Our favorite appetizer at Chili's is their Texas cheese fries. Pretty much every time we eat there, it's on the agenda. So, when I noticed a massive jar of jalapenos in the refrigerator, I got an idea. And it was a good one, therefore, I shall share:
Texas Cheese Fries
1 Idaho baking potato, cut but not peeled
Peanut or veggie oil for frying the potato/es
Salt and pepper to taste
6-12 jalapeno slices (the pickled ones do fine)
About 1/4 c. cheddar cheese
1-2 snipped green onions
Fry potato/es until golden and crispy. Place in oven-safe dish and add salt and pepper, jalapeno, cheese, and finally onion to garnish. Bake at 350 until cheese is melted. Serve hot with a buttermilk ranch dressing for dipping, if desired.
I really wish I had taken a picture of this before it was devoured. I don't like jalapenos, so I pick mine off and give them to my husband. These would make a fantastic Superbowl snack, especially since you can make multiple recipes at the same time.
Any other imitation recipes of which I should be aware?
Monday, January 23, 2012
Tuesday, January 17, 2012
Making Homemade Hamburgers Better than Amazing
Okay, I know most people don't find homemade hamburgers to be an amazing food. You patty some meat out, cook it, slap it on a store-bought bun, and add whatever toppings you like. No biggie.
I posit that the above description is not amazing at all. It may be amazingly convenient for you who have a gazillion mouths to feed and no time in which to experiment, but I have two mouths to feed and time in relative abundance. For your consideration, then:
Homemade Hamburger Buns:
Courtesy of the 14th Edition of the Better Homes and Gardens New Cook Book
This is a basic recipe for dinner rolls that can be formed into hamburger or hot dog buns. It yields 12 of either. Today, I made a half-recipe because there's no way on this green earth that we can eat 12 hamburgers in 2-3 days.
Ingredients:
4.5-5 c. AP flour (I use King Arthur white wheat--they never bleach or bromate)
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar or 1/4 c. honey
1/3 c. real butter
1 t. salt (I use sea salt exclusively)
2 eggs
In a large mixing bowl, stir together 2 c. of the flour and the yeast. In a 2 c. glass measuring cup or bowl, nuke (microwave) milk, sugar/honey, salt, and butter until warm and the butter almost melts. Add eggs and beat to break up eggs and combine ingredients. Pour into the flour mixture and beat with a mixer or a whisk until soft and smooth, about 2 min. Add as much of the remaining flour as you can and beat with a wooden spoon. Turn dough out onto floured surface and knead until it is soft and smooth.
Let it rise for about an hour, or until doubled, preferably in an oiled bowl away from drafts. Punch it down, turn it out onto the flour again, and divide in half. Cover and let it rest for 10 minutes. Grease a baking sheet or two, but don't preheat your oven yet.
Cut into 12 pieces and shape your buns. You can really form them into whatever shape you like. This recipe can make rosettes, butterhorn rolls, parker house rolls, or sandwich rolls. Put them on the baking sheet and cover them again, let rise for 30 minutes. About 15-20 minutes into it, preheat your oven. Put them in for 12-15 minutes or until golden on top. They smell great, and taste even better.
Marinated Hamburgers:
Courtesy of Jenny's experiments
1 lb ground beef or turkey (Don't dis the turkey--I actually prefer it to beef)
1 slice stale bread or 5-6 crackers, crumbled
A splash each of hoisin and soy sauce
A dash each of garlic, lemon/pepper, cajun seasoning, fresh black pepper
1-3 green onions, snipped
Mix it all with your hands. Refrigerate 1-6 hours. Patty out, cook. Charcoal grilling is the best.
Okay, now, what toppings do you guys like the best? I love me some Spring Mix salad greens, tomato, sauteed onion and mushrooms, mayo, and a tiny bit of mustard.
I posit that the above description is not amazing at all. It may be amazingly convenient for you who have a gazillion mouths to feed and no time in which to experiment, but I have two mouths to feed and time in relative abundance. For your consideration, then:
Homemade Hamburger Buns:
Courtesy of the 14th Edition of the Better Homes and Gardens New Cook Book
This is a basic recipe for dinner rolls that can be formed into hamburger or hot dog buns. It yields 12 of either. Today, I made a half-recipe because there's no way on this green earth that we can eat 12 hamburgers in 2-3 days.
Ingredients:
4.5-5 c. AP flour (I use King Arthur white wheat--they never bleach or bromate)
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar or 1/4 c. honey
1/3 c. real butter
1 t. salt (I use sea salt exclusively)
2 eggs
In a large mixing bowl, stir together 2 c. of the flour and the yeast. In a 2 c. glass measuring cup or bowl, nuke (microwave) milk, sugar/honey, salt, and butter until warm and the butter almost melts. Add eggs and beat to break up eggs and combine ingredients. Pour into the flour mixture and beat with a mixer or a whisk until soft and smooth, about 2 min. Add as much of the remaining flour as you can and beat with a wooden spoon. Turn dough out onto floured surface and knead until it is soft and smooth.
Let it rise for about an hour, or until doubled, preferably in an oiled bowl away from drafts. Punch it down, turn it out onto the flour again, and divide in half. Cover and let it rest for 10 minutes. Grease a baking sheet or two, but don't preheat your oven yet.
Cut into 12 pieces and shape your buns. You can really form them into whatever shape you like. This recipe can make rosettes, butterhorn rolls, parker house rolls, or sandwich rolls. Put them on the baking sheet and cover them again, let rise for 30 minutes. About 15-20 minutes into it, preheat your oven. Put them in for 12-15 minutes or until golden on top. They smell great, and taste even better.
Marinated Hamburgers:
Courtesy of Jenny's experiments
1 lb ground beef or turkey (Don't dis the turkey--I actually prefer it to beef)
1 slice stale bread or 5-6 crackers, crumbled
A splash each of hoisin and soy sauce
A dash each of garlic, lemon/pepper, cajun seasoning, fresh black pepper
1-3 green onions, snipped
Mix it all with your hands. Refrigerate 1-6 hours. Patty out, cook. Charcoal grilling is the best.
Okay, now, what toppings do you guys like the best? I love me some Spring Mix salad greens, tomato, sauteed onion and mushrooms, mayo, and a tiny bit of mustard.
Discover and define your interior decorating style
I've had the urge lately to define my interior decorating style. I have no idea why, especially since we're in the middle of re-locating back to a space in which I'll have approximately 24 square feet of actual personizeable area. I have always loved earth tones, Asian (especially Japanese and Zen) spaces, softened geometric lines, houseplants, and Mason jars.
And now, thanks to two things I have access to for free, I know what all that stuff above says about my style: simplistic (not minimalist, though similar) rustic chic. FYI, all styles apparently end with the word "chic" these days, though few actually probably deserve the title. As to the two free things, here they are:
1. House Beautiful Magazine. Yes, I know it doesn't come for free. But here's how I got it for free, and the option or a similar one should also be available to you:
Get a Swagbucks account and use their search bar. You will randomly get Swag Bucks, 450 SB = $5.00 Amazon Gift Card. Amazon frequently runs 1-yr magazine subscriptions for $5.00. Get the magazine.
2. Pinterest. Sign up. Under "Everything," go to "Home Decor." Browse to your heart's content. Pin things that interest you and look for themes. Read blogs to discover what terminology usually is associated with your themed interests. Think of ways to create similar looks using your space and your budget.
What is your style? Is it a strange combo platter, like mine? Or is it more straightforward? How do you incorporate your style into your budget?
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