Recipe of the Day

[MisterTinkles]

Smurf House Potatoes

Ingredients

3 -5 small red potatoes ( 3 to 5 per person so multiply times how many guests)
salt and pepper
extra virgin olive oil


Directions

Carve potatoes into mushroom shapes, using a small pairing knife, by making a 1/4-inch deep cut completely around the middle of the potato. (Careful not to cut all the way through because the stem will be created from the middle of the potato).
Make the stem of the mushroom by carving away that 1/4 inch of potato flesh and keeping the top intact with the skin and the bottom free of potato skin. The round part with the skin on top looks like the top of the mushroom and the bottom part, the stem of the mushroom.
Place carved potatoes in cold water to prevent browning while you cut out the rest of the mushroom shapes. (save the rest of the carvings from the potatoes for soups or another recipe).
Steam the potatoes until fork tender but still slightly firm. (about 15 minutes).
Carefully drain the potatoes without breaking off your mushroom stems and plunge into ice water to stop the cooking.
Remove the Smurf Houses quickly to a plate then add salt and pepper.
Drizzle the potatoes with oil and serve 3 to 5 Smurf Houses per person.

[MisterTinkles]

Spam Cupcakes


Ingredients

2 (12 ounce) cans classic Spam
2 eggs, slightly beaten
2/3 cup quick oats
3/4 cup milk
1/3 cup brown sugar
1 teaspoon prepared mustard
2 tablespoons white vinegar
1 tablespoon water
4 cups instant mashed potatoes, prepared

Directions

Preheat oven to 350.
In a large bowl, grate the SPAM.
Add eggs, oats and milk, and mix well.
Lightly spray a 12- cup muffin tin with cooking spray.
Fill each cup 2/3 full with SPAM mixture.
Using back of spoon, press mixture into tins.
In a small bowl, whisk together the brown sugar, mustard, vinegar and water.
Lightly spoon glaze mixture over SPAM mixture.
Bake for 35 to 30 minutes or until set.
Remove cupcakes from oven.
Place oven rack 2-3 inches from top heat element (broil).
Top each cupcake with potatoes.
Broil cupcakes until lightly browned, 2-3 minutes.

[MisterTinkles]

[synonymous]

Main Ingredients:

3x Medium to Large Sweet Potato's.
1 Can Chick Peas [or you can boil your own if you want].
2 Medium to Large Carrots.
1/5 Red Onion.

Wash, chop/prep veggies and potato and bring water to boil. [I keep the skin
on as I like them and it makes the potato sturdier when tossing, but you can
peel the spuds if you like].

Boil potato's for 5-6 minutes till tender to touch.

Drain and spread in a sheet pan to cool.

Drain and wash Chick Peas and in a big bowl combine with other veggies.

Set aside.

Dressing:

Extra Virgin Olive Oil.
1 and a half tsp. of Orange Marmalade.
Minced Ginger
Minced Garlic.
Salt and Pepper to taste.
1 tbsp of Orange Juice and Lemon Juice.
Dried Dill [optional!]

In a small bowl combine and wisk ingredients with fork till dressing
has emulsified. Adjust to your taste :]

Toss dressing with the potato's and veggies and let it set and chill. It's best
the day after, after the dressing has soaked through the potato's and the and
everything has chilled.

Eaten as a side or add greens [spinach, arugula, etc..] for a quick salad.

[MisterTinkles]

Mac and Cheese and Bacon

Ingredients:

8 ounces elbow macaroni, about 2 cups dry
3 tablespoons butter
4 green onions, thinly sliced
dash garlic powder
1/4 cup all-purpose flour
2 1/2 cups milk
salt and freshly ground black pepper, to taste
6 slices bacon, cooked, drained, crumbled
2 cups (8 ounces) sharp Cheddar cheese, divided

Topping

1 cup soft bread crumbs
1 1/2 to 2 tablespoons butter, melted

Preparation:

Cook macaroni following package directions. Drain in a colander, rinse with hot water, and set aside.
Heat oven to 350°. Lightly grease a 2 1/2-quart baking dish.

In a medium saucepan over medium heat, melt butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute. Add the flour and stir until well blended and smooth. Add the milk and cook, stirring, until thickened. Stir in salt and pepper, to taste. Remove 1/2 cup of the cheese and set aside. Stir the remaining 1 1/2 cups of cheese into the sauce and continue cooking until cheese is melted. Combine the cheese sauce with the drained macaroni and spoon into the prepared baking dish. Sprinkle bacon evenly over the casserole and top with the reserved 1/2 cup of cheese.

Toss bread crumbs with 1 1/2 to 2 tablespoons of melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly.

[MisterTinkles]

Iced Mocha

INGREDIENTS:
1 1/2 cups cold coffee
2 cups milk
1/4 cup chocolate syrup
1/4 cup white sugar

DIRECTIONS:
1. Pour coffee into ice cube tray. Freeze until solid, or overnight.
2. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

[MisterTinkles]

Sourdough Cinnamon Rolls


Ingredients
Dough

1 cup sourdough starter, freshly fed
1/4 warm water
1 teaspoon yeast (optional)
1 teaspoon salt
1/2 cup sugar
1/4 cup powdered milk
1/3 cup butter, melted and cooled
2 eggs, room temperature
1 tablespoon vital wheat gluten (optional)
2 -3 cups all-purpose flour ( 1/2 wheat can be used with the white)

Fillling

2 tablespoons butter, room temperature
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 cup dried cranberries
1/4 cup chopped pecans

Frosting

2 tablespoons butter, room temperature
1 cup powdered sugar
2 tablespoons cream cheese, room temperature
1/2 teaspoon almond extract
1 -2 tablespoon milk
1 pinch salt

Directions

Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.

[MisterTinkles]

Baked Salmon Fillets Dijon


INGREDIENTS:
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style
mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

[MisterTinkles]

[SIZE="5"]Mister Tinkles' Homemade Picante' Sauce[/SIZE]


5 large, peeled and cubed tomatoes (ripe but firm, unless you like them a bit green)
1 large, peeled and cubed onion (any kind...yellow being mild, white being medium, and purple being potent)
1 small bunch of washed, dried, and cut up Cilantro
3 medium sized jalapenos, washed, dried, de-capped, de-seeded, and cut up
1 large, washed, peeled and shredded carrot

For Chunky-
Put all ingredients in a food processor and press the "pulse" button 3 or 4 times, or until you get the size of "chunky" you want. If you don't have a "pulse" button, turn the machine on and off very quickly a few times, until you get the chunkiness you want.

Pour into an airtight or glass container, with an airtight/sealing lid. Place in fridge.

For Liquid -
add all ingredients and click your "puree" button and blend for about one minute.

Pour into an airtight or glass container, with an airtight/sealing lid. Place in fridge.


NOTE:

For hotter picante', add more jalapeno's or add 1/4 teaspoon full of the jalapeno seeds. Note that the "heat" from jalapenos comes from the seeds. Wash your hands well, after handling jalapeno seeds.

You can also add other things to create your own version:
Raisins
Garlic
Roasted bell peppers
Lime or Lemon zest
Pumpkin
Currants
Dill
Parsley
Honey
Peaches
Strawberries



**This is the FRESH recipe, not the kind you find in the bottles. The stuff in the bottles has been heated/cooked, in order to properly seal the jars. This recipe will last about a week in the fridge, possibly longer if you have added lemon or lime zest to it.

[freelandia]

The Sourdough Cinnamon Rolls and Picante sauce sound good. Thanks!