, Cholesterol 45.6 mg, Fat 15.4 g, Fiber 0.6 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 295.7 mg, Sugar 2.7 g
JIM'S POTATO SOUP
Our kids claimed they didn't like potato soup. But after one taste of my version, they came clamoring for seconds! The secret is adding cayenne pepper to give it a little kick, plus topping it with cheese and bacon bits.-Jim Wick, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.
Nutrition Facts :
CREAMY BAKED POTATO SOUP
Make and share this Creamy Baked Potato Soup recipe from Food.com.
Provided by Chef Jeff 5
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
- While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
- Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
- Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
- Then add cream of celery soup, chicken broth and pepper.
- Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
- Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
Nutrition Facts : Calories 555.7, Fat 28.8, SaturatedFat 10.1, Cholesterol 42.4, Sodium 1059.8, Carbohydrate 59.3, Fiber 6.1, Sugar 3.4, Protein 16.6
JEFF'S CHICKEN TORTELLINI SOUP
Great soup with chicken and tortellini on a cold day.
Provided by Jeff Wiles
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Combine chicken broth, butter, garlic, thyme, and red pepper in a 6-quart soup pot. Bring to a boil. Add tortellini; cook until they float to the top, 3 to 5 minutes.
- Stir cooked chicken, spinach, cream of chicken soup, half-and-half, and green onions into the pot with the tortellini. Reduce heat and let simmer until heated through, about 10 minutes more.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 36.6 g, Cholesterol 113.2 mg, Fat 21.9 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 10.3 g, Sodium 1247 mg, Sugar 2.9 g
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