Thursday, July 24, 2014

Cheesy Bacon Potatoes (slow cooker)

For years and years, I have taken the same few things to summer picnics and parties - cheesy potatoes, eclaire dessert, and strawberry salad being the most common.  But I am always looking for something new to contribute.  In May, when at the birthday party for one of my favorite little boys, his amazing mom served these amazing potatoes.  Fortunately, she was willing to share the recipe!  They were a huge hit when I took them to a July 4th party.

INGREDIENTS:
  • 5 lbs. golden potatoes - cubed (I used red and you can make this with peels or without)
  • 1 lb. Velveeta – cubed
  • 1 pint REAL Mayo
  • 1 lb. bacon – cooked in pieces
  • 1 large onion
DIRECTIONS:

  1. Peel (or scrub) and cut potatoes.  Boil them until tender.  
  2. While the potatoes are cooking, cube Velveeta, cut onion, and cook bacon.  
  3. Drain potatoes.  Spray Crock-pot.  Combine the ingredients.  Stir a couple times.  Cover and cook for 1 ½ hours on high.


Difficulty: pretty easy
Time: The potato scrubbing took me a while - I actually think it would have been quicker to peel and wash.  Otherwise, about 20 minutes to prepare and then 1.5 hours in the crock pot.
Source: my amazing friend, Georgeanne



Saturday, July 12, 2014

Mini Turkey Burgers with Cucumber Dill Sauce

My husband researched 5K races for our family to do while on vacation.  John found the Mt. Trashmore YMCA race to be held on the Fourth of July; three of us registered. The arrival of Hurricane Arthur late the night before kept Emma and me at the beach house while John and about 300 other brave runners trudged on.  The force of the wind actually stopped his forward progress as he was finishing!

Emma and I enjoyed our race bags nonetheless; she-the American flags and Statue of Liberty crown; me-the Farm Fresh recipe magazine.  The recipes were somewhat intimidating because they looked fancy, but the lighter, summer fare would be great for cookouts and summer poolside snacks.  I gave it a try.

We enjoyed these burgers and cucumber sauce with a salad and serving of blueberries for lunch.  To save prep work next time, I may put my burger mixture between two pieces of wax paper, roll with rolling pin, and cut into patties using a pizza cutter. A great trick my husband learned while watching Alton Brown on Food Network a few years ago.


INGREDIENTS:
Camera problem-take 2 but no ground turkey

  • 1/4 cup plain Greek yogurt, divided
  • 1 1/2 T sour cream
  • 1/8 cup finely diced, peeled, and seeded cucumber
  • 1/4 feta cheese crumbles, divided
  • 1 1/2 tsp fresh baby dill
  • 1 tsp minced garlic, divided
  • 1 lb ground turkey
  • 1/4 cup finely minced mushrooms
  • 1/4 cup finely chopped baby spinach
  • 1 egg
  • 1/4 tsp ground cayenne pepper
  • slider buns



DIRECTIONS:

  1. In a bowl, combine 3 T yogurt, sour cream, cucumber, 1 T feta, 1/2 tsp dill, and /2 tsp garlic. Set aside (this is the cucumber dill sauce)
  2. In large bowl, combine remaining ingredients. Gently mix until combined.
  3. Form into 6-8 patties.
  4. Spray large skillet; place over medium-high heat. When hot, add burger patties. Cook turning once until done (8-10 minutes).
  5. Spread buns with sauce.  Garnish as desired.
For the larger appetite, two patties on a regular bun


DIFFICULTY: Medium (the words finely chop/dice reappear, BUT a few mushrooms and 1/4 of a cucumber I can handle)
TIME: 30 minutes
SOURCE: Fresh Ideas from Farm Fresh Food & Pharmacy