Celebrity Cook Along - Rachael Ray

For the past several months I've been participating in the Celebrity Cook Along hosted by Lynn at Happier Than A Pig In Mud. When I read that this month's celebrity was Rachael Ray I was thrilled, I already had a Rachael Ray recipe in my que. Or so I thought! Last night when I went to finish the post and link up, I realized the recipe was NOT Rachael's but Giada's. OOPS!

Fortunately, though I'd posted a lovely Rosemary Potato Frittata almost two years ago when I was first blogging. No one, except my husband and occasionally my son, was reading my blog, so I am posting this one again today. Rosemary is my favorite herb and this makes a delicious Sunday brunch or even weeknight meal.

Rosemary Potato Frittata
Adapted from Rachael Ray

1/4 cup olive oil
1 clove of garlic, chopped.
3 medium to large yukon gold potatoes
3 to 4 sprigs rosemary, finely chopped
Salt and freshly ground pepper
8 eggs, beaten
1/2 cup milk
1/2 cup parmesean cheese
1 tablespoon McCormick vegetable seasoning

Heat oven to 450 degrees.

Heat the olive oil in a cast iron skillet over medium low heat. Thinly slice the potatoes. Add the potatoes to the skillet and season the layers with rosemary, salt and pepper. Raise the heat and cook for 6 to 7 minutes. Carefully turn the mixture and cook for 5 minutes longer.

In a large bowl, wisk the eggs and milk together. Wisk in the parmesean and vegetable seasoning. Pour the egg mixture over the potatoes and lift the potatoes to allow the egg mixture to settle under them. Bake in the oven for 10 - 12 minutes. For the last couple of minutes, turn on the broiler to brown the top of the frittata. Watch carefully, so it does not burn. Remove from the oven and cut into slices and serve.



My notes on this recipe: The original recipe called for onion along with the potatoes, I am not a big fan of raw onions, so I omitted these. Next time, I think I will use them but saute them first. I added the vegetable seasoning to the eggs to give them a little more flavor. I put the Parmesan in with the egg mixture, the original recipe had it sprinkled on top for the last couple of minutes in the oven. I would like to try this recipe with another type of cheese, just to make it a little cheesier. Not sure what cheese will compliment the rosemary and potatoes, I think some type of savory cheese would be so good.

The recipe was a hit with my husband, although he couldn't resist telling me how good it would be with some MEAT in it, possibly some spicy sausage.

I am linking this to Celebrity Cook Along, Tasty Tuesday's, Tuesday's at the Table, Tempt My Tummy Tuesday.

Bobby Flay's Grilled Sweet Potato Salad

This month's celebrity cook along over at Happier Than A Pig in Mud features Bobby Flay. Are you a Bobby Flay fan? Is it me or has Bobby mellowed a bit the past couple of years? Maybe, like me, people were finding him a bit arrogant. Whether or not you like him, one thing is for sure, the man can grill!

When I was planning our meals for Fourth of July weekend, I found Bobby's recipe for Sweet Potato salad. Tim's not a traditional potato salad fan. Since potato salad is synonymous with 4th of July, this recipe was perfect. I'd been wanting to try sweet potato salad!

The flavors in this salad are delicious. The sharpness of the balsamic vinegar, the sweetness of the potatoes and the salty bacon all compliment each other. This salad gets better after it sits a day or two and the dressing has a chance to soak into the potatoes.





Grilled Sweet Potato Salad with Bacon & Herb Vinaigrette
Recipe Courtesy of Bobby Flay

3 large sweet potatoes
1 T. plus 1/4 cup olive oil
8 oz bacon, diced
2 shallots, thinly sliced
1/4 cup red wine vinegar
1/4 cup fresh flat leaf parsley, chopped
1 t. fresh thyme, finely chopped
Salt and ground black pepper
1/4 cup canola oil

1. In a large pot of salted water, boil the potatoes until just cooked but not completely soft, 25 - 30 minutes, depending on the size. Test by piercing a potato with a thin bamboo skewer. (I used a fork) When the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain them immediately; set aside and let cool.

2. Heat grill to medium.

3. Heat 1 tablespoon of olive oil in a medium saute pan over high heat. Add the bacon; cook until golden brown and crispy. (I didn't add the olive oil) Remove the bacon with a slotted spoon to a plate lined with paper towels.

