The best no-gravy potatoes ever!
Md-Lg Russet Potatoes (1 per person)
I used two, cuz there were two of us.
Boil in salted water till soft, and yes salt the water you need a little bit of salt flavor. I don't normally salt my water for potatoes, because there's usually plenty in gravy.
While they are boiling set out 2oz of cream cheese, and 2T of butter (per two potatoes)
Drain cooked potatoes, return to pan
add butter and begin to mash
after the butter is melted in add cream cheese
and mash a little longer, and 2 T of Milk
and whip with spoon, once they are fluffy and smooth, add 1/4 C of green onions and pepper to taste.
In this batch I also added 1/4 C of Cheddar Cheese, but I have also made it without.
Sunday, September 12, 2010
Sunday, July 25, 2010
Kansas Girl Takes A Road Trip to Colorado Springs, CO.
Before going I did a lot of research on where to eat. This came up on google maps, then I went to the website and checked it out. I knew I had to go.
This place was cool. Once you go to www.shugas.com you will understand how cool it is without even going to Shuga's. After checking out the menu online, I really couldn't wait. We had it on our schedule for Saturday lunch. It was a great place to go for a light lunch, which worked out well because we had a big breakfast. Which was also fabulous.
Brian and I shared the chop board, and my parents had the pastrami. They were both great. The chop board comes with meats, cheeses, cashews, dried apricots, bread, and hot mustard. The pastrami was spicy and fresh.
We had told the wait staff we found this place on-line and we were tourists. He was glad to hear we thought it was such a great place, and he was happy to hear we got off the beaten path. Although I wouldn't consider this place to be off the beaten path, I would say if your looking for great food its right on the great path. Really not hard to find either, right on a main road, and kind of on the start of a neighborhood. If I lived anywhere near it, I would be a regular.
This place was cool. Once you go to www.shugas.com you will understand how cool it is without even going to Shuga's. After checking out the menu online, I really couldn't wait. We had it on our schedule for Saturday lunch. It was a great place to go for a light lunch, which worked out well because we had a big breakfast. Which was also fabulous.
Brian and I shared the chop board, and my parents had the pastrami. They were both great. The chop board comes with meats, cheeses, cashews, dried apricots, bread, and hot mustard. The pastrami was spicy and fresh.
We had told the wait staff we found this place on-line and we were tourists. He was glad to hear we thought it was such a great place, and he was happy to hear we got off the beaten path. Although I wouldn't consider this place to be off the beaten path, I would say if your looking for great food its right on the great path. Really not hard to find either, right on a main road, and kind of on the start of a neighborhood. If I lived anywhere near it, I would be a regular.
Sunday, May 30, 2010
Roasted Pepper Rice
Get the grill fired up for this recipe!
1 Box of Goya Yellow Rice
1 Vadaila Onion or Texas 1015
1 Pablano Pepper
1 Green Bell Pepper
1 Ear of Corn
1 T of Oregano
dash of Salt
1 T of Olive Oil
Cook the rice according to the directions on the box. When its done, set aside until veggies are ready.
Make a foil cooking basket, or if you have grilling basket use that and place in the folliwng:
Chop your Pablano Pepper and Green Bell Pepper in larger chunks. Toss them in 1 T of Olive Oil and a dash of salt
Chop Oregano and add to peppers.
You can do this two ways,
Slice or onion and skewer it (has shown)
or chop your onion and put it in the peppers.
Put your pepper basket and onions on the grill
Peal the husk from your corn and set on grill, you just want it to get a bit of color all around, so you will have to turn it regularly.
When everything is tender, remove from grill and add to your cooked rice.
After your veggies are mixed in add your pepper jack cheese and stir in till it disappears.
Sunday, May 23, 2010
Sunday Morning Breakfast: Cherry Pancakes
1 C Flour
1 T of Sugar
T t of baking powder
1/2 t of baking soda
1 C of Buttermilk
1 t of Vanilla
1 T of Veg Oil
1 Lg Egg (lightly beaten)
1/4 of Strained, Caned Cherries (see note)
Strain your can of cherries, and measure out 1/4 cup of cherries, and mash/chop up in container. Set aside.
