Saturday, August 27, 2016

Oven Baked Mashed Potato Cakes

We made these for Kathleen's birthday lunch.  We doubled the recipe and had LOTS left over.  They were very good.  We just formed them into 'cakes' since we didn't have a mold.

Oven Baked Mashed Potato Cakes

1 3/4 lbs (800g) potatoes, peeled and rinsed
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon, cooked and crumbled…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs or Panko

1.Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.

2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.

3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.

4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.

5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.

Notes: You can add grated parmesan cheese on top of the potato cakes.

Friday, August 26, 2016

Devil Chocolate Chex Mix

Jenna put this together for Kathleen's birthday weekend.  It did NOT last long!  We left out the nuts, since Kathleen has an allergy to them.  YUM
Devil Chocolate Chex Mix

5 cups Chex corn cereal
1 cup powder from a box of Devils Food Cake Mix
2 cups chocolate chips
½ cup powdered sugar
½ cup caramel bits
1 cup salted cashews

Pour your Chex cereal into a big bowl. Melt your chocolate chips in the microwave. Stir every 30 seconds until melted (should take only about 3 times in the microwave). Pour the melted chocolate onto the chex mix and gently stir.

Mix together the powdered sugar and the 1 cup of powder boxed cake mix. Pour onto the Chex mix and gently mix.

Mix in the cashews and caramel bits and enjoy!

Thursday, August 25, 2016

Italian Sausage with Peppers and Onions

We have a local Italian restaurant that serves this dish.  It is Don's favorite.  Last week I was taking inventory of the freezer and found a few packages of Italian sausage.  This is a quick meal to put together.  It tasted great!

Italian Sausage with Peppers and Onions

1 pkg Italian sausage links
1 large onion, sliced
1 large bell pepper, sliced
favorite Spaghetti sauce
olive oil
red pepper flakes, optional

Boil the sausage links for 20 minutes.  When cool enough, slice into pieces.  Set aside

Put about 2 T olive oil in a saute pan and add onions and peppers.  Cook until just starting to brown.  Add the sausage and continue cooking.  Add the spaghetti sauce and cook until heated through.  Add pepper flakes, if desired.

Serve over spaghetti noodles.

Tuesday, August 23, 2016

Crock Pot Low Carb BBQ Baby Back Ribs

I had some boneless ribs in the freezer and wanted to try this recipe.  I made some changes(see bold) and really liked how these turned out.
Crock Pot Low Carb BBQ Baby Back Ribs

4-1/2 pounds pork loin ribs Beth used boneless
1 1/2 teaspoons salt
1 teaspoon smoked paprika** Beth used regular paprika  and 1 t liquid smoke(add this with sweetener)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1/2 cup water
1/4 cup balsamic vinegar
1 cup no sugar added ketchup Beth used this low carb Ketchup
1 tablespoon organic Worcestershire sauce
1 teaspoon maple extract
1/4 teaspoon cumin
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 T teaspoon sweetener Beth used Splenda

Lay the baby back ribs on baking sheets. Set aside.

Stir together the salt, paprika, onion powder, garlic powder, cumin and pepper in a small bowl.

Spread this dry rub onto both sides of the ribs. Set aside.

Add the water, vinegar, ketchup, Worcestershire sauce, and maple extract into the crock pot and stir until combined.

In a small bowl stir together the salt, cumin, cocoa powder, liquid smoke and sweetener.

Whisk this into the crock pot then add the ribs on top of the sauce.

Cover and cook on low 10-12 hours or until meat is falling off the bones. During the last 2 hours of cooking coat the ribs with some of the sauce from bottom of the crockpot

Coat the ribs with the rest of the barbecue sauce before serving.

Monday, August 22, 2016

Better Than Fries

These are similar to another recipe I have made---Hassleback potatoes.  They were easy to put together and bake and Don really liked them.
Better Than Fries

Olive oil
Butter, melted
Salt and pepper

Slice potatoes thinly, almost all the way through.  Drizzle with olive oil and melted butter.  Sprinkle with sea salt and pepper.

Bake at 425 for 40 minutes.  Can serve with sour cream.

Sunday, August 21, 2016

Lemon Gooey Butter Cookies

These were very good and VERY soft cookies.  Next time I will press them down after rolling them in to a ball. 
Lemon Gooey Butter Cookies

1 stick of butter room temperature
1 eight ounce box of cream cheese room temperature
1 egg
1 tablespoon lemon juice
1 box lemon cake mix (I use Duncan Hines lemon supreme)
1 cup powdered sugar

Preheat oven to 350 degrees.

Cream butter and cream cheese with mixer. Add egg and lemon juice and mix until combined on low. Add the lemon cake mix in three parts mixing until combined after each part.
Refrigerate dough for 2 hours.

Roll into 1 inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper.

Bake 10-12 minutes. Cool for two minutes and remove to cookie cooling racks. When fully cool dust with more powdered sugar.

Saturday, August 20, 2016

Grilled Balsamic Flank Steak

I made this while my sister, Karen, was here.  We all agreed that it was delicious and the best marinade EVER!  I used skirt steak since I had it in the freezer.

Grilled Balsamic Flank Steak

¼ c. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. dark brown sugar
1 garlic clove, minced
1 lb. flank steak
salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature.
Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.