GENERAL RECYPES

GENERAL RECYPES 2015

Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce

Prep Time: 10 minutes Cook Time: 15 minutes

Total Time: 25 minutes Servings: 2

Cod fillets brushed with a lemon, dill and caper

sauce, fried in a wrapping of thinly sliced potatoes
until golden brown and nice and crispy.

ingredients

 1 tablespoon olive oil

 2 large russet potatoes, peeled and sliced
lengthwise, very thinly
 1/4 cup dill and caper sauce - see below
 2 (6 ounce) cod fillets, rinsed and pat dry
 1 tablespoon olive oil

directions

1. Heat the oil in a pan over medium heat.

2. Add the potato slices in batches, cook until tender, about 2 minutes, and set aside on paper towels.
3. Place enough of the potato slices down on your work surface to cover the fish in an overlapping pattern.
4. Spread one tablespoon of the dill and caper sauce over the middle of the potatoes where the fish will lie,
top with the fish and another tablespoon of the dill and caper sauce.
5. Fold the potato slices over to completely wrap the fish and inter-weave the ends.
6. Wrap the fish in plastic and let chill in the fridge for an hour.
7. Heat the oil in a pan over medium heat.
8. Add the fish and cook until golden brown, about 4 minutes per side.

Dill and Caper Sauce

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 cup

A bright and tasty dill and caper sauce with a touch of lemon.

ingredients

 1/2 cup dill

 1/2 cup parsley
 2 cloves garlic
 3 tablespoons capers, drained
 1/2 lemon, juice and zest
 2 tablespoons olive oil
 pepper to taste

directions

1. Puree everything in a food processor.

 GENERAL RECYPES 2015

Basic Pizza Dough

This months Daring Bakers challenge was pizza dough. I have made pizza dough several
times but I have never been quite satisfied with the results and I was looking forward to trying
the Daring Bakers recipe. One of the requirements of the DB challenge was to actually toss
the dough to form it rather than just rolling it; so it sounded like it would be a bit of fun as
well. This pizza dough requires that you let it rest in the fridge at least over night so you have
to plan a bit ahead.

I found this pizza dough to be a bit difficult to work with. It was super sticky from the get go
and required constant dustings of flour and oil to keep it from sticking to everything. It was
however fun trying to form the dough into a circle without rolling it. I did not manage to form
perfect circles with any of my pizzas but that did not affect their taste at all. I think more
practice is in order. :) In the end this pizza crust turned out to be the best that I have made at
home and I quite enjoyed it.

Basic Pizza Dough

ingredients

 4 1/2 cups bread flour

 1 3/4 teaspoons salt
 1 teaspoon instant yeast
 1/4 cup olive oil
 1 3/4 cups water (ice cold)
 1 tablespoon sugar
 cornmeal (or semolina flour) for dusting

directions

1. Mix the flour, salt and yeast in a large bowl.

2. Add the oil, water and sugar and mix until it forms a sticky ball of dough.
3. Knead on a clean surface for 5-7 minutes adding flour if it is too wet or water if it is
too dry.
4. Cut the dough into three pieces and form them into balls.
5. Place the dough balls on a pan, spray them with oil and cover them with plastic.
6. Place the dough in the fridge and let it rest over night or up to three days.
7. Place the dough on a lightly floured surface and form it into discs. Lightly flour the
discs, spray them with oil, cover them with parchment paper and let them rest for 2
hours.
8. Flour (or oil) your hands and lay the dough across your knuckles. Lightly bounce the
dough on your knuckles, turning it and stretching it until it reaches the size that you
want.
9. Place the dough on a baking pan dusted with cornmeal.
10. Add your pizza toppings.
11. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
 GENERAL RECYPES 2015

Balsamic Strawberry and Chicken Pizza with Sweet Onions and

Smoked Bacon

Prep Time: 10 minutes Cook

Time: 15 minutes Total Time: 25
minutes Servings: 1

A sweet, tangy, and spicy

strawberry and chicken pizza with
smoked bacon and of course
plenty of ooey gooey melted
cheese.

