MISC – Page 254 – Chasing MY Life WHEREVER it Leads ME

Cheese and Potato Cakes

A funny thing happened on my way to the Caribbean… I am captivated by leftovers. Largely due to the cost of ingredients here, I am now doing my best to make leftovers into something new. This recipe is a great example of what I am talking about. Rather than fresh made mashed potatoes one night and microwaved cold mashed potatoes the next, I made a whole new dish from the cold mashed potatoes from the night before.

Unless your family watches you cook, they will never know you are serving leftovers. It is the perfect sidedish, glory from deception… Who could ask for more???

But first, I need to share the credit (well, since I stole the entire recipe, sharing is a generous word from my side, but I digress…)

One of my favorite sites is THE MYSTERY LOVERS’ KITCHEN. MLK is a fun site, with 6 very talented cooks alternating a weekly recipe posting. BUT, they also have another thing in common. Each contributor has a book (most a series of books), featuring recipes and or food as an important part of their murder mysteries. It takes a bit of reading before you get the hang of which lady and which personality is cooking on any particular day. But then, I am married, so I am used to one site (person) with borderline criminal schizophrenic personalities. So I enjoy the blog a lot.

One of the stars of THE MYSTERY LOVERS’ KITCHEN is Avery Aames. Avery has a new book, new series being released soon. The sassy owner of an artisan cheese shop who also loves a tasty mystery, fights crime and feeds cheese lovers. “The Long Quiche Goodbye” (don’t you love that title) is due to be released soon, and you can pre-order now! Recently Avery did a post of a cheese recipe for your leftover mashed potatoes. It sounded odd, it sounded like it would mess up my pan and not come out as she described… But it sounded really good if it worked as she claimed.

Here’s what she said to do…

Avery’s Cheese and Potato Cake

Ingredients:

1/2 cup leftover mashed potatoes [recipe for potatoes below]

4 thin slices of your favorite Cheese [I used white cheddar]

dash of paprika

1/2 teaspoon dried parsley

1 tablespoon of oil

Directions:

In a skillet, heat the oil on medium. Mold the potatoes into a flat “ball.” Lay two slices of the cheese in the skillet. Place the potatoes on top. Lay two more slices on top of the potatoes. As the cheese melts, use a spatula and lift the cheese up the sides of the potatoes. Continue to do this for 2 minutes. Flip the “cake” and do the same with the cheese, scraping it up the sides to form a crust around the potatoes. By the time the cheese is cooked to your liking, the potatoes will have heated through.

Serve warm. If you like, add a dollop of sourcream.

Be honest now… When you read this don’t you think that the cheese is going to hit that hot oil, melt all over the pan and get really messy in your pan. I just could not imagine it working as Avery said it would. But I was intrigued enough to give it a try.

Actually, I tried it for my lunch before I made it for my wife. From bitter experience, I have learned to experiment with my lunch before inflicting oddities on my wife. But I digress…

I had some spicy Chipotle infused Cheddar Cheese that I needed to use up. Sure enough, as you can see, when I added the cheese to the hot oil, it did melt FAST. But, as Avery instructed, I continued to push the melted (and rapidly crusting) cheese onto the sides of the tater patties.

And look at that!!!

The cheese did not stick to the pan (as I expected)
The cheese did not burn (as I expected)
The cheese did not ooze out into the oil and never stick to the taters (as I expected)

It worked exactly as Avery said it would (um… is it too late to add “as expected”???)

Avery’s did end up a bit nicer presentation, with a patty look instead of my final look. I made my patties too big, and I did not have a spatula big enough transfer to a plate before they broke apart. Next time.

But, what I wanted did indeed happen. there was no hint that this new dish was made from old left overs. Thanks Avery, you made me look like a genius!

Dave here from MY YEAR ON THE GRILL. I was THRILLED with the results. Crusty, cheesy and filled with new flavors!

… I CAN COOK THAT! Anyone can!!! And anyone can make this winner…

And BTW…

Avery has a trailer for her book. Lots of images of cheese, and will whet your appetite for not just a “gouda” mystery, a Great Mystery… Click HERE to see the trailer!

EASY STUFFED PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore. Then I started making them in red or orange peppers and only giving us each a large half. Now we love them again.

EASY STUFFED PEPPERS

2/3 pound ground beef

1 clove garlic, minced

3 green onions, minced

salt and pepper to taste

8 ounce can tomato sauce

2 slices ham

3/4 cup minute rice, prepared

1 large red or orange pepper

2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)

Preheat oven to 350 degrees.
Brown ground beef with onion and garlic.
Drain fat.
Add in tomato sauce and rice.
Salt and pepper to taste.
Wash, cut in half and clean out pepper.
Layer ham slice on inside.
Fill with meat mixture.
Top with cheese slice and sprinkle grated over casserole portion.
Bake 30 minutes.

