New Years day is usually a day where the boys sit in front of the TV watching copious amounts of sporting events. I put out large quantities of munchie type foods then leave them to their own devices. I pull out my paints, easel, and canvases and completely tune them out. Really, it works out for all of us. I like things that work out; especially things that work out for me. As the only female in a house of males for the last 26 years I’ve decided that things should work out for me more often.
This would be much more of a forceful statement if JR hadn’t spent the last 26 years trying to spoil me shamelessly. Now, if he could only provide me with my ultimate dream job I would be a much happier woman. My dream is not so extravagant. It’s just a little dream. My dream job would be to get paid to breath. I don’t think that is asking too much. Do you? sigh.
In order to provide myself with a nice peaceful New Years day I will fix the guys enough food to keep them quiet it for most of the day. So I did a quick inventory of my pantry and another one of my grocery store sales flyers. I was looking to what I could serve for New Years day without a lot of fuss, money or time.
So here is what I plan to put out for the guys. These recipes include items that I already have in the house. At some point in the future I will explain about pantry inventory control. Having an adequate pantry is the key to saving money. If you don’t have the items hanging around they shouldn’t cost too much to pick up. Here goes:
Mexican Crispy Baked Potato Skins
4 baking potatoes, unpeeled
4 teaspoons vegetable oil
2 tablespoons olive oil
1 cup shredded
½ cup salsa
1/2 cup sour cream
Preheat the oven to 425F degrees. Scrub he potatoes to remove all dirt, then dry thoroughly with a kitchen towel. Prick the skin in a few places with a fork. Rub each potato with 1 teaspoon of the vegetable oil to coat evenly. Place the potatoes on an ungreased baking sheet in the middle of the oven.
Bake until tender when pierced with a knife or skewer, about 1 hour. The potatoes should be cooked through and slightly crisp on the outside.
Increase the oven temperature to 450F degrees.
While the potatoes are still warm, cut each one in half lengthwise. Using a spoon, scoop out the flesh from each half, leaving shells ½ inch thick. (don’t throw this stuff out, it will make great mashed potatoes or some other use). Quarter each potato half to make 32 roughly same sized wedges.
Brush the skin side of each piece with a light coating of olive oil. Place the pieces, skin side down, on an ungreased baking sheet. Sprinkle the cheese evenly over the tops. Bake until the cheese melts, about 10 minutes.
Transfer to a warmed serving platter and top each potato evenly with the salsa and sour cream. Serve immediately.
***I’m also going to make Vegetable Quesadillas and Blue Cheese Spread with Walnuts. If you want the recipes for these please let me know. I’ll be happy to send you the recipes.
For the meat eaters:
Eggs Mimosa with Tuna Filling
8 hard-boiled eggs, peeled
5 oz. canned tuna in water, well drained.
2 tablespoons cream cheese, at room temperature
2 tablespoons extra-virgin olive oil
1 tablespoon dark rum
1 teaspoons curry powder
Salt and freshly ground pepper
1 lemon or lime
1 tablespoon tiny capers in brine, rinsed and will drained. (I’ll be leaving these out. I don’t keep them in the pantry because I don’t like them and they a expensive.)
Carefully cut the eggs in half lengthwise. Remove the yolks and reserve 3 or them for the “mimosa”. Put the remaining yolks in a food processor or a blender. Set the egg whites aside.
Add the tuna, cream cheese, oil, rum, curry powder, and salt and pepper to taste to the food processor or blender.
Grate the zest of the lemon, then halve it. Squeeze it and measure 1 tablespoon juice. Add the zest and 1 tablespoon juice to the food processor along with the capers. Process at medium speed to a thick creamy consistency, about 1 minute (the mixture should not be too liquidy).
Fill the egg white halves with the tuna mixture, using enough of the mixture to round the top so that it looks like the original egg shape. Arrange the stuffed eggs on a large platter and crush the yolks with the back of a spoon, forcing them through the mesh so that the stuffed eggs are evenly covered with the sieved yolks, or mimosa. Keep in a cool place until ready to serve. (I don’t plan to work this hard. I plan to smash up the leftover yolks; that whole sieve thing too much of a pain in the butt.)
These recipes are courtesy of Williams-Sonoma, Soups, Salads and Starters cookbook. Change them up however you like. I plan to. If you are uncomfortable about making substitutions please let me know. I can make some suggestions. The way to save money is to be a little creative, willing to screw up and to not go out to buy ingredients. Use only what you have on hand. BTW, remember that I am happy to send the other 2 recipes that I plan to make.
I hope you all have a nice New Years day and a better year.