THE SIMPLE SPUD

 I know, this seems like a really crazy recipe post but I'm amazed when I make these how guests love them but have never made them. I grew up on these and guess this was my Mama's version of a cross between french fries and potato skins.  When she needed to throw something easy onto a plate more often then not she made these. Quick to prepare, yummy and best of all a finger food which we kids (and adults) love.  If you are looking for a new way to serve a potato then here is a winner. The Simple Spud.

Olive oil

Paprika

Russet Potatoes

Simply cut each russet lengthwise then cut the surface crisscrossed ...just be sure not to go too far in with your knife so not to fall apart but deep enough to create a gathering for your butter, salt, sour cream, ranch.. or whatever your topping choice.

Brush with olive oil and sprinkle with paprika. 

Bake at 400 untill brown and crispy, about 40 minutes

  I'm almost embarrassed to blog this, but who doesn't love a new way (or in my case an old way) to bake a spud so hope you will forgive me and return for more recipes and adventures at Pinky's Cottage.

 

 

FAVORITE SUMMER SALAD

In an earlier post I promised to share my favorite salad recipe so here it it. Not a lot of people visit over the winter but once summer arrives the cottage is an endless open door which requires easy meals and lots of them. Easy is key because I'd rather be in the water than at the stove. Chicken breasts take no time at all on the grill and when set on mixed greens with a delish topping, well.. everyone is happy. This recipe came from my step grandma Pearl and step aunt Sue, otherwise know as my "Lake Girls". They also spent all summer on a lake near by and also had many mouths to feed from May to September.  Both of my Lake Girls are in heaven now, but hardly a day goes by when I don't think about the fun we had playing dice, cards, suntanning, morning coffee and EATING! One day we tried to guess how many times we fed friends and family this salad. I believe the total was over 40 and there were never leftovers.  Enjoy, but before you do, here are my favorite Lake Girl quotes. Pearl : "Everyone has problems and NObody wants to hear about them, get over it!"  Sue : " let's go get ourselves new nail polish and fry ourselves on the beach it always works to make things better."  They were both right, and of course good food helps too!

TARRAGON CHICKEN SALAD

4 seasoned, grilled chicken breasts

Mixed salad greens

Roasted red peppers thin sliced (roast yourself or buy in jar for ease)

Mix together: 1 C. mayonnaise

                         4 T. red or white wine vinegar

                         4 T minced shallots

                         4 T. chopped fresh tarragon (I tend to add more but do it to taste)

                          3 T drained, rough chopped capers 

I usually make this dressing in the morning so its ready to go when I grill the chicken.

Toss mixed salad greens ( I like spring greens) with just a touch of good olive oil or Italian dressing . Top with chicken and tarragon mixture, garnish with roasted red peppers.

SHRIMPLE PLEASURES

The thing I have missed most about my past "city" life is a great grocery store. I would get so frustrated shopping here in the woods that I would sometimes say "HECK with it!" and just leave my half filled cart and go home. Food snob yes, but understand that I was spoiled by Trader Joes , Byerlys, Lunds and countless fresh meat/seafood and ethnic markets within a 15 minute drive. Then low and behold, one day I stopped to get gas and inside was a most wonderful meat market! S & S Meats...and fuel LOL! Those of you who process game already know about this gem, but I didn't. I could go on and on about the brots they  make...every combo imaginable from prime rib brots to peanut butter & jelly brots.. yep, you heard me right. And they "tumble" steaks and roasts in some kind of machine that...well... I wont buy steaks anywhere else. Plus, if ya want something all you have to do is call. On this day I called about shrimp, and boy did they have shrimp! More like mini lobsters. S & S meats and fuel have made this food snob a happy snob.

GRILLED SHRIMP WITH GARLIC LIME ANGEL HAIR PASTA

I marinated shrimp for about half hour in Italian dressing, 4 cloves garlic, lime juice of 1 lime, Sriracha to taste depending on your heat level.
Skewer shrimp (easier to flip) onto hot grill until cooked. Best way to tell is if shell is bright pink and feel for texture.
Meanwhile, melt stick of butter with about 1/4 cup good olive oil, scallions, chopped roasted red peppers and as much garlic as you can handle and toss into your cooked angel hair pasta. Finish pasta with zest from your lime.

I served with grilled zucchini and Parmesan bread. If you have other sides to this dish give me a holler, I'm always looking for new ideas!

PINKY'S PUFFY APPLE PANCAKE

I'm a bacon egg breakfast girl but once in a while I just have to switch things up. This puffy apple pancake is delish! Syrup optional, side of bacon a must. Warning, its baked in a 9 x 13 pan but 2 of us nearly ate the whole thing! I can't wait  to make this cottage breakfast for my granddaughter, sweet and yummy just like her.

Place 1/2 stick of butter in a glass 9 x 13 pan into 425 oven until melted. Slice apples onto the melted butter ( 2-3 apples I mix honey crisp with granny smith). Return to oven and let apples bake about 10 min. until softened. Meanwhile, whisk up the batter.

1 C. whole milk

4 eggs

1 1/2 t. vanilla

1/2 t salt

1/4 t Cinnamon (or to taste)

2/3 C. flour

Pour over the tender apples, sprinkle with brown sugar, about 3-4 T.  Bake for about 20 min until puffed and golden.