ingredients

 1/4 cup balsamic vinegar

 1/2 cup strawberry
preserves/jam
 sriracha to taste
 1 cup cooked chicken, shredded or cut into bite sized pieces
 1 1/2 cups mozzarella, shredded
 1/4 cup parmigiano reggiano (parmesan), grated
 1 pizza dough
 4 slices smoked bacon, cut into 1 inch pieces and cooked
 1/4 cup sweet onion, sliced
 3/4 cup strawberries, sliced
 1/4 cup cilantro, torn

directions

1. Bring the balsamic vinegar to a boil in a small sauce pan, reduce the heat and simmer
until it reduces by half, about 4-5 minutes.
2. Mix in the strawberry preserves and sriracha to taste.
3. Mix 2 tablespoons of the balsamic strawberry sauce into the chicken.
4. Roll out the pizza dough and spread the remaining balsamic strawberry sauce onto it.
5. Sprinkle on 3/4's of the cheese, the chicken, bacon and onion followed by the
remaining cheese and finally 1/2 cup the strawberries.
6. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
7. Sprinkle the remaining strawberries and the cilantro onto the pizza.
 GENERAL RECYPES 2015

Strawberry Greek Yogurt Banana Bread

Prep Time: 10 minutes Cook Time: 1

hour Total Time: 1 hour 10 minutes
Servings: 1

A moist, light and fluffy strawberry

banana bread with Greek yogurt.

ingredients

 1 3/4 cups all-purpose flour

 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1/2 cup brown sugar
 3 large over-ripe bananas
(mashed)
 2 eggs
 1 teaspoon vanilla extract
 1/2 cup Greek yogurt
 1 cup strawberries, sliced

directions

1. Mix the flour, baking powder,

baking soda and salt in a large bowl.
2. Mix brown sugar, bananas, eggs,
vanilla extract, yogurt and strawberries in another large bowl.
3. Mix the dryy ingredients into the wet ingredients.
4. Pour the mixture into a greased 9x5 inch loaf pan.
5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the
center comes out clean, about 60 minutes.
 GENERAL RECYPES 2015

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Prep Time: 5 minutes Cook

Time: 25 minutes Total Time: 30
minutes Servings: 6 (2 muffin
servings)

Soft, light and moist cottage

cheese and egg muffins with ham
and cheddar cheese.

ingredients

 1 cup cottage cheese

 4 eggs, lightly beaten
 1 cup flour
 1 teaspoon baking powder
 1/4 teaspoon salt
 4 ounces ham, diced
 1/2 cup cheddar cheese,
shredded
 2 green onions, sliced

directions

1. Mix the cottage cheese,

eggs, flour, baking powder and
salt followed by the ham, cheddar
cheese and green onions, pour
into a greased 12 muffin pan and
bake in a preheated 400F oven until golden brown and a toothpick poked into the
centre comes out clean, about 25-30 minutes.

Option: Instead of ham and cheese, use your favourite ingredients! (I like to add pickled
jalapenos to these!)
Note: These muffins freeze well!
Nutrition Facts: Calories 223, Fat 8.6g (Saturated 3.9g, Trans 0g), Cholesterol 133mg,
Sodium 589mg, Carbs 18g (Fiber 0.8g, Sugars 1g), Protein 18g
 GENERAL RECYPES 2015

Apricot Dijon Glazed Salmon

Prep Time: 5 minutes Cook Time:

10 minutes Total Time: 15
minutes Servings: 4

Salmon baked in an apricot dijon

glaze with ginger and lime.

ingredients

 4 (6 ounce) salmon fillets

 1/4 cup apricot
preserves/jam
 1 tablespoon grainy
mustard
 1 tablespoon dijon mustard
 1 tablespoon low sodium
soy sauce
 1 tablespoon lime juice
 2 teaspoons ginger, grated
 2 teaspoons garlic, grated

directions

1. Place the salmon on a

baking dish, brush with the mixture
of the apricot preserves, mustards,
soy sauce, lime juice, ginger and
garlic and bake in a preheated 400F
oven until the salmon just starts to
flake easily, about 10 minutes.

