Stuffed Zucchini

Are you all loving Pinterest as much as I am? I love all the ideas I am finding. I have tried new recipes, made fun crafts, and had great ideas for parties (like a baby shower we threw yesterday). I also love the idea of finding things for my dream house, pinning it, and saving it so I don't forget.
I pinned this recipe for stuffed zucchini by Kayotic Kitchen a few months ago. I knew that zucchini would be plentiful and cheap soon. I took their idea, and made my own twist on it.

Stuffed Zucchini

2 zucchinis
4 slices of bacon, cooked till crispy
1 garlic clove
2 tbsp sour cream
1 tsp fresh thyme
2 green onions
salt and pepper to taste
4-6 leaves fresh basil, julienned
Parmesan cheese

Preheat oven to 400 degrees. Slice zucchini length-wise. Scrape the insides of the zucchini, leaving about 1/4 inch shell all the way around. Chop zucchini into small pieces, place in bowl. Chop bacon, garlic, thyme and onions; stir into zucchini, add sour cream, salt and pepper, and basil. Add mixture into zucchini shells. Top with grated Parmesan. Bake 20 minutes, then turn on broiler until top is golden.

Enjoy!

Holiday Green Beans

In case you didn't catch this post over at Whatever Dee-Dee Wants... I thought I would share it with you today. If you are someone like me who is still looking for recipes for the big day tomorrow.
Good luck with all your Thanksgiving cooking tomorrow (and today probably!). I hope it is tasty, relaxing, and filled with people you love!

I love Thanksgiving. I love being with friends and family. I love listening to people express gratitude that may some other time be suppressed. And I, of course, love good food.
Last year we celebrated Thanksgiving with my in-laws. They make the traditional delicious food. Of course I was asked to make my Dinner Rolls I offered to make something as well (mostly because I was starting to think my in-laws only thought I could make rolls). I was assigned the green bean casserole. You know, the typical with the sauce and the fried onions. I love that dish, but decided to go a fresher route. Thanksgiving has so many rich dishes that I needed a veggie that kept its freshness. I was truly thankful last year for this recipe. It was the perfect balance of freshness but still felt like the holidays. I think my family enjoyed it too - I got more compliments on my beans than I did my rolls!
These have now become a favorite in our house. Not just for the holidays, but anytime I want something extra with my beans.

Holiday Green Beans

1 lb bag frozen green beans
1 small onion, chopped
2 Tbsp extra virgin olive oil
1 cup apple juice or cider
salt and pepper
1/4 cup dried cranberries

Microwave your green beans, covered for about 5 minutes. Uncover and microwave for 3 to 7 more minutes until desired tenderness. Season with salt and pepper, to taste.
Meanwhile, in a small frying pan, saute onion in the olive oil until just caramelized, about 10 minutes. Add apple juice and increase heat to about medium high and simmer until reduced and syrupy.
Toss sauce over beans. Garnish with cranberries.

*I don't usually use the french cut green beans, but I accidentally bought them this time. It's still just as good.
*If you want an extra layer of crunch, add toasted almonds to the garnish.

Butternut Squash Risotto with Bacon and Caramelized Onions

I love this foods of this season. They are so warm and comforting. Butternut squash is one of my favorites. This dish is one of those comforting meals you can snuggle up on the couch and eat.

Butternut Squash Risotto with Bacon and Caramelized Onions

5 slices of bacon
1 large onion, sliced thin
3 Tbsp extra-virgin olive oil, divided
3 Tbsp butter, divided
6 c chicken stock
2 c water
2 cloves garlic, chopped
1/2 a medium sized butternut squash, peeled and cut into 1/2 inch cubes
1 Tbsp dried thyme
2 c Arboio Rice
salt and pepper
1 cup grated Parmesan

Cook bacon until crispy, set aside on paper towels to drain.
In a pan, heat onions, 1 Tbsp olive oil and 1 Tbsp butter and a pinch of salt over medium low heat. Stir occasionally until onions are caramelized, and soft. (Don't cook too quickly - takes about 30 minutes). Bring stock and water to simmer in a pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the squash and garlic and soften 2-3 minutes. Add thyme and rice and toast 2 to 3 minutes more. Add 2 cups of liquid and cook it out completely, stirring occasionally, 2 to 3 minutes. Continue ladling in about 2 ladles of liquid in at a time. Stirring often, allow liquids to evaporate each time.
Risotto will take about 20 minutes. Season salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces,  Parmesan, cooked bacon, and caramelized onions. Garnish with a little more Parmesan and fresh parsley (if you have it... I was out).

