Speaking of filler posts in order to bide myself more time in creating original blog posts, here’s another edition of Say Aaah! where I showcase awesomely delicious meals that Mr. Mondoo and I create and devour. In case you have forgotten, I used my pregnancy as an excuse to eat whatever I wanted. Now, I’m using new baby sleep and time deprivation as an excuse for NOT dieting like I promised I would and instead feasting on meals like Long Boy Cheeseburgers and Crispy Bacon-Cheddar Potato Skins. The two good things about this: 1) I got to eat everything in the following picture. 2) I get to share them with you!
Long Boy Cheeseburgers (Serves 4)
Never heard of a Long Boy Burger? Me either. Apparently (so says the preceding article in Cook’s Country Magazine where this recipe was retrieved) this sandwich was the 1960s promotional brainchild of Kellogg’s and Sego/Pet evaporated milk companies. It’s one part cheeseburger, one part meatloaf, and one part amazingness.
2 (6-inch) sub rolls split in half lengthwise
1-1/4 cups cornflakes, crushed
1/2 small onion, minced
1/3 cup whole or lowfat milk
6 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
salt and pepper
1-1/2 pounds 90 percent lean ground beef
2 cups shredded cheddar cheese
1. Toast Rolls – Adjust oven rack to upper middle position and heat oven to 450 degrees. Bake rolls, cut side up, on wire rack set inside rimmed baking sheet until golden and crisp, about 5 minutes.
2. Make Meat Mix – Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.
3. Bake Burgers – Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20 to 25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes and serve.
(Source: Cook’s Country Magazine February/March 2010)
Crispy Bacon-Cheddar Potato Skins (Makes 8-16 skins*)
4 russet potatoes, scrubbed
6 slices bacon, chopped
salt and pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon cornstarch
1. Microwave Potatoes: Adjust oven rack to upper middle position and heat oven to 475 degrees. Set rimmed baking sheet inside oven. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.
2. Fry Bacon: Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve 2 teaspoons bacon fat, then transfer bacon to paper towel-lined plate. Blot bacon with paper towels to remove grease.
3. Crisp Skins: (*Note: the recipe says to quarter the potatoes. Mondoos recommend just cutting them in half for ease of adding the filling later on). Quarter potatoes lengthwise, let cool 5 minutes and then scoop out most of the flesh, leaving 1/4 inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat and season with salt and pepper. Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15-20 minutes.
4. Fill Skins: Combine cheeses, cornstarch, half of bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel-lined plate and sprinkle with remaining bacon. Serve (preferably with scallions and sour cream-yum).
(Source: Cook’s Country Magazine February/March 2009)