Food Lust People Love: Search results for loaded baked potato muffins

Showing posts sorted by relevance for query loaded baked potato muffins. Sort by date Show all posts

Monday, May 6, 2013

Loaded Baked Potato Muffins #MuffinMonday

Imagine a loaded baked potato full of sharp cheddar and crispy bacon bits and sour cream and onion tops. In a muffin. No kidding. I think this is my favorite muffin so far. Have I said that before? Probably. But this time I really, really mean it. I ate two back to back, standing at the kitchen counter. And then I had to go sit down and clutch my chest. So rich, so good. Serve them with a salad and call them lunch. Or dinner. But make these muffins.

Ingredients
6 slices bacon
230g or 8 oz potato
Sea salt
Black pepper
Handful green onions
8 oz or 225g extra sharp cheddar
1 1/2 cups or 190g flour
1/2 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup or 180ml milk
1/2 cup or 120ml sour cream
1 egg
1/4 cup or 60ml canola or other light oil

Method
Fry your bacon until it is crispy. Set on paper towels to drain. I use a single piece of paper towel on top of newspaper. Keeps the ink off the bacon and doesn't waste a bunch of paper towels.

If your potato is thin-skinned, by all means, leave the peel on, otherwise peel it. Then cut it into small squares.

Fry the potato pieces in the bacon grease until fork tender and nicely golden on all sides. Set aside to cool.

Preheat your oven to 350°F or 180°C and liberally grease your 12-cup muffin pan.

Chop your green onions and bacon into little pieces and grate your cheddar cheese.

Set aside a little of each to use for topping later.

In a large mixing bowl, combine your flour, salt, sugar and baking powder.

Add in the grated cheese, bacon bits and green onions. Stir well.

Add in the cooled potatoes and stir again.

In a smaller mixing bowl, whisk your egg, milk, sour cream and oil.

Fold your liquids into the dry ingredients.

Divide the batter between the prepared cups in the muffin pan.

Top each with some of the reserved cheddar, onion tops and bacon bits.

Bake in your preheated oven for 20-25 minutes or until the muffins are lovely and golden.

Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling. You may need to run a knife around the edges if the cheese is sticking to the pan.

These are fabulous warm and almost as good cold!

Enjoy!

I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again.

Saturday, August 30, 2014

#BaconMonth Round Up for #InternationalBaconDay

Bacon Parmesan Twists

In my humble opinion, every day should be International Bacon Day, and I often treat each as if it were. But, all people rejoice, because today is the actual day. Happy International Bacon Day, everyone!

In honor of this great holiday - Seriously who's working? Leave me a comment, I'll see what I can do about sending you some bacon in recompense. - I've stopped by every post from every blog in our linky tool for Bacon Month and created a link list, categorized for ease of clicking! We've got everything from Appetizers and Drinks to Cookies and Dessert and lots of great bacon recipes in between.

What are you making with bacon today in celebration? Might I suggest a few recipes from the following 116 links?

Enjoy!

Candied Habanero Bacon

Appetizers and Snacks

Drinks

Condiments

Sweet and Spicy Bacon Cocktail Sausages

Salads

Cheesy Bacon Baked Onions

Side Dishes

Spicy Roasted Bacon Tomato Cauliflower

Soups and Chilies

BLT Muffins

Bread

Breakfast

Bacon Butty

Sandwiches

Bacon-wrapped Jalapeño Popper Stuffed Chicken

Main Courses

Cookies and Bars

Bacon Dark Chocolate Bourbon Cookies

Desserts and Sweet Treats

How to:

Once again, many, many thanks to Julie from White Lights on Wednesday for organizing Bacon Month and sponsoring all the cookbook giveaways!

Sunday, March 6, 2016

Browned Butter Braised Baby Turnips

Sweet baby turnips, cooked till tender then pan-roasted in browned butter are seasoned with garlic and thyme for a special side dish where this much maligned root vegetable shines.

When I say much maligned, I am talking about by me personally. When I was young, my mom made a delicious vegetable soup with beef that was the perfect meal for a chilly day, except that in addition to chunks of potato, she also added similarly cut turnips. Try as I might when serving my bowl, I invariably ended up with a turnip or two. I did not like turnips, not one bit. The potential of the unexpected bitter bite made eating that otherwise tasty soup like spooning my way through a minefield of bitter turnips that might be masquerading as innocent potatoes.

I am more fifty years old now and I decided at the end of last year that I should give turnips another try. After all, some say that our tastes change every seven years and it has probably been a good 35 or 40 since I last accidently ate a turnip. (I certainly never ate one intentionally.) My mom says that since turnips are a winter crop, that is when they are they are tender and most flavorful.

