Saturday, February 21, 2009

Potato What???

I saw this recipe on one of my favorite blogs & on the WC board. From the title I had no idea what they were, but the picture says it all - it's basically a cross between a potato skin and a loaded baked potato -and they were delicious! It's such an easy appetizer that was the perfect compliment to cheeseburgers. I just made a few changes to change up the flavors from the original recipe to go with the flavors I had in the burgers, and I topped them with some sour cream and green onions after I took the picture.

Loaded Potato Slabs
Amber's Delectable Delights

2 russet potatoes I used 3
Salt, to taste I used garlic salt
Black pepper, to taste
Paprika, to taste I used some Montreal steak seasoning
1/3 cup colby-jack cheese I used sharp cheddar
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired


1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.

2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Tuesday, February 10, 2009

Fake Out Take Out Sliders & Rings

I was craving fast food, but I enjoy making things similar to what I would get for take out, but a little healthier. I had a hard time finding a great baked onion ring recipe, but I gave this one from Cooking light a shot. It was pretty good, but I had a little trouble getting the batter to stick properly without over-coating the rings, but I would try this again. I made a dip similar to Outback's Bloomin' Onion dip...I'll admit, that was what I was originally going to make (the onion itself), but I chickened out, maybe next time.

And the mini burgers, or sliders are my new favorite thing to make & order at restaurants. I have a smaller appetite, and sometimes get overwhelmed by a gigantic burger, but the mini ones are just perfect for me. The onion ring dipping sauce was a great change from the usual ketchup/mustard/mayo condiments.

Spicy Little Pepper Jack Turkey Sliders with Grilled Onions

1 lb ground turkey (makes about 6-7 burgers)
1/2 tsp cumin
1/2 tsp ancho chili powder (or regular Mexican chili powder)
1/4 tsp chipotle chili powder
4 tbsp freshly chopped cilantro leaves
1/2 tbsp Worcester sauce
2 cloves garlic, diced
1/2 tsp each of salt and pepper
1/2 cup sliced onions
pepper jack cheese slices
small buns or rolls

Heat an oiled (I used non-stick cooking spray and a Cuisinart Griddler) grill or grill pan to medium-high heat.

Mix all the ingredients in a bowl except for the last three ingredients. Form mixture into 1 1/2 inch burgers. Place burgers on grill and cook for approximately 4 minutes per side. Meanwhile, grill onions until soft, for about 5 minutes.

When burgers are almost finished cooking, add the cheese, let melt over the burgers and toast buns.

Remove, top the burgers with onions and desired toppings. I just enjoyed mine with the grilled onions and a little of the onion ring dip.

Beer Battered Onion Rings
Cooking Light

Unless for some unknown reason you have an open can of beer in your refrigerator (not at our house!), try this simple way to flatten the suds you need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork. You're left with about 1/3 cup flat beer.

2 large onions, peeled (about 1 1/2 pounds)
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable oil, divided
Cooking spray
1/4 cup ketchup

Preheat oven to 400°.

Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick).

Heat 1 1/2teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp.

Serve rings with ketchup or dipping sauce below.

Outback Bloomin' Onion Dipping Sauce
I googled & this same recipe is all over the place; I have no idea who deserves the original credit

1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Mix all the ingredients in a bowl, cover and refrigerate until ready to use.

Monday, February 9, 2009

Bursting Blueberry Pancakes

There is nothing better on a Sunday morning than beginning the day with a great cup of coffee & homemade pancakes with fresh fruit. So again I turned to William Sonoma for a recipe, I've had great luck with everything I've made from the site.

These blueberry pancakes were wonderful - the heat makes the berries burst with sweetness, you could almost skip the maple syrup (but I didn't-LOL) Also, I halved the recipe, it made about 8-9 pancakes.

Blueberry-Buttermilk Pancakes
Willams Sonoma

2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving


Preheat an oven to 200ºF. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup.

Makes about 16 pancakes; serves 4.

Sunday, February 8, 2009

Menu - Week of February 8th

I haven't posted one of these in a long time...I've been a bad menu planner lately. Hopefully I'll be posting mine on Sundays more regularly.

Sunday - Loaded beef nachos...I have beef that I didn't use from burgers yesterday, that's my excuse

Monday - Homemade pizza

Tuesday - Eating out, something cheap...going to the Red Wings vs Predators game...Go Wings... and yes I am wearing my jersey!

Wednesday - Chicken pasta salad

Thursday - Black bean soup, homemade salsa and tortilla chips

Friday - Asian style chicken burgers and broccoli slaw salad

Saturday - Valentine's Day - Going to the Predators game and eating out...maybe P.F. Chang's

Tuesday, February 3, 2009

Reese's Pieces for Breakfast?

I thought it was about time that I bring back out the waffle maker again and try a different recipe. While intending to add something healthy, like blueberries...somehow I ended up adding Reese's Pieces mini baking chips! I just love Reese's - yes they were a treat, but drizzled with a little warm syrup, they were delicious. What a great way to start the morning!

Classic Waffles (with a twist)

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 5

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
I added 3/4 cup of Reese's Pieces baking chips


1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. With a spatula, fold Reese's Piece in batter until mixed.

3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.