Author: manthatscooking

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Loaded Mashed Potatoes

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Loaded Mashed Potatoes

This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.

Ingredients

  • 6 large russet potatoes (5 lb)
  • 1 cup sour cream
  • 1/2 cup half n half
  • 8 oz cream cheese
  • 4 tablespoons butter
  • 3 garlic cloves
  • 6 slices of bacon
  • 4 green onions
  • 2 cups shredded cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 tablespoon kosher salt

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Directions

First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 15 to 25 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.

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Roasted Butter Herb Chicken

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Roasted Butter Herb Chicken

Ready to step up your basic roasted chicken dinner? Try this super easy butter herb roasted chicken recipe the next time you make a chicken dinner. This is guaranteed to become a new favorite of yours and your family. You’re welcome!

Ingredients

  • 1 whole chicken (5 lb)
  • 2 sticks butter (16 tablespoons)
  • 3 sprigs rosemary (2 teaspoons)
  • 8 sprigs thyme (2 teaspoons)
  • 8 leaves of sage (2 teaspoons)
  • 4 garlic cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 lemon

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Directions

First, remove the chicken backbone, with a chef knife or kitchen scissors. Next, fold the chicken along the breast and snap the breastbone. Trim any excess fat and then wash the chicken. Pat the skin dry, then salt the skin with kosher salt. Place in the refrigerator for 4 hours. Bring 2 sticks of butter up to room temperature. Mince the herbs and garlic, then add this to a mixing bowl. Add the butter and half of the salt and half of the pepper to the mixing bowl. Squeeze 1/2 of a lemon into the bowl and mix the ingredients together. Preheat the oven to 400 degrees. Place the chicken on a cooling rack, then place the rack on a foil covered cookie sheet. This will keep the chicken elevated and allow it to cook on all sides. Starting from the top of the breasts, slide your fingers under the chicken skin to start loosening it from the meat. Load a spoon full of herbed butter and slide it under the skin. Use your fingers on top of the skin to hold the butter in place and slice out the spoon. Use your fingers to spread the butter around evenly under the skin. Repeat these steps for the thighs. When finished, rub the outer skin with the remaining butter, then add salt, pepper and any remaining herbs. Squeeze more lemon juice over the outer skin. Place the chicken in the oven when heated and cook for at least 1 hour. Be sure to check the chicken temperatures and cook to at least 165F. Remove the chicken from the oven and allow to rest 5 minutes. Carve and enjoy!

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Smoked Buffalo Trace Tri Tip

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Smoked Buffalo Trace Tri Tip

Tri tip is a delicious beef roast that is perfect for cooking on the grill or the smoker. It may be hard to find in your local grocery store but you can always purchase it online and have it delivered to your home. In this recipe we are going to smoke, then grill a whiskey marinated tri tip from snake river farms (double r ranch).

Ingredients

  • 1 snake river farms tri tip
  • 1 shot buffalo trace bourbon whiskey
  • 1/4 cup worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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Directions

First, trim any silverskin from both sides of the tri-tip. Also trim off any hanging fat or tissue that would be chewy. Next combine salt, pepper, and garlic powder to a 1 gallon zip top bag. Add the buffalo trace, soy sauce, and worcestershire sauce and mix the ingredients around. Place the tri tip to the bag and coat the meat completely with the marinade. Place the bag in the refrigerator overnight or at least for 8 hours. Be sure to flip the bag every few hours.
When you are ready to cook, start your pellet smoker at 250F with mesquite or pecan wood pellets. If your smoker has a top rack, place the tri-tip on this top rack in the center. Smoke the tri-tip until it reaches 110F. Next we want to grill the tri-tip over a direct fire until it reaches a rare 135F. For this step you can use whatever method you want such as a propane or charcoal grill. If your pellet smoker has a grill mode, remove the tri-tip and cover it with aluminum foil, then crank up the heat to 450F. Grill the tri-tip for 5 minutes per side and pull it when it reaches 135F. Let the tri-tip rest for at least 5 minutes uncovered on the countertop, then start slicing and eating!

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Loaded Skirt Steak Nachos

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Loaded Skirt Steak Nachos

“That big game lawyers won’t let you mention” time is near and we’ve got your party covered with a killer recipe for loaded skirt steak nachos! This recipe is flexible enough to cook on your back yard grill, pellet smoker, or with a frying pan an your oven. You will feed plenty of hungry people with this mountain of loaded nacho bliss.

Ingredients

  • 1 large bag tortilla chips
  • 1 large skirt steak
  • 1 container sour cream
  • 1 container guacamole
  • 1 can refried beans
  • 3 jalapenos
  • 3 green onions
  • 2 plum tomatoes
  • 1/2 cup cilantro
  • 8 oz shredded Monterey jack
  • 8 oz shredded cheddar
  • 1 lime
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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Directions

First start by chopping the green onions and adding them to a bowl. Slice the jalapenos leaving the seeds in then add to the bowl. Next, dice the tomatoes and add to a different bowl. Pick the cilantro leaves and add to the bowl with tomatoes. Next season the skirt steak using salt, pepper, cumin, chili powder, garlic powder, chipotle powder and jalapeno powder. These seasonings are optional and you can use whatever seasonings you like. Cook the steak on a smoker at 200 or on a grill at low temp. Continue cooking until the steak reaches around 125 – 135 which should be very rare to rare. On the smoker this would be around 45 minutes. On a grill, cook the steak about 7 minutes per side keeping an eye on the temperature. The reason for cooking the steak until rare is because the meat will be cooked a second time once the nachos are assembled. If you decided to buy the optional can of refried beans, open the can and add the beans to a small pan. Warm the beans on the smoker or grill. Once the steak reaches temperature, pull it from the smoker (or grill) and allow it to rest about 4 minutes. Next, cut the steak into small bite sized chunks for the nachos. Remove the beans once they are easy to stir. Next, add a layer of tortilla chips to a foil cookie sheet. Cover the chips with the shredded cheese. Using a spoon, add refried beans to the chips. Add each of the chopped veggies to the chips. Next add the chopped steak to the chips and then cover everything with another layer of cheese. Squeeze some lime juice over the nachos for additional flavor. If you have ingredients remaining, build a second tray of nachos, or you can go big and add a second layer to your nacho tray. When you have finished building your nachos, place the tray back on the smoker (or grill). For the smoker cook at 250 or low on the grill. Cook for about 30 minutes or until the cheese is thoroughly melted and the steak is no longer rare. At this point, pull the tray then add the sour cream and guacamole toppings. Add a few fresh cilantro leaves and your nachos are ready!

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