Saturday, September 27, 2014

Devilish Potato Mummies #SundaySupper with Idaho® Potatoes

Today the Sunday Supper family has joined forces with the Idaho Potato Commission and is celebrating the Idaho® Potato in fun and spooky ways for Halloween.


This post is sponsored by the Idaho Potato Commission. All opinions are my own.




As much as I say Christmas is my favorite holiday, I have to admit that Halloween runs a very close second. I love the food and family time at Christmas, but Halloween has a special place in my heart! From the decorations, to the costumes, and parties, it is just one big ball o' fun. One of the things I love to do is to come up with Halloween themed food and drink. One year I made "Ghoulash", another I made The Vampire Kiss Martini, and then there were those creepy Goblin Eggs. Of course the kids loved those.

But this year the Sunday Supper team is working with Idaho® potatoes to come up with some creepishly fun potato-centric Halloween dishes for you, and I am sooooo exicted! I mean, who doesn't love a potato? Actually, in my family, if there is a potato dish on the table it is the first thing everyone goes for. I am a Midwest born girl and potatoes are pretty much in my DNA. They are so versatile. They can be hearty, or light, depending on how you prepare them. You can eat them for breakfast, lunch, and dinner, and to be honest I have done all three, on more than one occasion! 




But I really put my thinking cap on for this dish. I wanted something Halloween-ish and fun, yet it absolutely had to taste good too. I immediately went to one of my favorite ways to eat an Idaho® potato...baked. I have been known to make a meal out of just a baked potato, so I knew this would be a foundation that everyone would enjoy. From there I added a bit of spice and then of course CHEESE! Perfect right? I sure thought so. They are tasty, they are cute, how much better can it get?

Why choose Idaho you ask? Well, let me tell you! Between the rich soil, and crystal clear mountain water, and the growing season of warm days and cool nights, Idaho produces potatoes that are unique texture, taste and dependable performance. Potatoes are not only tasty, and versatile, they are good for you. Idaho® Potatoes are fat-free, cholesterol-free and a great source of Vitamin B6 and dietary fiber. They are also high in Potassium and Vitamin C.

Soooooo give me a big ol’ bag of Idaho® potatoes and I am a happy happy girl!


Devilish Potato Mummies

Bobbi's Kozy Kitchen
Published 09/28/2014
Devilish Potato Mummies

Ingredients

  • 2 large Idaho® potatoes
  • 3 tablespoons butter
  • 4 tablespoons fat free Greek yogurt
  • 1 tablespoon paprika
  • 1 teaspoon hot sauce (I use Frank's Red Hot)
  • Kosher salt
  • Cracked black pepper
  • Sliced black olives
  • 4 sticks of mozzarella string cheese

Instructions

  1. Preheat oven to 350 degrees F
  2. Scrub the potatoes clean and place directly on the oven rack. Pierce each potato several times with a fork or sharp knife.
  3. Bake 1 hour and remove to cool until you can handle them.
  4. Cut each potato in half and carefully scoop out the insides into a medium bowl. Making sure to leave at least 1/4 inch on the potato skin.
  5. Stir in the butter, Greek yogurt, paprika, and hot sauce, salt, and pepper. Taste and adjust seasoning if needed.
  6. Place the potato skins on a baking sheet and scoop 1/4th of the potato mixture back into each skin.
  7. Lay strings of the mozzarella cheese across each potato in a zig-zag pattern. Making it look mummy-ish. Carefully place the olive "eyes" on the potatoes.
  8. Return to the oven and bake an additional 5 to 10 minutes, or just until the cheese begins to melt.
Prep Time: 00 hrs. 05 mins.
Cook time: 01 hrs. 10 mins.
Total time: 1 hrs. 15 mins.
Tags: Idaho® Potatoes, Greek yogurt, mozzarella cheese, #SundaySupper, side dish, Halloween,


To be sure you're getting genuine, top-quality Idaho Potatoes, look for the "Grown In Idaho" seal.

For more information about Idaho® potatoes , make sure to check out the Idaho Potato Commission’s
Website  | Twitter | Facebook | Pinterest | Instagram

And to find more spooktacular recipes follow the Sunday Supper Fun and Creepy Halloween Recipes Pinterest board.



Now check out the other frighteningly fabulous Idaho® Potato recipes from the Sunday Supper family...




