Wild Idea Buffalo Recipe of the Week – Sirloin Tip and Top Round Roast

November 22, 2017 at 6:33 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Sirloin Tip and Top Round Roast. For the recipe you’ll be using the Wild Idea Buffalo Top Round or Sirloin Tip Roast. You can find this recipe and purchase the Buffalo Top Round or Sirloin Tip Roast at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Sirloin Tip and Top Round Roast
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results! – Wild Idea Buffalo

Ingredients:
1 – 3 lb. Top Round or Sirloin Tip Roast
2 – tablespoon olive oil
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme and rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder

Preparation:

1 – Pre-heat oven to 500*
2 – Rinse roast and pat dry.
Rub roast with olive oil, and heavy roasting pan or cast iron pot.
3 – Mix seasonings together and rub into roast.
4 – Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
5 – Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
6 – Leave roast in CLOSED oven for 2.5 hours. DO NOT OPEN OVEN DOOR!
7 – Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
8 – Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)
9 – Pass with hot au jus, and horseradish sauce, or Wojapi..


*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

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Savory Buffalo Sausage Stuffing

November 22, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s another Wild Idea Buffalo recipe – Savory Buffalo Sausage Stuffing. Made with Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage. It’s a perfect Stuffing for the Holidays! You can find this recipe or purchase the Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Savory Buffalo Sausage Stuffing:

Ingredients:
2 – tablespoons butter
2 – tablespoons olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – tablespoon pepper
1 – 16 oz. bag herb seasoned stuffing
2 – cups organic chicken stock

Preparation:

1 – In heavy skillet over medium high heat, heat butter and olive oil.
2 – Crumble in sausage and add onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3 – Add herbed stuffing and stir to incorporate.
4 – Slowly add you stock. Mixture should be moist and hold together.
5 – Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes.
6 – Delicious with turkey, buffalo or by itself.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Diabetic Rice Recipes

November 22, 2017 at 6:28 AM | Posted in Uncategorized | Leave a comment
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From the Diabetic Living Online website its Diabetic Rice Recipes. Delicious and Diabetic Friendly recipes like; Catfish and Turkey Sausage Jambalaya, Black Beans and Yellow Rice with Fresh Tomatillo Topping, and Red Beans and Rice with Chicken. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Rice Recipes
Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too.

Catfish and Turkey Sausage Jambalaya
Catfish gives this slimmed-down diabetic gumbo recipe its authentic Louisiana taste. Use instant brown rice to cut down on cook time……

Black Beans and Yellow Rice with Fresh Tomatillo Topping
Yum! Enjoy low-calorie, low-carb, Latin-inspired goodness in a bowl. This diabetic recipe is high in fiber and protein, too. Get cooking!…….

Red Beans and Rice with Chicken
Add onions, peppers, and chicken to this rice-and-beans classic for rich flavor. One serving provides half your daily recommended protein intake……..

 

* Click the link below to get all the Diabetic Rice Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-rice-recipes

Kitchen Hints of the Day!

November 22, 2017 at 6:27 AM | Posted in Kitchen Hints | Leave a comment
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Hints for the Bird……….

* If you’re using a frozen turkey, whatever you do, don’t wait until the day before Thanksgiving to take it out of the freezer. Remember, frozen turkeys take at least three days to completely thaw.

* Got a big crowd coming over? Roast two smaller turkeys (12 pounds or less) instead of one large one. Smaller turkeys fit better in the fridge and roasting pan, plus they cook more quickly and evenly. Plus, it lets you experiment with two different types of preparations.

* When calculating your roasting time, plan on about 15 minutes per pound.

* Let your bird rest for a few minutes after you take it out of the oven. A good 20 minute nap will let everything settle and keep the moisture where it belongs: in the meat.

Baked Smokey BBQ Chicken Wings w/ Baked Fries

November 21, 2017 at 5:58 PM | Posted in Alexia Potato Products, chicken, Chicken Wings | Leave a comment
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Today’s Menu: Baked Smokey BBQ Chicken Wings w/ Baked Fries

 

 

For Breakfast this morning I toasted a couple of Eggo Waffles and had a cup of Bigelow Decaf Green Tea. After Breakfast I had to go to Meijer and pick some things up for the Thanksgiving Dinner. The stores are getting crowded early today, everyone picking stuff up for Thanksgiving. I stopped by McDonald’s and picked up Breakfast for Mom and Dad on the way back home. I cleaned the house today, we have a few people coming over for Thanksgiving Dinner tomorrow. Also did a load of laundry for Mom.Well my Scans, Blood Work, and Exam all came back Cancer Free! Going om 14th year, this coming year, Cancer Free! For Dinner tonight I prepared Baked Smokey BBQ Chicken Wings w/ Baked Fries.