CRACKED POTS

This was one of those emails that reminded me that there is a reason for everything, the glass is always half full and perception is everything. I hope it makes you smile.

An elderly Chinese woman had two large pots, each hung on the ends of a pole which she carried across her neck.

One of the pots had a crack in it while the other pot was perfect and always delivered a full portion of water.

At the end of the long walks from the stream to the house, the cracked pot arrived only half full.

For a full two years this went on daily, with the woman bringing home only one and a half pots of water.

Of course, the perfect pot was proud of its accomplishments.

But the poor cracked pot was ashamed of its own imperfection, and miserable that it could only do half of what it had been made to do.

After two years of what it perceived to be bitter failure, it spoke to the woman one day by the stream.

‘I am ashamed of myself, because this crack in my side causes water to leak out all the way back to your house.’

The old woman smiled, ‘Did you notice that there are flowers on your side of the path, but not on the other pot’s side?’

‘That’s because I have always known about your flaw, so I planted flower seeds on your side of the path, and every day while we walk back, you water them.’

For two years I have been able to pick these beautiful flowers to decorate the table.

Without you being just the way you are, there would not be this beauty to grace the house.’

Each of us has our own unique flaw. But it’s the cracks and flaws we each have that make our lives together so very interesting and rewarding.

You’ve just got to take each person for what they are and look for the good in them.

So, to all of my cracked pot friends, have a great day and remember to smell the flowers on your side of the path!

EASY STUFFED PEPPERS

EASY STUFFED PEPPERS

2/3 pound ground beef

1 clove garlic, minced

3 green onions, minced

salt and pepper to taste

8 ounce can tomato sauce

2 slices ham

3/4 cup minute rice, prepared

1 large red or orange pepper

2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)

Preheat oven to 350 degrees.
Brown ground beef with onion and garlic.
Drain fat.
Add in tomato sauce and rice.
Salt and pepper to taste.
Wash, cut in half and clean out pepper.
Layer ham slice on inside.
Fill with meat mixture.
Top with cheese slice and sprinkle grated over casserole portion.
Bake 30 minutes.

BAKED EGG & HAM CUPS

BAKED EGG & HAM CUPS

PER PERSON

4 slices deli ham

2 eggs

grated cheddar cheese

Preheat oven 400 degrees.
Spray a muffin pan with PURE.
Place pan in oven to heat.
Line each muffin slot with 2 slices of ham.
Crack an egg into each ham cup.
Salt and pepper.
Bake 10 minutes.
Top with cheese.
Bake 5 more minutes.

M is for May and M is for Muffins

Actually, in our home, muffins are a 12 month food. There is something about muffins that always appeal. Perhaps, they are easy to make. While this is true, my guess is that we love muffins because of the great variety we can have. May feels good for fruit as the Spring warmth comes along. The birds chirp, the leaves come out on the trees, flowers begin to peek up from the ground and muffins are baked. This month will be Muffin May for me. If you have any good muffin recipe, please link them here.

Our first muffin is a Merry Berry Muffin with three types of berries residing in the warm casing. You can choose your favorites for this recipe. Instead of berries, try cherries or peaches. What about some nuts or chips? It is such fun to design muffins.

Tri-Berry Muffins (adapted from Paula Deen’s Blackberry Muffins)

Ingredients:

1/2 cup Canola oil

1/2 cup Rice Dream

1/2 cup Egg Beaters

2 cups flour

1 1/4 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 cups combination of cranberries, blueberries and black berries.

I used fresh blackberries and frozen blueberries and cranberries. Do not defrost until ready to use.

Method:

1.Preheat oven to 350 degrees.

2.Grease or line 18 large muffin pans. (I made 12 plus a mini cake)

3.In bowl, stir together the oil, rice milk and eggs.

4.In another bowl, sift together the flour, 1 1/4 cups of sugar, baking powder and salt.

5.Make a well in the flour mixture and pour in the wet mixture all at once.

6.Stir until blended. There will still be lumps. Do not overmix.

7.Fold in the three kinds of berries.

8.Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter.

9.Bake for about 25 minutes or until golden. (I baked about ten minutes longer because it was still wet. I think the berries caused the extra moisture.)

Enjoy!!!!!

TWD~BURNT SUGAR ICE CREAM

Becky of Project Domestication chose Burnt Sugar Ice Cream on page 432 this week. With everything in storage this just isn’t a recipe I want to try right now, but head on over to Becky’s to check it out!