Fun and Spooky Potato Savory Bites:

Fun and Spooky Potato Sweet Treats:



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Chocolate and Cookie Butter Marble Brownies




Well boys and girls, summer is officially over here in Western Washington. It has been in the low 60's and rainy all week. *sigh* It is such a trade off for me. I love the weekends being nice because that is when Kevin is off work. He works nights so we seriously see each other only in passing. He is going to bed when I am getting up and sleeps while I am up. We get a couple hours together at night and then he is back out the door to work as I am winding down for bed. So on the weekends we have really been enjoying grilling, smoking, and hanging out by the fire pit that he built for my birthday party. 

Thursday, September 25, 2014

Roasted Red Pepper and Garlic Hummus



I have really been trying to eat healthier *cough* minus the Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting *cough* lately, and one of the things I have been trying to cut back on is sandwiches. You know the big ol' sammich with meat and cheese and may.....YUM!!! Umm NO not YUM!! Bad....very very bad *sigh*  

Sunday, September 21, 2014

Pasta with Spicy Sausage and Sun-Dried Tomato Pesto #WeekdaySupper

Your Weekday Suppers don't have to be difficult or boring. This pasta dish is on the table in no time and will fill you up PLUS please your taste buds!



Pesto has become a bit of a touchy subject at my house lately. I am, and always have been, a HUGE fan of anything pesto. But a couple years ago Kevin told me that he didn't really like pesto. Yes, it was a sad day for me. Because of that I shied away from making a lot of things that used it. Oh I didn't stop making it, trust me that wasn't going to happen. I just made it occasionally so I didn't feel bad about making him eat something he had clearly told me he was not fond of. 

Over the last couple of years I have subjected him to Pesto and Mozzarella Stuffed Chicken Breasts
Pesto Stuffed Pork ChopsGrilled Pesto, Mozzarella, and Tomato SammiesLinguine with Chicken, Tomatoes and Spinach PestoCilantro Pesto PastaCreamy Pesto Shrimp Rolls, Garlic Scape Pesto Crostini, and Green Chile Pesto Breakfast Bruschetta, just to mention a few. Every time I made one of these dishes I would worry a bit while waiting for him to taste it. He never complained, and even told me that he enjoyed them. So what in the heck?

Saturday, September 20, 2014

Pumpkin Chili for a #FallFood #SundaySupper

This week the Sunday Supper gang is celebrating one of my favorite things, fall food. It is time to put on that sweater, play in the leaves, and enjoy warm, satisfying, dishes that are pure comfort!



Are you excited for fall?

Pumpkins, the turning leaves, sweaters, cider, curling up by the fire?

I sure am! Oh I know I whine talk about how the summers are so fleeting here in Western Washington, but I am a secret lover of all things autumn. Sshhh don't tell all of my beach going buddies from San Diego. Yes I grew up a beach girl, and part of my heart will always have my toes in the sand. But the Pacific Northwest has captured the other part of my heart. When the leaves begin to turn gold and red, and the temps begin to drop into the 60's. I begin looking forward to drinking hot chocolate by that first fire of the season. The deer show up hoping for apples (yes they are spoiled), and sweaters and cuddly afghans are in my thoughts as I look forward to those drizzly days that just beg for a movie marathon and cuddling with my guy on the sofa.

Roasted Asparagus with Garlic and Parmesan



Asparagus is, hands down, my favorite green veggie! 

Don't get me wrong, I loves me some broccoli and Brussels sprouts, but asparagus just makes my teeter totter! When springtime rolls around and those tiny little tender spears of yumminess hit the stores....OhhhEmmmmGeeeee! I will buy 3 or 4 pounds at a time. Kevin thinks I am completely nuts. 

Thursday, September 18, 2014

Hoisin Grilled Pork Chops

Hoisin Grilled Pork Chops - A little spicy, a little sweet, a little salty, these pork chops have it all and need to be on your grill ASAP!

Hoisin Grilled Pork Chops - A little spicy, a little sweet, a little salty, these pork chops have it all and need to be on your grill ASAP! From www.bobbiskozykitchen.com


Summer has been hanging on tooth and nail this year. Usually by now the temperature has dropped and our gorgeous sunshine has gone away. But not this year. Oh heck no! We have been enjoying temps well into the 80's even midway into September! WOW color me a very happy girl. 

Even though we Washingtonians are used to grilling in less than grill worthy weather, it is still nice to feel that sun on your skin as you are cooking up something nice and tasty from the grill. Or rather as Kevin is cooking up something nice and tasty on the grill. Oh yes, I have mastered (well mastered might be a bit of a stretch) the art of starting a charcoal grill. But who am I to kick Kevin out of his domain? Plus that just saves my cooking time for all the tasty pumpkin and apple goodies I am whipping up!