 

Mom had a bag of Tyson Smoky BBQ Wings so I prepared the whole bag of them for everyone for Dinner. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on the pan in a single layer. Then baked the on upper rack for 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor. I had a side of Litehouse Lite Bleu Cheese Dressing for dipping the Wings in.

 

To go with the Wings I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. I also cut up some Celery Sticks for a side. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Tyson Smokey BBQ Seasoned Chicken Wings

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas
Grill
: Heat only one side of grill. Charcoal
Grill
: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Diabetic Dish of the Week – WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

November 21, 2017 at 6:21 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is – WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY. The recipe is from the Diabetic Gourmet website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly recipes for all meals and occasions. You’ll also find Diabetes Management tips and News. It’s another one of my favorite sites! Enjoy and eat Healthy! https://diabeticgourmet.com/

 

WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

Ingredients

1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast

Directions

1 – Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
2 – Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.
3 – Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
4 – Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
5 – Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
6 – Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Recipe Yield: Makes 10 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 200 milligrams
Protein: 44 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/walnut-stuffed-turkey-breast-with-cider-gravy

Healthy Baked Chicken Breast Recipes

November 21, 2017 at 6:19 AM | Posted in Eating Well | Leave a comment
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From the eatingWell website and Magazine its Healthy Baked Chicken Breast Recipes. Lots of Healthy and Delicious Baked Chicken Breast Recipes. With recipes including; Adobo Chicken and Kale Enchiladas, Barbecue Chicken Pizza, and Soy-Lime Baked Buffalo Wings. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Baked Chicken Breast Recipes
Find healthy, delicious baked chicken breast recipes, from the food and nutrition experts at EatingWell.

Adobo Chicken and Kale Enchiladas
Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños……..

Barbecue Chicken Pizza
We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It’s a great way to sneak extra veggies into both you and your children’s diet!…….

Soy-Lime Baked Buffalo Wings
Make this baked Buffalo chicken wing recipe at home to save 138 calories and a whopping 598 milligrams of sodium compared to the same number of deep-fried wings. If your market sells its chicken wings whole, you’ll want to separate each into a wingette and a drumette so they cook evenly. They’re easy to split apart with a sharp knife. Serve with carrot sticks, celery and ranch (or blue cheese) dressing………..

 

* Click the link below to get all the Healthy Baked Chicken Breast Recipes
http://www.eatingwell.com/recipes/20643/ingredients/meat-poultry/chicken/breast/baked/

Kitchen Hint of the Day!

November 21, 2017 at 6:18 AM | Posted in Kitchen Hints | Leave a comment
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You say Tomato………

For the best storage of tomatoes keep them stem side down in a cool place. If they’re still attached to the the stem, try to space them so that they’re not touching.

Pan-Fried Oysters Recipe w/ Baked Steak Fries

November 20, 2017 at 5:53 PM | Posted in Ore - Ida, oysters | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Baked Steak Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I finished Breakfast I went to McDonald’s and picked up Breakfast for Mom and Dad. Back home finished up a couple of things around the house then went outside and got the leaf blower out. Cleaned off the deck and drive way areas of leaves. Had everything done so I watched a few shows I had recorded during the week. For Dinner tonight I prepared Pan-Fried Oysters Recipe w/ Baked Steak Fries and a Slice of Texas Toast.

 


I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

 

 

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

 

 

 

 

 

 

Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU

One of America’s Favorites – Chicken Fried Steak and Mashed Potatoes

November 20, 2017 at 6:32 AM | Posted in One of America's Favorites | 2 Comments
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Chicken fried steak served with mashed potatoes topped with gravy

Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named for the cooking method is similar to that of fried chicken.

Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-South American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly.

 

The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary’s earliest attestation of the term “chicken-fried steak” is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.

Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.

 

Chicken fried steak with chipotle cream gravy

The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a “chuckwagon”. Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.

The steak can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as “steak fingers”.

A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.

Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan and served with traditional peppered milk gravy. The same dish is sometimes known as “country fried steak” in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, “country steak” may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.

 

Other meats may be used, with “chicken-fried chicken” having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as “fried chicken” because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is “chicken-fried-steak-fried chicken”.

Boneless pork chops, usually center cut, can be served in this manner, as well as chicken fried buffalo steak.

 

 

Mashed potato

Another One of America’s Favorites – Mashed Potato

What’s Chicken Fried Steak without Mashed Potatoes!

Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.

 

 

The use of “floury” types of potato is recommended, although “waxy” potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelized onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato – up to two parts potato for one part butter. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.

 

Mashed Potatoes with butter and chives

 

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd’s and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi.

In the United Kingdom, the cold mashed potato is mixed with fresh eggs and then fried until crispy to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

A potato masher is a utensil which can be used to prepare the potatoes, as is a potato ricer.

 

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