Sloppy Joe Tater Tot Casserole

March 31, 2014 in beef

I know. It’s way too early on a Monday morning to be talking about things like tater tot casseroles.

I’m sorry.

I was sick all weekend - all weekend! – and didn’t have time to get a bunch of yummy things baked and photographed. I made this and it’s delicious and amazing but I couldn’t stop coughing long enough to take pictures. Being sick is the worst.

I threw this together for my kids yesterday and there wasn’t a tater tot left by the end of dinner. They loved it! I won’t lie, I didn’t think it sounded very good but I stole a couple bites and didn’t hate it. I like sloppy joes, I love tater tots – so yeah, I think I’m just embarrassed to say that I liked it.

One year ago: Slow Cooker Honey Sesame Chicken
Two years ago: Caesar-Stuffed Eggs
Three years ago: Toffee Bar Brownie Torte
Four years ago: Coconut Cupcakes
Five years ago: Chicken Shawarma

Sloppy Joe Tater Tot Casserole

adapted from All The Cooks

Ingredients

1 teaspoon olive oil
1 pound lean ground beef
salt and pepper
1 (15.5 ounce) can sloppy joe sauce
1 can cream of mushroom soup
1 1/2 cups shredded sharp cheddar cheese
16 ounce bag tater tots

Instructions

  1. Preheat oven to 350F.
  2. Heat oil over medium heat in a large skillet. Brown ground beef, breaking it up, until no pink remains. Drain, return to pan, and season with salt and pepper. Add sloppy joe sauce and cream of mushroom sauce. Stir until everything is combined.
  3. Pour mixture into a 9x13-inch pan. Top with sharp cheddar cheese. Arrange tater tots on top.
  4. Bake for about 25 - 30 minutes or until tater tots are cooked and golden brown.
http://fakeginger.com/2014/03/31/sloppy-joe-tater-tot-casserole/

Funeral Potatoes

November 11, 2013 in sides

Happy Veteran’s Day! I hope you’re enjoying a well-deserved day off.

I wanted to talk to y’all about something today.

I think I’m going to skip posting Thanksgiving recipes on the blog this year. I’ve done them in years past and cooking them and then eating them for days afterwards… it really takes away the magic of Thanksgiving. You know, the one day of the year that you can eat whatever you want without guilt. The special, once a year casseroles. Stuff like that just loses it’s specialness (not even a word, I know) once you’ve already done it, photographed it, and yapped about it on your blog.

But depending on how many glasses of wine I’ve had by the time Thanksgiving dinner is ready, I plan on photographing and blogging. No promises, but… maybe.

In the meantime, I thought I’d share a recipe that is definitely Thanksgiving-appropriate.

I’ve been hearing about these potatoes for years but since I’m not really a potato person unless they’re deep-fried and served with chicken nuggets, I’ve kind of just ignored them. But I’ve been obsessed with The Shaytards lately and they mentioned them in a vlog recently and all of the sudden, the potatoes seemed really appealing.

They are SO good. I had three bowls of them. I skipped everything else I cooked and just ate potatoes. And now I may end up making them on Thanksgiving because they are just that good.

One year ago: Pumpkin Pie Milkshake
Two years ago: Monster Cookies
Three years ago: Jalapeno Popper Dip
Four years ago: Sweet Cream Biscuits
Five years ago: Enchiladas in Pumpkin Sauce

Funeral Potatoes

Ingredients

1 1/2 cups shredded cheese
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1/4 cup dried onion
32 ounce package cubed hash browns
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Instructions

  1. Preheat oven to 350F. Spray a 9×13 inch baking dish with oil.
  2. In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns. Spread in the prepared pan.
  3. Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
  4. Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.
http://fakeginger.com/2013/11/11/funeral-potatoes/

Steak, Potato, and Mushroom Kebabs

July 22, 2013 in beef

Can I rant about something stupid? Because it’s Monday? And because my husband went back to work today after 3 weeks off? And because the dog has been sneezing every 30 seconds for the past 3 days?

