Archive | December, 2017

The Bachelor Meal

7 Dec

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I did not cook this but my son did.

Hopefully he used serving plates but he put together a great meal.

Rib eye steaks grilled on his green egg at 700 degrees

Blue cheese salad

Crispy small potatoes baked in bacon fat and drizzled with balsamic dressing

Pasta with tomatoes, garlic and mozzarella

Apple crostata with vanilla ice cream

Brownies

Appetizers were cheese nachos, sausage calzones and tomato pizza.

Very impressive.

 

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Stuffed Mushrooms

6 Dec

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I cant make enough of these.

I made a huge batch for Thanksgiving and they disappeared.

So of course I made more and they disappeared.

One large package of mushrooms about 25.

3 packages of cheese and crackers. You know the kind you get for your kids as a snack but end up eating. I buy the Keebler or Ritz brand because they have six crackers not four.

One diced onion

2 cloves diced garlic

3 tablespoon butter

2 tablespoons diced fresh parsley

1/4 teaspoon black pepper

Sauté the butter, onion and garlic.

Add the chopped stems from the mushrooms.

Season with pepper

Cook till everything is soft.

Add the parsley

Put the crackers in your food processor and pulse till the crackers are crumbs

Add the onion and mushroom mixture With all the butter.

Pulse three or four times.

Stuff each mushroom so they are firmly packed

Place on a cookie sheet with a tiny drop of butter on top.

Bake at 350 degrees for 15 to 20 minutes or until the tops start to brown.

Don’t add any additional salt because the crackers are pretty salty.

 

Potato Knish

5 Dec

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Never throw away leftover mashed potatoes.

You can use them for anything from pancakes to thickening a soup.

Today I made one of my favorites.

They are little three bite potato knishes.

One stick of butter

3 diced onions

6 cups of leftover mashed potatoes

2 eggs

One teaspoon black pepper

3/4 teaspoon salt

6 packages of refrigerated crescent rolls

Melt the butter

Add the onions and cook till soft

Season with the salt and pepper

Mix the eggs with the potatoes

Add the onions and butter

Mix well

Take the crescent rolls out of the package and spread the dough out flat.

Press the crescent roll precut lines together and roll slightly with a rolling pin to make the dough even.

Cut into 16 even pieces

Fill each piece of dough with a large teaspoon of the potato.

Starting at the corner cover the potato with the dough. Making a little filled pouch.

All the seams should be sealed.

Don’t worry if some potato if showing just put the exposed potato face up on the baking pan so it doesn’t stick to the pan.

Use a silpac or non stick cookie pan.

Bake at 375 degrees for 12 to 15 minutes.

Be careful not to eat these right out of the oven because the potato gets HOT.

Serve with sour cream, applesauce, ketchup or mustard.

This is not an exact recipe as far as quantities.

If you have less potato you can adjust the eggs or add leftover spinach, broccoli, hamburg or asparagus. It doesn’t have to be exactly six cups of all potato.

Its the taste you want of the soft potato in a flakey dough.

These are a great appetizer, side dish and a snack.

Either bake or freeze these right away because the raw dough gets discolored and I wouldn’t eat them.

When in doubt.   Throw out.

Zucchini, Egg and Cheese Rollup

1 Dec

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This is another leftover treat.

One cup cooked zucchini

3 eggs

2 slices of American cheese

One slice of flat bread

Heat a skillet with just a little butter

Heat the zucchini in the microwave till hot. Drain any liquid off.

Pour the whipped eggs into the hot pan and swirl the pan so the eggs cook evenly.

Add the cheese and zucchini.

Cook for another minute or to the doneness you like.

Place on the flatbread and roll up.

This was pretty good.