Showing all posts by kate

1. Cook tater tots according to package directions. If you have trouble getting your tater tots crispy enough in your oven, I recommend preheating the baking sheet (covered in aluminum foil) and then putting the frozen tots directly onto the hot baking sheet once the oven's preheated.

2. While tots are cooking, cook gravy according to package directions. Because this is a lazy recipe, I tend to use the microwave directions to save on dishes.

3. Place a generous serving of hot tots in a bowl. Top with cheddar cheese, ladle gravy over tots, and then top with more cheddar cheese. If you have extras, store components separately to avoid soggy tots!

1. Preheat olive oil in a large pot or dutch oven over medium high heat.

2. Saute onions in olive oil until onions soften and become translucent, about five minutes, stirring constantly. Add in minced garlic.

3. Add ground beef into pot, breaking into bite sized pieces with a spoon.

4. Mince 2-3 chipotle peppers and add to beef along with 3-4 tablespoons of adobo sauce from can. (I like to save the rest of the can for use in a future chili- just put it in a snack sized Ziploc and freeze!). Be extra careful after you handle the peppers; the spice will stay on your hand for hours, so be careful not to rub your eyes or touch any...delicate areas.

5. Deglaze the pan with a little beer. DO NOT use the whole can. I pour a couple of solid glugs (maybe 1/4 cup?) and then I drink the rest while I'm cooking. Make sure the pan is still hot (you may want to turn the heat up to high), pour the beer in the pan, and scrape all the good stuff off of the bottom of the pan with a spoon. Simmer on high until most of the liquid cooks away.

6. Add chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt, and black pepper to pot. Stir to distribute evenly.

7. Add in petite diced tomatoes. Drain liquid off beans, and add both cans to pot. Reduce heat to low, and simmer uncovered for at least 30 minutes. The longer it simmers, the better it will taste, but make sure not to cook it so high that it burns or dries out. If you're planning on simmering for a long time, reduce your stove to the lowest setting (on mine this is "warm").

8. Serve hot with toppings! (See recipe notes for topping ideas.)

For the dressing:

1. Combine all ingredients in a mason jar or Tupperware with a tightly sealed lid. Shake to combine.

For the salad:

1. Slice turkey, ham, and Swiss cheese into chunky pieces. Chop romaine into thin ribbons. Slice grape tomatoes in half.

2. Combine turkey, ham, Swiss cheese, romaine, and grape tomatoes in a large bowl. Toss or shake to distribute ingredients evenly.

3. Drizzle dressing over top of salad. Toss or shake to distribute evenly.

4. Top with Parmesan cheese and croutons when serving.

1. 1. Bring a large pot of salted water to a boil. Keep the water warm, but not boiling over, until you're ready to use it.

2. Mix flour, milk, eggs, nutmeg, salt, and pepper until a dough forms. It should be less stiff than bread dough or rolls, but stiffer than a batter.

3. Bring your pot of water up to a rolling boil. Working carefully over the hot water, press the dough through the spaetzle maker and into the boiling water. I find that it's best to do this in two batches. When the spaetzle rises to the top of the water, turn down the heat and remove spaetzle into a bowl with a slotted spoon. (Reserve the boiling water so you can cook the rest of the spaetzle.) Repeat with next batch and toss fresh spaetzle with butter to prevent sticking.