Jalapeno Poppers

So you wouldn't think that I would be eating these after being sick. Well... that's because my sickness is pregnancy and I don't eat normal people food. This is what we had for dinner last night with a baked potato. I know, it is odd. But it was delicious.
This pregnancy has really gotten in the way of my cooking. The thought of food makes me nauseated, which makes me sad. I don't want to spend a lot of time in the kitchen because the heat gets to me. It's a pain.
Anyway, back to deliciousness. Our local store had these enormous jalapenos on sale for sure cheap and looked so inviting. I knew we had to make these. My friend, Amy, introduced me to this recipe. It is delicious, simple, and fast. My favorite things about a recipe lately. Try them! They are perfect for a party!

Jalapeno Poppers 

4 jalapenos
1/2 cup cream cheese
8 slices of bacon
Olive oil or cooking spray

Cut jalapenos in half, including stem, so each half has a little stem handle. Scoop out seeds and veins. the more vein you leave, the more spice you have.
Drizzle olive oil on pan and rub pepper halves in it - both sides. Or, I just spray w/ cooking spray.
Warm up cream cheese in the microwave for about 20-30 seconds.
Load each half with a tablespoon or so of cream cheese. (My jalapenos were enormous so they took a little extra - I'm not complaining.)
Cook bacon until just before crisp, you can use a microwave tray nuke for about 4 minutes.
Immediately roll bacon around stuffed pepper, securing with a tooth pick if needed. Bake in hot oven (500 degrees or so) or on broil for a couple minutes until they're hot and the bacon is crispy.

If you prefer soft peppers, you can bake the longer or just broil the peppers to your desired softness for a few minutes before you stuff them then follow the above directions.

Roasted Brussels Sprouts

If you didn't know, I am a foodie by day and a nurse by night. I work night shifts in Labor and Delivery (although I just worked my last shift before the move) which are 6 pm to 6 am. It is no surprise that I am pretty tired the next day because I am up at 8:30 with Lou. So yesterday, I was a little to tired to make anything elaborate. I had my husband pick up a rotisserie chicken and we had bread and these Roasted Brussels Sprouts with it. I have to say, it was way to easy to taste that good. But here's the simple recipe for these delicious greens.

Roasted Brussels Sprouts

1 lb Brussels Sprouts
3 Tbsp extra virgin olive oil
salt and pepper
Parmesan cheese
balsamic vinegar

Cut the ends of the Brussels sprouts off. Peel away any yellow or brown leaves. Cut in half. Place in baking dish or cookie sheet and toss with olive oil. Season with salt and pepper. Place in 400 degree oven for 15 to 20 minutes. Top with grated Parmesan cheese or a light drizzle of balsamic vinegar (or both!).
Easy peasy!

Brussels sprout tips:

Purchase sprouts that are bright green and have tight outer leaves. Avoid sprouts with  soft or black spots.

Balsamic Lime Shrimp

I hope you all had a fabulous holiday. I loved every minute of it. Great food, people, concerts, fireworks, and activities. We are so exhausted - we did way too many fun things!

A while ago my mom and sister were doing weight watchers and were trying to find as many zero-point foods as they could. They used to put balsamic vinegar and lime juice on their salads because there was no fat and barely any calories. At first I thought it was an odd combination - until I tried it. It was perfect together. I thought maybe I could carry that over into a marinade. I made this healthy marinade for shrimp skewers. no fat, and just a little calories really from the honey. Try this while your grill is still hot from the weekend!

