Cowboy Jeffie's Cowpoke Scalloped Potatoes

Over the years - when it comes to any Thanksgiving, Christmas or autumn/winter dinner party - there have been more requests for me to contribute my scalloped potatoes to meals than any other recipe I have ever prepared. I'll be making Cowboy Jeffie's Cowpoke Three-Cheese Scalloped Potatoes for Christmas Day dinner this week.

I first started making scalloped potatoes as an elementary school kid. My mom felt is was important for my sister, two brothers and I to learn how took. She taught me to make her scalloped potato dish from memory - there was no recipe written down.

Cowboy Jeffie's Cowpoke Three-Cheese Scalloped Potatoes
(Yep, that's me - Cowboy Jeffie - in the photo)

My own recipe takes Mom's dish up a couple notches by adding other cheese options to her cheddar-only concoction. Still, each time I prepare the potatoes, I am taken back to the holiday feasts of my childhood.

1 1/2 cup grated cheddar cheese - sharpness to personal taste (about 8 ounces)
2/3 cup freshly grated Parmesan (about 2.5 ounces)
1 cup of a third cheese (crumbled blue cheese, swiss, Monterey Jack or crumbled gorgonzola - about 6 ounces)
5-6 medium-sized russet potatoes - peeled, sliced into 1/4-inch-thick rounds
1 medium yellow onion - sliced into 1/4-inch-thick rounds
1 1/2 teaspoons kosher or sea salt
3/4 teaspoon fresh ground black pepper
6 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter - crumbled or cut into about 1/4 inch cubes
3 1/2 cups milk

1. Preheat oven to 400° F. Lightly butter or cooking spray a 13x9x2-inch glass baking dish.

2. Mix cheddar cheese, Parmesan and third selected cheese in small bowl.

3. Arrange third of potato slices in a prepared baking dish, overlapping slightly.

4. Arrange half of onion slices over potatoes.

5. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

6. Sprinkle 2 tablespoons flour over ingredients.

7. Dot with a third of the butter.

8. Sprinkle a third of cheese mixture over ingredients.

9. Repeat steps 3-8

10. Top with remaining potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining butter and remaining cheese. (You may wish to add some additional grated Parmesan for a bit more of a crunch crust on top)

11. Pour milk over potatoes. Milk should fill dish half to two-thirds of depth and will not cover potatoes completely (above). (Cooking time can be shortened by heating milk in microwave or a sauce pan prior to pouring over ingredients in dish.)

Bake uncovered until potatoes are tender and cheese is deep golden brown, usually just over 1 hour. (Can be prepared several hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Cowboy Jeffie's Cowpoke Three-Cheese Scalloped Potatoes are always great warmed up another day - if there are any leftovers.

Enjoy!

Check out other Cowboy Jeffie recipes.

© 2010 Jeff Fisher LogoMotives

Cowboy Jeffie's Confetti Chicken Chili

The season of rain, cold and fog has arrived. It's time to take my annual designerly turn in the kitchen and make a big pot of my colorful confetti chicken chili.

Cowboy Jeffie's Confetti Chicken Chili
(Yep, that's me - Cowboy Jeffie - in the photo)

This is a recipe I adapted (and re-adapted) from one published in Parade Magazine many years ago. It was kind of boring and colorless. The graphic designer in me changed many of the ingredients to make it a colorful and interesting dish. A few years ago I originally posted a version of this recipe on bLog-oMotives. This is my latest incarnation of Cowboy Jeffie's Confetti Chicken Chili. It can be served as a meal, with fresh bread or corn muffins, heated in the winter or cold in the summer. It is somewhat time consuming to prepare, but the results are more than worth the effort. Guests who have been served this dish at our home are always requesting a repeat performance when dining with us again.

The "confetti" of my chili: Diced red peppers, orange peppers, yellow peppers, green zucchini and yellow squash.

