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Dec 012014

Riced Spuds

I hope everyone had a wonderful Thanksgiving! Although quiet here and not up to the huge dinner I usually prepare, there was still plenty to stuff husband and myself with and a few left-overs. Did have a couple of mishaps, well not too bad that is. Husband’s turnip greens ended up in the trash because of a bad ham hock I had in the freezer, that won’t happen again I assure you! The other not so bad thing was that I never opened my cranberry sauce and really didn’t miss it as my plate over-floweth!! My sister up in N.Y. forgot to take the stuffing out of the turkey and didn’t realize it until her husband said he had missed it, OOOPS! More for later Pat….

This ricer is dated 1887 and made by...Silver&Co.N.Y.

This ricer is dated 1887 and made by…Silver&Co.N.Y.

Well by the title, I’m sure you  realized that I fell into the riced potato thing this year that was everywhere you looked, internet, newspapers, magazines, etc. I am the proud owner of 2 ricers that hang in my kitchen collecting dust, no more!!!! Reading the recipes brought back memories of my mom preparing her potatoes that way when I was very, very young inspiring me to buy my antique ones at flea markets, just for the nostalgia factor. Younger people who see them hanging in my kitchen always ask what they are and if I use them; the answer to that used to always be no and now that will change as I have never had better mashed potatoes in my life, honest! It was Thanksgiving morn that Kenny approached me with fixing the potatoes that way and little did he know, it was already on my agenda. I followed one recipe that was in our newspaper and it was the lightest, fluffiest potatoes that ever crossed our lips. It did involve a couple of extra steps and maybe next time I’ll try cutting them down a bit but this is how we made them:

ricer,skins and mashed tatters 008

Yep! That’s the way they come out using my other old ricer.


Riced Spuds
  • 2 large baking potatoes (do not use red potatoes for this recipe)
  • Warm milk, about ⅓ to ½ cup per 2 potatoes
  • Butter at room temperature, about 3 tablespoons for two potatoes
  • Salt and pepper to taste
  • You can add anything that you usually use for mashed potatoes, this was just the basic recipe and next time, I have to add my sour cream and chives to the mix!
  1. Steam potatoes over boiling water until partially soft; drain and let cool.
  2. Finish steaming potatoes until softened.
  3. Add cooked potatoes to your ricer and prepare as many as your ricer will allow.
  4. Add softened butter to the warmed milk and lightly toss with a fork to combine.


Hope you enjoy as much as we did. So dust off those old ricers because they still work or go buy a new one and start ricing…………And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe!

Sep 032014

Kick Butt Baked Tater On The Grill

Hey Guy’s, I’m going to try my best to give you a recipe for one of the best Kick Butt Taters you can cook on a grill. I have been doing my potatoes like this for some years now and not once did I write down any ingredients…NOT ONCE!

Guess you figured it out…This is Kenny talking here!

So…I guess I’ll have to give you one of those recipes that call for a little this and a little that and a whole lot of common sense. Are you ready?

Just so you will know..That's what a wrapped potato looks like.

Just so you will know..That’s what a wrapped potato looks like.

Oh…you might want to get a pencil and paper…you know…you don’t want to forget anything…silly!

Now...That's a baked tater!!!!

Now…That’s a baked tater!!!!

Kick Butt Baked Tater On The Grill
Hope it's as good as mine turns out...
Recipe type: Type?
Cuisine: Grill'en
  • How many people are going to be there? Select a nice size potato for each person. Reason being..they will not want to share!!
  • Get yourself two pieces of bacon for each potato. Gotta have lots of bacon!
  • Grab the salt, pepper,granulated garlic and Seminole swamp seasoning.
  • A stick of butter and a butter knife.
  • Enough tin foil to wrap each potato.
  • Now your ready!
  • You can add some chives just for the hell of it....
  1. Wash the potatoes (you knew that..didn't ya).
  2. I'm going to explain this one time...then you do it to the rest of the potatoes...Got It!
  3. Put a slit in the potato, jjjuuust enough to put a slab of butter in there. Squeeze it shut.
  4. Sprinkle on all the spices...and don't be shy, put some kick butt on there!!!!
  5. Wrap the potato with the TWO pieces of bacon.
  6. Wrap potato with the tin foil. Wow! I almost forgot..wrap them twice if your cooking them directly on the coals.Try not to rip the foil, because you don't want to lose all that butter and bacon grease. I hate to see anyone trying to lick hot tin foil. It's not pretty.
  7. Cook (on the grill) on medium heat for 45 minutes to an hour or until you hear that bacon sizzling.
  8. Serve hot with a scoop of sour cream..if that's what you want. I like mine with steak and ale. :-)


.Honey...What did you do with my fork?

Honey…What did you do with my fork?


I hope you enjoyed my recipe for one awesome Kick Butt Baked Tater. I got a feeling Regina might want me to do more recipes cause I’m so darn good at it. Let me ask…What do YOU want me to cook next? I need ideas here!!


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