Option: Marinate the salmon in the glaze for 30+ minutes before baking.
Nutrition Facts: Calories 286, Fat 10.9g (Saturated 1.5g, Trans 0), Cholesterol 75mg,
Sodium 295mg, Carbs 15g (Fiber 0.5g, Sugars 9g), Protein 35g
 GENERAL RECYPES 2015

Miso Glazed Black Cod

Prep Time: 10 minutes Marinate Time: 72 hours Cook Time: 10 minutes Total Time: 20
minutes Servings: 4

Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking
your taste buds on a trip to heaven.
 GENERAL RECYPES 2015

ingredients

For the miso glazed black cod:

 1/3 cup white miso

 1/3 cup sake
 1/3 cup mirin
 1/4 cup brown sugar
 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc

For the baby bok choy and shiitake mushrooms:

 1 tablespoon oil
 1 pound baby bok choy, sliced 1/4 inch thick
 8 ounces shiitake mushrooms, stemmed and sliced
 2 cloves garlic, chopped
 1/4 cup dashi or broth or water
 1 teaspoon soy sauce
 1 teaspoon toasted sesame oil

directions

For the miso glazed black cod:

1. Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the
sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting
it cool.
2. Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30
minutes to overnight or optimally for 2-3 days.
3. Place the fish on a greased baking sheet and bake in a preheated 400F oven until the
fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn
the oven up to broil and let it broil until deeply golden brown on top, about 2-3
minutes.

For the baby bok choy and shiitake mushrooms:

4. Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake
mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant,
about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the
leaves have wilted, remove from heat and mix in the sesame oil.
5. Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the
the remaining marinade and optionally garnished with green onions and/or sesame
seeds.
 GENERAL RECYPES 2015

Note: For optimal flavour

marinate the fish for 2-3
days but if you are in a
hurry, overnight or while
you are at work or 30
minutes or even just
brushing the marinade on
the fish and broiling right
away will work, but with
less flavour.
Option: Use honey or
other sweetener rather than
the brown sugar if desired
but the brown sugar brings
the hint of molasses
umami.
Note: If you use broth or
water to braise the bok
choy you may want to add
a teaspoon fish sauce for
that extra kick of umami.
Note: If I was making the
baby bok choy and shiitake
mushrooms as a side dish
without the miso marinade
for flavour, I would add
more soy sauce and maybe
some oyster sauce for more flavour.
Nutrition Facts: Calories 335, Fat 15.6g (Saturated 2.2g, Trans 0), Cholesterol 75mg,
Sodium 493mg, Carbs 14.3g (Fiber 2.3g, Sugars 6.4g), Protein 36.2g
 GENERAL RECYPES 2015

Quick and Easy Chinese Hot and Sour Soup

Prep Time: 10 minutes Cook Time: 10

minutes Total Time: 20 minutes
Servings: 4 (2 cup servings)

A pantry friendly Chinese hot and sour

soup that is so quick and easy to make
and so much better than take out that
you'll never order it out again!

ingredients

 4 cups chicken broth or chicken

stock or vegetable broth
 4 ounces shiitake mushrooms,
thinly sliced
 1 (8-ounce) can bamboo shoots,
drained and thinly sliced
 8 ounces firm tofu, drained and
sliced in 1/4-inch strips
 2 cloves garlic, grated
 2 teaspoons ginger, grated
 1 tablespoon balsamic vinegar
 3 tablespoons rice vinegar or red
wine vinegar
 1 tablespoon chili sauce, such as
sambal oelek or sriracha
 3 tablespoons soy sauce
 2 teaspoons brown sugar
 2 tablespoons corn starch mixed into 2 tablespoons cold water
 2 eggs, lightly beaten
 2 teaspoons toasted sesame seed oil
 1 teaspoon white pepper or black pepper
 4 green onions, sliced

directions

1. Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce,
soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the
heat and simmer for 5 minutes.
2. Mix in the cornstarch and water mixture and simmer until the soup thickens a bit,
about 2 minutes.
3. Slowly pour in the eggs in a thin stream while stirring the soup.
4. Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!
 GENERAL RECYPES 2015

Option: Use any kind of mushroom in place of the shiitake mushrooms if you cannot find
them.
Option: Add julienned raw pork or chicken or leftover roast pork or roast chicken to make the
soup heartier.
Nutrition Facts: Calories 281, Fat 13g (Saturated 2g, Trans 0), Cholesterol 100mg, Sodium
1150mg, Carbs 21g (Fiber 3g, Sugars 9g), Protein 21g
 GENERAL RECYPES 2015

Crispy Parmesan Cauliflower Bites

Prep Time: 10 minutes Cook Time:

20 minutes Total Time: 30 minutes
Servings: 4

Crispy bite sized pieces of tender

cauliflower coated in a panko and
parmesan crust seasoned with a
creole/cajun spice mix that is so
addictive that you will never reach
for that bag of microwave popcorn
again!

ingredients

 1 large cauliflower, cut into

bite sized florets
 1/2 cup flour
 2 eggs, lightly beaten
 1 cup panko bread crumbs
 1/2 cup parmigiano reggiano
(parmesan), grated
 1 tablespoon creole seasoning
 oil for frying

directions

1. Working in batches dredge

the cauliflower florets in the flower,
dip into the eggs, and coat in the
mixture of the breadcrumbs, parmesan and creole seasoning before frying them in oil
heated to medium-high (~350F) until golden brown and setting them aside on paper
towels to drain.
2. Enjoy warm by itself or with your favourite dipping sauce.

