A new twist on one of my childhood favorites……Goulash! Chicken Goulash with Buttermilk Dumplings.
Growing up we were pretty poor, so stretching a buck was an art form. We had a lot of hamburger, which when I was growing up, was really cheap. We also ate a lot of pasta…..ok elbow macaroni. Goulash was on of my favorite meals. My Mom wasn’t the greatest cook, a wonderful baker, not so much on day to day cooking, but she rocked goulash. Her secret ingredient was brown sugar. It was jus the right amount of sweet with the tomatoes.Continue reading “Chicken Goulash with Buttermilk Dumplings”
Who doesn’t love a loaded baked potato????? Loaded Baked Potato Grilled Cheese ……..a loaded baked potato sandwich style.
Last Sunday was a gloomy, yucky, rainy, icky……you get the picture day. On days like that comfort food is just what a body needs. It gives you internal sunshine……since Mother Nature has not cooperated this Spring!
A nice warm baked potato, smothered in sour cream , bacon, cheese, and green onions, is the perfect comfort food. How about we turn it into the ultimate grilled cheese? Now there is a sparkling idea. I have always loved grilled cheese and tomato soup when I am feeling down, so at super duper grilled cheese should be a pick me upper!
And boy howdy was it ever. Sour dough bread toasted to perfection, stuffed with cheddar cheese, sour, cream, bacon, potato slices, and green onions. It was lip smacking good!
Loaded Baked Potato Grilled Cheese is all that a loaded baked potato should be….with bread!! Buttery crispy outside, cheesy melty, gooey, bacony, potatoey, sour creamy, green oniony inside, you can just feel the warmth and comfort.
Sour dough bread was my bread of choice, but use whatever kind of bread you want, its for your comfort. Spread with butter on the outside, sour cream on the inside.
Crispy bacon, and reserve that bacon fat to fry the potatoes. Speaking of the potatoes…….I sliced them thinnish, not see through thin but thin. I fried them in the reserved bacon fat…….this sandwich is not for the calorie faint of heart.
Let the layering begin………sour cream, cheddar cheese, bacon, potatoes, green onions, a touch more sour cream, just to hold things together, more cheddar cheese, the top piece of bread…….lets get grilling.
Not the outdoor grill….to a skillet or griddle heated over medium heat. Grill/toast until golden brown and the cheese is all melty.
All thats left……..slice and serve.
Next time you need some comfort…….Loaded Baked Potato Grilled Cheese.
On medium heat cook bacon, until desired doneness, I prefer crispy. Reserve about 2 tablespoons bacon fat.
Cut your potato into even slices, about 4-5 slices for each sandwich. In the reserved bacon fat, fry the potatoes until browned and crispy. Seasoning with garlic pepper and salt to taste.
To assemble the sandwich, coat one side of the sour dough bread with butter, be sure to cover the entire surface.
Flip the slices over and on the other side spread the sour cream using 1 tablespoon on each pieces of bread.
Layer beginning with cheese slices using two slices to start. Top with bacon, potatoes, and green onions, using the remaining sour cream to keep the layers in place, then top with remaining two slices of cheese. Place the remaining piece of bread sour cream side down over the layers.
Over medium heat grill your sandwich until each side is golden brown and the cheese is melted.
While the weather is more like Spring than Winter……. comfort food is still on the menu…….Guinness Beef Stew!
Nothing is more comforting than a bowl of rich, hearty, beef stew.
Guinness dark stout adds a delicious depth to the flavor of the stew, and a touch of cayenne adds just the right amount of heat. Not super spicy, just warmth. The addition of potatoes and carrots makes this a perfect one pot meal.
I made this on top of the stove……cause I wanted to use my new cast iron dutch oven, but you can toss it in the oven or use a pressure cooker. And we all know that I love a pressure cooker!!
Making a stew to me is labor of love……browning the meat, adding just the right ingredients, and slow simmering……..its love for your senses and your taste buds.
You can make Guinness Beef Stew in advance and stored in an airtight container in the fridge. Then during the week, you can have a last minute supper in reserve………especially nice at the holidays when we are all so busy.
Just reheat and add a nice loaf of crusty bread…….can you feel the love????
¼ to ½ teaspoon cayenne, depending on heat preference
Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Add the beef broth, carrots, potatoes, thyme and cayenne.
Cover and simmer* until the meat is tender— 2-3 hours.
* Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.