Best Ever Whipped Potatoes

!±8± Best Ever Whipped Potatoes

The humble potato has traveled all around the world and every where it lands, it makes a lasting impression on the people who eat them. But there was a time when no one but the ancient Inca's were eating them. In fact the word potato is derived from the word batata which means sweet potato in Spanish.

The reason only the Inca's were eating them is because all the other civilizations new the potato to be a member of the nightshade family which are poisonous. So how did the Inca's eat them? Well, they learned how to domesticate them and essentially cultivated a variety that was not poisonous. Christopher Columbus brought them back to Spain in 1492 and from there they spread around the world.

In todays modern supermarket with super variety we can find dozens of kinds of potatoes. In reality there are only 3 kinds to be concerned with. The best way to group them is by the starch content. There are high, medium and low starch varieties. High starch varieties, like the russet and best for baking and making mashed potatoes. The medium starch varieties, like the yukon gold are good all purpose potatoes and they go well inside soups. The low starch varieties such as the norland red are best for boiling and making into potato salad.

So, for our recipe, we are going to need the high starch russets. In total you will need 2.5 to 3 pounds for 10 servings.

We first start out by peeling the russets. You want all the potatoes to be the same size so that they cook evenly so cut up the big ones to match the small ones. Next we add them into a heavy pot. Add just enough cold water to barely cover them. Bring the pot to the stove and salt the water liberally (at least 1 teaspoon or more). Turn the heat to high and cover the pot.

Now, don't go too far. When the water starts boiling, you need to turn down the heat. You don't want to have a rolling boil in the pot. That tends to break up the potatoes and turns the whole thing into soup. Once you have lowered the temperature check them every 2 minutes. The way to test for doneness is to squeeze one with a pair of tongues or 2 spoons. If the potato yields to the pressure and falls apart, then they are done.

While the potatoes are cooking, there is other work to be done. Everyone knows that you have to add dairy to mashes potatoes. Here is the best way to do this. Take 2/3 C of low fat buttermilk. Add to that 2 or 3 tablespoons of whipping cream. Take 2 or 3 garlic cloves and cut them into small pieces (about the size of a small pea). Add the garlic to the milk mixture and heat just to simmering for about 15 minutes. Do not overheat this mixture or the milk will curdle.

Now, you have your garlic infused milk and the potatoes are cooked and drained. The best way to mash them is with a mixer. But not just any mixer. You really should use a stand mixer like a Kitchenaid. They make short work of this arm twisting chore. Place the hot potatoes in the bowl of the mixer (if you want, you could have added the hot potato water into the bowl to heat it up first). Next using the flat beater and the mixer on speed 2 or 3 start mashing the potatoes. Gradually add the milk mixture (be careful not to add the chunks of garlic). You have to eyeball this part. The amount of liquid needed really depends on the potatoes you use. When you have added just enough liquid increase the speed to 5 or 6 and beat for about 1 minute.

Stop the mixer now, scrape the bowl if necessary and change the beater attachment to the whip attachment. Next we whip on speed 9 or 10 for 2 more minutes. We are almost done. Remove the bowl from the mixer.

It is decision time. We now have light fluffy whipped potatoes that are infused with garlic. If you like, at this stage you can decide to fold in some chives, some bacon bits or some Parmesan cheese. I would add 2 or 3 tablespoons. Of course you don't have to fold in anything because the potatoes will taste amazing by themselves.

Serve immediately with your favorite meal and enjoy the sounds of 'mmm' that are sure to come from your friends and family.

Best Ever Whipped Potatoes

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Corned Beef Brisket Barbecue Recipe by the BBQ Pit Boys

!±8± Corned Beef Brisket Barbecue Recipe by the BBQ Pit Boys

Tender cook a traditional Corned Beef and Cabbage dinner on the old barbecue grill. Its light smoked 'low and slow" flavor is exceptional, and better yet, it's real easy to do as shown by the BBQ Pit Boys.

Corned Beef Brisket Barbecue Recipe by the BBQ Pit Boys

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Steaming, Hearty Choices Beef Stew With Cumin Seed For That Cold Winter Evening, Or Sunday Afternoon

!±8± Steaming, Hearty Choices Beef Stew With Cumin Seed For That Cold Winter Evening, Or Sunday Afternoon

What can be said about stew? I remember as a little girl that familiar smell of being in my Grandma's kitchen. I remember the fascination of watching her prepare a meal that did not require much preparation, but it had many different variations of flavor. I could not seem to get enough of it before you could hear the serving spoon clanging on the bottom of an empty pan. My Grandma Gracie is no longer with us, and how I long for her cooking. I decided to go to culinary school to try and become half the cook that she was. I did not get her recipes on paper, so I have to try and create from memory, and mine will be a little more health conscience.

Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish that you can add different herbs, and other vegetables that will make it your own. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the stew meat before I start braising which is a low and slow cooking method. This will help thicken the stew and also give it flavor. I will give you a very detailed set of cooking instructions. This will be an easy to follow recipe without much prep and cooking time in the kitchen. The afternoon will be yours to do with what you wish and dinner will be served on time, and will be a meal that everyone will enjoy.

This recipe has a little different twist to it. I have added cumin seed to this stew. I am sure you are probably wondering why? I love the flavor of cumin, and it has the flavor stamp of Mexican, or as I like to say Texican. I am of course from Texas and I love TEx-Mex food. I thought that I would take my stew recipe and add some new zap to it. The cumin can be omitted if you do not care for the flavor of it, as it is very distinct.

Ingredients list:

3-4 pounds of stew meat cut into bite size cubes

1 1/2 c of all purpose flour

1 Tbsp. of salt

1/2 - 1 tsp of black pepper or to your taste

1/4 c of canola oil

4-6 russet potatoes depending on size you want about 2-3 cups of large diced potatoes, and the skin can be left on if you desire. It will be more rustic.

3 carrots cut thick slices, un-peeled but washed if you like

1 large sweet yellow onion diced

1 small can of sweet corn drained

2-3 cloves of garlic minced

1 cup of red wine your choice I think a good merlot is best, and would be better served with the dish :)

1 bay leaf

2 1/2 pints of beef stock or beef bouillion and water mixture

1-2 tsp of cumin seed, or you can use ground but use less about 1/2-1 tsp

1 tsp. of chopped cilantro for garnish

Serves 6 - 8

Lets make Stew:

1. Heat your large braising pan or stew pot on med to med high heat.

2. Take your stew meat and season with salt and pepper and dredge/coat it in the flour.

3. If your pan is hot add the oil, and heat the oil for about 20-30 seconds and then add your stew meat and get a good browning on it.

4. Take your wine and add it at this point but do it off of the fire so it will not blaze up on you.

5. Reduce the wine mixture by 1/2 or 3/4 and then add your onions and garlic until they are translucent.

6. Add your carrots, potatoes, beef stock, cumin seed, sweet corn, and bay leaf at this time.

7. Put the lid on your pot and turn down to a simmer. You will simmer for about 1-2 hours or until your carrots are done. When the carrots are done the dish will be fully cooked.

8. When done you can add the cilantro as a garnish if you like to give it the extra added flavor from Texas.

9. Do not forget to remove the bay leaf.

This meal is excellent served with jalepeno cornbread, or a sweet cornbread. I hope that you enjoy this Sunday afternoon stew, or have it on a cold winter night, as I have, and with many friends. It is a handy dish to complete when you would like to spend more time out of the kitchen.

Steaming, Hearty Choices Beef Stew With Cumin Seed For That Cold Winter Evening, Or Sunday Afternoon

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Mexican Crockpot Recipes

!±8± Mexican Crockpot Recipes

I love Mexican food and love using my crockpot, so combining the two makes perfect sense.  Here's a list of some Mexican Crockpot Recipes.

Crockpot Enchiladas

A fabulous dish my whole family loved!
 
Ingredients:

2 cans shredded chicken breasts
1 cup salsa
1 can enchilada sauce
24 oz can diced green chiles
4 cups shredded cheddar cheese
1 can cream of chicken soup
14 oz can sliced black olives
2 thinly sliced green onions
10 corn and flour tortillas

Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chilis, and soup in a bowl. Cut corn and flour tortillas into 1 inch pieces, mix pieces together. Place a layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce mixture has been used. Top with cheese, olives, and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole, and tortilla chips.

Chicken Tortilla Soup
Easily one of my favorite recipes - a fabulous "throw it in and let it cook" soup. See the notes below for and extra flavorful twist.
 
