Archive for March, 2010

Tater tot Hotdish

March 6, 2010

Adapted from the internet.

Ingredients:

1.5 lbs beef, browned (no more)

4 cloves garlic, minced

1 white onion, chopped

2 cans vegetable mix, keep juice from one can

1 can cream of mushroom soup

6 slices Munster cheese (or shredded cheddar). Not provolone. 

1 package frozen tater tots

Instructions:  Brown the meat, then add the chopped onion to make them translucent, and add garlic for the last few minutes of cooking.  Drain the fat and put into the bottom of a 9×13″ baking pan.  Pour drained vegetables over top for the second layer.  Use the juices from 1 can of vegetables and mix with the can of soup (to make it a bit healthier) (if you use frozen veggies and don’t have this liquid, use 1/2 cup of chicken broth).  That’s the third layer. Top with cheese and tater tots and bake at 350 for bout 45 min.

Buddys POM Martinis

March 6, 2010

Delicious!

Ingredients:

2 oz vodka

1 oz POM juice

3/4 oz triple sec

1/2 oz lemon juice

Instructions: Shake in martini shaker with ice, pour.  Makes 1 martini.

Egg Salad Sandwiches

March 1, 2010

Found this on the internet and thought it sounded like devilled eggs in a sandwich (with a few modifications of course) – turns out it’s awesome.

Ingredients:

4 Hard-boiled Eggs, peeled
¼ cup Mayonnaise
2 tablespoons Pimento-Stuffed Green Olives, chopped (about 5 or 6 large olives)
1 teaspoon Sweet white onion, finely chopped
1 teaspoon Dijon Mustard
1/8 teaspoon Paprika
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)

Instructions:
In a large bowl, mash the eggs, then add the rest of the ingredients and don’t over-stir.  Let sit in the fridge for about an hour to let the taste come together.  

Modified from: http://www.eggsaladgourmet.com/olive_mustard_egg_salad.html