Quick Easy Potatoes for ANY meal!

Hello all, Today's post has been a little delayed because of some personal things, but I am BACK!

I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.

1.  When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2  in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"

In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!

Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)

Directions:
Preheat oven to 425˚ F

In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.

ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!

Bryant

Vegan Black Metal Chef! What The...

veganblackmetalchef.com

This blog I am featuring The Vegan Black Metal Chef. A good friend of mine showed this to me and I had to share it with the world. I am not a Vegan but these recipes look delicious! Behold the Glorious Pad Thai!

Both are subtitled for the deaf and hard of hearing, and well, really for everyone, because his singing is a little hard to understand...

Bryant

Juicy Lucy, the Cheese is INSIDE

Nom nom, this is one of my favorite ways to grill a burger! and there is no extra cheese to carry around if you PRE-prepare these before leaving the house for your Summer Cookout! Feel free to experiment with other stuffings to like Jalapenos, Onions, Mushrooms, Other cheeses, etc... remember if you are using a cheese that does not melt well, pair it with another cheese that does. (i.e. feta with mozzarella)


1-1/2 lbs Premium grade ground beef
1 t kosher salt (optional)
1/2 t black pepper
4 thick slices cheddar, or velveeta-style cheese

Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. This recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball. Then flatten each ball into thin patties that are a little larger than the bun.  (the burger will have a tendency to shrink up and you don't want to push down on these burgers with your spatula, so the thinner the better, to start) Sandwich the cheese in the middle of the 2 patties and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step. Also you can use an Egg Wash [2 Tbs H2O and 1 Egg beaten WELL] to "glue" the edges if you want) Grill or Broil the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes. (Make sure they are cooked to at least Med before serving)

Disclaimer: The Cheese inside will be HOT HOT HOT be careful, I am not responsible for Scorched Mouths. (kinda like a Hot Pocket)

Bryant

BBQ TIME

OK seein as how BBQ and Grilling season is upon us I MUST pass on this manly man's recipe by the BBQ Addicts.

BBQ BACON EXPLOSION


NOW alot of you are saying: Bryant, you dont eat pork... why are you posting this?

My answer: You are right I am very allergic to pork, but this is the most awesome use of the disgusting creature's meat and fat, I HAD to pass it along

In addition it helps me announce my search to make this dish PORK FREE, using beef, turkey, and other halal and kosher meats (or as close to as possible) I am going to TRY to avoid the, poor excuse for Bacon they try to pass of as a viable option, "Turkey Bacon". Mainly because its a JOKE, it is ok for breakfast with eggs and waffles but for a captivating culinary concoction such as this it will only hurt my opportunities to create a downright delicious dish.

Stay tuned! and feel free to comment any suggestions you may have.

Bryant