Mix your dry ingredients in med size bowl, then add your milk, vanilla, egg, and oil, start to mix, after a few stirs add cherries, continue to mix batter as you would regular pancakes.
Heat Griddle, and use about 1/2 C of batter per pancake, when it starts to bubble flip. They will be really thick and fluffily. Top with reserve cherries and syrup.
1 T of Sugar
T t of baking powder
1/2 t of baking soda
1 C of Buttermilk
1 t of Vanilla
1 T of Veg Oil
1 Lg Egg (lightly beaten)
1/4 of Strained, Caned Cherries (see note)
Strain your can of cherries, and measure out 1/4 cup of cherries, and mash/chop up in container. Set aside.
Mix your dry ingredients in med size bowl, then add your milk, vanilla, egg, and oil, start to mix, after a few stirs add cherries, continue to mix batter as you would regular pancakes.
Heat Griddle, and use about 1/2 C of batter per pancake, when it starts to bubble flip. They will be really thick and fluffily. Top with reserve cherries and syrup.
Saturday, January 2, 2010
Cherry Cake
I received the cookbook I found this recipe in for Christmas last year from my parents
"America's Best Lost Recipes" from The Editors of Cooks Country. I found that I love "vintage" style recipes. There's something to be said for simple procedures and simple processes that turn out wonderful flavors for just a few $.
I took this cake to a New Year's Eve party the other night, and had a request for the recipe. I made a few changes from the original, but not much. They do a great job with there recipes.
Oven Temp: 350
Mix in mixer:
3/4 C Sugar
4 T of Unsalted Butter
Mix in small bowl:
1 C of ap flour
11/2 t of baking powder
dash of salt (1/8 t)
Mix in measuring cup (glass kind):
2 eggs
1 t of Vanilla
(mix very well)
Add your wet & dry mixes to butter/sugar alternating
Drain one (reg) size can of Tart Cherries (I think ours was 21.5 - 22 oz) save the syrup, and a few cherries for garnish if you wish.
Fold in drained cherries to batter, do NOT over-mix.
Spray one round 9 in pan (with Bakers Joy)
Spread batter in pan, and bake for 30-35 m.
Remove from oven and invert on to cake plate.
Glaze:
Cook in saucepan while the cake is baking and let cool:
Use reserved syrup, mix in 1t of almond extract, 3/4 C Sugar, 21/2 T of Cornstarch, cook until it bubbles and remove from heat.
When cake is cool spread onto cake.
Garnish as pictured with pecans and cherries.
"America's Best Lost Recipes" from The Editors of Cooks Country. I found that I love "vintage" style recipes. There's something to be said for simple procedures and simple processes that turn out wonderful flavors for just a few $.
I took this cake to a New Year's Eve party the other night, and had a request for the recipe. I made a few changes from the original, but not much. They do a great job with there recipes.
Oven Temp: 350
Mix in mixer:
3/4 C Sugar
4 T of Unsalted Butter
Mix in small bowl:
1 C of ap flour
11/2 t of baking powder
dash of salt (1/8 t)
Mix in measuring cup (glass kind):
2 eggs
1 t of Vanilla
(mix very well)
Add your wet & dry mixes to butter/sugar alternating
Drain one (reg) size can of Tart Cherries (I think ours was 21.5 - 22 oz) save the syrup, and a few cherries for garnish if you wish.
Fold in drained cherries to batter, do NOT over-mix.
Spray one round 9 in pan (with Bakers Joy)
Spread batter in pan, and bake for 30-35 m.
Remove from oven and invert on to cake plate.
Glaze:
Cook in saucepan while the cake is baking and let cool:
Use reserved syrup, mix in 1t of almond extract, 3/4 C Sugar, 21/2 T of Cornstarch, cook until it bubbles and remove from heat.
When cake is cool spread onto cake.
Garnish as pictured with pecans and cherries.
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