Sunday, September 14, 2014

Pasta Bake - Pasta al Forno #SecretRecipeClub



I was sooooo excited when I got my Secret Recipe Club assignment for this month! I was assigned Manu's Menu and I have known Manuela, as a fellow food blogger, for several years now. She is such a sweetheart and makes the most amazing food!! Every time I see her recipes I instantly get hungry. Just looking at her Smoked Salmon and Vodka Risotto, Jasmine and Mango Panna Cotta Shooters, and Cappellacci with Sausage and Porcini, my mouth starts to water. But her Pasta al Forno was the one that put me over the edge! Hearty meat sauce, with a creamy B├ęchamel, and gooey cheese? Oh yessssssssss!! 

Saturday, September 13, 2014

Spicy Grilled Clams in Foil with @GalloFamily #SundaySupper

Today Sunday Supper has paired up with Gallo Family Vineyards to celebrate tailgating on your home turf.



I don't know about you, but fighting my way through crowds, concession stand food, and overpriced beer and wine, is not my idea of a good time. Don't get me wrong, there was a day when I really enjoyed going to the games. I would go in the morning, tailgate all day, then hurry into the stadium so I could cheer on my team and wake up the next day with no voice left to speak of (or with). 

I can remember one year, when I was living in San Diego, our team lost in the last round of the playoffs. It was horrible, and sad, and so depressing. But being the diehard fan I was, I waited at the stadium for the team to fly back in to town. Their plane was delayed, it started to rain, I got drenched, but it was so awesome to be together with other fans. Then the team finally arrived sometime after midnight. They cried at the support shown from the fans. I cried because; well because I am just a big ol' sap. But that is a memory I will never forget!



Now I live in the Seattle area and boyyyyyyyy do we love our football! But I am older now, and really prefer to watch the games from home and “tailgate” in my own back yard. Yes we celebrate our team. There is blue and green everywhere. We wear our jerseys, and our beads, and even painted our faces for the big game last year, but it is so nice to have a comfy sofa, instant replays, fabulous food, ice cold beer for those that want it, and of course, my favorite Gallo wines. There are so many to choose from, and I really do enjoy them all, but if I have to choose I will tell you that some of my favorites are their Pinot Noir, Hearty Burgundy, Pinot Grigio, and Chardonnay.

Since moving to the Pacific Northwest I have become a huge seafood lover. Seattle is known for it. And, what would a tailgate be without a BBQ? A sad little picnic really. So coming up with a dish for this event was a no brainer really.

What comes to mind when you add seafood + BBQ + some fabulous Gallo wine? Well, in my mind, I immediately go to my Spicy Grilled Clams. Gallo Chardonnay is the perfect wine for this delightful dish. The citrus notes, and slight oaky flavor, compliment any seafood really. But it is to die for in these little grilled packets of heaven! The chiles, onions, garlic, and tomatoes, make this recipe a winner every time, and no matter if you are using Gallo Chardonnay as an ingredient alone, or enjoying a glass alongside this dish as well, it is a perfect addition to your home turf tailgate party.


Spicy Grilled Clams

Bobbi's Kozy Kitchen
Published 08/28/2014
Spicy Grilled Clams

Ingredients

  • 2 pounds clams
  • 1 to 2 serrano chiles (depending on the heat level you want)
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 tomato, seeded and diced
  • 1 cup Gallo Family Vineyards Chardonnay
  • 1 tablespoon unsalted butter
  • Olive oil (for drizzling)
  • 2 tablespoons lime juice
  • Fresh cracked black pepper
  • Kosher salt
  • Crusty Italian bread, thickly sliced

Instructions

  1. Fill a large bowl with cold water and add the clams to soak, about 30 minutes.
  2. Remove clams from the water one by one and scrub the outside of the shell clean. Tapping any clams that are open against the counter. Discard any clams that will not close.
  3. Lay out 2 large pieces of foil, doubled up, and edges curled to hold in liquids.
  4. On each piece of foil, place 1 pound clams, half of the sliced serrano chiles, half of the garlic, half of the green onions, half of the tomatoes, 1/2 cup wine, 1/2 tablespoon Butter and a drizzle of the olive oil. Season with salt and black pepper. Seal the packages by bringing up all 4 corners then crimping and sealing together.
  5. Place all of the packets on the grill with the lid down for 8-10 minutes, or until all of the Clams have opened.
  6. Drizzle the bread slices with olive oil and place it on the grill until it’s heavily marked then set aside.
  7. Tear open the packets and serve with the grilled bread to dip in the juices
Yield: Serves 2
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: clams, serrano chile, garlic, green onion, white wine, lemon, bread, Gallo Family Vineyards, #sundaysupper, fish







Looking for ideas? Try some of these wonderful BBQ wine pairing ideas. Need to find a retailer near you? Click here, and don’t forget your $1.00 off coupon!

