*Golden Creamed Potatoes

Golden Creamed Potatoes

2 c. instant potato flakes

2 c. unsalted chicken stock

4 Tbsp unsalted butter

3/4 tsp salt

1/4 tsp black pepper

2 tsp chives

1/2 tsp garlic powder

1 1/4 c. milk

1/4 c. sour cream

Heat chicken stock and butter to a boil.  Dissolve salt, pepper, and garlic powder.  Add chives.  

In a separate bowl, put potato flakes.  Pour chicken stock over potatoes and stir until dissolved.  It will be extremely thick.  Add milk and sour cream and stir well.  Serve hot. 

"Steakhouse Onion Burger Seasoning Blend" McCormick Grill Mates - Copycat Recipe

I was getting ready to make hamburgers last night, and I discovered I was nearly out of my favorite hamburger seasoning blend.  When I say "almost out," I mean about 1/2 a teaspoon left in the bottle.  I needed 1 & 1/2 to 2 tablespoons for my burgers.  So I decided to see if I could create a blend that tasted like it.  After reading the back of the bottle, I got to work mixing seasonings and compared it to what was left in the bottle.  Success!  We tried it with the burgers last night and they turned out delicious!  I hope you enjoy it as much as I do. 

Steakhouse Onion Burger Seasoning Blend (copycat recipe)

4 tsp dry onion flakes

2 tsp garlic powder

2 tsp onion powder

1 1/4 tsp salt

1 tsp black pepper 

1 tsp paprika

Mix ingredients well and store in airtight container.  Add 1/2 - 1 Tbsp per pound of hamburger meat.  If possible, add seasoning to meat 2-4 hours prior to cooking.  Keep meat refrigerated until ready to cook. 

*This will make enough to season 3.75 lbs using 1 Tbsp per pound. 

For a crowd (~7.5 lbs hamburger meat):

2 Tbsp + 2 tsp onion flakes

1 Tbsp + 1 tsp garlic powder

1 Tbsp + 1 tsp onion powder

2 1/2 tsp salt

2 tsp black pepper

2 tsp paprika

Roasted Garlic Mashed Potatoes

• 2 lbs red potatoes
• ¹⁄₂  cup milk
• ¹⁄₄  cup heavy cream 
• 3 Tbsp butter
• salt and black pepper, to taste
• ¹⁄₄ cup garlic (whole cloves)

Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.

1. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
2. Unwrap and let cool until touchable.
3. Peel cloves and mash with potatoes when they are ready.
4. Wash and rinse potatoes under cold water.
5. It is not necessary to peel potatoes, unless you desire.
6. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
7. Remove from heat and drain in colander.
8. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
9. Keep warm.

Hot Chocolate Mix

• 16 oz. Coffeemate (454 g)
• 24 oz. Powdered Sugar 1 1/2 box (680 g)
• 8 oz. Box of Hershey's Cocoa Powder (226 g)
• 1 8-qt. box Powdered Milk (726 g)
• ½ tsp. Salt

Directions:  Mix ingredients well in a large bowl and store in an air-tight container.

To make hot chocolate:  Add 1/3-1/2 cup (depending on how rich you like it) mixture to 1 cup hot water.  Enjoy.

Tips: 

**If not making the whole batch, I highly recommend using a food scale with grams on it to weigh out your ingredients.  I did this to make 1/3 of the recipe for myself. 

**If you buy in bulk: 

8 oz. Cocoa = 2 1/2 cups

1 pound of powdered sugar = 3 1/2 cups, unsifted

16 oz. of coffeemate = 4 cups

8 qt. box of dry milk = 10 2/3 cups

*Beignets

Time:  35 minutes

Makes:  about 12

2 c self-rising flour

1/2 c half & half

1 egg

3 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp baking soda

dash of salt

Powdered Sugar for topping

Mix egg, half & half, sugar, baking powder, baking soda and salt with a hand mixer. 

Slowly add 1 cup flour and beat until smooth.  Remove mixer and set aside.  Add the second cup of flour and stir by hand until soft dough forms. 

Roll dough out to 1/4 inch thick on a well- floured surface.  Cut into 1 and 1/2 inch squares.  Deep fry in oil at 350-360℉ until golden brown.  About 3 minutes.  You will need to flip them over at about 1 and a half minutes.  

Remove from grease and drain on paper towels. Top with powdered sugar after they have cooled slightly before serving. 

**Use a thermometer to monitor oil temperature.  If it gets too hot, the outside will burn and the inside will be sticky.  If it's too cool, they will soak up the grease instead of frying properly.

Best Ever Buttermilk Biscuits

• 1 1/4 c. Self-rising flour
• 4 tsp Sugar
• 1/2 stick frozen Unsalted Butter
• 2/3 c. whole Buttermilk 

Put flour and sugar in a bowl and stir.  Grate the frozen butter with a cheese grater.  Gently stir into flour mixture.  Dip out 2 inch balls of dough and lightly roll in loose flour.  Spray and flour small aluminum baking dish or small iron skillet.  

Bake at 425° for 25 minutes in aluminum pan or 350° for 45 minutes in the iron skillet. 

Basil Walnut Pesto

Basil Walnut Pesto

Servings: 6 (2 Tbsp each)

3/4 c. total yield 

1/2 cup walnut halves

2 cups tightly packed basil leaves

2 large garlic cloves, peeled and coarsely chopped

1/4 cup freshly grated pecorino romano cheese

scant 1 Tbsp freshly squeezed lemon juice

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Place walnut halves in the bowl of a food processor (I used my 14-cup bowl). Process until finely chopped.

Add in the basil leaves and garlic cloves. Pulse until incorporated and no large pieces of garlic remain.

Pulse in the lemon juice and grated cheese.

With the lid on and motor running, stream in the olive oil.

Season to taste with salt and pepper.

Nutritional Information per 2 Tbsp serving:

185.7 calories

18.3 grams fat

3.5 grams saturated fat

1.1 grams fiber

0.4 grams sugar

4.8 grams protein

**Recipe from Healthy Food For Living (www.healthyfoodforliving.com)