Potatoes O'Brien#FoodieHoliday

Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.

                         

Serves 2

Ingredients
3 Tablespoons Oil
1 Tablespoon Butter
2 - 3 Large Red Potatoes - chopped into small chunks
1 Medium Onion - chopped
5 Cloves Fresh Garlic - minced
1/3 Cup Red Bell peppers - diced
1 Small Green Bell pepper - diced
1 Small Veg Seasoning Cube
100 Ml Water
2 Teaspoons Finely Chopped Coriander/Parsley
Salt & Pepper to taste

Method

Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   

Cover and cook for 10 minutes.
Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.

Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  

For Foodie Holiday we are sharing Potato recipes. 

Potato Lover Recipes

• Blue Cheese Scalloped Potatoes from The Spiffy Cookie
• Cottage Pie Stuffed Potatoes from Palatable Pastime
• Oven Baked Cajun Sweet Potato Fries from A Day in the Life on the Farm
• Potatoes O'Brien from Sneha's Recipe
• Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto from Karen's Kitchen Stories
• Spicy Potato & Kale Beer Cheese Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sweet Potato Skins from A Kitchen Hoor's Adventures
• Tik Tok Parmesan Roasted Potatoes from Jen Around the World

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust! 

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method 
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve. 

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

Churro Pancakes#EatTheWorld

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!

These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.

Makes 8 pancakes
Serves 4 
Cup Measurement 250ML
Ingredients 

½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan
For Garnishing 

Melted Chocolate/ Salted Caramel Sauce  or Maple Syrup
For The Cinnamon Sugar

1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method

Sieve all the dry ingredients and keep aside.

In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter. 

Pour the batter in the piping bag.

Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag. 

Make circle/churros in pancake shape. 

When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color. 

Once it is cooked immediately coat with cinnamon sugar.

As you are stacking them sprinkle cinnamon sugar on each before placing the other one.

All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.

Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!! 

Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World

Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Orange Salad with Spanish Pork 

Culinary Cam: Arroz con Langostinos y Carabineros 

Sneha’s Recipe: Churro Pancakes 

Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce 

Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas) 

Palatable Pastime: Spanish Stuffed Eggs with Shrimp

Masala Shrimps With Cheesy Grits#SundayFunday

Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.

 
Serves 4
Ingredients
For The Prawns Marination
250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
¼ Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
¼ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
Salt to taste
1 Tablespoon Oil

For The Gravy 
4 Cloves Garlic - minced
1" Piece Ginger - minced
1 Teaspoons Red Chilly powder
½ Teaspoon Paprika powder
1 Teaspoons Coriander powder
½ Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder
2 Tablespoons Oil
1 large Onion, finely chopped
2 tablespoons tomato paste
3/4 Cup chopped ripe tomatoes
½ Teaspoon Sugar
2 Tablespoons Chopped Coriander Leaves
For The Grits
2½ Cups Water
½ Cup Milk
¾ Cup Regular Grits / Polenta ( not instant)
2 Tablespoons Heaped Butter
50 Grams Grated Cheddar Cheese

Method

Marinate the prawns with all the given ingredients.
Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
To Sear Prawns

In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
Make The Gravy

In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 

Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
To Make  The Grits

Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
Occasionally bringing the mixture up from the bottom and loosening from the sides.
After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
Spoon out polenta onto a serving plate. 

Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
For Sunday Funday

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm 
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures 
• Fried Cornmeal Mush from Palatable Pastime 
• Masala Shrimps With Cheesy Grits from Sneha's Recipe 
• Makki Di Roti from Mayuri's Jikoni 
• Small Batch Eggnog Crumbly Cornbread Muffins by Faith, Hope, Love, & Luck Survive Despite
•  a Whiskered Accomplice    

Herbed Cheese Scrolls#BreadBakers

These Herb, and Cheese Scrolls are bursting with amazing savory flavor and are surprisingly easy to make from scratch. I have made these some many times for hi tea party. You can use an egg wash or just milk wash.

Ingredients
3 Cups All Purpose Flour
1 Tablespoon Baking powder
50 Grams Salted Butter
2/3 Cup Milk
1/3 Cup Water
1 Cup Grated Cheddar Cheese
½ Cup Grated Parmesan cheese
½ Cup Fresh Parsley - chopped
½ Cup Fresh Basil - chopped
1 Teaspoon Dried Tarragon
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
15 Grams Extra Butter - for brushing the dough
1 Egg yolk + 2 Teaspoons Water - for brushing the scrolls
Method

Sieve the flour and baking powder in a bowl. Rub in butter. Make a well in the center, add in milk and water and mix to form a dough.

Combine cheddar and parmesan cheese and dried herbs in a bowl.

Take the dough on a floured surface and roll out to a rectangle.

Spread butter on top of dough using a brush. 

Then spread the cheese mixture.

Start to roll up dough from the short end

into a tight roll.

Cut into equal sizes. 

Arrange cut-side up in a greased and lined baking pan.

Combine yolk and water or use milk to brush over the slices.

Bake in a preheated at 210°C for 25 minutes or until golden.

Serve warm. They are delicious, very satisfying and an absolute crowd pleaser.
Labels: Scrolls, Bread, Bread Bakers, Fresh Herbs, Cheese, Dried Herbs, Eggless, Appetizer, International Cuisine

Laminated Dough - Bread Bakers - December 2023

• Cranberry Brie Appetizer Pinwheels from A Messy Kitchen
• Croissant Bread from Karen's Kitchen Stories
• Herbed Cheese Scrolls from Sneha's Recipes
• Kakaós Csiga from Passion Kneaded
• Rough Puff Pain au Chocolat from Food Lust People Love

Blurb HTML: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.