Before Christmas I bought a few and started searching “turnip recipes for haters” and “turnip recipes for turnip haters.” A surprising number show up! Time for a true confession: Despite the research and initial enthusiasm my motivation was low and I ended up conveniently forgetting the turnips in the vegetable drawer. I found them there, wizened, in the new year and threw them away with just the slightest twinge of regret and guilt for wasting food.

When the root vegetable event was announced for Sunday Supper, I knew what I had to do: Pull up my big girl panties, buy some more turnips and get serious about creating a recipe that I might eat. I found some baby turnips that said, “Naturally sweet and tender” which seemed like a promising place to start. The baby turnips brought to mind a recipe I had tested for America's Test Kitchen for brown butter braised new potatoes so the recipe part was settled quickly, even as I put the babies in my shopping basket.

I am pleased to tell you that I am now a turnip eater. At least of baby ones cooked with browned butter, garlic and thyme. Sure, some of them were still a little bitter but not any more than Brussels sprouts, which I adore.

Small turnips work best with this recipe, but you could also use larger turnips and quarter them.

Ingredients
1 lb or 450g baby turnips
1 cup or 240ml water
3 tablespoons or 43g unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme, plus extra to garnish, if desired
1/2 teaspoon fine sea salt
1 teaspoon fresh lemon juice
Freshly ground black pepper

Method
Top and tail the turnips. That is, trim both the root and the stem ends down to the white part. Cut the baby turnips in half.

Arrange turnips in single layer, cut side down, in a large non-stick skillet.

Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat.

Reduce heat to medium, cover, and simmer until turnips are just tender, about 10 minutes.

Use a slotted spoon to transfer garlic to small bowl with the lemon juice. Use the tip of a sharp knife to cut the garlic into small bits. Add in a few generous grinds of fresh black pepper.

Increase the heat under the uncovered turnip pan to medium-high and vigorously simmer, swirling the pan occasionally, until the water completely evaporates and the butter starts to sizzle, 7 to 10 minutes.

Continue to cook turnips, swirling pan frequently, until butter browns and turnips are golden and roasty looking, 6-7 minutes longer.

Just at the end, add the garlic/lemon juice mixture and toss to thoroughly coat.

If you are transferring the baby turnips to a serving bowl, make sure to scrape the pan with a silicone spatula and drizzle all the lovely browned butter over them.

Garnish with additional thyme, if desired.

Enjoy!

Are you a fan of root vegetables? If your answer is yes, you are in for a treat this week with such a great line up of recipes from our Sunday Supper tastemakers. If not, perhaps we’ll win you over! Many thanks to Cindy from Cindy’s Recipes and Writings who is hosting this week.

Appetizers

Chipotle Sweet Potato Chips from Momma's Meals
Golden Beet Chips with Sea Salt from Sunday Supper Movement
Roasted Beet Hummus from And She Cooks
Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
Roasted Sweet Potato Soup from Magnolia Days
Root Vegetable Soup with Herb Croutons from An Appealing Plan
Waffled Carrot Latkes from A Kitchen Hoor's Adventures

Breakfast

Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
Carrot Cake Smoothie from Brunch-n-Bites
Carrot Cake Waffles from Alida's Kitchen
Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad What's 4 Dinner
Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

Main

Bacon-Potato Torte from Tramplingrose
Beef & Root Vegetable Hand Pastries from Gate to Plate
Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
Beet Pesto from Sew You Think You Can Cook
Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
Hearty Stew Hand Pies from The TipToe Fairy
Roasted Root Vegetable Panzanella Salad from The Chef Next Door
Root Vegetable and Beef Flatbread from Family Foodie
Roasted Vegetable Borscht from The Crumby Cupcake
Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
Skillet Breakfast Potatoes from Life Tastes Good
Sweet Potato Pancakes from Our Good Life
Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
Wild Rice Vegetable Bake from Wholistic Woman

Sides

Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
Beet, Greens and Goat Cheese Gratin from Monica's Table
Boxty (Irish Potato Pancakes) from Curious Cuisiniere
Browned Butter Braised Baby Turnips from Food Lust People Love
Caprese Twice Baked Potatoes from Seduction in the Kitchen
Carrot Ribbon and Orange Salad from Pies and Plots
Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
Jicama Home Fries from Casa de Crews
Lemon Thyme Au Gratin Potatoes from Vintage Kitty
Moroccan Harissa Potatoes from Palatable Pastime
Roasted Balsamic Carrots from Confessions of a Cooking Diva
Roasted Root Vegetable Farro from Cooking Chat
Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
Root Vegetable Mash from Feeding Big and more
Rooty Dauphinoise from Jane's Adventures in Dinner
Smashed Potatoes from Taste And See
Smoked Sausage Potato Casserole from Kitchen Gidget
Spicy Carrots & Potatoes from Sweet Mornings
Sweet Potato Shoestring Fries from Grumpy's Honeybunch
Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats

Desserts

Best Ever Carrot Cake from Fantastical Sharing of Recipes
Carrot Cake Cheesecake from Angels Home Sweet Homestead
Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
Carrot Cookies from The Freshman Cook
Chocolate Carrot & Squash Muffins from What Smells So Good?
Homemade Carrot Cake from Cosmopolitan Cornbread
Iced Beet Cake from Beauty and the Beets
Gluten Free Carrot Cake from Real Food Real Deals

Wednesday, June 10, 2015

Tuscan Bean Salad #BloggerCLUE

Perfect picnic fare, this delicious salad of kale, cannellini beans, grape tomatoes and canned tuna can be made ahead because it gets better as all the tasty ingredients spend more time together. Seriously, we had only the tiniest bowl of leftovers so it got lost but my daughter reclaimed it from the refrigerator four days later. Still delicious! How many salads can say that?!

It’s Blogger C.L.U.E. time again, where I am assigned another blog from our group in which to snoop and find a recipe to share that fits the current theme or “clue,” which is Picnic. My favorite part of this process is getting to know my fellow food bloggers because although we have a love of tasty food in common, it’s great to find other commonalities and learn about their interests, work, families and the cities in which they live. This month I spent time getting acquainted with Kate from Kate’s Kitchen.

Kate and her husband recently moved house and I’ve been following that story with interest because, you know, moving is kind of my thing. I know the drill only too well and it amuses me to read other people’s stories of the trials and tribulations of a move. Kate has done it with aplomb, still working in the field of finance, cooking deliciousness and recently posting a fabulous mushroom lasagna roll from under a pile of boxes with scant kitchen equipment. She’s an avid gardener so her recipes often take advantage of that fresh, homegrown bounty. I’m so jealous of the rich soil of Indiana!

So, I needed to hunt for picnic friendly recipes! I love taking salads along to picnics or potlucks so that’s where I started my search. I was spoiled for choice on Kate’s blog, bookmarking her Blueberry Watermelon Salad with mint and lemon, Lana’s Chicken Salad with roasted chicken, grapes and pecans, her Lemon Apricot Salad with lemon curd (!) stirred through it, Green Bead Salad with Black Beluga Lentils made with tasty sun-dried tomatoes and salami, and Kate’s lovely Blue Cheese Potato Salad with bacon. I simply couldn’t not make up my mind until I got to the Tuscan Beans with Tuna. Sold! We ate it for dinner with yesterday's Chickpea Moroccan Flatbread.

The couple of minor changes I made:
I was catering for one vegetarian (younger daughter) who isn’t so strict that meat or fish can’t touch her veggies but she didn’t want to eat the actual tuna so I just made little piles of it on top instead of mixing it in. If you want to make this strictly vegetarian, use olive oil instead of the tuna oil. And, obviously, leave off the tuna itself. Kate’s salad called for normal kale, which was on my shopping list, but I couldn’t resist the gorgeous purple kale I came across in my nearby supermarket. Kate adapted this recipe herself from Food Network where they used garlic and cooked the kale. I liked her easy no-cook method but decided to keep the original garlic since we are fans and I totally forgot to buy Italian dressing. Massaging the kale with the oil and vinegar softens it nicely without cooking if you want to serve immediately. Otherwise just mixing everything and leaving it for a while works great too, especially if you are taking it along to a picnic.

Ingredients
3 cloves garlic
3 tablespoons white balsamic
Kosher salt and freshly ground pepper
2 cans (5 oz or 151g each) tuna packed in olive oil
1/2 lb or 225g purple kale (I medium head – bigger or smaller will still work.)
1 15.5 oz or 439g can cannellini beans, drained and rinsed
1 cup or 170g grape tomatoes
3 inner stalks celery with some leaves
3/4 cup or 100g pitted ripe black olives
3.5 oz or 100g roasted red peppers
Salt and pepper to taste

Method
Chop your garlic and put it in a big salad bowl with the vinegar and a sprinkle of salt and pepper while you get on with the rest of the salad. This takes a little of the sharpness off of the garlic.

Cut your little tomatoes in half. Pull the strings off of the celery and chop it into pieces.

Remove the hard stems from your kale and cut the bigger leaves into smaller pieces. Small leaves can be left intact. If you are using thicker dark green kale, slice it finely.

How could I resist?!

Squeeze the tuna oil into the salad bowl with the garlic and vinegar and give it a stir and a sprinkle of salt and freshly ground black pepper. Set the tuna aside for later.