Tag: gordon ramsay recipes

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

1 lb yukon gold potatoes
3 Tb olive oil
1½ tsp salt
½ tsp black pepper
½ tsp garlic powder
optional additional seasonings: cayenne pepper, thyme, rosemary, etc

Preheat oven and sheet tray in a 450°F oven.
Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
Take out hot sheet tray and pour potatoes along with all of the oil onto it.
Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables

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Healthified Mexican Meatloaf

It’s time for another round of ‘hide-the-veggies’!

This meatloaf is packed with flavor and loaded with vegetable on top of vegetable. The heaping half cup of zucchini in this recipe went entirely unnoticed by every mouth it came across. Sneaky, sneaky zucchini.

This is a great basic turkey meatloaf that I’ve put a bit of a mexican twist on to make it all the more interesting.

There were no complaints at the table, and leftovers (if you have any) make a fabulous sandwich! Topped with a bit more salsa and some 2% sharp cheddar slices, of course.

Healthified Mexican Meatloaf
TheSkinnyFork.com

The Skinny:
Servings: 5 • Size: 1/5 or 1 Slice • Calories: 186.5 • Fat: 2.3 g • Carb: 12.3 g • Fiber: 1.5 g • Protein: 28.7 g • Sugar: 1.9 g • Sodium: 446.7 mg

Ingredients:
1 1/4 Lbs. Extra Lean Ground Turkey
1/2 C. Zucchini, Grated & Squeezed Dry Of Moisture
1/2 C. Whole Wheat Bread Crumbs
1/4 C. Carrot, Grated
1/2 C. Healthified Restaurant Style Salsa, Divided (1/4 C. + 1/4 C.)
1 Egg White
2 Tbsp. Onion, Diced
2 Tbsp. Red Bell, Diced
2 Tbsp. Cilantro, Chopped
2 Cloves Garlic, Chopped
1/2 Tbsp. Taco Seasoning
Salt & Pepper To Taste

Directions:
Preheat the oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking spray and set aside. Mix all ingredients, except for the 1/4 c. reserved salsa, into a large bowl until well combined.

Press the meat mixture lightly into the prepared loaf pan.

Top with the remaining 1/4 c. reserved salsa and bake for 55-60 minutes.

Remove from the oven and allow to cool for a few minutes before slicing into 5 equal sections to serve. I cut my section into 2 slices. So what you see pictured here is 1 full serving – not 2.

You can prepared this up to 24 hours ahead of time. Just keep covered with saran wrap in the fridge until ready to bake.

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gordon ramsay meatloaf

Slow Cooker Sloppy Joes

Sloppy Joes were one of my Mama’s favorite weeknight suppers for busy days and I’ve always loved them. I have my skillet Sloppy Joe recipe on here already (click here) but this one is what I use on those days where I don’t have time to brown my beef so I just throw it all in the slow cooker. Yup, you don’t even have to cook the beef (as long as you use lean ground chuck)! Toss it in, turn it on. Supper is ready when you are.

I grew up in a small neighborhood populated with families, kids, and bicycles. We’d all congregate at the vacant lot three doors down and across the street from my house. At best, it was only 1/2 an acre but all the neighborhood kids referred to it as “The Big Field”.

Once, we had a new neighbor move in named Miss Sandy. She had teenagers mostly and we didn’t know what to think about them. Then, one day Miss Sandy opened up her screen door and started making popcorn in her kitchen. It wasn’t long before the scent drifted across the road to my yard and curious kids began showing up. She peeped her head out the screen door with a grin and held out two brown paper lunch sacks, filled to the brim with freshly popped kernels. “Who wants popcorn?” We left a dust cloud as we raced over, not believing our luck as more and more sacks appeared until we were all sitting in her driveway on our bicycles, holding brown paper bags like we were some type of popcorn loving huffy bicycle gang.

About the time we finished our popcorn, someone rode by on a bicycle and yelled ”Hey! We’re going to play kickball at the big field. You wanna play?” and a slew of bicycles fell in line as we shouted behind us to Miss Sandy’s kids to join us, telling them that they just had to because we had so much fun there.

We played with new friends until we heard our Mama’s calling us and then we picked our bikes up off the ground and pedaled on back to our waiting suppers and hot baths that would wash our dirt necklaces off. After supper, a few of the kids made an appearance outside again to catch lightning bugs in jars with orders from our Mama’s not to get dirty again, then we’d head back into the house and watch a little television in our parents laps before heading off to bed.

I don’t think about those as the “good old days” like some people do, though. Because if you spend your time looking too wistfully to days gone by you miss all the good in days that are still here and yet to come. There is just as much good in today as there was in yesterday, that hasn’t changed, our appreciation and ability to recognize it has.

Now let’s make some Sloppy Joes.

Don’t forget to wash your dirt necklace off before coming to the table.

You’ll need: Diced tomatoes, Ketchup, Mustard (maybe), BBQ Sauce, and Sweet Relish.

And also some LEAN Ground Chuck, buns, and whatever you want to serve with your Sloppy Joes.

Note : A lot of this stuff is optional and you can easily customize this. You might want to add chopped onion, garlic, omit the mustard, etc. You really need to use the ketchup, bbq sauce, and tomatoes, but other than that knock yourself out playing with it.

And I really like to add a tablespoon or so of these puppies.

They aren’t enough to make it hot, but it is enough to give it a weeee little kick.

Okay so the beauty of this is that you can put your ground beef in the slow cooker uncooked.

See? This really is an easy one. Toss it in sometime in the morning with no prep work needed.

Chop up your ground beef a little bit.

Now, I know from emails that a lot of folks find the appearance of raw ground beef rather unappetizing. If you fit into this category, I strongly suggest that you have your servants prepare this meal. If you find yourself without servants, I strongly suggest you get used to the appearance of raw ground beef. It’s looked mighty fine to me going on about forty years now!

Add all of your ingredients in on top of your beef.

Stir that up good.

Then put the lid on and place this on low for 6-7 hours or on high for 3-4

Ingredients

Slow Cooker Sloppy Joes
1+1/2 pound lean ground chuck*
15 ounce can diced tomatoes, undrained
1 cup ketchup
3/4 cup barbecue sauce
1 tablespoon mustard (optional)
1-2 tablespoons sweet pickle relish
1 tablespoon diced jalapeno (optional)
8 hamburger buns, for serving

Instructions

Place raw* beef in slow cooker and break up with a beef chopper or large spoon. Pour all other ingredients over beef. Stir well to combine. Cover and cook on high, 3-4 hours or low, 6-7 hours.
Scoop out with slotted spoon onto buns. Serve hot and enjoy!
Makes 8
*Using lean ground chuck is crucial in this recipe because your meat will be terribly greasy cooking it this way if you use regular ground beef. However, if all you have is regular ground beef, simply brown it in a skillet ahead of time, add it to the slow cooker with all other ingredients, and cut cooking time in half.

2.2

http://www.southernplate.com/2013/05/slow-cooker-sloppy-joes.html

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“A pessimist sees only the dark side of the clouds, and mopes; a philosopher sees both sides, and shrugs; an optimist doesn’t see the clouds at all — he’s walking on them.”

~Leonard Louis Levinson

Submitted by Bonny (thanks, Bonny!). Click here to submit your quote. New ones always welcome!

Chef Gordon Ramsay Recipes

Tag: gordon ramsay recipes

Crispy Potato Wedges

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Healthified Mexican Meatloaf

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Slow Cooker Sloppy Joes

“A pessimist sees only the dark side of the clouds, and mopes; a philosopher sees both sides, and shrugs; an optimist doesn’t see the clouds at all — he’s walking on them.”

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