Nutrition Facts: Calories 337, Fat 13.8g (Saturated 3.9g, Trans 0), Cholesterol 92mg,
Sodium 346mg, Carbs 34g (Fiber 5g, Sugars 4g), Protein 15g
 GENERAL RECYPES 2015

Parmesan Roasted Brussels Sprouts with Double Smoked Bacon

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
 GENERAL RECYPES 2015

Brussels sprouts that are sliced, tossed with

garlic and oil, roasted until slightly
caramelized, covered in melted parmesan
cheese and tossed with double smoked bacon;
brussels sprouts never had it so good! (Check
out below the recipe for time saving make
ahead tips.)

ingredients

 2 pounds brussels sprouts, trimmed

and sliced or quartered
 1 tablespoon oil
 2 cloves garlic, finely chopped
 salt and pepper to taste
 4 slices double smoked bacon (omit
for vegetarian)
 1/4 cup parmigiano reggiano
(parmesan), grated
 2 teaspoons lemon zest
 2 tablespoons lemon juice

directions

1. Toss the brussels sprouts in the oil along with the garlic, salt and pepper, place in in a
single layer on a baking sheet and roast in a preheated 400F oven until lightly golden
brown, about 20 minutes, mixing them up half way through.
2. Meanwhile cook the bacon until crispy and drain on paper towels before crumbling.
3. Sprinkle on the parmesan and return to the oven until it melts, about 1-2 minutes.
4. Toss the brussels sprouts with the bacon and lemon zest, and lemon juice and enjoy!

Tip: Slice the brussels sprouts with the slicing blade in a food processor rather than slicing by
hand with a knife.
Tip: Trim and slice the brussels sprouts a day or two ahead of time and store, covered, in the
fridge.
Tip: Make a few hours ahead and rewarm in the oven for a few minutes before serving.
Nutrition Facts: Calories 189, Fat 8.4g (Saturated 2.6g, Trans 0), Cholesterol 12mg, Sodium
269mg, Carbs 22.1g (Fiber 8.7g, Sugars 5.7g), Protein 12.5g
 GENERAL RECYPES 2015

Creamy Parmesan Tomato and Spinach Tortellini Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A creamy tomato soup with cheese tortellini, spinach and plenty of parmesan cheese that is
pure comfort food on a chilly day!
 GENERAL RECYPES 2015

ingredients

 2 tablespoons butter
 1 onion, diced
 2 cloves garlic, chopped
 red pepper flakes to taste (optional)
 1/4 cup flour
 3 cups vegetable broth or chicken
broth
 1 (28 ounce) can diced tomatoes
 2 tablespoons tomato paste
 8 ounces cheese tortellini
 1/2 cup parmigiano reggiano
(parmesan), grated
 10 ounces spinach, coarsely chopped
 1/2 cup heavy/whipping cream or
Greek yogurt
 salt and pepper to taste
 1/4 cup basil, chopped (optional)

directions

1. Melt the butter in a pan over medium

heat, add the onion and cook until tender,
about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat
and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with
salt and pepper to taste, remove from heat before adding the basil.

Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to
make it even heartier.
Option: Replace the fresh basil with 2 tablespoons basil pesto.
Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg,
Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g
 GENERAL RECYPES 2015

Honey Lemon Chicken and Asparagus Stir Fry

Prep Time: 10 minutes Cook Time:

10 minutes Total Time: 20 minutes
Servings: 4

A quick, easy, light and healthy

honey lemon chicken stir-fry with
asparagus.

ingredients

 1 tablespoon oil
 1 pound chicken, cut into bite
sized pieces
 1 pound asparagus, trimmed
and cut into 1 inch pieces
 2 tablespoons honey
 2 tablespoons lemon juice
(~1/2 lemon)
 1 tablespoon lemon zest
 2 tablespoons soy sauce
(reduced sodium)
 1/4 cup chicken broth
 1 teaspoon chill sauce such as
sambal oelek or sriracha
 1 clove garlic, grated
 1 teaspoon ginger, grated
 1 tablespoon water
 2 teaspoons cornstarch

directions

1. Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked
through, about 2-4 minutes.
2. Add the asparagus and stir fry until it turns a brighter green, about 2 minutes.
3. Add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest,
garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook
until the sauce thickens, about a minute.