Ingredients:

1 ½ pounds shredded cooked chicken
1 drained 14.5 oz can diced tomatoes
1 - 10 oz can enchilada sauce
2 medium chopped onions
14 oz can chopped green chiles
2 cloves minced garlic
2 cups water
1 - 14 ½ oz can chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1 large bay leaf
1 tbsp cilantro
1 ½ tsp southwest seasoning mix
1 - 10 oz pkg frozen corn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.
 
Notes: For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.
 
Crockpot Taco Appetizer
Although I serve with chips, this could be a main meal by using hard or soft shelled tacos instead!
 
Ingredients:
2 pounds ground beef
½ cup water
1 envelope taco seasoning
18 ounce can tomato sauce
1 undrained 14.5 oz can diced tomatoes
2 cups shredded cheddar cheese
1 cup sour cream
3 chopped green onions
1 cup sliced black olives
1 bag tortilla chips
 
Spray crock pot with cooking spray. In a skillet, brown meat over a medium flame. Drain and add to crockpot. Add water, taco seasoning, tomato sauce, and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives, and other desired toppings.
 
Notes: As mentioned, this could easily be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

Mexican Crockpot Recipes

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How to Choose A BBQ Grill and BBQ Smoker

!±8± How to Choose A BBQ Grill and BBQ Smoker

To start we must first dispense with some basic concepts. Barbecue refers to low and slow cooking (think pulled pork, beef brisket, tender and juicy pork ribs). Grilling refers to hot and fast cooking (think steaks, pork chops, hamburger and various kinds of kabobs).

Generally speaking, barbecue refers to cooking with wood over a low heat in order to bring the internal temperature of the meat being cooked up to edible temperature slowly so as to avoid losing moisture (i.e. tenderness) from large cuts of meat. For example, cooking a 14 lb. beef brisket using the hot and fast method will most likely leave you with meat that is burnt on the outside and raw in the middle. Many barbecue cooks use indirect heat (i.e. fire source is offset from the cooking chamber) versus direct heat (i.e. first source is located in direct proximity to the cooking chamber) to help combat this issue.

Some examples of indirect-style barbecue cookers versus direct style barbecue cookers are the ever-popular "tank-style" cookers, such as those made by Ben Lang and David Klose; compared to the increasingly popular style of direct-style barbecue cookers like the Primo, Kamado and Big Green Egg, or simply BGE for short. There are many variations and options for cookers other than these specific manufacturers.

For most people, the choice of cookers is highly-dependent upon several factors including: 1) availability of wood and the cost of buying wood versus availability of charcoal (lump or briquettes), 2) room for storing the cooker when not in use, 3) budget, 4) experience, and 5) personal preference, or some might call it "ego".

Someone living in an apartment might find it difficult to justify the purchase of a big offset cooker, not only due to a lack of wood supply, but also for a lack of inside storage space when the cooker is not being used. Offset cookers range in price from the typical 0-hardware store budget conscious variety, to the top-of-the-line pits manufactured by a master pit builder that can get real expensive, real fast. Typically, someone with a single-family home with a garage for storage, or a storage shed of some type, would be more likely to own an offset cooker versus someone living in an efficiency-sized apartment in the heart of a downtown metropolitan area.

The compact size of a ceramic grill like the Big Green Egg and ready availability of charcoal might suit someone living in an apartment better. If portability is a consideration, the offset is less of an option, since it takes usually takes two or more people to comfortably move a small offset (without wheels), or even a vehicle to move some of the larger ones with wheels that can weigh upwards of 3,000 lbs.

Anyone can learn to cook some real fine bbq using any of the cookers mentioned above. The ever-popular "kettle" grill can turn-out some good 'que also, with some patience and understanding of proper fire control techniques. I've eaten some excellent bbq made by cooking a whole hog using a chicken wire framed up with metal rods and then perched on top of concrete blocks.

Some obvious advantages of using an offset smoker: 1) larger cooking area (generally speaking), 2) horizontal cooking surface and the ability to cook multiple meats at the same time, 3) bigger physical size creates a feeling of "machissimo", 4) "traditional" method keeps you highly involved in the cooking process because you have to constantly stoke the fire (some might also call this a disadvantage).

Advantages of the ceramic grills like the BGE, Primo, and Kamado: 1) easy to store, 2) ceramic construction holds heat very well, 3) ability to maintain higher temperatures allow use as a grill or smoker, 4) a little charcoal goes a long way, 5) with a little practice, temperature control requires very little effort/monitoring.

