I’ve been in love with Crash Hot Potatoes for about five years now. They are amazing, and VERY easy to make. Everyone at our house LOVES to eat them, including Lil Z, who is the pickiest-of-picky eaters. Lil Z calls them, “Those tasty crunchy potatoes.”
The Pioneer Woman (a.k.a Ree Drummond, who now apparently has her own cookbook and show on HGTV) blogged on these several years ago and she has made these potatoes pretty famous. Anyway, they are sooooo good. If you have never made them, you really need to make them. Like today. Get on it. Now.
I made them with less oil than is called for, and they are good, but not nearly as delectable as the original recipe. So, if you are not trying to watch your waistline, make them the way the Pioneer Woman suggests because they are so crunchy and good, and they achieve one of her favorite cooking principles: creating “Flavorful, Crispy Surface Area.”
several potatoes (The Pioneer Woman calls for small red potatoes, but I just use regular old russet potatoes and they still taste good)
3 tablespoons oil (I use canola, but the original calls for olive)
salt to taste (the original calls for kosher salt)
Black pepper to taste
Herbs of choice (I used parsley, but the original calls for rosemary)
Boil your potatoes in a pot of salted water until they are fork tender.
Drizzle oil on a cookie sheet and place fork-tender potatoes with lots of room between each potato.
With a potato masher, smash the potatoes flat and generously drizzle and brush oil over each potato again. Sprinkle with salt, pepper and herbs to taste.
Bake in a 450 degree preheated oven for 20 to 25 minutes until golden brown
Manimal gets his eat on as he enjoys crash hot potatoes, roasted carrots and pork steak.
I love cranberries, and have been trying to figure out recipes to make with the abundance of cranberries that have been on sale recently.
I came up with recipe tonight, and it turned out pretty well. Little Z loved it, and the orange glaze is really delicious, and is the perfect compliment to this not-too-sweet muffin.
I used freshly squeezed orange juice for this recipe, but I am sure store bought orange juice will work just as well. Ingredients: Cranberry Orange Muffins: 1 cup sugar 2/3 cup orange juice 1 cup unsweetened apple sauce ¼ cup canola oil ¼ tsp salt 2 cups white rice flour 3 tsp baking powder 1 cup shredded fresh cranberries (use a blender or food processor)
Orange Glaze I didn’t provide great measurements because I just eye-balled it. Just make the glaze thin enough to drizzle over the muffins. powdered sugar (around 1/4 cup) orange juice (the juice from a half of a freshly-squeezed orange)
Mix dry ingredients together; mix wet ingredients and add to the dry ingredients. Stir until thoroughly blended. Pour into oiled muffin tins (or muffin tins with paper cups). Bake in a preheated, 350° oven for 20 minutes, or until a toothpick comes out of the center clean.
This dish easy and fast to make, and I can’t even begin to tell you how delicious it is. You can make it in muffin tins, or even better, in individual ramekins (there is no dairy or cheese to bind the potatoes together, so keeping the potatoes in the ramekin makes you feel like you actually are eating the old-fashioned scalloped potatoes.
For those of you who make scalloped potatoes from scratch, this is MUCH easier, and tastes just as delicious.
3-4 russet potatoes, peeled and sliced ½ yellow onion, diced canola oil salt and pepper to taste spices (like oregano, Italian seasoning, parsley, etc)
Mix potatoes, onion, salt and pepper in bowl and transfer to greased muffin tin/ramekins. Sprinkle spices on top, cover with aluminum foil and bake in a 375° oven for 20-30 minutes. Bake uncovered 10 more minutes, or until tops are golden and potatoes are soft.
This is such a sweet, moist cake that I didn’t add frosting, (well, I also don’t really like frosting that much, but this cake really didn’t need it!). This cake is delicious and I really can’t tell that it is gluten free (or egg free, for that matter). Such a perfect treat for the fall – and little Z loves it.
1 cup packed brown sugar 2/3 cup orange juice or water 1 cup canned pumpkin (I ran out of pumpkin, so I used ½ cup mashed butternut squash & ½ cup pumpkin and it worked great). ¼ cup canola oil 1 tsp vanilla extract ¼ tsp salt 2 cups white/brown rice flour 1 Tbl sp cinnamon 2 tsp baking powder ½ tsp baking soda 1 cup finely shredded carrots
Icing (optional) ½ cup powdered sugar 2 Tbl sp orange juice or water 1 tsp cinnamon
Cream together brown sugar, orange juice, pumpkin/squash, oil, vanilla and salt. Add flour, baking soda and powder and stir until thoroughly mixed. Stir in carrots. Pour batter into a greased 9×13 inch baking dish and bake 25-30 minutes in a preheated 350° oven until firm in center. Let cool and top with icing (if desired).
These were really easy and fast to make. Bravo Brownies have a chewier texture than “normal” brownies, but they are a great alternative to the wheat version – and they taste really good, and are very moist. Little Z ate them twice today, and threw a tantrum each time we had to cut him off.
Ingredients: 1 cup superfine sugar 1/3 cup tapioca flour 1/3 cup white rice flour ½ cup unsweetened cocoa powder ½ cup applesauce ¼ cup water 1 tsp vanilla extract (leave out if you have a corn allergy, or make your own) ½ tsp baking powder (use featherweight if you have a corn allergy, or make your own) ¼ cup powdered sugar (has corn, you can make your own)
Preparations: mix all dry ingredients together (except powdered sugar) and add wet ingredients and blend until smooth. Line an 8 by 8 inch baking pan with aluminum foil (extend foil over the sides). Pour batter into pan and bake in a 350° preheated oven for 30 minutes (or until edges are firm). Cool completely in pan (for easier cutting, you can freeze for 15 minutes or so). Remove from the pan using aluminum foil and cut into squares. For a fun twist, cut using cookie cutters.
I found this recipe on a cooking blog I recently discovered called “Closet Cooking.” It went really well with my Lemon Lime Cilantro Chicken. I think the rice would also taste delicious with a little red pepper tossed in to add a little heat (I really love heat!).