Sweet, Spicy and Cheesy?

Sometimes you don't have a reason for picking a recipe. Sometimes it's just luck of the draw as you flip through your box, hoping something will inspire you.  My sausage and potatoes recipes caught my eye but I don't really have anything profound to say about either. I will warn you the sausage patties come with some kick! Actually, both recipes do.

Paprika, red pepper, cayenne and hot sauce give these recipes some heat but I'm not a huge fan of heat, so know that the quantities listed won't leave you begging for water. Of course, you can always add in spice and heat if that's what you are into!

Sweet & Spicy Sausage Patties

Ingredients:
1 tsp. onion powder           1 tsp. garlic powder      1 tsp. red pepper           1/2 tsp. fennel
1/4 tsp. paprika                  1 tsp. salt                      1/4 tsp. black pepper     1 lb. ground meat
1 tbsp. & 1 tsp. brown sugar                                   1 tsp. olive oil

Directions:

1. Mix your meat with all the seasonings.
2. Portion it into 8 balls.
3. Flatten each ball to 1/8 in. thick.
4. Heat oil over medium high heat.
5. Sear patties on one side until caramelized about 2 minutes.
6. Flip to cook 1 minute more.

Cheesy Vacation Potatoes

Ingredients:

3 potatoes, sliced 1/8 in. thick          oil and salt, to taste             

pico de gallo:  2 roma tomatoes       2 scallions              1 tsp. hot sauce      1 tsp. lime juice

                       1/8 tsp. cumin            1/8 tsp. cayenne

casserole:       1 tbsp. unsalted butter         1/2 c. jack blend cheese         1/2 c. mozzarella

Directions:

1. Preheat your oven to 375.
2. Fry potatoes in 1 inch of oil, 3 minutes on each side.
3. Season with salt.
4. Prepare the pico de gallo in a bowl and set aside.
5. Butter an 8x8 pan.
6. Layer half the potatoes then half the jack blend cheese, then half the pico de gallo and half the mozzarella.
7. Repeat the layers, ending with mozzarella.
8. Bake until cheese melts (app. 18 minutes).

So there you go, a pair of fun recipes that aren't super hard to put together.  Oh and I absolutely don't remember why they are called vacation potatoes. As always, have fun.

Strategic Cooking 101

By this point, you are probably thinking I'm crazy trying to tackle all of these recipes for one meal. But really think about it. It's not like you need to do all your prep work on Easter. You could boil your eggs the day before. The biscuits can be baked 1-2 days ahead of time. You can pre slice vegetables. You could even bake desserts ahead of time.  Just in case you are not a whiz at juggling that much, here's a recipe that you literally get your ingredients together, drop them in the crock pot and let it go.  And, truthfully, it helps make your house smell really good as guests arrive! 

Just remember not to let it all overwhelm you. Truly, recipes are one step at a time!

Ranch Potatoes

Ingredients:
6 bacon strips, chopped                                2 1/2 lbs. small red potatoes, cubed        
8 oz. cream cheese, softened                      1 can cream of potato soup     
1 envelope ranch salad dressing mix           1/4 c. milk  
3 tbsp. sliced green onions

Directions:

1. Cook bacon over medium heat until crisp.
2. Remove with a slotted spoon and drain on paper towels.
3. Drain drippings, reserving 1 tbsp. 
4. Place potatoes in slow cooker.
5. In a bowl, beat the cream cheese, soup, milk, dressing mix and reserved drippings.
6. Stir into potatoes.
7. Sprinkle with bacon.
8. Cook, covered, on low 7-8 hours or until tender.
9. Top with green onion.                                             

Serve Yourself - It's Game Time!

Super Bowl week I plan on busting out all my wing, appetizer and dip recipes in honor of the big day. In the meantime, I thought I’d grab a fun pair of recipes for playoff time that you can have ready to go before or easily do during your favorite playoff game. I will try and insert ideas of way to cut down time on both so you don’t miss your favorite quarterback’s touchdown.

BBQ Meat Loaf Minis

Ingredients:

6 oz pkg. stuffing mix (I stayed neutral but you could try your favorite flavor)

1 c. water     2 tbsp. bbq sauce     1 lb. ground meat     1 c. cheddar cheese

Directions:

1. Combine stuffing mix, water and bbq sauce.
2. Mix in your ground meat.
3. Place 1/3 c. of mixture into each of 12 ungreased muffin cups.
4. Bake at 375, uncovered, 18-22 minutes or until a thermometer reads 160.
5. Sprinkle tops with cheddar cheese and bake 2-4 minutes longer.

Flo’s Potato Salad

(Who is Flo? Ask Emeril – I got it from one of his cookbooks)

Ingredients:

6 large eggs (can be boiled earlier in the day or the night before)

3 lbs. potatoes (I used bags of homefries to avoid the whole boiling and chopping)

1/2 lb. bacon (can be fried in advance or you can use precooked from the store)

3/4 c. mayo     1/4 c. whole grain mustard (important for flavor)     1 tbsp. garlic

3 tbsp. lemon juice     1 tsp. hot sauce     3/4 c. onion     1/2 c. green onion

Directions:

1. Boil eggs – after they are cool – peel and chop them.
2. Fry the bacon.
3. Boil your potatoes and chop them.
4. Or, if like me you want to save time, cook your homefries according to the package.
5. Combine mayo, mustard, lemon juice, hot sauce, onion and garlic.
6. Whisk to blend.
7. Add eggs, bacon and potatoes – toss to coat.

So, I know some of you were thinking it would be worse trying to handle two recipes at the same time, but I think you will do just fine. Besides, once the prep work is done, you can leave both items out for folks to serve themselves pretty easily and you can get back to the playoff game in peace. Good luck to your team, unless they are going against mine. Then it’s every woman for themselves!

As always, have fun!