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Lee's March, 2004 - Irish Boxty
(Potato Pancakes)
The traditional Irish dish, Boxty, combines already cooked mashed potatoes, with uncooked shredded potatoes in equal portions. This quick and easy version, omits the mashed potatoes, with equally
delicious results.
Ingredients:
1 large potato, shredded
1 egg
2 tablespoons flour
1 tablespoon grated onion
1 tablespoon salt
2 tablespoons vegetable oil
Preparation:
Mix together shredded potato, egg, flour, onion, and salt.
Heat the oil in a medium-sized heavy-bottom skillet on your stovetop over medium-high heat until hot.
Place spoonfuls of potato mixture onto the hot oil, pressing down. Brown on one side, then turn and
brown on the other. Let pancakes drain on paper
towels. They taste best when served hot.
You can serve the pancakes with applesauce, sour cream, ketchup, or horseradish sauce or whatever
you desire.
This recipe was copied from the"Kitchen" of the link provided below.
. . . . .
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April, 2004 - Chicken/Pepper Jack Quesadillas
Ingredients:
2 tsp dried oregano
2 tsp ground cumin
1/2 tsp salt
3 medium size boneless, skinless chicken breast; gently
pounded to an even thickness. One may butterfly but,
thin and even is the key.
2 tsp olive oil
8 ea 7" flour tortillas
2 cups shredded pepper jack cheese. More if you like, as
I do, a moister quesadilla.
1 bottle of your favorite salsa
Preparation:
If one wants to be colorful, add finely chopped red, yellow and
green peppers (I'm talking 1/4" flakes) in with the cheese.
Heat your oven to its lowest setting (170-175).
Mix oregano, cumin and salt together and sprinkle evenly over the chicken.
Heat oil in a non-stick skillet over medium heat. Add the chicken and cook turning occasionally, until it is browned and feels firm when it is pressed in the center. About 8 minutes. Transfer chicken to a cutting board and let stand for about 5 minutes. Set the skillet to one side.
Holding a sharp knife at a 45-degree angle, cut the breasts into 1/4-inch thick slices. I like to keep the slices thin and cover the entire tortilla.
Return the skillet to a medium heat. Place 1 tortilla in the pan
and cook until the underside is heated, about 30+ seconds. Turn the tortilla and cover with chicken slices. Sprinkle with cheese and top with another tortilla. Cook until the underside
is beginning to brown, about 1 minute. Using a wide spatula, carefully turn and cook until the other side is beginning to brown.
Transfer to a plate, cover loosely with foil and place in oven. Repeat with the remaining tortillas, chicken and cheese.
Cut into wedges, serve hot with your favorite salsa.
Serves 4, nicely.
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