Fresh-Cut French Fries

Fresh-Cut French Fries 

4 to 5 medium Yukon Gold potatoes, peeled and cut 

1 cup good-quality olive oil, preferably Greek

Salt

In a large frying pan, heat the oil over medium-high heat until hot. You can test the oil by dipping the tip of one of the potatoes in the oil. If it sizzles, it's ready. 

Add the potatoes to the oil, lower the heat to medium and fry until golden brown. Remove from pan and place on a paper towel lined plate. Sprinkle with salt while still hot. Serve and enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

Okay....so let me start out by saying - I am not fond of baking. Mainly because I don't particularly like measuring anything and with baking you have to measure EVERYTHING! But I love red velvet cupcakes and so does Billy. They are his favorite. I'll let you in on a little secret......I'm more into the cream cheese frosting than the actual cupcake, but that's between you and me...lol! 

Red Velvet Cupcakes with Cream Cheese Frosting 

For the cupcake batter - 

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the cream cheese frosting - 

4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Line a standard cupcake pan with liners. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and best until well incorporated.

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Reduce theixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean. Cool the cupcakes for 10 minutes then remove from pan and place on a cooling rack to cool completely before frosting. 

To make the frosting - Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Recipe adapted from Brown Eyed Baker 

Butter Poached Chicken with Peppers and Kasseri Cheese

Okay....let me start out by saying - I hate peppers. HATE peppers. My hate for them is right up there with radishes and lettuce. 

With that being said...my husband and I took a ride to my parents house yesterday, in the snow, for dinner. When my dad got home, he called me in to the kitchen and started to show me how to make this chicken dish. I admit, I did not have high expectations for this especially because it only has 6 ingredients...none of which are garlic or onions. Plus it has peppers...green, red and yellow peppers. Who wants to eat that?!?! 

So...45 minutes later, our chicken dish is done. My dad, being all proud, tells me that I could take pictures of it, if I wanted to (he's so cute sometimes). We sit down, he serves us, and the first words out of my husband's mouth are - Oh wow! 

And he was right...OH WOW! It was one of the best things I have ever eaten. And remember from earlier....I hate peppers! LOL! 

Butter Poached Chicken with Peppers and Kasseri Cheese

1 whole small free-range chicken, cut up

1 of each green, red and yellow pepper, chopped

1 - 15 oz can crushed tomatoes, plus 2 cans water or enough to cover the chicken 

4 oz fresh Greek butter or 1 1/2 sticks regular butter

1 box tubitini pasta

Salt and ground black pepper 

Freshly shredded Kasseri cheese

In a large pot over high heat, melt the butter. Add the chicken and cook in the butter until slightly brown. Season generously with salt and pepper. Add the chopped peppers, crushed tomato and water to the pot, cover, lower the heat to medium and continue to cook for 30 minutes. 

Remove the chicken and set aside. You may need to add a little more water to the pot.

Add the tubitini to the pot and cook for about 10 minutes. Add the chicken back to the pot, cover and turn off the heat. The pasta will continue to cook in the pot. Let it sit for another 5 to 10 minutes. 

Sprinkle some Kasseri cheese on a large serving platter. Pour the chicken and tubitini over the cheese. Top with a little more cheese and serve!