Green Beans with Bacon Gravy

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

Monterrey Jack White Potato Au Gratin with Green Beans and Bacon Gravy

Bacon, bacon, bacon — one definate way to get a kick out of green beans. The following recipe is a savory side dish that could be served with just about anything.

Ingredients:

12 oz Fresh Green Beans
6 slices bacon
2 eggs, well beaten
1/3 cup vinegar
1/2 cup water
3 tablespoons white sugar
1/4 teaspoon salt

Directions:

Green Beans with Bacon Dressing

Green Beans with Bacon Dressing

Simmer green beans in a saucepan over medium heat for 30-40 minutes. Drain and transfer to a serving dish.

Place bacon in a medium skillet. Cook over medium high heat until evenly brown. Remove crumble and set aside.

In a medium bowl beat together the eggs, vinegar, water, sugar and salt. Cook in the bacon drippings over low heat, stirring constantly until thickened about 10-15 minutes.

Pour hot dressing mixture over beans and sprinkle crumbled bacon on top.

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Monterrey Jack White Potatoes Au Gratin

A very filling side dish. Mixing the Mexican flavors of Monterrey Jack and Paprika with a traditional French preparation of potatoes in a creamy cheese sauce.

Serves: 6

Ingredients:

4 White potatoes
1 White onion
1 1/2 to 2 cups Shredded Monterrey Jack Cheese
2 tablespoons Paprika
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Fresh Ground Pepper

Directions:

Preheat oven to 400 degrees.

Monterrey Jack White Potatoe Au Gratin

Monterrey Jack White Potatoe Au Gratin

Scrub and wash white potatoes. Slice two potatoes into 1/4 inch slices, a mandolin works great for this. Spray non-stick cooking spray in a large deep casserole dish and layer potatatoe slice on bottom. Season with one tablespoon each of salt, pepper and paprika. Slice onion into 1/4 in slices as well. Make a layer of these slices over the potatoes. Finally slice the remaining two potatoes into 1/4 inch slices and layer once more. Finish by seasoning with 1 tablespoon each of salt, peeper and paprika.

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

In a medium saucepan, melt butter over medium heat. Mix in the flour and a teaspoon of salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted and thickened, about one to two minutes. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake for 1 and 1/2 hours.

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Mashed Potatoes

I know I know! It seems like everywhere I go they are either bleh or bombtastic!!! So after many many attempts, this is the best I have made!!!

Ingredients:

4-5 Russet potatoes
Milk
1/2 stick butter
2-3 spoon dollops Sour Cream
Garlic
Salt
Pepper

Directions:

Cut the potatoes in chunks all about the same size. (no more than about an inch) This ensures proper cooking. In a large pot, put the potatoes in and cover with water. Add the salt at this point in time. Cooking with the salt in there will minimize the salt added later.

Let boil till done. You know when you can easily pierce with a knife or fork and the potato falls off with ease. Drain. Mash completely or not if you prefer little potato chunks.

Add the butter along with the sour cream. Mix. Add the milk in SLOWLY!!! Keep going till the desired consistency. You can always add, you can’t take out!

Add the salt and pepper as needed.

Variations:

Add stuff in that you would think are interesting. Parmesean cheese is awesome, garlic is always good. Loaded mashed potatoes: add cooked bacon, chopped chives, and cheddar.

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Latin Lamb Burgers (Sorry Lambchop)

I found this on the local newpaper’s website and couldn’t find everything it asked for. So I just put my own little twist on there.
This goes best with some roasted red potatoes just with olive oil, salt, pepper and a touch of garlic powder on the top in the oven at 350-400ish…

Ingredients:

1lb ground Lamb
1 tsp Coriander seeds
Cayenne pepper (to taste)
1 Ancho pepper dried
1 Pasilla pepper dried
1 Mexican pepper dried (you can use something different if you would like)
Olive Oil
Cotjita Cheese
4 ciabatta rolls

Directions:

Latin Lamb Burger with Roasted Red Peppers

Latin Lamb Burger with Roasted Red Peppers

Toast coriander seeds in pan. Grind and mix in with lamb and cayenne pepper. (the best tool is your hands so don’t worry about getting in there) Just practice proper food handling please! Form into patties and allow to rest for a few minutes.

Put 3/4 c water in a sauce pan along with the peppers. Boil till there is about 1/3 the water left and the peppers are soft. Put them in a blender along with the olive oil slowly added to make a thick sauce.

Spread the sauce on the ciabatta cut in half.

Grill the bread till just toasted and grill the lamb to preferred doneness.

While the bread and patties are still hot off the grill, crumble the cheese on the top.

Enjoy!

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White Wine and Orange Juice Glaze

Nice, sweet glaze. Great on pork.

Ingredients:

1 cup white wine
1 cup pulp free orange juice
2 teaspoons ground ginger
1 teaspoon corn starch

Directions:

Butterflied Pork Center Loin Chop with White Wine and Orange Juice Glaze

Butterflied Pork Center Loin Chop with White Wine and Orange Juice Glaze

Simmer the white wine and orange juice in a small sauce pan on medium-low heat. Mix in ginger and reduce to 1/8 cup. Approximately 1 hour. Sift in corn starch as a thickener for the last few minutes.

Use:

Drizzle or brush the glaze on your protein. Works best with poerk.

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