3 - 4 tablespoons olive oil
2 medium yellow onions - chopped
2 tablespoons garlic - coarsely chopped
3 - 4 skinless, boneless chicken breasts - cubed
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon dried oregano
2 teaspoons cocoa powder
1/8 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
Pinch of crushed red pepper flakes
Freshly ground black pepper - to taste
1 cup chicken stock or chicken bouillon
1 can (28 oz.) stewed tomatoes (whole or chopped) - drained
(save liquid)
1 can (15 oz.) tomato sauce
1 can (5 3/4 oz.) black olives - sliced
1 medium-sized green zucchini - thinly sliced and quartered
1 medium-sized yellow zucchini - thinly sliced and quartered
3 bell peppers (select three different colors - I have found green, white,
red, yellow, orange and purple), cored, seeded and cut into 1/2-inch squares
1 can (27 oz.) red kidney beans - drained
1 can (15 oz.) black beans - drained
Fresh lemon or lime juice (from one lemon of lime)
Nonfat yogurt or sour cream (optional garnish)
Grated cheddar cheese (optional garnish)
Fresh cilantro (optional garnish)

Chili nearing completion on the stove.

1. Heat olive oil in a large saucepan over low heat. Saute onion and garlic in hot oil for about 5 minutes.

2. Add cubed chicken breasts and cook for 5 - 7 minutes, stirring occasionally. Add broth or bouillon and continue cooking.

3. Add all your spices - chili powder, cumin, curry powder, oregano, cocoa powder, cayenne pepper, Tabasco red pepper flakes and black pepper - and stir well into the chicken/onion mixture. Allow to simmer for 10 - 15 minutes - stirring occasionally. This makes for fairly hot chili. For a milder chili cut back on the curry powder, cayenne, red pepper flakes or Tabasco sauce to your own taste. Don’t cut back on the chili powder - it adds flavor, not hotness.

4. Add stewed tomatoes to the mixture, allowing tomatoes to cook down for about 10 minutes (this is a good time to get all the peppers and zucchini prepared). Use the reserve liquid later to thin down the chili before serving if necessary.

5. Add the olives, zucchini, peppers and tomato sauce to the pan and simmer for 20 - 30 minutes.

6. 15 - 20 minutes prior to serving add the kidney beans and allow to heat thoroughly.

7. Just prior to serving add the fresh lemon/lime juice and stir through the sauce. This adds a freshness to the chili and takes the “edge” off the hotness. Add the reserve tomato liquid to thin down the chili if necessary.

8. Garnish with a dollop of yogurt or sour cream, fresh cilantro and/or grated cheddar cheese prior to serving.

The chili is even better reheated the next day - or served cold on a hot summer day.

Enjoy!

Check out other Cowboy Jeffie recipes.

© 2010 Jeff Fisher LogoMotives

Cowboy Jeffie's Picnic Pardner Potato Salad

With the arrival of summer comes many requests for me to contribute my potato salad to summer potlucks and picnics. I thought I would once again share my recipe for Cowboy Jeffie's Picnic Pardner Potato Salad.

(Yep, that's me - Cowboy Jeffie - in the photo)

As a kid, I always enjoyed visiting with my grandma in her kitchen as she made the potato salad for a family BBQ. (We'd often gather in their Medford, Oregon backyard, in the shade of the big old trees, to celebrate the Fourth of July and other summer events.) There was something magical watching her slice, dice and mix all the elements of her salad without the benefit of measuring the required ingredients - or even looking at a cookbook or one of her hand-written recipe cards. Over the years I've made the spud salad so many times the recipe is stored in my brain. However, a few years ago I took the time to measure all of the ingredients and write it down to share with others.

Cowboy Jeffie's Picnic Pardner Potato Salad
(serves 8-10 people)

10 red potatoes (boiled 30-40 minutes - or until a fork/knife can poke easily - and cut into bite-sized pieces)
6-7 eggs (hard boiled, sliced and diced)
1 medium onion (diced finely)
3 stalks celery (sliced thinly)
3-4 sweet or dill pickles (optional - diced finely)
Sliced black olives (optional - sometimes added for a little variety)

I usually boil the potatoes and eggs in the same pan and take the eggs out after 20 minutes. The eggs are immediately put into a ice water bath to cool. I continue boiling the potatoes until they are tender and also cool them in an ice water bath before cutting into small bite-sized pieces (leaving the skin on). All ingredients are mixed together in large bowl before adding the dressing

Dressing

1 cup mayonnaise
1 1/2 tablespoons gourmet mustard (I use Grey Poupon or Gulden's Spicy Brown Mustard)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon celery salt
1 tablespoon pickle juice
3-4 tablespoons cider vinegar

Mix all dressing ingredients together well and pour over salad fixings. Mix well and store in fridge prior to serving. It's always best if allowed to sit in fridge for at least a couple hours. Mix well again before actually serving. You may want to add additional salt/pepper to taste. Enjoy!