You can also visit Gallo’s website or connect with them via Facebook, Twitter, Instagram, or YouTube.

Now Check out these delicious recipes!




Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.



Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Now check out the other fabulous recipes for your At Home Tailgating pleasure!


Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting



Aaahhh yes my fall loving friends, it is that time of year again. The time when we go crazy trying to cram pumpkin into as many dishes as possible. Oh wait, is that just me? Naaaa I don't think so. There has to be more people out there that share my absolute love for any and all things pumpkin right? Please say yes so I don't feel like a complete nut.

Thursday, September 11, 2014

Tomato Biscuits with Chorizo and Green Chile Gravy

Want something fresh and exciting to enjoy for National Biscuits and Gravy week? Give this dish a try and put a little zippity in your doo dah!



I have really been enjoying my roasted green chiles that were sent to me by the Hatch Chile Store. Before now, I had heard of Hatch chiles, but never had them. A friend of mine, who is another food blogger, got so excited when they appeared in her local market she proceeded to buy about a bajillion pounds and roast them all. But there were no chiles to be seen in my small little town. That is why I was so excited to get my care package!

So of course those chiles have been going in just about everything that I make. Over the last few weeks we have enjoyed Chile Rellenos Casserole with Hatch Green Chiles, Green Chile Pesto, Green Chile Pesto Breakfast BruschettaCrispy Chipotle Shrimp BurritosRustic Antipasto Tart with Green Chile Pesto, and Sopa de Chile Verde (Green Chile Soup) with Mini Grilled Cheese. I have also used them omelets which is ooohhhh sooooo good!! But I am always trying to come up with new and tasty ways to enjoy these spicy little treasures.

Tuesday, September 9, 2014

Elote (Mexican Street Corn) Pasta Salad

Ohhh my darling Summer. Please don't go! I will miss your tomatoes and sweet corn so!! 



Is it just me, or does anyone else find that the closer it comes to end of Summer, the more your gorge yourself on all of the fabulous fresh produce you will not have until the next year? Yes, technically, you can get some of them further into the year. But they are never as good as they are right now. So I am like OMG OMG I must eat them all for every meal!! Ya, I am a little nutty sometimes. You should try living with me. Just ask Kevin, he would probably advise you to run the other way without looking back! But he is pretty used to all of my neurotic quirky behavior by now.

Saturday, September 6, 2014

Sausage Stuffed Zucchini Cups #SundaySupper

We are having a Squashapalooza for this weeks Sunday Supper, and it is being hosted by the wonderful Alice of A Mama, Baby & Shar-pei in the Kitchen, and Christy of Confessions of a Culinary Diva



About a week ago, a friend of mine gave me 2 HUGE zucchini from her garden. I mean these bad boys gargantuan!! After I got them home they sat on my kitchen counter for a couple of days while I tried to figure out what to do with them. I had already made Turkey Sausage Zucchini Boats with over-sized zucchini from my own garden a few years back, but realized I didn't have much else that showcased zucchini as the main star. So wanted to come up with something fun. Hmmmmmm, think think think. What do you do when life gives you ginormous zucchini? Why you make ginormous zucchini cups, that's what you do!

Sun-Dried Tomato Pesto



Sometimes being a food blogger has it's downfall. What could that be? Well, besides the endless time on the treadmill to try and balance out the whole pan of brownies you ate, everyone expects every meal you make to be amazing. 

Thursday, September 4, 2014

Reuben Dogs

Reuben Dogs - Think snappy grilled hot dog meets tangy saucy Reuben and had a delicious baby!