Balsamic Lime Shrimp

1/4 inch fresh ginger - sliced thinly
1/4 cup balsamic vinegar
3 Tbsp lime juice
2 lg or 3 small garlic cloves, thinly sliced
2 T honey
Shrimp - enough for two skewers per person

Place all ingredients, except shrimp, into a large ziplock bag. Squish the bag around until the honey has dissolved and all ingredients are combined. Add shrimp. Marinate for 20-30 minutes (no longer!). Place on skewers (soak your wooden skewers in warm water for about 30 minutes before you grill - they won't burn - see mine for proof!) and grill for about 2 minutes on each side or until flesh is pink and is no longer translucent. I don't have a grill, so I do this under my broiler for the same amount of time. Garnish with cilantro.
I served mine with a green salad and whole wheat couscous.

Cilantro Lime Couscous
boil 2 1/4 cups chicken stock and 1 Tbsp olive oil. Add couscous, stir, remove from heat, and cover for 5 minutes. Fluff with fork. Stir in a splash of lime juice and a handful of chopped cilantro!

Tips:

Use this marinade on any protein - chicken, beef, salmon, pork. Would work great.
Don't marinate your seafood for more than 30 minutes, the acids start to cook the fish (and not the way you want it to).
If you need to/want to stretch your marinade a little further, use a little (1/2 c) flavorless oil, like canola. Unless you live on the coast and know your shrimp is really fresh - buy it frozen! That way you know you are getting the freshest shrimp possible in your area. Plus, you get can it peeled and deveined already.
Fresh ginger can not be substituted - it's just too good. Plus it's cheap. Buy a piece, peel it, then freeze what you don't use.

Have You Tried?: Couscous

Have you ever tried Couscous? I love it! Plus it is seriously ready in like 6 minutes. You can't beat that. Some grocery stores only have it in the boxes with the flavoring packets. If that's all - fine, you don't have to use the flabvring packet. My favorite place to buy it is at Sunflower Market in the bulk section - tons cheaper than the grocery store closer to my house. Oh, and a sweet, healthy bonus - I just found it in whole grain!
It is delicious alone or put in a salad. You can use it as a replacement for rice for lots of dishes, like curry. My husband loves rice (like, way too much) but after I introduced couscous, he likes it just as much.

To make couscous:

Boil 3 parts stock and/or water (I recommend stock). Add 2 parts couscous and a little drizzle of olive oil. Cover pot, turn off heat and let it sit for 5 minutes. Fluff with a fork. 

Here is what I did most recently with my couscous - a summery salad. It makes me feel better about the snow outside.

Couscous Salad

4 c prepared couscous
2 tomatoes, diced
1 English cucumber, diced
1 c feta
1/2 c fresh parsley, chopped finely
Red Wine Vinaigrette, recipe follows
a squeeze of lemon, optional

Combine couscous, tomatoes, cucumber, feta, and parsley. Add as much dressing as you like (I like mine on the dryer side). If you want, squeeze some fresh lemon juice. Toss.

This recipe is for my dressing, don't use the whole thing for the salad. You will be sad. Save some for something else.

Red Wine Vinaigrette

1/2 c red wine vinegar
1 c extra virgin olive oil
1/2 garlic glove, minced
Salt & Pepper
1 1/2 tsp Dijon mustard

Combine all ingredients in a bowl with lid or cruet. Shake. Taste, adjust seasoning if needed

How to: Caramelized Onions

Have you ever wondered how to make caramelized onions? Or can't seem to get them just right? Let's see if this helps you. I hope you can get them right, they are a favorite food of mine. I always make more than I need because I eat them plain. They are almost like candy to me.

Caramelized Onions

5 Tbsp butter
2 large onions, thinly sliced
pinch of salt
pinch of sugar

In a saute pan over medium heat, melt butter. Add onions, sprinkle with salt and sugar, and toss in butter. Cook over medium heat, stirring occasionally, for about 20-30 minutes, or until desired color has been reached. If you noticed your onions are starting to brown on the edges, lower the heat. Notice how much they cook down!
 FYI - I halved this recipe because I knew I was going to be the only one eating them.

Tips:
The thinner you slice your onions, the quicker they will cook (but also your heat may need to be lower because they will brown before they caramelize)
Put caramelized onions on everything - pizza, salad, steak, green beans, any meat (or if your like me - anything).

Popcorn Day

Today is National Popcorn Day. Make everyone in the office go crazy by popping some for your snack. Or, for dessert tonight make caramel popcorn or kettle corn.
Because you can't really make a dinner out of popcorn (although my family would applaud me if I did), we are having this: Popcorn Chicken!

