Monthly Archives: March 2011

Romanoff Potatoes

Standard
  • 3 lbs of Russett Potatoes, scrubbed clean
  • 3 1/2 cups of shredded cheddar cheese
  • 2 1/2 cups sour cream
  • 1 cup chopped shallots
  • 1 tsp pepper
  • 1 tsp salt
  1. wrap individual potatoes with foil, poke with holes and bake at 400 degrees for an hour
  2. remove potatoes from oven, unwrap cool completely (in fridge)
  3. grate cold potatoes skins and all
  4. mix with shallots, 2 1/2 cups of the cheese and salt & pepper
  5. fold in the sour cream in batches
  6. pour potatoes in a 13 X 9  baking dish top with remaining cheese
  7. bake for 30 minutes (or until cheese is lightly browned) at 425 degrees

Crispy Herb Breaded Pork Chops

Standard

This recipe was more an accident than anything…after making the potato chip cookies last night I had extra crushed chips that I didn’t want to waste…

  • 6 thick cut pork chops
  • 3 tbls grainy mustard
  • 2 cups crushed potato chips
  • 1/2  cup grated parmesan cheese
  • 1/4 cup chopped flat leaf parsley
  1. rinse the pork and pat dry
  2. brush the chops with mustard
  3. mix the chips, cheese and parsley in a flat bowl
  4. dip the chops in the breading
  5. bake for 45-50 mins or until done at 425 degrees

**Serve with Romanoff potatoes and brocoli

Potato Chip Cookies with White Chocolate Chips & Peanuts

Standard
  • 2 sticks Butter
  • 1 tsp. Baking Soda
  • 3/4 C. Granulated Sugar
  • 1 tsp. Salt
  • ¾ C. Brown Sugar
  • 1 Egg
  • 1 Tbs. Vanilla
  • 2 ¼ C. Flour
  • 1 C. White Chocolate Chips
  • 1 1/2 C. Crushed Lay’s Potato Chips
  • 1 cup roasted salted peanuts

**Preheat oven to 375 degrees

  1. in a mixer cream butter
  2. add white & brown sugar mix until sugars are completely incorporated
  3. mix in baking soda, salt, vanilla and egg
  4. slowly add flour to mixture
  5. fold in the nuts, white chocolate chips and potato chips
  6. using a cookie scoop, place on parchment lined cookie sheet, bake 10 minutes, until golden