Saturday, June 16, 2018

Bacon Fries

Bacon makes everything taste better

16 - 24 oz. frozen or homemade french fries
2 - 3 T.  olive oil
1/4 tsp. each: salt, pepper, granulated garlic
Non stick cooking spray
Pinch of red pepper flakes
1  - 1  1/2 c.  each: lite shredded cheddar or colby cheese, crumbled cooked bacon

Preheat oven to 450' F.

Spray a baking sheet with nonstick cooking spray.

In a cup combine oil, salt, pepper and spices. Mix well.

Combine fries and oil mixture in a mixing bowl, toss to coat.

Arrange french fries on baking sheet, put fries in oven and bake for 30 min. or until golden brown.

Halfway through cooking, remove fries from oven and flip fries over if possible to cook on other side. 

While fries are cooking, heat skillet to medium high heat. Lower heat to medium heat add bacon. 

Cook on 1 side for a few minutes. Cook on other side for a few minutes more to desired doneness. Drain excess fat from bacon on a paper towel lined plate.

Remove fries from oven and place on a plate.

Sprinkle cheese over the fries and place in the microwave. 

Microwave on high for 1 - 2 minutes or until cheese melts. 

Crumble bacon over cheese fries.

Serves 4.

Saturday, June 9, 2018

Fish Tostadas

This is perfect for summer or anytime.

I've used a grill pan, but this is also great on the outdoor grill as well.

1 lb fish fillets approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, fish, lime juice, sauce. 

Toss to coat fish on both sides. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lower heat to medium.

Add some of the oil. 

Fry 1 of the tortilla on 1 side for 1 - 2 min. Turn over tortilla and fry for 1- 2 min more or until crisp. 

Repeat process with remaining tortillas.

 Add more oil if needed. 

Open up can of beans and drain liquid. 

Pour beans into bowl. 

Add some of the oil, heat on microwave for 1 to 3 min or until warm.

 Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. 

Lower heat to medium, and add fish. 

Cook on one side for 5 - 8 min. 

Turn fish over and cook on remainder side for 5 - 8 min. or until done.

Let fish rest for a few minutes before slicing. 

To serve: Cut fish into pieces.
 Spoon some beans, some fish onto tortillas. Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Friday, June 1, 2018

Keep Cool Cucumber Water

This is refreshing for a spa day or anytime.

I've used regular water, but you can use sparkling water or even club soda.

1/2 cucumber sliced
Juice of 1/2 lime (optional)
Ice
1 quart water

Rinse and cut cucumber into thin slices.
Set aside 4 cucumber slices for garnish.

Rinse and cut lime in half, set aside.

In the bottom of pitcher place ice.

Add desired cucumber slices to pitcher and pour water over cucumbers.

Squeeze lime juice in pitcher and place into fridge until ready to serve.

To serve:  In the bottom of 4 clean glasses place ice.

Pour cucumber water through small sieve into glasses.

Cut a small slit into reserved cucumber slices and place on rim of glasses for garnish.

Serves 4

Thursday, May 24, 2018

Berry Sangria

This is perfect for your outdoor barbecue, picnic, or holiday get together.

I used strawberries, blackberries, raspberries in the bottom of the pitcher.

Feel free to mix and match and use the berries that you like.

Enjoy!

1 bottle red wine (or white wine)
1 c. each: blackberries, raspberries, sliced strawberries
1/4 - 1/2 c sugar (regular or sugar free)
Ice

Rinse strawberries, blackberries, raspberries and drain on a paper towel lined plate.

Remove tops from strawberries and cut into slices. 

Set aside 4 strawberries and cut 1 small slit into them for garnish.

In a pitcher, place the strawberries, blackberries, raspberries, sugar and ice.

Pour wine over fruit. Mix well. Put in fridge to chill until you're ready to serve.

To serve: pour wine in glass. 

Garnish glass with a strawberry.

Serves 4.

Saturday, May 19, 2018

Gin and Tonic

Need a drink to toast and celebrate the Royal wedding, try this.

This is also great for watching the Preakness or anytime.

4 - 6 oz. Dry gin
4 - 6 c. regular or diet tonic water
Ice
2 limes: 1 lime cut in half, other one cut into wedges.

Place ice into the bottom of a clean pitcher.

Cut 1 lime in half, squeeze lime over ice.

Cut other lime into wedges, set aside.

Pour gin over ice, top off with tonic water.

Place pitcher in refrigerator until ready to serve.

To serve: pour cocktail into clean glasses, garnish glasses with lime wedges.

Serves 4.

Saturday, May 12, 2018

Thank You Readers. Cooking With Heide Turns 10

Thank you readers, I couldn't have done without you.

How time flies. Cooking With Heide turns 10.



Friday, May 4, 2018

Carne Asada

This is great for Cinco De Mayo or anytime.

I've used venison, but this is great with beef or lamb.

I've used a grill pan but this is also great on the grill.

Filling
1 lb. Venison
Zest and juice of 1 lime
1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped
2 - 4 T. oil
Pinch each: turmeric, red pepper flakes, dried parsley

Fixings
8 flour or corn tortillas or your favorite hard taco shells.
1 c. each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, crush and chop garlic.

Rinse, chop lettuce and tomatoes. Place veggies into separate bowls and place in refrigerator until ready to serve.

In a bowl combine, venison, lime juice, lime zest, garlic, red pepper flakes, parsley, salt and pepper.

Heat skillet to medium high heat.

Lower heat to medium and add oil. 

Add venison to pan and cook on 1 side for 5- 9 min or until done.

Flip venison on other side and cook on other side for 5 - 9 min. more or until done.

Let venison rest a few minutes before slicing. Slice venison into pieces.

Spoon venison into your favorite tortillas or taco shells. Top with your favorite fixings.

Serves 4.

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