And just for fun - everything is finger food: raw broccoli with ranch for dipping, creole sweet potato fries, and of course - popcorn chicken. Kids love that right?

For the menu:
Popcorn Chicken - I used this technique for the chicken, only cut the chicken into smaller, cube peices. They cooked for about 6-8 minutes.

Sweet Potato Fries - My tip, cook them almost all the way, remove from oven. Put chicken in. Then put the sweet potato fries back in under broil. unless you are one of those lucky people who has two ovens. Then I am jealous.

Sweet Potato Fries 

(serves 4)
2 large sweet potatoes, cut into a julienne, cut to the size you like
1/2 cup vegetable oil
1-3 Tbsp Creole Seasoning (recipe follows), or more to taste

Mix all ingredients in large bowl, toss until evenly coated. Place a metal cooling rack on top of a jelly roll pan. Place potatoes evenly over cooling rack. (This gives an even heat distribution so one side isn't soggy and the other is crispy). Bake a 400 degrees until almost all the way soft. (for my size, it was 20-25 min) Turn oven to Broil, remove the fries once they have gotten crispy slightly browned. Mmm.

Creole Seasoning 

Thanks Emeril
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Combine all ingredients. Use for recipe, and reserve the rest for delicious things like shrimp, chicken, or more fries.

Spaghetti Squash

Thanks for being patient while I took a little break from blogging to be with my family. They have now all flown back home and our Christmas decorations are down. Seeing my family off was bittersweet - but it is nice to be back on a schedule.

Awhile ago I took some great pictures of spaghetti squash but filed them away improperly and now I can't find them. So, thanks to google images for this one.

I love spaghetti squash and if you are looking for some help with your new years resolution to eat healthier, cut carbs, or eat more vegetables, this is a great item to add to your pantry. Plus, its way easy to cook. Here are the two ways:
1. Stab the squash with a sharp knife all over. Place in microwave for 20 minutes (may vary depending on microwave and size of your squash). Remove. Cut in half. Remove seeds. Take a fork to the flesh and peel spaghetti strings out.

2. Cut squash in half, remove the seeds. Place flesh side down in microwave safe dish with about 1/4- 1/2 inch deep water in dish. Microwave for 10 minutes or until desired done-ness. Take a fork to the flesh and peel spaghetti strings out.

You can use this to replace pasta, or put a little butter, salt and pepper. It is also great with Parmesan or fresh parsley.

Butternut Squash Soup

This is a simple, delicious, and healthy recipe for Butternut Squash soup. This is a great dinner, or would be a great side for your Thanksgiving meal. Is great even if you make it ahead and just reheat before serving. Also, this is vegan-friendly!
Most Butternut Squash soup recipes I have seen involve a lot of butter, cream or both. While they are good, I think this practically fat free recipe is just as good. Plus, this has just a slightly different flavor than you are used to because of the grated ginger. It is so worth it!

Butternut Squash Soup

1 medium butternut squash (about 2¼ pounds) n>
1 medium onion, chopped (about 1 cup)
1 Tbsp freshly grated ginger, about 1/2 to 1 inch
3 Tbsp unsalted butter
3-4 cups vegetable broth
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side up on baking sheet. Spray with cooking spray, season with salt and pepper. Flip to cut side down. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. (Or if it is easier, peel the skin off with a paring knife and cut into cubes. You'll see later I did both.)

While the squash is baking, cook the onion and a saucepan, sprayed with cooking spray, over moderately low heat, for 5 minutes or until the onion is softened. Add the ginger, cook until fragrant.

 

 Note: this is my ginger. It freezes well. Peel with spoon or potato peeler, grate with microplane, and freeze the remaining.

Add the broth and simmer the mixture for 10 minutes, covered.

Add the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. 

Return the soup to the sauce pan, add enough water to achieve the desired consistency, and salt and pepper to taste. Cook over moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat sour cream. (Obviously don't do this if you are trying to be vegan-friendly.)

Enjoy! And Happy Thanksgiving. I will return after the Holiday weekend with a couple more great recipes!

Macaroni and Cheese

With the cooler weather here, comfort food seems more on my mind. Homemade macaroni and cheese is delicious and some ooey-gooey comfort.