Reuben Dogs - Think snappy grilled hot dog meets tangy saucy Reuben and had a delicious baby! From www.bobbiskozykitchen.com


There are certain foods that just seem to bring me back to a particular place and time. Reuben sandwiches are one of those foods. Many mannnnnny years ago my mother took me to a funky little place that she found in downtown National City. It was a Mexican/Irish pub. Yes, I know that sounds weird, but it is very popular in Southern California. It was called McDini's Baja, and one of the things they touted was their "80 beers around the world". See my Mom knew I would love it for a couple of reasons. They had Mexican food, which is probably my favorite food ever made! But I collected beer bottles, so she knew I would flip out over the selection that they had to offer. Which I proceeded to do as soon as we walked in. I made a scene, it was a bit embarrassing, and seriously I have no idea how I was still served! But hey, I am easily excited, I can't help it.

Wednesday, September 3, 2014

Rustic Antipasto Tart with Green Chile Pesto



I don't know about you, but I love it when the word "rustic" is in the name of any recipe. Why you ask? Well, I will tell you. Because it means that it doesn't have to be perfect. Rough chop your veggies, free form your crust, messy is fine. That is so perfect for me!

I love to create dishes. But sometimes that gorgeous picture I have in my head doesn't seem to translate into reality. It is so annoying! Why cant things just go as planned, it would make me so happy. 

But I know a lot of that is in my head. I want everything to be perfect, to the point that sometimes my perception is a bit skewed. I know I am much harder on myself than anyone else would be. You should see me at the holidays!

This past holiday season we stayed at home, no big parties, no major cooking for me. But last year? Oy vey!! We had 17 people coming to dinner and I had just moved into the new place. Seriously, we moved in October and I decided to have this huge family get together for Thanksgiving. I am a glutton for punishment, I swear!

To top it off, this was a blend of my family and my son's girlfriends family. Now, we had all gotten together in our last place for a birthday party. My birthday and my son's girlfriend's birthday are just 6 days apart. But that was in the summer, it was an informal BBQ, and Kevin was in charge of the grill while my son handled the drinks (he is a bartender). I had to throw together a couple side dishes, grabs some chips, and my job was done. Easy peasy!! I was able to sit back, relax, and enjoy the day stress free.




Fast forward to Thanksgiving. Oh, I was blissfully numb to the reality of the situation. I told my inner OCD child that everything would be fine and that I would go into it calm and relaxed. HA, man I can be a big fat liar!  My butt should have been hot because my pants were definitely on fire!

I think I got this perfection issue from my Mom, although mine is not as drastic as hers was. She could take a whole day (or more) to decorate a Christmas tree. She would place an ornament on the tree, then step back and stare at it for what would seem like forever. At that point the verdict was issued and we either moved the ornament, which of course started the whole process again, or started with the next ornament. I am serious here people! I was so happy when I reached the age when I could drink wine because it was a several glass project, trust me! Oh and my Dad? Ya, he just disappeared as soon as the Christmas tree hit the living room.

So I guess I come by it naturally. The good thing is that nobody else seems to be as hard on me as I am on myself. My family always loves my food, Kevin tells me that it all looks delicious, and Thanksgiving went off without a hitch.

Maybe I should stress out as much about the housework.

Naaaaa. 


1 year ago - Garden Fresh Tomato and Bacon Frittata
2 years ago - Creamy Latin Style Pasta Salad
3 years ago - Inside Out Bacon Cheddar Burgers with Caramelized Onions

Rustic Antipasto Tart with Green Chile Pesto

Bobbi's Kozy Kitchen
Published 09/03/2014
Rustic Antipasto Tart with Green Chile Pesto

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 to 3 tablespoons Green Chile Pesto
  • 1 cup shredded mozzarella cheese, divided
  • 4 ounces sliced pepperoni
  • 1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 egg white, lightly beaten

Instructions

  1. Preheat oven to 425 degrees F
  2. Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
  3. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg white.
  4. Bake 25 to 30 minutes, or until crust is golden brown and the cheese is melted.
Yield: Serves 4
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: pie crust, pesto, mozzarella cheese, pepperoni, roasted red peppers, artichoke, Main Dishes,


Monday, September 1, 2014

Grilled Ratatouille Quinoa #WholeGrainsMonth

September is Whole Grains Month, so join me, and several of my blogger friends, by celebrating the taste and versatility of whole grains and make the switch! Vote for this recipe and be entered for a chance to win $500!



You know that I started my journey down this crazy road of food blogging because I lost weight and wanted to eat healthier. I know when I post things like BLT Hot Dogs, and BLT Crostini with Basil Mayonnaise, it doesn't seem like my focus is quite there. But my motto is all things in moderation. If you deny yourself something you will eventually snap and want to gorge yourself on it. I used to be that way with ice cream. Oh the date nights I had. Just me, the sofa, the TV, and a quart or ice cream. So romantic!