Option: Add some cashews with the asparagus.

Nutrition Facts: Calories 288, Fat 7.2g (Saturated 1.5g, Trans 0), Cholesterol 87mg, Sodium
584mg, Carbs 16.2g (Fiber 2.7g, Sugars 11g), Protein 36.4g
 GENERAL RECYPES 2015

Tortellini Chili

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

A quick and easy, 30 minute, one pot chili with cheese tortellini that is just perfect comfort
food!
 GENERAL RECYPES 2015

ingredients

 1 tablespoon oil
 1 onion, diced
 3 cloves garlic, chopped
 1+ tablespoon chili powder
 1 teaspoon paprika
 1 teaspoon ground cumin
 1 pound ground beef or turkey
 6 cups beef broth or chicken broth
 1 (15 ounce) can black beans,
drained and rinsed
 1 (28 ounce) can diced tomatoes
 1 tablespoon tomato paste (optional)
 1 teaspoon oregano
 8 ounces fresh cheese tortellini
 salt, pepper and cayenne to taste

directions

1. Heat the oil in a pan over medium-

high heat, add the onions and saute until
tender, about 3-5 minutes.
2. Add the garlic, chili powder, paprika
and cumin and cook until fragrant, about a
minute.
3. Add the beef and brown, about 6-8
minutes, before draining any grease.
4. Add the broth, beans, diced tomatoes, tomato paste, oregano and tortellini and bring to
a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.

Slow Cooker: Implement steps 1-3, place everything but the tortellini in the slow cooker and
cook on low for 6-10 hours or on high for 2-4 hours before adding the tortellini and cooking
on high until tender, about 10-15 minutes.

Option: Start by cooking 4 strips of bacon, cut into 1 inch pieces, and use the bacon grease to
saute the onions instead of the oil.
Option: Replace some of the broth with beer or coffee.
Option: This chili benefits from simmering for longer so if you have the time, hold off on
placing adding the tortellini and simmer for up to 2-3 hours before adding the tortellini and
cooking until tender, about 10 minutes.
Nutrition Facts: Calories 466, Fat 21g (Saturated 7g, Trans 0.8g), Cholesterol 69mg, Sodium
377mg, Carbs 44g (Fiber 9g, Sugars 4g), Protein 26g
 GENERAL RECYPES 2015

Creamed Corn with Roasted Red Peppers and Bacon

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 8

A creamy corn side dish with roasted red peppers and bacon.
 GENERAL RECYPES 2015

ingredients

 2 tablespoons butter
 4 cups corn (fresh or frozen)
 4 ounces light cream cheese, room temperature
 1 cup milk
 1/2 cup roasted red pepper, diced
 4 slices bacon, cooked and crumbled
 1/4 cup green onions (optional)
 salt, pepper and cayenne to taste

directions

1. Melt the butter in a pan over medium heat, add

the corn and cream cheese, stir until the cream cheese
has melted.
2. Mix in the milk, roasted red pepper, bacon and
green onions and cook until hot, about 5 minutes.

Option: Make a day or two ahead, place in a baking dish, cover and store in the fridge and
then remove cover and bake at 350F to warm, about 15 minutes.
Nutrition Facts: Calories 146, Fat 7g (Saturated 4g, Trans 0), Cholesterol 119mg, Sodium
204mg, Carbs 18g (Fiber 2g, Sugars 5g), Protein 5g

How to Roast Red Peppers

Servings: 1

ingredients

 red peppers

directions

1. Cut the red peppers in half, remove the stem and seeds.
2. Place the red peppers on a baking sheet with the cut side facing down.
3. Preheat the oven to 450F and then change it to broil.
4. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the
skin has blackened, about 10-20 minutes.
5. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool
until you can handle them, about 20 minutes.
6. Remove the skins from the peppers. The skins should easily "pinch" off.
 GENERAL RECYPES 2015

