CRISPY HASH BROWNS

CRISPY HASH BROWNS
Most people like hash browns.  The thing a lot of people don't like about hash browns is that they aren't always crispy.  In fact, sometimes they are down right limp and a little on the soggy side.  Olivia made this delicious oven baked version that is probably a little healthier than the standard fried version (depending upon the kind of oil you use).  They are made really flavorful by adding garlic powder, paprika, cheese, and chives.  If you are making breakfast at home this upcoming holiday weekend, you might give these a try.  Happy Fourth of July!
-Nanette

INGREDIENTS

• 1 16-oz. bag refrigerated hash browns
• 1/4 c. extra-virgin olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• kosher salt
• Freshly ground black pepper
• 1 large egg, beaten
• 1 c. shredded Cheddar
• 2 tbsp. finely chopped chives

DIRECTIONS

1. Preheat oven to 400°.
2. On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika. Season with salt and pepper, then add egg and cheese and gently mix until evenly combined.
3. Spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

FREEZING FRESH CAULIFLOWER

FREEZING FRESH CAULIFLOWER

Fresh vegetables are plentiful this time of year.  You can either grow your own or find plentiful options at local farm stands and produce auctions.  Olivia found a large quantity of cauliflower at a good price at a nearby produce auction this week. 

In addition to keeping some for eating raw and roasting, we are both freezing some for future use.  If you have never preserved summer's bounty by freezing vegetables, it is an easy process. 

We are sharing how to do cauliflower.  You can process  it when it is in season or even when you see it on sale in the grocery.  The first step is to remove the outer leaves and inner core.

 Next you can cut the head into smaller pieces and wash them thoroughly.

Start a pot of boiling water with some salt in it on the stove.  When it reaches a rolling boil, place one batch at a time in the water and blanch the cauliflower for three minutes.

With a slotted spoon, place the cauliflower on towels to drain.  Draining the vegetables aids in keeping the vegetables from getting icy and deteriorating faster when frozen.

When the cauliflower has drained, place it in a quart sized freezer bag and label it.  After it has cooled down, place it in the freezer.  Most packages will keep for at least a year.  Take it out of the freezer when you are ready to eat and heat it from a frozen state for 8-9 minutes or steam it on top of the stove.  Enjoy!

-Nanette

BBQ Chicken

Barbecue Chicken
Summer isn't officially hear yet, but it sure feels like it around here.  The temperatures have been in the 80s and the smell of grills cooking wafts through the neighborhood.  Whether it is steaks, burgers, fish, pork or chicken, who can resist the grilled goodness of meat?  Olivia came up with this yummy combination of salad dressing and barbecue sauce to create a delightfully simple marinade for chicken.  The ingredients are few, everything goes in a ziplock bag, and the combination of zesty and tangy is outstanding.  Try this if you are looking for something different.  Happy grilling!
-Nanette

EASY BBQ CHICKEN

1 cup bottled zesty Italian salad dressing
1 cup bottled medium - spicy BBQ sauce
4 chicken breasts
1 gallon sized storage bag

1)  Mix the Italian salad dressing and BBQ sauce in the gallon sized storage bag.
2)  Place chicken in bag and seal.  Rub the sauce around on the chicken inside the bag.
3)  Marinate overnight in the fridge.
4)  Remove the chicken from the marinade and grill.