Tag Archives: taters

Tay’s HEALTHIER Loaded Sweet Tater Fries

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“Sweet potatoes are high in Vitamin A, B5, B6, Thiamin, Niacin, Riboflavin, Antioxidants, Potassium. They’re Fat-Free, relatively Low in Sodium, High in Fiber, and have Fewer Calories than White Potatoes.” 

Sweet Potatoes, cut to fry desire
1/2T Extra Virgin Olive Oil
Fry Season (Recipe Below)
1 lb. LEAN Ground Turkey Meat
1/2 lb. Chorizo (Or more Turkey Meat)
1 Taco Season Pkt.
1 can S&W Chili Seasoned Pinto Beans, undrained
3T Water

Toppings: Shredded Cheese (Reduced Fat), tTt’s Pico de Gallo (Or Salsa), Sour Cream, Jalapeno, Lettuce, Onions (Or Toppings of Choice)

Preheat Oven. In ziploc bag, toss Sweet Potato Fries with Oil. (Reserve about 1/2tsp Fry Season for Post-Cooking Seasoning.). Sprinkle in half the Fry Season, toss. Sprinkle rest, toss. Dump onto Butter Flavor Cooking Sprayed Baking Dish. Bake 450 for 20-30 minutes.
In skillet, cook Turkey Meat and Chorizo. Add in Chili Beans, Taco Season, and Water. Simmer a few minutes, or til cooked down.
Top Fries with Toppings of Choice.

Fry Season:
2tsp Paprika
1tsp Chili Powder
1tsp Cumin
2tsp Onion Flakes (Or 1/2-1tsp Onion Powder)
1tsp Garlic Powder
1/8-1/4tsp Cayenne Powder (I did about 1/4tsp)
1/2tsp Sea Salt (Or to taste. Optional)

Optional: Use Refried Beans or Favorite Chili (Or Both) in place of Chili Pinto Beans (That’s a Boat Load!).
Tater Tots, Fries, etc. in place of Sweet Potatoes (They have Store Bought Sweet Potato Fries/Tots, some already seasoned!).

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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

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1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube

Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)

OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Country Fried Cow and Mashed Taters (Country Fried Steak N Mashed Potatoes)

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2lb. Steak, cut into larger chunks
1/3c + few TBS. Vegetable Oil
In bowl mix:
1c Flour
1/2 tsp Seasonal Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4-1/2 tsp Paprika
1T Grated Parmesan Cheese (Store shelf kind)
Beat together:
2 Eggs
1/2c Heavy Whipping Cream
1/8 tsp Sea Salt (Optional)
1 tsp Louisiana Hot Sauce (Optional – I forgot)
SAUCE:
1 can Cream of Chicken
1 Packet Turkey Gravy
1/2c Sour Cream

Mix well the sauce. Set in fridge. Mix flour mixture in one bowl. Beat egg mixture in separate bowl. Toss steak with flour mixture. Pour egg mixture over steak in flour. Give a slight toss. Heat oil on skillet. Brown all sides.
For Tender Fried Steaks (Pictured):
Slightly Butter Flavor Cooking Spray Crockpot. ADD IN SAUCE first. Lay fried steak on top. Leave it be. If stirring is needed, Stir Minimumly! Cook on LOW, or even warm, for 4 hours. I say DO NOT stir often, due to browned batter falling off. It’s a mess if you do. BUT, a delicious mess!!!
OR
Preheat oven 350. Fry in oil til browned. Move to baking dish. Pour sauce over. Bake for 15minutes. Slightly turn. Bake another 10-15 minutes. Or until desired doneness.
OR Crispier(Works for whole steaks, as well):
If you add a lil baking powder and baking soda into the egg mixture for extra crunch, it will turnout too… Fry. Bake at 350, if needed, to desired steak doneness. Heat sauce in pan, top sauce mixture RIGHT BEFORE serving.
Your option on cooking method. All work.
Also, I pour egg batter over, because I think it’s easier than alternate dipping (Flour, egg, then BACK into flour), which I lose most batter on fingers. Especially, working with small pieces. Whole steaks alternate works.

tTt’s Delicious MASHED TATERS
7-10 Potatoes (Reserve juice from cooking potatoes)
1T Parsley
Garlic Powder
3-4T Butter
4-5 Chicken Broth Cubes (For Boiling Potatoes)
1.5c Sour Cream

Boil potatoes in pan with enough water to barely cover potatoes WITH chicken broth cubes. LEAVE THE SKINS ON! Why… Why do yous hate the skins so much? Remove potatoes when tender. RESERVE JUICE. Mash Potatoes, add rest of ingredients PLUS 3/4c water/broth potatoes were cooked in. Mash and stir some more.

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