Maraschino Cherry Chocolate Chip Cookies

Prep Time: 10 minutes Cook Time: 10 minutes

Total Time: 20 minutes Servings: 18

Chocolate chip cookies never had it any better than

with the addition of maraschino cherries!

ingredients

 1/2 cup unsalted butter, room temperature

 1/2 cup granulated sugar
 1/2 cup brown sugar
 1 large egg
 1/2 teaspoon vanilla extract
 1 1/4 cups all-purpose flour
 1 teaspoon baking soda
 1/4 teaspoon salt
 1 cup dark chocolate chips
 1/2 cup maraschino cherries, chopped

directions

1. Mix the butter and sugars in a bowl, beat in the egg followed by the vanilla extract.
2. Mix the flour, baking soda and salt in another bowl.
3. Mix the dry ingredients into the wet until they are just incorporated.
4. Mix in the chocolate and the maraschino cherries.
5. Place the dough onto a parchment paper lined cookie sheet one tablespoon at a time
and bake in a preheated 350F oven until just lightly golden brown around the edges,
about 8-10 minutes, let cool on sheet for 2 minutes and transfer to cooling rack to cool
completely.

Option: Use white chocolate chips instead of dark.

Nutrition Facts: Calories 182, Fat 8g (Saturated 5g, Trans 0.2g), Cholesterol 23mg, Sodium
110mg, Carbs 27g (Fiber 1g, Sugars 19g), Protein 1g
 GENERAL RECYPES 2015

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Loaded Smashed Potatoes

25K+
 GENERAL RECYPES 2015

Looking for something new to do with your potatoes? How about 'smashed' potatoes? I have
been wanting to try smashed potatoes ever since I saw them on Pioneer Woman and it was
past time that I gave them the 'loaded' treatment by topping them with all of the classic loaded
baked potato toppings including bacon, cheese, sour cream and green onions. The basic idea
behind smashed potatoes is that you take small cooked potatoes and you 'smash' them, by
pressing down on them with a glass or something, into thin pancakes and then you bake them
until they are golden brown and crispy! There is very little that can compare with potatoes
that are nice and crispy on the outside and soft and tender on the inside, think french fries,
 GENERAL RECYPES 2015

fritters, etc. and these smashed potatoes are no exception! Of course you can top smash
potatoes however you like from simple things like herbs to more elaborate like these but no
matter how you top them, they will disappear quickly!

If you use really small potatoes, they work as a really nice 1-2 bit appetizer!

Love fully loaded baked potato flavours? Check out below the recipe for more recipe ideas!
 GENERAL RECYPES 2015

Smashed!
 GENERAL RECYPES 2015

Golden brown and oh so crispy good!

 GENERAL RECYPES 2015

Covered in melted cheese!

 GENERAL RECYPES 2015

Fully Loaded!

For those that like broccoli on their loaded baked potatoes!

 GENERAL RECYPES 2015

Loaded Smashed Potatoes

Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Servings: 4

New potatoes that are cooked, 'smashed' and then baked until golden brown and crispy and
the topped with melted cheddar, sour cream, bacon and green onions.

ingredients

 1 pound new potatoes (about 1-1 1/2 inches across), washed

 2 tablespoons oil
 salt and pepper to taste
 2 strips bacon (optional)
 1/2 cup cheddar cheese, shredded
 1/4 cup sour cream
 2 green onions, sliced

directions

1. Bring the potatoes and enough water to cover them by an inch to a boil, reduce the
heat and simmer until a fork can easily be pushed into them, about 15-30 minutes
depending on the size of the potatoes, before draining them.
2. Place the potatoes on a greased baking sheet and 'smash' them by pressing down on
them with something like a potato masher, the bottom of a gloss or bowl, etc.
3. Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf
of a preheated 450F oven until golden brown and crispy on top, about 20 minutes.
4. Meanwhile cook and crumble the bacon.
5. Sprinkle the cheddar onto the potatoes and optionally broil for a minute to melt the
cheese.
6. Top with the sour cream, bacon and green onions and enjoy as a side or as an
appetizer!

Option: You can cook and smash the potatoes a day ahead of time.
Option: Add some chopped steamed broccoli.
Nutrition Facts: Calories 246, Fat 16g (Saturated 6g, Trans 0), Cholesterol 25mg, Sodium
176mg, Carbs 19g (Fiber 3g, Sugars 1g), Protein 7g