Posts tagged mashed potato

Chugwater Chili Meatloaf with Cilantro Mash

The last meatloaf I made was an Italian-inspired one and I haven’t made another, since. This time, I wanted to try something different. Maybe even get a little closer to home. And since I live in Wyoming, I thought I’d go local and give Chugwater Chili a whirl and see how it goes on a meatloaf recipe. And while I’m at it, I thought, I might as well go all out with the kick by adding jalapeno peppers to the mix.

I would’ve used ground beef but I happened to have a thing of ground turkey in the fridge, so that’s what I used. Smart Ground or something similar would be a good vegetarian alternative, as well.

I also had some leftover cilantro leaves so I just threw it on the mash and it worked out great. By the way, the radish slices gave it a nice cool break from the spiciness of the dish.

Outstanding, I say! Give it a try already.

Ingredients (4 servings):
The Meatloaf:
1 lb. Lean Ground Turkey
1 1/2 cup Bread Crumbs
4 Jalapeno Peppers, seeded and finely diced
1 Onion, finely diced
3 tbs. Chugwater Chili Powder (or whatever variety you have)
2 tbs. dried thyme
6 Garlic Cloves, minced
1 cup Frozen Peas & Carrots, thawed in microwave
1 Large Egg
4 tbs. EVOO
Fresh Cracked Pepper

The Glaze:
1/2 cup Ketchup
1 tbs. Chugwater Chili Powder (or whatever variety you have)
1 tbs. Honey
1 tsp. Worcestershire Sauce
1 tsp. Hot Sauce

The Mash:
4 Russet Potatoes, peeled and diced
1 bunch Fresh Cilantro Leaves, finely chopped
1/2 stick Unsalted Butter
1 cup of Low-Fat Milk, more or less
Salt & Pepper

1 Bunch of Raddish, sliced

Directions:
Preheat oven to 350F. In a large mixing bowl, combine all meatloaf ingredients together and mix well using your hands. Take note that Chugwater Chili Powder is already salted. If the chili powder you’re using doesn’t have salt in it, go ahead and add some, otherwise, beware of over salting.

Now, make the glaze by combining all the glaze ingredients together in a small bowl and mixing well. Transfer meatloaf to a meatloaf baking pan and smother evenly with the glaze. Pop in the oven for 1 hour.

Meanwhile, start your mash by rinsing the cubed potatoes to get rid of excess starch. Place in a pot immersed in cold water and bring to a boil. Once boiling, reduce heat and continue boiling for another 20 minutes or until potatoes are tender enough to mash. Drain water and then, add butter, milk, salt & pepper and start mashing until smooth and creamy. Give it a taste and re-season accordingly. Add in cilantro and fold using a large spoon or spatula.

Serve with slices of radish.

Comments (3) »

Scallops Colcannon

I’ve been wanting to do this Irish staple for a long time. Simple but nice and filling. I had to add some kind of meat to turn it into a full meal. In this case, scallops. Because, that’s what I have available.

I added a little ground mace to the flavor just so it wouldn’t be just another mashed potato dish. It does add a hint of nutmeg, not much but enough to make it different. I love it!

Ingredients (2-3 servings):
6 pcs Sea Scallops, thawed
2 medium-size Russet Potatoes, diced into small cubes
1/2 ball of small Cabbage, cored and finely shredded
1 Leek, thinly sliced (discard green top)
4-6 strips of Bacon, crumbled or cut into small pieces
2-3 Garlic Cloves
A handful of Parsley, finely chopped
1 cup of Low-Fat Milk, warmed
3 tbs. butter
Ground Mace
Salt & Pepper

Direction:
Prep everything before you start cooking. Boil the cubed potatoes in a pot of salted water until soft, about 20 minutes. In another pot, also with salted water, boil cabbage until soft but not mushy, about 10 minutes. Drain water and set aside.

Cook the bacon in a pan to crisp. Transfer to a plate lined with paper towel and let it rest and drain excess grease. Season the scallops with ground mace and salt & pepper. Take most of the grease out of the pan and sear the scallops in medium-high heat for about 3 minutes on each side. Be careful not to overcook them. Set aside on a plate. In the same pan, bring the heat down to about medium-low and sauté the garlic and leek for a few minutes or until leek is translucent. Turn the heat off.

When potatoes are done, drain the water then add milk, butter, a dash of ground mace and salt & pepper to taste. Also, add the sautéed garlic and leek to the mixture and start mashing until everything is fully incorporated. You might want to see if you need more or less milk than 1 cup. But you want the mash nice and creamy, not dry. Now, stir in the cooked shredded cabbage. Finally, add in the crumbled bacon and parsley and fold evenly.

Serve in a soup bowl and top with scallops. And if you want. garnish with more parsley and crumbled bacon.

Leave a comment »

Mashed Baked Potato Soup with Fries

I had a couple of russet potatoes that I picked up from the store, the other day. I did it not quite sure what to do with them yet. I was thinking baked potato, maybe. Nah, what about chili fries? No, soup! I don’t know. And then it dawned on me… I’m just gonna make ’em all!

Jeepers! I had no idea how involved it was! Talk about intense pre-planning! I kinda felt like Robert Irvine from Dinner Impossible! But I have to admit, I had fun. And the thing even turned out to be souper delicious! Even without the butter and sour cream, in fact!

