Thursday's Ten: i don't get it

this week, in the category of things i don't understand...

1. appetizers for cats. really, fancy feast?

2. twilight teeth. for real, y'all?

3. people freaking out about facebook privacy settings again. most of them i understand, but worrying that your phone number is being published to your friends list? um...you put your phone number up. if you don't want your friends to see it, remove it. easy fix...

4. why no one in tennessee seems to use cages when growing tomatoes. they produce a much sturdier plant than staking them...just sayin'

5. disposable hand towels being marketed for everyday use. i definitely think they can be used in place of paper towels in some situations. but the marketing ploy is basically that your regular hand towels are filthy and this is the solution.

ok, i'm not sure about you, but i'm drying my CLEAN hands on my hand towel...so i don't buy it.

talk about NOT being eco-friendly!

6. little girls who say they deserve to continue on in competition because "we've just been working SO hard for SO long". um, even if you've been working 10 years (your whole life) and are immensely talented, i can point you to some adults who would laugh at that. a lot.

(thank you, america's got talent, for that particular gem)

7. why on earth it's taken me over 24 hours and two restore operations to try to update my iphone to OS.4. omgoodness.

8. why i haven't heard more about hot in cleveland. i mean, it's betty white for crying out loud--and it cracks.me.up.

9. why all the infomercials after midnight seem to be targeted to the older set. i mean, do they really think 60+ year olds are up at 1 or 2 am watching tv?!

10. mashed potatoes from a box. the real deal is the only way to go. end of story.

join me, won't you?

Recipe of the Week +

If this blog is scattered, I apologize. I'm currently watching Ellen. And Lady Gaga is on. In some sort of spacesuit attire, standing on the piano bench in stilettos and leaned over to actually PLAY the piano. Oddest thing I have ever seen. If you don't believe me, just go here and you can see it for yourself. We-ird! So I'm distracted, just a bit!

Luckily I don't have to be in too sound of a mindframe to simply post a recipe...so here you go.

I took a Rachael Ray recipe and made it even easier--woo-hoo! I made these for a Girl's Night I had at my house a couple of weeks ago, and then again for Anthony and I the other night for dinner (coupled with almond tossed green beans and a small tomato salad for me). It went over well for both crowds, so I'm definitely adding it to the rotation!

Ranch Stuffed Potato Skins

4 Idaho potatoes
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper
1 cup milk
1 packet dry ranch dressing mix (I use Hidden Valley Ranch)
1 cup shredded cheddar cheese

Pre-heat the oven to 425ºF.

Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle them with olive oil and season with salt and freshly ground black pepper, tossing lightly to coat. Bake the potatoes in the oven until tender, about 45-60 minutes, depending on the size of the potatoes. Remove the baked potatoes from the oven and let cool enough to handle.

While the potatoes are cooling, combine the milk and ranch dressing mix. Season the ranch mixture with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready.

Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so.

Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight potato halves.

Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes.

Bonus: the cardinal couple who was yelling at Emi this afternoon when she ventured onto the back patio. I'm guessing that I will see baby cardinals soon...

Recipe of the Week -- Fabulous Potatoes

I'm deviating from the norm today...I normally don't post casserole recipes here but it IS nearly Easter and this is a favorite on our Easter buffet each year.

Fabulous Potatoes

2 pounds frozen hash brown potatoes (I use Ore-Ida)
1/2 cup butter, melted
1 tsp salt
1 can cream of chicken soup (I use healthy recipe)
2 cups medium grated cheddar cheese
1/2 cup chopped onion
2 cups sour cream

Mix all ingredients together. Place in buttered casserole dish, drizzle about 1/4 cup of more of milk over the top, and bake at 350 degrees for 45 minutes

Recipe of the Week -- Shepherd's (Cottage) Pie

I was going to wait to post this recipe. It's becoming a tradition for me to make it on St Patrick's Day, so I was going to post it sometime in March. I can't wait. Which means I'll probably be making it this week!

Just for the record, I call it Shepherd's Pie. But...I don't make it with lamb, so it's technically a Cottage Pie :0)

Shepherd's Pie

1 1/2 lbs ground beef
1 onion, chopped
clove of garlic
1-2 cups mixed veggies (I use carrots, corn and peas)
1 1/2-2 lbs potatoes
1 stick butter
1/2 cup beef broth
2-4 tbsp tomato paste, or can of tomato sauce (there are times that I add a can of each, actually)
splash of red wine
3 tbsp Worchestershire sauce
salt, pepper, other seasonings

Begin by peeling, chopping, and boiling potatoes in salted water for 20-30 minutes

Melt 4 tablespoons butter in large frying pan.
Saute onions in butter until tender over medium heat (approx 10 minutes). About 5 minutes in, add clove of chopped garlic and the carrots
Add ground beef and saute until brown. Add peas and corn, salt and pepper, worcesterchire sauce, splash of wine, tomato paste/sauce, and half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth (or wine) as necessary.

When potatoes are tender mash them. I add about 2-3 tbsp butter, milk, and even amounts of salt and pepper as I mash.

Line baking dish with beef, onions and veggie mixture. Layer mashed potatoes on top. Rough up with a fork so peaks will brown nicely.
Cook at 400 degrees for 25 minutes or until brown and bubbly. Turn on broiler and let brown for an additional 5 minutes.