Ugh.

We live on an Army post so in order to get home, I have to go through a gate where a military policeman scans my ID. And they randomly choose to search people. When this happens, you have to open all the doors, hood, and trunk of your car. Then stand in this red square off to the side while they dig through your stuff and/or take a mirror under your car.

And while this is going on you’re going “Omggg, I’m wearing the jeans that make my butt look big and I have 7 boxes of Fruit Loops in my trunk and ALL THESE PEOPLE DRIVING BY ARE LAUGHING AT ME!”

It’s awful.

And guess who’s been searched 4 time in the past week. FOUR TIMES. Yesterday I not only had the Fruit Loops in my trunk but I also had Taco Bell in my front seat and then the MP in the next lane yelled at me for having my phone and it was just horrible.

I told my husband I’m not leaving the house for at least a week.

Anyway. The highlight of my weekend was definitely these kebabs. They are delicious and a super easy meal since you have your meat, potato, and veggie all on the kebab! The best part was definitely the mushrooms – they become extra delicious after marinating in balsamic vinegar.

One year ago: Chocolate Oatmeal Pecan Cookies
Two years ago: Baked Potato Salad
Three years ago: S’mores Granola Bars
Five years ago: Cherry Rhubarb Cobbler

Steak, Potato, and Mushroom Kebabs

adapted from Ezra Pound Cake

Ingredients

2 pounds small potatoes (such as red or gold)
1 pound small portobello mushrooms
2 pound rib-eye steak
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
skewers (soaked if bamboo)

Instructions

  1. Place the potatoes in a large pot; add water to cover by 1 inch. Bring to a boil and cook until barely fork-tender, about 10 minutes. Drain, and allow to cool. Cut the potatoes in half; set aside.
  2. While the potatoes are cooking, remove the stems from the mushrooms and place the caps in a large bowl.
  3. Cut the steak into smallish pieces, and season them with salt and pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover and refrigerate for 30 minutes to 2 hours.
  4. Heat a grill to medium-high, and lightly oil the grate.
  5. Put the meat, potatoes, and mushrooms on the skewers in whatever order you prefer. Reserve the remaining marinade for basting while grilling.
  6. Grill the kebabs for about 3 minutes, basting them once. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes.
http://fakeginger.com/2013/07/22/steak-potato-and-mushroom-kebabs/

Thanksgiving Side Dishes

November 5, 2012 in sides, spon

Today I’m going to be sharing a couple side dishes for the big turkey day. I know side dishes are the hardest thing for me to come up with so when I was asked to come up with a couple using I Can’t Believe It’s Not Butter, I jumped at the chance. I’ve worked with I Can’t Believe It’s Not Butter in the past and was even lucky enough to make some brownies in the Unilever kitchens:

Whoa flashback!

Anyway, I’m obviously a big fan of using I Can’t Believe It’s Not Butter. I almost always have it in my fridge and I absolutely love the sticks for baking! Plus it has 0 grams of trans fat!

For my side dishes I went with a basic mashed potato recipe but jazzed it up with some roasted garlic. If you’ve never roasted garlic, it’s super simple. You cut off the top of the garlic bulb to expose all the little cloves, rub it with some olive oil, and then roast it for about 30 minutes. The little cloves practically fall out after that. Once roasted, the garlic doesn’t have quite the punch that raw garlic has – it’s absolutely delicious and you could easily mix it into a ton of different foods.

These Roasted Garlic Parmesan Mashed Potatoes are perfect for Thanksgiving because they can be made ahead of time. Which means less stress on you! You simply refrigerate them until the bird is ready and then quickly bake them until they’re heated through. The roasted garlic and the Parmesan are perfection together and they are really fantastic with gravy poured all over.