Macaroni and Cheese
1 lb pasta (use something that will hold the sauce well. I had Ridatori)
3 Tbsp butter
2 heaping Tbsp flour
2 cups milk
Pepper
Freshly grated nutmeg, to taste (not pictured)
8 oz grated sharp cheddar cheese
4 oz grated Parmesan cheese
1 Tbsp Dijon mustard
pinch grated thyme (or a sprig or two of fresh)

Cook pasta in salted, boiling water, according to package instructions until al dented. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the cheese, pepper, thyme, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Serve as is OR..
Pour into baking dish (9x13 pan). Tear 4-6 slices of stale or toasted bread slices into small peices, or cut with a knife if you are impatient like me. Stir in parsley and a few Tbsp melted butter. Sprinkle the bread crumb mixture over the top of the pasta. Place under broiler until bread crumbs are nice and toasty. See?

Enjoy!

Zucchini Fritters

Do you have way too much zucchini growing in your garden? Or did some get out of control and are too big to eat alone? If you are like my most, you are trying to find ways to use it up. Sometimes, I just can't take any more zucchini bread. I had some big guys (compare to my 6 month old!) and used these.
These fritters are great as a side for lunch or dinner, or serve with eggs for breakfast. Plus, kids will eat them! (Don't they eat anything fried?)









Zucchini Fritters
2 cups grated zucchini
1 egg
1/2 c grated fresh parmesan cheese
1 large garlic clove
1 green onion, green and white part
1/4 tsp red pepper flakes (optional)
2-3 basil leaves, chopped
1/2 tsp salt
fresh ground black pepper (about 15 turns)
3 Tbsp flour
oil for frying

1. Cut zucchini into chunks for your food processor.
2. Get food processor ready for grating (or you may use a box grater)
3. Grate zucchini - the harder you push, the longer the strands. I like mine long. Do what you like.
4. Place zucchini on clean kitchen towel or paper towels. Ring out liquid.
5. Set aside while preparing the rest of the ingredients
6. In a separate bowl, beat one egg.
7. Add cheese, garlic, scallion, basil, red pepper flakes, salt, pepper, and flour. Mix till combined. Do not overmix.
8. Add oil to frying pan, about 1/4 to 1/2 inch deep. Heat over Medium to Medium High heat.
9. Add zucchini, stir in with fork until zucchini is incorporated, but do not overmix (you don't want chewy fritters).
10. Place mixture in oil to make about 2-3 inch rounds, flatten into disk.
11. Cook until edges are brown, flip.
12. When finished, drain on paper towel.
13. Voila! Your done. Eat them immediately. Serve with greek yogurt or sour cream.

*I tried out a new format for the pictures. What do you think? I am trying to not have a post 3 feet long, and to not be so Pioneer Woman-ish. Should I number the pictures to make it easier to understand? Do you like the old way better? Let me know! Thanks.

Pico de Gallo

English translation: peak of the rooster. Culinary translation: delicious!
I love this salsa - simple yet delicious. This is it on top of our chicken fajitas.


Pico de Gallo
4 large tomatoes, seeded.
1 medium onion
1/2 bunch cilantro
2 Tbsp lime or lemon juice
1 jalapeno
salt to taste

Cut onions and tomatoes to desired size. I like them pretty small. Chop cilatro and add. Cut jalapeno in half and remove seeds and ribs according to desired heat: mild - remove all, medium - remove one half, hot - keep it all. Add to bowl, stir well. Add lime or lemon juice. Add about 2 tsp salt. Taste, adjust as needed. The amount of salt really varies depending on the flavor of the tomatoes.
If you want to skip all the cutting. Make this in the food processor. I would do each ingredient individually so you keep the texture just right.

Brown Sugar Carrots

These carrots are great for a Sunday dinner side dish

Brown Sugar Carrots
Recipe from my friend Jenny
1 ½ lbs chopped, peeled carrots or baby carrots
1 cup chicken broth
4 Tbsp butter
3 Tbsp brown sugar
½ cup toasted walnuts or pecans

In a large frying pan toast the walnuts or pecans. I had walnuts.
Once you smell the nuts, they are done. Take them out and chop.

In the same pan (I don’t like dishes) melt the butter.

