Acapulco Cheeseburgers

Acapulco Cheeseburgers with Cilantro-Lime Fries

1 Roma Tomato
1 shallot
5 Cilantro sprigs
1/2 lime
2 Tbsp mayonnaise
1/2 tsp Chipotle powder
1 large potato, peeled
Olive Oil
Kosher Salt and Pepper
2 Brioche Buns, split
10-12 oz ground chuck
3 oz shredded Chihuahua cheese (or Monterey Jack)

Preheat oven to 450^F.  Line a baking sheet with foil and spray with cooking spray.  Set aside.

For Fries:  Cut potato into 1/4" sticks.  Place on prepared baking sheet and toss with 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper.  Bake 30-32 minutes, tossing fries every 10 minutes, until golden brown.

While potatoes are cooking, core tomato and cut into 1/2-inch dice.  Peel and halve the shallot and cut into 1/4-inch dice.  Mince cilantro leaves and stems.  Zest the lime and juice.  Form the ground chuck into 2 (5-inch) patties and season with salt and pepper.  Set aside.

For Chipotle Mayo:  Combine mayonnaise and chipotle powder until well mixed.  Cover and refrigerate until ready to use.

For Pico de Gallo:  Combine the diced tomato, diced shallot, 1 tsp lime juice (or to taste), half the cilantro and salt and pepper to taste.  Set aside.

For Burgers:  Heat a large non-stick skillet over medium heat.  Drizzle cut sides of buns with a little olive oil. Place buns, cut side down in hot skillet and cook until lightly toasted, 2-3 minutes.  Set buns aside and add the beef patties to the hot pan.  Cook until lightly charred and beef reaches minimum internal temperature of 160^F, 3-4 minutes per side.  Divide Chihuahua cheese between each burger, cover pan and remove from heat until cheese is melted, 2-3 minutes.

Remove potatoes from oven and garnish with remaining cilantro and the lime zest.

Spread the Chipotle Mayo on the bottom bun and add a burger patty on top of mayo.  Top with a serving of pico de gallo and the remaining bun half.   Serve with fries.

Excellent burger and the fries were delicious!

Ukrainian Creamed Potatoes

Ukrainian Creamed Potatoes

4 baking sized potatoes, peeled and cut into chunks (or use new potatoes if available)

1/2 small onion, thinly sliced

Salt to taste

4-6 tablespoons butter

A good handful of fresh dill, chopped

Heavy cream (enough to coat the potatoes)

Place the potatoes and onion in a large saucepan.  Cover with water, salt to taste and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Drain and set potatoes aside.

Return the saucepan to the burner and add the butter.  Cook over medium high heat until the butter is melted.  Add the chopped fresh dill and the cream.  Cook 1-2 minutes until mixture just comes to boil.  Add the potatoes and toss gently to coat.  The cream will thicken a bit and coat the potatoes.

Delicious!!!  Found on Pinterest.  CW 11/7/16

Roasted Garlic-Parmesan Potato Wedges

3-4 large russet potatoes, cut into wedges
4 tablespoons olive oil
1/3 cup shredded Parmesan cheese
1-2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons Italian seasoning

Preheat the oven to 375^F.  Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl.  Drizzle with olive oil and toss to coat.  Sprinkle the potato wedges with the Parmesan cheese and toss again to coat.  Sprinkle with the remaining ingredients and toss once more to evenly coat the wedges.

Place the potato wedges, skin side down, on the baking sheet.  Bake for 25-30 minutes or until the potatoes are fork tender and golden.

Browned Butter Mashed Potatoes

1/2 cup butter
4 large Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt, to taste
1/4 cup buttermilk
1/4 teaspoon pepper
3 tsp minced fresh parsley

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

Bring potatoes, salt, and enough water to cover the potatoes to a boil in a saucepan over medium-high heat; boil until tender, about 15 minutes. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, pepper, and more salt, if needed, stirring just until blended.

Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Note: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

This is a Southern Living recipe and it's very tasty!  The recipe also called for regular milk, but I omitted it, because I like my mashed potatoes thick and kind of lumpy. 

Cathy's Alfredo Mashed Potatoes

2 large baking potatoes, peeled and diced

Water

1 tsp Italian Seasoning

Salt

2 Tbsp grated Parmesan cheese

2 Tbsp butter

1 Tbsp Kraft Zesty Italian Dressing

2-3 Tbsp heavy cream

Cover the potatoes with water in a medium sized saucepan. Add italian seasoning and salt to taste. Bring to a boil, reduce heat and cook until the potatoes are tender.

Drain well, return the potatoes to the pan and add the cheese, butter, and Italian dressing. Mash potatoes with a potato masher (I like mine lumpy!) and add the heavy cream, whisking until mixed. Serve hot.

2 large (about 5-6" long) baking potatoes will make 3 normal servings (or 1 serving for me and
a bunch for John!) These are so good!