Always remember, it's the bbq cook and not bbq cooker or grill that determines the quality of your bbq. Which cooker you choose is matter of personal choice.

How to Choose A BBQ Grill and BBQ Smoker

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Trusty Old Crockpot Recipes for a New Generation!

!±8± Trusty Old Crockpot Recipes for a New Generation!

Fast foods may have been the meal of choice for many busy families through the last couple of decades. But now the slow cooked, home-prepared meals are gaining in popularity! Crock pots, with their wafting aromas and 'ready to eat' meals, entice health-conscious, busy people.

And it doesn't take super human talent, skill, or effort to make a delicious meal in a crockpot - in fact there are quite a few crockpot recipes that require 5 or less ingredients! And crockpot cooking can be as simple as tossing a few ingredients into the pot before everyone leaves for the day. In the evening, the smell of slow cooked food fills the house and whets the appetite. There's no more last minute trip to the grocery store, or the endless 'what's for dinner' questions.

Rising food costs and shrinking household budgets have helped bring many nostalgic foods back to the forefront. Time stressed families, tired of eating prepackaged foods, have begun to crave the aroma of savory nutritious meals.

Pot roast, beef stew, chicken and noodles can utilize less expensive cuts of meat, which taste tender and moist after slow cooking.

Our grandmothers knew how to manage a frugal, yet efficient and productive home -- and they didn't need expensive gadgets either! Many slow cookers sell in the range of to , and the cost is soon made up by the thriftiness of eating at home.

On the market now are the programmable crockpot slow cooker. No stirring or supervision is necessary, and once cook time has expired the smart-pot automatically shifts to a warm setting. Want a side dish with your stew? Try the dual cooker. It allows cooking of two different dishes at the same time. Worried about little hands reaching up to the counter? Try the 'cool touch' slow cooker. These can be up to 25% cooler than other slow cookers.

Although crockpots are a relatively new invention, making hearty foods that simmer all day has been around for quite a while. Whether you're cooking for just two people or a large family, make your own convenience food! Dig out some old recipes or find a new one, and enjoy flavorful foods without the hardship.

Opening the front door on a cold evening evening and being greeted by the inviting smells of a beef stew or chicken noodle soup wafting from a slow cooker - ahhh - it is truly a diner's dream come true!

Trusty Old Crockpot Recipes for a New Generation!

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Three Beef Recipes For the Crockpot

!±8± Three Beef Recipes For the Crockpot

I am a meat lover. I love steaks, roasts, burgers and even hot dogs. I also really enjoy cooking with my crockpot. You can put in the meat, in the morning and by dinner time it's ready. I'd like to share three recipes for cooking roast in the crockpot.

Roast in Beef Broth

3-5 pound brisket
2 cans beef broth
1 cup red wine
Cut up onions and celery

Cook on low about 8 hours.

This is one of the simplest recipes, yet is very tasty. We have substituted a tri tip roast for the brisket and it also came out quite well.

Roast with Mushroom Gravy

2-3 pound roast
1 packet Lipton's Onion Soup mix
2 cans cream of mushroom soup

Cook for 8 hours on low.

Both of these recipes are so simple to make with only the few ingredients, yet full on flavor.

Roast in Beer Sauce

2-3 pound roast
1 package of Good Seasons Garlic Dressing
1 package of Italian (or Zesty Italian) Dressing
1 can of beer (do not use dark beer)
Cut up vegetables
Water

Pour one envelope of the salad dressing in the bottom of the crockpot. Place the roast on top. Pour the other package of salad dressing over the meat. Add your cut up vegetables. Then pour the beer over the top. Add enough water so that your crockpot has enough liquid in it, (I fill my crockpot about 3/4 full) Cook on low for 8-10 hours.

When you cook a roast all day in the crockpot it becomes very soft, so the cut of meat you buy is not important. If there is fat on the roast, I trim it off before putting the roast into the crockpot. Watch for sales at the store on roasts.

When we cook roasts in the crockpot, we add onions, celery, carrots and sometimes baby potatoes or red potatoes. The potatoes can be pierced before cooking. They then absorb in the liquid. If you like bell peppers, consider adding red or green bell peppers to your recipe.

Enjoy these very simple yet delicious recipes.

