1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt
FOR THE CHEESE SAUCE
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt
FOR SERVING
2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream
DIRECTIONS:
1. Make the seasoning mix: Mix all ingredients in a small bowl.
2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.
3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.
4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.
5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.
Hasselback Potatoes have been around for years, specially in the Midwestern states. They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!
What are Hasselback Potatoes and where did they get their name you may wonder. They were first served at a Swedish restaurant named Hasselbacken in 1953. They are a type of baked potato that is tender on the inside and crispy on the outside. They’re sort of like thin potato chips attached together at the potato base. The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.
They are really easy to make, almost like making baked potatoes! The hardest part may just be the slicing. The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached. I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.
For Hasselback Potatoes I prefer to use medium sized Russet Potatoes. (I use the large sized Russets for regular baked potatoes.) You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.
When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own. I usually offer sour cream, shredded cheeses, chopped chives, and green onions. But you can offer bacon bits and other toppings you like.
So without further delay here’s my recipe for Hasselback Potatoes!
Hasselback Potatoes
Ingredients:
4 – 6 Medium Sized Russet Potatoes
1 Stick Butter, melted
1/3 Cup Olive Oil
4 Cloves Fresh Garlic, minced
1 Tbs. Chopped Fresh Parsley
Salt & Pepper
Cheddar Cheese slices – enough to fill potatoes between slices
1/2 Cup Parmesan Cheese, grated
Sour Cream
Chopped Chives and/or Green Onions
Bacon Bits
Other favorite toppings
Instructions:
Pre-heat oven to 450° F.
Line baking sheet with parchment paper.
Scrub each potato very well. Make sure it’s clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
Scrub each potato very well. Make sure it's clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
I’m sure today you’ve had your fill of turkey. If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!). But like me you more than likely have lots of leftover turkey. Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.
Don’t toss it! Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving. I make this yummy Turkey Enchilada Bake. It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday. In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!
This recipe uses my homemade Enchilada Sauce, so if you don’t already have some in the fridge you can make some now. It’s super easy to make and will take you less than half an hour. Believe me it’s worth it! Click here for my Enchilada Sauce recipe.
Turkey Enchilada Bake
Ingredients:
2 Cups shredded leftover Thanksgiving Turkey or freshly cooked turkey cut into strips
1 Tbs Olive Oil
1 Tbs Minced Garlic
1 Tbs Chili Powder
8 Flour or Low Carb Flour Tortillas (use low carb for keto friendly dish)
This Shrimp Scampi Cheese Dip made it’s debut on our Thanksgiving Menu last year, the family loved it so much it’s now one of our faves. We make it all the time for our Sunday night barbecues and even when we entertain. Our guests love it just as much as we do!
It’s really simple to make and so yummy! We used crostini for dipping, we like the crunch, but you can use fresh baguettes or whatever you like. I’d avoid salted crackers though, the butter and cheeses have enough salt and dipping salted crackers may get too salty.
If you’re looking for something different to add to your holiday meal this Scampi Dip fits the spot.
But do keep extra ingredients on hand, you may have to make a second bowl when you have company!
Ingredients:
8 oz. medium shrimp – peeled and roughly chopped
4 tbls. salted butter
1 tbls. minced garlic
1/2 cup white wine (if you prefer non-alcoholic you can substitute chicken broth for the wine)
1 tsp. fresh lemon juice
4 oz. cream cheese softened
1 cup sour cream
1/2 cup grated fresh parmasean cheese
1 1/2 cup grated mozzarella cheese
Directions:
1. Melt butter in pan.
2. Saute garlic in butter until it turns slightly brown.
3. Add shrimp and saute until shrimp starts to turn pink.
4. Add wine. Stir well and continue cooking until shrimp is cooked.
5. Remove from heat and squeeze on lemon juice. Stir.
6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella. Reserve the 1/2 mozzarella for topping. Mix very well.
7. Pour into oven safe baking dish – you will be serving it in this dish. I ran out of pretty oven safe dishes so I ended up using an aluminum pie tin.
8. Sprinkle remaining mozzarella on top.
9. Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.
10. Serve warm with dipping bread or chips.
Shrimp Scampi Cheese Dip
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An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
