BEST MICROWAVE “BAKED” POTATO

Charlene Ingerson

Ingredients

One medium russet potato (4-5” in length)

1 tsp olive oil sea salt

1 T butter, sour cream, or other toppings

Instructions

Scrub the potato thoroughly under running water. Then, trim away any blemishes with a paring knife.

Pierce with a fork. Rub the potato all over with a little olive oil. Generously sprinkle the potatoes with sea salt and pepper.

Completely wrap the potato in a 12” square of plastic wrap — rolling the potato up in the plastic and folding in the sides as you go. Place the potato in a microwave-safe dish and microwave at full power for 3-1/2 minutes.

Using tongs, flip the potato over and microwave another 3 minutes. Flipping is important to keep the potato from becoming overcooked (read: hard) on one side.

When done, the potato will be soft when squeezed and should be easily pierced with a fork all the way to the center. Continue to microwave in 30-second bursts as needed until the potatoes are cooked through. (These times work for my 1250-watt microwave. If yours is smaller, then you need to adjust the times)

Here’s the key to a soft microwaved potato. Use oven mitts to remove the dish from the microwave. Cut off the plastic wrap from the hot potato. Slash the potato lengthwise and squeeze the sides to help release the steam. Break apart the pulp of the potato with a fork before adding any topping.

VARIATIONS:

Chili potato: Top with heated, prepared chili, shredded cheddar, and sour cream.

Coastal potato: Mix 2/3 cup cooked salad shrimp, 3 T mayonnaise, 3 T sour cream and a 1/4 tsp of Chesapeake Bay seasoning (or more, to taste). Salad should be extra moist. Add more sour cream as needed. This is also good using 1/2 tsp dried dill instead of the Chesapeake Bay seasoning.

Caribbean potato: Same as above with with Jamaican Jerk seasoning and a splash of lime juice.

Elote corn potato: Mix 2 T mayo, 2 T sour cream, 1/2 tsp coriander, 1/4 tsp cayenne pepper, 1/4 tsp salt, dash of liquid smoke, and squeeze of lime juice together. Heat 1/2 C frozen roasted corn in microwave on high for 1 minute. Add mayo mix. Crumble cotija cheese over hot potato, then spoon on corn mixture.

Poutine potato: Top with 1/2 C heated leftover beef gravy (season with a pinch of thyme) and 2 oz cheese curds

Memphis potato: Top potato with a pat of butter, then with prepared BBQ pulled pork with sauce and coleslaw (Finely chopped cabbage is best for the slaw. Either coleslaw made with mayo or with vinegar and sugar are both good.)

Tuscan potato: Mix 1/3 cup heavy cream with 2 T butter in a 1-quart pan. Stir over low heat until the butter has melted, thinly stir in 1/2 cup grated Parmesan and 1/2 tsp oregano and 1/4 tsp rosemary. Keep stirring until the cheese melts, then add 1/3 C cooked chicken pieces. Keep cooking another 2 minutes to heat chicken through and top potato with mixture.

Scandinavian potato: Mix 2 oz chopped smoked salmon mixed with 3 T sour cream and 1/2 tsp dried dill. Thin with heavy cream. Top hot potato with pat of butter and spoon salmon mix over.

British potato: Top potato with Pat of butter, then with heated vegetarian baked beans and grated cheddar.

Southwestern potato: Mix 1/2 C finely diced red & yellow bell peppers, 1/2 zucchini chopped, 1 T diced and seeded jalapeno, 1/2 tsp EACH cumin, chili powder, smoked paprika, 1/4 tsp salt, 1/4 C corn. Fry the zucchini, bell peppers and jalapeño in 1 tsp oil for 5 minutes, covered, until soft. Add herbs and ⅛ cup water to the veg. Give it a good stir and add the corn for the last minute or so. Garnish with grated habanero cheese, if desired

Ranch potato: Mix 1/3 C chopped up cooked chicken, 1 T real bacon bits, with 2 T buttermilk dressing and 2 T your choice BBQ sauce. (I use Scottsdale brand). Spoon over opened potato and sprinkle with cheddar cheese. This is especially good in microwaved another 30 seconds to warm/soften the cheese.