Three Beef Recipes For the Crockpot

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How to Make Pork Stew in the Crockpot

!±8± How to Make Pork Stew in the Crockpot

Beef might be the most commonly used stew meat in crockpot cooking but pork also comes out great. The reason why beef is used so often in crockpot recipes is that the slow cooking process can convert a cheap, tough piece of beef into a really succulent piece of steak, which is tender enough to fall apart. Chicken features in a lot of crockpot dishes too but what about pork?

The following recipe shows you how to make a wonderfully creamy, rich and satisfying stew recipe using your slow cooker. Pork and apples go together beautifully and these ingredients are combined in many different recipes so crockpot pork recipes are no exception. The garlic, nutmeg, and sage also complement the flavor of the meat and elevate the overall flavor of this dish to gourmet proportions.

You can serve this for a family dinner or even if you have guests coming over. The taste of this dish is impressive and it also looks tempting. You can leave it to cook all day and then just add the final ingredients when you get home.

Adapting the Recipe

If you prefer a thinner consistency you can leave out the cornstarch but if you are going to serve this over mashed potatoes or rice you might want to make the recipe exactly as it is, so the juices soak into the rice or potatoes well.

You can add some red pepper flakes, carrots, or celery if you want to. These would add both color and crunch to the finished dish and if you are making this for the family it is always nice to give them extra vegetables. Pork is not an expensive meat to buy and this tasty stew recipe is a wonderful way to make the most out of the meat.

What you will need:

2 or 3 lbs boneless pork loin 2 teaspoons sugar 1/2 cup chopped onion 1/8 teaspoon black pepper 3 minced cloves garlic 2 peeled, cored, sliced green apples 1/3 cup heavy cream 1/2 cup dry white wine 1/4 teaspoon ground nutmeg 1/2 teaspoon crumbled dried sage 1 tablespoon plus 2 teaspoons cornstarch 1/4 cup all purpose flour Salt

How to make it:

Trim the fat off the meat and cut the meat into one inch cubes. Combine the garlic, apples, onion, sage, pepper, and sugar in the crockpot. Coat the pork cubes with the flour and add these to the apple mixture.

Pour in the wine. If you want to add some chopped fresh vegetables, such as carrot or celery, add them now. Cover the crockpot and cook the pork stew for about eight hours on low.

Whisk the cornstarch into the cream. Turn the crockpot up to high and pour the cream mixture into the stew. Cook for 20 minutes. Season the stew and serve with cornbread or cornmeal biscuits.

Rice or mashed potatoes would also be a nice side dish and, if you are not adding some chopped vegetables to this, you can serve broccoli, green beans, or carrots on the side as well.

How to Make Pork Stew in the Crockpot

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Barbecue Beef Brisket - Crockpot Method

!±8± Barbecue Beef Brisket - Crockpot Method

This is an easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a Crockpot. The brisket is marinated and refrigerated for several hours or overnight in the liner of the Crockpot. It will cook on either Auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening. You can find the full recipe here: maryahearn.com

Barbecue Beef Brisket - Crockpot Method

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Slow Cooker Layered Beef Enchiladas

!±8± Slow Cooker Layered Beef Enchiladas

These may not look like your typical rolled-up enchiladas, but they are delicious and simple to make in your slow cooker. You will need to brown the meat, vegetables and spices ahead of time which can be done the night before. For those of you who like things on the spicy side, you can add a bit of cayenne pepper (about an 1/8 of a teaspoon) or you might want to try to add a tablespoon of diced jalapeno peppers while cooking up the vegetables.

Slow Cooker Layered Beef Enchiladas

Ingredients:

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 (14.5 ounce) can Hunts fire-roasted tomatoes, undrained (if you can't find fire-roasted, use regular diced tomatoes)
1 can (4 ounces) of diced green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
6 flour tortillas ( 6 or 7 inches diameter)

Directions:

In a skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a separate bowl, combine the two cheeses.

In a 5-qt slow cooker starting with the beef mixture, place about a 3/4 cup of the beef mixture on the bottom of the pot followed by one tortilla and 1/3 cup of cheese. Repeat layers ending with the cheese layer on the very top. Cover and cook on low for 5 to 7 hours or until heated through. Slice like like you would a pie and serve warm.

Makes 4 servings.

Note: To make chicken enchiladas, substitute the beef with 1 pound of cooked, shredded chicken. Add the vegetables and onion to the cooked chicken and cook until vegetables are tender. Proceed with the rest of the recipe instructions.

Slow Cooker Layered Beef Enchiladas

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