And thank you for noticing! Yes, my blog is snowing and this soup is just perfect for my dinner tonight. By the way, it really is cold and snowing this very moment, here in my neck of the woods.

Okay, here’s some tips! There are two ways you can bake your potatoes. If you simply place them in the oven rack, naked, the skin will turn out crispy. If you wrap them in foil, steaming will occur, hence, it will keep the skin soft. It’s your choice. I like it crispy. Also, to emulate a deep fried texture, the fries need to be soaked in water and boiled before baking them. It’s still not exactly the same but it’s as close as you can get. Not bad, actually. And finally, a great and no-fuss way to mash potatoes is to use an immersion (stick) blender. As opposed to a hand mixer, that is, which can be a messy proposition. Now, get cookin’!

Here’s the recipe for 1 serving. Don’t be afraid to experiment and put your own stamp on it.

Ingredients: 1 Small and 1 Medium-Sized Russet Potatoes, Minced Garlic (1 Clove), 1 tsp. Finely Chopped Leeks, 2 strips of Extra lean Turkey Bacon (Diced), Chopped Fresh Chives, Olive Oil, Low-Fat Milk, Low-Sodium Chicken Stock, Grated Parmesan, Grill Seasonings, Salt & Pepper

Directions (1 person serving):
1) The baked potato – Scrub clean the medium potato while rinsing under cold tap water. Use a fork to pierce the potato as deep as you can and all around. This will allow for steam to escape and prevent the spud from bursting open and making a mess inside your oven. Wipe it dry with a paper towel. Now, coat a little olive oil around it and sprinkle with a little salt. Place on a baking tray and stick in the oven for 1 hour turning over halfway through.

2) The fries – Peel the small potato and cut lengthwise into thin slices. Put in a pot with cold water and bring to a rapid boil. Once the water starts to boil, turn the heat off and drain the fries. Dry on a paper towel and place on a separate baking tray. Coat with a little olive oil and dust with grill seasonings. Place in oven along with the baking potatoes. They must have been baking for about half hour by now, so turn the baking potato over if you haven’t already.

3) The soup – Meanwhile, cook diced turkey bacon in the same pot with a little olive oil. When done, transfer to a plate lined with paper towel to drain off excess oil and set aside. In the same pot, saute some minced garlic and leeks adding a little more oil if needed, for a few minutes. Add a cup of chicken stock, stir until boiling and then, turn the heat off.

4) The mashed potato – By this time, both the baked potatoes and fries should be almost done, if not already. Take both trays out of the oven. Cut open the baking potato, scoop out the flesh and place in a mixing bowl. Add a sprinkle of parmesan, fresh ground pepper, some diced bacon, chopped chives and a splash of milk and start mashing. Transfer the mashed potato into the pot, turn the heat back on to medium low and stir until warm. Add more stock, if needed. You want the consistency of a thick creamy soup.

5) Putting it all together – Place the fleshed out potato skin in a soup bowl and ladle the soup in it. Dip a few pieces of fries (serving the rest on the side) and garnish with more bacon and chives. Enjoy this hearty meal quick, while the skin is  still crispy!

Ingredients: 1 Small and 1 Medium-Sized Russet Potatoes, Minced Garlic, 1 Tbs. Finely Chopped Leeks,2 strips of Extra lean Turkey

Bacon (Diced), Chopped Fresh Chives, Olive Oil, Low-Fat Milk, Low-Sodium Chicken Stock, Grated Parmesan, Grill Seasonings, Salt &

Pepper

Directions for 1 Serving:
1) The baked potatoes
Scrub clean the medium-sized potato while rinsing under cold tap water. Use a fork to pierce the potato as deep as you can all around.

This will allow for steam to excape and prevent the spud from bursting open and making a mess inside your oven. Wipe it dry with a

paper towel. Now, coat a little olive oil around it and sprinkle with salt. Place on a baking tray and stick in the oven for 1 hour

turning over halfway through.

2) The fries
Peel the small-sized potato and cut lengthwise into thin slices. Put in a pot with cold water and bring to a rapid boil. Once the

water starts to boil, turn the heat off and drain the fries. Dry on a paper towel and place on a separate baking tray. Coat with a

little olive oil and sprinkle with grill seasonings. Place in oven along with the baking potatoes. At this point, they must have been

baking for about half hour already, so turn the baking potato over if you haven’t already.

3) The soup
Meanwhile, cook diced turkey bacon in the same pot with a little olive oil. When done, transfer to a plate lined with paper towel to

drain off excess oil and set aside. In the same pot, saute some minced garlic and leeks adding a little more oil if needed, for a few

minutes. Add a cup of chicken stock, stir until boiling and then, turn the heat off.

4) The mashed potato
By this time, both the baked potatoes and fries should be almost done, if not already. Take both trays out of the oven. Cut open the

baking potato, scoop out the flesh and place in a mixing bowl. Add a sprinkle of parmesan, fresh ground pepper, some diced bacon,

chopped chives and a splash of milk and start mashing. Use a hand blender, if you have, one to make it easier to mash. Transfer the

mashed potato into the pot, turn the heat back on to medium low and stir until warm. Add more stock, if needed. You want the

consistency of a thick creamy soup.

5) Putting it all together
Place the fleshed out potato skin in a soup bowl and ladle the soup in it. Dip a few pieces of fries (serving the rest on the side)

and garnish with more bacon and chives. Enjoy this hearty meal!

Leave a comment »