Check out other Cowboy Jeffie recipes.

© 2010 Jeff Fisher LogoMotives

Cowboy Jeffie's Paniolo Papaya Salsa

(Yep, that's me - Cowboy Jeffie - in the photo)

Vacations are not necessarily conducive to blogging, but they are a necessity for sanity in one's life. Two weeks in Hawaii is a heavenly way to celebrate - or avoid - the holiday season. We stayed in an incredible home on the Kona Coast side of the Big Island, with five acres of avocados and fruit/citrus trees. Lemons, limes, oranges, tangerines, guava, figs, starfruit and more were on the property. What we couldn't find outside the house was available at the Kona Farmers' Market. Cowboy Jeffie went Hawaiian as 2008 came to an end. By the way a paniolo is an island cowboy.

Cowboy Jeffie's Paniolo Papaya Salsa

1 medium yellow onion - diced finely
(You may use a red onion to add color and spiciness)
1 papaya - peeled, seeded and diced into 1/4 inch pieces
(mango may be substituted if desired)
2 medium tomatoes - quartered, seeded, cut into 1/4 inch squares
1/2 habanero chile pepper - seeded and diced into tiny pieces
1 tablespoon fresh cilantro - rough cut
1/2 teaspoon cumin
Juice of one fresh lime
Salt to taste
Cilantro to garnish

Prepare all the ingredients as noted and simply dump into a mixing bowl. Do take care in handling the habanero. Be sure to wash your hands thoroughly after having any contact with the pepper. Stir well before pouring into a serving dish and garnishing with a few sprigs of fresh cilantro. It's best if your salsa sits in the fridge for a few hours before serving - and it's even better the next day. We used the salsa as a compliment to grilled fresh marlin - and with corn chips the following days.

You might also want to check out my other Cowboy Jeffie recipes.

Enjoy!

© 2009 Jeff Fisher LogoMotives

Cowboy Jeffie's Colorful Chuckwagon Cole Slaw

(Yep, that's me - Cowboy Jeffie - in the photo)

It's that family picnic or summer BBQ time of the year. We just got back from a beautiful outdoor party in Albany, OR to celebrate the 90th birthday of Ed's grandmother Neva and the 95th birthday of her sister Wilma. For the third time in about two weeks I was asked to make my colorful version of cole slaw for the buffet of summer salads. With the Fourth of July holiday approaching, I thought I'd share the recipe with you.

Cowboy Jeffie's Colorful Chuckwagon Cole Slaw

2/3 cup sweet onion - diced finely
(You may use a red onion if you like your slaw spicier)
1-1/2 cups grated carrot
2 cups purple cabbage - diced to pieces smaller than 1/4 inch
4 cups green cabbage - diced to pieces smaller than 1/4 inch

Mix thoroughly in a large bowl until the colors are combined well. (Note: If I'm in a hurry I will use a food processor to diced all ingredients. However, I do prefer a rough cut with a knife.)

Dressing
1 cup mayonnaise
1 teaspoon white sugar
1 teaspoon celery salt
3 tablespoons cider vinegar
Fresh ground pepper to taste

Mix in a measuring cup or small bowl until smooth. Pour over your mixed slaw fixings and stir well to coat everything. Don't add any additional salt to season unless you want to do before serving - it will draw the water out of your cabbage and make your cole slaw soupy. Stir well before serving to mix things up nicely. It's best if your slaw sits in the fridge for a few hours before serving - and it's even better the next day.

You might also want to check out my recipes for:

• Cowboy Jeffie's Kickin' Caesar Salad Dressing

• Cowboy Jeffie's Picnic Pardner Potato Salad

• Cowboy Jeffie's Confetti Chicken Chili

• Cowboy Jeffie's Butternut Squash Soup with a Kick

Enjoy!

