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Sep 022014
 

Steak Hash Over Waffle Fried Potatoes

With a little shoulder problem this past week, sitting at the computer and cooking have been the last thoughts on my mind. I hope you all had a great holiday weekend as Kenny cooked up another fantastic dinner for us on the grill. This holiday was kind of quiet which was fine by me as I did not feel like cooking for a crowd, oh Hell No! I have spent a little time in my kitchen and this week’s posts are just a couple of simple and easy dishes husband and I whupped up using potatoes!

They cooked out pretty nice..Huh!

They cooked out pretty nice..Huh!

This month is Potato Month and not too long ago I came across a site on Yahoo by a Dan Shumski about cooking with a waffle iron (cookbook, Will It Waffle) and my curiosity got the better of me, just had to go there. He had some hash browns pressed in a waffle iron and I was hooked immediately. He also had a Mac’n’cheese recipe I will be trying! We had done some steaks on the grill and they were a little tough. Kenny, ready for lunch thought he’d clean something up for me out of the frig and mentioned the steaks. I told him I had plans for them, do not touch! We hadn’t had hash in awhile and when I make it, the potatoes never get crispy enough for me without the meat becoming too dry, so I incorporated Dan’s  idea of doing them separately in the waffle iron and then topping them off with the hash that I browned lightly in the frying pan with extra onions.

Sorry! But Kenny had to have his ketchup on it!

Sorry! But Kenny had to have his ketchup on it!

4.0 from 1 reviews
Steak Hash Over Waffle Fried Potatoes
 
Ingredients
  • For the two of us:
  • 2 small, medium cooked steaks, ground with 1 small sweet onion, plus extra onion chopped small
  • 1small sweet onion minced for the potatoes
  • 2 medium potatoes, grated fine ( I grated mine medium and wish I had done them smaller )
  • Salt and pepper
  • Unsalted butter
  • Bacon fat
Instructions
  1. Place grated potatoes in ice cold water for about ten minutes after grating; remove from water and pat as dry as possible.
  2. Add chopped onion with the potatoes with some salt and pepper.
  3. Brush waffle iron on both sides with melted butter and set on medium.
  4. Place potatoes in mounds in the waffle iron, close lid and after a couple of minutes, press lid down somewhat. Potatoes should take about another 8 minutes to cook crispy.
  5. Meanwhile, to a little melted bacon fat, cook hash over medium heat on both sides until warmed through and onion is done to your liking.
  6. Top potato hash with the meat mixture and enjoy.

 

Hope you enjoy!

Nov 212012
 

Southern Style Roasted Turkey

This recipe combines bread and cornmeal in a delicious stuffing that goes inside the big bird. Today is National Stuffing Day and as soon as I get out of here, I’m off to the kitchen to make mine as I like it to sit for a day before I stuff my turkey. All the flavors blend into each other better that way, at least I think so! I’m sure everyone by today has their menu all together, but you might like to try this recipe for the next big turkey roast you have!

Can’t wait for tomorrow!

Southern Style Roasted Turkey
 
Ingredients
  • 1 turkey (10-12 lbs)
  • 1 cup cooked ham, diced
  • 1 cup onion
  • 1 teas poultry seasoning
  • ½ teas sage
  • 2 tbsp butter
  • ½ cup canned or jarred turkey gravy
  • 4 cups breadcrumb stuffing
  • 2 cups cornbread stuffing
  • 1 egg, slightly beaten
  • ½ cup raisins
  • ½ cup chopped pecans
Instructions
  1. In a skillet, brown the ham, onion, seasoning and sage just until onion is tender; add ½ cup of the gravy.
  2. Combine the stuffing cubes in a large bowl with the ham mixture and add the egg, raisins and pecans; toss lightly to mix.
  3. Fill the body and neck of the turkey with the mixture and secure with skewers; tie legs with kitchen string and tuck the wings behind the shoulders.
  4. Place in a roasting pan with a rack or make your own rack with chopped onions, celery and carrots which adds more flavor to your homemade gravy.
  5. Brush melted butter over turkey, sprinkle with paprika and cover loosely with foil.
  6. Bake in a 325 degree oven for 25 minutes per pound or until a meat thermometer reaches 185 degrees 185 degrees F. and legs can be moved easily.
  7. Remove turkey to platter and make your gravy as you normally would.

 

Hope you all have a wonderful Thanksgiving and enjoy!

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