Scottish potato: Mix 3 oz smoked trout with 1/4 C sour cream, pinch of salt, pinch of sugar, 1/2 tsp chives, and 1 tsp prepared, drained horseradish. Thin with heavy cream if too thick. Melt pat salted butter over hot potato and top with horseradish sauce.

Irish potato: Dice 1 thick cut deli slice of corned beef (approx. 2 oz) into 1/2” pieces. Heat 1 tsp oil and 1 tsp butter in a small skillet. When melted add generous 1/2 C of Dole classic coleslaw mix to the pan and stir to coat the sliced cabbage and carrots with the oil. Cover and cook over medium low heat a minute to wilt, then stir in corned beef pieces and a pinch of nutmeg. Cover and cook until vegetables are wilted. Melt pat of butter on open potato and a sprinkling of grated white cheddar. Spoon the cabbage mix over the potato.

Onion potato: Caramelize a large, chopped onion over low heat in an 8” skillet with 2 T olive oil. When onions are golden brown and soft, sprinkle with salt and stir in a 1/2 tsp of sugar. Melt 1 T salted butter over hot potato and top with caramelized onion mixture.

Urbane potato: Melt 1 oz Gorgonzola cheese in 1/3 C heavy cream in a 1-quart saucepan over low heat, stirring frequently. Add 2/3 C steamed broccoli florets and top potato.

Pesto potato: Mix 2-3 tsp of your favorite pesto sauce with 3 T soft goat cheese. If too thick, thin with a bit of heavy cream. Put pat of salted butter on hot potato, then top with pesto mix. Garnish with basil leaves.

Chicago potato: Cut 1 thickly cut deli roast beef slice (approx. 2 oz) into 1” strips. More can be added if desired. Mix 1/4 C sour cream with 1/4 tsp Worcestershire sauce, pinch of salt, and 1 tsp prepared, drained horseradish. Stir in the beef mixture. Thin with heavy cream if too thick. Melt pat salted butter over hot potato and top with beef horseradish sauce.

Egg Salad potato: Make an egg salad with 2 hardboiled eggs, 3 T mayo, and 1 T real bacon bits OR 1 T chopped green olives. Salad should be extra moist so add more mayo if needed. Top potato with egg salad and sprinkle with chopped green scallions.

Chipped beef potato: Make a roux with 2 T flour and 2 T butter in a small skillet. Cook over medium low heat until the flour is light brown. Stir in 1/3 cup milk or heavy cream. When thickened, add 4-5 slices of Hormel dried beef that have been cut into thin shreds.

French Onion Soup

John and Beverly Miller, Manor #691

Ingredients

2 Tbsp butter

1 cup thinly sliced onions

2 (10oz) cans beef consommé

¼ tsp salt; few grains pepper

4 slices French bread ¼” thick and toasted

1 cup shredded Canadian Swiss cheese

Instructions

Melt butter in large saucepan, sauté onions until brown. Add consommé, salt, pepper and boil. Simmer for 2 minutes. Pour soup into individual bowls, top with bread slices.

Sprinkle cheese over bread and broil 2-3 minutes. Serve hot.

Ingredients

1 lb. Italian sausage (mild or spicy)

½ medium onion chopped finely

2 tablespoons flour

2 tablespoons butter

3-4 garlic minced.

4 cups chicken broth

1 can diced tomatoes with juices

¼ teaspoon dry Italian seasoning small bag of tortellini (fresh or frozen)

1 cup heavy cream

2 cups packed fresh spinach

8 oz block room temp. cream cheese salt and pepper to taste

Tortellini Soup

Sue York

Instructions

In a pan brown the sausage with the onion. put the garlic in for the last 30 seconds so it doesn’t get bitter. drain on paper towels and set aside.

In a large pot melt the butter, when melted add flour and whisk. Add the chicken broth slowly. next put in the cream cheese (cubed) next add canned tomatoes w/ juices as well as the dry Italian seasoning.

Next add sausage mixture in and boil.

Once it is boiling add tortellini and reduce heat and cook for 5 mins. next stir in cream and cook for another 5 mins. then stir in spinach and salt and pepper.

Chicken Salmorejo

Submitted by Resident

This is a recipe to plan dinner. Optimally, start marinating the chicken the night before or at minimum, several hours ahead of serving. Serves 2

Ingredients

8 to 12 oz. skinless, boneless chicken thighs, trimmed of excess fat.

