Monday, August 27, 2018

Magazine Monday #35: Potato Pancakes with Avocado Mash & Eggs

This is one of those recipes that just takes a few ingredients and makes a delicious combination of flavors.

I do have some issues with cooking eggs in that I'm so paranoid that I will undercook them so I tend to overcook them, so cook the eggs to your liking.  And use whatever hot sauce you want...I used Tapatio.

Make this for breakfast, make this for lunch, make this for dinner, whatever.  Just make it.  It's SO GOOD.

Potato Pancakes with Avocado Mash and Eggs
Makes 4 servings

1 1/4 lbs. shredded baking potatoes
1 onion, grated
5 Tbsp. olive oil
4 eggs
2 avocados
Hot Sauce
Salt & Pepper

Place shredded potatoes in a kitchen towel and squeeze out excess water.  Add the potatoes to a medium bowl and stir in grated onion, 1 Tbsp. olive oil, and salt & pepper to taste.

Heat 2 Tbsp. olive oil in a large skillet over medium-high heat.  Divide the potato mixture into 4 mounds in the skillet and flatten into a round pancake.  Cover and cook, turning once and adding another 1 Tbsp. olive oil, until browned, about 15 minutes.  Transfer to a plate.

In that same skillet, add 1 Tbsp. olive oil and cook the 4 eggs until they're summy side up, about 2 minutes.

Mash the avocados and add salt & pepper to taste.

Top each pancake with avocado, an egg, and hot sauce.  Serve immediately (after taking a pretty picture for Instagram...).

Monday, August 20, 2018

Magazine Monday #34: Roast Beef & Horseradish Cream on Pear

I did not know the context for this recipe.  It was on 3/4 of a magazine page, so I didn't know if it was a snack, a meal, an appetizer, or what.

But y'all know I like weird food stuff, so I decided to give it a try.

I still don't really know what it is, but it was pretty good.

I don't know what else to say about it.

Happy Magazine Monday!

Roast Beef & Horseradish Cream on Pear
Makes 2...halves?


1 pear, halved
1 Tbsp. sour cream
1 tsp. prepared horseradish
3 slices deli roast beef
Fresh herbs (oregano, parsley, etc.)
Cracked black pepper
Honey (optional)

Mix together sour cream and horseradish.  Divide the mixture between pear halves.  Add strips of roast beef and a couple sprigs of herbs.  Top with pepper and a drizzle of honey.

Monday, August 13, 2018

Magazine Monday #33: Raspberry Truffle Cocktail

Happy Magazine Monday & Happy National Prosecco Day!  Today is also National Filet Mignon Day, but since y'all don't pay me for this, Prosecco is where it's at.

I'd actually never had Prosecco before my Work Wife introduced it to me, and now it's a mainstay for celebratory meals and, apparently, random Sunday nights. 

Now...I'm going to give you this recipe.  And maybe you'll like it.  But as far as I'm concerned, your time would be better spent just drinking the Prosecco itself.  This drink was...kind of gross.  I don't know if it's because I used Kahlua instead of some other chocolate liqueur, but it was just...not the best.

Give it a try, though, and let me know what you think!

Raspberry Truffle
Makes 1 drink
From some random, alcohol-related magazine insert that had a ton of recipes in it


4 oz. Champagne
1 oz. raspberry vodka
Splash of chocolate liqueur

Mix vodka and chocolate liqueur in a Champagne glass.  Top with Champagne. Be disappointed, dump it out, and pour yourself a glass of Champagne.  Enjoy.

Monday, August 6, 2018

Magazine Monday #32: Savory Cauli Waffles

Every now and again, I see recipes in magazines that look just crazy enough to work.  This is one of those recipes.

Maybe savory waffles don't appeal.  Just think of these as a delicious vegetarian meal in a fun waffle shape.  Because they really are delicious.

I made one ugly one and took a bite of it to see if it was worth finishing the batches.  I ate that one and also the pretty one in the pictures, and I can't make them again. 

I don't have a lot to say about these, except that they have to be good for you, because they're in Clean Eating Magazine.  Right?

(Make them anyway.  They're amazing.)

Savory Cauli Waffles
Serves 4-6 (depending on the size of the waffles)


3 large eggs
12 oz. packaged riced cauliflower (not frozen)
1/2 cup flour
1 tsp. paprika
1 tsp. baking powder
1 tsp. sea salt
1 tsp. black pepper
1 cup shredded extra-sharp Cheddar cheese
Sour cream (optional)
Green onions, chopped (optional)
Hot sauce (optional)

Heat waffle iron on high heat.

Beat eggs in a large bowl.  Mix in cauliflower, flour, paprika, baking powder, salt, and pepper to form a thick batter.  Stir in cheese.  (This stuff is weird-looking, and not at all like a batter, but just go with it.)

Coat the waffle iron with cooking spray (or olive oil if you're like me and you're certain you have cooking spray, but you don't.)

This next bit depends on how big your waffle iron is.  The first waffle I made, I followed the 1/2 cup directions and it made an ugly (delicious) waffle that didn't go to the ends of the waffle maker.  For later waffles, I did a whole cup of batter, and it filled the iron and was awesome.  So I'm going to say a cup, but judge it for yourself based on your waffle iron.

Add 1/2 cup - 1 cup of batter to the center of your waffle iron and close the iron.  Cook until browned and set, about 3 minutes.  Repeat with remaining batter, misting with cooking spray (or rubbing with olive oil) between waffles.

Top with sour cream, green onion, and hot sauce as desired.