Potato Latke's

1-1/2 pounds russet potatoes peeled

1/4 cup finely chopped shallots

2 large eggs, lightly beaten

2 tablespoons flour (or more) 

1 1/2 teaspoons salt and freshly ground black pepper

Vegetable oil for frying

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream.

Cheeseburger Meatloaf

Cheeseburger meatloaf

Nonstick cooking spray, for the pan

3 slices Texas toast or any bread, cubed 

1/4 cup milk 

1 pound ground beef 

3 strips crisp cooked bacon, chopped 

1 large eggs 

1/4 c chopped onions (personal amount)

2 Tbls ketchup

1  tablespoon mustard 

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 ounces Cheddar, cut into small cubes, plus 1/2 cup grated Cheddar

topping

4 Tbls grated  onion 

1/2 Ketchup

1/4 cup shredded cheddar cheese

Dill pickle chips, for serving

Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray.

Mix together the bread and milk in a bowl and set aside.

Add the ground beef, chopped  bacon, egg, onion, 1 tsp salt, 1/2 tsp pepper, 1 T ketchup, 1/2 tablespoon mustard to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat.

Form the meat mixture into a loaf. Place on broiler pan.

Mix the grated onion with the remaining 1/2 cup ketchup, 4 T  mustard  in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour.

Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter.

Slice and serve with the sliced red onions and dill pickle chips.

Strawberry Crumb Bars

1/2 cup  Sugar

1/2 tsp. Baking Powder

1 1/2 cups All-Purpose Flour

1/4 tsp. Salt

1/2 cup butter

1 Egg

1 tsp. Vanilla

2 cups Strawberries, Chopped

1/3 cup White Sugar

2 tsp. Cornstarch

Preheat the oven to 375º. Grease the baking pan with non-stick spray (or a combination of butter and flour).

Chop the strawberries and set aside. Note: If you are using frozen strawberries, follow the package directions to thaw them first.

In a medium bowl, stir together 1/2 cup of white sugar, flour, baking powder, and salt.

Using two knives, cut the butter into the flour mixture until the pieces become pea-sized . The dough will be crumbly.

In a separate small bowl, beat an egg with a fork, and then add the egg and vanilla to the flour mixture.

Press half of the dough into the bottom of the pan.

In another medium bowl, mix together 1/3 cup of white sugar, cornstarch, and strawberries. Spoon this mixture evenly over the bottom crust.

Crumble the remaining dough over the strawberry layer.

Bake at 375º for 45 minutes or until golden brown.

Cool completely, then refrigerate in an airtight container for at least four hours. Cut into bars and serve!

Basic Pancakes

Basic pancakes

1 cup ap flour

1 Tbl. Sugar

1 teas. baking powder

1/4 teas. salt

1 beaten egg

1 cup milk

1 Tbl. Veg Oil

1/2 tsp vanilla

Mix together dry ingredients set aside. In another bowl mix milk, egg and oil. Pour wet ingredients into the dry until just moistened. It should be lumpy. Over mixing causes flat tough pancakes.

Pour about 1/4 cup of batter onto hot lightly greased fry pan.**  Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. 

**Once the batter is poured I like to add 7 to 8 blueberries to each pancake. Fresh or frozen blueberries work well.

Leftovers freezer well.

Easy refried beans

Since living in AZ, Mark has really grown fond of Mexican food. Many Mexican dishes have refried beans in them or on them. There is one meal that he really enjoys so I had to find a recipe for refried beans in order to duplicate the dish. I am not a fan but do find this recipe to have more flavor than the refried beans I have tasted. I still won't eat them but Mark loves this recipe. It's easy to make and has a lot of flavor. Now I keep a can of pinto beans on the shelf at all time.  Enjoy.

1/2 tablespoon veg oil

1/4 cup finely chopped yellow or white onion (about ½ small onion)

1/8 teaspoon salt

1 cloves garlic,minced

1/4 teaspoon chili powder

1/8 teaspoon ground cumin

1 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans

1/4 cup water

1 tablespoons chopped fresh cilantro

1/2 tablespoon lime juice, to taste

In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.

Add the garlic, chili powder and cumin. Cook, stirring constantly,  about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.

Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about  half of the beans, or until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

Loaded mashed potatoes

Loaded mashed potatoes

 Serves 6 to 8 people

2 lbs potatoes washed and peeled

6 cups water salted

6 Tbls. butter chopped into pieces

3/4 cup sour cream

1/2 cup half n half or milk

1/2 cup chopped bacon (optional)

About 2 cups cheddar cheese divided

1 Tbls dried chives or fresh

salt and pepper to taste

Instructions

Preheat oven to 350 F.

Butter a 9 x9 inch casserole dish. Set aside.

Peel potatoes and slice each one lengthwise into even slices.

Place potatoes in a 3 quart pot and cover with chicken broth.

Bring to a boil.

Cover and reduce heat to medium.

Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.

Drain and return potatoes back to the heat. Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.

When the steaming has slowed down, sprinkle on the butter. Do not stir, just let the butter melt where it falls.

Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) Over smashing makes for gluelike potatoes.

Very gently fold in the sour cream and half n half.

Stir about 3/4 cup shredded cheddar cheese, bacon, and chives just until combined.

Taste and season with salt & pepper.

Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.

Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about 1/2 cup or more)

Top with remaining potatoes and finish with a final layer of cheddar cheese.

Cover loosely with foil back 20 to 30 minutes.

Fresh Squeezed Lemonade

1 cup fresh lemon juice (about 6 to 8 lemons)

3/4 to 1 cup sugar

6 cups cold water

 You may want to add more or less sugar depending on your preference.

Pour all ingredients into a two quart container and shake until sugar is dissolved. 

Serve chilled. 

Mmmm, so so good.