1/2 c. plus 2 T. dry white wine

1-1/2 t. sherry vinegar

Several oreganos sprigs

1 bay leaf

2 t. flour

Salt and ground black pepper

3 T. olive oil

3 oz. whole pearl onions

2 garlic cloves, peeled and sliced

1/3 c. chicken stock

1/8 to 1/4 t. dried red chili flakes

1 t. pimentón (smoked Spanish paprika)

Fresh Italian parsley sprigs for garnish (optional)

Instructions

Put the chicken in a bowl. Add the wine, vinegar, oregano, and bay leaf and toss together. Marinate for several hours or overnight in the refrigerator.

Peel the pearl onions by cutting a cross in the root end. Boil enough water to fill a quart container and drop the onions into the container. Pour the boiled water over them and let sit for up to a minute. Drain the onions and work the peels off with ease. Set it aside.

Drain the chicken but reserve the marinade. Pat the pieces dry with paper towels. Mix the teaspoon (or so) of flour with salt and pepper to taste. Dust the chicken with the seasoned flour.

Heat the oil in a large wide casserole or frying pan. Fry the chicken pieces until golden on all sides, then remove them and set aside. Fry the pearl onions until they are beginning to color, then reserve on a separate plate.

Add the sliced garlic to the pan and fry, then add the marinade, strained, with the chicken stock, chili flakes, and pimentón.

Return the chicken and the reserved onions to the pan. Bring to a simmer, then cover and simmer gently for about 15 to 20 minutes until the chicken is tender. Check the seasoning, adding more vinegar and pimentón if desired. Remove the chicken and onions from the pan with a slotted spoon and cover with foil, then raise the heat and reduce the sauce to the consistency you prefer. Pour the sauce over the chicken and onions. Garnish with a few sprigs of flat parsley, and serve with rice, bulgur, polenta, or bread to capture the delicious sauce.

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Pudding Yorkshire

John and Beverly Miller, Manor #691

Ingredients

¾ cup all-purpose flour

1 egg

½ tsp salt

1 cup milk

Instructions

Combine flour, egg & salt and add enough milk to make a thick batter. Let stand for one hour.

In muffin tin pour hot fat from roast beef to cover bottom of each muffin tin. Bake 400° for 20 min; remove pan from oven, pour in the batter and bake 25 min.

Glazed Cajun Meatloaf Recipe

Submitted by Resident

Ingredients

2 tablespoons vegetable oil

1/2 cup finely diced onion

1/2 cup finely diced celery (2 to 3 stalks)

1/2 cup finely diced red or green bell pepper

3 green onions (scallions), white and green parts thinly sliced

2 cloves garlic, minced

1 to 2 jalapeno peppers, seeded and finely diced

1/2 cup beef broth or milk 1/2 cup ketchup

1 -1/2 tablespoons Traeger Cajun Rub, or your favorite Louisianastyle rub

1 to 2 tablespoons Worcestershire sauce

1 to 2 tablespoons Louisiana-style hot sauce such as Crystal or Frank’s Red Hot

1 tablespoon Creole-style mustard, brown mustard, or yellow mustard

1 teaspoon black pepper

1-1/2 pounds ground beef

1/2 pound ground pork

1/2 pound andouille or other spicy sausage, removed from casing

1 large egg, lightly beaten

1 cup dry breadcrumbs

1 cup ketchup (for the glaze)

3 tablespoons brown sugar (for the glaze)

1 tablespoon Louisiana-style hot sauce, or more to taste (for the glaze)

1 tablespoon white vinegar, or more to taste (for the glaze)

2 teaspoons Creole-style mustard, brown mustard, or yellow mustard (for the glaze)

Instructions

Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet. In a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes.

Add the beef broth, ketchup, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine. Remove from the heat and let cool completely. In a large mixing bowl, combine the ground beef, pork, and andouille sausage.

Add the egg, breadcrumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined. Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the pan with the meatloaf on the grill grate and smoke for 1 hour. Increase the temperature to 325 and bake the meatloaf for 1 hour.

In the meantime, make the glaze: Combine the ketchup, brown sugar, hot sauce, white vinegar, and mustard in a small saucepan. Simmer for 5 to 10 minutes. Pour the glaze evenly over the meatloaf or brush it on with a pastry brush. Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part is 160 degrees F. Let the meatloaf rest for 10 minutes before slicing and serving.