Once melted, add the chicken broth and carrots.

Add brown sugar, because everything is better with brown sugar.

Simmer around 10 minutes or until the carrots are tender. I like the contrast of the crunchy nuts and carrots, so I cook them until they are a little soft. Put a lid on the pan to speed up the process.

If the carrots are done cooking, but there is still a bit of broth left, remove the carrots with my mom’s favorite kitchen tool.

Turn the heat up and let the broth and sugar reduce until nice and caramely. Poor over carrots, add nuts, stir.

Mmmm.

Baked Beans

My Grandma was a fabulous cook. Everything coming out of her kitchen was the epitome of comfort food. This recipe is thanks to her.
I made this recipe for a party and did 1 ½ recipes. So the pictures and the recipe are not the same amounts.

Baked Beans
About 10 cups canned pork and beans
1 c ketchup
½ c brown sugar
3 Tbsp mustard
2 tsp garlic powder
1 Tbsp Worcestershire
½ lb chopped cooked bacon

Drain pork and beans and place in baking dish, meanwhile cook bacon until crispy.

Mix in ketchup, brown sugar, mustard, garlic, and Worcestershire.

Add bacon. Cut one onion in half and place in beans. Bake at 300 degrees for 2-3 hours.

Enjoy!

Coleslaw

I love coleslaw, but have never made it before. This recipe is delicious and very easy.


Coleslaw
adapted from Tyler Florence
1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix
1/4 head of red cabbage, shredded
(some bags include red cabbage - I like to have the color. Just reduce the amount of dressing)

Mix all ingredients except for cabbage in the bottom of a large bowl. Toss in cabbage.
I like to do this a couple hours before I am going to eat it. It should look a little dry, as you let it sit it will look more like the picture above.

Dressed Up Pork Chops

I love pork chops. It is just a nice alternative to the everyday chicken breast. But I try to think of different ways to dress it up so that it is not the same old pork every day. Today I had some mangoes that I needed to use. So I made a pork chop, seasoned with just salt and pepper, then topped with this mango salsa. It was delicious.

Mango Salsa

2 mangoes
1 english cucumber or 4 tomatillos
1 small red onion diced
1 tomato drained of seeds and diced
1 jalapeno seeded (when I make a normal salsa I usually leave in some seeds, but this isn't meant to be super hot)
juice of 2 limes
juice of 1/2 an orange
1/2 c chopped cilantro
salt and pepper

Mix and enjoy!

These are all estimates of the amounts I use, I just adjust to what I have on hand, how it tastes, and how it looks. This is great for any protein: chicken, fish, pork. Also great alone with chips!
If using this to top a protein, don't test with tortilla chips (my usual way of testing salsas) because the salt from the chips may throw off your need for seasoning.

Loaded Mashed Potatoes

I love a good simple mashed potato, but sometimes I want to jazz it up a little more. This is a simple recipe that can be altered to whatever your liking.

Loaded Mashed Potatoes

Peel and chop 4 potatoes into uniform pieces (the smaller you cut, the faster the cooking time). Place in lots of cold water and boil until just done.
If you put the potatoes in a small amount of water or hot water, the starch from the potatoes - making them a little gluey. Some people think "Oh I will just let them go as long as I can, they can't overcook - they are mashed potatoes" Wrong! They will become water-logged.

Meanwhile prepare your "toppings." Whatever you would put on a baked potato would be great in the mashers.
I like bacon but don't want to have to worry about watching it, flipping it, draining the fat, and having hot grease jump at me. So I put them on a backing sheet, put them in the oven at 400 degrees for about 10-15 minutes or until really crispy.

It is nice because they stay flat and the grease is well contained.
I really like this trick for BLTs - the flat bacon is easier to put in between bread.

Heat about a cup of milk with a few tablespoons of butter in the microwave. Then mash your potatoes slightly, adding a little of the milk mixture at a time. Add slowly - too much makes for soggy potatoes.

I like to put it right back into the hot pot that I boiled my potatoes.

Add your favorite toppings. This is what I used. Other great options would be blue cheese, green onions, horseradish, jalapenos, sour cream (reduce the amount of milk mixture), hot sauce, whatever you would like.

Eat before someone else does!

This serves about 4.