NO FAIL HASHBROWNS FOR THIS WEEKEND

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for pattys, but you can also spread the mixture out in a big frying pan, then cut into wedges for serving.

 

3 cups Simply Potatoes (see note below)
¼ cup very thinly sliced green onions (optional)
2 tablespoons all purpose flour
1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)

I use (the shredded hash brown style of) a product called Simply Potatoes (in my store they are sold in the refrigerated section above the eggs), but you can use THAWED Ore Ida shredded (loose) hash browns as well. I have tried fresh potatoes for this recipe and they do NOT work as well as Simply Potatoes or thawed Ore Ida shredded potatoes (fresh potatoes get mushy).

Gently toss the potatoes with the flour, salt and pepper (and onion if you are using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I mix the salt & pepper into the egg to make sure the spices are distributed evenly throughout the potatoes.

Pre-heat your heavy frying pan to medium high and brush your skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then gently flatten the mound with your spatula, like this: Fry patties for 4 minutes, per side, or until they are golden brown and crispy.

Drain on paper towels, sprinkle with salt and serve immediately.
I love how these hash brown patties hold together, you can even pick them up and eat them like a commercial hash brown patty, but oh so much better tasting.

NOTE: 3 cups of THAWED Simply Potatoes or Ora Ida equal about a pound.

SWEET DINNER ROLLS

This is an "oldie, but a goodie" recipe for a sweet, buttery, dinner roll for your Easter holiday. This recipe can be made ahead of the holidays, partially baked and then just tossed in the oven, to finish baking, just before the big dinner. They are delicious, easy to make and freeze beautifully.

½ cup warm water
1/3 cup white sugar
1 teaspoon salt
½ cup warm milk
1/3 cup soft butter
1 package of dry yeast (see note)
1 egg (room temperature if possible)
3¾ cups all purpose flour

Heat the water and milk until warm (I use the microwave). Put it into the large bowl of a stand mixer and stir in the sugar and yeast. Let it sit for about 10 minutes (it should get foamy). After 10 minutes, add the salt, butter, egg and 1 cup of flour, mix well.

Continue adding the rest of the flour, ½ cup at a time. Stop your stand mixer every once in a while and scrape down the inside of your bowl and turn the entire dough mixture over (this insures that all of the flour gets mixed in completely and evenly).
Remove the dough from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and spritz the top of the dough (a little) with more cooking spray (so the plastic wrap doesn't stick to the dough). Cover the bowl with plastic wrap and place in the warmest part of your kitchen for an hour to raise. Keep in mind that marble counters are not the warmest place to keep your bowl of dough.

After an hour, or after the dough has doubled in size (whichever comes first), push the air out of the dough with your hands. Roll out 12" "ropes" of dough and tie a knot in the middle, like this:To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside of the original knot, place in greased muffin tins. They will look like this:
Spritz the top of the rolls with (just a little) cooking spray and cover with plastic wrap again. Let them raise until they are double in size (35-45 minutes).

If you want to partially bake them (they will be like brown & serve rolls), bake in a preheated 325 oven for 10 minutes. Remove from pans and cool completely (then freeze). When it is time to use them, defrost them for about 15 minutes, then bake in a preheated 375 oven for about 8-10 minutes.

If want to bake them right away (after they have risen in the pans), bake in preheated 350 oven for 12-15 minutes (depending on how hot your oven runs, just keep an eye on them after 12 minutes).

NOTE: I buy bulk yeast, so, when a recipe calls for a package of yeast, I just use a tablespoon (that is a little extra, but works well).

COLEEN's RED RICE

This recipe is one of my original recipes; it is also one that I could probably "live on" if need be (I like it just that much!!) It is my "go to" recipe when picky-picky husband is grilling some huge slab-o-meat (and I want something a little lighter).

This recipe is also very quick and easy, made with pantry staples and if you double (or triple) it, it would be wonderful for a potluck.

 

1 cup raw white rice (not instant rice)
2 tablespoons canola oil
½ cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup
1 red bell pepper chopped
1 cup red kidney beans

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another ½ cup of water. Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 20 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve.

NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

CHOCOLATE MAGIC SHELL

This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas?

1 cup semi-sweet chocolate chips
¼ cup butter
¼ cup canola oil
¼ teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on ice cream).

NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter & oil, I thought this might have a greasy taste, but it does NOT. While warm (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.