Recipes

Hasselback Potatoes


My husband is Swedish so I am always trying to find recipes I think he would like and that would be familiar to him. I decided I would make Hasselback Potatoes to go along with our dinner one night only to find out my husband had never hear of them lol. 


I couldn’t find a recipe for them in my mother-in-laws recipe box which should have been clue one, but I made them anyway. Although they were good I think there is a lot you could do with this particular potato. In some ways I found it bland, but I think you could spruce it up a bit and make these fantastic. I find most Swedish food to be a bit bland so it really shouldn’t have come as a surprise to me. They are certainly worth trying!! Get creative!!


Ingredients
  • 4 (8 ounce) baking potatoes
  • 2 tablespoons butter, melted
  • salt and pepper to taste
  • 2 tablespoons finely grated fresh Romano cheese
  • 1 tablespoon seasoned dry bread crumbs

Directions:
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  3. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
  4. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Recipe Source

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Recipes

Kittencal’s Taco Seasoning Mix



I love this taco seasoning mix. I do not buy pre-packed mix anymore. I have heard from a lot of people that they can’t eat pre-packaged mix because of gluten issues, or because of other chemicals that tend to be in pre-packaged products. You don’t have to worry about any of those problems with this recipe because you control everything you put into your taco seasoning. I love Kittencal’s recipes!! Thanks Kitten you did it again!!


Ingredients:

  • 2 tablespoons mild chili powder (for the best flavor do not reduce this amount)
  • ½-1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 2 -3 teaspoons cumin
  • 1 teaspoon seasoning salt 
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper (optional or to taste)
Combine all ingredients (double or triple if desired).
Store tightly sealed in a small glass jar until ready to use
**NOTE** this is only optional, if using the mix for tacos you might want to add in some flour into the seasoned cooked ground beef to thicken, I also add in about 1-1/2 cups tomato sauce and simmer, stirring for 20 minutes over low heat.

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Recipes

Mild and Delicious Buffalo Wings



I thought I would post my new favorite buffalo chicken wing recipe just in time for the Super Bowl! This is what we will be having for dinner tonight so I wanted to share the recipe just in case you were still searching for what to serve during the big game!


These are honestly the best wings I have ever eaten! They are mild but have the amazing buffalo flavor just without the killer heat. The great thing about this recipe is it starts off mild but you can easily adjust it to soot the needs of the person eating them.


If you want them to be hotter just add more Franks hot sauce, if the recipe is too hot just add more honey! It’s very easy to adjust based on your preference. I do highly and I mean HIGHLY recommend Franks Red Hot Sauce. It really did make this receipt phenomenal I would never use anything else again!


Ingredients:
  • 2lbs Chicken Wings (I used boneless chicken breast cut into small pieces)
  • 3/4 cup flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. pepper
  • 1 Tsp. garlic powder
  • Oil for frying

Scott’s Wing Sauce Ingredients: ( I double the sauce recipe)
  • 1/2 cup butter
  • 1/3 cup Franks red hot sauce
  • 1/3 cup ketchup
  • 2 tablespoons honey

Directions:
  1. Combine the flour, salt, pepper, and garlic powder in a large zip bag. Toss the chicken in the flour mixture, coating completely, then you back up. 
  2. Put the coated chicken in the fridge for at least 1 hour. This is very important because it will help the coating adhere to the chicken during frying, and it also helps to avoid having to dip your chicken in egg or milk before dredging it in the flour mixture.
  3. While your chicken getting happy in the refrigerator  in a medium saucepan, combine the butter, hot sauce, ketchup, and honey (I highly recommend doubling the wing sauce). 
  4. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes or until a nice it is nice and thick! Set aside.
  5. Heat the oil to 350 degrees. 
  6. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. To keep over of your chicken warm while you finish frying it up place it in a baking dish or on a cookie sheet in the over on 200 degrees. 
  7. When all chicken is cooked, toss in the sauce until completely coated, or serve it on the side as a dipping sauce!
  8. Enjoy!



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Recipes

Taco Chili


This recipe is FANTASTIC! It’s super easy to make and the flavors are incredible. I can’t wait to make this again because it’s just that good. I love anything hearty because it only takes a small amount to fill you up and keep you going. The worth of this recipe is a plus too!! I highly recommend this pot of yumminess!
Ingredients:
  • 1 lb. ground beef (90/10)
  • 1 large onion (chopped)
  • 1 (1 1/4 ounce) package hidden valley ranch dressing mix
  • 1 (15 ounce) can pinto beans (drained and washed)
  • 1 (15 ounce) can hot chili beans
  • 1 (15 ounce) can whole kernel corn
  • 1 can of Rotel
  • 1 (15 ounce) can stewed tomatoes 
  • 1 tablespoons mild chili powder 
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon seasoning salt 
  • 1 teaspoon black pepper

Directions:
  1. Brown the meat and onions and drain very well.
  2. Mix in ranch dressing mix and all of these spices into the meat.
  3. Without draining unless stated, add all other ingredients.
  4. Mix together well
  5. Simmer 1 hour.

Recipe Source

Serves 6 *346 calories 43 Carbs 58 grams of Fat
*according to MyFitnessPal.com

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