Super Stuffed Taco-Chili Potato

Author: Cooped Up Chick  //  Category: July 2011, Main Course

 

My son and I are known to love stuffed potatoes. Twice-baked, rosemary mashed, stuffed to the gills (ps- your potato shouldn’t actually have gills!)…potatoes Potatoes POTATOES, we like potatoes anyway they come.

One night after work I was craving a stuffed potato and had some leftover salad stuff, chili, cheese, etc in the fridge and thought to myself that there is no way that if I stuck it all in a baked potato it wouldn’t be delicious. I admit my son was a little skeptical but since he trusts my cooking skills he gave me the benefit of the doubt.

Start by baking your potato in the oven. Wash your spud and poke it a few times with a fork. Place in a preheated oven at 350 degrees and bake for 1-1 1/2 hours. Poke with a sharp knife around the 1 hour mark and if the skin is crispy but the flesh is yielding then your baked potato is done. I usually leave it in for at least an hour and a half. I like the skin really crispy and find its easier for twice baked or for holding a lot of ingredients.

So for this very special potato I added Becel (margarine), (reheated) chili

cheddar cheese, sour cream

crumbled bacon

lettuce, tomato and more cheddar cheese.

I added the ingredients in that order but feel free to add whatever you want in whatever order you choose.

I have some spicy ranch dressing that would have been a good topper for that potato now that I look back on it. I think I will try that next time.

I don’t think you can go wrong with a stuffed potato. Add to it whatever strikes your fancy that day or whatever leftovers you have in the fridge. Except liver. Or soup. I don’t think those choices would be as successful but its up to you.

Enjoy playing with stuffed potatoes!!!

 

love, peace and chicken grease,

-A Cooped Up Chick

Parmesan encrusted striploin with spicy sauteed shrimp

Author: Cooped Up Chick  //  Category: Beef Dishes, July 2011, Main Course, Seafood Dishes

 

My friend Lisa has been making her steak like this for years and even though I am usually a “steak purest” (salt, pepper and BBQ sauce only!) it sounded so delicious when Lisa described it to me, I thought i’d give it a try.

Lisa suggested that when the steak is still frozen to sprinkle it with meat tenderizer but since I didn’t have any I just skipped that step. Minutes before grilling I sprinkled the steak with salt and pepper.

Start your grill on high and once it reached max temp throw on the meat. Sear each side quickly and then reduce the grill to medium and cook to your desired temperature. Brendan and I like our steaks around ‘Medium’ to ‘Medium Rare’.

Add your BBQ sauce and Parmesan cheese. DO NOT use the fake, shredded, Kraft “shakey” cheese. Splurge on the fresh shredded cheese or small block and shred it yourself. Huge difference in taste.

Once the cheese has melted remove from the grill and let it rest for at least 5 minutes before cutting into it. If you do not allow your steak to rest then you will lose all the juicy goodness onto your cutting board/plate instead of into your mouth where it should be.

While your steak is resting start up a frying pan for your shrimp (I recommend cast iron if you have it). Get it good and hot and add some butter or margarine. Add your peeled and deveined shrimp and cook until pink.

To make it spicy, add more butter and some chopped garlic and chopped pickled hot peppers. Stir for 1-2 minutes and place on top of your steak.

 

Brendan does not like seafood in the slightest (are we SURE he’s my child??) so his is shrimpless….

These steaks were incredible. The spicyness of the shrimp, the smokiness of the BBQ sauce (I used ‘Sweet Baby Rays’) and the tanginess of the parm cheese went wonderful together. In fact I would LOVE to have another steak just like it right now. Guess i’ll just have to wait til the weekend!! Gives me something to look forward to!

 

Serve it with your favorite side dish. Here I have it with ‘Coopers potato salad’ but it would also be fab with a nice, green salad or pasta salad or grilled corn!

Enjoy!

love, peace and chicken grease,

-A Cooped Up Chick