Roasted Garlic Parmesan Mashed Potatoes

Ingredients

For the roasted garlic:
1 bulb of garlic
2 teaspoons olive oil
For the potatoes:
5 pounds yukon gold potatoes
1 (8 ounce) package cream cheese, softened
1 stick (1/2 cup) I Can't Believe It's Not Butter, melted
1/2 - 1 cup milk, warmed
1/2 cup Parmesan cheese, divided
salt and pepper to taste

Instructions

    To make roasted garlic:
  1. Preheat oven to 350F.
  2. Slice off the top of the garlic bulb, making sure to expose the top of each clove of garlic. Rub the olive oil over the exposed tops. Wrap in aluminum foil and roasted for 30 - 35 minutes or until the cloves easily slide out. Set aside.
  3. To make the potatoes:
  4. Wash, peel (if desired - I leave mine with peels), and dice. Place in a large pot; fill with water to a couple inches above the potatoes. Boil until fork tender. Drain and mash.
  5. Place the potatoes in the bowl of a stand mixer; add cream cheese, melted I Can't Believe It's Not Butter, and warmed milk. Beat slowly at first to combined everything and then at a higher speed to further mash the potatoes. Continue beating until the potatoes are as mashed as you prefer. Beat in 1/4 cup of Parmesan cheese, salt, and pepper.
  6. Spray a 2-quart baking dish with cooking spray. Spoon the potatoes into the dish and sprinkle with the remaining 1/4 cup Parmesan.
  7. At this point you can cover and refrigerate overnight if you need to.
  8. To bake the potatoes:
  9. Preheat the oven to 350F.
  10. Bake for about 30 minutes, until the cheese is melted and the potatoes are hot.
http://fakeginger.com/2012/11/05/thanksgiving-side-dishes/

The second recipe I chose to make is inspired by something I got from one of those fancy health food store hot bars around this time last year. It was a rice dressing that had a ton of cranberries in it. I thought it was the strangest thing when I loaded it into my little cardboard box but I definitely fell in love once I tasted it.

I used a wild and brown rice mix but if you can’t find it, an equal amount of wild rice and brown rice works just the same. This version is loaded with cranberries, pecans, fresh thyme, fresh parsley, all the good stuff. It’s absolutely scrumptious and is perfect for Thanksgiving.

Wild Rice Stuffing

Ingredients

2 tablespoon I Can't Believe It's Not Butter
1 tablespoon olive oil
1 large onion, diced
1 clove garlic, minced
2 cups wild rice blend
4 cups vegetable broth (or a mixture of broth and water)
1 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme
salt and pepper, to taste

Instructions

  1. In a large pot, heat I Can't Believe It's Not Butter and olive oil over medium heat until butter is melted; add onion. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook another 30 seconds, or until fragrant. Add rice; stir to combine. Gradually pour in vegetable broth. Bring to a boil; cover and lower to a simmer. Let cook for about 50 minutes (check package instructions).
  2. Stir in cranberries, pecans, parsley, thyme, and salt and pepper. Serve immediately.
http://fakeginger.com/2012/11/05/thanksgiving-side-dishes/

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member ofClever Girls Collective. All opinions expressed here are my own.

French Fridays with Dorie – Broth-Braised Potatoes

January 27, 2012 in ffwd, sides

One of the great things about French Fridays with Dorie is that we get to nominate and then vote on what we want to cook each month. I was particularly excited when I saw these Broth-Braised Potatoes showed up on the monthly ballot. I mean, what’s wrong with potatoes that are braised in broth? Absolutely nothing.

This was a very simple and quick dish. The potatoes are just sliced in half and then braised in broth with thyme (or rosemary) and some garlic. It took less than 20 minutes and was such a fun way to serve potatoes!

I wasn’t sure that my boys would appreciate this one – and actually briefly considered mashing some of the potatoes for them – but they all ended up eating some, even if they did cover them in ketchup! I thought they were delicious and was happy to eat them for breakfast the next day. I especially loved that my broth turned purple overnight thanks to my purple potatoes!

(The members of French Fridays with Dorie do not post the recipes we make so be sure to check out Around My French Table.)

 

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