2 teaspoons ground black pepper (used freshly ground black pepper)
2 teaspoons dry mustard
3/4 cup club soda
4 small russet potatoes, peeled and cut into 8 wedges each (about 1 1/2 pounds)
Flaked sea salt
Pour the canola oil into a large cast-iron Dutch oven until it’s filled halfway with the oil. Heat the Dutch oven over medium heat until the oil registers 350 degrees on a deep-fry thermometer.
Mix the following ingredients together in a large mixing bowl: flour, seasoned salt, paprika, pepper and mustard. Whisk the club soda into the flour mixture until the batter looks smooth. Dip the potatoes completely into the batter, letting any excess batter drip off.
Carefully drop the battered potato wedges into the oil (not all at once though, I’d recommend 8 or so at a time) and let them cook for 7 minutes or until they look golden brown, flipping the potatoes over now and then. (Make sure to try and keep the temperature at 350 degrees even while the potatoes are frying.) Use a slotted spatula (I used a spider (the cooking utensil, not the arachnid) to take the potatoes out of the oil and place them on a paper towel-lined plate to drain. Sprinkle the sea salt over the potato wedges and eat as soon as possible.
Oh my god, these were so f*cking delicious ! If you ate them right after there done cooking, you got a crunch that could rival fried fish or fried chicken ! If you waited too long to eat this, you wouldn’t get the crispy crunch but you’d still get a nice tender potato and the batter never gets soggy !
This recipe came from “Southern Cast Iron” magazine.
I wasn’t paid in any form to promote “Southern Cast Iron” magazine.
5 pounds russet or Yukon Gold potatoes (I used russet potatoes)
12 tablespoons (1 1/2 sticks) butter, softened, additional 4 tablespoons (1/2 stick) butter (optional) (I used the extra 4 tablespoons)
One (8-ounce) package cream cheese
1/2 to 3/4 cup half-and-half (I used 3/4 cup)
1/2 teaspoon seasoned salt, such as Lawry’s (I used Lawry’s)
Salt to taste (I used table salt)
Black pepper to taste (I used freshly ground black pepper)
Preheat your oven to 350 degrees. Fill a large pot with water and set it over medium-high heat. Let the water come to a boil.
Take a sharp knife or a vegetable peeler (I used a vegetable peeler) and remove the skin from the potatoes, rinsing the potatoes under cold water afterwards. Cut the potatoes in half or fourths so all the potatoes are around the same size (this will help them cook quicker and more evenly).
Place the potatoes in the boiling water, turning the heat up to high so the water is at a complete boil. Let the potatoes cook for 20 to 30 minutes.
You’ll know the potatoes are ready once you stick a fork into a piece and the fork slides out with no resistance. If you feel like you’re meeting resistance when you stick a fork into a piece of potato, just cook the potatoes longer. Undercooked potatoes will result in lumpy mashed potatoes !
Drain the potatoes into a large strainer, shaking the strainer to get rid of any leftover water.
Place the potatoes back in the pot, setting the pot over low heat. Take a potato masher and mash the potatoes for 2 minutes or until all the lumps are gone. Turn the heat off.
Add the 12 tablespoons of butter, the cream cheese and the half-and-half, stirring everything together until combined.
Stir the seasonings in until evenly distributed throughout. Take a taste and add more seasoning in if necessary.
Take a 2-quart baking dish and put the potatoes in it. Using a knife or spatula, spread the potatoes out evenly within the dish.
If you want, slice up the extra 4 tablespoons of butter and spread the slices out across the top of the potatoes. Cover the dish tightly with foil.
Place the baking dish in the oven for 25 to 30 minutes or until heated throughout.
This is such a filling, tasty mashed potato recipe ! If you’re going to put the butter on top of the mashed potatoes, trust me when I say that you’re going to want to put a sheet of foil on the rack below ! The butter will melt and drip over the edges of the baking dish, creating a burnt, smoky mess on the bottom of your oven if you don’t have something to catch the butter drippings. The mess was totally worth it though ! You can taste the cream cheese but it’s not overwhelming and the potatoes were fluffy and smooth. This will fill you up sooner than you want it to !
This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.
I wasn’t paid in any form to promote Lawry’s or “The Pioneer Woman Cooks” by Ree Drummond.
2 tablespoons rice vinegar (we used unseasoned rice vinegar)
2 tablespoons packed light brown sugar
1 tablespoon soy sauce (we used reduced-sodium soy sauce)
1 tablespoon toasted sesame oil
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger
1 (8 oz.) package of tempeh
Vegetable broth or water (we used vegetable broth)
Asian Noodle Slaw, to serve on the side (recipe below)
Add the following ingredients to a small saucepan, stirring to combine: ketchup, hoisin sauce, rice vinegar, brown sugar, soy sauce, sesame oil, chili-garlic sauce and grated ginger. Set the saucepan over medium-high heat, waiting for a boil to occur. Once boiling, turn the heat down to a simmer, letting it simmer until thickened (they say it’s supposed to take 3 minutes to achieve but it took us longer than that). Take the saucepan off the heat and cover to keep the glaze warm.
