Comfort Food!

I made this last night and it was so yummy!  I got the basic recipe/idea from watching Lydia's Italy on PBS.  I don't remember what she called it, but basically, it's fried cheese with potatoes and onions.  She has this in her restaurant and breaks an egg in it as a brunchy kind of dish.  I didn't do the egg part.  She also uses a different kind of cheese, but I don't remember what kind, except it's cow cheese.  Here is my disclaimer***This is NOT very healthy for you, but it tastes really stupid good.

Ingredients

• 2 medium size red potatoes (or whatever potato you have...1 russet would work)
• 1/2 yellow onion
• 1 T vegetable/canola oil
• Salt to taste (I like a salty potato taste, but the cheese also adds salty flavor)
• Shredded/sliced mozarella cheese

Directions

1. Heat oil in pan over medium high heat.
2. Slice potatos lengthwise, and then slice thinly (you could use a mandolin slicer for this) and add to hot oil.  Cook, stirring occasionally until they begin to soften.
3. As potatoes cook, slice thin half circles of onion.  Once potatoes are partially cooked, and beginning to brown a bit, add the onions to the pan.  Salt generously (1/2 - 1 t maybe).
4. When veggies are slightly caramelized, remove them from the pan and wipe the pan out.  A nonstick pan works best here.
5. Adjust heat to medium.  Cover the bottom of the pan with a layer of cheese.  Spoon potatoes and onions over the cheese.  Create a top layer of cheese over the veggies.
6. When the bottom layer of cheese has browned to your liking, flip the entire thing over like a big pancake.  Cook until the cheese has browned.  Slide out of the pan and serve immediately.  OH YUMMITY YUM.

New Slideshow

Hi all,

Just wanted to direct your attention to the new slideshow I posted. There's some fun pictures on there from our visit to see mama and papa and salsa. Here's a few video clips from the same visit!

Not Too Fishy

Here's Wade - I figured he was swimming...which is related to fish.

This comes from a Cook's Country "30 minute supper" recipe card. I made it with orange roughy, as I have an aversion to cod, but it was sooooo good, I think it could make even cod appealing to me. Big hit with Kevin, too, and it also works with chicken filets.

Pan-Seared Cod with Herb Butter Sauce

serves 4

note* Use 3/4 - 1 inch thick pieces of fish, each weighing about 6 oz. Any variety of skinless fish fillets of comparable thickness can be substituted for the cod.

Ingredients

• 1/2 cup all purpose flour


• 4 boneless, skinless, thick cod fillets (see note)


• Salt and pepper


• 3 T vegetable oil


• 1 shallot, minced (I've substituted 1/2 small onion)


• 1/2 cup white wine (I used chicken stock to avoid the alcohol)


• 1 t grated zest and 1 T juice from 1 lemon


• 1 t minced fresh thyme (I used 1/2 t dried)


• 4 T unsalted butter, cut into 4 pieces


• 2 T finely chopped fresh parsley

Directions

1. Place flour in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour.


2. Heat 2 T oil in a large nonstick skillet over medium heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to platter and tent with foil. Wipe out skillet.


3. Add remaining oil and shallot to empty pan and cook until softened, 2 to 3 minutes. Add wine, lemon zest, lemon juice, and thyme and simmer until reduced by half, about 2 minutes. Off heat, swirl in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve.

YUM! If you don't like fish, but want to eat it because it's good for you, give this recipe a try!