4. Return the pan to the heat, adding the shallots to the rendered fat, cook until golden brown and slightly caramelized, about 3 minutes. (I skimmed off most of the remaining bacon fat) Add the vinegar and cook for 1 minute. Remove the pan from the heat and whisk in 1/4 cup olive oil, herbs and salt and pepper to taste.

5. Cut the potatoes into 1/4 inch slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes total.

6. Place the potatoes in a bowl while they're still warm and gently toss with the dressing. Sprinkle with the crispy bacon. Serve warm or at room temperature.

Thanks to Lynn at Happier Than A Pig in Mud for another fun Celebrity Cook Along! In addition, I am linking to Foodie Friday and Miz Helen's Full Plate Thursday!!

Quick Crescent Taco Pie

Have you participated in the Celebrity Cook Along over at Happier Than A Pig in Mud ? If not, you should check it out. Each month, she chooses a chef or in this month's case, a company. You pick a recipe and blog about it.

This month's Celebrity Cook Along is Pillsbury! To make it even better, Jo at LazyonLoblolly is giving away a Dough Boy and a cookbook! Gotta love that Dough Boy...and Pillsbury!

When I think of Pillsbury, I often think of desserts. Since I am always looking for new dinner ideas, I chose a main dish. If you like tacos, give this one a try! It was DELICIOUS, one I will be making again soon. It's quick and easy to put together and make's a great weeknight dinner.



Superspeedway Taco Pie
Recipe Courtesy of Pillsbury
Ingredients:

1 (1.25 oz) package taco seasoning

1 pound ground beef

1/2 cup water

1 (8 oz) package refrigerated crescent rolls

2 cups crushed tortilla chips

1 cup sour cream

1 cup shredded cheddar cheese

Directions:

In a large pan brown your ground beef. Drain of the grease and stir in the seasoning mix and water. Simmer for 5 minutes.

Separate crescent dough into 8 triangles. Place the triangles in a ungreased 10 inch pie pan, pressing to form a crust. Sprinkle 1 cup tortilla chips over the bottom of the crust, Spoon meat mixture over crust and chips. Spread sour cream over meat mixture and cover with cheese. Sprinkle the remaining chips over the top.

Bake at 375 degrees for 20-25 minutes or until crust is brown.

I am linking this to Tasty Tuesday, Tuesday's at the Table, and Tuesday Night Supper Club.

Caramel Glazed Scallops - Celebrity Cook Along

Did anyone else feel at a loss when you couldn't get into Blogger on Thursday and Friday? I almost always post Foodie Friday's. This week when I couldn't get into blogger, I had to pass on Foodie Friday. Also, we were camping in the lovely 40 - 50 degree weather this weekend, so no Pink Saturday either!! Then I come home and my Thursday post of From The Good Life is noo where to be found!!! I don't save my posts anywhere else, so it is gone! I've tried before to recreate a post I've lost and just come up with the words.

It's good to be back and I am thrilled to join this month's celebrity cook along over at Happier Than A Pig in Mud features Paula Deen's recipes. I love Paula, she's so entertaining to watch. I've made quite a few of Paula's recipes. My intent was to try a new recipe for this month's event but time just wasn't on my side.




I've made Paula's recipe for Caramel Glazed Sea Scallops several times. I love the way the scallops caramelize with this recipe. This easy preparation makes a beautiful presentation. You can find the original post here!

Chicken Spaghetti - Pioneer Woman

There's a great blog party over at Happier Than A Pig In Mud. The 15th of every month, you can link up a recipe from that month's celebrity chef.

This month's chef, The Pioneer Woman, is well known in the blogsphere. I have to be one of the only bloggers who, until just recently, had never made one of her recipes. When I first saw this recipe, over a year ago, on my friend Susan of Baking With Susan's blog, I bookmarked it. For a year, I've passed it over when searching for ideas for the weekly menu. After making it, I am so sorry I didn't try it sooner. It's delicious and the perfect comfort food. The pimentos and green pepper give this dish some zip. Try this one soon, you won't be sorry.

Pioneer Woman's Chicken Spaghetti

Ingredients

• 2 cups Cooked Chicken (I used two boneless chicken breasts)
  
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup (I used 1 can mushroom and 1 can chicken)
  
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot (I used pasta water)
  
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).