Cut the tempeh into 4 triangles. Pour a tablespoon or two of broth into a large skillet, setting the skillet over medium heat. Once the skillet’s hot, place the tempeh in the skillet, letting it cook for 3 to 5 minutes per side or until the tempeh is browned (add just enough broth in when needed so the tempeh doesn’t get stuck to the skillet). Once the tempeh’s crispy, take the tempeh out and drop it into the glaze, tossing to coat. Place the tempeh back in the skillet, cooking it just long enough to caramelize the sauce. Take the tempeh out of the skillet, pouring any remaining glaze over the tempeh before eating it with the Asian Noodle Slaw
Asian Noodle Slaw
6 oz. dried multigrain spaghetti or soba (buckwheat noodles) (we used whole-wheat spaghetti)
1/3 cup peanut sauce (we used House of Tsang Bangkok Dipping Peanut Sauce)
1/3 cup carrot juice
1 Tbsp. canola oil
1 Tbsp. peeled, finely chopped fresh ginger
1 (16 oz.) pkg. shredded broccoli (we used a broccoli slaw mix)
3/4 cup shredded carrots
Cook the pasta based off the directions on the box that they came in, draining afterwards. Using kitchen scissors, cut the pasta into small pieces (we just broke our spaghetti into thirds before cooking it). Take a small bowl and mix the peanut sauce and carrot juice together in it, creating the sauce for the slaw.
Pour the canola oil into either a wok or a large nonstick skillet (we used a nonstick skillet). Set the skillet over medium-high heat. Once the oil’s hot, toss in the ginger, stirring constantly for 15 seconds. Now add in the carrots and broccoli slaw, continuing to stir for one minute.
Pour the sauce into the skillet, stirring so everything is coated in the sauce. Continue stirring for 2 minutes or until the sauce is heated through. Add the spaghetti in, tossing gently until it’s fully coated in the sauce. Serve immediately.
The glaze reminded us of a sweet barbecue sauce, but one that’s made with Asian ingredients. The seared tempeh tastes good but the flavor of the glaze doesn’t come through as much as we wanted it to so we added that extra glaze on and that really made the flavor pop a lot more ! The tempeh paired well with the Asian Noodle Slaw. The slaw has a little bit of sweetness to it but if you’d like it to have some heat, we found that Sriracha tastes good drizzled over the slaw.
It was our idea to use the glaze on tempeh but we don’t remember where the glaze or slaw recipe came from.
We weren’t paid in any form to promote KA.ME or House of Tsang.
2 cups vegan kimchi* (we used King’s Spicy Kimchi) (one 14-oz. jar has enough kimchi to get you two cups worth)
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon Korean gochujang (fermented chili paste) (we used Haechandle Gochujang Hot Pepper Paste)
4 tablespoons coconut cream(we used Thai Kitchen Coconut Cream unsweetened)
4 cups cooked jasmine or short-grain rice (we used brown jasmine rice)
3 scallions (spring onions), finely sliced
1 tablespoon tamari or soy sauce (we used San-J Tamari 50% Less Sodium)
1 tablespoon toasted sesame seeds, to garnish
4 sheets of nori, toasted and crumbled, to garnish
Take a colander and set it over a bowl. Place the kimchi in the colander and press on it to drain as much juice from the kimchi as possible (don’t throw the juice away). Chop the kimchi up and leave it off to the side for now.
Pour the oils into a wok or a skillet (such as a frying pan) (we used a 12-inch cast-iron skillet), setting the heat to medium. Once the oil’s hot, add the kimchi in, stirring constantly for 4 to 5 minutes or until the kimchi is fragrant. Add the gochujang and coconut cream into the skillet, stirring for 1 minute or until they look thoroughly blended. Add the rice, kimchi juice, scallions and tamari into the skillet, stirring to combine. Let the rice mixture cook for another 3 to 4 minutes, stirring occasionally until the rice gets lightly toasted. Place the rice on a serving plate before sprinkling on the sesame seeds and the nori crumbles. Serve right away.
*When we measured out the 2 cups of kimchi, we noticed that there was some juice left at the bottom of the jar. We chose not to add that to the bowl with the juice produced from pressing the kimchi.
The first time we ever tried a kimchi-fried rice, it turned out really bad (like no flavor and the rice was mushy) but this version is so much better ! There’s a nice level of heat to this that made us want to keep coming back for more. The nori and sesame seeds didn’t really add anything to the dish but at least you get some iodine by having the nori with the fried rice ! Hope y’all will enjoy this as much as we did !
This recipe came from “Vegan The Cookbook”.
We weren’t paid in any form to promote Kings, Haechandle, Thai Kitchen, San-J or “Vegan The Cookbook”.
Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.
Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)
This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !
This recipe came from Southern Living.
We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.