BAKED EGG & HAM CUPS

BAKED EGG & HAM CUPS

PER PERSON

4 slices deli ham

2 eggs

grated cheddar cheese

Preheat oven 400 degrees.
Spray a muffin pan with PURE.
Place pan in oven to heat.
Line each muffin slot with 2 slices of ham.
Crack an egg into each ham cup.
Salt and pepper.
Bake 10 minutes.
Top with cheese.
Bake 5 more minutes.

“Ice Cream” Sandwiches – Save Room for Dessert

If it’s Monday, it must be time to follow me down a path of unapologetic, unabashed gluttony. Right?

Well, not necessarily. Sometimes even I know when to leave well enough alone and go for a lighter recipe which still leaves me with all the satisfaction of something heavier and, quite possibly, made of chocolate and butter. The recipe I’m featuring today was introduced to me by my oldest friend, who brought a bunch of these little bits of addictiveness to my apartment one night. And when I say addictive, I mean it.

And they could NOT be easier! Which, of course, makes it that much easier to develop a habit surrounding them.

Your two main characters?

Fat-free Cool Whip,

And graham crackers. Any kind will do. I love the cinnamon ones!

Now…if you weren’t me and were actually trying to be “good”, you’d make a sandwich out of a reasonable amount of Cool Whip and two graham crackers.

However, it just so happens that I made these sandwiches on the day I finally decided to try…THIS:

Honestly. It’s like part of me that was empty and cold has now been filled with light and happiness. What did I ever do without you, Nutella? I bet there was a lot of crying involved, whatever it was.

It occurs to me that it looks like I took an ice cream scoop to the Cool Whip. But I didn’t. It just looks like that. I don’t want you getting any ideas about me!

Once you make your lovely sandwiches, place them carefully in your freezer container, should you have one – a freezer bag works just as well. And then put a lid on them and smoosh them and be sad. If you’re me. Freeze them for at least an hour and OH. MY. GAH.

You would swear you were eating the fattiest, most decadent ice cream sandwich.

And there’s all sorts of variations on this, of course. Chocolate graham crackers are rather special, but I’m sure you already figured that one out (frozen Oreo, anyone?). I knew I was using Nutella here, though, and didn’t want to overdo it. I bet mini chocolate chips around the outside would be just like a Chipwich…aww I love them!

Let your imagination run away with you…and enjoy!

CHICKEN WELLINGTONS, the easy way…

CHICKEN WELLINGTONS

2 tablespoons butter

1 package Pillsbury crescent rolls (DO NOT USE ANYTHING ELSE see note below)

2 boneless, skinless chicken breast halves

2 ounces cream cheese

1 small bunch green onions

1 clove garlic

2-3 button mushrooms

salt and pepper to taste

1 egg, beaten

Preheat oven to 375 degrees.
In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
In a skillet melt butter.
Salt and pepper the chicken.
Saute chicken 3-4 minutes each side until JUST done.
Place 2 crescent rolls side by side and seal seams.
Spread with cream cheese mixture.
Place chicken breast on top.
Coat with another layer of cream cheese mixture.
Top with 2 more crescent rolls.
Seal edges.
Brush with egg wash.
Bake 18-20 minutes.

NOTE: I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE: Next time I will dice the chicken after sauteing and mix with creamed mixture.

CADILLACS ~ PARMESAN ROAST BEEF SANDWICHES, DINER STYLE

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.

PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

Heat 1 tablespoon butter over medium heat in a small skillet.
Saute’ onions until JUST tender.
Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
Toss roast beef with onion mixture until heated through and well blended.
Grill the tomatoes until cooked through.
Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
Press bread buttered side down on hot grill.
Add grilled tomatoes.
Top with shredded cheese.
Top with roast beef mixture.
Spread mayonnaise on top slices of bread and top sandwiches.
Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
Flip sandwiches and grill until golden.

*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

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BANANA BITES

BANANA BITES

4 tablespoons butter

1/4 cup packed golden brown sugar

2 medium bananas, sliced

1/4 + 1/4 cup milk chocolate chips

1/4 cup crushed walnut pieces

2 cans crescent rolls

1 Jumbo egg, beaten

Preheat oven to 375 degrees.
Over medium heat melt butter.
Add brown sugar until dissolved.
Fold in bananas, walnuts and 1/4 cup milk chocolate chips.
Remove from heat.
Separate crescent rolls.
Place half on cookie sheet.
Fill centers with banana mixture.
Top with another crescent roll and seal edges.
Top with egg wash.
Bake 12 minutes until golden brown.
Melt remaining chocolate chips to form a drizzle.
Drizzle over warm pastries and sprinkle with powdered sugar.

Category: MISC