© 2007 Jeff Fisher LogoMotives

Cowboy Jeffie's Kickin' Caesar Salad Dressing

(Yep, that's me - Cowboy Jeffie - in the photo)

Last night I had a big garlicky chicken Caesar salad, and a nice glass of Routas Wild Boar White, for dinner. It reminded my that, after numerous requests from friends to make my Caesar dressing, I needed to take the time to measure all ingredients for the first time, record my findings and share the recipe. Many people don't want to use a traditional Caesar dressing recipe - with the raw egg - for personal taste or health reasons. My creation is a great substitute with a big kick of flavor.

Cowboy Jeffie's Kickin' Caesar Salad Dressing

1 teaspoon fresh lemon zest
Juice of one lemon
2 teaspoons kosher or sea salt
4 medium-sized cloves of fresh garlic (crushed - about 1 tablespoon)
1 teaspoon anchovy paste (or 2-3 anchovies in oil)
3 tablespoons fresh grated parmesan cheese
1 teaspoon fresh ground black pepper (or more to taste)
3-4 tablespoons extra virgin olive oil (to taste)

Put all ingredients into a mini food processor or blender and pulse/blend until smooth. Use as much on salad as desired to personal taste. Remainder of dressing may be kept in the refrigerator, in an airtight container (or everything in your fridge will smell/taste like garlic), for up to a week.

You might also want to check out my recipes for Cowboy Jeffie's Picnic Pardner Potato Salad, Cowboy Jeffie's Confetti Chicken Chili and Cowboy Jeffie's Butternut Squash Soup with a Kick. Enjoy!

© 2007 Jeff Fisher LogoMotives

It's a yummy soup kind of day...

I've lost track of how days it's been raining here in Portland. I know that a total of ten or so days of falling moisture was in the weather forecast a few days ago. It's time for some comfort food to ward off the fall blues. This morning a friend called for my butternut squash soup recipe as she remembered enjoying it so much at our home during one of our soup group meals. It sure is a tummy-warmng soup kind of day - especially as I continue to recover from the nasty cold and bronchitis I've been dealing with for a couple weeks now. I thought I'd share the recipe here with you all (or "all, y'all" if that is appropriate)

Cowboy Jeffie's Butternut Squash Soup with a Kick

2 tablespoons butter
1 large onion - coarsely chopped
1 large butternut squash (about 3 lbs.) - peeled, seeded and
cut into 1-inch chunks
1.5 quarts chicken stock - preferably homemade or low-sodium
1/4 cup good bourbon (and you might as well pour a drink
for yourself, too!)
1 tablespoon fresh ginger - minced or grated
1/2 teaspoon ground nutmeg
1 bay leaf
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper (or to personal taste)
Salt and pepper (to taste)
1/4 cup heavy cream (or to taste)
Garnish with additional grated nutmeg, Italian parsley or
cilantro leaves, or a dollop of sour cream or yogurt

1.) Melt butter in heavy soup pot. Add onion and stir to coat. Cover pan and sweat until soft - about 10 minutes. Add squash, stock, bourbon, ginger, nutmeg and bay leaf. Bring to a boil, then reduce heat to a simmer and cook covered until squash is very soft, 30 to 40 minutes.

2.) Remove and discard bay leaf. Transfer cooked soup mixture to blender (or use hand/immersion blender) and process until smooth. Return to pot and cook over medium heat, stirring occasionally, until soup thickens to consistency of light cream, 10 to 15 minutes.

3.) Stir in lemon juice. Add cayenne. Season with salt and pepper to taste.

4.) Add heavy cream just before serving and re-adjust seasoning if necessary.

5.) Once the soup is ladled into bowls you may wish to garnish with grated fresh nutmeg, Italian parsley or cilantro leaves, or a dollop of sour cream or lowfat yogurt.

Serves 8 as a first course.

Don't forget Cowboy Jeffie's Confetti Chicken Chili is also a great hot meal on those cold fall and winter days.

Enjoy!

© 2006 Jeff Fisher LogoMotives